52results about How to "Has a flavoring effect" patented technology

The invention discloses instant pleurotus eryngii, comprising the following components in parts by weight: 60-75 parts of fresh pleurotus eryngii, 15-20 parts of edible oil, 0.02-0.05 part of citric acid, 0.05-0.1 part of sodium tripolyphosphate, 3-4 parts of salt, 1-3 parts of aginomoto, 0.05-0.1 part of vitamin C, 2-4 parts of white sugar and 0.05-0.1 part of capsicol. The instant pleurotus eryngii disclosed by the invention not only can keep nutritional ingredients of the pleurotus eryngii, but also can keep the taste, and the color and luster of the fresh pleurotus eryngii and unique almond fragrance, is long in storage time, and free of a corrosion remover, thus being a green and organic instant food. The instant pleurotus eryngii disclosed by the invention is simple in preparation method and high in processing efficiency.

The invention discloses soy sauce with glossy ganoderma and worm grass. The invention relates to soy sauce, in particular to the soy sauce with glossy ganoderma and worm grass. The technical problem which needs to be solved is to provide the soy sauce with glossy ganoderma and worm grass, containing many kinds of nutrient components. The technical scheme for solving the technical problem is as follows: raw materials of the glossy ganoderma, the worm grass, phellinus igniarius pigeon pea, water and soy sauce with the proportion of 1 to 1.5g / ml are used; and the proportion by weight of the raw materials is the glossy ganoderma: the worm grass: the phellinus igniarius: the pigeon pea: the water: the soy sauce=(3 to 5): (1 to 3): (1 to 3): (1 to 3): (100 to 150): (10600 to 16400). A preparation method comprises the following steps: the glossy ganoderma, the worm grass, the phellinus igniarius and the pigeon pea are crashed into powder; the infusion of the glossy ganoderma, the worm grass, the phellinus igniarius and the pigeon pea is prepared; and the intermixture of the infusion of the glossy ganoderma, the worm grass, the phellinus igniarius and the pigeon pea and the soy sauce is prepared and is sterilized to be filled into bottles. The invention is applied to prepare the soy sauce with glossy ganoderma and worm grass, has the beneficial effects that abundant nutrient components are contained, has a seasoning function and also can increase immunizing power and protect and cure cardiovascular and cerebrovascular diseases to prolong the life of people.

The invention discloses eleocharis dulcis noodles. The eleocharis dulcis noodles comprise the following components in parts by weight: 80-120 parts of eleocharis dulcis powder, 1-1.5 parts of table salt, 1.5-2 parts of xylitol, 0.5-1 part of chicken powder and 1.5-3 parts of glutinous rice flour. A preparation method of the eleocharis dulcis noodles is simple and the production cost is low; the produced eleocharis dulcis noodles have high food efficiency, have the effects of tonifying stomach and promoting fluid, can keep human health and have the characteristics of previous sweet and crispy mouth feel of eleocharis dulcis and abundant nutrition as well as health and refreshing taste of xylitol.

The present invention relates to a formula of sanwenyu fish sauce. Its formula includes (by wt%) 65%-80% of sanwenyu fish soup juice, 15%-22% of soy sauce, 1.5%-3% of star anise, 1.5%-2.5% of cinnamon bark, 0.5%-1.5% of xanthoxylum, 1.0%-1.5% of fennel, 3%-6% of white liquor, 1.2%-1.8% of fresh ginger, 4%-6% of white granulated sugar and 0.05%-0.1% of potassium sorbate. The sum of their weight percentages is 100%. Said fish sauce has brown-red colour, and has unique flavour and seasoning effect.

The present invention discloses a production method for abalone oral liquid and is characterized in that the oral liquid is prepared by subjecting raw materials of abalone meat, papaya, pineapple and fresh ginger into washing, mincing, defibrination, pulping, sonication, filtration, homogenization, deaeration, filling and sealing, sterilization, packaging and other processes. The abalone oral liquid fully retains nutrients and bioactivities of the abalone meat, is convenient to eat and easy to absorb by human body, improves the nutritional efficacy of abalone, eliminates the disadvantages of traditional processing and eating methods, and has significant health-care and medicinal effects on human body.

