46results about How to "Soft scent" patented technology

The invention discloses a formula and processing technology of a seasoning packet for pork with preserved vegetable. The formula comprises the following raw materials in parts by weight: 8-15 parts of pig streaky pork, 0.5-1.5 parts of soybean oil, 0.1-0.3 part of ginger, 0.2-0.8 part of green onion, 0.2-0.9 part of yellow wine, 2-3 parts of dark soy sauce, 0.1-0.5 part of light soy sauce, 3.5-4.5 parts of white granulated sugar, 40-45 parts of preserved vegetable, 0.5-1.5 parts of monosodium glutamate, 0.6-1.5 parts of chicken essence, 0.2-0.8 part of edible salt, 0.5-1 part of starch and 1-3 parts of water. The processing technology comprises the following steps of: carrying out a steamed pork processing technology; carrying out a preserved vegetable processing technology; packaging; and precooling and carrying out quick freezing. The processing technology has the beneficial effects that steamed pork and preserved vegetable are separately processed, are completely cooked and then are packaged, and salinity is controlled, so as to achieve the aim of industrialization is achieved, thus industrialization of kitchen dish is realized.

The invention discloses an edible grain, bean and potato coarse cereal rice composition and a preparing method thereof and belongs to the technical field of grain deep processing. According to the edible grain, bean and potato coarse cereal rice composition, broken rice is used as a main raw material, after ultrasonic cleaning, microwave curing, drying and sterilizing of the broken rice, the broken rice, grain powder with a special flavor, enzymatic hydrolysate and other functional raw materials are pelletized, and then grain arrangement and processing through a microwave drying device are carried out, so that the edible grain, bean and potato coarse cereal rice composition is obtained. The edible grain, bean and potato coarse cereal rice composition has a tissue structure, granularity, hardness and viscosity which are similar to those of rice, can be boiled and cooked with rice, has the taste and chewiness, which are similar to those of cooked rice, is unique in flavor, soft in fragrance, high in appetite attractiveness, easy to digest and comprehensive in nutrition, and can improve the immunity and disease resistance of the human bodies and improve the gastrointestinal function. The guarantee period is three times of that of commercial rice. More importantly, a shortcut is developed for the efficient value-added comprehensive utilization of the broken rice, the road for the deep processing of the broken rice is broadened, and the economical value of the broken rice is increased. Better social benefits and economic benefits are realized and a sustainable development road for the deep processing of agricultural byproducts and the effective solving of Three-Rural problems is explored.

The invention discloses a method for low-temperature preparation of fragrant peanut oil, and belongs to the food deep processing technology field. Aimed to the problems that the temperature is too high, grease tastes burnt, the fragrance is light, the color is too dark and the quality is damaged in production of traditional fragrant peanut oil, high-quality peanuts are employed as a raw material, microwave and infrared heating technology are combined for low-temperature pretreatment of the peanut oil material, and a hydraulic squeezing technology is employed to prepare fragrant peanut oil.

The invention belongs to the field of technologies for processing aquatic products, and discloses a method for regulating and controlling flavor of prepared food with freshwater fish blocks and retaining the freshness of the prepared food. The method is characterized by comprising steps of 1), washing fresh integral herba schizonepetae, fresh integral perilla frutescens and fresh integral capsella bursa-pastoris and drying the fresh integral herba schizonepetae, the fresh integral perilla frutescens and the fresh integral capsella bursa-pastoris in the air; 2), extracting extract liquid; 3), carrying out freeze drying on herba schizonepetae, perilla frutescens and capsella bursa-pastoris leaves obtained at the step 1); 4), temporarily cultivating fresh and alive freshwater fish in circulating tap water or circulating aerated water before the fresh and alive freshwater fish is slaughtered; 5), slaughtering the fresh and alive freshwater fish; 6), fetching 2.0%-3.0% of salt, 2% of cooking wine, 10% of ginger, 0.5% of sugar and 30% of the extract liquid obtained at the step 2) according to the weights of the fish blocks obtained at the step 5); 7), preserving the fish blocks; 8), steaming the fish blocks by the aid of fresh or dry folium nelumbinis until the fish blocks are cooked by 70%; 9), packaging the fish blocks obtained at the step 8) by the aid of trays by means of filling nitrogen, individually packaging every 500 grams of the fish blocks, respectively arranging three seasoning sachets obtained at the step 3) in each package, carrying out irradiation sterilization treatment on the packages under the condition of absorbed dose of 5-10 kGy so as to obtain the prepared food with the freshwater fish blocks. The method has the advantage that fishy smell or peculiar smell of the prepared food with the freshwater fish blocks can be reduced or hidden by the aid of the method.

