249results about How to "Rich taste" patented technology

The invention provides a spiced duck product and a production process thereof. The spiced duck product comprises duck giblets, refined salt, soy sauce, white sugar, yellow rice or millet wine, dark soy sauce, light soy sauce, Thailand fish sauce, anise, fennel, cinnamon, wild pepper, laurel leaf, hawthorn, licorice root, kaempferia galangal slice, galangal, lemon grass, white pepper, syzygium aromaticum, amomum tsao-ko and momordica grosvenori. Marinade of the spiced duck product uses tens types of Chinese medical herbs which are matched with each other, produced spiced duck product is good in color, smell and taste and has health care effect, taste of the product is enriched, nutrition constituents of the product are increased, and the spiced duck product is suitable for eating of old users and children. The spiced duck product is low in salt content, moderate in texture softness and hardness and convenient to store, transport and eat. Any artificial preservative and any chemical additive are not added in the production process of the spiced duck product, only pure natural spices and the Chinese medical herbs are used, and the spiced duck product has good taste and the health care effect.

The invention discloses a method for preparing sweet noodle sauce. The method comprises the following steps of: cleaning a first raw material, putting into a smashing machine and smashing; mixing and kneading a second raw material and the first raw material obtained by the smashing machine to form moldable dough in dough-mixing machine; cutting and molding the moldable dough, steaming the treateddough in a steaming box, and cooling to room temperature; mashing the cooled dough in a mincing machine to form granular materials; sequentially carrying out starter-making on the mashed granular materials, and adding water and edible salt to perform fermentation; and finally grinding the fermented granular materials in a colloid grinder to form powdered materials, and adding auxiliary materials into an allocation pot for allocation and sterilization. The sweet noodle sauce prepared by the method meets multiple requirements of people on sauce flavors and is suitable for industrial application.

The invention discloses a coffee-containing bagged buccal tobacco product. The product comprises a granular tobacco mixture consisting of a tobacco material, water, sodium chloride, an acidifying or alkalizing agent, a flavoring agent and a humectant and is characterized in that coffee, a coffee extract or the mixture of the coffee and the coffee extract is added in the mixture. The product has the advantages that: the product can provide similar satisfaction of the traditional cigarette products for tobacco consumers like the conventional tobacco product, but do not generate smog and harm ofsecond-hand smoke; and the product enriches the taste of the tobacco product due to the added coffee and coffee extract and can play a role in dissipating fatigue, refreshing the mind, relieving asthma and the like. The invention diversifies buccal tobacco products.

The invention discloses high-protein nutrition enrichment composite rice, which is composed of the following raw materials by weight: 20-40 parts of polished rice flour, 5-10 soybean flour, 5-20 parts of degreased bean flour, 5-10 parts of wheat flour, 5-10 parts of sweet rice flour, 5-20 parts of corn flour, 6-12 parts of potato starch, 5-15 parts of maltodextrin, 2-5 parts of acetate starch, 0.2-0.4 parts of amino acid chelated calcium, 0.12-0.36 parts of xanthan gum, and 0.07-0.29 parts of konjak gum. A preparing method comprises: removing impurities in the raw materials, mechanically crushing, sieving to removing shells, mechanically and uniformly stirring the raw material powder with a proper proportion of water, granulating with an extrusion bulking machine, drying until moisture content reaches storage requirement. The high-protein nutrition enrichment composite rice has the following advantages of high protein content and reasonable collocation of nutrition elements, has steaming and boiling characteristics of rice, and improves and optimizes a dietary structure.

The invention relates to a mulberry fruit drink, wherein it comprises that: 100% mulberry juice; or 8-55% mulberry juice, 0.1-0.3% food acid, 5-9% sugar, 0.05-0.2% stabilizer, 0.01-0.1% mulberry essence, 0.01-0.03% vitamin, and the pure water. Said food acid can be citrate, malic acid and acid of wine; the sugar is refined white sugar and amylaceum; the stabilizer is CMC, amylaceum and pectin. And the production comprises that: 1, preparing mulberry juice; or first preparing the mulberry juice to be stored at low temperature, then preparing the mulberry juice drink.

