494results about How to "Moderate taste" patented technology

The invention discloses a preparation method of instant oat flour and relates to a preparation method of oat flour. The preparation method comprises the following steps: baking, cleaning, soaking, steaming and cooling oats, serving as raw materials, sequentially; glue milling the oats after pretreatment to prepare oat pulp, carrying out enzymatic hydrolysis, heating, boiling, and killing enzyme; and cooling an enzymolysis liquid, glue milling, homogenizing, drying, sterilizing and packaging a finished product. According to the preparation method disclosed by the invention, with the oats as the raw materials, by virtue of pretreatment, enzymatic hydrolysis technological treatment and spray drying, the instant oat flour which can keep multiple nutritional components and fragrance of oat is prepared; the prepared instant oat flour is moderate in taste, has self flavor of oat, keeps the soluble nutritional components in the oats, is also capable of providing extra plant proteins, fats and soluble dietary fibers and can be directly used for preparing an oat beverage; as macromolecular substances including starch, cellulose and proteins in the oats are hydrolyzed by virtue of an enzyme method, the viscosity of the starch of the oats is lowered, and the problems of water separating, gelation, precipitation and the like caused when the oats are applied to beverages are solved.

The invention discloses a preparation method of spiced beef with good mouthfeel, which comprises the following steps: putting beef in flowing clear water for soaking until no watery blood separates out, and then draining the beef to obtain preprocessed beef; putting the preprocessed beef in an oven for drying, taking the beef out of the drying oven, jetting an injection into the beef, putting the beef in a rolling and rubbing machine for carrying out primary rolling and rubbing, then adding curing seasonings into the rolling and rubbing machine for carrying out secondary rolling and rubbing, taking the beef out of the rolling and rubbing machine, and carrying out low temperature standing to obtain the cured beef; putting blanched cow leg bones, fresh ginger, garlic cloves, fistular onion stalk and water in a boiling container for decocting, and carrying out filtering to obtain soup stock; adding cloves, tea leaves and the like into the soup stock, performing boiling, carrying out filtering, and then adding dark soy sauce, yeast extracts and the like, performing continuous boiling to obtain boiling liquid; and cutting the cured beef into cubes, blanching the beef cubes, then adding the blanched beef cubes into the boiling liquid for boiling to obtain spiced beef cubes, taking the spiced beef cubes out of the boiling liquid, putting the spiced beef cubes in ice water, after the boiling liquid is cooled to room temperature, putting the spiced beef cubes in the boiling liquid again, carrying out low temperature standing, and then putting the spiced beef cubes in the oven for baking to obtain the spiced beef with good mouthfeel.

The invention discloses a jerusalem artichoke-soybean fermentation beverage and a preparation method thereof. The beverage contains a jerusalem artichoke-soybean fermentation solution as a main component. The preparation method of the jerusalem artichoke-soybean fermentation solution comprises the following steps of: mixing jerusalem artichoke pulp and soya-bean pulp in a volume ratio of (3-5):1, heating and sterilizing, wherein the obtained mixture is used as a fermentation base material; and then inoculating mixture bacterium of lactobacillus bulgaricus, streptococcus thermophilus, monascus and beer yeast into the fermentation base material according to an inoculating amount of 3-5%, fermenting for 12-20hours at a temperature of 28-32 DEG C, filtering after finishing fermentation and then adding aroma enhancement yeast into the fermentation base material according to an inoculating amount of 1-2%, then fermenting for 48-60 hours again at the same temperature, and filtering a fermentation solution after finishing fermentation to obtain a jerusalem artichoke-soybean fermentation solution. The mass ratio of lactobacillus bulgaricus to streptococcus thermophilus to monascus to beer yeast is 2:2:4:2. The preparation method disclosed by the invention is unique; the obtained beverage has good mouth feel, good appearance and rich nutrition; and the immunity can be improved after drinking the beverage for a long time.

The invention relates to a tomato chili sauce which comprises the following raw materials in the formula by weight: 200-700kg of tomato, 200-700kg of colourful pepper, 50-300kg of garlic and 50-300kg of chili pepper. The preparation method comprises the following steps: grinding tomato, pepper and garlic with a meat grinder; then adding grinded raw and auxiliary materials in a concentrating pan, adding 5-25kg of table salt to fully mix, heating to 70-98 DEG C, adding 1-3L of acetic acid to ensure that the vacuum degree is 0.05-0.08MPa and the Brix is 9.5-11.5; after detecting the raw and auxiliary materials, performing hand-sorting, cleaning, pretreating; pumping the prepared sauce into a balance tank, using a tubular heater to perform circulating preheating; and filling and sealing, sterilizing, cooling, packaging and warehousing. Tomato and pepper are used as raw materials to prepare the chili sauce with special flavor, rich nutrition, moderate taste, scientific preparation technology and complete nutritional components and the tomato chili sauce of the invention is a nutrient and flavoured pepper composite seasoning which is applicable to extensive markets such as the Central Asia and the Eastern Europe.

