146results about How to "Full of aroma" patented technology

The present invention provides a thermal reaction type sesame flavor preparation method, which comprises the following steps: preparing a peanut meal hydrolysate: taking 10 parts of peanut meal powder, adding 20-200 parts of purified water, adding 0.1-1 part of protease, carrying out stirring hydrolysis for 1-4 h in a water bath with a temperature of 40-55 DEG C at a speed of 150 rpm, carrying out thermal insulation for 10 min in a water bath with a temperature of 90 DEG C to carry out enzyme killing, carrying out centrifugation, and taking the supernatant to obtain the peanut meal hydrolysate; and preparing a reaction type sesame flavor: taking 100 parts of the peanut meal hydrolysate, adding 1.1-3 parts of arginine, 1.1-3 parts of alanine, 1.2-3 parts of aspartic acid, 1.2-3 parts of proline, 0.5-4 parts of reducing sugar, and 50-200 parts of a solvent, uniformly stirring, carrying out a reaction for 2-5 h at a temperature of 100-140 DEG C, cooling to a room temperature, carrying out centrifugation, and taking the upper layer to obtain the reaction type sesame flavor. The preparation method has the following characteristics that: the oil-extracted peanut meal is adopted as the raw material to prepare the sesame aroma flavor, such that the preparation method of the present invention provides characteristics of wide sources and low cost compared with the preparation method adopting the sesame as the raw material. In addition, the prepared flavor has characteristics of good heat resistance, full aroma and mellow taste.

The invention discloses a preparation method of a grapey flavoring essence for tobacco. The preparation method comprises the following steps: (1) preparing raw materials; (2) uniformly mixing propylene glycol, acetic acid, ethyl acetate, ethyl butyrate, 2-methylbutylaldehyde, benzaldehyde, acetophenone, linalool oxide, linalool, rose oxide, dimethyl benzyl carbinol, nerol, geraniol, geranyl propionate, menthyl acetate and beta-ionone; (3) adding imethylbenzylcarbinyl acetate, methyl anthranilate, methyl cinnamate, beta-damascone, nerolyl acetate, geranyl isobutyrate, dihydroactinidiolide and cinnamyl isobutyrate to a material obtained in step 2; 4, adding gamma-decalactone, delta-dodecalactone, Davana oil and glyceryl triacetate to obtain a material obtained in step 3, and uniformly mixing the added substances and the material; and (5) aging a material obtained in step 4. The grapey flavoring essence for tobacco has the sweet flavor of grapes, and also ahs full flavor and unique style.

The invention relates to a compound fermentation type sun-cured red tobacco extract as well as a preparation method and applications of the compound fermentation type sun-cured red tobacco extract in electronic cigarettes, belonging to the technical field of tobacco perfumes. The invention further relates to the applications of the compound fermentation type sun-cured red tobacco extract in the electronic cigarettes. The compound fermentation type sun-cured red tobacco extract is applied to the electronic cigarettes as electronic cigarette tar, the smoke aroma concentration and richness can be obviously improved through atomization smoking, the brewing aroma and sweet aroma smell generated by fermentation are obtained, the sensory sucking quality is improved, and the compound fermentation type sun-cured red tobacco extract has the broad application prospect in the development of the flavor materials of electronic cigarette tar.

The invention discloses a method for making soybean paste and belongs to the technical field of brewing production. According to the method, flour is fully roasted to achieve a gelatinization effect to ensure that the quality of starter propagation in the earlier stage is improved and all indexes of fermentation in the later stage meet the requirements; the specific sauce flavor and ester flavor of the soybean paste are increased to ensure that the soybean paste is very fragrant, soft and mellow in taste; all the indexes of the soybean paste are up to the national standards; in the meantime, the bag expanding phenomenon due to the secondary fermentation is prevented. The method for making the soybean paste comprises the steps of raw material preparation, mixing, inoculating, starter propagation, mash preparation, fermentation, paste mixing, after ripening and sterilization. A flour roasting method comprises the following steps of starting a furnace fire, heating by using charcoal fire, starting a flour roasting pot to rotate, pouring flour into the pot when the coke is red and the temperature in the pot is up to 150 DEG C, starting a stirrer in the pot at the same time, closing a fire damper board when the surface of the flour presents slight yellow after 30-40 minutes of roasting, continuing rotating the flour roasting pot for 5-10 minutes, judging whether the flour can be taken out of the pot or not through moisture test, hand feel and senses, and screening, thus completing the flour roasting. The making method disclosed by the invention is used for producing the soybean paste.

