25results about How to "Unique taste" patented technology

The utility model discloses an electronic cigarette capable of switching smoking in a sliding mode, which comprises a suction nozzle and an electronic atomization main body, two oil storage cavities capable of storing tobacco tar with different tastes are arranged in the electronic atomization main body, a smoke channel is arranged in each oil storage cavity, and a heating body capable of heating the tobacco tar in the corresponding oil storage cavity into smoke is arranged in each smoke channel. A sliding part is arranged on the electronic atomization main body, two smoke outlet holes communicated with the corresponding smoke channels are formed in the sliding part, the suction nozzle is arranged in the sliding part and can slide in the sliding part, a smoke suction part used for sucking out smoke is arranged on the suction nozzle, the suction nozzle slides to the two ends of the sliding part, the smoke suction part is communicated with one smoke outlet hole, and the smoke suction part is communicated with the other smoke outlet hole. The suction nozzle slides to the middle of the sliding part, and the smoke suction part is communicated with the two smoke outlet holes. After the technical scheme is adopted, smoke generated by atomization of tobacco tar with different tastes is switched to be sucked independently or jointly by sliding the suction nozzle, the smoke amount is large, the taste is unique, the switching operation is convenient and fast, the structure is simple, and the manufacturing cost is low.

The invention discloses instant pricked fish and a making technology, belongs to the technical field of instant pricked fish, and aims to solve the problems that when the instant pricked fish is eaten, the taste is single and greasy, and the eating experience of a user is poor. A first fish flesh layer, a second fish flesh layer, a third fish flesh layer, a fourth fish flesh layer, a fifth fish flesh layer, a sixth fish flesh layer, a seventh fish flesh layer, an eighth fish flesh layer and a ninth fish flesh layer are arranged in the storage pipe, a condiment sauce layer is arranged between the first fish flesh layer and the second fish flesh layer, and a fruit and vegetable layer is arranged between the second fish flesh layer and the third fish flesh layer; according to the invention, through the arrangement of the condiment sauce layer, the taste of the fish fillets is more special, through the arrangement of the fruit and vegetable layer, the taste can be increased when the fish fillets are eaten, through the arrangement of the pickled radish layer, the radish strips can be eaten when the fish fillets are eaten, and the radish strips are crisp, sour and sweet and unique in taste, so that the effect of cleansing the greasiness can be achieved; the richness of the taste when the fish meat is eaten is improved, so that the eating experience of a user is improved.

The application provides a preparation method of a kefir active lactic acid bacteria bubble jelly drink. Compared with the prior art, firstly, the mixed liquid of thickening agent and the like is subjected to ultrahigh pressure sterilization before inoculation, which ensures the smooth progress of the kefir fermentation process and does not cause pollution, and compared with other heat treatment sterilization processes, the sterilization process does not have a cooking smell, the base flavor after the kefir fermentation is purer, and the peculiar smell control is better; secondly, after the compound kefir starter is added to the jelly liquid for fermentation, sufficient bubbles are generated, and the product can maintain a certain strength after rewarming, providing a unique product taste and texture, which is different from the jelly drink after aeration, the product bubbles are generated during the fermentation process, and the taste is more natural; in addition, the application reduces the pH value of the base system during the fermentation process, reduces the use of part of the acidity regulator, and further improves the product gel strength.

The invention relates to a millet steamed cake premix powder and a millet steamed cake and a preparation method thereof. The preparation method comprises the steps of soaking and grinding, heating gelatinization, enzymatic sterilization, preparing liquid cake seeds, preparing solid cake seeds, and drying and powdering. Yellow millet is introduced as the main raw material of steamed cake to prepare a new millet steamed cake product with unique millet flavor, mouthfeel and golden color. The use of mixed fermentation of yeast and lactic acid bacteria can avoid the single flavor of fermentation of a single strain, so that the flavor of the product is richer and mellower, the mouthfeel is softer, and the sourness and sweetness are appropriate. The millet steamed cake premix powder prepared by the invention is used to produce millet steamed cake, which eliminates multiple cumbersome processes, is simple and time-saving to operate, has good product storage stability, and is excellent in texture, specific volume, sensory organ and flavor, and is conducive to the industrialized production of millet steamed cake.

