2895results about How to "Strong fragrance" patented technology

The invention provides intelligence-reinforcing health-care dried bean curd. The intelligence-reinforcing health-care dried bean curd is processed from raw materials of, by weight, 100 parts of black soybeans, 4-6 parts of Chinese hawthorn seeds, 1-3 parts of black sesame, 1-3 parts of walnut, 3-5 parts of loofah, 3-5 parts of kiwi fruit, 4-6 parts of longan pulp, 5-7 parts of grapes, 3-5 parts of ginseng, 4-6 parts of poria, 2-3 parts of dens draconis, 1-2 parts of polygala root, 1-2 parts of acanthopanax and 1-2 parts of sunflower discs. The intelligence-reinforcing health-care dried bean curd is prepared by boiling the intelligence-reinforcing raw materials to soup, soaking the raw beans, using mixed liquor of the nourishing soup and water as soybean milk grinding water for soybean milk grinding, filtering, boiling soybean milk, adding intelligence-reinforcing flavoring materials, pointing halide, pressing, marinating, packaging and sterilizing. The dried bean curd has nutrient of conventional dried bean curd, as well as has functions of intelligence reinforcing and health care, and is aromatic in taste.

The present invention discloses cool and refreshing and summer heat-relieving soybean milk. The soybean milk is characterized in that the soybean milk consists of the following raw materials in parts by weight: soya beans 100-120, mung beans 80-100, lotus seeds 20-30, fresh lily 10-20, Chinese water chestnuts 10-15, sugarcanes 10-15, fresh lotus leaves 20-30, honeysuckles 10-20, white chrysanthemum 5-10, liquorice roots 10-15, menthe 5-15 and a proper amount of water. Beans and fruits are added into the soybean milk so that the soybean milk can play a good summer heat-relieving effect with synergistic action, and the soybean milk is good in mouthfeel, rich in fragrance and rich in nutrition. In addition, cool and refreshing and summer heat-relieving traditional Chinese medicines are added into the soybean milk so that the soybean milk can help people to relieve thirst, general fever, loss of appetite and other discomfort symptoms.

The invention relates to a method for preparing barely bran or oat bran, which is used to produce edible fiber foodstuff, and utilization. The invention enables maximum release of soluble edible fiber especially beta-glucose in barely or oat, increases its solubility in water from 4-55 to 6-9%, and the edible fiber in barely or oat is as high as above 25%. The product is characterized by improved bran fiber taste, improved health-care function for barely or oat, greatly increased grade and quality of barley or oat, and promoted quality for traditional foodstuff. The product can supply edible fiber directly, effectively, safely and conveniently, which makes our blood and bowel be clean and healthy, and is effective for following chronic disease and : diabetes, high blood fat, high cholesterin, fat, functional constipation, fatty liver and oronary heart disease.

The invention provides a flavor curing method of sauced loobah, the method adopts the steps of pickling, roll-kneading, cooking, cooling, sterilization, and the like to process raw materials; the sauced beef produced by the invention has uniform flavor, strong aroma, lasting aroma and can avoid the shortcomings of different flavors of the different batches of the products caused by flavor loss during the repeated usage of soup stock, thereby really realizing the standardized production of the traditional sauced loobah products.

The invention relates to a processing method of a concentrated sugarcane juice. The processing method comprises the following steps: aiming at the difference of the proportions of nutrient contents and flavor substances contained in sugarcane meat and sugarcane skins, respectively processing the sugarcane and the sugarcane skin into a concentrated sugarcane meat juice and a clarified sugarcane skin juice, and mixing and homogenizing to obtain the concentrated sugarcane juice. The processing method comprises the following specific steps: peeling the sugarcane to the obtain the sugarcane meat and the sugarcane skins, firstly carrying out squeezing, enzyme pre-destruction and sterilization, rough filtration, enzymolysis, ceramic membrane ultrafiltration and vacuum concentration on the sugarcane meat, then carrying out squeezing to obtain the concentrated sugarcane meat juice, carrying out enzyme pre-destruction and sterilization, rough filtration, enzymolysis and ceramic membrane ultrafiltration on the sugarcane skins to obtain the clarified sugarcane skin juice, finally mixing and homogenizing the concentrated sugarcane meat juice with the clarified sugarcane skin juice, and carrying out high-temperature instant sterilization, so as to obtain the concentrated sugarcane juice. The concentrated sugarcane juice prepared by virtue of the processing method is clear and transparent, has aromatic flavor and fresh, sweet and delicious taste, the original flavor and nutritional ingredients of the sugarcane are maximally preserved, and precipitation and a turbid phenomenon are avoided in a storage period.

