44 results about "Caraway seed" patented technology

The invention discloses three-flavor nutrient healthcare bean curd and a preparation process thereof. The three-flavor nutrient healthcare bean curd comprises three main materials, namely soybeans, fish and eggs; the auxiliary materials include 20 kinds of natural plant perfume and mixed vegetable juice; and the coagulant is a composite coagulant. The raw material comprises the following components in parts by weight: 100-300 parts of soybeans, 50-200 parts of fish, 100-200 parts of eggs, 50-200 parts of cinnamon peel, 10-50 parts of fennel, 10-40 parts of pepper, 20-100 parts of anise, 10-30parts of chilli, 10-60 parts of rhizoma kaempferiae, 20-100 parts of radix angelicae dahuricae, 10-80 parts of clove, 20-60 parts of semen myristicae, 5-30 parts of laurel, 2-20 parts of rosemary, 10-50 parts of black pepper, 10-80 parts of fructus amomi, 3-20 parts of thyme, 10-40 parts of cumin, 10-30 parts of leaf mustard, 5-50 parts of tonka bean, 10-60 parts of caraway seed, 5-30 parts of fructus tsaoko, 6-40 parts of basil, 30-200 parts of celery juice, 10-100 parts of spinach juice, 20-200 parts of rape juice, 20-100 parts of fresh cucumber juice, 10-80 parts of delta-glucolactone, 20-60 parts of gypsum and 10-50 parts of calcium acetate. The three-flavor nutrient healthcare bean curd disclosed by the invention reduces blood fat, prevents and controls coronary heart disease, prevents arteriosclerosis, regulates body immunity and improves memory.

The invention relates to a preparation method of crab sauce. The preparation method comprises the steps of separating a crab shell from crab meat; steaming, drying and smashing the crab shell; adding alkaline protease, papain and water in a crab meat mixture for enzymatic hydrolysis; mixing broad bean paste with aspergillus oryzae, potato starch and water, thereby obtaining a yeast material; culturing the yeast material at constant temperature; pounding black tea and ginger, and boiling with water to obtain black tea and ginger water; mixing the yeast material and a crab meat enzymolysis product, adding the black tea and ginger water and salt, and carrying out heat preservation fermentation; then adding paprika powder, mustard powder, caraway seed powder, white granulated sugar, peanut kernel powder and incense wood grass meal, and continuously carrying out fermentation; and filling, sealing and sterilizing. With the adoption of the preparation method, as the crab meat enzymolysis product and the bean yeast material are fermented in a mixed manner, the production period is short, the salt content is low, the fermentation is complete, and the flavor is unique.