80results about How to "Special taste" patented technology

The invention discloses a 3D printing production method of a multi-flavor sandwiched food. The technical scheme is as follows: the food produced by virtue of the 3D printing method has multiple flavors and is of a sandwiched spatial structure. During production, various food substrates (1) and sandwiched materials (2) are filled in a plurality of 3D printing heads; foods differing in spatial shape and quantity can be printed depending on design demands by virtue of the substrates (1) and the sandwich materials (2); and moreover, the sandwiched materials (2) can completely coat the substrates (1). So that the shortcoming of a conventional sandwiched food that sandwiched core is simplex is overcome; a special taste is realized; and demands of people on various taste senses are satisfied.

The invention relates to dairy product manufacture, in particular to puffed yoghourt and a producing method. The invention comprises yoghourt and gas, definitely consisting of cow milk, gas, thickening agent, emulsifying agent, white granulated sugar, whey albumin, watery butter and lactobacillus. The producing method is to add the gas into the yoghourt through an online mixer before the yoghourt is packed. The used materials of the invention product are complete natural fresh milk without pollution. The invention adds the gas in the yoghourt so as to realize abundant nutrition function and special mouth feel when the consumer drinks the yoghourt. Through adding the gas in the yoghourt, a majority of the gas exists in the yoghourt by a micro vesicle method, which can lead to the product having clean mouth feel and unique texture (fine honeycomb shape); in particular to the yoghourt with high fat content, the produce is clean without greasy feel after adding the gas.

The invention discloses an all-shaddock fermentation drink and a production method thereof. The production method comprises the steps of separating the pulp and peels of shaddock, separately adding acid and enzyme for treatment, then adding sugar, heating for sterilizing, then leading into lactobacillus and active dry yeast, and fermenting to obtain fermentation liquor; mixing the pulp fermentation liquor and peel fermentation liquor, then adding gum, a sour agent, a sweetening agent, dietary fiber and vitamin C, and heating for sterilizing to obtain the all-shaddock fermentation drink. After being fermented by the lactobacillus and saccharomyces cerevisiae, the shaddock peel and pulp not only maintain the original flavor and effect of the shaddock, but also are endowed with the fermented flavor effect of the lactobacillus and saccharomyces cerevisiae. In addition, soluble dietary fiber is further added into the fermentation drink and plays roles in smoothing intestinal tract and detoxifying and the like. The all-shaddock fermentation drink is proper in sour taste, mellow and clear and sweet, has special aroma and mouthfeel, as well as the effects of wetting the throat and smoothing the intestinal tract.

The invention provides a processing process for honey flavor black tea. The processing process for the honey flavor black tea comprises the processes of tea leaf picking, withering, twisting, fermenting, drying and packaging, and is characterized by also comprising the processes of rocking the tea leaves, making the tea leaves pass through a burnt pot, and baking the tea leaves in a bamboo cage. The prepared black tea has mellow aroma; the tea color is clear and bright after the tea is made; the flavor and the taste of the tea are closest to those of the honey flavor black tea; the processes of rocking the tea leaves, making the tea leaves pass through the burnt pot, and baking the tea leaves in the bamboo cage are innovated; the processes of withering and fermenting are improved; the formation of the special flavor and taste as those of the honey flavor black tea is facilitated.

The invention relates to the field of deep processing of fruit wine, vegetable wine, food wine and Chinese herbal medicinal steeping wine, in particular to a novel method for making novel high-quality wine with high-medium degrees. The method is characterized by comprising the following steps of: freezing fully-brewed fermented raw wines with and without mash into an ice cube by using vacuum freeze-drying equipment or low-temperature freezing equipment, controlling the gradual heating of the vacuum freeze-drying equipment or the low-temperature freezing equipment to gradually unfreeze the ice cube, extracting the wines to obtain wines with different alcohol degrees in a subsection mode in the unfreezing process by utilizing the physical characteristic that the alcohol and fragrant substances in the wine are volatized and unfrozen before water, and subsequently blending the wines with different alcohol degrees according to needs. The wine made by the method has better mouth-feel; active ingredients in raw materials can be better reserved; and moreover, the whole brewing process is more environment-friendly.