The invention relates to a pet snack and a preparation method thereof, which belong to snacks for pets and manufacturing methods thereof. The snack is characterized by comprising the following raw materials in parts by weight: 220-320 parts of livestock and poultry meat and side products thereof, 20-80 parts of starchy substances, 30-40 parts of glycerinum, 1-2 parts of sorbitolum, 60-90 parts of compsite phosphate, 1-2 parts of sodium nitrite and 2-5 parts of water. The preparation method comprises the following procedures of: (1) manufacturing puffed particles; (2) forming after the materials are mixed; and (3) baking and packaging. The snack and the preparation method have the advantages that the meat is combined with the loose particles reconstituted by grains to form the pet food with rich taste and comprehensive nutrition; the puffed product has good taste and enriches the form of pet food.

A pork ball food rich in amino acids, vitamins and minerals and with good taste is prepared from minced pork, the flavouring prepared from 10 raw materials including edible salt, soy, anise, sweet flour paste, etc, champignon, canned bamboo shoot, water chestnut, egg and starch through cutting the champignon, canned bamboo shoot and water chestnut to become small particles, mixing with egg, starch and minced pork, shaping, frying in oil, boiling the soup prepared from said flavouring, plant oil and water, and stewing.

The invention discloses a stir-frying method of melon seeds with tastes of mint and lemons. The stir-frying method comprises the following steps: soaking melon seeds in lime liquor, and then soaking the melon seeds soaked in the lime liquor in salt water so as to obtain the first-time soaked melon seeds; adding the first-time soaked melon seeds into boiling water, adding lemon juice into the boiled water, soaking the first-time soaked melon seeds in the mixture of the lemon juice and the boiled water, adding mint powder into the mixture of the lemon juice and the boiled water, and soaking the first-time soaked melon seeds in the mixture of the lemon juice, the boiled water and the mint powder so as to obtain second-time soaked melon seeds; adding the second-time soaked melon seeds into the water, adding spice packages into the water, cooking the second-time soaked melon seeds in the mixture of the spice packages and the water, taking the cooked second-time soaked melon seeds out of the mixture of the spice packages and the water, and draining water so as to obtain third-time soaked melon seeds; adding table salt, xylitol and isomaltooligosacharide into the water, heating the mixture of the table salt, the xylitol, the isomaltooligosacharide and the water, and soaking the third-time soaked melon seeds in the heated mixture of the table salt, the xylitol, the isomaltooligosacharide and the water so as to obtain fourth-time soaked melon seeds; putting the fourth-time soaked melon seeds into a baking oven, and baking the fourth-time soaked melon seeds for two times, wherein the temperature of the first-time baking is 105-110 DEG C, the time of the first-time baking is 30-50min, the temperature of the second-time baking is 60-80 DEG C, and the time of the second-time baking is 1-2.5h; then performing microwave treatments so as to obtain microwaved melon seeds, wherein the power is 800-1000W, and the time is 15-30s; and stir-frying the microwaved melon seeds.

The invention provides a Bai Hau oolong containing honeysuckle. The Bai Hau oolong containing honeysuckle comprises the following components in parts by weight: Bai Hau oolong 80-90 and honeysuckle 10-20. The invention also provides a process method of the Bai Hau oolong containing honeysuckle. The process method is simple and the Bai Hau oolong containing honeysuckle has rich taste. The Bai Hau oolong and the honeysuckle are prepared respectively, and then mixed and fermented, so as to maintain the nutrition of the two kinds of tea, mix the aroma of the two kinds of tea and make the tea have strong aroma.

