42results about How to "The mouth is mellow" patented technology

The invention relates to a preparation method for jasmine puer snake gall tea. The preparation method is characterized by comprising the following steps: (1) taking snake galls from snakes, cleaning, placing in a shade place, shielding light, and naturally drying for later use; (2) taking the dried snake galls, soaking in cold water for 30-40min or soaking in hot water for 4-5min at 100 DEG C, and taking out the snake galls after swelling for later use; (3) preparing jasmine puer tea at the ratio of one snake gall to 10-50g tea leaves for later use; placing the swelling snake galls acquired in the step (2) above the jasmine tea leaves and puncturing, and uniformly dropping the outflow gall into the jasmine puer tea prepared at the appointed ratio in the step (3); uniformly stirring and then standing for 2-3 hours; and adopting a drying machine for drying for 15-20min, packaging in stereoscopic tea bags, sealing, bagging according to the specification quantity of external packing, and putting into a box, thereby acquiring the jasmine puer snake gall tea. The jasmine puer snake gall tea has blackish green appearance, color and luster, has pure and lasting fragrance and has the effects of decreasing lipid, losing weight, reducing pressure, relieving nerves and resisting against aging.

The invention discloses a peanut meal chilli sauce and a preparation method thereof. The peanut meal chilli sauce is prepared from the following raw materials: peanuts, chilli, mushroom, garlic, sesame, spice, soybean paste, brown sugar and white spirit. The preparation method comprises the following steps: treating the peanuts; treating the chilli; treating the garlic; frying; adding peanut meal to fry; adding the spice to fry; adding brown sugar water and the soybean paste; adding the white spirit; taking out and bottling. The peanut meal chilli sauce and the preparation method disclosed by the invention are characterized in that the peanut meal is used as a main material of the chilli sauce, so the chilli sauce has mellow peanut flavor and mushroom flavor when being eaten, and is sweet in taste, fully spicy and perfect in color, flavor and taste; the chilli sauce is rich in protein, various vitamins, mineral substances, some functional components and the like, and also has a health care effect; the chilli sauce can be used as a condiment for cooking or directly used as a condiment for coating foods; the chilli sauce prepared by the preparation method disclosed by the invention is long in storage life and needs not to be added with other preservatives; the product is green and healthy, and becomes better and better in taste with the extension of the storage life.

The invention discloses a durian waffle which comprises the following raw material by weight: 40-60 parts of wheat flour, 20-40 parts of glutinous rice flour, 20-40 parts of durian, 20-40 parts of butter, 15-25 parts of egg, 2-8 parts of baking powder, 5-15 parts of white sugar, 20-30 parts of coconut juice and 10-20 parts of coconut tablets. The durian waffle has advantages of sweet and soft mouthfeel, delicious taste and abundant nutrition.

The invention discloses a rose flower cookie biscuit which comprises the following raw materials by weight part: 80-100 parts of butter, 80-100 parts of low-gluten flour, 10-20 parts of rose flowers, 20-40 parts of sugar, 40-60 parts of almond, 1-3 parts of salt, 2-8 parts of eggs, 10-20 parts of milk and 2-8 parts of concentrated vanilla. The rose flower cookie biscuit is delicious and tasty, tastes smooth and is mellow in the mouth.

The invention discloses a process for brewing okra wine. The process comprises the following steps: pretreating fresh okra, performing fermentation to make wine, removing impurities, performing secondary soaking, storing the wine, and performing aging, thereby obtaining the okra wine, wherein the step of pretreating the fresh okra comprises steps of treating thin okra pieces in steam for 5 minutes, adding water which is 4 times the weight of the okra, slowly stirring for 30 minutes, adding sodium acetate to adjust the pH value of the mixture to 6.0, heating to 95 DEG C, keeping the temperaturefor 60 minutes, bleaching off a liquid, namely pectin leachate, mixing the drained thin okra pieces which are reduced to 40 DEG C with amylase which accounts for 1% of the total weight of the okra, keeping the temperature for 40 hours, turning over once every other 0.5 hour, further heating to 85 DEG C, and performing enzyme killing for later use. By adopting the process for brewing okra wine, the okra wine brewed by using the brewing method disclosed by the invention has the characteristics of being mellow, sweet and tasty, mellow and fragrant when being taken, and the like, also has the flavor and the nutrient components of okra, and has the effects of prolonging life and maintaining health, tonifying spleens and nourishing stomachs, preventing cardiovascular and cerebrovascular diseases, reducing hypertension, hyperlipaemia and hyperglycaemia, preventing and treating constipation, and the like when being taken for a long time.

