35results about How to "Natural and pure taste" patented technology

The invention relates to a process for preparing sesame oil. The process comprises the following steps of: removing impurities from sesame serving as a raw material, roughly washing the sesame, immersing and flushing the sesame, dehydrating and drying the sesame until the water content is reduced to 4.5 to 7wt%, then baking until the water content is reduced to below 2.5wt%, squeezing by a vertical type hydraulic squeezing machine at low temperature to obtain oil, and performing natural sedimentation and filtration on the squeezed rough oil to obtain the edible sesame oil. The technical steps are reasonable; the process is easy to operate; the prepared sesame oil has no rich sesame oil flavor; the flavor is natural and pure; the gloss is clear and crystal; the taste is mellow; and the original essence in the sesame can be retained to the maximum extent.

The invention relates to the technical field of condiment production with biological enzyme method, especially relating to a production technology for producing nutrient seasoning powder by enzymatic method with comprehensive utilization of avian skeleton. The production technology includes the following steps: (a) preparing raw materials; (b) performing cooking process; (c) performing a first step of enzymolysis reaction; (d) performing a second step of enzymolysis reaction; (e) performing Maillard reaction; (f) performing homogenizing treatment; and (g) performing powder spraying treatment: subjecting the mixture after homogenizing treatment to powder spraying treatment in a spray tower, sieving to remove the residues with a sieve mesh, and uniformly stirring to obtain the nutrient seasoning powder. The invention uses new biological enzyme to perform enzymolysis and extraction to the nutrients in the avian skeleton completely, so that the prepared condiment has rich nutrition, rich aroma, good quality, pure natural taste, and high product yield.

The invention provides a liquid flavoring and its preparing process, wherein the flavoring comprises pricklyash peel, ginger, common fennel fruit, amomum fruit, dahurian angelica root, piper nigrum, aniseed, Tibetan aniseed, clove, fenugreek seed, thyme, geranium, mentha, tsaoko cardamon, coriander seed, dried orange peel, cape jasmine, galangal, and curcuma longa.

The invention relates to the technical field of condiment production with biological enzyme method, especially relating to a production technology for producing nutrient seasoning paste by enzymatic method using avian skeleton. The production technology includes the following steps: (a) preparing raw materials; (b) performing cooking process; (c) performing enzymolysis reaction to obtain the enzymolysis liquid; (d) performing Maillard reaction to obtain the reaction liquid; (e) performing fermentation treatment; (f) performing homogenizing treatment; and (g) performing bactericidal thickening: adding modified starch into the mixture after homogenizing treatment, and heating to 95 DEG for bactericidal thickening treatment to obtain the nutrient seasoning paste. The invention uses new biological enzyme combined with fermentation techniques to perform enzymolysis and extraction to the nutrients in the avian skeleton completely, so that the prepared condiment has rich nutrition, rich aroma, good quality, pure natural taste, and high product yield.

The invention provides a perilla flavoring liquid prepared by taking perilla as a raw material and a preparation method thereof. The perilla flavoring liquid mainly comprises a leaching liquor or a leaching concentrated liquor and a distillate of the perilla, the volume ratio of the leaching liquor or the leaching concentrate to the distillate is 10-20 to 80-90, and the leaching liquor or the leaching concentrated liquor and the distillate are prepared by the following method: broken perilla leaves are taken, and clean water which accounts for 5 to 8 times of the mass of the broken perilla leaves and sodium erythorbate which accounts for 0.01 to 0.1 percent of the mass of the clean water are added into the broken perilla leaves, citric acid is used to adjust the pH value of the mixture to between 2.8 and 4.5, the mixture is leached for 1 to 3 times at a temperature of between 95 and 100 DEG C, the time is between 30 and 120min each time, and volatile compositions are condensed and collected during the leaching to obtain the distillate; leachates produced for many times are merged, and a chitosan acetic acid solution is added into the leachates to be stirred, clarified, and filtered by a microfiltration membrane to obtain a clarifying solution, namely the leaching liquor; and the leaching liquor is concentrated to 90 to 10 percent of the prior volume to obtain the leaching concentrate. The perilla flavoring liquid has the advantages of clear and transparent color and luster, no impurities, no layering, natural and pure taste, and sweetness, and has certain health care function.