A dumping containing the concentric two stuffing layers, that is, a small dumpling is wrapped by its stuffing, is disclosed. The stuffing for external dumpling and the stuffing for internal one may be different.

The invention relates to the food pickling field, and in particular relates to a quick pickling and flavoring pan. The quick pickling and flavoring pan comprises a pan cover and a pan body, wherein the pan cover is fastened on the pan body; a sealing ring is arranged at a fastening position of the pan cover and the pan body; and a vacuum pump is connected with the top of the pan cover through a pipeline. In order to accelerate a pickling speed and to improve a pickling effect and a mouthfeel, the quick pickling and flavoring pan is based on the following principles that pickled materials and auxiliary soup are mixed together and putted in the pan which has a sealing function, that the pan is vacuumized and a physical reaction is carried out in the sealed pan, and when an environment in the pan reaches a vacuum state, an air pressure is reduced and a boiling temperature of water is reduced; and that the pickled materials and auxiliary soup are mixed together and boiled at a normal room temperature; and a quick pickling and flavoring effect which needs only 10 to 20 minutes is just equivalent to the effect that needs 3 to 4 hours. Moreover, the mouthfeel is more special.

The invention belongs to the field of dairy product processing, and in particular relates to a black potato buffalo milk dairy product and a preparation method thereof. The dairy product is prepared from buffalo milk, black potato, black corn, black peanut, black buckwheat, xylitol, a thickener and an emulsifier. The buffalo milk product is rich in anthocyanin, protein, minerals and a variety of human essential vitamins and trace elements, has the effects of preventing hypertension and cerebral thrombosis, maintaining cardiac function, enhancing vision, maintaining the body's growth and development, protecting the liver, removing excessive fat in the body, resisting oxidation, enhancing human immunity, delaying aging and enhancing physical fitness.

The invention belongs to the technical field of food processing, and particularly relates to health care oatmeal with a function of loosing weight, and a preparation method of the health care oatmeal. The health care oatmeal is prepared by the following raw materials: oatmeal, Chinese wampee fruits, rhodomyrtus tomentosa, mulberries, lotus leaves, herba lycopi and xylitol. The health care oatmeal with the function of loosing weight is prepared by combining the effective extraction components of natural fruits and plant extract components with effect of homology of medicine and food, thus having the effects of loosing weight, lubricating the intestines, relaxing the bowels, helping digestion, inhibiting appetite, removing fat and reducing blood pressure, balancing nutrition, beautifying and protecting skin, and the like; the health care oatmeal also has the characteristics that the raw materials are easily available, the operation is simple, the flavor is unique, the taste is good, the taking is convenient, etc.

The invention provides a method for manufacturing a fish paste biscuit, belonging to the field of foods. During a mixing procedure ofin the known biscuit processing procedure, fish paste slices are mixed with flour and other auxiliary materials, wherein the weight of the fish paste slices takes up 5-7% of the weight of the flour. A technology for processing the fish paste slices comprises the steps of cleanly rinsing fish meat with flowing water, mixing the fish meat with ingredients, mincing the fish meat into minced fillets, collecting the minced fillets, soaking and boiling the minced fillets in water for 10 minutes, then putting the minced fillets in a sieve for the draining of the water, adding corn particles and mixing; and next, inputting a mixture into a steam box, introducing steam for 30 to 60 minutes for the full gelatinization of the mixture, entering a preheated roller for the formation of the slices in a rolling way, drying, and crushing the slices into fragments each with an area of 1-5 square centimeters. With the adoption of a special processing way, the manufactured biscuit is enabled to contain crispy type fish meat ingredients, thereby having special taste and higher nutritive values.

The invention relates to a manufacturing method of a nut biscuit, which belongs to the field of food. The manufacturing method comprises the following steps that nuts are cleaned, corn kernels with the same weight as the nuts are added, the nuts and the corn kernels are uniformly mixed and then put into a steam box, and steam is led for 35 to 45 minutes, so that the nuts and the corn kernels are fully gelatinized; and when the moisture of a mixture is increased to 14% to 16%, the mixture is put into a roller which is preheated, so that the mixture is rolled to flakes, and then the flakes are dried and ground to manufacture nut flakes. In well known biscuit manufacturing procedures, the nut flakes, flour and other adjuvants are mixed in the powder mixing procedure, wherein the nut flakes are 2% to 3% of the flour by weight percent. The nuts include one or mixture of walnut kernels, apricot kernels and groundnut kernels. A special grain processing mode is adopted, so that the manufactured biscuit contains a crackling coarse grain component and has a special mouthfeel and higher nutritive value.

