31results about How to "Taste meets" patented technology

The invention discloses a pericarpium citri reticulatae fresh fruit tea beverage containing fresh fruit, smashed pericarpium citri reticulatae, and tea soup, and a preparation method thereof. The pericarpium citri reticulatae fresh fruit tea beverage is good for health, is safe, is excellent in mouthfeel, is suitable for people of all ages to drink, possesses taste suitable for young people, and is capable of conforming the trend of the modern market tea beverage.

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.

Embodiments of the invention disclose a method and device for controlling cooking equipment. The method can comprise prompting a feedback alternative option aiming at food for cooking after the cooking using the cooking equipment is finished, receiving, by the cooking equipment, feedback information aiming at the feedback alternative option, and adjusting a next cooking working parameter of the cooking equipment according to a preset parameter adjustment strategy and the feedback information. So food for cooking can gradually match user's taste, and execution efficiency of the cooking equipment cooking aiming at the user's taste is also improved.

The invention discloses a honeysuckle tea bag. The tea bag is prepared from the following raw materials in parts by mass: 100-150 parts of honeysuckle, 2-5 parts of folia perillae acutae, 5-10 parts of radix isatidis, 2-5 parts of herba andrographitis, 2-5 parts of folium isatidis, 2-5 parts of lophatherum gracile, 5-10 parts of pericarpium citri reticulatae, 5-10 parts of lily, 10-50 parts of honey, 5-10 parts of fructus lycii, 5-10 parts of platycodon grandiflorum and 5-10 parts of chrysanthemum. The honeysuckle tea bag has a remarkable effect of clearing heat and lowering internal fire, and has a flavor in line with the taste of the crowds.

The invention relates to a preparation method of complex-technology orange peel. The method comprises the following steps of step 1, selecting raw materials, and cleaning the selected raw materials; step 2, performing peel grinding; step 3, performing color protection; step 4, performing pickling; step 5, performing rinsing; step 6, performing material immersion for the first time; step 7, performing material immersion for the second time; step 8, performing baking for the first time; step 9, performing sugaring; and step 10, performing baking for the second time and performing crystal granuleappearance: performing baking on sugared orange peel for the second time until white powdery sugar crystals appear on the surface of the orange peel, wherein the color of the baked orange peel is pale yellow, so that the complex-technology orange peel is obtained. Through adoption of the preparation method of the complex-technology orange peel provided by the invention, the problems that hesperidin is destroyed and the mouth feel is poor can be solved; in the making process, steps of cooking and drying in sunshine are not needed, so that the hesperidin in the orange peel is protected; and inmaterial immersion liquid, kiwi fruit condensed juice is selected for neutralizing bitterness in the orange peel, so that the eating mouth feel is good.

The invention provides a preparation method for a crab meat-nori crisp sandwich biscuit. Crab meat is pickled in sauce until the crab meat is sufficiently flavored; eggs are prepared into yolk liquid and albumen liquid; butter is softened and whipped, the yolk liquid, salt, powdered sugar, milk powder and low-gluten flour are added into the butter and uniformly mixed, and thereby dough is obtained; the dough is cooled under the environment of 4DEG C, and is pressed into a raw biscuit; the albumen liquid is applied on the raw biscuit, nori is put onto the raw biscuit, the crab meat is evenly spread on the nori, and the nori and the raw cake with the applied albumen are sequentially put onto the crab meat; and after baking, the crab meat-nori crisp sandwich biscuit is obtained. The biscuit prepared by the method disclosed by the invention can initiate a novel leisure product combined with crab meat, algae and a biscuit, is rich in nutrition, is suitable for people of all ages, and has the delicate flavor of crab meat and a crisp chewing taste; the addition of nori enriches the delicate flavor, and added with the unique crisp taste of the thin biscuit, the biscuit prepared by the method disclosed by the invention is distinctive in both taste and nutrition with the mixture of the tastes.

