361results about How to "Pure flavor" patented technology

The invention discloses preparation process for fermented chilli sauce. The preparation process includes the following steps: placing fresh chilli and ginger into a jar, mixing cultures of lactobacillus planetarium and fermentation lactobacillus, and conducting three times of culture cultivation to obtain fermentation broth; adding the fermentation broth and fermenting; taking the chilli and ginger out of the jar and pulping; stirring and seasoning; packaging the fermented chilli sauce with tins or toothpaste-tube-shaped jars for replacing the jars and vacuum-sealing; and sterilizing through heat to obtain finished products. The chilli sauce is produced through pure-culture fermentation, calcium lactate and calcium chloride are used as a hardener, and color protecting processing is conducted by using 0.1% erythorbic acid combined with 0.1% laurel kojic acid. Simultaneously, the chilli sauce is packaged by using the tins and toothpaste-tube-shaped cans and has the advantages of being short in fermenting time, low in nitrite content, stable in product quality and good in product appearance quality.

The invention discloses a fermentation rice milk drink and a preparation method thereof, which adopts fermentation rice as raw material that is processed through immersion, water bathing, cooking, fermentation, beating and pulp refining, and then the pH value of the obtained emulsion is adjusted; thermostable alpha-amylase Unikamyl HT is added according to a portion of 10 kilograms of the material being added with 3 to 5ml of thermostable alpha-amylase Unikamyl HT; then the obtained starch milk is sent into the ejector device through a flow meter; through flash cooking, the temperature of the obtained material should rise to 95 to 98 DEG C; then thermal insulation, enzyme stabilization, cooling and pH value regulation are done; efficient glucoamylase Unikase GA is added according to the portion of 10 kilograms of the material being added with 5 to 15ml of efficient glucoamylase Unikase GA; the temperature of the obtained material should rise to 100 DEG C, and the killing of enzyme is done; next, the obtained material are added with water, citric acid, xanthan and sodium carboxymethyl cellulose; the temperature raises by 55 to 60 DEG C so as to do secondary homogeneous; finally, the super-high-temperature sterilization and aseptic packing are done. The fermentation rice has specific flavor of rice wine, and is characterized by sweet and fragrant taste, light yellow or ivory color, being rich in nutrition and with the functions of health care and skin-maintaining and stable storage.

The invention discloses a method for preparing fragrant peanut oil, which comprises the following steps: 1) a raw material is pretreated, wherein a peanut raw material is selected, is mixed with water, then is soaked, and then is subjected to coarse grinding and fine grinding; 2) complex enzyme is hydrolyzed, wherein the complex enzyme with neutral protease or alkali protease and flavor enzyme is selected to perform hydrolysis on the pretreated peanut raw material; 3) auxiliary materials are added, wherein reducing sugar, amino acid and peanut oil are added into a hydrolysate of the peanut raw material obtained through the treatment in step 2); 4) fragrance is generated through a thermal reaction, wherein the hydrolysate of the peanut raw material and the auxiliary materials are stirred evenly, then are transferred into a high pressure reaction kettle to be heated, and then are cooled to room temperature; and 5) the fragrant peanut oil is prepared, wherein a reaction liquid obtained after the treatment in step 4) is added with refined peanut oil, is quickly stirred first, and then is slowly stirred under certain temperature conditions, and water and impurities are removed through centrifugal separation to obtain the fragrant peanut oil product. The method can obtain flavor precursors of the fragrant peanut oil, namely amino acid and small peptide through the hydrolysis of the peanut raw material by the complex enzyme, and form the peanut oil with peanut fragrance flavor through the heating.

The present invention relates to a passion fruit-kiwi fruit composite juice and a preparation method thereof. The juice comprises 20-30% of a fruit-kiwi fruit juice, 10-15% of a kiwi fruit juice, 3-5% of honey, and the balance of water. The preparation method comprises: cleaning and cutting the passion fruit; taking the flesh with seeds; carrying out juicing on the flesh with seeds; cleaning the kiwi fruit; removing peel and carrying out juicing on the flesh of the kiwi fruit; uniformly mixing the resulting two juices; heating to a temperature of 20-60 DEG C; adding pectinase and amylase to carry out an enzymolysis treatment; adding water and honey to the filtered juice to adjust the taste; adopting a bacteria removal filtration membrane to remove partial bacteria; carrying out homogenizing and degassing on the bacteria-removed juice; carrying out vacuum packaging; and carrying out hyperpressure sterilization to perform an enzyme inactivation treatment to obtain the composite juice. With the preparation method of the present invention, the unique flavor of the passion fruit and the kiwi fruit fragrance can be maintained, the produced juice has characteristics of original juice remaining, original taste remaining, natural and persistent fragrance, and pure flavor, the juice quality is improved, and the pursuit of the majority of consumers on the natural juice is met.