According to the instant ruditapes philippinarum food and the processing method thereof, ruditapes philippinarum is used as a raw material, and vacuum rolling, TG enzyme-ultrasonic coupling treatment, vacuum impregnation and far infrared drying and dehydration technologies are combined in the main steps of raw material pretreatment, pre-dehydration, seasoning, drying and the like. The allergen of the clam meat instant product is effectively reduced, the elasticity of the clam meat instant product is increased, the taste of the clam meat is ensured, and the clam meat instant product has certain reference significance for development of instant shellfish products.

The production process comprises the following production process flows: S1, raw material selection: selecting high-quality rhizoma polygonati and fructus lycii from a specific production place to ensure effective components and taste of the raw materials, and preparing flavor-enhanced fruit powder, cocoa solids, cocoa butter and inulin at the same time; s2, cleaning and steaming in the sun: thoroughly cleaning the rhizoma polygonati and the Chinese wolfberry fruits with clear water to remove surface impurities; the chocolate is rich in nutrition, compared with common chocolate, the chocolate containing rhizoma polygonati and fructus lycii has the advantages that the nutritional ingredients are greatly improved, the health value of the product is enhanced, the taste is unique, the natural flavors of rhizoma polygonati and fructus lycii are reserved by adopting a freeze-drying technology, and after refining for 48 hours, the chocolate is rich in flavor and rich in nutrition. The silky degree of the chocolate reaches the unprecedented fine degree, the taste level is rich, the market requirement is met, the requirement of modern young people for healthy food is met, the disadvantage of traditional dark chocolate in taste is overcome, and the chocolate has a good market prospect.

The invention provides a preparation method of a fresh and cool microbubble kefir probiotic beverage. Compared with the prior art, the fresh and cool microbubble kefir probiotic beverage provided by the invention is prepared by mixing the fermented milk fermented by adopting the kefir leavening agent with the sugar liquid in proportion and then carrying out a secondary fermentation process, and has an obvious taste like a feeling that soft and dense bubbles are released in the mouth; the flavor is unique and natural and moderate in sourness and sweetness; and the fermented milk base is high in viscosity and low in post-acidification degree, so that not only is the nutritional value of the product improved, but also the stability and functional characteristics of the lactobacillus beverage are greatly improved, and the kefir is more Chinese.

The invention provides preserved figs and a preparation method thereof, and relates to the field of preserved fruit processing. The preparation method comprises the following steps. Freezing and drying the fresh figs until the water content is 5-10% to obtain fig slices; performing ultrasonic oscillation on the fig slices in the treating fluid for 30-60 minutes, soaking for 1-2 days, and draining; uniformly mixing the fig slices with compound sugar, performing sugaring for 10-24 hours, and performing draining; and soaking in a vegetable glue solution, stirring and soaking for 1-2 hours, freezing and drying until the water content is less than 5%. According to the preparation method of the preserved figs provided by the invention, cell walls of the frozen figs are broken, and then the figs are soaked in the treating fluid, so that solute components in the treating fluid enter cells of the figs, among the cells and fully enter the figs, and the flavor and taste of the figs are improved. Finally, the figs are soaked in a vegetable glue solution, cell walls and pores in the figs are sealed through the vegetable glue solution, the preservation amount of solutes in the figs is increased, and the shelf life is prolonged.

The invention discloses a preparation method of tea flower fragrance milk, which comprises the following steps: (1) squeezing tofu until moisture is removed, smashing the tofu, and carrying out high-pressure squeezing until the tofu is dried; (2) stirring the bean curd to 80 meshes by using a stirrer, and standing for more than 8 hours; (3) adding 5-8 parts by weight of camellia pollen, 2-3 parts by weight of table salt, 2-3 parts by weight of kaempferia galanga, 1-2 parts by weight of aniseed, 3-4 parts by weight of lemongrass, 2-3 parts by weight of cane sugar, 2-3 parts by weight of mucor, 1-2 parts by weight of spore powder and 2-3 parts by weight of sweet wine, stirring, standing for two hours, and carrying out high-pressure squeezing and drying; (4) cutting the bean curd into blocks with steel wires, and performing air-drying forming to obtain the fermented bean curd; (5) putting the air-dried and formed fermented bean curd into a fermentation box, spraying 60-degree glutinous rice wine, and fermenting for 3-6 months; and (6) bottling. The camellia fermented bean curd has the unique fragrance of camellia, is unique in taste, sufficient in delicate flavor, strong in fragrance, spicy and palatable, not only improves the taste and flavor of the fermented bean curd, but also increases the nutrition of the fermented bean curd, enables the fermented bean curd to have unique flavor, improves the problem that the existing fermented bean curd is single in taste, and meets various requirements of different consumers on the market.