The invention relates to a production method for sauce flavor shredded turtle foods, which adopts a fresh turtle as a raw material and comprises the processing steps: (1) temporarily cultivating the turtle; (2) removing the membrane, killing the turtle and maintaining the basic shape of the turtle when killing; (3) pickling and adding salt accounting for 2 to 3.5% of the weight of the turtle, a proper amount of star anise, cinnamon and wild pepper to water; (4) baking; (5) adding sauce bittern and firstly preparing the sauce bittern, wherein the materials in the sauce bittern are divided into a material A, a material B and a flavoring material, the material A comprises the Chinese medicinal plants of white paeony root, sugared mandarin, the star anise, the cinnamon, fennel, liquorice, clove, ground pepper, Amomum tsao-ko and fructus amomi, the material B comprises the Chinese medicinal plants of Dahurian Angelicaroot, Alpiniaton kinensis Gagnep. and long pepper, and the flavoring material comprises ginger, rock candy, rice wine, soy sauce, the salt and monosodium glutamate; (6) packaging; and (7) sterilizing. The sauce flavor shredded turtle foods of the invention maintain the basic shape of the turtle and rich nutrition, have rich sauce flavor and are suitable for the taste in the south of China. Moreover, the sauce flavor shredded turtle foods are taken by shredding with hands after opening bags and are convenient, leisure and travelling foods.

The invention discloses a preparation method of sauce-flavor spiced beef cubes. The preparation method includes the steps of: 1) cutting beef into cubes, soaking the beef cubes in water, and draining the beef cubes to prepare pre-treated beef cubes; 2) crushing and boiling raw ginger, adding cooking wine with uniform mixing to obtain a soaking liquid; 3) mixing Chinese prickly ash, pericarpium citri reticulatae and the like with salt to prepare a pickling material; 4) drying the pre-treated beef cubes in a baking oven, soaking the beef cubes in the soaking liquid, adding the pickling material, uniformly mixing the mixture, tumbling the beef cubes in a tumbling machine and allowing the beef cubes to stand at low temperature to obtain pickled beef cubes; 5) adding clove, tea and the like to soup stock, adding dark soy sauce, salt and the like and continuously boiling the materials to obtain a boiling solution; 6) blanching the pickled beef cubes in hot water, adding the beef cubes to the boiling solution to obtain spiced beef cubes; 7) placing the spiced beef cubes in ice water, and when the boiling solution is cooled to room temperature, and allowing the spiced beef cubes to stand in the boiling solution at low temperature, baking the beef cubes, and adding the beef cubes into a sauce with uniform stirring, and baking the beef cubes to prepare the sauce-flavor spiced beef cubes.

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 provides highland-barley chrysanthemum tea drink and a preparation method thereof. The highland-barley chrysanthemum tea drink employs highland barley leaf and chrysanthemum as the main raw materials, and is prepared through steps of leaf selection, leaf boiling, low-temperature drying, grinding, superfine crushing, preparation and the like. Compared with a convention method for preparing tea drink by performing water extraction after high-temperature baking, the method employs low-temperature processing for preparing the highland-barley chrysanthemum tea drink, therefore, active compositions in highland barley leaf and chrysanthemum, especially SOD active composition are mostly kept, and also by further adjusting the ratio of highland barley leaf and chrysanthemum and cooperating with cane sugar, the highland-barley chrysanthemum tea drink keeps nutrition active compositions of highland barley and also possesses the refreshing mouthfeel of chrysanthemum. Therefore, the highland-barley chrysanthemum tea drink, is suitable for taste of most consumers, and solves the problem that highland-barley tea drink is single in taste.

The invention relates to a preparation method of honey peanut kernel with strawberry flavor. The preparation method comprises the following steps: firstly, selecting high-quality peanut kernels and cleaning; secondly, preparing strawberry and honey soaking solution; thirdly, soaking the peanut kernels; and fourthly, drying, bagging and obtaining finished product. The peanut kernel prepared by thepreparation method not only keeps the mineral nutrient and dietary fiber of peanut kernel but also absorbs the nutritional ingredient of honey and bee milk, can be absorbed by a human body easily, and can achieve good health care function and aphrodisiac effect after being taken for a long time.

