33results 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 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 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 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 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 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 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 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 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.