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31results about How to "Improve single taste" patented technology
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Preparation method of low-alkalinity gray bean curd
ActiveCN106615192AAvoid the problem of increasing the alkalinity of tofuReduce alkalinityCheese manufactureFood scienceAlkalinityFood processing
The invention relates to the field of food processing, in particular to a preparation method of low-alkalinity gray bean curd. The method comprises the steps of pulping, preparing tofu pudding, preparing bean curd, baking ash and stir-frying bean curd. In the step of baking ash, baked ash is prepared from bagasse and couch grass root, the bagasse which is not combusted completely serves as the baked ash, part of acidity of the bagasse is maintained, the alkalinity of the bean curd is neutralized by utilizing the acidity of the bagasse, and the bagasse does not reduce the bean curd, so the gray bean curd prepared by the method reduces the alkalinity, meets the fondness of people who do not like eating high-alkalinity food, and has effects of clearing heat and detoxifying.
Owner:CHONGQING CHUANRUI YUCHU FOOD
Strawberry vermicelli
The invention provides a strawberry vermicelli, comprising the raw materials of 20-25 parts of strawberry juice, 5-10 parts of apple juice, 0.1-0.5 part of mint powder, 3-5 parts of rock candy powder, 10-15 parts of glutinous rice flour, 0.1-0.3 part of salt, 10-15 parts of wheat starch and 50-60 parts of flour in parts by weight. The good ratio of various raw materials of the vermicelli leads to a good effect. The strawberry juice, the apple juice, the mint powder and the rock candy powder lead the made vermicelli to have fragrant and sweet taste of strawberry; the glutinous rice flour improves the soft and glutinous mouthfeel of the vermicelli; the wheat starch leads the vermicelli to have semitransparent texture and the made vermicelli is slightly transparent pink, which promotes appetite. The vermicelli has the advantages of high nutritive value, unique taste and the like and improves the problem of singular color and taste of the existing vermicelli.
Owner:宜垦(天津)农业制品有限公司
Natural fresh fish ball and processing method thereof
InactiveCN106261949AHigh nutritional valueImprove single tasteFood ingredient as taste affecting agentCorn starchMushroom
The invention relates to a natural composite fresh fish ball and a preparation method thereof. The natural composite fresh fish ball is prepared from frozen surimi, chicken, mushroom and kelp as main raw materials and starch, egg white, soy isolate protein, salt, cooking wine, spice and the like as auxiliary materials, wherein the raw materials comprise the following components in parts by weight: 40-80 parts of frozen surimi, 10-30 parts of chicken, 0.5-10 parts of concentrated mushroom juice (mushroom powder), 0.5-7 parts of concentrated kelp juice (kelp powder), 2-12 parts of corn starch, 1-8 parts of egg white, 2-6 parts of soy isolate protein, 2-5 parts of white granulated sugar, 1-3 parts of salt, 0.3-2 parts of cooking wine and 0.2-1 part of spice. As natural fresh substances are contained in such food materials as the fish, the chicken, the mushroom, the kelp and the like, and the fresh food materials are processed in a matched manner according to the natural composite fresh fish ball disclosed by the invention, without any flavor enhancer such as aginomoto and the like to enhance the fresh flavor, the fish ball has a a special taste and rich nutritive value, and nutritional and healthcare functions of the fish ball are improved.
Owner:BOHAI UNIV
A starch jelly and a preparation method thereof
InactiveCN104996859AImprove single tasteHigh nutritional valueSugar food ingredientsEdible oils/fatsSolventEdible oil
The present invention discloses a starch jelly, wherein, compounded raw materials (per 100 parts by weight) for preparing the jelly include: sweetener 0.1-30%, potassium sorbate 0.01%-0.1%, starch solvent 20%-85%, starch contents 0.05-18%, edible gums 0.1-6%, edible oil 0.05-12%, edible essence 0.05-1%, a proper amount of acidity regulator and water as the remainder. The starch jelly, produced by compounding raw materials and adjusting production process, has starch nutrition, and the addition of edible oil improves the deficiency that the prior jelly is single in taste and lower in nutritional value. Compared with the prior jelly, advantages of the starch jelly are that the starch jelly is higher in nutritional value, more delicate in texture state, fine and smooth in mouthfeel, refreshing and smooth, uniform and stable, and long in shelf life.
