37results about How to "Taste will not affect" patented technology

The invention belongs to the technical field of food processing and relates to bamboo shoot processing, in particular to a hand-peeled bamboo shoot producing process, which solves the technical problems including that the existing art is easily limited by seasonality, taste is poor and the like. The hand-peeled bamboo shoot producing process comprises the following steps: S1 preparing raw materials, S2 cleaning and cutting raw materials into sections, S3 rinsing and precooking, S4 cooling and squeezing, S5 braising and seasoning and S6 preparing a finished product. Compared with the prior art, the hand-peeled bamboo shoot producing process has the advantages that the process is simple and is not limited by the seasonality of bamboo shoots appearing on the market, timing and quantitative production can be performed, the economic value of hand-peeled bamboo shoots is improved, and taste is good. Due to the facts that the pickled and stored raw materials are cleaned and cut into the sections and a large amount of salt content is removed, the taste of the processed hand-peeled bamboo shoots prepared is not influenced. In addition, due to the fact that citric acid and vitamin C are added, the taste is further improved, and nutritive value is increased.

The invention relates to the field of food processing, and in particular relates to a rice dumpling and a production method thereof. The rice dumpling is prepared from the following raw materials in parts by weight: 20-40 parts of sticky rice, 1-3 parts of streaky pork, 2-5 parts of copra, 1-3 parts of salt, 5-10 parts of garlic oil, 1-3 parts of white sugar, 1-2 parts of ground pepper, 1-3 parts of soy sauce, 1-2 parts of oyster sauce, 0.2-0.5 parts of stem of nutmeg, 0.0002-0.0003 parts of sand ginger and 1-2 parts of leaf of rice dumpling. The production method of the rice dumpling comprises the following steps: getting the leaf of rice dumpling, preparing stuffing, preparing a crude rice dumpling and preparing a cooked rice dumpling. The rice dumpling provided by the invention can be easily digested and absorbed. By adopting the production method, the rice dumpling has the characteristics of unique fragrance of the copra and strong aroma of the streaky pork, and can be easily digested and absorbed.

The invention provides a method for preparing an instant edible bird's nest by using in-situ steam thawing coupling program wave change. The method comprises the following steps: (1) cleaning an edible bird's nest, removing impurities, drying, and crushing, to obtain an edible bird's nest powder; and (2) adding water into the edible bird's nest powder, cooking, cooling, and drying, to obtain the instant edible bird's nest. The instant edible bird's nest keeps original flavor and nutritional ingredients of an edible bird's nest stewed product, does not contain preservatives and has long shelf life; after the instant edible bird's nest is brewed with boiling water for 3-5 minutes, edible bird's nest particles are evenly dispersed in water, the mouthfeel is soft, glutinous, mild and smooth, and the edible bird's nest protein aroma is achieved; the water absorption times of the edible bird's nest reaches 35-40 times, and the instant edible bird's nest can achieve the same appearance and mouthfeel degree as those of an edible bird's nest stewed by a traditional way.

The present invention discloses sour and spicy hotpot bottom materials without causing internal heat and a preparation method thereof. The hotpot bottom materials are prepared from the following raw materials in parts by weight: 90-120 parts of fish oil; 10-20 parts of thick broad-bean sauce; 10-30 parts of chilies; 3-5 parts of Chinese prickly ash; 3-5 parts of fresh gingers; 2-3 parts of garlic; 0.3-0.5 part of star anise; 0.2-0.3 part of cassia bark; 0.2-0.3 part of bay leaf; 0.1-0.2 part of ligusticum chuanxiong; 0.2-0.3 part of rhizoma kaempferiae; 0.3-0.8 part of fennel; 0.2-0.3 part of fructus amomi rotundus; 0.3-0.8 part of fructus tsaoko; 0.3-0.8 part of clove; 0.3-0.8 part of fructus amomi; 0.2-0.5 part of fructus gardeniae; 0.4-0.6 part of liquorice; 0.2-0.5 part of dried orange peel; 0.5-1 of Baijiu; 0.5-1 part of rock sugar; 1-3 parts of fermented soybeans; 3-4 parts of vinegar powder; 2-3 parts of tomato sauce; 3-5 parts of pickled Chinese cabbages; 1-2 parts of radix puerariae; 1-2 parts of mint; and 0.5-2 parts of mulberry leaves. The hotpot bottom materials are full of sour and spicy taste, red and bright in color and luster, refreshing and smooth in mouth, and tasty, and do not cause internal heat.