The invention relates to composite barley green solid beverage and a production process thereof and belongs to the technical field of deep processing of agricultural products. The invention is characterized in that: the composite barley green solid beverage is prepared by using fresh barley grass juice and barley green powder as main raw materials and adding barley grass dreg powder, spiral seaweed powder, xanthan gum, sorbitol, sodium alginate, maltodextrin and sodium carboxymethylcellulose through procedures of sterilizing and packaging, wherein the fresh barley grass juice is used for performing biological green protection by using flammulina velutipes extracting solution; and the barley green powder is prepared through vacuum freeze drying. The composite barley green solid beverage have the characteristics of simple production process, high utilization rate of the raw materials and the like, can be produced industrially, has high nutritional value and high drinking performance and is ideal natural health-care beverage.

The invention discloses a method for manufacturing dried coprinus comatus. The method comprises the following steps of material preparing, blanching, salting, brittleness keeping and hardening, color processing, precooking, sugar making, drying, sugar coating, reshaping, packaging and the like. According to the method for manufacturing the dried coprinus comatus, the coprinus comatus is salted, part of water of the coprinus comatus is removed so that the tissue of the coprinus comatus can be compact, the permeability of cells is also changed so that the sugar can permeate into the dried coprinus comatus, and therefore a finished product has a pure flavor and tastes good; the dried coprinus comatus is stable in color and luster due to the brittleness keeping and hardening and the color processing; since high fructose corn syrup is used in the sugar making process, the dried coprinus comatus has a lingering aftertaste, the nutritional ingredients in the coprinus comatus can be maintained sufficiently, and the dried coprinus comatus has the functions of whetting appetite, promoting digestion, and enhancing human body immunity.

The invention relates to a yacon fruit extract (Smallanthus sonchifolius fruit extract) and extraction method and application thereof. The extraction method comprises the following steps: (1) harvesting yacon fruits, washing or peeling, mixing with a protective agent at a ratio of 100:(1-10), blending, filtering, washing the filter cake with the protective agent for 2-3 times, and mixing the filtrates; (2) concentrating or drying the mixed filtrate and drying the filter cake; (3) dispersing dried filter cake in concentrated filtrate or dried product of filtrate, to obtain yacon fruit extract. The protective agent may be an acidic solution, a salt solution or a mixture thereof, or an inert gas. The yacon fruit extract has function of improving gastrointestinal functions, that is, function of reliving constipation. The fructooligosaccharide of yacon fruit extract is not absorbed by human body and has effects of cleaning blood, reducing blood lipid level and preventing hypercholesterolemia and diabetes. The yacon fruit extract can promote intestinal motility, reduce food intake and fat intake, promote defecation, reduce the absorption accumulation of lipids, promote lipid metabolism, and reduce weight gain.

The invention relates to a production method of instant dried white fungus. The production method comprises the following steps: (1) material selection, namely removing impurities from fresh white fungus, and cleaning; (2) slicing; (3) pre-freezing, namely carrying out pre-freezing for 12-14 hours at temperature from -10 DEG C to -25 DEG C; (4) drying, namely carrying out microwave vacuum freeze drying, wherein the microwave vacuum freeze drying comprises a low-temperature sublimation stage and a normal-temperature vacuum microwave drying stage; (5) vacuum encapsulation. According to the process, a curing process before drying is omitted, so that the loss of the tremella polysaccharide is avoided, and processing cost is saved by 15%. According to the instant dried white fungus processed by utilizing the production method, the product is pure in appearance and color and plump in form; after being rehydrated, the product is nature in form and pure in taste and flavor, the product quality is greatly improved, and the product is obviously superior to similar products processed by utilizing traditional methods.

