32results about How to "With seasoning function" patented technology

The invention discloses a baking type electronic cigarette with a flavor adjusting function. The baking type electronic cigarette comprises an outer casing (1), wherein the outer casing (1) is provided with a cigarette nozzle (2), a baking unit (3), an oil cup (4), a battery (5) and a control unit (6) are sequentially arranged in the outer casing (1), the baking unit (3) comprises an electric heating baking cup (31), the two ends of the electric heating baking cup (31) are respectively provided with an opening, the opening end of the oil cup (4) is provided with an atomizer (41), one end of the electric heating baking cup (31) is communicated with the cigarette nozzle (2), the other end of the electric heating baking cup (31) is communicated with the atomizer (41), the outer wall of the electric heating baking cup (31) is provided with an electric heating sheet, and the electric heating sheet of the electric heating baking cup (31), an electric heating wire of the atomizer (41) and the battery (5) are respectively connected with the control unit (6). The baking type electronic cigarette has the advantages that the uniformity and shortage of smoke can be balanced when the ratio of smoke amount is not uniform or not enough during baking, the different cigarette flavors can be adjusted according to the mouth feel of a smoker, the selectable space is provided for the smoker, and the optimum mouth feel is realized.

The present invention relates to Guilin rice flour brine. The prescription of raw materials comprises as follows according to portions by weight: 200 to 300 portions of common fennel, 200 to 300 portions of medlar, 150 to 250 portions of red jujube, 100 to 200 portions of aniseed, 150 to 250 portions of pepper, 150 to 250 portions of cassia bark, 150 to 250 portions of bay leaf, 50 to 150 portions of dried tangerine peel, 400 to 600 portions of ginger, 100 to 200 portions of wild pepper, 200 to 300 portions of radix codonopsitis, 200 to 300 portions of dried rehmannia rhizome, 150 to 250 portions of grosvenor momordica fruit, 150 to 250 portions of liquorice, 100 to 200 portions of areca, 50 to 250 portions of white spirit, 5000 to 7000 portions of salt, 4000 to 6000 portions of fresh beef, 200 to 300 portions of cherokee rose, 150 to 250 portions of amomum villosum, 150 to 250 portions of strigose hydrangea juvenile leaf and 100 to 200 portions of clove. The brine achieves the requirements of modern people in color, taste and flavor and has unique fragrance, and in addition, the brine can be stored for a long time and causes no excessive internal heat if being eaten a lot.

The invention discloses a making method for a marinated food and relates to the technical field of food processing methods. The making method comprises the steps: (1) preparing marinating materials, wherein the marinating materials comprise seasoners by weight: 250g of Sichuan salt, 230g of rock candy, 450g of old ginger, 300g of welsh onions, 100g of cooking wine and 50g of chicken essence and monosodium glutamate; spices by weight: 30g of murraya paniculata, 30g of rhizoma kaempferiae, 60g of barks of cinnamon, 20g of anise, 10g of clove, 50g of amomum cardamomum, 20g of fennel, 100g of myrcia, 50g of dry red pepper, 46g of amomum tsao-ko, 60g of vanilla, 30g of orange peels, 50g of long pepper, 40g of lemongrass and 50g of radix angelicae; soup raw materials by weight: 3000g of chicken skeletons and 1400g of leg bones; traditional Chinese medicine materials by weight: 45g of liquorice, 45g of honeysuckle, 45g of radix isatidis and 45g of houttuynia cordata; and a soup base by weight: 13kg of water; (2) mixing: separately wrapping the spices and the traditional Chinese medicine materials by gauze and putting the spices and the traditional Chinese medicine materials in a spice bag and a traditional Chinese medicine material bag; and (3) marinating the food. The marinated food disclosed by the invention is deep in taste, good in flavor and good in color modulation, and can be used for preventing atypical cold.

