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42results about How to "Delicious smell" patented technology
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Chinese herbal medicine feed additive for broiler chickens as well as preparation and use thereof
InactiveCN101406246AGuaranteed not to be brokenRich in vitamin heat-sensitive ingredientsFood processingAnimal feeding stuffNon toxicityMedicine
The invention provides a Chinese herbal medicine feed additive for chickens and a preparation method and application thereof. The preparation method comprises the following steps: using a plurality of natural Chinese herbal medicines as raw materials, crushing the Chinese herbal medicines in the formulation, leaching the effective components in the Chinese herbal medicines, adding the prepared additive the amount of which is 0.5 to 4 weight percent of the feeding mass in daily feeds for various chickens, feeding the chickens after stirring evenly, and discontinuously adding feed in the whole process. The feed additive has the advantages that the raw materials are scientific and reasonable, the preparation process has strong operability, and the prepared additive has the characteristics of trace, high efficiency, favorable palatability, safety and non-toxicity, can promote growth and development of the chickens remarkably, advances the marketing time, and reduce feed cost; the feed additive has the functions of excellent bacteria resistance, stress resistance and immunity improvement, reduces the occurrence of plagues, realizes healthy and non-resistant breeding in the whole process, and can produce green and good-quality chicken products without medicament residues.
Owner:福建美地有机农业有限公司
Chilli sauce and preparation method thereof
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.
Owner:DALIAN NATIONALITIES UNIVERSITY
Preparation method of salted duck eggs
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 sealingfor 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.
Owner:范群英
Water loosing preventing rice field eel feed and preparation method thereof
InactiveCN104814288AStrong smellFacilitate dissociationAnimal feeding stuffEutrophicationWheat Brans
The present invention discloses a water loosing preventing rice field eel feed and a preparation method thereof. The rice field eel feed is made of the following raw materials in parts by weight: 20-30 parts of high-gluten flour, 10-15 parts of bone meal, 70-90 parts of fresh silver carps, 20-25 parts of corn oil, 80-100 parts of soybean meal, 2-3 parts of complex enzymes, 35-50 parts of wheat bran, 2-3 parts of gelatin powder, 8-10 parts of fresh pork liver, 3-5 parts of edible salt, adsorbent and an appropriate amount of water. Specifically, the water loosing preventing rice field eel feed can wrap a thin film on the surface of the conventional feed, enables feed particles to present a longer time in the water without needs of spreading feed frequently, and can also prevent the adverse impacts on rice field eels caused by water eutrophication. The addition of pork liver enables fresh and delicious smell of the rice field eel feed, which is line with the smell of food when the rice field eels are seeking food, thus is helpful for the food intake of rice field eels.
Owner:董勇
Making method of dried salted duck
The invention discloses a making method of dried salted duck. The method comprises the following steps: butchering a live duck, spreading seasoning salt, soaking, washing, determining shape, drying and the like, wherein the making method of the seasoning salt comprises the following steps: firstly frying edible salt at the temperature of 155 DEG C until the water content is less than or equal to 5 percent and then putting anise, fennel, cassia bark, white sugar, pepper, caruncle and garlic oil in hot salt to be stir-fried for 3min. The method solves the problems of salty and fishy taste in the prior art. The dried salted duck made by the method is characterized by being neither too salty nor too insipid, and being fragrant and delicious.
Owner:范群英
Production method for flavoring sesame oil
InactiveCN103651988AImprove the shortcoming of single tasteReduce usageEdible oils/fatsHot peppersSweetness
The invention discloses a production method for flavoring sesame oil. The production method for the flavoring sesame oil comprises the following steps: adding pericarpium citri reticulatae and black cardamom into blend oil, putting the mixture into a heating container, heating to 160-170 DEG C, adding blanched garlic leaf extract, hot pepper, salt, distilled spirit and sesame oil, keeping the medium temperature of 130 DEG C for 3-5 hours, reducing the temperature to 40 DEG C, keeping the temperature for 3-5 hours, cooling, filtering, precipitating, and packaging to obtain the flavoring sesame oil. Through the addition of the pericarpium citri reticulatae and the black cardamom, the sweetness and bitterness and the faint scent of the pericarpium citri reticulatae are blended into the flavoring sesame oil, so that the flavoring sesame oil has a unique flavor; the flavoring sesame oil uses the blend oil as a main component, so that the using amount of the sesame oil can be reduced and the cost is reduced; meanwhile, the blanched garlic leaf extract, the distilled spirit and the hot pepper are added, the defect of a single taste of the flavoring sesame oil is effectively improved, so that the flavoring sesame oil is fragrant, delicious and rich in aftertaste and is very suitable for cold dishes.
