148results about How to "Novel taste" patented technology

The invention relates to a production process of a red date ice wine. The process comprises the steps of impurity removing, fruit selecting, washing, crushing, rehydrating, beating, separating, enzymolysis, centrifugal separating, extracting, secondary centrifugal separating, filtering, low-temperature concentrating, yeast activating, controlled-temperature fermenting, fermentation stopping, low-temperature aging, filtering and clarifying, cold treating, sterilizing and filtering, and filling. The process provided by the invention has the advantages that: red date is adopted as a raw material, and a low-temperature rehydration and high-temperature extraction two-stage process is adopted, such that red date juice color, flavor and various rich nutrient contents are ensured, and physiologically active substances in red dates are extracted to a maximal extent; with a two-step method red date ice wine production process that red date juice is produced first and biological fermentation is then carried out, the produced product has a date red color, clarified wine body, rich fragrance, and delicate and mellow mouthfeel. The ice wine has typical characteristics of iced fruit wines, and assists in filling the vacancy in domestic market.

The invention discloses a mung bean chip which is made from the following raw materials in percent by weight: 70-80 percent of mashed potatoes, 15-20 percent of mung bean flour, 4-5 percent of mung bean paste, 4-5 percent of glutinous rice flour, 2-3 percent of red wine, 2-3 percent of cabbage mustard freeze-drying particles, 1-2 percent of kale borecole freeze-drying particles, 1-2 percent of agaricus blazei murill, 0.5-1 percent of five spice powder, 1-2 percent of green onion, 1-2 percent of ginger, 1.0-2 percent of bicarbonate soda, 2-3 percent of salt, 5-10 percent of white sugar, 0.5-1 percent of monosodium glutamate and a proper amount of water. The mung bean chip is made by adopting the steps of: selecting raw materials, preprocessing the raw materials, steaming and boiling, smashing, blending, gelatinizing, twisting, cooling, slicing, drying, frying and packaging. The mung bean chip has the characteristics of novel taste, health and nutrition, convenience for eating and no additive, and also has the advantages of simple process, easiness in mastering of a technology, less investment, high effect taking speed, convenience for generalization, and easiness in realization of standardized, normalized and industrialized production.

The invention discloses a drinking liquid and a preparation method thereof, wherein the drinking liquid comprises the following components in parts by weight: 5-15 parts of garlic juice, 5-15 parts of ginger juice, 5-15 parts of lemon juice and 8-20 parts of vinegar. By adopting the scheme, the drinking liquid disclosed by the invention has novel and unique taste and higher market application value due to the combination of the garlic juice, the ginger juice, the lemon juice and the vinegar.

The invention relates to a production method of a health care moon cake containing purple potato and oat and stuffing. The method includes washing and peeling purple potatoes, mashing the purple potatoes into muddy potatoes after cooking and curing, washing oat grains clean, cooking and curing the oat grains after soaking, and mixing the oat grains into the mashed purple potatoes with even stirring to obtain the purple potato and oat stuffing which can be used independently or mixed with other moon cake stuffing with even stirring. The mixed moon cake stuffing comprises, by weight, 30-90 parts of the purple potato and oat stuffing, 10-80 parts of the other moon cake stuffing and 0-10 parts of white sugar, wherein the purple potato and oat stuffing comprises, by weight, 60-90 parts of purple potato jam and 10-40 parts of oat grains. The other steps are the same with producing processes for the conventional moon cake to obtain the health care moon cake containing the purple potato and the oat. The moon cake is rich in nutrition, anthocyanidin and dietary fibers, and has good health care function.

The invention provides a method and apparatus for separating grape seeds from the pulp and skin of a grape comprising depositing grapes on a plate having apertures there-through and driving the grapes across the plate by means of a blade such that the grape seeds and juice will pass through the apertures of the plate while retaining grape skin. The grape juice may then be separated from the seeds and recombined with the pulp and skin for fermentation to produce a wine having an improved flavor profiles as a result of the different tannin contents of skin and seeds. Also provided is a method and apparatus for opening grape berries without fracturing their grape seeds.

