57results about How to "Advanced taste" patented technology

The invention relates to a kelp dietary fiber yoghourt and a production method thereof. The production method comprises the following steps: adding a water solution of kelp dietary fibers, stabilizer and sucrose to weighed fresh milk, wherein the stabilizer comprises sodium carboxymethylcellulose and xanthan gum, and the mass ratio of the sodium carboxymethylcellulose to the xanthan gum is 2:1; and homogenizing, sterilizing, cooling, then adding strains to ferment, and cooling to obtain the kelp dietary fiber yoghourt, wherein the strains comprise Streptococcus thermophilus and Lactobacillus bulgaricus, and the mass ratio of the Streptococcus thermophilus to the Lactobacillus bulgaricus is 1:1; and the kelp dietary fiber yoghourt comprises the following components in percentage by weight: 80-90% of the fresh milk, 1-3% of the kelp dietary fibers, 4-10% of the sucrose, 0.3-0.8% of the stabilizer, 1-5% of strains and balance of water. The kelp dietary fiber yoghourt is sweet and sour, is rich in nutritive materials, and can smooth intestinal tract, prevent and cure constipation, reduce cholesterol and regulate blood fat and blood sugar in case of being drunk for a long term, and is especially applicable to the diet of middle-aged and elderly people, diabetes patients and overweight people. The production method has the advantages of advanced process, reasonable steps and easy operation, and is applicable to industrialized production.

A formula and a production method of pine nut brain tonic soup base for intelligence development. The formula comprises main materials of fructus alpiniae oxyphyllae, pine nut, walnut kernel, spine date seed, ginseng, Chinese angelica, black fungus, black sesame, lucid ganoderma, fleece-flower root, Ligusticum wallichii, chrysanthemum, mulberry, sealwort, root of red-rooted salvia, monosodium glutamate and salt. A main process flow is as below: material selection, drying, crushing, material dosing, quantification, packaging and acquisition of a finished product. The soup base has advantages of brain nourishing, brain tonifying, pure natural materials, no toxic or side effect, delicious taste and nutrition, and is suitable for hotel and household.

This invention relates to yacon health care vinegar, and its material is yacon. This yacon health care vinegar is prepared by juice extracting, blending, alcoholization, acetification and twice fermentation and ageing. Its preparation includes pretreatment, juice extracting, filtration, blending, alcoholizing fermentation, filtration, acetifing fermentation, aging and filling. Clean demineralized water, sweetening agent and antioxidant agent also can be added into supernatant fluid after aging, blending and stirring homogenously, at last, yacon health care beverage vinegar is obtained after removal of sediments. Each effective ingredient of the material remains in this health care vinegar, so it will enhance health and improve immunity. It also will be helpful in preventing diabetes, lowering cholesterol and the reduction of cardio-cerebrovascular diseases.

The invention discloses a making method of peanut and natto soy sauce which comprises peanut, bran, salt, wheat flour, water, bacillus licheniformis, aspergillus oryzae, aspergillus oryzae and salt-resistant ester-production yeast. The making method comprises the steps of: 1, making peanut yeast, to be specific, taking excellent-quality peanuts and cleaning, soaking with water at a room temperature for 24h, cooking, cooling to below 40 DEG C, fermenting at the temperature of 35-38 DEG C for less than 3 days to make the peanut yeast; 2, preparing a peanut and bacillus natto fermenting agent, to be specific, (1), taking the excellent-quality peanuts and cleaning, soaking at the room temperature for 24h; (2), cooking the soaked peanuts at a pressure of 0.1-0.2MPa for 30-40 min; (3), cooling the cooked peanut to room temperature, adding the bacillus licheniformis, fermenting at the environment temperature of 35-40 DEG C for 20-24h; and 4, cooling the fermented peanut to room temperature, placing for 15-32h and then carrying out after maturation treatment, and filtering peanut to obtain a bacillus natto solution. Due to the production of the peanut and natto soy sauce, a new nutrient heath care soy sauce variety is increased, therefore, the quality of family life of people in China can be better improved.