The invention discloses a duck liver sausage and a preparation method thereof. The duck liver sausage is characterized in that the stuffing is prepared from the following raw materials in percentage by mass: 30 to 50% of pork lean, 15 to 30% of fat particles, 15 to 25% of duck liver, 8.50 to 9.0% of water, 10 to 30% of seasoners, and 0 to 0.2% of additives. The duck liver sausage comprises the stuffing. According to the preparation method, the fresh livestock liver is soaked with table vinegar, so that the livestock liver can be kept fresh and the fishiness can be removed; the duck liver is added to the traditional sausage, so that the sausage is delicious, unique in taste, convenient to eat, high in nutritional value, and rich in nutritional substances of the livestock liver, such as vitamin A and iron.

The invention discloses plateau corn flour and a preparation method thereof, belonging to the technical field of food processing. The plateau corn flour comprises the following components in percentage by mass: 2%-10% of highland barley powder, 3%-15% of hulless oat flour, 2%-10% of buckwheat flour, and the balance being wheat meal, preferably 2% of highland barley powder, 3% of hulless oat flour and 2% of buckwheat flour. The preparation method of the plateau corn flour comprises the following steps: respectively frying highland barley, hulless oat and buckwheat at 100-130 DEG C; drying at 140-160 DEG C, and crushing into powder; adding the highland barley flour, the hulless oat flour and the buckwheat flour to the wheat meal according to the mass percent content; and evenly mixing to obtain the plateau corn flour. The plateau corn flour disclosed by the invention is balanced in nutrition, and unique in flavor, and has relatively high health efficacy, and the content of nutrients such as dietary fibers is obviously superior to that of common wheat meal.

The invention discloses a functional tablet candy and a preparation method thereof and relates to the technical field of diet food. The functional tablet candy is prepared from the following ingredients in parts by weight: 10-20 parts of dry starch, 5-8 parts of fresh ginger, 5-7 parts of belamcanda rhizome, 3-6 parts of perilla leaves, 2-5 parts of liquorice roots, 5-7 parts of fructus psoraleae, 3-6 parts of actinolite, 2-5 parts of mint, 3-6 parts of areca seeds, 10-20 parts of baijiu, 5-10 parts of adhesive, 5-8 parts of lubricant and 25-35 parts of xylitol. The preparation method comprises the following steps: decocting the fresh ginger, the belamcanda rhizome, the perilla leaves, the liquorice roots, the fructus psoraleae, the actinolite, the mint and the areca fruits together and then filtrating the decocted materials to obtain a medicine soup; mixing the medicine soup with the dry starch and then adding the xylitol and the adhesive into the mixture, so that a soft material is prepared; drying the soft material in a boiling drier at 50-60 DEG C; adding the lubricant and the alcohol into the dried material and carrying out full mixing; and then compressing and shaping the mixture into tablets. The tablet candy is good in taste, and has the function of smoking cessation. The treatment effect of the tablet candy is good while the side effect is small. Moreover, the tablet candy is good in taste and unique in flavor, so that the tablet candy can be easily accepted.

The invention provides a health product composition or a pharmaceutical composition containing EGCG and gamma-aminobutyric acid; a drug dosage form includes any pharmaceutically acceptable drug dosage form, and EGCG and gamma-aminobutyric acid are combined according to the weight ratio of (0.2-3):1; furthermore, the invention provides a preparation method of the composition, an application of the composition in preparation of drugs for prevention and treatment of cerebral ischemia, cerebral arteriosclerosis, cerebral embolism and cerebral apoplexy sequela, and an application of the composition in preparation of drugs for prevention and treatment of cerebral nerve degenerative change or cerebral dysfunction disease.

The present invention is one kind of fruit vinegar prepared with vinegar, mulberry fruit and kiwi fruit juice. The present invention also provides the preparation process of the fruit vinegar. The fruit vinegar is fruity fragrant, sour and sweet, and bright in color.