The invention discloses a roxburgh rose vinegar beverage and a preparation method thereof. The roxburgh rose vinegar beverage is a liquid beverage which is prepared by fermenting the following components in parts by weight: 10 to 50 parts of roxburgh rose dregs, 1 to 5 parts of roxburgh rose fruits and / or 4 to 8 parts of roxburgh rose juice. According to the preparation method, the roxburgh rose dregs are used as the main raw material, and a small amount of roxburgh rose fruits and / or roxburgh rose juice is used to prepare the roxburgh rose vinegar beverage; the preparation process mainly comprises the steps of alcohol fermentation, acetic fermentation, filtration, dilution and seasoning; and compared with a product of the prior art, the prepared roxburgh rose vinegar beverage is rich in nutrient components and genuine in flavor, keeps the unique flavor of roxburgh roses, is convenient and easy to produce, and is lower in cost and easier for industrial mass production. Moreover, the roxburgh rose vinegar beverage is prepared from the commonly discarded roxburgh rose dregs as the main raw material, thus having great significance for comprehensive development and full utilization of the roxburgh roses; and the utilization ratio of the roxburgh roses and the generated economic benefit are far higher than those of the prior art.

The invention relates to the technical field of food, and discloses a preparation method for chicken protein enzymolysis liquid and the prepared chicken protein enzymolysis liquid. The preparation method for the chicken protein enzymolysis liquid comprises the following steps of: crushing cleaned fresh chicken pieces, adding water to soak the crushed chicken, regulating the pH value to be between 6.8 and 7.2, adding protease, performing enzymolysis for 2 to 3 hours at the temperature of between 50 and 55 DEG C, filtering, collecting the filtrate, and thus obtaining the chicken protein enzymolysis liquid, wherein the mass ratio of the fresh chicken pieces to the protease is 100:3-100:6, and the protease consists of composite protease and flavor protease in a mass ratio of 1:3. The chicken protein is hydrolyzed by adopting a biodegradation technology under the combined action of the composite protease and the flavor protease, so that the hydrolysis degree of the protein can be improved, the content of leucine with effect of improving the flavor is improved, sourness and bitterness of the enzymolysis liquid are weakened, the delicate flavor of the enzymolysis liquid is improved, the mouthfeel is improved, and the chicken protein enzymolysis liquid has fresh taste and thick fragrance.

The invention relates to a preparation method for lactobacillus fermentation pickled vegetable liquor for seasoning, belonging to the fields of biotechnology and food. The preparation method comprises the following technique steps: washing and putting fresh vegetables into a pot, dissolving and evenly mixing glucose, compound phosphate, Paolemei lactobacillus preparation activating fluid and salt with cooled boiled water, then pouring into a fermentation tank, and evenly circulating and sealing for fermentation for 7-25 days, thus obtaining the fermentation pickled vegetable liquor product. The usage amount of the cooled boiled water is twice that of the fresh vegetables, and one the basis of the total weight of the fresh vegetables and cooled boiled water, adding amount of all auxiliary materials are respectively as follows. Compared with the traditional fermentation mode, not only is the fermentation period shortened greatly, but also large-scale production can be realized, and the prepared pickled vegetable liquor is rich in lactobacillus, mellow in acid fragrance, and palatable in mouth feeling.

The invention relates to an aromatic peanut oil preparation craft with peanuts as the materials, comprising the following steps that: firstly, pretreatment of the materials: peanut materials are chosen, mixed and immersed into water successively and then are grinded roughly, and then the materials are grinded finely; secondly, hydrolysis of the compound enzyme: after the pretreatment, the peanut materials are hydrolyzed by the compound enzyme of the neutral protease and the flavor enzyme; thirdly, addition of accessories: after the treatments of the procedures, reduction sugar, amino acid and peanut oil are added into the hydrolysate of the peanut materials; fourthly, thermal reaction to produce an aromatic smell: the hydrolysate of the peanut materials and the accessories are moved into a high pressure reaction kettle to be heated and then be cooled to an ambient temperature; fifthly, prepartion of the aromatic peanut oil: refined peanut oil is added into the reaction liquid after the treatment of the fourth step, the mixture is agitated quickly and then is agitated slowly at a certain temperature, water and impurities are removed by centrifugal separation, and at last the aromatic peanut oil is obtained. The invention has the advantages that: the amino acid and small peptides which are the flavor precursor of the aromatic peanut oil can be obtained by compound enzyme hydrolyzing the peanut materials and then are heated to produce the peanut oil with peanut aromatic flavor.

