79results about How to "Solve the single taste" patented technology

The invention discloses a brewing method of fig-kudzu root wine, belonging to the field of brewage of health-care wine. The method is characterized by comprising the following steps: selecting raw materials, preparing a kudzu root hydrolysate, preparing a fig hydrolysate, mixing, fermenting, carrying out plate-and-frame pressure filtration, clarifying, filtering, adding a flavoring agent, blending, and centrifugating to obtain the finished product. The method solves the problem of short storage period in the fresh fig and single flavor of wine prepared from kudzu root by a common process, and provides a fig-kudzu root wine with unique flavor and a brewing method thereof. The product has pure flavor and abundant nutrition, and comprehensively maintains the health-care effects of promoting blood circulation, resisting bacteria, promoting metabolism and enhancing immunity of the human body.

Spicy-flavored wire-drawing protein and a producing method thereof are disclosed. The spicy-flavored wire-drawing protein includes, by weight, 100 g of low-temperature degreased soybean meal, 5-10 g of gluten powder, 4-8 g of soybean isolate protein, 5-8 g of high-whiteness flour, 0.1-0.3 g of dietary alkali and 0.8-1.5 g of composite seasoning. Through setting reasonable working parameters of a twin-screw extruder to perform proper modification of the plant protein, a product after rehydration has an obvious fibrous tissue structure and good filiform toughness, and the obtained wire-drawing protein product has taste near the taste of animal meat. In addition, the seasoning is added accurately through a feeding metering pump to season the wire-drawing protein and to endow the wire-drawing protein with a special flavor, thus overcoming the single flavor problem of wire-drawing protein products in the market. Seasoning is performed continuously in an extrusion process to ensure that the special spicy flavor of a product after dehydration can be preserved for long time.

The coffee areca making process includes the following steps: 1. preparing seasoning through mixing coffee powder 10-14 wt%, glycoside 15-20 wt%, saccharin sodium 4-8 wt%, cerealose 15- 35 wt%, flavoring essence 2-4 wt%, calcium carbonate 6-12 wt%, deoxy acetic acid 4-8 wt%, AK sugar 7-11 wt%, aspartame 4-8 wt% and liquor 10-14 wt%; 2. adding the seasoning in 3-4 wt% into mineral water to prepare bittern; 3. washing areca fruit, cutting, loosening and soaking in the bittern at 80-100 deg.c for 4-5 hr; and 4. taking out the areca and fumigating with tobacco smoke to dry. The coffee areca has coffee taste, tobacco smell, liquor fragrance, good taste and no damage to oral cavity.

The invention discloses a preparation method of black tea containing shredded ginger. The method comprises the steps of carrying out leaf selection treatment, carrying out mixed withering, carrying mixed fixation, carrying out mixed rolling and carrying out mixed fermentation to obtain the finished product. According to the preparation method, tea and the shredded ginger are treated by mixing, so that the tea and the shredded ginger are fully mixed together, the distribution of moisture on leaf surfaces and ginger surfaces can be improved, and the soaking effect of the tea and the shredded ginger is improved; in the rolling process, complementation and exchange of the juice of the tea and the shredded ginger are carried out, so that the prepared black tea containing the shredded ginger is better in fusion; furthermore, the shredded ginger contains a great deal of nutrient elements and ingredients which the tea does not have, so that the nutritive value and health care function of the tea are greatly improved; the preparation method of the black tea containing shredded ginger is simple and low in cost, and solves the problems that the existing black tea is single in taste, insufficient in aroma and poor in health care function.