The invention relates to a four-stage fermentation method of cigar core tobacco leaves, belongs to the technical field of cigar tobacco leaf fermentation, and provides a four-stage fermentation methodof cigar core tobacco leaves in order to solve the problems that cigar tobacco fermentation effect is relatively single, the fermentation period is long and cigar tobacco quality is relatively poor,and the four-stage fermentation method comprises the following steps: (1) removing insects and worm eggs in cigar tobacco; (2) degrading macromolecular substances in the tobacco leaves by using the microbial compound inoculant; (3) performing aroma enhancement and moisture retention of the microbial compound inoculant; and (4) stacking and fermenting the cigar tobacco leaves. According to the cigar core tobacco leaves obtained through four-stage type characteristic and rapid fermentation, the cigar style is prominent, the cigar fragrance is full, and the smoking quality is more harmonious; thefermentation period is obviously shortened, and the tobacco leaf storage cost and the risk of storage insect pests and mildew are greatly reduced.

The present invention discloses a milk flavored pumpkin seed preparation method which comprises the following steps: boiling tea leaves for 5-15 min, filtering the boiled tea leaves, and adding sodium bicarbonate into the filtrate to obtain the tea liquid; adding star anises, fennel, cinnamomum cassia, angelica dahurica, cynanchum otophyllum, alpinia tonkinensis, amomum tsaoko, rhizoma kaempferiae, alpinia officinarum, alpinia hainanensis, bay leaves, angelica sinensis, astragalus membranaceus, dried tangerine peels, liquorice, eriobotrya japonica leaves, and mentha haplocalyx are added into water to conduct boiling, and filtering the boiled materials to obtain the material filtrate; screening pumpkin seeds and removing impurities of the pumpkin seeds, then putting the impurity removed pumpkin seeds into the tea liquid to conduct boiling, cooling and keeping the boiled pumpkin seeds still until the surface soft skins fall off, then put into a stripping machine for stripping to obtain material A; washing the material A, soaking in a citric acid solution, removing the material A out and washing the material A to be neutral, then placing the material A in milk to conduct boiling and cooling and keeping the boiled material A still for 22-26 h to obtain material B; adding edible salt, white granulated sugar, sucralose, acesulfame and whipping cream into the material filtrate to conduct boiling, then adding the material B to conduct boiling, and filtering the above materials to obtain material C; and air-drying the material C at cool place, and followed by conducting hot air-drying, and cold-air temperature lowering to obtain the flavored pumpkin seeds.

The invention relates to a cigarette core material capable of being ignited and heated at a low temperature to suck and a preparation method thereof and belongs to the technical field of novel tobaccopreparation. The cigarette core material is prepared from the following components in percent by weight: 50-95% of sliced cut tobacco and 5-50% of cut tobacco. The sliced cut tobacco is prepared fromthe following components in percent by weight: 40-55% of a cut tobacco sheet base, 15-25% of a tobacco refined product, 0-5% of essence and spices and 15-30% of a fuming auxiliary agent. The cigarette core material is prepared by mixing the sliced cut tobacco and the cut tobacco in a reasonable proportion. Compared with an existing heating incombustible tobacco product, the cigarette core material can be heated to suck at the low temperature. When a smoking set is out of electricity, the cigarette core material can be directly ignited to suck. The two ways have high quality sensing experienceand can improve the cigarette core applicability to the maximum extent. The cigarette core material provided by the invention is a symbiotic product of conventional tobacco and novel tobacco, is a novel product divided in a brand new market in the international market, and has far-reaching significance in opening the international tobacco market, occupying the external market shares and enhancingbrand influence of state-owned tobacco and generating income of foreign exchange.

