1139 results about "VANILLA FLAVORING" patented technology

The invention discloses cured beef and a preparation method thereof, and belongs to the technical field of fermented food. Comprising the following steps: trimming and dicing beef, adding seasoning spices, and adding a microbial agent for fermentation, the microbial agent is prepared from lactobacillus plantarum NR1-7 and aroma-producing yeast. According to the invention, the cured beef fermented by adding the Chinese prickly ash extracting solution, the lactobacillus plantarum NR1-7 and the aroma-producing yeast is relatively high in viable count, good in color and luster, rich in free amino acid quantity, moderate in protease activity and appropriate in organic acid content, and the pH value is stabilized to be about 5.5. Compared with natural fermentation, the growth and reproduction of inoculated dominant bacteria can accelerate the degradation of beef components and generate rich flavor, the pepper extract can ensure the complete beef structure by weakening the activity of endogenous enzyme, and in addition, the sour taste can be alleviated, the excessive degradation of fat can be relieved, and the fermentation quality of the cured beef can be improved.

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.

The present invention relates to a drinking bottle comprising a container for drinking liquid, a mouthpiece, a drinking liquid transport channel extending from a mouth end of the mouthpiece into the container, an aroma chamber for receiving an aroma substance, and an aroma transport channel for transporting air enriched with the aroma substance, i.e., aromatized air, wherein the aroma transport channel extends from the aroma chamber to the drinking liquid transport channel or to the mouth end of the mouthpiece. In order to provide a more user-friendly, flexible and alternative drinking bottle for retronasal drinking compared to the drinking bottles known from the prior art, the drinking bottle has an aroma transport actuator which can assume a locked position in which the transport of aromatized air through the aroma transport channel is prevented, and which can assume an open position in which the transport of aromatized air through the aroma transport channel is enabled.

To provide a method for preparing a flavor composition dehydrated and de-alcoholized from a strong alcoholic flavor composition, flavor compositions obtainable by the method, and flavored consumer products comprising the compositions.SOLUTION: There is provided a method for preparing a flavor composition by decreasing or removing water and ethanol from a strong alcoholic flavor composition, the method comprising the steps of treating the strong alcoholic flavor composition by a dehydration process and a dealcoholization process.SELECTED DRAWING: None

The invention discloses green and environment-friendly subcritical water-assisted constructed plant double-protein-based dried meat floss and a preparation method thereof, and belongs to the technical field of food. The preparation method of the plant dried meat floss comprises the following steps: modifying soybean drawing protein and bran protein by using subcritical water, mixing the modified double protein, seasoning auxiliary materials, color mixing auxiliary materials and curcumin according to a certain proportion, and performing high-temperature baking, floss wiping, floss picking, packaging and other processes on the mixed materials to obtain the dried meat floss. The plant dried meat floss has the characteristics of being crisp, fluffy, golden in color, fine and uniform in fiber, anti-inflammatory and the like, not only has unique flavor, texture and anti-inflammatory function, but also is green and environment-friendly in preparation process and low in raw material price, and provides a theoretical basis for developing novel green, economic and nutritional dried meat floss products.

To provide a raw material meat vibrator which reduces manual work for immersion of seasoning liquid into raw material meat and is capable of producing immersed meat having stable quality.SOLUTION: A raw material meat vibrator includes: a moving pedestal onto which a container containing raw material meat and seasoning liquid is loaded and which is movable; a drive device which reciprocates the moving pedestal in a first direction and a second direction opposite to the first direction; a first elastic mechanism which is disposed in the first direction from the moving pedestal and which produces elastic force against given pressing force; and a second elastic mechanism which is disposed in the second direction from the moving pedestal and which produces elastic force against given pressing force. The drive device moves the moving pedestal in the first direction until the moving pedestal collides with the first elastic mechanism and moves the moving pedestal in the second direction until the moving pedestal collides with the second elastic mechanism.SELECTED DRAWING: Figure 1

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.