The present invention provides a lycium ruthenicum murr. vinegar fermentation method, and two lycium ruthenicum murr. vinegar drink preparation methods. The lycium ruthenicum murr. vinegar takes fresh lycium ruthenicum murr. as the raw material, and is obtained by the selection of raw materials, juicing, low-temperature alcoholic fermentation, acetic acid fermentation, ageing, filtration, sterilization and other process procedures. The resulting lycium ruthenicum murr. vinegar is blended to obtain a lycium ruthenicum murr. vinegar drink. Anthocyanin, organic acids, vitamins, VC and other active ingredients, especially anthocyanin contained in the lycium ruthenicum murr. are maximally preserved by the high acid environment of the lycium ruthenicum murr. vinegar and the vinegar drinks. Therefore, the lycium ruthenicum murr. vinegar is superior to table vinegar taking grain as raw materials, has a sweet and sour taste and pure flavor, is sour, cool and soft, nutrient-rich and high-quality, and has the efficiency of invigorating stomach, promoting digestion, tonifying, protecting health and the like.

The invention relates to a preparation method for lotus leaf health-care beer. The preparation method comprises the following steps: juicing lotus leaves to obtain lotus leaf juice; mixing and crushing barley malt and wheat malt, and then adding water to obtain mixed mash; saccharifying the mixed mash at the temperature of 44-78DEG C; after the saccharification is ended, filtering, boiling, precipitating, cooling, oxygenating, performing primary fermentation, diacetyl reduction, cooling, post fermentation, post storage and filtering, and operating according to a conventional preparation process of beer fermentation; adding the lotus leaf juice in the boiling process or after post storage and before filtering beer; filling and sterilizing to obtain the lotus leaf health-care beer. According to the preparation method disclosed by the invention, the usage amount of hops is reduced; the stability of wort is improved by using polyphenol in the lotus leaves, so that the forming degree of the beer is improved; the lotus leaf juice is added in the beer during the boiling of the wort or before filtering, so that the faint scent of the lotus leaves and the beer can be better fused together; the prepared lotus leaf health-care beer retains the flavor of fresh malt beer, has faint scent and lotus fragrance of the lotus leaves and has the advantages of pure flavor, freshness, tasty and unique taste; besides, the staying power of beer foam is improved.

The invention relates to a method for preparing and using a smell removing agent of sea tangle and sea tangle processing products. The smell removing agent prepared by an acidity regulator, common salt, a metal chelating agent and aromatic ingredient powder can treat the sea tangle at normal temperature and improve the effect of smell removing by the adoption of a vacuum soaking method. According to the characteristics of the sea tangle raw materials, the invention applies a compound smell removing technology and is combined with vacuum soaking operation for establishing a complete set of sea tangle smell removing method from the preparation of the smell removing agent to the use thereof. The application of the method can remove the smell of the sea tangle and the sea tangle processing products effectively, highlight the pure flavor of the sea tangle and improve the sensory quality of the products, thus bringing enormous economic benefit for the processing industry of aquatic products.

The invention discloses a continuous gradient countercurrent extraction method for producing soybean protein concentrate, which takes low-temperature defatted soybean expeller or high-temperature defatted expeller as the raw materials, and ethanol solution as the extraction agent; a multilayer and continuous extraction equipment is adopted for extracting the defatted soybean expeller continuously with a completed closure operating technology, and a soybean molasses is obtained from the extraction liquid which is made by the extraction technology. The soybean protein concentrate made by the method of the invention has light white color and pure flavor without salty taste, which can eliminate the anti-nutritional factors, and can be widely used in the food industry, which also is an indispensable nutritional additive in high-grade feed. The soybean molasses production which is made by the method of the invention is the best raw materials for further processing soybean isoflavones, soybean saponins, soybean oligosaccharides and extracting trypsinase inhibitor.

This invention discloses a method for producing navel orange wine. The method comprises: slecting navel oranges, washing peeling, pressing to obtain juice, centrifuging, clarifying, fermenting with 9789 yeast produced by Gannan Qiancheng wine plant, post-fermenting, adding aged wine, separating, stabilizing, freezing, filtering, sterilizing at instant ultrahigh temperature, and bottling to obtain dry navel orange wine, semi-dry navel orange wine, sweet navel orange wine, and semi-sweet navel orange wine. The dry navel orange wine, after such procedures as distillation, mixing with aged wine, freezing and filtration, can be further processed into navel orange brandy. Since the navel oranges are peeled, bitter substances in the peels are removed, and the obtained navel orange wine has a good taste. Besides, the navel orange wine is transparent and clear, and does not have impurities or precipitates by using 9789 yeast. The navel orange wine is light yellow or golden colored, and has the fragrance of navel oranges as well as wine.

