179results about How to "Taste fast" patented technology

The invention discloses a method for producing tasty instant rice noodles from broken rice. The formula of the starch raw material of the tasty instant rice noodles comprises 72-84% of rice meal prepared from broken rice, 4-7% of potato starch, and corn starch of which the amount is 3 times that of the potato starch, and a polysaccharide thickener and an emulsifier are added. The production process comprises the following steps: making the starch raw material into starch dough; adjusting the extrusion parameters and temperature in the process of preparing wavy noodle blocks on an instant rice noodles production line; aging and re-steaming the noodle blocks, and drying by a three-section hot air circular drying method; and finally cooling, inspecting and packing. The instant rice noodles produced by the method disclosed by the invention can not cause paste soup, seasonings in the soup can enter the rice noodles, so that the rice noodles have good taste and toughness and is easy to cook; the soaking time is long that the rice noodles are not broken after being soaked for 12 hours, and the rice noodles have smooth and tough mouthfeel, good taste, unique flavor and rich nutrition; and moreover, the comprehensive utilization rate of the broken rice is improved, the production cost is reduced, and relatively high economic and social benefits are gained.

The invention discloses a food cooker with a temperature pressure control. The food cooker comprises a pot body, wherein the bottom part of the pot body is provided with an interlayer, and a heating channel and a cooling channel which are aligned at intervals are arranged in the interlayer; the heating channel is heated and stopped heating through a switch K1, and the cooling channel is cooled and stopped cooling through a switch K2. The food cooker further comprises a sealing spot cover; an air suction opening towards the pot body and a vacuum opening used for vacuumizing are arranged on the sealing spot cover; the air suction opening is opened and closed under the controlling of an air suction valve K3, and a vacuum opening is connected with a vacuum pump through a vacuum pump switch Kz. The invention further discloses a cooking method by means of the food cooker with the temperature pressure control. Compared with an ordinary electric heating spot, the vacuum device is employed, thus the tasty is quick and the food quality is good. By employing a special standard cooking curve and a cooking controller, the good food taste is guaranteed. After adopting the cooling device, the overheat phenomenon can be avoided.

The invention discloses deep-fry cereal instant noodles and a preparation method thereof. The deep-fry cereal instant noodles are prepared from wheat flour, solanum tuberdsm, tapioca starch, guar gum, sodium polyacrylate, composite phosphate and sodium carbonate in parts by weight. The preparation method comprises the following steps of: putting the materials into a dough mixer, adding water to prepare paste, and curing the paste; compositing the cured paste to be strips through a laminating machine, and cutting the strips and shaping; and cooking the shaped noodles, spraying condiments, frying, finally carrying out regular air cooling and then packaging. The deep-fry cereal instant noodles prepared according to the technical scheme are good in mouth feeling, rich in nutrition and few in oil content, and are beneficial to the health of people.

The invention discloses a method for enhancing the taste of rice noodles by taking fresh rice as raw material. The method adopts a common production process of the rice noodles and comprises the following steps: soaking and smashing, then adding dietary fiber and rice protein in a certain ratio into the process of stirring, and adjusting water content; then performing processes of twin-screw extrusion, aging 1, steaming again, aging 2, washing and the like; finally, drying, cutting, sterilizing and packaging to obtain the rice noodles. In the rice noodles prepared by the method, the selection requirements of the raw materials are greatly reduced; various fresh early indica rice, late indica rice, mixed rice of early indica rice and late indica rice and broken rice are applicable. The rice noodles prepared by the method are less in pulp output amount and low in rice bar broken rate; meanwhile, the rice noodles have porous structures which are easily tasted and strong in reconstitution properties. In addition, the added dietary fiber and rice protein are capable of well making up the defect of relatively single nutrition of original rice noodles, so that the requirements of consumers on mouth feel, flavor and nutrition are met.

The invention discloses a rapid production method of flavored pickled vegetables. The rapid production method comprises the following steps: selecting raw materials, carrying out ultrasonic salting, carrying out lactobacillus fermentation, blending with flavor condiments, enabling the vegetables to be tasty by ultrasonic waves, and weighing and packaging the product. The rapid production method is simple in production process, easy to control and suitable for industrial production; the pickled vegetable product is delicious, tender and crispy, has a moderate salty and sour taste and has a nourishing nutrition; the used ultrasonic treatment not only accelerates the speed of salting and enabling the product to be tasty and shortens the needed time for processing, but also can also prevent nitrite from being generated, so that the content of nitrite is reduced and the safety of the flavored pickled vegetables is improved.

