230 results about "Food flavorings" patented technology

The invention discloses Muslim mushroom beef sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim mushroom beef sauce comprises the following raw materials in parts by weight: 30-300 parts of vegetable oil, 10-100 parts of diced beef, 2-20 parts of dry red peppers, 2-10 parts of chilli sauce, 20-60 parts of mushrooms, 2-50 parts of garlic, 1-10 parts of shallot, 1-20 parts of fresh ginger, 2-15 parts of table salt, 0.3-3 parts of mixed soybean sauce, 1-5 parts of white granulated sugar, 0.8-2 parts of pepper and 0.1-5 parts of spice. Beef is specially pickled, is quickly frozen and is added with oil to be fried, so that mutton smell is removed, flavor is enhanced, and the beef is rich in nutrition and crisp in taste. The Muslim mushroom beef sauce has the beneficial effects that the raw materials are finely selected, a formula is precise and scientific, various requirements on nutrition, flavor and color are met, the process is scientific and reasonable, the flavors of the beef, the mushroom, the chilli sauce and the spice are harmonious, and the Muslim mushroom beef sauce is crisp in taste and is chewable.

Sauces, spreads, cooking oils, and cooking fats are created from a wide range of various ingredients. Sauces, spreads, cooking oils, and cooking fats having at least one ingredient, with at least one flavoring, and at least one texture. At least one ingredient is selected from group including of at least one flavoring ingredient, at least one nutritional ingredient, at least one health ingredient, and at least one other ingredient. At least one ingredient is also created as small spherical balls as mixed in. Sauces can be served as appetizer and snack. And served as baby food, for children with less teeth, for old people, and for sick people. Sauces, spreads, cooking oils, and cooking fats are used for food preparation and food flavoring, including condiment and salad dressing. And used in manner selected from group consisting of room temperature, cold, warm, and hot.

A smoker box for a cooking grill is formed to fit between and be supported by adjacent parallel heat deflector bars of the cooking grill. The open top of the smoker box is preferably covered with a perforated lid that can be removably placed onto or hingedly connected to the top of the smoker box.

The present invention discloses a hot and spicy sauce and a preparation method thereof, and belongs to the field of food seasoning technology. The preparation method comprises the following main steps: preparing each raw material according to characteristics of the raw materials, heating siritch to 180-200 DEG C, adding ginger and garlic into the siritch, sauting the ginger and garlic until fragrant, adding thick broad-bean sauce into the mixture, maintaining product temperature at about 95 DEG C and stir-frying the mixture for 3-6 minutes, frying the mixture with pepper, shii-take and chilli paste, edible fungus and diced tofu for about 10 minutes, adding inspissated juice of Chinese wolfberry, red date and apple, spice material and soy sauce into the mixture, frying the mixture for additional 5 minutes at a product temperature of about 95 DEG C, adding salt, edible fungus powder, crushed peanut and sesame, continuing frying the mixture for 5 minutes, adding zanthorylum oil, stopping the fire, and maintaining product temperature at above 65 DEG C for hot filling. The hot and spicy sauce prepared in accordance with the above-mentioned preparation method is rich in nutrition, beautiful, ruddy and shiny in color, rich in gloss, salty and spicy and natural in taste, harmonious in fragrance, and crispy and chewy in taste.

The invention discloses a slag-free hotpot condiment and a preparation method thereof, and belongs to the field of food seasonings. The slag-free hotpot condiment is prepared from an oil bag, a seasoning bag and a composite chili oil bag in the mass ratio is (16-20):(1-6):(2-3), wherein the oil bag is prepared in the following steps: particularly adding 15 to 35 parts of fermented chili paste, 1 to 10 parts of pickle paste, 1 to 5 parts of pickle fermentation liquor, 1 to 10 parts of medlar juice, 1 to 20 parts of Chinese date juice, edible fungus enzymatic hydrolysate and the like on the basis of the commonly used raw materials of the hotpot condiment, and adopting a method of stir-frying matched with heat-insulating dipping; the composite chili oil bag is prepared in the steps of: particularly adding chili enzymatic hydrolysate, pickle liquor and the like and frying, and then stewing and dipping. The prepared hotpot condiment is fresh, spicy and delicious, mellow in taste, long and sufficient in taste, and is extremely delicious when food materials with strong muttony and fishy smells, such as beef, mutton and the like are cooked; the oil bag, the seasoning bag and the composite chili oil bag are separately packaged, so that the slag-free hotpot condiment can be conveniently blended by people with different demands on the taste according to respective taste at any time.