The invention discloses a formula and a production method of hangover-alleviating soup. Raw materials comprise amomum tsao-ko, dioscorea opposita, angelica dahurica, scutellaria baicalensis, cyperus rotundus, glycyrrhiza uralensis, lonicera japonica, fructus lycii, bupleurum chinense, coptis chinensis, radix astragali, lilium brownii, syzygium aromaticum, bay leaf, pepper, rhizoma zingiberis, cinnamomum cassia, illicium verum, monosodium glutamate and refined salt. The production method comprises the main processes of material selection, drying, grinding, batching, quantification, packaging and finishing. The hangover-alleviating soup has integrated functions of tonifying liver, promoting appetite, tonifying spleen and alleviating hangover, is purely natural, does not have toxic and side effects, and is mellow in taste, rich in nutrition and applicable to being eaten in restaurants and families.

The invention provides a chuanminshen violaceum yin-nourishing blood-replenishing hot-pot condiment and a preparation method thereof. The hot-pot condiment is prepared from the following raw materials: amomum tsao-ko, Chinese yam, radix angelicae, piperis longi, rhizoma cyperi, radix glycyrrhizae, lily, ginseng, honeysuckle, angelica sinensis, eucommia ulmoides, fructus lycii, radix bupleuri, semen coicis, astragalus membranaceus, codonopsis pilosula, radix salviae miltiorrhizae, clove, prickly ash, dried ginger, cinnamon, star anise, gourmet powder and refined salt. The preparation method comprises the following main processes: material selection, baking, smashing, material mixing, quantification, packaging and finished product obtaining. The hot-pot condiment has the effects of nourishing yin and replenishing blood, is purely natural, has no toxic or side effects, and is delicious in taste, rich in nutrition and suitable for restaurants and homes.

The invention relates to a Chuanminshen violaceum hot-pot flavoring capable of nourishing Yin and tonifying deficiency and a production method thereof. The Chuanminshen violaceum hot-pot flavoring is produced from the materials, namely Chuanminshen violaceum, cordyceps, shelled cedar seed, ganoderma lucidum, dogwood fruit pulp, radix asparagi, dendrobium stem, white hyacinth bean, white peony root, Chinese date, astragalus root, pepper, dried ginger, aniseed, monosodium glutamate and refined salt, through the main process flows of selecting the materials, baking, crushing, proportioning, quantifying, packaging and finishing the product. The Chuanminshen violaceum hot-pot flavoring integrates the effects of Yin nourishing and deficiency tonifying, is purely natural, is free from toxic and side effects, is delicious in taste and rich in nutrition and is applicable to restaurants and households.

The invention discloses a method for brewing soy sauce by utilizing peanut shells. The soy sauce comprises the following raw materials:30% of peanut shells, 40% of soybean cakes, 20% of wheat bran and 10% of corn. A brewing technology comprises the following steps: (1) making a blank, namely firstly grinding the peanut shells, soybean cakes, wheat bran and corn into powder, uniformly blending, capping, and sterilizing for 30 minutes with steam; spreading and cooling, and adding 250g of medicated leaven until temperature is lowered to 30 DEG C; and (2) fermenting, wherein low-salinity solid state fermentation is adopted in a fermentation technology; fermentation is divided into two stages; white soy sauce is obtained when 20 baume degrees are reached, and 2.5kg of white sugar is added into every 50kg of the white soy sauce, and uniformly stirring is carried out, so that colored soy sauce is obtained. When the method disclosed by the invention is adopted for brewing the soy sauce, resources are saved, the demand also can be met, the brewed soy sauce contains rich proteins and many micro active substances and is full of nutrients and mellow in taste, processing technology is advanced, the low-salinity solid state fermentation is adopted, flavor is unique, the obtained colored soy sauce is complete in color, smell and taste, and quality of family life of people of China is better improved, so that the method disclosed by the invention has high value-added benefit.

The invention discloses a formula of a decoction capable of relaxing muscles and tendons, dispelling wind and strengthening body and bone, and a preparation method of the decoction. Clove, sanguis draxonis, angelica sinensis, rhizoma drynariae, cooked rheum officinale, gastrodia elata, gen-seng, acacia catechu, safflower carthamus, ground beetle, frankincense, myrrh, radix paeoniae rubra, liquorice, caulis spatholobi, radix aconiti lateralis preparata, radix zanthoxyli, gourmet powder and refined salt are taken as principle raw materials. The preparation method comprises following steps: selecting of the raw materials; drying; grinding; mixing of the raw materials; weighting; packaging; and preparing of finished products. The decoction is capable of relaxing muscles and tendons, dispelling wind and strengthening body; is made of pure natural ingredients; possesses no toxic or side effects; is delicious, rich in nutrient and suitable for applications in restaurants and at home.

