125results about How to "Reduce spiciness" patented technology

The invention discloses a meat scent savoury and pungent flavoring, containing the following raw materials: vegetable oil, dried pimiento, zanthoxylum bungeanum, star anise, salt, sugar, monosodium glutamate, starch, meat reaction solution, fresh increasing flavoring agent. A production method of the meat scent savoury and pungent flavoring includes: heating the vegetable oil to 150-200 DEG C; respectively adding the dried pimiento zanthoxylum bungeanum and anise tree and frying for 30-60 seconds, quickly removing, draining the oil, and then coarse crushing and mixing the dried pimiento zanthoxylum bungeanum and anise tree; adding salt, sugar, monosodium glutamate, starch, meat reaction solution in the mixture, mixing uniformly; and then adding the fresh increasing flavoring agent, and then mixing uniformly; performing ultramicro crushing after microwave drying, and then obtained the completed product by hermetic package. The invention uses a short time fried mode to alleviate the biting taste of the pimiento and prominent the fragrant flavor of the pimiento; and matches with flavoring made up by different meat reaction solutions, so that the invention contains not only the meat flavor, but also an increase of essential amino acids of human body, minerals and so on.

The invention relates to a raw ginger deep-processed product and a processing process thereof and particularly relates to a method for treating ginger slices and crispy ginger slices produced by using the method. According to he method, blanching, acid leaching, desalting and deacidifying treatments are sequentially carried out on pickled ginger slices. After the ginger slices are blanched, the spicy taste of raw ginger is partially removed, the number of microbes brought in by the raw material can be reduced, the product quality can be well guaranteed; after being subjected to acid leaching, the ginger slices are bright in color and crispy in taste, and the spicy taste is further reduced; then, the treated ginger slices are soaked by special seasoning liquid, so that nutrition of raw ginger is maintained, the spicy taste and fragrant taste of raw ginger can be coordinated, and therefore the crispy ginger slices can be easily accepted by more consumers.

The invention belongs to the field of smoke-free tobacco, and particularly relates to a taste-modified type smoke-free tobacco product and a manufacturing method of the taste-modified type smoke-free tobacco product. The taste-modified type smoke-free tobacco product adopts tobacco processed in a water extraction mode as the main raw materials, and comprises, by weight, 1-8% of corrigent, 1-5% of sodium bicarbonate or sodium carbonate, 1-10% of sweetening agent, 1-10% of flavoring agent, 0.01-1% of antioxidant, 0.5-5% humectant, 0.01-1% of antiseptic, and the balance tobacco powder processed in a water extraction mode, wherein the tobacco powder processed in the water extraction mode is soaked in 4-10 folds of water for 2-15 minutes and then is filtered in a pressing mode, so that the moisture content of the tobacco powder reaches 25-60%. The taste-modified type smoke-free tobacco product can improve the quality of smoke-free tobacco products, improves comprehensive utilization rate of tobacco materials, is more suitable for the consumption habits of Chinese consumers, can remain the taste of cigarettes of original product brands of an enterprise, and can evenly release smell in the use process.

The invention provides pregnant woman milk powder capable of restraining early pregnancy reaction and a preparation method thereof. The milk powder based on 100 parts by weight comprises the following raw materials in part by weight: 320-400 parts of milk, 25-30 parts of skimmed milk powder, 7-22 parts of whey protein powder, 1-4 parts of purple perilla seed oil, 1.5-2.5 parts of ginger, 0.5-1.2 parts of fructo-oligosaccharide, 0.5-2.4 parts of galacto-oligosaccharides, 0.2-0.7 parts of DHA (Docosahexaenoic Acid) powder, 0.1-0.25 parts of soyabean lecithin and 0.008-0.02 parts of bifidobacterium. The pregnant woman milk powder has the beneficial effects that early pregnancy vomiting and other physiological reactions can be reduced or dispelled, and the comprehensive nutritional supplement is provided for pregnant women to ensure various nutrients necessary for fetus growth and development; and the milk powder can simultaneously dispel the fishy smell of the DHA powder and the hot taste of the ginger so as to be more easily received by the pregnant women.

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 provides a special fertilizer for green Chinese onions and a fertilizing method and aims to solve the deficiencies in the prior art. Through a large number of scientific experiments on studying green Chinese onion fertilizing technologies, the special fertilizer for the green Chinese onions is provided, so that high-quality green Chinese onions can be obtained and the green Chinese onions with light piquancy and better taste can be obtained. The special fertilizer comprises organic fertilizers, urea, diammonium phosphate, potassium nitrate, calcium fertilizers, magnesium fertilizers, sulfur fertilizers and silicon fertilizers. According to the invention, a best fertilization formula and a fertilization schedule used for fertilizing accurately can be obtained; the fertilizing method is reasonable, convenient to implement and good in effect.

