622results about How to "Uniform taste" patented technology

The invention relates to a method for manufacturing novel composite spice in the food industry technical field. The method adopts the means of effectively preserving components to thin the spice which is then manufactured into shapes such as granules, slices, blocks, balls, ellipses, cylinders, triangles, prisms and so on; and the components are preserved as possible during the preparation process, the shelf life and the use period of the spice through the method, thereby the integrity and the maximization of the 'original' flavor are achieved. The method adopts the 'complete method technique' to achieve the aim of making the best use of things. The method utilizes spice resource to the maximum degree, and has great significance on improving the added value of spice agricultural products,the product quality, and the standardization and industrialization degree and reducing the resource waste.

The invention discloses an electronic atomizing device and a control method of a heating element thereof. The electronic atomizing device comprises the heating element, a power supply module and a control module. The heating unit is used for heating an aerosol to generate a matrix, the power supply module is used for providing electric power to the heating element, and the control module is used for controlling the heating element in a first time period to work with a first parameter value; in a second time period, the control module controls the heating element to work with a second parametervalue lower than the first parameter value; in a third time period, the second parameter value of the heating element which works is reduced to a third parameter value and the heating element works in a fourth time period with the third parameter value. In this way, the heating efficiency can be accelerated, so that the heating element is quickly heated, and the condition that temperatures of theheating element in the third and fourth time periods are too high as a result of heat accumulation property of the heating element can be prevented, so that the tastes of the aerosols generated in the heating stages by the electronic atomizing device are uniform, and the smoking experience of a user is improved.

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The invention discloses a spicy bean curd snack food, which is prepared from the following raw materials in parts by weight: 30,000 parts of bean curd, and spicy accessories including 500-700 parts of red oil, 80-120 parts of chilli powder, 30 parts of beef essential oil, 80-120 parts of cumin powder, 100 parts of thirteen spices, 30 parts of sesame oil essence and 30,000 parts of brine. The preparation method comprises the following steps: selecting the raw materials; pulping; boiling; curdling; shaping; baking; marinating; stirring; packaging; sterilizing; cleaning; airing; and warehousing. The invention aims at providing the spicy bean curd snack food which is spicy, good in taste, high in nutritive value and long in storage time.

The present invention discloses a formula coarse cereal food. The formula coarse cereal food mainly comprises the following coarse cereals in parts by weight: 30 to 45 parts of oat, highland barley and / or barley, 20 to 40 parts of green bean and / or red bean, 1 to 10 parts of black beans, chickpea, garden pea, cowpea, rice bean and / or soybean; 15 to 20 parts of black rice; 5 to 15 parts of sorghum rice, red rice, brown rice and / or pearl barley; 10 to 20 parts of buckwheat, millet, and / or sticky millet. And the mixed beans cereal, the oat and the sorghum rice are subject to a pre-aging treatment, and then mixed with the rest of cereal in a proportion to obtain the formula coarse cereal food. According to the present invention, the formula coarse cereal food has more complete shape retention and has better market prospects as commodity for sale. The formula cereal food has a short aging time when cooking with rice; the cooked cereal porridge has characteristics of rich flavor, soft mouthfeel, good viscosity and uniform dispersion. The formula cereal food can provide a human body with necessary dietary fiber, vitamins and minerals.

The invention belongs to the field of pickled food processing, and in particular discloses vegetable-flavored rhizome pickled vegetables and a preparation method of the vegetable-flavored rhizome pickled vegetables. The preparation method of the vegetable-flavored rhizome pickled vegetables is characterized in that the preparation method comprises the following steps: taking rhizome vegetables as raw materials such as red carrot, white radish, carrot, kohlrabi, mustard tuber, Chinese artichoke, fresh ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, common beet, Jerusalem artichoke, sweet potato, taro, potato, Chinese yam, burdock and Platycodon grandiflorum; airing the raw materials, blending with a flavored curing material, pickling, tidying the vegetables, packaging and sterilizing. The flavored curing material is prepared by mixing and blending vinasse for making red wine, a salt agent, a sweetening agent, a sour agent, a tasty agent and a natural flavoring agent. The flavored curing material is mixed with the aired vegetable blocks, strips or pieces to be pickled. The vegetable-flavored rhizome pickled vegetables not only retain the special feature and nutrients of the original vegetables, but also increase flavor and nutrition of the natural flavoring agent through the pickling process, and enrich food constitutions on the table. The method is suitable for industrial volume production, low in price, beneficial to consumption of wage-earning class, and capable of achieving good market prospect.

