256results about How to "Luscious taste" patented technology

The invention provides a manufacturing method of a pomelo three-fruit wine and belongs to the technical field of wine brewing. By the manufacturing method, the problems that in the prior art, the fruit wine manufactured from single fruit used as a raw material has single wine taste and limited nutritional value and health-care function are solved. The manufacturing method of the pomelo three-fruit wine provided by the invention comprises: mixing pomelo raw wine, grape raw wine and mulberry raw wine in proportion, and then adding maltose into the mixture to prepare a base wine; adding egg white and honey into the prepared base wine, adding the mixture into a sterile barrel for fermentation, and filtering after fermentation to obtain a fermentation broth; adding the fermentation broth into the sterile barrel and aging; and filtering the aged wine, filling and sterilizing to obtain the pomelo three-fruit wine. The manufacturing method of the pomelo three-fruit wine provided by the invention is simple in process and low in manufacturing cost; and the obtained pomelo three-fruit wine has the advantages of good clearness and transparency, pure and soft taste, smooth taste, fragrant flavor, high nutritional value and good health-care effects.

The invention relates to the field of yellow wine brewing, in particular to millet yellow wine and a making process thereof, wherein the millet yellow wine adopts the following mixing materials in percentage by weight: 56-65 percent of millet, 4-7 percent of wheat bran, 5-8 percent of sticky rice, 7-8 percent of broomcorn, 3-4 percent of corn, 7.3-9 percent of saccharifying enzyme yeast, 0.5-0.6 percent of active dry yeast, 1.7-2 percent of medlar, 1.7-2 percent of red date, 0.8-1 percent of honey, 0.1-0.2 percent of preserved plum, 0.9-1 percent of ginger and 1.2-1.3 percent of mountain ginseng. In the invention, millet is used as a main material for making the yellow wine, thereby not only the alcohol degree is low, but also the acidity thereof is much lower than the traditional yellow wine, so that the millet yellow wine has quite lubricant as well as tasty and refreshing mouth feeling and can be regarded as an elegant drink for general non-alcohol beverage persons in banquets, feasts and the like, and in addition, rich selenium (Se) elements are also the guarantee for health and nutrition of pregnant women, old people and children.

The invention relates to the technical field of food brewing, in particular to a method for making passion fruit vinegar by using passion fruit as a main raw material. The method specifically comprises following three steps: (1) the passion fruit is juiced to obtain passion fruit juice, then pectinase is added to the passion fruit juice, the sugar degree of the passion fruit juice is regulated, and the passion fruit juice is sterilized; (2) the passion fruit juice is subject to alcohol fermentation and acetic acid fermentation to obtain an initial product of the passion fruit vinegar; (3) the initial product of the passion fruit vinegar is aged, and then a finished product of the passion fruit vinegar can be obtained. The finished product of the passion fruit vinegar, which is made through adopting the method, has the advantages of well retention of nutritional components, greasing and natural taste, no bitter taste, steady quality and bright color; and meanwhile, as no artificial preparation is added to the passion fruit vinegar, the natural flavor of the passion fruit can be better retained.

The fruit juice and grain seasoned milk contains milk 75-95 weight portions, grains 0.1-10 weight portions, fruit juice 0.1-10 weight portions, sugar 2-7 weight portions, stabilizer 0.1-1 weight portions and edible essence 0.05-0.2 weight portions. The fruit juice and grain seasoned milk has combined fruit vitamins and cellulose, grain nutritious components and milk protein, and thus has reasonable and balanced rich nutrients and improved taste. It is especially suitable for teenage and wage earners.

The invention provides millet beverage containing millet particles and a production method thereof, the millet beverage comprises 1.1%-5.5% of the millet particles accounting by dry weight. The millet beverage production method by using the invention comprises the following steps: preparing the other raw materials except the millet particles in the millet beverage into basic feed liquid; mixing the basic feed liquid with the millet particles; and then carrying out sterilization and encapsulation to obtain the product. In addition, by the reasonable formula and the proper process, the millet beverage containing millet particles and the production method of invention can effectively prevent the problems of precipitate and freezing and the like of the millet beverage within the shelf life, and can realize good stability of the product within the shelf life.

