38results about How to "Reasonable taste" patented technology

The present invention belongs to the field of food producing technology, and is especially one kind of dispersant for vermicelli. The dispersant for vermicelli consists mainly of soybean lecithin 15-25 weight portions, salad oil 20-40 weight portions, sodium bicarbonate 3-8 weight portions, guar gum 5-15 weight portions, citric acid 3-8 weight portions, table salt 5-15 weight portions, and modified starch 15-30 weight portions. The present invention also provides corresponding vermicelli, which consists of the dispersant 1.5-2 weight portions and plant starch 80-120 weight portions. Experiment shows that the dispersant for vermicelli has no harmful matter contained and effect similar to traditional dispersant. The vermicelli with the dispersant is one kind of health food possessing high safety, good look, good taste, physical, chemical and hygienic indexes meeting relevant requirements, balanced and rich nutrients and high marketability.

The invention discloses a loofah flower heat-reducing yogurt, which is prepared from the following raw materials by weight: 2-4 parts of a fruit and vegetable compound freeze-dried powder, 0.5-1 part of pollen pini, 1-2 parts of a royal jelly freeze-dried powder, 3-4 parts of a composite heat-reducing extract, 6-8 parts of sugar, a proper amount of yogurt fermentation bacteria and 90-110 parts of fresh milk. The yogurt provided by the invention has unique fragrance of pollen pini, sweet taste, rich nutrition, and health care effect of clearing and reducing heat as a dietary therapy.

The invention relates to a preparation method of islamic boiled mutton. The preparation method is characterized by comprising the following steps: (1) pretreatment: selecting fresh mutton, cutting the fresh mutton into strips with the length being 8-10cm and the width being 3-4cm, putting in clean water and soaking for 20-30 minutes, cleaning in the clean water, fishing out and draining water for later use; (2) boiling: firstly boiling the clean water in a pot by using big fire, putting the prepared stripy mutton into the pot with the boiling water, skimming after the water is reboiled, then adjusting into small fire to slowly stew for 40-70 minutes; (3) seasoning; (4) cooling; (5) vacuum package; and (6) sterilization. The preparation method provided by the invention has the advantages that the matching of the used amount of all components of spice in a formula is reasonable, the intrinsic flavor of the mutton is obvious, the taste is unique and fragrant and the flavor is long-lasting.

The invention discloses Chinese wolfberry liver-protecting and alcoholism-dispelling yoghourt. The yoghourt is prepared from the following raw materials in parts by weight: 2-4 parts of fruit/vegetable composite freeze-dried powder, 0.5-1 part of pine flower pollen, 1-2 parts of royal jelly freeze-dried powder, 3-4 parts of a composite alcoholism-dispelling and liver-protecting extract, 6-8 parts of sucrose, a proper amount of yoghourt zymophyte and 90-110 parts of fresh milk. The yoghourt disclosed by the invention has special light fragrance of the pine flower pollen, and is sweet in mouthfeel and abundant in nutrition; and the yoghourt has health-care and dietary effects of protecting the liver, dispelling the alcoholism and the like.

The invention discloses health-preserving almonds yoghourt. The health-preserving almonds yoghourt is prepared from the following raw materials in parts by weight: 2-4 parts of fruit/vegetable composite freeze-dried powder, 0.5-1 part of broken-wall ganoderma spore powder, 1-2 parts of almonds powder, 3-4 parts of a composite nutrient extract, 6-8 parts of white sugar, 90-110 parts of fresh silk and a proper amount of yoghourt zymophyte. The health-preserving almonds yoghourt disclosed by the invention has special aroma of the almonds powder, and is sweet in mouthfeel and abundant in nutrition; and the yoghourt has dietary effects of cultivating life, preserving health and the like.

