89results about How to "Strong aftertaste" patented technology

The invention provides a fried-free instant noodle with low oil content, and relates to the technical field of food. The fried-free instant noodle with low oil content comprises the following components in parts by weight: 80-90 parts of flour, 0.1-0.5 part of edible salt, 1-3 parts of purple potato starch, 0.5-1 part of peanut sprout freeze-dried powder, 1-3 parts of pumpkin seed powder and 1-3 parts of fried rice sprout powder. The fried-free instant noodle prepared by the invention is multiple in flavors, thick in aftertaste, free from extraneous odor and good in mouthfeel, and has good health care function; pure natural plants are selected as raw materials, and the fried-free instant noodle has homology of medicine and food; the fried-free instant noodle is scientific in formulation, is prepared by the modern technology, and is rich in multiple beneficial substances needed by the human body.

The invention discloses a method for simultaneously preparing glutinous rice flour and glutinous rice milk beverage from glutinous rice. The method comprises the following steps of: preparing the glutinous rice flour and the glutinous rice milk beverage; carrying out enzymatic hydrolysis on the glutinous rice to obtain the glutinous rice flour as a raw material and a glutinous rice protein extraction solution; drying the glutinous rice flour as the raw material to obtain the glutinous rice milk beverage; and adding raw materials such as sucrose, malt paste sucrose and casein in the glutinous rice protein extraction solution and mixing and homogenizing to obtain the glutinous rice milk beverage. The glutinous rice flour prepared by the method disclosed by the invention maintains various texture properties of traditional glutinous rice flour and have basically consistent firmness, viscosity, cohesiveness, viscosity index curve with traditional levigation glutinous rice flour. The glutinous rice milk beverage prepared by the method disclosed by the invention accords with the sanitary standard of plant protein beverage and has the advantages of yellowish color, luster, typical rice flavor, diversified tastes, no adverse smell, gentle taste, strong aftertaste, no peculiar smell, favorable mouthfeel, liquid flowing, no precipitation or suspended matters, average particle size being 229.3nm, uniformity in texture and favorable health-care function.

The invention discloses a production method of crispy stomach-invigorating cured beef which comprises the following raw materials in parts by weight of 80-100 parts of fresh beef, 0.5-1 part of pericarpium citri reticulatae, 0.5-1 part of Chinese ginger, 0.3-0.5 part of rhizoma atractylodes, 0.4-0.6 part of cassia twig, 0.6-0.8 part of hawthorn, 0.8-1.2 parts of tuckahoe, 0.7-1 part of fructus amomi, 0.3-0.5 part of Prunus humilis Bunge leaves, 0.6-0.8 part of bitter melon leaves and a defined mount of salt and monosodium glutamate. The crispy stomach-invigorating cured beef produced by adopting the production method disclosed by the invention have the characteristics of being high nutritive value, spicy in taste and pure in taste, strong in flavor, high in protein content and low in fat content, being fresh and delicious; and in addition, multiple Chinese herbal medicinal ingredients such as the pericarpium citri reticulatae, the tuckahoe, the hawthorn and the fructus amomi added in raw materials have the functions of tonifying spleen and invigorating stomach, and promoting appetite, and thus the crispy stomach-invigorating cured beef is beneficial to the health after being eaten for a long time.

The invention discloses a manufacturing method of yellow tea. The manufacturing method of the yellow tea comprises the following steps: 1), picking fresh tea leaves; 2), carrying out shaking; 3), wrapping the shaken tea leaves by using double-layer vellum, wherein each package contains 1.0-1.5 kilograms of the spread tea leaves, placing the packages in a vacuum device, and carrying out treatment for 6-10 hour until yellow spots appear on the tea leaves; 4), carrying out withering; 5), carrying out fixation, namely carrying out low-temperature fixing; 6), carrying out piling until the tea leaves are yellow; 7), carrying out drying; 8), carrying out rolling; 9), carrying out drying, and 10), carrying out purification. The processing method ensures high quality and efficiency of yellow tea processing, and especially improves color, aroma, taste and shape of the yellow tea with 'yellow leaves and yellow soup', as well as the leaf bottom qualities; moreover, the manufacturing method increases the yield of tea production and improves quality of the yellow tea. The prepared yellow tea has a slight flower aroma.

The invention relates to a processing method of flavored rice. The processing method comprises the following steps: drying harvested rice by means of hot wind to control the water content of the ricefirst; then quickly freezing the rice after removing impurities, carrying out interval fumigating treatment for 2-3 times on the quickly frozen rice by using a special fumigating material package, andremoving husks of the fumigated rice, wherein the husking yield is between 60% and 80% to obtain a semi-product; then atomizing and spraying rice fermentation liquor to the surface of the semi-product and storing the semi-product in a warehouse; then controlling the comprehensive water content of the rice to be within 18% by means of low-temperature drying after steaming; and then successively carrying out hulling, husked rice separation, secondary rice milling, grading, color sorting and polishing to obtain finished product rice. According to the processing method provided by the invention,the broken rice rate can be reduced greatly, and meanwhile, the rice is strong in fragrance and has a health-care effect.

The invention relates to the technical field of food processing, in particular to a passion fruit wine making method. Passion fruit is screened for crushing and pulping; complex enzyme is added for obtaining enzymatic hydrolysate; then, aqueous alkali is added for dissolution and clarification; then, Se-enriched yeast and distiller's yeast are added for fermentation; after the clarification again,wine fermented with osmanthus flowers is used for preparation; finally, aging is performed to obtain the passion fruit wine. The passion fruit wine has the advantages that the wine liquid is clear and glossy; no precipitate and intense fruit fragrance are realized; the taste is fragrant, sweet, sour and delicious; various health care effects of stimulating the appetite, inducing resuscitation, tonifying the spleens, tonifying deficiency, eliminating toxin, nourishing the skin, clearing away the lung-heat, moistening dryness, reducing blood sugar and blood fat and the like are achieved; the preparation method is simple; the production is easy.

The present invention discloss a kind of yellow multi-taste melon seed. It is made up by using sunflower seed or water melon seed as main raw material and adding edible salt, licorice, star anise, aniseed, hot pepper, cinnamon bark, molasses, saccharin sodium and curry powder or lemon yellow according to a certain mixing ratio and adopting a certain production process. Said melon seed is orange-yellow and bright in appearance, and its taste is luscious and palatable and its production process is good and unique.

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.