204results about How to "Strong fragrance" patented technology

The invention discloses seasoning and a preparation method thereof. The seasoning is mainly formed by myrcia, anise, cinnamon, angelica dahurica, amomum tsao-ko, fennel, cloves, momordica grosvenori, angelica sinensis slices, valeriana tangutica batal, dried thyme, atpinia officnarum hange, liquorice, pericarpium citri reticulatae, nutmeg, jambolan, black pepper, coriander, aucklandia and amomum fruits, jasmine, cumin, alpinia galanga, amomum kravanh, wild peaches, zingiber kawagoii hayata, radix aucklandiae, white seeds, thick broad-bean sauce, chilli powder, hotpot seasoning, spicy girl (chilli sauce), shallots, onion, caraway, peking sauce, beef tallow, canola oil, flavor fragrant elements, beef flavor, chicken flavor, salt, monosodium glutamate, chicken powder, garlic bulb, pepper, pickled peppers and fermented soya beans according to certain weight part matching. According to the scheme, the made seasoning can be used for cooking baked fishes, lobsters, drying pots, stewed chickens and the like which are fresh and peppery in flavor, peppery and fragrant, aromatic in flavor and capable of leading a person to endless aftertastes; in addition, the seasoning can be used for modulating all raw eaten food such as cold dishes.

The invention relates to a solid beverage, and in particular relates to a tea coffee solid beverage and a preparation method thereof. The tea coffee solid beverage comprises the following materials according to mass ratio: 80-120 parts of Vietnam medium coffee beans, 60-80 parts of Yunnan small coffee beans, 140-160 parts of Dianhong Kungfu tea, 55-65 parts of vegetable fat powder and 46-50 parts of white sugar. The preparation method comprises the following steps of: A. mixing; B. baking; C. crushing; D. extracting; E. concentrating; F. homogenizing; G. sterilizing; H. cooling and drying; and I. packaging. The mixing ratio of the Vietnam medium coffee beans to the Yunnan small coffee beans is proper, the tea coffee solid beverage is high in content of caffeine, fragrant, pure and mild in flavor and high in content of effective nutritional ingredients after the working procedures of baking, crushing, extracting and concentrating. The extraction of distilled water of coffee mixed powder and red tea powder is proper in temperature and moderate in time. The finished product can be good in reconstitution property without residues, and the color, the fragrance, the taste and the nutritional ingredients of coffee and red tea can be well maintained.

The invention relates to a spicy duck neck and a preparation method thereof. The spicy duck neck is prepared from the following raw materials: 500g of duck necks, 50-100g of dry red peppers, 10-25g of ginger pieces, 10-20g of scallion segments, 5g of anise, 2-4g of rhizoma kaempferiae, 1-2g of cinnamon, 4-8g of fennel, 3-5g of tsaoko amomum fruits, 10-15g of peppers, 0.5-1g of cloves, 2-4g of fructus amomi, 2-4g of Amomum kravanh, 3-6g of Lysimachia sikokiana, 0.5-1g of myrcia, 70-100g of refined salts, 5-10g of monosodium glutamate, 10-15g of red yeast rice, 5-8g of cooking wine, one chicken bone, 150-200g of edible oil and 0.1-0.2g of nitrite. The prepared spicy duck neck is red and bright in color and luster, tasty, spicy and fragrant, has aromatic flavor, can promote blood circulation and digestion function, and enhance appetite, and has antibacterial and blushing functions.

The invention discloses a red sour soup base for a hot pot and a making method thereof, relating to a hot pot condiment, and solving the problem that traditional soup base for the hot pot is greasy and too spicy and hot generally. The red sour soup base comprises the following raw materials: Tuo county red pepper and tomato specialties from the Inner Mongolia autonomous region, fresh ginger, bamboo shoots, pungent litse fruit, green onion, garlic, glutinous rice flour, table salt, a flavor enhancer, medlar, spices, a yeast extract, an artificial lactic acid preparation and salad oil. The making method comprises the following steps: adding the salad oil into a pot, heating the oil up to sixty percent hot, sequentially putting the fresh ginger, the green onion and the spices into the pot, fry until fragrance is sent, then adding a portion of prepared primary red sour soup, then sequentially adding the medlar, the table salt, the yeast extract and the flavor enhancer after the materials are boiled, and uniformly stirring to obtain the red sour soup base. After the red sour soup base is eaten frequently, a beneficial change happens to the formation of intestinal flora, the intestinal flora of a human body is improved to form an antibacterial biological barrier, the breeding of putrefying bacteria is restrained, the toxins generated by the putrefying bacteria are dispelled, the intestinal wastes are cleared up and the cholesterol absorption can be effectively restrained.

