34results about How to "Taste mellow and delicious" patented technology

The invention discloses a processing method for Fuzhuan tea. The Fuzhuan tea is processed through the five steps of raw material treatment, steaming pile fermentation, pressing shaping, mouldy spot appearing drying, finished product packaging and the like. According to the processing method for the Fuzhuan tea, the mouldy spot appearing cycle is short, cost is low, the tea is mellow and delicious in taste, the content of tea polysaccharide of the Fuzhuan tea is increased, and obvious effects of decreasing blood sugar, boosting immunity, facilitating digestion, inducing diuresis and the like of the human body are achieved.

The invention relates to a corn drink. The corn drink contains 100 portions (by weight) of fresh corn, 4-85 portions of edulcorator, or 100 portions (by weight) of corn inspissated pulp and 2-25 portions of edulcorator. The corn drink is characterized in that: the edulcorator is xylitol or maltitol. As xylitol and maltol, when metabolized in human body, requires no insulin, the value of blood sugar is not raised, thereby not only being safe edulcorator, nutritional supplements and supplementary therapeutic agent for diabetics, but also being healthy edulcorator for normal persons. Therefore, the corn drink of the invention is not only suitable for diabetics but also for normal persons, and is good for health. The corn drink of the invention can keep the original delicate fragrance and fresh color of corn to the utmost extent, which is a mellow corn drink with good taste.

The invention discloses a technology for processing a marinated chicken product, and relates to a poultry processing technology. The technology is characterized by comprising the following steps of: initially processing a white hen, soaking and washing, disinfecting, mixing materials and cooking, cooling and performing vacuum packaging, performing high-temperature high-pressure sterilization, cooling and externally packaging and the like. The marinated chicken product has a unique formula, tastes mellow and delicious, is not greasy when eaten, is beneficial to the health of human bodies, can be eaten after being opened, is convenient and simple and easy to store, and can be preserved for 240 to 300 days at normal temperature after being vacuumized.

The invention discloses a natural compound natural source functional beverage and belongs to the technical field of soft beverages. The beverage is prepared from main materials and auxiliary materials, wherein the gross dry weight of the main materials is greater than 50% and the gross dry weight of the auxiliary materials is less than 50%. The main materials comprise 5-95% of soy protein micropowder, 5-95% of walnut protein micropowder, 5-95% of soy oligopeptide and 5-95% of corn oligopeptide. The compound nutritional health beverage is quick to absorb, has the certain nutritional value and the health function, has the functions of reducing blood fat and blood pressure, resisting oxidization, preventing fatigue, reducing weight, sobering, improving sleep and intestinal functions, and can be used for improving the health level of people. The natural compound natural source functional beverage meets the market demand and is good in industrial prospect in the future.

The invention discloses a process for machining a small package of beef stewed product and relates to a poultry machining process. The process is characterized by comprising the following steps of pretreating beef, soaking and washing the pretreated beef, sterilizing and disinfecting, batching, steaming and boiling, carrying out cooling and vacuum packaging, sterilizing at high temperature under high pressure, carrying out water cooling, carrying out outer packaging and the like. The small package of beef stewed product has unique formula and mellow and delicious taste, is not greasy when being eaten, is very beneficial to the body health, can be immediately eaten after being opened, is convenient and easy, is easy to store, and can be stored for 240 to 300 days at normal temperature after being subjected to sealing and vacuum packaging.

The invention discloses a breast enhancement formulation and a preparation method thereof. The breast enhancement formulation is made from, by weight: 20-25 parts of white Atractylodes rhizome, 15-20 parts of Astragalus root, 18-23 parts of quilled cassia bark, 8-11 parts of thinleaf milkwort root-bark, 6-8 parts of white peony root, 4-9 parts of Chinese magnoliavine fruit, 10-14 parts of prepared Rehmannia root, 30-35 parts of Chinese dates, 10-15 parts of ginger, 5-10 parts of Sichuan pepper, 16-20 parts of white-stemmed Scorzonera root, 11-14 parts of root of muscicolous woodbetony, 20-23 parts of herb of Hypoxis aurea, 4-9 parts of Franchet's pea tree flower, 7-11 parts of human placenta, 40-45 parts of octopus and 8-10 parts of malt sugar. The breast enhancement formulation is tasty, rich in nutrition and significant in breast enhancement effect.

