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39results about How to "Adapt to taste" patented technology
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Fried bean sauce and preparing method thereof
The invention discloses a fried bean sauce which comprises the following raw materials (by weight portion), thick broad-bean sauce 0.08-1, pork 0.5-3, water 1-3, green onion 0.1-1, gourmet powder 0.05-0.6, flour paste 0.5-3, and right amount of vegetable blocks or vegetable strips. The invention also provides the process for preparation.
Owner:郭之存
Method for producing nutrient mushroom, medlar and red date goat milk yogurt stored at normal temperature
The invention discloses a method for producing nutrient mushroom, medlar and red date goat milk yogurt stored at a normal temperature. The method comprises the procedures of producing a mushroom, medlar and red date nutrient liquid, producing an emulsification stable sweetener, producing de-smelled fresh goat milk, producing a mixed material fluid, performing first high-pressure homogeneous pasteurization, fermenting the mixed material and performing second pasteurization for sterile filling. The method for producing nutrient mushroom, medlar and red date goat milk yogurt stored at the normaltemperature, disclosed by the invention, has the advantages that: the goat milk yogurt produced by using the method not only keeps all the nutrient components of the goat milk, but is also added withnutrient health-care functions of mushroom, the medlar and the red dates for enhancing body immunity, nourishing yin and tonifying blood, benefiting spleen and stomach, nourishing liver and kiney andthe like; a goat milk de-smelling technology is adopted to remove the smell of the goat milk yogurt, so that the goat milk yogurt is delicious and mellow and is more suitable for tastes of a great number of consumers; and in particular, two pasteurizations and the sterile filling technology are adopted, so that the nutrient mushroom, medlar and red date goat milk yogurt is unnecessary to store ina refrigerator and is convenient for customers to drink.
Owner:潍坊紫鸢乳业发展有限公司
Chili enzyme for seasoning
InactiveCN106690235APromote food digestionImprove digestionFood ingredient functionsVillosa choctawensisFoeniculum
The invention relates to the technical field of food, and discloses a chili enzyme for seasoning, which is prepared from fermenting the following raw materials in parts by weight in a fermenting liquid: 1000 to 1300 parts of chili, 200 to 300 parts of garlic, 180 to 300 parts of soybean, 100 to 150 parts of sesame, 70 to 120 parts of shredded ginger, 150 to 200 parts of pepper, 150 to 200 parts of Chinese prickly ash, 100 to 150 parts of foeniculum vulgare, 100 to 150 parts of cedrela sinensis leaves, 0.05 to 0.1 part of cellulase, and 0.05 to 0.1 part of carnosol. The fermenting liquid is prepared from mixing the following components in parts by weight: 100 parts to 190 parts of half-dry yellow wine, 80 parts to 150 parts of glutinous rice wine, 70 parts to 150 parts of rock candy, and 500 parts to 660 parts of purified water. The chili enzyme for seasoning provided by the invention adopts plant fruits as raw materials and avoids introducing a chemical addition agent, and is safe to eat.
Owner:ZHEJIANG BAIHUI BIOLOGICAL TECH
Preparation method of goat yogurt in normal-temperature preservation with gingko and hawthorn
InactiveCN102630752APromote blood lipid loweringEnhance blood pressure loweringMilk preparationHigh pressure homogenizationBlood circulation
The invention discloses a preparation method of goat yogurt in normal-temperature preservation with gingko and hawthorn. The method comprises the following steps of: preparing a gingko-hawthorn nutrient solution; preparing an emulsification stabilization sweetener; preparing the deodored fresh goat milk; preparing a mixture liquid; performing primary high-pressure homogenization pasteurization; fermenting the mixture; and performing secondary pasteurization and sterile filling. The preparation method disclosed by the invention has the advantages that the goat yogurt prepared by the method maintains various nutritional components of goat milk; by adding gingko and hawthorn, the goat yogurt has the nutritional healthcare effects of reducing blood fat, blood pressure and cholesterol, improving the cardio-cerebral blood circulation, enhancing the cardio-cerebral function and the like; through the goat milk deodoring technology, and the odor of the goat yogurt is removed, thus the goat yogurt is delicious and mellow and better adapts to the tastes of consumers; and particularly, by adopting the secondary pasteurization and sterile filling technology, the goat yogurt does not need to berefrigerated for storage, thus can be conveniently drunk by the consumers.
