1703 results about "VANILLA FLAVORING" patented technology

An apparatus for preparing and vending beverages based on selections input by consumers is provided, including one or more sources of roasted coffee beans; one or more sources of teas; one or more sources of cocoa; at least one grinder for preparing ground coffee from said roasted coffee beans; one or more sources of flavoring ingredients; a source of water; one or more sources of fresh dairy products; and a mechanism for preparing the beverage. Also provided is a method for preparing a beverage according to selections entered by a consumer, including receiving beverage selections entered by a consumer; collecting payment for the beverage based on the beverage selections entered; retrieving preset standards for proper preparation of the beverage based on the beverage selections; displaying the beverage preparation process and the freshness of ingredients used to prepare the beverage; preparing the beverage in accordance with the preset standards; monitoring the preparation of the beverage for compliance with the preset standards; and providing the beverage to the consumer.

A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.

The invention discloses a cereal flavoring milk containing nut particles and process for preparation, wherein the milk comprises the following constituents (by weight portions): milk 75-95, nuts particles 1-15, cereal 0.05-10, sugar 3-12, stabilizing agent 0.1-1, edible flavoring essence 0.05-0.2.

The invention discloses a five-grain fen-flavor liquor and a preparation method thereof. The five-grain fen-flavor liquor is prepared through diastatic fermentation of brewing raw materials consisting of sorghum, rice, glutinous rice, wheat and corn by using Qingcha Daqu. The preparation method for the liquor comprises the following steps: preparing the Qingcha Daqu; mixing the brewing raw materials with the Qingcha Daqu; carrying out diastatic fermentation; and carrying out distillation. The liquor provided by the invention has pure, mild and mellow taste and satisfies current requirements for taste and health care by drinkers; the flavor of sorghum, sweetness of corn, pureness of rice, sweetness of glutinous rice and unique fragrance generated by fermentation of wheat collagen and glutenin in wheat are combined in the liquor, and deficiency in brewing with only a grain is substantially improved; and the liquor has no special odor, can be used as a base wine for medicinal liquor and functional liquor, is applicable as a flavoring liquor for development of a high-grade liquor and has a good application prospect.

The invention relates to a seasoning sauce and a preparation method thereof. The seasoning sauce comprises main materials, auxiliary materials, seasonings and blend oil. The preparation method comprises the following steps: cooking the blend oil to 80 DEG C, putting 1 to 3 parts of dry chili powder into a pot, and constantly stirring in moderate heat for 10 seconds; adding fermented blank beans into the pot, and stirring for 20 seconds in moderate heat; putting cooked beef dices with bean size into the pot, and frying for 15 seconds in moderate heat; mixing powdered broad bean paste, pickled chilies and chopped chilies for 3-4 times, and constantly stirring in the pot with a scoop; putting 0.5 to 1.0 part of edible salt, 0.7 to 1.2 parts of monosodium glutamate, 1.0 to 1.2 parts of chicken essence powder, 0.2 to 0.5 part of concentrated chicken broth and 2.5 to 4.5 parts of white sugar into the pot for seasoning when the temperature is 80 DEG C; and putting the rest main materials simultaneously into the pot, cooking for 40 minutes, and cooling and packaging. The seasoning sauce has the beneficial effects of transparent and bright color, pure and rich flavor and emphasized freshness, is suitable for cooked wheaten foods, rice, rice noodles, coarse cereals and the like, can be particularly used for cooking, household and business trip, can be presented for friends, and is convenient to carry.

The invention discloses a processing method of an instant seasoning lotus root, which comprises the steps that a fresh lotus root is cleaned, peeled, sliced, then subjected to primary color protection and crisp keeping, rinsed, seasoned, subjected to secondary color protection and crisp keeping, seasoned, packaged and sterilized at a high temperature, and the instant seasoning lotus root is obtained. The processing method is simple and efficient; the color protection and crisp keeping are conducted simultaneously in the primary color protection and crisp keeping step; the secondary color protection and crisp keeping step is merged into the seasoning step, so that the time is saved and the effect is good. As a vacuum curing method is adopted, the curing time is saved; the appearance of an obtained lotus root sheet is creamy white; and the lotus root sheet has luster and a delicious and crisp taste. Compared with the prior art, the delicious and crisp taste is improved, and the lustrousness is better.

