425results about How to "Strong flavor" patented technology

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.

Disclosed is a processing method for avena sativa rice, comprising selecting stock husk avena sativa seeds, grading, decorticating, enzymes inactivating, screening, drying, and packaging. A decortication machine is used to decorticating avena sativa seeds, without seeds breakage. The decortication ratio maintains at 6% by adjusting space according to seed size. Enzymes inactivation is carried out by treating with steam, at 100 DEG C, for 20min, or treating with high pressure water steam for 10min; by using a hyperthermia instant enzyme inactivation method, lypase, proteinase and amylase can be inactivated in 20s. After that, screeing, drying and packaging are carried out. The method is provided with simplicity, avena sativa rice produced thereby has a long preservation time, and the precessing time is short.

The invention discloses a cantonese style sausage prepared via mixed bacterial fermentation. According to a preparation method of the cantonese style sausage, raw material meat, water, table salt, sugar, monosodium glutamate, and sodium nitrite are mixed and are subjected to pickling; inoculation of microorganisms is carried out so as to prepare sausage; and the cantonese style sausage is prepared via fermentation. Based on the weight of the raw material meat, 1 to 3.5% of table salt, 1 to 12.0% of sugar, 0.01 to 0.2% of monosodium glutamate, 0.1 to 2% of liquor, 0.005 to 0.015% of sodium nitrite, and 1 to 3% of water are used. The invention also discloses the preparation method of the cantonese style sausage. The cantonese style sausage possesses unique fragrance, is safe and good for health; the preparation method is simple; fermentation is fast; and cost is low.

The invention discloses high-protein yoghourt and a making method thereof. The protein content of the product is over 9.5 percent, and the fermented milk contains 86 to 96 percent of raw cow's milk, 0 to 3.0 percent of concentrated lactalbumin, 3.0 to 6.0 percent of white granulated sugar, 0 to 2.0 percent of diluted cream, and 1 to 3 percent of lactic acid bacteria first-generation leavening agent. The making method comprises: preparing the lactic acid bacteria first-generation leavening agent, standardizing the raw cow's milk, mixing material, degassing, homogenizing, sterilizing, cooling, inoculating the lactic acid bacteria first-generation leavening agent, fermenting, centrifugally filtrating and concentrating, packaging, cooling and obtaining finished products. According to the high-protein yoghourt making process discloses by the invention, the raw cow's milk is made of high-quality raw cow's milk with total bacterial count of less than 20,000cfu/ml, the fermented milk is concentrated by centrifugal filtration, the nutrition of the yoghourt is more than 4 times that of common yoghourt, and high-nutrition yoghourt is made; after the being concentrated, the yoghourt is more fragrant and tastes thicker and finer; and in a 21-day quality guarantee period, the product is stable.

The invention discloses a single cream cheese and a preparation method thereof. The preparation method of the single cream cheese comprises the following steps: S1: (1) carrying out heat treatment on skimmed milk at 88-95 DEG C for 5-10 minutes and cooling; mixing the skimmed milk with a lactic acid bacteria starter to obtain a mixture; fermenting the mixture at 30-35 DEG C until the pH (Potential of Hydrogen) is 4.5-4.7 to obtain a milk curd; cutting the milk curd and discharging whey to obtain a cheese curd; (2) adjusting the pH value of the whey to 4.5-4.6, agitating and boiling to obtain a whey curd; (3) sterilizing single cream and mixing the single cream with the lactic acid bacteria starter; fermenting at 20-25 DEG C to obtain sour single cream; S2: mixing the following raw materials including the cheese curd, the sour single cream, a milk solid product, a stabilizing agent and table salt; agitating at 80-82 DEG C; homogenizing and filling. The method is rapid in whey discharging and the prepared single cream cheese is relatively good in flavor, texture and coating performance.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a water chestnut, sugarcane and passion fruit composite beverage which is prepared from the following raw materials in percentage by weight: 12%-30% of water chestnut juice, 45%-60% of sugarcane juice, 10%-20% of passion fruit juice, 0.5%-3% of traditional Chinese medicine juice, 3%-8% of sugar, 0.01%-0.05% of citric acid, 0.001%-0.008% of a clarifying agent, 0.12%-0.25% of a flocculating agent and the balance of water. The water chestnut, sugarcane and passion fruit composite beverage prepared by taking water chestnuts with crispy and sweet mouth feel, the sugarcane juice with fresh and sweet taste and passion fruits with low juicing rate and heavy aroma as main raw materials and adding the traditional Chinese medicine juice containing radix puerariae, glossy privet fruits, angelica, semen litchi, chrysanthemum and liquorice as well as edible additives is rich in nutrition, good in mouth feel and heavy in flavor, also has healthcare effects of nourishing blood, removing heat to promote salivation, expelling phlegm to arrest coughing, relieving constipation and the like after being drunk for a long time, and is unique in taste and favorable for popularization.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU/g, and the shelf life is 30-36 months at the normal temperature.