The invention provides a novel microbial fertilizer special for tobaccos. The fertilizer comprises the following components in parts by weight: 5 to 25 parts of a complex microbial inoculant and 75 to 95 parts of a carrier, wherein the complex microbial inoculant contains 1.6 to 8 hundred million cfu/g of bacillus subtilis, 1.6 to 8 hundred million cfu/g of bacillus licheniformis, 0.4 to 2.0 hundred million cfu/g of trichoderma harzianum and 0.4 to 2.0 hundred million cfu/g of calicheamicin streptomyces hygroscopicus; the carrier is a powdered material which are made by performing microbe fermentation and decomposition on rape seed cakes, bean pulp cakes and sesame-seed cakes, and then performing drying and sieveing. The microbial fertilizer contains bacterial strains for antagonizing fungus pathogenic bacteria, bacterial strains for preventing and curing the breeding of soil pathogenic bacteria, bacterial strains for improving the soil environment and the like. The carrier is fermented three-cake fertilizer. The invention also provides a preparing method for the microbial fertilizer. The microbial fertilizer special for the tobaccos, provided by the invention, is powder, is capable of absorbing the water and preserving the moisture. The fertilizer is mainly used as the base fertilizer when fertilizing, the soil fertility can be improved, the nutrient absorption of crops is improved, the diseases of a plurality of crops can be prevented, and the quality and the yield of tobacco leaves can be effectively improved.

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 planting method of selenium-rich passiflora edulis. The variety of the planted passiflora edulis is Tainung No1. The planting method comprises steps as follows: land selection, land preparation, field planting, shelving, training and pruning, fertilizer and water management, field management and pest control. According to the planting method of the selenium-rich passiflora edulis, a selenium-rich fertilizer fermentation broth obtained through fermentation of inorganic selenium fertilizer is sprayed to leaf surfaces and fruits of the passiflora edulis, the average single fruit weight of the produced passiflora edulis is 63 g, the maximum single fruit weight is 125 g, the fruit juice is reddish yellow and has strong fragrance, the acidity is 2.14%, the highest selenium content can reach 12 mu g/kg, the sweetness reaches 23% Brix, the fruit juice rate is up to 34%, the color and luster are bright, the yield is high, pollution is prevented, and five crops are harvested every year.

The invention discloses a technology for preparing Suanjiang tofu from LAB (lactic acid bacteria) fermented yellow serofluid. The technology comprises the following steps: (1) a seed liquid is prepared from lactobacillus plantarum and inoculated to the yellow serofluid for fermentation, and Suanjiang is obtained; (2) the final pH value of the Suanjiang obtained in the step (1) is regulated to 3.8-4.0 with food-grade glacial acetic acid, and a tofu coagulant is obtained; (3) cooked soybean milk is prepared from soybeans through impurity removal, cleaning, soaking, mashing, residue removal and boiling; (4) the tofu coagulant obtained in the step (2) is added to the cooked soybean milk obtained in the step (3) in a segmented manner for curdling until a precipitation phenomenon is observed, a product is poured into a frame where tofu cloth is laid, and subjected to tight packaging with a mesh, flat covering, self-draining and pressurizing, pressure is kept, pressing is performed for a fixed period, and the Suanjiang tofu is obtained through forming. The technology has the advantages that the technology is simple, the operation is convenient, the stability is good, continuous production can be realized and the like, and technical support is provided for industrial mass production.