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 milk product, particularly relates to flavoured fermented milk, and relates to a preparation method of the flavoured fermented milk simultaneously. The flavoured fermented milk disclosed by the invention comprises the following components in percentage by mass: 0.8-1.2% of concentrated whey protein powder, 4-7% of white granulated sugar, 0.5-2% of crystal sugar, 0.1-1% of freeze-dried strain, 0.1-0.8% of concentrated pear juice, and the balance of standardized non-reactive milk. The preparation steps comprise material preparing, homogenizing, sterilizing, inoculating and fermenting, and canning. The flavoured fermented milk obtained by the preparation method disclosed by the invention uses fermented milk as a matrix, and crystal sugar-pear juice is added so that the taste of the flavoured fermented milk is natural, fresh and sweet, so that the flavour of the fermented milk is improved; and simultaneously, compared with the existing crystal sugar-pear beverages, the need of intaking the nutrients of milk products of people is met, and the quantity of suitable groups is correspondingly increased.

The invention discloses a bean roll and a manufacturing method thereof and aims to overcome the defects that an existing leisure bean product lacks of characteristics and has a single species and has the defects of rough taste, low toughness and low competitiveness. The manufacturing method comprises the main process steps: selecting materials, performing pretreatment, pulping, boiling the pulp, dispensing the pulp, performing first molding, slicing and forming, alkalifying and seasoning, performing secondary molding, and seasoning and packaging. The dried tofu produced from high-quality soybeans under special technical parameter conditions serves as a main ingredient, the dried tofu is coated with fried sandwiches and steamed, the traditional bean product processing technology is effectively combined with the modern food production technology, the processing modes of stirring, frying and steaming are combined together, and the problems of food molding, single taste, retention of nutritional ingredients of soybeans, addition of multiple nutrient substances and the like are solved. The bean roll has the characteristics of golden yellow and attractive color, diversified tastes and flavors, high chewy property, rich and comprehensive nutrition, unique shape, great eating convenience, high safety and sanitation, convenience for carrying and saving and the like, and is suitable for various consumer groups.

The invention relates to an indigenous saccharomyces cerevisiae strain, and a screening method and applications thereof. The strain which is low temperature-resistant and high sugar-resistant is selected from the peel and the growing soil of Beibinghong grape in the Yalu river watershed, and is suitable for brewing Beibinghong grape wine; and the bacterial colony is smooth in surface, regular in edge, milky white and convex, and the cells of the bacterial colony are mostly larger circular or oval. Sequencing identifies that the strain is saccharomyces cerevisiae. The sugar tolerance of the strain is 13% better than that of commercial yeast LB, and the strain grows well at a sugar concentration of 500 g / L, a pH value of 3.0-4.0 and a temperature of 10-12 DEG C, and is relatively less influenced by alcohol and SO2. After fermentation in ice grape juice with sugar concentration of 360 g / L, the alcohol content is 13.5% vol, the residual sugar content is 130g / L, and the sensory evaluationis coordinated so as met the requirements of ice wine production process. The strain enriches the abundance of wine yeast population with local characteristics in China.

The invention discloses a processing technology of walnut dried tofu. The processing technology comprises blank making, refrigeration, blank cutting, marinating, baking and mixing. The processing technology disclosed by the invention solves the problems of bad mouthfeel and single taste of existing dried tofu.

The invention discloses a lily tremella granular beverage and a preparation method thereof. The lily tremella granular beverage is prepared from drinking purified water, a sweetener, concentrated pear juice, white fungus, lily, agar, citric acid and edible essence. The preparation process steps of the lily tremella granule beverage mainly include material preparation, pretreatment, softening, blending and posttreatment. The lily tremella granule beverage obtained in the present invention has the effects of nourishing yin and nourishing the lungs, moistening the intestines and laxative, and is especially suitable for drinking by people with yin deficiency and constipation; the preparation method of the lily tremella granule beverage provided by the present invention is simple to operate and requires less equipment , low cost and suitable for industrialized mass production.

The invention discloses a preparation method of traditional Chinese medicine salted duck eggs. The preparation method comprises the following steps of treating traditional Chinese medicines, compounding spice, treating duck eggs, loading treated duck eggs into earthen jars, and sealing the earthen jars. According to the traditional Chinese medicine salted duck eggs prepared by the preparation method disclosed by the invention, the problem that conventional salted duck eggs are single in taste is effectively solved; besides, in the preparation process, traditional Chinese medicine powder is added for preparing the salted duck eggs, so that the nutrient components of the salted duck eggs are effectively promoted, and the dietary value of the traditional Chinese medicine salted duck eggs is increased; and in addition, soaking treatment is also adopted, so that the prepared salted duck eggs are delicious and unique in taste, and the requirements of vast consumers for the salted duck eggs of different tastes can be met.