A sanitary touch-free automatic condiment dispensing apparatus and method of use. The automatic sanitary touch-free condiment dispensing apparatus includes a two-stage detection process for detecting and automatically dispensing a pre-determined amount of a condiment/sauce (e.g., ketchup, mustard, mayo, food sauces, desert sauces, syrups, salad dressing, etc.) or another fluid (e.g., soap, shampoo, etc.). without accidental or wasteful dispensing.

The invention belongs to the field of flavoring agents, and particularly relates to a preparation method for seafood soy sauce. The method includes the steps that meat of seafood products is taken through dissection, water is added, and homogenization treatment is performed, so that seafood homogenate is obtained; enzyme is added into the seafood homogenate to perform enzymolysis treatment, so that seafood enzymatic hydrolysate is obtained; inactivation treatment is performed on the seafood enzymatic hydrolysate, so that inactivated enzymatic hydrolysate is obtained; centrifugal treatment is performed on the inactivated enzymatic hydrolysate, so that a seafood stock solution is obtained; reducing sugar is added into the seafood stock solution to complete the Maillard reaction, so that a Maillard reaction product is obtained; food flavoring agents and a natural microbial growth inhibitor are added into the Maillard reaction product, so that the seafood soy sauce is obtained. The natural seafood products are adopted as the main raw materials which are reasonably proportioned and synergistically act, so that the seafood soy sauce has the peculiar flavor of the seafood and has moderate freshness, sweetness and saltiness, and the seafood soy sauce has a high aspartic acid content and a high glutamic acid content and contains rich mineral elements and vitamins.

The invention discloses a golden soup hotpot condiment and a preparation method thereof and belongs to the field of seasonings and condiments. The hotpot condiment consists of 12-18 parts of oil package, 1-3 parts of condiment package and 2-3 parts of nutrient package, wherein the main ingredient oil package comprises the following raw materials by weight: 1-10 parts of salt, 1-10 parts of garlic, 20-200 parts of edible vegetable oil, 0.1-2 parts of spice, 1-15 parts of ginger, 1-15 parts of white sugar, 1-10 parts of pepper, 5-20 parts of carrot chili sauce, 1-10 parts of pickle pulp, 1-5 parts of pickle fermentation liquor, 1-20 parts of goji juice, 1-10 parts of red date juice, 1-10 parts of edible mushroom enzymatic hydrolysate, 5-10 parts of pumpkin sauce and 1-20 parts of concentrated soup-stock. Through the adoption of biological fermentation and enzymolysis technologies, the operations of frying, thermally insulating and dipping are combined, so that the prepared hotpot condiment is balanced and comprehensive in nutrition, harmonious in flavors such as sour, pungency, saltness, sweetness, freshness, fragrance and spice, golden and attractive in color and outstanding in characteristics.

The invention belongs to the field of food processing, and particularly discloses black garlic vinegar and a preparation method thereof. The black garlic vinegar is characterized by being prepared by mixing and blending garlic vinegar and black garlic condensed juice, wherein the volume percent of the garlic vinegar is 65-95%, and the volume percent of the black garlic condensed juice is 15-35%. The black garlic vinegar product retains the flavor of table vinegar, has pure and soft sourness and appropriate sweetness, is rich in nutrients, and can be directly used for drinking after being diluted or used as a food seasoning for vegetables, chicken, fish and other foods. Besides, the black garlic vinegar can improve the blood circulation of a human body, and improve and regulate the bowel function, thereby achieving the effect of health care.

The invention relates to Muslim spicy sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim spicy sauce is prepared from the following raw materials in parts by weight: 30-300 parts of fresh chili sauce, 30-100 parts of edible vegetable oil, 10-100 parts of thick broad-bean sauce, 5-50 parts of capsicum frutescens, 10-50 parts of diced tofu, 10-20 parts of edible mushrooms, 1-10 parts of wolfberry concentrated juice, 2-5 parts of red date concentrated juice, 2-40 parts of soybean sauce, 5-50 parts of fresh gingers, 3-50 parts of garlic, 2-5 parts of table salt, 0.2-5 parts of spices and 1-3 parts of edible mushroom powder. The Muslim spicy sauce has the characteristics of fine material selection and rigorous and scientific formula; the requirements in all the aspects of nutrition, taste, color and the luster and the like are considered, and the process is scientific and reasonable; and the aromas of a lentinus edodes aroma, a chili sauce aroma, a spice aroma and the like are harmonious, and the Muslim spicy sauce crispy in taste and chewy.

