34results about How to "No spicy taste" patented technology

The invention relates to the technical field of health foods, in particular to ginger black tea and a preparation method thereof. The method comprises the following steps: selecting fresh leaves with good tenderness to prepare the ginger black tea in general, putting the leaves into a rolling machine to roll, cleaning and peeling off fresh ginger, and cutting into small particles of which the particle sizes are smaller than 0.1cm; putting withered tea leaves into the rolling machine to roll, putting the cut ginger dices into the fresh leaves, and putting the rolled ginger leaves and the fresh ginger into a sealing bag to ferment; and putting the fermented tea leaves into a dryer to dry, thereby obtaining the ginger black tea. The tea prepared by the method is pure and thick in fragrance; the content of microelements in the tea can be improved after fermentation; the fresh ginger is added, so that the fresh ginger juice is mixed with the tea; the flavor of the tea is increased while the nutrient value of the tea can also be improved; the ginger black tea has the curative effects of tonifying the spleen and warming the stomach, and is relatively light in taste, free of a spicy taste, tight, bent and heavy in appearance, uniform and neat, pure, greasy in color and luster, sweet and mellow in meat aroma, bright and red in soup, fresh, cool and strong in taste, and ruddy and bright in tea residue.

The present invention discloses a litsea cubeba spicy and hot sauce and a production method thereof. Fresh litsea cubeba has a very strong seasonality, is easily damaged and deteriorated, and has a short fresh consuming time. The litsea cubeba spicy and hot sauce includes the following raw materials: 40-60 parts of sun-dried and grounded litsea cubeba, 90-110 parts of fresh litsea cubeba, 1000-1200 parts of soybeans, 30-50 parts of edible salt, 2-8 parts of Chinese prickly ash, 5-7 parts of pepper, 8-12 parts of sesame seeds, 18-25 parts of amomum tsaoko, 20-25 parts of star anises, 80-120 parts of chilies, 8-12 parts of fructus amomi, 20-30 parts of foeniculum vulgare, 5-15 parts of white granulated sugar, 150-220 parts of litsea cubeba oil, and 280-350 parts of first-grade soybean oil. The litsea cubeba spicy and hot sauce not only saves the unique functional role of the litsea cubeba, but also has no pungent taste and smell of the fresh litsea cubeba. The sauce is even to enable fast taste permeation of food ingredients, is delicious in taste, is mellow, and is more likely to be accepted by consumers.

The invention discloses a dry method paper cigarette filter candle and preparation method, wherein the filter candle comprises filtering element base material and forming paper, the filtering element base material is prepared paper made through dried bulking process. During the filter candle manufacturing procedure, the dry method paper meeting the index point is arranged onto the feed arrangement of the conventional filter candle forming machine, wherein filter candles are formed on the forming machine through bundled modeling. Since no cellosolve or modeling adhesive are needed, the preparation process can be simplified. The filtering ratio of the obtained cigarette filter tip is over 40%.

The invention relates to a preparation method of peeled black garlic. Endogenous enzymes of immersed peeled garlic cloves are activated mainly by controlling temperature and humidity in a fermentation room, so as to finish a natural fermentation process of the inside of garlic in the fermentation room. The peeled black garlic prepared by the method preserves and increases physiological activity of the garlic maximally, allowing the black garlic to have good taste without irritating spicy taste.

The invention provides healthy white spirit with kudzu vine flavor and anti-hypertension effect and a brewing method thereof. The healthy white spirit comprises the following raw materials in parts by weight: 1 part of fresh kudzu vine particles, 2 parts of purified water and 0.01 part of yeast; the fresh kudzu vine particles are made from timely harvested fresh kudzu vine root blocks selected from a well-bred kudzu vine root planting base; the yeast is a special tailor-made yeast which comprises more than 20 Chinese herbal medicines of ephedra, liquorice, white asarum and the like; and the purified water is alkalescent spring water or deep well water with pH value of 7.0-7.2. The method for brewing the method, provided by the invention, comprises the making steps of timely excavating, shaving, washing, crushing, granulating, steaming, mashing, fermenting and distilling. The product prepared by the method has the advantages of clear and transparent wine quality, good sensory effect, soft and sweet taste, no sharp taste, pure kudzu vine flavor, low degree and no floccus and has the effects of treating headaches, lowering blood pressure, reducing blood fat, expanding blood vessels, regulating blood sugar level, eliminating senile plaques and the like.