The invention discloses functional yoghourt rich in unsaturated fattyacids. The functional yoghourt comprises at least one of sacha inchi oil, linseed oil and perilla oil, and also comprises fresh milk or milk powder, fermentation strains, emulsifying agents and water. According to the functional yoghourt, vegetable oil obtained by adopting a low-temperature cold pressing technology is adopted, the fresh milk or milk powder is subjected to fermentation by adopting composite strains, and after fermenting maturation, product oil is obtained after being compounded. The functional yoghourt is rich in the unsaturated fattyacids, has a good taste and a health-care function, can provide a new way for supplementing the unsaturated fattyacids, specially alpha-linolenic acid, and can provide a large quantity of good choices for consumers.

The invention discloses stewed shrimps for health care and nourishment having the effects of nourishing yin, strengthening yang and supplementing calcium. The stewed shrimps are prepared by the following steps of: selecting wildly fostered crayfishes and washing the crayfishes with clean water; cleaning the crayfishes; opening backs and removing bowels with a knife for later use; stirring and frying white sugar to be yellowish and pouring blend oil into a pan; putting ginger and seasonings for the health care and nourishment into the pan and stirring the materials slightly over small fire; adding flavorings into the pan; adjusting the fire to be big fire and putting the crayfishes into the pan; introducing the fire to burn the crayfishes to bright red with distilled spirit; adding broth to stew the crayfishes; adding gourmet powder or chicken essence; putting a little shallot and caraway into the pan; and taking the food out of the pan and placing the food in a bowl or a plate. The stewed shrimps for the health care and nourishment having the effects of nourishing yin, strengthening yang and supplementing the calcium overcomes the defect that the conventional crayfishes are usually stirred, cooked, steamed and fried directly so that the nutrition and the nourishment value of cooked crayfishes cannot be enhanced, can clear away harmful and toxic substances generated in the metabolic process of a human body and improve disease resistance of the organism, and has the effects of strengthening yang and blood, nourishing yin and conditioning the temperature, activating blood circulation to dissipate blood stasis, and removing pathogenic factors without any toxic or side effect.

The invention relates to an instant ginger and date solid milky tea, which comprises following materials by weight percentages: 40-60 percent of white granulated sugar, 20-45 percent of whole milk powder, 5-15 percent of ginger powder, 5-15 percent of red date powder, 0.9-4 percent of instant black tea powder and 0.07-0.37 percent of sodium carboxymethyl cellulose. The invention further provides a production method of the instant ginger and date solid milky tea, which comprises the following steps of: 1) preparation of the ginger powder; 2) preparation of the red date powder; 3) mixing the instant black tea powder, the whole milk powder, the sodium carboxymethyl cellulose and the white granulated sugar, adding the ginger powder after the boiling, boiling for 2min, and then adding the whole milk powder and the red date powder; and 4) homogenizing until the homogenized paste passes through a screen of 160 meshes, precooling, drying, and obtaining the instant ginger and date solid milky tea. The invention makes up the defects of the existing technology, and provides the solid milky tea which has multiple health-care functions, developmental nutrition, savoury and mellow, good taste, uniform products, smooth taste and low price.

The invention relates to a shelling method for fresh corn kernels and a quickly frozen fresh corn kernel sheller. The invention relates to the shelling method and the sheller. The invention solves the problem that the prior common grain sheller can not shell the fresh corn kernels. The shelling method comprises the following main steps: the fresh corn kernels are selected, stored and shelled in an environment of -40 to -30 DEG C and shelled after enzyme deactivation treatment and threshing; and the temperature in a grind cavity of the quickly frozen fresh corn kernel sheller is kept below -5 DEG C and chaff is removed. A grinding wheel (5) is arranged inside a grinding vessel (6); and at least one cooling air inlet (4) is arranged on a sealing cover (3). The fresh corn shelled through the method has good shelling effects and does not lose the nutrition of the fresh corn; the quickly frozen fresh corn kernel sheller is provided with the cooling air inlet, thereby having good heat dissipation effect, ensuring that the quickly frozen fresh corn kernels are not unfrozen by frictional heat during the process of shelling through mechanical friction, and consequently ensuring the hardness of the quickly frozen fresh corn kernels.