Owner:刘鸿
Banana and brown rice blended powder capable of relaxing bowels and preparation method thereof
InactiveCN106616348AEfficient degradationImprove stabilization effectFood shapingFood ingredient functionsHorticultureWhey protein powder
The invention discloses banana and brown rice blended powder capable of relaxing bowels. The banana and brown rice blended powder is prepared from the following raw materials in parts by weight: 60 to 90 parts of brown rice, 20 to 30 parts of buckwheat, 10 to 15 parts of purple sweet potato whole wheat flour, 8 to 12 parts of jack bean meal, 15 to 20 parts of oat bran, 10 to 15 parts of bananas, 10 to 15 parts of figs, 6 to 9 parts of dragon fruit flowers, 4 to 6 parts of whey protein powder, 4 to 6 parts of corn gluten meal, 1 to 2 parts of Momordica grosvenori, an appropriate amount of high temperature resistant alpha-amylase and an appropriate amount of a stabilizer. By adopting germination, extrusion and coprocessing of the high temperature resistant alpha-amylase, the blending property of puffing powder can be obviously improved, the digestion utilization rate of the powder is greatly improved, water-soluble dietary fiber is extracted through ultrasonic enzymolysis after oat bran degreasing, the raw materials are low in cost, the content of the dietary fiber in a finished product reaches the specification of national high dietary fiber food, the raw materials such as bananas and figs are added to improve the single mouth feel of grains, the palatability of the finished product is improved, and the banana and brown rice blended powder has the health efficacy of relaxing bowels after long-term eating.
Owner:安徽豆宝食品有限公司
Chocolate egg tart and production method thereof
ActiveCN104855466AGuaranteed tasteGreat tasteDough treatmentFood preservationLiquid stateRoom temperature
The present invention discloses a chocolate egg tart and a production method thereof. The production method comprises the following steps: preparing egg tart skin; preparing egg tart liquid: weighing water and berry sugar, carrying out mixing, heating the mixture to a boiled state, and cooling the mixture to a room temperature, thereby obtaining a syrup; mixing the syrup with light cream, pasteurized egg yolk liquid, and pasteurized whole egg liquid and stirring the mixture evenly, thereby obtaining an egg tart liquid; pre-treating chocolate: chopping the chocolate, putting the chopped chocolate in a non-oil and non-water container, and heating the chopped chocolate to melt, thereby obtaining a liquid chocolate; preparing small chocolate balls with the liquid chocolate; placing the egg tart skin in a baking dish, spreading the liquid chocolate on the egg tart skin and / or placing the prepared small chocolate balls on the egg tart skin; pouring the prepared egg tart liquid into the egg tart skin; baking the egg tart until the outer face of the egg tart become golden yellow; and carrying out frizzing and refrigerating. The chocolate egg tart is delicious; all aromatics are from the raw materials; no essence is added during the production process; and the chocolate egg tart is a safe and healthy food.
Owner:BEIJING DEQINGYUAN EGG PROD SAFETY ENG TECH RES CO LTD
Fine dried noodles with pineapple
The invention provides fine dried noodles with pineapple. The fine dried noodles are prepared by the following raw materials in parts by weight: 20-25 parts of pineapple juice, 5-10 parts of apple juice, 3-5 parts of whole egg powder, 3-5 parts of crystal sugar powder, 5-10 parts of glutinous rice flour, 0.1-0.5 part of salt, 5-10 parts of wheat starch, 10-25 parts of water and 50-60 parts of flour. According to the fine dried noodles, a good effect is achieved by a good proportion of the raw materials; the pineapple juice, the apple juice and the crystal sugar powder can be used for enabling the prepared noodles to have the fragrant and sweet mouth feel of pineapple; the glutinous rice flour can be used for improving the soft and glutinous mouth feel of the noodles; the wheat starch can be used for enabling the noodles to have semitransparent texture; the obtained noodles are slightly transparent and yellow, so that the appetite of people can be greatly promoted; the whole egg powder also provides rich nutrition of eggs; the noodles have the advantages of high nutritional value, unique mouth feel and the like; the problems of simple color and mouth feel of existing fine dried noodles are improved.
