41results about How to "Take into account the taste" patented technology

The invention discloses a composition used for removing food retention and relaxing the bowels of the children, as well as a preparation method thereof. The composition used for removing food retention and relaxing the bowels of the children is designed for specific population of children, excluding the infants. The composition used for removing food retention and relaxing the bowels of the children is prepared from the following raw materials in percentage by weight: 10-50% of fruit and vegetable powder, 10-40% of prebiotics, 0.5-2.0% of active probiotic powder, 5-30% of dietary fiber, and 5-20% of a medicine-and-food homologous food extract. The dosage of the composition is preferably solid beverage or tablet candies. The preparation method of the composition used for removing food retention and relaxing the bowels of the children comprises the following steps: preparing raw materials, carrying out uniform mixing, and carrying out packaging; or the preparation method comprises the following steps: preparing raw materials, preparing a soft material, carrying out granulation, carrying out drying, carrying out grinding, adding the active probiotic powder, adding a flow aid and a lubricant, and carrying out tableting. The composition strictly complies with the principles of traditional Chinese medicines and western medicines, as well as the principles of safety, scientific properties and obvious functions; the raw materials are all selected from the catalog of medicine-and-food homologous, the catalog of new-resource foods and the catalog of common foods; and the selected raw materials are rationally matched in consideration of the taste.

The invention discloses crispy-skin bread rich in dietary fiber. The crispy-skin bread is composed of crispy skin and a bread body. The crispy skin is composed of, by weight, 25 parts of white granulated sugar, 3 parts of butter, 1.5 parts of lard oil, 3 parts of eggs, 0.5 part of edible ammonium bicarbonate, 0.5 part of baking powder, 55 parts of flour, 2 parts of flaxseed powder, 1 part of wheat bran, 2 parts of oat bran, 2 parts of rice bran, 2.5 parts of milk powder and two parts of evaporated milk. The bread body is composed of, by weight, 50 parts of strong flour, 7 parts of inulin, 9 parts of white granulated sugar, 0.7 part of yeast, 1 part of table salt, 0.3 part of bread improver, 4 parts of milk powder, 20 parts of water, 4 parts of eggs and 4 parts of cream. The skin of the bread made according to the formula is crispy and tastes soft, and the bread is rich in dietary fiber, Vitamin B and Omega-3 fatty acid, delicious and nutrient.

The invention discloses a composition capable of lubricating the intestines, relaxing the bowels, expelling toxin and expelling lead, as well as a preparation method thereof. The composition capable of lubricating the intestines, relaxing the bowels, expelling toxin and expelling lead is prepared from the following raw materials in parts by weight: 13 parts of medicine-and-food-homologous food extracts; or the composition can be prepared from the following raw materials in parts by weight: 1-25 parts of medicine-and-food-homologous food extracts, 10-50 parts of prebiotics, and 40-70 parts of fruit and vegetable powder. The composition disclosed by the invention is developed for people with diseases, such as hypertension, hyperlipidemia, atherosclerosis and the like, caused by poor digestive functions, defecation problems, constipation and excessive lead ions; moreover, the composition is a medicine-and-food-homologous food which has the functions of balancing intestinal flora, lubricating the intestines, relaxing the bowels, expelling toxin, expelling lead and so on, and is capable of effectively eliminating persistent toxin from the body, expelling toxin, expelling lead, and restoring normal physiological functions of the body.

The invention provides millet jelly and a production method thereof, the millet jelly comprises 3.0%-15% of millet particles on the basis of the total weight of the millet jelly. The millet jelly production method by using the invention comprises the following steps: preparing the other raw materials except the millet particles in the millet jelly formula into basic feed liquid; mixing the basic feed liquid with the millet particles, and then carrying out sterilization and encapsulation to obtain the product. By the reasonable formula and the proper process, the millet jelly and the production method of the invention can realize good stability of the product within the shelf life.