The invention relates to a halal spicy shrimp seasoning, relates to a preparing method of the halal spicy shrimp seasoning, and belongs to the technical field of food processing. The halal spicy shrimp seasoning is prepared from, by weight, 50-100 parts of plant oil, 5-15 parts of thick broad-bean sauce, 1-2 parts of fermented blank beans, 2-16 parts of peppers, 2-8 parts of garlic-and-onion fermentation liquid, 1-6 parts of fresh ginger, 1-6 parts of sugar, 2-6 parts of special salt, 1-3 parts of soybean sauce, 1-5 parts of fermented grain pulp, 0.2-3 parts of spice, 1-3 parts of composite plant powder, 0.5-1 part of edible mushroom enzymolysis powder, 1-10 parts of fermented chilli sauce and 1-2 parts of pleurotus eryngii powder. Multiple kinds of coarse food grain are added into the seasoning; meanwhile, mint, green tea, coix seeds and hawthorns are added, and the quite good effects of clearing heat, reducing internal heat, accelerating gastrointestinal motility, nourishing yin for moistening dryness and the like are achieved; particularly, the collected lactobacillus plantarum CGMCC No.11763 is used for fermentation, and the effect is quite good.

The invention relates to a flavored fermented chili preparation method, and belongs to the technical field of foods. Flavored fermented chili is prepared from the following raw materials in parts by weight: 85 to 115 parts of red pepper, 0.3 to 10 parts of raw soybeans, 1 to 10 parts of raw ginger, 1 to 10 parts of garlic, 3 to 7 parts of salt, 2 to 6 parts of rock sugar and 2 to 8 parts of baijiu. The flavored fermented chili preparation method comprises the steps: selecting fresh red pepper, raw soybeans and raw ginger without mildew, washing and filtering for later use; peeling the garlic for later use, and mixing and dissolving the salt, the rock sugar and the baijiu for later use; mixing and chopping the prepared red pepper, ginger and garlic into blocks of 5-10mm, evenly mixing the raw soybeans, a mixed solution of the salt, the rock sugar and the baijiu, and chopped fine chili blocks, canning and sealing. The flavored fermented chili prepared according to the invention has the advantages of being long in shelf life, crisp and tender, sweet and salty, spicy with sour, delicious and nutritious, no any additive is added, and the flavored fermented chili is a green snack and seasoning with excellent mouthfeel and taste.

The invention discloses a seasoner containing edible mushrooms. The seasoner is prepared from the following materials in parts by weight: 5 to 20 parts of agrocybe cylindracea, 1 to 10 parts of pleurotus eryngii, 1 to 10 parts of pholiota nameko, 1 to 10 parts of abalone mushrooms, 1 to 5 parts of bolete, 5 to 20 parts of lentinula edodes, 1 to 10 parts of wild portobello, 0.1 to 2 parts of cordyceps flowers, 1 to 10 parts of fresh ginger, 10 to 30 parts of scallion oil, 40 to 60 parts of vegetable oil, 5 to 20 parts of red camphor oil, 1 to 10 parts of aginomoto, 1 to 5 parts of white spirit and 0.1 to 1 part of a fungus flavoring agent. Meanwhile, the invention also discloses a preparation method of the seasoner. The seasoner provided by the invention comprises various edible mushrooms, is special in flavor, intense and rich in mouthfeel, long in aftertaste, thick in taste, delicious and mellow, natural in color, and suitable for all seasons and all groups of people.

The invention discloses a preparation method of fresh angelica sinensis, which comprises the following steps: sterilizing and dicing the cleaned fresh angelica; quickly freezing the fresh angelica; vacuum freezing and drying the quickly-frozen angelica; removing scrap iron impurities by absorbing; and carrying out damp-proof package and sterilization to obtain the angelica sinensis. The fresh angelica sinensis can be used for medicated diet addictive, food seasoning, medicinal application and the like, and has remarkable improving functions crowds having the symptoms of blood stasis and blood deficiency such as blood deficiency and sallow complexion, dizziness and palpitation, abnormal menstruation, closure dysmenorrheal, asthenia cold abdominalgia, intestinal dry constipation, rheumatic arthralgia, injury from falling down, superficial infection and. The preparation method is simple and feasible, has stable and reliable quality of products and less loss of effective components as well as the advantages of convenience for eating, insusceptible mold, long shelf life and the like.

The invention belongs to the technical field of liquor brewing, and particularly relates to a liquid production method of Luzhou-flavor liquor. The method comprises the following steps of crushing of sorghum, liquid gelatinization, saccharifying and fermenting, esterification, and distilling. The method has the advantages that the saccharifying, fermenting and esterification are respectively performed in a fermenting tank, so that the Luzhou-flavor liquor can be produced under the liquid condition; the method is different from thetraditionalproduction method using saccharifying and fermenting to produce liquor in the Luzhou-flavor liquor pit mud under the solid condition, the whole brewing process is mechanical and automatic, thecharging and discharging of fermented mash can be avoided in the tank, the labor intensity is decreased, and the production efficiency is greatly improved.

