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41 results about "Flavored water" patented technology
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Chia seed beverage and related method
InactiveUS20090181114A1Enhancing heart healthImprove regularityBiocideDigestive systemFruit juiceFlavored water
A beverage is disclosed that is effective for enhancing gastrointestinal regularity and heart health. It is formed by a liquid comprising fruit derived juices, water or naturally or artificially flavored water. A composition of matter is mixed within the liquid in a shelf stable pasteurized beverage form and formed from sterilized whole seed extracted from Salvia hispanica L. The resulting beverage exhibits a pH dependent viscosity requiring no additional thickening agents and suitable as a beverage for human consumption.
Owner:US NUTRACEUTICALS LLC
Bottle closure containing beverage concentrate
InactiveUS7172095B2Easy to manufactureReady-for-oven doughsClosure with auxillary devicesWater basedFlavored water
The present invention relates to controlled flow re-sealable bottle closures containing a beverage concentrate for use in mixing flavored water-based beverages at or near the point of consumption by activation of a mixing mechanism allowing the contents of the bottle to co-mingle with the beverage concentrate.
Owner:CLEVERTECH
Liquid Fillable and Liquid Communicating Pacifier
InactiveUS20130331888A1Provide convenienceSimple pacifierOral administration deviceDomestic articlesObstetricsFlavored water
An infant pacifier is provided with a nipple having a fillable interior volume, whereby fluid can be communicated into the nipple interior and thereafter frozen. The nipple secures to a pacifier guard that prevents swallowing of the device, while the distal end of the nipple includes an aperture for communicating the frozen contents of the nipple interior into the infant's mouth as the fluid melts. The device soothes the infant's gums while frozen, provides a compressible pacifier structure, and further provides a means to communicate flavored water into the infant's mouth for calming and enjoyment purposes.
Owner:ANTINNES MICHELLE
Lentinus edodes-flavored water soluble seasoning powder and preparation method thereof
InactiveCN104187538ATake full advantage of the antibacterial effectExtended shelf lifeFood preparationFragrance extractionFlavor
The invention relates to lentinus edodes-flavored water soluble seasoning powder and a preparation method thereof. The water soluble seasoning powder is prepared from the following raw materials by weight parts: 10-20 parts of a lentinus edodes extract, 5-10 parts of a composite spice extract, 3-5 parts of edible salt, 15-20 parts of maltodextrin, 5-10 parts of sugar ester and 45-55 parts of purified water and is prepared by the steps of uniformly mixing the raw materials, performing centrifugal spraying and drying. The prepared lentinus edodes-flavored water soluble seasoning powder has the advantages of being capable of possessing the characteristic flavors and tastes of spice and lentinus edodes, high in concentration of effective components, relatively long in expiration date as the bacteriostatic function of the spice is fully utilized, convenient for industrial production, and wide in application prospect in flavors and fragrances as well as various compound seasoning products.
Owner:TIANJIN CHUNFA BIO TECH GRP
Saccharides and saccharide compositions and mixtures
ActiveUS9364015B2Improve health benefitsGood for healthOrganic active ingredientsCosmetic preparationsReady to eatFlavored water
Owner:XYLECO INC
Saccharides and saccharide compositions and mixtures
ActiveUS20160081381A1Increase good healthIncrease nutritional well-beingBiocideOrganic active ingredientsReady to eatFlavored water
Described herein are products comprising a xylose (e.g., D-xylose or L-xylose and another sweetener such as glucose). Exemplary products include the following: ice cream, ice milk, sorbet, sherbet, gelatin candies, baby food, animal food, e.g., dog, cat, canine, or equine food, seasonings, sauces, cosmetics, dietary supplements, lip stick, lip gloss, face and body preparations, pharmaceuticals, such as flu and cold preparations, nutraceuticals, surgical preparations, procedure preparations, imaging preparations, e.g., CT scan imaging preparations, pain relievers, nasal spray, cheese, vegetables, mayonnaise, mustard, salad dressings, nuts and nut mixes, cookies, pastries, fruit flavored snacks, pancakes, waffles, hot cocoa mix, caramel, shampoo, dental floss, donuts, egg noodles, lollypops, frozen pops, soda pop, chips, potato chips, tortilla chips, corn chips, sports drinks, rice cakes, oatmeals, teas, cereals, rice mixtures, flavored water, alcohol, alcohol mixers, soaps, energy drinks, coffee, coffee flavored drinks, coffee products, cake mixes, chili, chip dip, chip sauces, fibers, such as cellulosic and lignocellulosic fibers and fiber supplements, meats, e.g., deli meats, drink mixes, pasta, meals ready to eat, coconut water, candies, e.g., hard and soft candies, chocolate, candy bars, sports bars and energy bars. In embodiments, the xylose containing product is made using a method described herein. For example, the xylose is produced from a biomass described herein.