The invention relates to a fermented black garlic production method, which comprises the following steps: controlling the temperature and humidity in a fermentation room, and activating intrinsic of the infiltrated garlic to complete the natural fermentation in the garlic. According to the invention, the black garlic can keep and increase the physiological activity of the garlic to the greatest extent, the mouthfeel is good, and no pungent and acrid flavor can be generated.

The invention discloses a preserved egg salting solution and a using method of the preserved egg salting solution. The preserved egg salting solution comprises the following components in parts by mass: 3.5 to 5.5 parts of food-grade sodium hydroxide, 3 to 4.5 parts of edible salt, 90 to 110 parts of water, and 0.4 to 1.0 part of polysaccharide, wherein the polysaccharide is one or more than two of soluble starch, soluble soybean polysaccharide, sodium alginate, beta-cyclodextrin, xanthan gum and gellan gum. The using method comprises the following steps of: putting fresh eggs into a salting container, filling the prepared preserved egg salting solution into the salting container with the fresh eggs till the fresh eggs are just soaked into the salting solution, sealing, salting for 30 to 40 days at the temperature of between 20 and 30 DEG C, taking the eggs out, and standing for 7 to 10 days at normal temperature. The preserved eggs prepared by adopting the preserved egg salting solution does not contain heavy metals and are high in safety, egg shells are clean and do not have spots, the egg bodies do not stick the shells, are very complete, glossy and elastic, have pine colors, do not have the strong biting taste of the conventional preserved eggs, and the palatability is greatly improved.

The invention discloses a plant preservative for a skincare product. The plant preservative is prepared from the following components in parts by weight: 3 to 8 parts of cinnamon, 3 to 6 parts of roses, 1 to 8 parts of hyacinthus orientalis, 1 to 6 parts of perilla frutescens, 3 to 6 parts of licorice, 3 to 6 parts of Sichuan peppers, 1 to 3 parts of chrysanthemum, 1 to 3 parts of longhairy antenoron herb, 1 to 5 parts of lonicera japonica and 1 to 3 parts of dark plum fruits. The preservative has high compatibility with most of skincare product raw materials, and is high in safety and less in irritation, and the influence of a surfactant, proteins and traditional Chinese herbal medicinal additive in the skincare product on the antibacterial capability of the preservative is eliminated.

The invention discloses a making method of pickled tender ginger. The making method comprises the following steps of taking fresh ginger, thoroughly cleaning the taken fresh ginger, and airing the cleaned ginger on fine days for 2-3 days or airing the cleaned ginger on cloudy days for 3-4 days until ginger peels are corrugated so as to obtain A products; cleaning the A products with Baijiu of 45-55 degrees, then adding spice which is 2-3% of the quantity of the fresh ginger, performing uniform mixing, and performing loading into a jar so as to obtain C products; adding a soy sauce to the C products until the level of the added soy sauce is higher than the surface of the fresh ginger so as to obtain D products; and adding Baijiu of 45-55 degrees, which is 4-6% of the quantity of the D products, into the D products, performing sealing, after 8-12 days, stirring the materials in the jar, then performing soaking for 23-27 days, taking out the soaked ginger, and performing filling so as to obtain pickled tender ginger. The made pickled tender ginger is pure in sourness, rich in taste, moderate in acidity, free from hot taste, good in brittleness, good in mouth feel, short in fermentation period and simple in technology, and raw materials are easy to obtain.

The invention relates to the technical field of black garlic, and provides a black garlic processing method. The black garlic processing method comprises the following steps of 1, cleaning the fresh garlic to obtain the clean fresh garlic; 2, peeling the clean fresh garlic, remaining one to two garlic peels, dewatering, and freezing; 3, performing microwave treatment on the frozen garlic, and then naturally cooling to the room temperature; 4, performing low-frequency ultrasonic treatment on the garlic which is cooled to the room temperature after the microwave treatment. The black garlic processing method has the advantages that compared with the fresh garlic, the content of free amino acid of the black garlic is increased by 40 to 45 percent, the superoxide dismutase activity is increased by 13 to 16 times, the hydroxyl removal rate is increased by 10 to 14 times, and the polyphenol content is increased by 7 to 10 times; compared with the prior art, the quality of the black garlic is greatly increased; the black garlic has sour and sweat taste, the pungency and garlic odor can be avoided, and the mouth feel is better.

