52results about How to "Retain natural fragrance" patented technology

The invention discloses a preparation method for a tea extract, belonging to the technical field of extraction of effective components of tea leaves. The preparation method comprises the following steps: firstly, carrying out low-temperature rapid freezing treatment on high-quality commercial tea leaves; then immediately crushing; then combining a high-voltage pulsed electric field (PEF for short) technology, an ultrasonic treatment technology and a low-temperature enzymolysis technology; and carrying out low-temperature extraction in a whole process. According to the preparation method for the tea extract, the loss of effective components, caused by high-temperature processing, is avoided, and the extraction rate of the effective components of the tea leaves is also improved. The process is simple and low in cost; the introduction amount of extraneous food additives, processing auxiliary agents and chemical substances is reduced; the natural nutritional ingredient and the flavor of the tea leaves are kept to the greatest extent, the low-carbon production is realized and the environment is protected.

The invention provides a production method of ficus carica raw juice wine; the produced ficus carica raw juice wine has clear and transparent color and luster, has light garnet color, mellow and long aroma and elegant, fine and smooth and pure mouthfeel; the production method of ficus carica raw juice wine comprises the following steps: crushing and pulping, squeezing and juice getting, sterilization, enzymolysis, ingredient adjustment, cooling, primary fermentation, secondary fermentation, clarification, cold ageing and blending.

The invention relates to litsea cubeba tea oil seasoning oil and a processing technology thereof. The litsea cubeba tea oil seasoning oil is prepared from the following raw materials in parts by weight: 8-20 parts of litsea cubeba, 2-8 parts of uraria crinita, and 72-90 parts of tea oil. The processing technology comprises the following steps: baking and grinding the litsea cubeba and pepper into fine powder; putting the fine powder into a sterilized dry container; adding the tea oil, evenly stirring, and carrying out ultrasonic treatment for 10-30 minutes; stirring and leaching at room temperature for 7-15 days; and filtering and collecting filtrate, so as to obtain the tea oil for cooking soup. The tea oil for cooking soup, which is provided by the invention, has effective ingredients and natural fragrances of the litsea cubeba, the pepper and the tea oil, does not contain any chemical synthetic substances, and is purely natural, and free of a side effect. Only is the tea oil provided by the invention added in the process of cooking the soup, Chinese herbal medicine raw materials do not need to be added again, so that the time required for cooking the soup is greatly shortened when convenience is provided and the soup cooking cost is reduced, and reduction of loss and damage of effective ingredients of the traditional Chinese medicinal materials is facilitated. Thus, the healthcare effect of the soup is improved.

The invention provides a green tea hot pot stock and a preparation method thereof. The green tea hot pot stock comprises the following raw materials in parts by weight: 10-15 parts of green tea leaves, 8-10 parts of mung beans, 5-7 parts of mushrooms, 6-8 parts of momordica grosvenori, 0.55-1.0 part of cooking wine, 0.15-0.85 part of chive, 0.55-1.25 parts of sliced ginger. The preparation method comprises the steps: frying the green tea leaves, the mung beans, the momordica grosvenori, the mushrooms, the ginger, the chive and cooking wine, boiling, striking and the like. Diabetics can eat the green tea hot pot stock safely, the body immunity can be improved, soup residues of the green tea hot pot stock can be repeatedly used, and the green tea hot pot stock is high in nutrition value, economical, practical, convenient to operate and good in mouth feel.

The invention relates to a method for extraction of Cornus walteri seed oil by combination of superhigh pressure treatment and subcritical double solvent extraction. The method comprises 1, crushing Cornus walteri seeds, drying the crushed Cornus walteri seeds and carrying out pretreatment at a temperature of 30-40 DEG C under pressure of 300-350 MPa, 2, carrying out extraction on the Cornus walteri seeds pretreated by the step 1 in a subcritical fluid at a temperature of 120-180 DEG C under pressure of 3-7MPa to obtain extract, and 3, carrying out cooling and demulsification on the extract obtained by the step 2, carrying out standing layering, and taking a liquid in the upper layer, wherein the liquid in the upper layer is Cornus walteri seed oil. The superhigh pressure pretreatment is carried out prior to the subcritical fluid extraction and is carried out at a temperature of 30-40 DEG C under pressure of 300-350MPa for 10-15min so that lipoxidase and polyphenol oxidase in Cornus walteri seeds are passivated and even loses activity, microbes on Cornus walteri seeds are killed and a color, a fragrance, a taste, nutrients such as vitamins and local flavor substances of the food are not influenced and a recovery rate is obviously improved.