Owner:潍坊紫鸢牧业发展有限公司
Marinade packet
The invention provides a marinade packet, which comprises a spice and a seasoning, wherein the spice is prepared from the following components in parts by weight: 8 to 10 parts of cinnamon, 10 to 14 parts of bay leaves, 4 to 6 parts of vanilla, 4 to 6 parts of licorice, 5 to 7 parts of angelica dahurica, 5 to 7 parts of amomum tsao-ko, 5 to 7 parts of nephrolepis, 3 to 7 parts of dried chilli, 2 to 4 parts of hawthorns, 4 to 6 parts of salvia officinalis, 3 to 5 parts of lemon grass, 2 to 4 parts of orange peel, 3 to 5 parts of rhizoma kaempferiae, 2 to 4 parts of murraya paniculata, 3 to 5 parts of star anises, 3 to 5 parts of fennels, 10 to 14 parts of cloves, 3 to 6 parts of cardamoms and 6 to 10 parts of lentinula edodes; the seasoning is prepared from the following components in parts by weight: 35 to 45 parts of Sichuan salt, 26 to 36 parts of rock candies, 45 to 55 parts of mature gingers, 32 to 42 parts of green Chinese onions, 11 to 21 parts of cooking wine and 5 to 9 parts of cumin. According to the marinade packet, a using method is simple, and the marinating time is short; a marinated dish is unique in flavor, aromatic and consistent with the popular taste.
Owner:陈英
Method for producing longan radish head
InactiveCN102987307AUnique flavorAdapt to tasteClimate change adaptationFood preparationMonosodium glutamateFlavor
The invention discloses a method for producing longan radish head. The method sequentially comprises the following steps of: performing primary salting, elutriating, performing primary squeezing, performing secondary salting, performing secondary squeezing, performing third-time salting, performing third-time squeezing, solarization, sealing in pits, cleaning, drying, batching, impregnating, draining, packaging, sterilizing, airing and binning. The used materials comprise 60kg of dried radish head, 25kg of purified water, 15kg of soy sauce, 2.5-3.8kg of salt, 2.6-3.4kg of monosodium glutamate, 55-64g of sodium benzoate, 8-12g of sodium dehydroacetate, 48-52g of D-sodium erythorbate, 96-105g of citric acid, 6-9kg of white granulated sugar, 16-24g of Aspartame, 8-12g of sodium cyclamate, 8-12g of A-K sugar, and the materials are impregnated. Fresh radish heads which are unifrom in size and round are taken as raw materials and are repeatedly subjected to the steps of salting, squeezing, solarization, batching and impregnating, the salinity is controlled to be 6-7 degrees, and the longan radish head is unique in flavor, prominently crispy and suitable for tastes of most of eaters in vast regions and can be eaten after being unpackaged.
Owner:朱兴初
Preparation method of spicy eight-treasure pickle
InactiveCN103876081AMany colors but not miscellaneousDelicious but not greasyFood preparationMonosodium glutamateIllicium verum
The invention relates to a preparation method of instant spicy eight-treasure pickle. The method comprises the steps of preliminarily pickling vegetables, finishing, secondarily pickling, cutting, washing, soaking and draining off; after that, blending, seasoning, packaging, sterilizing and boxing, wherein 76-82 parts of salted vegetables, 12-16 parts of monosodium glutamate, 0.8-1.2 parts of lemon yellow, 2-3.5 parts of vegetable oil, 0.8-1.2 parts of aspartame and 1.8-2.5 parts of a spice are evenly mixed, the salted vegetables comprise 15%-20% of preserved szechuan pickle, 15%-20% of radishes, 15%-20% of kohlrabi, 10%-15% of cucumbers, 10%-15% of carrots, 10%-15% of cowpea, 5%-10% of garlic and 5%-10% of fresh ginger pieces; the spice is prepared by evenly mixing 1 part of old ginger powder, 1 part of illicium verum powder, 1 part of couidium officinale, 1 part of ground pepper, 1 part of cinnamon powder and 1 part of licorice powder. According to the method, the fresh vegetables are taken as raw materials, and the spicy characteristic is highlighted by blending and seasoning; the instant spicy eight-treasure pickle is attractive, tasty and refreshing, is suitable for the taste of more eaters in wide regions, and can be eaten immediately after being unpacked.
