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422results about How to "Unique flavor" patented technology

Method for processing goose liver paste by using ordinary goose liver

ActiveCN101933605ASoft textureUnique flavorFood preparationNutrientAmino acid content
The invention discloses a method for processing goose liver paste by using an ordinary goose liver, comprising the following steps of: treating, precooking and mincing the ordinary goose liver, then firstly carrying out zymolysis by using flavourzyme with the energy of 20000-30000 U/g, and then preparing with lactobacillus helveticus and lactococcus lactis according to the viable count of 1:1; carrying out glycolysis with mixed bacteria liquid with the content of the viable count of 1*10<6> cfu/ml; and then blending and canning to obtain the goose liver paste which has soft, compact, fine and smooth texture, unique flavour, good taste without bad flavour, i.e. fishy smell, bitter taste, and the like, and rich polypeptide and amino acid content. In the processing method, the bad flavour, i.e. fishy smell, bitter taste, and the like, can be eliminated through the precooking and the glycolysis, unique frankincense flavour is generated, and the ordinary goose liver with crude texture can be changed to be compact, fine and smooth and has the texture equivalent to that of foie gras, therefore the obtained goose liver paste can obtain thicker paste without adding vegetable jelly and also decompose proteins into polypeptides and the amino acids and has more free nutrient components because crude fat is decomposed and emulsified.
Owner:NINGBO UNIV

Passion fruit vinegar liquid and preparation method thereof

The invention relates to a passion fruit vinegar liquid which is a mixture comprising 10-20 of 3-6-degree brewed white rice vinegar, 50-75 of effective component extract of passion fruit peel and 10-30 of passion fruit pulp according to parts by weight, as well as table sugar with an appropriate amount. The effective component extract of the passion fruit peel is obtained by boiling dry passion fruit peel with water for 2-4 times according to a ratio of 1 (part by weight)of dry passion fruit peel and 6-10 (parts by weight) of water, then mixing the extract obtained from all times, and then removing impurities. Due to the addition of the effective components of the passion fruit peel in the rice vinegar, the passion fruit vinegar liquid fully takes the functions of vinegar and passion fruit and has a healthcare function; meanwhile, the passion fruit vinegar liquid maintains the pure natural characteristics of the passion fruit in terms of color, aroma and taste; and the preparation method of the passion fruit vinegar liquid improves the effective utilization rate of the passion fruit from about 40 percent to over 90 percent, greatly improves the utilization rate of the effective components of the passion fruit, solves a great problem in the storage of fresh passion fruit and can generate better economic benefit.
Owner:韦裕明 +1

Functional five-cereal bean milk as well as production technology thereof

ActiveCN103798401AImprove digestibility and eating qualityUnique flavorMilk substitutesFlavorLost Weight
The invention relates to functional five-cereal bean milk as well as a production technology thereof, and belongs to the technical field of beverage processing. The production technology of the functional five-cereal bean milk is characterized by comprising the following steps: mixing baked germinated brown rice and germinated soybeans to pulp by taking the germinated soybeans and the germinated rice as main raw materials, pulping corns, oat, barley, buckwheat, Awadani, mung beans and red beans respectively, compounding, adding a sweetening agent, a stabilizing agent and an emulsifying agent, then homogenizing, degassing, sterilizing, cooling and performing sterile filling, thereby preparing the functional five-cereal bean milk. According to the invention, all the germinated soybeans and brown rice grains are utilized; the application fields of corns, oat, barley, buckwheat, Awadani, mung beans and red beans are widened; the functional five-cereal bean milk is unique in flavor, fine and smooth in mouthfeel, balanced in nutrition and rich in beneficial components of gamma-aminobutyric acid (GABA), dietary fibers and the like, and has the efficacies of resisting oxidation, improving the immunity of organism, relaxing bowels, building body, losing weight, reducing blood pressure, improving sleep and the like, and the content of GABA in the functional five-cereal bean milk is 10-15 mg/100mL.
Owner:SUZHOU JINJI FOODS