The invention discloses dried plum blossom and laver for expelling depression and generating body fluid. The product is prepared from the following raw materials (by weight): 120-130 parts of soybean, 30-40 parts of mung bean, 100-130 parts of 0.4-0.5 mol/l acetic acid, 1-2 parts of chitosan, 10-14 parts of channel catfish skin, 0.2-0.4 part of tea polyphenol, 5-7 parts of carboxymethyl cellulose, 1.2-4 parts of wheat gluten protein, 0.01-0.02 part of lecithin, 160-170 parts of 30-40% ethanol solution, 7-8 parts of oatmeal, 10-11 parts of celery juice, 10-12 parts of jellied bean curd, 5-6 parts of laver, 1-2.4 parts of plum blossom, 1.8-3 parts of wolfberry leaf and 1.4-2 parts of indicalamus leaves. The product is mellow and fragrant in taste, has rich mouthfeel and has long shelf life. With the addition of edible medicinal materials such as plum blossom, wolfberry leaf, indicalamus leaves and the like, the product is endowed with health-care effects of whetting appetite and expelling depression, invigorating blood circulation and removing toxicity and tonifying liver and kidney.

The invention discloses a distiller's yeast with health care function, comprising: 20-30 parts of rice, 4-8 parts of millet, 4-8 parts of sorghum, 10-20 parts of Polygonum grass, 1-2 parts of pork bone meal, 3-3 parts of dried sweet potato 5 parts, 0.5‑1 part of wax tree leaf, 0.5‑1 part of litsea cubeba leaf, 0.5‑1 part of pepper leaf, 0.5‑1 part of sweet leaf, 0.5‑1 part of cucumber leaf, 1‑2 part of honeysuckle, 10 part of Quyao 20 servings. The invention has the advantages of simple preparation, stable quality and convenient use, and has the health care function of clearing away heat and reducing fire and enhancing resistance.

The invention discloses a herbal mashed potato with yam and licorice, which is prepared from the following raw materials in parts by weight: watermelon peel 18-19, sweet almond 15-20, brown sugar 3-5, yam 20-22, licorice 1.6-2, water chestnut shell 1.6-2.1, begonia root 1.2-2.1, potatoes 200-230, pork belly 100-120, salt 8-10, chili powder 3-4, pepper powder 2-3, sodium carboxymethylcellulose 2-3, 1-1.2 mol/lNaOH, selenium-enriched peanut 100-150, succinic anhydride 0.1-0.15, phosphate buffer, petroleum ether in proper amount. In the present invention, sodium carboxymethyl cellulose and peanut protein isolate undergo a glycosylation reaction to form a covalent complex that can maintain good emulsification of food at high temperatures, increase the polypeptide chain, enhance the steric hindrance effect, and simultaneously enhance the complex thermal stability.

The invention discloses a mashed potato with mushroom fragrance and beneficial qi, which is prepared from the following raw materials in parts by weight: seafood mushroom 18-23, buckwheat kernel 12-13, cactus 10-15, milk dregs 6-7, rehmannia glutinosa 1.5-2.2 , red ginseng 1.5‑2, deer antler 1.3‑2, potatoes 200‑230, pork belly 100‑120, salt 8‑10, chili powder 3‑4, pepper powder 2‑3, sodium carboxymethylcellulose 2‑3, 1 ‑1.2mol/lNaOH, selenium-enriched peanut 100‑150, succinic anhydride 0.1‑0.15, phosphate buffer, appropriate amount of petroleum ether. In the present invention, sodium carboxymethyl cellulose and peanut protein isolate undergo a glycosylation reaction to form a covalent complex that can maintain good emulsification of food at high temperatures, increase the polypeptide chain, enhance the steric hindrance effect, and simultaneously enhance the complex thermal stability.