The present invention discloses one kind of paired chafing dish soup and its production process. The paired chafing dish soup include white soup and red soup, the white soup is stewed with broth, Dangshen, astragalus root, American ginseng, wolfberry fruit, lotus seed, etc. in certain proportion, and the red soup is stewed with broth, bed material,pure cumin, gingko nut, dried scallop, longan, sesame, etc. The broth is produced through stewing old fatty duck, old hen, chop, etc, and the bed material consists of Sichuan chili, ginger, crystal sugar, broad bean, etc. in certain proportion. The production process of the paired chafing dish soup is also disclosed. The present invention has the functions of invigorating heart, spleen and kidney, nourishing Yin, nourishing brain, etc.

The invention relates to a preparation method for freeze-dried black potato powder and a corresponding formulation thereof. The method is characterized by: carrying out freeze-drying for raw black potatoes and cooked freeze-dried black potatoes through a freeze-drying technology, followed by crushing, screening and packaging to prepare raw black potato powders and cooked black potato powders, wherein the raw black potato powders can be processed into fine dried noodles, biscuits and other food, the cooked black potato powders can be mixed with milk and a plurality of functional components to prepare functional beverages, or can be mixed with a plurality of functional components to prepare a granule or a pressed candy. The granule or the pressed candy comprises, by weight, 5-50 parts of sugar, 5-95 parts of the cooked freeze-dried black potato powders, 2-5 parts of low-substituted carboxypropyl cellulose, 5-95 parts of a raw material with medicine food homology or other edible raw materials, 0.1-0.6 parts of essence and 0.2-3 parts of magnesium stearate. All the raw materials are subjected to steps of crushing, weighing, mixing, soft material preparing, pelletizing, granulating and the like to prepare the granule or the pressed candy. According to the present invention, components of anthocyanidin and other nutrients in the black potato are effectively protected so as to enable the black potato to be used more reasonably; the freeze-dried black potato powders have characteristics of convenient production, convenient storage, convenient carrying, convenient eating, delicious mouthfeel, and can meet requirements of various populations.

An embodiment of the invention discloses an information pushing method, device and system. The method comprises the following steps: receiving food material images and smell information of food materials to be processed and cooking condition information sent by a user side; according to the food material images and the smell information, obtaining freshness information of the food materials to beprocessed; according to the freshness information of the food materials to be processed and the cooking condition information, searching existing recipe information, and obtaining recipe information corresponding to the food materials to be processed; and pushing the recipe information corresponding to the food materials to be processed to the user side. Therefore, recipes can be pushed in a moretargeted manner, and the pushed recipes are more suitable for food materials and taste of each user.

The invention relates to composite nutritional oatmeal and a preparation method thereof. The composite nutritional oatmeal employs a composite cereal composition, a composite nutritional agent, butter and the like as main raw materials, and is prepared by seasoning. The composite cereal composition comprises one or more of rice, wheat, sorghum, corn, black rice, oat and buckwheat, and the composite nutritional agent comprises one or more of pollen, spirulina, tomato powder, blueberry powder, blackcurrant powder, vitamins and protein. The composite nutritional oatmeal possesses the composite fragrance of sea sedge, corn and tomato, is abundant in vitamins, pollen polysaccharide, mineral matters, vitamins and the like, has the effects of resisting fatigue, reducing fat, resisting radiation and the like, and satisfies health demands of people on flavor and nutrition. Additionally, the composite nutritional oatmeal employs an extrusion puffing technology and relatively well keeps nutrients in the raw materials and good brewing property.

The invention discloses a preparation method for floral spiced beef. The preparation method comprises the following steps: putting beef into clear flowing water and soaking till no bloody water dissolves out, and then dewatering till the pretreated beef is acquired; putting the pretreated beef into an oven for drying, taking out the beef, injecting the injection into the beef, putting into a rolling kneading machine for rolling and kneading for the first time, and then adding curing materials into the rolling kneading machine for rolling and kneading for the second time, taking out and standing at low temperature, thereby acquiring the cured beef; cutting the cured beef into 5-8cm*5-8cm*5-8cm blocks, blanching, adding the blocks into boiling liquid and cooking, thereby acquiring the marinated beef blocks; taking out the marinated beef blocks and putting into ice water; cooling the boiling liquid to room temperature; putting the marinated beef blocks into the boiling liquid and standing at room temperature; putting into the oven and baking, thereby acquiring the floral spiced beef. According to the preparation method for the floral spiced beef provided by the invention, the acquired marinated beef has hard external meat and soft, elastic and smooth internal meat, the dietary fiber content in the marinated beef is increased and the floral spiced beef wins the favor of consumers.