The invention discloses an instant spiced shredded beef food, which is prepared from the following raw materials in parts by weight: 100,000 parts of beef, 2300 parts of edible salt, 1800 parts of white sugar, 1500 parts of aginomoto and 50 parts of vitamin C, and is prepared from the following spiced ingredients in parts by weight: 3,000 parts of red oil, 500 parts of five-spice oil, 40 parts of ethyl maltol, 1500 parts of beef cream, 1500 parts of chicken cream, 60 parts of ginger oil, 60 parts of scallion oil, 500 parts of five spice powder and 2,0000 parts of spice water. The preparation method comprises the following steps: preparing fresh meat, tumbling, pickling, charging, marinating, frying with hot oil, mixing raw materials and seasoning; carrying out vacuum packing and sterilization treatment; and cleaning, treating, airing, cooling, inspecting and warehousing. The invention aims at providing the instant spiced shredded beef food. The beef is uniformly seasoned and pickled, is good in flavor and taste, moderate in taste, neither too hard, nor too soft, and easy to chew and eat; most fresh taste of beef is reserved; the color of the beef is close to normal color; no toner needs to be externally added; and the food is relatively healthy.

The invention relates to a mixture of compounds having the sensory properties of winter-green, to fragrance and flavoring compositions containing said mixture and to flavored and perfumed products containing said mixture, to a method of adding a wintergreen flavor, odor or note to (non-wintergreen) flavored or perfumed products. Further the present invention relates to the use of said mixture as an enhancement, or as complete or partial replacement for methyl salicylate, in particular in chewing gum, foods, dentrifices, mouthwashes and other orally consumable products. The mixture comprises or consists of dihydroanethole, o-anisaldehyde, 1,3-dimethoxybenzene, 2′-hydroxyacetophenone, and optionally 2-methoxyacetophenone.

A stabilization process produces an ice cream type product containing alcohol greater than ½ of 1% by volume wherein a stabilizing blend is added into the product allowing the possibility of mixing ethyl alcohol and/or ethyl alcohol based flavoring systems with ice cream mix, prior to freezing, to produce an ethyl alcohol based frozen ice cream type product wherein the ethyl alcohol and/or ethyl alcohol based flavoring system(s) become(s) a homogeneous part of the whole which does not separate, break down or melt the product. In addition, the ice cream type product may be maintained in a solid state without such melting, denaturing or breakdown for as much as one year or longer and, even if refrozen after partial thawing, there is little adverse effect on the preferred taste or texture profiles.

The invention belongs to the field of an edible oil product and a preparation method thereof, particularly relating to a flavor corn oil and a preparation method thereof. The flavor corn oil is characterized by comprising corn oil and seasoning essential oil, wherein the seasoning essential oil contains at least one component of garlic essential oil, ginger essential oil, truestar anisetree essential oil, cumin essential oil and chive essential oil. Because the seasoning essential oil in the flavor corn oil takes chive, ginger, garlic, cumin, truestar anisetree and garlic as raw materials, supercritical CO2 extraction is adopted, and pure natural essential oil prepared by the molecular distillation technology is adopted. The flavor corn oil has the advantages of high purity and good quality and does not contain food additives, such as essences, sweeteners, strengthening solutions, highly-effective feeding promoting agents and the like, thereby guaranteeing the safety of the flavor corn oil, and simplifying the cooling process. People can choose flavour according to taste, corresponding spices can be avoided in cooking to avoid wasting the spice and improve the use ratio of the spice, and harm on the health of the human body because of degenerative spice can be avoided.