Owner:曹叙生
Ready-to-eat seasoning bamboo shoot and method for preparing same
InactiveCN101589788ADeliciousAdapt to tasteFood preservationFood preparationReady to eatPreservative
The invention provides a ready-to-eat seasoning bamboo shoot, which is prepared by taking fresh shredded bamboo shoot and shredded edible mushrooms as main raw materials and mixing seasonings as auxiliary materials. The mass ratio of the fresh shredded bamboo shoot to the shredded edible mushroom is 50-70:30-50. The method for preparing the fresh shredded bamboo shoot comprises the following steps: boiling the fresh bamboo shoot in boiling water for 5 to 30 minutes; rinsing, shredding and dehydrating (shredding and putting the boiled fresh bamboo shoot in a centrifugal dehydrator for dehydration) the boiled fresh bamboo shoot until the water content is between 65 and 95 percent; and preparing the fresh shredded bamboo shoot. The method for preparing the shredded edible mushroom comprises the following steps: soaking the dry product of the edible mushrooms in water for 5 to 30 minutes, controlling the water content to between 65 and 85 percent, shredding the edible mushrooms, and preparing the shredded edible mushrooms. The ready-to-eat seasoning bamboo shoot has the advantages that: no preservative is added; the quality guarantee period is as long as more than one year; and the ready-to-eat seasoning bamboo shoot is a completely natural nutritious food which tastes delicious, can be instantly eaten by opening the packaging bag, and meets the taste of consumers in different regions.
Owner:NINGBO ACAD OF AGRI SCI
Radix pseudostellariae beverage and production method
InactiveCN101946952AFull of nutritionImprove gastrointestinal functionFood preparationBiotechnologyAmylase
The invention discloses a radix pseudostellariae beverage and a production method. The invention adopts the biological technology to convert starch contained in radix pseudostellariae into glucose easily absorbed by children through sugar conversion of amylase so as to replace sucrose with high heat energy in the beverage, and isomaltooligosaccharide and natural honey are added in the beverage so as to promote the growth and propagation of beneficial bacteria bifidobacteria in the bodies of children, improve the function of the gastrointestinal tract and prevent decayed teeth for children. The beverage is light and delicate, is rich in nutrition and is suitable for taste of vast children, and the beverage is also a safe and heath-care beverage for children to drink due to having no additive unfit for children.
Owner:杨军
Traditional Chinese medicine fermentation composition and application thereof in field of animal feed
InactiveCN107897507AEasy to eatEating does not affectAnimal feeding stuffAccessory food factorsAbsorption rateBiology
The invention discloses a traditional Chinese medicine fermentation composition. The technical scheme is characterized in that the traditional Chinese medicine fermentation composition is prepared byfermenting radix astragali, liquorice root, rhizoma chuanxiong and palm meal; the intestinal tract movement of an animal is promoted by adding natural substances, and the absorption rate of nutrient substances is increased; meanwhile, the animal immunity is enhanced, reproduction of harmful bacteria in the animal body is reduced, antibiotic intake of the animal in a raising process is reduced, andthe poultry and livestock are raised in a green and healthy manner.