The invention discloses a food seasoning. The food seasoning comprises the following ingredients in percentage by weight: 4-6% of edible salt, 3-5% of monosodium glutamate, 5-7% of round cardamom, 4-6% of liquorice roots, 3-5% of pepper, 6-8% of cinnamon, 5-7% of galangal, 4-8% of radix angelicae dahuricae, 4-6% of nutmeg, 5-7% of piper longum, 3-5% of fructus amomi, 3-5% of fructus tsaoko, 4-5% of dried orange peel, 4-5% of fructus gardeniae, 6-8% of hazelnut kernels, 5-7% of pinenut kernels, 4-6% of star anise, 4-6% of clove, 3-5% of fennel, and 3-4% of laurel leaves. The food seasoning is prepared by the steps of grinding the raw materials into powders, and uniformly mixing the powders. The food seasoning has a flavoring function, and is capable of increasing appetite; moreover, the food seasoning also has certain nutritional properties, and is capable of promoting medicinal values of foods.

The invention belongs to the technical field of healthcare flavorings. To overcome the problem that present edible vinegar has poor healthcare effects and poor detoxifying and toxin-expelling capability, a method of brewing detoxifying and toxin-expelling edible vinegar is provided. Sorghum, mung bean, coix seed and rice bean are mixed and adopted as a main raw material; low-temperature Daqu is adopted as a first auxiliary material; bran and cavings are adopted as a second auxiliary material; poria, honeysuckle bud and flower, chrysanthemum flower, dandelion and lophatherum herb are mixed and adopted as a third auxiliary material; Chinese date and lotus seed are mixed and adopted as a fourth auxiliary material; and the main raw material and the auxiliary materials are mixed and fermented to obtain the edible vinegar. The edible vinegar has a flavoring functions, and is rich in factors having detoxifying and toxin-expelling functions such as polyphenols and flavones, thus increasing nutrition and dietotherapy functions of the edible vinegar, breaking the limitation that healthcare edible vinegar only has a blood lipid regulating function, and endowing the edible vinegar with more healthcare functions. The edible vinegar prepared by the method is capable of promoting metabolism, relieving fatigue, regulating acid base balance of blood, keeping relative balance of the human inner environment, reducing harmful compound absorption for bodies, promoting toxin excretion, and the like. The edible vinegar is endowed with the detoxifying and toxin-expelling functions.

The invention provides a preparation method of a smoked chicken. The preparation method comprises the following steps: butchering a quarantined, healthy and harmless chicken; shedding the hair; removing viscera; shaping; soaking with clean water; adding seasoner to a stockpot with aged soup, wherein the seasoner comprises radix angelicae, wild pepper, rhizoma kaempferiae, galangal, amomum kravanh, aniseed, cardamom, fructus galangae, cumin, rhizoma zingiberis, radix aucklandiae, jambolan, clove, fructus amomi, amomum tsao-ko, white pepper powder and chili red; boiling; cooking to obtain soup; adding water to increase the volume of the soup in the stockpot; after boiling, transferring the soaked chicken into the stockpot; after boiling, adding sodium glutamate and salt; cooking with slow fire; fishing out and draining the soup; fully placing on a net cushion of a smoking pot; burning the smoking pot without water until slight red appears; adding white granulated sugar; heating the white granulated sugar until smoke appears; tightly covering the smoking pot to smoke; then moving out; and naturally cooling to obtain the smoked chicken. The smoked chicken has the advantages that the nutrition is rich, the color and gloss are nice, any chemical additive is not added, the original flavor of the chicken can be removed, so that the taste is pure, and the saltiness is outstanding.