The invention relates to a preparation method of dried loquat by airing after freezing treatment. The preparation method comprises the following steps of peeling and deseeding loquat, cutting into small blocks, slightly boiling in boiled prickly ash, garlic, liquorice root and fructus crataegi soup, putting into a refrigerator, freezing for 24 to 48h at the low temperature of -15 to -20 DEG C, fetching out, airing or drying, and packaging, so as to obtain a finished product.

The invention discloses a seasoning for beef steak curried. The seasoning comprises the following raw materials in parts by weight: 3-5 parts of starch, 1-2 parts of a dark soy sauce, 1-3 parts of curry powder, 1-2 parts of white granulated sugar, 0.3-0.9 part of table salt and 0.3-0.9 part of sodium glutamate. The beef steak curried made by using the seasoning for the beef steak curried, disclosed by the invention, is good in mouth feel, easy to cook, and long in antiseptic time; besides, a preservative used in the seasoning is natural extracts, healthy and safe and has a definite seasoning function.

The invention discloses a composite edible seasoner. The composite edible seasoner is prepared from the following raw materials in parts by weight: 10 to 20 parts of starch, 10 to 17 parts of hawthorn, 9 to 17 parts of arabian jasmine flower, 8 to 18 parts of purple perilla, 8 to 16 parts of rhizoma zingiberis, 7 to 15 parts of mint, 6 to 13 parts of pericarpium citri reticulatae, 6 to 11 parts of anise, 5 to 10 parts of caraway, 5 to 12 parts of peanut, 5 to 10 parts of sesame, 5 to 10 parts of garlic, 5 to 10 parts of pepper, 1 to 5 parts of momordica glycosides powder, and 5 to 9 parts of table salt. According to the composite edible seasoner, a plurality of natural raw materials are scientifically combined; the composite edible seasoner is fragrant, tasty, complete in taste and high in seasoning function; when in use, the composite edible seasoner can bear the high-temperature cooking, the peculiar smell of meat, fish, seafood and other food materials can be effectively removed, and therefore, the fresh fragrance is raised; and the composite edible seasoner does not include any additives, and is safe and nontoxic.

The invention discloses monatomic cobalt-based methanol fuel and a preparation method thereof and belongs to the technical field of alcohol-based fuel. The fuel is characterized by being prepared fromcomponents in percentage by mass as follows: 1.5%-2% of a monatomic cobalt-based catalyst, 36%-48% of a cosolvent, 7%-26.5% of a combustion improver, 0.5%-31.5% of an oxygen increasing agent, 7.8%-10% of a cleanser and 9.5%-13% of a lubricant. A compound additive is firstly prepared by mixing the cosolvent, the combustion improver, the oxygen increasing agent, the cleanser, the lubricant and themonatomic cobalt-based catalyst sequentially; a pH regulator, namely, sodium hydroxide is added to adjust the pH of the solution to be neutral after dissolution; the solution is added to methanol in the weight ratio being 5%. The methanol fuel has the advantages of high combustion activity, good fire stability, no poison emission, low cost and the like. The methanol fuel is mainly applied to industrial boilers, CO2 and water produced after combustion of the methanol fuel cannot pollute the environment, and the methanol fuel is energy-saving and environmentally friendly.

The invention relates to tuckahoe prebiotic salt and a preparation method thereof. The tuckahoe prebiotic salt is prepared on the basis of taking edible salt as a main raw material and also by addingproper proportions by weight of tuckahoe, Chinese yams, haricot beans, semen coicis, red jujubes, licorice, probiotic powder, inulin and lentinus edodes powder. By the synergistic effect of the components, the prepared tuckahoe prebiotic salt has the flavoring effect as the common edible salt and also has the health care effects of strengthening the spleen, reinforcing the stomach and regulating the stomach and intestines, and the tuckahoe prebiotic salt is particularly suitable for people with chronic gastrointestinal diseases and immunocom promise to eat. The tuckahoe prebiotic salt is reduced in the sodium content, balances the contents of sodium and potassium ions in a human body, can reduce the risks of high blood pressure, nephropathy and cardiovascular disease, and can effectively avoid the problems in the prior art that long-term consumption of the common edible salt is liable to result in suffering from the high blood pressure, nephropathy, cardiovascular disease and the like,and the tuckahoe prebiotic salt meets the requirement of modern health diet.

