47results about How to "Single taste" patented technology

The invention discloses basic nutritional milk shake powder and nutritional milk shake powder for children. The basic nutritional milk shake powder comprises the components by weight percentage as follows: 5-90% of milk powder, 5-90% of maltodextrin, 0.5-35% of cane sugar, 0.1-3% of edible glue, 1-30% of condensed milk powder, 0.018-0.275% of multiple vitamins and 0.746-10.05% of compound mineral substances. The nutritional milk shake powder for children comprises the basic nutritional milk shake powder and further comprises taurine, lactoferrin, DHA (Docosahexaenoic Acid), lutein, zeaxanthin and natural pigments, as well as one or more of fruit and vegetable powder as follows: banana meal, strawberry powder, cranberry powder, mango powder, carrot powder, Hami melon powder, kiwi fruit powder, apple powder, cucumber powder, blueberry powder, mulberry powder and grape powder. The nutritional milk shake powder for children is complete in nutrition, and meanwhile enhances intelligence, eyesight and immunity, and promotes skeletal development.

The invention relates to a re-organization flavor fish product and process for preparation, belonging to the technical field of deep processing technology of fresh water fish. The process comprises removing fishy odor of fresh fish, steaming and curing the fish, separating fish bones and fish meat, removing water in fish meat, mixing bone powder which is minced by fish bones with pre-paste granule, table salt, edible sugar powder, pepper powder, sesame seed, glucose syrup, glycerol and flavoring, squeezing into shape, and obtaining the product after procedures such as heated-air drying, microwave processing and the like. The invention solves the problems of hard meat, large production energy-consumption, more fillings, imperfect taste, and low contents of protein, minerals and calcium. The invention has simple production technology, reduces proportioning amount of auxiliary material as a result of filling the bone powder into fish meat, increases nutrient ingredients, and reduces production cost. The invention not only can keep the special flavor of fish meat fiber, but also is rich in protein, minerals and calcium, and has long reservation period, convenient use, free fishy odor and delicious taste, which is suitable for industrialized production.

The invention relates to health-care sweet potato noodles which are characterized by being prepared from all components in parts by weight: 18-21 parts of fresh sweet potato, 70-75 parts of wheat flour, 3.5-5 parts of eggs and 1.5-2.5 parts of salt. According to the health-care sweet potato noodles, the wheat flour, the sweet potato, the eggs and the salt are prepared into the health care noodles according to a fixed ratio, the wheat flour and the sweet potato are natural plant raw materials, no additive is added, a raw material ratio is simple and reasonable, the effects all raw materials are supplemented each other, effective ingredients of the wheat flour, the sweet potato and the eggs are well reserved; the prepared noodles are rich in nutrients and easy to digest, have the advantages of rich nutrition, reasonable component matching, low cost, simple production process, delicious taste, and refreshing and smoothness, have effects of improving the immunity, tonifying the lung and nourishing the blood, tonifying the spleen and stimulating the appetite, and nourishing the yin and moistening the dryness, can not hurt other parts of a human body when being eaten for a long time, and have an extremely strong disease resistance health care function.

A fresh rice wine brewing method comprises: grinding, soaking, cleaning, cooking, primary fermentation, secondary fermentation, filter-pressing, deep layer clarifying filtration, finely filtration, storage, nitrogen adding, filling and packing. The method improves distillation yield, prolongs wine storage time and realizes the large-scale production of the fresh rice wine. The secondary fermentation improves alcohol content and distillation yield of the rice wine. The rice wine has stable vinosity, light color, freshness, nutrition, high distillation yield and long storage time.

The invention discloses a nutritional diet meal replacement biscuit. The biscuit comprises the following components in parts by weight: 100 parts of low-gluten wheat flour, 20 parts of refined vegetable oil, 10.5 parts of Chinese wolfberry fruits, 2 parts of shortening, 4 parts of oat flour, 5.25 parts of red beans, 5 parts of quinoa flour, 8.4 parts of lotus leaves, 2 parts of galangal, 8 parts of skimmed milk powder, 20 parts of polydextrose, 2.65 parts of coix seeds, 1 part of white sesame, 1 part of wheat germ, 0.25 part of watermelon powder, 0.5 part of table salt, 3 parts of fresh eggs,10 parts of maltitol, 5 parts of buckwheat powder, 5 parts of inulin, 1 part of oatmeal, 2.5 parts of corn starch, 0.65 part of sodium bicarbonate, 2 parts of vitamin C, 0.035 part of vitamin B3, 0.0035 part of vitamin B1, 0.05 part of sucralose, 0.18 part of pyrophosphoric acid, 0.25 part of soybean lecithin, 0.15 part of vanillin and 0.05 part of cheese powder. The biscuit can nurse the body, prevent and treat obesity and condition hypertension, hyperglycemia and hyperlipidemia from the aspect of nutritional diet.

