76results about How to "Suitable for all tastes" patented technology

An instant fish aspic production method is characterized in that the production steps comprise 1, weighing fresh fish, cleaning, cutting into dice; 2, frying for 2min to 5min with moderate fire; 3, boiling until the fish is cooked, adding a small amount of potato powder,; 4, stirring for fully separating fish bone and fish meat and making fish meat into flocculation shape; 5, taking out fish bone from fish soup, and filtering it by a stainless wire net; 6, adding flavoring into the fish soup and stirring evenly; 7, filling packing box with the fish soup; 8, cooling the fish soup to room temperature; 9, sealing; 10, refrigerating the fish soup to 5 DEG C-10 DEG C to obtain gel-shaped fish aspic, packaging, and warehousing. The fish aspic provided in the invention has original flavor of fish, and is a non-greasy and non-hot food. The fish aspic is a sanitary, safety, and convenient food without any additives, which is suitable for both the young and the old.

The invention relates to the field of fruit wine brewing, in particular to mulberry fruit wine and a preparation method thereof. The preparation method includes: subjecting mulberry to picking, cleaning, juicing, enzymolysis, sterilization and fermentation, cooling after fermentation is finished, filtering, entering an aging stage, deacidifying through a weak-base anion exchange resin column according to ideal acidity, filtering, and filling to obtain mulberry wine after deacidifying. The preparation method is simple in production process and convenient in operation and can be flexibly put into production in factories with different conditions, and the problem that acidicity of mulberry wine is on the high side to different degrees, so that taste is more coordinated, and nutritional ingredients of the mulberry fruit wine are maintained; obtained mulberry wine has fruit fragrance of mulberry and is sour, sweet and palatable, strong and pure and more suitable for Chinese people in taste.

The invention discloses a flower and fruit oolong beverage. Each liter of the beverage comprises the following raw materials: 4 to 6 g of oolong, 2 to 4 g of tea tree flowers, 1.5 to 2.5 g of roselle, 0.5 to 1 g of rose flowers, 3 to 5 g of dried orange peel, 70 to 80 g of white granulated sugar, 0.8 to 1.2 g of citric acid and 0.05 to 0.2 g of Vc. The flower and fruit oolong beverage provided by the invention is clear and transparent, avoids impurities and precipitates during shelf life, is rose red and bright in color and luster, has oolong fragrance, flower and fruit fragrance and rose flower fragrance, slightly has the unique fragrance of the dried orange peel, and is mellow in taste, sour, sweet and delicious; the flavor and the taste of all the raw materials do not conflict with each other, but supplements each other; and the flower and fruit oolong beverage forms an oolong beverage product with new taste and good flavor, is suitable for popular taste and is quite popular with women. The flower and fruit oolong beverage provided by the invention is safe and healthy in material, has abundant various nutritional substances, has certain nutritional value and health-care effect, meets the requirements of customers on product creativity, enlarges potential consumer group and has a very good market prospect.

The invention relates to the field of functional wine, and particularly discloses a making method of gingko wine. The making method uses grain sorghum, yeast for making hard liquor, rice hull and gingko leaves as raw materials and is characterized by comprising the steps of: crushing and wetting the grain sorghum, adding the rice hull and steaming; cooling and adding the yeast for making hard liquor, adding the crushed gingko leaves, uniformly mixing and adding in a container, sealing and fermenting, adding the rice hull after the complete fermentation and steaming to obtain a primary distilled liquor; cooling distillers' grains and adding the yeast for making hard liquor for secondary fermentation and secondary distillation to obtain a secondary distilled liquor; respectively storing the secondary distilled liquor; and finally blending to obtain the gingko wine. The gingko wine has the advantages of simple production process, cost saving, elegant fragrance, special flavor, fine and full taste and excellent quality, is suitable for the people, and has a certain health care value.

The invention discloses a Korean spicy wrapped peanut which is prepared by baking the following raw materials: peanut, wheat meal, oxidized hydroxypropyl starch, white granulated sugar, corn starch, salt, maltodextrin, soybean oil, chilli powder, cajun spice, garlic powder, and flavor nucleotides disodium. The Korean spicy wrapped peanut is crisp in mouthfeel, has a spicy flavor, and is instant and applicable to popular appeal.