The invention discloses a preparation method of a medicinal liquor. The medicinal liquor is composed of 600g of radix polygoni multiflori, 100g of radix angelicae sinensis, 50g of Chinese wolfberry, 100g of lotus seed, 50g of ginger, 80g of honey, 15g of radix ophiopogonis, 3kg of sticky rice, 20g of red date, and 5g of cortex eucommiae. The preparation method comprises following steps: 1, radix polygoni multiflori is boiled with water and mashed, and ginger is juiced; 2, radix angelicae sinensis, Chinese wolfberry, lotus seed, radix ophiopogonis, and red date are smashed into crude powder, and are mixed with the mashed radix polygoni multiflori, and an obtained mixture is sealed in a cloth bag; 3, sticky rice is mixed with 2500ml of water, and an obtained solution is boiled with slow fire so as to obtain a porridge, and the porridge is stored in an earthen jar; 4, the porridge is cooled, and is uniformly mixed with ginger juice, and an obtained mixed material is sealed; 5, cortex eucommiae fine powder is added into an obtained vinasse for uniform mixing, and an obtained mixed product is sealed for 4 to 6 days and then is unsealed; 6, residue is removed, an obtained product is stored in the earth jar, and the cloth bag obtained in step 2 is added into obtained liquor; 7, the earth jar is subjected to water bath for 1.5h, and then is buried in soil; 8, 5 days later, the earth jar is unburied, the cloth bag is removed, and honey is added into the liquor. The medicinal liquor is heated to be warm, and 15 to 20ml is drunk with an empty belly twice a day.

The invention relates to digestion-promoting and stomach-invigorating instant granules and a preparation method thereof. The instant granules comprise the components of: 15-27 parts of medicated leaven, 15-25 parts of golden thread, 7-16 parts of largehead atractylodes rhizome, 3-9 parts of betel nut, 3-7 parts of banksian rose, 5-10 parts of hawthorn fruit, 6-15 parts of garden radish seed, 7.5-13.5 parts of nutmeg, 4.5-10 parts of cinnamon, and 8-20 parts of mix-fried licorice root. The digestion-promoting and stomach-invigorating instant granules provided by the invention have significant treatment effects in the respects of poor digestion, dyspeptic abdominalgia, and vomiting caused by abdominal distension. Also, the form of instant granules facilitates application.

The invention discloses a seasoned duck and a preparation method thereof. The seasoned duck comprises the following raw materials in parts by weight: 900-1,100 parts of white sliced duck, 180-220 parts of dark soy sauce, 4-6 parts of albumen powder, 0.1-0.3 parts of protease, 1-3 parts of salt, 3-5 parts of monosodium glutamate, 1-3 parts of caproyl maltol, 0.8-1.2 parts of natamycin, 4-6 parts of cooking wine, 9-11 parts of five spices powder, 1-3 parts of duck meat refined cream and 1-3 parts of sugar. The preparation method comprises the following steps of: adding the dark soy sauce, the albumen powder, the protease, the salt, the monosodium glutamate, the caproyl maltol, the natamycin, the cooking wine, the five spices powder, the duck meat refined cream and the sugar into a container, uniformly stirring and then coating the ingredients on the white sliced duck; turning once every 4-6 hours; baking for 4-6 hours in a baking box in 24 hours; and controlling the temperature to be 53-58 DEG C. The seasoned duck prepared by the invention has rich nitration, pure sauce smell, fresh meat, pure taste, better mouthfeel and proper salt, the preparation method is simple, and the cost is reduced.

The invention relates to a preparation method of dried durian by airing after freezing treatment. The preparation method comprises the following steps of peeling and deseeding durian, cutting into small blocks, slightly boiling in boiled prickly ash, garlic, liquorice root and fructus crataegi soup, putting into a refrigerator, freezing for 24 to 48h at the low temperature of -15 to -20 DEG C, fetching out, airing or drying, and packaging, so as to obtain a finished product.

