66results about How to "Different taste" patented technology

The invention relates to a preparation method of red jujube-medlar carya illinoensis koch. The preparation method of the red jujube-medlar carya illinoensis koch comprises the following steps: (1) preprocessing raw materials; (2) opening; (2) carrying out fixation and removing the astringency; (4) preparing seasoning liquid; (5) immersing the materials in the seasoning liquid to be tasty; (6) standing; (7) roasting; (8) spraying essence on the surface of the processed materials; and (9) packaging. The preparation method is simple; the nutrition and health functions of red jujubes and medlar are naturally blended to the carya illinoensis koch; compared with conventional creamy carya illinoensis koch mixed by using a large amount of essence, the red jujube-medlar carya illinoensis koch is obviously different in taste and has the rich fragrance of the red jujubes and the medlar; meanwhile, the red jujubes and the medlar have the functions of replenishing blood, nourishing kidney, moistening cheek and face, so that the red jujube-medlar carya illinoensis koch is high in nutritive value. The preparation method of the red jujube-medlar carya illinoensis koch provides a novel mixing mode for preparation of the taste of carya illinoensis koch; the problem that the product type of the carya illinoensis koch is same all the time is solved.

The invention relates to a beverage preparation machine, especially relates to a beverage preparation machine used in household and pubic place that can prepare beverage with powder particular matter, comprising outlet system, water supply system, mixing stirring device, beverage outlet port and program control device; the outlet system and water supply system feeds powder and supplies water to mixing stirring device, the beverage outlet port and mixing stirring device are connected through, outlet system, water supply system and mixing stirring device are controlled by program control device. The beverage preparation machine can make beverage with milk powder, orange C powder, coffee powder and chocolate powder and other powder particular material.

The invention relates to healthcare chickpea nutrition powder with an anti-fatigue effect. The healthcare chickpea nutrition powder is characterized by comprising the following raw materials in percentage by mass: 70%-85% of chickpea powder, 5%-10% of Chinese herbal medicine powder and 10%-20% of seasoning powder. The healthcare chickpea nutrition powder has a very good anti-fatigue effect, can be directly mixed with hot water for eating, also can be further processed into staple foods such as cakes, breads, biscuits and noodles for eating, easily integrates into daily life of people, and is low in price and easy to popularize; in addition, the seasoning powder such as coffee powder or fruit powder also can be added, so that the healthcare chickpea nutrition powder has different flavors and mouth feels, meets the requirements of different crowds and has a wide market prospect.

The invention provides a matt green glaze and a firing method. The matt green glaze comprises the following materials in parts by weight: 18-25 parts of potash feldspar, 2-6 parts of calcite, 0.2-1.0 part of talcum powder, 3-8 parts of barium carbonate, 1-3 parts of kaoline, and 0.1-2.0 parts of aluminum oxide. The matt green glaze disclosed by the invention is fired by high-temperature reduction orderly by stages, and combined with the fired natural cooling process, so that the fired blank is completely vitrified; a clay glaze is completely combined. Thus, the matt green glaze is translucent as fat as jade. Meanwhile, the matt green glaze has the skin effect of ivory glaze, and is warm in glaze and unusual in eye view, handfeel and mouthfeel; the prepared product is high in grade, good in texture, and suitable for preparation of high-end art porcelain.

The invention discloses a qiupu crab cream meat bun and a preparation method thereof. The qiupu crab cream meat bun is mainly prepared by mixing raw materials including flour, crab cream, qiupu flower salmon meat, side pork, pigskin jelly, farm egg, lard stearin, agaric, Chinese parsley, chopped green onion, bruised ginger, white sugar, yellow wine, sweet potato starch, sesame oil, spiced vinegar, soy sauce, refined salt, ground pepper, cheese, red-yolk salted duck egg yolk and gourmet powder according to certain parts by weight. The qiupu crab cream meat bun disclosed by the invention is unique in the formula of stuffing, is delicate and delicious in meat quality due to the qiupu flower salmon meat, is unique in mouth feel since the qiupu flower salmon meat is added into the stuffing of the qiupu crab cream meat bun, and is higher in dietary fiber and vitamins simultaneously due to the Chinese parsley; and the fat, the vitamins and the cellulose are evenly matched with one another, so that the qiupu crab cream meat bun is good in mouth feel and abundant in nutrition, thereby being edible for the man, the woman, the young and the old.

