352results about How to "Guaranteed flavor" patented technology

The invention discloses unique-flavor mushroom beef paste and a preparation method thereof. The mushroom beef paste is prepared from main raw materials of edible fungus mushroom, soybean paste, vegetable oil and lean beef through a special process. The mushroom beef paste is prepared from the following raw materials: 40 to 50 percent of fresh mushroom, 10 to 30 percent of soybean paste, 15 to 35 percent of vegetable oil, 3 to 8 percent of lean beef, 1 to 2 percent of fresh onion, 1 to 2 percent of fresh ginger, 1 to 2 percent of fresh garlic, 1.7 to 3.4 percent of dried red chilli, 1 to 3 percent of edible salt, 1 to 3 percent of white sugar, 0.5 to 1 percent of gourmet powder, 1 to 2 percent of spice (anise, pepper, cinnamon and fennel in a weight ratio of 3:4:2:1), and 0.06 to 0.16 percent of dry onion, ginger and garlic powder (in a weight ratio of 1:1:1). The preparation method comprises the following steps of: cleaning and preprocessing the raw materials, preparing spicy oil, preparing minced lean beef, frying, filling, exhausting and sterilizing. The product ensures the unique flavor of the mushroom, has thick sauce aroma and slightly spicy mouthfeel, can promote appetite, integrates multiple nutrients of the mushroom, the soybean paste and the beef, has good color, aroma and taste, and is a green instant food which is rich in nutrients, delicious in taste, rich in mouthfeel and convenient to eat.

The invention discloses a refrigerator, which comprises a box body, at least one freezing room, a freezing evaporator, a first fan, a second fan, a quick-freezing functional key and a controller, wherein the at least one freezing room is positioned in the box body and comprises at least one quick-freezing chamber; the freezing evaporator is positioned in the box body and arranged at the rear sideof the freezing room; the first fan and the second fan are positioned on the freezing evaporator, wherein the first fan and the second fan are respectively used for blowing cold air generated by the freezing evaporator into the freezing chamber and the quick-freezing room and respectively used for refrigeration of the freezing room and the quick-freezing room; the quick-freezing functional key isarranged on a door body the refrigerator; and the controller is respectively connected with the first fan, the second fan and the quick-freezing functional key; and when the quick-freezing functionalkey is triggered, the controller controls the first fan to forcefully stop and controls the second fan to forcefully start. According to the refrigerator disclosed by the embodiment of the invention,foods can be quickly refrigerated.

The invention discloses a germinated whole grain and a preparation method thereof, and belongs to the technical field of deep processing of grains. The whole grain is subjected to ultrasonic washing, high-voltage pulsed electric field treatment, biological enzymolysis or combined high-voltage pulsed electric field and biological enzymolysis treatment in a soaking process, and a segmented soaking and germination manner for germination is adopted, so that the sensory quality, germination yield and quality of a germinated whole grain product are improved, and germination loss is reduced. The preparation method is simple, low in soaking and germination temperature, short in cycle, energy-saving and environment-friendly. The content of functional, nutritional and bioactive substances in the germinated whole grain product is remarkably increased, and food safety is remarkably improved. For example, for brown rice, germinated brown rice prepared by the preparation method has gamma-aminobutyric acid content of 303.8 to 312.6 mg / 100 g, glutathione content of 16.8 to 18.3 mg / 100 g, IP6 content of 460.8 to 484.4 mg / 100 g and dietary fiber content of 3.5 to 3.6 mg / 100 g.

The invention discloses a recipe of spicy hot mushroom pork sauce with a unique flavor and a preparation method of the spicy hot mushroom pork sauce. The spicy hot mushroom pork sauce is processed and manufactured by using edible fungus mushrooms, soybean sauce, vegetable oil and pork as major raw materials through a special process. The recipe comprises the following ingredients: 40 to 50 percent of fresh mushrooms, 10 to 30 percent of soybean sauce, 15 to 35 percent of plant oil, 3 to 8 percent of pork, 1 to 2 percent of fresh onion, 1 to 2 percent of fresh ginger, 1 to 2 percent of fresh garlic, 1.7 to 3.4 percent of dry red pepper, 1 to 3 percent of edible salt, 1 to 3 percent of white sugar, 0.5 to 1 percent of monosodium glutamate, 1 to 2 percent of spice (the weight ratio of anise to pepper to cinnamon tofennel is 3:4:2:1 ), 0.5 to 1 percent of pepper and 0.06 to 0.16 percent of dry shallot, ginger and garlic powder (according to the weight ratio of 1:1:1). The preparation method comprises the steps of raw material cleaning and pretreatment, spicy hot oil preparation, pork powder preparation, frying, filling, exhausting and sterilization. The spicy hot mushroom pork sauce has the advantages that the unique fragrance of the mushrooms is ensured, meanwhile, the sauce fragrance is strong, the mouth feeling is spicy hot, the effects of appetite stimulation, rice eating promotion and appetite promotion are realized after eating, the multiple nutrition of the mushroom, the soybean sauce and the pork is integrated, in addition, the color, the flavor and the taste are good, and the spicy hot mushroom pork sauce is green table food with rich nutrition, delicious taste, rich mouth feeling and eating convenience.

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 specifically discloses instant green tea and a preparation method thereof. The instant green tea is prepared from fresh tea leaves, and the preparation method comprises processing steps of breaking, extracting, filtering, concentrating, forming and drying, wherein the step of concentrating is realized by concentrating through a reverse osmosis membrane and implementing low-temperature vacuum concentration to obtain a concentrated solution which has 30-50% of solid content; in the step of forming, a blow molding process is adopted, and carbon dioxide gas is filled under high pressure to be coated in the tea concentrated solution; the step of drying adopts supercritical carbon dioxide drying; before breaking, the preparation method further comprises steps of high-temperature and high-pressure steam treatment and quick freezing, so that enzymes in the tea leaves are deactivated and GCG is generated, and therefore, oxidation resistance of the tea leaves is enhanced. Through the method disclosed by the invention, active ingredients in the tea leaves are completely extracted and preserved, and the active ingredients are prevented from being oxidized in the preparation process; meanwhile, the granulated green tea or sliced green tea is filled with carbon dioxide, so that taste and aroma in drinking of the instant green tea are improved.

The invention relates to the technical field of food preservatives, and specifically discloses a composite chilled fresh pork preservative and a preparation method thereof. The composite chilled fresh pork preservative contains procyanidine oligomer, procyanidine high polymer, nisin, sodium hexametaphosphate, a water-soluble film base, plant polysaccharide and the like. The composite chilled fresh pork preservative improves the antibacterial performance of an existing preservative, endows the existing preservative with a new function of oxidation resistance, and can effectively prolong the shelf life of chilled fresh pork and well ensure the nutrition and the flavor of the chilled fresh pork.

The invention discloses a one-step fermentation preparation method of passion fruit vinegar, and belongs to the technical field of food. The preparation method comprises the following steps of smashing whole passion fruits into pieces, obtaining enzymolysis juice, conducting one-step fermentation optimization with kombucha on the raw material of the enzymolysis juice to produce alcohol and vinegar, and obtaining the passion fruit vinegar. The preparation method has the advantages of simple preparation steps and easy realization, is beneficial to increasing production efficiency and product quality and reducing operation cost, and meets green chemistry requirements.