75results about How to "Mellow smell" patented technology

The invention relates to a method for extruding plant oil, and in particular relates to a method for extruding oil from chilli seeds, for solving the technical problem of providing an efficient method for extruding chilli oil from chilli seeds. According to the technical scheme for solving the technical problem, the method for extruding oil from the chilli seeds comprises the following procedures: (1) raw material selection; (2) raw material frying; (3) oil extrusion; (4) alkali refining; (5) hydration; (6) decoloring; (7) filtration; (8) deodorization; and (9) degreasing. As the chilli oil is extruded from grease of the chilli seeds, the taste of the chilli oil is good, taste of other plant oil is not mixed, the original taste of the chilli oil is ensured, and moreover with the combination of multiple procedures, the chilli seeds are deeply processed, so that not only is the oil discharge amount ensured, but also the oil is transparent and mellow in smell and can meet the requirements of people on chilli oil.

The invention discloses a method for producing blended rum by utilizing molasses. The method comprises the steps of raw material pre-treatment, immobilized yeast double-concentration continuous fermentation, multi-tower continuous distillation or kettle type intermittent distillation, aging, blending and filtering. The method is simple in process and relatively low in cost, the prepared rum has pure wine fragrance and unique flavor, and the process method can be adopted to stably produce high-quality finished rum, and is suitable for industrial massive production.

The invention discloses pseudo-ginseng and aloe milk tea comprising the following raw materials in parts by weight: 3-5 parts of pseudo-ginseng extract, 40-60 parts of fresh milk, 3-9 parts of tea powder, 20-36 parts of fruit juice, 6-10 parts of sugar, 0.2-0.8 part of emulsion stabilizer and 10-15 parts of aloe liquid. The pseudo-ginseng and aloe milk tea is prepared by adding green foods of pseudo-ginseng and aloe based on the traditional milk tea and has mellow taste and sweet mouth feel and is an ideal product of stopping bleeding, promoting blood circulation and dissipating blood stasis, eliminating swelling and relieving analgesic therapy, nourishing and invigorating, resisting fatigue, anoxia and aging, lowering blood fat and blood sugar, conditioning intestines and stomach, controlling constipation, beautifying and keeping facial appearance and boosting organism immunologic functions.

The present invention discloses a paeonia suffruticosa seed oil seasoning sesame seed oil which is prepared by mixing sesame seed oil and seasoning raw materials, and consists of the following components in parts by weight: 10-30 parts of paeonia suffruticosa seed oil, 20-50 parts of sesame seed oil, 30-60 parts of peanut oil, 3-8 parts of gingers, 0.5-2.0 parts of star anises, 0.5-1.2 parts of Chinese red pepper, 0.1-0.8 part of pepper, 0.05-0.5 part of fennel, 0.05-0.5 part of cloves, 0.05-0.5 part of angelica dahurica, 0.05-0.5 part of amomum villosum, 0.05-0.5 part of radix auckladiae, 0.05-0.5 part of kaempferia galanga, and 0.05-0.5 part of amomum tsaoko. The seasoning sesame seed oil is more delicious and tasty than pure paeonia suffruticosa seed oil, preserves the nutritional functional composition of the paeonia suffruticosa seed oil, has efficacies of enhancing immunity, lowering blood fat, blood pressure and blood sugar, slowing down human aging, etc., and contains no seasoning raw material residues, and has a simple, scientific and rational preparation method.

The invention relates to winter fermented tea and a preparation method. The preparation method comprises the following preparation operation steps: (1) picking and pretreating fresh leaves; (2) steaming tea at high temperature; (3) flushing with cold water; (4) secondarily steaming; (5) rolling; (6) performing pile fermentation; (7) secondarily rolling; (8) parching; (9) improving fragrance; (10) breaking to obtain finished-product tea. The preparation method disclosed by the invention is adopted to improve tea biological activity, increases ingredients of theaflavin, theanine and the like, eliminate bitter and astringent of the tea and enables tea fragrance to be mellower. According to the preparation method, old leaves are utilized, and tea stems are remained; thus, not only is the utilization rate of tea resources improved and tea yield improved, but also the prepared tea has rich nutrition, pure liquid color and good brewing resistance and still has bright color and luster and mellow smell after being brewed for many times; furthermore, the tea has the characteristics of tonifying spleen and warming stomach and has a good health-maintenance effect.

The invention discloses a preparation method of a feed prepared by using low-erucic-acid low-thioglycoside superior rape as green grass. The preparation method comprises the steps of performing mechanical harvesting and crushing on whole-stool fresh rape, performing inoculation with composite microorganism microbial inoculum namely saccharomyces cerevisia, lactobacillus plantarum, lactobacillus acidophilus, bacillus subtilis and enterococcus faecalis mixed microbial inoculum, extruding out redundant moisture with a forage grass bander, performing compacting, performing wrapping (bagging) and performing fermentation so as to obtain silage. The silage rape prepared by the method achieves the standard of a superior silage feed, so that nutrient components of original low-erucic-acid low-thioglycoside superior rape can be effectively preserved, the feed is sour, sweet and aromatic in smell, high in digestibility and good in palatability, the commercial production of the feed rape can be realized, the source of the feed is extended, and the problem that forage for herbivorous animals in southern regions in spring and summer is deficient can be solved.