The invention discloses a preparation method of a carambola wine. The preparation method comprises the following steps of selecting and treating raw materials; carrying out enzymolysis; fermenting; mixing; ageing; blending; filtering; canning; sterilizing to obtain a finished product. According to the invention, momordica grosvenori juice is added in the fermentation process, so that the sweet taste of the wine is replenished and sucrose is prevented form being added on one hand, and the fermentation time and ageing time of the wine can also be shortened on the other hand. The carambola wine produced by using the method disclosed by the invention keeps the natural and sweet flavor of carambola, is good in color, flavor and taste and also has the specific flavor of the carambola wine.

The invention discloses a method for preparing calcium citrate and malate, relating to a method using calcium carbonate, citric acid and L-malic acid to prepare the calcium citrate and malate. The method comprises the following steps: preparing the calcium carbonate, the citric acid and the L-malic acid, wherein the mole ratio is 4-9 to 2-4 to 2-5; mixing the citric acid and the L-malic acid, andadding water to prepare a solution, wherein the ratio between the quality of the water and the total quality of raw materials is 1 to 0.5-3; then adding the calcium carbonate into the solution, and evenly stirring to obtain a mixture; standing the mixture at normal temperature for 30-120 min; and drying and crushing. The method does not need the process of solid-liquid separation and recovery of calcium, the obtained product has fine mouth feel, no grit feel and good taste and is used as food or health food additives not to affect the mouth feel. Accordingly, on the basis that high solubilityand fine mouth feel of the product are ensured, the method simplifies the production process, can greatly reduce the production cost, and is suitable for industrial mass production.

The invention relates to the field of food processing, and in particular relates to a rice dumpling and a production method thereof. The rice dumpling is prepared from the following raw materials in parts by weight: 20-40 parts of sticky rice, 1-3 parts of streaky pork, 2-5 parts of copra, 1-3 parts of salt, 5-10 parts of garlic oil, 1-3 parts of white sugar, 1-2 parts of ground pepper, 1-3 parts of soy sauce, 1-2 parts of oyster sauce, 0.2-0.5 parts of stem of nutmeg, 0.0002-0.0003 parts of sand ginger and 1-2 parts of leaf of rice dumpling. The production method of the rice dumpling comprises the following steps: getting the leaf of rice dumpling, preparing stuffing, preparing a crude rice dumpling and preparing a cooked rice dumpling. The rice dumpling provided by the invention can be easily digested and absorbed. By adopting the production method, the rice dumpling has the characteristics of unique fragrance of the copra and strong aroma of the streaky pork, and can be easily digested and absorbed.

The present invention relates to a production method of a flower-shaped pumpkin steamed bun using pumpkin and wheat powder as main raw materials. The production method comprises: producing pumpkin mud; carrying out primary dough making on wheat flour, the pumpkin mud, capsanthin, fresh yeast, white granulated sugar and warm boiling water until the dough is molded; carrying out primary standing and fermenting; adding soft white sugar, yogurt and baking powder to the dough, and carrying out secondary dough making; pressing into a sheet, and molding; cutting an inverted V-shaped flower on the top portion of the dough, and directly steaming, wherein the steamed dough expands, the volume is increased, and the top portion naturally cracks to form the flower shape; cooling the steamed flower-shaped steamed bun, and packaging; and rapidly freezing, and storing in a cold storage. According to the present invention, with the production method, the single taste of the traditional steamed bun is changed, the nutrition is balanced, the color, the shape and the taste of the obtained product are enriched through the pumpkin color and the naturally-cracking shape, and the obtained product meets the public taste; and the obtained product belongs to the rapid-freezing food, such that the original nutrients, the original color, the original aroma and the original taste of the food are retained at a maximum, and a variety of vitamins, carbohydrates, proteins, amino acids and other nutrients in the food are retained.

