43results about How to "Taste fit" patented technology

The invention relates to a method for processing fat foie gras. The method which comprises technological processes of deodorizing, pickling, slaking, chopping, stir-grinding, high temperature disinfection and the like allows goose meat products with Chinese flavors and high nutrition values to be produced. The method has the following unique places: technological means of individual deodorizing, segment chopping, stir-grinding and the like are adopted in the method, auxiliary materials of a blueberry juice, and a green soya bean paste and the like are added, so the fat foie gras has the advantages of unique taste and fresh and tender meat; and a Chinese slaking process adopted in the production process makes the fat foie gras have the Chinese taste. The fat foie gras has high added valuesand a broad market prospect.

The invention discloses a method for producing Chinese natto through fermentation of double strains. The production method comprises steps as follows: bacillus natto and lactobacillus plantarum are cultured in milk respectively and inoculated into soybeans subjected to soaking, steaming, cooling and blending to be fermented, and the Chinese natto is produced. Lactobacillus plantarum grows slower under the aerobic condition, can generate a small quantity of lactic acids and other ingredients and can improve the smell and the flavor of natto; meanwhile, due to reduction of the fermentation temperature and addition of a little salt, the fermented flavor generated by bacillus natto is low, and the Chinese natto is suitable for taste of Chinese people. The produced Chinese natto contains high nattokinase content and rich nutrition, meets the taste of the Chinese people and has a wide market prospect, and the method adopts a simple process and is convenient to operate.

The invention provides a material-saving and energy-saving environment-friendly cooker customizing system for an individualized food material taste, and mainly provides the system which selects an optimal container curve from a plurality of peripheral curves and performs outputting according to food tastes of different users and an individual condition requirement by means of analysis to a cookingobject, an established heating model and a heat radiating model. In a process, a user can be reminded in real time in a user-friendly manner, thereby greatly facilitating the user. On the other hand,a physical path which comprises a timer, a temperature sensor and the like is supplied. A user can perform time range setting on the cooked object and input an individual requirement through a mobilephone APP. Furthermore the temperature, the property change and the temperature change of the cooked object are monitored. A property change curve of the food in a cooking process along with time canbe obtained, and the property change curve is fed back to the user through the APP.

The invention discloses a preparation method of seafood crucian jelly. The preparation method comprises the steps that crucian is boiled by adding water and seasonings to obtain an extraction solution, and the extraction solution is mixed with gelatin, carrageenan and potassium sorbate to prepare a crucian jelly stock solution; cup containers are filled with the crucian jelly stock solution, cooked shrimp meat, cooked scallops and cooked agar in a weight ratio of (6-9):(4-6):(2-3):(55-70), and jelly cups are prepared; liquid seasonings are added into the jelly cups, and the seafood crucian jelly is obtained after packaging and sterilization. By means of the method, the melting point of the crucian jelly is improved so that the crucian jelly can be stored at room temperature without melting, the limitations that the crucian jelly needs to be refrigerated are avoided, and the defect that fish products generate fishy smell at a low temperature is overcome.

The invention discloses a processing method for peach wine. The processing method comprises the following steps: washing peaches with clear water, draining the washed peaches, cutting the peaches to remove peach pits, adding water accounting for 20 to 30% of the total amount of the peaches, carrying out heating to 75 DEG C and maintaining the temperature for 20 min; adding 50 ml of sulfur dioxide and 100 mg of pectase into each kg of obtained peach pulp, carrying out uniform mixing under stirring, then standing the obtained mixture for 3 h and carrying out juicing and separating to obtain clear fruit juice; and adjusting alcoholic strength, then carrying out fermentation, and carrying out separating, filtering and bottling so as to obtain the peach wine. According to the invention, production cost is low, the peach wine is easy to store, and waste is effectively avoided; and the peach wine has agreeable taste and abundant nutrients.

juice extractor a processing method for a plum-leaf crab wine. The processing method comprises the following steps: cleaning plum-leaf crab with clear water, processing the plum-leaf crab with a crushing juicer, adding potassium meta bisulfite (K2S2O5) with a concentration of 100 mg/kg for sterilization during crushing and adding 0.2 to 0.3% of pectase for treatment; rinsing peel dregs obtained through squeezing with water, subjecting the peel dregs and the obtained juice to fermentation together for 4 d and then separating the peel dregs from the plum-leaf crab juice; and transferring the separated plum-leaf crab juice into a fermenting tank, adding 5 to 10% of a yeast liquid, carrying out full stirring and fermentation, pumping a prepared new wine into a cleaned and disinfected wine storage container, filling the wine storage container with the new wine, plugging the wine storage container with a plug, carrying out ageing, wherein clarification measures are taken during ageing and barrels are timely changed, separating clear wine from wine sediments and carrying out sterilization so as to prepare the finished plum-leaf crab wine. The processing method is simple; the plum-leaf crab wine has agreeable taste and a good nutritional value; and since plum-leaf crab is used as a raw material for the plum-leaf crab wine, the utilization rate of plum-leaf crab is increased.