The invention discloses propolis and dried duck blood for dredging collaterals and regulating vital energy. The product is prepared from the following raw materials (by weight): 120-130 parts of soybean, 30-40 parts of mung bean, 100-130 parts of 0.4-0.5 mol/l acetic acid, 1-2 parts of chitosan, 10-14 parts of channel catfish skin, 0.2-0.4 part of tea polyphenol, 5-7 parts of carboxymethyl cellulose, 1.2-4 parts of wheat gluten protein, 0.01-0.02 part of lecithin, 160-170 parts of 30-40% ethanol solution, 2-3 parts of propolis, 10-14 parts of duck blood, 12-13 parts of corn kernels, 3-4 parts of caraway, 2-3 parts of tangerine pith, 1.8-2 parts of biota orientalis and 1.1-2 parts of flower of pseudo-ginseng. The product has mellow and fragrant taste, has rich mouthfeel and has long shelf life. With the addition of edible medicinal materials such as tangerine pith, biota orientalis and flower of pseudo-ginseng, the product is endowed with health-care effects of dredging collaterals and regulating vital energy, promoting the production of body fluid to quench thirst, refreshing oneself and tonifying qi and tranquilizing and soothing the nerves.

The invention discloses milk-flavored sleep aiding mashed potatoes. The milk-flavored sleep aiding mashed potatoes are prepared from, by weight, 6-7 parts of cheese, 13-15 parts of Chinese dates, 6-7 parts of lotus seed cores, 6-8 parts of haw flakes, 1.6-2 parts of rhodiolae roots, 1.9-2.2 parts of longan seeds, 1.7-2 parts of herba cynomorii, 200-230 parts of potatoes, 100-120 parts of streaky pork, 8-10 parts of table salt, 3-4 parts of red chilli powder, 2-3 parts of pepper powder, 2-3 parts of sodium carboxymethylcellulose, NaOH with the concentration of 1-1.2 mol/l, 100-150 parts of selenium-enriched peanuts, 0.1-0.15 part of succinic anhydride, a phosphate buffer solution and an appropriate amount of petroleum ether. Accordingly, sodium carboxymethylcellulose and peanut protein isolate are subjected to a glycosylation reaction to generate a covalent complex which can keep the good emulsibility of the food at high temperature, a polypeptide chain is lengthened, the steric effect is enhanced, and meanwhile the thermal stability of the complex is enhanced.

The invention discloses preserved plum dried bean curd for moistening lung and cooling blood. The product is prepared from the following raw materials (by weight): 170-180 parts of soybean, 100-130 parts of 0.4-0.5 mol/l acetic acid, 1-2 parts of chitosan, 10-14 parts of channel catfish skin, 0.2-0.4 part of tea polyphenol, 5-7 parts of carboxymethyl cellulose, 1.2-4 parts of wheat gluten protein, 0.01-0.02 part of lecithin, 160-170 parts of 30-40% ethanol solution, 9-10 parts of preserved plum, 5-6 parts of biscuit crumbs, 20-22 parts of hazelnut kernel, 4-5 parts of soybean hull, 1.4-2.1 parts of grosvenor momordica fruit, 0.8-1.8 parts of Hibiscus rosa-sinensis and 1.2-2 parts of apple leaf. The product is mellow and fragrant in taste, has rich mouthfeel and has long shelf life. With the addition of edible medicinal materials such as grosvenor momordica fruit, Hibiscus rosa-sinensis and apple leaf, the product is endowed with health-care effects of clearing heat and moistening lung and removing pattogenic heat from the blood and toxic materials from the body.