The present invention discloses a cress and traditional Chinese medicine fish cake and a preparation method thereof. The fish cake is made from the following raw materials in parts by weight: freshwater surimi 25-45 parts, starch 7-10 parts, Chinese yam powder 15-25 parts, Chinese chestnut powder 2-8 parts, fresh bean dregs 1-5 parts, chicken 20-35 parts, fresh milk 4-8 parts, drinking water 5-15 parts, minced garlic 1-5 parts, minced green onion 1-3 parts, table vinegar 1-2.5 parts, spinach 7-14 parts, broccoli 3-7 parts, carrots 15-25 parts, cress 18-30 parts, table salt 1-5 parts, grape seeds 1-5 parts, nutmegs 2-3 parts, hawthorn seeds 0.5 -2 parts, fructus amomi 1-1.8 parts, mulberry leaves 2-4 parts, semen zizyphi spinosae 1-3 parts, poria cocos 1-3 parts, monosodium glutamate 1-5 parts, honey 1-5 parts, citric acid 0-0.5 parts and disodium 5'-guanylate 0-0.3 parts. The fish cake uses the surimi, traditional Chinese medicines and vegetables as main raw materials to process fish cake products to make the three materials complement each other, so that the fish cake is balanced in nutrition and rich in taste, and has a better life nourishing effect; a thorough sterilization is realized by microwave sterilization technology; the fish cake processed by the preparation method has a unique faint scent of the cress, and is green and health in raw material, unique in taste, convenient to carry, low in cost and simple in process. The fish cake has a good practical value and application prospect.

The invention relates to electronic cigarette atomized liquid and a preparation method thereof. The preparation method comprises the following steps of (1) feeding aromatic Chinese herbal medicines into an extraction container, adding water into the extraction container, and performing distillation and extraction to obtain Chinese herbal medicine extract liquor; (2) adding solvent into the Chinese herbal medicine extract liquor and performing digestion and extraction on the Chinese herbal medicine extract liquor; (3) mixing Chinese herbal medicine essential oil with coffee bean extractive; (4) complementing the balance for preparing the electronic cigarette atomized liquid with propylene glycol or glycerinum to obtain the electronic cigarette atomized liquid. The electronic cigarette atomized liquid prepared by the method is mellow in aroma and diverse in flavor, and is similar to cigarettes in taste, long-lasting effect of fragrance of natural aroma constituents is achieved, and harm to human bodies caused by ingredients of nicotine and tar in traditional tobaccos can be reduced.

The invention relates to a method for preparing an expansion minced fillet sandwich cake by utilizing secondary microwaves. The method comprises the following steps of: adding minced fillet, corn starch, edible salt, egg white, millet wine and five spice powder to uniformly stir and season, blending the minced fillet, the corn starch, the edible salt, the egg white, the millet wine and the five spice powder so as to place in a mould for carrying out tabletting, wherein the tabletting thickness is 0.2-0.5cm; baking the tabletting pieces in a drying oven at 40-60 DEG C, placing the tabletting pieces in a microwave oven the power of which is 150-700W for carrying out primary expansion, treating the expanded tabletting pieces under the microwaves for 90-200s; sandwiching the tabletting pieces, placing the expansion minced fillet sandwich cake after the sandwiching in the microwave oven the power of which is 150-700W for carrying out secondary expansion, treating under the microwaves for 30-120s, cutting, shaping, spraying oil and drying the expanded minced fillet sandwich cake according to specification requirements, so as to obtain the expanded minced fillet sandwich cake. The method provided by the invention has the advantages that the minced fillet cake is subjected to the sandwiching, so that the taste of the minced fillet is rich; as the secondary expansion is carried out, the problems that the minced fillet cake at a contacting part of cream and the minced fillet is prevented from being over-hard or burning, the expansion is not thorough, the sandwich and the minced fillet cake are easy to peel can be solved, and the moisture of the minced fillet sandwich cake is easy to control.