The invention relates to a coarse cereal watermelon peel vinegar drink and a preparation method thereof. The coarse cereal watermelon peel vinegar drink is prepared by blending coarse cereal watermelon peel vinegar stoste and tea water according to the weight ratio of 1 to (1-10). The preparation method comprises the following steps: based on the existing basic technology of brewing grain vinegar, adding watermelon peel juice for co-fermentation, in the later period, adding watermelon juice, red dates, medlar, ginseng, brown sugar and honey, ageing, filtering, blending and sterilizing, so as to obtain the drink. According to the invention, the watermelon peel is recycled and abundant nutrient substances such as citrulline contained in the watermelon peel are fully utilized, so that the coarse cereal watermelon peel vinegar drink, disclosed by the invention, has the health-care efficacy of diuresis, antipyresis, promotion of wound healing and metabolism of human skin, skin whitening and moistening, acne mark fading and the like; in addition, the slight tea fragrant taste in the fruit vinegar enables the coarse cereal watermelon peel vinegar drink to be have a unique taste while being drunk.

The invention discloses a method for preparing strong-aroma Pu'er tea with dried orange peel. The method comprises the following steps: (1) selecting mature citrus fruit from Xinhui, Guangdong and old royal Pu'er tea from Yunnan; (2) selecting fruit with complete fruit peel and cleaning; (3) making a cut on the top of the fruit and hollowing the fruit to obtain a shell; and cleaning the shell; (4) airing the residual water on the shell; (5) stirring the dried orange peel of citrus fruit from Xinhui into powder, and fully mixing with the old royal Pu'er tea from Yunnan; (6) filling the shell with the mixture obtained in the step (5), and sealing; (7) baking in a baker; and (8) cooling and storing for at least 5 days in a sealed way. The Pu'er tea with dried orange peel prepared by adopting the method provided by the invention has smooth mouthfeel and strong aroma, both orange taste and tea taste are merged completely even through fermentation is not performed; and the tea has special orange taste. The method is suitable for preparing Pu'er tea with dried orange peel in batch.

The invention relates to andrias davidiamus meat sauce and a manufacture method thereof. The andrias davidiamus meat sauce comprises the following raw materials in parts by weight: 20 to 50 parts of andrias davidiamus meat zymolyte, 20 to 40 parts of chili bean sauce, 10 to 30 parts of chili powder, 2 to 4 parts of salt, 2 to 5 parts of cooking wine, 1 to 3 parts of ginger, 2 to 4 parts of garlic, 4 to 10 parts of sesame and 1 to 5 parts of edible vegetable oil. Andrias davidiamus meat is steamed and grinded into thick liquid, the liquid is added with protease for enzymolysis, and then the mixture is processed through vacuum concentration to obtain the andrias davidiamus meat sauce which has 60 to 80 percent of solid content. The andrias davidiamus meat sauce adopts artificially bred andrias davidiamus as raw material. Through the combination of traditional salting and modern biological enzyme treatment, the andrias davidiamus meat sauce obtained is red brown, with delicate flavour, spicy taste, mellow smell and pure taste.

The invention provides a coix seed fermented beverage and a preparation method thereof. The coix seed fermented beverage is prepared from 1000g of coix seeds and accessories, wherein the accessories include 80g of whole milk powder, 50g of apple juice, 30g of cane sugar, 60g of erythritol, 1g of citric acid, 1g of apple essence, 1.5g of malic acid, 5g of pectin, 1g of sodium alginate, 1g of intermediate-temperature alpha-amylase, 1g of saccharifying enzyme, 3g of saccharomycetes, 7g of lactic acid bacteria and 100g of purified water. The coix seed fermented beverage is simple to prepare, convenient to use, rich in mellow aroma of grains, thick, soft in taste, excellent in quality, and balanced in nutrition and has an endless aftertaste.