The invention discloses a method for processing chicory coffee. The chicory coffee is made by mixing the following components in parts by weight: 40-55 parts of chicory powder, 20-30 parts of instant coffee powder, 15-25 parts of non-dairy creamer, 2-3 parts of xylitol, and 0.05-0.1 part of caramel color. The chicory coffee is made by the following steps: preparing raw materials, freezing, drying, blending and packaging. The chicory coffee provided by the invention is reasonable in formulation, fine and smooth in taste, unique in flavor and rich in nutrition, and is dried by freeze-drying, the retention rate of chicory nutrients is improved, coffee is replaced with chicory extracts, which are easy to absorb by a human body, the loss of calcium in vivo caused by coffee drinking is avoided, the xylitol is adopted as a coffee sweetener to avoid the increase in blood sugar content of those who take the chicory coffee, and the chicory coffee is suitable for diabetics.

The present invention discloses a Chinese toon old leaf compound seasoning material and a preparation method thereof. The Chinese toon old leaf compound seasoning material is prepared from the following raw materials: Chinese toon old leaf powder, spearmint powder, pepper powder, Chinese prickly ash powder, monosodium glutamate, edible salt, cumin powder, fructus amomi rotundus powder, star anisepowder, fennel powder, haw powder, chili powder, powder of scallions, gingers and garlics, and sesame seed salt. The preparation method comprises the following steps of Chinese toon old leaf powder preparing, spearmint powder preparing, other raw material powder preparing, material mixing and packaging. The provided Chinese toon old leaf compound seasoning material is simple in raw material compositions, reasonable in raw material proportioning and moderate in taste, and can be used to prepare food with excellent color, fragrance and taste by using an extremely small use amount. Besides, the seasoning material contains the Chinese toon and spearmint, has effects of strengthening the spleen and stimulating the stomach, increasing appetite, improving body immunity, etc., is simple in production technology and easy for industrial operations, and has a great significance for promoting developments of Chinese toon industry and refined processing of the Chinese toon.

The invention discloses rose-containing sparkling wine. The rose-containing sparkling wine is prepared from white granulated sugar, rum, passion fruit juice, apple juice, edible essence, a food additive and water through mixing. The invention further discloses a preparation method of the rose-containing sparkling wine. Roses contain rich fragrant alcohol, aldehyde, fatty acid and phenol as well as oil and fat containing essence, and people can often eat rose products to nourish the liver, refresh the stomach, promote qi circulation, invigorate the circulation of blood, maintain beauty, keep young and keep refreshing; apples are sweet and contain rich nutrition; white peaches have the functions of promoting salivation, moistening the intestines, promoting blood circulation, removing food retention, promoting skin to be plump and caring skin; rum with cane molasses as a raw material tastes sweet and moist and is full of fragrance. The rose-containing sparkling wine is prepared from raw materials including the rose extracting solution, concentrated apple juice, white peach juice and rum, is reasonable in formula, has lower sugar content and alcoholic strength, has high juice content and rich nutrition, tastes palatable and is suitable for drinking for women and the old people.

The invention discloses unique-flavor potato pastries and a production process thereof, and belongs to the technical field of food processing. The unique-flavor potato pastries are made of, by mass, 100 parts of low-gluten flour, 50-60 parts of shortening, 8-14 parts of potato powder, 1 part of soda powder, 12-16 parts of soft white sugar, 0.2-0.4 part of Chinese prickly ash powder, 02-0.4 part of pepper powder and 0.3-0.6 part of cumin powder. The production process includes the steps of potato peeling and slicing, color protection, oven drying, shortening and soft white sugar mixing, dough blending and forming, roasting, and cooling and packaging. To overcome the defects in the prior art, the unique-flavor potato pastries are made of potatoes with the technology of applying potatoes to food deep processing; the unique-flavor potato pastries have the advantages that the raw material proportion is reasonable, the made potato pastries are golden in color, loose, not likely to break, uniform in shortening, moderate in sourness and sweetness with the aroma of potatoes and the composite aroma of cumin, pepper and Chinese prickly ash, crisp in taste and uniform in color, and the potato pastries are loose inside and crisp outside.

