35results about How to "Add unique flavor" patented technology

The invention discloses a composite flavoring and a production method thereof. The composite flavoring comprises cordyeps militaris and chicken meat serving as main raw materials, wherein the raw materials are crushed by using ultrasonic sound to improve extraction rate of nutritive materials and flavoring substances; the raw materials are enzymolyzed by composite protease; auxiliary materials such as leucine and the like are added for thermal reaction; and thus a composite flavoring of the cordyeps militaris and the chicken meat, which is a high-grade flavoring with unique flavor and good health-care function, is produced. The flavoring has the fresh flavors of the cordyeps militaris and the chicken meat, has the unique fresh fragrant characteristic by flavor producing reaction, has special nutritive components and is a novel high-grade flavoring with good development and application prospect. The composite flavoring can be widely applied to seasoning soups, noodle soup ingredients, hot pot soup ingredients and optional ingredients, stuffing of fast-frozen foods, home soups, steamed foods, boiled foods, fried foods, stewed foods, cold and dressed foods, barbecue and the like, is applied to special health-care foods and belongs to high-grade meat flavoring products.

The invention provides Xinjiang flavored fried black chicken and a convenient instant processing method thereof capable of enabling Xinjiang flavored fried black chicken to be convenient and instant to eat, and belongs to the field of food processing. The processing method disclosed by the invention mainly comprises the following steps: 1, preparing materials; 2, coloring chicken meat; 3, seasoning the chicken meat; 4, braising and frying the seasoned chicken meat; and 5, vacuum-packing finished products, and refrigerating the packed finished products. Onions and Xinjiang Hetian black chickens are combined, so that the taste is unique, the meat quality is delicious, and the nutrition is rich; agar is added, so that the finished products are vacuum-packed conveniently, besides, the tender and smooth degrees of the chicken meat are improved, and the delicious degree of the chicken meat is maintained; the finished products are vacuum-packed, so that the chicken meat is convenient and fast to eat, convenient to store and convenient for standby application.

The invention discloses a method for preparing hawthorn fruit vinegar beverage by mixing and continuous fermentation of multiple strains, which is prepared according to the following methods: 1) material preparation; 2) vacuum leaching and enzymatic hydrolysis; 3) alcohol fermentation: in the leaching liquid Inoculate yeast and ferment at 25-32°C for 10 days; 4) Lactic acid bacteria fermentation: inoculate lactic acid bacteria in the fermented mash after alcoholic fermentation, at 37-40°C, when the alcohol content reaches 6%-8% 5) Acetic acid fermentation: Inoculate Acetobacter AS? 1.41, the fermentation temperature is 30°C, and the fermentation is 72-84h; 6) After clarification, blending, homogenization, and sterilization, the hawthorn fruit vinegar drink can be obtained. The hawthorn fruit vinegar drink prepared by the invention has a reddish-brown color, reddish-brown color, sweet and sour taste, on the basis of retaining the original nutritional substances of hawthorn, it also has flavor substances, with good flavor and taste, and can be produced continuously. Fermentation, high production efficiency.