497 results about "VANILLA FLAVORING" patented technology

Embodiments described herein provide a self-contained, above-the-counter beverage dispenser that allows for personalization of flavor intensity, temperature, and carbonation levels. The system can have a small form factor that allows it to sit on a countertop and below upper cabinetry. The dispenser can dispense carbonated beverages, still beverages, flavored beverages, hot beverages, cold beverages, and combinations thereof. Moreover, unlike existing systems, embodiments described herein may maintained by a user without special training, tools, or technical expertise. The dispenser can include consumable components, such as ingredient cartridges, a gas cylinder, and a filter. Each of these consumable components can be replaced easily without any tools or special training or expertise. Additionally, all consumables can be accessible behind a door on the front of the machine, making them readily accessible by only opening the front door.

This disclosure describes methods for improving umami and meaty flavors of cell-based food products. In particular, the disclosed method includes an amino acid integration method where cultured cells and exogenous amino acids (e.g., glutamic acid and aspartic acid) are combined and heated, resulting in a synergistic improvement of umami flavors. The disclosed method further includes a browning method by which a cell suspension is dehydrated and heated at high temperatures (e.g., greater than 140C) to induce non-enzymatic browning and caramelization reactions in the cell suspension. The cell-based flavoring product can be combined with a food product as a flavor, aroma, and color enhancer. The disclosed methods may use one or both of the amino acid integration method and the browning method to improve organoleptic properties of cell-based food products.

A cooking article includes a cooking utensil and a handle. The handle includes several hollow seasoning compartment sections. The handle also includes a rotatable handle cap, a seasoning compartment section selector, and first and second release shafts that rotate together. The first and second release shafts and a release button move together along the axis of the handle. Rotating the handle without depressing the release button, selects one of the seasoning compartment sections such that an opening of the second release shaft is positioned above an opening the selected seasoning compartment section. Pressing the release button moves the release button and the first and second release shafts such that the opening of the second release shaft is aligned with the opening of the selected seasoning compartment section, releasing seasonings from the selected seasoning compartment, through the opening of the second release shaft, into a cavity of the second release shaft.

The invention discloses a bamboo shoot pulp enzymolysis and bamboo shoot composite flavor seasoning egg preparation technology, and belongs to the technical field of seasoning egg preparation. The preparation process is used for solving the technical problem that the flavor and taste of the seasoning eggs need to be further improved in the prior art, and comprises the following steps: soaking pretreated eggs in flavor seasoning juice for 10-12 hours, and performing post-treatment to obtain the flavored seasoning eggs. Bamboo cellulose modification and bamboo shoot enzymolysis technologies are combined, the hydrophilicity and flavor carrying performance of cellulose are improved through oxidation reduction and glycerol and malic acid grafting, sauce forms stable colloid, the seepage force is enhanced, enzymolysis bamboo shoot pulp releases small-molecule flavoring substances, natural fresh fragrance is given, and the flavor of the bamboo shoots is improved by being matched with vacuum and long-time impregnation. The seasoned eggs are elastic and moist in taste and rich in flavor, and the overall quality is remarkably improved.

A weight loss supplement composition is disclosed. The composition comprises a first pre-defined amount of dairy product such that the dairy product is a heavy and lactose-free whipping cream; an effective amount of sugar-free flavoring extract; and a second pre-defined amount of isolate whey protein; wherein the first pre-defined amount of the dairy product, the effective amount of the sugar-free flavoring extract, the second pre-defined amount of the isolate whey protein are mixed to a desired consistency for preparing a weight loss supplement.

The invention discloses a Baijiu blending big data analysis decision system and method, and belongs to the technical field of intelligent food manufacturing and flavor modeling. Physicochemical indexes, gas chromatography-mass spectrometry, sensory evaluation and historical proportioning schemes of multiple batches of raw wine are collected, and a heterogeneous flavor original data set is constructed; performing unified feature extraction and vectorization processing on the data to generate a flavor multi-modal feature matrix; constructing a flavor mapping map based on an attention mechanism, and extracting key flavor contribution features; using the target flavor label to guide a neural generation network to generate a wine base combination candidate set, and outputting a matching suggestion; performing subjective consistency scoring through a flavor simulation model and an expert scoring discrimination model, and screening an optimal matching scheme; the method has the advantages of being high in modeling precision, high in sensory consistency, high in blending efficiency and the like, and is suitable for intelligent matching design and personalized seasoning optimization of complex flavor products.