The invention discloses an automatic iron ore grade detection system and an automatic iron ore grade detection method. The automatic iron ore grade detection method comprises the following steps: integrating multiple types of measuring and intelligent control equipment, automatically measuring the specific gravity of ores, establishing a relationship between the specific gravity and the grade of iron ore through experiments, inversely solving the grade of the iron ore according to the specific gravity, finally saving measured data into a databank, and automatically printing acceptance verification receipts. By adopting the automatic iron ore grade detection system and the automatic iron ore grade detection method, the volume and the weight of ores in a whole carriage can be easily and rapidly measured, the grade of the whole ores can be really and rapidly obtained, the problem that the grade of ores is artificially depleted is solved, the labor cost of sampling and testing is greatly reduced, the conclusion can be easily obtained, and the device is convenient to use.

The invention discloses a processing method of drunk and fragrant pseudosciaena crocea. The method mainly comprises the steps of: (1) raw material pre-treatment, (2) alcohol treatment, (3) vacuum package, (4) freezing storage and the like. The pre-treated pseudosciaena crocea is treated by self make vinasse paste, then, pseudosciaena crocea bodies are subjected to vacuum opening sealing and package, and finally, the products are subjected to freezing storage under the condition of -18DEG C. The pseudosciaena crocea prepared by the method has the intense fragrance and tender meat, the grease oxidation rancidity phenomenon is avoided, and better application and popularization values are realized.

A method for preparing fresh vermicelli, especially a method for preparing fresh vermicelli without alum. The present invention provides a method for preparing non-alum fresh vermicelli. The solution of the present invention is that the preparing materials includes faecula, polypropylene acid natrium, sodium tripolyphosphate or sodium dihydrogen phosphate or complex phosphate, water; the material mixing ratio is based on faecula quality, the percent of the other materials relative to faecula is: 0.05 to 0.60 percent of polypropylene acid natrium, 0.01 to 0.05 percent of sodium tripolyphosphate or sodium dihydrogen phosphate or complex phosphate, 55.0 to 80.0 percent of water.

The present invention relate to a kind of instant dregs-less 13 spices flavouring material product and its preparation method. It is characterized by that it uses traditional raw materials of Chinese prickly ash, star aniseed, kaempferia, galangal root, tangerine peel, cassia bark, fennel, amomum fruit, nutmeg, dried ginger, coriandrum sativum seed, dahurian angelica root and clove of original 13 spices flavouring material product as raw material and adopts the modern technical processes of organic solvent extraction, supercritical CO2 extraction and water vapour distillation extraction to prepare liquid emulsified flavouring product with 13 spices characteristics, or further adopts spray-drying process to prepare 13 spices powder type flavouring product.

A split type vacuum thermal insulation ultrasonic electromagnetic frying pan comprises a pan cover, a pan body, a pan handle, a base matching the pan body, an ultrasonic device and a temperature control device both mounted on the pan body, and an electromagnetic heating device mounted in the base, wherein the pan body is of double-layer structure and has a thermal insulation inner cavity and a step-like structured pan mouth edge; and the base is of double-layer pan-like structure and has a thermal insulation inner cavity and steps disposed on the edge of the base and fitted with the step-like structure of the pan mouth edge to facilitate arrangement of the double-layer pan body on the base. In the invention, the shortages of existing electric frying pans are solved, a split type vacuum thermal insulation ultrasonic electromagnetic frying pan using ultrasonic vibration to promote absorption of taste into food and evaporating moisture from food at low temperature to further promote absorption of taste into food is provided, and the inventive invention has features of good safety, energy-saving effect and environment protection effect, convenient operation, good cleanliness, high thermal insulation and heating efficiency and tasty and nutritious dishes provided.

The invention discloses a processing method of curled golden camellia. The processing method comprises the following technological steps: (1) preparation of materials; (2) pre-freezing and shaping of fresh flowers; (3) vacuum freeze-drying; and (4) dehydration, deactivation and flavoring. According to the method, fine parameter control is implemented during the vacuum freeze-drying process, the rate of finished products is high and the operation is simple. The curled golden camellia produced by the method disclosed by the invention has the advantage of retaining the shape and color of fresh flower type golden camellia; the soaking method is simplified; the caffeine is extremely high in water solubility; the flavor comes out rapidly; the curled golden camellia is full of heavy golden camellia flavor and green grass flavor and is free of bitter taste; total nutrients of the flowers are retained as far as possible, so the curled golden camellia is higher in health care value and the economic efficiency of the golden camellia flowers is remarkably improved.

