209results about How to "Mellow fragrance" patented technology

A making process of tea with leaves of Aquilaria sinensis includes the steps: firstly, selecting fresh leaves; secondly, sun-drying the fresh leaves; thirdly, air-drying and cooling the leaves by moving the fresh leaves of Aquilaria sinensis and the fresh tea leaves subjected to sun-drying to a cooling rack; fourthly, moving the leaves of Aquilaria sinensis and the tea leaves which are air-dried and cooled into a green-making room, mixing the leaves of Aquilaria sinensis and the tea leaves according to the mass ratio of 5-40% to 60-95%, and performing green-making and fermentation; fifthly, performing rolling and pan-frying; sixthly, rolling for shaping tea; and seventhly, baking to extract fragrance. The leaves of Aquilaria sinensis and the tea leaves are put together on the cooling rackfor air-drying and cooling, flavor of the leaves of Aquilaria sinensis and flavor of the tea leaves are allowed to permeate into each other, the leaves of Aquilaria sinensis and the tea leaves are then mixed proportionally for green-making and fermentation, the leaves of Aquilaria sinensis and the tea leaves are subjected to fermentation and fragrance extraction together, and accordingly the leaves of Aquilaria sinensis and the tea leaves are mutually and fully permeated and merged, and the made tea with leaves of Aquilaria sinensis has the effects of digestion aiding without harming stomach,and has strong long-lasting scent.

The invention discloses a manufacturing method of flavouring cooking wine, which comprises the following steps: adopting yellow water, squeezing liquid of distiller's grain, wine end and special cavity wine as raw material; predisposing the raw material; boiling; dispensing; filtering; blending the yellow water and distiller's grain with weight rate at 1. 5-5: 1 to do basylous action through hypercritical CO2 extraction; adding 0. 05-0. 1% aromatic yeast in the slurry; culturing at 30 deg. c for 2-5d; adding the cultured slurry into 0. 1-0. 5%. composite condiment material to boil 10-20 min; cooling to 33-35 deg. c to add 20-50% wine end to blend to produce the semi-product; dispensing the semi-product with special cavity wine and edible salt according to the standard of SB/T10416-2007 flavouring cooking wine. The invention prevents environmental pollution of yellow water, wine end and distiller's grain to realize maximum resource transition utility, which saves a large amount of grain and simplifies the technique and operation with low cost and rapid effect in comparison with traditional brewing technique.

The invention belongs to the technical field of food, and relates to a production process for preparing hot reaction shrimp-taste essence with pondcrafish shells, which mainly comprises the technical units of macrobrachium shell pretreating unit, a softening unit, an enzymolysis unit, a Maillard reaction unit, a drying unit, a blending unit and the like. The preparation steps are as follows: taking produced macrobrachium byproduct, namely the macrobrachium shells as raw materials, soaking the macrobrachium shells by de-fishy liquid and washing and leaching, crushing into powder after being drying, softening at high temperature, blending by adding water, adding one or more protease for enzymolysis, adding reducing sugar, thiamine and other substances in the enzymolysis liquid, carrying out the Maillard reaction at high temperature for blending, taking the clear liquid for concentration after finishing, and making into power by spray drying, and on the basis, adding natural essence powder or extract to prepare hot reaction shrimp-taste essence with specific odor type. The product shrimp-taste essence is vivid and natural, the meaty taste is mellow, thus being a healthy seasoning product, and being widely applied to production of modern food and traditional seasoning products.

The invention provides a production technique of persimmon mead, which comprises the following steps: using persimmon and honey as raw materials; adding Aspergillus niger to treat persimmon juice; eliminating precipitate and astringency by utilizing tannase and pectinase generated by the Aspergillus niger; adding the honey, and adding Saccharomyces cerevisiae; fermenting the honey persimmon juice; and finally, treating the liquor with cobalt 60-gamma rays to promote the liquor to become mature. Thus, the invention greatly shortens the maturing time of the persimmon mead, thereby producing the fruit mead with unique flavor and abundant nutrients in a short time.