The invention discloses a preparation method of a savory hot grilled lamb neck. The preparation method comprises the following steps: preparing raw material water by means of adding water in the following raw materials in parts by weight, 4-6 parts of lemongrasses, 2-4 parts of rhizoma kaempferiae, 1-2 parts of codonopsis pilosula, 1-2 parts of radix angelicae, 0.5-1 part of fructus foeniculi, 4-6 parts of anise, 0.5-1 part of Chinese red peppers, 0.5-1 part of aniseed, 1-2 parts of cassia barks, 0.5-1 part of black cardamom, 1-2 parts of cinnamon and 5-8 parts of bay leaves, until the total number of parts by weight is 1000; stewing the raw material water and adding 10-100 parts of salt, 10-100 parts of monosodium glutamate, 10-100 parts of dry red chilli powder and 5-50 parts of white sugar to obtain seasoning juice; cutting for shaping the surface of the lamb neck; putting the lamb neck in the seasoning juice and pickling in refrigeration; shaving off the neck meat and slicing the neck meat; grilling the sliced neck meat on a grill grate until the meat becomes golden yellow; and skewering the neck bone with a skewer and grilling the neck bone. The savory hot grilled lamb neck has the advantages of preparing simplicity, eating convenience, rich nutrients, medicated diet effects and efficacies of invigorating spleen-stomach and replenishing qi, and the efficacies are better for spleen-stomach weakers; the grilled lamb neck meat is crisp, tasty but not greasy, scorched outside but tender inside, and delicious in taste.

The invention provides a processing method of sauce stewed pork intestines, and relates to the technical field of a food processing method. Through cleaning by a cleaning agent, boiling by boiling water and baking, dirt and fat in the pork intestines can be effectively removed, so that the processed pork intestines are fresh and non-greasy when being eaten; the fat content is reduced; a healthiereffect is achieved. Pickling materials prepared from various beneficial ingredients are used; traditional Chinese medicine ingredients with the effects of clearing away heat, decreasing internal heatand preventing common cold are added; the benefits of sauce stewed pork intestines are increased; the recipe of the stewing materials is also favorable for reducing the oily feeling of the pork intestines during the eating.

The invention discloses a food flavoring. The food flavoring comprises the following raw materials by weight: 10 to 12 parts of Chinese prickly ash, 20 to 22 parts of aniseed, 10 to 12 parts of cassia bark, 10 to 12 parts of galangal, 10 to 12 parts of dahurian angelica root, 10 to 12 parts of nutmeg, 10 to 12 parts of common fennel fruit, 10 to 12 parts of villous amomum fruit and 5 to 8 parts of Radix Potentilla discolor. The food flavoring has the advantages that through combination of seasonings and traditional Chinese medicinal materials, the flavoring has nutritional performance besides a flavoring function and promotes the medicinal value of food; and the flavoring is made into powder and is applicable to stewing, cooking, cold blending, etc.

The invention belongs to the field of seasoning, in particular relates to a material for stewing fish. The material for stewing fish comprises the following components: shredded ginger, white pepper, carrot, medlar, jujube, codonopsis pilosula, pericarpium zanthoxyli, radix angelicae, cinnamon, clove, galangal, tsaoko cardamom, nutmeg and hawthorn. The material for stewing fish has reasonable proportions and can be directly used when in use; and the material contains various traditional Chinese medicinal materials, thereby not only having the function of seasoning as common seasoning, but also being capable of realizing the functions of nourishing and regulating simultaneously.

The invention discloses a processing method for a farm steamed bread dipping sauce. The processing method for the farm steamed bread dipping sauce comprises the steps: adopting mushrooms as a main raw material, screening and washing simultaneously in a rehydration process, removing debris at the same time, enabling the mushrooms to be moderate in hardness and high in resilience after rehydration, eliminating adverse effects of affecting palatability, poor chewiness and the like caused by dry and hard, soft and mashed mushrooms and the like, and frying for dehydration and increasing aroma and enhancing flavor at the same time; enabling a variety of plant protein raw materials to be subjected to hydrolysis through a variety of complex enzymes to obtain an enzyme hydrolysis plant protein rich in multiple amino acids, small peptide and polypeptide, a flavoring function is realized, and the effects of improving oxidation resistance, liver protection and antibiosis, improving food health effects, and extending the food consumption period are realized; in a process of frying sauce, adding and fusing garlic, pepper and other accessories, and fusing mushrooms flavor to increase freshness and enhance flavor which is spicy, tasty, refreshing and better.