The invention is suitable for the technical field of drinks, and provides a blackcurrant yeast composite fruit and vegetable juice drink which comprises the following components: drinking water, blackcurrant primary pulp, concentrated apple juice, sorbitol liquid, concentrated red grape juice, concentrated cherry juice, SOD-containing yeast powder, a yeast extract, sturgeon oligopeptide, blueberry powder, a grape skin extract, turmeric powder, ascorbic acid and citric acid. The beverage is prepared from DL-malic acid, sodium citrate, sodium carboxymethyl cellulose and edible essence. The prepared composite fruit and vegetable juice beverage is unique in taste, rich in flavor and extremely high in nutritional value, all the components cooperate with one another, the obvious effects of enhancing immunity, promoting skin health, protecting eyesight, improving anemia, delaying senescence and the like are achieved, the advantages of various fruits and vegetables and bioactive substances are combined, and the composite fruit and vegetable juice beverage is suitable for large-scale popularization and application. Therefore, a novel beverage integrating health and deliciousness is formed, and the beverage has wide market prospect and application value when being used as a daily beverage or a healthy health-care beverage.

The invention discloses a lamb scorpion hotpot seasoning and a preparation method of a lamb scorpion hotpot, and relates to the technical field of lamb scorpion hotpot preparation. The preparation method comprises the following steps: heating rapeseed oil and beef tallow, adding thick broad-bean sauce, chopped chilli sauce, oyster sauce, dried scallop and abalone juice, garlic cloves, rock candy, soy sauce, salt, amomum cardamomum, rhizoma kaempferiae, galangal and amomum tsao-ko, and slowly frying with soft fire until the fragrance is overflowing and the color is uniform to obtain sauce; putting 1-2kg of cleaned chicken and 45-55kg of lamb scorpions into a pot, adding water until all the food materials are covered, adding cut scallions, ginger and Chinese prickly ash, boiling with big fire, then turning to small fire, and slowly stewing for 2 hours, so that the lamb scorpions and the chicken fully absorb soup, and the meat becomes crisp and rotten; after stewing is completed, solid impurities in the sauce are filtered out, the sauce is poured into a pot containing the lamb scorpions and the chickens, and stewing continues to be conducted for 1.5-2 h till soup is thick. Through specific stir-frying and stewing processes, the lamb scorpion hotpot has rich fragrance and unique taste. Meanwhile, the combination of various seasonings not only improves the flavor of the food, but also enriches the nutritional ingredients, and meets the requirements of modern people on healthy diet.

This application relates to a leisure bean product and its preparation method. The preparation method includes the following steps: weighing the prescribed amounts of fried tofu puffs, filling slurry, braising broth, and mixed seasoning oil; rapidly freezing the selected fried tofu puffs; deep-frying the frozen fried tofu puffs at high temperature to obtain square-shaped fried tofu puffs; injecting the filling slurry quantitatively into the first-fried fried tofu puffs, and then rolling and kneading to obtain a semi-finished product; deep-frying the semi-finished product at high temperature, removing it, draining it, and cooling it to room temperature; immersing the second-fried semi-finished product in braising broth for braising, and then draining the liquid; placing the drained semi-finished product in an oven for baking; coating the baked semi-finished product with mixed seasoning oil for seasoning; and packaging, high-temperature sterilization, cooling, and air-drying the seasoned semi-finished product to obtain the leisure bean product. The leisure bean product obtained by this preparation method has a rich and complex taste and a sandwich structure, and is suitable for industrialized and automated production.