The invention discloses a hangover-alleviating and liver-protecting fish steamed stuffed bun and a preparation method thereof. The hangover-alleviating and liver-protecting fish steamed stuffed bun is mainly prepared by mixing raw materials including flour, mandarin fish, streaky pork, pigskin jelly, agaric, mushroom, celery, chopped green onion, bruised ginger, white sugar, yellow wine, potato starch, sesame oil, aromatic vinegar, soy sauce, refined salt, pepper powder and gourmet powder according to certain parts by weight. The hangover-alleviating and liver-protecting fish steamed stuffed bun disclosed by the invention is unique in prescription, delicate and delicious in meat quality due to the mandarin fish, unique in taste since the mandarin fish is added into the stuffing of the fish steamed stuffed bun, and abundant in nutrition since protein, fat, vitamin and cellulose are reasonably matched with one another, thereby being a good healthy food edible for the man, the woman, the old and the young. When the steamed stuffed bun is prepared and the flour is mixed, silybum marianum, plantago asiatica, green tea and lotus leaf juice are added, so that the hangover-alleviating and liver-protecting fish steamed stuffed bun plays a role in health protection, the hangover can be alleviated, and the liver can be protected.

The invention provides a preparation method of sliced cold chicken, aiming to ensure that the sliced cold chicken is palatable to a wider range of people and relating to the field of food manufacturing methods. The preparation method comprises marinade preparation, wherein the marinade preparation comprises the following required raw materials in parts by weight: 5 parts of myrcia, 1 part of tsaoko amomum fruit, 3 parts of radix angelicae, 1 part of cassia bark, 2 parts of star anise, 3 parts of ginger, 250 parts of soy sauce, 250 parts of salt, 150 parts of monosodium glutamate and 1000 parts of water. A preparation process of the marinade comprises the following steps of: adding the myrcia, the tsaoko amomum fruits, the radix angelicae, the cassia barks, the star anise and the ginger according to the parts by weight into water, boiling, and then adding the soy sauce, the salt and the monosodium glutamate according to the parts by weight. The preparation method of the sliced cold chicken comprises the following steps of: washing a whole chicken clean, and then putting the chicken into a pot; adding water to submerge the chicken; boiling the water by using soft fire, stewing for 5-10 minutes, and then opening the pot; scooping the whole cooked chicken from the pot, then slitting by using a knife, and putting the slit chicken in a dish; and sprinkling the marinade and sesame oil. Compared with the traditional sliced cold chicken, the sliced cold chicken provided by the invention has different tastes, is palatable to a wider range of people, and is simple in manufacturing method; and cooling skills are easily held.

The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material comprising an active and / or reactive component and wherein two or more different active / reactive components are provided in the same or different capillaries. The invention also relates to a process for the manufacture of the same.

An electric hot beverage brewer (20) with a duty cycle modulated DC voltage dispense pump (44) with an inlet (46) connected to a de-aerator (24) and beneath a lower limit and an outlet (48) located above an upper limit the surface a hot water tank (22) is finely controlled by a high frequency pulse-width, modulated, square power input voltage (FIG. 2) with a duty cycle controlled in accordance with predetermined profiles stored within a controller (28) to selectively change the flow rate out of the pump onto a distribution dome (50) during a dispense period of a brew cycle to achieve optimum brewing of different types of beverage ingredients and varieties of the different types and to selectively change the spray pattern of hot water onto the ingredient (53) within the basket assembly (52) between vertical and acute angles including acute angles that pass hot water into a bypass gap (56).