The invention belongs to the food processing field, in particular relates to a method for preparing an acidic drink from the main raw material of burdock by means of the fermentation of a few compound bacteria including lactobacillus rhamnose, lactobacillus acidophilus, lactobacillus plantarum and bifidobacteria. A method for preparing an immunity-enhancing burdock lactic acid bacteria drink is a fermentation process of lactic acid bacteria by taking burdock juice, brown sugar, stabilizer and water as raw materials and the compound bacteria of the lactobacillus rhamnose, the lactobacillus acidophilus, the lactobacillus plantarum and the bifidobacteria as strains. The method disclosed by the invention has the advantages that the drink which is prepared according to the method for preparing the burdock lactic acid bacteria drink from the raw material of the burdock juice by means of the fermentation of the compound bacteria contains the active ingredient of burdock and accordingly, is favorable for the health of a human body and capable of enhancing the immunity of the human body; the product obtained from the process for preparing the burdock lactic acid bacteria drink is stable in performances, pure and smooth in taste and abundant in nutrients.

The invention relates to an application of a seaweed polypeptide in preparing a health-care product for reducing blood fat and blood sugar as well as a beverage containing the polypeptide for reducing the blood fat and the blood sugar. The seaweed polypeptide is prepared by the following steps of: milling a mixture of immersed porphyra haitanensis and water through a colloid mill to obtain porphyra haitanensis slurry; adopting AS.1398 neutral protease to carry out enzymolysis on the porphyra haitanensis slurry for 5-10 hours under the conditions that the temperature is 45-55 DEG C, the pH (Potential of Hydrogen) is 7.2-7.8, the enzyme adding amount E / S is 8000-12000 U / g and the weight / volume ratio concentration of a substrate is 3-7%, so as to obtain an enzymolysis solution; centrifuging the enzymolysis solution and collecting liquid supernatant; and carrying out ultra-filtering separation on the liquid supernatant to obtain an active component with the molecular weight of less than 10000 Da. An animal experiment shows that agars are subjected to biological enzymolysis to obtain the seaweed polypeptide which has the obvious effects of reducing the blood fat, the blood sugar and blood pressure; and after the seaweed polypeptide is taken for a long period, the weight can be prevented from too fast increase and the happening possibility of arteriosclerosis can be reduced.

A fragrant and hot shrimp is prepared through immersing shrimps in saline, culturing in clean water, flushing, scalding in boiling water, removing intestinal tract, immersing in liquor, picking by fish sauce and oyster sauce, frying in boiling oil, adding flavouring, parching, adding health-care flavouring, and stewing in soup while adding gourmet powder and flavouring wine. Its flavouring is composed of the ordinary flavouring prepared from 14 raw materials including hot pepper, ginger, garlic cloves, scallion, etc and the health-care flavouring prepared from 35 raw materials including Chinese angelica root, liquorice root, anise, cinnamon bark, etc.

The invention discloses an ecological compound coagulant, its production method and the use in producing colorful vegetable / fruit bean curd. The ecological compound coagulant contains the flowing components in weight parts: 20-30 weight parts of CaSO4, 0.8-1.5 weight parts of glucono-delta-lactone, 0.1-0.2 weight parts of calcium hydrogen phosphate, 0.05-0.1 weight parts of potassium tartrate, 0.3-0.4 weight parts of sodium hydrogen phosphate, 0.8-0.9 weight parts of fumaric acid, 0.15-0.25 weight parts of corn starch and 0.8-0.9 weight parts of surfactant. The surfactant is selected from lysine, methionine, tryptophan, phenylalanine, valine, leucine, isoleucine, threonine, and a combination thereof. The coagulant ensures elasticity, chewiness and smooth mouthfeel of bean curd, and prevents the bean curd to be broken and cracked during the slicing or shredding process.

The invention relates to a manufacturing method for instant sea cucumber rice, comprising the following raw materials by mass ratio: 1-3 of sea cucumbers, 10-25 of rice, 1-10 of fruits and vegetables and 1-4 of gelatinous soup. A production method of the rice is characterized by packaging the processed sea cucumber, rice, fruits and vegetables and gelatinous soup integrally into a sealed non-metal package and producing the final product through vacuum sealing and packaging and microwave pulsating sterilization. Because the gelatinous soup is added and the rice is eaten in combination with the sea cucumbers, the taste of the rice is richer and smooth while the nutrition is increased, and the meal looks more tempting, thus ensuring the food to have color, aroma, taste and nutrition.