Owner:宜垦(天津)农业制品有限公司
Preparation method of tea-flavored fermented bean curd and prepared fermented bean curd
InactiveCN105918493AImprove single tasteGreat tasteCheese manufactureFood scienceRoom temperatureFood flavor
The invention relates to a preparation method of tea-flavored fermented bean curd, and also relates to the fermented bean curd prepared by the preparation method of the tea-flavored fermented bean curd. The preparation method of the tea-flavored fermented bean curd comprises the following steps: (1) weighing each raw material component; (2) slicing fresh bean curd, stewing the bean curd and carrying out fermentation under a room temperature condition for 10-15 days; (3) soaking green tea at 70-80 DEG C for 30-40 minutes, filtering the solution and taking the obtained water extract solution; (4) decocting mushroom, chicken and thirteen-spices with a slow fire and taking juice; (5) boiling pericarpium citri reticulatae, fig, rose, pomegranate flower and sweet-scented osmanthus with slow fire to obtain thick juice; (6) mixing the materials; and (7) soaking the sliced bean curd with the mixture obtained in the step (6) and carrying out sealed fermentation. The method has the advantages that the problem of a single flavor of the existing fermented bean curd is solved; and the prepared fermented bean curd is good in mouthfeel and high in nutrient value.
Owner:QINGDAO HAIZHIYUAN INTELLIGENT TECH
Processed sesame potato and preparation method thereof
InactiveCN103300320AGood health effectImprove single tasteFood preparationThirstCrataegus pinnatifida
The invention discloses a processed sesame potato and a preparation method thereof. The processed sesame potato is prepared from the following raw materials in parts by weight: 94-104 parts of sweet potatoes, 10-12 parts of cocoa powder, 13-18 parts of water melon juice, 2-3 parts of cassia twig, 1-2 parts of pumpkin flowers, 3-5 parts of chrysanthemum, 1-2 parts of peanut shells, 3-4 parts of medlar, 2-3 parts of lotus seeds, 1-2 parts of plantain herbs, 4-6 parts of hawthorn powder, 1-2 parts of sunflower roots, 1-2 parts of pear roots, 3-4 parts of sticky rice powder and a proper amount of edible salt. The convenient food prepared by using the method disclosed by the invention is prepared by using traditional Chinese medicinal material decoction, steaming permeation, fermentation seasoning, baking and the like, so that the single taste of the conventional convenient food is improved, and no preservative is added; the health of human bodies is guaranteed; the convenient food is also extremely high in health protection effect; the potato has the effects on protecting the skin, reducing the weight, resisting aging and the like; the convenient food disclosed by the invention has the effects of promoting saliva, slaking thirst, inducing diuresis to reduce edema and the like.
Owner:葛亚飞
Spleen invigorating rose hip and coix seed instant powder and production method thereof
InactiveCN106578947AAid in inactivationEasy to inactivateNatural extract food ingredientsFood ingredient functionsFiberLactalbumin
The invention discloses a spleen invigorating rose hip and coix seed instant powder. The spleen invigorating rose hip and coix seed instant powder is produced from, by weight, 40-60 parts of coix seeds, 20-30 parts of black rice, 20-30 parts of red yeast, 15-20 parts of oat bran, 10-15 parts of rose hip, 8-12 parts of litchis, 6-9 parts of balsam pear, 2-3 parts of lotus leaves, 4-6 parts of lactalbumin powder, 4-6 parts of corn protein powder, 1-2 parts of mogroside, and proper amounts of high temperature-resistant alpha-amylase and a stabilizer. Germination, extrusion puffing and high temperature-resistant alpha-amylase cooperative treatment substantially improves the brewing property of puffed powder and greatly improves the digestion and utilization rate; degreasing and ultrasonic enzymatic hydrolysis of the oat bran make water-soluble dietary fibers extracted, so the cost of raw materials is low, and the content of the dietary fibers in a finished product reaches a prescribed standard of national high-dietary fiber foods; and the rose hip, balsam pear and other raw materials are added to improve the single mouthfeel of cereals, so the palatability of the finished product is improved, and the instant powder can be eaten for a long term to realize the spleen invigorating and appetite stimulating health effects and other healthcare effects.
Owner:安徽豆宝食品有限公司
Fruit- and vegetable-containing fine dried noodles
The invention provides fruit- and vegetable-containing fine dried noodles. A preparation method of the fruit- and vegetable-containing fine dried noodles comprises the following steps of 1, cleaning celery, slicing the celery, and adding water, table salt, edible alkali, whole egg liquid and sweet rice flour into the celery to obtain green vegetable slurry, 2, peeling fresh pineapple, carrying out cleaning, carrying out juicing and carrying out filtration to obtain a pineapple juice, 3, adding the pineapple juice into the vegetable slurry and carrying out stirring to obtain a uniform mixed liquid, and 4, adding flour into the mixed liquid, carrying out dough kneading, curing, rolling, strip cutting, drying, cutting-out and packaging. The fruit- and vegetable-containing fine dried noodles have advantages of simple processes, good color, good fragrance, good taste, abundant nutrition, cooking convenience and unique mouthfeel.