The invention relates to a cucurbit chicken which is prepared from processed whole chicken, squid and dish. The dish is placed in the whole chicken belly together with the squid or the dish is placedin the squid tube of the squid, and the squid tube is placed in the whole chicken belly. The dish are made of one or more of fish belly, sea cucumber, morel, quail egg, peeled shrimp, red kidney beans, dried scallop, abalone, and cordyceps flower. The cucurbit chicken is placed in a cucurbit container, and the cucurbit container is obtained by longitudinally cutting a whole cucurbit, and half of the cucurbit is used to place the cucurbit chicken, and a bracket is arranged under the cucurbit. The cucurbit chicken of the invention has full shape and golden color. While eating, the squid tube comes out after the chicken belly is cut, and after the squid tube is cut, the fish belly, sea cucumber, morel, abalone and the like come out; the cucurbit chicken not only improves the taste of the traditional cucurbit chicken, but also achieves the effects of increasing nutrient content and improving the nutritional value of the cucurbit chicken, the way of presentation breaks through a tradition mode, and the shape of the cucurbit chicken is more fashionable and beautiful.

The invention relates to a making method for powder sticked sardine slices. The method includes: preferably selecting a fresh sardine as the raw material, subjecting the raw material sardine to scaling, decapitating, evisceration, fish blood and impurity removal, conducting carcass opening and separation on the fish body and the vertebra, making the fish body into fish slices, then putting the fish slices into a seasoning solution made of salt, garlic essential oil, kelp liquid, soy sauce, granulated sugar, ginger juice, lemon juice and water to undergo low temperature impregnation to be tasty, performing draining, then wrapping the outer surfaces of the fish slices with potato starch, and carrying out quick-freezing treatment so as to obtain nutrient-rich quick-frozen powder sticked sardine slices. The making method for the powder sticked sardine slices provided by the invention has the characteristics of advanced technology, reasonable process, strong operability and high making efficiency. The made fish slices have the advantages of beautiful appearance, safety and sanitation, stable quality, long shelf life, fresh and mellow taste, palatable sweet and salty taste, and unique flavor, and can be eaten after package opening and frying.

The present invention discloses a dry vigna unguiculata sauce and hot chili oil raphanus sativus root and a preparation method thereof. The dry vigna unguiculata sauce and hot chili oil raphanus sativus root consists of the following raw materials: broccoli 2-3 parts, sugar cane juice 5-6 parts, dry vigna unguiculata 4-5 parts, porphyra powder 1-2 parts, coconut oil 20-25 parts, salvia miltiorrhiza roots 1-2 parts, lonicera japonica flowers 1-2 parts, capsicum annuum 15-17 parts, minced ginger 1-2 parts, monosodium glutamate 1-2 parts, chicken essence 2-3 parts, fresh raphanus sativus roots 110-120 parts, and an appropriate amount of salt, calcium chloride, vitamin C solution, tea leaf water, sodium diacetate, nipagin complex esters, pectin methyl esterase and water. The dry vigna unguiculata is soaked in the sugar cane juice, then mixed with the broccoli and smashed to be a sauce, then mixed with the porphyra powder and put into a liquid medicine, and cooked and stirred to obtain a seasoning sauce. Dry vigna unguiculata, broccoli and porphyra are made into the sauce which has a reasonable matching and a unique taste, the sauce is mixed with the raphanus sativus roots and hot chili oil, so that the mouthfeel of the raphanus sativus root is enhanced, the addition of calcium chloride and pectin methylesterase can improve the content of calcium pectate and increase the brittleness of the raphanus sativus root, and the prepared hot chili oil raphanus sativus root is healthy and delicious, and has high nutritional value.