The invention provides a processing method of low-salt fermented bean curd, and belongs to the technical field of food processing. The processing method disclosed by the invention comprises the following steps: sterilizing a bean curd white blank, performing primary fermentation, performing pickling with seasoning and quality guaranteeing liquid, and performing secondary fermentation. According to the method, the bean curd white blank is sterilized and inoculated with actinomucor elegans for primary fermentation, namely directional pure fermentation, so that infectious microbe pollution can be effectively avoided, and the limitation of fermented bean curd fermentation on a high-salt environment is eliminated. Moreover, compared with the traditional method for pickling by using solid pickling materials, the method for pickling the fermented bean curd blank by using the seasoning quality-guaranteeing liquid can promote the water seepage of the fermented bean curd blank, is more beneficial to endowing the fermented bean curd with salty and fresh taste, can effectively reduce the salt content of the low-salt fermented bean curd on the premise of ensuring the product flavor, and is more in line with the pursuit of current consumers for healthy diet; the health risk of diseases such as hypertension and cardiovascular diseases caused by excessive intake of salt of consumers is reduced, and the consumer groups of the product, especially the crowds having requirements on low-salt diet, are widened.

To provide a method for producing a processed food having good texture and sufficient infusion of a seasoning liquid, without the use of equipment for treating at a high pressure of approximately 100 MPa or higher.SOLUTION: A method for producing a seasoning liquid-infused processed food comprises (1) a step of preparing a sealed container including a food material and a seasoning liquid and having been deaerated inside and (2) a step of applying a pressure of 1 MPa to 80 MPa to the food material in the container, wherein the food material includes a fruit or vegetable, the method optionally including (3) an additional step of heating the food material in the container.SELECTED DRAWING: None

The invention relates to a method for detecting volatile flavor substances in spice oil based on PCA analysis technology, comprising: (1) preparing spice oil samples; (2) selecting a Heracles II ultrafast gas phase electronic nose to measure the volatile flavor substances in the spice oil samples; (3) using a PCA method to perform statistical analysis on the volatile flavor substance measurement data; and (4) performing discrimination index analysis. The method is applied to the preparation and processing procedures of pepper flavor oil, and the color, acid value, peroxide value, pepper amide, fatty acid and other indicators of the pepper flavor oil are analyzed around each processing procedure. The Heracles II ultrafast gas phase electronic nose is used to monitor the volatile flavor substances between each process in the pepper flavor oil processing process, and the key technical control points in the pepper flavor oil processing process are determined in close combination with the enterprise production line, so as to provide theoretical guidance for the oil quality control of pepper flavor oil production enterprises in the future, and the method has important transformation and application value.

The present invention addresses the problem of providing a wine-flavored beverage that has the authentic flavor of a high-class wine which has been aged for a long period of time.　The wine-flavored beverage includes at least one compound selected from the group consisting of phellandrenes, α-pinene, and β-pinene.

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.

The invention discloses convenient instant 0-fat konjac cold noodles and a preparation method thereof, and relates to the technical field of foods. The convenient instant zero-fat konjak cold noodles adopt konjak as a main raw material, a seasoning formula is innovated, the whole product is zero-fat and low-calorie, the modern healthy diet trend is met, and the double requirements of consumers for delicious food and health are met; besides, the prepared zero-fat konjak cold noodles have fresh and cool lime and mint taste, can instantly enjoy cool and refreshing, unique taste combination and fresh taste after being eaten with mint, attract consumers to try new taste, and have pleasant dining experience; and the convenient and fast enjoying mode is suitable for modern consumers in busy life.

The invention relates to the technical field of seasonings, and particularly discloses a tricholoma matsutake fresh seasoning and a preparation process thereof. The fresh tricholoma matsutake seasoning is prepared by taking the freeze-dried tricholoma matsutake powder as a main freshening substance, taking the ingredients such as the bovine bone salty peptide and the pepper powder as auxiliary materials and preferably selecting the type of low-sodium salt. When the fresh tricholoma matsutake seasoning is used for cooking, enough salty taste and fresh taste can be provided under the condition that the sodium content is relatively low, and spicy taste and mushroom flavor mainly containing tricholoma matsutake can be given to food, so that the defect that the fresh taste and the sodium content are difficult to coordinate in the prior art is overcome, and the seasoning effect is fully improved.

