30results about How to "Guaranteed authentic taste" patented technology

The invention provides a liquid dairy product with edible colloidal particles. The liquid dairy product comprises the following raw material components in part by weight: 35 to 99 parts of milk, 1 to 20 parts of edible colloidal particle, 0.001 to 15 parts of sugar and / or sweetener, 0 to 0.25 part of acidity regulator, 0.1 to 1 part of stabilizer and 0.05 to 0.2 part of spice. The liquid dairy product has better mouthfeel compared with the conventional modified milk; the problem of stability of the edible colloidal particles in the liquid dairy product is solved by reasonably selecting the proportion of the various components; and the edible colloidal particles which are coated with food raw materials, new resource food, medicinal and edible homologous food and nutrients can be stably suspended in a liquid dairy product system.

The invention relates to a vacuumized iced coffee machine which comprises a main engine assembly, and a coffee cup assembly mounted on the main engine assembly, wherein the main engine assembly comprises a main engine seat, a motor mounted on the main engine seat, a water pump, a vacuum pump and a touch filter disc; a control valve connected with the main engine seat and the water pump is arranged on the vacuum pump; the coffee cup assembly comprises a cup body, a cup cover, a movable valve, a drainage pipe and a net bag; the cup body is mounted on the main engine seat; the cup cover and the movable valve are mounted on the cup body; the drainage pipe and the net bag are arranged in the cup body; the movable valve is positioned at the bottom of the cup body and is opposite to the touch filter disc; the drainage pipe extends to the upper side of the net bag from the movable valve; the net bag is connected with the motor; the motor drives the net bag to rotate during driving. According to the vacuumized iced coffee machine, due to the vacuum pump, the movable valve, the water pump, the motor, the net bag and the like, coffee can be prevented from being oxidized, the preservation effect is good, the coffee in the net bag is repeatedly flushed, the blending ratio accuracy is guaranteed, coffee grounds are avoided, and the vacuumized iced coffee machine is excellent in making effect and simple and efficient in operation.

The present invention discloses an instant millet vermicelli and its processing method, It uses millet and rice as the raw materials and is formed according to a special method, and the weight ratio of millet to rice is 4:1-10:1, and the water content of said instant millet vermicelli's final product is less than or equal to 12%. The method includes following steps: mixing and soaking, slurry and separating, dewatering, regulating pH value, extruding and braising vermicelli firstly, forming and braising vermicelli secondly, aging and water washing, cutting and drying. The present invention solves the technical problems of deep-processing the millet into vermicelli, and meets the people's desire for conveniently eating the little miscellaneous cereals millet. During the whole processing of present invention, it need not add any additives, not only ensuring natural property and pure taste of the product, but also bringing the eaters with health guarantee, and it's a type of environmental protection food.

The invention belongs to the technical field of health-care products and particularly relates to a composition containing kudzuvine roots as well as a composition extraction device and method. The composition is prepared from components of raw materials in parts by weight as follows: 20-60 parts of the kudzuvine roots, 20-60 parts of pine pollen, 0-20 parts of gastrodia elata, 0-20 parts of polygonatum, 0-15 parts of polygonatum odoratum, 0-20 parts of pseudo-ginseng, 8-30 parts of lemons and 10-30 parts of honey. The extraction device comprises a microwave extraction chamber and an ultrasonic wave extraction chamber. The extraction method comprises freeze drying and smashing treatment of the kudzuvine roots, freeze drying treatment after fixation of the gastrodia elata and freeze drying treatment of the honey and the lemons. Efficacy components are reserved sufficiently, and absorption by a human body is facilitated.

