47results about How to "Single taste" patented technology

The invention discloses basic nutritional milk shake powder and nutritional milk shake powder for children. The basic nutritional milk shake powder comprises the components by weight percentage as follows: 5-90% of milk powder, 5-90% of maltodextrin, 0.5-35% of cane sugar, 0.1-3% of edible glue, 1-30% of condensed milk powder, 0.018-0.275% of multiple vitamins and 0.746-10.05% of compound mineral substances. The nutritional milk shake powder for children comprises the basic nutritional milk shake powder and further comprises taurine, lactoferrin, DHA (Docosahexaenoic Acid), lutein, zeaxanthin and natural pigments, as well as one or more of fruit and vegetable powder as follows: banana meal, strawberry powder, cranberry powder, mango powder, carrot powder, Hami melon powder, kiwi fruit powder, apple powder, cucumber powder, blueberry powder, mulberry powder and grape powder. The nutritional milk shake powder for children is complete in nutrition, and meanwhile enhances intelligence, eyesight and immunity, and promotes skeletal development.

The invention relates to a re-organization flavor fish product and process for preparation, belonging to the technical field of deep processing technology of fresh water fish. The process comprises removing fishy odor of fresh fish, steaming and curing the fish, separating fish bones and fish meat, removing water in fish meat, mixing bone powder which is minced by fish bones with pre-paste granule, table salt, edible sugar powder, pepper powder, sesame seed, glucose syrup, glycerol and flavoring, squeezing into shape, and obtaining the product after procedures such as heated-air drying, microwave processing and the like. The invention solves the problems of hard meat, large production energy-consumption, more fillings, imperfect taste, and low contents of protein, minerals and calcium. The invention has simple production technology, reduces proportioning amount of auxiliary material as a result of filling the bone powder into fish meat, increases nutrient ingredients, and reduces production cost. The invention not only can keep the special flavor of fish meat fiber, but also is rich in protein, minerals and calcium, and has long reservation period, convenient use, free fishy odor and delicious taste, which is suitable for industrialized production.

The invention discloses a nutritional diet meal replacement biscuit. The biscuit comprises the following components in parts by weight: 100 parts of low-gluten wheat flour, 20 parts of refined vegetable oil, 10.5 parts of Chinese wolfberry fruits, 2 parts of shortening, 4 parts of oat flour, 5.25 parts of red beans, 5 parts of quinoa flour, 8.4 parts of lotus leaves, 2 parts of galangal, 8 parts of skimmed milk powder, 20 parts of polydextrose, 2.65 parts of coix seeds, 1 part of white sesame, 1 part of wheat germ, 0.25 part of watermelon powder, 0.5 part of table salt, 3 parts of fresh eggs,10 parts of maltitol, 5 parts of buckwheat powder, 5 parts of inulin, 1 part of oatmeal, 2.5 parts of corn starch, 0.65 part of sodium bicarbonate, 2 parts of vitamin C, 0.035 part of vitamin B3, 0.0035 part of vitamin B1, 0.05 part of sucralose, 0.18 part of pyrophosphoric acid, 0.25 part of soybean lecithin, 0.15 part of vanillin and 0.05 part of cheese powder. The biscuit can nurse the body, prevent and treat obesity and condition hypertension, hyperglycemia and hyperlipidemia from the aspect of nutritional diet.

The invention relates to tasty and nourishing noodles with vegetable taste. The technical solution relates to the noodles with the vegetable taste. The compositions of the noodles comprise 10% of water, 75% of wheat flour, 8% of vegetable juice, 3% of dietary alkali and 5% of salt. Vegetable juice is added in daily eaten noodles, so that the noodles with the vegetable taste overcome the disadvantages of single taste and low nutrients of conventional noodles. The noodles with the vegetable juice can not only meet hunger sense but also achieve taste and delicacy, can supplement body needed elements such as vitamin C and the like, and are particularly suitable for being eaten by old people and children.

The invention discloses a processing technology of an instant domestic fungus composite soup material. The processing technology comprises raw material selection, cleaning, drying, crushing, mixing, sterilization and packaging. The processing technology has simple processes and a low cost. The instant domestic fungus composite soup material is rich in nutrients and has a delicious taste and a high added value.

The invention provides a spice tea leaf. The spice tea leaf comprises black tea and spices, wherein the mass ratio of black tea to spices is (25-40):(50-70). The spice tea leaf provided by the invention is used for solving the problems in the prior art that the blended tea sold in the market at present has light fragrance, single taste and no unique flavor and that a single tea is easy for being influenced by such factors as weather and season, so that the quality is unstable. The spice tea leaf provided by the invention has the characteristics of tasting unique, being strong in fragrance, being capable of promoting memory of consumers for blended tea, and having high market competitiveness; all the spice components are reasonably blended and complement each other; the blended tea preparedfrom the spice tea leaf has a special fragrance; due to the reasonable blending of spices, the special fragrance of black tea is more obvious; tea soup is refreshing and cool; tea fragrance is strong; consumers will not be bored with the tea after long-term drinking. Besides, a preparation method for the spice tea leaf is simple; no complex or high-cost equipment is required in production; preparation cost is low.

