30results about How to "Taste fresh and refreshing" patented technology

An ice-containing product obtained by mixing two distinct phases comprising ice particles of different sizes is described. The product has improved organoleptic properties like texture and perception for the consumer. A process for preparing these ice-containing product is also described.

The honeysuckle syrup beverage is prepared with honeysuckle in 80-95 wt% and mint in 5-20 wt%, and through mixing, distillation to obtain distillate, diluting the distillate with 10-100 times water to obtain mixture liquid, adding sweetener in 0.01-0.1 wt% of the mixture liquid, sterilizing and packing. The honeysuckle syrup beverage has simple preparation process, is refreshing, and has health functions of promoting the secretion of saliva to quench thirst, clearing away heat and toxic material, and nursing face.

The embodiment of the invention discloses a coconut juice sports beverage comprising the following components in 100 parts by weight: 4-10 parts of coconut juice, 3-6.5 parts of sweeteners, 0.1-0.2 part of acidity regulators, 2.5-3 time volume (20 DEG C) of carbon dioxide gas, 0.018-0.02 part of preservatives and the balance of purified water. The invention also discloses a making method of the coconut juice sports beverage, which comprises the following steps of: sequentially adding sweeteners, preservatives, acidity regulators, coconut juice and purified water to obtain a material A; sterilizing the material for 40-50 seconds at 88 DEG C-90 DEG C by using a plate type sterilizer or a tube type sterilizer, then cooling to 5 DEG C-10 DEG C and storing in a heat-preservation sterile tank to obtain a material B; and mixing the material B with the carbon dioxide gas. The coconut juice sports beverage provided in the embodiment of the invention can eliminate cooked sweet potato odor generated by heating sterilization and has the advantages of natural and easy absorption, low cost and good stability, mineral substance in the coconut juice sports beverage have high content and absorption rate and no harm to human health.

The invention belongs to the field of aquatic product processing technology, and specifically relates to an instant double-pepper fish head with a freshwater fish head, capsicum frutescens and red pickled peppers as base materials, and a production method thereof. The freshwater fish head (aristichthys nobilis or silver carp), capsicum frutescens, the red pickled peppers, vegetable oil and the like are used as the base materials and are matched with spices, white sugar, table salt, a flavor agent and other auxiliary materials, and the instant double-pepper fish head (normal-temperature circulating sale type) is prepared through the processes of pretreatment, low-temperature low-salt pickling and deodorization, low-temperature air drying and design finalizing, medium-temperature slight deep-frying, double-pepper sauce seasoning, bagging (placing in pallets) and vacuum sealing, high-temperature short-time sterilization, back-pressure water-spraying cooling and the like. The instant double-pepper fish head maintains the texture and the flavor of a traditional chopped pepper fish head, has the shelf life of more than 180 days at room temperature, has fresh, sweet, sour and spicy compound taste, is fresh, tender, tasty and refreshing, and has the characteristics of being rich in nutrition, and convenient to carry and eat.

The invention provides a production process for cerasus humilis fruit extracting and a cerasus humilis fruit preparation. The cerasus humilis fruit preparation comprises tablets and capsules, and is composed of, by weight, 1%-40% of cerasus humilis fruit, 5%-30% of microcrystalline cellulose, 5%-60% of sugar alcohol, 0.1%-5% of fruit essence, 5%-30% of maltodextrin, 0.1%-4% of lubricants and a proper amount of adhesive. The production process comprises the steps that cerasus humilis fruit powder is prepared, the cerasus humilis fruit powder and other auxiliary materials are pulverized, sieved by an 80-mesh screen, evenly mixed and then subjected to soft material making, pelletizing, drying, size stabilization and tabletting or capsule filling, so that the cerasus humilis fruit preparation is obtained. The production process for cerasus humilis fruit extracting and the cerasus humilis fruit preparation is simple, convenient to operate, and convenient for industrial production; powder in the produced tablets or capsules is bright in color and fresh and tasty in taste.

The invention provides additive-free coconut milk and a production method thereof. The coconut milk comprises, by weight percentage, 20-30% of coconut milk, 6-10% of coconut water, 15-20% of white granulated sugar and the balance purified water. The additive-free coconut milk and the production method thereof have the advantages that the produced coconut milk is fresh and refreshing in taste, short in molecular chain, free of emulsifier and preservatives, capable of keeping the original taste of coconut, high in nutritional value and extremely good in taste; the production method is simple in process, mild in condition and low in equipment requirement; the production process uses a physical method, pollution and additive adding are avoided, health and environment protection are achieved, energy conservation, consumption reduction and low cost are achieved, large-scale popularization can be performed easily, evident social benefits are achieved, and the high-quality coconut milk can be obtained.