The invention discloses a production method of sesame cashew nut. The sesame cashew nut comprises the following ingredients: cashew nut, wheat flour, oxidized hydroxypropyl starch, maize starch, white granulated sugar, sesame and salt. The sesame cashew nut is subject to raw material acceptance, powder covering, parching and packaging, thus achieving the production. The sesame cashew nut produced by the method is crispy in taste, and has the flavor of sesame; and the sesame cashew nut is ready-to-eat, and is acceptable to a mass audience.

The invention discloses stevia-citronella tea and a preparation method thereof. The stevia-citronella tea comprises the following effective raw materials in parts by weight: 10 parts of stevia, 35 parts of citronella, 10 parts of mint leaves, 5 parts of jasmine flowers and 5 parts of calendula. The preparation method comprises the following steps: crushing the selected impurity-free, high-quality, clean and dry stevia, citronella and mint leaves in parts by weight, adding purified water, and carrying out boiling, leaching and filtering, so as to obtain leaching liquid; selecting the jasmine flowers and the calendula, adding the purified water, carrying out pulp homogenization and filtering, so as to obtain filtered fluid; uniformly blending the leaching liquid with the filtered fluid, so as to obtain mixed liquid; rapidly heating the mixed liquid to 95 DEG C to exhaust air in the mixed liquid; filling a bottle with the mixed liquid when the mixed liquid is hot in a clean environment, and sealing the bottle; carrying out high-pressure sterilization for 20 minutes at 120 DEG C. The stevia-citronella tea is a healthcare beverage which is convenient to carry and can meet the taste of the public.

The invention discloses a method for producing peas with crab flavor. The method for producing the peas with the crab flavor comprises the following steps of: performing acceptance checking on raw materials, namely peas, corn starch, waxy corn starch, white granulated sugar, salt, crab seasoning powder, palm oil, soybean oil and red chilli powder; soaking; dyeing; frying; wrapping with powder; baking; seasoning; and packaging. The peas produced by the method are crispy, ready-to-eat and very suitable for the taste of the public, and have the natural crab flavor.

The invention aims to provide a physalis pubescens beverage, which is welcome by most people and beneficial for eyesight protection, and a preparation method thereof. The beverage is composed of the following components in percentage by weight: 15 to 25% of physalis pubescens juice, 4 to 8% of white sugar, 0.01 to 0.2% of critic acid, 0.001 to 0.025% of xanthophyll, 0.00001 to 0.00005% of sodium selenite, 0.03 to 0.05% of sodium alginate, 0.11 to 0.13% of carrageenan, and the balance being purified water. The beverage is palatable, is rich in nutrients such as xanthophyll, selenium, and zinc, which are beneficial for the eyes, and has the functions of relieving the eye fatigue and preventing myopia and eye diseases of the old and the middle.

The invention discloses a sweet-scented osmanthus rice dumpling which comprises wrapper materials and fillings, wherein the wrapper materials are prepared from 1000-1200 parts of glutinous rice flour and 100-250 parts milk powder by mass; and the fillings are prepared from 100-150 parts of sugar powder, 50-70 parts of sweet-scented osmanthus honey, 30-40 parts sesame powder and 20-30 parts of peanut powder by mass. The sweet-scented osmanthus rice dumpling provided by the invention is fragrant and sweet in taste, has agreeable sweetness, can not be mixed in soup, has light milk flavor and sweet-scented osmanthus delicate fragrance when entering mouths, and is suitable for the taste of most people.

The present invention discloses deodorizing fermentation microorganisms and an application thereof in preparation of halal health preserving fish balls. The deodorizing fermentation microorganisms comprise the following raw material components (in parts by weight): lactobacillus plantarum, yeasts, broccoli juice, corn flour, glucose, peptone, bran powder and traditional Chinese medicinal extractum. The deodorizing fermentation microorganisms are applied in the preparation of the halal health preserving fish balls. Smoothness, elasticity, texture, mouthfeel and other sensory quality of the obtained fish balls are superior to those of fish balls prepared by the prior art. The deodorizing fermentation microorganisms have remarkable deodorizing effects. The fish balls have special deliciousness of fish flesh and dried small shrimps, and mellow tastes of star anises and red wine. In addition, the obtained fish balls are high in stability and good in oxidation resistance.

