1464results about How to "Rich flavor" patented technology

The invention overcomes the defects of the traditional technical requirements such as high chowchow liquid concentration, and low chowchow liquid use ratio and processing efficiency, and discloses a preparation method of mango preserved fruit. By ensuring an exact ultrahigh pressure condition, the osmotic dehydration of the mango preserved fruit is accelerated to prepare low-sugar mango preserved fruit. The method is characterized in pressuring the mango by taking hydraulic pressure as a pressure transmission medium to sterilize, modify materiel, generate new organization structure and change the quality of the mango, so that the method has the characteristics of momentary compression, even reaction, safe operation and low energy consumption, and the prepared mango preserved fruit can well preserve the natural color smell and taste and the nutrition constituent of the mango, has special flavor, is sweet, tasty, refreshing and not greasy, has exquisite tissue, special taste and abundant nutrition, has abundant antioxidant components, is widely popularized, is particularly suitable for diabetes mellitus persons as the syrup is separated, and crates a new way for developing the edible and medical value of the mango.

Disclosed are a soup-block composite seasoning and a preparation method; as the existing domestic composite seasoning has single major nutrient and edible approach and is mainly used as the ingredient in cooking and instant food, the invention discloses a soup-block composite seasoning composed of seasoning ingredient, seasoning accessory, spice and other ingredients; wherein, the seasoning ingredient mainly comprises iodized salt, cane sugar and monosodium glutamate; the seasoning accessory is mainly composed of animal, seafood, vegetable and other extracts and determines the flavor of the seasoning; the spice mainly comprises ginger powders, cumin powders and onion powders; and other ingredients mainly refer to corn starch and maltodextrin. The soup-block seasoning has pure delicious taste and is rich in amino acids, protein and other nutrients, which can be used in catering as ingredient and can also be directly consumed as soup after being dissolved in hot water.

The invention discloses a method for preparing fragrant peanut oil, which comprises the following steps: 1) a raw material is pretreated, wherein a peanut raw material is selected, is mixed with water, then is soaked, and then is subjected to coarse grinding and fine grinding; 2) complex enzyme is hydrolyzed, wherein the complex enzyme with neutral protease or alkali protease and flavor enzyme is selected to perform hydrolysis on the pretreated peanut raw material; 3) auxiliary materials are added, wherein reducing sugar, amino acid and peanut oil are added into a hydrolysate of the peanut raw material obtained through the treatment in step 2); 4) fragrance is generated through a thermal reaction, wherein the hydrolysate of the peanut raw material and the auxiliary materials are stirred evenly, then are transferred into a high pressure reaction kettle to be heated, and then are cooled to room temperature; and 5) the fragrant peanut oil is prepared, wherein a reaction liquid obtained after the treatment in step 4) is added with refined peanut oil, is quickly stirred first, and then is slowly stirred under certain temperature conditions, and water and impurities are removed through centrifugal separation to obtain the fragrant peanut oil product. The method can obtain flavor precursors of the fragrant peanut oil, namely amino acid and small peptide through the hydrolysis of the peanut raw material by the complex enzyme, and form the peanut oil with peanut fragrance flavor through the heating.

The invention discloses a production technique for chicken powder with a great freshness flavor, and belongs to the technical field of processing food seasoning. The chicken powder comprises the following materials according to mass: 30kg of fresh chicken skeletons, 30kg of fresh chicken, 7kg of maltodextrin, 2.5kg of disodium nucleotide, 0.1kg of sodium citrate, 7kg of trehalose, 10kg of edible salt, 10kg of monosodium glutamate, 2kg of lentinula edodes, 1kg of radix puerariae, and 0.4kg of pepper; the production technique comprises the steps: pretreating active ingredients, and carrying out high-temperature high-pressure sealed cooking, fine treatment, enzymolysis for flavor, mixing, spray drying, filling and capping. According to the production technique, the processes are simple, the energy consumption can be reduced, the loss of flavor components can be effectively reduced and sufficient release of flavor substances is promoted, the chicken powder is rich in chicken flavor, harmonious in saline taste, delicate flavor and perfume, luminous in color, good in rehydration property, smooth in mouthfeeling, free from sand grains, and milkily white in soup feeling.