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

The invention provides a high-moisture feed for piglets, which is prepared by adding a certain amount of thickener which can quickly absorb water to swell in common pannage to obtain powdery material, mixing with a certain amount of water, and finally adding coagulation aiding material to obtain colloidal feed. The high-moisture feed is used for supplementary feeding piglets, aiding ablactation of the piglets, reducing the ablactation stress or is used for supplanting moisture for piglets in long-distance transportation.

The invention belongs to the technical field of white-wine brewing processes. In order to solve the problems of low wine production rate and ethyl-acetate/ethyl-lactate rate in summer in the solid fermentation process of the traditional faint-scent white wine, the invention provides a production method for brewing the faint-scent white wine by fermentation of multi-strain enhanced yeasts. The production method comprises the steps of utilizing fresh fermented grains of fen wine to screen wine-brewing yeasts with high ester yield, rhizopus oryzae for producing amylase, acid-resistant and alcohol-resistant monascus fulginosus and high-temperature-resistant bacillus subtilis with the activities of protease and amylase and prepare wine yeast for producing the wine-brewing yeast, bran koji for producing the rhizopus oryzae, rice koji for producing the monascus fulginosus and bacteria solution for producing the bacillus subtilis, then adding into grains together with the yeast for production by a certain proportion, putting into a jar for fermentation and thus obtaining the faint-scent white wine. The production method provided by the invention has the beneficial effects that the cost is reduced; the obtained wine is high in ethyl acetate/ethyl lactate rate, total-acid content and wine production rate and strong in ester fragrance and has faint scent, preserved fragrance and sauce feel, and tastes sourly and coolly with mellowness and softness, and the difficulties of low and uncoordinated wine fragrance, lack of mellowness and short aftertaste due to low ethyl-acetate/ethyl-lactate rate and low acidity of the faint-scent white wine are solved.

The invention relates to a blood nourishing and essence strengthening health paste preparation method, wherein the blood nourishing and essence strengthening health paste specifically comprises oats, black rice, red dates, black sesame, black beans, soybeans and rock candy. The preparation process comprises: carrying out low temperature baking on the raw materials to achieve a completely-cooked state, mixing, and crushing to obtain the finished product paste raw material. According to the present invention, the low temperature baking is used, such that it can be ensured that the nutrients of the raw materials are not lost, no odor is generated, the aroma is mellow, and the excessive internal heat can not be produced after eating the paste; and each raw material is rich in nutrition, and the six raw materials are combined to prepare the paste product, such that the health effect is significant, and the paste product becomes the health paste product with characteristics of uniqueness, high quality, and balanced nutrition.

The invention relates to an instant rice food comprising the following raw materials (by weight ratio): oat 20-30 parts, black wheat 5-10 parts, Chinese sorghum 20-25 parts, buckwheat 15-20 parts, maize particles 15-20 parts. The food is prepared through the steps of immersing, boiling, immersing, and boiling again.

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 mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: fresh meat, palm oil, refined butter, sesame oil, soybean paste, soy sauce, old ginger, fresh garlic, shallot, chili pepper, white granulated sugar, pepper powder, and food additives. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, chili pepper powder, ginger powder, garlic powder, yeast powder, ginger powder, onion powder, maltodextrin, and pure chicken powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, caraway, and celery. The seasoning packet has the advantages that: nutrients in pork and fresh vegetables are converted into amino acids which are easy to absorb by human bodies, such that the seasoning packet is beneficial for human health. The color, fragrance, and taste are good. The production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

The invention discloses a method for preparing purple sweet potato crispy chips. The method comprises the following steps: picking raw materials, washing, peeling, slicing, blanching, cooling, draining, fast-freezing, deep-frying in oil under vacuum, deoiling and packaging. The purple sweet potato crispy chips have a crisp taste and a mellow fragrance, have the effects of clearing the bowels, eliminating toxins in the liver, lowering blood lipid level, reducing blood pressure, promoting digestion, protecting against oxidation and relieving constipation, are snacks beneficial for health and suitable for people of all ages, and have broad market prospects.