130results about How to "Mellow taste" patented technology

The invention discloses Qi-tonifying salted duck eggs prepared by adopting thick broad-bean sauce. The Qi-tonifying salted duck eggs prepared by adopting the thick broad-bean sauce are prepared from the following raw materials in parts by weight: 4000-5000 parts of fresh duck eggs, 200-300 parts of table salt, 60-70 parts of the thick broad-bean sauce, 400-500 parts of rice husk charcoal, 50-80 parts of plant ash, 10-20 parts of table vinegar, 4-6 parts of chili powder, 3-6 parts of fennel powder, 1-2 parts of powdered cinnamon, 3-5 parts of yam flour, 3-5 parts of radix astragali powder, 2-4 parts of hawthorn fruit powder, 45-55 parts of mixed powder of bean dregs and scented tea, and also comprises the following traditional Chinese medicinal herbs in parts by weight: 3-5 parts of polygonum multiflorum, 1-2 parts of radix puerariae, 3-5 parts of roots of woods greenstar, 1-2 parts of wolfberries, 1-2 parts of cherries, 1-2 parts of peach blossoms, 1-2 parts of stevia rebaudiana, 3-5 parts of raspberries, 1-2 parts of angelica sinensis, 3-5 parts of peach kernels, 1-2 parts of radix polygonati officinalis and 1-2 parts of radix astragali. The mixed powder of the bean dregs and the scented tea is prepared from the following raw materials in parts by weight: 20-25 parts of the bean dregs, 1-2 parts of the cushaw flowers, 1-2 parts of multiflora rose root, 1-2 parts of black tea, 2-3 parts of gynostemma pentaphylla and 1-2 parts of matcha powder.

The invention discloses a chafing dish bottom flavoring without slag and preparing method, which comprises the following parts: salad oil, animal fat, pepper, soy sauce, fermented glutinour rice, wine, peppertree, ginger,garlic, green onion, salt and condiment materials.

The invention discloses a preparation method of a natural pet flavoring agent. The preparation method comprises the following steps of: firstly, preparation of meat enzymolysis liquids: a beef enzymolysis liquid, a chicken enzymolysis liquid, a pork enzymolysis liquid, a fish enzymolysis liquid and a shrimp meat enzymolysis liquid; secondly, sequentially adding the beef enzymolysis liquid, the chicken enzymolysis liquid, the pork enzymolysis liquid, the fish enzymolysis liquid, the shrimp meat enzymolysis liquid, reducing sugar, amino acid, L-cysteine monohydrochloride, yeast extract, thiamin, spice and grease into a reaction kettle, fully mixing, evenly blending, heating to 90-125 DEG C for thermal reaction for 1-2 hours, cooling to 40-55 DEG C after the reaction is completed, and filtering through a 40-50-mesh sieve to obtain the natural pet flavoring agent. The preparation method of the natural pet flavoring agent provided by the invention adopts the beef enzymolysis liquid, the chicken enzymolysis liquid, the pork enzymolysis liquid, the fish enzymolysis liquid and the shrimp meat enzymolysis liquid for simultaneous Maillard reaction, and the obtained natural pet flavoring agent is natural in flavor, mellow in taste and meaty, improves the palatability of pet foods, and increases the interest of pets in foods and the food intake of the pets.

The invention relates to a Jiuzhen Benyuan health-preserving rice wine and a production process thereof. In terms of weight, the raw material formula of the wine is: 12% to 15% of japonica rice, 15% to 20% of glutinous rice, 3% to 4% of Chinese herbal medicine, and 3% to 4% of rice wine medicine Koji 4 × 10 -2 %~6 × 10 -2 %, raw wheat koji 3%~4%, starch glucoamylase 2.5 × 10 -3 %~4 × 10 -3 %, acid protease 1 × 10 -3 %~2.5 × 10 -3 % , water 60%~65%. The production process of the present invention includes the steps of raw material preparation, preparation of rice drenched distiller's mother, initial feeding of rice, second feeding of Chinese herbal medicine, post-fermentation at low temperature, pressing and filtration, decoction and sterilization of wine, storage and aging, blending and seasoning, freezing flocculation and filtration and filling, etc. The obtained nine Zhenbenyuan health-preserving rice wine not only has a refreshing taste, but also can better retain the nutrients in the wine and the original active ingredients in Chinese herbal medicines, so as to improve the health care effect of the wine.