The invention provides a processing method for increasing the usability of burley tobacco, which includes the following steps: threshed and redried burley tobacco leaves are soaked in hot water, the weight ratio of the burley tobacco to the hot water is 1:16-20, the temperature of the hot water soaking the burley tobacco is 80 DEG C to 100 DEG C, and the soaking time is 20 to 30 minutes; after filtration, the burley tobacco leaves are kept, liquor is added into the burley tobacco leaves according to the solid-to-liquid weight ratio of 300-500:1, the burley tobacco leaves are put into a steamer, and after being subjected to stifling for 10 to 15 minutes, the burley tobacco leaves are taken out and are dried until the moisture content is 17 to 19 percent. By adopting hot water soaking and liquor stifling, the processing method can effectively remove the offensive odor, pungency and unique smell of the burley tobacco, the aroma of the burley tobacco is rich and delicate like the smell of cured tobacco, so the smell of the burley tobacco can be remarkably eliminated, consequently, the smoking quality of the burley tobacco is improved, and the usability of the burley tobacco in the formulas of cured tobacco cigarettes is increased.

The invention discloses night toothpaste and morning and night combination toothpaste. In the invention, the night toothpaste and morning toothpaste are packaged and combined together, wherein the morning toothpaste comprises an absorbent, an abradant, a humectant, a thickening agent, a freshener and a fragrance; and the night toothpaste comprises a grinding material, a humectant, a thickening agent, a bacteriostatic agent, a macromoleclar polymer, zinc citrate, a fragrance and a freshener. According to the oral environment change in the morning and at night on teeth, the morning and night combination toothpaste is adopted. Oral micro ecological balance can be kept, the problem of halitosis is solved, and oral smell is refreshed for a long time.

The invention provides methods for preparing peanut oil and peanut meal through microbial fermentation, products of methods and applications of the products. The methods provided by the invention comprise the steps: fermenting peanut raw materials by using trichoderma reesei; obtaining the peanut oil from the fermented peanut raw materials; and optionally collecting the peanut meal. The invention also provides the peanut oil prepared by the method, a composition containing the peanut oil, food based on the peanut oil and an application of the peanut oil and a method for producing the peanut meal, the peanut meal obtained through the method and an application of the peanut meal. The methods provided by the invention are simple, convenient and controllable, the obtained peanut oil is rich in flavor, and the obtained peanut meal is high in nutritive value, so that the application prospect is broad.

The invention discloses a low-caffeine black tea with flower fragrance and a production method of the low-caffeine black tea, belongs to the technical field of tea processing and aims to provide a production method of the low-caffeine black tea. The production method of the low-caffeine black tea, provided by the invention, comprises the steps of fresh tea leaf rocking, rolling, fermenting, arranging-drying and fragrance extracting, wherein the rocked fresh tea leaves are rolled, fermented, arranged and dried and subjected to fragrance extraction after being subjected to high temperature desiccation.

The invention belongs to the technical field of cigarette leaf group formulations, and in particular relates to an expanded cut tobacco composition of flue-cured tobacco and oriental tobacco and a low-tar cigarette added with the expanded cut tobacco composition. The expanded shredded tobacco composition of flue-cured tobacco and oriental tobacco, the expanded shredded tobacco composition is composed of flue-cured tobacco and oriental tobacco in a weight ratio of 7.5-8:2.5-2, and the mixed expanded shredded tobacco is formed by carbon dioxide expansion technology. The fineness of the tobacco aroma of the present invention will increase slightly, the concentration will decrease slightly, and the aftertaste residue will slightly reduce. Through the combination of expanded oriental tobacco and flue-cured tobacco shreds, the characteristics of oriental tobacco at low concentrations are full and elegant, and at the same time, some To improve its defects such as thicker aroma, slightly greater stimulation, dry aftertaste and residue, etc., and blend it in low-focus products in a certain proportion, in order to achieve the effect of flavor compensation, and the inner quality can achieve full and elegant aroma and the characteristics of oriental tobacco The incense and flue-cured tobacco aroma are harmonious, the taste is pure, and there is no requirement for stimulation.