The invention discloses a brown lactic acid bacteria beverage containing enzyme and a preparation method thereof. The lactic acid bacteria beverage comprises the following raw materials by mass percentage: 20-41% of raw material milk, 3-20% of fruit and vegetable juice, 0.15-0.5% of a stabilizing agent, 1.51-16% of a sweet substance, 0.05-0.35% of an acidity conditioning agent, 0.002-0.08% of buffer salt, 0.045-0.6% of a starter A, 0.001-0.004% of a starter B, and the balance of water. The preparation method comprises the following steps: by screening specific lactic acid bacteria, fermenting the fruit and vegetable juice to prepare a fruit and vegetable broth. The fruit and vegetable broth and a brown lactic acid bacteria beverage semi-finished product are mixed, the steps of blending, sterilization, aseptic homogenizing, and cooling are carried out to prepare the beverage with high live bacteria number, the brown lactic acid bacteria beverage has cow's milk fermentation flavor and special fermentation flavor of the fruit and vegetable juice, and has dual nutrition value of the enzyme and the fermented cow's milk.

The invention discloses a combined processing method for processing crisp peas by using dry peas, and belongs to the technical field of fruit and vegetable food processing. The dry peas are taken as raw materials and the leisure crisp peas are prepared by the following steps of: cleaning, soaking and selecting peas; blanching, protecting color, steeping, draining, freezing, performing negative-pressure microwave spouted drying, frying in vacuum, removing oil in vacuum, seasoning, cooling and packaging, and storing finished products. The dry peas are puffed at low temperature, the processing range is wide, the crispness of the products is improved by a pre-freezing method, and the vacuum frying technology has the characteristics that the original color and shape and nutrients of the peas are maintained, the oil content is low, the frying time is short, the fried fat is not easy to oxidize, the shelf life of the products is long and the like. The products are crispy, delicious, aromatic, not greasy, convenient and sanitary, and are a leisure food suitable for young and old.

The invention discloses a method for producing fermented fish paste. The method for producing the fermented fish paste mainly comprises the steps of low-value fish raw materials, pretreatment (removal of scales, head, tails, internal organs and vertebras), soaking in salt vinegar water, draining, soaking in ozone water, draining, defibrination, salt addition, in-jar fermentation, seasoning, mixedhomogeneity and obtaining of finished products. The method adopts a salt vinegar water soaking method to remove fishy-smell substance, is scientific, easy to operate and good in effect. The salt vinegar water is used for soaking fish slices, and acetic acid promotes solubility of the fishy-smell substance (trimethylamine oxide and dimethylamine oxide) in water with the assist of the salt water and enables the fishy-smell substance to be solved in the water, thereby achieving the removal purpose. Ozone solution produced by an electrolysis type ozone generator is used for soaking and disinfection, sundry fungus pollution and usage of preservatives are reduced, and the requirement for green production is met. Self enzyme of fishes is utilized to perform natural fermentation, thereby ensuringgood taste and special flavor of the fish paste.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a preparation method of a spicy dried bean curd. The method comprises the following steps: (1) chopping; (2) pulping; (3) marinating; (4) refrigerating and sizing; (5) stripping and slicing; (6) second marinating; (7) drying; (8) third marinating; and (9) packaging and sterilizing. By three marinating processes, the spicy dried bean curd is strong in spicy flavor. In the first marinating process, chilli oil, five-spice powder and a ground pepper seasoner are added during the material chopping period, so that the dried bean curd is pickled in advance, and the problem that the dried bean curd is difficult to pickle during the later marinating process after being molded is solved. The bean base is red and bright in color and luster due to marinating in advance, so that the spicy dried bean curd has a spicy flavor and a good five-spice flavor. In the second marinating process, the refrigerated dried bean curd is cut into slices, and is marinated in halogen soup at 80 DEG C for an hour, so that the dried bean curd is further pickled and baked. In the third marinating process, the surface of the dried bean curd is fully coated with spicy mixed materials, and is packaged and sterilized; the third marinating process is mainly used for increasing the flavor of the final product; and the taste slowly infiltrates into the dried bean curd in the later storage process, so that the spicy dried bean curd is rich in spicy taste.