The invention discloses a preparation method of angelica-root-treated beauty cured meat. The preparation method includes cutting cleaned fresh pork into strips, and evenly applying spices per about 100g of the meat strips; stationarily curing the evenly applied meat strips at about 0 DEG C for 6-9 days, hanging rinsed meat strips to drip water completely, and taking the meat strips and smoking ina smoking house for 3-6 days, and baking the smoked meat strips at 55-65 DEG C till water content of the meat strips is 15-20% so as to obtain the cured meat. The angelica-root-treated beauty cured meat has mellow taste and is beauty-care.

The invention discloses a method for producing strong flavor type dark rum by using pure sugar cane juice. The method comprises the following steps of: preparing sugar cane juice and then clarifying; boiling and concentrating the sugar cane juice at a high temperature; adding a nitrogen source nutrient and trehalose, adjusting acidity and fermenting; distilling fermented sugar cane wine; storing the sugar cane distilled wine with an oak barrel; and finally, performing blending, stable treatment and electric field ripening of the dark rum. The method has a simple process; the strong flavor type dark rum with sugar cane faint scent, rich oak scent, wine scent and mellow and full mouthfeel of the ripe dark rum is prepared by taking the sugar cane planted in China as a raw material through combination of the conventional and modern concentration and distillation technologies and advanced physical electric field ripening technology; and a new idea is provided for good development of the sugar cane industry and deep processing of the sugar cane.

The invention discloses a preparation technology of vinous black tea, and relates to the technical field of preparation methods of black tea. The vinous black tea has fermentation modes different from other black tea, including endogenous enzymatic fermentation and external microorganism fermentation. The preparation technology of the vinous black tea comprises the steps that fresh tea leaves are picked and withered; the withered tea leaves are put on a rolling machine; the tea leaves are rolled into strips at a low speed; tea juice is rolled out appropriately; a raw tea blank is rolled; the rolled raw tea blank is weighed; fermentation water is added; the raw tea blank is rolled uniformly into a wooden bucket, compressed, and warmed and solarized in the sun; a wet raw tea blank is formed; the fermented leaves are put into a baking cage for long low-temperature baking; and the dried blank is packed into a cloth bag and baked on the baking cage until the tea leaves become raw tea from taupe gray. Polysaccharide of the black tea fermented by the new technology is higher than that of common black tea soup; vinasse serves as yeast of a culture medium, so that the fermentation time of the tea leaves is shortened greatly in a tea leaf fermentation process; and the black tea has a vinous fragrance, and exhaust and mildewing cannot be generated in a manufacturing process, so that the quality of the black tea is improved greatly.

The present invention relates to the field of seasonings, specifically to a fruit flavor cooking wine and a preparation method thereof. The preparation method comprises: selecting yellow rice and a fresh fruit juice as main components, adding a seasoning, and carrying out brewing to obtain the fruit flavor cooking wine. The specific brewing method comprises: boiling the seasoning for 30-45 min in clear water, standing for 4-6 h, removing waste residues of the seasoning through filtration after the temperature achieves a room temperature, carrying out mixing stirring distillation on the seasoning, the yellow rice and the fresh fruit juice, controlling a distillation temperature to 80-90 DEG C, standing, cooling for 45 min, carrying out canning sealing, and carrying out irradiation sterilization, wherein the fruit flavor cooking wine finished product can be obtained after 20-25 days.