The invention relates to the technical field of white tea cake preparation, in particular to a compressed tea flower and white tea cake and a preparation method thereof .The preparation method includes the steps of tea flower preparation, white tea preparation and mixing forming .After tea flowers and white tea are mixed at the mass ratio of 0.7:1.3, stream-pressure softening treatment is carried out with a steam machine, and roasting treatment is carried out multiple times, so that nutritional ingredients in tea flowers and nutritional ingredients in white tea are effectively combined, it is ensured that tea cake leaves are oily, and inlaid with golden yellow tea flowers, the tea cake is strong and refreshing in aroma, obvious in flowery fragrance, sweet and tasty .Loss of the aroma, the beneficial substance tea polyphenol and the like in the processing process is reduced, and dehydration is uniform; the taste of the tea cake is improved.

The invention discloses a brewing method of red date liqueur, comprising the following steps: selecting fresh and mature red dates, performing stalk and kernel removal, dicing, adjusting components, fermenting, and filtering, thus obtaining clear red date fruit wine; removing kernels of the red dates, pulping, fermenting, and distilling, thus obtaining red date distilled liquor; blending the clear red date fruit wine and the red date distilled liquor according to a certain ratio, thus obtaining the red date liqueur. According to the brewing method, dicing and low temperature fermentation methods are adopted in the preparation process of the clear red date fruit wine, thus solving the problems that traditional red date wine is poor in color, aroma and taste, high in viscosity, not easy to filter, and the like; the red date liqueur overcomes the defect of nutrient element loss of the red date distilled liquor, and is more comprehensive in nutrition value and more abundant in aroma, and the quality of the red date fruit wine is improved.

The invention belongs to the technical field of cigarette tobacco blends, and particularly relates to an expanded cut tobacco composition of fluecured tobacco and yellow sun-cured tobacco and a low-tar cigarette added with the expanded cut tobacco composition. The expanded cut tobacco composition of the fluecured tobacco and the yellow sun-cured tobacco is blended expanded cut tobacco which is made of the fluecured tobacco and the yellow sun-cured tobacco according to the weight proportion of 5.5 to 6.5:4.5 to 3.5 by the carbon dioxide expansion technology. The delicacy of tobacco aroma can be slightly increased, the richness can be slightly decreased, aftertaste residue can be slightly reduced, the cut tobacco composition of the fluecured tobacco and the yellow sun-cured tobacco can manifest the characteristic of high characteristic tobacco aroma richness of the yellow sun-cured tobacco under low concentration and also partially improve the defects of the yellow sun-cured tobacco, such as slightly rough tobacco aroma, slightly high irritation, dry aftertaste and residue, and is blended in low-tar products according to a certain proportion in order to achieve the effect of improving taste intensity, and moreover, the intrinsic quality meets the requirement on rich, harmonious aroma, moderate tobacco aroma richness, high satisfiability, pure taste and no irritation.

The invention discloses a procyanidine-enriched wine. The wine comprises grape pulp, grape seed extractive with procyanidine content not less than 98%, cane sugar, and zymosan. The invention further discloses a production method of the procyanidine-enriched wine. The method includes steps of peeling fresh grape and removing grape seeds, mashing the obtained grape pulp to obtain the grape syrup; taking the grape seeds as a raw material, and extracting the grape seed extractive from the grape seed; adding the grape seed extractive, the cane sugar, and zymosan in the grape syrup obtained after mashing the grape pulp, and fermenting the raw materials for at least 5 days continuously; after completing the fermentation, separating the wine from the material residue; moving the separated wine to a storage tank to mature. The procyanidine-enriched wine has the advantages of improving the procyanidine content in the wine, strengthening the health-care effect of the wine, removing the bitterness of the grape seeds and fermenting taste during the fermentation process, and greatly improving the wine taste.

The invention discloses a powdery yeast extract with a chicken flavor. The preparation method for the powdery yeast extract with the chicken flavor comprises the following steps of: charging chicken enzyme hydrolysate prepared from chicken, chicken ossein or chicken bone oil and yeast hydrolysate prepared from active yeast and neutral protease into a reactor, raising the temperature to 95 DEG C, and holding the temperature for 20 minutes; adding common salt, white granulated sugar and glucose into the reactor, and fully stirring the mixture for several minutes to dissolve the mixture and obtain a solution; and spraying and drying the solution to obtain the powdery yeast extract with the chicken flavor. The raw materials of the powdery yeast extract with the chicken flavor are purely natural; and the obtained product has the advantages of full and soft aroma, heavy aftertaste, persistent flavor and high temperature resistance, is endowed with a specific aroma with a main aroma of chicken, and can cover up odor and enhance natural flavors. Moreover, the powdery yeast extract with the chicken flavor has the characteristics of small amount, full-bodied taste, and fresh and sweet tasteequalization. The protein content is high, so that the protein standard within chicken essence (powder) national standards can be obviously improved. Furthermore, the product is not added with additional flavor essences, aromatic chemicals and antiseptic agents, and thus is purely natural and environment-friendly.