The invention relates to a celery seed oil extraction method. Celery seed oil is obtained through treatment technologies of soaking, enzymolysis, baking, reflux extraction and the like. According to the celery seed oil extraction method, celery seed oil is extracted by combining the squeezing technology and the extraction technology, the natural nutritional ingredients in celery seeds is reserved to the maximum degree, and the celery seed oil is rich in flavonoid. No solvent remains in the extracted celery seed oil. Volatile oil in the celery seeds can be reserved due to the low-temperature treatment technology, so that the celery seed oil has fresh smell, tastes natural and pure, is high in transparency and has obvious blood pressure reduction and anti-cancer effects. In product celery seed oil, the total amino acid content is 200 mg / 100g, the potassium content is as high as 7.5 mg / 100g, the magnesium content is 2 mg / 100g, the zinc content is as high as 0.23 mg / 100g, and the content of sodium and the content of iron are high.

The invention relates to the technical field of condiment production with biological enzyme method, especially relating to a production technology for producing nutrient seasoning powder by biological enzyme techniques using avian skeleton. The production technology includes (a) preparing raw materials; (b) performing cooking process; (c) performing a first step of enzymolysis reaction; (d) performing a second step of enzymolysis reaction to obtain the enzymolysis liquid; (e) performing Maillard reaction to obtain the reaction liquid; (f) performing fermentation treatment; (g) performing homogenizing treatment; and (h) performing powder spraying treatment: subjecting the mixture after homogenizing treatment to powder spraying treatment in a spray tower, sieving to remove the residues with a sieve mesh, and uniformly stirring to obtain the nutrient seasoning powder. The invention uses new biological enzyme and fermentation techniques to perform enzymolysis and extraction to the nutrients in the avian skeleton completely, so that the prepared condiment has rich nutrition, rich aroma, good quality, pure natural taste, and high product yield.

The invention discloses a preparation method of jasmine flower fumigated wine. The method comprises the following steps of (1) jasmine flower pre-treatment, (2) fumigation and (3) sealed storage. According to the preparation method of the jasmine flower fumigated wine, jasmine flower fragrance and bouquet are well combined, the prepared jasmine flower fumigated wine has a pure and natural flavor,pure taste, pleasant fragrance and a long shelf life, moreover, the fragrance is durable and does not leak, in a preparation process, the alcohol concentration and the fragrance concentration can be adjusted according to personal taste, and the jasmine flower fumigated wine is suitable for being drunken by people of all ages and both sexes; the preparation method of the jasmine flower fumigated wine is simple and easy to operate, the equipment requirements are low, the preparation cost is low, and the utilization rate of the jasmine flower fragrance is high.

The invention relates to a towel gourd seed oil extraction method. Towel gourd seed oil is obtained through technical treatment, including, soaking, enzyme hydrolysis, baking and reflux extraction. Squeezing and extracting technologies are adopted for compound extraction of the towel gourd seed oil, so natural nutrient components in the towel gourd seeds are remained to the maximum extent, the extraction rate of the towel gourd seed oil is 21.96%, and the residual amount of the solvent in the extracted towel gourd seed oil is zero; due to the low-temperature treatment technology, volatile oil in the towel gourd seeds is remained, the taste is natural and pure, the transparency is high, the extraction technology is simple, and the towel gourd seed oil extraction method has the advantages of being time-saving, efficient, energy-saving and the like.

The invention relates to a pure natural beverage containing yam. The pure natural beverage is prepared from the following ingredients in parts by weight: 10 parts of yam, 10 parts of stevioside, 2 parts of maltodextrin, 0 to 2 parts of milk, 0 to 4 parts of skim milk powder, 0 to 0.5 part of cane sugar, 0 to 1 part of medlar and 0 to 0.5 part of calcium carbonate. The prepared beverage is nutritive and safe, the flavor is unique, and in addition, the long-time stable storage can be realized. Obviously, the ingredients adopted by the beverage provided by the invention are green and natural, the adopted preparation method is green and environment-friendly, and the pure natural beverage is suitable for being produced, popularized and applied.