The invention discloses green tea beverage taking Chinese herbal medicine such as crataegus, semen cassiae, lotus leaves and apocynum venetum as raw materials. The green tea beverage has the effects of assisting blood lipid reduction and blood pressure reduction and the like, is suitable for patients suffering from high blood pressure and high blood lipid to drink and is capable for effectively improving the QOL (Quality Of Life) of the patients. Each 1000 parts by weight of the green tea beverage is prepared by the following raw materials in parts by weight: 20 parts to 30 parts of fresh green tea leaves, 20 parts to 30 parts of crataegus, 15 parts to 20 parts of semen cassiae, 10 parts to 15 parts of lyceum barbarum, 10 parts to 15 parts of lotus leaves, 10 parts to 15 parts of stevia rebaudiana, 8 parts to 10 parts of polygonum multiflorum, 8 parts to 10 parts of alisma plantago-aquatica, 5 parts to 10 parts of chrysanthemum, 10 parts to 15 parts of apocynum venetum, 3 parts to 5 parts of glycyrrhiza uralensis, 5 parts to 10 parts of phyllanthus emblica freeze-dried powder, 5 parts to 10 parts of isomalto-oligosaccharide, 1 part to 5 parts of citric acid, 1 part to 3 parts of sorbitol, 1 part to 2 parts of sodium isoascorbate and 1 part to 5 parts of laminarin. The green tea beverage disclosed by the invention not only has the functions of traditional green tea of clearing heat to relieve thirst, promoting the production of body fluid to relieve thirst and the like, but also has the function of assisting the blood lipid reduction and the blood pressure reduction, and the green tea beverage is suitable for crowd of high blood pressure, high blood fat and high blood sugar to drink and is health beverage which is remarkable in healthcare effect and green and environment-friendly.

The invention discloses a processing method of rhizoma polygonati. The processing method comprises the following steps: cleaning the rhizoma polygonati, putting the rhizoma polygonati into a steam cooker, adding yellow rice wine which is 1/5 of the weight of the rhizoma polygonati for covered moistening for 2 hours, adding wheat bran which is 1/5 of the weight of the rhizoma polygonati, uniformlymixing the wheat bran and the rhizoma polygonati, and then steaming the mixture for 5 to 7 hours at a steaming pressure of 0.15 MPa, thereby obtaining primarily steamed rhizoma polygonati and primarily steamed rhizoma polygonati juice after steaming; taking out the primarily steamed rhizoma polygonati, slicing the primarily steamed rhizoma polygonati, and drying the primarily steamed rhizoma polygonati for 4 to 6 hours to obtain primarily steamed and primarily dried rhizoma polygonati; putting the primarily steamed and primarily dried rhizoma polygonati into the steam cooker, adding the primarily steamed rhizoma polygonati juice for covered moistening for 2 hours, steaming the mixture for 3 to 5 hours at a steaming pressure of 0.15 MPa, and obtaining secondarily steamed rhizoma polygonatiafter steaming; taking out the secondarily steamed rhizoma polygonati, drying the secondarily steamed rhizoma polygonati for 6 to 8 hours, and screening the secondarily steamed rhizoma polygonati to remove the wheat bran, thus obtaining secondarily steamed and secondarily baked rhizoma polygonati. According to the processing method of the rhizoma polygonati, loss of polygahatous polysaccharides can be reduced in the steaming process, and the irritation of the rhizoma polygonati is eliminated, so that the processed rhizoma polygonati tastes milder.

The green plum wine is made with green plum, rice wine, invertose, honey and water as main material. The making process includes the following steps: washing and air drying green plum; crushing partial green plum, mxgwi invertose, water and yeast, and sealing fermentation of the mixture for 30-60 days to obtain fermented liquid; soaking other plum in rice wine to obtain soaking liquid; mixing the fermented liquid and the soaking liquid; filtering to eliminate dregs, mixing the filtrate with invertose and honey; heating to 85-100 for sterilization, cold storing at 5 deg.,c for 40-60 days; filtering and packing the product. The green plum wine is mellow, delicious and scented.