The invention discloses a single-meal-channel outputting device of an automatic boxed meal machine. The outputting device comprises a box, lifting devices, a meal taking device, a meal channel device and boxed meals, wherein the lifting devices are installed in the box through bearings, the meal taking device is fixedly installed on the lifting devices, the meal channel device is fixedly welded in the box, and the boxed meals are placed in the meal channel device. According to the single-meal-channel outputting device of the automatic boxed meal machine, by the adoption of a color recognition technology, the problem that single-meal-channel boxed meals are singular in taste is effectively solved; by the adoption of an electromagnet technology, the problem that an outputting device is complex in structure and large in size is effectively solved; by the adoption of a microswitch, whether the boxed meals are output can be detected so as to avoid phenomenon that no boxed meal exits. The outputting device has the advantages of being simple and novel in structure and low in manufacturing cost.

The invention provides an egg flavoring method. The egg flavoring method comprises the steps of washing the surfaces of eggshells clean, airing, then injecting 2mL-5mL of flavoring agent into air chambers of the eggshells through a pistol type continuous syringe, further sealing injection openings by labels which are in line with a food-grade standard and standing at room temperature for 2-10 days to complete flavoring of eggs. The flavored eggs can be steamed or boiled and then can be conveniently carried and eaten, or the eggs can be directly oil-fried after breaking the shells, and the eggs can have different flavors without any seasoning. The egg flavoring method provided by the invention is suitable for automated and large-scale assembly line production. Egg yolk and egg white in the flavored eggs are not mixed, an original structure of each egg can be kept and the chewing taste of the egg white and the egg yolk can be still kept when the eggs are eaten. In addition, the flavored eggs are convenient to carry, when going out, people can eat egg products with different flavors without other seasonings, and the problem that the taste of eggs with shells is single in the prior art is solved.

The invention discloses mutton buckwheat noodles and a processing method thereof. The mutton buckwheat noodles are prepared from following raw materials in parts by weight: 20-30 parts of mutton, 80-100 parts of buckwheat powder, 2-3 parts of sauropus spatulifolius beille, 1-3 parts of curcuma zedoaria, 2-3 parts of vatica mangachapoi blanco, 2-4 parts of poria, 2-3 parts of semen raphani, 2-3 parts of rhizoma corydalis, 1-3 parts of alpine yarrow herbs, 8-10 parts of bitter gourd juice, 8-10 parts of apple juice, 3-5 parts of ground pepper, 2-3 parts of table salt and 8-10 parts of a nutrition additive. According to the mutton buckwheat noodles and the processing method thereof, the mutton and health-care Chinese herbal medicinal ingredients are treated and then are combined with the buckwheat powder to prepare the mutton buckwheat noodles, so that the disadvantages that the taste of traditional buckwheat noodles is single and the nutrition is lacked are effectively overcome; the mutton buckwheat noodles have the health-care effect of lowering the blood pressure.

The invention discloses a highland barley butter milk tea and a preparation method thereof. The highland barley butter milk tea is composed of drinking purified water, compound sugar, sweetened condensed milk, whole milk powder, stabilizer, Tibetan tea, butter, cooked highland barley powder, and cooked peanut kernels. , walnut kernels and edible essence. The preparation process of the highland barley butter milk tea mainly includes material preparation, auxiliary material liquid preparation, blending, homogenization and post-treatment. The highland barley butter milk tea obtained by the invention has a unique formula, is scientific and reasonable, does not contain trans fatty acids, artificial pigments and preservatives, has high safety, and is suitable for drinking by all kinds of people except infants; the highland barley butter obtained by the invention The milk tea tastes smoother and more delicate, the taste is more mellow and rich, the aroma is more intense, and the storage stability is high; the preparation method of the highland barley butter milk tea provided by the invention is simple to operate, has low requirements on equipment, and is low in cost, and is suitable for large-scale industrial production.

