560results about How to "Full of flavor" patented technology

The invention relates the method for preparation of hot reaction shrimp quelite, using shrimp or leftover bits and pieces as raw material. The method comprises the following steps: using shrimp or leftover bits and pieces as raw material, adding water to confect serous fluid, carrying out enzymolysis with proteinase, after sterilizing and removing leavings, adding deacidizing sugar, amino acid and other accessory materials. The method has the advantages of short production circle, low cost, and stable quality.

The present invention provides a rose sauce and the preparation process thereof. The rose sauce is produced by novel edible rose through the following steps: cleaning; beating; using 3% citric acid solution to adjust the pH value of slurry to 3.7 to 5.5; based on mass ratio, mixing a slurry obtained by 10 parts of fresh rose through the above-mentioned steps with 8 to 12 parts of white sugar, 4 to 8 parts of grape syrup, 1 part of honey, 0.01 parts of potassium sorbate, putting into a fermentation cylinder, heating to 65 DEG C-85 DEG C for sterilizing 10 to 30 minutes, cooling to 20 DEG C-50 DEG C; according to a proportionality that each g of fresh rose using 0.1-0.2u of cellulase and 0.2-1.0u of tannase , entirely dispersing and dissolving the two enzymes required by 10 parts of rose in 0.5 parts of sterile water; pouring the sterile water in the fermentation cylinder and mixing uniformly, hydrolyzing the mixture in the pot, wherein, the hydrolysis temperature is 20-50 DEG C, the hydrolysis time is 24-240 hours; and then heating to 90 DEG C, heat preservation 5 minutes to kill the enzymes activity, and then obtaining the products after cooling down to room temperature.

The invention belongs to the field of food additives, especially involving a meat flavor. The invention first uses cellulose 0.05-3 parts, 10% HCl 1-20 parts, onion 80-98 parts to hydrolyze the green onion; then uses meat 70-100 parts, water 0-30 parts, prolease 0.05-3 parts to hydrolyze the meat; at last uses green onion hydrolysis liquid 1-30 parts, meat hydrolysis liquid 1-80 parts, amino acids 1-20 parts, reducing sugar 1-20 parts, hydrolyzed plant protein liquid 1-40 parts, yeast extract 1-50 parts, VB1 1-5 parts, VC 0-5 parts, fat 0-10 parts, water 0-20 parts to carry out the Maillard reaction. The generated meat flavor has full flavor, which is close to the natural flavor, and cooking sense. So the meat flavor which is produced based on that has wider prospect.

The invention provides a tea wine and a preparation method thereof. The tea wine is prepared by mixing a tea extraction solution and a grain saccharification solution and fermenting. The preparation method provided by the invention comprises the following steps of: firstly leaching tea to prepare the tea extraction solution; secondly mixing Chinese sorghum, rice and corn according to a certain proportion, crushing, steaming, boiling and saccharifying to obtain the saccharification solution, mixing with the tea extraction solution, adding koji, and forming a tea fermentation solution by liquid-state fermentation; and finally performing sterilization, blending, fining, filtering, aging and secondary filtration to obtain the tea wine. The tea wine is characterized in that a product provided by the invention has the characteristics of heavy tea fragrance, sweet and mellow taste, coordination of various flavors, long after-taste and the like; and furthermore, compared with the traditional tea wine, the tea extraction solution is adopted for performing fermentation together with the Chinese sorghum, the rice and the corn, the functional active ingredients in the tea can be retained to the greatest extent, the blending of a base wine is simultaneously performed after fermentation, the shortcomings of low alcohol degree of the fermented wine and complex process and pungent smell of the distilled wine can be overcome, the softness of the tea and the rigidity of the wine can be perfectly combined, and the species of tea and wine products are enriched.

The invention relates to old oil hotpot flavor essential oil. The oil is prepared from, by weight, 40-80 parts of hotpot fresh oil, 15-30 parts of hotpot condiment extracts, 0.3-2 parts of butyric acid with mass concentration of 1%, 0.1-1 part of 2,5-dimethylpyrazine, 0.05-0.5 part of trans,trans-2,4-decadienal, 1-4 parts of furfural with mass concentration of 10%, 0.1-1 part of butyric acid butylester, 0.05-0.5 part of isovaleric acid with mass concentration of 1%, 0.1-1 part of ethyl acetate with mass concentration of 10%, 0.1-1 part of butyric acid butylester, 0.05-0.5 part of 2,3,5-trimethylpyrazine with mass concentration of 1%, 3-8 parts of furanone, 3-8 parts of ethyl maltol and the balance soybean oil supplemented till 100 parts. The essential oil is natural, safe and healthy, customers can enjoy the delicious taste, and meanwhile the requirement for ensuring body health can be met.