The present invention relates to a honey tea, which comprises an oolong tea and honey. The preparation of the honey tea comprises: heating honey to a temperature of 50-90 DEG C, stopping the heating, adding baked oolong tea to the honey, and baking or frying the mixed honey tea to achieve a drying state to obtain the finished product, wherein each 100 g of the honey tea comprises 30-60 g of the honey and 70-40 g of the oolong tea, and the tea is the oolong tea dried through baking or frying. Compared with the honey tea in the prior art, the honey tea of the present invention has the following characteristics that: the honey tea has fresh fragrance and a slightly sweet taste, contains a plurality of vitamins, has a health effect, and contains light honey smell and rich tea fragrance smell; tea soup is orange, pure and clear, and has characteristics of rich fragrance and pure and cool taste; significant effects of cough relieving and stomach invigorating are provided, and no additive is added; the honey tea is applicable for all people, particularly for people with habits such as smoking, staying-up and drinking, and workers commonly using computers; and when people drinks the honey tea in dry weather, body regulation is easily achieved, and the honey tea is a beverage for northern drying climate and southern dampness-heat zones.

The present invention relates to lotus seed wine and its production process, and aims at providing one unique lotus seed wine. The technological process of producing the lotus seed wine includes: soaking kaoliang and glutinous rice, steaming soaked kaoliang, mixing rice and steamed kaoliang, steaming, showering with cold water, adding cooked lotus seed and distiller's yeast, fermentation and filtering to obtain the lotus seed wine. The lotus seed wine of the present invention is suitable for all the adults, and is clear, transparent, scented, and mellow, and has rich nutrients and certain nourishing effect.

The invention discloses a food containing chickpea and rhizoma dioscoreae and a preparation method thereof. The method prepares the food from chickpea and fresh rhizoma dioscoreae, and white granulated sugar, honey, citric acid and Vc by the steps of sorting of raw and auxiliary materials, pretreatment, color protection, pre-boiling, pulping, negative-pressure blending and filling and sterilizing, wherein the raw and auxiliary materials include 70-80% of chickpea, 10-20% of fresh rhizoma dioscoreae, 1-10% of white granulated sugar, 1-2% of honey, 0.1-1% of citric acid and 0.01-0.1% of Vc. The prepared product of mashed fruits/vegetables maintains the nutrient substances chickpea and rhizoma dioscoreae to the greatest degree, has the unique flavor of natural fruits/vegetables, mellow mouthfeel and abundant nutrients, can be directly swallowed without being chewed, and is particularly suitable for the infants, children and old people and deeply loved by consumers, thereby being a natural, green and healthy food with broad development prospect.

The invention relates to a process for brewing selenium-enriched dry red wine, belonging to the technical field of process for brewing selenium-enriched dry red wine. The process comprises the following process flows of: 1. sorting; 2. crushing and processing selenium-enriched red grape; 3. carrying out main fermentation to the selenium-enriched dry red wine; 4. separating peel and slag; 5. carrying out secondary fermentation to the selenium-enriched red grape; 6. adding sulfur dioxide; 7. clarifying; and 8. bottling the selenium-enriched dry red wine. The process has simple process flow, and the prepared dry red wine has mellow taste, is full of aroma, is crystal clear, is full of the selenium element beneficial for the body and has excellent drinking and appreciating value.

The invention belongs to the technical field of processing of tea leaves, and particularly discloses a fermentation technology of tea leaves. The fermentation technology comprises the following steps of (1) performing pretreatment; (2) performing rolling: adding starch of which the weight is 2-3% of that of the tea leaves to the tea leaves obtained in the step (1), twisting and rolling the tea leaves, after the tea leaves are rolled for 0.2-0.3h, adding starch of which the weight is 2-3% of that of the tea leaves, and continuing rolling for the time being 0.6-0.9h; (3) performing steaming; (4) performing inoculation; (5) performing pressurizing; and (6) performing fermentation: placing the pressurized tea leaves into a fermentation room with temperature being 25-28 DEG C and relative humidity being 92-96%, performing fermentation, and in the process of fermentation, stirring the tea leaves for 1-2 times. When the tea leaves are fermented through the fermentation technology, negative influence of harmful microorganisms on the quality of the tea leaves in the fermentation process can be restrained; and besides, the tea leaves obtained through the fermentation technology are unique in taste, the bitter taste is greatly reduced, the mouth feel is greatly improved, and after the tea leaves are drunk for a long term, the health of bodies is facilitated.