Technique for producing fermented spareribs by using compound leavening agent

The invention belongs to the technical field of food processing and in particular relates to a technique for producing fermented spareribs by using a compound leavening agent. The technique comprises the following steps of: pretreatment of raw materials, pickling, predrying, frying, fermenting, baking, packaging, sterilizing and the like, wherein the compound leavening agent which takes microorganisms, such as lactobacillus plantarum, lactobacillus rhamnosus, Pediococcus pentosaceus and saccharomyces cerevisiae as strains is used for fermentation. The purpose of endowing spareribs with a basic fermentation flavor by using microbial fermentation is achieved; the nutritional value of the sparerib product is improved by fermentation; and the sparerib product do not need to be subjected to high-temperature and high-pressure sterilization by reducing the pH value of the sparerib product and combining the frying and baking processes, so that original taste and flavor of the sparerib product are ensured. The fermented sparerib product has the advantages of mellow flavor, high nutritional value, good safety, easiness in preservation, probiotic effect and the like; and due to development of the fermented spareribs, food which is unique in flavor, rich in nutritions and convenient to eat is provided for the society.
Owner:TENGQIAO FOOD CO LTD

Method for producing carrot-flavor zizania latifolia crisp chips

InactiveCN104783086AUnique flavorUnique nutritionFood preparationChemistryCarrot juice
The invention discloses a method for producing carrot-flavor zizania latifolia crisp chips, and belongs to the food processing technical field. The method comprises the following steps: carrot raw material selection; carrot soaking and cleaning; carrot peeling and shaping; carrot dicing; carrot block blanching and color protection; carrot block crushing; carrot juicing; carrot juice centrifugation and deslagging; carrot juice vacuum concentration; carrot vacuum impregnation liquid blending; zizania latifolia raw material selection; zizania latifolia soaking and cleaning; zizania latifolia shaping; zizania latifolia slicing; zizania latifolia slice cleaning; hardening of zizania latifolia; vacuum impregnation; zizania latifolia quick-freezing; zizania latifolia vacuum deep-frying; zizania latifolia centrifugal deoiling; product cooling; and product packaging. The vacuum impregnation technology is adopted for impregnating the zizania latifolia slices in the carrot juice to make tasty, so that the zizania latifolia slices are endowed with the carrot fragrant and sweet flavor and nutritional ingredients; then the vacuum deep-frying technology is adopted for dewatering treatment, then centrifugal deoiling is carried out, and thus the seasoning type zizania latifolia crisp chips crisp in tissue, fragrant and sweet in mouthfeel, unique in flavor and rich in nutrition are obtained.
Owner:ZHEJIANG GONGSHANG UNIVERSITY

Method for making five-grain soymilk

The invention discloses a method for making five-grain soymilk, wherein the raw material formula of the five-grain soymilk consists of the following materials by mass percentage content: 82-86% of water, 10-12% of soybean, 2-3% of cane sugar, 0.5-1% of oat, 0.5-1% of black kerneled rice, 0.5-1% of semen sesami nigrum, 0.5-1% of corn, 0.2-0.4% of emulsifier, 0.03-0.07% of spice and 0.02-0.06% of sweetener. The method comprises that the soymilk is heated to 98-100 DEG C, and the oat, the corn, the semen sesami nigrum and the black kerneled rice are mixed and ground into thick liquid for obtaining a grain liquid; the soymilk is mixed with the grain liquid, and then, the cane sugar, the spice and the emulsifier are added into the mixed liquid; and the mixed liquid is homogenized under the condition of 35-40 MPa to obtain the homogeneous liquid, and the homogeneous liquid is sterilized, then cooled and filled to obtain the five-grain soymilk. The method is used for making the oat, the semen sesami nigrum, the corn and the black kerneled rice into the five-grain soymilk, so the nutrition is more balance, and the five-grain soymilk has a more unique taste; and the peel, fiber and other fine suspended substances which are carried by the grains are removed through homogenizing, so the good appearance of the soymilk liquid is kept, and the drinking appetite of a consumer is maintained.
Owner:SUZHOU JINJI FOODS