This invention relates a water soluble ink that utilizes dyes, protective glue, dispersant, leveling agent, emulsifier and water absorbing resin to prepare. This invention also relates to the making method of the water soluble ink and its utilization in printing, watercolor and paper keir. The product of this invention can overcome the oxidation decoloring phenomenon of colorful paper and rice paper when meeting water or ultraviolet irradiation; the decoloring phenomenon of traditional Chinese painting and watercolor painting; the ink marks of the characters are bright, the color is proper and the writing is smooth, the intensity is proper, the fragrance is moderate and it is dry quickly and decreases the environmental pollution.

A mini chicken skewer relates to the technical field of foods. The mini chicken skewer comprises, by weight, 90-110 parts of peeled frozen chicken breast meat, 1.5-2.5 parts of refined salt, 1-3 parts of first grade sugar, 1-2 parts of monosodium glutamate (99%), 0.2-0.8 of white pepper powder, 0.1-1 part of garlic powder, 0.1-0.5 parts of chive powder, 0.5-1.5 parts of medium level chili powder, 0.2-0.6 parts of sodium bicarbonate powder, 0.3-0.7 parts of composite phosphate, 0.02-0.09 parts of ethyl maltol, 0.05-0.1 parts of capsanthin, 40 -50 parts of ice water and 4-6 parts of corn starch. A making method of the mini chicken skewer has the advantages of simplicity and easily available raw materials; and the mini chicken skewer made in the invention has the advantages of appetizing outside and tender inside, tender meat, moderate salt, abundant nutrition, rich and mellow flavor, and is suitable for various populations to eat.

The invention discloses qi and blood invigorating dried rabbit meat slices, which is prepared from the following raw materials in part by weight: 500 to 600 parts of minced rabbit meat, 10 to 30 parts of dark soy sauce, 4 to 6 parts of sweet potato flour, 3 to 6 parts of granulated sugar, 8 to 15 parts of salt, 0.3 to 1 part of monosodium glutamate, 0.2 to 0.5 part of paprika powder, 0.3 to 0.8 part of five-spice powder, 2 to 4 parts of grape vinegar, 2 to 4 parts of sesame flour, 2 to 4 parts of black bean flour, 3 to 5 parts of ginseng extract and 15 to 30 parts of Chinese medicinal liquor. Due to the adoption of the sweet potato flour, the quality of the rabbit meat is tender and viscous, and the forming of the minced meat in a mold is facilitated; the grape vinegar has the effects of maintaining beauty and keeping young, and is abundant in nutrition and sour and sweet; the sesame flour, the black bean flour and the ginseng extract enrich the nutrition of the rabbit meat; and the Chinese medicinal liquor is reasonable in compatibility, and has the effects of tonifying qi, supplementing blood and tonifying spleen and kidney. The qi and blood invigorating dried rabbit meat is reasonable in formula, unique in taste and mellow in fragrance, and has the effects of health care and health maintenance.

The invention provides a dried mutton flavoring and its preparing process, which comprises mutton25kg, soy sauce 0.02kg, vegetable oil 2kg, pepper 0.5kg, table salt 0.4kg, aniseed 0.01kg, cooking wine 0.03kg, Chinese prickly ash 0.01kg, ginger 0.5kg, cassia bark 0.01kg, tsaoko cardamon 0.01kg, green onion 0.2kg, onion 0.1kg, and gourmet powder 0.05kg.

The invention relates to the food processing field, particularly to a production method of red heart dragon fruit hemp potato bread. The production method comprises producing the red heart dragon fruit juice, producing red heart dragon fruit powder, performing dosing, performing fermentation, performing baking, performing packaging and the like. According to the production method of the red heart dragon fruit hemp potato bread, the taste of the red heart dragon fruit hemp potato bread is delicate, the red heart dragon fruit is produced into the red heart dragon fruit juice and the red heart dragon fruit powder which serve as raw materials to produce the red heart dragon fruit hemp potato bread, the red heart dragon fruit hemp potato bread comprises the bright color and the mellow fragrance of the red heart dragon fruit pulp and nutrients of the red heart dragon fruit, and the health care effect is good.

