76results about How to "Mellow flavor" patented technology

The invention discloses a production method of schizonepeta dried beef, which comprises the steps of: putting the beef into cleaning water to soak, removing the blood water, and cutting the beef into dried beef cubes; weighing the schizonepeta according to the weight which is 6-40% of the weight of the beef, cleaning and cutting up the schizonepeta, evenly mixing the smashed schizonepeta with the dried beef cubes, rolling, rubbing, and sousing; firstly boiling the dried beef cubes; taking raw soup, adding a seasoner, boiling the raw soup to be boiled, adding the dried beef cubes, boiling by soft fire, adding cooking wine and aginomoto, discharging the dried beef cubes out of a boiler, and draining the dried beef cubes; and putting the dried beef cubes into an electric heating constant temperature air dry oven to bake for 2.5-4 hours so as to obtain the schizonepeta dried beef. The preparation of the schizonepeta dried beef combines with the modern processing method on the basis of the conventional technology and combines the preparation of the beef which is abundant in the nutrition with the preparation of the schizonepeta which has the functions of medicine and food to prepare the nutrient and health-care food which not only can meet the requirement of the consumers but also can take the schizonepeta dried beef as the medicine and food, therefore, the invention is better in social value and economic value.

The invention relates to the field of food, and specifically discloses a ginger juice seasoner. The ginger juice seasoner comprises the following raw materials in percentage by weight: 30-35% of yellow-mouth ginger, 62-65% of water, 2.0-2.5% of salt, 0.01-0.015% of thickening agent, 1-1.5% of citric acid and 3.5-4.5% of white sugar. The invention also provides a preparation method of the ginger juice seasoner. The ginger juice seasoner is light yellow, has intense ginger smell and fragrance, mellow taste and unique flavor, can maintain nutritional ingredients, can enhance the qualities of color, flavor and taste, and whets the appetite of people better, thereby achieving favorable market prospects.

The invention discloses a scallion juice condiment, which includes the following raw materials by weight: 25%-35% of fistular onion stalk, 5-8% of salt, 0.5-1.5% of spice, 0.3-0.4% of a stabilizer, 0.1-0.2% of citric acid, and the balance water. The scallion juice condiment is obtained by crushing the fistular onion stalk, and subjecting the crushed fistular onion stalk and other ingredients to steam heating treatment. The scallion juice condiment provided by the invention overcomes the disadvantages of difficult storage, putrescibility and inconvenient use in chives, and has the advantages of delicious and mellow taste, unique flavor and uniform consistency, thus being an excellent seasoning product for deodorization, taste improving and flavor enhancing.

The invention relates to a formula of beef jerky and a processing technology of the beef jerky. The beef jerky disclosed by the invention comprises the following raw material components in parts by weight of 100 parts of beef, 1-6 parts of a soy sauce, 1.1-2.1 parts of table salt, 1-6 parts of white sugar, 0.5-2 parts of spice, 0.0028 part of potassium sorbate and 0.0375 part of sodium diacetate.The processing technology adopts technologies of performing saline injection, performing rolling, performing baking, performing steaming and performing seasoning for the second time. The processed beef jerky has better mouth feel than beef jerky by a conventional marinating and decocting technology and is easier to digest, and nutrient components in beef can be stored to the maximum extent. Through seasoning for the second time, the beef jerky is more mellow in flavor and taste; and besides, the moisture content of the beef jerky is low, protective films are formed on the surfaces of the beefjerky through oil, the shelf life is prolonged, long-term sales is guaranteed, and product quality cannot corrupt. The processing course is well controlled, besides, the product quality keeps consistent easily, and the defects relying on experience by a conventional processing method are overcome.