The invention discloses a de-alcoholic fish stuffed bun and a making method thereof. The de-alcoholic fish stuffed bun is mainly made of materials according to parts by weight by mixing, and the materials include flour, mandarin fish, streaky pork, pigskin jelly, agaric, shiitake, celery, chopped green onion, bruised ginger, white sugar, yellow rice wine, sweet potato starch, sesame oil, spiced vinegar, soy sauce, refined salt, pepper powder and monosodium glutamate. A stuffing formula for the de-alcoholic fish stuffed bun is unique, the mandarin fish tastes tender and delicious, the stuffing with the mandarin fish tastes unique, protein, fat, vitamins and cellulose are reasonably allocated, and accordingly the de-alcoholic fish stuffed bun is nutrient, and is a good health food suitable for young and old. Adding silybum marianum, plantain, green tea and lotus leaf juice in bun making and dough mixing makes the de-alcoholic fish stuffed bun health-care, de-alcoholic and liver-protective.

The invention discloses a potato biscuit and preparation technology thereof, wherein the biscuit comprises 45-55% of potato starch, 10-15% of potato whole powder, 10-15% of white sugar, 10-15% of shortening, 5-10% of refined plant oil, 3-7% of glucose syrup, 2-5% of ammonium bicarbonate, 1-3% of sodium bicarbonate, 0.5-1% of salt, 0.1-0.3% of flavoring composition, and the balance is water. The biscuit has no flour; the potato starch is used as the main raw material; and the problem of the local flavor influenced by a traditional biscuit that has a heavy batter taste is solved. At the same time, the potato has a high nutrition value; the digestible ingredients are high and can be absorbed by human body easily; the quality is close to animal protein; the potato is rich in amino acid; and the nutrition value of the biscuit is raised, therefore, the problem of low economic value because the potato is mainly used as a fresh food in traditional agriculture is solved. By employing a traditional wheat flour biscuit production apparatus and technology, the biscuit prepared has a totally different mouthfeel; the local flavor is more characteristic; demand for more tastes can be satisfied; at the same time, the yield through the preparation technology is large; and the production efficiency is high.

The invention discloses a xylitol coffee pressed candy and belongs to candies in the field of foods. The xylitol coffee pressed candy is characterized by being prepared from 34.54 percent of xylitol, 34.54 percent of common vegetable fat powder, 14.92 percent of wheat-flavor chocolate type vegetable fat powder, 14.92 percent of coffee powder, 0.47 percent of coffee powder essence, 0.39 percent ofmilk flavored powder, 0.08 percent of malt powder essence and 0.14 percent of magnesium stearate powder. The invention has the advantages that: the xylitol coffee pressed candy has rich nutrition andmellow original taste, has the health-care effect, achieves the refreshing effect, and is suitable for diabetic patients.

The invention relates to the technical field of electric cookers, and in particular relates to a full-automatic electric cooker. The full-automatic electric cooker comprises a control system, a cookerbody, a cover body, a heating plate, a liner, a rice storage device, a water inlet and outlet device, and an automatic rice washing device, wherein the cooker body is a container with an opening at the upper part, the heating plate is positioned on the bottom of the cooker body, the liner can be placed at the upper part of the heating plate in the cooker body, and the control system can control the heating plate to heat the liner; the cover body is movably fixed at the upper opening of the cooker body, and can carry out opening and closing operations relative to the upper opening of the cooker body, and the control system can control the opening and closing movements of the cover body; the rice storage device is fixed to the upper part of the cooker body, and the control system can control the rice storage device to carry out automatic rice discharge and rice discharge stopping to the liner; the automatic rice washing device is mounted on the cooker body, and the control system can control the automatic rice washing device to carry out stirring washing and washing stopping on rice; the control system can control the water inlet and outlet device to carry out the water inlet and discharging operations on the liner, so that the full-automatic process of rice washing and boiling is realized.