The invention relates to a formula of a spiced seasoning capable of clearing fever and reducing internal heat. The spiced seasoning is formed by a spice and a seasoning, wherein the seasoning is formed by rock sugar, monosodium glutamate and table salt; and the spice is prepared from the following raw materials in parts by weight: 0.5 to 3 parts of angelica sinensis, 0.5 to 3 parts of hawthorns, 0.5 to 3 parts of salvia miltiorrhiza, 0.5 to 3 parts of caulis spatholobi, 0.5 to 3 parts of raw astragalus membranaceus, 2 to 4 parts of lalang grass rhizome, 2 to 4 parts of radix pseudostellariae, 2 to 4 parts of white paeony root, 2 to 4 parts of prepared rhizome of rehmannia, 2 to 4 parts of radix ophiopogonis, 2 to 4 parts of rehmannia glutinosa, 2 to 4 parts of baked ginger, 2 to 4 parts of cortex cinnamomi, 2 to 4 parts of unprocessed dandelion and 0.5 to 3 parts of wolfberries. The invention further provides a method for preparing spiced duck webs. The spiced duck webs prepared according to the method via utilization of brine prepared by virtue of the formula of the spiced seasoning are crisp in skin, tender in meat, mellow in taste and pure and simple in aroma, so that the spiced duck webs can fully meet public tastes and have the functions of obviously clearing fever and reducing internal heat.

The invention discloses inflammation-free chilli sauce, which is prepared from the following raw materials in parts by weight: 100 parts of thin cayenne pepper, 18-22 parts of pod pepper, 16-20 parts of table salt, 8-12 parts of fermented soya bean, 10-14 parts of Chinese prickly ash, 8-12 parts of star anise, 8-12 parts of cassia bark, 10-14 parts of clove flower, 10-14 parts of Katsumadai seed, 28-32 parts of colza oil, 10-14 parts of sunflower seed oil, 4-6 parts of sesame oil, 5-7 parts of radix scrophulariae and rhizoma anemarrhenae extractive, 5-7 parts of root of common peony and dogwood extractive, 4-6 parts of Platycodon grandiflorum extractive and 4-6 parts of chufa extractive.

The invention discloses a method for preparing tea wine through a twice-fermentation method. The method includes the following steps that tea leaves are picked and crushed, water which is 20-30 times the mass of the tea leaves and ranges from 75 DEG C to 90 DEG C in temperature is added to the tea leaves for conducting digestion for 15-30 minutes, filtering is conducted, and tea liquid and tea residues are obtained; white granulated sugar which is 8-15% the mass of the tea leaves is added to the tea leaves and stirred till the mixture is fully dissolved, the mixture is sterilized and cooled to the room temperature, active dry yeast ranging from 0.3% to 0.8% in concentration is inoculated into the sterilized tea liquid, fermentation is conducted for 3-7 days, and filtering is conducted; the white granulated sugar which is 15-25% the mass of the tea residues is added to the tea residues, the mixture is stirred to be uniform, sterilized and cooled to the room temperature, the active dry yeast ranging from 0.3% to 0.8% in concentration is inoculated into the sterilized tea residues, fermentation is conducted for 5-10 days, and distillation is conducted; blending, bottling, sealing and sterilization are conducted, and a finished product is obtained. The method is high in raw material utilization rate, the tea aroma is heavy, the flavor is coordinate, and a health care effect is achieved.

The invention provides a preparation method for radix pseudostellariae tea. The preparation method comprises the following steps of a. selecting raw materials; b. grading and screening; c. washing; d. drying; e. frying and processing; f. crushing; and g. sealing and packaging. The preparation method provided by the invention adopts methods of carefully selecting, cleaning, airing and frying to process health-care radix pseudostellariae tea beverage with enough aroma and good mouth feel.