The invention discloses functional edible salt, low-sodium salt or composite seasoning suitable for patients suffering from diabetes, cardiovascular and cerebrovascular diseases and obesity and normalcrowds to eat, and a preparation method of the functional edible salt, low-sodium salt or composite seasoning. The functional edible salt, low-sodium salt or composite seasoning mainly comprises thefollowing components in percentage by weight: 85%-99.99% of sodium chloride, 0.01%-15% of L-arabinose and 0-5% of auxiliary materials, wherein the auxiliary materials are one or more of sodium glutamate, inosinic acid and guanylic acid, disodium succinate, sugar alcohol, water-soluble starch and maltodextrin. Through addition of the L-arabinose, intake of too much cane sugar can be reduced, the health of bodies is promoted, particularly the damage on patients suffering from diabetes, patients suffering from cardiovascular and cerebrovascular diseases and ordinary crowds due to foods or cane sugar in foods can be reduced, and the patients suffering from diabetes, the patients suffering from cardiovascular and cerebrovascular diseases and the ordinary crowds can well enjoy dainties with addition of the cane sugar; and besides, inadequate stimulus generated in the mouth and the throat and bitter taste of potassium chloride when too much table salt is taken in can be effectively alleviated, and the effect of being better in mouth feel and flavor can be achieved.

The invention discloses a chili oil and a preparation method thereof, belonging to the technical field of food processing. It consists of the following raw materials in parts by weight: 50-75kg of pepper, 20-30kg of sesame oil, 20-30kg of rapeseed oil, 3-3.8kg of seasoning mixture, 1-2kg of traditional Chinese medicine mixture, 400-600g of ginger foam, 20-30kg of vinegar, white wine 0.8-1.2kg, 80-120g of salt, 80-120g of monosodium glutamate, processed according to a certain process. A kind of chili oil of the present invention starts from raw material screening. The chili and oil are all made of local high-quality raw materials produced in the year, and it is also secretly prepared with Chinese medicine composition with high nutritional value and seasoning with rich taste, and does not add any Additives, complete in color, fragrance and taste, meet the taste of the public.

The invention discloses a spicy crusty pancake and a preparation method thereof, and belongs to the technical field of foods. The spicy crusty pancake is prepared from the following raw materials in parts by weight: 50-60 parts of crusty pancakes, 8-12 parts of vegetable oil, 2-4 parts of chili powder, 1-3 parts of edible salt, 1-3 parts of sesame seeds, 0.5-1.5 parts of cumin and 1-3 parts of gourmet powder. The invention further discloses a preparation method of the spicy crusty pancake. According to the spicy crusty pancake disclosed by the invention, the crusty pancakes in the prior art are used as a main raw material, and the vegetable oil, the chili powder, the edible salt, the sesame seeds, the cumin and the gourmet powder are matched, so that the crusty pancake with spicy taste is obtained, is excellent in mouth feel and nutrition, conforms to public taste, and has a great market potential.

The invention relates to a beverage and a preparation method thereof, in particular to a purslane beverage and its preparation method. Every 500g of the purslane beverage comprises the following raw materials: 30g-60g of purslane, 10g-18g of honey, 25g-50g of rice wine, 10g-20g of piper cubeba, 5g-15g of lemon, 0.2g-1g of sodium hexametaphosphate, and the balance water. According to the invention, by simmering on slow fire and purslane juicing, the beneficial trace elements in purslane can be effectively extracted. At the same time, by sealing the piper cubeba and the purslane juice in rice wine for 48 hours, the sour of purslane can be effectively removed, so that the purslane beverage can be suitable for different age groups.

The present invention discloses a preparation method of marinated duck tongues. The preparation method comprises the following steps: 1) thawing: the duck tongues are firstly put into a refrigeratingchamber to be softened, then the softened duck tongues are put into a thawing bucket filled with salt water to enable the duck tongues to be thoroughly thawed, the salt water can accelerate melting ofice and the duck tongues do not breed bacteria; 2) washing; 3) conditioning; 4) pickling; 5) marinating; and 6) packaging. The marinated duck tongues are ideal in preparation method and good in taste, the gradual thawing method is used, the thawing is more thorough, and by using the conditioning in the step 3) and pickling in the step 4), the duck tongues in the marinating processes in the step (5) are easier to flavor; and specially prepared yellow marinade is used to conduct the marinating, and the duck tongues are good in color and luster, mellow in taste, look pleasing to eyes and are inline with most people's tastes.

The invention discloses a production method of rice wine koji. The production method mainly comprises the following steps: preparing a basic material, preparing a water mixture, steaming, stacking fermenting and the like; and the basic material is mainly obtained by stirring and mixing various raw materials and pulverizing the mixed raw material to pulp by utilizing a pulping machine. The rice wine koji prepared by the invention is unique in flavor; tender lotus leaves have an efficacy of removing the internal heat; the grape juice has an effect of assisting the fermentation; the black sesameand semen cassia have an effect of improving the eyesight; and the lupulus is used for substituting the traditional fructus hordei germinates, so that more convenience in acquisition can be achieved,and the taste can better satisfy the public.