The invention discloses a crystal dumpling wrapper capable of improving complexion and clearing internal heat. The crystal dumpling wrapper comprises water, a jasmine flower juice, a tremella juice, a potato starch powder and a buckwheat starch powder, and a proportion of dumpling wrapper components of the water, the jasmine flower juice, the tremella juice, the potato starch powder and the buckwheat starch powder is 1:1:1:1.2:1.4. The dumpling wrapper has health care effects of clearing internal heat and improving complexion, the nutrition is abundant, the color is crystal, and the taste is refreshing.

The invention provides a green plum sport beverage and process for producing same, wherein the process consists of using fresh green plum juice as base-material, adding right amount of sodium chloride, potassium chloride, magnesium chloride and other electrolyte, the prepared sport beverage contains the flavor and nourishing constituents originated from the green plums.

The invention discloses a pitaya stem beverage and a preparation method thereof. The pitaya stem beverage is prepared from fresh pitaya stems as a primary raw material matched with fresh lalang grass rhizome, aubergine peels, vileplume, honey raisin, desmodium triquetrum and honey through steps of freezing, juicing, cooking, filtration, sterilization and the like. The pitaya stem beverage disclosed by the invention is fresh and smooth in taste and the components are pure natural and free of side effects, eliminates summer-heat by cooling, eliminates swelling and induces diuresis and is suitable for being drunk in hot summer; meanwhile, the pitaya stem beverage can reduce blood pressure and can effectively supplement various trace elements, improves the immunity of body and has a preventing and health-care function on heart and vascular diseases. The pitaya stem beverage is simple in preparation step. The pitaya stems are processed at a low temperature in the processing course, so that various nutrients dot no run away, and the pitaya stem beverage is suitable for being popularized and used in a large area.

The invention provides tumorous stem mustard flavor tea drink and a preparation method thereof. The tumorous stem mustard flavor tea drink comprises, by mass, 10-30 parts of tumorous stem mustard juice, 20-40 parts of tea liquor, 5-25 parts of a sweetening agent, 0.15-0.35 part of a sour agent and 0.05-0.1 part of a food stabilizer. The preparation method comprises the following steps that the tumorous stem mustard is subjected to cutting, blanching, cleaning, old tendon removing, juice squeezing and filtering, and the tumorous stem mustard juice is obtained; tea and water are mixed and then subjected to heat extraction, and tea extract liquid is obtained; the tea extract liquid is subjected to filtering, color protecting by adding Vc and centrifugal treating, and the tea liquor is obtained; the tumorous stem mustard juice, the tea liquor, the sweetening agent, the sour agent and a food thickening agent are mixed, and mixed liquid is obtained; and homogenizing and sterilizing treatment are conducted on the mixed liquid, and the tumorous stem mustard juice flavor tea drink is obtained. The tumorous stem mustard flavor tea drink has no bitter taste and mustard taste, the sour and sweet degree is suitable, fresh and delicious flavors of the tumorous stem mustard and tea are obvious, the whole texture of the drink is uniform, the phenomenon of stratified precipitation does not occur, and uniformity and stability are good.

The invention discloses a flavored beverage capable of promoting the production of body fluid to quench thirst and a preparation method of the flavored beverage. The beverage is prepared from the following raw materials in percentage by weigh of 5-10% of pyrus spp juice, 4-8% of saccharum officinarum juice, 2-4% of a canarium album extracting solution, 2-4% of a heleocharis dulcis extracting solution, 0.5-1.0% of honey, 0.1-0.4% of chitosan, 0.2-0.4% of citric acid, 2-4% of white granulated sugar, 0.1-0.2% of sucralose, 0.05-0.1% of edible salt, 0.01-0.03% of edible essence and the balance ofwater. The preparation method comprises the following steps of preparing the pyrus spp juice, preparing the saccharum officinarum juice, preparing the canarium album extracting solution, preparing theheleocharis dulcis extracting solution, performing blending, performing degassing, performing sterilizing, performing filling and the like. The flavored beverage capable of promoting the production of body fluid to quench thirst is reasonable in collocation of component proportion, refreshing in mouth feel and unique in fragrant odor, can be daily drunk as a beverage, is free from side effects onbodies, can be used as a health-care beverage, has favorable efficacy of promoting the production of body fluid to quench thirst, and nourishing the lung, is safe and healthy, and can be drunk for along term for people of all ages and both sexes.