The invention discloses a preparation method of a potato cake, and belongs to the field of foods processing. The method is characterized in that 55kg of whole potato flour, 15kg of potato starch, 35kg of self-raising flour, 7kg of maize powder, 20kg of black sesame oil, 10kg of egg, 42kg of saccharose, and proper amount of essence, sodium bicarbonate and ammonium bicarbonate are used as the raw materials. The method comprises the steps of preparing a dough; rolling and forming; braking; cooling; packaging. The method has the beneficial effects that the potato cake is slight yellow, crispy, tasty, and aromatic, has the crisp flavor of potato, is high in nutritional value, rich in protein, vitamin and other nutritional substances, and beneficial for digesting and absorbing of the human to foods, improves the human immunity, has the effects of strengthening the spleen and stomach, tonifying Qi and regulating middle energizer, expelling toxin and keeping youth, lowering blood pressure and resisting ageing, and is an economic and practical green nutritional food suitable for all people.

The present invention relates to the field of seasonings, specifically to a fruit flavor cooking wine and a preparation method thereof. The preparation method comprises: selecting yellow rice and a fresh fruit juice as main components, adding a seasoning, and carrying out brewing to obtain the fruit flavor cooking wine. The specific brewing method comprises: boiling the seasoning for 30-45 min in clear water, standing for 4-6 h, removing waste residues of the seasoning through filtration after the temperature achieves a room temperature, carrying out mixing stirring distillation on the seasoning, the yellow rice and the fresh fruit juice, controlling a distillation temperature to 80-90 DEG C, standing, cooling for 45 min, carrying out canning sealing, and carrying out irradiation sterilization, wherein the fruit flavor cooking wine finished product can be obtained after 20-25 days.

The invention discloses a processing method for prefabricated fat beef. The prefabricated fat beef is prepared by the following steps of taking boneless belly meat, sirloin and eye meat which are subjected to acid discharging treatment, and cutting into meat slices; putting the cut beef slices into an injector for injecting prefabricated liquid; putting the beef slices subjected to injection into a rolling machine for vacuum rolling; stacking the boneless belly meat subjected to rolling into a forming box in a manner that the ribs face the outside, and then stacking the sirloin and the eye meat which are subjected to rolling according to a fat and lean alternating rule; performing pre-cooling: putting the forming box with the meat into a quick freezing stock for pre-cooling; pressing the pre-cooled beef into cuboids; taking out the pressed beef from the forming box, putting the beef into a plastic packaging bag, and performing vacuumizing and sealing to obtain the prefabricated fat beef. According to the method, the sirloin, the belly beef and the eye meat which are not suitable for instant boiling are together made into prefabricated fat beef which is suitable for instant boiling; the prepared prefabricated fat beef smells mellow; the meat is tender, the textures are attractive, and the meat color is fresh and bright.

The invention discloses a fruit and vegetable compounded tea drink and a preparation method thereof. The tea drink comprises the following raw materials by weight: 60 to 70 parts of green tea, 12 to 15 parts of kudzu vine root, 3 to 5 parts of sweet potato leaf, 2 to 4 parts of pumpkin, 5 to 7 parts of carrot, 4 to 6 parts of cabbage, 2 to 4 parts of broad been skin, 10 to 15 parts of black soya bean, 5 to 7 parts of apple, 3 to 5 parts of pineapple, 2 to 4 parts of strawberry, 5 to 7 parts of walnut, 4 to 6 parts of pistachio, 1 to 2 parts of hovenia dulcis thunb, 2 to 4 parts of Polygonum chinense L., 3 to 5 parts of milkvetch root, 2 to 4 parts of boxthorn root, 3 to 5 parts of garden balsam, 2 to 4 parts of pomegranate flower and 1 to 3 parts of Smilacina atropurpurea. According to the invention, the tea drink is composed of purely natural raw materials, has rich fragrance, abundant nutrients and good taste; a plurality of fruits and vegetables are added, so the tea drink has abundant nutrients and high cellulose content and is a healthy, safe and delicious drink.

The invention discloses a rose and purple sweet potato biscuit and belongs to the technical field of food processing. The rose and purple sweet potato biscuit takes purple sweet potatoes as a main raw material, and is formed by baking after flour, milk powder, egg, roseleaves, peanut oil, stearoyl calcium lactate, xylitol, honey, edible fulvic acid, sesame and a proper amount of water are evenly mixed; the appearance of the produced rose and purple sweet potato biscuit is attractive, the flavor is aromatic, the biscuit is crisp and refreshing, the nutrition is rich, the biscuit is green and natural, the medicinal value is relatively high, dual purposes of medicine and food are achieved, and the biscuit is suitable for mass production.