The invention relates to a processing method of black tea, which comprises the steps of: a) withering, b) rolling, c) fermentation, d) drying, and fresh tea leaves with one bud and one leaf or fresh shoots are selected for processing, ensuring Product grade improvement. Then, through the control of parameters such as the temperature in the traditional process steps and the moisture content of the tea leaves after each processing step, most of the organic matter in the tea leaves can be preserved, which further ensures the quality of the tea leaves. The color of the black tea is black and shiny, and the taste is mellow and sweet, which meets the taste of black tea consumers. In addition, the processing cost of the black tea is relatively low, which is beneficial to its economic development.

The invention discloses a compound walnut protein powder and a preparation method thereof. The compound walnut protein powder is characterized by consisting of the following raw material in parts by weight: 50 to 70 parts of walnut protein powder, 10 to 20 parts of bone collagen, 5 to 10 parts of active soybean peptide, 3 to 6 parts of sesame powder, 1 to 3 parts of lotus root starch, 1 to 3 partsof purple sweet potato powder, 5 to 10 parts of glutinous rice flour and 5 to 10 parts of millet flour. The preparation method comprises the following steps: preparing walnut protein powder, frying sesame, steaming lotus root starch, purple sweet potato powder, glutinous rice flour and millet flour, mixing the materials, and performing packaging in vacuum. The compound walnut protein powder is free of any artificial additive, reasonable in nutrition collocation, convenient to eat, fine and smooth in taste, fragrant in flavor and quick to absorb, has the effects of strengthening brain, maintaining beauty, nourishing blood, improving eyesight, improving intestinal functions and enhancing immunity, is suitable for people of all ages, can effectively improve the health level of people, meetsmarket requirements and is good in future industrialization prospect.

The invention particularly discloses a processing technology for walnut pickled instant foods. The technology includes the steps of raw material processing, color protecting, hardening, debittering, preparation of flavor steeping liquor, steeping, draining, drying and gel coat forming. By the adoption of the processing technology, the walnut pickled preserved fruit instant foods with the water content being 24-28% are prepared, and walnut pickled crisp fruit instant foods with the water content being 4-6% are made. Inherent qualities and nutritional components of gingkoes are kept to the maximum degree, meanwhile, seasoning substances with a special flavor are added to form a product unique flavor, and the walnut pickled instant foods are suitable for carrying and eating when people stay at home, travel and conduct field operation.

The invention relates to a making method for health maintenance fruit wine. The making method comprises the following procedures of picking and washing, breaking and pulping, fermenting, secondary fermenting, distilling, filtering, ageing, sterilizing and bottling. According to the making method for the fruit wine, the fruit wine made by adding maltose in pears and grapes and carrying out two times of fermenting reasonably utilizes abundant elements in the pears and the grapes, the made fruit wine is savoury, mellow and delicious in taste, and the health maintenance effect is effectively achieved.

The invention relates to health-care food, namely beautifying porridge. The beautifying porridge is boiled by using 400 to 800 parts of coix seed, 2 to 15 parts of pearl powder, 20 to 30 granules / person of Chinese wolfberry, 10 to 40 parts of lily, 20 to 60 parts of tuckahoe, 20 to 60 parts of lotus seed, 10 to 25 parts of cooked rehmannia root and 0.5 to 2.5 parts of giant typhonium rhizome according to the specific mass. The beautifying porridge is easy to manufacture; and the perfect beautifying porridge prepared according to a scientific formula is full nutritional food, can provide complete nutrients required by the human body, meanwhile, plays a role in beautifying human skin, and has the effects of beautifying the features and beautifying the skin.