Owner:吴基仔
Roasted meat seasoning and method for preparing the same
InactiveCN1543854AThe preparation process is simpleSufficient ingredientsFood preparationFlavorCassia-bark
The invention discloses a barbecue seasoning for lamb shashlick which is prepared from common fennel fruit, star aniseed, clove, pepper, piper nigrum, scented tea, cassia bark, pricklyash peel, cassia twig, refined salt, white sugar, gourmet powder and sesame seed through the steps of stock preparation, watering and stirring, rinsing, clearing the surface impurity, discharging the water, airing or curing the raw material, disintegrating with a grinder, mixing with an agitator, and quantitative packaging for warehouse-in.
Owner:吉运河
Preparation method of ovalipes punctatus crab sauce
InactiveCN109393431ASimple production processThe process steps are simpleFood ingredient as antioxidantFood ingredient as flavour affecting agentFood safetyAquatic product
The invention discloses a preparation method of ovalipes punctatus crab sauce, and relates to the technical field of aquatic product processing. The preparation method comprises the following steps: (1) cleaning and impurity removal; (2) bacterium reduction; (3) softening; (4) mashing; (5) fermentation; and (6) canning. The preparation method takes ovalipes punctatus as a raw material, is based atraditional natural fermentation method for preparing crab sauce, combines innovative processing techniques such as bacterium reduction by spraying ozone water, softening with a citric acid solution,and fermentation by spraying Baijiu and prickling holes, and improves a traditional crab sauce production process. The preparation method has simple process steps and high operability and is suitablefor industrial production; the prepared ovalipes punctatus crab sauce has low salt, delicious and fragrant smell, light fishy smell, good food safety and stability, uniform and fine sauce quality andmoderate viscosity; and the preparation method has promoting effects on utilization of ovalipes punctatus for standardized production of crab sauce products, is favorable for enhancing processing andutilization of low-value marine crabs, and has broad development prospects.
Owner:MARINE FISHERIES RES INST OF ZHEJIANG
Method for preparing cooked snakegourd fruit seeds
InactiveCN101703280ADelicious smellEasy to openFood preparationZanthoxylum bungeanumGLYCYRRHIZA EXTRACT
The invention discloses a method for preparing cooked snakegourd fruit seeds, which comprises the following steps: stir-frying 100 kilograms of snakegourd fruit seeds, and then putting into seasoning liquor for soaking for 20 seconds, taking out, drying, then adding 150 grams of sesame oil and 100 grams of honey and polishing in a polisher for 1.5 hours to obtain a finished product; the method for preparing the seasoning liquor comprises the following steps: adding 5 kilograms of edible salt, 100 grams of aniseed, 100 grams of liquorice, 100 grams of zanthoxylum and 100 grams of clove into 60 kilograms of water and cooling after heating until boiling so as to obtain the seasoning liquor. The invention solves the problem that the prior art is difficult to remove the peculiar smell of snakegourd fruit seeds, and the cooked snakegourd fruit seeds have oily and smooth surfaces, nice fragrance and easy cracking and have a health-care function.
Owner:范群英
Shrimp paste acid and making method thereof
The invention relates to shrimp paste acid and a making method of the shrimp paste acid, and belongs to the technical field of food. The making method comprises the following steps: mixing 4 to 6 parts of marinated shrimps, 80 to 120 pars of fermented chili, and 8 to 10 parts of glutinous rice sweet wine in parts by weight, and fermenting for 55 to 65 days at the temperature of 25 to 35 DEG C. The method is simple, easy to operate, shorter in fermentation time and lower in cost. The shrimp paste acid made according to the method is bright red in color and luster, delicious in flavor, sour, spicy, sweet, salty and fresh simultaneously, high in nutritional values, good in taste and longer in shelf life.