A method of training a machine learning model for evaluating flavor profiles of an alcoholic beverage includes a spectral sensor collecting optical properties of the beverage or flavoring agent suspended in the beverage within a container. Temperature and pressure sensors collect environment data of the container during a flavoring session. A control apparatus displays a user interface requesting a taste tester to select labels for the session. A control apparatus memory stores selected labels responsive to the taste tester's selections. A feature extraction module extracts features from the optical properties and environment data based on predetermined criteria. A machine learning engine trains a machine learning model to continuously learn flavor characteristics under a plurality of flavoring sessions using the extracted features and selected labels. The trained machine learning model is deployed for quality control and for determining the difference between a good batch and poor batch of the alcoholic beverage.

The invention relates to the technical field of food processing, in particular to an industrialized production method of Wuyi smoked goose premade dish, which at least comprises the following steps: 1, pretreatment: slaughtered fresh goose meat is diced according to threshold specification, frozen and preserved, unfrozen, washed clean and dehydrated to obtain goose meat a; 2, seasoning injection: injecting the composite seasoning liquid into the goose meat a by using an injection machine according to threshold pressure intensity and speed to obtain goose meat b; 3, tumbling and pickling: putting the goose meat b into a vacuum tumbling machine, and adding the tumbling liquid for vacuum tumbling to obtain goose meat c; 4, drying and baking: putting the goose meat c into a smoking oven, and processing according to threshold drying and baking parameters to obtain goose meat d; and 5, vacuum packaging: putting the goose meat d into a vacuum machine for vacuum packaging to obtain goose meat e. Standardized and industrialized production of the Wuyi smoked goose is achieved, the product quality and safety are improved, and the shelf life is prolonged.

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 present invention discloses a flavor regulation and quality improvement process method for beef deep processing, and relates to a meat product processing technology, and the method comprises the following steps: S1, a beef raw material is pretreated, beef is washed to remove impurities, and the washed beef is cut into 2-3 cm square blocks; s2, flavor regulation and control treatment: the beef cubes are soaked in seasoning liquid, the seasoning liquid is composed of table salt, sugar, soy sauce, natural spices and water, the soaking process lasts for 2-4 hours in the environment of 4-8 DEG C, and it is ensured that flavor substances evenly permeate; s3, quality improvement treatment, wherein an enzyme tenderization technology is adopted. According to the flavor regulation and control and quality improvement process method for beef deep processing, the quality and flavor of beef products are effectively improved through the links of scientific pretreatment, flavor regulation and control, quality improvement, heat treatment and the like, the quality of raw materials is strictly controlled in the pretreatment stage, and food safety is ensured; in the flavor regulation and control link, flavor substances uniformly permeate through a specific seasoning liquid formula and a low-temperature soaking technology.

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 belongs to the technical field of food processing, and particularly relates to dried abalone sauce and a preparation method thereof. The dried abalone sauce is prepared from the following raw materials in parts by weight: 45-55 parts of light dried abalone, 5-10 parts of dried abalone edges, 2-6 parts of chili powder, 1-2 parts of white granulated sugar, 0.2-0.3 part of spices, 6-8 parts of dried shiitake mushrooms, 2-3 parts of chicken essence, 6-10 parts of vegetable oil, 2-3 parts of table salt, 1-2 parts of Baijiu, 1-2 parts of onions, 1-2 parts of garlic, 1-2 parts of light soy sauce and 1-2 parts of oyster sauce. According to the prepared dried abalone sauce, the unique taste and rich nutrition of the light dried abalone and the dried abalone edge are reserved, heavy metal and fishy smell in the dried abalone edge are removed, the production cost is reduced, and a more delicious and nutritional seasoning choice is provided for rice flour, cooked wheaten food and the like necessary for families.