A process for the production of a fermenting material which includes the steps of forming a dough by adding water to a dried gluten in an amount of from at least 19% to 60% by weight, pelletizing the dough to form pellets, and sterilizing the pellets by steam treatment. The gluten may be rice gluten, corn gluten, wheat gluten or combinations thereof. Also, a fermenting material obtained by this process. This fermenting material can be inoculated with a microorganism and fermented to form a fermention product that can be used as a food sauce, flavoring or seasoning additive.

The invention discloses a method for preparing meaty paste essence by controlling natural amino acids and an obtained product. The method is characterized by preparing the meaty paste essence through the natural amino acid control technology, and preparing the natural paste essence by combining the amino acids from natural animals with other auxiliary materials through the Maillard reaction technology. The obtained product belongs to the purely natural food condiments without toxic or side effects. The meaty paste essence not only has aroma close to the natural aroma, attractive flavor and good taste, but also has higher nitrogen content, rich nutrition, good safety performance and stable product property.

The invention discloses a method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice. The method comprises the following steps: adding glycyrrhizic acid into the fructus phyllanthi fruit juice, stirring, dissolving, then adding calcium carbonate or calcium hydroxide, further adding duoyi fruit juice, further injecting compressed air for oxidation, then adding animal protein, further stirring and then completing the treatment of removing the tart and astringent taste. The fructus phyllanthi fruit juice after the treatment can not only be drunk directly, but also be used for preparing beverage, fermented fruit wine, food flavoring agents and nutrient enhancers or health care capsules and tablets. According to the method disclosed by the invention, substanceswith the tart and astringent taste in the fructus phyllanthi fruit juice can be effectively removed in a simple, convenient and cheap manner, and physiologically active substances which are useful toa human body and contained in the fruit juice can be simultaneously well retained; and furthermore, the fructus phyllanthi fruit juice is sweet in taste and lasting in aftertaste, so that a foundation is laid for enabling fructus phyllanthi to really become a healthy food which is loved by consumers and good in local flavor.

The present invention relates to a flavouring material for processing goose meat food. Said flavouring material includes star aniseed, licorice, cassia bark, fennel, clove, white pepper, nutmeg, dahurian angelica root, dried tangerine peel, Chinese prickly ash, kaempferia, amomum fruit, lentinus edodes, tsaoko fruit, ginger, scallion, sauce, edible salt, white sugar, sodium nitrite, monosodium glutamate and I+G. Besides, said invention also provides a method for processing goose meat food by using said flavouring material.

The invention discloses seasoning powder and a preparation method thereof, and belongs to the technical field of food seasonings. The seasoning powder solves the problem that conventional spice seasoning powder is doped with a chemical additive, so that the health of human bodies is damaged. The seasoning powder is prepared from the following raw materials in parts by weight: 500 parts of star aniseeds, 500 parts of black pepper, 500 parts of angelica dahurica, 500 parts of fructus tsaoko, 500 parts of orange peel, 500 parts of green pepper, 500 parts of Chinese prickly ash, 500 parts of cloves, 500 parts of dried ginger, 400 parts of cinnamon, 400 parts of Qiubei hot peppers, 400 parts of fennel, 100 parts of galangal, 300 parts of villous amomum fruits, 200 parts of lemongrass, 200 parts of spiceleaves, 200 parts of shallots, 300 parts of rhizoma kaempferiae, 200 parts of garlic, and the like. According to the seasoning powder disclosed by the invention, the raw materials are selected from natural pure spices. The seasoning powder is unique and pure in taste, can promote appetite, does not contain any food additive, and is not harmful to the health of the human bodies.

The patent application belongs to the technical field of food flavoring and discloses a process of making spicy noodles condiment. The process includes the steps of preparing materials, pretreating materials and stir-frying the materials; first-generation chili pepper, Erjingtiao chili pepper, Shizhu red chili pepper and Ban chili pepper having a mass ratio of 3: 3: 7: 2 are mixed and ground into chili pepper powder, 1-3 parts of soybean four is added during stir-frying that may adsorb part of oily material, the soybean flour warps the oily material and sinks to the bottom of noodle soup after the whole condiment is added to cooked noodles, the oily material floating on the surface of the noodle soup is effectively reduced, fewer oil materials are used by people, stimulation to human intestines and stomach is reduced, and additionally the aroma of the soybean itself can improve mellow taste of the spicy noodles and the noodles taste agreeably greasy with good flavor.