Owner:黔东南苗族侗族自治州农业科学院
Cooking spray and preparation method thereof
InactiveCN101543281ASolve the problem of non-stickEasy to cleanFood preservationEdible oils/fatsEdible oilHygiene
The invention relates to the field of spray products and edible oil processing, and in particular provides a method for preparing a cooking spray which is used for cooking and takes soybean lecithin, healthy edible oil, pure drinking water, pure grain wine, plant aromatic flavoring, additives and propellants as main components. The cooking spray provided by the invention is characterized by nice smell, nutrient hygiene, extremely low consumption, cleaning easiness, high speed, uniformity, safety, no toxicity, convenience, practicability and benefit to health, and can be used for home kitchens, restaurants, barbecue restaurants, food stores or baked-food manufacturers and the like.
Owner:万绪山 +2
Fruit and vegetable processing method without losing nutritional ingredients
PendingCN112120128AProtect Nutritional CostsDestroy nutrientsAcidic food ingredientsFood ingredient as flavour affecting agentBiotechnologyCellulose
The invention provides a fruit and vegetable processing method without losing nutritional ingredients, and relates to the field of fruit and vegetable processing. The fruit and vegetable processing method without losing nutritional ingredients comprises the following steps of S1, selecting 10-20 parts of grapefruits which are just picked, peeling the grapefruits, taking out pulp of the grapefruits, putting the grapefruits into a juice extractor, then adding 2-4 parts of white sugar and 20-30 parts of warm water at 30 DEG C, controlling the stirring speed of the juice extractor to be 20-30 r / s,and enabling the stirring time to be 3-6 minutes, pouring the grapefruit juice into a sterile iron bowl, placing the iron bowl in an environment with the temperature of 5 DEG C, and sealing the ironbowl with a preservative film; and S2, selecting 10-20 parts of kiwi fruits which are just picked, wherein the maturity of the kiwi fruits is 80%, the peels of the kiwi fruits are removed, and then the kiwi fruits are cleaned with clear water for 2-5 minutes. Through glacial acetic acid, potassium sorbate, wheat cellulose and gluconic acid, nutritional ingredients in the fruits and vegetables areprevented from being lost in the mixing and stirring process of the fruits and vegetables.
Owner:祁东县农业发展有限公司
Crispy biscuit and production process thereof
The invention provides a crispy biscuit and a production process thereof. The crispy biscuit comprises the following raw materials: low-gluten flour, butter, sticky rice, poria cocos powder, fresh roxburgh rose, powdered sugar, egg liquid, milk and sesames. The production process comprises the following steps: treating raw materials; mixing and kneading dough; and roasting. According to the crispy biscuit, cellulose, vitamin B, starch and proteins contained in the biscuit as well as various nutritional ingredients of roxburgh rose and poria cocos are organically combined, so that the fragrance is fresh, the taste is delicious, the flavor is unique, and the nutrients are rich and balanced.
Owner:GUIZHOU HAPPY WOMAN FLAVOR FOOD CO LTD
Method for preparing crunchy candies with tea flavor
InactiveCN102239950ADelicious smellSatisfy the tasteConfectionerySweetmeatsFlavorAdditive ingredient
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.
Owner:ZHANGPU NONGPENG FOOD
Chestnut kernel beverage
The invention discloses a chestnut kernel beverage, which is mainly prepared by chestnuts or traditional Chinese herbal medicine materials for chestnuts and plants, beverage auxiliary materials, sugar and water, wherein, the invention also comprises fresh milk, schisandra, juice and medlar (the traditional Chinese herbal medicine material), etc. The chestnuts are mainly the fresh chestnut (chestnut fleshes) juice, and also can be the mixed juice or extraction juice of chestnut shells, endocarps, hairy chestnut balls and chestnut fleshes. The auxiliary materials are sorbic acid, flavors and citric acid, etc. The chestnut kernel beverage has the advantages that: 1. the chestnut kernel beverage is a novel beverage that uses the chestnuts as the main material, and is high in nutritive value, has no pollution and is a pure green food; 2. the chestnut kernel beverage is a functional beverage that can improve the health, reinforce kidney and spirit and relieve cough and asthma; 3. the chestnut kernel beverage is fragrant, pure and tasty, and can quench and remove the heat.