The invention discloses a method for preparing walnut milk. The method is that: cleaned walnut kernels are soaked in a peeling liquid, taken out and then poured into a peeling machine to peel the skin; the skin peeled walnut kernels are put into a soaking pool and the soaked walnut kernels are added with water and put into a split-pulping machine to separate the dregs and the pulp; ingredients such as tremella are added into the kernel pulp and fine ground in a colloid mill; the fine ground pulp is pumped to a pulp cooking pot, heated to 95 DEG C and homogenized for three times, thus preparing the kernel milk. The kernel milk prepared by the invention has high nutritious value, soft and gentle aroma, fine and smooth mouth feel; as high nutritive health care products such as tremella are added, good diet treatment effects for people with calcium and iron malabsorption symptom are realized; regular using of the kernel mild also has good effect for strengthening physique and fight disease; the method for preparing the walnut milk entirely preserves the nutritive components of the walnut kernel and tremella and the prepared walnut milk is not delaminated and sedimented.

A powdered milk essence with milk fragrance for roasting food contains glucose powder, milk essence powder, butter powder, milk powder, ethyl maltol, high-purity vanillin and SiO2. Its advantages are strong and stable milk fragrance and high quality of roasted food.

The present invention discloses a rice product with a long shelf life and a preparation method thereof, which belongs to the technical field of rice deep processing. The rice product uses broken rice as main raw material and is prepared by ultrasonic cleaning, microwave cooking, drying and sterilizing, and conducting granulation and granulation arrangement with fried soybean meal with a special flavor and other functional raw materials, and microwave drying. The rice product has similar organizational structure, particle size, hardness and viscosity with rice, thus can be cooked together with rice, has similar taste and chewing sense with boiled rice, has unique flavor and soft aroma, is seductive, has strong appetite, is easy to digest, has comprehensive nutrition, can enhance human immunity and disease resistance ability and improve gastrointestinal function, and has a shelf life three times than the market rice. More importantly, the broken rice product opens a shortcut for high-efficient and value-added use of the broken rice, widens the road of the broken rice deep processing, improves the economic value of the broken rice, has relative good social and economic benefits, and explores a sustainable development road for the deep processing of agricultural and sideline products and effective solution of the three agricultural problems.

The invention relates to the technical field of health-care products of pets, in particular to a pet beverage and a preparation method thereof. The pet beverage comprises the following raw materials in parts by weight of 0.002-0.007 part of vitamin C, 0.0001-0.0003 part of vitamin B2, 0.018-0.064 part of a phagostimulant and 80-120 parts of water. The prepared pet liquid energy beverage contains nutrient components in a specific proportion of vitamins, glucose and the like, and is reasonable in collocation and scientific in regulation. An intestine adjusting agent is added, so that the pet beverage has the effect of regulating intestines, and can improve the breath of pets. The corresponding phagostimulant is added, so that the release time of the pet beverage can be prolonged, and besides, the mouth feel of the beverage can be guaranteed. The pet beverage is soft in whole fragrance and good in palatability, and anti-oxidizing substances contained in the beverage are beneficial for health of bodies of pets.

The invention provides high temperature resistance microcapsule beef flavor and a preparation method thereof. The flavor is prepared from the following components in parts by weight: 20-40 parts of beef enzymatic hydrolysate, 0.2-2 parts of beef bone oil, 6-20 parts of arabic gum, 0.5-2 parts of xylose, 0.5-2 parts of hydrolyzed vegetable protein seasoning powder, 2-7 parts of edible salt, 2-5 parts of gourmet powder, 1-3 parts of white sugar, 1-6 parts of beta-cyclodextrine, 0.1-0.4 part of thiamine hydrochloride, 0.1-0.2 part of cinnamon powder, 10-30 parts of maltodextrin, 0.5-5 parts of beef base and 50-60 parts of deionized water. The microcapsule beef flavor has a good embedding effect, slow flavor release and stable and constant flavor quality, has a remarkable application effect inhigh-temperature meat products, and can greatly improve the product quality of the high-temperature meat products. The flavor production equipment is simple and convenient, is simple in operation andlow in production cost, and is suitable for large-scale industrial production.