The invention discloses a rapeseed oil squeezing method with a high conversion ratio and belongs to the technical field of vegetable oil squeezing. The method comprises the following specific steps: S1: raw material cleaning; S2: high-temperature frying; S3: grinding blank forming; S4: blank steaming treatment; S5: oil material squeezing; S6: deacidification of fats and oils; and S7: static settlement. According to the method, prior to oil squeezing, oil materials are firstly cleaned and crushed and then are subjected to high-temperature heat treatment, thus, interior of the oil materials canbe subjected to a series of changes such as destruction of oil material cells, prompting of protein denaturation and lowering of viscosity of the fats and oils so as to be applicable to squeezed oil squeezing and oil yield increase, unsaturated fatty acids such as linoleic acid in the fats and oils are not destroyed, nutritional ingredients and natural flavors of crude oil in oil-bearing crops arereserved, and chemical residual is absent.

The invention relates to a method for treating food containing cereals, in particular to a method for processing rice cake. The method comprises the following steps of: i, soaking rice, fishing and draining; ii, grinding the rice into rice flour by using an electric stone mill; iii, steaming the rice flour in a steamer till well cooking; iv, pouring the cooked rice flour into a stone mortar of a mechanical rammer rice cake maker, and repeatedly ramming the cake blank till compactness; and v, cutting the rammed hot rice cake blank into small blocks, repeatedly extruding and kneading the rice cake blocks to obtain toughness by using a rice cake kneading machine, and then twisting or die-pressing the hot rice cake blocks into required rice cake strips or pressing into the cake for wrapping dishes for direct eating. Compared with the prior art, the method has the advantages that the rice cake with the same mouthfeel as the hand-made rice cake can be made, the amylopectin fiber structure in the rice cake is not destroyed, and the rice cake preserves the flavor of the rice and has good tough mouthfeel. The rice cake is safe, sanitary, time-saving and labor-saving.

The invention discloses a brewing type non-smashed bird's nest and a preparation method thereof. The preparation method includes the following steps that A, impurity removal is conducted on the bird's nest, wherein the bird's nest raw material is placed in deionized water or purified water to be soaked, swallow feathers are removed, and washing is conducted; B, solidifying is conducted, wherein the bird's best soaked and washed in the step A is added to deionized water or purified water to be solidified; C, condensation is conducted, wherein the bird's best which fully absorbs water and is solidified is concentrated; D, molding is conducted, wherein the concentrated bird's best liquor obtained through concentration is molded and formed; E, drying is conducted, wherein the molded and shaped bird's best is dried. The brewing type non-smashed bird's nest and the preparation method have the advantages that an existing process is further improved, the bird's nest is not smashed, sufficient mixing is conducted on the bird's nest through the solidifying and concentrating processes, the existing taste, quality and form are reserved on the basis of reserving all functional components, the energy loss and the production cost are effectively reduced, and the production process is simple.

The invention discloses a preparation method of nanguo pear brandy through low-temperature aroma-recovering, and belongs to the technical field of wine brewing. The preparation method of nanguo pear brandy through low-temperature aroma-recovering adopts a low-temperature fermentation and rectification aroma-recovering process, and comprises the following steps: selecting raw materials, conductingsqueezing and crushing, conducting aroma-increasing treatment, adjusting components, conducting fermenting, separating peel from residues, conducting secondary fermentation, conducting filtering, conducting distilling, conducting rectifying, conducting ageing and blending to prepare brandy. The preparation method of the invention has the advantages that the processes of juicing, beta-glucosidase aroma enhancing treatment, low-temperature and lactic acid bacteria two-time fermentation and rectification aroma-recovering distillation are replaced by the incompletely crushed fruit pulp, so that the original aroma in the raw materials is reserved to the greatest extent, the aroma loss in the fermentation and distillation processes is reduced, and the finished product wine is free from any alcohol, pigment and essence. The nanguo pear brandy is clear and transparent and has fruity flavor.

The invention discloses a vanilla purple glutinous rice cake capable of dispelling wind and nourishing the stomach and a preparation method thereof. The vanilla purple glutinous rice cake is characterized by being prepared from following raw materials in parts by weight: 300-350 parts of purple glutinous rice, 200-220 parts of glutinous rice, 50-60 parts of degreased soybean protein, 70-80 parts of clear wine, 50-60 parts of rice, 20-23 parts of highland barley flour, 10-12 parts of seaweed, 50-55 parts of egg white, 10-12 parts of olive oil, 18-20 parts of vanilla powder, 8-9 parts of basil, 30-35 parts of mussel meat meal, 300-350 parts of sheep bone, 10-12 parts of ginger slice, 10-12 parts of cooking wine, 5-6 parts of folium mori, 7-8 parts of folium artemisiae argyi, 5-6 parts of honeycomb, 10-12 parts of apple vinegar and 10-12 parts of common yam rhizome. The effective ingredients of the vanilla purple glutinous rice cake disclosed by the invention have the health effects of dispelling wind, nourishing the stomach, resisting bacteria and cancer, preventing constipation, reducing blood glucose, relieving asthma, regulating qi and the like.