Owner:李正娟
Preparing method of watermelon flavor fermented bean curd and fermented bean curd prepared through same
InactiveCN106070693AImprove single tasteGreat tasteCheese manufactureFood scienceNutritive valuesAlcohol content
The invention relates to a preparing method of watermelon flavor fermented bean curd and fermented bean curd prepared through the preparing method of the watermelon flavor fermented bean curd. The preparing method of the watermelon flavor fermented bean curd includes the following steps that 1, all raw material components are weighed; 2, fresh bean curd is cut into cubes, stewed and fermented for 10-15 days under the normal temperature condition; 3, chrysanthemum flower is soaked for 30-40 min at the temperature of 70-80 DEG C, obtained leach liquor is taken through filtering; 4, cut lotus root, cucumbers, bananas, pineapple, osmanthus fragrans, fennel, red pepper and ginger are uniformly mixed with weighed Chinese prickly ash, salt and baijiu with the alcohol content being 50; 5, the bean curd cubes are soaked in chrysanthemum flower leach liquor and the mixture obtained in the step 4 and sealed for fermentation. The preparing method has the advantages that the problem that existing fermented bean curd is single in taste is solved, the prepared fermented bean curd is good in mouthfeel and high in nutritive value.
Owner:QINGDAO HAIZHIYUAN INTELLIGENT TECH
Preparation method of convenience food of cheese fish balls
InactiveCN111406908AEnhance the overall flavorImprove single tasteFood preservationNutritionConvenience food
The invention discloses a convenience food of cheese fish balls and a preparation method thereof. The preparation method comprises the following steps of (1) killing fresh grass carp, removing impurities, carrying out deboning and dicing obtained fish; (2) pickling fish blocks, crab leg meat and octopus tentacles with salt, sodium bicarbonate and lemon juice; (3) boiling the octopus tentacles at low temperature; (4) mincing the pickled fish and crab leg meat, adding crab cream and roes and stirring the crab cream and the roes evenly; (5) carrying out hand or mold forming; (6) boiling fish balls at low temperature; (7) boiling the fish balls at high temperature; (8) drying the fish balls with high-temperature hot air; (9) wrapping the fish balls with cheese grains and carrying out heating and melting; (10) loading the fish balls into a packaging box; (11) densely spreading a cheese layer on the fish balls; (12) carrying out decorating and seasoning by using black pepper grains and broken sea sedge; (13) presenting a sauce packet accompanying an outer package of a product; and (14) sealing and refrigerating the product. The cheese fish balls prepared by the method can be instantly heated and eaten, and are complete in nutrition, rich in taste and suitable for the great majority of people for eating.
Owner:SHANGHAI OCEAN UNIV
Processing method of Guilin fermented bean curds
InactiveCN107969503AHigh in nutrientsAdd flavorCheese manufactureFood scienceBiotechnologyRose flower
The invention belongs to the technical field of foods, and discloses a processing method of Guilin fermented bean curds. The processing method comprises the following steps of making rose flower slurry, performing blending to make rose flower bean milk, making semi-finished products of bean curds, performing inoculating, performing cultivation, performing pickling, performing seasoning and performing canning. The Guilin fermented bean curds have fragrance of rose flowers, are good in mouth feel, and can solve the problem that conventional fermented bean curds are single in taste. Chinese herbal medicine additives which are added have the effect of nourishing bodies, so that the influence of eating the fermented bean curds on the kidney can be regulated and reduced.
Owner:桂林满梓玉农业开发有限公司
Method for preparing spicy agaricus bisporus cake
InactiveCN108967476AUnique tasteImprove single tasteDough treatmentModified nutritive productsYolkFlavor
The invention provides a method for preparing a spicy agaricus bisporus cake. The method is characterized by comprising following steps: adding water to agaricus bisporus and boiling the agaricus bisporus and taking cooking liquor for standby use, taking dry red peppers and cutting off peppers for standby use; then, separating yolks of eggs from egg white, adding milk, corn oil, agaricus bisporuscooking liquor, stir-derided peppers and low-gluten flour in the yolks, uniformly stirring in order to acquire a yolk paste; adding salt into egg white, beating till rough foaming is formed, adding sugar and beating till a wet foaming state is achieved; finally, turning and stirring uniformly the egg paste and egg white, pouring the mixture into a cake blank, putting the blank into a baking oven in order to acquire the spicy agaricus bisporus cake. The cake has unique flavor and is rich in proteins. Therefore, a single flavor of the cake is avoided. Meanwhile, nutrition value of the cake is improved.