The invention discloses picy chips, which are prepared through the following steps: sorting, raw material pretreatment, slicing, color protection and dehydration, frying, seasoning, packaging and the like; the seasoning formula is prepared through the following raw materials according to weight percentage: 50 to 60 percent of pepper powder, 3 to 5 percent of salt, 10 to 20 percent of white sugar,3 to 5 percent of gourmet powder, 3 to 5 percent of yeast extractive, 1 to 3 percent of disodium ribonucleotides, 10 to 15 percent of maltodextrin, 0.5 to 0.8 percent of chrysanthemum powder, 5 to 10percent of xylitol, 0.2 to 0.4 percent of orange peel powder, 1 to 2 percent of turmeric yellow powder, 2 to 3 percent of atractylis ovata powder, 2 to 4 percent of hawthorn powder, 1 to 2 percent ofsalvia miltiorrhiza powder, 0.5 to 1 percent of cortex moutan powder and 1 to 2 percent of agaricus blazei murrill powder; the chips prepared by the invention have novel taste, are healthy and nutrient and are convenient to eat; the technology of the invention is simple and easy to master, requires less invest, has high efficiency, and is convenient for generalization and easy for realizing standardization, normalization and industrial production.

An instant long-thread konjak vermicelli as an instant food is prepared proportionally from long-thread konjak vermicelli, edible salt, citric acid, sodium citrate, isovitamin C, flavouring and vegetables through preparing long-thread konjak vermicelli, rinsing, thermal desulfurizing, acidifying, mixing with others and packing.

The present invention discloses a special barbecue sauce for roast meat. The special barbecue sauce for the roast meat comprises the following components in parts by mass: 35 parts of plain boiled water, 5-8 parts of fresh gingers, 2-5 parts of tomatoes, 2-5 parts of fennel, 1-2 parts of mints, 1-2 parts of honey, 1-2 parts of vinegar, 1-2 parts of edible salt, 1-2 parts of soy sauce and 2-5 parts of fruit juice. The barbecue sauce breaks the traditional way of barbecue sauce preparing and is novel and unique in tastes, and meat quality is burnt outside but tender inside. By brushing the barbecue sauce in the barbecue, the barbecue sauce can effectively promote the nutrient release of the roast meat, ensure the moisture content of the meat, and prevent toxic substance accumulations. At the same time, by adding Chinese herbal medicines, the health-care effects of the barbecue sauce are increased and the special barbecue sauce can resist invasion of toxic substances to the human body and prevent internal heat.

The invention discloses dendrobium officinale healthcare green juice, comprising the following raw materials in parts by weight: 200-250 parts of fresh dendrobium officinale strips, 100-150 parts of aloe, 50-150 parts of carambola, 50-100 parts of kiwi fruit, 50-150 parts of green apples, 30-60 parts of acacia honey, 5-10 parts of a stabilizer, 1-2 parts of citric acid, and the balance of water. A preparation method of the dendrobium officinale healthcare green juice comprises the following steps: washing main raw materials, i.e., fresh dendrobium officinale strips, aloe and carambola, then putting the main raw materials into a full-automatic crushing juicer, respectively, mixing all the juice after juicing, adding acacia honey, citric acid and the stabilizer, and blending the concentrated juice with water to obtain the dendrobium officinale healthcare green juice provided by the invention; and finally performing degasification, sterilization and filling. By studying taste, nutrition and health care effect of the juice through the adding proportion of each ingredient into drink, the juice with novel flavor and good taste is obtained. The problem in the prior art that various beverages have unbalanced nutrition and non-obvious healthcare functions is solved.

The invention discloses a manufacturing method of shrimp-flavored potato chips, which comprises the following steps: raw material selection, raw material pretreatment, slicing, color protection, seasoning, deep-frying, packaging and the like. The seasoning is prepared from the following raw materials in percentage by weight: 15-20% of fine shrimp flesh powder, 5-10% of minced shrimp flesh, 2-4% of salt, 6-10% of white sugar, 1-2% of monosodium glutamate, 1-3% of yeast extract, 0.2-0.4% of orange peel powder, 2-4% of malt flour and 2-4% of wolfberry fruit powder. The potato chips prepared by the method have novel flavor, are nutritional and healthy, and are convenient to eat; and the traditional Chinese medicine components in the seasoning can promote digestion and are beneficial to good health. The method is simple in technique, easy to master and convenient for wide popularization, and can easily implement industrial production.