The invention discloses milk for children, belonging to the technical field of dairy processing. The milk for the children is formed by matching fresh milk with adjuvants, wherein the fresh milk is taken as a main ingredient; and the adjuvants comprise isomaltose hypgather, xylitol, iron, zinc, vitamin A, vitamin D and lactase, wherein the following adjuvants in weight are added into every 1,000 kg of fresh milk: 4-6 kg of the isomaltose hypgather, 6-8 kg of the xylitol, 8-12 g of the iron, 5-9 g of the zinc, 0.7-1.0 g of the vitamin A, 0.02-0.04 g of the vitamin D and 0.8-1.4 kg of the lactase. Compared with the prior art, the milk for the children has the following beneficial effects that: the milk aims at the needs for the growth of the children and gives attention to the taste, so that the children like the milk and can drink easily; and low-temperature sterilization is adopted in the process, so that the fresh is guaranteed, and the nutrient loss is reduced.

The invention provides a seafood basic seasoning sour soup and a making method thereof. The seafood basic seasoning sour soup is made by boiling raw materials of dried shrimps, sea crabs, dried oysters, dried scallop, pig caudal vertebras, chicken claws, dried cuttle fish, spring onions, fresh ginger, rice wine, tomatoes, northeastern pickled Chinese cabbages, Szechwan pickled ginger, yellow capsicum sauce, refined salt, baijiu, longan pulp, medlar, angelica sinensis, eucommia ulmodies and water. The materials are precisely selected, the formula is scientific and reasonbale in compatibility, the requirements for nutrients, taste, color and the like are met concurrently, the prepared seafood basic seasoning sour soup is strong in flavor, delicious, palatable, lasting in aftertaste, and capable of meeting the requirement of tastes in different regions. According to the preparation method, emphasis is laid on heating degree control and fermentation time, and the soup is more delicious.

The invention relates to the technical field of food processing, in particular to walnut fermented milk and a preparation method thereof. The method disclosed by the invention comprises the following steps: 1) baking peeled walnut kernels at 145-165 DEG C for 5-25 minutes; 2) deoiling the baked walnut kernels until the oil content is 20-50%, so as to obtain semi-degreased walnut kernels; 3) mixing the semi-skimmed walnut kernels with a stabilizer, a carbon source and water, and performing grinding to obtain walnut pulp; and 4) fully and uniformly mixing the walnut pulp, performing sterilizing, performing inoculating and performing fermenting. According to the method, the fragrance of the walnuts can be effectively improved after the walnuts are baked at a high temperature, on the basis, the ideal flavor of the system can be ensured after part of grease is removed, and the fermented milk which is stable in quality and rich in nutritional value can be obtained by removing the grease to the degree.

The invention provides a tomato healthcare beverage. Due to the combined action of lycopene in tomato juice and flavonoids, organic acid and celery juice in hawthorn juice, the effect of lowering blood pressure for a long time can be achieved; kiwi fruit juice, apple juice and lemon juice contain abundant potassium, calcium, magnesium and other elements, due to the combined action of the elements,increase of blood pressure is restrained, and the effect of lowering blood pressure is improved due to combination of tomato juice, hawthorn juice and celery juice; due to banana pulp and honey, thetaste of the beverage is improved, the taste is enriched, nutrients are added, the human body immunity is improved, the effect of lowering pressure is further solidified, and citric acid in lemon juice achieves the color protecting effect. The tomato healthcare beverage contains abundant nutrients and is easy to absorb and sour, sweet and cool in taste, contains no artificial additive, and outstanding in effect of lowering blood pressure and improving human body immunity.

The invention provides a making method for a pitaya flower soup base. The method comprises the following steps: 1) plucking the whole flower of a blossomed pitaya flower and vertically cutting the pitaya flower; 2) drying the pitaya flower so as to obtain dried pitaya flower; and 3) weighing and mixing 100 to 200 g of the dried pitaya flower, 30 to 50 g of Chinese yam, 6 to 10 g of dried fig, 10 g of candied date, 10 to 15 g of lily, 3 to 5 g of southern apricot kernel and 3 g of northern apricot kernel and packaging the obtained mixture so as to obtain one pitaya flower soup base. In use, one pitaya flower soup base is cooperatively used with materials like chicken and pig bones, a proper amount of water is added into the pitaya flower soup base and the materials for soup cooking, and salt is added into cooked soup for seasoning. According to the invention, through reasonable proportioning of main and auxiliary materials, medicinal values of the materials are give to full play, the taste of the cooked soup is guaranteed at the same time, so the pitaya flower soup base is more popular; and through preparation of a material bag from the dried pitaya flower, preparation time for soup cooking is saved, and the pitaya flower soup base is convenient and practical.