The invention relates to a making method of a daylily instant vegetable bag, and belongs to the technical field of food processing. The convenient vegetable bag is prepared by taking dried daylily as a raw material and supplementing with seasonings in an accurate ratio through a series of processing steps. The nutritional ingredients of the day lily are reserved, the flavor is improved through careful seasoning, and vacuum packaging is adopted, so that the day lily is convenient to store and eat. The product can be eaten after the bag is opened and can also be eaten after being heated, and the requirement for convenient and healthy food in the modern fast-paced life is met. Based on the dry weight of the day lily, the condiment comprises the following components in percentage by weight: 1 to 3 percent of white sugar, 2 to 3 percent of monosodium glutamate, 0.01 to 0.1 percent of disodium 5 '-ribonucleotide (I + G), 0.050.1 percent of D-sodium erythorbate, 1 to 2.5 percent of table salt, 0.04 to 0.08 percent of citric acid, 0.01 to 0.03 percent of glacial acetic acid, 0.05 to 0.012 percent of lactic acid, 0.005 to 0.01 percent of potassium sorbate, 0.001 to 0.01 percent of sodium pyrosulfite, 0.1 to 0.3 percent of garlic flavor powder, 0.5 to 1 percent of spicy flavor powder and 0.5 to 1 percent of beef flavor powder. The seasoning is prepared from the following raw materials in percentage by weight: 0.5 to 1 percent of strong-fragrance spicy oil, 1 to 3 percent of red oil, 0.001 to 0.015 percent of 10 percent chilli extract, 0.001 to 0.15 percent of capsanthin, 0.05 to 1 percent of beef-flavor essence paste and 2 to 2.5 percent of spicy essence paste.

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.

1. The name of the product of this design: bottle sticker (Xiao He Jian Jian Sichuan Pepper Oil). 2. Purpose of this design product: used on seasoning oil barrels. 3. The design highlights of this appearance design product are: the combination of patterns, background leaves, and pepper pictures. 4. The picture or photo that best illustrates the key points of the design: main view. 5. This design product is a flat product. The left and right views and the pitch views have no design highlights, so the left and right views and the pitch views are omitted. The rear view is not commonly used, so the rear view is omitted.

The invention relates to the technical field of fermented food, in particular to compound fermented chili sauce and a preparation method thereof. The composite fermented chili sauce is prepared from the following raw materials: 45%-55% of fresh chili sections, 25%-35% of dried chili sections, 5%-10% of white spirit, 2%-5% of edible salt, 3.5%-6.5% of auxiliary seasoning and 0.4%-1.6% of a regulating additive. The compound fermented chilli sauce forms synergy from three aspects of peppery taste dimension, aroma dimension and taste sense dimension, and finally realizes richness and harmony improvement of flavor, and avoids single pungency or single seasoning.

The present invention pertains to composition of a cannabis flavored improvement modification to Agave Derivatives, Liquors, Spirits, Distilled Beverages with formulation concentrates of various strengths of content.The cannabis flavored improvement to agave liquors begins with the process of using the cannabis plant and any of its extracted oils. Extracting the cannabis hashish or cannabis concentrate from Cannabis plant is the process of isolating the active ingredients: cannabin, cannabindon, cannabinine, and cannabinol using vegetable oil as solvent.In the agave, the agave hearts are cooked for a three-day period in underground oven pits of hot. rocks. The hearts are then crushed and mashed with a stone wheel then left to ferment in large barrels, where a small amount of the desired cannabis concentration and water are added. From the fermented mash is a liquid collected and distilled on clay or copper pots.The object of the cannabis flavored improvement to the agave derivatives has the advantage that such consumption will bring a refreshing effect as well as a cooling effect with intense stimulation and enjoyable taste experience. The present invention represents a new composition, method of preparation and applications, above and beyond the prior art of any agave derivatives.

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.

The minced fillet is used as a raw material to produce the protein jelly food, and the product is rich in high-quality protein and high in nutritional value. A physical fishy smell removing method and a biological fishy smell removing method are combined, so that the fishy smell of the minced fillet is effectively removed. 50-100 parts of pigskin and 100 parts of minced fillet are jointly gelatinized to form binary protein gel, so that on one hand, the gel strength of the prepared product is improved, and meanwhile, the melting point of the product is improved. Besides, a microwave technology (the microwave power is 0.5-20kW and the treatment time is 60-600s) is adopted to combine a thermally induced gelation process and a sterilization process into one, so that microorganisms are effectively killed while the gelation process is realized. The fishy smell-removed minced fillet-pigskin protein jelly food with high gel strength can be obtained, and the food has a soft and elastic texture, a fine taste and extremely high nutritional value of fish meat, can be stored at normal temperature for a long time, can be directly eaten after being unsealed, and can also be shredded, sliced and seasoned for eating.