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

The invention discloses a production method of aromatic sea sedge taste broad bean pieces. Raw materials comprise broad beans, white granulated sugar, green laver, garlic powder, salt, palm oil, corn starch and maltodextrin. The aromatic sea sedge taste broad bean pieces are produced through the following steps of: checking the raw materials, immersing, frying by oil, sizing and seasoning, drying, mixing and packaging. Broad beans produced by the method have a crisp taste and have the sea sedge taste; and the aromatic sea sedge taste broad bean pieces can be eaten after a package is opened and are very suitable for the public taste.

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 provides kiwi fruit wine capable of improving the immunity, reducing cholesterol, beautifying, preventing senility and softening blood vessels. The kiwi fruit wine is prepared from the following raw materials in parts by weight: 50-75 parts of kiwi fruits, 10-30 parts of pineapples, 5-10 parts of bananas and 3-5 parts of longan. The kiwi fruit wine provided by the invention has the beneficial effects that after drinking the produced kiwi fruit wine, people are free of headache and thirst and the kiwi fruit wine is fruit wine with low alcoholic strength and has a health function.

The invention relates to a non-preserving processing method of instant vegetables. The method comprises the following steps: cleaning chosen fresh vegetables, cutting the vegetables into required shapes and sizes; carrying out water removal on the cut fresh vegetables, carrying out drying dehydration after the water removal, and drying with hot air; rehydrating the dried vegetables with warm water; and draining after completing the vegetable rehydration, seasoning according to different tastes, packaging after completing the seasoning, and pasteurizing to obtain finished products. The non-preserving processing method of the instant vegetables, which allows the fresh vegetables to be subjected to the water removal, the drying dehydration, the hot-air drying and the rehydration, can effectively maintain nutrition values in the vegetables, and avoids the destroy of the vegetables by the processing process. Simultaneously the processing method enables the production to be environmentally-friendly because wastewater generated in the processing process has no destroys to the environment. The instant vegetables obtained through the processing method have the advantages of long saving time, good mouthfeel, and safety and healthy eating because of no addition of any chemical additives.

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 yoghurt containing dark chocolate particles and a preparation method thereof; granular dark chocolate is added into yoghurt, and has a weight of 2%-4% of the total yoghurt weight. The yoghurt of the invention not only maintains the nutrition of probiotic yoghurt, but also is added with the nutrition of dark chocolate. Probiotics in the yoghurt can secrete substances which are beneficial for human body, and the dark chocolate has low sugar content and high calorie. The mixing provides the yoghurt with unique flavor of mocha, and the granular chocolate has chewing sense; the yoghurt can meet popular taste, and is probiotic yoghurt with abundant nutrition and unique flavor.

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 sugar-coating sesame cashew nuts. The sugar-coating sesame cashew nuts comprise the following components in percentage by mass: 60-70% of cashew nuts, 5-10% of corn starch, 10-15% of white sugar, 5-10% of sesame, 0.5-1% of salt and the balance of vegetable oil. The sugar-coating sesame cashew nuts are prepared by the steps of firstly, adding water into the corn starch, the white sugar and the sesame so as to prepare paste; then adding the cashew nuts, so that the surfaces of the cashew nuts are uniformly wrapped with the paste; then frying with the vegetable oil for 5-10 minutes, and adding salt for seasoning after cooking and oil filtration by taking the advantage of residual heat. The color of the sugar-coating sesame cashew nuts provided by the invention can be increased through adding capsanthin; meanwhile, salt is added for seasoning after cooking and oil filtration by taking the advantage of residual heat so as to prevent generation of cancerogen during frying. The sugar-coating sesame cashew nuts provided by the invention are crisp in mouthfeel, are rich in nutrition, have thick sesame flavor, are ready to eat, and are very suitable for the taste of the public.

The invention discloses a method for producing American-style barbecued peas. The method for producing the American-style barbecued peas comprises the following steps of: performing acceptance checking on raw materials, namely peas, corn starch, waxy corn starch, white granulated sugar, salt, palm oil, seasoning powder for beef with brown sauce and soybean oil; 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 barbecue flavor.

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 discloses peanuts with fermented red beancurd flavor. The peanuts with fermented red beancurd flavor comprise the following components in percentage by mass: 90-95% of peanuts, 0.2-0.5% of fermented red beancurd, 1-1.5% of salt and the balance of vegetable oil. The peanuts with fermented red beancurd flavor are prepared by the steps of firstly frying peanuts with vegetable oil for 3-6 minutes, and adding salt and fermented red beancurd for seasoning after cooking and oil filtration by taking the advantage of residual heat. The peanuts with fermented red beancurd flavor, which are provided by the invention, can prevent generation of cancerogen during frying through adding salt and fermented red beancurd for seasoning after cooking and oil filtration by taking the advantage of the residual heat; spice can improve the unique flavor of the peanuts; aspartame can increase the sweetness of the peanuts and is low in cost; the peanuts with fermented red beancurd flavor, which are provided by the invention, are thick in flavor and rich in nutrition, have unique flavor, are ready to eat, and are very suitable for the taste of the public.