The invention discloses a method for producing high quality coffee concentrated solution. The method comprises the following steps of raw bean baking, grinding, countercurrent cold extraction, filtration centrifugation, freeze concentration, CO2 filling, filling and cold storage. The product is rich in coffee aroma, mellow in taste, pure in flavor and good in stability. Low temperature non-thermal processing technologies and CO2 filling are effectively combined, and the low temperature non-thermal processing technologies such as countercurrent cold extraction and freeze concentration are adopted to process the coffee concentrated solution, so that volatile aroma and active ingredients of coffee can be stored completely. The CO2 filling technology is adopted to isolate oxygen to prevent oil oxidation in the coffee concentrated solution and oxidation browning of nutrient substances, growth and reproduction of microorganisms are restrained, and even the microorganisms die due to damage of growth conditions. The low temperature non-thermal processing technologies and the CO2 filling are effectively combined, so that not only is the high quality of the coffee concentrated solution guaranteed, but also the stability problem of the coffee concentrated solution is effectively solved, the guarantee period of the coffee concentrated solution is prolonged, and the industrial production of the coffee concentrated solution is achieved.

The invention relates to an energy-saving Chinese date drying bin, belongs to the field of the agricultural product drying equipment, and particularly relates to drying equipment for drying stored and harvested Chinese dates of regions with arid climate and large temperature difference. The energy-saving Chinese date drying bin comprises support legs, a bin bottom plate, a bin gate, an external bin plate, a bin cover, a wind-proof cover plate, an internal bin plate, and an unpowered fan. Chinese dates are put in a cavity between the external bin plate and the internal bin plate. The pressure difference of the bottom outside the drying bin and the top part in the drying bin is generated by utilizing the stack effect and the assist of the unpowered fan, so that the air movement is formed. The air enters from a vent hole, and penetrates a Chinese date layer in the middle to take gasified moisture in the Chinese dates away, an air flow flowing upwards is concentrated and formed in an air channel chamber of the internal bin plate, and finally, the air flow is exhausted from the unpowered fan on the top, so that the aim of removing the moisture and drying the Chinese dates. According to the energy-saving Chinese date drying bin, the investment is low, and no operating cost is required. The energy-saving Chinese date drying bin adopts normal temperature air to dry the Chinese dates, so that the energy-saving Chinese date drying bin has the advantages of stability in keeping the quality of the Chinese dates, energy saving, labor saving, and reduction in environmental pollution. Moreover, the energy-saving Chinese date drying bin has obvious economic and social benefits.

The invention discloses seasoning powder and a preparation method thereof. The seasoning powder is prepared from the following raw materials in parts by weight: 5-10 parts of green tea powder, 10-30 parts of chicken meat powder, 15-25 parts of monosodium glutamate, 10-25 parts of sweetening agent, 8-20 parts of salt, 0-5 parts of brewed soybean sauce powder, 3-7 parts of hydrolysis plant protein powder, 2-5 parts of yeast extract, 1-3 parts of spicy material, 0.5-1.5 parts of essence, 0.5-2 parts of silicon dioxide, 0.2-1 part of disodium 5'-ribonucleotide, 0.1-0.5 part of sour agent and 0-10 parts of maltodextrin. The preparation method comprises the following steps: uniformly mixing and crushing the raw materials so as to obtain the seasoning powder. As the seasoning powder is added with superfine green tea powder which is matched with the chicken meat powder and other condiments of the seasoning powder, the greasy feeling of the chicken meat powder is remarkably reduced; by adjusting the ratio of basic tastes such as sourness, sweetness and saltiness, the seasoning powder is pure in favor and sufficient in mellowness, and the favor and the color of the seasoning powder are improved to the maximum extent.