The invention discloses a passion fruit planting method. The method includes the following steps that A, land treatment is conducted, wherein plowing is conducted once, enzyme liquid is sprayed, and land is covered with fresh weeds; B, seedlings are planted, wherein the passion fruit seedlings are planted every two square meters and watered; C, supports are erected for chicken raising, wherein thesupports which are 2 m high and the supports which are 1 m high are arranged alternately, the supports beside each passion fruit seedling comprise one support which is 1 m high and one support whichis 2 m high, and chicken houses are built on the supports which are 1 m high by using grass; D, disease treatment is conducted, wherein when the mosaic disease occurs, 3-8 plants are dug out for rootobservation, and if the roots of all dug-out plants are rotten, the mosaic disease of the plants does not need to be treated; E, harvesting is conducted, wherein in spring in the second year, when theplants germinate and come into leaf, the weeds higher than the plants are cut off with the roots reserved, the land is covered, the plants resistant to diseases and free of toxic residues fruit in autumn, and fruits can be harvested. The method can solve the problem that existing pollution-free passion fruit planting is long in time cycle.

The invention discloses a production process of paste-fragrant fresh soybean sauce. The production process of the paste-fragrant fresh soybean sauce comprises the following steps: (1) steaming defatted soybean, cooling, roasting wheat, smashing, mixing the smashed wheat with the cooled defatted soybean, inoculating aspergillus oryzae for preparing finished koji; (2) adding saline water into the finished koji, fermenting for 1-12 months and generating soybean paste after maturation, wherein one part of the soybean paste is used for extracting the conventional soybean sauce; (3) finely grinding the soybean paste in a physical grinding manner, and then adding the ground soybean paste into the conventional soybean sauce, wherein the ground soybean paste has strong paste fragrance and contains abundant taste substances; and (4) combining with 1-12-month conventional soybean sauce, adding other auxiliary materials, blending, and boiling, thus obtaining the soybean sauce product with strong paste fragrance, abundant tastes and thick body. The production process of the paste-fragrant fresh soybean sauce has the advantages that the 1-12-month conventional soybean sauce is mixed with 1-12-month soybean paste, so that the soybean sauce has strong paste fragrance, abundant tastes and thick body, the soybean sauce product is full in fragrance and fine, smooth, soft and pure in taste, and food can be wrapped more easily due to the thick body.

The invention discloses a production process of a sea cucumber health milk, which comprises the following steps: pulping a sea cucumber by a colloid mill, carrying out enzymolysis by a compound protease and a flavor proteinase, carrying out a thermal reaction, producing an aromatic sea cucumber slurry, carrying out the biological fusion of the aromatic sea cucumber slurry obtained by the thermal reaction and the milk, and aseptically filling the mixture to obtain the sea cucumber health milk. Through the reaction by adding different basic amino acids, the flavour of the sea cucumber is quite strong, and milk proteins and sea cucumber proteins form cross-linked molecular structures under the action of the biological fusion of glutamine transaminage so that the allergenicity of the traditional milk for intestinal tracts of specific populations is greatly reduced, the stability of amino acids is improved, the maillard reaction of proteins in the process of high temperature sterilization is avoided, and the loss of nutritional components is prevented.

The invention discloses a preparation method for a natural cream flavour, which is a method for preparing the cream flavour by way of the dry fractionation of cream in combination with the oxidative pyrolysis technology and the enzymatic hydrolysis technology. The preparation method includes the following steps: cream is adopted as material, and the cream is divided into a component A and a component B within different melting point ranges according to the melting point of each component in the cream or the different intersolubilities of the cream under different temperatures, and therefore is separated; the air is then added under the stirring condition, so that the component A can be heated and oxidated, and thereby oxide C is produced; the component B and the oxide C are mixed and enzymatically hydrolyzed, and thereby the cream flavour is prepared. The method fractionates the different components of the cream, and pertinently carries out oxidation and oxidative pyrolysis, the cost can be greatly saved, the high-yield and high-efficiency cream flavour can be obtained, the technique for preparing the cream flavour by utilizing the technique provided by the invention and enzyme source is simple, and is suitable for industrialized production, the product has the advantages of both zymolyte and oxide, and the aroma is mellow, rich, strong and natural.