Owner:XYLECO INC
Process for preparing bean in soy
InactiveCN1401262ARich tasteMeet the needs of people with different tastesFood preservationFood preparationGingerolChemistry
A fermented soybean is prepared through parching, soaking in cold water for 30 min, drying in air, spreading, fermenting for 7 days, wrapping the flavourings by fabric, boiling it and water in pot for 30 min, cooling, mixing the flavouring with liquid table salt and said soybean, stirring, sealing and sunning for 25 days. Said flavourings includes ginger, anise, cinammon bark, fennel table salt, etc.
Owner:郑秀德
Preparation method of moringa oleifera fermentation liquid
The invention discloses a preparation method of a moringa oleifera fermentation liquid. The preparation method comprises steps as follows: preparation of moringa oleifera enzymatic hydrolysate, preparation of fresh pumpkin pulp, fermentation and preparation of the moringa oleifera fermentation liquid. The provided preparation method is used for preparing the clear moringa oleifera fermentation liquid, the stale and the fishy flavor of a conventional moringa oleifera fermentation liquid are changed, and the moringa oleifera fermentation liquid has pleasing yogurt flavor, tastes fine and is suitable for various beverages such as near water, flavored water, carbonic acid, tea and the like; although the fermentation liquid is clear, the fermentation liquid has unique advantages of high protein and high gamma-aminobutyric acid content, the content of protein reaches 0.7wt% or above, and the content of gamma-aminobutyric acid reaches 10 g / L or above. The prepared moringa oleifera fermentation liquid has high protein content and a stable system and can avoid the condition of instable system suck as precipitation within 1.5 years when used for carbonated beverages with Brix being 8%-14%.
Owner:安徽爱有澄生物科技有限公司
Bottle closure containing beverage concentrate
InactiveUS20070125668A1Easy to manufactureClosure with auxillary devicesLiquid flow controllersWater basedFlavored water
The present invention relates to controlled flow re-sealable bottle closures containing a beverage concentrate for use in mixing flavored water-based beverages at or near the point of consumption by activation of a mixing mechanism allowing the contents of the bottle to co-mingle with the beverage concentrate.
Owner:CLEVERTECH
Formula and preparation method of instant mint-flavored water chestnut
InactiveCN102246935AKeep natural ingredientsKeep it originalFood preparationFlavored waterWater Chestnuts
The invention discloses a formula and a preparation method of instant mint-flavored water chestnut. The preparation method comprises steps that: hard peals of water chestnuts are scraped; water chestnuts are washed, and are immersed in disinfecting liquid for 3 to 5 minutes in a semi-aseptic clean factory building, such that the water chestnuts are disinfected; the water chestnuts are then washed with purified water; a specific temperature and a reaction speed in a special stainless steel reaction vessel are configured; the water chestnuts are pickled for 60min with common salt in the reaction vessel; salt liquid is then removed by filtering; vinegar, sugar, mint liquid, and D-sodium isoascorbate are added to the water chestnuts, and the materials are well-mixed; the mixture is then pickled for 60min*8; and the water chestnuts are packed and sealed, such that a fresh vegetable food is obtained. The food is suitable for long-term storage, and is suitable to be eaten instantly in trips, in fields and in construction sites. With the food, natural nutrition components are preserved. The food has unique local flavors.
Owner:曾正
Instant crispy pumpkin patches and preparation method thereof
InactiveCN103783401AImprove textureSweet tasteDough treatmentFood preparationBiotechnologyPumpkin seed
Owner:ANHUI SCI & TECH UNIV
Preparation method of granular seasoning salt
ActiveCN111887418AAchieve full nutritionGuaranteed uniformityFood ingredientsFood coatingBiotechnologyFlavored water
The invention discloses a preparation method of granular seasoning salt. The preparation method of granular seasoning salt is characterized by comprising the following steps: (1) preparing a coating solution: mixing a yeast extract, Arabic gum and a seasoning water extract to obtain a primary coating solution for later use, wherein the Arabic gum is added into water to be dissolved and mixed, anda secondary coating solution is obtained for use; (2) carrying out primary coating; (3) carrying out secondary coating; (4) mixing: adding an anti-caking agent into the material treated in the step (3) for mixing; and (5) conducting screening and packaging. According to the preparation method, the table salt, the yeast extract and the Arabic gum are used as main raw material substances, a traditional fluidization coating technology is improved, table salt particles are wrapped and crystallized again in a secondary coating mode, the granular seasoning salt which is not prone to moisture absorption and uniform in quality can be prepared, and the added value of the edible salt is greatly increased.