The invention provides a cooking taste optimization method. The method comprises the steps that cooking is carried out according to preset cooking parameters in the cooking process; in the cooking process, cooking gas is detected to obtain gas component data; an actual taste quantized value is analyzed according to the gas component data; after cooking is finished, an ideal taste quantized value input by a user is acquired, and ideal cooking parameters are analyzed according to the ideal taste quantized value; and cooking is carried out according to the ideal cooking parameters. The actual taste quantized value can be analyzed according to the gas component data; therefore, after the cooking is finished, the user can input the ideal taste quantized value by referring to the actual taste quantized value; and the ideal cooking parameters can be analyzed from the ideal taste quantized value, so that cooking equipment cooks according to the ideal cooking parameters in the next cooking process, the cooking taste of dishes cooked by the cooking equipment is optimized, and the taste of the user is better met.

The invention relates to an environment-friendly interactive cooker customization system for processing definition health, and mainly provides an environment-friendly interactive cooker customizationsystem for selecting an optimal container curve from a plurality of peripheral curves and outputting the optimal container curve by utilizing analysis on cooked articles and various established modelsaccording to the requirements of different users on food tastes and personal conditions of the users. In the process, a user can be reminded in a real-time personalized mode, and great convenience isprovided for the user. Another aspect provides a physical patch which includes a timer and a temperature sensor. A user can set the time range of the cooking article and input personal requirements of the user through the mobile phone APP, the temperature and the property and temperature changes of the cooking article are monitored, and a curve of the property changing along with time in the cooking process of the food can be obtained and fed back to the user through the APP.

The invention discloses pistachio nuts. The pistachio nuts consist of raw materials including, by weight, 100 parts of pistachio nuts, from 5 to 25 parts of white granulated sugar, from 6 to 26 parts of salt, from 4 to 5 parts of monosodium glutamate, from 0.5 to 0.8 part of acesulfame, from 0.3 to 0.6 part of sodium cyclamate and from 0.3 to 0.6 part of saccharin sodium salt. The pistachio nuts are unique in taste and moderate in flavor, and meet tastes of most of people.

The invention relates to red marinating liquid for marinated foods and a making method of the red marinating liquid. The red marinating liquid for marinated foods comprises the following components of8-12 grams of star aniseeds, 7-9 grams of Chinese cinnamon, 3-6 grams of cloves, 3-6 grams of lysimachia foenum-graecum hance, 3-6 grams of lysimachia capillipes, 8-10 grams of rhizoma kaempferiae, 8-12 grams of Chinese prickly ash, 2-5 grams of fennel seeds, 40-160 grams of dry red peppers, 50-70 grams of chives, 50-70 grams of fresh ginger, 4-6 grams of citron fruits, 4-6 grams of dried lemons,500-600 grams of cooking rice wine, 200-250 grams of a soy sauce, 30-40 grams of caramel, 80-120 grams of refined salt, 30-50 grams of monosodium glutamate, 120-130 grams of peanut oil and 1.2-1.5 kilograms of bone soup. The formula of the red marinating liquid is reasonable, the red marinating liquid is brewed and cooked with a slow fire, is obvious in fragrance, red and moistening in color, mellow in taste and good in appearance, and the taste requirement of most people is met.

The invention discloses a preparation method of tea oil fermented bean curd. The preparation method comprises the following steps of step 1, preparing materials, (1) preparing powder, wherein the powder comprises dry chili powder, star aniseed powder and edible salt; (2) preparing bean curd blanks, wherein white bean curd is cut into square bean curd blocks, the side length of each bean curd block is 2-4 cm, preferably 3 cm, and the bean curd block layers are placed in a single-layer mode and make contact with air; standing for 2-5 days at normal temperature until the surfaces of the bean curd blocks are sticky; step 2, adhering the powder to the bean curd blanks; and step 3, adding tea oil, and performing sealed storage. The preparation method of the tea oil fermented bean curd is easy to implement, and the fermented bean curd is easy to store and not easy to deteriorate and has tea oil faint scent.

The invention discloses a preparation method of edible bird's nest coffee. The preparation method is characterized by comprising the following steps of step 1, soaking edible bird's nests in pure water, wherein the pure water submerges the tops of the edible bird's nests, and the soaking time is 0.8-3 hours; step 2, taking the soaked edible bird's nests out, putting the taken out edible bird's nests in a stewing cup, adding the pure water to the stewing cup until the pure water submerges the tops of the edible bird's nests, and then performing stewing by a mild fire for 25-45 minutes; step 3,grinding coffee beans into powder, and brewing coffee bean powder with hot milk in the ratio of the coffee bean powder to the hot milk being 1 to (1.5-3.5); and step 4, adding the edible bird's nestsobtained in the step 2 to the coffee brewed in the step 3 according to the ratio of the edible bird's nests to the coffee being 1 to 40, and performing uniform stirring. According to the edible bird'snest coffee prepared by the preparation method disclosed by the invention, the taste of coffee is increased, the coffee is more nutritious, and the physical health of a consumer is more facilitated.