The invention particularly discloses a production method of a vinasse-made gingko flavored food. The production method is characterized by comprising the following steps: selecting and processing raw materials; steaming and drying; preparing a pickling vinasse material; pickling; seasoning; drying; and packaging and sterilizing. The gingko food with a special flavor keeps the inherent unique mouth feel and nutritional ingredients of gingko and is additionally provided with seasoning substances with the special flavor; the gingko food is chewable and delicious in taste and is suitable for people with bad teeth and old people to eat; the method is simple in processing process, easy to operate and low in cost, and is suitable for industrial production.

The invention provides a method for extracting blood-glucose-lowering tablets from traditional Chinese medicines both used as medicines and foods. The blood-glucose-lowering tablets are prepared fromthe following components in parts by weight: 20 to 25 parts of cyclocarya paliurus, 15 to 19 parts of radix puerariae, 15 to 20 parts of dried bitter gourd, 15 to 20 parts of corn stigma and 50 to 60parts of oatmeal. The preparation method comprises the following steps: weighing, puffing, mixing, crushing, dissolving, fermenting and rolling, baking and molding, cooking and bagging. The blood-glucose-lowering tablets are pure natural, have no any additive and have a mellow and delicious taste and a soft mouthfeel; after people eat the blood-glucose-lowering tablets for a long period, the blood-glucose-lowering tablets have no side effect on bodies and have the functions of lowering blood pressure, lowering blood glucose and improving sleep and intestines; the health level of people can beeffectively improved.

The invention discloses a brewing process of chili pepper wine. With glutinous rice, color pepper, tea leaves, Chinese wolfberry, donkey-hide gelatin and distiller yeast as basic raw materials, the brewing process comprises the steps: placing the raw materials with the ratio of 100 of the glutinous rice, 230 of grape wine and 0.5 of the distiller yeast in a fermentation vat, fermenting, controlling the fermentation temperature at 30-38 DEG C, and carrying out continuous fermentation for 3-5 days; then adding the raw materials with the ratio of 50 of the color pepper, 20 of the tea leaves, 10 of the donkey-hide gelatin and 0.2 of active dry yeast, drying, after drying, crushing into a powder, and then carrying out continuous fermentation for 5-7 days; then adding raw materials with the ratio of 10 of the Chinese wolfberry and 15 of bee honey, and then carrying out continuous fermentation for 10-15 days; removing slag and separating; and sterilizing and aging. The pure natural glutinous rice, color pepper, tea leaves, Chinese wolfberry, donkey-hide gelatin and other raw materials are adopted, and then the grape wine is used as the base wine for brewing, so that the chili pepper wine is more mellow and delicious in taste, has medicinal functions of lowering lipid, reducing weight, activating blood circulation and restoring menstrual flow; and the brewing process is simple, lower in cost, short in production cycle, high in production efficiency, and small in labor intensity, and can perform large-scale production.

The invention relates to a production method of Fuzhuan brick tea. The method comprises the following steps: (1) preparing raw materials; (2) adjusting water content; (3) performing fermentation treatment; (4) performing tea steaming; (5) performing compression molding; (6) performing culturing; and (7) performing storage. According to the processing method of the Fuzhuan brick tea, through a reasonable culturing process, the period of culturing eurotium cristatum is shortened so that production cost is low and an aromatic, mellow and palatable taste is achieved; and the tea polysaccharide content of the Fuzhuan brick tea is increased so that the tea has remarkable functions of decreasing blood glucose, enhancing immunity, promoting digestion, promoting urination, etc., for human bodies.

The invention relates to the field of food processing, in particular to a nutrition healthcare peony nutritious food based on infrared spouted bed drying and a making method. The nutritious food is made from 25-35 parts of peony flowers, 10-15 parts of rose flowers, 5-10 parts of coix seeds, 7-10 parts of sweet potatoes, 5-10 parts of wheat, 3-5 parts of dandelion, 3-5 parts of lotus leaves, 5-8 parts of red dates and 10-15 parts of sugar. The making method comprises the steps of selecting raw materials, preparing ultra micro mixed fine powder, soaking with sugar, drying, baking and packaging.Food and health are organically combined together, the nutritive value of edible flowers is brought into full play, the problem that in the prior art, delicacy and nutrients cannot be well matched inthe nutritious food is solved, peony can be deep processed by means of the drying technology, the novel healthcare product is developed, the novel healthcare product is developed, the problems of peony flower planting regional limit and difficult fresh flower transportation are solved, the requirement for a larger range is met, and the resource advantage for peony planting region is brought intofull play.