The invention belongs to the field of processing of pickled food and particularly relates to special and instant fresh ginger pickles and a preparation method thereof. According to the preparation method, fresh ginger is taken as a main ingredient and processed in a series of steps, so that the prepared instant fresh ginger pickles are special in color, fragrance and flavor and also have the efficacy of regulating the spleen and the stomach. The preparation method comprises steps as follows: peeling and gingerol removal of fresh ginger, addition of seasonings for pickling and special flavor pickling; specifically, the fresh ginger serving as the main ingredient is subjected to peeling and gingerol removal processing; seasonings including tangerine peel and hawthorn fruit vinegar and brown sugar which have the function of regulating the spleen and the stomach are added to the fresh ginger subjected to peeling and gingerol removal for pickling; finally, special flavor pickling is performed; the tangerine peel and hawthorn fruit vinegar in the seasonings is a special product. The special and instant fresh ginger pickles have the function of regulating the spleen and the stomach, no artificially synthesized preservative or essence is added, loss of nutritional ingredients in the fresh ginger is effectively avoided, and the special and instant fresh ginger pickles taste unique and are a good instant pickle product.

The invention belongs to the field of food processing, and particularly discloses delicious fresh chili sauce. The delicious fresh chili sauce is prepared from chili flesh paste, seasoning, chili seed powder, spices, protein power, white spirits and protein power through fermentation in a sealed mode. The chili meat paste is refined through the following process comprising the steps that after fresh chilies are washed and dried in the air, chili flesh and chili seed are separated, and the chili flesh is ground into the chili flesh paste. The chili seed powder is refined through the following process comprising the steps that one part of the chili seed produced through preparation of the chili flesh paste are put into hot oil to be subjected to deep fry till water in the chilies is evaporated, then the chili seed are taken out and drained, the other part of the chili seed produced through preparation of the chili flesh paste are put into a pot to be fried till no water exists, and the drained and fried chili seed are mixed and ground into the powdery chili seed powder through a grinding miller. Aiming at the technical problems that the taste of existing chili sauce is mainly spicy and not delicious enough, the delicious fresh chili sauce is provided.

The invention provides a method of adopting comprehensive technology to improve smoking quality of reconstituted tobacco. The method includes following steps: (1), combining feruloyl esterase with white rot fungus lignin degrading enzyme laccase for fermentation; (2), combining tannic acid with tartaric acid for precipitation; (3), concentrating: vacuum concentrating extract obtain in the step (2) at temperature of 75-85 DEG C until solid content is 40% to obtain reconstituted tobacco concentrate with smoking quality improved; (4), preparing a substrate: using a dryer to dry residue of reconstituted tobacco after extraction at 100-120 DEG C, inactivating enzyme, manufacturing and adjusting to be a tobacco filling material with certain water content, and forming tobacco fiber into a sheet to make the tobacco substrate; (5), rolling: spraying the concentrate obtain in the step (3) onto the tobacco substrate obtained in the step (4), and rolling to obtain the reconstituted tobacco. By the method, irritation of the reconstituted tobacco can be lowered, offensive odor can be reduced, smoke is gentle, and the smoking quality of the reconstituted tobacco is improved.

The invention belongs to the field of fruit processing and relates to frozen kumquat juice and a production method thereof. The frozen kumquat juice is prepared from juicy frozen kumquats obtained by applying low-temperature harm treatment. The production method comprises the following steps: putting fresh kumquats in a uniform-temperature or a temperature-variable state under a low-temperature harm critical temperature value for a period of time until peels, cores, pulp tissues and peel oil gland layers are damaged; arranging the kumquats at a uniform-temperature temperature or a temperature-variable temperature of 0.2-52 DEG C for a period of time to enable fruits to be subjected to katabolism and hydrolysis metabolism so as to realize softness and succulency of fruit bodies; or carrying out slight overflowing of essence oil and juice of the peel oil gland layers to prepare frozen kumquats with juice content; and directly squeezing the frozen kumquats or crushing and removing cores, and pulping to prepare the frozen kumquat juice. The juice can keep nutritional value and sweetness of the kumquats and is a natural and green food; the production method is simple and the juice is suitable for industrial production.

The invention relates to a hot and spicy sauce, belonging to the technical field of fresh chili sauces. The invention aims to provide a chili sauce mainly prepared from fresh chilies. The technical scheme is as follows: the hot and spicy fresh chili sauce is composed of a main material and an auxiliary material in a mass ratio of 100:(1-1.1). The main material is prepared from the following raw materials in percentage by weight: 38-44% of fresh red chili, 12-16% of tomato, 4-7% of soybean sauce, 4-7% of dry yellow soybean sauce, 16-22% of peanut and 13-16% of white bean. The auxiliary material is composed of edible oil, table salt, white sugar and monosodium glutamate in a mass ratio of 10:3:1:0.5. In the fresh chili sauce, the fresh chilies only account for 40% or so of the whole main material; after the fresh chilies are stir-fried with hot oil shortly, the spice of the chilies can be well activated without influencing the fresh mouthfeel; and thus, the hot and spicy sauce has favorable palatable taste and spicy taste.