Tianma fermented bean curd is a secondary fermented food of bean products. Tianma fermented bean curd is characterized in that water used in the preparation of bean curd billet and ingredients is Tianma spring water; curdling temperature of bean curd jelly, curdling PH value, concentration of coagulant, curdling time and water content of bean curd are reasonable; the early fermentation time is delayed by combination of artificial inoculation and natural inoculation; mycete bean curd billets are basked in airing cages to form salted bean curd billets with a cover membrane; the salted bean curd billets are covered with salt and placed in a jar layer by layer, and marinade made from tens of ingredients is poured into the jar for marinating the bean curd billets; cured fermented bean curd is placed in a disinfected open-mouthed bottle layer by layer; the marinade used during the salting procedure is poured into the bottle and specifically-made chili oil is placed at the mouth of bottle for sealing; and the mouth of bottle is sealed with a cover. Tianma fermented bean curd is prepared by procedures of specially making bean curd billets, mixed inoculating, basking, covering the bean curd billets with salt, preparing marinade and refining chili oil; and Tianma fermented bean curd is a popular bean curd with fresh flavor, strong fragrance, strong pungency, yellow color, delicate taste, long storage time, low chloride content, low alcoholic content and rich nutrition.

The invention discloses dendranthema morifolium tea and a processing method thereof. The processing method comprises the steps of pretreatment before harvesting, picking, selecting, washing, drying and packaging. The obtained dendranthema morifolium tea contains rich active ingredients such as chlorogenic acid.

The invention relates to an inflammation-relieving health-care ice cream which is prepared from a plant extract solution with the effects of reducing fever and removing inflammation and ice cream powder. The inflammation-relieving health-care ice cream comprises the following components, by weight percent: 1-99% of chrysanthemum, 1-99% of rhizoma phragmitis, 1-99% of momordica grosvenori, 1-99% oflophantherum gracile, 1-99% of honeysuckle and 1-99% of ice cream powder. The preparation method of the inflammation-relieving health-care ice cream comprises the following steps: selecting each rawmaterial, weighing according to the quantity of a formula respectively, adding water into the chrysanthemum, the rhizoma phragmitis, the momordica grosvenori, the lophantherum gracile and the honeysuckle and soaking, decocting twice, merging decoction, filtering, obtaining a plant extract solution, then adding the ice cream powder, stirring evenly, putting into an ice-cream machine, processing into ice cream and subpackaging so as to obtain a finished product. By preparing the plant extract solution with the effects of reducing fever and removing inflammation and the ice cream powder, the invention produces the inflammation-relieving health-care ice cream in a creative way. The inflammation-relieving health-care ice cream has the health-care effects of reducing fever and removing inflammation, can be used as a frozen food for preventing excessive internal heat and removing summer-heat and has delicate mouth feel, aromatic flavour, unique taste, extensive source of the raw materials andlow production cost.

The invention discloses a processing method of a baked potato cake. The processing method comprises the following steps of preparing the raw materials in parts by weight: 40-70 parts of wheat flour, 30-50 parts of potato powder, 40-60 parts of water, and 0.2-0.8 part of yeast powder; mixing all the raw materials for 10-20 min to obtain dough; placing the dough at the temperature of 22 DEG C-30 DEG C for fermenting for 20-50min; further fermenting for 1-2h at the temperature of 35-38 DEG C, and mixing the fermented dough for 10-30min to obtain completely fermented dough; mixing 10 parts of wheat flour and 10 parts of potato powder, adding 6-15 parts of vegetable shortening, and mixing for 10-15min to obtain vegetable shortening dough; preparing a cake blank; fermenting the cake blank at the temperature of 22-38 DEG C for 20-40min; baking the cake blank. The bake potato cake obtained by the invention is golden in color, aromatic in flavor, outstanding in scorch aroma, crispy on the outside and soft on the inside, sweet and delicious, and rich in nutrition, and the industrialization of the processing method can be easily realized.

The invention belongs to the field of food processing, and particularly relates to pork liver paste and a preparation method thereof. The preparation method of the pork liver paste comprises the following specific steps: (1) pretreating, stripping and slicing; (2) pickling; and (3) rubbing and chopping. The product has good sensory quality by process, formula adjustment and seasoning collocation; the pork liver paste canned food is prepared in a one-step processing manner, is strong in pork liver flavor, pink in color and luster, easy to slice and smear, strong in flavor, soft and instant in mouth, lasting in aftertaste, high in nutrient value, good in quality, and suitable for consumers with kinds of ages to eat; no preservative is added; and the eating quality is not affected after the pork liver paste is stored at room temperature for 2-3 years.