The present invention discloses a litsea cubeba spicy and hot sauce and a production method thereof. Fresh litsea cubeba has a very strong seasonality, is easily damaged and deteriorated, and has a short fresh consuming time. The litsea cubeba spicy and hot sauce includes the following raw materials: 40-60 parts of sun-dried and grounded litsea cubeba, 90-110 parts of fresh litsea cubeba, 1000-1200 parts of soybeans, 30-50 parts of edible salt, 2-8 parts of Chinese prickly ash, 5-7 parts of pepper, 8-12 parts of sesame seeds, 18-25 parts of amomum tsaoko, 20-25 parts of star anises, 80-120 parts of chilies, 8-12 parts of fructus amomi, 20-30 parts of foeniculum vulgare, 5-15 parts of white granulated sugar, 150-220 parts of litsea cubeba oil, and 280-350 parts of first-grade soybean oil. The litsea cubeba spicy and hot sauce not only saves the unique functional role of the litsea cubeba, but also has no pungent taste and smell of the fresh litsea cubeba. The sauce is even to enable fast taste permeation of food ingredients, is delicious in taste, is mellow, and is more likely to be accepted by consumers.

The invention discloses a method for manufacturing spicy dried mutton. The method comprises the steps as follows: removing skin and fat of fresh mutton; trimming and molding; placing the mutton at 0-4 DEG C for acid discharge treatment; slicing the trimmed mutton into pieces; soaking the mutton slices into a sauce, steaming and freezing; rolling auxiliary materials accounting for 15-20 wt% of the mutton slices and the mutton slices in a vacuum tumbling machine; quick-freezing the mutton slices in a mould; taking out the frozen mutton and slicing the frozen mutton with a freezing microtome; and baking the mutton slices in a far infrared baking machine. The dried mutton manufactured by the method provided by the invention has aromatic flavor, rich nutrition and good elasticity, and is a delicacy indispensable to people's life.

The invention discloses cooking equipment, which comprises a pot body, a pot cover, an ultrasonic transducer and a control device, wherein the ultrasonic transducer is arranged on the pot cover or thepot body; the emission end of the ultrasonic transducer is arranged in a way of facing an inner pot; the control device comprises an ultrasonic cleaning key and a timer; the control device is connected with the ultrasonic transducer; when the pot cover closes the pot body, the operation of the ultrasonic transducer is controlled through the ultrasonic cleaning key; the timer starts timing; when the operation time of the ultrasonic transducer reaches the set time, the ultrasonic transducer stops operation. The cooking equipment provided by the embodiment of the invention has the advantages that the mechanical effect and the cavitation effect of the ultrasonic waves are used; the purine content in food materials can be reduced; blood liquid in meat can be relieved; the flavoring speed is high; the nutrition extraction speed is high; the mouthfeel of the food materials is good; the food materials can be easily stored under the sterilization effect of the ultrasonic waves; the cooking equipment realizes automatic cleaning; the food materials can be cleaned; the deep cleaning of the food materials can be ensured.

The present invention provides a soft anti-cold medicine capsule and its preparation process and belongs to the field of medicine technology. The content consists of active medicine component and stuffing, the active medicine component includes acetaminophen, pseudoephedrine hydrochloride and dextromethorphan hydrobromide, and the stuffing includes dispersing medium, surfactant, suspension assistant and microemulsifier. The present invention has fast acting and obvious curative effect on cold syndrome, and the soft capsule is clear and transparent.

The invention discloses a cured feed capable of replacing animal breast milk, which is composed of the following substances in percentage by weight: 75-95% of puffing raw materials, 1-5% of early-stage small powder, 5-15% of acidized whey powder, 1-2% of calcium hydrophosphate, 0.5-1% of calcium powder, 0.05-0.15% of choline chloride, 0.05-0.15% of mildew preventive and 0.5-1.5% of soybean phospholipid oil. All the substances are smashed, puffed and performed with affinity to prepare the cured feed. The invention has the beneficial effects that the cured feed can replace the breast milk, causes sows to restore production period quickly, improves sucking pig production cost, brings convenience for breeding and has good taste and balanced nutrition, and a sucking pig grows quickly because the sucking pig likes to eat the cured feed.