The invention relates to a preparation method of sun-cured dried pears subjected to freezing treatment. The preparation method comprises the following steps: peeling pears, removing seeds from the pears, then cutting the pears into small slices, slightly stewing the pears in soup stewed with Sichuan pepper, garlic, liquorice and hawthorn, then putting the pears into a refrigerator for low-temperature refrigeration at minus 15 DEG C to 20 DEG C for 24 to 48 hours, taking out the pears, curing the pears in the sun or drying the pears, and packaging the pears into finished products.

The invention discloses a preparation method of a medicinal liquor. The medicinal liquor is composed of 400g of radix polygoni multiflori, 50g of radix angelicae sinensis, 10g of Chinese wolfberry, 30g of apricot kernel, 10g of ginger, 20g of honey, 8g of radix ophiopogonis, 3g of ginseng, 2kg of sticky rice, 10 red dates, and 2g of cortex eucommiae. The preparation method comprises following steps: 1, radix polygoni multiflori is boiled with water and mashed, and ginger is juiced; 2, radix angelicae sinensis, Chinese wolfberry, apricot kernel, radix ophiopogonis, ginseng, and red date are smashed into crude powder, and are mixed with the mashed radix polygoni multiflori, and an obtained mixture is sealed in a cloth bag; 3, sticky rice is mixed with 2500ml of water, and an obtained solution is boiled with slow fire so as to obtain a porridge, and the porridge is stored in an earthen jar; 4, the porridge is cooled, and is uniformly mixed with ginger juice, and an obtained mixed material is sealed; 5, cortex eucommiae fine powder is added into an obtained vinasse for uniform mixing, and an obtained mixed product is sealed for 4 to 6 days and then is unsealed; 6, residue is removed, an obtained product is stored in the earth jar, and the cloth bag obtained in step 2 is added into obtained liquor; 7, the earth jar is subjected to water bath for 1.5h, and then is buried in soil; 8, 5 days later, the earth jar is unburied, the cloth bag is removed, and honey is added into the liquor. The medicinal liquor is heated to be warm, and 15 to 20ml is drunk with an empty belly twice a day.

The invention discloses a pickling method of low-salt sea duck eggs, which comprises the following steps: taking a proper amount of red mud, filtering out particles, fully grinding the red mud, and pasteurizing for later use; adding the seaside red mud into a stirring tank, adding table salt, adding a flavoring agent, and uniformly mixing to obtain a pickling solution; placing the pickling solution in a pickling box body for pickling for a certain time, and then taking out the whole sea duck eggs in a pickling basket; pouring the pickled sea duck eggs into a clean water tank, conveying the sea duck eggs through a conveying roller at the bottom of the water tank, rolling and cleaning the sea duck eggs, forwards conveying the cleaned sea duck eggs, draining the sea duck eggs, feeding the sea duck eggs into a light detector, carrying out light detection on each sea duck egg, and screening out defective products; and transferring the sea duck eggs into an oven for baking, performing hot baking while sterilizing, and then transferring the sea duck eggs into an automatic packaging machine for packaging to obtain finished products. According to the invention, the pickling solution and the sea duck eggs flow relatively to accelerate molecular movement, so that the pickling time is not increased under the condition of low-salt pickling.

The invention relates to a preparation method of dried kiwi fruits through freezing treatment and airing. The preparation method comprises the following steps of removing peel and seeds from kiwi fruits, and cutting the kiwi fruits without the peel and the seeds into small kiwi fruit blocks; slightly cooking the small kiwi fruit blocks in decocted Chinese prickly ash, garlic, hay and haw cooking liquor; putting the slightly cooked kiwi fruit blocks in a refrigerator, and performing freezing at low temperature of minus 15 to minus 20 DEG C for 24-48 hours; and taking out the frozen kiwi fruit blocks, performing airing or baking, and then performing packaging so as to obtain finished products.