A process for extracting sesame oil comprises the steps of screening, ultrasonic cleaning, seed frying, grinding into thick liquid, static settlement and filling and the like. The screening and ultrasonic cleaning technology is adopted, pollutants of sesame raw material are reduced to the largest extent; particularly, harm to the human body caused by heavy metals and pesticide residue can be avoided fundamentally, so that he sesame oil is eaten more hygienically and safely; a pure physical extraction process is adopted, specific natural nutrient substances and performances of sesame are reserved to the largest extent, and substances harmful to the human body are not generated; the prepared edible sesame oil has no thick sesame oil smell, is natural and pure in taste, sparkling and crystal-clear in color, mellow and normal in taste and more suitable for high-temperature vegetable cooking and has distinct characteristics.

The invention discloses a chicken flavor base material prepared from chicken bone protein hydrolysate and a preparation method thereof. The chicken flavor base material comprises the following raw materials in parts by weight: 20-30 parts of purified water, 20-25 parts of chicken bone protein hydrolysate, 60-70 parts of corn oil, 0.1-0.4 part of cassia oil, 0.5-1 part of 3-methylthio propionaldehyde, 0.6-1 part of ethyl maltol, 1-2 parts of 2-acetylpyrazine, 20-30 parts of onion oil, 0.5-1 part of star anise essential oil and 6-8 parts of hydrolyzed vegetable proteins. The chicken flavor base material is prepared by utilizing the preparation method according to a special formula, thereby being perfect in chicken flavor, rich in nutritional ingredients, less in chemical additives, natural and pure in flavor, better in taste, consistent with popular taste and applicable to flavor creation of all kinds of food.

The invention relates to a method for preparing preservative-free soya-bean milk having a longer quality guarantee period. The preservative-free soya-bean milk is prepared from the following raw materials according to part by weight: 5-12 of soybean, 20-22 of stevioside, 0-2 of milk, 0-4 of carrot, 0-1 of cane sugar, 0-4 of Chinese yam, 0-2 of walnut kernel, 0-0.5 of de-nucleated red date, 0-0.2 of arillus longan, 0-2 of lotus seed, 0-0.2 of sesame and 0-2 of peanut kernel. According to the invention, by selecting proper raw maters and a mixture ratio thereof and setting a mature process route, the prepared soya-bean milk is not only nutrient and safe but also unique in flavour; furthermore, in the condition of not adding preservative, the purpose of storing the soya-bean milk stably for a long time is achieved.

The invention relates to a process for preparing sesame oil. The process comprises the following steps of: removing impurities from sesame serving as a raw material, roughly washing the sesame, immersing and flushing the sesame, dehydrating and drying the sesame until the water content is reduced to 4.5 to 7wt%, then baking until the water content is reduced to below 2.5wt%, squeezing by a vertical type hydraulic squeezing machine at low temperature to obtain oil, and performing natural sedimentation and filtration on the squeezed rough oil to obtain the edible sesame oil. The technical steps are reasonable; the process is easy to operate; the prepared sesame oil has no rich sesame oil flavor; the flavor is natural and pure; the gloss is clear and crystal; the taste is mellow; and the original essence in the sesame can be retained to the maximum extent.

The invention discloses enzymatic catalysis concentration type pork-flavor essence and a preparation method thereof. The essence comprises raw materials in parts by weight as follows: 30-50 parts of purified water, 50-80 parts of pig bones, 2-5 parts of a pig marrow extract, 5-10 parts of lard oil, 15-20 parts of lean pork, 1-2.5 parts of papain, 1-5 parts of L-cystine hydrochloride, 6-8 parts of hydrolyzed vegetable protein powder, 10-20 parts of saccharides and 70-90 parts of condiments. The concentration type pork-flavor essence prepared with a specific formula and the method has strong bone and meat flavor, mellow and full fragrance and natural and pure taste, contains few chemical additives, tastes delicious, meets the popular taste, can be widely applied to flavoring and seasoning of various foods, and can endow various foods with purer and stronger natural bone and meat flavor.