The invention discloses orange-flavor dried bean curd for promoting the secretion of body fluid. The orange-flavor dried bean curd is prepared from the following raw materials (by weight): 120-140 parts of soybean, 30-40 parts of mung bean, 20-30 parts of black soybean, 100-130 part of 0.4-0.5 mol/l acetic acid, 1-2 parts of chitosan, 10-14 parts of channel catfish skin, 0.2-0.4 part of tea polyphenol, 5-7 parts of carboxymethylcellulose, 1.2-4 parts of wheat gluten protein, 0.01-0.02 part of lecithin, 160-170 parts of 30-40% ethanol solution, 18-19 parts of fermented soya beans, 6-7 parts of steamed egg custard, 18-20 parts of water caltrop pulp, 9-12 parts of orange peel, 20-30 parts of walnut, 2-2.1 parts of ginseng leaf, 1.8-1 parts of pumpkin leaf and 1-1.4 parts of flos puerariae. The product has mellow taste and rich mouthefeel and has long shelf life. With the addition of edible medicinal materials such as ginseng leaf, pumpkin leaf, flos puerariae and the like, the product is endowed with health-care effects of tonifying qi for benefiting lung, promoting the secretion of body fluid and relieving summer-heat, protecting liver and tonifying kidney and dispel the effects of alcohol and enlivening the spleen.

The invention discloses a deer jelly grass scallion-flavored mashed potato, which is prepared from the following raw materials in parts by weight: chopped green onion 3-4, rabbit leg 12-16, beer 18-20, soybean meal 14-16, velvet antler 1.2-2.2, wax gourd Skin 1.8‑2, deer jelly 1.1‑2, potatoes 200‑230, pork belly 100‑120, salt 8‑10, chili powder 3‑4, pepper powder 2‑3, sodium carboxymethylcellulose 2‑3, 1 ‑1.2mol/lNaOH, selenium-enriched peanut 100‑150, succinic anhydride 0.1‑0.15, phosphate buffer, appropriate amount of petroleum ether. In the present invention, sodium carboxymethyl cellulose and peanut protein isolate undergo a glycosylation reaction to form a covalent complex that can maintain good emulsification of food at high temperatures, increase the polypeptide chain, enhance the steric hindrance effect, and simultaneously enhance the complex thermal stability.

The invention discloses a condiment sauce formula for eating roast pork and a preparation method of the condiment sauce. The condiment sauce for the edible roast pork is prepared from tomato leaves, ginseng rootlets, carrot leaves, atractylodes flowers, small-leaf ku-ding-cha, towel gourd flowers, folia perillae acutae, grape leaves, locust tree flowers, honeysuckle, edible cactus, dry red pepper, minced garlic, Laoganma hot sauce, thick broad-bean sauce, soybeans, peanuts, white sesame seeds, green prickleyash, red bean fermented bean curds, lemon juice, bruised ginger, fresh cut scallion, caraway, white granulated sugar, sesame oil and special soup. The method is simple and easy to implement, the condiment sauce is indispensible to eating of roast pork, original taste generated when the roast pork is eaten is maintained, the roast pork is mellow in mouthfeel and free of grease, appetite of eaters is increased, the effects of clearing away heat and toxic materials, cooling blood, conducting facial care, preventing and treating arteriosclerosis and constipation, dispelling the effects of alcohol and the like can be achieved after the condiment sauce is eaten for a long time, and the condiment sauce is relatively ideal and suitable for being applied and popularized.

The invention discloses strawberry-flavored popcorn. The strawberry-flavored popcorn comprises the following raw materials in parts by weight: 80-100 parts of dried corn grains, 40-60 parts of millet grains, 20-40 parts of strawberry jam, 5-15 parts of white sugar, and 20-40 parts of cream. The strawberry-flavored popcorn disclosed by the invention is nutrient, healthy, aromatic when being put in mouths, crisp and delicious.

The invention discloses a coffee soda cracker which comprises the following raw materials by weight: 20-40 parts of coffee powder, 2-10 parts of yeast, 20-40 parts of milk powder, 80-100 parts of wheat powder, 10-20 parts of baking powder, 10-20 parts of maltose, 10-20 parts of peanut and 2-10 parts of vegetable oil. The coffee soda cracker has advantages of good mouthfeel, crisp and delicious taste and effective refreshing function.