The invention relates to the field of nutrition and health foods, and concretely relates to a garlic enzyme and a preparation method thereof. The garlic enzyme is obtained through fermenting fermentation raw materials, the fermentation raw materials comprise a fermentation material and edible sugar; and the fermentation material comprises, by weight, 30-50 parts of garlic, 15-30 parts of ginger, 10-20 parts of hawthorn fruits, 5-15 parts of onion, 5-10 parts of lemons and 5-10 parts of cactus. The preparation method adopting no exogenous water addition and pure green fermentation effectively improves the concentration and the content of garlicin. The method allows the stink of garlic to be completely removed after 180 d pure chelating fermentation of garlic without a special garlic deodorizing technology; and the garlic enzyme only has the natural delicate fragrance smell of the raw materials, and has abundant mouthfeel.

The invention provides candy and a preparation method thereof. The candy comprises a sugar-free crispy coating, cane sugar-free chocolate and a sugar-free gel candy core from outside to inside. The preparation method comprises the following steps of: mixing isomaltulose alcohol, milk powder, cocoa butter or cocoa butter substitute and vanilla, adding the mixture into a chocolate container, heating the chocolate container in water, keeping the temperature of between 70 and 75 DEG C, grinding the mixture in the chocolate container for 24+/-2 hours to make the granularity of the chocolate reduced to less than 25 mu m, and cooling and solidifying to obtain the candy. A method for preparing the sugar-free crispy coating comprises the following steps of: coating a layer of arabic gum powder on the cane sugar-free chocolate, and spraying by adopting life-prolonging sugar. The candy has richer mouthfeel, and can better meet the requirements of consumers.

The invention relates to instant squid rolls and a preparation method of the instant squid rolls, and belongs to the technical field of marine products and the preparation method of the marine products. The instant squid rolls are composed of the following raw materials in parts by weight: 150-200 parts of squids, 20-40 parts of whole-wheat bread slices, 40-50 parts of milk, 30-40 parts of green sweet pepper, 30-40 parts of yellow sweet pepper, 30-40 parts of carrot, 5-10 parts of wolfberry fruit, 8-10 parts of mint leaves, 15-20 parts of onions, 3-5 parts of garlic, 2-4 parts of ginger, 8-10 parts of olive oil, 10-20 parts of brandy, 6-10 parts of hoisin sauce, 10-12 parts of barbeque sauce, 8-10 parts of honey, 6-8 parts of lemon juice and 5-8 parts of pepper powder. No chemical preparation is added to the instant squid rolls provided by the invention; the original nutrient elements in the squids are remained and other natural matters beneficial for human body is further added to the instant squid rolls; and the instant squid rolls have richer tastes.

The invention discloses a low-concentration bamboo leaf health-care wine with a wine flavor and a preparation method thereof. By using the extraction action of low-concentration ethanol in the wine, no large effect is generated when effective constituents of the bamboo leaves and the traditional Chinese medicinal materials are fully dissolved into the wine; abundant flavor and taste of the health-care wine are endowed by unique flavor substances of the wine and the bamboo leaves, so that the health-care wine disclosed by the invention not only has the effects of life cultivation and health preservation, and body building, but also is a drink which is pleasant to enter the mouth.

The invention relates to composite probiotic buccal tablets capable of preventing and treating oral diseases and a preparation method of the composite probiotic buccal tablets. The composite probioticbuccal tablets consist of the following components in percentage by mass: 5-20% of probiotic freeze-dried powder, 20-50% of prebiotics, 0-30% of fruit and vegetable powder, 10-40% of milk powder, 3-5% of sugar and an appropriate quantity of tabletting candy additives, wherein the probiotic freeze-dried powder is prepared from one or more of bifidobacterium longum, bifidobacterium animalis subsp.lactis, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus paracasei and lactobacillus salivarius. A preparation process comprises the steps of (1) screening raw materials for the composite probiotic buccal tablets capable of preventing and treating oral diseases, and performing weighing in proportion; (2) mixing the weighed raw materials; and (3) tabletting the mixed raw materials toobtain the composite probiotic buccal tablets capable of preventing and treating oral diseases. The composite probiotic buccal tablets capable of preventing and treating oral diseases disclosed by the invention are better in the effect of preventing and treating oral diseases, diversified in taste and high in nutrient value.

