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249results about How to "Rich taste" patented technology

Stir-frying method of melon seeds with tastes of mint and lemons

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.
Owner:蚌埠市徽味炒货厂

A cress and traditional Chinese medicine fish cake and a preparation method thereof

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.
Owner:ANHUI YOUYUAN FOOD

Method for preparing expansion minced fillet sandwich cake by utilizing secondary microwaves

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.
Owner:FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI

Composite probiotic buccal tablets capable of preventing and treating oral diseases and preparation method of composite probiotic buccal tablets

InactiveCN109528776ARich tasteVersatileMilk preparationDigestive systemNutrientLactobacillus salivarius
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.
Owner:GUANGDONG YIKEWEI BIOLOGICAL TECH CO LTD

Fruit-vinegar dried silver fish and preparation method thereof

InactiveCN104256721ARich tasteNutritional diversityMulti-step food processesFood dryingSpecial effectsDigestion
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.
Owner:倪群

Preparation method of skim squid protein functional active peptide with small molecular weight

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.
Owner:舟山赛莱特海洋科技有限公司

Production process of paste-fragrant fresh soybean sauce

ActiveCN105249415ARich tasteDelicate tasteFood scienceSoya beanAspergillus oryzae
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.
Owner:FUDA SHANGHAI FOOD CO LTD
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