35results about How to "Natural and pure taste" patented technology

The invention relates to the technical field of condiment production with biological enzyme method, especially relating to a production technology for producing nutrient seasoning powder by enzymatic method with comprehensive utilization of avian skeleton. The production technology includes the following steps: (a) preparing raw materials; (b) performing cooking process; (c) performing a first step of enzymolysis reaction; (d) performing a second step of enzymolysis reaction; (e) performing Maillard reaction; (f) performing homogenizing treatment; and (g) performing powder spraying treatment: subjecting the mixture after homogenizing treatment to powder spraying treatment in a spray tower, sieving to remove the residues with a sieve mesh, and uniformly stirring to obtain the nutrient seasoning powder. The invention uses new biological enzyme to perform enzymolysis and extraction to the nutrients in the avian skeleton completely, so that the prepared condiment has rich nutrition, rich aroma, good quality, pure natural taste, and high product yield.

The invention provides a perilla flavoring liquid prepared by taking perilla as a raw material and a preparation method thereof. The perilla flavoring liquid mainly comprises a leaching liquor or a leaching concentrated liquor and a distillate of the perilla, the volume ratio of the leaching liquor or the leaching concentrate to the distillate is 10-20 to 80-90, and the leaching liquor or the leaching concentrated liquor and the distillate are prepared by the following method: broken perilla leaves are taken, and clean water which accounts for 5 to 8 times of the mass of the broken perilla leaves and sodium erythorbate which accounts for 0.01 to 0.1 percent of the mass of the clean water are added into the broken perilla leaves, citric acid is used to adjust the pH value of the mixture to between 2.8 and 4.5, the mixture is leached for 1 to 3 times at a temperature of between 95 and 100 DEG C, the time is between 30 and 120min each time, and volatile compositions are condensed and collected during the leaching to obtain the distillate; leachates produced for many times are merged, and a chitosan acetic acid solution is added into the leachates to be stirred, clarified, and filtered by a microfiltration membrane to obtain a clarifying solution, namely the leaching liquor; and the leaching liquor is concentrated to 90 to 10 percent of the prior volume to obtain the leaching concentrate. The perilla flavoring liquid has the advantages of clear and transparent color and luster, no impurities, no layering, natural and pure taste, and sweetness, and has certain health care function.

The invention relates to the technical field of condiment production with biological enzyme method, especially relating to a production technology for producing nutrient seasoning powder by biological enzyme techniques using avian skeleton. The production technology includes (a) preparing raw materials; (b) performing cooking process; (c) performing a first step of enzymolysis reaction; (d) performing a second step of enzymolysis reaction to obtain the enzymolysis liquid; (e) performing Maillard reaction to obtain the reaction liquid; (f) performing fermentation treatment; (g) performing homogenizing treatment; and (h) performing powder spraying treatment: subjecting the mixture after homogenizing treatment to powder spraying treatment in a spray tower, sieving to remove the residues with a sieve mesh, and uniformly stirring to obtain the nutrient seasoning powder. The invention uses new biological enzyme and fermentation techniques to perform enzymolysis and extraction to the nutrients in the avian skeleton completely, so that the prepared condiment has rich nutrition, rich aroma, good quality, pure natural taste, and high product yield.

The invention discloses a preparation method of jasmine flower fumigated wine. The method comprises the following steps of (1) jasmine flower pre-treatment, (2) fumigation and (3) sealed storage. According to the preparation method of the jasmine flower fumigated wine, jasmine flower fragrance and bouquet are well combined, the prepared jasmine flower fumigated wine has a pure and natural flavor,pure taste, pleasant fragrance and a long shelf life, moreover, the fragrance is durable and does not leak, in a preparation process, the alcohol concentration and the fragrance concentration can be adjusted according to personal taste, and the jasmine flower fumigated wine is suitable for being drunken by people of all ages and both sexes; the preparation method of the jasmine flower fumigated wine is simple and easy to operate, the equipment requirements are low, the preparation cost is low, and the utilization rate of the jasmine flower fragrance is high.

The invention relates to a pure natural beverage containing yam. The pure natural beverage is prepared from the following ingredients in parts by weight: 10 parts of yam, 10 parts of stevioside, 2 parts of maltodextrin, 0 to 2 parts of milk, 0 to 4 parts of skim milk powder, 0 to 0.5 part of cane sugar, 0 to 1 part of medlar and 0 to 0.5 part of calcium carbonate. The prepared beverage is nutritive and safe, the flavor is unique, and in addition, the long-time stable storage can be realized. Obviously, the ingredients adopted by the beverage provided by the invention are green and natural, the adopted preparation method is green and environment-friendly, and the pure natural beverage is suitable for being produced, popularized and applied.