The invention discloses a preparation machine used for brewing additive-free wine. The preparation machine comprises a grape separating and screening mechanism, a grape mashing mechanism connected with the grape separating and screening mechanism, a closed brewing box connected with the grape mashing mechanism and a filter residue mechanism connected with the closed brewing box, wherein the grape separating and screening mechanism comprises N separating and screening hoppers, and the N separating and screening hoppers are arrayed side by side; each separating and screening hopper comprises an upper movable part and a lower fixed part, the upper movable part comprises a filter oblique hopper of which the cross section is gradually decreased and a base cushion which is located on the lower part of the filter oblique hopper; each upper movable part can overturn along the upper edge of the upper movable part under the effect of an external mechanical arm; each lower fixed part is cuboid-shaped and is provided with a plurality of round through long holes which are arrayed side by side; the round through long holes penetrate through the lower fixed parts; a storage box is arranged under the round through long holes; round through short holes which are completely identical with the round through long holes in the lower fixed parts in apertures and configuration are formed in the base cushions. The preparation machine used for brewing additive-free wine is provided, the taste of wine which is brewed by the preparation machine used for brewing additive-free wine is pure and natural, and the mouthfeel is excellent.

The invention discloses a squeezing method for sesame oil having pure taste. The squeezing method comprises: washing sesame, soaking, carrying out centrifugation, and carrying out natural air-drying to obtain pretreated sesame; feeding the pretreated sesame, sepiolite, active carbon and steel beads into a drum type frying pot, carrying out first frying, heating, carrying out second frying, heating, carrying out third frying, heating, and carrying out fourth frying to obtain fried sesame; and screening the fried sesame, feeding into a vertical hydraulic oil squeezing machine, squeezing, and carrying out room temperature precision filtration with a plate-and-frame filter press to obtain the sesame oil having pure taste. According to the present invention, the obtained sesame oil retains the unique natural nutrients and the performance of the sesame as more as possible, and has characteristics of natural, pure and palatable taste and clear color.

The invention discloses an apple and hawthorn compound beverage and a preparation process thereof in the technical field of preparation of fruity drinks. The apple and hawthorn compound beverage comprises the following components in parts: 60-80 parts of apples, 40-60 parts of hawthorn, 100-120 parts of purified water, 1-3 parts of a compound sweetener, 0.6-0.8 part of citric acid, 0.2-0.4 part ofsodium citrate, 0.5-1.5 part of a stabilizer and 0.8-1.2 parts of food coloring. The preparation process comprises the following specific steps: S1, removing peel and cores of the apples, and soakingin a color protection solution; S2, juicing the apples, and filtering; S3, removing seeds of the hawthorn, cooking, and soaking in hot water; S4, juicing the hawthorn, and filtering and clarifying; S5, mixing the apple juice and hawthorn juice, and adding a flavoring agent to be homogenized; S6, removing oxygen in the beverage under vacuum conditions; and S7, sterilizing and packaging under hightemperature and high pressure. The apple and hawthorn compound beverage prepared by the invention does not have any layering or precipitating phenomenon; and due to the addition of the compound sweetener and the stabilizer, the taste is natural and pure, and the preparation method is simple and suitable for large-scale factory production.

The invention belongs to the technical field of bio-enzyme catalysis and application and particularly relates to a nutritional seasoning powder produced from the bacillus protease complex enzyme and the mould protease. The nutritional seasoning powder is prepared from the following raw materials by weight: 15-25 parts of water, 30-40 parts of skeleton, 0.5-1.1 parts of bacillus protease complex enzyme, 0.5-1.1 parts of mould protease, 0.5-7 parts of L-cysteine hydrochloride, 2-5 parts of hydrolyzed vegetable protein powder, 5-15 parts of saccharide and 35-50 parts of a seasoning agent. The nutritional seasoning powder has strong, thick and full bone flavor and natural and pure taste, can be widely used for seasoning various foods and can endow various food with pure and thick natural bone flavor.

The invention relates to the technical field of condiment production with biological enzyme method, especially relating to a production technology for producing nutrient seasoning paste by enzymatic method with comprehensive utilization of avian skeleton. The production technology includes the following steps: (a) preparing raw materials; (b) performing cooking process; (c) performing a first step of enzymolysis reaction; (d) performing a second step of enzymolysis reaction; (e) performing a third step of enzymolysis reaction; (f) performing Maillard reaction; (g) performing homogenizing treatment; and (h) performing bactericidal thickening: adding modified starch into the mixture after homogenizing treatment, and heating to 95 DEG for bactericidal thickening treatment to obtain the nutrient seasoning paste. The invention fully extracts and uses the nutrients in the avian skeleton, so that the prepared condiment has rich nutrition, rich aroma, good quality, pure natural taste, and high product yield.