Owner:北京百世腾牧业有限公司
New process for preparing prepared white spirit
The invention discloses a new process for preparing prepared white spirit. The process comprises the following steps of: filling 40 to 50 volume percent of white spirit in a ceramic cylinder; cleaning some health-care Chinese medicinal materials and adding the materials into pure water to soak for 2 hours; boiling for 20 minutes and cooling; adding the materials into the spirit cylinder, uniformly stirring and sealing; soaking for 100 to 180 days; extracting liquor; filtering the liquor; redistilling the liquor so as to extract distilled liquor; blending the extracted distilled liquor to achieve specific alcoholic strength; and finally encapsulating and packaging to form a finished product. Due to the adoption of redistilling technology, the prepared spirit newly changes from yellowish brown or black brown to the color of the white spirit, has light medicinal flavor, and does not have the pungent Chinese medicinal flavor of the Hakka conventional prepared spirit; and the spirit body is fresh, cool, soft and comfortable and is more suitable for mouthfeel of consumers and requirements of health.
Owner:何伟辉
Preparation method for radix pseudostellariae dry milk tablet
The invention provides a preparation method for a radix pseudostellariae dry milk tablet. The traditional Chinese medicine radix pseudostellariae is taken as main a raw material. The radix pseudostellaria is cleaned, smashed, subjected to enzymatic hydrolysis, saccharified, subjected to membrane separation, sprayed, dried, burdened, tableted and is subjected to other comprehensive applications of working procedure. The manufactured milk tablet not only keeps the original nutrition ingredients but also performs the medicine property of the radix pseudostellariae and furthest protects the medicine effect function of the radix pseudostellariae. The traditional Chinese medicine radix pseudostellariae is prepared into the dry milk tablet which is convenient to carry, is simple to take, is easy to store, is easy to adsorb and has functions of tonifying spleen and building the body. The radix pseudostellariae dry milk tablet has the medical health care function, the phenomenon that the belly physical performance is affected because of drinking cold milk is solved, and nutrition in the milk is prevented from damaging by high-temperature steaming and boiling.
Owner:杨军
Process for producing aloe tea
InactiveCN1586244AExpand the scope of antibacterialIncrease health functionPre-extraction tea treatmentUnknown materialsAloe veraFood science
The present invention relates to production process of aloe tea as one kind of health tea. The aloe tea is produced with aloe as main material, and aloe leaf is produced into the aloe tea through washing, sterilization, slicing, shredding, dewatering, kneading into strip, stoving and packing. The present invention has simple process, and the aloe tea has the function of aloe and has the color, scent, taste and look of traditional tea.
Owner:陈兆民
Ginger bamboo shoot production method
The invention relates to a ginger bamboo shoot production method. The ginger bamboo shoot production method comprises the steps of peeling, washing, pickling, trimming, pickling and sealing, soaking, squeezing, material preparation, steeping, draining, packaging, sterilization, drying and encasement. The ginger bamboo shoot is prepared by preparing materials of 60kg of dry ginger bamboo shoot, 40kg of purified water, 4.5-5.5kg of salt, 4.5-5.5 kg of white granulated sugar, 2.6-3.4kg of monosodium glutamate, 32-48g of aspartame, 280-320g of acetic acid, 96-108g of citric acid, 5-7g of lemon yellow, 76-85g of sodium benzoate, 48-52g of D-erythorbic acid, and 45-52g of diethylamine tetraacetic acid disodium according to the mass, and steeping the materials. The ginger bamboo shoot production method comprises the steps of taking properly harvested fresh first-class ginger bamboo shoots as the raw materials, peeling, trimming and soaking the fresh first-class ginger bamboo shoots, preparing materials and steeping the fresh first-class ginger bamboo shoots. The salinity is controlled to 3-4 degree. The ginger bamboo shoot is unique in flavor, crisp, tender, fresh and palatable. The ginger bamboo shoot is suitable to eat in both winter and summer, and is especially suitable for being used as favorable food eaten together with seafood.
Owner:朱兴初
Process for making multi-flavored hand-shredded sliced grass carps
The invention mainly discloses a process for making multi-flavored hand-shredded sliced grass carps. The process comprises the following steps of: preparing raw material fish, slitting the fish, cleaning, pickling at low temperature, rinsing, air-drying at low temperature, chopping, rinsing for the second time, air-drying at low temperature for the second time, seasoning, bagging and performing vacuum sealing, sterilizing under high pressure, inspecting, boxing, and warehousing a finished product. The process is simple and convenient to operate, and the made product belongs to healthy food which is low-fat and low-salt, and has high oxidation resistance and rich taste.