The invention relates to a method for producing soymilk and bean curd, in particular to a method for producing soymilk and bean curd without bean smell. The key technical points of the invention are as follows: hot water is utilized for a grinding step so as to remove the bean smell primarily, and a degassing step is added after a siruping step to further remove the bean smell. The bean product with pleasing flavor produced by the method is free of bean smell, rich in nutrients, easy to digest and absorb, and suitable for both the old and the young, representing a top grade product on a dinner table. Furthermore, the bean product has a longer service life than that of regular bean products, and can be preserved for seven days at the temperature of 0-5 DEG. C.

The invention discloses a preparation method of carp attracting meal. The preparation method consists of dried silkworm chrysalis meal, budworm meal, freshwater shrimp meal, pork liver meal, chicken bone meal, bean worm meal, freshwater mussel meal, fresh snail meal, milk powder, sweet potato meal, banana meal, coridius meal, spikenard meal, pumpkin meal, melon meal and towel gourd meal, wherein the percentage is weight percentage. Since the scheme is adopted, after the carp attracting meal is put into water, the food fishy smell emitted by the fish attracting meal is quick to diffuse, and starvation of the carps is promoted and quickened. According to a physiological routine of the carps, the habit of eating, an acoustic transmission principle and conditioned reflex, the carps quickly swim from all directions after smelling out the strong fishy smell, turn over up and down and violently rush to eat baits; and the huge fishy smell can be used for effectively gathering fishes and attracting fishes and has a good fish catching effect.

The invention provides dehydrated needle mushrooms and a preparation method thereof. The dehydrated needle mushrooms are characterized by being prepared from following raw materials in parts by weight: 70-80 parts of needle mushrooms, 0.5-1 part of tea polyphenol, 2-3 parts of agrimonia pilosa, 1-2 parts of llex latifolia thunb, 3-4 parts of momordica grosvenori, 2-4 parts of stevia rebaudian, 2-3.5 parts of mesona chinensis benth, 4-6 parts of medlar, 3-4 parts of herba lycopi, 2-4 parts of poria cocos wolf, 5-7 parts of lily, 2-3 parts of grapes, 4-5 parts of tomatoes and 10-11 parts of seasoning oil. The dehydrated needle mushrooms are rich in fragrance and unique in flavor; in a processing process, the added tea polyphenol has the effects of beautifying and protecting the skin, lowering lipid and helping to digest, and protecting teeth and improving the eyesight; the agrimonia pilosa has the effects of clearing the heat and promoting the diuresis, and tonifying the deficiency and activating the blood; the mesona chinensis benth and the llex latifolia thunb has the effects of dispelling the wind and removing the heat; the stevia rebaudian has the effects of nourishing the liver; the herba lycopi has the effects of promoting blood circulation to remove blood stasis, and alleviating water retention and diminishing swelling; the poria cocos wolf has the effects of calming the nerves; the lily has the effects of nourishing yin and moistening the lung, and easing mental anxiety.

The invention discloses oil marinate in secret formula, which includes following raw materials: refined oil, cooked rapeseed oil, soup-stock, dark soybean sauce, salt, chicken essence, Chinese pricklyash, dry chili, chili powder, monosodium glutamate, Chinese onion, raw ginger, rock sugar, star anise, fennel, cloves, alpinia katsumadai, lysimachia sikokiana, fructus amomi, rhizoma kaempferiae, amomum tsao-ko and cinnamon bark. A preparation method includes: 1) washing and blanching the marinating raw materials, adding the raw materials to marinade, heating the marinade to boiling, stewing themarinade on soft fire, and when the raw materials are 80% cooked, moving out and draining the raw materials, and air-cooling the raw materials; 2) placing marinating oil in a marinating pot, heatingand boiling the marinating oil and adding the marinating raw materials in the step 1) to the marinating pot for marinating the raw materials; 3) moving out the marinating raw materials, and when the marinating oil is cooled, soaking the marinating raw materials in the marinating oil. The product has unique flavor, high nutritional value and strong fragrance, is long in shelf life and is easy to transport and store.