The invention relates to the technical field of foods, in particular to a marinated product seasoning, marinated soup, a marinated product and preparation methods. The marinated product seasoning is prepared from the following raw materials of pepper, Chinese prickly ash, star anise, Chinese cinnamon, dried orange peel, bay leaves, Chinese angelica, liquorice root, netmeg, amomum cardamomum, fructus amomi, kaempferia galangal, fennel, garlic and onion. The marinated soup is prepared from the following raw materials: the marinated product seasoning and soup stock. The preparation method of the marinated soup comprises the following steps of putting the marinated product seasoning and an auxiliary material into the soup stock; boiling; standing for 10-14h at normal temperature. The marinated product is prepared from the following raw materials: to-be-marinated food and the marinated soup. The preparation method of the marinated product comprises the following steps of pickling the to-be-marinated food for 10-14h, and marinating. The marinated product seasoning is suitable for various types of marinated products, and the convenience in use is realized. The marinated soup has the advantages that the mouth feel is more mellow and rich. The marinated product has the advantages that the mouth feel is more spicy and rich, and the flavor of the kaempferia galangal is heavy. The preparation methods of the marinated soup and the marinated product have the advantages that the simplicity and rapidity are realized, the operation is easy, and the operation methods are suitable for industrial production.

The invention relates to a production method of Shanxi aged vinegar, in particular to a one-liquid dual-solid production method of Shanxi aged vinegar with short production period and high content of nutritional components. According to the invention, the problems that the existing Shanxi aged vinegar has relatively long production period and low content of nutritional components are solved. The one-liquid dual-solid production method of Shanxi aged vinegar comprises the following steps of: crushing 100 parts of high-quality sorghum; wetting, steaming and braising the material; performing liquid alcoholic fermentation for 3-5 days; adding 58-62 parts of bran, 58-62 parts of bran coat and 15-25 parts of strengthened bran koji, uniformly stirring and sealing for solid alcoholic fermentation for 3-5 days; adding 35-45 parts of bran, 35-45 parts of rice hull and 35-45 parts of bran coat and stirring uniformly for acetic fermentation for 5-8 days; brewing; pouring vinegar; and ageing and filtering to obtain the finished product. According to the invention, once alcoholic fermentation is increased to twice, the production period is shortened from about one month to 17-24 days, the content of nutritional components is increased, and the method can be widely applied to the production of aged vinegar.

The invention provides fermented feed special for piglets and a preparation method thereof. The fermented feed special for the piglets comprises the following components: 25-35 wt% of corn powder, 20-35 wt% of fermented soybean meal, 5-7 wt% of fish meal, 3-5 wt% of spray dried fish soluble protein powder, 2-3 wt% of spray dried blood meal, 2-5 wt% of compound enzyme preparation, 4-5 wt% of complex amino acid preparation, 8-12 wt% of low-protein whey powder, 5-10 wt% of lactose, 3-5% of sucrose, 1-2 wt% of glutamine, 0.05-0.1 wt% of xylo-oligosaccharide, 0.2-0.5 wt% of zinc oxide, 0.1-0.2 wt%of copper sulfate and 0.1-0.2 wt% of calcium carbonate. The fermented feed overcomes the disadvantage that the digestive enzyme in the piglets are not enough, balances the microbial community in the piglets, improves the resistance of the piglets, and has good diet-induced effect.

An ink-based image is releasably printed onto a substrate for transferring to the skin. Flavoring is incorporated with the ink-based image, yielding a selected scent and taste. Unlike generally known candy flavored appliques, the flavored ink tattoo has a long shelf life, achieves an intense flavor, and has a wide range of taste selections.

The present invention discloses a production process of salted duct and the prepared salted duct thereof. The eviscerated duck is used as the main raw material, wherein the eviscerated duck is prepared through eviscerating the raw duck and cleaning, then the following steps are executed for preparing the salted duck: (1) pickling: rubbing the salt with the inner part of the duck for pickling; (2) boiling: adding the flavoring substances into a cooker, after adding water and boiling, placing the duck into the cooker for boiling, wherein the ingredients comprises shallot, Chinese red pepper, cardamorn and cassia bark, and obtaining the salted duck after boiling for 0.8-1.2 hours; for facilitating the preserving of the prepared salted duck, the prepared salted duck can also be executed with high-temperature sterilizing, specifically after the boiled salted duck is cooled, the boiled salted duck is placed into a transparent bag, and after vacuum pumping, the bag is sterilized with a temperature of 110 DEG C to 130 DEG C. The salted duck prepared by the method of the invention has the advantages of aromatic flavor, light-yellow color, delicious taste, excellent safety, excellent sanitation property, and health-caring function for the human body.

The invention discloses fermented pumpkin sauce and a preparation method thereof. The pumpkin sauce is fermented pumpkin sauce prepared by carrying out enzymolysis by using a complex enzyme preparation, mixing with sauce residues enriched with viable bacteria, and carrying out high-temperature anaerobic fermentation. The fermented pumpkin sauce has the prominent flavor and mouth feel and has the golden and attractive color and luster; the utilization problem of the sauce residues is solved and the flavor of the fermented pumpkin sauce is also enriched; meanwhile, the fermented pumpkin sauce is easy to carry and can be eaten when being opened.