The invention provides a preparation method of a soybean residue beverage containing high fiber vegetable protein. The method comprises the following steps: a. soaking soybeans in water for 4-24h; b. peeling the soaked soybeans or peeling the soybeans before soaking; c. milling the peeled soybeans in a paste mill for 5-15min; d. separating soybean residue from paste after milling; e. mixing the soybean residue separated from the paste with water according to a weight ratio of 1:2-4, and adding a thickening agent with weight accounting for 0.1-2% of the paste weight, and then steaming at the temperature of 100-130 DEG C for 2-5min; and f. grinding the steamed soybean residue by a colloid mill, and then homogenizing by a homogenizer to form the finished soybean residue beverage. The soybean residue beverage prepared by the method has the advantages of abundant nutrition and good taste, and provides necessary dietary fiber, vitamins and other microelements for people.

The invention discloses a glue pudding and a preparation method thereof. The glue pudding and the preparation method of the glue pudding are characterized in that the glue pudding contains one of potatoes, sweet potatoes, purple potatoes or dasheen, as well as cassava and a sweetener. The invention has the advantages of being good in mouthfeeling, rich in tastes, easy to cook, and low in raw material cost.

The invention discloses a constant temperature snack ready-to-eat meat product and a preparation method thereof. The preparation method comprises the steps of (1) tumbling: throwing raw meat and salting liquid into a tumbling machine for tumbling for 20 to 90 minutes, wherein the vacuum degree is 0.06 to 0.1 MPa; (2) standing: standing for 4 to 16 hours in a standing room of 0 to 4 DEG C, and stirring once every 4 to 6 hours; (3) drying: drying for 5 to 15 hours at the temperature of 50 to 65 DEG C; (4) performing vacuum package: carrying out high temperature sterilization at the temperature of 100 to 125 DEG C and carrying out heat preservation for 15 to 40 minutes, cooling and packaging to obtain the product. The instant chicken prepared by the method provided by the invention is easy to store, convenient to carry and ready to eat after opening bags, the chewiness is stronger than that of other current instant chicken products, the taste is suitable for the public, and no other food additives are added; the product is suitable for children and old people. According to the instant meat prepared by the method provided by the invention, the odor of chicken and the like is removed, and the dull-red color can increase the appetites of eaters.

The invention discloses a fruit-vinegar dried silver fish which is prepared from the following materials in parts by weight: 200-210 parts of silver fish, 1-1.2 parts of carrot seeds, 0.8-1 part of schizonepeta, 0.8-0.9 part of radix bupleuri, 1-1.3 parts of coptis chinensis leaves, 0.9-1.2 parts of eucommia ulmoides, 2-3 parts of apricot, 2-3 parts of cherry tomato, 4-5 parts of goose liver, 3-4 parts of crab cream, 2-3 parts of lettuce powder, 2-3 parts of apple vinegar, 2-3 parts of snow pear, 2-3 parts of spinach, 2-3 parts of sugarcane juice, 1-2 parts of black soybean flour, 1-2 parts of sesame paste, and 4-5 parts of nutrition additives. The dried silver fish stimulates the appetite and aids the digestion, the added goose liver, spinach and sugarcane juice enrich the taste of a silver fish ball, so that the nutrition is more complete, the sugarcane juice has the special effects of clearing heat, promoting the secretion of saliva or body fluid, descending qi, moistening dryness, tonifying the lung and the stomach, in addition, multiple Chinese herbal medicines are added in the processing process, and the effects of improving eyesight, calming nerves, dispelling wind, eliminating dampness, activating meridians, stopping pain, dissolving phlegm and dispersing hypochondriac lump are achieved.

