53results about How to "Improve delicious taste" patented technology

The invention discloses a manufacturing method of tipping paper with lasting positive sweetness and for cigarettes. The manufacturing method comprises the following specific steps: selecting materialsincluding a main sweetening agent, an acidity regulator, water, a sweetening aid and an ester additive, sequentially adding the above materials into a container according to a certain weight ratio, and carrying out uniform stirring to obtain a sweetening agent composition; sequentially adding ethanol, water, the sweetening agent composition and water-based ink into a container according to a certain weight ratio, and carrying out uniform stirring to obtain sweet gloss oil; then, with body paper as a processing object, preparing the sweet tipping paper for cigarette from the sweet gloss oil through three steps consisting of printing, gold stamping and slitting in sequence. The cigarette tipping paper is endowed with sweet taste; and after the cigarette tipping paper is connected with a cigarette in a rolling manner, a taste system of a smoker directly feels the positive sweet taste of the sweetening agent during smoking, so the dryness of the oral cavity of the smoker is reduced, and salivation promoting feeling is improved. According to investigation of the tipping paper after long-term storage, good stability of the sweet strength is still kept.

The invention relates to a method for preparing instant holothurian, comprising the following steps of: cleaning holothurian, putting into spice soup to shape and boiling for taste, preparing the spice soup, uniformly adding auxiliary materials in purified water, stirring to dissolve uniformly, pouring the auxiliary materials in a jacketed kettle, heating slowly while stirring, wherein the pressure of steam is less than 0.2 mPa, heating while stirring rapidly, stopping heating when the temperature reaches 90 DEG C, keeping warm and stirring; shaping with the proportion of 1:1 of the holothurian to the spice soup, at 55+/-2 DEG C for 20-30 min; boiling for taste with the proportion of 1:1 of the holothurian to the spice soup, at 95+/-2 DEG C for 50-60 min. The invention further relates to the instant holothurian prepared by the method. The method for preparing the instant holothurian completely maintains proper nourishment, increases the taste, fully improves good taste of the holothurian and promotes the absorption of the nutrient contents. The instant holothurian is convenient for a user to absorb the nutrient contents, and can be eaten and stored conveniently.

The invention provides a method for treating an edible mushroom dry product. According to the invention, an enzymatic hydrolysis technology is combined with a vacuum rolling method for the soaking ofedible mushroom dry products, large-scale production of the edible mushroom dry product processing industry can be met, the taste of the products can be effectively improved, and the delicious taste of the products can be increased. The soaking can be completed within 30-60 minutes, and the efficiency is obviously improved compared with traditional atmospheric water soaking which takes 3-6 hours.Vacuum rolling and vortex water cleaning is combined to effectively remove impurities of edible mushrooms and avoid foreign matter impurities in finished products, product quality is greatly improved,and thereby complaints are greatly reduced. No hot water is needed in the treatment process and water is saved greatly. Washing water is reused after impurities in the washing water are removed through a filtering device; the extruded water (rich in umami ingredients and polysaccharides) is concentrated to form mushroom extract, and no waste is generated. The method for soaking dried edible mushroom disclosed by the invention is suitable for soaking and infiltrating various dried materials, and has wide applicability.

The invention relates to a preparation method of a sauced pressed shredded ecological soft-shelled turtle. The method comprises the steps of material selecting, dissecting, preserving, air-drying, marinating with various different spices and auxiliary materials, hardening by baking and dehydrating by using a baking oven, vacuum packaging, sterilizing, paper box packaging, and storing. According to the invention, modern processes are sufficiently utilized, and ecological soft-shelled turtle is subjected to deep processing treatment. The process flow is reasonably designed, yield is high, and the process is clean. The prepared soft-shelled turtle has no odor, and has the flavor characteristics of sauced and pressed food. The soft-shelled turtle product provided by the invention is unique. According to the invention, soft-shelled turtle nutrients are perfectly preserved, and soft-shelled turtle delicious taste is enhanced. The finished product is easy to preserve. The soft-shelled turtle is an instant food, and is convenient to eat. Also, a novel processing technology is provided for industrialization, such that soft-shelled turtle product added value is improved, soft-shelled turtle product farmer income is increased, and aquaculture risk can be avoided.

The invention provides red vinasse flavored powder and a preparation method thereof. According to the red vinasse flavored powder, fresh red vinasse is used as a raw material and red vinasse protein is degraded by an enzymolysis technology to obtain amino acid with a good flavor effect; and the red vinasse is dried and subjected to ultrafine crushing to obtain the red vinasse flavored powder. The red vinasse flavored powder processed by the invention integrates flavor, nutrition and functions; the commodity value and the economic additional value of the red vinasse are improved; the limitation that the red vinasse is used as a feed and is sold at low price or is directly used as wastes is broken through; and the red vinasse flavored powder has the practical significances on reduction of resource wastes and environmental pollution, and improvement on the economic benefits, the social benefits and the ecological benefits of Fujian yellow rice wine enterprises.

The invention discloses a delicious big millet and red grape zongzi wrapped by live oak leaves and corn leaves. A nutritional food wrapped by live oak leaves and corn leaves, provided by the invention, is characterized in that the live oak leaves and the corn leaves serve as an internal packaging material and an external packaging material respectively, and yellow millet, white sticky rice, gray bean, kidney bean, barley, buckwheat, oat, Chinese-date, semen coicis, Chinese yam, lily, and red grape which are soaked for 5 hours in advance according to a ratio are metered and packaged, and cooked to obtain the delicious big millet and red grape zongzi.

