32results about How to "Unique and strong fragrance" patented technology

The invention discloses a soybean vegetarian sausage and a manufacture method thereof. The soybean vegetarian sausage consists of a sausage casing and a stuffing, wherein the stuffing is packed in the sausage casing, soybean isolated proteins and soybean powders are used as the major ingredients of the stuffing, and vegetables, flavoring materials, soybean vegetable oil, fowl egg liquid, carrageenan and water are served as the minor ingredients. The manufacture method of the soybean vegetarian sausage comprises the following steps of: sending the raw materials into a chopper mixer for chopping and mixing at first; then, sending the mixture obtained by chopping and mixing the raw materials to a full automatic vacuum quantitative filling machine for filling; and finally, loading the filled semi-finished soybean vegetarian sausage in a sealing sterilizing container for sterilization treatment. The soybean vegetarian sausage disclosed by the invention belongs to a full vegetarian sausage and has the advantages of delicate taste, strong and unique flavor, health and nutrition, thus, the soybean vegetarian sausage is ideal health-care food.

The invention discloses shiitake mushroom crab-taste sauce and a making method thereof. The shiitake mushroom crab-taste sauce consists of the following main material components in parts by weight: 15-30 parts of crabs, 15-30 parts of shiitake mushroom, 20-30 parts of fermented soybeans and 3-7 parts of chilies, and auxiliary material components in parts by weight: 10-15 parts of peanuts, 10-20 parts of thick broad-bean sauce, 3-6 parts of ginger, 3-6 parts of white sugar, 3-5 parts of aginomoto, 0.5-2 parts of Chinese prickly ash and 50-70 parts of edible oil, wherein the shiitake mushroom is dried shiitake mushroom; and the crabs are crab cream, crab meat and crab sauce dried in air. As the shiitake mushroom and the crabs are adopted as main raw materials sufficiently, the sauce is thick and unique in fragrance and has rich and high-quality proteins, and both characteristics of nutrition values and health effects are ensured; and due to addition of the fermented soybeans and other auxiliary materials, the sauce is thick in fermented soybean fragrance, clear in granule, bright in color of black, brown and red, salty and slightly spicy, high in nutrition value, thick in fragrance, good in taste, simple in making method, easy in material obtaining and applicable to common people.

The invention discloses broadleaf holly leaf wheat germ powder. The broadleaf holly leaf wheat germ powder is prepared from following raw materials: 80-100 parts of wheat germs, 30-40 parts of flower of silktree albizzia, 30-40 parts of broadleaf holly leaves, 2-3 parts of five spice powder, 4-5 parts of rice vinegar, 4-5 parts of yellow rice wine, 2-3 parts of folium eucommiae, 5-6 parts of smoked plums, 2-3 parts of dahurian angelica root, 2-3 parts of plantain seed, 1-2 parts of japanese tripterospermum herbs, 3-4 parts of yerbadetajo herb, 1-2 parts of dianthus superbus and suitable amount of aroma-enhancing carbon. According to the broadleaf holly leaf wheat germ powder, the wheat germs and the flower of silktree albizzia are mixed and scented and are slowly baked by low fire by using the specially-made aroma-enhancing carbon; then a mixture is mixed with the broadleaf holly leaves and the like to prepare a finished product; the finished germ powder product contains flower aroma, tea aroma and carbon aroma; the aroma is unique and rich and the mouth feel is good; nutritional components of the germs are kept and the broadleaf holly leaf wheat germ powder has the effects of dispelling melancholy and calming the nerves, nourishing yin and tonifying yang, regulating vital energy and appetizing, improving eyesight and intelligence, promoting diuresis and strengthening the heart, lowering blood pressure and losing weight and the like.

The invention discloses coix seed and purple potato wine and a brewing method thereof. The coix seed and purple potato wine is prepared from the following raw materials in parts by weight: 800 to 1,000 parts of white wine, 70 to 80 parts of purple potatoes, 20 to 30 parts of coix seeds, 20 to 30 parts of spina date seeds, 10 to 15 parts of pyracantha fruits, 20 to 30 parts of cherries, 6 to 7 parts of coix roots, 4 to 5 parts of white paeony roots, 2 to 3 parts of tuckahoe, 7 to 8 parts of raspberries, 2 to 3 parts of cornus officinalis, 3 to 4 parts of astragalus membranaceus, 1 to 2 parts of lotus seeds, 1 to 2 parts of pyracantha leaves, 20 to 30 parts of aroma increasing powder and 25 to 35 parts of grape wine. The brewing method comprises the following steps: processing the purple potatoes to obtain purple potato pulp; processing the spina date seeds and the coix seeds to obtain coix seed powder; processing the pyracantha fruits and the cherries to obtain enzymatic hydrolysate; processing the other raw materials except the aroma increasing powder and the white wine to obtain traditional Chinese medicinal powder; uniformly mixing the purple potato pulp, the coix powder, the enzymatic hydrolysate, the traditional Chinese medicinal powder, the aroma increasing powder and the white wine; ageing and decocting the wine; sterilizing filtrate to obtain the coix seed and purple potato wine. The coix seed and purple potato wine has the characteristics of unique and rich aroma, quietly elegant and soft taste, and high nutritional value.