The invention discloses a composite edible seasoner. The composite edible seasoner is prepared from the following raw materials in parts by weight: 10 to 20 parts of starch, 10 to 17 parts of hawthorn, 9 to 17 parts of arabian jasmine flower, 8 to 18 parts of purple perilla, 8 to 16 parts of rhizoma zingiberis, 7 to 15 parts of mint, 6 to 13 parts of pericarpium citri reticulatae, 6 to 11 parts of anise, 5 to 10 parts of caraway, 5 to 12 parts of peanut, 5 to 10 parts of sesame, 5 to 10 parts of garlic, 5 to 10 parts of pepper, 1 to 5 parts of momordica glycosides powder, and 5 to 9 parts of table salt. According to the composite edible seasoner, a plurality of natural raw materials are scientifically combined; the composite edible seasoner is fragrant, tasty, complete in taste and high in seasoning function; when in use, the composite edible seasoner can bear the high-temperature cooking, the peculiar smell of meat, fish, seafood and other food materials can be effectively removed, and therefore, the fresh fragrance is raised; and the composite edible seasoner does not include any additives, and is safe and nontoxic.

The invention relates to a preparation method of dried papaya by airing after freezing treatment. The preparation method comprises the following steps of peeling and deseeding papaya, cutting into small blocks, slightly boiling in boiled prickly ash, garlic, liquorice root and fructus crataegi soup, putting into a refrigerator, freezing for 24 to 48h at the low temperature of -15 to -20 DEG C, fetching out, airing or drying, and packaging, so as to obtain a finished product.

The invention relates to a preparation method of dried papayas through freezing treatment and airing. The preparation method comprises the following steps of removing peel and seeds from papayas, and cutting the papayas without the peel and the seeds into small papaya blocks; slightly cooking the small papaya blocks in decocted Chinese prickly ash, garlic, hay and haw cooking liquor; putting the slightly cooked papaya blocks in a refrigerator, and performing freezing at low temperature of minus 15 to minus 20 DEG C for 24-48 hours; and taking out the frozen papaya blocks, performing airing or baking, and then performing packaging so as to obtain finished products.

The invention relates to a preparation method of dried dragon fruit dried after freezing treatment. Put it in the refrigerator and freeze it at a low temperature of minus 15-20 degrees for 24-48 hours, then take it out to dry or dry it, and then package it to be the finished product.

The invention relates to a preparation method of dried cantaloupe dried in the sun after freezing treatment. It is to peel and remove the seeds of the cantaloupe, cut it into small pieces, boil it slightly in boiled prickly ash, garlic, hay and hawthorn soup, and then put it into Freeze in the refrigerator at a low temperature of minus 15-20 degrees for 24-48 hours, then take it out to dry or dry, and then pack it to become the finished product.

The invention discloses a preparation method of a medicinal liquor. The medicinal liquor is composed of 600g of radix polygoni multiflori, 60g of radix angelicae sinensis, 15g of radix codonopsis, 120g of lotus seed, 40g of ginger, 70g of honey, 15g of radix ophiopogonis, 5kg of sticky rice, 10g of Chinese yam, 15 red dates, and 5g of cortex eucommiae. The preparation method comprises following steps: 1, radix polygoni multiflori is boiled with water and mashed, and ginger is juiced; 2, radix angelicae sinensis, radix codonopsis, lotus seed, radix ophiopogonis, Chinese yam, and red date are smashed into crude powder, and are mixed with the mashed radix polygoni multiflori, and an obtained mixture is sealed in a cloth bag; 3, sticky rice is mixed with 2500ml of water, and an obtained solution is boiled with slow fire so as to obtain a porridge, and the porridge is stored in an earthen jar; 4, the porridge is cooled, and is uniformly mixed with ginger juice, and an obtained mixed material is sealed; 5, cortex eucommiae fine powder is added into an obtained vinasse for uniform mixing, and an obtained mixed product is sealed for 4 to 6 days and then is unsealed; 6, residue is removed, an obtained product is stored in the earth jar, and the cloth bag obtained in step 2 is added into obtained liquor; 7, the earth jar is subjected to water bath for 1.5h, and then is buried in soil; 8, 5 days later, the earth jar is unburied, the cloth bag is removed, and honey is added into the liquor. The medicinal liquor is heated to be warm, and 15 to 20ml is drunk with an empty belly twice a day.