The invention discloses a degreasing weight loss tea bag. The degreasing weight loss tea bag is prepared from, by weight, 5-15 parts of hawthorn, 5-15 parts of semen cassiae torae, 5-15 parts of poria cocos, 2-10 parts of coix seed, 2-10 parts of dried tangerine, 1-5 parts of gynostemma pentaphylla, and 1-5 parts of lotus leaf. The invention also discloses a preparation method of degreasing weight loss tea bag. The preparation method of degreasing weight loss tea bag includes the steps of material selecting, washing, dry sterilization, grinding, sieving, baking, allocating and blending, and packaging. The advantages of the degreasing weight loss tea bag are rationally prescribed and scientifically prepared, sweet and sour agreeable in taste, rich in fragrance, pure in aroma, life culturing, heath care, preventive, curing, recovering and other multi-layered actions, as well as natural, green, ecological, environmentally friendly, healthy, safe, pollution free, side effect proof and the like.

The invention discloses fermented soybean essence. The fermented soybean essence is prepared from fermented soybean aromatic substances, and the fermented soybean aromatic substances are composed of 4-hydroxy-2,3-dimethyl-2H-furan-5-one, 5-methyl furfural and guaiacol. The fermented soybean aromatic substances including the 5-methyl furfural, the 4-hydroxy-2,3-dimethyl-2H-furan-5-one and the guaiacol are used for expressing a fermented soybean aroma, and as an important aroma composition of the fermented soybean aroma, the fermented soybean aroma can influence the fermented soybean flavor andretention time of the fermented soybean essence in food. By synergic combination of the three components for exerting the fermented soybean aroma, the fermented soybean essence is strong in flavor, the fermented soybean flavor is outstanding, the aroma retention time is longer and the fermented soybean essence has mellow and smooth integral aroma. The invention also provides a preparation method of the fermented soybean essence, and the preparation method is simple in process, convenient in operation and suitable for industrialized mass production.

The invention relates to the technical field of wine brewing and especially relates to a brewing technology for compound brandy. The brewing technology comprises the following steps: treating tartarybuckwheat, treating passion fruits, treating black brin, fermenting, distilling for the first time, standing, distilling for the second time, ageing, blending and filling. Through the special treatment for the raw materials and the suitable raw material ratio and brewing technology, the compound brandy brewed according to the technology looks clear, bright and transparent, is free from suspensionand sediment, is strong in fragrance and is proper in mixed fruit fragrance and wine fragrance; the content of total acids is as high as 0.233g/L; the total ester is as high as 0.258g/L; the maximal tannin content is as high as 621mg/L; and the total phenol is as high as 578mg/L.

The invention relates to the field of foods, and particularly discloses a hotpot condiment, a preparation method of the hotpot condiment and a food ingredient. The hotpot condiment comprises the following raw materials of fish oil, bean paste, Ciba chilies, onions, green Chinese onions, spices, amomum tsao-ko, orange peels, pickles, Chinese prickly ash, ginger, garlic, edible salt, chicken essence, monosodium glutamate, a yeast extract, fermented glutinous rice and white spirit. According to the hotpot condiment provided by the embodiment of the invention, the green Chinese onions, the onions, the amomum tsao-ko and the orange peels are fried to obtain fragrance, and the special flavor of the pickles is added, so that the fishy smell of the fish oil can be effectively removed; and the hotpot condiment has the advantages of being healthy, nutritional, fragrant and mellow in taste, convenient to store and eat and capable of storing nutritional ingredients for a long time. The provided preparation method is simple; the hotpot condiment prepared through stir-frying and mold forming is free of fishy smell, green, healthy, fragrant and mellow in taste, unique in flavor, rich in nutrition and convenient to transport and store; and the problem that an existing hotpot condiment product cannot keep the taste and flavor while guaranteeing health and nutrition is solved.

The invention discloses an oxtail soup packet which is prepared from the following raw materials (by weight): 30-40 parts of oxtail soup, 1-2 parts of polygonatum kingianum, 3-4 parts of matrimony vine, 10-15 parts of matsutake, 15-20 parts of peanut, 30-35 parts of sargassum fusiforme, 10-13 parts of agrocybe cylindracea, 20-25 parts of carrot juice, 6-7 parts of chive, 12-14 parts of rose petals, 6-7 parts of brown sugar, 15-19 parts of brown rice, 5-6 parts of ketchup, 20-30 parts of ox bone soup and proper amounts of plant oil, five spice powder, salt, yeast and water. By aging of rose and brown sugar, rose sugar with brilliant color, rich fragrance and abundant nutrition can be obtained. Five spice powder is heated and stirred to enhance the fragrance. Carrot has pleasant fragrance and color, and chive can enhance fragrance and remove fishy smell. By combining carrot, chive and sargassum fusiforme, dish can be delicious and tasty, taste has faint scent, and the mouthfeel is abundant. The most mellow flavor and nutritive value of raw materials can be guaranteed. Utilization rate of the raw materials is greatly raised. The raw materials are fully utilized, and the soup is heavier and mellower.