The invention discloses a production method of high-grade flavoring liquor of Luzhou-flavor liquor, and relates to the field of liquor brewing. Aiming at the problems of insufficient substrate conversion, easy unbalance of flavor and easy rancidification of fermentation in the traditional double-round fermentation process, the technical scheme of combining double-round fermentation of 15-20% of fermented grains at the bottom of a cellar, mother grain acidity / starch double-index screening, precise regulation and control of sterile air in three-round fermentation / feeding before entering the cellar, and segmented distillation and graded storage is adopted. The process can improve the fermented grain conversion efficiency and stabilize the acidity of a fermentation system; the content of characteristic flavor substances such as ethyl hexanoate is greatly increased, and the flavor ratio is balanced; the sensory quality of raw wine is improved, and the cellar aroma and the ester aroma are stronger. The technological parameter range is feasible through experimental verification, the technical effect is obviously superior to that of a traditional technology, and the method is suitable for producing high-quality Luzhou-flavor liquor.

The present invention provides a young pigeon seasoning marinating material formula and a young pigeon manufacturing method, and relates to the technical field of food processing, and the young pigeon seasoning marinating material formula comprises 30-35 parts of licorice roots, 90-110 parts of siraitia grosvenorii, 10-14 parts of star anise, 18-22 parts of cassia barks, 6-10 parts of cloves, 14-18 parts of fennel, 18-22 parts of kaempferia galanga, 18-22 parts of amomum tsao-ko, 10-14 parts of dried orange peel, 18-22 parts of Chinese prickly ash, 2-6 parts of bay leaves, 10-30 parts of garlic bulbs, 10-30 parts of galangal, 45-55 parts of edible salt and young pigeons with net weight of 275-350g. Soy sauce, chicken essence, monosodium glutamate and sugar are canceled as core seasoning components, so that the natural sweetness of liquorice and momordica grosvenori can replace an artificial flavoring agent, and the composite fragrance of spices such as anise and cinnamon can cover the defect of single salty and delicious taste of a traditional marinating material; chinese herbal medicine composite fragrance needed by the braised squab can be reproduced, and the stewed squab is mellow and sweet in aftertaste and red and bright in natural color.

To provide a method for producing seasoned eggs that is less likely to damage the outer shape even when a plurality of seasoned eggs are put into one packaging bag and sealed. [Solution] A method for producing seasoned eggs, which includes, in this order, an anti-sticking liquid application process in which an anti-sticking liquid is applied to seasoned eggs, a vacuum packaging process in which multiple seasoned eggs are vacuum-packaged together, and a heat sterilization process in which the vacuum-packed seasoned eggs are heated to sterilize them, wherein the anti-sticking liquid is made by adding an additive containing agar to water.

The invention discloses a method for embrittling fresh coconut pulp, and relates to the technical field of food processing, and the method comprises the following specific steps: firstly, selecting fresh or frozen coconut pulp without deterioration and peculiar smell, and dicing (unfreezing before freezing) for later use; carrying out segmented color protection by using VC solutions with different concentrations, washing and draining; then carrying out blanching treatment, fishing out, cooling and draining; immersing the cooled coconut meat blocks into a sugar-salt mixed solution for sugar infusion for seasoning and dehydration, and treating at normal pressure or under the assistance of high pressure or ultrasonic waves; and finally, performing freeze drying under specific conditions, performing secondary drying until the moisture reaches the standard, performing cooling to room temperature, and performing bagging so as to obtain a finished product. Through a complete process, efficient and high-quality embrittlement of coconut pulp, VC color protection for inhibiting discoloration, blanching sterilization, salt and sugar permeation for promoting flavor permeation, and synergetic drying for retaining nutrition and flavor are realized; meanwhile, all links are precisely coordinated, the product quality and the production stability are improved, and the high-quality fresh coconut crisp blocks are provided for consumers.