The invention discloses a preparation method for nut Sachima. The preparation method comprises the following steps of: according to a ratio, weighing wheat flour and water; after dough is kneaded, adding eggs, milk powders, refined vegetable oils, edible salts, food additives, edible essences, condensed milk, albumen powders and gluten powders at a ratio, and blending flour; carrying out first-time fermentation, wherein a temperature is 25-30DEG C, humidity is 40-60%, and fermentation time is 2h; carrying out secondary fermentation, wherein a temperature is 30-40DEG C, humidity is 70-80%, andfermentation time is 2-3h; carrying out deep-frying, wherein a deep-frying temperature is 150-170DEG C, and deep-frying time is 50-100s; carrying out sugar boiling: according to a ratio, weighing water, white granulated sugar and malt syrup, and adding the water, the white granulated sugar and the malt syrup into an electromagnetic boiling pot for standby; putting the boiling pot filled with a prepared mixture on an induction cooker, turning on a heating switch, beginning to stir by a scoop, enabling raw materials to melt to form the syrup, putting a sensor in the syrup, and stopping heating when the syrup is boiled to 110-110DEG C; blending the sugar; and spreading materials for forming. The Sachima prepared with the method is good in taste and is crispy and delicious.

The invention discloses a bitter gourd broomcorn millet wheat tea and a preparation method thereof, and relates to a tea and a preparation method thereof. According to the present invention, the following questions of a traditional baked barley tea are solved: the raw materials adopted by the traditional baked barley tea are single, taste is single, nutrient composition is few, efficacy is limit.The bitter gourd broomcorn millet wheat tea is prepared from bitter gourd, white sorghum rice and the baked barley tea. The preparation method comprises: 1, weighing the bitter gourd, the white sorghum rice and the baked barley tea; 2, carrying out cleaning, atmospheric drying, slicing and baking for the bitter gourd, carrying out cleaning, atmospheric drying and stir-frying for the white sorghumrice; 3, mixing the baked bitter gourd, stir-fried stir-frying and the weighed baked barley tea, followed by packing the mixture into a tea bag to complete the process. The bitter gourd broomcorn millet wheat tea is prepared from the three raw materials, has abundant nutrient compositions, and is a health tea with heat-clearing and detoxifying, benefiting vital energy and quench thirst, removing food retention and eating, glucose reducing and blood fat reducing, blood vessel reinforcing, complexion improving and lassitude releasing. After continuous drinking the bitter gourd broomcorn millet wheat tea provided by the present invention, symptoms of pathologic heat accumulation and excessive internal heat, dry mouth and pharynx, poor appetite, dry stool and sallow complexion are substantially improved.

The present invention discloses fermented walnut kernel milk drink produced by using a processed by-product of walnut oil. A preparation comprises the following steps: walnut oil is ground, soaked andseparated to obtain emulsified oil and an emulsion; the emulsified oil is subjected to demulsification and refining to obtain refined walnut oil; the emulsion is filtered and homogenized; 5-50 U/g ofcellulase and 10-20 U/g of protease are added to a homogenate solution to conduct enzyme digestion for 1-4 hours; 50-90 g/L of sucrose and 10-30 g/L of glucose are added in an enzymatic solution to be stirred for 10-20 min; the stirred materials are sterilized at 90-95 DEG C for 5 min; the sterilized materials are cooled to 42-45 DEG C; lactobacillus plantarum and lactobacillus helveticus in a ratio of 0.1:2 are added in a cooling solution to be subjected to a constant-temperature fermentation for 8-12 hours; fermented liquid is homogenized; a previously dissolved pectin solution is added; the materials are stirred and mixed for 30-50 min; the mixture is pasteurized for 15 min; the pasteurized mixture is cooled to 25-40 DEG C; and the cooled mixture is subjected to aseptic filling. The fermented walnut kernel milk drink is refreshing in taste, moderate in proportions of fat and proteins and easy for digestion and absorption.

The invention discloses chili oil and a preparation method thereof, and belongs to the technical field of food processing, wherein the chili oil is prepared from the following raw materials in parts by weight: 75 parts of chilies, 40 parts of rapeseed oil, 25 parts of onions, 25 parts of green Chinese onions, 25 parts of fresh ginger, 15 parts of celery, 15 parts of oatmeal, 15 parts of white sesame, 15 parts of a spice mixture, 10 parts of lithospermum erythrorhizon and 10 parts of edible salt. According to the invention, the making process is simple, no harmful additive is added, the taste of chilies is completely exerted, the original flavor is ensured, and the finished products are rich in taste, red and bright in color, high in appetite and popular among people.

The invention relates to anti-aging chili sauce. The chili sauce is prepared from the following raw materials in parts by weight: 150-200g of bright red pepper, 14-18g of salt, 5-11g of ginger, 11-16g of garlic, 11-14g of dodder, 1-4g of blueberry, 5-9g of alpiniaoxyphylla, 2-6g of perilla seed, 1-4g of sesame seed, 1-5g of morindaofficinalis powder, 2-4g of orange peel, 3-6g of medlar, 1-4g of eucommia and a proper amount of water. According to the technical scheme provided by the invention, the defects that the chili sauce is rich in preservative, single in taste and single in function and is applicable to few people can be effectively compensated; the chili sauce provided by the invention also has the efficacies of resisting aging and improving the immunity.