The invention discloses artificial saliva and a preparation method of artificial saliva hydrogel. The artificial saliva is prepared from the following raw materials in parts by mass: 0.5 to 1 g of KCl, 0.2 to 0.4 g of K2HPO4, 0.2 to 0.8 g of NaCl, 0.2 to 0.4 g of KH2P O4, 10.04 to 20.8 g of CaCl2, 1.5 to 3 g of Nacaboxymethlecellulose, 60 to 120 mg of brown moss alcohol, 495 to 1000 ml of natural coconut juice and 5 to 10 ml of herba sarcandrae extract. By selecting the glabrous sarcandra herb extract, anti-inflammatory and anti-tumor treatment is realized, so that the traditional Chinese medicine composition has a remarkable effect on dry mouth caused by radiotherapy; through the form of a gel bead preparation, the beverage is more portable and unique in taste. The gel beads serve as one of oral local administration preparations, and after the gel beads are exploded, drugs can target small glands which are located below oral mucosa and secrete saliva, and the rapid drug effect is achieved. Direct local administration to the oral mucosa may provide rapid drug action, activate small salivary glands within the buccal mucosa, while avoiding systemic drug exposure and off-target effect.

The invention discloses tartary buckwheat and gastrodia elata instant brewing powder and a preparation method thereof. The preparation method comprises the following steps: selecting high-quality fagopyrum tararicum with full grains, cleaning, and drying or airing; the method comprises the following steps: selecting full fresh Zhaotong gastrodia elata without diseases and damages, cleaning, slicing, and drying or airing; grinding the Zhaotong tartary buckwheat into powder, and sieving with a 100-120-mesh sieve for later use; grinding the Zhaotong gastrodia elata into powder, and sieving with a 100-120-mesh sieve for later use; the sieved Zhaotong tartary buckwheat powder is stir-fried with soft fire under normal pressure until the tartary buckwheat powder is slightly yellow or the tartary buckwheat fragrance is obtained through stir-frying; mixing the cooked Zhaotong tartary buckwheat powder, Zhaotong gastrodia elata powder and fructose according to a weight ratio of (65-88): (10-30): (2-5), uniformly mixing, and sterilizing to obtain the instant meal replacement powder; zhaotong tartary buckwheat powder, Zhaotong gastrodia elata powder and xylitol. The nutritional value is extremely high; meanwhile, the gastrodia elata powder also has a unique flavor; the food materials with the two main components have relatively low fat content; the carrying is convenient.

The invention discloses a Chinese yam flavor sausage and a preparation technology thereof, and belongs to the technical field of food, the Chinese yam flavor sausage comprises a casing filled with pig hind leg meat, Chinese yam and seasonings. The sausage has the flavor of Chinese yam, the taste is more unique, more choices are provided for consumers, meanwhile, the Chinese yam starch is added, and the diced meat is cut into small particles, so that the sausage is smoother and better in mouth feel when being eaten, enjoyment in appetite can be provided for the consumers, and the consumers feel pleasant in body and mind.

The invention relates to a preparation method of a fermented flavored rice sour beverage, the beverage and application of the beverage. The method comprises the following steps: (1) pretreating raw materials: mixing sticky rice and selenium rice in proportion, and cleaning; (2) grinding into thick liquid: crushing and grinding the cleaned rice and water according to the weight ratio of 1: 5-1: 7; (3) boiling: supplementing water into the rice milk until the ratio of rice to water is (1: 4)-(1: 6), heating until boiling, and keeping a slight boiling state for 15-40 minutes; (4) cooling: cooling the boiled rice milk to 45-55 DEG C; (5) performing fermentation: transferring the cooled rice milk into a fermentation container, and performing sealed fermentation at 26-34 DEG C for 5-10 days; (6) blending and boiling: taking 1 part of fermentation liquor, adding 2-4 parts of water, mixing, and boiling for 3-8 minutes; (7) filtering: filtering the boiled liquid to remove solid impurities; and (8) sterilizing and filling: sterilizing the filtrate, and filling to obtain the fermented flavored rice sour beverage.