Owner:王井井
Preparation method of hamburger pie containing crab meat
The invention discloses a preparation method of a hamburger pie containing crab meat and belongs to a method for preparing and processing foods. The hamburger pie comprises main materials including crab body meat, crab leg meat, red-meat fish, green onions and celery leaves, and auxiliary materials including odoriferous herbs, Cajun seasonings, oyster sauce, butter, salt, wrapping powder, egg liquid and breadcrumbs. The hamburger pie containing the crab meat, which is prepared by scientifically mixing the materials, has the advantages of simple formula, convenience for production and processing and the like. According to the preparation method of the hamburger pie containing the crab meat, traditional ingredients and a traditional preparation process are improved, and particularly, crabs, the main material, are processed into the crab body meat and the fine strip-shaped crab leg meat, and the red-meat fish paste is added; the crab meat hamburger pie produced by the processing method has delicious fragrance and a fresh original taste, so that the taste of people who are very interested in crab meat foods can be met; meanwhile, the hamburger pie has the effects of promoting the secretion of saliva or body fluid, invigorating the stomach and improving the appetite and the food intake. The hamburger pie containing the crab meat is a new product in a family of cooked crab foods.
Owner:YINGFENG FOOD CO LTD
Chilli sauce and preparation method thereof
Owner:DALIAN NATIONALITIES UNIVERSITY
Red glutinous rice congee capable of enriching blood and caring health as well as preparation method thereof
The invention discloses a red glutinous rice congee capable of enriching blood and caring health as well as a preparation method thereof, which relates to daily use food technology. The red glutinous rice congee capable of enriching blood and caring health is prepared by a natural plant pigment soup which takes a peristrophe roxburghiana as a raw material through extraction and glutinous rice, polished rice, konjak fine powder, milk powder, egg, grape, matrimony vine, longan, honey and brown sugar. The red glutinous rice congee has the advantages of unique formula, abundant nutrition, convenient eating, beautiful color and delicious taste. The red glutinous rice congee has rich ethnic group characteristic, has no harm to human body, and has efficacy of increasing appetite, enriching blood, caring health and prolonging life span. The red glutinous rice congee is a delicious food which is suitable to people of all ages, can be canned as instant food, has wide market requirement, and good exploitation value.
Owner:廖少波
Processing method for acid pickled oyster mushroom
InactiveCN104082708ATo promote metabolismImprove immunityFood preparationFood treatmentBiotechnologyImmunity
The invention discloses a processing method for an acid pickled oyster mushroom, belonging to the field of food processing. The processing method is characterized by adopting processing process flow which comprises the following procedures: material selection; stem removal; grading; rinsing; enzyme deactivation; cooling; juice blending; barreling; examination; and obtainment of a finished product. The invention has the following beneficial effects: the acid pickled oyster mushroom has clear soup, fresh and delicious taste and smell unique to acid pickled oyster mushroom, soft and elastic texture and unique and agreeable flavor; and the acid pickled oyster mushroom is beneficial for improving metabolism of the human body and enhancing physique of people, is convenient to eat and suitable to people of all ages and can improve human immunity.