The invention discloses lenthionine and a preparation method thereof. The lenthionine is prepared from the following materials in parts by weight: 10-50 parts of mushroom enzymatic hydrolysate, 0.1-0.8 part of amino acid and 0.1-1.0 part of xylose, wherein the amino acid is arginine, glycine, alanine, cysteine monohydrochloride or methionine. The preparation method comprises the steps of firstly preparing the mushroom enzymatic hydrolysate; then mixing the mushroom enzymatic hydrolysate, the amino acid and the xylose; enabling mixed liquid to react under the condition of controlling the temperature to be 100-120 DEG C and the rotating speed to be 800r/min, and cooling the obtained reaction liquid to room temperature by cooling water to obtain the lenthionine with mellow flavor and strong and vivid fragrance. The lenthionine can be used as precursors of seasonings and flavoring agents.

The invention discloses an instant solid mango juice drink and a processing method thereof, belonging to the instant drink field. The drink comprises the following components in parts by weight: 20-70 parts of lyophilized mango powder, 10-50 parts of lyophilized honey powder, 20-60 parts of corn non-dairy creamers and 3-20 parts of lyophilized plant spice powder. Each component of the drink is produced by freezing at the temperature below minus 25-35 DEG C in the absence of oxygen in vacuum, the intrinsic shapes are not likely to shrink, the thermosensitive substances are free from damage, the aromatic substances are not likely to be lost and the readily oxidizable substances are not likely to be oxidized; therefore, the shapes, colors, tastes and nutrients of the substances after processing and the fresh products are basically the same, and the drink is good rehydration property and is liable to mass production. Besides, the drink contains the essential vitamins and mineral elements for human bodies, can enhance the human immunity and is a new generation nutritious and healthy drink featuring quick use and convenient carrying.

The invention relates to a production method for yellow wine lee rice wine. The method includes the following steps that sticky rice is soaked, cooked and evenly mixed with smashed yellow wine lees to which hot water is added to be stirred to be even in proportion, sweet distiller's yeast, saccharifying enzymes and protease are added, and saccharifying and fermentation are conducted; after standing for 24 h, clarification, filtering and sterilization are conducted, and then the yellow wine lee rice wine is obtained; or saccharifying enzymes, wine protease and an aroma enhancing multiple microbe starter are added to smashed yellow wine lees to which hot water is added to be stirred to be even, sweet fermented-rice obtained after saccharifying and fermentation and sticky rice are soaked, cooked, subjected to distiller's yeast adding and saccharified, and the fermented sweet fermented-rice is matched in proportion; after standing for 24 h, clarification, filtering and sterilization are conducted, and then the yellow wine lee rice wine is obtained. The yellow wine lees serve as raw materials for making the rice wine, protein, amino acid, microelements essential for the human body and several flavor substances contained in the yellow wine lees are fully utilized, and the made rice wine is mellow in aroma, fragrant, sweet and soft in taste and rich in nutrition.

The invention relates to a dilute stuffing ham pie and the production process, the name of dilute stuffing is called because the stuffing is soft; the invention solves the shortcomings of the traditional; based on the prior ham pie, the invention is an improved ham pie; the wrapping and the stuffing is soft and tasty, the sweet and salt is appropriate; the sense, shape and smell are attractive; the ham pie is a filament, and the stuff is very soft; the icing sugar is used for being dissloved easily, thereby the ham pie is applicable for vast mass; the raw materials are refined, which is selected from the old ham over 2 years which can be taken without cooking, the flavor is pure and strong and the color is red. The dilute stuffing crust ham pie has the advantages of crisp, soft and uncoursed wrapping; and the dilute crisp stuffing ham pie has the advantages of soft, aromatic and crisp with rich egg taste, and small honeycomb-shaped wrapping.

The invention relates to a processing method for conditioning duck breast meat. The method comprises raw material screening, rolling, pickling, injecting, marinating, packaging, and carrying out high-temperature sterilization and a quick-freezing process; the method comprises the following steps: pickling the duck breast meat in a vacuum condition for 1.5-3 hours during the pickling, wherein pickling materials include salt, light soy sauce, compound phosphate, white sugar, white pepper powder, five spices powder, onion powder and the like; injecting ginger juice water into the duck breast meat during the injecting; finally adding a seasoning packet and a traditional Chinese medicine packet during the marinating, and marinating for 1-1.5 hours under the temperature condition of 90-95 DEG C. The duck breast meat prepared by adopting the processing method is mellow in fragrance, fresh and tender in meat quality, unique in flavor and convenient to eat, can be sufficiently permeated in flavor and has the relatively good mouthfeel; a product is safe to eat without containing any preservative agents and has the relatively good nutrition value and health-care effect as multiple medicinal and edible components are added.