The invention provides a green plum sport beverage and process for producing same, wherein the process consists of using fresh green plum juice as base-material, adding right amount of sodium chloride, potassium chloride, magnesium chloride and other electrolyte, the prepared sport beverage contains the flavor and nourishing constituents originated from the green plums.

The invention discloses a sweet osmanthus-flavoured corn stigma health drink with auxiliary blood pressure lowering effect. The health drink is prepared from the following substances: corn stigmas, sweet osmanthus, onions, eucommia ulmoides, uncaria, caragana, pimpinella thellungiana wolff, castanea seguinii leaves, jujube kernels and pomegranate seeds. The health drink takes corn stigma extract as a main ingredient and is supplemented with additive solution ingredients extracted from the sweet osmanthus, onions, eucommia ulmoides, uncaria, caragana, pimpinella thellungiana wolff, castanea seguinii leaves, jujube kernels and pomegranate seeds, pharmaceutical effects are synergistic and cooperative, and obvious blood pressure lowering effect can be achieved; meanwhile, ingredients are pure natural and have no side and toxic effect, foreign medicament ingredients are not introduced, drinking safety is well guaranteed, and the drink is fresh and tasty in taste, has faint sweet osmanthus scent and is especially applicable to being drunk by hypertension patients.

The invention relates to a cucumber-flavored sunflower seed and a processing method thereof, which belong to the field of agricultural product and by product processing. The cucumber-flavored sunflower seed is prepared from the following components: 500g of sunflower seeds, 80 to 100g of cucumber, 25 to 30g of table salt, 10 to 15g of monosodium glutamate, 5 to 10g of sodium cyclamate, 10 to 20g of anise, 10 to 20g of cassia bark, 10 to 15g of pepper, 10 to 15g of chicken powder, 10 to 20g of pericarpium citri reticulatae, and 5 to 10g of fructus lycii. The processing method comprises the steps of cleaning the sunflower seeds, putting the cleaned sunflower seeds into a pot, and adding water; putting the table salt, uniformly stirring, and putting the monosodium glutamate, the sodium cyclamate and the chicken powder; loading the anise, the cassia bark, the pepper, the pericarpium citri reticulatae and the fructus lycii into a gauze bag, sealing, and putting the gauze bag into the pot; after boiling with big fire, slicing the cucumber, extracting a juice through a juice extractor, putting the juice into the pot, cooking for 20 minutes with small fire, turning off the fire, and uniformly stirring; and naturally cooling, when water is cooled, fishing out the seeds, and drying the seeds through a seed drying machine. According to the cucumber-flavored sunflower seed and the processing method thereof provided by the invention, the cucumber juice is added during a stir-frying process of the seeds, so that the stir-fried seeds have a fresh taste of the cucumber, contain partial nutritional ingredients of the cucumber, have a higher nutritive value, and is fresh and tasty in flavor.

The invention provides additive-free coconut milk and a production method thereof. The coconut milk comprises, by weight percentage, 20-30% of coconut milk, 6-10% of coconut water, 15-20% of white granulated sugar and the balance purified water. The additive-free coconut milk and the production method thereof have the advantages that the produced coconut milk is fresh and refreshing in taste, short in molecular chain, free of emulsifier and preservatives, capable of keeping the original taste of coconut, high in nutritional value and extremely good in taste; the production method is simple in process, mild in condition and low in equipment requirement; the production process uses a physical method, pollution and additive adding are avoided, health and environment protection are achieved, energy conservation, consumption reduction and low cost are achieved, large-scale popularization can be performed easily, evident social benefits are achieved, and the high-quality coconut milk can be obtained.

The invention discloses a production process of novel white tea. The production process comprises the following steps: step 1, picking tea leaves; step 2, airing the green leaves; step 3, withering; step 4, rolling; step 5, drying; 6, removing impurities. The invention relates to the technical field of white tea production, and particularly provides novel white tea which maximizes the effective utilization of fresh tea leaves, contains specific faint scent and flower fragrance, fully embodies the characteristics of regional fragrance, meets the market consumption requirements, enriches the varieties of Yangzhou tea, and has a broad market prospect, and the economic benefit of the Yangzhou tea industry is improved.