The invention discloses a composite dried meat floss sauce and a making method thereof. The composite dried meat floss sauce is made from the following raw materials in parts by weight: 20-24 parts of silver carp meat, 15-18 parts of pig hams, 15-18 parts of Sanhuang chicken leg meat, 15-20 parts of rapeseed oil, 8-10 parts of cooking wine, 2-3 parts of chili, 2-3 parts of a soy sauce, 1-1.5 parts of sugar, 1.5-2 parts of salt, 1-1.5 parts of gourmet powder, 2-4 parts of sesame seeds, 6-8 parts of peanut kernels, 2-4 parts of scallions, 0.5-1.5 parts of ginger, 1-3 parts of garlic, 0.4-0.6 part of star aniseed, 1800-2200 parts of a fishy smell removing solution and 6-8 parts of a black tea. The composite dried meat floss sauce and the making method thereof disclosed by the invention have the beneficial effects that fresh silver carp meat is adopted, and after the fresh silver carp meat is treated through certain steps, the effect that fine fish bones can be directly eaten can be realized; the pig hams are marinated by black tea soup, so that the meat fragrance is rich, and the color is brighter; after the chicken leg meat is baked, two kinds of mouth feel are given, finally a condiment product obtained by mixing three kinds of dried meat flosses is high in layering feeling, and rich in fragrance, and the mouth feel of the condiment product is different from the mouth feel of a traditional dried meat floss and a traditional condiment; after reasonable collocation, the nutrient diet is more balanced, and requirements of consumers are met.

The invention discloses a preparation method of ginseng fruit wine, relates to the technical field of wine making and solves the problems of low taste of ginseng fruits caused by low maturity and non-natural maturity and low nutrition utilization efficiency caused by directly eating the ginseng fruits. The technical key points are as follows: the ginseng fruit wine with different flavors is prepared by selecting high-quality ginseng fruits with full and complete appearance and no mildew and insect damage, crushing the ginseng fruits for preparing fruit pulp, adding sugar, honey and dry yeast,carrying out mixing, stirring, fermenting, standing for secondary fermentation, and natural maturing or ripening, adjusting taste, and carrying out fine filtering and other steps. The ginseng fruit wine prepared by the invention makes full use of nutrient substances in the ginseng fruit wine, so that the nutrient substances in the ginseng fruits are more easily absorbed by the human bodies, and the prepared ginseng fruit wine has different flavors and mouthfeel and is suitable for most people.

A production process of citrus Puer tea is disclosed. The process is characterized in that the process prepares the citrus Puer tea through steps of raw material selection and pretreatment, citrus rind manufacturing, material filling, citrus rind drying, dry citrus rind preparation, production of the citrus Puer tea, and the like; according to the citrus Puer tea prepared by the process, fragrance of original Puer tea is maintained, and the citrus Puer tea has a citrus taste so that different taste experience is brought to people; and the process has a wide market prospect.

The present disclosure is directed to a multiple phase confectionery article having a confectionery substrate and a stabilized gel component in contact with the confectionery substrate. The stabilized gel component includes a stabilizing agent that improves the gel matrix by increasing the water and flavor retention of the gel, raising the gel set point temperature, and increasing gel density. The stabilized gel component may be suitable for single phase or multiple phase gel-creme confectionery products.

The invention relates to sweet potato nutritional silk noodles and a preparation method thereof. The sweet potato nutritional silk noodles are characterized in that the sweet potato nutritional silk noodles are prepared from the following raw materials in parts by weight: 60 to 100 parts of sweet potato cores, 10 to 20 parts of sticky rice, 15 to 30 parts of sweet potato skin, 3 to 8 parts of rose petals, 10 to 20 parts of potato skin, 30 to 60 parts of potato cores, 5 to 15 parts of honey, 10 to 15 parts of pumpkin skin and 6 to 12 parts of pumpkin seeds. According to the sweet potato nutritional silk noodles disclosed by the invention, through utilization of the sweet potato skin which contains plenty of nutrient substances, loss of plenty of nutrition is avoided, and the cost is reduced; through addition of the sticky rice, the rose petals, the potato skin, the potato cores, the honey, the pumpkin skin and the pumpkin seeds, the sweet potato nutritional silk noodles are enabled to have different tastes while plenty of nutrient substances are added; meanwhile, through utilization of strong viscosity of the sticky rice, the toughness of the sweet potato nutritional silk noodles is increased, and the sweet potato nutritional silk noodles are not easy to fracture after drying.