The invention relates to a processing method of fruit-flavor dried goose slices. The processing method comprises the following steps of: (1) finishing; (2) freezing; (3) slicing; (4) preparing a pickling liquid; (5) vacuum tumbling; (6) tedding; (7) roasting; (8) curing by adopting a juice; (9) baking obtained slices; and (10) packaging. According to the invention, during preparation of the pickling liquid, composite phosphate and papain are added as a composite tenderness agent, the effect is obviously superior to the effect obtained after one tenderness agent is abundantly and independently used; the added Arabic gum can form a gel system with goose egg white, so that taste molecules and smell molecules in the dried goose slices can be reserved to the maximum, and the dried goose slices have good flavor; the vacuum tumbling is adopted, therefore, compared with the prior art, the processing method has the advantages that the curing time is reduced, the technological period is shortened, the pickling liquid is absorbed to the maximum, the dried goose slices are uniformly pickled, the water binding capacity and tenderness are improved, and the mouthfeel is smooth; after being cured by adopting juice, the dried goose slices are increased in content of vitamin, and improved in nutritive values, and different juices can attach different flavors.

The invention discloses a factory processing and sterilization preservation process of instant seasoned lobster, which comprises the following steps of selecting raw materials, cleaning, boiling, removing heads of the selected lobster, half drying the lobster, packaging the half-dried lobster in bags, sterilizing and preserving the packed lobster. The process is remarkably characterized by comprising the steps of: cleaning intestine, seasoning and boiling, half drying in microwave and sterilizing by irradiation, wherein the factory processing and sterilization preservation process specifically comprises the following steps of: selecting qualified, fresh and alive lobsters, flushing, brushing, soaking for removing dirt, rinsing, and then boiling the clean lobsters with an amount of water and seasoners, heating the boiled lobsters through microwave for steaming till the lobsters are half dried, packing the certain amount of the lobsters in a soft-package plastic bag, vacuuming and sealing, irradiating by gamma-rays generated by isotope cobalt 60 for sterilizing, and refrigerating in a refrigerator at a temperature under 5 DEG C. The instant seasoned lobster prepared by the factory production process disclosed by the invention has the advantages of delicious taste, abundant nutrition, environment protection, safety and convenience for carriage.

The invention discloses a fructose-free blueberry wine and a preparation method thereof. The manufacturing method comprises the following steps: (1) taking fresh blueberry, removing fruit stems and cleaning the fresh blueberry to obtain blueberry fruit grains; (2) dehydrating the blueberry fruit grains, getting juice and enabling the sugar degree of the blueberry juice to reach 21Brix-40Brix and preferably 24Brix-25Brix; (3) fermenting the blueberry juice; adding mushy state yeast into the blueberry juice by volume ratio of 1000:2 of blueberry juice to yeast; and then placing the blueberry juice at temperature of 28-32 DEG C and fermenting the blueberry juice for 14-20 days; (4) obtaining blueberry wine stock solution after completing fermenting, adding antacid in the blueberry wine stock solution by dosage which is 0.02-0.05 percent of the weight of the blueberry wine stock solution; and (5) removing impurities, filtering and filling to obtain fructose-free blueberry wine finished products. The fructose-free blueberry wine prepared through the method has the advantages that the color is pure, the flavor is good, the wine has certain alcoholic strength, the hangover can be reduced and the wine has even taste and fragrance.

The invention relates to black pepper flavored skewered pork and a preparation method thereof. The black pepper flavored skewered pork comprises the following raw materials in parts by weight: 80-120 parts of raw pork meat, 0.5-1 part of sweet chilli powder, 0.1-0.3 part of garlic powder, 0.2-0.6 part of maltodextrin, 0-0.4 part of chicken flavor powder, 0.1-1 part of pork paste, 0.3-1 part of cracked black pepper and other seasonings. The preparation method provided by the invention comprises the steps of: firstly, cutting the selected raw pork meat into pork pieces with uniform size; secondly, preparing black pepper flavored curing ingredients according to the weight of the raw pork meat, and conducting operating sequences of kneading the raw pork meat with the black pepper flavored curing ingredients, curing and the like; and finally, skewering, quick-freezing and refrigerating products. According to the black pepper flavored skewered pork and the preparation method provided by theinvention, the black pepper flavored skewered pork is developed, the purpose of guaranteeing the product quality is reached through control of the raw pork meat, and the production environment and other links, the requirements of industrialized production are met. The skewered pork made and provided by the invention has the characteristics of unique flavor, fresh and tender meat, sanitation and safety, thereby being suitable for large batch production.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU / g, and the shelf life is 30-36 months at the normal temperature.

