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182results about How to "Sweet taste" patented technology

Preparation method for sweet soybean paste

The invention relates to a food processing method, in particular to a preparation method of sweet soybean paste. The preparation method of the sweet soybean paste enables nutritive value and delicacy of the sweet soybean paste to be fully shown. The preparation method of the sweet soybean paste comprises the following steps (1) material selection: selecting high-quality wheat to process flour; (2) material steaming: steaming the flour; (3) indoor fermentation: cooling the steamed flour material to a normal temperature, inoculating aspergillus oryzae, placing steamed flour material with the aspergillus oryzae indoors to carry out forstarter propagation, and carrying out fermentation; and (4) outdoor fermentation: placing the indoor fermented flour material into a vat which is outdoor, pouring saline water into the vat, stirring the flour material into pieces by using a wooden stick, carrying out natural fermentation, and obtaining end products after two months. The preparation method of the sweet soybean paste has the advantages that any addition agent is not added in a preparation process of the sweet soybean paste, a product is natural, luscious in flavor, and full of nutrients, and has a special flavor when the sweet soybean paste is directly eaten and is eaten after being cooked. When the sweet soybean paste is used as a condiment, the sweet soybean paste is capable of increasing a delicate flavor, removing fishy smell, reliving greasy sense, and restraining bitter in raw materials of dishes. Operation of a sweet soybean paste technology is simple, and cost is saved.
Owner:山东武定府酿造有限公司

Making method for black soya bean ginger decoction

InactiveCN103494127ASweet tasteUnique tasteFood preparationYeastPoor Appetite
The invention discloses a making method of black soya bean ginger decoction, and the black soya bean ginger decoction is characterized by being prepared from the following raw materials: by weight, 50-100 parts of black soya bean, 20-30 parts of hazelnut kernel, 20-30 parts of cashew, 200-250 parts of fresh ginger, 20-40 parts of rock sugar, 1-2 parts of fig leaf, 2-4 parts of perilla frutescens, 2-3 parts of sunflower flower, 1-2 parts of cassia twig, 2-3 parts of lotus seed pot, 2-3 parts of astragalus root, 1-3 parts of arundina chinensis, 1-2 parts of herba vernoniae cinereae, 5-15 parts of salt, 5-15 parts of distiller's yeast and a proper amount of grape seed oil and water. The black soya bean ginger decoction tastes savoury, mellow, sweet and unique; in the formula, components of the hazelnut kernel, the cashew and the like are added for addition of nutrient content; at the same time, traditional Chinese medicine components are added for strengthening health care functions, the astragalus root has the effects of tonifying the lung, invigorating the spleen, benefitting qi and securing the exterior, the fig leaf has the functions of removing heat to promote salivation, invigorating the spleen and promoting the appetite, and the black soya bean ginger decoction is suitable for consumption by people having a poor appetite, air-condition diseases and other symptoms in summer.
Owner:TONGLING TIANPINGSHAN FLAVORING FACTORY

Canned kudzu root and Chinese yam body-building cake

InactiveCN102960650ASweet tasteSmooth tasteFood preparationFruits/vegetable preservation using sugarsPathogenic factorDiarrhea
The invention provides a canned kudzu root and Chinese yam body-building cake. The cake is characterized in that 50-800g of canned kudzu root and Chinese yam body-building cake is prepared by adding water to 9-15g of kudzu root powder and 15-30g of Chinese yam powder and heating the mixture; and when the kudzu root powder and the Chinese yam powder are added, 0-100g of starch, 0-100ml of milk, 0-100g of sugar and 0-15g of respective foxnut, coix seeds or foreign coix seeds, tremella, gingkoes, longan pulp, coconuts, lotus seeds, Chinese chestnuts, mung beans, red beans, peanuts, corn, wheat and red dates, which are peeled, hulled or denucleated and purified or are cooked in sugar after being peeled, hulled or denucleated and purified, can be added. The canned kudzu root and Chinese yam body-building cake has fresh and sweet taste, is slippery and tasty, can appease hunger, has the functions of expelling pathogenic factors from muscles for clearing heat, engendering liquid and allaying thirst, promoting eruption, invigorating yang and relieving diarrhea, clearing and activating the channels and collaterals, alleviating hangover, tonifying spleen and nourishing stomach, engendering liquid and benefiting lung, tonifying kidney and arresting seminal emission, and is convenient to carry and long in preservation time. The plastic canned kudzu root and Chinese yam body-building cake can be preserved for one year and the metal canned kudzu root and Chinese yam body-building cake can be preserved for two years, without getting mildewed and deteriorated.
Owner:梁荫健