The invention relates to a nutrient chicken skin jelly and a preparation method thereof, and belongs to the field of food processing. The nutrient chicken skin jelly comprises the following raw materials in percentage by weight: 40 to 60 percent of chicken skin, 2 to 6 percent of hydrophilic gel, 0.01 to 0.08 percent of vitamin C, 0.5 to 2.5 percent of garlic, 0.1 to 0.5 percent of ginger powder,0.5 to 2 percent of KC, 0.1 to 2 percent of salt and the balance of water. The preparation method comprises the following steps of: removing redundant grease from the chicken skin and then soaking the chicken skin into hydrochloric acid, flushing the chicken skin, boiling the chicken skin by adding water and extracting gel, then adding the hydrophilic gel to dissolve the gel, adding flavoring agent into the gel, cooling and shaping the gel, and freezing and storing the gel to obtain the nutrient chicken skin jelly. The preparation method has the advantages of simple production process, wide raw materials and low cost; and the chicken skin jelly product is health-care food for home, traveling, clearing heat and relieving summer heat, and has smooth mouthfeel, rich collagen protein, low fat content, rich nutrient and convenience for eating.

The invention provides a coffee flavor vegetable protein beverage, which comprises the following components in parts by weight: 40 to 70 parts of soybean isolate protein powder or 60 to 100 parts of soybean pulp, 35 to 60 parts of coffee powder, 50 to 80 parts of white sugar, 0.6 to 4 parts of composite stabilizing agent, and 0.1 to 0.2 part of edible antifoaming agent. The formula is scientific and reasonable. The beverage becomes more uniform. The phenomenon of deposition and thickening is avoided. The beverage integrates the nutrients of soybean protein and functions of coffee. The glossiness of the finished product of the coffee flavor vegetable protein beverage is further improved. The beverage has a brown coffee color, a rich coffee fragrance, and a smooth taste.

The invention relates to a making process of spiced peanuts. The process comprises the following steps: (1) cutting kohlrabi into square cubes, soaking the square cubes in clean water for 3-5 hours and changing water twice in the soaking process, so that salt in the vegetable cubes seeps out; (2) soaking peanut kernels by using cold water, cooking and cooling the peanut kernels; (3) fishing out the soaked square kohlrabi cubes without saline tastes from the clean water, putting the square kohlrabi cubes into a water squeezer, and squeezing out water; (4) boiling and cooling sauce of salt, spices and soy sauce for future use; (5) pouring the square kohlrabi cubes with water squeezed and the cooled peanut kernels into the cooled sauce, soaking and pickling the square kohlrabi cubes and the peanut kernels in the cooled sauce, reversing a vat once every day in the former five days, and obtaining the spiced peanut after the square kohlrabi cubes and the peanut kernels are stored for 15 days. The process is generally finished by using the traditional manual process, the made spiced peanuts are clean and clear in color and smooth in mouth feel; nutritional components of the peanuts are sufficiently kept; and moreover, a preparation process system has the advantages of simple equipment, low cost and easiness in promotion and application.

The invention provides sesame sauce and a processing method thereof. The sesame sauce includes the following constituents in parts by weight: sesame 100, oil 6.5-7.5, an emulsifying agent 0.001-0.25,wherein the emulsifying agent includes the following constituents in parts by weight: sucrose esters 0.03-0.18 and monostearin 0.07-0.18. The sesame sauce is prepared by the method including the processes of roasting and grinding the sesame. According to the invention, through adopting a scientific formula and preparation process, the viscosity coefficient of the sesame sauce is increased from 2.3778 to 29.0216 and the stability coefficient of the sesame sauce is increased from 81.60% to 99.31%. Meanwhile, no oil phase is precipitated and yield is increased by about 23%.