The invention belongs to the technical field of tea manufacturing and relates to a preparation method of an aquilaria sinensis puer tea. With the adoption of the preparation method, as a comprehensive process of vacuum and aromatherapy is adopted, the fragrance generated when aquilaria sinensis leaves burn is absorbed by the puer tea, and alcoholization is carried out; the process is simple and easy, a product has unique flavor characteristic, and an aquilaria sinensis leaf resource is also utilized.

The invention discloses special walnut replacement meal powder for middle aged and elderly people and a making method of the special walnut replacement meal powder. The special walnut replacement mealpowder is characterized by comprising the following raw materials in parts by weight: 20-30 parts of walnut protein powder, 5-10 parts of walnut kernels, 3-6 parts of sesames, 1-3 parts of kycium barbarum, 1-3 parts of figs, 1-3 parts of dates, 1-3 parts of lotus roots, 1-3 parts of sweet potatoes, 10-20 parts of wheat flour, 10-20 parts of Chinese yam powder, 10-20 parts of millet flour and 10-20 parts of activated walnut peptide. The making method of the special walnut replacement meal powder comprises the following steps: frying, primary crushing, primary baking, secondary crushing, steaming, cutting, mixing and packaging. The walnut replacement meal powder disclosed by the invention is free of chemical additive, is convenient to eat, sticky and soft in taste, faintly scent in taste and rapid in absorption, has the effects of tonifying the brain, nourishing the face, nourishing the blood, brightening eyes, improving intestine functions and improving the immunity, is particularly applicable to the middle aged and elderly people, is capable of effectively increasing health levels of the middle aged and elderly people, meets market demands and has good future industrial prospects.

The invention discloses a Baijiu brewing technology, mainly aiming at solving the technical problem of how to apply cucumber stems, rice, chestnut, millet, oat, white sesame and lotus leaves scientifically in a wine-making technology and furthest solving the technical problem of extracting nutrient substance from the cucumber stems into wine. The technology is a process of mixing the cucumber stems with the raw materials such as the rice, the chestnut, the millet, the oat, the white sesame and the lotus leaves together for fermenting and brewing. Compared with the existing Baijiu brewing technology, the Baijiu brewing technology provided by the invention improves the traditional brewing technology, and solves the problems that in the traditional brewing technology, fermentation is insufficient, and the liquor body is low in nutritional ingredient content, turbid and non-transparent; The Baijiu brewed by using the technology is more mellow and delicious in taste, and has the medicinal functions of reducing fat, losing weight and activating blood to promote menstruation.

The invention discloses a pure natural composite nutrition peptide congee, which belongs to the technical field of health food. The pure natural composite nutrition peptide congee comprises a main material and an auxiliary material by blending, the main material accounts for greater than 50% of total dry weight of the nutrition congee, the auxiliary material accounts for less than 50% of total dry weight of the nutrition congee, and the main material is composed of 5-95% of seven bean, 5-95% of seven rice and 5-95% of three ginseng, and the auxiliary material contains low molecular peptide and polysaccharide. The pure natural composite nutrition peptide congee has the advantages of no artificial additive, soft mouthfeel, fragrant taste and fast absorption, has the efficacy for strengthening brain, beautifying, nourishing blood, reducing pressure, reducing blood glucose, improving eyesight, eliminating fat, protecting liver, resisting cancer, resisting fatigue, improving sleep, improving intestinal tract function and enhancing the immunity; health level of people is effectively increased, the product accords with market requirement, and the future industrial prospect is better.