The invention discloses tortoise jelly capable of refreshing. The tortoise jelly is prepared from the components of, by weight, 50 to 70 parts of mesona chinensis benth, 40 to 50 parts of a stabilizer, 20 to 40 parts of astragalus membranaceus, 20 to 40 parts of ginseng, 10 to 20 parts of atractylodes macrocephala koidz, 20 to 30 parts of cassia twigs, 20 to 30 parts of liquorice, 10 to 20 parts of rhizoma acori graminei, 10 to 20 parts of herba eupatorii, 20 to 40 parts of radix curcumae, 5 to 10 parts of turtles and 0.1 to 0.5 part sweetening agent. The invention further discloses a preparation method of the refreshing tortoise jelly. The preparation method comprises the steps of killing and cleaning tortoise, adding water, decocting for 3.5 to 5 hours, and filtering to obtain a tortoiseextracting solution; mixing mesona chinensis benth, astragalus membranaceus, ginseng, atractylodes macrocephala koidz, cassia twigs, liquorice, rhizoma acori graminei, herba eupatorii, radix curcumaeand the tortoise extracting solution in proportion, adding water to extract for 2 to 4 times, extracting for 1 to 2 hours each time, and combining the two extracting solutions to obtain a decocted extracting solution; and adding the sweetening agent and the stabilizer into the decocted extracting solution, stirring until the mixture is gelatinized, sub-packaging, and cooking at high temperature to obtain the refreshing tortoise jelly.

The invention discloses sunflower kernel with pickled peppers. The sunflower kernel with pickled peppers comprises 40 to 50 percent of sunflower kernel, 10 to 20 percent of wheat flour, 10 to 20 percent of oxidized hydroxypropyl starch, 1 to 10 percent of corn starch, 5 to 15 percent of white granulated sugar, 0.5 to 2 percent of salt, 1 to 5 percent of seasoning powder for chicken feet with pickled peppers and 1 to 3 percent of soybean oil. The sunflower kernel with pickled peppers is produced by baking, is crispy, ready-to-eat and very suitable for taste of the public, and has natural pickled pepper flavor.

The invention discloses a production method for spicy peanuts. The spicy peanuts comprise peanuts, wheat flour, oxidized hydroxypropyl starch, white granulated sugar, corn starch, salt, maltodextrin, soybean oil, chilli powder, spicy powder, garlic powder and disodium 5'-ribonucleotide. The spicy peanuts are produced by inspecting and accepting raw materials, coating, baking, wrapping powder, baking, seasoning and packaging. The spicy peanuts produced by the method have crisp mouthfeel and spicy flavor, are ready-to-eat, and are very suitable for public taste.

The invention discloses a comprehensive split mung bean which is formed by mixing broad beans, white granulated sugar, green laver, garlic powder, shrimp powder, seafood powder, gourmet powder, salt, soybean oil, palm oil, corn starch, maltodextrin and aspartame, wherein the content of the broad beans is 85-95%, the content of the white granulated sugar is 1-10%, the content of the green laver is 0.1-0.5%, the content of the garlic powder is 0.1-0.5%, the content of the shrimp powder is 0.1-0.5%, the content of the seafood powder 0.1-0.5%, the content of the gourmet powder is 0.1-0.5%, the content of the salt is 1-2%, the content of the soybean oil is 0.1-0.5%, the content of the palm oil is 0.5-1.5%, the content of the corn starch is 0.1-1%, the content of the maltodextrin is 0.1-1% and the content of the aspartame is 0.1-0.5%. The comprehensive split mung bean is formed by mixing the raw materials, has a crisp taste and has various delicious tastes; and the natural grain fruit can be eaten after a package is opened and is very suitable for the public taste.

The invention discloses a method for producing broad beans with pickled peppers. The method for producing the broad beans with the pickled peppers comprises the following steps of: performing acceptance checking on raw materials, namely broad bean, corn starch, rice flour, white granulated sugar, salt, palm oil and seasoning powder for chicken feet with pickled peppers; soaking; frying; wrapping with powder; seasoning; and packaging. The broad beans produced by the method are crispy, ready-to-eat and very suitable for the taste of the public, and have the taste of the chicken feet with pickled peppers.