The invention relates to a preparation method of hot spicy powder. The hot spicy powder is prepared from the following ingredients in parts by weight: 25 to 30 parts of bullet pepper, 8 to 15 parts of pepper, 2 to 5 parts of anise, 4 to 6 parts of fresh ginger, 4 to 6 parts of cinnamon, 4 to 6 parts of onion, 3 to 5 parts of hydrolyzed vegetable protein (HVP) powder, 3 to 5 parts of yeast powder, 10 to 15 parts of common salt, 15 to 18 parts of white granulated sugar, 15 to 18 parts of monosodium glutamate and 0.5 to 1 part of I+G. The hot spicy powder prepared by the invention has the obvious stir-frying fragrance and has a strong cooking effect. In addition, the authentic ingredients are adopted so that the fragrance and the flavor are authentic. Various mouth feeling regulators are adopted so that the mouth feeling is mellow, and the hot spicy powder matches the public taste.

The invention discloses spicy peanuts, which comprise peanuts, wheat flour, oxidized hydroxypropyl starch, white granulated sugar, corn starch, salt, maltodextrin, soybean oil, red chilli powder, spicy powder, garlic powder and disodium 5'-ribonucleotide; and the spicy peanuts are produced by baking, are crispy, ready-to-eat and very suitable for the taste of the public, and have spicy 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 invention discloses a preparation method of brown buffalo milk sauce. In the method, fresh buffalo milk, sodium bicarbonate and white sugar are used as raw materials, and the buffalo milk is evaporated to form a stable thick brown buffalo milk sauce by heating and concentrating to maintain a slightly boiling state. The invention successfully manufactures the brown buffalo milk sauce with soft texture, fine and smooth texture, strong viscosity and stable shelf life. The buffalo milk sauce avoids the original strong flavor of traditional cheese, and retains the unique milk flavor of buffalo milk, is suitable for the public taste in my country, and is suitable for spreading bread, steamed buns and the like.

The invention discloses a production method for sunflower kernel with crab flavor. The production method for the sunflower kernel with the crab flavor comprises the following steps of: performing acceptance checking on raw materials, namely sunflower kernel, wheat flour, oxidized hydroxypropyl starch, corn starch, white granulated sugar, salt, crab seasoning powder, red chilli powder and soybean oil; soaking; drying; wrapping with powder; baking; seasoning; and packaging. The sunflower kernel produced by the method is crispy, ready-to-eat and very suitable for the taste of the public, and has natural crab flavor.

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 mustard sea-sedge peanut. The mustard sea-sedge peanut comprises the following ingredients: peanut, wheat flour, oxidized hydroxypropyl starch, white granulated sugar, maize starch, salt, soybean oil, glucose, maltodextrin, mustard ground spice, sea-sedge powder and disodium 5'-ribonucleotide; and the mustard sea-sedge peanut is prepared by baking the materials, wherein the peanut accounts for 50 to 60%, the wheat flour accounts for 10 to 15%, the oxidized hydroxypropyl starch accounts for 10 to 12%, the white granulated sugar accounts for 10 to 12%, the maize starch accounts for 4 to 5%, the glucose accounts for 1.5 to 2%, the soybean oil accounts for 2 to 3%, the salt accounts for 0.5 to 1%, the maltodextrin accounts for 0.5 to 1%, mustard ground spice accounts for 0.1 to 3%, the sea-sedge powder accounts for 0.01 to 0.05%, and the disodium 5'-ribonucleotide accounts for 0.5 to 1%. The mustard sea-sedge peanut disclosed by the invention is prepared by baking, and is crispy in taste, and has the flavor of natural mustard and sea sedge. The mustard sea-sedge peanut is ready-to-eat, and is acceptable to a mass audience.

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 production method for spicy snowflake peanuts. The spicy snowflake peanuts comprise peanuts, corn starch, waxy corn starch, white granulated sugar, salt, spicy powder and chilli powder. The spicy snowflake peanuts are produced by inspecting and accepting raw materials, wrapping powder, baking and packaging. The spicy snowflake peanuts produced by the method have crisp mouthfeel and spicy taste, are ready-to-eat, and are very suitable for 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.

The invention provides a processing method of hawthorn thick broad-bean sauce. The processing method comprises the following steps: finely selecting hawthorns, soybeans and castanea mollissima, steaming the soybean, pulping the hawthorns, drying and grinding the castanea mollissima, inoculating aspergillus oryzae to raw castanea mollissima powder and steamed soybeans, and making koji; mixing the fermented soybeans, hawthorn pulp and cooked castanea mollissima powder, adding a certain amount of seasonings, adding water, filling tanks, fermenting, and sterilizing to prepare the hawthorn thick broad-bean sauce. The hawthorn thick broad-bean sauce provided by the invention does not contain xanthan gum or any other food thickening agents, and has the characteristics of nature, greenness and nutrition and the like compared with traditional thick broad-bean sauce, has the advantages of good appearance and taste, thick uniform textures, sauce smell, hawthorn smell, dark brown color, luster, mellow taste, no peculiar smell, and thick textures, is suitable for popular taste, and can meet the demand on higher food quality due to the improvement of life levels of people; through pH detection, total acid, amino nitrogen and other indexes conform to the national standard.