The invention discloses composite feed for dairy cow and consists of the following raw materials: straw of 20 to 28 parts by weight (calculated by dry matter), carrot of 0.8 to 1.2 parts by weight (calculated by dry matter), degradation bacteria of 500 to 1500 ml per ton straw (calculated by dry matter), brown sugar of 0.8 to 1.5 kg per ton straw (calculated by dry matter) and adequate water. After preparation, rubbing and crushing, mixing, spraying, compressing and baling, thin film packaging, sealing and fermentation, inspection and storage processes, compound feed favorite for dairy cow is produced. The invention feed has sourness and incense of silage and sweet and sourness of carrot and has high bacterial protein content, is rich in vitamin, meanwhile, having high nutritional value and good palatability, being eaten very fondly by dairy cow and other grazing animal, providing a good selection to dairy cow as picky eater from the most critical aspect, facilitating the preservation and transportation, providing the breeding of local dairy cow with high-quality functional roughage and having relatively low processing cost and broad market prospect.

The present invention discloses a kefir acid soymilk and a production method thereof. The kefir acid soymilk consists of soybean milk and animal milk which are matched to take effect of the complementation of protein nutrition. The acid soymilk which is produced by fermenting the soybean milk through microorganism not only has the nutrient efficacy of the soybean, but the microorganism fermenting process is also good for eliminating anti-nutritional factors in the soybean, thus improving the nutrient and healthy efficacy on the soybean milk. The kefir acid soymilk has smooth taste, proper acidity, soft flavor and intense bee wine fragrance, besides, aromatic carbonyl compound, phenolic acid substance and the like in the soybean take certain restraining effect on partial microorganism in the kefir. Compared with the traditional kefir, the kefir acid soymilk has the low excitation of the taste, is fit for the taste of most people and reduces the post acidification during storage greatly, and the shelf life is prolonged. The preparation method has low cost, simple operation and high feasibility and has good application prospect.

The invention discloses a preparation method of water-soluble lutein ester. The preparation method comprises the steps of sufficiently and uniformly mixing oil-soluble lutein ester with an emulsifying agent and an antioxidant so as to obtain a mixture, and carrying out vacuum drying on the mixture, wherein the emulsifying agent consists of one to three of molecular distillation monoglyceride, polyglycerol fatty ester, tripolyglycerol monostearate, polyglycerol polyricinoleate, diacetyl tartaric acid mono / di-glyceride, polyethylene glycol 300, polyethylene glycol 400 and polyethylene glycol 600. According to the preparation method, the molecular distillation monoglyceride, the polyglycerol fatty ester and the like serve as the emulsifying agent, so that good emulsifying effect can be achieved, and the water-soluble lutein ester with high quality is obtained finally. The invention further provides the water-soluble lutein ester obtained through the preparation method and hard candy containing the water-soluble lutein ester.

A dispersing tablet of cefetamet hydrochloride is prepared from the active component, filler, disintegrant, flavouring, lubricant and adhesive through proportionally mixing, granulating, adding auxiliaries, stirring and tabletting.

The fish luring powder for fishing consists of soybean powder, corn powder, peanut cake, sheep bone powder, wheat bran, sesame, rape seed cake, apricot, aniseed, betaine, musk liquid, white liquor, asafetida and other materials in certain weight proportion. It is delicious and fragrant and has excellent fish luring effect.

The invention discloses a preparation method of soft cheese and belongs to the field of dairy food processing. The method comprises the following steps: performing standardization; performing pasteurization; fermenting lactic acid bacteria; performing chymosin curding; discharging whey; performing molding; inoculating monascus firstly, and after a time, inoculating a mixed fungus liquid of geotrichum canididum and camembert blue mould, or inoculating monascus and the mixed fungus liquid of geotrichum canididum and camembert blue mould at one step; selecting proper ripening conditions. According to the method, monascus and white mould are mixed and ripened to prepare white mould soft cheese, so that the cheese is permeated with certain monascus color, can effectively improve the heavy flavor and taste of traditional white mould cheese, has good plasticity and is suitable for Chinese to eat.