Owner:SHANGHAI INST OF TECH
Spicy and hot potato strips with a citrus flavour and a processing method thereof
InactiveCN104855888AImprove single tastePreserve the characteristics of deep-frying and crispFood preparationFood flavorSolanum tuberosum
The present invention belongs to the technology field of agricultural food processing, and specifically relates to spicy and hot potato strips with a citrus flavour and a processing method thereof. The potato strips are characterized in that the potato strips consist of the following raw materials in parts by weight: potatoes 90-105 parts, flour 8-11 parts, white granulated sugar 5-8 parts, citrus peels 4-6 parts, pricklyash peel powder 0.5-1.5 parts, chili powder 2-3 parts, milk powder 1-2 parts and baking powder 0.4-0.5 part. Beneficial effects of the potato strips are that the potato strips thoroughly improve the problem that prior potato strips are tedious in taste since seasonings are attached to the surface of the prior potato strips but cannot further penetrate into the prior potato strips. The produced potato strips have the citrus flavour and spicy and hot flavors, and change the prior traditional taste and provide more choice for consumers, and a new processing route is established in potato deep processing.
Owner:贾芳兰
Fine strip rice and flour food with stuffing core and its preparation method
InactiveCN101103785AImprove single tasteImprove nutrient richnessFood preparationMolding machineAdditive ingredient
The invention relates to a shredded rice and flour food with stuffing and the preparation method, wherein the shredded rice and flour food comprises a shredded stuffing and an external skin for wrapping on the stuff; the stuff is made by edible animal or plant food, and the external skin is made by dough or rice dough; the preparation method for the shredded rich and flour food with stuffing is as follows: 1. a dough is made by mixing the flour and water uniformly, or a rice dough is made by rice or cooked rice; 2. the stuffing raw materials is made by mixing the edible animal or plant food uniformly; 3. the dough or the rice dough and the stuffing raw materials are arranged into a molding machine with nested discharge hole and propelling plant, thereby the shredded rice and flour food with stuffing in the central section is extruded. The invention has the advantages that: the prior noodles or rice noodles with single taste can be improved greatly, so the taste of rice and flour food is diversified; furthermore, the nutritional ingredients of the rice and flour food can be added, thereby the people can absorb rich nutrition while enjoying the rice and flour staple food.
Owner:陈正识
Rose fermented bean curd and preparation method thereof
PendingCN114009685AReduce cholesterolHas beauty effectFood ingredient functionsSalt contentEconomic benefits
The invention discloses rose fermented bean curd and a preparation method thereof. The rose fermented bean curd comprises the following raw materials in parts by weight: 120-160 parts of roses, 50-60 parts of chrysanthemums, 15-25 parts of rapeseed oil, 20-30 parts of salt, 3-5 parts of Chinese prickly ash and 5-15 parts of chilies. The rose fermented bean curd disclosed by the invention has an effect of reducing cholesterol of a body, can increase collagen, has a beautifying effect and is long in storage time. The rose fermented bean curd is scientific and reasonable in raw material formula and is blended according to a reasonable proportion, effective components of different raw materials are fully fused and complemented, the rose fermented bean curd has relatively high economic benefits, social benefits and popularization values, has an effect of reducing cholesterol of a body, can increase collagen, has a beautifying effect, and is long in storage time and convenient to eat. The rose fermented bean curd is low in salt content, yellow, glossy and bright, has rose fragrance, reduces cholesterol, is suitable for people with hypertension to eat, and greatly improves the single taste of the existing fermented bean curd.
Owner:云南牟定彝乡妹生物科技股份有限公司
Sweet soy sauce
InactiveCN102551030ARich tasteImprove single tasteFood preparationMonosodium glutamateIllicium verum
The invention relates to a sweet soy sauce, belonging to the technical field of seasonings. The following ingredients are added into 1000 liters of soy sauce: 50-80g of white sugar, 4-6g of monosodium glutamate, 0.04-0.06mg of spirits, 2-4 grains of anise, 0.001-0.003mg of cassia bark and 1.6-1.85g of nucleotide. The sweet soy sauce has the advantages that the formula is novel, the sweet soy sauce is convenient to prepare, the tastes of the prepared soy sauce are rich, the soy sauce tastes slightly sweet and fresh, the problem of single taste of the traditional soy sauce is greatly improved and the sweet soy sauce is suitable for more consumers to eat.