The invention provides a dry-pot bullfrog with dregs and vinegar and a preparation method of the dry-pot bullfrog. The dry-pot bullfrog with dregs and vinegar comprises main materials, auxiliary materials and seasonings, the main materials comprise 1700-1750 g of bullfrogs, and the auxiliary materials comprise 140-160 g of old lotus root slices, 140-160 g of dried potato powder and 8-15 g of corn starch. The seasoning comprises 40-60 g of garlic seeds, 25-35 g of peeled old ginger, 10-20 g of dried chilli, 300-330 g of shallot segments, 20-40 g of dried onion heads, 8-15 g of Thai chilli, 5-20 g of coriander, 650-750 g of dregs vinegar, 95-110 g of spicy red oil, 5-7 g of white pepper powder, 2-6 g of cooked white sesame seeds, 10-20 g of honeydew sauce, 10-20 g of salt-free monosodium glutamate, 3-5 g of chicken essence, 3-5 g of pepper powder, 7-10 g of zanthoxylum armatum oil, 2-4 g of refined salt and 6-10 g of cooking wine. The preparation method of the dry-pot bullfrog with dregs and vinegar comprises the following steps: main material treatment, auxiliary material treatment, seasoning treatment, frying treatment, soup treatment, juice reduction treatment and pot filling.

The invention discloses a preparation method of chili soybean paste, and particularly relates to the technical field of chili soybean paste preparation, the preparation method comprises the following steps: S1, taking edible oil, fresh red chilies, soybeans, edible salt, edible white sugar and sweet soybean paste according to a certain proportion for later use; s2, respectively treating the fresh red peppers and soybeans in the S1; s3, taking out garlic, ginger, green onion, pepper, anise, myrcia, coriander and onion according to a mass ratio, and mixing for later use; the chilli soybean paste boiled by the preparation method of the chilli soybean paste provided by the invention is free of additives, and is sterilized by adopting 52-degree edible white spirit, so that the chilli soybean paste can maintain the original taste, is delicious in color, rich in nutrition and unique in mouth feel, and also can ensure the safety of the chilli soybean paste during eating; meanwhile, the chili soybean paste can be stored for at least one year under the condition of 4 DEG C, so that the chili soybean paste is more durable in storage, and safe eating of the chili soybean paste is facilitated.

The invention provides Fuzhuan tea composite rice flour and a preparation method and application thereof, and the preparation method comprises the following specific steps: mixing rice and Fuzhuan tea soup according to a ratio of 1: (15-20), and steaming to obtain Fuzhuan tea rice; freeze-drying, crushing and sieving the Fuzhuan tea rice to obtain the Fuzhuan tea composite rice flour. By compounding the rice starch, the protein, the Fuzhuan tea polysaccharide, the theanine, the tea polyphenol and other bioactive components, the purpose of down-regulating the expression level of mRNA of intestinal sodium-glucose cotransporters (SGLT1 and SGLT2) and glucose transporters (GLUT2) is achieved, so that the starch digestibility is inhibited, the medium-GI or low-GI Fuzhuan tea compound rice flour is obtained, and the Fuzhuan tea compound rice flour is unique in taste, balanced in nutrition and suitable for large-scale production. The effects of regulating intestinal flora, reducing blood sugar and reducing fat are achieved.

The invention discloses morinda citrifolia tea and a preparation method thereof, and relates to the technical field of tea processing. The morinda citrifolia tea is prepared from the following raw materials in parts by weight: morinda citrifolia fruits, morinda citrifolia leaves, machilus yunnanensis leaves, lithocarpus polystachyus leaves, angelica keiskei, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates, black tea and yellow chrysanthemum. The morinda citrifolia tea is prepared by the following steps: (1) airing; (2) cutting treatment; (3) performing fixation; (4) fumigating for the first time; (5) fermenting; and (6) fumigating for the second time. The tea components are carefully selected, the sleep quality is improved through cooperation of the components, and the insomnia problem is solved.

The present invention belongs to the technical field of food preservation, and specifically relates to a preparation method of a nanofiber cling film, a product obtained and an application thereof. The nanofiber cling film provided by the present invention is prepared from beet pectin solution and curcumin alcohol solution containing hesperidin by an anti-solvent method into a nanoparticle solution, and then a spinning aid is added to the nanoparticle solution to prepare a nanofiber film by electrostatic spinning technology. The nanofiber cling film prepared by the present invention has the advantages of high stability and significant antibacterial effect. The present invention applies the nanofiber cling film as a cling film to the preservation of crispy meat grass carp, which can effectively maintain the hardness, cohesion, adhesion, chewiness, resilience and elasticity of the crispy meat grass carp, maintain the unique taste of the crispy meat grass carp, and can also effectively extend the shelf life of the crispy meat grass carp, which is a more ideal crispy meat grass carp cling film.