The invention discloses a preparation method of smoked chicken. The preparation method specifically comprises the following steps of preparing a nutritional material solution for further use, selecting chicken after feather removal, pretreating, rolling, rubbing, preserving, putting into the diluted nutritional material solution, boiling, and hanging and airing for the first time; airing, burningpine branches, gynostemma pentaphyllum leaves and tea tree roots at the temperature of 100 to 120 DEG C, and smoking for 3 to 5min; sending the smoked chicken after feather removal into an airing warehouse, airing for 10 to 14h at the temperature of 10 to 15 DEG C, and delivering out of the warehouse, so as to obtain the finished product. The preparation method has the advantages that by adding multiple types of medicinal materials into the nutritional material solution, the flavor of the chicken meat is particular, and the functions of promoting appetite and tonifying the spleen, promoting appetite, removing wind, damp and cold Qi, and refreshing mind are realized; the medicinal effect is realized, and the flavoring function is also realized; the chicken meat contains rich nutrients, theflavoring is thorough, the meat odor is thoroughly removed, the mouth feel is fine, the taste is delicious, the meat is smooth, the bone is delicious, and the dietary therapy effect is good.

The invention provides healthcare fermented vinegar. The healthcare fermented vinegar is prepared from, by weight, 30 parts of ginseng or fructus lycii or red dates or hawthorn fruits, 20 parts of sorghum, 20 parts of millet, 20 parts of rice, 10 parts of proso millet, 120 parts of bran and 80 parts of cavings. The fermented vinegar has a seasoning function, the healthcare function of the ginsengor the fructus lycii and condiments are combined together, certain effects of invigorating the stomach, helping digestion, benefiting the body and protecting health are achieved, and the healthcare purpose is also achieved while customers eat the vinegar.

The present invention discloses a ginseng flavored healthy seasoning product and a preparation method thereof, and belongs to the technical field of seasoning products. The ginseng flavored healthy seasoning product is composed of the following raw materials in weight percentages: 35-40% of monosodium glutamate, 33-37% of edible salt, 3-8% of white granulated sugar, 0.2-0.5% of ginseng, 1-3% of lotus seeds, 2-4% of coix seeds, 2-4% of red jujubes, 1-3% of Chinese wolfberry fruits, 0.3-0.8% of radix platycodonis, 0.3-0.8% of kudzuvine root, 0.1-0.3% of licorice, 0.05-0.2% of cassia bark, 0.1-0.3% of fennel, 0.1-0.3% of Chinese prickly ash, 0.05-0.2% of pepper, 1-3% of ginger powder, 0.5-1.5% of garlic powder, 1-3% of I+G, 0.5-1.5% of a yeast extract, 0.3-0.5% of Chinese angelica, 0.4-0.6% of amomum fruit, 0.4-0.6% of nutmeg and 2-4% of Chinese yams. The I+G is a mixture of 5'-sodium inosine and 5'-sodium guanylate at any ratios.

The invention discloses a health-preserving swamp eel soup and a preparation method thereof. The health-preserving swamp eel soup comprises 500 to 800 g of live swamp eels, 10 to 20 g of ginger, 20 to30 g of green Chinese onions, 5 to 10 g of wolfberries, 5 to 7 g of refined salt, 2 to 6 g of Lentinus edodes powder, 10 to 20 g of edible oil and 1500 to 2000 g of water, wherein the Lentinus edodespowder is prepared by directly crushing Lentinus edodes having been dried in the sun without addition of any flavoring agent. According to the health-preserving swamp eel soup in the invention, the Lentinus edodes powder is used in replacement of various seasoning essences; the Lentinus edodes powder is prepared by directly crushing picked Lentinus edodes having been dried in the sun, so the Lentinus edodes powder is a green edible material and has no essence; since Lentinus edodes has fresh and delicious taste and a seasoning function, the requirement of people for freshness can be met; andLentinus edodes is a nutritional and health-care foodstuff with high protein content, low fat content and high ergosterol content and is effective in prevention and treatment of rickets, so the purpose of health preserving can be achieved.