The invention discloses a brain-boosting / refreshing bamboo fungus hot pot condiment and a production method thereof. The brain-boosting / refreshing bamboo fungus hot pot condiment comprises the following raw materials: bamboo fungus, rhizoma acori graminei, walnut kernels, longan, sunflower seeds, tortoise plastron, ginseng, keel, cortex lycii radicis, eucommia ulmoides, fructus choerospondiatis, Paederia pertomentosa Merr. ex Li, pepper, rhizoma zingiberis, anise, gourmet powder and refined salt. The main technical process comprises the following steps: selecting materials, drying, crushing, batching, quantifying, packaging and forming the finished product. The hot pot condiment has the function of integrating the effects of brain boosting and refreshing into a whole, is pure natural, delicious in taste, rich in nutrition and suitable for restaurants and families, and does not have a toxic or side effect.

The invention provides a chuanminshen violaceum lung-heat-clearing stomach-nourishing hot-pot condiment and a preparation method thereof. The hot-pot condiment is prepared from the following raw materials: chuanminshen violaceum, pears, arillus longan, red dates, atractylodes macrocephala koidz, almond, lily, dried persimmon frost, radix glehniae, polygonatum odoratum, smoked plum, fingered citron, dried ginger, star anise, gourmet powder and refined salt. The preparation method comprises the following main processes: material selection, baking, smashing, material mixing, quantification, packaging, and finished product obtaining. The hot-pot condiment has the effects of tonifying liver, promoting appetite and tonifying spleen, is purely natural, has no toxic or side effects, and is delicious in taste, rich in nutrition and suitable for restaurants and homes.

The invention discloses an appetizer and a processing method thereof. The appetizer is prepared from the following raw materials in percentage by weight: 70-80% of orange-red-internal-head Chinese cabbage, 12-22% of traditional Chinese medicines, and 6-8% of pickling seasonings. The appetizer is prepared by performing pickling on the orange-red-internal-head Chinese cabbage; so that, the preparedappetizer is relatively high in nutritional values for carotene content of the orange-red-internal-head Chinese cabbage is 4.5 times of the carotene content of common Chinese cabbage, vitamin C content of the pickled orange-red-internal-head Chinese cabbage is 1.8 times of the vitamin C content of common pickled vegetables, and sugar content of the orange-red-internal-head Chinese cabbage is 3.5 times of the sugar content of common Chinese cabbage. Moreover, the traditional Chinese medicines are added during the pickling process of the pickled orange-red-internal-head Chinese cabbage; so that,the traditional Chinese medicines combine with the pickled orange-red-internal-head Chinese cabbage, thereby achieving the function of stimulating appetite and promoting digestion. The processing method disclosed by the invention has the advantages of being scientific in raw material selection, advanced in production technology, sour and refreshing in product flavor, and long-lasting in aftertaste of the product; moreover, the appetizer prepared by the processing method is convenient to store, purely natural, free of toxic and side effects, free of addition of essences or preservatives, preserved with original flavor and nutrients of the raw materials, and easy for the human body to absorb. In addition, sources of the raw materials are wide; processing line is short; and the products areeasy to process and manufacture.

The invention provides a chuanminshen violaceum spleen-tonifying qi-tonifying hot-pot condiment and a preparation method thereof. The hot-pot condiment is prepared from the following raw materials: chuanminshen violaceum, Chinese yam, japonica rice, long-shaped rice, lotus seeds, malt, medicated leaven, hawthorn, maize, white radish, kudzuvine root, radix aucklandiae, radix pseudostellariae, common clubmoss herb, prickly ash, dried ginger, star anise, gourmet powder and refined salt. The preparation method comprises the following main processes: material selection, baking, smashing, material mixing, quantification, packaging, and finished product obtaining. The hot-pot condiment has the effects of tonifying qi, promoting appetite and tonifying spleen, is purely natural, has no toxic or side effects, and is delicious in taste, rich in nutrition and suitable for restaurants and homes.