The invention relates to the technical field of apricot peel water preparation, and discloses an apricot peel water preparation device.A stirring motor is installed on the upper surface of a stirring barrel, the driving end of the stirring motor is connected with a rotating shaft in the stirring barrel, and the rotating shaft is sleeved with a connecting sleeve; a first scraping rod and a second scraping rod are installed on the outer side of the connecting sleeve from left to right, a first stirring rod is installed on the inner side of the first scraping rod, a second stirring rod is installed on the inner side of the second scraping rod, a connecting rod is arranged at the lower end of the rotating shaft in a penetrating mode, and the lower end of the connecting rod is connected with a connecting disc; grinding rollers are symmetrically arranged on the two sides of the connecting disc; a refrigeration box is further arranged on one side of the cooling box. Through the arrangement of the stirring motor, the rotating shaft, the connecting sleeve, the first scraping rod, the second scraping rod, the first stirring rod, the second stirring rod, a connecting disc, a grinding roller, a connecting rod, a fixing groove and a spring, apricot peel water raw materials heated and boiled by the stirring cylinder can be stirred.

The invention discloses a Brazil nut ice cream which is prepared from the following raw materials: Brazil nuts, Canada maple sugar, coconut juice, milk, coconut oil, single cream, butter and a sweetening agent, part of ice cream raw materials are subjected to process treatment such as cleaning, steaming, grinding, filtering and microencapsulation, and meanwhile, a specific composite defoaming agent is compounded, so that the Brazil nut ice cream is prepared. The ice cream which is good in flavor and taste and rich in nutrition can be prepared.

The invention relates to the technical field of compound jam, and discloses lemon compound jam and a processing device.The lemon compound jam comprises a base, a mixing barrel is fixedly installed in the middle of the upper end face of the base through a support, a discharging pipe is arranged on the lower portion of the outer side wall of the mixing barrel, and a transmission shaft is rotationally installed in the middle of an inner cavity of the mixing barrel; a mixing mechanism is arranged on the outer side wall of the transmission shaft, a cleaning mechanism is arranged on the front end face of the mixing barrel, and adding mechanisms are arranged on the front side and the rear side of the upper end face of the mixing barrel. According to the present invention, the addition amount of the xylitol is 10-30%, the addition amount of the xanthan gum is 0.025-0.0.75%, the addition amount of the honey is 2-6%, and the proper amount of the clear water are used, and the lemon composite jam prepared through the materials and the processing device not only retains the unique flavor and the nutritional components of the Nanguo pears, but also reduces the sugar content, and meets the requirements of modern people on the healthy diet.

The invention discloses a preparation method of a hot and sour rice noodle sauce bag, and belongs to the technical field of food processing. The method specifically comprises the following steps: (1) adding water into coix seed powder, heating and extracting, and centrifugally filtering to obtain a coix seed extracting solution; (2) putting the pickled rod chilli, the pickled Zunyi chilli and pod pepper mixture, pickled ginger, white vinegar, fermented sour hairy pepper, perilla frutescens, myrcia, fennel, netmeg, pepper, sichuanese peppercorn, pepper powder, chili, cumin and pericarpium citri reticulatae into a cloth bag, sealing the cloth bag, putting the cloth bag into water, and boiling to obtain a mixture with atherosclerosis; (3) adding soybean active peptide into the coix seed extracting solution, then adding the atherosclerotic mixture, salt, soybean paste, carrageenan, tea polyphenol and peanut oil, performing mixing to obtain a mixture, and performing hot-melt extrusion on the mixture to obtain sauce; and (4) sub-packaging the sauce in bags under a sterile condition to obtain the sauce bag for the sour and hot rice noodles. The prepared sauce bag is long in shelf life, rich in nutritional value, balanced in matching, healthy, safe, unique in taste, spicy, delicious, non-greasy and suitable for all kinds of people to eat.