The invention relates to nourishing and seasoning sauce bean powder, and belongs to the field of seasoning products. According to the present invention, soybeans are cooked, the cooked soybeans are subjected to air drying to achieve a semi-drying state, edible Artemisia scoparia covers the dried soybeans, fermentation is performed, the fermented soybeans are immersed in a traditional Chinese medicine liquid, drying is performed, and crushing is performed to obtain the product, wherein the traditional Chinese medicine comprises Illicium verum Hook.f, Alpinia officinarum Hance, dried raw ginger,Zanthoxylum bungeanum, Amomum tsaoko, clove, fennel, the bark of Cinnamomum cassia Presl, Piper longum, Angelica dahurica, dried tangerine peel, hawthorn, Kaempferia Galamga, white pepper, black pepper, Flos Magnoliae, Myristica fragrans Houtt and Amomum villosum Lour; and the nourishing seasoning sauce bean powder has double effects of nourishing and seasoning, and further has characteristics ofconvenient carrying, healthy eating and no deterioration.

The invention discloses a cola chicken wing and a preparation method thereof. The cola chicken wing comprises the following ingredients: 900-1300 g of chicken wings, 15-25 g of fresh ginger, 30-40 g of Chinese green onion, 10-15 g of cooking wine, 100-150 g of cola, 7-9 g of edible salt, 5-10 g of shitake mushroom powder, 180 to 280 g of cooking oil, 10 to 15 g of soy sauce and 100 to 150 g of water. The shitake mushroom powder is obtained by directly smashing sun-dried shitake mushroom without adding of any flavoring agent. The shitake mushroom powder is used to replace various seasoning essences. The shitake mushroom powder is obtained by directly smashing the harvested shiitake mushroom, and belongs to a green food material, and no flavor is added. Since the shitake mushroom is delicious, the shitake mushroom has a seasoning function, can satisfy demands of people loving freshness, and can further achieve the goal of health preservation.

The invention relates to a high-quality chilli sauce. The chilli sauce is prepared from the following raw materials in parts by weight: 180-220g of fresh red chilies, 5-11g of motherwort herb, 7-13g of Chinese wolfberries, 4-9g of giant knotweed rhizomes, 4-11g of hawthorn fruits, 11-16g of garlic, 12-17g of raw ginger, 18-23g of salt, 11-15g of saxifraga stolonifera, 3-7g of common hogfennel roots, 4-8g of Chinese asafetida, 3-6g of bran, 2-6g of fish bone meal, and a proper amount of water. The chilli sauce prepared by the invention has not only rich tastes, but also a plurality of functions, has good efficacy for treating ankylosing spondylitis, is greatly beneficial to raising the survival rate of epidermic cells of human bodies, decreases dependence on skin care products of people, has greatly high nutritive value and medicinal value, and is suitable for broad population and worth popularization.

The invention provides a compound antioxidant, a processing method for improving oxidation stability of macadamia nut products and macadamia nuts. The compound antioxidant comprises the following components: 25-30% of tea polyphenol palmitate, 25-30% of tocopherol, 10-20% of sodium chloride and 15-20% of an acidity regulator. Wherein the three main antioxidants have a remarkable synergistic interaction effect; sodium chloride is used as a synergist, so that the oxidation resistance of the nuts can be enhanced; the acidity regulator has a remarkable synergistic effect on the antioxidant, the antioxidant and the flavoring material liquid are prepared into an antioxidant solution together, the antioxidant solution is used in the macadamia nut soaking flavoring stage, and then the macadamia nut product is prepared by standing, baking, secondary baking, cooling and packaging in a mode of combining an oxygen absorbent and modified atmosphere packaging. And the obtained macadamia nut product has remarkable advantages in shelf life.