The invention discloses a specially-mixed sauce for a braising pot, and a preparation method and an application thereof. The specially-mixed sauce comprises, by weight, 340-440 parts of fermented soysauce, 230-310 parts of oyster sauce, 45-65 parts of edible salt, 37-53 parts of chicken essence seasoning, 22-38 parts of monosodium glutamate, 20-34 parts of tomato sauce, 5.1-13.5 parts of white spirit, 4-12 parts of rock sugar, 3-9 parts of honey, 2.5-8 parts of mature vinegar, 1.7-3.7 parts of capsicum oleoresin, 1.2-2.4 parts of a compound emulsifying colorant, 0.95-2.35 parts of white pepper, 0.4-0.8 part of ethyl maltol, 3-9 parts of mixed spice and 80.3-112.9 parts of water. The preparation method comprises the following steps: S1, preparing raw materials; S2, boiling the water in which the spices are placed, and cooling and filtering to obtain spice water; S3, putting the liquid and semi-solid raw materials into a raw material tank, mixing and stirring, then adding the solid rawmaterials, and stirring; S4, feeding the obtained material into a boiling tank for boiling and performing heat preservation at the 100-105 DEG C; and S5, cooling and filling the finally obtained material. The specially-mixed sauce can be used for braising and stir-frying dishes, and has the advantages of enabling foods in the braising pot to be fresh, fragrant and mellow, bright in color and luster and convenient for standardized production.

The invention relates to composite-fragrance highland barley wine. The highland barley wine is mainly prepared from the following raw materials in parts by weight: 60-80 parts of highland barley; 5-8parts of Chinese wolfberry fruits; 3-5 parts of longan aril; 3-5 parts of mint; 5-8 parts of bamboo rice; 10-20 parts of sorghum; 10-15 parts of a tea leaf extracting solution; 10-15 parts of a Chimonocalamus tortuosus extracting solution; 3-5 parts of rock candy; and 150-200 parts of purified water. Meanwhile, the invention further discloses a brewing process of the composite-fragrance highland barley wine. According to the composite-fragrance highland barley wine, the bamboo rice, the sorghum, mint, the tea leaf extracting solution and the Chimonocalamus tortuosus extracting solution are added, so that the wine body forms a composite aromatic smell with a unique smell, the highland barley wine has light highland barley fragrance, white spirit fragrance, tea fragrance, mint fragrance andbamboo fragrance, the plant fragrance of highland barley is weakened, and the wine body becomes light and delicate in whole fragrance and is mellow and sweet in taste.

The invention discloses honey and butter nut kernels capable of maintaining beauty and keeping young. The honey and butter nut kernels are prepared from 90-100 parts of nut kernels, 25-35 parts of white granulated sugar, 3-5 parts of honey, 1-3 parts of butter, 0.2-0.5 part of phospholipid, 8-12 parts of water, 5-7 parts of glucose, 0.3-0.5 part of salt and 0.2-0.3 part of nutritional health powder. Compared with the prior art, wolfberry fruits, cherries, Chinese yams, pine nuts, milk and the like are added, so that the taste of syrup is enriched and the syrup has the effects of maintaining beauty and keeping young.

The invention discloses a rice Baijiu brewing process. The purpose of the present invention is to mainly solve the following technical problems that cucumber vine, rice, castanea mollissima, millet, oat, white sesame and lotus leaf are scientifically applied in the wine brewing process, and the nutrient substances are extracted from the cucumber vine to the wine at a maximum. According to the present invention, cucumber vine, rice, castanea mollissima, millet, oat, white sesame, lotus leaf and other raw materials are subjected to a fermentation and brewing process; and compared with the existing rice Baijiu brewing technology in the prior art, the process of the present invention has the following advantages that the traditional brewing process is improved, and the problems that the fermentation is insufficient, the wine nutrient content is low, and the wine is turbid and transparent in the traditional brewing process are solved; and the brewed rice Baijiu of the present invention has mellow aroma and delicious taste, and has medicinal functions of lipid reducing, weight reducing, blood circulation activation, and meridian collateral dredging.