The invention discloses a preparation process of a sauced and marinated duck product and the sauced and marinated duck product, and relates to the field of meat product processing. The preparation process of the sauced and marinated duck product comprises the following steps of S1, duck product pretreatment, S2, brine soup base boiling, S3, brine boiling, S4, duck product marinating and S5, sterilization and packaging. The sauced and marinated duck product has the effects of marinating to be tasty, being proper in taste, being lighter in fishy smell and being stronger in delicate flavor.

The invention relates to the field of quick-frozen foods, in particular to quick-frozen vegetable and fruit paste and a preparation method thereof. The quick-frozen vegetable and fruit paste consistsof the following raw materials of 50-60 parts of a vegetable and fruit composition, 3-5 parts of parts of butter, 4-7 parts of unsalted butter, 20-30 parts of whole milk, 0.3-0.6 part of table salt, 0.5-2 parts of white granulated sugar, 5-15 parts of jam, 0-3 parts of bean granules, 0-3 parts of carrot granules, 0-3 parts of beef granules, and 0-3 parts of fish meat granules. Through a simple technology, the processed quick-frozen vegetable and fruit paste is high in nutrient value, and good in color, fragrance and taste.

The invention discloses a production and processing method of shrimp brains and shrimp eggs. The method includes the following steps that selected female shrimps are put into a water tank filled withice water for ultrasonic cleaning, the shrimp eggs in the abdomens of the female shrimps are separated and suspend in the ice water, and then the shrimp eggs can be collected by lifting a gauze net bag, and the shrimp heads of the female shrimps are separated, sent to a steam box for steaming and then naturally cooled; the shrimp brains are separated from the cooled shrimp heads, cleaned in cleanwater to remove left shrimp skin membranes and shrimp meat, then air-dried, frozen and packaged to obtain the shrimp brain products; the shrimp eggs are fried by using a frying pan and oven-dried to obtain the shrimp egg products. The method has the advantages that when the shrimp eggs are collected and processed, commonly discarded parts such as the shrimp brains are collected and deep processedto improve the economic benefits of the whole shrimps; the efficiency of shrimp egg collection is improved by using an ultrasonic cleaning and multi-layer distribution mode; the separation of the shrimp brains in the shrimp heads from other tissue is promoted by spraying alcohol-containing salt water before steaming, the preservation time of the shrimp brains is prolonged and the delicious taste is ensured.

The invention relates to a flavoring agent and a preparation method thereof. The flavoring agent comprises materials A and salt of which 1 g is added into 1 kg of the materials A, wherein the materials A comprise, by weight, the following components of mutton 65.5-67.5%, herbs powder 5.3-6.3%, cumin powder 1-1.2%, white radish powder 7.5-7.7%, starch 10.5-6%, coriander powder 1.2-1.4%, welsh onion powder 1.5-1.7%, ginger powder 1.3-1.4% and egg white 6.2-6.8%. After the mutton is minced, the egg white is sprayed on the mutton, and then the mutton and the egg white are mixed evenly; the herbs powder, the white radish powder, the coriander powder, the welsh onion powder, the ginger powder and the cumin powder are mixed evenly according to the proportion and then heated, and the flavoring agent is prepared. According to the flavoring agent and the preparation method thereof, the advantages of being exclusive in prescription and easy to prepare and the like is achieved, the prepared flavoring agent is free of smelling of fish or mutton and chemical addition agents, the cooking culture is enriched, and meanwhile the shelf life of the mutton is prolonged.

The invention discloses an edible fungus-flavor nutrition sausage and a processing method thereof. The edible fungus-flavor nutrition sausage is prepared from 350-400 parts by weight of ass meat, 15-30 parts by weight of hericium erinaceus, 15-30 parts by weight of golden mushroom, 10-20 parts by weight of agrocybe cylindracea, 8-10 parts by weight of bamboo fungus, 30-60 parts by weight of soybean powder, 30-50 parts by weight of rice wine, 10-15 parts by weight of pawpaw powder, 2-3 parts by weight of flos puerariae, 2-3 parts by weight of pumpkin flower, 2-3 parts by weight of cherry leaf, 1-2 parts by weight of tangerine leaf, 2-5 parts by weight of purslane, 1-3 parts by weight of sunflower floral disc, 8-15 parts by weight of table salt, 10-20 parts by weight of camellia oil and 10-13 parts by weight of a food additive. The edible fungus-flavor nutrition sausage contains a plurality of domestic fungi, is rich in nutrients, improves a delicious taste, promotes digestion, has a fragrant, tender and tough taste and a unique local flavor, has a high health care value, has effects of invigorating spleen and tonifying liver, strengthening stomach and helping digestion, and clearing heat and removing toxins, can nourish internal organs, can improve body recovery functions and is beneficial for human body health.

The invention discloses a preparation method of quick-fried spicy sauce and the spicy sauce. The quick-fried spicy sauce comprises raw materials as follows: soybean oil, lean meat, dried mushrooms, dried chili, soybean paste, peanut kernels, sesame, onion, ginger, a seasoning mixture, white sugar, table salt and cooking wine. The preparation method of the quick-fried spicy sauce comprises the steps as follows: S1, preparation of raw materials; S2, pretreatment of dried mushrooms; S3, pretreatment of lean meat, dried chili, onion and ginger; and S4, quick-frying of all raw materials in soybeanoil, bottling of the quick-fried spicy sauce and sealing with caps. The spicy sauce has a reasonable formula, rich nutrient ingredients, no preservative and strong sauce aroma, has sauce and meat fused, is spicy and refreshing, easy to store, not prone to deterioration and suitable for people of all ages, can be used as cooking seasoning as well as food eaten together with rice or bread and has functions of promoting appetite and tonifying the spleen.