The invention discloses fermented olive wine and a preparation method thereof. The preparation method of the fermented olive wine comprises the following steps that olive fruit is subjected to low-temperature crushing processing to obtain olive pulp, esterification rhizopus, pectinase and cellobiase are correspondingly added into the olive pulp and subjected to saccharification and enzymatic hydrolysis at low temperature, then yeast, yasukiyo enzyme and dephenolizing gelatin are added for temperature-controlled fermentation, and a fermented wine base liquor is obtained; and then an ageing agent is added for low-temperature ageing, and two-stage temperature varying clarifying processing is carried out to obtain the fermented olive wine. The fermented olive wine prepared by the method is full in a wine body, is golden yellow and crystal clear, and is good in pigment stability; and meanwhile, rich and harmonious raw fruit fruity and aroma are achieved, remaining taste is sweet, and the flavor is unique.

The invention discloses river-snail dried bean curd for promoting digestion and moistening skin. The product is prepared from the following raw materials (by weight): 120-130 parts of soybean, 20-30 parts of black soybean, 100-130 parts of 0.4-0.5% mol/l acetic acid, 1-2 parts of chitosan, 10-14 parts of channel catfish skin, 0.2-0.4 part of tea polyphenol, 5-7 parts of carboxymethyl cellulose, 1.2-4 parts of wheat gluten protein, 0.01-0.02 part of lecithin, 160-170 parts of 30-40% ethanol solution, 7-9 parts of Sprite, 2-3 parts of tea, 7-8 parts of river snail meat, 4-6 parts of garlic powder, 8-12 parts of raisin, 2-2.2 parts of Calendula officinalis, 1.8-2.1 parts of Rungia chinensis and 1-2 parts of leaves of Rehmannia glutinosa Libosch. The product is endowed with health-care efficacy of clearing liver and improving eyesight, removing food retention and reducing internal heat, enriching yin and nourishing kidney, and promoting digestion and moistening skin.

The invention discloses a potato and duck blood puree for nourishing yin and calming the nerves, which is made of the following raw materials in parts by weight: wax gourd skin 6-7, honey 3-4, cashew nut 19-22, duck blood 16-17, radix radix 1.3-2 , Baiziren 1.8‑2, japonica 1.7‑2.1, potatoes 200‑230, pork belly 100‑120, salt 8‑10, chili powder 3‑4, pepper powder 2‑3, sodium carboxymethylcellulose 2‑3 , 1‑1.2mol/lNaOH, selenium-enriched peanuts 100‑150, succinic anhydride 0.1‑0.15, phosphate buffer, appropriate amount of petroleum ether. In the present invention, sodium carboxymethyl cellulose and peanut protein isolate undergo a glycosylation reaction to form a covalent complex that can maintain good emulsification of food at high temperatures, increase the polypeptide chain, enhance the steric hindrance effect, and simultaneously enhance the complex thermal stability.

The invention discloses a banana waffle which is prepared from the following raw materials in parts by weight: 60 to 80 parts of wheat flour, 30 to 40 parts of corn flour, 10 to 20 parts of konjaku flour, 30 to 50 parts of bananas, 10 to 20 parts of apples, 30 to 50 parts of olive oil, 10 to 20 parts of white granulated sugar, 1 to 3 parts of cinnamomi cortex powder, 1 to 3 parts of star aniseed powder, 1 to 3 parts of edible salt and 3 to 7 parts of soda powder. The banana waffle which is provided by the invention is fragrant, sweet, soft, glutinous, and mellow in mouths, and has rich coarse food grains and fruit ingredients in the raw materials; therefore, the banana waffle which is provided by the invention can effectively supplement vitamins, mineral substances and dietary fibers, which are essential for a human body; nutrition is more balanced, and the calorie of the waffle is reduced, thus according with a currently pursued low-calorie dietary habit; the banana waffle is convenient, fast and instant healthy food.

