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

The invention discloses a piece of cooking equipment and an intelligent cooking method thereof. The method comprises the following steps: collecting voiceprint characteristic data of a user, and identifying the voiceprint characteristic data to get the identity of the user; looking for a cooking menu corresponding to the identity of the user according to the identity of the user, wherein the cooking menu includes the cooking method of more than one kind of food; and pushing the cooking menu to the user.

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 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 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 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 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 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 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 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.