The invention discloses a method for preparing an elastic chocolate sauce, which is characterized by comprising: 1) mixing saccharide, grease, dairy product, cocoa and water to obtain mixed solution; 2) heating the mixed solution to above 50 DEG C till the color of the mixed solution turns brown and the state of the mixed solution changes suddenly, continuing to heat the mixed solution to 70 to 75 DEG C and keeping the temperature for 10 to 15 minutes; 3) adding water to fix the volume till the water content of the obtained chocolate sauce is 5 to 25 percent; and 4) cooling the obtained chocolate sauce to 40 to 45 DEG C. The sauce made by the method provided by the invention is strong and tough; and the elastic mouthfeel is realized by controlling the water content of the sauce rather than adding a colloidal substance.

The invention provides a chicken cutlet with fresh vegetables and a production method of the chicken cutlet. The chicken cutlet with the fresh vegetables comprises the following steps of: a) processing chicken stuffing by using chicken breast and chicken legs, and mixing the chicken stuffing with the vegetables, so as to obtain a mixed stuffing; b) mixing the mixed stuffing with an ingredient solution, and standing and salting, wherein material liquid comprises salt, sugar, chili powder, ginger powder, essence and water; c) forming and processing the salted stuffing to obtain the chicken cutlet and then steaming; and d) quickly freezing the steamed chicken cutlet. The chicken cutlet with the fresh vegetables provided by the invention is obtained by salting the stuffing prepared by mixing the chicken breast, the chicken legs and the vegetables after mixing and standing, has sufficient taste and delicious taste, and is applicable to consumers for eating. According to the chicken cutlet with the fresh vegetables provided by the invention, the salted stuffing is steamed after being processed to be the chicken cutlet; the steaming process not only can keep water in the chicken cutlet so that the chicken cutlet has the advantages of full appearance, freshness and delicious taste, but also is not oily; and the health of eaters is not influenced even if the chicken cutlet is eaten for long time.

The invention discloses a factory processing and sterilization preservation process of instant seasoned lobster, which comprises the following steps of selecting raw materials, cleaning, boiling, removing heads of the selected lobster, half drying the lobster, packaging the half-dried lobster in bags, sterilizing and preserving the packed lobster. The process is remarkably characterized by comprising the steps of: cleaning intestine, seasoning and boiling, half drying in microwave and sterilizing by irradiation, wherein the factory processing and sterilization preservation process specifically comprises the following steps of: selecting qualified, fresh and alive lobsters, flushing, brushing, soaking for removing dirt, rinsing, and then boiling the clean lobsters with an amount of water and seasoners, heating the boiled lobsters through microwave for steaming till the lobsters are half dried, packing the certain amount of the lobsters in a soft-package plastic bag, vacuuming and sealing, irradiating by gamma-rays generated by isotope cobalt 60 for sterilizing, and refrigerating in a refrigerator at a temperature under 5 DEG C. The instant seasoned lobster prepared by the factory production process disclosed by the invention has the advantages of delicious taste, abundant nutrition, environment protection, safety and convenience for carriage.

The invention discloses a preparation method for grain and fruit nutritional healthcare wine. Fresh red bayberry juice which is refrigerated and is in acid reduction treatment is used for soaking crushed black glutinous rice, after the black glutinous rice is gelatinized thoroughly, the black glutinous rice and the bayberry juice are fermented jointly by various types of microorganisms of yellow wine and natural wild microorganisms of red bayberry, in a total brewing process, the red bayberry juice is added instead of water, fermentation is performed for about 4-9 days at the temperature ranging from 25 DEG C to 29 DEG C, a post-fermented process for the yellow wine is omitted, and then the finished wine is obtained after procedures of pressure filtration separation, clearing, alcohol content adjustment, total sugar degree adjustment, total acid degree adjustment and sterilization filling. The technical problems in brewing nutritional healthcare wine brewed by rice and bayberry which are fermented jointly are solved, the brewed wine not only has rich nutritional ingredients of the yellow wine and the red bayberry and peculiar flavor of the red bayberry, but also looks like red wine, has a good nutrition healthcare function, and particularly conforms to modern consumption trend.