Owner:雪天盐业集团股份有限公司
Liquid Fillable and Liquid Communicating Pacifier
InactiveUS20150257982A1Simple pacifierOral administration deviceDomestic articlesObstetricsFlavored water
An infant pacifier is provided with a nipple having a fillable interior volume, whereby fluid can be communicated into the nipple interior and thereafter frozen. The nipple secures to a pacifier guard that prevents swallowing of the device, while the distal end of the nipple includes an aperture for communicating the frozen contents of the nipple interior into the infant's mouth as the fluid melts. The device soothes the infant's gums while frozen, provides a compressible pacifier structure, and further provides a means to communicate flavored water into the infant's mouth for calming and enjoyment purposes.
Owner:ANTINNES MICHELLE
Pickling method of kidney beans
PendingCN114246308ARefreshing tasteUnique tasteFood ingredient as taste affecting agentLipidic food ingredientsFlavored waterPreservative
The pickling method comprises the following steps: providing fresh kidney beans, thick broad-bean sauce, crystal sugar, capsicum frutescens, waxberry wine, pecan oil, tea-seed oil, garlic, cinnamon, star anise, Chinese prickly ash, chicken essence powder and lemon slices in parts by weight; cutting the fresh kidney beans into sections with the length of 4-4.5 cm, and airing to remove moisture; in a shady and cool place, air-drying the section-shaped kidney beans; preparing seasoning water; pouring the air-dried kidney beans, lemon slices and waxberry wine into seasoning water, and refrigerating; after refrigeration, the kidney beans are picked out, sterilized and packaged. The pickled kidney beans have the advantages that the prepared pickled kidney beans are fresh and cool in mouth feel and slightly sweet, and no preservative is added; the product can be stored for a long time, has unique taste, and is suitable for people of all ages to directly eat.
Owner:洪江市百禾农业发展有限公司
Process for preparing bean in soy
InactiveCN1192718CRich tasteMeet the needs of people with different tastesFood preservationFood preparationBiotechnologyFlavored water
A fermented soybean is prepared through parching, soaking in cold water for 30 min, drying in air, spreading, fermenting for 7 days, wrapping the flavourings by fabric, boiling it and water in pot for 30 min, cooling, mixing the flavouring with liquid table salt and said soybean, stirring, sealing and sunning for 25 days. Said flavourings includes ginger, anise, cinammon bark, fennel table salt, etc.
Owner:郑秀德
Grosvenorii and tea flavored water chestnut cake and preparation method thereof
InactiveCN108685060ARich tasteRich flavorFood ingredient as taste affecting agentFood ingredient as flavour affecting agentFlavorWater Chestnuts
The invention discloses grosvenorii and tea flavored water chestnut cake and a preparation method thereof, and relates to the field of pastry and preparation method thereof. The water chestnut cake finished product has an amber color, is transparent, and has tea fragrance and the unique fragrance and sweet taste of grosvenorii. The preparation method comprises the steps of preparing raw materials,performing pre-treating, preparing raw pulp and boiled pulp, performing steaming and performing cooling and modeling. The water chestnut cake is prepared from the following raw materials in parts byweight: 1-4 parts of tea leaves, 1-5 parts of dried grosvenorii fruits, 30 parts of water chestnut starch and 160 parts of water. According to the preparation method, hot soup prepared from tea leavesand grosvenorii is added into raw materials, and is used for preparing pastry with the water chestnut starch, so that the nutritional ingredients of the water chestnut cake can be improved, and tasteand flavor of the water chestnut cake can be enriched.
Owner:HEZHOU UNIV
Flavored water having improved sugar and sweetener taste
PendingUS20220071239A1High sweetnessGreat tasteSugar food ingredientsFood ingredient as taste affecting agentBiotechnologyFlavored water
The present invention pertains to a flavored water including (a) a natural sugar in an amount equivalent to a sweetness intensity X1, (b) a highly sweet sweetener in an amount equivalent to a sweetness intensity X2, and (c) less than 40 mg / 100 ml of sodium. The highly sweet sweetener includes at least one highly sweet sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, Siraitia grosvenorii fruit extract, Mogroside V, and thaumatin. 0.1<(X1+X2)≤20.