Owner:宋淼泉
Chili hyphae and manufacturing method thereof
The invention discloses chili hyphae and a manufacturing method thereof. The chili hyphae comprise, by weight parts, 100-120 parts of fresh mushroom, 10-12 parts of chili powder, 4-6 parts of chili oil, 0.5-0.7 part of salt, 0.3-0.5 part of Sichuan pepper, 0.2-0.4 part of monosodium glutamate, 0.3-0.5 part of sesame and 3-5 parts of peanuts. Nutrient substances in the mushroom are saved in the chili hyphae manufactured by the steps of preparation, material preparation, preservation and frying and the like of the edible mushroom. No preservative is added in the chili hypha product, and the chili hypha product is an all natural nutritious food and is delicious in taste. It is ensured that the chili hyphae processed through the method can have a guarantee period of half a year or above without preservative, and the chili hyphae are convenient to eat and adapt to tastes of wide consumers in numerous districts.
Owner:贵州鸿霖农业科技有限公司
Tea geometrid larva artificial feeding feed and preparation method thereof
InactiveCN106819664AEasy feedingEasy to prepareFood processingAnimal feeding stuffBiotechnologyAnimal science
The invention discloses tea geometrid larva artificial feeding feed, which is prepared from the following raw material ingredients in percentage by mass: 20 to 24 percent of dry enteromorpha prolifera powder, 1.5 to 3 percent of dry tea powder, 2.3 to 2.7 percent of agar powder, 0.2 to 0.5 percent of potassium sorbate, 0.4 to 0.8 percent of choline chloride, 0.5 to 1 percent of glucose and the balance of sweet potato starch production waste liquid. The artificial feed has the advantages that the preparation method is simple; the cost is low; the mildewproof and anti-corrosion effects are achieved; the feeding effect is superior to that of an ordinary artificial feed; the level similar to the natural feed can be reached. The larva cultured by the feed is healthy and strong; the quantity is large; the whole year successive transfer feeding can be realized; the goal of supplying tea geometrid standard sources in the whole year can be achieved.
Owner:QINGDAO HAIZHIXING BIOLOGICAL SCI & TECH
Method for preparing seafood pickling and cooking soup base
The invention discloses a method for preparing a seafood pickling and cooking soup base, and relates to a method for preparing finished soup bases for cooking and pickling the food. The soup base is mainly used for cooking and pickling the shellfish seafood. The method comprises the steps as follows: adopting a plurality of dry seasonings and Chinese medicinal herbs such as star anise, Chinese red peppers, cinnamon, hawthorns, slice betel nuts, shells, angelica dahurica and the like as raw materials, adding edible salt and monosodium glutamate, and screening, removing impurities, cleaning and drying and then boiling various materials by a boiling tank; and cooling and precipitating, and then packaging the materials in a bag manner by a vacuum packaging machine. According to the method, the materials can be distributed easily and the implementation is easy. The finished seafood pickling and cooking soup base prepared by the method are dark reddish brown, pure in taste and delicious. The soup base can be used for pickling and cooking the seafood directly and is convenient and quick. The dishes prepared by using the soup base are good in color, aroma and flavor and the taste is authentic and pure, thereby the soup base is applied to the flavors of people in different regions. Meanwhile, because of no existence of any chemical additive, the soup base is an ideal seasoning; and all materials do not contact air from entering the boiling tank to being packaged into the finished products during preparation, so that the shelf life of the soup base can be longer than six months.