The invention discloses high-quality soybean milk powder as well as a making method and application thereof. The making method of the high-quality soybean milk powder comprises the following steps: (1) performing wet-method peeling; (2) performing enzyme-method pulping; (3) performing countercurrent extraction so as to obtain soybean dreg oligosaccharide and proteins; (4) boiling soybean milk, andconcentrating the soybean milk; (5) performing milk mixing; and (6) performing spray drying, wherein the raw materials of the making method comprise one or more of soybeans, black beans, red beans, mung beans, peas and other beans. The soybean milk powder prepared by using the making method disclosed by the invention has relatively high contents of water-soluble dietary fibers and proteins and isrich in nutrition, good in storage stability, thick in soybean fragrance after brewing and free of soybean smell.

A preparation method of processed soybean cheeses comprises the steps of washing soybeans, grinding the soybeans into thick liquid after soaking, filtering and separating to obtain soybean milk, heating the soybean milk to 90 to 95 DEG C for heat preservation, quickly cooling to 38 to 40 DEG C, adding protease and probiotics into the soybean milk, carrying out constant-temperature milk curd, cutting soybean milk curds by using a cheese knife, carrying out constant-temperature draining whey, draining whey until no whey separates out, adding salts into the curds which are subjected to draining whey, stirring uniformly to obtain soybean cheeses by pressing, and carrying out vacuum packaging for cold storage; adding water, white sugar, emulsifying salts, butter and sweetening agents into the soybean cheeses, and obtaining the processed soybean cheeses through melting, concentrating and forming. The processed soybean cheeses prepared by adopting the method provided by the invention have the characteristics that the unique flavor of the processed soybean cheeses is obtained, the texture is delicate, the surface is smooth, the color is uniform, the taste is soft and smooth, no peculiar flavor and bitter taste exist, the nutritive value is high, the storage is easy, and the salt content is low, and conforms to the Chinese taste.

The invention relates to a halal spicy shrimp seasoning, relates to a preparing method of the halal spicy shrimp seasoning, and belongs to the technical field of food processing. The halal spicy shrimp seasoning is prepared from, by weight, 50-100 parts of plant oil, 5-15 parts of thick broad-bean sauce, 1-2 parts of fermented blank beans, 2-16 parts of peppers, 2-8 parts of garlic-and-onion fermentation liquid, 1-6 parts of fresh ginger, 1-6 parts of sugar, 2-6 parts of special salt, 1-3 parts of soybean sauce, 1-5 parts of fermented grain pulp, 0.2-3 parts of spice, 1-3 parts of composite plant powder, 0.5-1 part of edible mushroom enzymolysis powder, 1-10 parts of fermented chilli sauce and 1-2 parts of pleurotus eryngii powder. Multiple kinds of coarse food grain are added into the seasoning; meanwhile, mint, green tea, coix seeds and hawthorns are added, and the quite good effects of clearing heat, reducing internal heat, accelerating gastrointestinal motility, nourishing yin for moistening dryness and the like are achieved; particularly, the collected lactobacillus plantarum CGMCC No.11763 is used for fermentation, and the effect is quite good.

The invention provides a preparation method of a coffee-flavored vegetable protein drink. The coffee-flavored vegetable protein drink mainly comprises soybean protein isolate powder, coffee powder, white sugar and assistant. The preparation method includes the steps of soybean milk preparation, mixture liquid preparation, homogenization, sterilization and the like. The assistant based on a scientific formula is added, and accordingly, both fat granules and protein molecules are stabilized. The preparation method has the advantages that nutrition of soybean protein and effect of coffee are integrated, technological parameters are controlled strictly in the whole preparation process, the preparation method is scientific and reasonable, and lustrousness and taste of the coffee-flavored vegetable protein drink are further improved.

The invention provides a method for producing high-milk-fat soft toffee. The method comprises the step of preparing materials, namely weighing 10-15 parts of water, 40-50 parts of white sugar, 70-80 parts of glucose syrup, 0.2-0.6 part of sucrose fatty acid ester S-770, 0.2-0.7 part of sucrose fatty acid ester S-570, 0.1-0.7 part of soybean lecithin, 0.5-1 part of pectin, 35-50 parts of vegetable oil, 5-15 parts of cream and 12-18 parts of milk powder, and the step of carrying out four-step emulsifying process with a composite emulsifier obtained by mixing sucrose fatty acid ester S-770, sucrose fatty acid ester S-570 and soybean lecithin. The method solves the problem of difficult emulsifying of high-milk-fat soft toffee in the prior art, and the high-milk-fat soft toffee produced according to the method are full, has smooth taste, is high in elasticity, cannot adhere to teeth, has no sugar crystals in the inside or on the surface and is less prone to sugar crystallization.