The invention provides a fermented mushroom product and a preparation method of the fermented mushroom product. The preparation method comprises the following steps: starter propagation: inoculating Aspergillus to sterilized mushrooms pretreated, and cultivating to a mature stable phase to obtain a starter material, wherein the conidial powder addition of Aspergillus is 0.01-0.15wt% of mushrooms; and (2) adding saline, and fermenting for 240-360 hours at 25-48 DEG C, wherein pleurotus eryngii is added when fermentation is carried out for 120-192 hours for co-fermentation till finish. The fermented mushroom product is unique in flavor, high in nutritional value, crisp and tender in taste and easy to digest and adsorb, and meanwhile, nutrition of mushrooms and pleurotus eryngii supplement each other, so that the nutritional value and health-care function of the product are improved to a great extent.

The invention discloses hard beancurd with the taste of pickled pepper and a preparation method thereof. The hard beancurd is prepared from the following raw materials in parts by weight: 130 to 230 parts of soybean, 13 to 23 parts of the pickled pepper, 830 to 930 parts of brine, 7 to 15 parts of coagulator, 5 to 13 parts of protective agent and 18 to 28 parts of seasoner. The preparation method comprises the steps of pretreating the soybean, pulping, solidifying, slicing, baking, marinating, and seasoning a finished product. The preparation method has the advantages of simplicity, easiness in operation and low cost, the prepared hard beancurd with the taste of the pickled peppes has unique flavor, and the problems of single taste, poor elasticity and poor taste of existing hard beancurd are solved.

The invention discloses tartary buckwheat leaf tea. The main process of the tartary buckwheat leaf tea comprises the steps that tartary buckwheat leaves subjected to cleaning and fixation after being picked are mixed with sweet osmanthus powder, the mixture is kneaded into balls, an inoculation fluid prepared from apple juice is sprayed for fermentation, and then the tartary buckwheat leaf tea is prepared through baking. The appearance color of the tartary buckwheat leaf tea is brownish green, the liquid color of made tea is yellow green and transparent, aftertaste is heavy and mellow, the made tea is faint scented and elegant, has the faint scent of the buckwheat leaves, also has a light apple flavor and sweet osmanthus flavor and has the cooling, refreshing and laryngopharynx-moistening effects, the problem that the tartary buckwheat leaf tea has single taste and green and astringent smell is solved, and the nature of the tartary buckwheat leaf tea is enriched. The tartary buckwheat leaf tea becomes a fashionable healthy drink and is well received by consumers.

The invention discloses a preparation method for blueberry dark rice. The preparation method comprises the following steps: picking, crushing, soaking and filtering fresh dark rice leaves; soaking sticky rice, mixing the sticky rice with dried blueberry fruits, carrying out steaming and cooling, adding vegetable oil and white sugar, and carrying out uniform stirring, sterilizing and packaging to obtain the blueberry dark rice. According to the method, the dried blueberry fruits are added on the basis of conventional dark rice. The preparation method is simple and environmentally-friendly, and the prepared blueberry dark rice remains the characteristics of the conventional dark rice; meanwhile, the nutritional function of blueberry is increased, and the blueberry dark rice is nutrient-rich, smooth but not greasy, excellent in taste, and convenient to carry.

The invention discloses a compound wild berry enzyme. The compound wild berry enzyme contains the following raw materials in parts by weight: 30-50 parts of a wild berry composition, 10-30 parts of honey, 100-150 parts of water, 0.5-1.0 part of saccharomycetes, 0.6-1.0 part of acetic acid bacteria and 0.8-1.2 parts of lactic acid bacteria, wherein the wild berry composition is a mixture of blueberry, raspberry, blackcurrant, malus pallasiana, jujube seed, smelly plum and lonicera edulis. According to the compound wild berry enzyme and a preparation method thereof, seven wild berries are selected as raw materials, and the prepared enzyme is not only extremely good in taste, but also rich in multiple probiotics, and has the effects of inspiring the qi, enriching the blood, purifying the blood, reducing the blood fat and resisting the ageing.