The invention relates to soy milk, soy flour and a preparation method thereof, in particular to edible fungi soy milk, edible fungi sugar-free soy flour and a preparation method thereof, aiming at solving the problems that the existing bean dreg is generally used as feed of live stock so as to be low in additional value and extremely low in nutrient component utilization rate. The edible fungi sugar-free soy flour and the edible fungi soy milk are made from the bean dreg, edible fungi, dreg-free soya-bean milk, phosphate, calcium salt, vitamin B1, vitamin B2, water and sugar. The preparation method comprises the steps of: 1. papering bean dreg pulp; 2. sterilizing and cooling the bean dreg pulp; 3. inoculating the edible fungi for fermentation; and 4. carrying out secondary fermentation on the edible fungi and the dreg-free soya-bean milk, obtaining soy milk, carrying reduced pressure concentration and spray drying, and obtaining the edible fungi soy milk. The invention can be used for producing the edible fungi soy milk and the edible fungi sugar-free soy flour.

The invention discloses soymilk with an original flavor. The soymilk is prepared from raw materials with the following parts by weight: 90 to 100 parts of soybeans, 70 to 80 parts of white granulated sugar, 8 to 10 parts of coconut oil, 3 to 4 parts of a stabilizer, 0.1 to 0.2 part of D-sodium erythorbate, 0.3 to 0.4 part of sodium tripolyphosphate, 0.2 to 0.3 part of sodium citrate, 0.04 to 0.05 part of ethyl maltol, 0.3 to 0.4 part of table salt, and 0.7 to 0.8 part of baking soda. A preparation method comprises the following steps: a. peeling; b. soaking; c. soybean grinding; d. primary filtration; e. refined filtration; f. soymilk boiling and enzyme deactivation; g. volume fixing of the ingredients; h. homogenization; i. filling; j. sterilization.

The invention discloses a pure natural fresh gastrodia elata processing method. The method comprises the following steps: classifying the harvested fresh gastrodia elata in time and picking out damaged gastrodia elata, incomplete gastrodia elata and broken gastrodia elata; repeatedly washing the soil and stains on the surfaces of the classified fresh gastrodia elata by use of clear water until the surfaces are clean; killing out the cleaned fresh gastrodia elata for 15-30 minutes according to the classification condition through a steaming or stewing method, killing out completely until no white core is in the middle; forcedly ventilating the killed-out gastrodia elata and removing dampness, quickly freezing until the gastrodia elata is frozen after 20-35 percent of moisture is removed; classifying the quickly-frozen gastrodia elata and then packaging, and putting the gastrodia elata in a refrigeration house at -2 DEG C to 0 DEG C for storage. The method disclosed by the invention can be used for maintaining the taste of the fresh gastrodia elata and realizing a long storage time of the gastrodia elata.

The invention relates to a sauced food, in particular to a sauced female crab, which is sauced according to the following process: taking 10kg of female crabs as the benchmark, 1) decocting 4.5-5.5kg of soy sauce, 250-350g of rice wine, 3.5-4.5g of clove, 1.5-2.5g of wolfberry, 4-5g of codonopsis pilosula, 2-3g of glossy ganoderma, 5-6g of cinnamon, 4-5g of fructus tsaoko, 2-3g of vanilla, 4-5g of fennel and 2-3 of sand ginger at the temperature of 80-100 DEG C for 40-60 minutes, cooling to 0-4 DEG C, adding ingredients of 20-25g of yellow ginger, 20-25g of red dry pepper, 400-500g of fresh onion, 20-25g of celery root, 20-25g of coriander root and 4.5-5.5g of bay leaf, and preparing sauce; and 2) carrying out slow-freezing on female portunus trituberculatus after quick-freezing, immersing the crabs in the well prepared sauce for pickling at the temperature of 0-4 DEG C, and obtaining a sauced female crab finished product after 18-24 hours. The sauced female crab has the advantages of pure taste, abundant nutrition and attractive color and luster.

The invention discloses golden jujube dry red fruit wine and a preparation method thereof. The golden jujube dry red fruit wine is prepared from 60 to 70 percent of dry golden jujube, 20 to 30 percent of fresh wild jujube and 10 to 20 percent of fresh winter jujube by pulping, temperature controlled fermentation, coagulation treatment of added agar, filter, freezing treatment, fine filter at the low temperature and pasteurization treatment. The preparation method ensures fresh fruit aroma of the dry red fruit wine, improves the quality of the fruit wine, ensures that the fruit wine does not produce sediment in normal storage period of 6 months, and meets the requirement of industrialized production.