The invention discloses a brewing process of chili wine. Glutinous rice, colored peppers, tea leaves, wolfberry, donkey-hide gelatin and koji are used as basic raw materials. The brewing process is as follows: 100 glutinous rice, 230 wine and 0.5 koji are placed in a fermentation tank Fermentation is carried out, the fermentation temperature is controlled at 30-38 °C, and the fermentation is continued for 3-5 days; then the active dry yeast with a ratio of 50 color peppers, 20 tea leaves, 10 donkey-hide gelatin and 0.2 is added to dry, and after drying, it is powdered Continue to ferment for 5-7 days; then add the ratio of wolfberry 10 and honey 15 and then continue to ferment for 10-15 days; remove residue and separate; sterilize and age; the present invention adopts pure natural glutinous rice, colored pepper, tea leaves, Lycium barbarum, donkey-hide gelatin and other raw materials are then brewed with wine as the base wine. The taste is more mellow and delicious. The strength is small, and it can be mass-produced.

The invention provides a thick broad-bean sauce capable of clearing heat and promoting appetite, the thick broad-bean sauce is prepared by matching the specially-made fermented glutinous rice and sauce water with basic raw materials and seasonings, on one hand, the sauce water is rich in water-extracted effective components of various medicinal and edible raw materials and has the effects of tonifying spleen and promoting appetite, clearing heat and relieving summer-heat, tonifying brain and eliminating fatigue, and on the other hand, the sauce water also has the effects of removing greasy taste and reducing dryness in the thick broad-bean sauce capable of clearing heat and promoting appetite, and does not bring bad taste to the thick broad-bean sauce while improving the taste of the thick broad-bean sauce. The obtained thick broad-bean sauce capable of clearing heat and promoting appetite not only has a health-care effect, but also is bright in color and luster, fresh, fragrant and mellow in taste and free of foreign flavor.

The invention discloses a flavor-hiding type health Baijiu brewing process, wherein a starch glucose solution, rice, castanea mollissima, coix seed, hullessbarley, moso bamboo shoot, lotus seed with core, and other raw materials are subjected to a fermenting and brewing process. Compared to the existing Baijiu brewing technology in the prior art, the flavor-hiding type health Baijiu brewing process of the present invention has the following advantages that the traditional brewing process is improved, and the problems that the fermentation is insufficient, the wine nutrient content is low, and the wine is turbid and transparent in the traditional brewing process are solved; and with the drinking of the proper amount of the prepared Baijiu of the present invention, a certain auxiliary treatment effect is provided for high blood pressure, vascular sclerosis, heart diseases, diabetes, and acute and chronic hepatitis and liver cirrhosis, and the prepared flavor-hiding type health Baijiu has effects of tendon relaxing, blood circulation activating, qi invigorating, collateral dredging, and liver and kidney tonifying.

The invention specifically discloses a processing technique for gingko grain instant food. The processing technique comprises the following steps of (1) raw material treatment; (2) color protection, hardening and bitterness removal; (3) preparation of flavor dipping liquid; (4) dipping; (5) drainage; (6) drying; (7) glaze feeding and the like. The processing technique disclosed by the invention is used for preparing gingko grain preserved fruit instant food with the water content of 24-28 percent and gingko grain nut instant food with the water content of 4-6 percent. The fixed quality and nutritional components of gingko are kept to the maximum extent, and seasoning substances with special flavors are added, so that the gingko grain instant food has a unique flavor and is suitable for carrying and eating of different people living in home, traveling outside and working in the open air. A new gingko product is invented, so that different flavor demands of customers on gingko products are met. The processing method disclosed by the invention is simple, easy to operate, low in production cost and suitable for industrial production and is favorable for pushing the expansion of gingko products in a gingko factory and enhancing the economical benefits.

The invention belongs to the technical field of tea making, and relates to a preparation method of arborina aromatica Pu'er tea, which adopts a comprehensive process of vacuum and aromatherapy, so that the aroma produced when the arborina sinensis leaves are burned is absorbed by the Pu'er tea and alcoholized, and the process is simple and easy. The product forms a unique flavor characteristic, and utilizes the resources of the leaves of the white wood.