The invention discloses a preparation method of fruit sticky rice. The preparation method comprises the following steps: selecting fresh fruits, preparing the fresh fruits into juice, and adjusting the mass concentration and sugar degree of the juice; soaking sticky rice, cleaning, steaming, cooling, adding the juice and citric acid, evenly stirring, shaping, sterilizing and vacuum-packaging to acquire the fruit sticky rice as required. The preparation method is simple and environmentally friendly; the prepared fruit sticky rice is full of nutriments, refreshing but no meticulous, excellent in taste and convenient to carry.

The invention belongs to the field of food processing, and relates to sausage and a making method thereof, in particular to purple cabbage assortment sausage and a making method thereof. The aim of the invention is fulfilled by the following technical scheme: a main raw material is livestock and poultry meat; and the purple cabbage assortment sausage is characterized in that: purple cabbage concentrated juice is also taken as a main raw material to be added into fillings, and the fillings are mixed with common auxiliary materials for sausage and then are prepared into the purple cabbage assortment sausage by a conventional method, wherein the sausage comprises the following main raw materials in part by weight: 1 part of livestock and poultry meat and 0.08 to 0.12 part of purple cabbage concentrated juice. The novel purple cabbage assortment sausage product made by the method has purple color and greater visual impact, can become a good choice for overcoming the visual fatigue of people for the traditional sausage, also has a large number of nutrient substances such as vitamins, mineral substances and plant fibers which are not contained in the traditional sausage, and has more balanced nutrients and high edible safety.

The invention discloses a pickling method of five-spice-scented salted salted duck eggs. The pickling method of the five-spice-scented salted salted duck eggs comprises the following steps: step one,weighing raw materials according to the following parts by weight: 50-60 parts of fresh gingers, 20-30 parts of star anises, 20-30 parts of fennels, 100-150 parts of Chinese prickly ash, 70-90 parts of white sugar, 150-200 parts of baijiu, and 3000 parts of water; step two, cooking fresh gingers, star anises, fennels and Chinese prickly ash in water, turning off the fire when aroma is produced, adding coarse salt until the solution reaches saturation state, and adding the white sugar and the baijiu after the temperature of the solution is cooled to room temperature so as to obtain a saturatedfive-spice-flavor saline water ready for using; and step three, thoroughly washing duck eggs, air-drying the washed duck eggs, evenly placing the air-dried duck eggs in a sealed container, pouring thesaturated five-spice-flavor saline water into the container, sealing the container, and carrying out storing for 20-25 days. The pickling method of the five-spice-scented salted duck eggs overcomes disadvantages of the prior art. The fresh gingers, the star anises, the fennels, the Chinese prickly ash and the white sugar are utilized so as to improve taste of the duck eggs, and thus, the salted duck eggs have better taste; moreover, an appropriate amount of baijiu is added so that good sterilization effect and oil production effect are ensured.

The invention discloses a water chestnut soft can, and belongs to the field of food. The water chestnut soft can is prepared from the major raw materials of water chestnut, gomuti palm powder and water according to a mass ratio of (180 to220):(0.1 to0.2):(9 to12). A preparation method of the water chestnut soft can comprises the following steps of material selection, cleaning, peeling, dicing, sorting, color protection, pre-boiling, soup preparation, stirring, bag charging, air exhausting, bag sealing, sterilization and cooling. Infrared heating equipment is used for sterilizing the water chestnut soft can; the bag expansion and bag breaking phenomena can be effectively avoided; the product quality is maintained. Surface defect detection equipment is used for picking black point water chestnut; the accuracy rate is high; the probability of mixing the black point water chestnut into a finished product is reduced. A special black point water chestnut filling machine is used for filling the water chestnut; impurities such as soup are prevented from being stuck on a bag opening; the problem of non-tight opening sealing in the subsequent process is solved. A mixed solution of tartaric acid, ascorbic acid and common salt is used for color protection; the water chestnut can be effectively prevented from becoming yellow and red; for the soup, gomuti palm powder and water are mixed; various effects of strengthening the spleen, nourishing the stomach, refreshing and moisturizing the lung, reducing the fat, beautifying the features and the like are achieved. The steaming bag is used for containing the water chestnut, so that the opening is easy; the carrying is safe and convenient; the practicability is high; the economic performance is good.