The invention discloses an aromatic plant ice cream and a preparation method thereof. The aromatic plant ice cream comprises 10-15 parts of aromatic plants, 0.03-0.09 part of stabilizer, 10-15 parts of egg yolk, 15-20 parts of butter, 8-16 parts of xylitol, 0.4 to 0.8 part of ethyl maltose, 0.05-0.1 part of lecithin, 45-55 parts of white sugar and 200-230 parts of water. An aromatic plant is added into an ice cream, so that the prepared ice cream has the fragrance of the aromatic plant and when a consumer enjoys the ice cream, the consumer can enjoy the fragrance and the refreshing effect of a flower.

The invention relates to the field of nutrient supplements, in particular to a preparation method of a skim squid protein functional active peptide with small molecular weight. The preparation method comprises the following steps: firstly, performing viscera removal treatment on a squid to obtain a squid body and then performing cutting treatment and breaking treatment to obtain minced squid pieces; secondly, performing ultrasonic decoloring treatment, ultrasonic color fixing treatment and extraction treatment on the squid pieces to obtain a squid protein extracting solution; thirdly, performing enzymolysis treatment, pressurizing treatment and ultrafiltration treatment in sequence to obtain the active peptide. According to the preparation method provided by the invention, through pressurizing an enzymatic hydrolysate, the obtained active squid small peptide is uniform in broken chain, and the molecular weight can be controlled within 3KD; through the decoloring treatment and the color fixing treatment, the treatment time of the squid body is greatly shortened, and a fat layer in the squid body is removed, so that the quality of the small peptide is radically ensured; all steps and parameters in the preparation method provided by the invention have synergetic effects, so that the quality of an active peptide product can be further ensured.

The invention belongs to the field of food processing, and in particular, relates to a preparation method of ancient-process brown sugar, wherein the preparation method includes four steps of juice extraction, high vacuum evaporation processing, viscosity reduction processing, and high-vacuum low-temperature sugar boiling; the preparation method has the advantages of short sugar preparation time, high production efficiency, and low manufacturing cost, and is suitable for industrialized production and application; the ancient-process brown sugar obtained by the preparation method retains the original juice and flavor of sugarcane, and has the advantages of high nutritional value, low water content, difficult moisture regaining, and high stability, and facilitates preservation; the ancient-process brown sugar is pure, sweet and delicious, is sweet but not greasy, and also has the efficacies of dispersing cold and warming stomach, promoting blood circulation to remove blood stasis, tonifying spleen and warming stomach, nourishing qi and blood and the like.

The invention relates to the technical field of processing of nut foods, in particular to a processing method of macadamia ternifolia having taste of black tea. The processing method comprises the following steps of preparing a tasteful agent, treating macadamia ternifolia, performing treatment to enable the treated macadamia ternifolia to be tasteful, performing surface cleaning, performing high-temperature baking and ageing, and performing cooling. According to the processing method disclosed by the invention, the defects existing in the prior art are overcome, and the problem that conventional macadamia ternifolia is single in mouth feel is solved; the tasteful agent prepared from the black tea and citric acid is used for blending taste, so that the mouth feel of the conventional macadamia ternifolia is enriched; and besides, various nutrient elements contained in the black tea, such as carotenoid, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine and aspartic acid, are merged into the macadamia ternifolia in a soaking manner, so that the nutrient value of the macadamia ternifolia is effectively increased.

The invention discloses a production process of paste-fragrant fresh soybean sauce. The production process of the paste-fragrant fresh soybean sauce comprises the following steps: (1) steaming defatted soybean, cooling, roasting wheat, smashing, mixing the smashed wheat with the cooled defatted soybean, inoculating aspergillus oryzae for preparing finished koji; (2) adding saline water into the finished koji, fermenting for 1-12 months and generating soybean paste after maturation, wherein one part of the soybean paste is used for extracting the conventional soybean sauce; (3) finely grinding the soybean paste in a physical grinding manner, and then adding the ground soybean paste into the conventional soybean sauce, wherein the ground soybean paste has strong paste fragrance and contains abundant taste substances; and (4) combining with 1-12-month conventional soybean sauce, adding other auxiliary materials, blending, and boiling, thus obtaining the soybean sauce product with strong paste fragrance, abundant tastes and thick body. The production process of the paste-fragrant fresh soybean sauce has the advantages that the 1-12-month conventional soybean sauce is mixed with 1-12-month soybean paste, so that the soybean sauce has strong paste fragrance, abundant tastes and thick body, the soybean sauce product is full in fragrance and fine, smooth, soft and pure in taste, and food can be wrapped more easily due to the thick body.