Owner:高巍
Perforated leather with ramp texture and preparation method thereof
PendingCN114055900AComplete and stable fitPhysical properties are not attenuatedSynthetic resin layered productsVehicle componentsPolymer scienceHot melt
The invention provides perforated leather with a ramp texture. The perforated leather comprises a bottom cloth layer, a hot melt adhesive layer connected with the bottom cloth layer, a base cloth layer connected with the hot melt adhesive layer, a foaming layer connected with the base cloth layer, a surface layer connected with the foaming layer and a surface treatment layer connected with the surface layer, wherein the base cloth layer and the hot melt adhesive layer are prepared by a hot laminating method; the base cloth layer, the foaming layer and the surface layer are prepared by a coating method; the surface treatment layer, the surface layer, the foaming layer and the base cloth layer are sequentially punched to obtain a bottom blank; and the bottom blank and the hot melt adhesive layer form an integrated structure through the hot laminating method; The perforated leather is prepared by the hot laminating method and the coating method and is obtained after punching; and by designing the pattern of gradiently-changing back pasting bottom cloth and the polyurethane bottom blank and combining an original single color and an original single pattern, a multi-layer pattern and stereoscopic impression are realized.
Owner:SEIREN SUZHOU CO LTD
Processing method of raisins with banana and yogurt flavors
InactiveCN107348410ALow sugarImprove single tasteClimate change adaptationFood ingredient as taste affecting agentChemistryIntermediate storage
The invention relates to the field of dried fruit foods and particularly discloses a processing method of raisins with banana and yogurt flavors. The method comprises the steps as follows: fresh grape treatment, alkali soaking treatment, seed removal, primary drying, intermediate storage for flavoring, secondary drying, bake drying and softening. The defects in the prior art are overcome, grapes are soaked with a flavoring agent with banana and yogurt flavors after being subjected to primary drying, yogurt in the flavoring agent can decompose sugar in raisins and play a sugar reducing role, meanwhile, the raisins are certainly conditioned with yogurt, bananas, milk essence and lemon essence, finally, the raisins are processed after secondary drying and bake drying, the nutritional value of the raisins is reserved, the sugar in the raisins is reduced, the problem that existing raisins are single in taste is solved, and the method meets the requirement of existing market and has board application ranges.
Owner:ANHUI TRUELOVE FOODS
Special sauce for grilled fish rice
PendingCN114711409AGood oil control and water retentionMaintain tendernessClimate change adaptationFood ingredient functionsBiotechnologyMonosodium glutamate
The invention discloses a special sauce for grilled fish rice. Comprising the following raw materials in parts by weight: 100-200 parts of lotus leaf powder, 45-50 parts of chopped chilies, 45-50 parts of pickled chilies, 800-1000 parts of soybean oil, 160-200 parts of cooked beef tallow, 240-300 parts of chicken oil, 240-300 parts of red fermented bean curd juice, 150-200 parts of thick broad-bean sauce, 160-200 parts of sesame paste, 160-200 parts of peanut butter, 20-35 parts of Tom Yin sauce, 500-600 parts of soy sauce, 400-500 parts of garlic water, 40-50 parts of ginger juice, 50-80 parts of white vinegar, 50-60 parts of oyster sauce, 60-80 parts of spice powder, 40-50 parts of table salt and 20-35 parts of chicken essence. , 10-20 parts of monosodium glutamate, 400-500 parts of cumin, 400-500 parts of sesame, and 60-100 parts of Chinese prickly ash powder. According to the special sauce for the grilled fish rice, through the design of the raw materials and the matching of the raw materials, the tenderness of meat can be well kept, and the meat obtained through grilling is not too hard, so that the taste is better; the lotus leaf powder is added into the sauce, so that the taste of the fish meat is improved, and the appetite of eaters is further improved; dry fruit powder with different tastes can be added into the sauce according to personal preferences, so that the fish grilled rice is fragrant and sweet in taste and high in nutritional value, and the problem of single taste of the traditional fish grilled rice is solved.
Owner:湖南餐圣餐饮管理有限公司
Sesame-seaweed-flavoured dried beef floss capable of being eaten after being opened and processing and making method thereof
InactiveCN110771803ASimple stepsEasy to implementClimate change adaptationFood scienceBiotechnologyAnimal protein
The invention relates to sesame-seaweed-flavoured dried beef floss capable of being eaten after being opened and a processing and making method thereof, and belongs to the technical field of food processing. The processing and making method comprises the steps that beef is first washed and cut for standby use, seaweed is soaked to be softened and the pressed into thin slices, the thin slices are dried for standby use, then the beef is marinated with ginger, cooking wine and table salt, seasoning is then added to the beef, the beef is cooked, stir-frying and baking are performed after cooking is completed, finally, meat floss making is performed, seaweed and sesame are added, and the final product is obtained. The sesame-seaweed-flavoured dried beef floss is reasonable in raw material mixing and rich in nutrient elements, the organic combination of the sesame, the seaweed and the dried beef floss can well supplement vegetable protein, animal protein and various nutrient substance required by a human body, and the regular consumption of the dried beef floss is good for enhancing human body functions; and meanwhile, the sesame-seaweed-flavoured dried beef floss is crisp in mouthfeel and full in flavor, and is suitable for all ages.