The present invention belongs to the field of milk product producing technology, and is especially Chinese flavor cheese producing process. The Chinese flavor cheese producing process has the materials including cow milk or goat milk, bean milk, lactic acid bacteria, camembert cheese mold and Chinese flavor seasoning, and produces Chinese flavor soft cheese, Chinese flavor hard cheese, Chinese flavor reformed cheese, Chinese flavor cheese food and Chinese flavor cheese seasoning through one basically conventional cheese producing process. The Chinese flavor cheese products are suitable for Chinese consumer and foreign consumer favorable to Chinese flavor food.

The invention discloses an instant American ginseng chicken soup can and a production method thereof. The method comprises the following steps: blanching a whole chicken and a chicken skeleton, cutting to form blocks, boiling to respectively obtain a whole chicken block soup, a chicken skeleton soup and an American ginseng decoction, uniformly mixing the whole chicken soup, the chicken skeleton soup and the American ginseng decoction according to a ratio of whole chicken blocks to the chicken skeleton blocks to American ginseng slices which are added to each kilogram of clear water, and adding salt and monosodium glutamate; and fully dissolving, uniformly mixing, filling to a can, and sterilizing to prepare the instant American ginseng chicken soup can, wherein the boiling step is characterized in that the whole chicken soup is obtained through taking clear water according to a mass ratio of water to the whole chicken blocks of 1:1.5-1:2.2, heating to boiling, adding the chicken blocks, adding 0.01-0.02kg of ginger and 0.008-0.012kg of cut welsh onion to each kilogram of the clear water, and boiling at 85-100DEG C for 1-2h. The instant American ginseng chicken soup can has the advantages of carrying convenience, long storage period, instant eating after simple heating, abundant nutrition, and clearness and rich flavor of the chicken soup, and has the healthcare efficacies of physique strengthening, refreshing and brain strengthening.

The invention relates to old oil hotpot flavor essential oil. The oil is prepared from, by weight, 40-80 parts of hotpot fresh oil, 15-30 parts of hotpot condiment extracts, 0.3-2 parts of butyric acid with mass concentration of 1%, 0.1-1 part of 2,5-dimethylpyrazine, 0.05-0.5 part of trans,trans-2,4-decadienal, 1-4 parts of furfural with mass concentration of 10%, 0.1-1 part of butyric acid butylester, 0.05-0.5 part of isovaleric acid with mass concentration of 1%, 0.1-1 part of ethyl acetate with mass concentration of 10%, 0.1-1 part of butyric acid butylester, 0.05-0.5 part of 2,3,5-trimethylpyrazine with mass concentration of 1%, 3-8 parts of furanone, 3-8 parts of ethyl maltol and the balance soybean oil supplemented till 100 parts. The essential oil is natural, safe and healthy, customers can enjoy the delicious taste, and meanwhile the requirement for ensuring body health can be met.

A technique for preparing the smoked tilapia slices includes such steps as washing, immersing in fumigating liquid for 5-10 min, uniformly arranging the fumigated tilapia slices on a grate of fumigating furnace, freeze-drying at 15-25 deg.C, liquid fumigating for 20-40 min, and drying at 20-30 deg.C for 30-60 min.

The invention discloses a method for preparing a dendrobium beverage. According to the method for preparing the dendrobium beverage, dendrobium candidum is taken as raw materials, and the dendrobium beverage is prepared and obtained through the processes of crushing, high-pressure homogeneous extraction, clarification, material blending, high-pressure homogeneous mixing, degassing and filling sterilization in sequence. According to the method for preparing the dendrobium beverage, by means of optimization of technological parameters, the original nutrition and flavor of the dendrobium are reserved, and the quality of beverage products is improved; the dendrobium beverage is sweet and sour refreshing, rich in flavor, light green in color and pure in taste, contains rich dendrobium polysaccharides, effective constituents such as mannose and amino acid, and nutrient substances such as vitamins and mineral substances, has high healthcare functions and medical value, and can nourish yin, beautify, change the color and luster of the skin, resist aging, and prolong life when drunk for a long period of time. The dendrobium beverage is stable in product quality, free of sedimentation and layering in long-period storage at room temperature, stable in state, and long in shelf life.

A paper-type vegetable is prepared from vegetables through washing, cutting, scalding, centrifugal dewatering, mixing it with the solution of filming material, rolling, microwave drying, stripping film, spraying the solution of flavouring, and microwave drying again.