The invention relates to a processing method of a preserved olive fruit, and belongs to the technical field of food processing. The processing method comprises the following steps: cleaning olive, puncturing, and poaching; carrying out reduced pressure evaporation on the poached olive and a liquid prepared from liquorice, wild chinese pennisetum, acorus tatarinowii, honeycomb, cyclodextrin, tartaric acid and gellan gum; and finally, carrying out vacuum drying and ultra-high pressure sterilization, so as to obtain the preserved olive fruit provided by the invention. The preserved olive fruit processed by the processing method is sour, sweet and tasty; the problems that a preserved olive fruit in the past is bitter and astringent are solved; through reasonable combination of the raw materials, the preserved olive fruit provided by the invention has the efficacies of clearing the lung and eliminating phlegm, promoting the production of body fluid to relieve thirst, relieving a cough, relieving sore-throat, protecting the liver and tonifying the stomach, and is capable of effectively lowering blood pressure, blood glucose and blood fat of patients with 'three high', and effectively inhibiting asthma attacks for patients with asthma; in addition, the preserved olive fruit also has the weight-losing effect; the processing method is free of pollution to production environment; the process is safe in operation process; and the process technology is simple, and is easy to popularize and apply.

The invention discloses beautifying fruit vinegar. The beautifying fruit vinegar comprises, by weight, 200-220 parts of blueberries, 10-15 parts of red jujube, 2-3 parts of distiller's yeast, 40-45 parts of red wine vinasse, 15-25 parts of peanuts, 2-3 parts of cashew nuts, 10-15 parts of carrots, 50-60 parts of Chinese yam, 30-35 parts of vanilla juice, 10-20 parts of rice, an appropriate amount of papaya, 5-6 parts of barbary wolfberry fruits, 2-3 parts of polygonatum and the like. The beautifying fruit vinegar has the advantages that the blueberries, the red jujube and the like are fermented to obtain the beautifying fruit vinegar, the beautifying fruit vinegar has different types of taste and sufficient aroma, certain healthcare effects can be realized, and certain beautifying effects can be realized owing to extracts of the barbary wolfberry fruits, the polygonatum, angelica sinensis, pearl, atractylodes macrocephala koidz and the like.

The invention relates to a legume food that is made with soybean as main content together with other auxiliary materials. The legume food is characterized in that sticky rice powder and sticky corn flour can be added into the auxiliary materials, different auxiliary materials can be added for different taste and nutrition, and then the legume food can be eaten after being stirred evenly and barbecued. Raw materials used by the invention are all selected from natural plants without any coloring matter or additive. The legumina fruit of the invention has the advantages of perfect nutrition, crisp interior and fresh and soft exterior, being fragrant and tasteful, being suitable for either older or younger people and being convenient to take and eat.

The invention discloses steamed meat dumpling prepared by crab spawn in Qiupu and used for alleviating a hangover and protecting liver. The steamed meat dumpling mainly prepared by mixing the following raw materials by certain weight parts: flour, crab spawn, siniperca chuatsi in Qiupu, streaky pork, pigskin aspic, farm eggs, lard stearin, agaric, Chinese parsley, chopped green onion, bruised ginger, white sugar, millet wine, sweet potato starch, sesame oil, spiced vinegar, soy sauce, refined salt, ground pepper, cheese, red-heart salted duck egg yolk, monosodium glutamate and other Chinese herbal medicine. According to the steamed meat dumpling prepared by crab spawn in Qiupu and used for alleviating the hangover and protecting liver, the formula of the stuffing is special, the siniperca chuatsi is fine and delicious, the taste of the steamed meat dumpling is distinctive as the siniperca chuatsi is added in the stuffing, meanwhile, the steamed meat dumpling has the function of alleviating the hangover and protecting liver, and due to the Chinese parsley, the dietary fiber and the vitamin are added simultaneously; and the fat, vitamin and cellulose are matched uniformly, the taste is good, the nutrition is rich, and the steamed meat dumpling is suitable for being eaten by the men and the women, as well as the old and the young.