Kidney-warming yang-supporting side dish condiment with Cornu Cervi Degelatinatum and a production method thereof are provided. The condiment of the invention is produced by using the materials such as Cornu Cervi Degelatinatum, Rhizoma Polygoni Suffulti, Fructus Akebiae, Concha Monetariae, Rhizoma Imperatae, Radix Stephaniae Cepharanthae, Bulbus Lilii, Herba Patriniae, ginseng leaf, Herba Swertiae Dilutae, bay leaf, Fructus Choerospondiatis, soy sauce, edible acetin , sesame seed oil, Herba Veronicae Peregrinae and prebiotic accessories as raw materials and subjecting the materials to the main process flow of material selecting and rationing, drying and disinfecting, decocting and concentrating, mixing and stirring, bagging for finishing and the like. The condiment of the invention can provide heart-clearing and tranquilizing, liver-calming and eyesight-improving, nourishing and strengthening, and kidney-warming and yang-supporting actions at different degrees for the main diseases such as enuresis, frequent urination and red and ardor urine, has the advantages such as health caring, kidney warming and yang supporting, heart calming and tranquilizing, naturalness, zero toxic and side effect and the like, and also has good auxiliary therapeutic effect. The condiment of the invention has the integrated functionality of warming kidney and supporting yang, and calming heart and soothing nerves, is fully natural and free of toxic and side effect, is delicious in taste and rich in nutrition and is suitable for restaurants and households.

The invention discloses an ardisia villosa root or herb mixed vegetable flavoring agent with functions of promoting blood circulation and dissipating blood stasis and a production method thereof. According to the invention, ardisia villosa roots or herb, concha cypraeae, shouliang yam rhizome, radix codonopsis lanceolatae, fructus psoraleae, folia perillae acutae, radix ampelopsis, dill seeds, Indian trumetflower seeds, all-grass of madras grangea, plumbago zeylanica roots and leaves, hyptis suaveolens herb, soybean sauce, edible vinegar essence, sesame oil, veronica peregrina herb, prebiotics ingredients and the like are used as raw materials, the flavoring agent is prepared by main technological processes of material selecting, proportioning, drying and sterilizing, decocting and concentrating, mixing and stirring, bagging and obtaining finished products and the like. The flavoring agent has the effects of clearing heart and tranquilizing, calming the liver and improving eyesight, nourishing and strengthening the body, promoting blood circulation and dissipating blood stasis on the main diseases such as rheumatic bone pain, irregular menstruation and the like in different degrees, has the effects of caring health, promoting blood circulation and dissipating blood stasis, clearing away the heart-fire and soothing the nerves, being purely natural, having no toxic or side effects and the like, and also has a good adjuvant therapy effect. The flavoring agent disclosed by the invention integrates the functions of promoting blood circulation and dissipating blood stasis, and clearing away heart-fire and soothing the nerves, and is purely natural, free of toxic and side effects, delicious in taste, rich in nutrition and suitable for restaurants and families to use.

The invention provides a chuanminshen violaceum yin-nourishing beautifying hot-pot condiment and a preparation method thereof. The hot-pot condiment is prepared from the following raw materials: chuanminshen violaceum, trogopterus dung, roses, radix salviae miltiorrhizae, bletilla striata, turmeric, Japanese ampelopsis roots, cortex dictamni, spina date seeds, flos sophorae, lentinula adodes, pyracantha fortuneana, prickly ash, dried ginger, star anise, gourmet powder and refined salt. The preparation method comprises the following main processes: material selection, baking, smashing, material mixing, quantification, packaging and finished product obtaining. The hot-pot condiment has the effects of nourishing yin and beautifying, is purely natural, has no toxic or side effects, and is delicious in taste, rich in nutrition and suitable for restaurants and homes.

The utility model provides an edible manna lichen-containing blood-nourishing and qi-tonifying hot pot condiment and a production method thereof. The hot pot condiment comprises the following raw materials: edible manna lichen, rose, purple grape, spatholobus stem, hypericum japonicum, ginseng, hoantchy root, salvia miltiorrhiza, myrcia, pepper, rhizoma zingiberis, anise, gourmet powder and refined salt. The production method mainly comprises the following technological processes: sorting, drying, smashing, batching, quantifying, and packaging to obtain finished products. The hot pot condiment has the functions of blood nourishing and qi tonifying, is purely natural, has no toxic or side effects, tastes delicious, and is rich in nutrition, and suitable for restaurants and families.