The invention discloses a refreshing nutrient milk tea and belongs to the field of beverage formula. Per 100 ml beverage contains 5-20g of soymilk powder, 0.5-3g of coffee powder, 5-20g of cane sugar, 6-8g of codonopsis lanceolata extract, 0.5-1g of American ginseng extract, 0.5-1.4mg of vitamin, 1-2mg of nicotinic acid, 10-50mg of taurine and the balance of water. The beverage provided by the invention has good mouthfeel, low cost, unique flavour, anti-fatigue effect and abundant nutrition.

The invention discloses a pickling device for processing of preserved meat. The pickling device comprises a shell. The top of an inner cavity of the shell is provided with a driving box, and the rightside wall of the shell is connected with a driving motor. The front side wall of the driving box is connected with four groups of evenly distributed cams, below which a dead plate is arranged. A motion bar is inserted at the top of the dead plate. A pressure plate is connected at the bottom of the motion bar, the upper end of which is sleeved with a spring. A feed board is hinged to the left sidewall of the shell. Driving rollers are bilaterally symmetrically arranged in the inner cavity of the shell. An infusion tube is plugged in the left side wall of the shell. A stirring motor is connected at the central of the bottom of the shell. The structure of the pickling device is reasonable in design. With the cams pressing the motion bar intermittently, the pressure plate beats the preservedmeat to loosen fibers of the preserved meat, thus facilitating infiltration of seasoning during subsequent pickling. Through the stirring motor for driving a mixer shaft to rotate, a mixing rod stirsa seasoning solution and the preserved meat uniformly, thus facilitating rapid pickling of the preserved meat and greatly improving pickling efficiency of the preserved meat.

The invention discloses a preparation method of preserved meat. The method comprises the following steps: with 100 parts by weight of pork belly, wiping off bloodstains and cutting into strips to prepare flesh embryos; frying 5.0-6.5 parts by weight of iodine-free sea salts, coating the flesh embryos with the hot sea salts, and suspending for 2-5 hours to obtain dry flesh embryos; mixing 1-2 parts by weight of light soy sauce, 0.5-1 part by weight of dark soy sauce, 1-2 parts by weight of white sugar and 1-2 parts by weight of white wine so as to obtain spices; adding the spices to the dry flesh embryos, evenly spreading, pickling for 10-16 hours, taking out and suspending for 10-16 hours to obtain primary preserved meat; grinding 0.5-1 part by weight of star anise, 0.5-1 part by weight of cinnamon and 0.5-1 part by weight of pepper to obtain condiments; coating the primary preserved meat in the step (4) by the spices, and spraying the condiments in the step (5), 0.5-1 part by weight of powdery vitamin C, 0.5-1 part by weight of mashed garlic, and 0.5-1 part by weight of bruised ginger; and evenly mixing by hand, then pickling for 10-16 hours and then airing for 7-10 hours so as to obtain the preserved meat disclosed by the invention.

The invention discloses a multifunctional electric wine decanter which comprises a shell, a wine discharge pipe located outside the shell, a fixed base located at the bottom of the shell, and a control device arranged on the shell. The fixed base is provided with a wine guide pipe and an air hole made communicated with air in a bottle. An air exchange system is arranged inside the shell and has three working states of pressure maintaining, vacuum pumping and wine decanting and discharge. The air exchange system comprises an air exchange valve, an air pump and a driving device. The air exchange valve runs in different states, so that the air flowing path is changed, multiple functions of pressure maintaining, vacuum pumping and wine decanting and discharge are achieved, and the wine decanter is small and easy to carry.

The invention discloses marinated beef marinade treatment equipment and a process. The marinated beef marinade treatment equipment comprises a marinating table, wherein a vertical frame is arranged atone end of the table top of the marinating table; a cooking boiler and a filter box are sequentially arranged in the vertical frame from top to bottom; the cooking boiler is connected with the filterbox through a feeding pipe; a discharging pipe opening of the filter box is connected with a feeding pipe opening of a spiral feeding pipe, and the spiral feeding pipe is obliquely arranged; a discharging pipe opening of the spiral feeding pipe is connected with a liquid outlet pipe; the other end of the liquid outlet pipe is inserted into a preheating cavity, and the preheating cavity and a marinating box are arranged on the table top of the marinating table side by side; the marinating box is connected with the preheating cavity through a communicating pipe; after cooked beef is marinated,a piston rod is driven by an air cylinder to pull a material guide frame to move upwards, and the marinated cooked beef in a marinating barrel is taken out through a supporting disc on the material guide frame, so that the situation that the beef needs to be salvaged manually in the marinating process is avoided, and the working intensity of workers is reduced.