Owner:DALIAN NATIONALITIES UNIVERSITY
Concentrated fermented tea vinegar paste with high-ester flavor, and manufacture method of concentrated fermented tea vinegar paste
PendingCN113273621AImprove single flavorImprove single tastePre-extraction tea treatmentTea extractionBiotechnologyPectinase
The invention discloses a concentrated fermented tea vinegar paste with a high-ester flavor, and a manufacture method of the concentrated fermented tea vinegar paste, and relates to the technical field of health care food and beverage processing. The tea vinegar paste comprises the following main raw materials: green tea, black tea, fructus lycii, pectinase, semen platycladi, fructus jujubae, dried fructus crataegi, aspartame, potassium sorbate, fragrance-producing saccharomycetes (collection number: CCTCC NO:M 2013115), acetic acid bacteria (collection number: CCTCC AB 204052CCTCC NO: M2015462) and the like. The manufacture method of the concentrated fermented tea vinegar paste comprises the following steps of: raw material preprocessing, liquid state fermenting, digesting, ageing, freeze concentrating, vacuum concentrating, blending, sterilizing, packaging and the like. The concentrated fermented tea vinegar paste with the high-ester flavor has a unique ester fragrance and a delicate taste, is harmoniously blended with a tea fragrance, is moderate in sourness and sweetness, has the efficacy of regulating immunity, alleviating fatigue, strengthening the spleen and stomach and the like, and has a wide applicable range of consumers.
Owner:HUBEI UNIV OF TECH
The production method of low-alkali gray tofu
ActiveCN106615192BAvoid the problem of increasing the alkalinity of tofuReduce alkalinityCheese manufactureFood scienceProcess engineeringFood processing
The present invention relates to the field of food processing, in particular to a method for making low-alkali ash tofu, which comprises the steps of pulping, ordering bean curd, making tofu, roasting ash and frying tofu, and using bagasse and chrysanthemum as raw materials in the step of roasting ash To make roasted ash, and when the bagasse is not completely burned, it is used as roasted ash to keep part of the acidity of the bagasse, and use the acidity of the bagasse to neutralize the alkalinity in the tofu, and at the same time, the bagasse will not increase the reduction of the tofu. The alkalinity of the gray tofu produced by the method of the invention is reduced, which satisfies the preferences of some people who do not like to eat alkaline heavy food, and the gray tofu also has the effect of clearing away heat and detoxifying.
Owner:CHONGQING CHUANRUI YUCHU FOOD
Mulberry leaf noodles and making method thereof
PendingCN112189789AImprove health functionAnti agingFood ingredient as flavour affecting agentNatural extract food ingredientsNutrientDietary fibres
The invention discloses mulberry leaf noodles and a making method thereof. The making method comprises the following steps: S1, picking fresh mulberry leaves and performing mixing with fresh pine needles, and then performing steam enzyme deactivation on the mixture to obtain a mixture powder; S2, picking fresh mulberry leaves, performing crushing and then adding a white sugar aqueous solution, andperforming natural fermentation to obtain mulberry leaf fermentation liquor; S3, adding water into fresh chrysanthemum flowers, and then performing microwave extraction to obtain a chrysanthemum flower extraction solution; S4, adding the chrysanthemum flower extraction solution into the mixture powder, performing uniform mixing, performing sealing and standing, then adding the mulberry leaf fermentation liquor, performing drying, and performing powdering to obtain a mulberry leaf powder; S5, respectively sieving the mulberry leaf powder and flour, then adding edible salt, baking soda and water, and performing uniform mixing to obtain dough; and S6, sealing and standing the dough, then pressing the dough into dough strips, and then cutting the dough strips into noodles to obtain the mulberry leaf noodles. The mulberry leaf noodles made by the making method disclosed by the invention not only can improve the content of nutrient substances such as dietary fibers and vitamins of the noodles and improve the eating taste and appearance of the noodles, but also can improve the appetite of consumers.