The invention provides a temperature-variable controlled-release gel composite material and application thereof in a cigarette filter stick, and belongs to the technical field of preparation of cigarette holders. A preparation method comprises the steps that gel is heated and melted; then the gel is conveyed into an infiltration tank with a heat preservation function; a common aroma-increasing core wire is wound through an unwinding mechanism and then guided to the infiltration tank, the core wire is immersed into the liquid gel, and the concentration of the liquid gel is adjusted so that the thickness of a gel layer attached to the surface of the aroma-increasing core wire can be larger than or equal to the diameter of the aroma-increasing core wire; then cooling and drying are conducted on the infiltrated aroma-increasing core wire, the gel is solidified into a solid which is attached to the surface of the aroma-increasing core wire, and accordingly the temperature-variable controlled-release gel composite material is obtained. According to the composite material prepared from the gel and the prepared filter stick, the forming degree and the aroma locking effect are good, production arrangement of the filter stick is facilitated, obtained products are relatively rich, and quick volatilization of the gel which is simply applied to the filter stick during smoking can be slowed down, so that a whole cigarette has a relatively balanced mouth feel.

The invention discloses a granule-suspended peanut milk beverage. The granule-suspended peanut milk beverage disclosed by the invention increases the masticatory enjoyment for the drinking of peanut milk and meets the requirement of a consumer on variety diversity of a peanut milk beverage by adding solid substances, namely peanut granules, coconut granules, oat granules and the like, to components, and is good in stability, delicate and smooth in taste, attractive in color and luster and rich and full in fragrance within a shelf life. The granule-suspended peanut milk beverage comprises the following components in percentage by weight: 2%-5% of peanut butter, 5%-8% of white granulated sugar, 5%-10% of solid granules, 0.25%-0.35% of compound emulsifying thickeners, 0.03%-0.05% of sodium bicarbonate and the balance of deionized water, and milk powder can be added as required.

The invention relates to a method for processing dried goose. Through technological processes of early cooking, pickling, tumbling, cooking, brushing a surface material, dehydrating and the like, goose products with Chinese flavor and high nutritional value are produced. The unique characteristics of the method are as follows: measures of pickling the inside and the outside of goose simultaneously, tumbling sectionally and dehydrating sectionally and the like are adopted, so that the products produced according to the method have unique taste as well as freshness and tenderness for meat quality; traditional Chinese medicine products, such as ginseng, wolfberry fruit and the like, are added in the production process, so that the products have higher nutritional value. The products producedaccording to the method provided by the invention have the advantages of high added value and wide market prospect.

The present invention includes a process and composition for reducing acidity in beans. The composition of the present invention may be sprayed onto the beans, or alternatively, the beans may be dipped in the composition to effectively reduce the acidity therein. The composition is characterized by a solution containing from about 1 to 2 percent by weight of Phosphorous Pentoxide, from about 0.25 to about 2 percent by weight of a non-anionic surfactant, about five to about 40 percent by weight of a solution of about 45 percent potassium hydroxide, and from about 55 to about 80 percent by weight of deionized water.

The invention discloses a beef pickling method. The method mainly comprises the following steps: beef soaking and ultrasonic pickling. Fresh beef is pickled through combining soaking, ultrasonic treatment and pickling and adopting a special trace element adding technology to finally realize the reasonable supplementation of zinc and docosahexaenoic acid and meet people's requirements of the taste, the appearance, the flavor, the nutrient components and the shelf life of beef, and the pickled beef can be further processed to obtain various beef products, such as beef granules, beef sauce, beef balls, beef seasonings and so on.