The invention discloses bowel-relaxing fruit peel mashed potato, made with the following materials according to parts by weight: 18-20 parts of banana peel, 17-19 parts of broad bean peel, 10-12 parts of black fungus, 20-22 parts of hawthorn fruit slices, 1.2-3 parts of Herba Orobanches, 1.3-2.1 parts of Cortex Cinnamomi Cassiae, 1.1-2 parts of Radix Dipsaci, 200-230 parts of potato, 100-120 parts of streaky pork, 8-10 parts of edible salt, 3-4 parts of hot pepper powder, 2-3 parts of Sichuan pepper powder, 2-3 parts of sodium carboxymethyl cellulose, 1-1.2 mol/l NaOH, 100-150 parts of selenium-rich peanut, 0.1-0.15 part of succine anhydride, and suitable phosphate buffered saline and petroleum ether. In the invention, the sodium carboxymethyl cellulose reacts with peanut protein isolate for glycosylating to form a covalent composite that keeps food well emulsible at high temperature, prolonging polypeptide chains, enhancing steric effect and enhancing thermal stability of the composite.

The invention discloses a potato pine nut puree for promoting body fluid and relieving stagnation, which is made of the following raw materials in parts by weight: spinach 18-19, brown sugar 7-8, seaweed 2-3, pine nut kernel 13-14, Atractylodes macrocephala 1.2-2.1, sticks Grass 1.3‑2.2, Curcuma 1.1‑2, Potatoes 200‑230, Pork Belly 100‑120, Salt 8‑10, Chili Powder 3‑4, Pepper Powder 2‑3, Sodium Carboxymethyl Cellulose 2‑3, 1‑ 1.2mol/lNaOH, selenium-enriched peanut 100-150, succinic anhydride 0.1-0.15, phosphate buffer, petroleum ether. In the present invention, sodium carboxymethyl cellulose and peanut protein isolate undergo a glycosylation reaction to form a covalent complex that can maintain good emulsification of food at high temperatures, increase the polypeptide chain, enhance the steric hindrance effect, and simultaneously enhance the complex thermal stability.

The invention discloses potato and chicken bone paste with the effects of eliminating dampness and phlegm. The potato and chicken bone paste is prepared from, by weight, 20-22 parts of codfish, 7-8 parts of grapefruits, 3-4 parts of ground coffee, 15-18 parts of chicken bones, 1.3-2 parts of dried tangerine or orange peel, 1.9-2 parts of lychee seeds, 1.5-2 parts of radix bupleuri, 200-230 parts of potatoes, 100-120 parts of streaky pork, 8-10 parts of salt, 3-4 parts of chilli powder, 2-3 parts of pepper powder, 2-3 parts of sodium carboxymethylcellulose, 1-1.2 mol/l NaOH, 100-150 parts of selenium-rich peanuts, 0.1-0.15 part of succinic anhydride and a proper amount of phosphate buffer and petroleum ether. Sodium carboxymethylcellulose and peanut protein isolate are subjected to a glycosylation reaction, a covalent compound is formed, good emulsibility of food can be kept, polypeptide chains can be increased, the steric effect can be enhanced, and meanwhile the heat stability of the compound can be enhanced.

The invention discloses chicken bone and dried rice flour for replenishing vital essence to improve eyesight. The product is prepared from the following raw materials (by weight): 120-130 parts of soybean, 30-40 parts of mung bean, 100-130 parts of 0.4-0.5 mol/l acetic acid, 1-2 parts of chitosan, 10-14 parts of channel catfish skin, 0.2-0.4 part of tea polyphenol, 5-7 parts of carboxymethyl cellulose, 1.2-4 parts of wheat gluten protein, 0.01-0.02 part of lecithin, 160-170 parts of 30-40% ethanol solution, 7-9 parts of chicken bone, 5-6 parts of glutinous millet, 4-6 parts of matcha powder, 12-14 parts of banana pulp, 1-1.4 parts of peeled dried cinnamon, 2.8-3.3 parts of eucommia leaf and 2.2-3 parts of celosia seeds. The product is mellow and fragrant in taste, has rich mouthfeel and has long shelf life. With the addition of edible medicinal materials such as peeled dried cinnamon, eucommia leaf and celosia seeds, the product is endowed with health-care effects of replenishing vital essence to improve eyesight, removing heat from the liver and reducing blood pressure, nourishing liver and kidney and strengthening the bones and muscles.