The invention relates to the technical field of traditional fermented food processing, and discloses flavor-improved fish tea and a low-salt fermentation preparation method thereof.The preparation method comprises the steps that pretreated freshwater fish blocks and steamed rice are mixed, aspergillus oryzae is inoculated for aerobic culture, and fish tea koji is prepared; then mixing with a low-salt seasoning group, inoculating lactobacillus plantarum and other safe and basic flavor bacteria, and carrying out anaerobic lactic acid fermentation; adding dormant-state saccharomyces cerevisiae spore particles, carrying out pressure difference activation treatment, and continuously carrying out yeast aroma-producing fermentation; and finally, after-ripening and sterilizing to obtain a finished product. Through the synergistic effect of fish tea koji pre-enzymolysis, functional bacterial system sequential inoculation and differential pressure activated yeast, high biological safety under the low-salt condition is achieved, the flavor layering sense and the taste fullness of the product are remarkably improved, and the accuracy and stability of the fermentation process are improved.

This application relates to the field of food processing technology, and in particular to a processing method and system for daylily snack food. The method includes raw material grading, graded blanching and color protection, gradient dehydration, moisture balancing, directional shaping, vacuum impregnation and seasoning, and low-temperature vacuum drying steps, along with corresponding automated equipment. By dynamically matching process parameters with raw material quality characteristic vectors, combined with feedback control of moisture migration rate during dehydration, the method effectively maintains stable texture and color. Directional shaping imparts a standardized geometric shape to the product, improving its adaptability for packaging and transportation. Vacuum impregnation and low-temperature final drying ensure uniform flavor and safe water activity. This application effectively solves problems such as deterioration of texture, nutritional fluctuations, monotonous form, and unstable quality in traditional daylily processing.

The invention discloses a spicy beef paste and a preparation method thereof, and belongs to the technical field of food processing, the beef paste comprises the following raw materials: soybean oil, diced beef or beef stuffing, high-alcohol-content white spirit, sweet soybean paste, spicy crushed dry chili powder, pepper paste, cooked white sesame, soft white sugar, fistular onion stalk and the like. The preparation method comprises the steps of high-temperature fragrance excitation, dehydration and fishy smell removal, medium-temperature material frying, low-temperature long-time boiling, post-seasoning and the like, and by accurately controlling the oil temperatures (180-200 DEG C, 80-90 DEG C and 50-60 DEG C) of different stages and the material adding sequence, the technical problems that traditional beef paste is dry and astringent in beef, not thick in sauce flavor, spicy but not fragrant and short in shelf life are effectively solved. The prepared beef paste is mellow in meat quality, spicy, fresh and fragrant, strong in layering sense and relatively good in storage stability.

The invention belongs to the field of vinegar preparation, and particularly relates to health-preserving vinegar, a preparation method thereof and a movable health-preserving vinegar workshop. The health-preserving vinegar comprises the following raw materials in parts by weight: 90-110 parts of sorghum, 8-12 parts of millet, 8-12 parts of rice husks, 8-12 parts of black beans, 8-12 parts of soybeans, 8-12 parts of red dates, 2-4 parts of Chinese wolfberry fruits, 2-4 parts of apples and 2-4 parts of radix codonopsis. The preparation method comprises the following steps: crushing apples to obtain apple paste, crushing and mixing other raw materials, mixing the crushed and mixed raw materials with the apple paste and water, fermenting at 40-45 DEG C for 30-35 days to obtain vinegar culture, spraying vinegar, taking first sprayed vinegar, and filling and packaging after sampling inspection is qualified. The raw materials are scientifically matched, process parameters are accurate, and the product is rich in nutrition and mellow in flavor, has seasoning and health preserving effects, and is safe and reliable to eat.

The invention relates to a wine stewing making method of original soup Fotiaoqiang, and relates to the technical field of Fotiaoqiang preparation. Comprising the following steps: selecting Guandong ginseng, Jiuwei abalone, yellow rubber tube, Wuyuan wing, turtle skirt, fish lip, deer sinew, big shell, shiitake mushroom and morchella esculenta; performing staged expansion and fishy smell removal in three types; mixing old hens, free-range chickens, butter chicken ribs, simple bones, seven-inch pigs, tenderloin and red-face muscovy ducks, cleaning, discharging blood water, directly adding clear water, decocting for 8-10 hours, and filtering to obtain original soup; adding dried scallops and yellow rice wine into the original soup, continuing to boil for 6-8 hours, and filtering to obtain double-stage original soup; mixing the expanded food materials with the double-stage original soup, during mixing, putting the expanded food materials into the double-stage original soup in three batches according to the soft and rotten difficulty of the expanded food materials, and respectively stewing at 85-88 DEG C for 4-5 hours, stewing at 82-85 DEG C for 3-4 hours and stewing at 78-80 DEG C for 2-3 hours to obtain stewed original soup; and keeping the temperature at 75-85 DEG C and reducing the volume of the juice to 80% of the volume of the stewed original soup, adding table salt for seasoning, and packaging. The Fotiaoqiang prepared by the method disclosed by the invention is remarkably improved in flavor level, more sufficient in wine aroma fusion, uniform, soft and glutinous in taste and more sufficient in nutrition retention.