The invention discloses a corn germ protein peptide beverage. The beverage is prepared from the following raw materials in percentage by weight: 16-24% of corn germ slurry, 2-2.6% of milk powder, 4-8% of white granulated sugar, 0-0.128% of a sweetener, 0.15-0.35% of an emulsifier, 0.2-0.4% of an acidity regulator, 0.002-0.015% of food flavoring essence, 0-0.08% of a quality improver and the balance of purified water. A preparing method of the corn germ protein peptide beverage is also disclosed, which comprises the following steps: S1, performing enzymolytic treatment on the corn germs; S2, blending; S3, steaming the raw materials; S4, homogenizing; S5, filling and sealing; S6, sterilizing and cooling; and S7, inspecting. The corn germ protein peptide beverage and the production method have the beneficial effects that the protein peptide beverage is processed with the corn germs as primary raw materials so that the obtained product is rich in nutrition and has a distinct fragrance of the corn germs; vegetable protein and animal protein are complemented with each other; the corn protein peptide treated by enzymolysis is favorable to digestion and absorption and has a higher nutritional value; the technique is simple and industrialized production is easy.

The invention relates to the technical field of food processing, in particular to composite gel and a cereal suspension beverage and preparation methods thereof. The composite gel is prepared from curdlan, gellan gum, sodium carboxymethyl cellulose and water. The gellan gum, the sodium carboxymethyl cellulose and the curdlan are used in a matched way; then, the obvious cooperative and synergistic effects can be achieved; the water preservation performance of the gel can be obviously improved. The cereal suspension beverage product provided by the invention belongs to a particle suspension cereal beverage processed by using husked mungbean, oat, coix seeds, white granulated sugar, fruit juice, curdlan, gellan gum, sodium carboxymethyl cellulose, pigments and food flavoring through a scientific and reasonable processing process. The product has the advantages that nutrition and health are realized; the mouthfeel is fresh and cool; the stability is high; the mungbean grains in the product have mild color; the curdlan particles have high elasticity; the beverage is suitable for common people to drink.

The invention discloses a food seasoner and a preparation method thereof. Pleurotus nebrodensis, agrocybe cylindracea, needle mushroom and oyster mushroom are taken as main raw materials. The preparation method comprises the following steps of: preparing mushroom, pleurotus nebrodensis, agrocybe cylindracea, needle mushroom and oyster mushroom which are not changed in flavour or colour, removing impurities respectively and drying in the air; grinding into powder by virtue of a grinding machine; purifying by virtue of a vibration screening machine, and then adding a small amount of edible refined salt and aginomoto; evenly mixing by virtue of a mixing machine, and drying in a drying device; and taking out and packaging finally. The preparation method further comprises the following steps of: cutting fresh mushroom, pleurotus nebrodensis, agrocybe cylindracea, needle mushroom and oyster mushroom medicinal materials into slices; rubbing the slices into granules which are shorter than 3cm; soaking the rubbed granules in aqueous solution; carrying out wet grinding on mixture of the rubbed granules and ethanol in a wet grinding machine, feeding powder grinded by the wet grinding machine to a centrifugal machine, and then baking.

The invention relates to a making method of a pungent and spicy seasoning. The making method comprises the steps that dry chilies are fried with vegetable oil, taken out and milled into chili powder, the remaining chili oil is mixed with chili powder which is not fried in a certain proportion, then the mixture is mixed with boiled oil, smashed garlic, pepper powder and monosodium glutamate, and the needed product is obtained. The pungent and spicy seasoning made with the method is a composite seasoning, and is strong in composite aroma and capable of promoting the appetite when used for hot pots, cold vegetable dishes in sauce and fried dishes; besides, the pungent and spicy seasoning further has the effects of dispelling wind-evil and guiding qi downward, and dispelling cold and removing dampness, and will be a food seasoning deeply favored by people.

The invention discloses a low-fat high-fiber soybean salad dressing and a making method thereof, and belongs to the technical field of food seasonings. Soybean, salad oil and water are taken as main raw materials, and the low-fat high-fiber soybean salad dressing is prepared by jordaning, premixing, emulsifying, acidifying and homogenizing processes. The product has soft and smooth texture, high stability, light yellow appearance and moist, smooth and refreshing mouthfeel, changes the flavor of the traditional salad dressing, and has the characteristics of low fat and high fiber.