The invention discloses an appetizing pumpkin seed kernel and purplish glutinous rice cake and a preparation method thereof. The appetizing pumpkin seed kernel and purplish glutinous rice cake is characterized by comprising the following raw materials in parts by weight: 300-350 parts of purplish glutinous rice, 200-220 parts of glutinous rice, 50-60 parts of defatted soybean protein, 20-23 parts of aloe ultramicro powder, 30-35 parts of pumpkin seeds, 100-120 parts of rice vinegar, 25-30 parts of misgurnus anguillicaudatus powder, 7-8 parts of cortex cinnamomi, 15-18 parts of cuttlefish flesh, 10-12 parts of diced green onion, 30-35 parts of salted duck egg yolk, 300-350 parts of bovine bone, 7-8 parts of lemon peel, 10-12 parts of red wine, 8-9 parts of ginger slices, 7-8 parts of hawthorn skin and 5-6 parts of glabrous greenbrier rhizome. The active ingredients of the appetizing pumpkin seed kernel and purplish glutinous rice cake has the health-care effects of promoting appetite, nourishing the stomach, strengthening the spleen, keeping beauty, replenishing blood, inducing diuresis, disintoxicating, resisting inflammation and the like.

The invention discloses zanthoxylum bungeanum maxim essential oil and an extraction process thereof. Removing impurities from fresh zanthoxylum bungeanum maxim, repeatedly freezing and thawing for 2-3times, then naturally placing until the room temperature is recovered, and crushing the zanthoxylum bungeanum maxim into powder to obtain zanthoxylum bungeanum maxim powder; the preparation method comprises the following steps: firstly carrying out distillation crude extraction on zanthoxylum bungeanum maxim powder, separating distilled water to obtain an oily crude extract, carrying out fine extraction on the oily extract, and carrying out subcritical fluid extraction on the fine extracted grease to obtain semi-finished essential oil; and finally, separating the semi-finished essential oil,adsorbing with an adsorbent, and filtering to obtain the zanthoxylum bungeanum maxim essential oil. The zanthoxylum bungeanum maxim essential oil prepared by the method effectively retains flavor substances in zanthoxylum bungeanum maxim; in addition, the zanthoxylum bungeanum maxim is firstly subjected to freeze thawing treatment and then is crushed, so that the alkaloid yield, the essential oilyield, the volatile oil extraction rate and the numb taste element extraction rate of the zanthoxylum bungeanum maxim essential oil retain the natural fragrance of grease to a great extent, and the zanthoxylum bungeanum maxim essential oil has a better flavor.

The invention discloses a preparation method of Chinese toon tea. The preparation method comprises the following steps: 1, material selection; 2, picking of raw materials; 3, cleaning and management of fresh Chinese toon leaves; 4, withering; 5, rolling; 6, fermentation; 7, shaping; and 8, drying. The Chinese toon tea prepared by the preparation method disclosed by the invention has the appearanceof traditional tea and reserves the natural fragrance of the Chinese toon without off-flavor; the Chinese toon tea prepared by the preparation method has fragrant aroma, strong taste, bright yellow color of liquor and high product quality; and the preparation method disclosed by the invention is simple, low in facility request and favorable for production and has higher economic value.

The invention discloses a making method of a grape cake and a grape soup, relating to the technical field of food processing. The making method comprises the following steps of: grinding grapes until reaching gelatinization to form thick slurry; placing the thick slurry in a fermentation tank, and adding yeast for carrying out saccharification at a temperature of 20-30 DEG C for 36-48 hours; stirring the slurry once every other 2-4 hours; sealing the fermentation tank for carrying out low-temperature freezing storage at a temperature of -15-20 DEG C; freezing for 24-720 hours, and then thawing the slurry in the fermentation tank; and putting in a pot and cooking the thawed slurry, and then carrying out subsequent re-processing according to the required food state to obtain the grape cake or grape soup. Compared with the prior art, the making method has the advantages that new cakes and soups, using the grapes as main raw materials, are developed, grape pulp subjected to gelatinization, saccharification and low-temperature freezing is richer in nutritional ingredients, and is more favorably absorbed by a human body; and the grape cake or grape soup is high in nutritive values, tender in mouth-feel, and thick in flavor.