The invention discloses hotpot oil extracted based on a supercritical technique. The hotpot oil comprises beef tallow, plant oil, chili, bean sauce, ginger, garlic, a yeast extract, aginomoto, chicken essence, Chinese prickly ash, rice wine, fermented glutinous rice, fermented soya beans, rock candy and salt. The hotpot oil is made by frying the materials so as to obtain a dreg-containing base material, cooling the dreg-containing base material, filtering by using a horizontal spiral centrifuge till the oil content of separated material dregs is about 5%, and pouring out separated fried oil for later use; performing supercritical CO2 extraction for 1-2 hours on the separated material dregs so as to obtain supercritical extracted base material essence oil; adding the extracted base material essence oil into the fried oil, adding Chinese prickly ash oil produced by using a cold pressing process, and sufficiently mixing, thereby obtaining the hotpot oil. The hotpot oil has the advantages of being added into other hotpot base materials to improve the taste, and also added into Sichuan tasty oily stewed meal, food cooked with spicy and hot soup, braised food, fried food and the like to enrich the taste.

The invention relates to a multifunctional siphoning type food processor which comprises an upper stirring barrel and a lower heating water storage barrel. A top opening of the lower heating water storage barrel is detachably connected with a siphoning end cover. The upper stirring barrel is arranged on the siphoning end cover in a sitting mode. A lower siphoning opening is formed in the siphoning end cover. The lower siphoning opening is connected with a siphon which extends to the lower half portion of an inner cavity of the lower heating water storage barrel. An upper siphoning opening communicated with the lower siphoning opening is formed in the bottom of the upper stirring barrel correspondingly. The upper siphoning opening is connected with a movable anti-leakage component. A top opening of the upper stirring barrel is connected with a machine head. A stirring motor is fixed in the machine head. An output shaft on the stirring motor penetrates through the bottom of the machine head and extends into the upper stirring barrel. The output shaft is connected with a stirring blade. The lower siphoning opening is provided with a protruding part in an extending mode, the protruding part pushes open the movable anti-leakage component, and accordingly the upper siphoning opening and the lower siphoning opening are communicated. The structure is simple and reasonable, the food-making range is wide, the multifunctional siphoning type food processor can be adaptive to long-time timing making of any food, and separating of food and water before heating is really achieved.

The invention discloses instant spicy fish and a method for making the same. The method includes steps of (1), carrying out preprocessing, to be more specific, removing the fish heads and the internal organs of fish, thoroughly washing the fish by the aid of water, draining the fish and weighing the fish; (2), removing the fishiness of the fish; (3), steaming the fish; (4), primarily drying the fish; (5), frying the fish in oil; (6), seasoning the fish, and to be more specific, soaking fried fish sections in flavoring liquid with chili oil under vacuum conditions; (7), secondarily drying the fish sections; (8), sterilizing the fish sections. The instant spicy fish and the method have the advantages that a vacuum soaking process is combined with the method in the aspect of fishiness removing and seasoning operation, accordingly, the fishiness of the fish can be quickly removed, the fish can be quickly seasoned, and the technological duration can be shortened; ultrahigh-pressure sterilization techniques are implemented in the aspect of product sterilization, and accordingly flavor, textures and the nutritional quality of products can be effectively kept; the instant spicy fish is crispy, tasty, sweet, sour and pungent without loss of aroma of the fish, is easily accepted by testers and can be eaten conveniently and safely, and requirements of consumers on the safety, the deliciousness and the convenience of modern food can be met.

