89results about How to "Unique taste" patented technology

The device comprises a heat preservation outer shell, an installation inner shell is installed on the inner side of the heat preservation outer shell, a liquid drainage frame is installed on the inner side of the installation inner shell, and a placement mesh plate is installed on the upper surface of the liquid drainage frame; the liquid drainage frame is arranged in a spiral shape, the longitudinal section of the liquid drainage frame is in a V shape, and a plurality of hole-shaped structures are formed in the bottom of the installation inner shell. A liquid guide pipe installed in the installation inner shell is arranged on the upper side of the liquid drainage frame, the liquid guide pipe is arranged in a spiral shape, and a plurality of atomization nozzles are installed on the upper side of the liquid guide pipe. The smelly mandarin fish pickling device belongs to the technical field of smelly mandarin fish pickling, and achieves the technical effects that the spiral arrangement of the liquid drainage frame and the cavity formed between the liquid drainage frame and the placement mesh plate are used for draining water, so that effective water drainage and moisture preservation in the pickling process are realized, and impurity water is prevented from entering fish meat after being pickled again; therefore, the pickling efficiency and the pickling quality are improved.

The invention belongs to the technical field of noodles, and discloses probiotic golden corn noodles and a preparation method thereof, and the method comprises the following steps: preparing probiotic corn fermented flour and preparing the probiotic golden corn noodles. The preparation of the probiotic corn fermented flour comprises the steps of strain activation and amplification culture, preparation of a mixed leavening agent, preparation of raw materials, inoculated fermentation, cleaning, pulping, curing and mixing, drying and grinding. The preparation method of the probiotic golden corn noodles comprises the steps of raw material preparation, dough preparation and noodle forming. The probiotic golden corn noodles disclosed by the invention have the beneficial effects of promoting intestinal health, controlling blood sugar and blood fat, enhancing immunity and improving mouth feel and flavor, so that the probiotic golden corn noodles become a healthy and delicious food choice.

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 belongs to the technical field of food processing, and provides a national characteristic tea making process, which specifically comprises the following steps: raw material selection and treatment, steaming, rolling, fermentation, pressing and drying, and blending. By adopting a solid state fermentation mode, rolled tea leaves are put into a fermentation chamber, penicillium microorganisms are introduced, and the temperature and humidity are controlled, so that penicillium grows and propagates on the surfaces of the tea leaves, metabolites are generated, the tea leaves are endowed with unique fragrance and taste, and meanwhile, the health-care value of the tea leaves is improved; meanwhile, steaming treatment is performed in a vacuum environment, water in the tea leaves is rapidly evaporated at a relatively low temperature by reducing the boiling point of water, loss of nutritional ingredients in the tea leaves and volatilization of aroma substances are reduced, the steaming time is shortened, and the production efficiency is improved; and the steamed tea leaves are uniformly stirred and rolled, so that the cell tissues of the tea leaves are favorably damaged, tea juice overflows, and the viscosity and fragrance of the tea leaves are increased.

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.

The invention discloses a preparation technology for processing honey-fragrance black tea by using golden tea, and the preparation technology comprises the steps of heavy withering, long-time light rolling, high-temperature rapid fermentation and drying, according to the technology, the moisture of rolled leaves is reduced through heavy withering, the fragrance and taste of the rolled tea leaves are improved, long-time light rolling is adopted, the juice yield of the rolled leaves is reduced, the cell breakage rate is increased, and the strip forming rate is promoted; according to the technology, through high-temperature rapid fermentation, high-temperature and high-humidity fermentation promotion, fermentation speed acceleration, fermentation uniformity improvement, effective control, medium gross fire rapid passing, timely fermentation termination and short-time moisture regaining, the moisture of dried leaves is uniform, better conditions are created for next-step drying, the shaping effect is achieved through heating and rolling frying in the technology, and meanwhile further dehydration and shaping are achieved; and high-temperature short-time re-drying, rapid dehydration and high-temperature re-drying can rapidly dehydrate the tea leaves, maintain the flavor of the tea leaves, reduce the influence of long-time temperature and humidity on varieties, realize low-temperature long-time sufficient drying, realize alcoholization and impurity removal, ensure sufficient drying of the tea leaves and ensure the product quality.

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 present invention discloses; the invention relates to the technical field of oplopanax elatus nakai. The method comprises the following steps: firstly, adding an oplopanax elatus nakai adventitious root extract solution into a vacuum emulsification all-in-one machine; then, under the condition that shearing force is started, the konjaku flour (0.14%-0.18%), the carrageenan (0.1%-0.17%) and the locust bean gum (0.07%-0.09%) which are uniformly mixed in advance are slowly added; the colloid components are used as a matrix structure of the jelly and can provide required gel strength and elasticity; the jelly prepared by the invention is characterized by containing the oplopanax elatus nakai adventitious root extract. The ginseng tea is in a light white semitransparent gel jelly shape, has ginseng fragrance and unique flavor, and provides new taste experience for consumers. The jelly product in the current market is not added with the extract, so that the jelly product fills the blank. The product not only retains the traditional taste and flavor of the jelly, but also integrates the bioactive components of the adventitious roots of oplopanax elatus nakai, and endows the jelly with new nutritional values and health-care functions.