The invention discloses a red bean chip which is made from the following raw materials in percent by weight: 70-80 percent of mashed potatoes, 15-20 percent of red bean flour, 4-5 percent of red bean paste, 4-5 percent of glutinous rice flour, 2-3 percent of red wine, 2-3 percent of crowndaisy chrysanthemum freeze-drying particles, 1-2 percent of spinach freeze-drying particles, 1-2 percent of mushroom freeze-frying particles, 1-2 percent of chilli powder, 1-2 percent of curcuma powder, 1-2 percent of green onion, 1-2 percent of ginger, 1-2 percent of bicarbonate soda, 2-3 percent of salt, 5-10 percent of white sugar, 0.5-1 percent of monosodium glutamate and a proper amount of water. The red bean chip is made by adopting the steps of: selecting raw materials, preprocessing the raw materials, steaming and boiling, smashing, blending, gelatinizing, twisting, cooling, slicing, drying, frying and packaging. The red bean chip has the characteristics of novel taste, health and nutrition, convenience for eating and no additive, and also has the advantages of simple process, easiness in mastering of a technology, less investment, high effect taking speed, convenience for generalization, and easiness in realization of standardized, normalized and industrialized production.

The invention discloses fermented blank bean pickled vegetables. The fermented blank bean pickled vegetables are characterized in that fermented blank beans and vegetables are taken as major materials; the vegetables are soaked in salt and prepared into the major materials of the pickled vegetables; the fermented blank beans are prepared into the major materials and a finished product is stirred. The invention further discloses a processing method of the fermented blank bean pickled vegetables. The novel pickled vegetable product provided by the invention has nutritional value and is unique in flavor, delicious and tasty. Compared with traditional pickled vegetables, the fermented blank bean pickled vegetables have affluent protein, amino-acid, mineral and vitamins and brand-new pickled vegetables eating experience is brought forth; the taste and flavor are innovative, the demand for food diversity of people is satisfied and the species of the pickled vegetables in the pickled vegetable food market are enriched; the process specification of the fermented blank bean pickled vegetables is simple and suitable for popularization and application.

The invention relates to a method for producing fried crisp chicken, which comprises that 1, pretreating the chicken that killing, washing, cleaning and shaping the chicken, dewatering and frying at 160-200Deg. C in oil until the skin is yellow; 2, preparing 1000 deals of chicken, 1-2 deals of amomum fruit, 4-6 deals of meat top, 3-5 deals of grass top, 4-6 deals of fruit, 2-3 deals of alpinin, 1-2 deals of Cinnamomum cassia, 1-2 deals of dahurian angelica root and 2-3 deals of clove; 3, putting the materials into boiler, adding common salt, honey, sugar, peppertree, star anise, ginger and water, when the water is boiled, adding the fried chicken, boiling for 15-20min. The invention has better taste.

The invention relates to the field of food processing and agricultural byproduct processing, in particular to tea wine and a method for preparing the same. The tea wine comprises 15-30 parts of tea leaves, 60-100 parts of wort, 0.001-0.004 part of lactobacilli, 10-20 parts of baijiu and the balance water. The method includes tea making, dealkalization, pre-fermentation, post-fermentation, distillation and ageing to ultimately obtain finished tea wine products. The tea wine and the method have the advantages that the tea wine prepared by the aid of the method has strong and elegant tea aroma and novel taste and is icy, mellow and fresh, the mouths of drinkers are full of the tea aroma and wine flavor, and the tea wine has tea flavor in wine aroma and accordingly has aftertaste which lingers.

The invention discloses a manufacturing method of hawthorn-flavored potato chips, which comprises the following steps: raw material selection, raw material pretreatment, slicing, color protection, seasoning, deep-frying, packaging and the like. The seasoning is prepared from the following raw materials in percentage by weight: 15-20% of hawthorn powder, 2-4% of salt, 6-10% of white sugar, 1-2% of monosodium glutamate, 1-3% of yeast extract, 0.2-0.4% of orange peel powder, 0.5-1% of cortex moutan powder and 2-4% of rhizoma atractylodis macrocephalae powder. The potato chips prepared by the method have novel flavor, are nutritional and healthy, and are convenient to eat; and the traditional Chinese medicine components in the seasoning can promote digestion and are beneficial to good health. The method is simple in technique, easy to master and convenient for wide popularization, and can easily implement industrial production.

The invention provides a colored bean jelly, which belongs to a food. The colored bean jelly is prepared by using starch, water, and one or more than one of cooked diced pork, fruit pulp dices and vegetable dices as raw materials. The colored bean jelly is bright in color, good in aesthetics, rich in nutriments, novel in taste, cool in the mouth and beneficial to human health, and has the functions of maintaining beauty, keeping young, and nourishing and preserving the health, and the like.