The invention belongs to a processing method of seafood instant food. Aiming at the technical defects in processing instant scallop adductor, the invention provides a processing method of install scallop adductor. The processing method comprises the following steps of: raw material processing, dewatering, taste absorption and cooking. The method is characterized in that the dewatering for scallop adductor bodies at low voltage is beneficial to rapid and complete taste absorption of the scallop adductor, and a scallop viscera mass extractive is added into a sauce for increasing delicate flavour of a product. The processing method of the install scallop adductor is scientific and strict, during a producing process, other wastes are not generated except for the shell, the nutritive value of scallop can be sufficiently utilized, the processed product is complete in appearance and delicious in mouthfeel, and thus sufficiently meeting requirements of people on taste.

A rapid fermented type salt-free Miso-like food material which is favorable in taste and flavor, which has a strong umami, rich taste, thickness, and mouthfullness, and a reduced stuffy smell or astringent taste may be prepared in a method including: adding a Koji mold and a bacteriocin-producing lactic acid bacterium culture fluid or a supernatant thereof to a food material; making Koji in a hermetically sealed Koji-making equipment while continuously or intermittently supplying clean air; mixing the bacteriocin-producing lactic acid bacterium culture fluid or the supernatant thereof with the thus-resulting Koji, and further mixing one or more food materials as needed in an amount of 0.01 to 50 times weight of the Koji; forming a moromi-mash by making a paste from the mixture; and then hydrolyzing the moromi-mash in the absence of common salt, by adding any one of an alcoholic liquor, yeast, and dextrin to the Koji.

The invention belongs to the technical field of food processing, and discloses a method for processing flavor beef jerky. The method comprises the following steps of pre-treatment of beef, marinade preparation, beef marinating, hot oil soaking, seasoning, drying and packaging. The beef jerky processed by the method of the invention is rufous, neither too hard nor too soft, and is good in taste, green, and healthy. The method provided by the invention is simple in preparation process, scientific and reasonable, and high in feasibility.

The invention discloses a preparation method of barley tea. According to the preparation method, a barley tea product is prepared by treating carefully picked barley with uniform granules through five steps including germ activation, low-temperature roasting, high-temperature roasting, rapid cooling and fine sorting, and the problems that barley tea produced with a conventional barley tea stir-frying method is not consistent in charring and unstable in quality are solved. According to the stir-frying method of the barley tea, the barley tea product is crushed, the crushed barley tea granules are short in soaking time and high in flavor emitting speed, release nutritional ingredients sufficiently and have particularly strong fragrance. After being packaged with an antioxidant aluminum-plastic film or non-woven fabric filter paper, the crushed barley tea granules are convenient to carry and can be drunk once made with hot water.

The invention relates to the technical field of food processing and particularly relates to a method for preparing cucumber slices with chili sauce. The cucumber slices with chili sauce are prepared from the following raw materials in parts by weight: 900-1000 parts of fresh red pepper, 1000-1200 parts of edible oil, 500-600 parts of beans, 400-450 parts of monosodium glutamate, 200-260 parts of pricklyash peel, 210-280 parts of sesame paste, 4500-5000 parts of soy sauce, 1000-1100 parts of fresh cucumbers and 1300-1900 parts of salt. The method has the beneficial effects that the cucumber slices with chili sauce are rich in aroma, red brown or brown, shiny, proper in salinity and pungency degree, moderate in viscosity, free of preservatives, long in shelf life, simple to operate and safe to eat, and the original flavor of the red pepper and the cucumber are not lost.

The invention relates to an electric wine decanter which comprises a housing, wherein an air pump is arranged in the housing; the housing is connected with a wine outlet pipe; a base is arranged at the bottom of the housing; a ventilating hole communicated with air in a wine container and a wine guide pipe are arranged on the base; a driving mechanism for controlling an air path of the air pump tobe converted to a reversing valve and controlling the reversing valve to operate is also arranged in the housing; the reversing valve comprises a valve body and a valve seat mounted at the bottom ofthe valve body; a valve cavity is formed in the valve body; a valve core is arranged in the valve cavity; a valve port matched with the valve core is formed in the valve seat; a rotating seat is alsoarranged between the driving mechanism and the valve body; the rotating seat is rotatably arranged in the housing; the end part of the valve core is provided with a resisting rod; a resisting block isarranged in a position, corresponding to the resisting rod, on the rotating seat; when the resisting block rotates with the rotating seat, the resisting block resists against the resisting rod to drive the valve core to move upwards; a resetting member for driving the valve core to move downwards to be reset is arranged in the valve body. Through the adoption of the electric wine decanter, the driving structure of the valve core is simple; the entire volume is smaller; components are more compact.