The invention discloses a natural seasoning composition and a preparation method thereof, wherein the natural seasoning composition includes the following raw materials in parts by weight: houttuyniacordata powder, capsicum frutescens, garlic, green tea powder, grape seed powder, coriander, Chinese prickly ash, zanthoxylum armatum, cumin, clove granules and cactus powder; the preparation method includes the following steps: S1, weighing raw materials of the components according to the proportion; S2, mixing the raw materials fully, pulverizing by a superfine pulverizer, to obtain mixed powder, and after the mixed powder is stirred evenly, filtering by a filter screen; and S3, carrying out microwave drying and sterilization on the mixed powder, then putting into an automatic packaging machine, packaging and storing. The whole seasoning is prepared from plants and does not contain chemically prepared ingredients. The seasoning not only has the function of seasoning, but also can guarantee the health and safety of an eater, cannot damage the health of the eater, and can make the eater feel at ease and boldly eat. The functions of the seasoning are more complete and the use scope is wider.

The invention discloses health-maintaining chicken soup and a preparation method thereof. The chicken soup is prepared from the following components: a living hen which is 900-1300g, 15-25g of raw ginger, 30-40g of green onions, 15-30g of lemon, 15-30g of haws, 15-25g of cooking wine, 15-30g of Chinese wolfberry fruits, 7-9g of refined salt, 5-10g of shii-take mushroom powder, 15-25g of cooking oil and 2300-3000g of water, wherein the shii-take mushroom powder is obtained by directly grinding air-dried shii-take mushrooms, and seasoning addition is not required. According to the health-maintaining chicken soup, the shii-take mushroom powder is selected to replace various seasonings, is obtained by directly drying and grinding picked shii-take mushrooms, and belongs to green food materialswithout essence, the requirement of people for umami flavor can be met since the shii-take mushrooms have a delicious taste and have a seasoning function. Furthermore, lemon added into the formula canbe used for removing fishy smell, and haws added into the formula can achieve the effects of invigorating spleen, promoting appetite and promoting digestion to eliminate stagnation, so that the aim of maintaining health can be further achieved.

The invention discloses health-preserving bullfrog soup and a preparation method thereof. The health-preserving bullfrog soup comprises ingredients as follows: 500-800 g of live bullfrogs, 10-20 g offresh ginger, 20-30 g of green Chinese onion, 5-10 g of lemons, 5-10 g of hawthorn fruits, 5-10 g of fructus lycii, 5-7 g of refined salt, 2-6 g of shiitake mushroom powder, 10-20 g of edible oil and1500-2000 g of water, wherein the shiitake mushroom powder is prepared from sun-dried shiitake mushrooms through direct grinding without addition of any condiments. According to the health-preservingbullfrog soup, the shiitake mushroom powder is selected to replace various condiments, the shiitake mushroom powder is directly prepared from the picked shiitake mushrooms through sun-drying and grinding and belongs to green food materials, no essence is added, and the shiitake mushrooms are fresh and has a seasoning function, so that the demand of people for freshness can be met; meanwhile, the lemons added to the formula can remove the fishy flavor, the added hawthorn fruits can realize functions of tonifying the spleen, promoting appetite and promoting digestion to eliminate stagnation, andthe health-preserving purpose can be further achieved.

The invention discloses compound chili paste. The compound chili paste is mainly prepared from main materials and auxiliary materials, wherein the main materials comprise chilies, soybean paste and seasonings; the auxiliary materials comprise chicken soup and oyster sauce; the chilies are fresh chilies; the seasonings comprise spices; the main materials comprise the following components by weightpercent: 60-68% of the chilies, 33-35% of the soybean paste and 0.6-1% of the seasonings; the soybean paste is prepared from 28-32 olive oil, 30-38 soybeans, 4-12 fermented flour sauce, 2-4 ginger, 3-6 garlic, 2-4 monosodium glutamate, 1-3 pepper, 2.5-4 table salt, 2-5 cooking wine and 6-15 platycodon grandiflorum. A preparation method of the compound chili paste comprises the following steps: 1,add an appropriate amount of oyster sauce into the minced fresh chilies and stirring evenly; 2, adding the evenly stirred fresh chilies into an oil pan; 3, putting the ground soybean paste and the seasonings into the oil pan and stirring uniformly; finally, boiling in a pot by using a small fire. The product is high in nutritive value.