Owner:SUNTORY HLDG LTD
Red bean and coix seed jelly and preparation method thereof
The invention provides a red bean and coix seed sweet cake and a preparation method thereof. The preparation method comprises the following steps: (1) performing baking treatment and braising treatment on red beans and coix seeds to obtain a first mixture; mixing with RO water, and boiling to obtain red bean and coix seed flavored water and crushed red beans and coix seeds; (2) mixing RO water and crushed red beans and coix seeds, and grinding to obtain red bean and coix seed pulp; (3) sequentially performing gelatinization treatment, enzymolysis treatment and first filtering treatment on the red bean and coix seed pulp to obtain red bean and coix seed juice; and (4) mixing the red bean and coix seed flavored water and the red bean and coix seed dew, centrifugally removing residues, and carrying out second filtering treatment to obtain the red bean and coix seed sweet dew. The preparation process is optimized, and the red beans and the coix seeds are subjected to enzymolysis by adopting an enzyme preparation under specific conditions, so that the product has proper sweetness without additionally adding a sweetening agent, and the product achieves a stable effect without additionally adding a stabilizing agent.
Owner:UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
Composition for effervescing and flavoring water
A composition for effervescing and flavoring water includes 20 to 45 weight percent flavor enhancing ingredient; 10 to 35 weight percent sodium bicarbonate; 10 to 20 weight percent citric acid; 10 to 45 weight percent complex carbohydrate; one or more of: (i) a first natural sweetener comprising 0.1 to 2 weight percent Rebaudioside M; and (ii) a second natural sweetener comprising 0.1 to 2 weight percent Rebaudioside A. The composition is configured to generate bubbles in the water when added to the water and to add flavor and sweetness to the water.
Owner:SUSTAINABLE BEVERAGES LLC
Preparation method of sauced cucumbers having fruit fragrance
PendingCN111938119AFull of nutritionRefreshing and unique tasteFood ingredient as taste affecting agentFood ingredient as flavour affecting agentFruit juiceFlavored water
The invention discloses a preparation method of sauced cucumbers having fruit fragrance. The preparation method of sauced cucumbers having fruit fragrance is characterized by comprising the followingsteps: providing raw materials, namely providing fresh cucumbers, fresh apples, fresh lemon slices, a light soy sauce, garlic, capsicum frutescens, star aniseeds, pepper fruits, Chinese cinnamon, crystal sugar, bay leaves, fennel fruits, pure water, a thick broad-bean sauce and salt; performing primary pickling: spreading salt on the fresh cucumbers for pickling; performing drying, namely drying the pickled cucumber strips until the water content is 20% or below; performing juice squeezing: squeezing the fresh apples and the fresh lemon slices to obtain apple juice; preparing seasoning water;performing secondary pickling: pouring the light soy sauce, the seasoning water and the dried cucumber strips into a sealable urn for pickling; performing draining; and performing pickling for the third time, namely pouring the apple juice into the drained cucumber strips, performing uniform stirring, and performing refrigerating for one day to obtain the sauced cucumbers having fruit fragrance. The sauced cucumbers have the advantages of being rich in nutrition and refreshing and unique in taste, and having apple fragrance.
Owner:洪江市百禾农业发展有限公司
Instant mint-flavor noodle piece and preparation method thereof
InactiveCN103734600BDelicate tasteLight green colorDough treatmentBakery productsBiotechnologyPumpkin seed
The invention discloses an instant mint-flavor noodle piece and a preparation method thereof. The noodle piece is made from the following raw materials in parts by weight: 500 parts of wheat meal, 50-80 parts of fresh mint leaves, 60-80 parts of white sugar, 1.5-2.5 parts of salt and 4-9 parts of honey. The preparation method comprises the following steps: 1, juicing and filtering the fresh mint leaves, 2, baking pumpkin seed kernels till being completely cooked, and crushing to the size of rice grains, 3, uniformly mixing and stirring the raw materials to obtain dough, and subsequently pressing and machining into small leaf-shaped noodle pieces, 4, preparing iced seasoning water with the quality white sugar and the salt, 5, boiling the leaf-shaped noodle pieces to be completely cooked, subsequently putting into the iced seasoning water to be cooled, thoroughly cooling down, draining the water, subsequently soaking in the honey, baking in a high-vacuum oven to be faint yellow at 80-100 DEG C, so as to obtain the mint noodle piece which is fragrant and crispy. The mint flavor noodle piece has the advantages of being nutrient, health-care, instant and convenient.
