70results about How to "Distinctive flavor" patented technology

A fluid-filled container having a tray with a number of recesses. The tray has an upper rim, and the receptacles contain a freezable fluid. A closure element is removably sealed to the rim to contain the fluid. The closure element may be a flexible film, and the seal may be tamper evident and non-reseal able. Seals may be provided among the recesses to segregate some recess from the others.

The invention discloses a preparation method of lipid natural meat flavor. According to the method, meat and fat of the meat are used as raw materials, an oxidized enzymolysis liquid is obtained through enzymolysis and moderate oxidization, and the natural meat flavor is prepared from the oxidized enzymolysis liquid, meat paste subjected to enzymolysis and other reaction raw materials through a Maillard reaction, blending and homogenization. The method is combined with a fat enzymolysis and oxidization control technology and a protein enzymolysis technology, so that the fat oxidization is controlled, protein is fully hydrolyzed, a product is higher in volatility and characteristic feature, the nutritional value and the flavor of the product are improved, and the taste is fuller and more real. The meat flavor prepared from the raw materials with the process is simple in process, low in cost, suitable for industrial production, mellow, full, strong and natural in aroma and capable of being widely applied to seasoning and aroma enhancement of instant noodle seasoning packets, meat products, seasonings, snack food, puffed food, quick-frozen prepared food as well as salty food such as animal feed, pet food and the like.

The invention discloses an oil-fried puffed food subjected to secondary fermentation and capable of being continuously produced and a preparation method thereof. The oil-fried puffed food is prepared by adding low-sugar yeasts and phospholipid in a raw material formula and performing processes of dough making, primary fermentation, pressing and shredding, secondary fermentation, oil-frying and dehydration, flavoring, drying, and cooling and packaging in sequence. According to the oil-fried puffed food, dough shreds after pressing and shredding are conveyed to a tunnel type fermentation box for secondary fermentation, the yeasts in the dough shreds can take effect continuously, and a large amount of gas holes are generated, so that the volume of the dough shreds is increased, the disadvantage of insufficiently loose dough caused by pressing and shredding is well overcome, and the crispness of the dough shreds is greatly improved; in addition, the secondary fermentation process adopted by the invention can enable the dough shreds with any thickness to be fully fermented and expanded, thereby extending the design demands of flour leisure foods; and the secondary fermentation process can be well combined with the front and back processes to realize the continuous production, thereby greatly improving the production efficiency.

The invention discloses preparation methods of salty instant flavored shredded squid and sweet instant flavored shredded squid. The instant flavored shredded squid is prepared from tentacles of squid and chicken breast as raw materials through processes including chopping, seasoning, salting or not, forming, drying, shredding, packaging, sterilizing and the like. The methods have the characteristics that the production technology is simple, the production cycle is short and industrial production is easy; the prepared products are outstanding in flavor, attractive in color, good in meat texture and good in chewiness, and the salty instant flavored shredded squid is high-protein and low-fat healthy snack food and is particularly suitable for crowds such as body builders, obese people, patients with diabetes mellitus and coronary heart disease and the like to eat.

The invention belongs to the technical field of bone extract processing technologies, and specifically relates to a processing technology capable of obviously enhancing the meat flavor of a bone extract. Fresh pig bones are grinded by a strong bone breaking machine, then extraction is performed at a high temperature under a high pressure, the bone extract, bone oil, and bone dregs are separated bya coarse separation technology and a fine separation technology; after separation, the bone extract is concentrated by a double effect concentration technology, and finally salt is added to obtain the bone extract with a prominent bone fragrance. Through a physical method, the weak local flavor of the bone extract is obviously enhanced, the yield is increased, and the fermentation and rotting phenomenon are reduced during the bone extract storage process.

The invention discloses a salted egg yolk and turkey fermented flour sauce. A salted egg yolk flavor sauce package and a sweet and spicy turkey flavor sauce package are made separately. According to the sauce packages made through a standardized technology, after sauces in the sauce packages are mixed with noodles and cakes, the sauce can be quickly dissolved, the stirring time is shortened, and finally sweet and spicy salted egg yolk and turkey dry-mixed instant noodles with a special flavor can be obtained. In the preparation process of a salted egg yolk sauce, a steam jacket kettle is usedfor stir-frying different ingredients in steps under the conditions of controlled temperature and controlled pressure, meanwhile, homogenizing, low-temperature flavor overflowing and other steps are conducted, finally the salted egg yolk flavor sauce that has a quicksand taste and flavor, stable quality and flavor during long-term preservation, no ingredient separation and no demulsification during storage is obtained, and industrial batch production can be achieved. When the salted egg yolk flavor sauce is mixed with a sweet and spicy turkey flavor sauce, the mixed sauce is characterized by proper sweetness and pungency, a rich egg flavor, and an oily and delicious taste. The product has a simple preparation method, can be stored at room temperature and is suitable for mass production.