2 results about "Coconut Flavor" patented technology

This invention provides a coconut protein-based fermented cheese containing kumquat seed oil and its preparation method. The steps include: (1) matrix preparation: mixing coconut milk and coconut powder to obtain a mixed matrix; (2) adding kumquat seed oil nanoemulsion to the mixed matrix and stirring evenly; (3) adding lactic acid bacteria starter and CaCl2, fermenting at a constant temperature of 38-42℃, monitoring pH changes, and when the pH drops to 5.5-5.8, adding rennet, continuing to stand at a constant temperature for 40-60 min until curdling is complete, removing whey, and obtaining solids, which is the coconut protein-based fermented cheese containing kumquat seed oil. This invention uses coconut as the sole protein source, completely eliminating the beany taste problem of traditional plant-based cheese. The fat in coconut powder generates characteristic coconut flavor substances through lactone reaction during fermentation and maturation, while the trace terpenes in kumquat seed oil produce a synergistic aroma-enhancing effect with coconut lactones, further enriching the flavor layers of the product.

This invention relates to the field of food processing technology. The purpose of this invention is to provide a method for preparing ready-to-eat five-finger peach chicken feet, comprising the following steps: S1: Boiling salt, gardenia, star anise, fennel, licorice, cinnamon, cloves, and pre-treated five-finger peach in water to obtain a flavored brine; S2: Braising the pre-treated chicken feet in the flavored brine, then removing and cooling; S3: Microwaving the cooled braised chicken feet; S4: Cooling the baked chicken feet and vacuum-packing them; S5: Sterilizing the vacuum-packed chicken feet under high temperature and pressure to obtain the finished five-finger peach chicken feet. This invention fully integrates the unique coconut flavor of five-finger peach with the aroma of the brine into the chicken feet, resulting in a finished product with a golden color, crispy exterior and tender interior, and easily absorbed nutrients. It also achieves consistent product quality and is suitable for large-scale industrial production.