Owner:陶峰
Dandelion green tea and preparation method thereof
InactiveCN107581315AImprove qualityThe tea body is clear and transparentPre-extraction tea treatmentTea substituesBiotechnologyGreen teas
The invention specifically discloses dandelion green tea and a preparation method thereof. The dandelion green tea is characterized by being prepared by the steps: treatment of raw materials, leaf cutting, filling in steamers and steaming, kneading, drying, spreading for airing, packaging and the like. The invention specifically also discloses the steps: uniformly mixing the dandelion green tea with commercially available finished green tea in ratio of 2:(0.5-2) by weight, then putting the mixed dandelion green tea and commercially available finished green tea into an electric oven for performing baking at the temperature of 100 DEG C for 15min, and taking out the tea materials for cooling to room temperature to obtain the dandelion green tea product. The technical scheme disclosed by theinvention also is characterized in that the prepared dandelion green tea is pulverized into powder of 40-50 meshes, and then the powder is filled into filter paper bags and subjected to sealing, sterilizing and packaging to obtain a dandelion green tea bag product. As health protection tea, the dandelion green tea prepared by the scheme disclosed by the invention can meet the requirement of peoplefor the health protection effect of dandelion and also meet the requirement of people with a habit of drinking green tea.
Owner:JIANGSU QIANYAOTANG GUOYI RES INST CO LTD
Preparation method of salted duck eggs
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.
Owner:范群英
Skin nailing machine for steamed pork
The invention discloses a skin nailing machine for steamed pork. The skin nailing machine comprises an equipment device body, a first fixed supporting column and a second fixed supporting column, wherein the first fixed supporting column is fixedly connected with and arranged at one end of the equipment device body; the second fixed supporting column is fixedly connected with and arranged at the other end of the equipment device body; a sliding groove is fixedly connected with and arranged on the inner wall of one end of the first fixed supporting column; a convenient plug-in unit is fixedly connected with and arranged at the top end of a limiting groove; and a fixed plate is fixedly connected with and arranged at the top end of the convenient plug-in unit. According to the invention, theconvenient plug-in unit is a small steamed pork nail, so punching of small steamed pork is facilitated; the top part of the convenient plug-in unit is provided with the fixed plate used for placementand convenient taking, so practicability is embodied; a placement hole is fixedly arranged in the limiting groove and used for storing the convenient plug-in unit; when the convenient plug-in unit isnot in use, the convenient plug-in unit can be put back into the placement hole; the sliding groove is fixedly arranged at two ends of two supporting columns, so movement of a pressing plate is limited within a certain range; and thus, the skin nailing machine provided by the invention is applicable to being used for making the steamed pork, and has wide development prospect in the future.
Owner:周济扬
Acid-pickled volvariella volvacea processing method
The invention discloses an acid-pickled volvariella volvacea processing method and belongs to the field of food processing. The processing method is characterized by comprising the steps of selecting materials, removing volvariella volvacea stems, classifying the volvariella volvacea, rinsing and de-enzyming the volvariella volvacea, cooling the volvariella volvacea, preparing pickling liquid, placing the volvariella volvacea in barrels and performing inspection to obtain the acid-pickled volvariella volvacea. The acid-pickled volvariella volvacea is clear in soup, has the unique fresh taste and fragrance, is soft and elastic in mouthfeel and is unique and pleasant in taste. The acid-pickled volvariella volvacea is beneficial to improvement of body metabolism, can enhance body health, is convenient to eat, is suitable for all ages, can improve body immunity and has the function of relieving summer heat and removing toxin.
Owner:宦银琴
Method for manufacturing candied pleurotus nebrodensi
InactiveCN106417848ARegulate physiological balanceEnhance immune functionConfectionerySweetmeatsPleurotus nebrodensisFood flavor
The invention discloses a method for manufacturing candied pleurotus nebrodensis. The method is characterized by including processing procedures including selecting, sorting, washing, blanching, color protecting, hardening, evacuating, candying, soaking, roasting, shaping and packaging. The method has advantages that products manufactured according to the method are crystal clear in surface, sweet and chewy in taste, soft and elastic in texture and unique in flavor and has intrinsic great taste and aroma of pleurotus nebrodensi; the products are rich in nutrition and delicious and capable of regulating human physiological balance and enhancing human immunity functions and has healthcare effects of stagnation removing, cough relieving and the like.