The invention discloses spicy fish oil hotpot condiment and a preparation method thereof. The spicy fish oil hotpot condiment is prepared from the following ingredients (by weight): 90-120 parts of fish oil, 10-20 parts of thick broad-bean sauce, 10-30 parts of chilli, 8-10 parts of Chinese prickly ash, 3-5 parts of ginger, 2-3 parts of garlic, 0.3-0.5 part of anise, 0.2-0.3 part of cassia, 0.2-0.3 part of bay leaf, 0.1-0.2 part of neolitsea ellipsoides allen, 0.2-0.3 part of rhizoma kaempferiae, 0.3-0.8 part of common fennel fruit, 0.2-0.3 part of cardamom, 0.3-0.8 part of tsaoko fruit, 0.3-0.8 part of clove, 0.3-0.8 part of villous amomum fruit, 0.2-0.5 part of cape jasmine, 0.4-0.6 part of licorice, 0.2-0.5 part of dried orange peel, 0.5-1 part of liquor, 0.5-1 part of rock sugar, 1-3 parts of fermented soya bean, 0.5-2 parts of radix platycodi, 1-2 parts of herba lopatheri, 0.8-1 part of Chinese olive and 0.4-0.8 part of exocarpium citri rubrum. The product has red and bright color and rich mouthfeel, whets appetite, is tasty and has endless aftertaste.

The invention relates to the technical field of processing of tea leaves, in particular to a quick processing method of broken black tea. The quick processing method comprises the following steps of S1, performing fresh leaf treatment; S2, performing rolling-cutting; S3, performing addition; S4, performing fermentation; and S5, performing baking. According to the quick processing method disclosed by the invention, a conventional withering link is cancelled, minced green tea is repeatedly added in the process of performing rolling-cutting, and an additive for restraining protein is added in the fermentation process, so that the situation that a part of water-soluble tea polyphenols and a part of catechin are combined with protein to generate precipitate can be avoided, the content of the tea polyphenols and the content of the catechin are increased, and the tea soup of the broken black tea is mellow in taste and bright in color.

The invention relates to avicennia marina moon cake peel which comprises the following raw materials in parts by weight: 500-700 parts of avicennia marina powder, 130-200 parts of flour, 700-800 parts of invert syrup or honey, 80-100 parts of edible oil and 12-18 parts of alkaline water. The invention also discloses a preparation method of the avicennia marina moon cake peel. The moon cake peel provided by the invention takes the avicennia marina powder as a main material, so that a prepared moon cake has special taste of avicennia marina; the moon cake peel has the effects of clearing away heat, promoting urination, removing heat from the blood and relieving inflammation or internal heat, and is capable of balancing and regulating various functions of the human body; and the content and heat of grease in the moon cake peel also can be effectively reduced. The prepared moon cake is free of any preservative, thereby being favorable for body health of people. Moreover, the raw materials are convenient to take and are favorable in price, processing and utilization methods are provided for seasonal harvesting of avicennia marina, markets are provided for avicennia marina, the income of avicennia marina farmers is increased, and the blank of preparing moon cakes by adopting avicennia marina is filled up.

The invention discloses a fish oil hotpot seasoning for expelling wind and clearing away cold and a preparing method thereof. The hotpot seasoning is prepared from, by weight, 90-120 parts of fish oil, 10, 10-20 parts of chili bean sauce, 10-30 parts of pepper, 8-10 parts of Chinese prickly ash, 3-5 parts of ginger, 2-3 garlic, 0.3-0.5 parts of star anise, 0.2-0.3 parts of cinnamon, 0.2-0.3 parts of bay leaf, 0.1-0.2 parts of allspice, 0.2-0.3 parts of rhizoma kaempferiae, 0.3-0.8 parts of fennel, 0.2-0.3 parts of nutmeg, 0.3-0.8 parts of amomum tsao-ko, 0.3-0.8 parts of clove, 0.3-0.8 parts of fructus amomi, 0.2-0.5 parts of cape jasmine, 0.4-0.6parts of liquorice root, 0.2-0.5 parts of dried tangerine peel, 0.5-1 parts of liquor, 0.5-1 parts of crystal sugar, 1-3 parts of fermented soyabean, 1-2 parts of radix angelicae tuhuo, 1-2 parts of incised notopterygium, 0.5-1 parts of herba selaginellae doederleinii, 0.3-0.8 parts of wintergreens, 0.2-0.5 parts of divaricate saposhnikovia root and 0.2-0.3 parts of cassia twig. The fish oil hotpot seasoning for expelling wind and clearing away cold has the efficacy of expelling wind and clearing away cold, dehumidification and is consistent with the public taste.