The invention discloses a compound beverage and an application of the compound beverage in resisting inebriation or alleviating a hangover. The compound beverage comprises flos puerariae aqueous extract solution, morisuccus, blackberry juice and a sweetener, wherein the flos puerariae aqueous extract solution takes flos puerariae as raw materials, the morisuccus takes blackberry as raw materials, and the blackberry juice takes blackberry as raw materials; and the weight ratio of the flos puerariae aqueous extract solution to the morisuccus to the blackberry juice to the sweetener is (0.1-1) to (24-40) to (4-24) to (1.8-6). The compound beverage has good taste and a hangover alleviating effect.

The invention discloses an orange juice extractor which is designed based on a unique combined cutting tool. An orange is clamped by a clamping mechanical hand and is cut by a cutting edge of a cutter into two parts, namely two half oranges, then the two half oranges are conveyed to the position where the centers of the cut oranges are coincided with the center of a flow guiding plate through the clamping mechanical hand, and a cutting blade of a crushing cutter inside a cutter body is rotated out through a seam of the flow guiding plate to smash inner pulp of the two half oranges cut by the cutter; finally, through vacuumizing equipment connected with a vacuum chamber, negative pressure is formed in the vacuum chamber, and as the diameter of the flow guiding plate is less than that of the orange, juice in smashed orange pulp of the two half oranges clamped by the combined cutting tool is absorbed into a juice holding container through the negative pressure. Through the adoption of the method of smashing the inner pulp of the orange and conducting absorption through the negative pressure for orange juice extraction, an orange peel is not in contact with the orange juice, so that the orange juice is healthful. Meanwhile, bitter, astringent and off-flavor juice of the orange peel cannot be absorbed out, the taste is natural and pure, and the flavor of the orange juice is improved.

The invention discloses water-based meat-flavor essence prepared from hydrolyzed vegetable protein and a method for preparing the water-based meat-flavor essence. The water-based meat-flavor essence comprises raw materials in parts by weight as follows: 80-90 parts of propylene glycol, 10-20 parts of animal lean meat, 15-25 parts of animal oil, 2-5 parts of furanone, 0.3-0.6 parts of 4-methyl-5-hydroxyethyl thiazole, 0.4-0.8 parts of 3-mercapto-2-butanone, 0.6-1 part of ethyl maltol, 0.1-0.4 parts of 3-methylthio-propanol, 4-8 parts of hydrolyzed vegetable protein, 2-5 parts of cinnamon powder and 30-50 parts of pure water. The water-based meat-flavor essence prepared with a specific formula and the method is poured and used by a user conveniently, adopts the simple formula and a simple production process, has strong bone and meat flavor, mellow and full fragrance and natural and pure taste, contains few chemical additives, tastes delicious, meets the popular taste, can be widely applied to flavoring and seasoning of various foods, and can endow various foods with purer and stronger natural bone and meat flavor.

The invention relates to the technical field of biological catalysis, in particular to nutritional seasoning powder produced by using a biological catalysis technology and a method thereof. The nutritional seasoning powder comprises the following raw materials in parts by weight: 15-25 parts of water, 30-40 parts of skeleton, 0.5-1.1 parts of papain, 0.5-7 parts of L-cysteine hydrochloride, 2-5 parts of hydrolyzed vegetable protein powder, 5-15 parts of sugar and 5-50 parts of flavoring agent. The nutritional seasoning powder has rich, thick and full bone flavor and natural and pure taste, can be widely applied to blending seasoning of various foods and can provide pure and thick natural bone flavor for various foods.