The invention discloses a coffee machine, and relates to the field of beverage preparing devices. The coffee machine comprises a machine body provided with a water inlet pipeline and a brewing cavity assembly; the brewing cavity assembly is composed of multiple brewing cavity units, and all the brewing cavity units are suitable for being replaceably connected to brewing cavity containing positions of the machine body; each brewing cavity unit is provided with a water inlet communicated with the water inlet pipe and an independent coffee outlet for draining brewed liquid. As each brewing cavity unit is provided with the independent coffee outlet, the coffee brewed by each brewing cavity unit is not mixed with the coffee brewed by other brewing cavity units during drainage, and the pure mouthfeel of the coffee is ensured; only needed brewing cavity units are selected for use in the brewing process, and the area and space, occupied by the coffee machine, of a working table are small.

The invention relates to seasoning instant marine products, and particularly relates to special-taste short-necked clam meat obtained by salt and sugar balance pickling and blending. With 100 kg of pickled short-necked clam meat as a standard, a chili powder, onion, garlic, a ginger juice, white sugar, syrup, sesame, 2-3 kg of monosodium glutamate and an imported spice are added; the short-necked clam meat obtained by salt and sugar balance pickling is stirred uniformly with a prepared seasoner, pickling is carried out at the temperature of 0-4 DEG C for penetration to get flavors, and 2-3 days later, the initial-fermentation sauced short-necked clam meat is obtained. The sauced short-necked clam meat is pure in taste, rich in nutrition, and attractive in color and luster.

The present invention belongs to the technical field of health-care products and more particularly relates to a composition containing radix puerariae and an extraction device and a method thereof. The composition comprises the following raw material components in parts by weight: 5-30 parts of radix puerariae, 0-25 parts of green tea, 0-10 parts of malus hupehensis, 0-15 parts of radix polygonati officinalis, 0-20 parts of rhizoma polygonati and 0-40 parts of pine needles. The extraction device comprises a microwave extraction chamber and an ultrasonic extraction chamber. The extraction method is as follows: freeze-drying and crushing treating of the radix puerariae, respective vacuum freezing, withering treating, vacuum microwave enzyme deactivating and drying treating of the malus hupehensis and fresh green tea leaves, ultralow temperature freeze-drying of herba lophatheri and lotus leaves, and freeze-drying and crushing treating of sliced licorice. The efficacy components are sufficiently preserved, so that the composition is beneficial to absorption of human body, has the functions of lowering blood fat and lowering blood pressure, and is suitable for uses of diabetic patients.

The invention belongs to the field of deep processing of agricultural products. In order to seek a new deep processing method for stropharia rugosoannulata resources, protecting nutritional ingredients of the stropharia rugosoannulata from being lost as much as possible and further fully utilizing corn, the invention provides stropharia rugosoannulata and corn nutrition powder and a preparation method thereof. The preparation method comprises the following steps of: corn flour, stropharia rugosoannulata, calcium salt, vitamin B1, vitamin B2, potassium dihydrogen phosphate, magnesium sulfate, zinc sulfate, water and sugar; preparing liquid stropharia rugosoannulata strains; preparing a stropharia rugosoannulata culture medium; culturing stropharia rugosoannulata; and preparing the stropharia rugosoannulata and corn nutrition powder. The stropharia rugosoannulata and corn nutrition powder is less in protein molecular weight, and can be directly absorbed and utilized by infants, so that the applicable crowd range of the product is expanded; the nutrition utilization ratio of the stropharia rugosoannulata and corn nutrition power is improved, and the solubility, wetting property and dispersibility of the stropharia rugosoannulata and corn nutrition power are also improved; the cost is effectively saved, the bioavailability of corn is improved, the product quality is improved, and the stropharia rugosoannulata and corn nutrition power is capable of effectively replenishing human nutrition and improving the immunity of eaters.

