32results about How to "Enhance the mellow taste" patented technology

The invention discloses a method for brewing turbid white beer. The method comprises the steps of saccharifying, filtering, boiling, fermenting and packaging. In the saccharification step, the protein interregna time can be directly skipped, heating by grading and insulation for a while can be carried out and then the filtering process is performed; in the fermentation step, yeast on 68 obg. German special wheat beer is selected and fermented at 18-20 DEG C, when residual sugar is decreased to 2.5-3.5 DEG P, the pressure is increased to 0.1-0.15MPa, fermentation is fully carried out for 3-5 days under the condition of keeping pressure and temperature, then cooling by grading, wine storage and yeast removal are carried out, the yeast amount in a broth is controlled at 0.2-1 million / mL; and the broth is not required for filtering and diluting, and is packaged to obtain the product. According to the invention, yeast on the wheat beer is used for fermentation, no filtering and diluting is required in the brewing technology, the prepared turbid white beer has the advantages of bitter taste, soft mouthfell, protrude ester fragrance and rich wine body, and the whole method has the advantages of simple and easy operation.

The invention belongs to the field of foods, and particularly discloses a meat-flavored seasoning product and a preparation method thereof and application of the seasoning product to preparation of soup or dishes. The meat-flavored seasoning product is prepared by reacting lean meat hydrolysate, amino acid compositions and an auxiliary material containing reducing sugar; and the dissociative aminoacid compositions are added to the protein hydrolysate for a thermal reaction, the content of a flavouring material for enhancing the kokumi in the obtained meat flavor seasoning product is increased, the taste kokumi of the meat-flavored seasoning product is improved, and meanwhile, the characteristic of outstanding a main flavor of the meat-flavored seasoning product is achieved.

The present invention discloses a red-cooked pork soft can and a preparation method thereof, and belongs to the technical field of soft can processing technology. The technical scheme is as follows: the red-cooked pork soft can comprises the following raw materials: streaky pork, welsh onions, raw ginger, a marinade, spices, thickening juice and salad oil. The marinade is prepared by uniformly mixing water, dietary alkali and phosphate. The spices include star anise, cassia bark, Chinese prickly ash, dahurian angelica roots, clove, a seafood sauce, Huadiao wine, monosodium glutamate, crystal sugar, light soy sauce, dark soy sauce, monascus red and water. In the invention, a modern processing technology is utilized to form large-scale mass production, the processing time is shortened, the energy consumption is reduced, the fragrance and the mellow and delicious mouth feel of the red-cooked pork are kept, and the storage time is prolonged.

The invention discloses a processing process for high-quality tea leaves. The processing process includes the following steps that fresh tea leaves planted on mountains in Guiping city, Guangxi province are picked and completely washed for use; then the completely washed fresh tea leaves are sequentially spread, fixed, kneaded, primarily winnowed, primarily wet back, continuously subjected to strip arrangement, primarily dried, secondarily wet back, secondarily dried and secondarily winnowed, and then the high-quality tea leaves is obtained. The tea leaves are screened through a winnower multiple times, impurities and large yellow leaves in the tea leaves are removed, the tea leaves are graded, and the quality of the tea leaves is greatly improved. Meanwhile the tea leaves are dried multiple times in the processing process, the fragrance of the tea leaves is improved, and the quality of the tea leaves is indirectly improved. Processing can be carried out through machines, and the advantages of being convenient to operate, low in labor intensity and high in working efficiency, saving fuel, carrying out operation continuously and the like are achieved.

The invention provides a preparation process of fermented mellow type tea cigarettes, and relates to the technical field of tea cigarette processing. The preparation process of the fermented mellow type tea cigarette comprises the following steps of performing fixation on fresh tea leaves, blanching tea shreds, performing primary fermentation, steaming the tea shreds, performing cold treatment onthe tea shreds, performing secondary fermentation on the tea shreds, drying the tea shreds, preparing the tea cigarette and the like. The invention overcomes the defects of the prior art, effectivelyreduces the bitter taste of the tea cigarette, improves the mellowness of the tea cigarette, reduces the discomfort, and the tea cigarettes are suitable for smokers to replace cigarettes.

The invention mainly relates to the technical field of food processing, and discloses a fresh ginger and fish scale beverage. The fresh ginger and fish scale beverage is prepared from the following raw materials of fresh ginger, fish scales, oat flour, Chinese prickly ash buds, cushaw flowers, cooked salted duck eggs, lactosyl fructoside, lactic acid bacteria, wine yeast, vitamin C, complex enzymes, a ginkgo leaf extract, and a purslane speedwell extract. The fresh ginger and fish scale beverage is rich in raw materials, balanced in nutrients, moderate in sour and sweet degrees and moderate in stickiness, types of beverages in the market are enriched, the deep processing ways for the fresh ginger and the fish scales are increased, the fresh ginger and fish scale beverage is low in price, and the economic returns are increased by 12.7%. The fresh ginger, the Chinese prickly ash buds and the cushaw flowers are crushed, and then enzymolysis is performed with the complex enzymes, so that leaching of effective components can be facilitated, the utilization rate of the raw materials is increased, the fragrance and the nutrient components of the beverage are enriched, and the fishy smell of the fish scales is reduced. The oat flour is added to the fish scales, and high-temperature short-time lactic acid fermentation is performed, so that the proliferation of lactic acid bacteria is facilitated; and the cooked salted duck eggs are added, and low-temperature long-time lactic acid fermentation is performed, so that the content of lactic acid is increased, nutrient components of the fish scales and the salted duck eggs are leached, and the fishy smell of the fish scales is reduced.

The invention discloses a fermented olive wine and a preparation method thereof. The preparation method of the fermented olive wine comprises the following steps: crushing the olive fruit at low temperature to obtain olive pulp, adding esterified rhizopus, pectinase and cellobiase to the olive pulp to saccharify at low temperature and enzymatic hydrolysis, and then add yeast, anqing enzyme, and dephenolized gelatin for temperature-controlled fermentation to obtain fermented original wine; then add aging agent for low-temperature aging, and then undergo two-stage variable temperature clarification to obtain fermented olive wine. The fermented olive wine prepared by the method of the invention is full-bodied, golden-yellow, crystal-clear, and has good pigment stability, rich and harmonious original fruit and wine aroma, sweet aftertaste and unique flavor.

The invention discloses a storage method capable of quickening white liquor aging. The storage method is characterized by comprising the following steps: (1) filtering, distilling white liquor for a second time until alcoholic strength is greater than 52 degrees, and adding active carbon into liquor to perform ultrasonic oscillation; (2) performing low-temperature ionization, pouring filtered white liquor into a sealed ionization slot to perform low-temperature ionization; (3) performing negative-oxygen treatment, pouring ionized white liquor into the sealed tank, using a guide tube for introducing negative oxygen ions into the white liquor to aerate, and performing pressure-rising treatment; (4) performing variable-temperature storage, filling white liquor subjected to negative-oxygen treatment into a wine jar, and sealing the wine jar, separately regulating the temperatures of two storage rooms to 1-3 DEG C and 26-29 DEG C, and separately storing the sealed white liquor in a low-temperature room and a high-temperature room alliteratively; and (3) performing pool storage, i.e., using sticky mud to coat the wine jar until the wine jar is completely covered, repeatedly coating by 2-3 times, performing low-temperature drying, using a vacuum bag to downwards fill liquor from an upper jar hole, sealing, performing vacuum-pumping, and putting the wine jar into the bottom of a waterpool to perform pool storage.