31results about How to "Taste meets" patented technology

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 provides seasoning oyster, which comprises 30 to 48 percent of water. Each 1,000 parts of seasoning oyster comprises 10 to 30 parts of table salt, 30 to 90 parts of edible oil, 12 to 35 parts of aginomoto, 20 to 50 parts of sugar and 40 to 45 parts of self-made seasoning, wherein the self-made seasoning comprises the following components in part by mass: 3 to 7 parts of ginger powder, 1 to 5 parts of red chilli powder, 1 to 5 parts of common jasmine orange, 3 to 8 parts of mustard, 3 to 8 parts of minced garlic, 8 to 12 parts of honey, 1 to 4 parts of byleave, 1 to 4 parts of fennel and 5 to 10 parts of chicken powder. The seasoning oyster has the effects of tonifying kidney and strengthening yang, beautifying features, promoting growth of brain cells and the like. The invention also provides a production method for the seasoning oyster, which comprises the following steps of: cooking; airing; seasoning; performing secondary airing; packaging; and sterilizing. The seasoning oyster produced by the steps has high water content, delicious taste and high nutritional value.

The invention discloses a sugar-free mulberry soft drink and a production method of the sugar-free mulberry soft drink. The production method comprises the following steps: juicing fresh mulberry, subsequently adding immobilized yeast to convert reducing sugar, adding citric acid monohydrate to adjust the pH value, further adding potassium sorbate and rubusoside to adjust the taste, and finally adding sodium bicarbonate to adjust the pH value so as to produce carbon dioxide to obtain the sugar-free mulberry soft drink. The drink is purple red, sweet and tasty, rich in nutrition and applicable to wide customers and people with diabetes and obesity. According to the method, the reducing sugar in the mulberry is converted into alcohol by using a biologic conversion method, and is removed in a volatilization mode, so that the sugar-free mulberry soft drink is obtained, the nutrient components of the mulberry are well preserved, and the reducing sugar is effectively converted.

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.

A method for making squid ink bread, comprising the following steps: 1. Pretreatment of squid ink sacs to obtain crude squid ink melanin; 2. Enzymolysis of the crude squid ink melanin, and obtaining filtrate after filtration; 3. Dynamic ultra-high pressure micro-jet treatment of filtrate , using a dynamic ultra-high pressure micro-jet homogenizer to process the above-mentioned filtered filtrate under a pressure of 40 to 200 MPa and circulate it once to obtain refined cuttlefish juice, which is vacuum freeze-dried to obtain ink powder; 4. Prepare squid ink bread, add ink powder and other auxiliary materials to flour and yeast, add water and knead into dough, cut the dough into green bodies after fermentation, bake, bake, and cool to obtain squid ink bread. Compared with the prior art, the squid ink bread of the present application can be stored for a long time without affecting the flavor.

The invention relates to the technical field of food processing, and specifically discloses a burdock health-care tea and a preparation method thereof. The burdock health tea comprises the following components in parts by weight: 25-40 parts of burdock enzymatic hydrolysis powder, 25-40 parts of yam enzymatic hydrolysis powder, 10-20 g of hawthorn powder, 10-20 parts of red date powder and 4-4 parts of burdock inulin 10 servings. The above-mentioned 5 kinds of raw materials are prepared by the processes of color protection, baking, crushing, β-glucanase, xylanase, bifidobacterial xylosidase and Trichoderma reesei cellobiohydrolase and other processes. Obtain the above-mentioned burdock health tea. The yam powder or burdock powder after enzymatic hydrolysis by the above-mentioned compound enzymes is richer in nutrients, which is more conducive to the absorption and utilization of the human body. At the same time, the burdock and yam after enzymatic hydrolysis have better taste, which not only improves the health care efficacy of health tea, but also improves the The taste of the health care tea is improved, so that the prepared burdock health care tea has uniform color, sweet and sour taste, strong original fruit flavor, suitable for drinking by all kinds of people, and easy to promote.

The invention discloses edible salt, low-sodium salt or compound seasoning suitable for people with diabetes, cardiovascular and cerebrovascular diseases, obesity and normal people and a preparation method thereof. The present invention mainly includes 85%-99.99% of sodium chloride, 0.01%-15% of L-arabinose, and 0-5% of auxiliary materials in terms of weight percentage; the auxiliary materials are sodium glutamate, inosinic acid+guanylic acid, One or more of scallops, sugar alcohols, water-soluble starch, and maltodextrin. Through the addition of L-arabinose, the present invention can reduce the intake of excessive sucrose, promote health, especially reduce the harm caused by sucrose in food or food for diabetic patients, patients with cardiovascular and cerebrovascular diseases, and make diabetic patients Patients with cardiovascular and cerebrovascular diseases and the general population can better enjoy the food added with sucrose; and it can effectively integrate the discomfort and irritation of the mouth and throat when the salt intake is large and the bitter taste of potassium chloride to achieve a better taste and flavor Effect.

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.

The invention discloses a taste recognition method, device, equipment and readable storage medium, and relates to the technical field of the Internet. A server can generate a taste interval for a user according to the favorite dish selected by the user. When the user places an order based on the user terminal , the server transmits the user's taste range together with the user's dish order to the merchant terminal of the merchant, so that the merchant can make dishes according to the user's taste range, ensuring that the dishes made by the merchant meet the user's taste, and improving user viscosity. The method includes: receiving a plurality of sample dishes, displaying the plurality of sample dishes, and the plurality of sample dishes are used to determine the user's user dish preferences; determining at least one specified sample dish selected by the user among the plurality of sample dishes, and at least At least one sample dish identifier of a specified sample dish is transmitted; when it is detected that the user places an order, a dish order is generated according to the user's order information, and the dish order is transmitted.