The invention discloses honeysuckle tea which is prepared from 200g of honeysuckle, 50g of chrysanthemum, 50g of corn black mould, 30g of dandelion, 20g of burdock root, 20g of folium mori and 10g of ginseng. The invention further discloses a preparation method of the honeysuckle tea, which comprises the steps of decocting, baking, cooling, packaging, storing and the like. The honeysuckle tea prepared by the method has not only the effects of reducing internal heat, detoxicating, lubricating the intestines and relaxing bowel but also the efficacy of lowering blood sugar.

The invention discloses an aromatic tobacco curing method. The method includes the steps of shed building, tobacco stringing and racking, a withering and yellowing stage, a leaf-drying stage and a stem drying stage, and specifically includes: selecting a flat, ventilative and sunny place to build a curing shed, classifying aromatic tobacco leaves according to picked same parts, stringing the aromatic tobacco leaves prior to racking and hanging the aromatic tobacco leaves into the curing shed; well controlling indoor temperature and fermentation time, finishing curing after the tobacco leaves undergo the withering and yellowing stage, the leaf-drying stage and the stem drying stage, removing the cured tobacco leaves from a rack, and storing the cured tobacco leaves according to harvest batches and/or parts. The tobacco leaves are cured mainly depending on sunlight through a mode focusing on drying in the sun and combining airing and drying, the obtained high quality of the cured tobacco leaves is fixed, the cured tobacco leaves are prevented from changing from yellow to red, brown or black, and the tobacco leaves are more aromatic and more mellow in taste.

The invention discloses a production method of black tea. The method comprises the following steps of: firstly, selecting and picking green leaves at gaps of a tree with strong buds, fat leaves and ripe fruits, wetting and washing the green leaves with drink water till the surfaces of the green leaves have no heat feeling when the green leaves are touched by the hand, uniformly paving the green leaves for carrying out air drying processing, and thermally twisting the green leaves after the air drying processing for more than 60 minutes under the temperature of 20-30 DEG C and relative humidity of 80-85%; carrying out fermentation treatment on the green leaves after thermal twisting for more than 30 hours under the temperature of 20-22 DEG C, and immediately carrying out manual pot heatingon obtained tea leaves after the fermentation process; and finally, drying the tea leaves obtained through manual pot heating under the temperature of 80-90 DEG C, placing the dried tea leaves in a light-shading room under the temperature of 18-22 DEG C for opening the tea leaves, and obtaining the target product, wherein the time consumed for opening the tea leaves is more than 30 days. The black tea produced by adopting the technology of the invention has black and soft color, the leave bottoms are red and bright, the soup is red and bright, the astringency is strong, and all the color, fragrance and flavor are complete.

The invention discloses instant healthcare coffee and a preparation method thereof. The instant healthcare coffee comprises the following components in parts by weight: 2-6 parts of radix pseudostellariae powder, 2-6 parts of instant coffee powder, 4-6 parts of milk powder and trace additives. Through the invention, the instant healthcare coffee with an obvious nourishing effect and mellow mouthfeel is developed and produced; through reasonable combination, the effects of refreshing and fatigue resistance of coffee are sufficiently reflected; and the instant healthcare coffee also integrates the functions of tonifying spleen and lung, supplementing qi and promoting the production of body fluid, and treating lung deficiency and cough as well as spleen deficiency and poor appetite.

The invention discloses an instant spiced Chinese chestnut processing technology which comprises the following steps: 1) sorting; 2) temporarily storing; 3) blanching; 4) cooling; 5) shelling chestnuts; 7) braising: drained Chinese chestnuts and five spices are placed in a jacketed kettle to be braised for 20-25min at 95-105 DEG C; 8) drying: the braised Chinese chestnuts are placed in a dryer to be dried for 25-30min at 65-70 DEG C; 9) vacuum packaging; 10) sterilizing; 11) warehousing. Chinese chestnuts produced by the instant spiced Chinese chestnut processing technology reserve the nutritive value of Chinese chestnuts, taste mellow and have the five-spice flavor; the processing technology provided by the invention can also restrain the metabolic activities of bacteria, mildews and other microorganisms in Chinese chestnuts so as to prolong the storage life of the Chinese chestnuts.