The present invention belongs to the field of food, and relates to an instant vermicelli with health-care function and its production method. In the raw material for producing general vermicelli one kind of more than one kind of medicinal-edible dual-purpose medicinal material powders or water extracts can be added or in the flavouring material bag of said instant vermicelli the above-mentioned powder or water extract with health-care function can be directly added so as to obtain the invented product whith not only relains the peculiar flavour and taste, but also has health-care functions.

The invention discloses a mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: fresh meat, palm oil, refined butter, sesame oil, soybean paste, soy sauce, old ginger, fresh garlic, shallot, chili pepper, white granulated sugar, pepper powder, and food additives. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, chili pepper powder, ginger powder, garlic powder, yeast powder, ginger powder, onion powder, maltodextrin, and pure chicken powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, caraway, and celery. The seasoning packet has the advantages that: nutrients in pork and fresh vegetables are converted into amino acids which are easy to absorb by human bodies, such that the seasoning packet is beneficial for human health. The color, fragrance, and taste are good. The production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

The present invention provides unique, efficacious, inexpensive, safe, reliable, convenient, minimally bitter, skin protecting and penetrating, easy-to-administer base compositions and active agent-containing compositions, such as those including hydrocortisone, and related production and topical application methods, for treating the skin of mammals for a wide variety of different dermatologic conditions, disorders and diseases, such as inflammation, redness, cracking, insect bites, dryness, allergic reactions, trauma, irritant dermatitis, perleche, contact dermatitis, psoriasis, eczema, seborrheic dermatitis, acne excoriate, xerosis, eczema craquele, stasis dermatitis, disease related conditions and dryness from medications such as isotretinoin, acitretin and lipid lowering agents. This is effected by topically administering, or otherwise applying, effective amounts of the compositions thereto in forms that not only address the skin and mucosa of the mouth and lips, but also of the rest of the body and, in particular, areas where other topical balms containing hydrocortisone and other active ingredients have not been developed or marketed. Additionally, the flavoring addition to this product, and the base wherein the active ingredient(s) reside, affords a significantly better tasting, and less bitter, composition, thereby allowing a more pleasant experience and better compliance by patients. Larger sized stick formulation(s) allow for more applicability of the product, and more usefulness thereof, in various areas, and mucosal skin, of the body. The compositions include a unique formulation of FANCOL VB, Natunola Castor 1023, Finsolv TN, bees wax and, optionally, one or a plurality of plant or plant seed oils, fatty alcohols, fats and flavorings, in desirable weight percents thereof, in various forms, and preferably in the form of a solid roll-on stick present in a variety of sizes.

The invention provides a food convenient to eat and balanced in nutrition. The food is prepared from the following ingredients in percentage by weight: 20%-70% of coarse cereal ingredients, 5%-60% of vegetable ingredients, 2%-20% of nut ingredients and 0.1%-8% of flavoring ingredients. Through optimization, the food disclosed by the invention can be applied to ordinary crowds including but not limited to old people, children, women and the like. Through the optimization of the formula, the food disclosed by the invention can be applied to special crowds including but not limited to crowds with obesity, crowds with high blood lipid, crowds with high blood sugar and crowds with high uric acid. According to the food and the preparation method thereof disclosed by the invention, natural food raw materials are used and are processed by a modern method, so that the nutrition and the flavor of the raw materials are maximumly reserved, no pigments, no preservatives, no stabilizing agents and the like are added, and the food is healthy and safe. The food disclosed by the invention is powdered, and after the food is brewed, the brewed food can be eaten, so that the food is convenient to eat and has a high application value. The method disclosed by the invention is simple and convenient to operate and suitable for industrial production, and has great economic benefits and social benefits.