The invention discloses a hot-processed sandwich biscuit and a preparation method thereof, and belongs to the field of food processing. The preparation method comprises the following steps: step 1, flour blending: preparing flour, green juice powder, white granulated sugar powder, fresh milk, paste soup and palm oil as a first group for later use; using ammonium bicarbonate, baking soda and pre-gelatinized starch as a second group for later use; preparing an enzyme preparation, dissolving the enzyme preparation with water to serve as a dissolving solution for later use, as a third group for later use, and adding water into sodium pyrosulfite for dissolving for later use; step 2, dough kneading: putting the first group of flour into a dough kneading machine to be stirred, then adding the second group of flour to be stirred, and then pumping the dissolved solution into the dough kneading machine to be stirred; finally, adding a sodium pyrosulfite dissolving solution, and stirring; repeating the step 2 to prepare at least two dough; step 3, calendering; step 4, roll cutting and forming; step 5, drying: transferring the shaped biscuit semi-finished product into a drying machine for drying; subjecting the stuffing and the blank synchronously to a drying process of hot processing, so that the purpose of fusing the tastes of the stuffing and the blank is achieved; step 6, packaging.

The invention discloses a preparation method and application of slow cooked soup can. The preparation method comprises the following steps that soup raw material and auxiliary materials are prepared; S2, the materials are charged into a tank subjected to disinfection treatment; after canning, vacuum cover sealing is performed; the tank is put into a sterilization pot and waits for stewing; S3, compressed air is introduced into the sterilization pot for controlling the pressure in the port to be greater than the pressure in the tank, so that the can is in a completely sealed state; gradual temperature rise operation is used for heating and stewing the can; the heating temperature is sequentially 50 to 60 DEG C (5 to 10min), 70 to 80 DEG C (10 to 15min), 90 to 100 DEG C (10 to 15min) and 100 to 110 DEG C (20 to 35min); then, sterilization is performed; S4, cooling is performed; the sterilization pot is opened; a finished product is taken out. The preparation method has the advantages that the old problems of nutrition loss, quality instability and the like of the existing can food are solved; the meat soup maintains the original favor and nutrition; by the method, the yield for preparing the slow cooked soup can be greatly improved; the quality is ensured; the industrialized application is finally realized.

The invention discloses a stone simmer electric barbecue oven, and relates to a smokeless electric barbecue oven capable of being combined with a stone simmer barbecue technology, and particularly discloses an electric barbecue oven which heats stone or charcoal with an oven core and then the stone or the charcoal as a common heat source radiates kebabs on a barbecue turnplate. The electric barbecue oven, and relates to a smokeless electric barbecue oven capable of being combined with a stone structurally comprises an oven rack, the oven core, the turnplate and the like, a detachable stone collection barrel is additionally arranged in the oven core, and the turnplate is detachably and rotationally arranged outside of oven core in a sleeving mode; meanwhile, the stone collection barrel is a hollow-out barrel provided with a stone collection cavity and a plurality of charcoal collection bars, the stone or the charcoal is placed in the stone collection cavity, the charcoal is placed in the charcoal collection bars, and a plurality of small holes are formed in the charcoal collection bars for communication so that the heat in the oven core can heat the charcoal in each charcoal collection bar and the stone or the charcoal in the stone collection cavity through the small holes. The heated stone and charcoal and the heat of the oven core can barbecue the kebabs on the outer circumference of the turnplate together. The barbecue oven has the electric mode, the charcoal mode and the stone simmer mode at the same time, so that no smoke, taste and unique flavor of kebabs are considered at the same time, and the increasing barbecue requirements of people are met.