Owner:ANHUI SCI & TECH UNIV
Crispy steamed meat dumplings and making method
Provided are crispy steamed meat dumplings. The crispy steamed meat dumplings are made from, by mass, 15-25 parts of middle gluten flour, 7-12 parts of low gluten flour, 34-56 parts of pork, 9-15 parts of lard, 6-10 parts of drinking water and 5-9 parts of white granulated sugar. Flavored water is prepared through the steps that drinking water of 85 DEG C is added into pepper particles, after soaking is conducted for 10 min, the pepper particles are filtered out with gauze, salt, aginomoto, chicken essence seasoning and bruised ginger are added into water, and stirring is conducted to be uniform; scallion oil is made through the steps that salad oil is heated to 100 DEG C, scallion sections which are washed to be clean and drained are added and deep-fried till the scallion sections are shrunk and fragrant, and the scallion sections are fished out; the flavored water is slowly added into chopped meat, the cooled scallion oil is slowly added, high-speed stirring is conducted for 18-20 min, and the chopped meat is obtained. According to the crispy steamed meat dumplings, boar taint of the pork is removed through a small amount of peppers and scallion sections, and the fragrance of the chopped meat is further improved; meanwhile, meat juice of roasted chopped meat is more aromatic through the proper lean-fat ratio and selected materials.
Owner:无锡香榭食品有限公司
A new fruit-flavored water product comprehensive circulating water aquaculture method
The application discloses a novel fruit-flavored water product comprehensive circulating water breeding method, which comprises the following steps: disinfection, filtering and removing coarse impurities, neutralization and aeration, adding algal species, inoculating bacteria, adding trace elements, water dilution, releasing juvenile fish and shrimp fry, circle breeding, and water circulation. The application has the advantages of saving land and water, not damaging the plough layer, ecological environmental protection, quality safety, intelligent standard, energy saving and high efficiency, controllable yield, and the like, and provides a new technical mode for leading the green, healthy and efficient breeding transformation development of water products in China and produces high-quality special-taste fish and shrimps (containing fruit flavor, organic acid and reducing sugar).
Owner:JIAXING LEXIANG NEW MATERIAL CO LTD
Marinated chicken foot marinating and boiling pot convenient to take
The utility model provides a marinated chicken foot marinating pot convenient to take, which comprises a main body mechanism and a seasoning mechanism arranged in the main body mechanism, the seasoning mechanism comprises supporting legs, a material storage box arranged at one ends of the supporting legs, a bottom plate arranged at the bottom in the material storage box, and an open hole formed in the bottom plate, the clamping ring is arranged at the top of the material storage box, the fixing piece is arranged at the top of the clamping ring, the water outlet hole is formed in the fixing piece, and the handle is arranged at the top of the fixing piece; when the marinating seasoning storage box is used, after marinating seasoning is placed in the storage box, the fixing piece is clamped on the clamping ring in the storage box through the handle, the storage box is placed in a pot for marinating, water enters the storage box through the hole in the bottom of the bottom plate, and seasoning water enters the pot through the water outlet hole for marinating. The chicken feet are separated from the seasoning, so that the chicken feet can be conveniently fished up, and the actual use requirements are met.
Owner:SHANDONG XINGHUI FOOD TECHNOLOGY CO LTD
Preparation method of lime fruit and vegetable chicken feet
PendingCN120836703AFood thermal treatmentFood ingredient as taste affecting agentBiotechnologyFlavored water
The invention relates to the technical field of food processing, in particular to a preparation method of lime fruit and vegetable chicken feet. According to the preparation method disclosed by the invention, the flavor of the spice water is rich and pure. After cooling, acidity adjusting ingredients are added, the acidity of the soaking soup is accurately adjusted, the chicken feet can better absorb flavor substances, meanwhile, the growth of microorganisms is inhibited, and the addition amount of preservatives is reduced. Meanwhile, external mixing materials such as fresh carrot granules, celery granules, fresh capsicum frutescens and minced garlic are added into the prepared lime fruit and vegetable chicken feet, and the carrots, the celery, the capsicum frutescens and the garlic have unique flavors and can form a fused and well-layered taste after being matched with one another, so that a brand-new composite flavor is brought to the boneless chicken feet, and the boneless chicken feet have good market prospects. The prepared boneless chicken feet meet the requirements of consumers for novel tastes, increase more nutrient elements, realize diversified matching of nutrients, and solve the problem that the traditional boneless chicken feet are relatively limited in nutrient components and cannot meet the requirements of consumers for balanced nutrients.