The invention provides an apricot wine fermentation method and an apricot wine, and belongs to the technical field of fruit deep processing. The method comprises the following steps: removing kernelsof apricot fruits, juicing the apricot fruits, mixing the juice with sulfur dioxide and pectinase, and carrying out enzymolysis to obtain an zymolyte; mixing the zymolyte with yeast, and adjusting thecontent of soluble solids in the mixture to obtain an adjusted substance; carrying out first fermentation and second fermentation on the obtained adjusted substance; and mixing the second fermentation substance with sulfur dioxide, ageing, carrying out cold treatment, filtering, and blending to obtain the apricot wine. The apricot wine obtained by the fermentation method provided by the inventionis clear, transparent and bright, and has no suspended solids or precipitates; the apricot wine is faint yellow, has harmonious apricot fragrance and mellow wine fragrance, and is mellow, moist, fineand full in flavor; the alcoholic strength is 8-12%; and the mass percentage of sugar is 0.5-9%.

The invention relates to a manufacturing method of a caraway bean product, and the method comprises the following raw materials: block bean curd, caraway, plant oil, soy sauce, refined salt, gourmet powder, pepper, aniseed, five spice powder, onion sections, ginger, clear oil and the like. The caraway bean product is a novel health food which is prepared by unique production processes based on the respective merits of bean curd and caraway. The invention has the advantages of mellow sweet, unique flavor, reasonable formulation, rich nutrition, low price, easy promotion, unique technology, convenient transportation, easy storage and the like, thus being capable of generating considerable economic benefits.

The invention provides a preparation method of a chuanchuan condiment. The method comprises the following steps: preparing chili powder; preparing peanut powder; grinding dried orange peel, cassia bark and onions; and mixing the dried orange peel powder, the cassia bark powder, the onion powder, the chili powder, cumin, Chinese prickly ash, chicken essence, salt, monosodium glutamate, sugar, sesame seed and the peanut powder to obtain a finished product. The product prepared by the preparation method has delicious and fragrant mouthfeel, fragrant and mellow taste, unique flavor and spicy but not dry taste, and also reduces greasiness and fishy smell; the chuanchuan condiment is suitable for people of all ages and delicious and fragrant in mouthfeel, has health-care effects on the intestines and stomach and has no side effects on bodies when eaten for a long term; and meanwhile, the preparation method is simple, has cheap and easily-available raw materials, is suitable for popularization in the market and has larger economic benefits.

The invention discloses a cocoa-flavor yellow serofluid vinegar beverage. The beverage is prepared from the following raw materials by weight: 500 to 550 parts of yellow serofluid, 0.9 to 1.1 parts of cluster mallow fruit, 1 to 1.2 parts of glutinous rehmannia leaf, 0.6 to 0.7 part of saffron, 0.9 to 1 part of dodder seed, 22 to 25 parts of smoked jujube, 50 to 55 parts of Shaoxing rice wine, 15 to 20 parts of cocoa powder, 35 to 40 parts of soybean milk, a proper amount of white sugar, a proper amount of diatomite, a proper amount of active carbon, a proper amount of microzyme, a proper amount of acetic acid bacteria and a proper amount of ursolic acid. A plurality of Chinese herbal medicines are added during processing of the beverage, so the cocoa-flavor yellow serofluid vinegar beverage provided by the invention is capable of inducing diuresis to treat stranguria, moistening the intestines to relax the bowels, freeing the channels to promote lactation, moistening the skin to relieve itching, enriching yin and nourishing kidney.