The invention belongs to the technical field of genetic breeding of plants, and specifically relates to a cultivation method of a novel germplasm of colorized brassica oleracea L.var.capitata. The cultivation method is characterized in that parents of the cultivation method comprise brassica oleracea L.var.capitata and ornamental kale; the male parent is the brassica oleracea L.var.capitata, and the female parent is the ornamental kale; or, the female parent is the brassica oleracea L.var.capitata, and the male parent is the ornamental kale; the ornamental kale is b.oleracea L.var.acephala DC.; and more preferably, the genotype of the male parent is GGSSHH, and the genotype of the female parent is RRCChh; or, the genotype of the male parent is RRSShh, and the genotype of the female parentis GGSSHH. According to the invention, when the breeding germplasm is selected, the b.oleracea L.var.acephala DC. with strong ornamental property and cold-resistant property is selected, and the brassica oleracea L.var.capitata with sweet and soft mouth feel, and good balling property and ball shape and suitable for uncooked eating is selected as a parent material, so that the cultivated colorizedbrassica oleracea L.var.capitata has the characteristics that the color variety is rich; the color is bright; the ornamental property is strong; the cold-resistant property is strong; the eating quality is good; the mouth feel is sweet and crisp; the colorized brassica oleracea L.var.capitata is suitable for uncooked eating; and the balling property is relatively good.

The invention relates to unfermented dried turnip beef shrimp paste. The dried turnip beef shrimp paste is prepared from the following components in parts by mass: 50-200 parts of shrimp meat, 50-200 parts of beef, 25-100 parts of dried turnip, 25-100 parts of sugar, 75-300 parts of blend oil, 100-400 parts of Pixian bean paste and 5-20 parts of conelike redpepper. A preparation method of the unfermented dried turnip beef shrimp paste comprises the following steps: heating the blend oil, and uniformly stir-frying the raw materials until the raw materials are very fragrant, thus obtaining the dried turnip beef shrimp paste. According to the unfermented dried turnip beef shrimp paste provided by the invention, by adopting the shrimp meat, the beef and the dried turnip as main raw materials and the assistant seasonings and base paste, the prepared dried turnip beef paste has moderate salinity, the shortcoming of single taste of traditional shrimp paste is overcome, the taste needs of different people can be met, and the paste also realizes a healthcare effect. The dried turnip beef shrimp paste provided by the invention is prepared by a stir-frying method, the operation time is short, and the technology is simple; moreover, according to the technology, the heat control and the collocation of the raw materials are emphasized, and a new kind of shrimp paste is provided.

The invention provides a nutrient solution for soilless culture. The nutrient solution is characterized in that each kilogram of the nutrient solution comprises 836-1069 mg of a nitrogen source, 860-1146 mg of a phosphorus source, 975-1201 mg of a potassium source, 430-500 mg of a magnesium source, 10-15 mg of necessary trace elements and 3-6 g of soluble humic acid, with the balance being water.The water-soluble humic acid is adopted, so the high efficiency and low cost of the nutrient solution are ensured, and the taste of vegetables can be retained. In addition, the water-soluble humic acid can also promote the synthesis of vitamin C of vegetables, so the abundance of vitamin C in the vegetables can be improved to a certain extent.

The invention belongs to the technical field of food processing, and particularly discloses a mustard-flavored health red snapper ball and a preparation method thereof. The mustard-flavored health red snapper ball is obtained by matching red snapper slurry and mustard-flavored juice. The red snapper slurry is prepared from the following components in parts by weight: 5 to 30 parts of red snapper meat, 0.08 to 0.4 part of salt, 0.015 to 0.06 part of monosidum glutamate, 0.07 to 0.3 part of sugar, 0.5 to 1.5 parts of raw powder, 0.1 to 1 part of water and 0.25 to 2 parts of ice blocks. According to the mustard-flavored health red snapper ball, the materials are selected strictly, and the formula is scientific and reasonable; the mustard-flavored health red snapper ball can meet the requirements on all aspects such as nutrition, taste and color; the preparation process is simple, and the prepared mustard-flavored health red snapper ball tastes tender and refreshing, has a delicious aftertaste and medium saltiness, and can meet the demands of different districts for the taste.