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 Baijiu preparation device based on fen-flavor liquor preparation and a preparation process thereof, and belongs to the technical field of fen-flavor Baijiu preparation. The Baijiu preparation device comprises a ground cylinder assembly and a cylinder cover assembly covering an opening in the top of the ground cylinder assembly; the ground cylinder assembly comprises a ground cylinder body and a heat source valve part connected to the periphery of the ground cylinder body in a sleeving mode. When the device is used for preparing fen-flavor liquor, the ground cylinder assembly buried underground can monitor and sense the soil temperature in real time, when the soil temperature is low in winter, the heat sensing touch hand structure in the heat source valve in the ground cylinder assembly is in a contraction state, heat conduction between a cold source and a ground cylinder main body in the ground cylinder assembly is cut off, and the heat source valve in the ground cylinder assembly is closed. When the soil temperature is high in summer, the thermal sensing touch hand structure in the heat source valve can be converted into a semi-contraction state from an extension state, and then heat conduction between the soil and a ground cylinder body in the ground cylinder assembly is cut off again, so that the heat preservation and insulation effects of the device can be guaranteed in an extreme environment, and the service life of the device is prolonged. Further, the fermentation effect in the preparation process of the fen-flavor liquor is guaranteed.

The invention relates to the technical field of wine brewing processes, in particular to a beer preparation method which comprises the following steps: collecting residual liquid in the distillation process when grape distilled wine is prepared, filtering the residual liquid to remove solid impurities to obtain filtrate, and dehydrating the filtrate until water equivalent to 10-12% of the mass of the filtrate is reduced, so as to obtain the beer. Pure grape distillation raffinate is obtained; wort containing yeast and hops required by beer preparation is prepared; adding pure grape distillation raffinate into the wort, mixing, and carrying out anaerobic fermentation; and after the anaerobic fermentation is completed, filtering and clarifying to obtain the beer. According to the beer preparation method disclosed by the invention, the residual liquid is utilized, so that the cyclic utilization of resources is realized, the fermentation efficiency is improved, the alcohol yield is increased, the flavor complexity and layering sense of the beer are improved, and the overall sensory quality of the beer is improved.

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 provides various vegetables and a sauce pickling processing method thereof.The processing method optimizes processing steps and comprises the steps of fine earlier-stage processing, pre-independent processing, batch pickling and the like, firstly, raw vegetables to be processed are sequentially subjected to cutting or picking, washing and airing treatment, secondly, the raw vegetables and bean fruit ingredients are classified and independently processed according to classes, and then the raw vegetables and the bean fruits are subjected to sauce pickling. And finally, dividing the vegetables to be pickled into a plurality of batches, and sequentially putting the vegetables in the constant-temperature warehouse in batches for pickling. Each step aims to improve the taste and flavor of the final product; and through reasonable seasoning matching and pickling time control, the produced pickled vegetables have unique flavor characteristics, and are fragrant in smell, good in mouth feel and long in aftertaste.

The invention relates to the technical field of food and health care product processing, and discloses a formula of'nutrient and dietary fiber 'powder and a preparation method thereof, the'nutrient and dietary fiber' powder is prepared from the following raw materials in parts by weight: 1-40 parts of nutrient, 25-2700 parts of dietary fiber powder carrier and 100 parts of solvent, and the nutrient accounts for 1-40% of the weight of the solvent. The nutrient accounts for 0.5%-40% of the total raw materials in parts by weight, and the dietary fiber powder carrier accounts for 20%-99.5% of the total raw materials in parts by weight. The preparation method effectively overcomes the problem that a traditional preparation method often needs to use an artificially synthesized adhesive to avoid the mixing uniformity and stability of nutrients and dietary fibers, uniform and stable dietary fiber particles are prepared, the stability of the product in the production process is ensured by accurately controlling raw material selection and proportion, solution preparation and equipment operation parameters, and the production cost is reduced. The product quality is improved.