The invention relates to the field of food technology, in particular to a canned clear water fish and a production method thereof, which comprises the following raw materials in parts by mass: 50 parts of clear water fish, 1-20 parts of seasoning A, 1-10 parts of seasoning B1, C1-15 parts of seasoning B, 1-15 parts of seasoning C and 1-15 parts of oil; the canned clear water fish and production method thereof has the beneficial effects that the clear water fish is pre-cooled at the temperature of 5-15 DEG C, so that the internal temperature of the fish can be reduced, the putrefaction is avoided, it is convenient to season the taste, the seasoning A can remove the fishy smell of the fish, and the fish flavor is improved. In the baking process, the fish piece is added with the seasoning B,so that the taste of the fish can be improved, the meat quality is tightened, and the taste of the canned fish can be prevented from reducing due to loose tissue after long-term storage and transportation. Finally, vegetable oil and seasoning C are poured, and the can is sealed when it is hot, so that the fish nutrition loss can be reduced.

The invention discloses lonicera caerulea yogurt; a primary pulp of lonicera caerulea is added to yogurt. The lonicera caerulea yogurt not only preserves all nutritional ingredients, especially anthocyanins, of the lonicera caerulea, and meanwhile, precipitates are not produced in the yogurt. The proportion of the yogurt to the lonicera caerulea is moderate, the taste is delicious with slight sweetness and sour, and the lonicera caerulea yogurt contains a variety of amino acids and vitamin C and is reasonable in nutrition collocation.

The present invention relates to a technical field of spicy chicken snack food, and especially health care spicy chicken and a preparation method thereof. Through material selection and matching, especially the design ratio of raw materials, the prepared spicy chicken has reasonable taste and nutrition. In the manufacturing process, the chicken is marinated to improve the taste of the prepared spicy chicken; and the chicken in the marinating process conducts microscopic biochemical reactions with other raw materials to change the nutritional structure in the spicy chicken product, thereby increasing the nutritional value and taste of the spicy chicken.

The invention discloses selenium-enriched health-care shellfish sauce. The selenium-enriched health-care shellfish sauce is characterized by comprising the following raw materials in parts by weight: 20-30 parts of dewatered shellfish meat, 15-20 parts of apple juice, 4-6 parts of Oolong tea, 6-8 parts of salad oil, 8-12 parts of broad beans, 8-10 parts of selenium-enriched shiitake mushroom powder, 8-12 parts of dewatered celeries, 2-4 parts of liquorice roots, 2-4 parts of Chinese angelica roots, 3-5 parts of dewatered ginger powder, and 2-4 parts of a sweetener composed of chitosan and crystal sugar which are proportioned in a weight ratio of 1:2. The seasonings in the formula of the selenium-enriched health-care shellfish sauce are rationally proportioned, so that the health-care shellfish sauce is rich in vitamins, as well as rich in macroelements needed by the human body, including potassium, iron, copper, zinc and the like. The prepared selenium-enriched health-care shellfish sauce is delicious in taste, beneficial to digestion and absorption, capable of reducing cholesterol in the body, good in health-care effects, and capable of improving human body immunity. Moreover, the caps of the selenium-enriched shiitake mushrooms contain a large amount of selenium elements which can be absorbed by the human body, so that the selenium-enriched health-care shellfish sauce is capable of improving human body immunity and promoting human growth and development.

The invention discloses a burdock chewable tablet for promoting metabolism, which is composed of the following raw materials in parts by weight: burdock root 250-260, saponin rice 68-70, pear juice 34-35, pineapple juice 7-8, brown rice 40-42 , black bean sprouts 14‑15, peanut sprouts 11‑12, purple cabbage 9‑10, matcha powder 5‑6, flaxseed powder 3‑4, dogwood 1‑2, some water. The beneficial effects of the present invention are as follows: the present invention uses burdock as the main raw material and combines it with saponin rice, brown rice and other natural and healthy ingredients to produce chewable tablets that are easy to carry and eat, which can reduce blood sugar and blood lipids and promote intestinal digestion and absorption. Enhance the body's immunity and metabolism efficiency, etc., nutritious and healthy, suitable for the general public.