The invention relates to a sugar-free cubilose ham moon cake and a manufacture method thereof. The sugar-free cubilose ham moon cake comprises a wrapper and filling, wherein the cake wrapper comprises 9-11 parts of flour, 1-1.3 parts of powder maltitol, 3.0-4.5 parts of refined lard, 0.3-0.6 parts of honey, 1-1.5 parts of water and 5-6 parts of eggs; and the filling comprises 8-14 parts of steamed ham powder, 0.1-0.2 part of edible dry cubilose, 5-8 parts of powder xylitol, 0.2-0.4 part of powder bifidus factors, 0.3-0.5 part of honey, 1.3-2.0 parts of steamed flour and 0.8-1.4 parts of refined lard. The manufacture method comprises the following steps: wrapping the filling into the cake wrapper; and baking the moon cake in an oven at 210-230 DEG C for 8-10 minutes. The ham moon cake has extremely fine and soft filling, replace sugar with the maltitol, the xylitol and the bifidus factor so that the product is suitable for more people; a hard crust moon cake gives crisp, friable and mild tastes in the mouth, and a crisp crust moon cake is crisp, fragment and friable and has a strong egg flavor.

The invention relates to the field of oil material processing, in particular to a preparation method of zanthoxylum seed oil. The method comprises the following steps of: mixing zanthoxylum seeds and excessive sodium hydroxide solution of which the mass percentage is 1.2 to 2.0 percent; under the protection of nitrogen, heating the mixture to saponify the mixture; separating the mixture to obtain the zanthoxylum seeds without epidermis oil fat; and squeezing and refining the zanthoxylum seeds to obtain the zanthoxylum seed oil and also the aqueous solution of sodium aliphatate. The method has the advantages of simpleness in operation, low requirement on equipment, easiness in industrialization and the like. The obtained zanthoxylum seed oil is high in oil extraction rate, low in content of colloid and waxiness, and thick in fragrance, and does not have residual solvent. In addition, the obtained sodium aliphatate can serve as an industrial detergent raw material. Co-production of the zanthoxylum seed oil and the sodium aliphatate is also realized.

The invention discloses a preparation method of gastrodia elata wine. The method comprises the following steps: crushing gastrodia elata, adding active dry yeast of glucose and distilled water, fermenting, filtering and distilling filtrate at reduced pressure to obtain distillate B; filtering residual mother liquor by an ultrafiltration membrane to obtain filtrate C; taking 10-12 parts by volume of white spirit, 0.5-1 part by volume of distillate and 1-1.5 parts by volume of filtrate; evenly mixing, placing at room temperature for 24 hours; and filtering by the ultrafiltration membrane to obtain the filtrate, namely the gastrodia elata wine. Compared with the prior art, the method has the advantages that gastrodia elata wine mash is prepared by adopting a biological enzymatic transformation method; and a little gastrodia elata wine mash and the white spirit are blended, so as to obtain the transparent gastrodia elata wine with good taste, mellow flavor and certain health-care function. An experiment proves that the gastrodia elata wine has significant effects of easing pain and calming mind, and can effectively promote sleeping quality. Furthermore, the gastrodia elata wine disclosed by the invention is reasonable in preparation method, simple to operate, and low in production cost; the content of chemical ingredients of the gastrodia elata in the blended wine is low, so that the administration dose is not limited; and the gastrodia elata wine can be taken everyday.