The invention discloses an appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and a preparation method thereof. The appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine is prepared from two raw materials of natural wild blueberries and sweetberry honeysuckle in the Greater Khingan Mountains of the Northeast Forest Region through the low-temperature natural fermentation process. The preparation method comprises the following steps of: (1) picking fruits; (2) screening the fruits to eliminate foreign matter; (3) squeezing the fruits into juice; (4) pretreating water for fermentation; (5) fermenting: proportionally pouring squeezed blueberry juice and sweetberry honeysuckle juice into a fermentation tank respectively, adding wateraccounting for 4-9 times of mixed fruit juice by weight, and capping and sealing the fermentation tank, wherein the temperature of first fermentation is 19-21 DEG C, the time is 2-3 months; the temperature of second fermentation is 15-18 DEG C, and the time is 3-5 months; and (6) sterilizing and filling the fruit wine. For the blueberry and sweetberry honeysuckle compound fruit wine provided by the invention, the alcoholic strength is 4-12% (V / V), and the sugar content is 8-24% (W / W). The effects of clearing away the heat fire, refreshing the mouth, stimulating the appetite and invigorating the spleen can be achieved after drinking, and the blueberry and sweetberry honeysuckle compound fruit wine has pure flavor and full and mellow taste.

The invention discloses a preserved roselle manufacturing method which comprises the following steps of preparing materials, salting the materials, protecting crispness of the materials, hardening the materials, sulphuring the materials, precooking the materials, sugaring the materials, drying the materials, reshaping the materials, packing the materials and the like. Roselle is salted to remove part of water, so that tissues of the roselle are compact, the permeability of cells is changed, and sugar can permeate into preserved roselle conveniently. Thus, the preserved roselle is pure in flavor, delicious in taste and convenient to eat. Furthermore, nutrients of the roselle are fully kept. The preserved roselle has the effects of relieving summer heat, reducing blood pressure, intensifying blood vessel elasticity, curing hypertension, clearing heat, detoxifying, helping digestion, helping produce saliva and slaking thirst.

The invention discloses a manufacturing method of turnjujube fruit vinegar. The turnjujube fruit vinegar takes turnjujube fruit stems as a raw material, and the turnjujube fruit vinegar is prepared through the following steps: removing impurities in a raw material, pulping fruits, carrying out ultra high temperature sterilization, alcoholic fermentation and acetic fermentation, filtering, homogenizing, sterilizing, canning, examining and storing. The invention provides a seasoner of turnjujube fruit vinegar, which is nutrient-rich and has a good flavor, not only can be eaten directly, but also can be used as the seasoner, and has various using methods, the nutritional value of the turnjujube is increased, the fruit vinegar is sour and sweet and delicious, has the effects of dispelling wind and removing obstruction in the meridians, dispelling the effects of alcohol and calming the nerves, removing heat-phlegm and quenching thirst and relieving restlessness, and the like, and the manufacturing method also has the advantages that the processing is simple and convenient, and is easy to master.

The invention discloses high-calcium sandwiched chocolate and relates to the technical field of food processing. The high-calcium sandwiched chocolate is mainly prepared from the following components in parts by weight: 20-30 parts of white granulated sugar, 1-3 parts of sweet potato protein, 36-42 parts of a cocoa butter substitute, 6-8 parts of shrimp meal, 2-4 parts of lotus seed powder, 3-5 parts of oat bran phenol powder, 18-22 parts of whole milk powder, 1-3 parts of eel bone meal, 1-3 parts of lyophilized royal jelly, 4-6 parts of walnut powder, 2-4 parts of olive oil, 8-12 parts of carob flour, 8-10 parts of whey powder, 5-7 parts of lactose, 1-3 parts of soya bean lecithin, and edible essence. The high-calcium sandwiched chocolate is simple in production process and low in production cost, is pure in flavor and rich in nutrients, and meets the requirement of mass consumers.

The invention discloses a method for brewing cherry fruit wine. The method is characterized by comprising the following steps of: after selecting, washing and stoning cherries serving as raw materials, obtaining primary pulp by juicing; adding the following substances such as pectinase, calcium citrate, vitamin C, and g / L kojic acid into the primary pulp; standing for 5 to 24 hours; preparing clear juice by performing centrifugal separation; inoculating 0.05 to 2 percent of fruit wine yeast based on the weight of the clear juice; controlling a temperature and fermenting, wherein the primary fermentation temperature is between 16 and 28 DEG C, the fermentation time is 7 to 15 days, the secondary fermentation temperature is between 15 and 20 DEG C, and the fermentation time is 20 to 40 days; aging for 3 to 6 months; clarifying and filtering by adopting an ultra-filtration method; and filling, sterilizing and packaging to obtain finished cherry fruit wine. The method effectively improves a production process of cherry wine, reduces the content of polyphenol fundamentally, inhibits the activity of polyphenol oxidase, reduces harsh taste and improves stability. Compared with the prior art, the cherry fruit wine produced by the method maintains effective nutrient components, reduces the harsh taste and has a pure flavor.