The invention discloses a special bait for fishing crucian. The special bait comprises the following raw materials in parts by weight: 20 to 50 parts of earthworm powder, 30 to 50 parts of blood worm powder, 20 to 40 parts of river shrimp powder, 20 to 50 parts of euphausiid shrimp powder, 10 to 30 parts of cyclop powder, 5 to 20 parts of scallop meat powder, 8 to 15 parts of field snail powder, 10 to 30 parts of oat flour, 10 to 25 parts of soybean meal, 4 to 10 parts of sweet potato powder, 5 to 20 parts of potato powder, 5 to 18 parts of wheat protein flour, 3 to 8 parts of mountain flour, 5 to 15 parts of clove, 0.5 to 1.5 parts of corn essence, 1 to 3 parts of maltose, 0.5 to 2 parts of sodium cyclamate, 0.4 to 2 parts of honey, 0.2 to 0.7 part of dimethyl-beta-propiothetin, 0.3 to 1 parts of betaine, and 2 to 7 parts of compound vitamins. The special bait for fishing the crucian has the advantages that the nutrients are complete, the price is low, the preparation is easy, the fish collecting speed is high, the usage amount is less, the easiness in dissolving in water is avoided, the fish retention time is long, and the fish luring and fishing effect is better.

The invention discloses a processing method of sauced beef with a tea flavor. The sauced beef is prepared from the following materials in parts by weight: 80-100 parts of beef, 3-5 parts of green tea, 0.6-1 part of negundo chastetree leaf, 1-2 parts of fennel, 1-2 parts of setose thistle, 1-2 parts of chilli powder, 0.8-1.2 parts of codonopsis pilosula, 0.6-0.9 part of cortex moutan, 0.6-0.8 part of root of kudzu vine, 0.5-0.8 part of perilla leaf, 0.4-0.6 part of bangbang (Chinese character) grass, 0.8-1.2 parts of semen cassia and proper amount of salt. The sauced beef with the tea flavor, produced by the processing method, has unique perfume of the tea because of adding of the tea, and is suitable for popular taste; greasy taste in the beef can be removed; Chinese herbal medicinal ingredients such as the codonopsis pilosula, the cortex moutan, the root of kudzu vine and perilla leaf are added into the formula, and have the effects of clearing heat and cooling blood, and relieving summer-heat and cooling, so that the sauced beef has a good health-care value.

The invention relates to a method for processing Sichuan black tea, which is characterized in that the picked fresh tea leaves which have single buds or one bud and one leaf and primarily spread out tender tips are fermented after fading and twisting, and the fermented tea leaves are dewatered by microwave, shaped, winnowed, wetted again and baked to obtain a finished product. The type, the color,the smell and the effective components of the black tea processed by the technique are all superior to those of the current black tea. Firstly, the grade of the product is enhanced, and a way of using the buds and leaves of tea to make the black tea is put forward for the first time; secondly, the inwardness of the product is enhanced, all the previous raw materials for making the black tea are comparatively rough raw materials which cause the lower quality of the black tea, but the black tea of this class is completely golden, has fresh, mellow, sweet and mild taste, does not have the poignancy feel and the stimulation feel of the traditional black tea and is more suitable for the taste of white-collar people.

The invention relates to infant formula milk powder and a preparation method of the infant formula milk powder. The formula is as follows: vegetable oil, fresh milk, whey powder, lactose, whey protein powder, milk mineral, compound vitamin, compound mineral and other nutrients which are allowed to add. The preparation method of the infant formula milk powder comprises the following steps of: mixing the materials expect the nutrients in the formula, stirring and dissolving to obtain mixed liquor; homogenizing by a high-pressure homogenizing machine; cooling; spraying and drying to obtain base powder; adding the rest nutrients for uniformly mixing and packaging, wherein the preparation method of the milk mineral is as follows: removing macromolecular substances including fat, casein and the like in un-fermented fresh milk by a micro-filtration process, and separating to obtain whey liquor; blocking and removing the whey protein by ultra-filtration to obtain permeate containing lactose and minerals, blocking by a ultra-filtration membrane and filtering; obtaining a mineral solution by carrying out nanometer-filtration onto the lactose and the mineral solution; carrying out pasteurization treatment onto the mineral solution; spraying and drying the sterilized mineral solution; and packaging the dry powder product obtained by the spraying and drying. The infant formula milk powder is close to humanization and easy to absorb, good in safety, high in absorption utilization rate, suitable for the taste of the infant, and easily accepted by the infant. The preparation method of the infant formula milk powder and the preparation method of the added mineral component are reasonable in process route design, easy to control and stable in product quality.