Mutton ball and preparation method thereof

The invention relates to a mutton ball, which belongs to the food processing technical field. The mutton ball comprises the following ingredients that 40 to 60 parts of mutton, 1 to 3 parts of salt, 1 to 2 parts of white sugar, 0.1 to 0.2 part of white pepper powder, 8 to 15 parts of starch, 3 to 5 parts of protein powder, 0.1 to 0.2 part of ginger powder, 0.1 to 0.2 part of garlic powder, 3 to 5 parts of cooking wine, 0.3 to 0.5 part of five-spice powder and 20 to 30 parts of cold water. The preparation method of the mutton ball comprises the following steps that well-thawed and smashed mutton is mixed with salt, white sugar, white pepper powder, ginger powder, garlic powder, cooking wine and the five-spice powder to be chopped in half of the cold water for 2 to 3 minutes, then the starch, the protein powder and the other half of the cold water are added into the mixture to be chopped for 2 to 3 minutes, then the mixture is placed into a ball forming machine, the size of a mutton ball is adjusted, the formed mutton ball is boiled in the water twice to be cooled, and finally the mutton ball is quickly frozen. No antiseptic is added, so that fibers of the mutton are not damaged, and the mutton ball is not greasy to eat and is convenient to eat. The prepared mutton ball can be cooked through ways such as braising, boiling, frying and roasting. The prepared mutton ball is reasonable in proportioning and simple to produce, and is suitable for the mass production.
Owner:翁桦

Wheat germ acetic acid milk tea and preparation method thereof

The invention discloses a wheat germ acetic acid milk tea. The wheat germ acetic acid milk tea is prepared by the following raw materials in parts by weight: 600-700 parts of skim milk, 40-50 parts of wheat germ, 20-30 parts of avena sativa kernels, 10-20 parts of shredded kelp, 20-30 parts of liquorice, 10-20 parts of blueberry, 20-30 parts of plum-leaf crab, 30-40 parts of edible cactus, 6-7 parts of mulberry, 4-5 parts of pink, 7-8 parts of Buddleja officinalis, 5-6 parts of szechuan lovage rhizome, 2-3 parts of rubia tinctorum madder root, 7-8 parts of barbed skullcap herb, 20-30 parts of lemon vinegar and a proper amount of aromatic carbon. According to the invention, the wheat germ, the avena sativa kernels and other raw materials are baked by the aromatic carbon, so that the finished milk tea is strong in carbon fragrance and unique in flavor; the blueberry and other raw materials are added to enable the milk tea to be comprehensive in nutrition, rich in taste and fragrant and delicious and to have the effects of helping produce saliva, slaking thirst, benefitting the spleen, nourishing the stomach, improving the skin to maintain the look, promoting memory and the like; the lemon vinegar is added to enable the milk tea to have pleasant sweetness and sourness; the milk tea can regulate the acid-base equilibrium of a human body, promote metabolization and improve the immunity of the human body.
Owner:HEFEI KANGLING HEALTH TECH

Fermented black garlic powder and preparation method thereof

The invention belongs to the field of food processing and particularly discloses fermented black garlic powder and a preparation method thereof. The method comprises the following steps: pulping minced garlic, adding water, the weight of which is 25 times that of the minced garlic, to prepare garlic juice, heating, cooling through standing, adding a composite lactobacillus fermentation agent, the weight of which is 3.5%-5% of the garlic juice, and carrying out sealed fermentation at the pH of 5.9-6.3 and the temperature of 32-35 DEG C for 16-18 hours until the terminal pH of fermentation liquor is 3.7-4.1; heating to the temperature of 100 DEG C, boiling for 30 minutes, then, adjusting the temperature to be 88-96 DEG C, performing fermentation by standing naturally for 36-42 hours, then, filtrating, carrying out high-speed centrifugation, carrying out film-evaporation concentration, drying, crushing and sifting, thereby preparing the fermented black garlic powder. According to the fermented black garlic powder, a technical process of combining probiotic biological fermentation and natural fermentation is adopted, so that the nutritive value of the product can be increased effectively, bad tastes of the product are reduced, the flavor is unique, and the mouth feel of the product is improved. The preparation method is simple in preparation process and has a good fermentation effect.
Owner:徐州绿之野生物食品有限公司