The invention discloses a spicy dryness-removal fish oil hotpot condiment and a preparation method thereof. The spicy dryness-removal fish oil hotpot condiment contains, by weight, 90-120 parts of fish oil, 10-20 parts of thick broad-bean sauce, 10-30 parts of chilli, 8-10 parts of Chinese prickly ash, 3-5 parts of ginger, 2-3 parts of garlic, 0.3-0.5 part of anise, 0.2-0.3 part of cassia, 0.2-0.3 part of bay leaf, 0.1-0.2 part of neolitsea ellipsoides allen, 0.2-0.3 part of rhizoma kaempferiae, 0.3-0.8 part of common fennel fruit, 0.2-0.3 part of cardamom, 0.3-0.8 part of tsaoko fruit, 0.3-0.8 part of clove, 0.3-0.8 part of villous amomum fruit, 0.2-0.5 part of cape jasmine, 0.4-0.6 part of licorice, 0.2-0.5 part of dried orange peel, 0.5-1 part of liquor, 0.5-1 part of rock sugar, 1-3 parts of fermented soya bean, 2-3 parts of candied date, 0.5-2 parts of flos farfarae, 1-3 parts of lily, 2-5 parts of poria cocos, 1-2 parts of rhizoma alismatis, 0.5-0.8 part of anemarrhena, 1-2 parts of mirabilitum praeparatum, 2-3 parts of radix asparagi and 0.2-0.5 part of phellodendron. The product satisfies appetite and guarantees health.

The invention discloses beef-flavored chili sauce. The chili sauce is prepared from the following raw materials: 120-240 parts of rapeseed oil, 80-120 parts of fresh red pepper, 30-60 parts of beef, 3-8 parts of garlic, 3-8 parts of ginger, 1-3 parts of edible salt, 0.5-2 parts of cooking wine, 1-3 parts of soy sauce, 2-5 parts of bean paste, 0.5-2 parts of anise, 0.5-2 parts of cinnamon, 0.5-2 parts of fructus tsaoko, and 0.3-1 part of sesame. According to the chili sauce disclosed by the invention, only a small amount of spice is added, and due pepper flavor and biting taste of the chili sauce are retained, so that the taste of the chili sauce is rich; meanwhile, no chemical food additive is added in the chili sauce, the taste cannot be affected, and the health of people cannot be affected.

The invention relates to a nutritional and health-care avicennia marina mooncake. The nutritional and health-care avicennia marina mooncake includes a mooncake skin and mooncake filling wrapped with the mooncake skin. The mooncake filling IS prepared from, by weight, 80-125 parts of avicennia marina kernels, 25-60 parts of walnut kernels, 20-55 parts of olive kernels, 75-120 parts of sesame seeds, 75-115 parts of apricot kernels, 60-95 parts of shelled melon-seeds, 10-22 parts of orange cakes, 20-45 parts of melon strips, 35-70 parts of pork and 25-35 parts of peanut oil. The invention further discloses a making method for the nutritional and health-care avicennia marina mooncake. The nutritional and health-care avicennia marina mooncake is exquisite in appearance, soft and delicate in mouthfeel, fragrant in taste, not greasy, clear in surface pattern, low in sugar and lipid content, rich in dietary fibers, free of any preservatives and conducive to the health of people, and can well meet the people's requirements for taste, nutrition and health.