The invention discloses a special healthcare dog food for bitches and a preparation method of the special healthcare dog food. The special healthcare dog food is prepared from chicken livers, corn flour, sweet potatoes, Chinese yams, apples, okras, jackfruits, leonurus, mountain hares, jewelweeds, hawthorns, forsythia, purslane, black fungi, pig blood, prepared rehmannia roots, angelica, camellia oil and salt. The dog food is effective in antibacterial and anti-inflammation performances and capable of accelerating discharging of purulent blood in uteruses of the bitches to eliminate symptoms of weakness and anemia of sick bitches in treatment; in addition, the dog food is capable of promoting appetites and digestive absorption of the bitches and effective in treatment of open pyometra of the bitches, safety and significant treatment effects are achieved while toxic and side effects are avoided, and the sick bitches are less prone to relapsing after being healed up.

The invention discloses a manufacturing technology of a fruity kudzu vine root beer. The manufacturing technology comprises the following steps: (1) preparing fruity juice: adding haw slices and wolfberry into clear water, heating to a temperature of 80 to 120 DEG C, and boiling for 2 hours to obtain fruity juice; (2) carrying out gelatinization: adding rice starch and clear water into a gelatinization boiler to produce rice mash; (3) performing saccharification: adding kudzu vine root fine powder and clear water into a saccharification boiler, and adding rice mash and fruity juice to carry out saccharification so as to obtain saccharification mash; (4) boiling: adding saccharification mash and hops into a boiling boiler, boiling, and cooling; (5) fermenting: adding the cooled saccharification mash into a cylindrical fermentation tank with a conical bottom to carry out main fermentation, and storing the beer for 5 to 7 days after the main fermentation; (6) filtering: filtering the beer by diatomite to obtain clear and transparent fruity kudzu vine root beer. The beer has a sour and sweet taste, the content of puerarin is more than 3.5 [mu]g/mL, the puerarin can inhibit the absorption of alcohol by human body, and can protect the heart and cerebral vessels, and the beer has the functions of strengthening the liver, boosting the kidney, tonifying blood, enhancing the intelligence, maintaining the beauty and keeping young, and is suitable for various people.

The invention discloses an aronia melanocarpa pudding and a manufacturing method thereof. The method comprises the following steps: (1) getting 400 parts of water, 150-200 parts of white sugar, 14-16 parts of gel, 120-140 parts of aronia melanocarpa concentrated solution, 15-20 parts of aronia melanocarpa wine and 0.1-0.5 part of aronia melanocarpa fragrant extract; (2) putting half of the white sugar into 400 parts of the water, heating the mixture to 70 DEG C, and stopping heating after the white sugar is dissolved to obtain a white sugar solution; (3) mixing and evenly stirring the other half of the white sugar and 14-16 parts of the gel, then adding 120-140 parts of the aronia melanocarpa concentrated solution, and evenly stirring to obtain an aronia melanocarpa mixture; (4) pouring the white sugar solution into the aronia melanocarpa mixture, evenly stirring, cooling to room temperature, adding 15-20 parts of the aronia melanocarpa wine, evenly stirring, then adding 0.1-0.5 part of the aronia melanocarpa fragrant extract, and evenly stirring to obtain aronia melanocarpa pudding primary pulp; and (5) filling the aronia melanocarpa pudding primary pulp into a container, and curing to obtain the aronia melanocarpa pudding product. The manufactured aronia melanocarpa pudding is rich in nutrients and good in taste and can strengthen human body immunity.

The invention relates to the field of deep processing of food, in particular to a Guangdong dried tangerine peel health-care beverage and a preparation method thereof. The beverage comprises the following components in parts by weight: 20 to 60 parts of traditional Chinese medicines capable of conditioning qi and fortifying the spleen, 30 to 50 parts of mixed fruits, 3 to 5 parts of soluble dietary fibers, 6 to 12 parts of white granulated sugar, 0.1 to 0.5 part of an acidulant, 0.02 to 0.1 part of pectinase, 0.01 to 0.1 part of activated wine yeast, 0.01 to 0.1 part of activated acetic acid bacteria and 80 to 90 parts of water. The method adopts a plurality of traditional Chinese medicines which are both medicinal and edible so as to obtain a traditional Chinese medicine decoction, adds the decoction into fruit vinegar, adds the soluble dietary fibers, adds green tangerine peel and bright red tangerine peel at the same time, so that a fragrant smell is reserved and the hesperidin content is guaranteed, and the beverage has the effects of stimulating appetite, fortifying the spleen, preventing sunstroke, lowering body temperature, eliminating dampness, removing abdominal mass, relieving cough, eliminating phlegm and preventing constipation.