The invention relates to a preparation method for phellinus linteus healthcare wine and belongs to the field of healthcare food. The method comprises the following steps: inoculating phellinus linteus liquid culture onto a solid fermentation substrate, keeping constant temperature at 25-30 DEG C, keeping out of the sun, standing by and culturing; adding white spirit at more than or equal to 45 degrees, sealing with a cover without a ventilating filter membrane, extracting and acquiring a solid-liquid mixture; performing solid-liquid separation on the solid-liquid mixture, thereby acquiring the supernate, namely, the phellinus linteus healthcare wine, wherein the solid fermentation substrate contains 96-98% of cured cereals, 1-2% of calcium sulfate and 1-2% of saccharose, and the percentage is mass percentage. The phellinus linteus healthcare wine is formed by extracting the solid culture product of the phellinus linteus culture with white spirit; the extracting object is solid culture mycelium and residual solid culture medium rather than the liquid culture mycelium of the phellinus linteus culture; in the phellinus linteus healthcare wine prepared according to the method, the phellinus linteus mycelium is integrated with alcohol soluble component in the cereal after solid fermentation conversion; the phellinus linteus healthcare wine is in golden color, has aromatic flavor, is rich in nutrition and is high in flavone and triterpenes components content; the phellinus linteus healthcare wine has excellent effects of eliminating free radicals, promoting immunity, and the like.

The invention relates to a solid drink, and in particular relates to a fruit-coffee solid drink and a preparation method thereof. The fruit-coffee solid drink comprises the following raw materials in parts by mass: 144-160 parts of Vietnam medium-granule coffee beans, 100-116 parts of Yunnan small-granule coffee beans, 165-189 parts of fresh longan or 55-63 parts of dried longan, 40-50 parts of non-dairy creamer, 26-34 parts of white sugar and 35-45 parts of glucose. The preparation method comprises the following steps of: A, mixing; B, baking; C, grinding; D, extracting; E, concentrating; F, preparing a longan extract; G, homogenizing; H, sterilizing; I, freeze drying; and J, packaging. The fruit-coffee solid drink contains more caffeine, is rich, pure and mild in fragrance, and contains more effective nutritional ingredients. Distilled water for extracting coffee mixed powder is proper in temperature and moderate in time. Enzyme extraction adopted by the method can be used for maintaining the flavor and the nutritional ingredients of the longan. The finished product is good in rehydration property and free from residue, and can well maintain the color, the flavor, the taste and the nutritional ingredients of the coffee and the longan.

The invention discloses crucian-fishing-used bait with lasting fragrance. The bait is prepared from, by weight, 1000 g of ultramicro rice bran, 20 g of donkey blood, 20 g of carrot powder, 5 g of clove oil, 5 g of lysine, 5 g of protein zinc, 10 g of zein, 5 g of peptide sweetener, 100 g of lychee seeds soaked with liquor, 10 g of apple powder, 20 g of citric acid residues, 50 g of green gram leaves, 20 g of shrimp shells, 20 g of folium mori, 20 g of reed rhizome, 150 g of sticky rice, 15 g of honey, 30 g of earthworm powder and a defined amount of lychee seed soak solutions. According to the bait, due to the fact that the ultramicro rice bran is adopted for substituting traditional flour, so that after the bait for fishing crucian is placed into a water body, the sweet and fragrant scent emitted by the bait is spread rapidly, and the crucian is promoted to accelerate the hunger sense. According to physiological and life patterns, eating habits, the sound transmission principle and conditioned reflex of the crucian, after smelling the strong sweet and fragrant scent, the crucian is made to swim to the bait rapidly from all quarters, turn over up and down and fiercely rush to eat the bait, the great fragrance is effective in quick crucian gathering and good in crucian luring effect and fishing effect, and the fishing purpose is achieved.

The invention provides a preparation method of chicken flavor, which comprises the following steps: cleaning and grinding chicken to obtain chicken meat emulsion; mixing 50-70 parts of chicken meat emulsion, 15-35 parts of water, 0.5-1.5 parts of papain and 0.5-1 part of neutral protease, and heating the mixture in a water bath at 60-70 DEG C for carrying out enzymolysis reaction for 1.5-2h to obtain enzymolysis liquid; carrying out instant super high temperature sterilization on the enzymolysis liquid; mixing glucose, cysteine, yeast extract, chicken fat and chicken enzymolysis products according to the mass volume ratio of 2-5g:0.5-1g:1.5-4g:3-5g:100mL; carrying out maillard reaction at 0.2-0.5MPa and 120-152 DEG C for 1.5-3h to obtain maillard reaction products; and carrying out filtering, membrane concentrating and flavoring on the maillard reaction products to obtain the chicken flavor. The chicken flavor obtained by the method provided by the invention has full-bodied fragrance.

