42results about How to "Delicious smell" patented technology

The invention relates to chilli sauce and a preparation method thereof, wherein the preparation method comprises the following steps of: heating sesame oil to 50-60 DEG C, adding pork lean meat, thick broad-bean sauce, water, red chilli, salt, white sugar, peanuts, sesame, ginger, garlic and monosodium glutamate, and stirring to be uniform so as to prepare the chilli sauce. The chilli sauce provided by the invention is mild in piquancy and has attractive rich color, meanwhile, the flavor is tasty because cooked peanuts and sesame are added, and the chilli sauce is good in color, fragrance andflavor; ginger and garlic enable the chilli sauce to be fresh and tasty, and the flavor is fragrant; the sesame oil enables the chilli sauce to be more rich in nutrition value, no non-natural component is contained, the chilli sauce is safe and healthy in eating, does not go bad after being preserved for around one year, not only is suitable for families, but also is suitable for enterprise production; and compared with the chilli sauce sold in the market, the chilli sauce has a qualitative leap in the aspects of color, fragrance and flavor, safety and controllability and the like. In the rawmaterials provided by the invention, garlic and ginger are natural preservatives, not only can realize effective corrosion resistance, guarantees the food safety, and increases the flavor quality, but also has the efficacies of oxidation resistance and cancer resistance and the like.

The invention discloses a preparation method of salted duck eggs, which comprises the steps of adding water in 10kg of plant ash, 2.8kg of edible salt, 5g of star aniseseen, 5g of cinnamon, 5g of clove and 5g of dried orange peel, and stirring into paste; coating the paste on the surfaces of 1000 fresh duck eggs; rolling the coated fresh duck eggs in dried plant ash, putting into pots for sealing for 50 hours, then ventilating for 5 hours and then sealing for 65 hours; and taking the duck eggs out of the pots, with each egg being packaged by a plastic bag, and obtaining the finished products after placing for 25 days. The method solves the problem that the oil output capacity of egg yolks and the mouth feel can not be satisfied simultaneously, and the salted duck eggs pickled by the method is delicious and soft and has much output oil from egg yolk, namely has the characteristic of moderate softness, mushy state, oil and fresh medium.

The invention discloses a functional factor reinforced crunchy candy and a processing method thereof. The processing method comprises the following steps: firstly, mixing 35 to 55 parts of isomaltose hypgather powder, 10 to 20 parts of erythritol powder, 10 to 20 parts of isomalt powder, and 25 to 35 parts of water and heating to a temperature of 70 to 90 DEG C to enable sugar to be molten; and then sugaring off, cooling, separating sugar semifinished products, preparing peanut butter rich in a garcinia mangostana L pericarp compound coating, crisping to make a core, whitening to prepare couverture and forming, wherein the peanut butter rich in the garcinia mangostana L pericarp compound coating is prepared by compounding a compound A, a compound B, a compound C and vitamin C which are separated from garcinia mangostana L pericarp according to a weight ratio of 1:(1-2):(1-2):(1-2) to form a garcinia mangostana L pericarp active material compound coating and adding the garcinia mangostana L pericarp active material compound coating into peanut butter. According to the invention, a heat value of the cushion is reduced; functions of not decaying teeth, removing free radicals, conditioning intestinal tract and the like and an antioxidation function are given to the cushion; and preservation performance of the cushion is improved, so that shelf life is prolonged.

The invention discloses a hawthorn wine and a production method thereof. It uses hawthorn, sorghum, corn, wheat, and millet as raw materials, mixes the raw materials, steams, ferments, and cooks to make hawthorn liquor, which is filled and sealed for use; Then remove slag, clean, disinfect and dry hawthorn, medlar and red dates, then immerse them in the hawthorn white wine, seal and soak for 7-30 days, and finally separate solid and liquid, fill and seal to obtain the hawthorn of the present invention liquor. The hawthorn wine of the present invention can eliminate food accumulation, dissipate blood stasis, promote blood circulation and ventilate, benefit stomach, liver, spleen, intestine and kidney, and has good effects of clearing phlegm and promoting Qi, eliminating food stagnation, promoting blood circulation and removing blood stasis, lowering blood pressure and fat, and invigorating stomach Functions such as benefiting the spleen have significant effects on recovering from physical fatigue, promoting appetite, and prolonging life. It is an ideal green health food for people.

The invention discloses a method for preparing crunchy candies with tea flavor, and belongs to a method for processing a food. The crunchy candies are characterized by comprising main materials, namely stir-fried peanuts, white sugar, lard oil, onions, maltose, honey and black tea powder, and auxiliary materials, namely pericarpium zanthoxyli, tangerine peel, chillies and fish sauce. The crunchy candies are packaged and leave factory after the processes of stir-frying peanuts, boiling, cooling, preparing cuboids by a flat press and the like. The traditional ingredients and manufacturing process are reformed, and specifically the honey and the black tea powder are added into the main materials, so the crunchy candies prepared by the unique processing method are delicious and have tea flavor; therefore, the taste of people who are interested in tea can be met; meanwhile, the product also has the effects of promoting the secretion of saliva or body fluid and refreshing. The product is a novel variety of crunchy candy family.