The invention provides a perilla flavoring liquid prepared by taking perilla as a raw material and a preparation method thereof. The perilla flavoring liquid mainly comprises a leaching liquor or a leaching concentrated liquor and a distillate of the perilla, the volume ratio of the leaching liquor or the leaching concentrate to the distillate is 10-20 to 80-90, and the leaching liquor or the leaching concentrated liquor and the distillate are prepared by the following method: broken perilla leaves are taken, and clean water which accounts for 5 to 8 times of the mass of the broken perilla leaves and sodium erythorbate which accounts for 0.01 to 0.1 percent of the mass of the clean water are added into the broken perilla leaves, citric acid is used to adjust the pH value of the mixture to between 2.8 and 4.5, the mixture is leached for 1 to 3 times at a temperature of between 95 and 100 DEG C, the time is between 30 and 120min each time, and volatile compositions are condensed and collected during the leaching to obtain the distillate; leachates produced for many times are merged, and a chitosan acetic acid solution is added into the leachates to be stirred, clarified, and filtered by a microfiltration membrane to obtain a clarifying solution, namely the leaching liquor; and the leaching liquor is concentrated to 90 to 10 percent of the prior volume to obtain the leaching concentrate. The perilla flavoring liquid has the advantages of clear and transparent color and luster, no impurities, no layering, natural and pure taste, and sweetness, and has certain health care function.

The invention discloses scallion and chicken flavor prepared with a frying and microcapsule embedding combined technique as well as a method. The scallion and chicken flavor comprises raw materials in parts by weight as follows: 20-30 parts of pure water, 15-20 parts of chicken, 40-50 parts of corn oil, 20-30 parts of onions, 10-20 parts of scallions, 0.5-1 part of ethyl maltol, 0.5-1 part of 3-sulfydryl-2-butanone, 1-3 parts of furanone, 0.5-1 part of 2-acetylpyrazine and 6-8 parts of hydrolyzed plant protein powder. The scallion and chicken flavor is prepared with a specific method according to a specific formula, the scent is appropriate and neither excessively thick or heavy, the nutritional ingredients are rich, a few of chemical additives are added, and the flavor tastes natural, pure and better, meets the popular taste and can be widely used for seasoning of various food.

The invention relates to the technical field of biological catalysis technology, in particular to nutritional seasoning paste produced by the biological catalysis technology and a method thereof. The nutritional seasoning paste comprises the following raw materials in weight parts: 15-25 parts of water, 25-40 parts of bone, 0.5-1.1 parts of papain, 0.5-5 parts of L-cysteine hydrochloride, 2-10 parts of hydrolyzed vegetable protein powder, 0.5-15 parts of saccharides, 15-30 parts of condiment and 1-5 parts of modified starch. The nutritional seasoning paste is strong in bone aroma, thick and full and natural and pure in taste, can be widely used for seasoning and flavoring of various foods and can add natural pure bone flavor into various foods.

The invention belongs to the technical field of bio-enzyme catalysis and application and particularly relates to a nutritional seasoning powder produced from the bacillus protease complex enzyme and the mould protease. The nutritional seasoning powder is prepared from the following raw materials by weight: 15-25 parts of water, 30-40 parts of skeleton, 0.5-1.1 parts of bacillus protease complex enzyme, 0.5-1.1 parts of mould protease, 0.5-7 parts of L-cysteine hydrochloride, 2-5 parts of hydrolyzed vegetable protein powder, 5-15 parts of saccharide and 35-50 parts of a seasoning agent. The nutritional seasoning powder has strong, thick and full bone flavor and natural and pure taste, can be widely used for seasoning various foods and can endow various food with pure and thick natural bone flavor.

The invention discloses water-based meat-flavor essence prepared from hydrolyzed vegetable protein and a method for preparing the water-based meat-flavor essence. The water-based meat-flavor essence comprises raw materials in parts by weight as follows: 80-90 parts of propylene glycol, 10-20 parts of animal lean meat, 15-25 parts of animal oil, 2-5 parts of furanone, 0.3-0.6 parts of 4-methyl-5-hydroxyethyl thiazole, 0.4-0.8 parts of 3-mercapto-2-butanone, 0.6-1 part of ethyl maltol, 0.1-0.4 parts of 3-methylthio-propanol, 4-8 parts of hydrolyzed vegetable protein, 2-5 parts of cinnamon powder and 30-50 parts of pure water. The water-based meat-flavor essence prepared with a specific formula and the method is poured and used by a user conveniently, adopts the simple formula and a simple production process, has strong bone and meat flavor, mellow and full fragrance and natural and pure taste, contains few chemical additives, tastes delicious, meets the popular taste, can be widely applied to flavoring and seasoning of various foods, and can endow various foods with purer and stronger natural bone and meat flavor.