The invention discloses a low-sugar-content meal replacement drink and a preparation method thereof. The low-sugar-content meal replacement drink is mainly prepared from the following raw materials inparts by weight: 30-90 parts of fruit and vegetable pulp, 1-10 parts of dietary fiber, 5-17 parts of sugar, 0.15-0.25 part of agar, 0.05-0.25 part of konjac powder, 0.05-0.1 part of carrageenan, 0-0.3 part of a thickening agent, 0.15-0.25 part of citric acid, 0.05-0.1 part of sodium citrate, 0.04-0.08 part of potassium chloride, 0.01-0.02 part of D-sodium isoascorbiate, 0.01-0.02 part of vitaminC, 0.02-0.04 part of potassium sorbate, 0-0.05 part of essence, and 30-80 parts of water. The low-sugar-content meal replacement drink prepared by the preparation method has rich dietary fiber, and islong-lasting in satiety, unique in flavor and good in taste; moreover, the preparation method is low in cost, simple in processes, greatly reduced in energy consumption and capable of decreasing nutrient loss of the finished product.

The invention discloses poria cocos honeysuckle flower distillate and a preparation method of the poria cocos honeysuckle flower distillate, and belongs to the technical field of traditional Chinese medicine beverage. The poria cocos honeysuckle flower distillate comprises is prepared from the following components in parts by weight: 30 parts to 35 parts of poria cocos, 30 parts to 35 parts of honeysuckle flowers, 10 parts to 15 parts of chrysanthemum, 3 parts to 5 parts of mint, 10 parts to 15 parts of Rhizome of rehmannia roots, 2 parts to 3 parts of radix paeoniae alba, 3 parts to 5 parts of liquorice and 10 parts to 15 parts of pericarpium citri reticulatae. In addition, two preparation methods are provided and include a solid fermentation method and a deep-layer liquid fermentation method. The two methods can effectively utilize effective components of raw materials such as the poria cocos and the honeysuckle flowers, and the poria cocos honeysuckle flower distillate is unique in taste and suitable for being drunk.

The invention provides honey-stewed BBQ pork which is sufficiently tasteful and short in processing time. The honey-stewed BBQ pork is prepared from the following raw materials in parts by weight: 80-120 parts of streaky pork, 0.8-1.2 parts of salt, 4.5-6.5 parts of sugar, 1-2.5 parts of gourmet powder, 0.5-1 part of wine preserved for half a year, 0.5-1 part of sesame paste, 0.5-1 part of peanut paste, 0.05-0.1 part of five spice powder, 0.05-0.1 part of pepper powder, 0.5-1 part of preserved red curd sauce, 0.5-1 part of light soy sauce, 3-4 parts of onions, 0.5-1 part of fresh ginger and 0.5-1 part of garlic. The invention further provides a making method of the honey-stewed BBQ pork. The honey-stewed BBQ pork and the making method thereof disclosed by the invention have the beneficial effects that the streaky pork and seasonings are mixed according to a certain proportion and then are rolled and kneaded under vacuum conditions, so that pork blocks can be sufficiently tasteful, and besides, the processing time can be greatly shortened.

The invention discloses a processing technology for a fermented dioscorea esculenta (Lour.) burkill freeze-drying sugar-free food. The processing technology comprises the following steps of dioscoreaesculenta (Lour.) burkill raw material cleaning, curing, peel removing, pulping, inoculating, fermenting, homogenizing, freezing, dewatering, slicing and finished product packaging. In the step of dioscorea esculenta (Lour.) burkill raw material cleaning, pollutants on the surface of a dioscorea esculenta (Lour.) burkill raw material are washed by clear water. In the step of curing, the whole dioscorea esculenta (Lour.) burkill is put in a steamer tray, and the dioscorea esculenta (Lour.) burkill is completely cooked through steaming by water vapor; and in the step of peel removing, the temperature of the dioscorea esculenta (Lour.) burkill to be cooked by steaming is lowered to 50 DEG C, and the surface peel of the dioscorea esculenta (Lour.) burkill is removed with hands or scraped by astainless steel knife. The fermented dioscorea esculenta (Lour.) burkill freeze-drying sugar-free food which adopts the above processing technology has the advantages of a peculiar flavor, a crispy taste, small nutrient loss and no sugar.