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 provides a novel potato chip production process, and relates to the technical field of potato chip production, through accurate process steps and parameter control, such as PEF treatment to increase toughness and surface flatness of potato chips, crispy skin formation in a drying step, and accurate temperature and time control in an oil bath step, the potato chips present a unique taste, have crispy surfaces, and also have good taste. The high-quality French fries have the advantages that the French fries are high in quality and soft inside, the requirements of consumers on the high-quality French fries are met, a high-pressure spraying and ultrasonic combined cleaning mode, a steam peeling method and automatic slitting, fixation, cooling and drying equipment are adopted, the automation degree of production is improved, manual intervention is reduced, the production efficiency is improved, and the production cost is reduced. And quality fluctuation caused by human factors is reduced, the stability and consistency of product quality are ensured, and resources such as cleaning water, steam, electric power and edible oil are reasonably controlled and optimally utilized in the production process.

The invention provides high-stability baking grease and a processing method thereof, and relates to the technical field of baking grease processing. The high-stability baking grease comprises the following materials in parts by weight: 100 parts of base material oil, 0.5-1.0 part of an emulsifier, 0.005-0.02 part of ascorbyl palmitate and 1-3 parts of a tea leaf extract, the processing method comprises four steps of oil phase preparation, dissolution and emulsification, sterilization and freezing processing. According to the high-stability baking grease disclosed by the invention, by adjusting the ratio of the components and the processing method, the stability of the baking grease is improved, and meanwhile, the taste and the shelf life of baked foods are also improved.

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 method for extracting a natural plant extract based on infrared wall-breaking variable-temperature backfilling and application of the extract in beverage preparation, and belongs to the technical field of natural plant beverage extraction. The method comprises the following steps: S1, selecting edible flowers and carrying out pretreatment; s2, putting the pretreated flowers into an extraction tank, carrying out infrared ray and centrifugation combined wall breaking treatment, and then carrying out infrared ray low-temperature dry extraction treatment, so as to obtain fresh flower cell head balsam liquid; then adding purified water into the extraction tank, carrying out heating cyclic extraction, and filtering after the extraction is finished to obtain a tea extract; s3, mixing the fresh flower cell head perfume liquid with the tea extract liquid to obtain a natural plant extract base liquid; s4, plant essential oil is added into the natural plant extracting solution base solution and mixed, and a natural plant extracting solution backfilled with the essential oil is obtained; s5, homogenizing, sterilizing and filling the natural plant extracting solution with the backfilled essential oil to obtain the natural plant extract which has fresh flower top fragrance and tea fragrance taste and can be applied to beverage preparation.

The invention discloses a white seedling rice core ball and a making method thereof, and relates to the technical field of food making, and the white seedling rice core ball comprises the following components in parts by weight: 100-130 parts of glutinous rice, 22-27 parts of pork, 45-55 parts of flour, 1.5-2 parts of medicinal and edible traditional Chinese medicinal materials, 1-3 parts of fragrant sauce and 0.5-0.7 part of table salt. The white seedling rice core ball belongs to folk characteristic snacks of Miao branch white seedlings, is a leisure and nourishing medicinal and edible snack food, has an elastic and smooth outer layer and a unique flavor, has an inner layer ball core made of glutinous rice and is soft, glutinous and dense, is rich in taste level, has a function of discovering food on the premise of achieving the effect of discovering food on food, and has a very good market prospect. The effects of nourishing, preserving health and conditioning the body can also be achieved.

The invention discloses a composition for masking the salty and fresh taste of oyster peptides, and belongs to the technical field of food flavor improvement. The composition comprises the following components by mass: 20-50 parts of improved oyster peptide base material, 10-20 parts of fruit powder, 5-15 parts of tea powder extract, 15-25 parts of coconut powder, 15-25 parts of zero-calorie syrup, 0.3-0.8 parts of xanthan gum, 0.1-0.7 parts of microcrystalline cellulose and 0.2-0.8 parts of citric acid. The composition not only retains the characteristics of oysters being rich in protein and various physiologically active substances having nutritional and other health-care effects, but also solves the problem of the common oyster beverages in the market having a heavy aftertaste and being long-lasting and difficult to eliminate to a certain extent, and meets the mainstream demand concepts of consumers for flavor, health and functionality. It is easily accepted by consumers and has high development potential and promotion value.

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 discloses a black fungus fermentation polypeptide beverage production system, which comprises a production process and comprises the following steps: screening high-quality spring black fungus, carefully cleaning and soaking, moderately grinding, accurately controlling the cooking temperature and time, carefully filtering, reasonably blending, strictly controlling fermentation conditions, normatively filling and sterilizing, and strictly detecting and reserving a sample. The production equipment sequentially comprises a coarse powder machine, a high-pressure sterilization pot, a filtering machine and fermentation equipment. Compared with the prior art, the production system and technology have the advantages that the polypeptide content and taste of the black fungus fermented polypeptide beverage can be remarkably improved, meanwhile, the production efficiency is improved, and the production system and technology have the advantages of being reasonable in structure, excellent in performance, high in production efficiency, good in product quality and the like and have wide market prospects and application value.