The invention provides a production method of preserved golden pomelos. The production method comprises the following steps: treating raw materials, carrying out debittering treatment, carrying out seasoning treatment and drying. Golden pomelo peel dices are stirred in vacuum in a vacuum stirring pot to realize debittering, and then the debitterized golden pomelo peel dices are subjected to seasoning treatment, so that the mouth feel of the preserved golden pomelos can be increased; a bitter taste of the golden pomelo peel dices is removed, and the mouth feel and texture of the golden pomelo peel dices are processed and treated through the seasoning treatment, so that the preserved golden pomelos accord with a popular taste; in a treatment process, nutrient components of golden pomelo peels are not damaged; a continuous technology is used for producing, so that the production yield of the preserved golden pomelos is guaranteed and the production quality can also be stable.

The invention relates to a preparation method of astragalus tea, and belongs to the technical field of tea processing. The preparation method comprises the following steps: taking astragalus rhizomes as raw materials; screening, cleaning, steaming, slicing, drying and parching the raw materials; and carrying out fragrance improvement on the raw materials to obtain the astragalus tea. The preparation method is simple and feasible; industrialization is easy to realize; the astragalus tea is environmentally friendly and pollution-free; the prepared astragalus tea is mellow in taste, the processing procedure and parameters thereof are strictly controlled during processing, bitter taste of the astragalus rhizomes is removed, therefore, taste of the astragalus tea is improved, and the astragalus tea conforms to public taste.

The invention relates to a making method of cuttlefish ink bread. The making method comprises the following steps of I, pretreating cuttlefish ink sacs to obtain cuttlefish ink melanin crude products;II, performing enzymolysis on the cuttlefish ink melanin crude products, and performing filtration so as to obtain filtrate; III, performing dynamic superhigh pressure micro jet treatment on the filtrate: performing dynamic superhigh pressure micro jet treatment and circulation once at the pressure of 40-200MPa on the filtrate obtained through filtration through a dynamic superhigh pressure microjet homogenizing machine to obtain refined cuttlefish juice, and performing vacuum freeze drying so as to obtain ink powder; and IV, preparing the cuttlefish ink bread: adding auxiliary materials ofthe ink powder and the like to flour and yeast, adding water, performing kneading to obtain dough, fermenting the dough, cutting the fermented dough into raw semi-finished products, performing baking,performing discharge from a furnace, and performing cooling so as to obtain the cuttlefish ink bread. Compared with the prior art, the making method disclosed by the invention has the advantages thatthe cuttlefish ink bread made by the making method can be stored for a long time but the flavor is not influenced.

The invention provides spicy cola chicken wings and a preparation method thereof, belonging to a field of foodstuff preparing. The spicy cola chicken wings comprises the following raw materials by mass ratio: 500-700 grams of middle chicken wings, 600-800 ml of cola, 1-3 grams of anise, 2-5 grams of ginger sheets, 10-15 grams of scallion segments, 5-8 ml of cooking wine, 5-10 ml of soy and 5-10 grams of mashed garlic chilli sauce. The preparation method comprises: washing the middle chicken wings, respectively taking a cut on both sides of the middle chicken wings, adding a few cooking wine for later use, boiling water, simultaneously putting the middle chicken wings, the scallion and the ginger into the boiled water, boiling until cooked, taking out, draining; adding a little oil into a pan, adding the chicken wings, frying to be golden yellow on both sides, pouring cola to just over the chicken wings, adding the soy, the anise, the scallion segments and the ginger sheets, boiling with a big fire, turning a small fire to simmer, then thickening the sauce with the big fire, adding the mashed garlic chilli sauce, and frying with stirring for a few moments. The invention is advantageous in that the cola chicken wings are not only sweet but also spicy, can be easily accepted and meets most people's taste.