The embodiment of the invention discloses a large meatball made from cods and fresh shrimps and a preparation method thereof. The large meatball made from the cods and fresh shrimps is prepared from,by weight, 1400-1600 parts of the cods, 900-1100 parts of shrimp meat, 52-64 parts of seasonings, 190-210 parts of peeled water-chestnuts, 140-160 parts of egg white and 90-110 parts of dry starch, wherein the seasonings comprise, by weight, 16-20 parts of salt, 14-16 parts of chicken powder, 4-6 parts of ground peppers and 18-22 parts of bruised ginger. The large meatball made from the cods and fresh shrimps is prepared by taking the cods, the shrimp meat and the peeled water-chestnuts as main materials, so that not only is the problem of single taste of an existing large meatball solved, butalso it can be ensured that the large meatball has soft and waxy taste and is not greasy in the mouth; in addition, the large meatball is not deep-fried, does not contain preservatives or additives,and is healthy and delicious.

The invention relates to the field of food processing, and discloses a production method of dried sweet potatoes; the production method comprises the steps of cleaning and peeling, soaking, cooking, impurity removal, shaping, strip cutting, deep-frying, and seasoning. The production method of the dried sweet potatoes has the advantage of simple manufacturing process, does not adopt any chemical reagent in the processing process, and is beneficial to human body health.

The invention discloses a production method of a water chestnut can, and belongs to the technical field of food processing. The method comprises the following technical steps of (1) material selection; (2) cleaning; (3) peeling; (4) slicing; (5) sorting; (6) preboiling; (7) soup preparation and soaking; (8) can charging; (9) air exhausting and can sealing; (10) sterilization and cooling. Surface defect detection equipment is used for scanning and recognizing black points in water chestnut slices in the sorting step so as to replace the black point water chestnut slice selection by naked eyes of workers, so that the work intensity of the workers is reduced; the work efficiency is improved. The soup is prepared from reed roots or lotus root starch and sugar water, so that the product flavor is enhanced; the taste is better; meanwhile, after the water chestnut, the reed roots and the lotus root starch are soaked by the sugar water; the effects of clearing away heat, promoting the production of body fluid, helping digestion and relieving diarrhea are achieved. The water chestnut can is more nutritive and healthier than a conventional sweet water chestnut can.

The invention discloses a rice wine blending method, relating to the technical field of brewing of wine. The rice wine blending method comprises the following steps: weighing the following materials in percentage by volume: 3% of foreshot, 90% of a medium product, 5% of after-run, 25% of glutinous rice wine preserved for three years or a longer time, mixing the abovementioned components to obtain base wine, and mixing aged sauce-flavor wine with the volume being 0.02% of that of the base wine and aged strong-flavor wine with the volume being 0.02% of that of the base wine to prepare seasoning wine; and stirring, absorbing, standing and filtering the base wine, and adding the seasoning wine to blend the rice wine. The rice wine blending method solves the problems that the existing rice wine is single in mouthfeel, and easily causes the uncomfortable feeling in the head after drinking.

The invention discloses a production method of dried orchid, and belongs to the field of production method of bean products. The production method of the dried orchid comprises the following steps: bean soaking, pulping, pulp placement, pulp boiling, cooling, colloid coagulation, uniform dispersion, box loading and pressing, stripping and slicing, deep-frying and finished product obtaining. By optimizing and designing of the processing technology of the dried orchid, the obtained dried orchid is crisp outside and tender inside, and the mouthfeel and quality of the dried orchid are effectivelyimproved.