Owner:YINGKOU XINHAIYANG SEASONING FOOD
Production method of white sugar garlic
The invention relates to a production method of white sugar garlic. The process sequence comprises the following steps: raw material selection, cleaning, soaking and salting, preserving, re-cleaning, batching, impregnating, draining, packaging, sterilizing, air drying and boxing, wherein for the soaking and salting step, fresh garlic, water and salt are mixed in a mass ratio of 15:10:1 and soaked and salted for 4-8 days, and water in the bottom of a pit is pumped to the upper part for exchange in a soaking and salting process; for the batching step, 60 kg of garlic is added with 40 kg of water, 9-11 kg of white sugar, 1.5-2.5 kg of monosodium glutamate, 2-3 kg of vinegar, 100-200 g of acetic acid, 80-100 g of citric acid, 46-54 g of sodium cyclamate, 10-15 g of acesulfame potassium, 5-7 g of saccharin, 46-54 g of aspartame, 18-22 g of ethylene diamine tetraacetic acid disodium salt, 7-9 g of sodium dehydroacetate, 22-26 g of sodium benzoate and 46-54 g of D-sodium erythorbate. The white sugar garlic is fresh and sweet, is not greasy, has slight sour taste, is unique in flavor, and adapts to the taste of eaters in vast regions.
Owner:朱兴初
Two-color glutinous rice cake and preparation method thereof
The invention discloses a two-color glutinous rice cake, which is prepared from the following raw materials in parts by weight: 70-90 parts of white glutinous rice, 70-90 parts of black glutinous rice, 4-6 parts of raisin, 4-6 parts of apricot kernel, 2-3 parts of salt, 4-8 parts of sugar, 4-8 parts of wolfberries and 4-8 parts of red dates. The two-color glutinous rice cake is prepared from white and black glutinous rice flour, is beautiful in design, and is moist, soft, fine in slag, mellow and delicious. The two-color glutinous rice cake is unique in taste through the mode of combining sweetness and saltiness, and can adapt to the taste of people.
Owner:董莉
Novel baijiu based on plant raw stock and preparation method thereof
InactiveCN107189922ASoft tasteReduce adverse effectsDigestive systemAlcoholic beverage preparationAlcoholWater soluble
The invention discloses novel baijiu based on plant raw stock and a preparation method thereof. The novel baijiu is formed by mixing alcohol and the plant raw stock according to a preset proportion, the plant raw stock is an extracting solution of an ultramicro molecular group form composed of volatile substance components in plants, water soluble substance components and / or fat soluble substance components. According to the novel baijiu, the plant raw stock of the ultramicro molecular group form is used for replacing existing essence, saccharin and water, the raw stock is of the ultramicro molecular group form, the fusion between the raw stock and the liquor base is good, and the blended baijiu is soft in taste; meanwhile, the natural plant raw stock is used for replacing the essence and the saccharin, and the adverse effect of chemical additives on the body is avoided, the product quality is improved, and therefore the novel baijiu better meets the requirement for the taste and healthcare effect of high-end baijiu products.
Owner:金湘范
Method for preparing seafood pickling and cooking soup base
Owner:YINGKOU XINHAIYANG SEASONING FOOD
Spicy sesame oil
The invention provides a spicy sesame oil, which is prepared from the following components: 10 to 20 parts of black sesame, 50 to 70 parts of white sesame, 20 to 30 parts of chili oil, 5 to 10 parts of walnut oil, 5 to 10 parts of sunflower seed oil, 1 to 5 parts of lemon juice, and 0.1 to 2.5 parts of an antioxidant. The chili oil is added into the traditional sesame oil, the main components of the chili oil are chilli and Chinese prickly ash, the chili contains an alkaloid called capsaicin, the capsaicin can combine with a vanillin receptor subtype 1 (VR1) of sensory neurons in our mammals to produce a burning feeling, while hydroxy alpha-sanshool as the active component of the Chinese prickly ash activates the nerve fiber RA1 under the skin to producing a spicy feeling and increase thetaste of sesame oil, thereby being more suitable for the taste of modern people; by adding the walnut oil and sunflower seed oil, the nutritional value of sesame oil is increased, and the sesame oil is fresh and not greasy.