The invention discloses an eyesight improving lactic acid jelly beverage. The eyesight improving lactic acid jelly beverage is prepared from the following raw materials in parts by weight: 120 to 130 parts of fresh milk, 30 to 35 parts of crucian carp meat, 30 to 35 parts of glutinous rice vinasse, 15 to 20 parts of membranaceous marshmarigold herb, 10 to 12 parts of lactobacilli, 45 to 50 parts of buckwheat husk, 55 to 60 parts of tomatoes and the like. The lactic acid beverage disclosed by the invention is prepared by fermenting the crucian carp pickled by the glutinous rice vinasse, the membranaceous marshmarigold herb and the like, so that yoghourt has different tastes and has a distinctive flavor; the extracting solution of the buckwheat husk is added, and the buckwheat husk contains certain functional factors and is rich in resource; the extracting solution of the buckwheat husk is rich in flavonoids, has a certain bacteriostatic effect, and is beneficial to health; special jelly is added, so that the nutrition is increased, and meanwhile, the taste is upgraded; the lactic acid jelly beverage is endowed with the effects of improving the eyesight, mollifying and digesting by the addition of the extracts of wolfberry, semen cassia, chrysanthemum, tangerine peel, red kojic rice and the like.

The invention provides a preserved egg paste wherein the raw materials mainly include limed eggs 800-10 weight parts, table salt 40-70 weight parts, gourmet powder 3-9 weight parts, sesame oil 3-8 weight parts, and right amount of other flavorings.

A nutritional composition obtainable by fermenting a mixture comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein, and wherein the mixture is fermented by lactic acid-producing bacteria.

The invention discloses an ice cream lace machine which is provided with a machine body and a control panel, wherein the control panel is installed on the shell of the machine body, a syrup bag and a syrup pump are placed in the machine body, the syrup bag is connected with the feed opening of the syrup pump through a hose, and the discharge opening of the syrup pump is connected with an injection device positioned below an ice cream machine valve body through a material receiving hose; the injection device further comprises a speed reduction box body, a motor and a discharge opening, whereinthe motor is installed on the speed reduction box body, and a spray head installed on the discharge opening is connected with the material receiving hose; and the discharge opening of the injection device is installed below the discharge opening of the ice cream machine valve body. The invention also discloses a manufacturing method of laced ice creams, and the laced ice creams manufactured through the ice cream lace machine of the invention can have different tastes, colors and fragrances.

The invention discloses an ice cream lace machine which is provided with a machine body and a control panel, wherein the control panel is installed on the shell of the machine body, a syrup bag and a syrup pump are placed in the machine body, the syrup bag is connected with the feed opening of the syrup pump through a hose, and the discharge opening of the syrup pump is connected with an injection device positioned below an ice cream machine valve body through a material receiving hose; the injection device further comprises a speed reduction box body, a motor and a discharge opening, wherein the motor is installed on the speed reduction box body, and a spray head installed on the discharge opening is connected with the material receiving hose; and the discharge opening of the injection device is installed below the discharge opening of the ice cream machine valve body. The invention also discloses a manufacturing method of laced ice creams, and the laced ice creams manufactured through the ice cream lace machine of the invention can have different tastes, colors and fragrances.

The invention discloses an insulated fermentation device for baked cakes. The insulated fermentation device for baked cakes comprises an insulated stewer body, wherein the front surface of the insulated stewer body is provided with a display panel, and the display panel is fixedly connected with the insulated stewer body; the front surface of the display panel is provided with an indicating lamp,and the indicating lamp is fixedly connected with the display panel; the middle part of the front surface of the display panel is provided with a knob, and the knob is rotatably connected with the display panel; the rear top end of the insulated stewer body is prvided with a mounting base; an outside wall of a fermentation trough is uniformly provided with multiple heating wires. When the insulated fermentation device is powered on so as to increase the internal air temperature of the insulated stewer body, the internal air temperature of the insulated stewer body can be increased more uniformly, and further the fermentation process of a dough is more uniform in heating, so that taste difference of cakes prepared by the dough which is fermented in different degrees due to paratial dough non-uniform heating caused by too great internal air temperature difference of the insulated stewer can be avoided.