The invention relates to the technical field of beverages, in particular to developing a nutritional and health-care type Huilou yam Dangshan pear juice composite fermented beverage without sugar additives by using a double-enzyme method and a pear juice blending method and a preparation method thereof. The compound beverage is prepared by adding α-amylase to the pretreated yam pulp, hydrolyzing the starch in the yam, and then performing saccharification treatment to obtain a yam hydrolyzate, compounding the yam hydrolyzate with pear juice, and hydrolyzing the yam The mass ratio of liquid to pear juice is 4-5:1, and the fermentation condition is controlled so that the pH of the beverage is 4.2-5.5, and the sugar content is 6.5-8.5, and the preparation of the compound fermented beverage is completed. This relatively novel research and development method is widely used in the development of yam and pear juice series beverages, so that not only can the medicinal and food functions of yam and pear juice be brought into play more diversely, but also the nutritional components of yam and pear juice can be maximized. , so that consumers can get a dual experience of senses and health.

The invention relates to the field of seasoning, in particular to edible seasoning and a making method thereof. The edible seasoning comprises first spice, second spice, natural seasoning, artificialseasoning and 40-500 parts of edible oil, wherein the first spice comprises, by weight, 1-30 parts of clove, 5-40 parts of cinnamon, 1-30 parts of myrcia and 5-40 parts of dried tangerine or orange peel; the second spice comprises 1-30 parts of radix angelicae dahuricae, 1-40 parts of fennel and 5-40 parts of Amomum tsao-ko; the natural seasoning comprises 20-400 parts of ginger, 20-400 parts of garlic, 50-400 parts of chili, 1-40 parts of shallot, 2-30 parts of star anise, 5-40 parts of Chinese prickly ash and 5-40 parts of pepper; the artificial seasoning comprises 0.1-10 parts of gourmet powder, 0.1-10 parts of chicken powder and 1-15 parts of table salt. The edible seasoning has the advantages that the problem that existing seasoning is not applicable to various diet occasions is solved; the edible seasoning is applicable to various diet occasions and delicious, fragrant, spicy and refreshing in taste, and has functions such as healthcare and beautifying.

The invention discloses a fish nodule removing method and device, and the method comprises the steps: firstly enabling fish to generate high-frequency vibration to relax muscle fibers and fascia of the fish, and then rubbing the surface of the fish back and forth in the length direction of the muscle fibers of the fish until nodules with larger local diameters on the muscle fibers are shrunk to be basically the same as the normal diameter of the muscle fibers. The device comprises a first placing plane and a second placing plane, a high-frequency vibrator is arranged above the first placing plane and is connected with a first lifting mechanism; and a rubbing piece, a second lifting mechanism and a transverse moving mechanism are arranged above the second placing plane. According to the fish nodule removing method and device, the nodules on the fish muscle fibers can be effectively removed, so that the fish tastes fresh and tender.

The invention relates to a production technology of loquat kernel wine. When loquats are eaten, loquat kernels are usually discarded, but have the pharmacological activity of resisting oxidation, improving immunization, resisting inflammation, reducing blood sugar and the like. The method comprises the technologies of sorting loquat kernels, performing baking, removing seed coats by a blanching method, performing crushing, performing four-step soaking, performing cooking, performing distiller's yeast blending, performing saccharification and fermentation, performing distillation, performing decoloring and fine filtration, performing blending, and performing inspection and filling. The loquat kernel tequila which is fresh and smooth in mouth feel, smooth, mellow, clear and bright in appearance, and stable and safe in quality, and has unique fragrance of loquat kernels, is brewed.

When loquats are eaten, rosa roxburghii tratt is usually discarded, but the rosa roxburghii tratt has pharmacological activity of resisting oxidation, enhancing immunity, resisting inflammation, reducing blood sugar and the like. The rosa roxburghii tratt distilled liquor which is fresh, tasty, smooth and mellow, has clear and transparent appearance and stable and safe quality and has unique fragrance of rosa roxburghii tratt is brewed by adopting the processes of rosa roxburghii tratt selection, drying, crushing, four-step soaking, steaming, yeast mixing, saccharification and fermentation, distillation, decolorization and refined filtration, blending, checking and filling.