The invention discloses a pecan-milk compound protein beverage and a processing method thereof. The pecan-milk compound protein beverage is characterized by comprising the following raw materials: pecan kernels, whole milk powder, a compound stabilizer, white granulated sugar, concentrated jujube juice, edible salt, starch, sodium caseinate, sodium tripolyphosphate, sodium citrate, trichlorosucrose, sodium hydrogen carbonate, edible essence and water. The processing method comprises the following steps: screening, rinsing, finely grinding, dissolving milk powder, dissolving white granulated sugar, dissolving ingredients, blending with the jujube juice, homogenizing, sterilizing, filling and sterilizing. The pecan-milk compound protein beverage has a peculiar fragrance of pecans and rich nutrition of the whole milk powder, has a unique milk red color of a pecan beverage, and has good color, fragrance and taste; the pecans and the milk powder are mixed in one beverage product, so that the pecan-milk compound protein beverage is more balanced in nutrition and has a gentle mouth feel at the same time.

The invention belongs to the field of food processing and mainly relates to fish skin and pig skin compounded nutrition crystal jelly and a preparing method thereof. Fish skin and pig skin serve as raw materials, an extract gel solution is extracted through heat extraction, a primary extract gel solution is obtained through boiling, secondary gel extraction is carried out through steaming, the extract gel solution is cooled at a low-temperature to form the jelly food, the gel property pf the product is high, nutrition is rich, the texture is crystal clear, and the fat content is very low. The jelly prepared by compounding the pig skin and the fish skin is moderate in hardness, elasticity and toughness and has good heat resistance and stability.

The invention discloses a gastrointestinal function improvement health care noodle which is prepared from the following raw materials by weight: 90-100 parts of wheat flour, 20-30 parts of barley flour, 5-10 parts of wheat bran powder, 10-20 parts of soy protein powder, 10-20 parts of chromium-rich black wheat flour, 10-12 parts of dry aralia elata seem, 10-12 parts of fructus amomi, 8-10 parts of licorice, 5-8 parts of flos lablab album, 5-8 parts of gorse, 8-10 parts of momordica grosvenori, 10-12 parts of adenophora, 5-6 parts of ophiopogon japonicus, 5-6 parts of radix paeoniae alba, 20-30 parts of yam powder and 2-4 parts of a nutrition additive. The gastrointestinal function improvement health care noodle has natural wheat flavor, is rich in dietary fiber and a variety of nutrients, is comprehensive in nutrition, can improve the gastrointestinal function, is convenient to eat, tastes moistening and smooth, is conveniently edible, and is especially suitable for long-term consumption of patients with constipation.

The invention relates to a preparation technology of a spiced hock, which is prepared by the steps of: mincing pork lean into lumps, finishing and cutting pigskin, rolling and kneading the pork lean and prepared auxiliary materials together for curing, then conducting ham net molding, stewing, marinating, and air drying, etc. A spiced hock product prepared by the technology of the invention has strong flavor, unique taste that is generated from marinating and stewing of soy sauce and various spices and is very popular to Chinese consumers. Besides, the preparation technology is simple and convenient, and is suitable for batch production.

The invention provides millet jelly and a production method thereof, the millet jelly comprises 3.0%-15% of millet particles on the basis of the total weight of the millet jelly. The millet jelly production method by using the invention comprises the following steps: preparing the other raw materials except the millet particles in the millet jelly formula into basic feed liquid; mixing the basic feed liquid with the millet particles, and then carrying out sterilization and encapsulation to obtain the product. By the reasonable formula and the proper process, the millet jelly and the production method of the invention can realize good stability of the product within the shelf life.

The present invention relates to a kind of bean curd as well as its preparing method. The present invention provides a bean curd, which is characterized in that the bean curd contains glutamine aminotransferase. The present invention also provides a method for preparing the bean curd. The bean curd has the characteristics of traditional bean curd that taste lubricating and candour exquisite, also has the hardness and elasticity of the traditional bean curd, which ensures the bean curd obtain unprecedented taste and texture.