The invention discloses a preparation method for black fungus beverage (including the pulp type and the pulp-less type). The preparation method comprises the following steps that: (1) dried or fresh black fungus is cleaned with water, kept away from impurities and soaked, or the black fungus is ground into powders; (2) the black fungus or the black fungus powder is boiled; (3) the black fungus or the black fungus powder is crushed and ground into slurry; (4) the black fungus or the black fungus powder is filtrated, and the filtrate is reserved for subsequent steps; (5) the filter residue is broken into pieces and combined with the filtrate, to obtain the extract; (6) the extract is flavored; (7) the extract is homogenized; (8) the extract is bottled or flash pasteurized and sterilely filled or sterilized under high heat and pressure. In the invention, the optimal leaching condition of black fungus is determined according to such factors as temperature, time and the ratio of the materials to water, and the adding quantity of honey, stabilizer, xylitol and white sugar are also determined in the way alike; the prepared beverage preserves the effective components of the black fungus, and has the advantages of rich nutrition, mellow mouth feeling, strong flavor, high stability and good fluidity, and no such phenomena as precipitation and elutriation are found after being observed in a static state at constant temperature for a month and at normal temperature for 12 months.

The present invention discloses a strong aromatic Chinese white liquor with plant fragrance. It contains (by wt%) 0.5%-60% of flavouring liquor and 40%-99.5% of strong aromatic Chinese white liquor with high alcohol content, and its taste is paratefull. Said invention also provides its preparation method.

An edible roast egg is prepared through washing, immersing in flavouring liquid for 1-16 hr, coating flavouring paste on the surface of egg, optical radiating, and roasting at 100-250 deg.c for 1-48 hr. Its advantages are pure roast taste and no pollution.

A flavouring bone extract rich in bone calcium, amino acids, trace elements, etc is proportionally prepared from fresh chicken bone, nucleotide disodium, gourmet powder, granular white sugar, natural spices, starch, yeast extract, ginger powder, garlic powder, pepper, onion powder, edible salt and chicken fat through breaking chicken bone, heating, enzymolyzing, concentrating, mixing with others, granulating, drying, classifying, and packing.

The present invention provides for flavored chewy or gummy candy confections made by making a flavored chewy or gummy candy confection from scratch or adjusting a current flavored chewy or gummy candy confection brand product with our invention. This invention can have a healthier group of edible oils component, unique antioxidant taste profile component, fiber component, water component, emulsifier component, and potentially a 0% or greater supplement component that can add additional dietary benefits. Specific ratios of ingredients can lower sugar content up to 75% while creating a product with a taste, texture, and mouth feel similar to regular flavored chewy or gummy candy. The reduction of sugar possible within this invention can reduce the negative health ramifications of high sugar content that current flavored chewy or gummy candy confections suffer from and the addition of the healthier ingredients adds some improved health characteristics to the products that usually are devoid of nutrition. Additionally, the method for preparing a flavored chewy or gummy candy confection with these improved health characteristics, taste profile, and dietary benefits are covered.

The invention provides a buccal smokeless tobacco product with cigar flavor. The product is characterized by being prepared from a tobacco material serving as a main raw material and combined with seasoning auxiliary materials, wherein the product comprises the following ingredients in percentage by weight: 50 to 70 percent of tobacco material, 10 to 30 percent of water, 1 to 5 percent of Rum, 1 to 5 percent of flavoring agent, 1 to 5 percent of sodium bicarbonate, 1 to 5 percent of sweetening agent, and 1 to 10 percent of flavoring agent. The smokeless tobacco product material prepared by adopting the prescription is reddish brown or brownish black, oily and slightly shining, has mellow and rich cigar flavor with a little flue-cured tobacco flavor or light tobacco flavor. When being used, the product is put between the side part of the upper lip of oral cavity and the gum, and the components are dissolved by virtue of saliva and absorbed through mouth mucosa without chewing. The product prepared according to the technology provided by the invention has rich cigar flavor, smooth and comfortable taste and proper sensory stimulation, is suitable for consumer psychology and taste characteristics of national consumers, and can provide satisfaction similar to traditional tobacco and foreign existing buccal tobacco.