1. Name of the design product: seasoning box. 2. Use of the design product: used for placing seasoning in the kitchen. 3. Design points of the design product: in shape. 4. Picture or photo best indicating the design points: perspective view 1.

The invention relates to the technical field of food processing, and particularly discloses a novel composite nutritional seasoning liquid which is prepared from the following raw materials in parts by weight: edible salt, old ginger, garlic, onion, shiitake mushroom, kelp, Chinese dates, Chinese wolfberry fruits, Chinese yams, dry red peppers, Chinese prickly ash, orange peels, mint, haws, lemons, star anises, cassia barks, amomum tsao-ko, rhizoma kaempferiae, fennel and the balance of purified drinking water. The preparation method comprises the following steps: S1, dividing raw materials; s2, A flow extraction; s3, extracting the flow B; and S4, cold recombination. According to the method, the raw material is divided into the B flow thermosensitive aromatic flow, the low temperature of 15-40 DEG C and the ultrasonic frequency of 20-45 kHz are adopted for auxiliary extraction, and due to the non-thermal extraction mode, thermal damage of the high temperature to the thermosensitive raw material in the B flow is avoided, and the effects of effectively retaining the aromatic substances and the active ingredients and preventing the aromatic substances and the active ingredients from being degraded and volatilized in the preparation process are achieved.

The preparation method comprises the following steps: carrying out fishy smell removal treatment on a beef offal raw material, and carrying out enzymolysis on the treated low-fishy-smell beef offal to obtain beef offal enzymatic hydrolysate; chopping the mixed fresh food, adding vegetable oil, heating and frying to obtain fresh food residues and fresh food oil; taking beef offal enzymatic hydrolysate, mixed spices, soy sauce, yeast extract, yolk powder, fresh seasoning oil, fresh residues, raw tallow, amino acid, reducing sugar, edible salt, white granulated sugar, monosodium glutamate and water; the preparation method comprises the following steps: uniformly mixing all the raw materials, carrying out thermal reaction, cooling, discharging, sieving to obtain reaction feed liquid, and concentrating the feed liquid until the water activity is less than or equal to 0.7. The beef offal flavor seasoning paste with natural and harmonious flavor is prepared by combining enzymolysis, Maillard reaction, low-temperature concentration and other technologies while the fishy smell removal efficiency is remarkably improved by adopting a triple fishy smell removal technology of enzymolysis, ultrasonic cleaning and fresh raw material synergistic treatment.

The invention relates to the technical field of food processing, in particular to an auricularia polytricha lotus root fresh and crisp sauce and a preparation method thereof.The auricularia polytricha lotus root fresh and crisp sauce is prepared from, by mass, auricularia polytricha, auricularia polytricha, soybeans and other ingredients. Aiming at the fixed high-proportion optimization pretreatment process of the auricularia polytricha, the lotus roots and the soybeans, the problems of non-uniform taste, residual beany flavor and the like under the condition of high addition amount are solved; deep fusion of food materials and seasoning is achieved through the segmented stir-frying process, the mellow flavor is fully stimulated through independent stir-frying of the soybeans, and sufficient base taste is provided for the formula of the agaric and the lotus roots; mild pasteurization gives consideration to sterilization effect and quality retention, the crispness retention rate of food materials is increased, and the flavor retention rate is increased; the method is clear in process steps, easy in condition control and suitable for industrial mass production.