The invention belongs to the technical field of food processing, and particularly relates to tomato meat balls and a preparation method thereof. The tomato meat balls comprise the following raw materials in parts by weight: 300-400 parts of tomato, 200-300 parts of meat, 60-100 parts of flour, 40-80 parts of sticky rice, 20-30 parts of starch, 25-40 parts of soybean meal, 20-30 parts of egg, 15-30 parts of carrot, 10-18 parts of celery, 8-15 parts of water chestnut, 6-13 parts of houttuynia cordata, 6-14 parts of myrcia, 4-10 parts of soybean sauce, 5-10 parts of table salt, 2-6 parts of green onion, 3-7 parts of ginger juice, 2-6 parts of garlic and 400-700 parts of water. The preparation method of the tomato meat balls comprises the steps of preparing meat ball stuffing, processing tomatoes, stirring and mixing the stuffing, feeding material and curing. According to the invention, a scientific route is provided for the processing, preserving, fresh keeping and comprehensive application of tomatoes, and the commercial benefit and value of tomato can be promoted and improved.

The invention belongs to the field of light industry tobacco and specifically relates to a method for reducing alcoholic fermentation time of flue-cured tobacco leaves by using biological technology to add tobacco leaf alcoholization fermentation beneficial bacteria in the process of alcoholic fermentation of flue-cured tobacco leaves, and improving tobacco leaf mellow feeling, soft feeling, eating taste, reducing burning taste and green odor. According to the method, by adding selected tobacco leaf alcoholization aroma enhancement and quality promotion beneficial bacteria to alcoholized and fermented tobacco leaves and by controlling the temperature, humidity and other conditions during the alcoholization fermentation process in stages, at the end of the alcoholization, the total sugar oftobacco leaves is increased to 37.42%, and the nitrogen content is decreased to 1.56%; product evaluation results: the aroma of tobacco leaves is improved, the sweetness is improved, the green gas isimproved, the aftertaste is refreshing, the smoke is soft, the odor is mellow, and the effect of flavor enhancement and quality improvement is remarkable.

The invention relates to a food processing method and particularly relates to a preparation method of a tea cattle stomach. The processing method comprises the following steps: firstly, thoroughly cleaning a fresh cattle stomach or a dried cattle stomach with clear water, then soaking the thoroughly cleaned cattle stomach with clear water for 1-3h, and draining off the water for later use; then, soaking the cattle stomach in an alkaline solution at normal temperature for 0.5-2h, and cleaning the soaked cattle stomach with clear water until the pH value is less than or equal to 9.5; subsequently, putting the cattle stomach into a tea solution to be soaked at normal temperature for 30-60min; and finally, putting the cattle stomach into a composite phosphate solution to be soaked at normal temperature for 3-5h, and draining off the water to obtain the tea cattle stomach. The tea cattle stomach prepared by the preparation method provided by the invention is dark-green, free of fading, mellow and rich in smell, clear in tissue structure texture, good in elasticity and toughness, crisp, tender and fragile, free of rotting after long-time boiling, low in juice loss rate and capable of greatly promoting appetite.

The invention discloses radix puerariae health-care yellow wine which adopts a brewing process of yellow wine and takes radix puerariae, corn and glutinous rice as main raw materials. The radix puerariae health-care yellow wine is characterized in that the proportion of the radix puerariae to the corn to the glutinous rice is 1:1:2. The radix puerariae health-care yellow wine is prepared by mainly fermenting for 5 days at 30-31 DEG C and then fermenting statically for 25 days at 15-18 DEG C. The product has yellow-orange, clear and transparent vinosity, mellow, sweet and cool vinosity, mellow and aromatic smell, harmonious wine body and unique aftertaste of the taste of radix puerariae yellow wine.

The invention discloses a preparation technology of chocolate-flavored sesame powder. The method comprises the steps of impurity removal, cleaning, drying, stir-frying on fire, primary cooling, machine grinding, secondary cooling, proportioning mixing, and packaging, and has the advantages of simple operation, reasonable process and high efficiency. Cocoa powder added in the invention can reduce influences of high cholesterol on artery and has a favorite taste, added black rice, red bean and coix seed are very good nutritional health foods, the black rice and the red bean can reduce weight, and the coix seed can invigorate blood circulation and nourish face, is rich in dietary fibers, and can prevent hyperlipidemia, hypertension, apoplexy and cardiovascular diseases. The chocolate-flavored sesame powder adopting above reasonable matching has the characteristics of unique taste, mellow smell, abundant nutrition and strong health functions, and is a sesame product received and liked by mass people.