Canned Chinese yam and lily body-building cake

InactiveCN102960653ASweet tasteEasy to carryFood preparationFruits/vegetable preservation using sugarsTremellaSeminal emission
The invention provides a canned Chinese yam and lily body-building cake. The cake is characterized in that 40-800g of canned Chinese yam and lily body-building cake is prepared by adding water to 15-30g of Chinese yam powder and 6-12g of lily powder and heating the mixture; and when the Chinese yam powder and the lily powder are added, 0-100g of starch, 0-100ml of milk, 0-100g of sugar and 0-15g of respective foxnut, coix seeds or foreign coix seeds, tremella, gingkoes, longan pulp, coconuts, lotus seeds, Chinese chestnuts, mung beans, red beans, peanuts, corn, wheat and red dates, which are peeled, hulled or denucleated and purified or are cooked in sugar after being peeled, hulled or denucleated and purified, can be added. The canned Chinese yam and lily body-building cake has fresh and sweet taste, is tasty, can appease hunger, has the functions of tonifying spleen and nourishing stomach, engendering liquid and benefiting lung, tonifying kidney and arresting seminal emission, nourishing yin and moistening lung, clearing away the heart fire and calming the nerves, and is convenient to carry and long in preservation time. The plastic canned Chinese yam and lily body-building cake can be preserved for one year and the metal canned Chinese yam and lily body-building cake can be preserved for two years, without getting mildewed and deteriorated.
Owner:梁荫健

Novel rice-steaming temperature-holding electric cooker

The invention provides a novel rice-steaming temperature-holding electric cooker which comprises a pot body and a pot cover. The pot body comprises a shell and an electric heating disc, an outer container is mounted in the shell, an inner container is mounted in the outer container, a gap between the outer container and the inner container forms a water tank, an air outlet is arranged in the inner container, an air inlet communicated with the water tank is arranged on an upper cover, a plurality of ventilation holes are formed in the inner wall of the upper cover, and a vacuum pump communicated with the water pump and a water storage bin connected with the water tank through a water pump are arranged in the shell. The electric cooker cooks uncooked rice through vapor without mixing the rice with water, a user can get cooked rice mild in hardness without accurately controlling a water-rice ratio, and the cooked rice is more fragrant and sweet in taste. Compared with existing electric cookers, the electric cooker has the advantages that dissipated steam in the process of cooking is reduced, and time for heating the water is short, so that energy conservation is realized to a great degree. By adopting a vacuum temperature-holding mode, heat loss can be avoided greatly; during temperature holding, energy consumption can be reduced, and the bottom of the rice can be avoided being hardened or sticking to the cooker.
Owner:青岛海士豪塑胶有限公司

Black sugar and ginger tea and making method thereof

InactiveCN103478352ARich in nutrientsSweet tasteTea substituesMacronutrient compositionGinger Rhizome
The invention discloses a black sugar and ginger tea and a making method thereof. The black sugar and ginger tea is made from the following raw materials in parts by weight: 50-80 parts of ginger, 10-15 parts of rhizoma galangae, 10-20 parts of hawthorn, 5-10 parts of highland barley, 20-40 parts of black sugar, 40-55 parts of dateplum persimmon, 5-10 parts of stevia rebaudiana, 1-2 parts of rubiaceae borreria stricta, 3-5 parts of sow thistle, 1-2 parts of grapefruit leaves, 0.5-1 part of bunge pricklyash leaf, 1-2 parts of mint, 2-3 parts of burdock, 1-2 parts of broad bean leaves, 1-2 parts of polyalthia root and proper olive oil. According to the black sugar and ginger tea, the ginger and the dateplum persimmon are taken as main ingredients; the ingredients such as the black sugar are added, so that the black sugar and ginger tea is abundant in nutritional ingredients, and fragrant and sweet in mouthfeel; meanwhile, the burdock is added, so that the black sugar and ginger tea plays the effects of strengthening the immunity, preventing bacteria and cancers, inducing dieresis and relaxing the bowels; the stevia rebaudiana has the functions of nourishing yin to promote salivation, helping digestion, and promoting pancreas, spleen and stomach. Therefore, the black sugar and ginger tea is convenient to drink and beneficial to human health.
Owner:湖北福良山农业科技股份有限公司

Lotus seed, white gourd and honey mooncakes and preparation method thereof

InactiveCN107668138ASweet tasteNutritional balanceBakery productsSesamumSummer heat
The invention relates to lotus seed, white gourd and honey mooncakes and a preparation method thereof, and belongs to the technical field of food processing. Each of the lotus seed, white gourd and honey mooncakes specially consists of an oil coating material, a bakery shortening material and a filler, wherein the filler consists of 45-65 parts of minced white gourds, 4-8 parts of white gourd peel, 10-15 parts of lotus seeds, 15-25 parts of honey, 5-15 parts of glutinous rice starch, 1-2 parts of rapeseed oil, 4-6 parts of peanut kernels and 20-30 parts of water; an oil coating material consists of 35-45 parts of all-purpose flour, and 10-15 parts of lard; and the bakery shortening material consists of 25-35 parts of all-purpose flour, 15-25 parts of bakery shortening material lard, 3-5 parts of white sesame seeds and 1-3 parts of egg liquid. The preparation method of the lotus seed, white gourd and honey mooncakes comprises seven steps of preparing the filler and oil coatings, preparing the bakery shortening coatings, wrapping the filler, performing shaping, performing baking and performing packing. The filler is low in sugar and small in calorific value, after being eaten for a long term, the lotus seed, white gourd and honey mooncakes cannot cause obesity, and the filler contains minerals of zinc, ferrum and the like, so that the lotus seed, white gourd and honey mooncakes are beneficial for human bodies; the filler is good in fragrance and unique in mouth feel, and has certain effects of benefitting heat, removing summer-heat, promoting salivation, and quenching thirst.
Owner:广东琪昌食品有限公司
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