The invention discloses a method for producing cyclocarya paliurus tea and the cyclocarya paliurus tea. The method comprises the following technological steps: (1) collecting cyclocarya paliurus fresh leaves, and carrying out sunshine withering for 25-35 minutes; (2) making green indoors, and controlling the temperature at 21-25 DEG C; and (3) bagging directly after rolling, and fermenting, namely putting primarily rolled leaves into a clean plastic bag, bagging, sealing, piling with the thickness of 25-30cm, keeping in 1/3 space of a bag, filling with air, keeping the temperature at 25-30 DEG C for 6-8 hours, turning over for 1-2 times in the period until all the sprout leaves become red uniformly; and then carrying out three-stage-type drying so as to obtain a finished product. According to the invention, aroma proplastid substances and amino acid as well as polysaccharose substances in the fresh leaves are subjected to biochemical change under the effect of enzymes so as to form various aromatic substances, so that the cyclocarya paliurus tea has relatively heavy aroma; meanwhile, the miscellaneous astringency of cyclocarya paliurus glycosides and cyclocarya paliurus flavonoids is relatively mellow in taste after cyclocarya paliurus glycosides and cyclocarya paliurus flavonoids are oxidized, and the cyclocarya paliurus tea has the effects of reducing blood glucose, decreasing lipid, depressurizing, losing weight and the like.

The invention relates to a production method of tea leaves, in particular to a production process of Tie Guanyin honey tea. Tie Guanyin and honey are mixed in a porcelain pot with ratio of 1:1 for soaking and fermentation, the mixture is stirred uniformly regularly, and is baked at 40-50 DEG C after being soaked and fermented for two months. Compared with the existing honey tea, the Tie Guanyin honey tea is uniform, has mellow taste, special flavor, and thick and stable mouthfeel, and can be stored for more than 20 years in a sealing manner.

The invention discloses a tilapia quick-frozen seasoned piece making method. The method includes the following steps: making fresh tilapia into boneless fish fillets, sterilizing and dicing to obtaintilapia pieces and then soaking and pickling; adding the prepared tilapia pieces into a tumbler for tumbling; taking the tilapia pieces out for vacuum packaging and quick freezing; wherein the tumbling is carried out for three times: adding a moisture retaining agent, a seasoning ingredient and ice or ice water into the tumbler in addition to the tilapia pieces during the first tumbling process; adding starch first into the tumbler during the second tumbling process and adding vegetable oil first into the tumbler during the third tumbling process. The method has the advantages of low cost andhigh efficiency. Standardized industrialized large-scale centralized production can be achieved, products are stable in quality and uniform in flavor, and especially the tender taste of the fish pieces can be maintained.

The present invention relates to the field of agricultural product processing and discloses a processing technology of green tea with flower fragrance. The processing technology of the green tea with flower fragrance comprises the following steps of fresh leaf treating, juice preparing, green leaf rocking, enzyme deactivating, rolling, drying, etc. Jasmine flowers, honeysuckles, osmanthus fragrans flowers and sophora japonica flowers are mainly used, the raw materials are crushed, the crushed raw materials are fermented, the obtained juice after the fermentation is used to conduct the enzyme deactivating of the tea leaves, and solid residues of the fresh flowers are used to conduct fire curing and drying of the tea leaves. Compared with the prior art, the green tea with flower fragrance is lighter in taste, mellower in taste, and lower in costs.