The present invention discloses a coarse cereal rice prepared by broken rice and a preparation method thereof, which belongs to the technical field of rice deep processing. The broken rice product uses broken rice as main raw material and is prepared by ultrasonic cleaning, microwave cooking, drying and sterilizing, and conducting granulation and granulation arrangement with special flavored cereal powder, enzymatic hydrolysate other functional raw materials, and conducting microwave drying. The coarse cereal rice has similar organizational structure, particle size, hardness and viscosity with rice, thus can be cooked together with rice, has similar taste and chewing sense with boiled rice, has unique flavor and soft aroma and strong appetite, is easy to digest, has comprehensive nutrition, can enhance human immunity and disease resistance ability and improve gastrointestinal function, and has a shelf life three times than the saled rice. More importantly, the coarse cereal rice opens a shortcut for high-efficient and value-added full use of the broken rice, widens the road of the broken rice deep processing, improves the economic value of the broken rice, has relative good social and economic benefits, and explores a sustainable development road for the deep processing of agricultural and sideline products and effective solution of the three agricultural problems.

The invention belongs to the technical field of food, and particularly relates to a peppercorn flavor hotpot condiment and a preparation method thereof. Tallow, peppercorn, peppers, ginger, star anise, fennel, salt, garlic, rapeseed oil, cane sugar and auxiliary materials serve as raw materials and are prepared into the pepper flavor type hotpot condiment. The fragrance of the peppercorn is effectively blended into the hotpot condiment, and the taste of the hotpot condiment is improved; the hotpot condiment is moderately spicy, unique in taste and popular with the public.

A method for preparing mushroom-pawpaw wine and mushroom-pawpaw vinegar comprises the following steps of: getting materials ready, drying the materials, performing constant-temperature pretreatment on dried pawpaw through a plurality of temperature zones, preparing raw material wine from white spirit, the dried pawpaw, sugar and mushrooms through soaking, distilling out the original liquor of the mushroom-pawpaw wine and blending the left liquid as the original liquor of the mushroom-pawpaw vinegar into the mushroom-pawpaw wine product, and then processing the original liquor of the mushroom-pawpaw vinegar into the mushroom-pawpaw vinegar product. The method provided in the invention is capable of producing the mushroom-pawpaw wine and the mushroom-pawpaw vinegar simultaneously, so that the raw materials mushroom and pawpaw are thoroughly utilized. The mushroom-pawpaw wine of the invention contains rich active ingredients in the pawpaw and the mushroom and has full mushroom-pawpaw smells, and can be stored for a long time at the normal temperature. The mushroom-pawpaw vinegar of the invention is prepared by taking full advantage of a plurality of organic acids such as malic acid, tartaric acid, citric acid and the like separated from the pawpaw wine; the sour of the vinegar is pure and soft; the vinegar contains rich active ingredients in the pawpaw and the mushroom and has full smells of the mushroom and the pawpaw; and the sour of the vinegar is stable and can be preserved for a long time. Besides, the mushroom-pawpaw vinegar can be used for cooking dishes or used as health-care vinegar for often taking, thereby achieving the effects of building and strengthening the body.

The invention discloses eucalyptus massage cream capable of alleviating respiratory discomfort of children. The eucalyptus massage cream is prepared from the following components in parts by weight: 1to 2 parts of Austrian eucalyptus oil, 0.3 to 0.7 part of lavender oil, 0.3 to 0.7 part of rosemary oil, 0.1 to 0.3 part of mauritia flexuosa oil, 1 to 3 parts of shea butter, 1 to 3 parts of coconutoil, 60 to 72 parts of sunflower oil, 14 to 20 parts of bee wax and 8 to 12 parts of jojoba oil. The eucalyptus massage cream selects pure natural vegetable oil which are suitable for infants and children to use; and by utilizing the characteristics of the plant aromatic therapy, the emotion of the infants and children can be alleviated by virtue of massaging, touching and other ways, the cough of the infants and children can be effectively alleviated, the cough frequency can be reduced, the nasal obstruction can be alleviated to smoothen the respiration, the nervous mood can be calmed, an effect on caring and moistening the skin can be achieved, and the treatment effect in real use is good.