The invention discloses an appetizing and digestive purplish glutinous rice cake and a preparation method thereof. The appetizing and digestive purplish glutinous rice cake is characterized by comprising the following raw materials in parts by weight: 300-350 parts of purplish glutinous rice, 200-220 parts of glutinous rice, 50-60 parts of defatted soybean protein, 100-110 parts of rice wine, 30-35 parts of whole-wheat flour, 18-25 parts of salted beef, 5-6 parts of preserved vegetable powder, 15-18 parts of semen pini koraiensis, 3-3.5 parts of lemon oil, 8-9 parts of loquat flower, 30-35 parts of Greek yogurt, 300-350 parts of sheep bone, 10-12 parts of ginger slice, 6-7 parts of radix pseudostellariae, 20-23 parts of crab roe, 6-7 parts of cortex lycii radicis, 10-12 parts of vinegar, 3-3.5 parts of zingiber officinale leaves and 6-7 parts of fructus mume. The active ingredients of the appetizing and digestive purplish glutinous rice cake have the health-care effects of promoting appetite, aiding digestion, resisting allergy, eliminating fatigue, activating blood circulation, preventing astriction, keeping beauty, caring skin, warming the lung, strengthening the spleen and the like.

The invention discloses red bean, shelled shrimp and purple glutinous rice cakes and a preparation method thereof. The red bean, shelled shrimp and purple glutinous rice cakes are characterized by consisting of the following raw materials in parts by weight: 300-350 parts of purple glutinous rice, 50-55 parts of defatted soybean protein, 300-350 parts of glutinous rice, 100-120 parts of rice wine, 10-12 parts of yellow chrysanthemum polysaccharide, 7-8 parts of herba asari, 1-1.2 parts of stir-baked olibanum, 3-3.5 parts of Chinese angelica root-tips, 5-6 parts of semen cuscutae, 30-35 parts of red beans, 15-18 parts of shelled shrimps, 25-30 parts of cooking wine, 10-12 parts of curry powder, 300-350 parts of ox bones and 10-12 parts of ginger slices. According to the red bean, shelled shrimp and purple glutinous rice cakes disclosed by the invention, the effective components of the red bean, shelled shrimp and purple glutinous rice cakes have the health-care effects of removing heat, dispelling cold, resisting bacteria, alleviating a pain, nourishing blood, enhancing immunity, improving eyesight, tonifying the kidney and the like.

The invention discloses a fire-clearing and heat-removing purple glutinous rice cake and a preparation method thereof. The fire-clearing and heat-removing purple glutinous rice cake is characterized by being prepared from the following raw materials in parts by weight: 300 to 350 parts of purple glutinous rice, 200 to 220 parts of glutinous rice, 50 to 60 parts of defatted soybean protein, 25 to 30 parts of white vinegar, 50 to 55 parts of orange juice, 13 to 15 parts of Guiling gelly, 7 to 8 parts of radix coptis chinensis, 7 to 8 parts of honeysuckle flower, 50 to 55 parts of tapioca flour, 15 to 18 parts of rape flower dry powder, 23 to 25 parts of mulberry wine, 300 to 350 parts of sheep bone, 10 to 12 parts of fresh ginger slices, 5 to 6 parts of lotus nuts, 13 to 15 parts of dried balsam pear, 20 to 23 parts of honey and 5 to 6 parts of shrimp oil. According to the fire-clearing and heat-removing purple glutinous rice cake, the effective components have the health effects of clearing fire and removing heat, removing toxic materials and maintaining beauty, helping with digestion, nourishing intestines and stomach, enhancing the immunity, moisturizing lung and the like.

The invention belongs to the technical field of production and processing of edible oil and discloses facial-beautifying and health-care walnut oil and a preparation method thereof. The facial-beautifying and health-care walnut oil disclosed by the invention is prepared from the following raw materials in parts by weight: 100-200 parts of walnut kernels, 30-50 parts of olives, 30-50 parts of red beans, 20-40 parts of red dates, 15-20 parts of bamboo leaves, 10-20 parts of radix angelicae dahuricae, 10-15 parts of jasmine flowers, 8-15 parts of herba pogostemonis, 5-10 parts of blueberries and 5-10 parts of giant salamander essential oil. The invention further discloses the preparation method of the walnut oil. The health-care walnut oil, which is prepared through mixing prepared refined walnut oil with extracts of natural facial-beautifying substances and the giant salamander essential oil, reserves a natural flavor of walnuts, meanwhile, contains a large amount of proteins, minor elements and vitamin E, can be used for remarkably improving immunity of human bodies and has the effects of postponing senility and maintaining beauty and keeping young; long-term usage of the walnut oil is beneficial to physical health, and the walnut oil has relatively high nutritive value and health-care and life-preserving actions.