The invention relates to radix astragali-angelica soup. The radix astragali-angelica soup is prepared from the following raw materials: radix astragali, angelica, red dates, rhizoma chuanxiong, foliummori, longans, pseudo-ginseng, radix ophiopogonis, rhizoma atractylodis macrocephalae, radix codonopsis, radix bupleuri, bamboo salt, honey, poria, loquats, nigrum fruits, pawpaws, pericarpium citrireticulatae, platycodon grandiflorum and mint leaves. The radix astragali-angelica soup is prepared by the following steps of respectively dividing radix astragali and angelica into two parts; decocting one part of radix astragali, one part of angelica, poria, red dates, rhizoma chuanxiong, folium mori, longans, pseudo-ginseng, radix ophiopogonis, rhizoma atractylodis macrocephalae, radix codonopsis and radix bupleuri, combining, and concentrating; drying the other part of radix astragali, the other part of angelica, loquats, pawpaws, pericarpium citri reticulatae, platycodon grandiflorum andmint leaves, crushing, adding into hot water, and uniformly stirring; and respectively tempering and combining the two mixtures by virtue of bamboo salt and honey, adding an additive, and carrying outsealing and encapsulation. The radix astragali-angelica soup can be prepared in factories, is encapsulated into a sealed container and can preserve the basic efficacies of traditional radix astragali-angelica soup, meanwhile, the taste is improved, nutrients are optimized, and the radix astragali-angelica soup can be easily accepted by modern consumer groups.

The invention discloses elephantopus-scaber fig-fruit pudding and a preparation method thereof. The elephantopus-scaber fig-fruit pudding is prepared from the following raw materials in parts by weight: 55-110 parts of egg liquid, 28-44 parts of fine granulated sugar, 180-300 parts of pure milk, 25-40 parts of elephantopus scaber juice, 20-35 parts of fig fruit juice, 7-12 parts of honey, and 20-33 parts of gelatin. The preparation method of the elephantopus-scaber fig-fruit pudding is simple in processes; and the prepared elephantopus-scaber fig-fruit pudding is mellow in flavor of the elephantopus scaber and the fig fruits, and has rich nutritive values. The elephantopus-scaber fig-fruit pudding increases taste and types of pudding products, and is capable of improving health-care effects of pudding; moreover, the elephantopus-scaber fig-fruit pudding is capable of meeting requirements of different groups of people while nutrition and taste are both given consideration to, and thus, the elephantopus-scaber fig-fruit pudding is beneficial for promotion in China.

The invention belongs to the technical field of food processing, and discloses red snapper Jinbing and a preparation method thereof. The red snapper Jinbing contains the following raw materials in parts by weight: 300-600 parts of strong flour, 150-400 parts of water, 75-120 parts of red snapper meat, 2-4 parts of refined salt, 15-40 parts of Xifeng liquor, and 130-200 parts of salad oil. The red snapper Jinbing prepared by the preparation method disclosed by the invention is rigorous in material selection, the formula is scientific and reasonable in collocation, and the red snapper Jinbing takes various requirements for nutrients, taste, color and the like into account; the technology is succinct, and the red snapper Jinbing has the characteristics of being light as paper, thin as cicada's wings, tenacious, chewy, durable and elastic, and has rich cuttlefish flavor; and the nutrient value of the Jinbing is increased, and taste requirements of people in different regions are met.

The invention discloses full-nutrition meal replacement powder. The full-nutrition meal replacement powder is prepared from the following raw materials in parts by weight: 40-60 g of protein powder composite vitamins, 5-25 g of lactic acid cheese, 40-50 g of coarse cereals, 20-30 g of vegetables, 20-30 g of fruits and 15-25 g of nuts, and the protein powder composite vitamins are prepared from soybean protein powder and whey protein powder. The full-nutrition healthy meal can avoid purely increasing physical satiety and achieve the purpose of reducing food intake, and on the basis of meeting daily nutritional requirements of human bodies, the effects of controlling overall calorie intake to reduce weight, meeting metabolism required nutrition, being healthy, controlling weight and the like are achieved through optimal combination of nutrition proportions; and whey protein, plant soybean protein, coarse cereals, fruit and vegetable slices, cheese and nuts are creatively combined according to a certain proportion, sufficient nutrition needed by the human body is provided, the hunger time is delayed, and the full-nutrition meal replacement powder is particularly suitable for consumers who control the body weight through diet.