The invention discloses a preparation method of a marinated pig ear. The method comprises the operation steps of: washing a fresh pig ear, using a blast lamp to conduct singeing on the pig ear surface, then washing the pig ear again for standby use; soaking the cleaned pig ear in marinade for 1-2h, then taking the pig ear out, and hanging it at a ventilating place to performing curing for 2-3h; putting the cured pig ear into the marinade again, boiling the pig ear over big fire, then using soft fire to conduct marination for 40-50min, turning off the heat, further soaking the pig ear in the marinade for 15-25min, and then taking the pig ear out so as to obtain a finished product of marinated pig ear. The preparation method provided by the invention is simple, the prepared marinated pig ear has excellent taste, heavy fragrance, and golden yellow and bright color, and the marinated pig ear has flexible and crisp taste, long fragrance duration, and unique flavor.

The present invention discloses a manufacture method of fragrant tea made of sticky rice; the method comprises cleansing, spreading and drying: the fragrant and fresh leaf picked is cleansed and spread on the bamboo winnow for drying; water removing: microwave water-removing and drying machine is used for removing water and the microwave frequency is 2450 plus/minus 50 MHz and the microwave power is 2 to 6 kW and time for water removing is 2 to 8 minutes; cooling: the sticky rice fragrant leaf after water is removed is cooled by a blower or fan to the temperature in the room; rolling: the cooled sticky rice fragrant leaves are poured into a tea rolling machine for rolling for 20 to 30 minutes with the method of light rolling to heavy rolling to light rolling; drying: the rolled sticky rice fragrant leaves are made into fragrant tea after being dried by microwave water-removing device; the microwave frequency is2450 plus/minus 50 MHz and the microwave power is 2 to 6 kW and time for water removing is 2 to 8 minutes. The sticky rice fragrant tea processed with the present invention has higher quality and the fragrance is stronger which meets the life requirements of people; in addition, the processing process is not impacted by weather and the processing efficiency is high.

The invention provides sesame blend oil with functions of tranquilizing and nourishing stomach. The sesame blend oil is prepared from the following components by percent: 0.02-0.03% of naringin, 2.5-3.2% of traditional Chinese medicine liquid, 0.035-0.042% of tea polyphenol, 0.08-0.1% of a celery extract, 0.02-0.03% of a smallanthus sonchifolius extract, 6-10% of a lipophilic emulsifier, 1-1.4% of additives and the balance of blend oil. By adopting a reasonable formula, the prepared sesame blend oil is rich in oil fragrance; the traditional Chinese medicine liquid and the smallanthus sonchifolius extract are added into the blend oil in a matching way, so that the sesame blend oil has the functions of tranquilizing and tonifying qi, nourishing stomach and benefiting liver, and the like; the sesame blend oil is safe and healthy, rich in nutrition and high in oxidation resistance, and the eating quality guarantee period of the sesame blend oil is effectively prolonged.

The invention relates to the technical field of wine brewing, and concretely relates to a brewing method of red date wine. The brewing method of the red date wine comprises the following steps of (1) mixing red dates and water according to the weight proportion of 1 to (3 to 4), and smashing to obtain red date juice; (2) according to the weight percentage, adding 0.13 to 0.15 per thousand of the weight of the red date juice of a yeast into the red date juice, and fermenting to obtain a material 1, wherein the fermentation temperature is ranged from 20 to 25 DEG C, and the fermentation time is ranged from 12 to 16 days; (3) extracting and separating a supernate from the material 1 to obtain red date fermented raw wine; (4) blending the obtained raw wine, filtering for a first time, filtering for a second time, and obtaining the red date wine. According to the brewing method provided by the invention, nutritional ingredients in the red dates are extracted into the red date wine to a greater extent, and the obtained red date wine is more fragrant in flavor, and higher in nutritional ingredient content. Meanwhile, high-temperature extraction or repeating high-temperature concentration are not adopted in the whole preparation process, and the preparation method is simpler, convenient, and more energy-saving and environment-friendly without using heat energy.