The invention belongs to the field of preparation of soybean milk and particularly discloses a soybean milk preparation method for improving mouthfeel and soybean milk yield. The method specifically comprises the steps of soaking, pulping, filtering, boiling for enzyme deactivation, homogenization, filtration and sterilization, wherein in the step of soaking, soybeans of which the hulls are removed are soaked with water at normal temperature for 4-5h; the step of pulping is performed thrice; and the step of filtration includes preliminary filtration and refined filtration. The method disclosedby the invention sequentially performs hull removal, soaking, pulping thrice and filtration twice, and the pulping temperature is strictly controlled, so that the quality, mouthfeel and yield of thesoybean milk can be further improved, and the cost of the soybeans can be saved.

The invention relates to a method for packing instant hot drink as tea, coffee, etc, wherein it packs one or several solid drinks into the container with cover, at the amount for one-time drinking; said container comprises cylinder body and container cover; the upper end of said cylinder body is sealed by film or sealed by the end cover with switch structure; the inner diameter of container cover is larger than the outer diameter of upper end of cylinder body; the container cover sheathes the upper end of cylinder body; the cylinder body packs drink powder or drink block, which has density mark. The invention is portable, with low cost.

The invention discloses an artificial fruiting method for black fungus. The method comprises the following steps: (1) preparation of pure virus-free strains of wild black fungus; (2) preparation of pure wheat-grain strains; (3) collection and air drying of tree branches with diameters of equal to or less than 50 mm; (4) bundling and soaking treatments, water control and moisture regulation, and drilling and inoculation: a step of bundling the air-dried tree branches and then carrying out soaking into limewater for 18 to 24 h, and taking the soaked tree branches out of the limewater; draining water on the surfaces of the soaked tree branches; and then selecting the tree branches with diameters of equal to or more than 30 mm and drilling holes used for inocubation, stuffing the pure wheat-grain strains into the holes, and sealing the hole with wood strips, so inocubation is completed; (5) spore germinaton under a sunshelter; and (6) underground shading and fruiting. The artificial fruiting method for the black fungus provided by the invention ensures quality of the black fungus, saves resources and reduces production cost.

The invention discloses a red beer with an antioxidation effect, and belongs to the technical field of beer production. The red beer is obtained by taking malts, fructus crataegi, barbabietola beetroot, black chokeberry, hops and a beer yeast as main raw materials through enzymatic hydrolysis, saccharification, boiling and fermentation. A red beer body prepared by the process is full and rich, redand clear in color and luster, and pure in taste, has unique aroma after three fruits and vegetables are mixed and unique fragrance of the malts and hops, is rich in fragrance, has white foam and isfine and smooth. The antioxidation research shows that the red beer has a significant antioxidation effect.

The invention relates to a sauced female river crab. The sauced female river crab is prepared by the following steps: boiling 8.5-10kg of soy sauce, 400-450g of yellow rice wine, 3.5-4g of medlar, 4-5g of codonopsis pilosula, 2-3g of rhinacanthus nasutus, 6-7g of black cardamom, 3-4g of vanilla, 6-7g of foeniculum vulgare and 3-4g of kaempferiae at 80-100 DEG C, cooling to 4-10 DEG C, adding yellow rice wine, red dry pepper, green Chinese onion, celery root, parsley root and myrcia, and preparing sauce; washing fresh female river crab, putting the fresh female river crab into the sauce, keeping in an environment with a temperature of 10-15 DEG C, taking the female river crab for eating, or fully immersing the female river crab in the rest sauce or the sauce which is not used in the step (1) for 24-30 hours, then putting the female river crab in a sealed preservation pot, thus obtaining a sauced female river crab finished product after 5-7 hours. The sauced female river crab, disclosed by the invention is pure in taste, rich in nutrition and attractive in color.

The invention provides a drink heat-insulating device, which comprises a box body, a clapboard, an ice cake accommodating box and more than one faucet, wherein a box door is arranged on the front part of the box body; the clapboard is arranged in the box body, so that a heat-insulating cavity is formed in the inner space of the box body above the clapboard, and more than one drink installation opening for installing drink bottles in an inverted mode is formed on the clapboard; the ice cake accommodating box is arranged in the heat-insulating cavity, and more than one air vent is formed on theice cake accommodating box; and the faucet is connected with the drink installation opening. The drink heat-insulating device is convenient to use, has a good heat-insulating effect, does not need electric energy in the using process and is environment-friendly and pollution-free; and in a refrigeration mode, ice cakes are not needed to be added into drinks, so the pure mouthfeel of the drinks isensured.