A method for manufacturing dried beef from beef. The method includes following steps: selecting good beef, removing tendons, cutting the beef into thin slices with lengths being 12 cm, widths being 6 cm and thicknesses being 2 cm, blending per five kilograms of beef with liquor, refined salt, soybean sauce, brown sugar, monosodium glutamate, ginger juice, garlic, scallion, pepper, licorice powder and fruit powder, performing a pickling process for 1-2 hours, s, roasting the beef slices in a pot on an oven until the beef is dried to 70%; adding peanut oil with stirring and frying, covering the pot and simmering the beef with soft fire. The dried beef prepared in the invention is delicious, sweet and tasty, is fine and chewy in flesh quality, is fragrant when being eaten and is unique in flavor. The dried beef is rich in resources, is easy and convenient to prepare, has a large market demand, has a good market prospect and has an excellent economic benefit.

The invention belongs to the field of beverages, in particular to a perilla soda water. Its components are perilla extract, green tea extract, sodium bicarbonate, magnesium sulfate, sodium sulfate, fructooligosaccharides, multivitamins, and purified water; the content of each component is 10-20 parts of perilla extract, green tea extract 8-12 parts, sodium bicarbonate 2-4 parts, magnesium sulfate 0.04-0.06 parts, sodium sulfate 0.04-0.06 parts, fructooligosaccharides 0.5-1.5 parts, multivitamins 0.2-0.4 parts, purified water 800-1000 parts. The perilla soda water provided by the present invention contains perilla and green tea components. Compared with the single taste of traditional soda water, the taste is fresh and refreshing, the taste is pure and natural, and it is more suitable for the changing tastes of consumers; perilla and green tea also have diuretic and detoxifying properties. It has the functions of anti-oxidation, anti-aging, anti-inflammatory, fat-removing and anti-radiation. It is a healthy water suitable for modern people to drink.

The invention discloses a beauty-maintenance and internal heat-removal crystal clear dumpling wrapper. The beauty-maintenance and internal heat-removal crystal clear dumpling wrapper comprises water, chrysanthemum juice, tremella juice, potato starch and buckwheat starch, wherein a ratio of water to chrysanthemum juice to tremella juice to potato starch to buckwheat starch is 1: 1: 1: 1.2: 1.4. The beauty-maintenance and internal heat-removal crystal clear dumpling wrapper has health care functions of beauty-maintenance and internal heat-removal, is rich in nutrients, is glittering and translucent and has a tasty and refreshing taste.

The invention provides tumorous stem mustard flavor tea drink and a preparation method thereof. The tumorous stem mustard flavor tea drink comprises, by mass, 10-30 parts of tumorous stem mustard juice, 20-40 parts of tea liquor, 5-25 parts of a sweetening agent, 0.15-0.35 part of a sour agent and 0.05-0.1 part of a food stabilizer. The preparation method comprises the following steps that the tumorous stem mustard is subjected to cutting, blanching, cleaning, old tendon removing, juice squeezing and filtering, and the tumorous stem mustard juice is obtained; tea and water are mixed and then subjected to heat extraction, and tea extract liquid is obtained; the tea extract liquid is subjected to filtering, color protecting by adding Vc and centrifugal treating, and the tea liquor is obtained; the tumorous stem mustard juice, the tea liquor, the sweetening agent, the sour agent and a food thickening agent are mixed, and mixed liquid is obtained; and homogenizing and sterilizing treatment are conducted on the mixed liquid, and the tumorous stem mustard juice flavor tea drink is obtained. The tumorous stem mustard flavor tea drink has no bitter taste and mustard taste, the sour and sweet degree is suitable, fresh and delicious flavors of the tumorous stem mustard and tea are obvious, the whole texture of the drink is uniform, the phenomenon of stratified precipitation does not occur, and uniformity and stability are good.

A method for preparing green kumquat drink, which comprises the following steps: (1) raw material processing; (2) batching; (3) blending; (4) stirring in a water bath; (5) filling; (6) sterilizing and cooling. The production cost of the present invention is relatively low, and the prepared green kumquat beverage is moderately sweet and sour, and the bitterness and astringency are basically eliminated, but still retains the unique aroma and flavor of green kumquat, bright orange-yellow color, fresh and refreshing taste, safe to eat, and is especially suitable for As a refreshing summer drink.

The present invention belongs to the field of food processing technology, in particular, it relates to a method for preparing flavouring material. Said flavouring material composition includes (by weight portion) 30-50 portions of dried hot pepper, 0.5-2 portions of tsako fruit, 0.5-1 portion of katsumada's galangal seed, 0.5-2 portions of star anise, 1.5-4.5 portions of ginger, 4-10 portions of sesame, 0.5-4 portions of garlic, 5-30 portions of peanut paste and 5-30 portions of thick broad-bean sauce. Besides, said invention also provides the concrete steps of its preparation process.