The invention discloses a black garlic production technology comprising steps as follows: harvesting and cold-storing garlic and fresh tea leaves; increasing the temperature to 60-70 DEG C, keeping the temperature for 5-15 h, adjusting the temperature to 45-55 DEG C, keeping the temperature for 5-15 h, adjusting the temperature to 60-67 DEG C, keeping the temperature for 40-50 h, adjusting the temperature to 68-70 DEG C, keeping the temperature for 20-30 h, adjusting the temperature to 72-80 DEG C, keeping the temperature for 2-4 h, adjusting the temperature to 62-65 DEG C, keeping the temperature for 5-20 h, adjusting the temperature to 70-73 DEG C, keeping the temperature for 1-3 h, decreasing the temperature to the normal temperature for 30-50 h, enabling the temperature decrease process to meet the cosine function equation, controlling the humidity to be 90%-95%, and performing fermentation for 3-6 days; adding honey, milkvetch roots and epimedium herb extracts to an obtained material for cold storage after mixing. The black garlic is short in fermentation time, high in nutritional ingredient, good in taste, free of spicy taste and good in healthcare function.

The invention specifically discloses a preparation method of longstamen onion bulb liquor. According to the method, the longstamen onion bulb liquor is prepared from fresh longstamen onion bulb and fresh fructus trichosanthis according to the following raw material ingredients in parts by weight: 5 to 10 parts of longstamen onion bulb, 10 to 20 parts of fructus trichosanthis and 100 parts of Chinese liquor. The specific preparation method comprises the steps of respectively cleaning fresh and mature longstamen onion bulb and fructus trichosanthis, performing draining, crushing the longstamen onion bulb and fructus trichosanthis into uniform fine pulp by using a homogenizer, adding a formula amount of Chinese liquor, carrying out reflux extraction for 2.5 hours at 60 DEG C, performing standing for 60 days at room temperature, performing centrifuging to remove dregs and liquor mud, taking a supernate, putting the supernate into a wine storage tank, performing sealing, putting the wine storage tank into a freezing chamber, carrying out cold storage for 15 days under the condition of 0.5-1 DEG C, and then carrying out micro-filtration by adopting a 0.2-micron membrane under the environment of 0.5-1 DEG C, and thus obtaining the product. The preparation process flow is controllable, and industrial production can be formed.

The invention discloses a pickling solution for pickling preserved eggs. The proportions are: 100-120 parts of water, 4-7 parts of food grade sodium hydroxide, 3.5-5 parts of edible salt, soluble soybean 0.2-0.4 parts of polysaccharide, 0.3-0.5 parts of xanthan gum, and 0.3-0.5 parts of soluble starch; the preparation method is to weigh each component according to the stated weight parts, and set aside; then first dissolve food-grade sodium hydroxide and edible salt in water After cooling, add soluble soybean polysaccharide, xanthan gum and soluble starch, stir to dissolve completely, and mix evenly. The preserved eggs prepared by adopting the preserved egg pickling solution of the present invention have no accumulation of heavy metals, high safety, and the eggshells are clean and free from spots, and the egg body is not sticky to the shell, very complete, shiny, elastic, and has pine flowers, without the strong effect of traditional preserved eggs. Spicy taste, which greatly increases the palatability.

The invention discloses a black ginger powder and a preparation method thereof. The method comprises the steps that selected fresh and non-rotted black ginger is cleaned and dried, then freezing is carried out at a low temperature, high-temperature and high-humidity treatment is carried out after freezing to obtain the black ginger, the black ginger is subjected to extraction, concentration and spray drying or the black ginger subjected to high-temperature and high-humidity treatment is dried and smashed to obtain the black ginger powder. The black ginger powder and the preparation method thereof have the advantages that in the ginger treatment process, no strains or other additives are added, the method is safe and harmless, and tedious operation and cost consumption which are caused by the additives are reduced; the preparation process is clean and free of pollution, and the whole process has zero pollution; a microcomputer is used for controlling the high-temperature and high-humidity environment in the preparation process, the control conditions are precise, the ginger treatment is better controlled, the ginger utilization is greatly improved, the raw material consumption is reduced, the energy consumption is reduced, a novel product of the ginger is prepared, and the social and economic benefits are good.