Owner:安徽智联管理咨询有限公司
Preparation method for allium hookeri oil
InactiveCN106916623ANatural materialsSimple processFatty-oils/fats refiningFatty-oils/fats productionPANAX NOTOGINSENG ROOTIllicium verum
The invention discloses a preparation method for allium hookeri oil, which particularly includes the following steps: 1) weighing raw materials; 2) adding the raw material, allium hookeri, into an extraction kettle, repeatedly washing the allium hookeri with CO2 gas to exhaust the air in the kettle completely, and adjusting all valves so that full-circulating flowing extraction is carried out with the CO2 gas; 3) when the extraction is finished, discharging an extract from the bottom of the extraction kettle; 4) drying the extract with CaCl2; 5) adding liquor for liquor-washing the extract; 6) heating the liquor-washed allium hookeri oil in a pot, adding bay leaves, star anise, chuanminshen violaceum, panax notoginseng and amomum cardamomum and oil-frying the spices until fragrance is generated, and turning the fire off and cooling the spices, taking the spices out, filtering the allium hookeri oil and filling a container with the allium hookeri oil to produce a finish product. The allium hookeri oil is prepared from natural materials, has simple and practical processes, is short in production time, has a fragrant smell, and has abundant nutrients, pleasant appearance, mellow fragrance and delicious taste. Through the liquor-washing for increasing the fragrance, odors of the allium hookeri oil are eliminated, and the fragrance of the allium hookeri oil is enhanced. The allium hookeri oil, used as oil for cold dishes, is refreshing and can improve appetite.
Owner:隆阳区农源农产品种植专业合作社
Sheep offal noodle flavoring composition and preparation method thereof
The invention relates to a sheep offal noodle flavoring composition and a preparation method thereof. The sheep offal noodle flavoring composition comprises the following raw materials in parts by weight: 8-13 parts of hotpot condiment, 2-5 parts of hotpot seasoning, 3-6 parts of bean cotyledon chilli sauce, 2-5 parts of chickens' extract, 2-5 parts of monosodium glutamate, 3-8 parts of oyster sauce, 1-5 parts of Chuanqi sauce, 2-7 parts of peanut butter, and 3-9 parts of soybean paste. The sheep offal noodle flavoring composition has the advantages of tasty mouthfeel, attractive color, mild pungent taste, and perfect combination of color, aroma and taste, and is hard to cause fire symptom when being ate, usage of various additives can be prevented, preservation is easy, and the sheep offal noodle flavoring composition has a long shelf life.
Owner:朱巧堂
Functional factor reinforced crunchy candy and processing method thereof
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.
Owner:吉林省益尔生物有限公司
A kind of hawthorn wine and preparation method thereof
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.
Owner:陈森淼
Method for preparing crunchy candies with tea flavor
InactiveCN102239950BDelicious smellSatisfy the tasteConfectionerySweetmeatsAdditive ingredientBlack tea
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.
Owner:ZHANGPU NONGPENG FOOD
Outage continuous cooking cast iron electric rice cooker and casting process thereof
InactiveCN110150956AStrong thermal energy storageLasting heatCooking-vessel materialsWarming devicesIntelligent control systemThermal insulation
The invention discloses an outage continuous cooking cast iron electric rice cooker and a casting process thereof. The outage continuous cooking cast iron electric rice cooker includes an outer shell,an insulation layer, a cast iron heating plate, a cast iron liner, and a function key intelligent control system, the outage continue cooking cast iron electric rice cooker is characterized in that the outer shell is internally provided with the insulation layer, the insulation layer is wrapped with insulation cotton and a metal foil film, thermal insulation and the constant temperature are achieved, the cast iron heating plate is smelted and cast with pig iron metal materials, the cast iron heating plate internally contains a resistance wire heating pipe, the bottom of the cast iron heatingplate is wrapped with the insulation cotton and the metal foil film, the cast iron liner is melted and cast with pig iron to cast an inner hair germ part, and the inner hair germ part is formed by fine car processing, twice ceramic glaze spraying and twice sintering, and each function key control circuit of the function key intelligent control system is matched by a corresponding intelligent control program process technology. The outage continuous cooking cast iron electric rice cooker and the casting process thereof have the advantages of being fast in heating, good in heat preservation, energy saving, maintenance in original taste, delicious in flavor, and good in health.
Owner:黎向辉 +1
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