Owner:CHENGDU YAMAYA NATURAL FOOD
Longya lilium flavored water steamed bun and preparation method thereof
The invention discloses a Longya lilium-flavored water steamed bun and a making method of the Longya lilium-flavored water steamed bun. The Longya lilium-flavored water steamed bun comprises the following raw materials in parts by weight: 33-46 parts of Longya lilium, 21-24 parts of sugar, 26-30 parts of water malt, 70-90 parts of gelatin, 30-34 parts of fern powder, 35-45 parts of sweetened beanpaste, 21-26 parts of oranges, 11-16 parts of lemons, 21-26 parts of peaches, 21-26 parts of pears and a proper amount of water. The raw materials are harmless and beneficial materials, and the prepared water steamed bun is rich in nutrition, fine and smooth in taste, long in preservation time after sterilization, disinfection and canning, and beneficial to improvement of economic benefits.
Owner:湖南楚冠农业科技股份有限公司
Bottle (water drop and wave)
1. Name of the designed product: bottle (water drop and wave). 2. Use of the designed product: used for filling soda, sparkling water, fruit-flavored water, mineral water, pure water and other drinks. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo that best shows the design points: perspective view. 5. Other circumstances or explanations: the designed product is made of transparent material.
Owner:李成桥
Natural water essence and methods of making the same
Beverage products including water collected from the condensation of fruit and vegetable juice are provided, along with methods of making the same. For example, natural fruit and vegetable flavored water beverages and method of making the same are provided.
Owner:THE COCA-COLA CO
Hedychium coronarium fruit and blume spiraea fruit flavored water-chestnut pudding
The invention discloses a hedychium coronarium fruit and blume spiraea fruit flavored water-chestnut pudding. The hedychium coronarium fruit and blume spiraea fruit flavored water-chestnut pudding isprepared by using hedychium coronarium fruits and blume spiraea fruits as raw materials and adding spiked gingerlily fruits and dill seedlings. The invention makes full use of the nutritional value ofthe hedychium coronarium fruits and the blume spiraea fruits, and the hedychium coronarium fruits and the blume spiraea fruits are in compatibility with traditional Chinese medicines for synergisticeffects, so as to realize effects of warming spleen and stomach for dispelling cold and promoting qi circulation to relieve pain. The prepared end product is soft, smooth, refreshing and tough, fragrant and sweet in smell, refreshing and smooth in mouthfeel and prominent in health care effects. Long-term consumption of the hedychium coronarium fruit and blume spiraea fruit flavored water-chestnutpudding can significantly improve the discomfort of people with stomach duct and abdomen swelling and pain. The hedychium coronarium fruit and blume spiraea fruit flavored water-chestnut pudding is simple in manufacturing process, convenient in operation, capable of meeting people's nutrition and health needs and conform to the historical trend of the time and the trend of development.
Owner:NANLING POLYGONATUM ODORATUM ASSOC
Pickled pepper flavored brine and preparation method thereof
The invention relates to the field of production processes of pickled pepper flavored brines, and particularly relates to a pickled pepper flavored brine and a preparation method thereof. The pickled pepper flavored brine comprises the following components in parts by weight: 40-160 parts of pickled peppers; 5-17 parts of edible salt; 5-15 parts of glacial acetic acid; 2-8 parts of compound zymophyte; 0.1-0.6 parts of pickled pepper essence; and 0.1-.6 parts of chili essence. The preparation method comprises the following steps: chopping the pickled peppers by a pulverizer, adding 5-10 times of water, mixing the mixture at 90-95 DEG C while stirring, standing for layering, filtering, and collecting seasoning water; putting edible salt, glacial acetic acid, compound zymophyte, pickled pepper essence and chili essence into a stock bin, weighing, mixing while stirring to obtain a mixture A; putting the seasoning water and the mixture A into a mixing bin, mixing while stirring, standing for layering, filtering, and collecting seasoning water; heating the seasoning water to 80-85 DEG C, stirring for 15 minutes, and discharging. According to the present invention, capsanthol and polysaccharide substances are converted, thereby facilitating filtration and achieving the effect of improving the clarity of the seasoning water.
Owner:上海宝鼎酿造有限公司