Owner:ANQING GURUN AGRI PROD
Method for producing cocktail onion
The invention discloses a method for producing a cocktail onion. The method comprises the steps of selecting, cleaning, and pickling the cocktail onion, sealing a pickling tank, washing and squeezing the pickled cocktail onion to be dry, proportioning materials, steeping the cocktail onion, draining the steeped cocktail onion, and packing, sterilizing, air drying and boxing the resulting cocktail onion. The proportioning is carried out based on the following mass: 60kg of dry cocktail onion, 40kg of purified water, 2.6-3.5kg of common salt, 9-12kg of white granulated sugar, 2.6-3.4kg of monosodium glutamate, 35-45g of aspartame, 280-320g of acetic acid, 96-110g of citric acid, 16-22g of sodium dehydroacetate, 56-65g of sodium benzoate, 45-55g of D-sodium erythorbate, and 45-55g of disodium diethylamine tetraacetate, and the steeping is carried out. In the production method, the fresh cocktail onion which is symmetric and full in grain is used as a raw material, the cocktail onion is subjected to specific pickling technology and proportioning and steeping steps, the salinity is controlled to be 3-4 DEG to ensure that the produced cocktail onion is a low-salinity food, and the produced cocktail onion is unique in flavor, with agreeable sweetness and agreeable sourness, spicy, tasty, fragrant in onion flavor, and is an instant good table food.
Owner:朱兴初
Preparation method of goat yogurt in normal-temperature preservation with gingko and hawthorn
InactiveCN102630752BPromote blood lipid loweringEnhance blood pressure loweringMilk preparationCholesterolBlood pressure
Owner:潍坊紫鸢牧业发展有限公司
Cauliflower enzyme for seasoning
InactiveCN106690234APromote food digestionImprove gastrointestinal digestionFood ingredient functionsChemical additionFlavor
The invention relates to the technical field of foods and discloses a cauliflower enzyme for seasoning. The cauliflower enzyme for seasoning is preparing by fermenting the following raw materials in starter, wherein the raw materials include, by weight parts, 1500-2000 parts of cauliflower, 300-400 parts of corn, 200-300 parts of celery, 200-300 parts of carrot, 150-200 parts of pepper, 150-200 parts of Sichuan pepper, 100-150 parts of fennel fruit, 100-150 parts of rosemary leaves, 100-150 parts of tomato juice, 0.05-0.1 part of cellulase and 0.05-0.1 part of carnosol. The starter is prepared by mixing, by weight, 100-190 parts of half-dry rice wine, 80-150 parts of mature vinegar, 150-240 parts of rock candy and 450-640 parts of purified water. The cauliflower enzyme takes plant fruits as raw materials, introduction of chemical addition agents is avoided, and mellow delicate flavor of the cauliflower enzyme can adjust the foods and make users enjoy delicious foods at ease.
Owner:ZHEJIANG BAIHUI BIOLOGICAL TECH
Method for producing nutrient mushroom, medlar and red date goat milk yogurt stored at normal temperature
The invention discloses a method for producing nutrient mushroom, medlar and red date goat milk yogurt stored at a normal temperature. The method comprises the procedures of producing a mushroom, medlar and red date nutrient liquid, producing an emulsification stable sweetener, producing de-smelled fresh goat milk, producing a mixed material fluid, performing first high-pressure homogeneous pasteurization, fermenting the mixed material and performing second pasteurization for sterile filling. The method for producing nutrient mushroom, medlar and red date goat milk yogurt stored at the normaltemperature, disclosed by the invention, has the advantages that: the goat milk yogurt produced by using the method not only keeps all the nutrient components of the goat milk, but is also added withnutrient health-care functions of mushroom, the medlar and the red dates for enhancing body immunity, nourishing yin and tonifying blood, benefiting spleen and stomach, nourishing liver and kiney andthe like; a goat milk de-smelling technology is adopted to remove the smell of the goat milk yogurt, so that the goat milk yogurt is delicious and mellow and is more suitable for tastes of a great number of consumers; and in particular, two pasteurizations and the sterile filling technology are adopted, so that the nutrient mushroom, medlar and red date goat milk yogurt is unnecessary to store ina refrigerator and is convenient for customers to drink.