The invention provides a tea vinegar beverage. The tea vinegar beverage consists of the following raw materials: tea vinegar primary pulp and raw and auxiliary materials, wherein the raw and auxiliarymaterials comprise white granulated sugar, high fructose corn syrup, a sweetening agent, double-removal apple juice, sodium citrate, potassium sorbate, citric acid and lemon essence. The preparationmethod of the tea vinegar beverage comprises the following steps: performing preparation: guiding the tea vinegar primary pulp into a semi-finished product blending tank through a closed pipeline, adding the required raw materials and auxiliary materials, and performing stirring for 30 minutes; and performing degassing and filtering: removing non-condensable gas from the tea vinegar prepared in the step 1 through a degasser, guiding the tea vinegar into a duplex filter to remove impurities, and guiding the tea vinegar into a buffer tank for storage. According to the invention, black tea soup is fermented to form the tea vinegar primary pulp, and the raw and auxiliary materials of various components are added and mixed to form the beverage finished product, so that the mouth feel of the beverage is improved on the premise of retaining various nutrient elements in the black tea, and the beverage better conforms to the public taste.

The invention provides a preparation method of litsea cubeba oil for flavor improvement. The raw materials are in low-temperature nitrogen in the litsea cubeba kernel removing and squeezing processes, so that volatilization and decomposition of effective components are avoided. The filter membrane can effectively filter various impurities generated in the enzymolysis process. The flash evaporation technology is selected for refining, so that the separation speed is high, the temperature is low, and components such as limonene are prevented from being oxidized, decomposed and polymerized. The flavor improving agent is obtained by compounding flavor improving components such as free dressing acid and guanylic acid extracted from food materials so that the flavor is more natural. The stabilizer improves the stability of the litsea cubeba essential oil and the flavor improving agent in the vegetable oil. The stabilizer is extracted from Chinese herbal medicines with homology of medicine and food and has a synergistic effect with a common stabilizer, so that the stability of the edible litsea cubeba essential oil is improved, and meanwhile, the edible oil is endowed with faint medicine fragrance and the health-care effects of tonifying kidney, nourishing yin, nourishing liver, improving eyesight, reducing pressure, tonifying qi and the like.

The invention relates to the technical field of drinking products, and discloses a konjac beverage formula. The konjac beverage is prepared from, by weight, 1-6% of white granulated sugar. According to the konjac beverage formula and a technical process, by fully blending the raw materials in proportion, the taste of the konjac beverage is more suitable for the Chinese people, by means of precise temperature control and sufficient stirring, all the materials are perfectly dissolved into purified water, precipitate cannot appear after standing, and the possibility that due to the precipitate, the taste is lowered is avoided; by adding a series of materials such as a stabilizer, the taste of the konjac beverage is smoother; the various raw materials are fully dissolved into the purified water; by means of precise blending of the sugar, konjac gum, stabilizer, grape juice, malic acid, citric acid, xylitol, ascorbic acid, sucrose and flavors, and the formula better conform to the taste Chinese people compared with a traditional konjac beverage.

The invention discloses an aronia melanocarpa lozenge and a preparation method thereof in the technical field of aronia melanocarpa. The aronia melanocarpa lozenge comprises the following main components: 58% of aronia melanocarpa, 12% of xylitol, 3% of senecio cineraria, 8% of urd bean, 7% of wolfberry, 5% of polygonatum kingianum, 4% of momordica grosvenori and 3% of citric acid. The problems ofstorage and transportation of the aronia melanocarpa are solved, the shelf life is prolonged, most nutritional ingredients in the aronia melanocarpa are retained, and meanwhile, various natural healthy food materials are added, so that the prepared lozenge is richer and more balanced in nutrition; the senecio cineraria, the urd bean, the wolfberry, the polygonatum kingianum and the momordica grosvenori are added, so that the lozenge achieves the effects of diminishing inflammation, expelling toxin, delaying senescence and softening blood vessels, the xylitol and the citric acid are added to improve the taste of the lozenge, the lozenge better conforms to the taste of the public, the utilization rate of the aronia melanocarpa is remarkably increased, and production is promoted.

The invention discloses a dried orange peel and cheese tea drink. The dried orange peel and cheese tea drink comprises dried orange peel, liquid cheese and tea liquor. The invention further discloses a preparation method of the dried orange peel and cheese tea drink. The prepared dried orange peel and cheese tea drink disclosed by the invention is healthy, safe and good in mouth feel, is suitable for various people to drink, particularly conforms to taste of young people, and is adapted to trend of modern tea drink markets.