The invention discloses a squeezing method for sesame oil having pure taste. The squeezing method comprises: washing sesame, soaking, carrying out centrifugation, and carrying out natural air-drying to obtain pretreated sesame; feeding the pretreated sesame, sepiolite, active carbon and steel beads into a drum type frying pot, carrying out first frying, heating, carrying out second frying, heating, carrying out third frying, heating, and carrying out fourth frying to obtain fried sesame; and screening the fried sesame, feeding into a vertical hydraulic oil squeezing machine, squeezing, and carrying out room temperature precision filtration with a plate-and-frame filter press to obtain the sesame oil having pure taste. According to the present invention, the obtained sesame oil retains the unique natural nutrients and the performance of the sesame as more as possible, and has characteristics of natural, pure and palatable taste and clear color.

The invention belongs to the technical field of bio-enzyme catalysis and application and particularly relates to a nutritional seasoning powder produced from the bacillus protease complex enzyme and the mould protease. The nutritional seasoning powder is prepared from the following raw materials by weight: 15-25 parts of water, 30-40 parts of skeleton, 0.5-1.1 parts of bacillus protease complex enzyme, 0.5-1.1 parts of mould protease, 0.5-7 parts of L-cysteine hydrochloride, 2-5 parts of hydrolyzed vegetable protein powder, 5-15 parts of saccharide and 35-50 parts of a seasoning agent. The nutritional seasoning powder has strong, thick and full bone flavor and natural and pure taste, can be widely used for seasoning various foods and can endow various food with pure and thick natural bone flavor.

The invention relates to the technical field of condiment production with biological enzyme method, especially relating to a production technology for producing nutrient seasoning paste by enzymatic method with comprehensive utilization of avian skeleton. The production technology includes the following steps: (a) preparing raw materials; (b) performing cooking process; (c) performing a first step of enzymolysis reaction; (d) performing a second step of enzymolysis reaction; (e) performing a third step of enzymolysis reaction; (f) performing Maillard reaction; (g) performing homogenizing treatment; and (h) performing bactericidal thickening: adding modified starch into the mixture after homogenizing treatment, and heating to 95 DEG for bactericidal thickening treatment to obtain the nutrient seasoning paste. The invention fully extracts and uses the nutrients in the avian skeleton, so that the prepared condiment has rich nutrition, rich aroma, good quality, pure natural taste, and high product yield.

The invention relates to the technical field of biological catalysis, in particular to nutritional seasoning powder produced by using a biological catalysis technology and a method thereof. The nutritional seasoning powder comprises the following raw materials in parts by weight: 15-25 parts of water, 30-40 parts of skeleton, 0.5-1.1 parts of papain, 0.5-7 parts of L-cysteine hydrochloride, 2-5 parts of hydrolyzed vegetable protein powder, 5-15 parts of sugar and 5-50 parts of flavoring agent. The nutritional seasoning powder has rich, thick and full bone flavor and natural and pure taste, can be widely applied to blending seasoning of various foods and can provide pure and thick natural bone flavor for various foods.

The invention discloses scallion and chicken flavor prepared with a frying and microcapsule embedding combined technique as well as a method. The scallion and chicken flavor comprises raw materials in parts by weight as follows: 20-30 parts of pure water, 15-20 parts of chicken, 40-50 parts of corn oil, 20-30 parts of onions, 10-20 parts of scallions, 0.5-1 part of ethyl maltol, 0.5-1 part of 3-sulfydryl-2-butanone, 1-3 parts of furanone, 0.5-1 part of 2-acetylpyrazine and 6-8 parts of hydrolyzed plant protein powder. The scallion and chicken flavor is prepared with a specific method according to a specific formula, the scent is appropriate and neither excessively thick or heavy, the nutritional ingredients are rich, a few of chemical additives are added, and the flavor tastes natural, pure and better, meets the popular taste and can be widely used for seasoning of various food.

The invention discloses water-based meat-flavor essence prepared from hydrolyzed vegetable protein and a method for preparing the water-based meat-flavor essence. The water-based meat-flavor essence comprises raw materials in parts by weight as follows: 80-90 parts of propylene glycol, 10-20 parts of animal lean meat, 15-25 parts of animal oil, 2-5 parts of furanone, 0.3-0.6 parts of 4-methyl-5-hydroxyethyl thiazole, 0.4-0.8 parts of 3-mercapto-2-butanone, 0.6-1 part of ethyl maltol, 0.1-0.4 parts of 3-methylthio-propanol, 4-8 parts of hydrolyzed vegetable protein, 2-5 parts of cinnamon powder and 30-50 parts of pure water. The water-based meat-flavor essence prepared with a specific formula and the method is poured and used by a user conveniently, adopts the simple formula and a simple production process, has strong bone and meat flavor, mellow and full fragrance and natural and pure taste, contains few chemical additives, tastes delicious, meets the popular taste, can be widely applied to flavoring and seasoning of various foods, and can endow various foods with purer and stronger natural bone and meat flavor.