The invention provides a folium eriobotryae beverage with functions of moistening lung, relieving cough and eliminating phlegm and a preparation method thereof, and relates to the field of health-care beverages. The folium eriobotryae beverage with the functions of moistening lung, relieving cough and eliminating phlegm comprises the following raw materials in parts by weight: 15-25 parts of loquat fruits, 10-20 parts of folium eriobotryae, 3-5 parts of radix codonopsis, 3-5 parts of fructus forsythiae, 1-4 parts of rhizoma atractylodis macrocephalae, 2-6 parts of radix polygonati officinalis, 5-9 parts of lemons, 2-5 parts of honey, 5-10 parts of rock candy, 0-0.05 part of auxiliary agent and 200-400 parts of purified water, and the auxiliary agent is one of carrageenan, gelatin and sodium alginate. Through a reasonable formula technology, the prepared beverage has the effects of moistening lung, relieving cough and eliminating phlegm, the effect is remarkable, and meanwhile, the beverage is sweet and slightly sour in taste, rich in fruit fragrance and mellow in taste, so that the effects of health care and taste can be both considered, consumers can be further attracted, and the beverage is loved by the majority of people.

The invention belongs to the technical filed of food processing and particularly discloses an orange-flavored health red snapper ball and a preparation method thereof. The orange-flavored health red snapper ball is obtained by mixing red snapper cream and orange-flavored juice, wherein the red snapper cream comprises the following components in parts by weight: 5-30 parts of red snapper meat, 0.08-0.4 part of salt, 0.015-0.06 part of monosodium glutamate, 0.07-0.3 part of sugar, 0.5-1.5 parts of cornstarch, 0.1-1 part of water and 0.25-2 parts of ice blocks. The orange-flavored health red snapper ball is rigorous in material selection, and scientific and reasonable in formula collocation, meets the requirements for nutrition, taste, color and luster and other aspects, is brief in preparation process, tender, tasty and refreshing, delicious in aftertaste and moderate in salty taste and meets the taste demands in different areas.

The present invention discloses a Chinese yam and cuttlefish borax free health-care steamed rice roll product and a preparation method thereof. The Chinese yam and cuttlefish borax free health-care steamed rice roll product comprises the following raw materials in parts by weight: 250-1,000 parts of water-milled glutinous rice flour, 25-100 parts of corn starch, 25-100 parts of potato starch, 375-1,500 parts of cold water, 250-1,000 parts of boiling water, 50-200 parts of iron stick Chinese yam juice, 25-100 parts of minced cuttlefish, 10-40 parts of un-boiled oil, 5-20 parts of salt, 1.5-6 parts of sodium alginate, 1.5-6 parts of konjac flour and 1-4 parts of agar flour. By using agar powder, sodium alginate and konjac flour as coagulants and combining other raw materials, the preparation method solves existing safety hazards of food additives, is beneficial to a shaping of the steamed rice rolls, and enables the steamed rice rolls to be more tenacious and smoother in mouthfeel. At the same time, the preparation method focuses on a merge of the iron stick Chinese yams and cuttlefish, improves health-care effects of the steamed rice rolls, also expands suitable populations, and is of great significance to a promotion of the steamed rice rolls.

The invention discloses a fish meat steamed stuffed bun, and the fish meat steamed stuffed bun comprises a wrapper and stuffing; the stuffing is prepared from the following raw materials in parts by weight: 800-1000 parts of fish meat paste, 600-700 parts of soup stock, 150-200 parts of potato starch, 100-150 parts of bamboo shoot head homogenate, 60-100 parts of corn starch, 80-120 parts of chopped green onion, 20-30 parts of bruised ginger and 10-30 parts of white pepper powder. According to the product formula and the preparation method, no additive is added, and the meat of the stuffing is all fish meat paste obtained after fishbone removal of the fish body; processing residues of a plurality of agricultural product processing industries are used as additive-free food ingredient grade safe raw materials to establish an optimal formula, the stuffing formula which is good in taste and flavor and free of obvious sour taste and other flavor deterioration within 6 months in a frozen state is prepared, and the taste and the flavor are both considered; the fishbone soup is used for improving freshness and improving the taste effect of the fish meat, and the fishbone soup and the taste of the fish meat complement each other.