The invention relates to the field of processing of grease, and in particular relates to oil special for baking, and a preparation method thereof. The oil special for baking is prepared from the following components in percentage by weight: 37-57% of refined vegetable oil, 10-30% of edible beef tallow, 15% of cream, 0.579% of salt, 0.3% of single and double glycerol fatty acid ester, 0.3% of propylene glycol fatty acid ester, 0.4% of phospholipid, 0.3% of edible spice, 0.1% of potassium sorbate, 0.009% of butyl hydroxy anisd, 0.009% of butylated hydroxytoluene, 0.003% of beta-carotene, and 16% of water. By means of the oil special for baking prepared by the following steps of: emulsifying, sterilizing, quenching, kneading, and packaging, the problem that cakes baked by the oil special for baking prepared by the traditional method are single in mouth feel, rough and relatively poor in flavor can be solved; the prepared oil special for baking is uniform in texture; and baked cakes are full-bodied in milk flavor, agreeable in sweetness, sweet, tasty and good in flavor.

The invention discloses rose-flavored pumpkin seeds. The pumpkin seeds are made from 100 parts of pumpkin seeds, 6 parts of salt, 0.9 part of licorice root, 0.5 part of star anise, 0.5 part of fennel, 0.3 part of cassia and 28 parts of rose petals. By means of the rose-flavored pumpkin seeds, the problem that in the market, the flavor of pumpkin seeds is single is solved, and requirements of people on various flavors of the pumpkin seeds are met.

The invention relates to the technical field of coffee formulas. The durian-flavored coffee formula comprises the following raw materials in parts by weight: 160-180 parts of coffee beans, 30-50 partsof durian pulp powder, 20-30 parts of yolk powder, 15-20 parts of white granulated sugar, 8-15 parts of milk powder, 8-15 parts of cocoa powder, 3-5 parts of butter, 5-8 parts of donkey-hide gelatinpowder and 8-10 parts of cichorium intybus. The invention discloses the durian-flavored coffee formula and the preparation process thereof. The durian pulp powder is contained in the formula; the durian pulp powder takes durian pulp without mildew, discoloration or other deterioration phenomena as a raw material; the method is realized by adopting a vacuum freeze-drying dehydration method; the durian pulp powder is added into the coffee, the granularity of the durian pulp powder is 90-110 meshes, the taste of the coffee is conveniently improved through the durian pulp powder, the durian pulp powder is not single any more, meanwhile, the durian pulp powder has the effects of enhancing immunity and the like, functionality is improved, the taste of the coffee is conveniently and effectively improved through the yolk powder, the milk powder, the cocoa powder and butter.

The invention provides a layered seasoning method, which comprises the steps of: acquiring a raw material, nuts with expanded pores; carrying out seasoning, to be specific, blending more than two oil-soluble condiments respectively, and carrying out seasoning operation on the different oil-soluble condiments sequentially, wherein the seasoning operation specifically includes stirring and mixing the oil-soluble condiments and the nuts at the seasoning temperature, and cooling to achieve the seasoning operation with the oil-soluble condiments; and acquiring a finished product after all the oil-soluble condiments are subjected to the seasoning operation. The method is optimized, the aim of carrying out layered seasoning on a same nut can be achieved, the taste of nut products is enriched, andthe problem of single original taste is solved.

The invention provides a manufacturing method for a soybean salted product. The manufacturing method comprises the following steps: soaking soybeans, steaming and boiling the soaked soybeans, reducing the temperature of the steamed and boiled soybeans and dehydrating, deep frying the dehydrated soybeans with oil, canning the oil dried soybeans with watermelon peel and salt together, pouring seasoning water in the can where the watermelon peel, salt and the oil fried soybeans are filled, salting the raw materials filled with the seasoning water under a sealing condition for 15-20 days, and dehydrating the salted product. The invention further provides another soybean salted product where the watermelon peel is changed to radish strips. The invention further provides the raw material ratio of these two soybean salted products.

The present invention discloses a preparation method of baked corn flakes, and the baked corn flakes, and belongs to the field of food processing. Aiming at the existing problems of high cost, complicated steps and single corn flake taste caused by puffing technologies used for preparing corn flakes, the invention provides the preparation method of the baked corn flakes. The preparation method ofthe invention comprises the following steps: boiling a flavoring liquid, and conducting mixing and baking. The preparation method of the invention does not need puffing, and at the same time, corn flakes are put into a boiled flavoring liquid, and then the mixing and baking are carried out. Firstly, the flavoring liquid is boiled, then the mixing is carried out, the flavoring liquid not only wrapsthe corn flakes layer by layer in the mixing process, but also the flavoring liquid gradually enters the corn flakes, so that the flavor substances in the flavoring liquid are completely fused with the corn flakes, and the obtained corn flakes are rich in taste. At the same time, the invention also provides the baked corn flakes.