The invention provides a preparation method of morchella esculenta wine. The method comprises the following steps: firstly, treating fresh and clean morchella esculenta at a high pressure of 80-120MPa for 8-15min, then freezing the morchella esculenta at a temperature of -30 to -25 DEG C for 1-2 days, removing frost flakes from the surface of the morchella esculenta, and then soaking the morchella esculenta in basic liquor, thereby obtaining the morchella esculenta wine with a unique flavor and an extremely good mouthfeel. Then, a fingerprint chromatogram of the morchella esculenta wine is established by adopting high-performance liquid chromatography. The preparation method of the morchella esculenta wine is simple, the product is savory and mellow and keeps the scent for a long time, and the method can significantly prolong the discoloring time of the product and effectively keep the clarity and stability of a wine body. Meanwhile, the method for establishing the fingerprint chromatogram of the morchella esculenta wine is easy to implement, and the stability, reproducibility and specificity of the method are good, and can provide a reference for quality control of the morchella esculenta wine.

The invention discloses an eating-promoting feed for improving disease such as poor appetite and anorexia in the calf development process and a preparing method thereof. By means of the eating-promoting feed and the preparing method, the feed intake of calves can be increased, appetite can be improved, growth and development can be promoted, the stomach and intestine digestion function can be improved, disease such as poor appetite and anorexia in the calf development process can be improved, the nutrient absorptivity and the weight gaining rate of calves can be increased, the disease resistance of calves can be improved, and the survival rate can be increased.

The invention relates to the technical field of feed processing, in particular to anthocephalus chinensis leaf powder serving as a silage additive and application thereof in stylosanthes guianensis silage. According to the invention, the anthocephalus chinensis leaf powder is used as a silage additive, is added into stylosanthes guianensis silage, reduces the water content of the stylosanthes guianensis silage, remarkably reduces the pH value, propionic acid content, non-protein nitrogen content and ammoniacal nitrogen content of the silage, remarkably increases the number of lactic acid bacteria, lactic acid content, crude protein content and true protein content, and has a remarkable improvement effect on the improvement of the quality of the stylosanthes guianensis silage and on the protection of nutritional ingredients; the prepared stylosanthes guianensis silage can maintain the nutrition of stylosanthes guianensis, is rich in nutrition, mellow in smell, soft, juicy and good in palatability, and the quality of the stylosanthes guianensis silage is improved; the anthocephalus chinensis leaf powder is cheap, easy to obtain and simple and convenient to operate.

The invention discloses a truffle wine and a preparation method of the truffle wine. The truffle wine comprises the following raw materials by weight: 900-1000 parts of base wine, 10-15 parts of blacktruffle, 8-10 parts of silkworm chrysalis, 1-10 parts of cortex acanthopanacis, 0.1-1 part of cultivated ginseng, 0.5-1 part of chrysanthemum, 0.1-0.5 part of Chinese angelica, 0.5-1 part of codonopsis pilosula, 0.5-1 part of schisandra chinensis, 0.3-0.7 part of radix puerariae, 1-3 parts of walnut meat, 0.2-3 parts of ligusticum wallichii, 0.1-0.5 part of honey, and 0.1-0.5 part of rock candy.The truffle wine has no medicinal odor and has an aromatic flavor, has the effects of nourishing yin, tonifying qi, cooling down, refreshing, restoring consciousness and the like, has a sweet aftertaste after being drunk, and makes people feel refreshed. The preparation method of the truffle wine is performed at a low temperature, so that the effective ingredient of the raw material is barely lost, the white spirit and the white wine are taken as the base wine, the rock candy and the honey are used to adjust the flavor, the taste is better, the effect is more obvious, and the nutrient is richer.

The invention relates to the technical field of preparation of flower wine and particularly relates to a preparation method of jasmine flower beer. The method comprises the following steps of extracting jasmine flower stock solution from fresh jasmine flowers, and blending the jasmine flower stock solution into the beer to obtain the jasmine flower beer. The method is advantaged in that the jasmine stock solution extracted from the fresh jasmine flowers contains various jasmine effective components and floral components, the contained bioactive substance components are high, pesticide residuesin the jasmine flowers are removed, and the jasmine fragrance and the bouquet of the jasmine beer prepared by blending the jasmine stock solution with the beer are fully fused, so the jasmine beer isrich in fragrance and rich in nutrition; the jasmine flower beer has the advantages of pleasant flower fragrance, good mouthfeel, high jasmine flower bioactive substance content, good anti-oxidationfunction, proper and stable polyphenol substance content, no turbidity problem after long-term storage, heart calming, nerve calming, qi circulation promoting, pain relieving, depression relieving, stasis removing, simple making process, and easy industrial production.

The invention relates to the technical field of food, in particular to functional blend oil and a preparation method thereof. The functional blend oil is prepared from raw materials including flaxseeds, sesames, sunflower seeds, purple perilla, cinnamon and rosemaries. In the functional blend oil, saturated fatty acid accounts for 3 to 12 percent; monounsaturated fatty acid accounts for 35 to 44 percent; polyunsaturated fatty acid accounts for 44 to 62 percent; Omega 3 polyunsaturated fatty acid accounts for 9 to 15 percent; Omega 6 polyunsaturated fatty acid accounts for 29 to 53 percent. The prepared functional blend oil has mellow smell and is lower in cost; the additional addition of ingredients of antioxidants, preservatives and the like is not needed; the effects of preventing chronic diseases such as cardiovascular diseases, cancer diseases and diabetes are achieved.