The invention relates to a cake bulking seasoning, which belongs to the technical field of food. The cake leavening agent of the present invention comprises the following raw materials in parts by weight: 20-33 parts of baking soda, 15-32 parts of sodium bicarbonate, 16-32 parts of ammonium bicarbonate, 30-50 parts of starch, 5-15 parts of tartaric acid parts, 2-8 parts of calcium stearoyl lactylate, 5-15 parts of calcium dihydrogen phosphate, and 2-8 parts of potassium bromate. The cake leavening agent of the invention has stable leavening effect, improves the leavening effect, and the internal organization of the cake will not affect the mouthfeel after the leavening.

The invention belongs to the technical field of processing of food medicinal granules, and particularly relate to red bean, coix seed and dioscorea opposita nutrient powder and a making process thereof. The nutrient powder comprises the following components in parts by weight of 30-40 parts of red beans, 35-40 parts of coix seeds, 40-60 parts of dioscorea opposita, 3-5 parts of red jujubes, 8-10 parts of oat, and 0.1-0.5 part of lotus root powder. The dioscorea opposita is treated to obtain dioscorea opposita powder, and besides, through a special treatment process, red bean and coix seed powder, and oat, red jujube and coix seed micro powder are obtained, and the dioscorea opposita powder, the red bean and coix seed powder, the oat, red jujube and coix seed micro powder, and lotus root starch are mixed, so that the nutrient powder is obtained. The nutrient powder has effects of health care and eliminating dampness, and is good in mouth feel and taste.

The invention provides moringa oleifera vegetarian cakes. The moringa oleifera vegetarian cakes can provide comprehensive and balanced nutrients and all kinds of microelements for an eater and enhance immunity. The moringa oleifera vegetarian cakes are characterized by comprising, by weight, 500-600 parts of wheat flour, 100-200 parts of almond powder, 130-160 parts of maltose, 200-400 parts of moringa oleifera refined powder, 30-50 parts of edible plant oil and 50-80 parts of food additive. All the components are stirred uniformly with water, and then the moringa oleifera vegetarian cakes are made after baking of a baking oven.

The invention discloses pixi stix milk tea. The pixi stix milk tea comprises pixi stix and milk tea powder, wherein the milk tea powder consists of the following components in parts by weight: 10-20 parts of white granulated sugar, 10-20 parts of resistant dextrin, 20-30 parts of whole milk powder, 35-50 parts of vegetable fat powder and 2-4 parts of tea powder; and the pixi stix can be used for stirring the milk tea, sugar in the pixi stix has the effect of seasoning when the milk tea is sucked, flavor substances in the sugar are merged with the milk tea, and the mouth feel of the milk tea is enriched. The novel milk tea is interesting to drink, and children consumers can be attracted to purchase. According to the milk tea powder, the resistant dextrin is used for replacing part of the white granulated sugar, and the resistant dextrain is processed from starch, is low-calorie glucan, belongs to low-molecule water-soluble dietary fibers, and has the efficacy of reducing cholesterol, so that the sugariness and the calorie of the milk tea are reduced, after the pixi stix milk tea is drunk, people are not liable to gain weight, and besides, the pixi stix milk tea is also healthy and helpful to intestinal tracts. The invention further discloses a preparation technology of the pixi stix milk tea, the technology steps are simple, the preparation condition is mild, and the preparation technology is suitable for batched industrial production.

The invention discloses a preparation technology of rice and kidney bean cooked foods good in mouth feel. The preparation technology comprises the following steps of respectively and thoroughly cleaning rice and kidney beans; soaking the cleaned kidney beans with water, then conveying the soaked kidney beans and the cleaned rice into a rice milling machine, performing milling to obtain powder, putting the powder into an autoclave, adding a gelatin guar gum compound, performing uniform stirring, performing pressure cooking, and releasing gas from the autoclave to atmospheric pressure; and adding a sweetening agent, performing uniform stirring, adding water, performing uniform stirring, performing packaging, and performing sterilization so as to obtain the rice and kidney bean cooked foods being good in mouth feel. The rice and kidney bean cooked foods are rich in nutrition, moderate in hardness, not liable to stiffen after being placed for a long term, convenient to eat, simple in technology and low in cost, and besides, the mouth feel of eaters cannot be influenced.