The invention discloses a corn-nut essence and a preparation method thereof. The corn-nut essence comprises the following components in parts by weight: 10-30 parts of methionine, 30-50 parts of serine, 40-60 parts of proline, 30-50 parts of lysine, 10-40 parts of lactamine, 20-40 parts of glycine, 10-30 parts of taurine, 120-140 parts of VB, 20-80 parts of glucose, 10-20 parts of D-xylose, 100-400 parts of corn-nut hydrolysate, 10-30 parts of ethyl maltol, 5-8 parts of [4-hydroxyl-2,5-dimethyl-3(2H)furanone], 50-100 parts of salt, 100-200 parts of white granulated sugar, 2-5 parts of xanthangum, 50-100 parts of sodium glutamate and 40-60 parts of corn starch. The essence has the advantages of soft fragrance, attractive flavor, good mouthfeel, high water solubility, stable quality, rich nutrient value, high safety performance and low carbon emission.

The invention relates to the field of marine product processing, and aims to provide a composite seafood soup blend which is convenient for eating and absorption and used for nutrition, health care and seasoning, and a preparation method thereof. The composite seafood soup blend is prepared by proportionally blending mactra veneriformis extract, scallop extract, shrimp meal, modified starch, table salt, disodium succinate, monosodium glutamate, disodium 5'-ribonucleotide, dehydrated diced carrot, dehydrated shallot powder, white pepper powder, citric acid and the like. The mactra veneriformis or scallop extract is prepared by carrying out enzymolysis on cooking liquor and mactra veneriformis flesh or scallop flesh and spray drying, so that the problem of pollution caused by the mactra veneriformis juice and scallop juice waste is avoided, and the flavor of the composite seafood soup blend is more plump. The composite seafood soup blend contains rich active peptides, amino acids, nucleotides and minor elements, and has the health-care function.

The invention discloses a process for making low-temperature vacuum fried anchovy. The invention effectively solves the problem that an anchovy product is hard in meat quality, insufficient in crisp degree and not easy to chew because the anchovy is easy to rot and deteriorate in a processing procedure. The process comprises the following steps of: (1) raw material preprocessing; (2) deodorization; (3) dipping; (4) baking at a low temperature; (5) freezing; (6) frying in vacuum; and (7) deoiling. In the dipping step of the process, additives composed of 30-35% of dehydrated celery powder, 2-5% of protamine, 20-30% of microcrystalline cellulose, 30-35% of methylcellulose, 2-5% of sodium hydrogen sulfite and 3-8% of vitamin C by weight percentage are added. The process provided by the invention is simple and practicable, convenient to operate and suitable for factorized production and application; the anchovy in the making process is unlikely to rot and deteriorate; and the low-temperature vacuum fried anchovy obtained through the process provided by the invention is less in fishy smell, good in color and luster, crisp in taste, low in oil content and low in nutrition loss.

The invention provides beef noodle soup concentrate as well as a preparation method and a using method thereof. The beef noodle soup concentrate is prepared mainly through the following steps: (1) preparing soup seasonings; (2) putting cleaned and split large cattle bones, fresh beef and beef fat, the soup seasonings and water into a pot according to the weight ratio of (10-15):(25-35):(25-35):(0.3-0.4):100 for cooking; (3) fishing out and cutting the beef into blocks, fishing out and pulping the beef fat, removing the large cattle bones, and filtering out the soup seasonings and bone and meat residues to obtain soup concentrate; (4) canning the soup concentrate, the beef and the beef fat according to the weight ratio of 100:(100-120):(110-130), and sealing to obtain the canned soup concentrate; (5) sterilizing the soup concentrate cans at high temperature, and packaging and warehousing after the soup concentrate cans are inspected and qualified. The using method comprises the following steps: uniformly mixing the soup concentrate and clear water according to the weight ratio of (1:8)-10, adding flavorings, boiling for a while, and then using.