Owner:潍坊紫鸢乳业发展有限公司
Laver ferment for seasoning
InactiveCN106722423APromote digestionPromote gastrointestinal digestionNatural extract food ingredientsFood ingredient functionsBiotechnologyPorphyra
The invention relates to the technical field of food, and discloses a laver ferment for seasoning. The laver ferment is prepared through fermentation of the following raw materials in parts by weight in fermentation inducing liquid: 1500-2000 parts of laver, 300-400 parts of funguses, 200-300 parts of white turnips, 200-300 parts of egg liquid, 100-150 parts of shredded ginger, 100-250 parts of garlic cloves, 150-200 parts of peppers, 150-200 parts of Chinese prickly ash, 100-150 parts of fennel seeds, 100-150 parts of rosemary leaves, 100-150 parts of fistular onion juice, 0.05-0.1 part of maltase and 0.05-0.1 part of carnosol. According to the laver ferment disclosed by the invention, the laver, the funguses, the shredded ginger and the like are used as the raw materials, so that the laver ferment has the effects of invigorating the stomach, moisturizing the intestine and assisting in digestion, the addition of chemical additives is avoided, the laver ferment has various active ingredients, and people can enjoy delicious food without worry, so that the laver ferment has a good popularization value.
Owner:ZHEJIANG BAIHUI BIOLOGICAL TECH
Medicated-diet nourishing porridge and preparation method thereof
PendingCN113974060AAvoid takingImprove securityDigestive systemAntinoxious agentsBiotechnologyRadix Astragali seu Hedysari
The invention discloses medicated-diet nourishing porridge and a preparation method thereof. The medicated-diet nourishing porridge is prepared from the following raw materials: millet, milled rice with embryos, wheat, herba cistanche, radix astragali, donkey-hide gelatin, fructus lycii, red dates, light wheat, radix angelicae sinensis, lotus seeds, bulbus lilii and semen allii tuberosi. The medicated-diet nourishing porridge has the beneficial effects that the medicated-diet nourishing porridge realizes tonifying and nourishing effects instead of conducting treatment, so people are prevented from taking a large amount of medicines; the raw materials are selected according to the principle of homology of medicines and food, a delicious food form is used for replacing medicines, and a warm tonifying and nourishing mode is used for replacing a mode of treatment through taking of large-dose medicines, so safety is higher; raw material compatibility and a process manufacturing process are simplified, and operation of ordinary people is facilitated; namely, raw materials are compatible and can be eaten after being cooked with water, or the raw materials are made into finished cooked food which can be eaten after being heated, so the trouble of ingredient preparation of consumers is avoided; and a porridge cooking process familiar to everyone is used for replacing a traditional decoction, so manufacturing troubles of the consumers are aovided.
Owner:李牧洲
Method for producing cocktail onion
The invention discloses a method for producing a cocktail onion. The method comprises the steps of selecting, cleaning, and pickling the cocktail onion, sealing a pickling tank, washing and squeezing the pickled cocktail onion to be dry, proportioning materials, steeping the cocktail onion, draining the steeped cocktail onion, and packing, sterilizing, air drying and boxing the resulting cocktail onion. The proportioning is carried out based on the following mass: 60kg of dry cocktail onion, 40kg of purified water, 2.6-3.5kg of common salt, 9-12kg of white granulated sugar, 2.6-3.4kg of monosodium glutamate, 35-45g of aspartame, 280-320g of acetic acid, 96-110g of citric acid, 16-22g of sodium dehydroacetate, 56-65g of sodium benzoate, 45-55g of D-sodium erythorbate, and 45-55g of disodium diethylamine tetraacetate, and the steeping is carried out. In the production method, the fresh cocktail onion which is symmetric and full in grain is used as a raw material, the cocktail onion is subjected to specific pickling technology and proportioning and steeping steps, the salinity is controlled to be 3-4 DEG to ensure that the produced cocktail onion is a low-salinity food, and the produced cocktail onion is unique in flavor, with agreeable sweetness and agreeable sourness, spicy, tasty, fragrant in onion flavor, and is an instant good table food.
Owner:朱兴初
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