The invention discloses a health-preserving soy sauce and a production method thereof. The soy sauce is composed of the following raw materials and auxiliary materials in parts by weight: 60-85 partsof soybeans, 20-30 parts of barley flour, 1-5 parts of common fennel fruit, 2-4 parts of stevioside, 0.1-0.3 parts of chlorella pyrenoidosa, 1-3 parts of agaricus blazei murill polysaccharide, and 0.2-0.4 parts of a Tianshan Mountain saussurea involucrate culture. Compared with the existing soy sauce, the health-preserving soy sauce of the invention has the unique scent, the color is deep and lustrous, and the health-preserving soy sauce has the functions of promoting blood circulation and removing phlegm, improving the seasoning quality, strengthening the body, and effectively preventing sub-health, has a certain anti-cancer effect.

The invention discloses a green tea flavored wheat germ flour which is prepared from the following raw materials in parts by weight: 80-100 parts of wheat germ, 20-30 parts of rose, 30-40 parts of green tea, 4-5 parts of stevia rebaudian powder, 3-4 parts of rice vinegar, 6-7 parts of barbary wolfberry fruit, 1-2 parts of gardenia seeds, 4-5 parts of finger citron, 3-4 parts of tatarian aster root, 2-3 parts of franchet groundcherry calyx and fruit, 1-2 parts of pipewort, 1-2 parts of blackend swallowwort root, 3-4 parts of poria cocos and a defined amount of aroma-enhancing charcoal. The green tea flavored wheat germ flour is prepared by adopting the steps of mixing and scenting the wheat germ and the rose, slowly roasting the mixture with low fire by using the special aroma-enhancing charcoal, and mixing the roasted mixture with the green tea powder. The finished germ flour contains flower fragrance, tea fragrance and charcoal fragrance, is special and thick in fragrance and good in mouth feel, and has the effects of losing weight and preventing cancer, reducing blood fat, nourishing the liver, promoting qi circulation and relieving depression, improving the immunity, and the like on the basis of maintaining the nutritional ingredients of the germ.

The invention discloses wheat germ flour with pitaya flowers. The wheat germ flour is prepared from the following raw materials in parts by weight: 120-150 parts of wheat germs, 40-50 parts of pitaya flowers, 20-30 parts of soybeans, 20-30 parts of gordon euryale seeds, 3-4 parts of pummelo peels, 5-6 parts of prepared rehmannia roots, 2-3 parts of citrons, 1-2 parts of fructus tsaoko, 2-3 parts of sweet basil herbs, 4-5 parts of eucommia ulmoides, 1-2 parts of fructus aurantii, 3-4 parts of turmeric, an appropriate amount of corn oil, and an appropriate amount of fragrance enhancing charcoal. According to the wheat germ flour disclosed by the invention, the wheat germs and the pitaya flowers are mixed and scented, specially-made fragrance enhancing charcoal is used for slowly roasting the mixture of the wheat germs and the pitaya flowers with slow fire, and the mixture is mixed with the soybeans, the gordon euryale seeds and the like to obtain the wheat germ flour. The finished product of germ flour contains the fragrance of flowers and the fragrance of the charcoal, so that the fragrance of the wheat germ flour is unique and rich, the mouth feel of the wheat germ flour is better, the nutrient components of germs are maintained, and at the same time, the wheat germ flour has the efficacies of moistening lungs for arresting cough, clearing fire, improving eyesight, invigorating the spleen, replenishing qi, tonifying the kidney, controlling nocturnal emission, loosening bowel to relieve constipation and the like.

Ham fermented bean curd and a processing method thereof are characterized in that the ham fermented bean curd comprises the following components in percentage by weight: 35 to 45 percent of ham, 25 to 35 percent of fermented bean curd, 10 to 15 percent of vegetable oil, 3 to 6 percent of table salt, 1 to 3 percent of Sichuan pepper powder and 8 to 10 percent of chili powder; the ham fermented bean curd is prepared by a pickling process; the product has the advantages that the fermented bean curd flavor and the ham flavor are integrated, the fragrance is strong and unique, and the product can be eaten as long as a pack is opened.