The invention discloses application of a composition in preparation of a product for inhibiting prostate cancer. The composition comprises the following components in parts by weight: mixed tocopherol, lycopene, turmeric and phytosterol ester. The composition for inhibiting prostate cancer provided by the invention has good efficacy, high safety and no bad taste, can be applied to common food, has no toxic or side effect, and is suitable for long-term use.

The invention provides bonbon containing PUFA, food containing bonbon, and a preparation method thereof. The bonbon comprises a soft capsule prepared from polyunsaturated fatty acids, and a sugar-coatlayer used for coating the surface of the soft capsule; the soft capsule prepared from polyunsaturated fatty acids comprises a capsule shell and polyunsaturated fatty acids in the capsule shell. According to the preparation method, the PUFA grease is introduced into the capsule shell so as to obtain the soft capsule; the surface of the soft capsule is coated with the sugar-coat layer so as to obtain the bonbon containing PUFA, the stability of PUFA is ensured with guarantee on PUFA health care functions.

The invention discloses pixi stix milk tea. The pixi stix milk tea comprises pixi stix and milk tea powder, wherein the milk tea powder consists of the following components in parts by weight: 10-20 parts of white granulated sugar, 10-20 parts of resistant dextrin, 20-30 parts of whole milk powder, 35-50 parts of vegetable fat powder and 2-4 parts of tea powder; and the pixi stix can be used for stirring the milk tea, sugar in the pixi stix has the effect of seasoning when the milk tea is sucked, flavor substances in the sugar are merged with the milk tea, and the mouth feel of the milk tea is enriched. The novel milk tea is interesting to drink, and children consumers can be attracted to purchase. According to the milk tea powder, the resistant dextrin is used for replacing part of the white granulated sugar, and the resistant dextrain is processed from starch, is low-calorie glucan, belongs to low-molecule water-soluble dietary fibers, and has the efficacy of reducing cholesterol, so that the sugariness and the calorie of the milk tea are reduced, after the pixi stix milk tea is drunk, people are not liable to gain weight, and besides, the pixi stix milk tea is also healthy and helpful to intestinal tracts. The invention further discloses a preparation technology of the pixi stix milk tea, the technology steps are simple, the preparation condition is mild, and the preparation technology is suitable for batched industrial production.

The invention relates to a cake leavening agent and belongs to the technical field of food. The cake leavening agent comprises raw materials in parts by weight as follows: 20-33 parts of baking soda, 15-32 parts of calcium phosphate, 16-32 parts of magnesium carbonate, 30-50 parts of starch, 5-15 parts of tartaric acid, 2-8 parts of calcium stearyl lactylate, 5-15 parts of monocalcium phosphate and 2-8 parts of potassium bromate. The cake leavening agent has the stable leavening effect and improves the leavening effect, and the internal structure of a cake after leavening cannot affect the taste.

The invention provides a preparation method of dried loach meat floss. According to the method, a salting step before steaming is specially added and makes stir-fried dried meat floss filiform, fluffy and soft and have a good taste, and the conditions of processing steps are mild, so that the nutrient substances of the dried loach meat floss are retained well. What's more important is that the salting step facilitates fishbone softening and then is matched with a follow-up specific drying process, and fish bones can be crisp and can be integrated with meat. Therefore, a special fishbone removing step is not needed, the meat floss can be stir-fried after direct mincing, and the taste of the product is not affected. In conclusion, the outstanding technical effect is achieved through an ingenious technical concept. In addition, the cost is low, the process is easy to enlarge, the preparation method is especially suitable for large-scale production. Therefore, the preparation method has outstanding popularization prospect.

The invention discloses an application of a composition in preparation of a product for inhibiting prostatic cancer. The composition is composed of lycopene and mixed tocopherol. In addition, the invention provides a product containing the composition, and the product is high in safety, suitable for long-term use and free of any toxic and side effects; and the product is free of bitter taste and astringent taste, the taste of the product is not influenced when the raw materials are independently used or added into the product, and the problem that people are difficult to swallow like traditional Chinese medicines is solved.