A ganoderma mushroom health care wine is mixed by Junchen medicinal wine and assistant and guide medicinal wine with volume ratio as 2:1-1.5, the Junchen medicinal wine is made by Jun medicine: ganoderma, mushroom, milkvetch, sealwort, red enter, saline cistanche, rhizome of davallia, reticulate millettia, Chen medicine: cultivated land, yam rhizome, songaria cynomorium herb, boxthorn fruit, shizandra, radix polygonati officinalis, fleece-flower root infused by pure rice wine with 40-50 degree, assistant medicinal wine is composed by assistant medicine: eucommia bark, himalayan teasel root, moghania, largeleaf gentian root, guide medcine: brazilwood, red sage root, ovateleaf holly bark, licorice root, mulberry, white paeony root infused by pure rice wine with 40-50 degree; the preparing method including: preparing material, weighting each component of Junchen medicine, assistant and guide medicine by proportion respectivelly, pre-preparing specially made medicine, immersing Junchen medicine medicinal wine, assistant and guide medicinal wine, preparing package. The wine of the invention without any chemicals, essence and colorant has good function to gas, blood, liver, kidney, heart and brain to improve immune ability of body, the preparing method is simple and reasonable.

The invention relates to a wine regulator for regulating color, smell and taste of wine. The wine regulator is characterized by being made from the following raw materials by weight: 0.08-1 part of carbonyl compound, 1-3 parts of organic alcohol and 0.5-3 parts of xylitol; wherein, the organic alcohol comprises isoamyl alcohol, isobutyl alcohol, glycerol, 2,3-butylene glycol; the carbonyl compound comprises acetaldehyde, acetal, diacetyl and acetoin. The wine regulator for regulating the color, smell and taste of the wine is nontoxic and harmless, and has ecological environmental protection function, and health care function on human body. The wine regulator can be eaten frequently to achieve the functions of regulating blood sugar level, protecting liver, preventing dental caries, inhibiting infection of lung, regulating internal secretion and the like. The wine regulator can be used together with other additives and has good synergetic action.

The invention belongs to the technical field of health-care products, in particular to health-care tea for preventing diabetes. The health-care tea comprises raw materials in parts by weight as follows: 20 parts of dried guava barks, 2 parts of ginseng flower buds, 10 parts of dried miracle fruit leaves, 3 parts of peeled ganoderma and 65 parts of golden camellia fu-brick black tea. The preparation method includes steps as follows: the first four raw materials are crushed and subjected to sterilization and moisture absorption treatment by steam at the temperature of 122 DEG C for 10 minutes, the first four raw materials are cooled to 28 DEG C and mixed with the crushed and dispersed golden camellia fu-brick black tea, the mixture is fermented at the constant temperature of 28 DEG C and 18 DEG C day and night respectively and then dehumidified and dried at the constant temperature ranging from 50 DEG C to 52 DEG C, finally the mixture is packaged, and the health-care tea is obtained. The health-care tea has the characteristics that the tea can decrease blood sugar and is natural, free of side effects, mellow, sweet, convenient to store and carry and drinkable as long as brewed by boiled water.

The invention discloses a red bayberry fruit wine, which is prepared by the following method: evenly mixing red bayberry and sucrose in the weight ratio of 1:0.4-0.6, fermenting in a sealing environment at room temperature for more than 15 days; mixing the red bayberry fermentation products with grain wine, bayberry fermenting at room temperature in a sealed environment for more than 60 days to obtain the red bayberry fruit wine. The red bayberry fruit wine has the advantages of low alcoholic strength, strong fruity, good taste, good smell, easy preservation, and long shelf life.

The invention relates to a sugar-free saffron ham moon cake and a manufacture method thereof. The sugar-free saffron ham moon cake comprises a wrapper and filling, wherein the cake wrapper comprises 9-11 parts of flour, 1-1.3 parts of powder maltitol, 3.0-4.5 parts of refined lard, 0.3-0.6 part of honey, 1-1.5 parts of water and 5-6 parts of eggs; and the filling comprises 8-14 parts of steamed ham powder, 0.03-0.05 part of edible saffron, 5-8 parts of powder xylitol, 0.2-0.4 part of powder bifidus factors, 0.3-0.5 part of honey, 1.3-2.0 parts of steamed flour and 0.8-1.4 parts of refined lard. The manufacture method comprises the following steps: wrapping the filling into the cake wrapper; and baking the moon cake in an oven at 210-230 DEG C for 8-10 minutes. The ham moon cake has extremely fine and soft filling, replaces sugar with the maltitol, the xylitol and the bifidus factor so that the product is suitable for more people; a hard crust moon cake gives crisp, friable and mild tastes in the mouth, and a crisp crust moon cake is crisp, fragment and friable and has a strong egg flavor.