The invention discloses boiled sunflower seeds, which comprise the following ingredients in parts by weight: 65 to 70 parts of sunflower seeds, 10 to 20 parts of common salt, 1 to 2 parts of sweet agents, 2 to 4 parts of spice and 0.1 to 0.2 part of food flavor. The invention also discloses a low-energy-consumption manufacture method of the boiled sunflower seeds. The boiled sunflower seeds disclosed by the invention have the advantages that the taste of products is unique, the boiled sunflower seeds are fragrant, crispy and delicious, and the mouth feeling is uniform and consistent. The manufacture method of the boiled sunflower seeds has the advantages that the ton consumption standard coal in the production is reduced from 800kg of the normal process to about 500kg, the energy-saving and consumption-reducing effects are obvious, and the product stability is good.

The invention discloses complete equipment for smoke-free energy-saving automatic rotary moving and rotary opening / closing barbecue. The complete equipment consists of an automatic rotary moving and rotary opening / closing barbecue machine comprising a motor, a turntable, a series former, a support rod, a plate conveyor, a roller, a compression bar, a gear rack, a chain, an eccentric rotary seat and the like. The skewers and cubes are barbecued completely in a full-automatic smoke-free and energy-saving mode, for example, the fat and thin delicious minced skewers and various seafood grain skewers; the skewers are consistent in tenderness and uniform in taste in large- and medium-batch production; point-and-shoot operation is adopted; and the yield reaches 100%. The complete equipment can be combined or separated, is easy to disassemble / assemble, maintain and clean, realizes multiple purposes, promises low energy consumption, requires low investment cost and is suitable for restaurants, food factories and snack stores.

The invention discloses a beef jerky producing method which is characterized by including the steps of washing, cutting, boiling in water, slicing, preparing powder mixing seasoning, mixing seasoning, cooking, baking, split packaging, sterilizing and storing, sterilizing packaged beef jerky at 121 DEG C for 20 minutes, taking out to be cooled at room temperature, and encasing for storage. According to the beef jerky producing method, the special flavor of beef is remained, the beef is moderate in hardness and even in taste, and products do not deteriorate after being stored within one year at room temperature.

The present invention discloses a method for preparing natural emulsified milk essence by using butter as raw material, utilizing enzyme source provided by said invention and adopting biological conversion process. The milk essence obtained by adopting the invented method can be used in the milk product, ice-cream or biscuit, and has good solubility and dispersivity, and can obviously raise milk spicery and improve milk taste.

The invention discloses a making method of pressed salted duck, which includes: unhairing raw ducks to obtain unhaired ducks; weighing the ducks; vacuum-massaging the ducks and applying dry salt for pressed salted ducks, which accounts for 5.0-8.0% of the weight of the ducks; salting the ducks at -5 DEG C to 1 DEG C for 42-48 hours after massage is performed for 30-50 minutes; cooling herbal extract to 70-75 DEG C; using the herbal extract to hermetically soaking the ducks for 1.5-2.5 hours, using boiled water which is cooled to 48-52 DEG C to clean the ducks; sun-curing the ducks for 24-26 hours; placing the sun-cured ducks into a sun-curing basin and covering with cloth; drying the ducks in the shade in daytime; removing the cloth to air-dry the ducks at night and allowing dew to attachto the ducks; and obtaining the pressed salted duck, wherein making the pressed salted duck takes 6-8 days totally. The pressed salted duck is evenly salted and strong in flavor of cured food, and has dietary health effect.

PROBLEM TO BE SOLVED: To provide a method for producing improved raw sweet potato chips by a series of continuous steps comprising the quick freezing of sliced raw sweet potato, the immersion in a sugar syrup and the frying in an oil under reduced pressure. SOLUTION: The invention relates to a method for the production of raw sweet potato chips, more particularly, to a method for the production of improved raw sweet potato chips keeping, different from conventional sweet potato snack foods, the original state of sweet potato such as the surface appearance and color to give natural feeling even after frying the raw sweet potato, free from the staining of the hand with sugar syrup impregnated in the sweet potato for improving the taste and flavor of the potato, having uniform texture and taste of the product as a whole, having soft and crisp feeling and eatable without additional seasoning and processing. The method comprises the slicing of sweet potato to thin slices, the quick freezing of the slices, the immersion in a sugar syrup to impregnate the sugar not only to the surface layer but also to the inner part of the slice, and the frying under a reduced pressure in a state having high sugar content and water content.