The invention discloses a method for manufacturing chinaroot greenbrier wine. The invention aims to produce edible and medicinal nutritional health care wine which has strong wine aroma and mallow flavor and is also rich in a medicinal chinaroot greenbrier component by taking roots and stems of chinaroot greenbrier as raw materials, using rich components contained in the roots and stems of the chinaroot greenbrier such as starch to substitute for grain in the conventional production of white spirits, utilizing yeast for solid fermentation, and finishing the wine making process through the steps of the collection and treatment of the roots and stems of the chinaroot greenbrier, soaking, material mixing, steaming, yeast introduction, culture saccharification, fermentation, distillation and the like, and achieves the aims of both grain conservation and mass production at the same time.

The invention discloses a cotton rose pie which mainly comprises a pie main material, pie seasonings and a wrapper coating the pie main material and the pie seasonings. The invention adopts the technical key points that the pie seasonings comprise sesame oil, monosodium glutamate, sesame paste and salt; the wrapper is formed by mixing refined flour with water according to weight part ratio of 0.5:(0.2-0.25); the weight part ratios of the pie main material to various seasonings are respectively 1:(0.05-0.015); and covering layers are also uniformly scattered on the upper surface of the wrapper and are selected from at least one of sauce, fruits, dried fruits, vegetables and meat. The cotton rose pie is produced from various raw materials by a simple process and has diversified flavors, abundant nutrition and wide application prospect.

The invention discloses chicken extract and a preparation method thereof. The chicken extract comprises: by weight, 30 to 50 parts of monosodium glutamate, 0.6 to 1 part of disodium 5'-ribonucleotide, 20 to 40 parts of common salt, 5 to 15 parts of sugar, 10 to 30 parts of corn starch, 0.2 to 0.8 parts of garlic powder, 0.1 to 0.3 parts of white pepper powder, 0.3 to 0.7 parts of onion powder, 3 to 6 parts of chicken paste, 0.5 to 2 parts of chicken essence and 1 to 3 parts of fish oil. The chicken extract has the advantages that through addition of fish oil, flavor adjustment and DHA supplement are realized simultaneously in chicken extract daily use, and on the basis of an original flavor, a fish flavor is added so that the chicken extract has a comprehensive taste; and a drying temperature is increased to 90 DEG C so that particle anti-adhesion performances are effectively improved and water content is reduced.

The present invention relates to the technical field of food processing, and specifically relates to an instant tofu which is characterized by being manufactured by pressing the main raw material tofu with preserved eggs, edible salt, white granulated sugar, monosodium glutamate, light soy sauce, ginger and garlic. The instant tofu comprises the following raw materials in parts by weight: 500-1,000 parts of tofu, 50-120 parts of preserved eggs, 6-13 parts of edible salt, 3-8 parts of white granulated sugar, 1-4 parts of monosodium glutamate, 15-30 parts of light soy sauce, 4-10 parts of ginger and 5-12 parts of garlic. The instant tofu is solidified tofu chunks with the diced preserved eggs directly solidified inside, has distinctive layers and is not easy to fall apart and crush. The instant tofu with seasonings added can be eaten directly by being cut into pieces. So the prepared tofu has the fragrance of preserved eggs and salty, sweet and delicious flavor, demands no further cooking and seasoning, not only enriches the taste of tofu but also can be consumed as cold dishes directly, and meets the needs of the modern fast-paced life.