The invention relates to the technical field of food processing, in particular to meat sauce and a preparation method thereof. The meat sauce comprises the following raw materials in parts by weight:60-100 parts of edible oil, 200-300 parts of pork, 200-300 parts of dry yellow soybean paste, 550-750 parts of clear water, 50-90 parts of cooking wine, 25-35 parts of honey and 29-48 parts of seasonings, wherein the seasonings comprise 1-3 parts of fresh ginger, 1-3 parts of garlic, 1-2 parts of Chinese prickly ash, 4-6 parts of star anises, 20-30 parts of white sugar and 2-4 parts of chili. Thedried yellow soybean paste and the pork are adopted as the main components of the meat sauce and matched with the honey, the fresh ginger, the garlic, the Chinese prickly ash, the star anise, the white sugar, the chili and other seasonings, and the obtained sauce meat has soft aroma, mellow taste, no preservative, no essence, no spice and high nutritional value, and can be used for noodle mixing,rice mixing and the like. Aiming at individual requirements, stirring and stir-frying are not required one by one according to each formula, and only other seasonings need to be added on the existingbasis, so that the life requirements of people can be effectively met.

The invention provides a seasoning for hot and sour rice noodles, and relates to the technical field of foods. The seasoning for hot and sour rice noodles is prepared from diced chicken meat, lard, abeef bone soup, a pork bone soup, pickled Chinese cabbage, a traditional Chinese medicine concentrate, a spice, fried crisp passion fruit powder, edible salt, sesame oil, white granulated sugar, onions, Capsicum frutescens var, vinegar, ginger, garlic, winter bamboo shoots and peanuts. The seasoning for hot and sour rice noodles has obvious sour and hot characteristics, can ensure mass productionof hot and sour rice noodles with stable quality and uniform mouthfeel, makes customers in different regions taste the local Chongqing hot and sour rice noodles, meets the needs of rapid expansion ofthe chain catering industry, and has high economic and social benefits.

The invention relates to Singapore-laksa-flavor paste. The Singapore-laksa-flavor paste comprises the following ingredients in parts by weight: 60-80 parts of an enzymatic hydrolyzate of seafoods withcoconut juice, 2-5 parts of a yeast extract, 5-10 parts of homemade spices, 5-10 parts of edible salt, 5-10 parts of white granulated sugar, and 5-10 parts of corn starch. The Singapore-laksa-flavorpaste disclosed by the invention is refined by adopting modern processing technologies, including a directed bioenzymatic bydrolysis technology, a mild Maillard reaction technology, a simulated kitchen conditioning technology and the like; and thus, the Singapore-laksa-flavor paste is obvious in Singapore laksa flavor characteristics as well as strong and spicy in taste, and perfectly integrates mellow coconut aroma and palatable taste of sweet shrimps. Therefore, the Singapore-laksa-flavor paste is sweet, salty and spicy in taste, and can be directly applied in the fields of leisure foods, puffed foods, instant foods, catering and the like so as to meet pursuit of people for delicacy.

The invention discloses a flavored rice product and a preparation method thereof and belongs to the technical field of rice deep processing. Broken rice serves as a main ingredient, the broken rice is subjected to ultrasonic cleaning, microwave curing, drying and sterilization, then the broken rice, fried bean flour of special flavor and other functional ingredients are subjected to pelletizing, granulating and microwave drying, and the flavored rice product is obtained. The tissue structure, particle size, hardness and viscosity of the rice product are similar to those of rice, the rice product can be stewed and cooked with rice simultaneously, the taste and rumanation of the rice product are similar to those of rice, the flavor of the rice product is unique, the smell of the rice product is gentle and attractive, the appetite performance is great, the rice product is easy to digest, the nutrition is abundant and comprehensive, human body immunity and disease resistance can be improved, the gastrointestinal functions can be improved, and the guarantee period of the rice product is three times of that of commercial rice. More than that, a shortcut is developed for effective appreciation and full utilization of the broken rice, the path of broken rice deep processing is widened, the economic value of the broken rice is increased, the good social benefit and economic benefit are achieved, and a sustainable development path for deep processing of agricultural and sideline products and effectively solving the issues of agriculture, farmer and rural area is explored out.

The invention relates to the field of pet products, in particular to a pet phagostimulant and a fermentation preparation method thereof.The method for preparing the pet phagostimulant through fermentation comprises the following steps that 1, after an animal protein source is smashed, sieved and left to stand, distilled water is added, sterilization treatment is conducted for 2-5 h at the temperature of 100-140 DEG C, and pre-fermentation treatment liquid is obtained; (2) inoculating an activated strain into the fermentation pretreatment liquid, and carrying out oscillation fermentation at 30-40 DEG C for 12-30 hours to obtain a fermentation treatment liquid; and (3) adding reducing sugar and amino acid into the fermentation treatment liquid, and mixing and reacting. The method for preparing the pet phagostimulant through fermentation is easy to operate and high in production efficiency, the obtained pet phagostimulant is good in flavor, the palatability of pets is good, and the preparation raw materials are natural and safe.