The invention relates to a preparation method of edible mushroom soy milk and soybean powder, in order to solve the problems that soybean residue is basically used as feeds for livestock and poultry,which is low in additional value and very low in nutrient utilization rate. Sugar-free edible mushroom soy milk and soybean powder are both prepared from the soybean residue, edible mushrooms, non-residue soy milk, phosphate, calcium salt, vitamin B1, vitamin B2, water and sugar. The preparation method includes: 1) preparing the soy milk; 2) sterilizing and cooling soybean residue slurry; 3) inoculating the edible mushroom for fermentation; 4) performing secondary fermentation with the non-residue soy milk to obtain the soy milk, further, performing pressure reduced concentration and spray drying to prepare the soybean powder. The method is used for producing the sugar-free edible mushroom soy milk and soybean powder.

The invention discloses automatic fresh beer filling and selling equipment which comprises a to-be-filled wine bottle and a cap screwing mechanism, the wine bottle comprises a bottle cap and a bottle body, and the bottle cap is separated from or connected with the bottle body under the driving of the cap screwing mechanism, so that the wine bottle is in an open or closed state. According to the automatic fresh beer filling and selling equipment, cap loosening and cap screwing treatment can be conducted on wine bottles with caps, on-site filling is conducted, the function of drinking while filling is achieved, and the sanitary state of the wine bottles and wine products is guaranteed.

The invention discloses golden jujube dry red fruit wine and a preparation method thereof. The golden jujube dry red fruit wine is prepared from 60 to 70 percent of dry golden jujube, 20 to 30 percent of fresh wild jujube and 10 to 20 percent of fresh winter jujube by pulping, temperature controlled fermentation, coagulation treatment of added agar, filter, freezing treatment, fine filter at the low temperature and pasteurization treatment. The preparation method ensures fresh fruit aroma of the dry red fruit wine, improves the quality of the fruit wine, ensures that the fruit wine does not produce sediment in normal storage period of 6 months, and meets the requirement of industrialized production.

The invention discloses a preparation method of persimmon vinegar, and belongs to the technical field of food processing. The method comprises the following processing steps: step 1, primarily cleaning ripe persimmons growing on trees by using a car washer before picking, then performing secondary cleaning by using clear water after picking, and performing airing for later use after cleaning; step2, putting the persimmons aired in the step 1 into a disinfected soil jar, performing sealing, and putting the persimmons into a cellar for cellaring; step 3, taking out the soil jar after the one-year cellaring, and then taking a soil jar with a liquid permeable hole in the bottom as a leaking jar to filter original pulp persimmon vinegar after the cellaring; step 4, pouring the filtered original pulp persimmon vinegar obtained in the step 3 into a new disinfected earth jar, sealing the jar, and re-placing the jar into a cellar for secondary cellaring; and step 5, performing secondary cellaring. The method has the beneficial effects that: the fermentation is carried out in an underground cellaring manner, so that the persimmons can be fully fermented, the finally produced persimmon vinegar is mellower, and eaters can fully absorb the nutrients of the persimmons conveniently.

The invention relates to seasoning baked marine products, and particularly relates to a dried sweetfish which is unique in taste, fresh, sweet, fragrant, and rich in nutrition. The amounts of added condiments comprise sweetfish slices, glacial acetic acid, salt, sugar, an improved natural spice, monosodium glutamate, citric acid, malic acid, mirin, soybean sauce, and a sorbitol powder. A preparation method comprises the steps: firstly, rinsing with clean water cleanly, then taking fish meat, removing fishbones, seasoning according to the above formula; and 24 hours later, laying the slices, drying, baking, and flaking. The dried sweetfish has the advantages of pure taste, rich nutrition and attractive color and luster.