The invention discloses a method for producing flavour pickles by using salted vegetable fermentation liquors. The method comprises the following steps of: A, collecting different types of salted vegetable fermentation liquor, which are ripened through fermentation into a container, standing the salted vegetable fermentation liquors, and primarily clarifying the salted vegetable fermentation liquors; B, adding the fermentation liquor of which the physicochemical and the sanitation index examination passes, and performing decolorization and peculiar smell removal on the salted vegetable fermentation liquors with an active carbon and diatomite filter device; and C, directly adding the treated salted vegetable fermentation liquor into the pickles which need to be seasoned to obtain the pickle product, wherein the adding amount of the fermentation liquor is 2 to 10 percent of the weight of the pickles. The method of the invention has the advantages of low production cost, and enough original taste, good flavour and high nutritional value of the produced pickles.

The invention discloses beautifying amur grape wine which is made of raw materials comprising, by weight, 80-100 parts of amur grapes, 7-9 parts of pitaya, 2-3 parts of red glutinous rice, 1-2 parts of elaeagnus pungens, 2-3 parts of jumble beads, 3-4 parts of peach blossoms, 3-4 parts of peony, 1-2 parts of dogbane leaves, 2-3 parts of barley grass powder, SO2, CaCO3, glucose, fruit pulp enzyme, active dry yeast, grape brandy base liquor, bentonite, glucose oxidase, catalase and an appropriate amount of coconut juice. The beautifying amur grape wine is bright and transparent and has a good flavor, soft and smooth entry, full palate, sufficient aftertaste and long aftertaste.

The invention discloses ginger and jujube granules and a prepration method thereof. The ginger and jujube granules contain the following substances: 8-30 parts of ginger extract, 15-45 parts of steamed jujube paste, 30-55 parts of sugar powder and 9-20 parts of dextrin calculated by the weight of 100 parts by weight. The preparation method is as follows: the ginger extract is formed by extracting, concentrating and refining two parts of ginger juice and residues; and the jujube paste is obtained by steaming jujubes. The prepared ginger extract, the steamed jujube paste are evenly mixed with the dextrin and the sugar powder according to the proportion, and then granulation, drying, breaking and sub-packaging are sequentially carried out. The ginger and jujube granules are characterized by sufficient retention of active ingredients of the ginger and the jujube, thick ginger and jujube flavor, good taste and effects of beautifying, health care and health preserving; the process is simple, the production cycle is short, and the equipment is simple and convenient to realize the industrialization; and the energy consumption is low, and the raw materials are fully utilized.

The invention discloses a manufacturing method for preserved zizania latifolia and relates to the field of deep processing of foods. Zizania latifolia is gramineous zizania latifolia which belongs to a perennial biennial root herbaceous plant wide in planting area. The manufacturing method comprises the following steps: preparing materials; carrying out blanching; carrying out color protection treatment; carrying out brittleness-keeping and hardening treatment; carrying out salting; carrying out pre-cooking; carrying out sugar preserving; carrying out drying; carrying out sugar-coating; carrying out shaping; and carrying out packaging and the like. According to the method disclosed by the invention, by using a saline solution to blanch, not only can the zizania latifolia turcz be sterilized and de-enzymed, but also the permeability of inner cells of the zizania latifolia turcz can be changed, so that penetration of sugar into the preserved zizania latifolia turcz is facilitated. Through the brittleness-keeping and hardening treatment and the color protection treatment, the preserved zizania latifolia turcz is pure in flavor, tasty in flavor and stable in color and luster, and the nutrients of the zizania latifolia turcz can be fully retained. The preserved zizania latifolia turcz has the functions of inducing diuresis and dispelling water, reducing the blood pressure and clearing away heat and loosing the bowels.

The invention discloses beef tallow and a decoction method of the beef tallow. The invention further relates to a fat composition containing the beef tallow, in particular to a frying fat composition. When the frying fat composition disclosed by the invention is used for frying foods, the flavor of the fried foods can be significantly improved. The invention further relates to an application of the beef tallow.