The invention relates to a rattan pepper chicken ointment. The rattan pepper chicken ointment is prepared from, by weight, 30-60 parts of chicken enzymatic hydrolysate, 20-40 parts of rattan pepper chicken oil, 2-5 parts of hydrolysis plant albumen powder, 2-5 parts of yeast extractives, 0.5-1 part of ginger powder, 1-3 parts of amino acid, 1-5 parts of reducing sugar, 3-8 parts of salt, 3-8 partsof aginomoto, 5-10 parts of white granulated sugar, 0.2-0.5 part of vitamin B1 and 0.5-2 parts of taurine. The rattan pepper chicken ointment has the characteristic lime flavor, outstanding chicken flavor, rich and lingering spicy flavor, intensive taste, full meat quality and obvious spicy feeling, can be applied to the fields of leisure puffed food, meat products, instant foods, catering and the like and meets the requirement of people for chasing delicious food.

The invention discloses a preparing method of a cigarette filter stick additive. According to the cigarette filter stick additive, tobacco leaves are adopted as a raw material, and the method comprises the following steps of 1, preparing the raw material, wherein the tobacco leaves are dried at 50-80 DEG C, and are smashed to reach the mesh number of 50-100; 2, conducting subcritical extraction, wherein the smashed tobacco leaf powder in the step 1 is extracted at 0-50 DEG C and 0.5-3.0 MPa with dimethyl ether being an extraction agent and triacetin being a cosolvent; 3, preparing the filter stick additive, wherein dimethyl ether in the step 2 is recycled, and the obtained triacetin solution containing tobacco leaf extract is the cigarette filter stick additive. The invention further discloses application of the cigarette filter stick additive obtained through the preparing method in cigarette products.

The invention provides high-clarity Airy craft beer. The beer is prepared from the following raw materials in parts by weight: 66-100 parts of malt, 1.2-3 parts of hops and 0.3-0.5 part of Airy yeast.The beer is prepared through the following steps: S1, material preparation and saccharification, S2, first fermentation, S3, first fermentation synchronization treatment, and S4, second fermentationproduction. The Airy craft beer produced by the invention has turbidity of 8EBC or above, is relatively clear, has pool soaking property of 20 or above, has obvious visual effect, has bitterness of 20.8 BU, has a mellow and refreshing taste, and has sufficient fragrance.

The invention relates to a method for preparing instant Maojian tea capable of building bodies from black Maojian tea as a raw material, belonging to the technical field of health beverages, and solving the problems of large granules, poor instant solubility, low nutritional value and poor mouth feel of existing Maojian tea capable of building bodies. The method comprises the concrete steps of adding water for soaking the black Maojian tea raw material; adding tannase, cellulase and pectinase for enzymatically hydrolyzing; adding beta-cyclodextrine and sodium hydrogen sulfite for well extracting effective ingredients from the raw materials; removing impurities; concentrating; drying; packaging. The method is simple in process. The instant Maojian tea prepared by adopting the method is high in effective ingredient content, moderate in tea granule size, good in porosity, convenient to dissolve in water, fresh and bright in tea soup color, rich in fragrance, and fragrant and slightly sweet in mouth feel.

Shredded pork with black bean sauce relates to a food, in particular to a seasoning for daily use at home. The Shredded pork with black bean sauce is prepared by a technical process that: firstly, screening and washing soybeans, soaking the soybeans for 3to 5 hours, and cooking the soybeans at 100 DEG C for 4 to 5 hours; secondly, inoculating for starter propagation, fermenting, filtering the product of fermentation with filter cloth to obtain natural fermented black beans; thirdly, cooking the natural fermented black beans and adding seasonings during cooking; and finally, carrying out canning, packing and inspecting. In the invention, black beans and chilies are added into lean pork to form a main raw material; advanced fermentation technology is used for producing the black beans; and the shredded pork with black bean sauce has rich nutrients, proteins and fat. The shredded pork with black bean sauce has wide applications such as steaming fish, steaming spareribs, braising gooses and ducks, cooking various meats, frying rice noodles and rice, and mixing vegetables.