Owner:达州市农业科学研究院 +1
Processing method of honey-green-tea-flavor raisins
InactiveCN107455539AGreat tasteHigh nutritional valueSugar food ingredientsConfectioneryVitis viniferaSweetness
The invention relates to the field of dried fruit foods, and specifically discloses a processing method of honey-green-tea-flavor raisins. The processing method of the honey-green-tea-flavor raisins comprises the following steps of treating fresh grape fruits, carrying out alkali soaking treatment, removing kernels, carrying out preliminary drying, performing washing and deodorization on crude products, carrying out intermediate storage and flavoring, carrying out secondary drying, carrying out baking and drying, and performing water uniform distribution so as to make the raisins soft. The processing method of the honey-green-tea-flavor raisins overcomes disadvantages of the prior art. The preliminarily dried grape fruits are soaked by using wine containing 5-10% of ethanol so that sugar in the grape fruits is extracted; and the soaked grape fruits are further soaked with a honey-green-tea-flavor flavoring agent so that taste of the grape fruits is improved by green tea and honey in the flavoring agent; moreover, sweetness of the raisins is provided by the honey instead of the sugar in the grape fruits. The honey is rich in enzymes, vitamins and minerals so that nutritional values of the raisins are greatly increased; moreover, the problem of single taste of the existing raisins is also improved. The processing method of the honey-green-tea-flavor raisins meets existing market demands, and is wide in application range.
Owner:ANHUI TRUELOVE FOODS
A kind of chocolate egg tart and preparation method thereof
Owner:BEIJING DEQINGYUAN EGG PROD SAFETY ENG TECH RES CO LTD
Protein powder with coffee-tea taste and cereals and preparation method of protein powder
The invention discloses protein powder with coffee-tea taste and cereals and a preparation method of the protein powder. The protein powder is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of glutinous rice, 10-20 parts of cowpea, 30-34 parts of sweet potato, 10-20 parts of mung bean flour, 5-6 parts of beer, 1-2 parts of agastache rugosus leaves, 2-3 parts of peanut shell, 4-6 parts of field snail meat, 10-12 parts of lotus root, 0.6-1 parts of angelica morri hayata leaf, 0.5-1 part of gentiana apiata, 4-6 parts of pig skin, 5-6 parts of broadleaf holly leaf, 0.6-1 part of lindernia ruellioides, 0.7-1 part of achyranthes aspera, 12-15 parts of edible amaranth, 8-9 parts of coffee powder, 6-7 parts of brown sugar, 0.1-0.2 parts of lactic acid bacteria, 7-8 parts of kiwi fruit and 5-7 parts of nutrient solution. The protein powder disclosed by the invention has the advantages that due to the addition of the bear, the coffee and the broadleaf holly leaf, the single mouthfeel of the traditional protein powder is greatly improved, and the fragrance is strong when the protein powder is brewed by water; the nutritional value is also high, wherein the cowpea has the effects of invigorating the spleen, stimulating the appetite, promoting diuresis and removing humidity; the pig skin can improve the skin and also can improve the health of the gastrointestinal tract and increase the appetite after being eaten for long time, so that the protein powder is especially suitable for being used by emaciated groups.
Owner:安徽省纽斯康生物工程有限公司
Chocolate liquor core goblet cake
The invention provides a chocolate liquor core goblet cake. The chocolate liquor core goblet cake is composed of cream and a cake holder. The chocolate liquor core goblet cake is characterized in that yoghourt is used in this cake, and the producing method comprises the steps of boiling milk, pouring boiled milk into a clean container without oil stains, pouring a small box of plain yogurt into the container and then uniformly stirring the milk after the milk is put to be warm, liding the container and placing the container for 10 hours, and afterwards spraying one layer of red strawberry jam on the yoghurt. The producing method of the cake comprises the steps of uniformly mixing 1 part of flour and 1 part of eggs, then adding preserved fruit and nut meat inside the container and placing the preserved fruit and nut meat together with the flour, stirring uniformly the mixture, afterwards pouring the mixture into a heart-shaped die, and placing the material in an oven for baking, wherein the cake is in a heart shape, and the inside of the cake is sandwiched with ornaments of cream, a wine cup made from chocolate is made in the middle of the cake, then the chocolate is put into a microwave oven to be melted, then the molten material is poured in the die in a goblet shape, after the molten material is totally cooled down, the glass cup is taken out, and then the cup is filled with wine. The chocolate liquor core goblet cake has the advantages that a traditional sole mouthfeel and old-fashioned styles are improved, a novel flavor is added, and the design is also very original.
Owner:NANKAI UNIV BINHAI COLLEGE
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