The invention relates to a preparation method of dried mangos through freezing treatment and airing. The preparation method comprises the following steps of removing skins and seeds from mangos, cutting the mangos without skins or seeds into dices, slightly cooking the mango dices into decocted cooking liquor of Chinese prickly ash, garlic, hay and haws, putting the cooked mango dices into a refrigerator, performing low-temperature freezing at minus 15-20 DEG C for 24-48 hours, taking out the frozen mangos, performing airing or baking, and then performing packaging so as to obtain finished products.

The invention discloses a preparation method of a medicinal liquor. The medicinal liquor is composed of 550g of radix polygoni multiflori, 80g of radix angelicae sinensis, 70g of Chinese wolfberry, 100g of cortex cinnamomi, 50g of ginger, 60g of honey, 10g of fructus tsaoko, 4kg of sticky rice, 30g of red dates, and 4g of cortex eucommiae. The preparation method comprises following steps: 1, radix polygoni multiflori is boiled with water and mashed, and ginger is juiced; 2, radix angelicae sinensis, Chinese wolfberry, cortex cinnamomi, fructus tsaoko, and red date are smashed into crude powder, and are mixed with the mashed radix polygoni multiflori, and an obtained mixture is sealed in a cloth bag; 3, sticky rice is mixed with 2500ml of water, and an obtained solution is boiled with slow fire so as to obtain a porridge, and the porridge is stored in an earthen jar; 4, the porridge is cooled, and is uniformly mixed with ginger juice, and an obtained mixed material is sealed; 5, cortex eucommiae fine powder is added into an obtained vinasse for uniform mixing, and an obtained mixed product is sealed for 4 to 6 days and then is unsealed; 6, residue is removed, an obtained product is stored in the earth jar, and the cloth bag obtained in step 2 is added into obtained liquor; 7, the earth jar is subjected to water bath for 1.5h, and then is buried in soil; 8, 5 days later, the earth jar is unburied, the cloth bag is removed, and honey is added into the liquor. The medicinal liquor is heated to be warm, and 15 to 20ml is drunk with an empty belly twice a day.

The invention provides a method (4) for preparing medicinal liquor. The method comprises a component ratio, a production and a using method. 1. The component ratio is as follows: 600g of tuber fleece-flower roots, 100g of Chinese angelica, 10g of codonopsis roots, 100g of lichee pulp, 50g of gingers, 80g of honey, 15g of ophiopogon roots, 3kg of fragrant round rice, 20 Chinese dates, and 5g of eucommia barks; 2. the production method comprises the following steps: (1). the tuber fleece-flower roots are boiled with water and smashed, and the gingers are juiced for standby; (2). the Chinese angelica, the codonopsis roots, the lichee pulp, the ophiopogon roots, and the red dates are smashed into crude powder, and the crude powder and the tuber fleece-flower roots are sealed in a cloth bag for standby; (3). 2000ml of water is added into the fragrant round rice, and the rice is boiled into congee state with slow fire and stored in a jar; (4). after the congee is cooled, the ginger juice is added with uniform stirring, and the congee is sealed; (5). fine powder of the eucommia barks is placed into vinasse with uniform stirring, and the vinasse is sealed for 4-6 days and opened; (6). vinasse dregs are removed, the wine is placed in a jar, and the cloth bag is placed into the wine; (7). the wine jar is heated with water bath for 1.5 hours and is imbedded in soil; (8). after 5 days, the wine is taken out, the cloth bag is removed, and the honey is poured into the wine; 3. the drinking method is as follows: the wine is warmed, 15-20ml of wine can be drunk one time for empty stomach, and the wine is drunk twice a day.

The invention relates to a preparation method of dried cumquats through freezing treatment and airing. The preparation method comprises the following steps of removing peel and seeds from cumquats, and cutting the cumquats without the peel and the seeds into small cumquat blocks; slightly cooking the small cumquat blocks in decocted Chinese prickly ash, garlic, hay and haw cooking liquor; putting the slightly cooked cumquat blocks in a refrigerator, and performing freezing at low temperature of minus 15 to minus 20 DEG C for 24-48 hours; and taking out the frozen cumquat blocks, performing airing or baking, and then performing packaging so as to obtain finished products.