The utility model discloses a seasoning Chinese prickly ash parching machine, which relates to the technical field of Chinese prickly ash production equipment, and comprises a parching cylinder body and a stir-frying stirring frame rotatably connected in the parching cylinder body, the seasoning Chinese prickly ash parching machine comprises a gear ring driving frame rotatably connected in the parching cylinder body, a plurality of gear teeth are integrally formed in the gear ring driving frame, and the gear teeth are in semicircular distribution along the direction of a disc; the driving gear is connected into the gear ring driving frame, a driven gear is rotationally connected into the gear ring driving frame, and an auxiliary stir-frying frame is connected to the driven gear; according to the utility model, through a unique gear ring driving and gear meshing structure, intermittent clockwise and anticlockwise rotation of the auxiliary stir-frying frame is realized, and the auxiliary stir-frying frame is matched with a continuously rotating stir-frying stirring frame. According to the synergistic turning mode, the pepper can be turned in all directions from different angles and directions, so that the pepper can be in full and uniform contact with hot air during baking and frying, uneven local heating is effectively avoided, the baking and frying uniformity of the pepper is greatly improved, and it is ensured that the seasoned pepper is consistent in flavor and excellent in quality.

The invention belongs to the technical field of food preparation, and particularly relates to a method for preparing salted egg yolk powder by using a differential frequency microwave curing method, and the preparation method comprises the following steps: S1, pretreating egg yolk to obtain an egg yolk liquid; s2, preparing the salted egg yolk liquid; s3, preparing egg yolk pickling liquid; s4, performing high-speed centrifugal treatment and high-frequency microwave curing on the egg yolk pickling liquid by using a centrifugal machine to obtain oiled egg yolk particles; s5, performing rotary granulation on the oiled egg yolk particles; and S6, performing low-frequency microwave drying and superfine grinding. The salted egg yolk powder which is good in flavor, sufficient in nutrition and stable and excellent in quality can be obtained and can be widely applied to the fields of leisure food seasoning, catering seasoning and the like.

This utility model discloses a seasoning ingredient processing device for bamboo shoot canning, including a seasoning tank and a spice cylinder. By employing a spice cylinder and a liquid supply pipe, this utility model allows spices to be added to the spice cylinder during bamboo shoot canning seasoning production, while broth is added through the inlet. During subsequent processing, a drive shaft rotates the spice cylinder continuously within the broth, increasing the overall contact area and allowing for better extraction of the active ingredients from the spices. Simultaneously, the broth continuously discharged through the liquid supply pipe processes the spices in the center of the spice cylinder, further increasing the contact area between the liquid and the spice mixture and improving the overall solid-liquid contact effect. This allows spices in different locations to infuse their active ingredients into the broth in different locations, thereby enhancing the overall seasoning effect and facilitating better use. It offers advantages such as good seasoning effect, sufficient material contact, and multi-directional contact.

The objective is to provide a method for producing a non-emulsified oil sauce in which the ingredients do not form clumps and the ingredients can be uniformly filled into a container. [Solution] An emulsified seasoning liquid is prepared by stirring a mixture containing a seasoning liquid and edible oils and fats. After filling a container with the emulsified seasoning liquid and ingredients, a heat treatment is performed to obtain a non-emulsified oil sauce that can be filled into a container uniformly without the ingredients clumping.

1. Name of the product in this design: Seasoning box (2). 2. Purpose of this design: For placing seasonings. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

1. The name of the design product: packing bag (flavoring energy bar). 2. The use of the design product: packing for seasoning flour products. 3. The design points of the design product: the combination of patterns and colors. 4. The picture or photo that best shows the design points: front view. 5. The design claimed contains colors. 6. The design product is a planar product, and the left view, right view, top view and bottom view are omitted.

1. Name of the designed product: seasoning pot (pepper salt). 2. Use of the designed product: the designed product belongs to kitchen supplies for placing seasoning. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view.

A beverage system for dispensing a beverage, a flavouring container, a carbonated beverage system, and a method for preparing a flavored beverage are provided. In one embodiment, a beverage dispensing device includes a housing, a carbonation assembly, a carrier assembly, and one or more flavouring containers. The beverage dispensing device may also include a controller with a UI to allow a user to customize aspects of the beverage. These customizable aspects may include fluid volumes, carbonation levels, flavoring agent types, and / or flavoring doses. Based on customized aspects of the beverage, a beverage dispensing device may dispense an amount of carbonated water or non-carbonated water, and may dispense a certain type and amount of flavouring. Illustrative embodiments of the flavoring container are also provided.