The invention discloses a preparation method of gastrodia elata black rice vinegar with a healthcare function. The preparation method comprises the following steps of: (1) selecting fresh gastrodia elata, washing the fresh gastrodia elata clean by clear water, and cutting into slices with the thickness of 2-5mm; (2) putting the sliced gastrodia elata in water, adding acetic acid so as to ensure that the pH value is in the range of 5-5.5, keeping water temperature at 30-40 DEG C, putting in an ultrasonic field so as to treat the sliced gastrodia elata for 60-120 minutes, and filtering to obtain a gastrodia elata extracting solution; and (3) mixing the gastrodia elata extracting solution and black rice vinegar, pasteurizing after canning to obtain the gastrodia elata black rice vinegar. The preparation method has the advantages that beneficial components in the gastrodia elata are extracted by a special technology and added to the special black rice vinegar, thus retaining the beneficial components in the gastrodia elata to the greatest extent, the whole preparation technology is short in production cycle and low in cost, and conditions are easy to control. The gastrodia elata black rice vinegar has the healthcare effect through long-term consumption.

This invention relates to a method for breeding aerated wine. The method comprises: using fresh litchi as the raw material, washing, drying, peeling, removing the seeds, crushing, pressing, hydrolyzing with bioenzyme, adjusting the components, fermenting wine, terminating the fermentation, clearing, filtering to obtain crude wine, freezing to -4 deg.C, filtering and mixing with CO2 to obtain the aerated wine. The aerated wine has such advantages as high transparency, good taste and high fragrancy. The alcohol degree is 7-10% (V/V), the sugar content is 35.0-50.0 g/L, the acid content is 5.0-7.5 g/L, and the CO2 content at 20 deg.C is 0.3-0.35 MPa.

The invention discloses almond essence and a preparation method thereof. The preparation method comprises the following steps: grinding and sieving almond dregs to obtain almond dreg powder, adding water and protease to carry out enzymolysis on the almond dreg powder, centrifuging and taking supernatant to obtain an almond dreg electrolytic solution, carrying out heat reaction after adding amino acid and a solvent, etc., cooling, centrifuging and taking supernatant, and adding a flavoring substance to obtain the almond essence. The almond-flavored essence disclosed by the invention is prepared from natural almond dregs as raw materials through biological enzymolysis and heat reaction, and the almond essence is full in aroma, mellow in taste, excellent in high-temperature resistance, and capable of overcoming the shortcomings of single aroma and poor heat resistance of synthetic perfume; moreover, the almond essence realizes comprehensive utilization of resources, and has a potential market value.

The invention relates to wheat bran, germ and minor cereal cooked food powder and a preparation method thereof, and the wheat bran, germ and minor cereal cooked food powder comprises the following raw material components in parts by weight: 25-40 parts of wheat bran, 25-40 parts of corn, 8-15 parts of soybean, 0-15 parts of kudzu root, 5-10 parts of peanut kernel, 0-10 parts of germ, 0-15 parts of white sugar and 0-10 parts of stevia rebaudiana. The preparation method comprises the steps of stage crushing of the raw materials, mixing with ingredients, heating, curing, cooling, testing and packaging. The high-speed collision crushing technology is adopted in the preparation method for crushing the wheat bran, the kudzu root and minor cereals, and the high-temperature heating is adopted forcarrying out modification, curing, and sterilization on the materials, thereby preparing the wheat bran, germ and minor cereal cooked food powder which can be eaten immediately after brewing and has delicate taste and aroma, wherein the content of dietary fiber can be controlled within 8-55%, and the protein content can be controlled within 10-35%; furthermore, the preparation method is simple and easy to operate.

The invention discloses a processing method of mushroom soy. The mushroom, namely eatable mushroom, is a historic health-care vegetable in our country, contains a plurality of vitamin, protein and trace elements such as iron, phosphor, zinc and the like which are necessary for human body, contains rich mucopolysaccharide substance and mucous protein, and has effects of improving blood circulation and preventing fatty liver. The processing method comprises the following steps of: washing fresh mushrooms, cutting into pieces of 0.3-0.5cm, mixing the fresh mushrooms with soybeans after pretreatment, steaming, cooling to room temperature, adding wheat flour and inoculating for solid-state fermentation. According to the production method of the mushroom soy, the weight ratio of the fresh mushrooms to the soybeans to the flour is 0.5-2:1:0.2-0.5. The mushroom soy processed by the above fermentation method is rich in vitamin and protein and has a health-care effect.