Chicken hot and spicy sauce and preparation method thereof

The invention discloses chicken hot and spicy sauce and a preparation method thereof, and the chicken hot and spicy sauce is characterized by being prepared from the following raw materials by weight: 3-4 parts of semen cassiae, 4-5 parts of raisin tree seed, 2-3 parts of raspberry, 2.5-3.5 parts of loquat leaf, 4-4.5 parts of cucumber leaf, 1-1.5 parts of campanula, 1-2 parts of achyranthes aspera, 200-210 parts of red pepper, 8-10 parts of grape seed oil, 20-23 parts of bamboo salt, 20-25 parts of fresh ginger, 15-18 parts of biscuits, 14-15 parts of chicken bone, 40-45 parts of chicken, 10-11 parts of egg liquid, 10-11 parts of cherry, 10-12 parts of pitaya, 15-17 parts of papaya, 12-15 parts of beer, 20-22 parts of rice vinegar and 8-9 parts of a nutritional additive. The chicken hot and spicy sauce is hot, spicy, tasty and refreshing, unique in flavor, and reasonable in formula, the added chicken bone increases the calcium content of the chicken hot and spicy sauce, and the added fried chicken tastes good and tastes delicious, and by cooperation of the egg liquid, the chicken hot and spicy sauce is rich in proteins; in addition, the chicken hot and spicy sauce also contains a variety of herbal ingredients, and has the effects of tonifying liver, benefitting kidney, nourishing and activating blood, nourishing yin and clearing heat, tonifying spleen and harmonizing stomach.
Owner:HEXIAN COUNTY JILONGSHAN CONDIMENT

Processing method of sugar-free fruit and vegetable crushed dried pork

ActiveCN102349658AUnique flavorComfortable tasteFood preparationMonascusChemistry
The invention relates to a processing method of sugar-free fruit and vegetable crushed dried pork. The existing crushed dried pork can not meet the requirements of special people groups, namely patients with diabetes, old people, children and the like. The processing method comprises the following process steps: selecting materials, processing raw material meat, boiling meat blocks, blending the materials, frying pork flakes, rubbing the pork flakes, picking the pork flakes and packaging; 40-60kg of the raw material meat, 1-1.5kg of common salt, 9-12kg of fructooligosaccharides, 0.04-0.07kg of I+G, 0.6-0.8kg of monosodium glutamate, 0.002-0.004kg of monascus color, 0.2-0.6kg of sodium erythorbate, 4-8kg of fruit and vegetable powder and 5-20kg of broth are selected as raw materials; the broth is boiled, and the common salt, the fructooligosaccharides, the I+G, the monosodium glutamate, the monascus color, the sodium erythorbate and a meat embryo loose body are added; and stir-frying is performed twice, then the fruit and vegetable powder is added into the crushed dried pork, and a finished product is further obtained by rubbing the pork flakes, picking the pork flakes and packaging. The crushed dried pork produced by the processing method is comfortable in taste, unique in flavor and particularly suitable for the patients with the diabetes, the old people and the children for taking.
Owner:ZHEJIANG QINGLIAN FOOD

Making process for spiced beef

InactiveCN102450649AThe process is simple and easy to learnUnique flavorFood preparationChemistryIllicium verum
The invention discloses a making process for spiced beef. The formula is as follows: 400 grams of beef, 100ml of dark soy sauce, 20ml of sesame oil, 13 grams of salt, 13 grams of white sugar, 30 grams of chili, 5 grams of Chinese cinnamon, 5 grams of Sichuan pepper, 5 grams of aniseed, 5 grams of cumin, 5 grams of monosodium glutamate, 15 grams of rock candy, 15 grams of orange peel and 13 grams of ginger. The making process is as follows: (1) the beef is washed, put into a saucepan, cooked with intense fire, scalded for 5 minutes, scooped out and washed; (2) the sesame oil is poured into a non-stick wok and heated with intense fire, the condiments are poured into the non-stick wok and stir-fried to emit fragrance, and the beef is then put into the non-stick wok; (3) the dark soy sauce is poured into the non-stick wok, the beef is turned, so that the color of the sauce can uniformly cover the beef, boiled water is then poured into the non-stick wok until the beef is immersed in the boiled water, and the beef is cooked with mild fire; (4) the orange peel and the ginger are put into the non-stick wok, and the beef continues to be cooked for 5 minutes; (5) finally, the white sugar, the rock candy, the monosodium glutamate and the salt are put into the non-stick wok and uniformly stirred, the beef is cooked with intense fire for another 10 minutes until the rock candy is completely melted, and the cooking liquor is slowly dried out.
Owner:柳迪
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