The invention relates to a method for preparing glutinous rice cake chilies. The method comprises the following steps of a) cutting chilies into chili blocks; b) mixing the chili blocks with water, inoculating lactic acid bacteria, and carrying out standing culture; c) adding table salt into a product obtained in the step b), and carrying out standing; and d) heating a product obtained in the stepc) to 90-95 DEG C, and keeping the temperature. The invention also relates to the glutinous rice cake chilies prepared by the method, and also relates to a hotpot condiment containing the glutinous rice cake chilies. The glutinous rice cake chilies prepared by the method are uniform in shaping, appropriate in particle size, soft and delicate in texture, soft in mouth feel, and mellow and harmonious in fragrance; and no dry and spicy feeling exists in the mouth, and the taste is soft. The hotpot condiment provided by the invention is not prominent in dry and spicy taste, soft in mouth feel andnot liable to cause inflammation.

The invention provides an allicin-free edible garlic extract and a preparation method thereof; the edible garlic extract does not contain allicin and contains alliin, protein, amino acid, polysaccharide, four nutrient elements including potassium, calcium, magnesium and sodium, and five trace elements including iron, copper, zinc, selenium and chromium, wherein the content of the alliin is 0.17%-10%; the content of the protein is 5%-18%; the content of the amino acid is 2.6%-7.8%; the content of the polysaccharide is 40%-68%; the content of the four nutrient elements is not less than 538.6 mg/kg; and the content of the five trace elements is not less than 25.06 mg/kg. The quality of the garlic extract product in the invention is obviously superior to that of the product produced by the existing process; and the garlic extract product is free of garlic smell, white in colour, high in content of active ingredients such as alliin, protein, amino acid, polysaccharide, four nutrient elements and five trace elements, and can be used for food additives, beverages, health-care foods and medicines.

The invention relates to tea with honey and radish, which is prepared by the following ingredients in weight ratio: 20-40 parts of radish, 35-60 parts of honey, 1-2 parts of tea powder, 0.1-0.3 part of citric acid, and 0.1-0.3 part of vitamin C. The preparation of the tea with the honey and the radish is simple and easy to realize; and the prepared tea with the honey and the radish has a cool and refreshing taste without a sharp taste of the radish, and has the efficacies of relieving dyspepsia, clearing heat and expectoration, promoting the flow of qi to alleviate stuffiness in the spleen and stomach, detoxifying and the like.

The invention provides a preparation method of a shell-protecting refreshing wet tissue, and relates to the technical field of control systems. The preparation method of the shell-protecting refreshing wet tissue specifically comprises the following steps that S1, a wet tissue solution is prepared by using hydrogenated castor oil CO-40, water, propylene glycol, a WS-23 cooling agent and hyaluronic acid as raw materials; S2, a non-woven fabric is used as a wet tissue substrate to be soaked in the prepared wet tissue solution; and S3, the wet tissue substrate is slit, folded and sealed into a packaging bag after being saturated by adsorption, and a wet tissue finished product is obtained. The shell-protecting refreshing wet tissue adopts the WS-23 cooling agent as the cooling agent, and has the advantages of quick response, strong cooling feeling, long duration, no pungent and irritating taste and the like; and meanwhile, the shell-protecting refreshing wet tissue has small irritation to skin, mucous membrane and the like, and can help the skin to absorb moisture from the body and the skin surface layer due to the addition of hyaluronic acid, so that the long-time water retention capacity of the skin can further be enhanced.

The invention discloses a water-soluble ginger beverage and a preparation method thereof. The water-soluble ginger beverage is prepared from the following components in percentage by weight: 8%-11% ofwhite granulated sugar, 1%-3.2% of a concentrated ginger juice, 0.04%-0.1% of citric acid monohydrate, 0.04%-0.1% of sodium citrate, 0.01%-0.05% of potassium sorbate and the balance of water, whereinthe concentrated ginger juice is a water-soluble extract obtained by ultrasonic extraction and biological enzymolysis. The water-soluble ginger beverage has the advantages of clear liquid, good stability, health care and refreshing effects, no spicy taste, rich nutrition and high public acceptance.