The invention relates to tasty and nourishing noodles with vegetable taste. The technical solution relates to the noodles with the vegetable taste. The compositions of the noodles comprise 10% of water, 75% of wheat flour, 8% of vegetable juice, 3% of dietary alkali and 5% of salt. Vegetable juice is added in daily eaten noodles, so that the noodles with the vegetable taste overcome the disadvantages of single taste and low nutrients of conventional noodles. The noodles with the vegetable juice can not only meet hunger sense but also achieve taste and delicacy, can supplement body needed elements such as vitamin C and the like, and are particularly suitable for being eaten by old people and children.

The invention discloses a processing technology of an instant domestic fungus composite soup material. The processing technology comprises raw material selection, cleaning, drying, crushing, mixing, sterilization and packaging. The processing technology has simple processes and a low cost. The instant domestic fungus composite soup material is rich in nutrients and has a delicious taste and a high added value.

The invention provides a spice tea leaf. The spice tea leaf comprises black tea and spices, wherein the mass ratio of black tea to spices is (25-40):(50-70). The spice tea leaf provided by the invention is used for solving the problems in the prior art that the blended tea sold in the market at present has light fragrance, single taste and no unique flavor and that a single tea is easy for being influenced by such factors as weather and season, so that the quality is unstable. The spice tea leaf provided by the invention has the characteristics of tasting unique, being strong in fragrance, being capable of promoting memory of consumers for blended tea, and having high market competitiveness; all the spice components are reasonably blended and complement each other; the blended tea preparedfrom the spice tea leaf has a special fragrance; due to the reasonable blending of spices, the special fragrance of black tea is more obvious; tea soup is refreshing and cool; tea fragrance is strong; consumers will not be bored with the tea after long-term drinking. Besides, a preparation method for the spice tea leaf is simple; no complex or high-cost equipment is required in production; preparation cost is low.

The invention discloses a preparation method for nut Sachima. The preparation method comprises the following steps of: according to a ratio, weighing wheat flour and water; after dough is kneaded, adding eggs, milk powders, refined vegetable oils, edible salts, food additives, edible essences, condensed milk, albumen powders and gluten powders at a ratio, and blending flour; carrying out first-time fermentation, wherein a temperature is 25-30DEG C, humidity is 40-60%, and fermentation time is 2h; carrying out secondary fermentation, wherein a temperature is 30-40DEG C, humidity is 70-80%, andfermentation time is 2-3h; carrying out deep-frying, wherein a deep-frying temperature is 150-170DEG C, and deep-frying time is 50-100s; carrying out sugar boiling: according to a ratio, weighing water, white granulated sugar and malt syrup, and adding the water, the white granulated sugar and the malt syrup into an electromagnetic boiling pot for standby; putting the boiling pot filled with a prepared mixture on an induction cooker, turning on a heating switch, beginning to stir by a scoop, enabling raw materials to melt to form the syrup, putting a sensor in the syrup, and stopping heating when the syrup is boiled to 110-110DEG C; blending the sugar; and spreading materials for forming. The Sachima prepared with the method is good in taste and is crispy and delicious.

The invention discloses a bitter gourd broomcorn millet wheat tea and a preparation method thereof, and relates to a tea and a preparation method thereof. According to the present invention, the following questions of a traditional baked barley tea are solved: the raw materials adopted by the traditional baked barley tea are single, taste is single, nutrient composition is few, efficacy is limit.The bitter gourd broomcorn millet wheat tea is prepared from bitter gourd, white sorghum rice and the baked barley tea. The preparation method comprises: 1, weighing the bitter gourd, the white sorghum rice and the baked barley tea; 2, carrying out cleaning, atmospheric drying, slicing and baking for the bitter gourd, carrying out cleaning, atmospheric drying and stir-frying for the white sorghumrice; 3, mixing the baked bitter gourd, stir-fried stir-frying and the weighed baked barley tea, followed by packing the mixture into a tea bag to complete the process. The bitter gourd broomcorn millet wheat tea is prepared from the three raw materials, has abundant nutrient compositions, and is a health tea with heat-clearing and detoxifying, benefiting vital energy and quench thirst, removing food retention and eating, glucose reducing and blood fat reducing, blood vessel reinforcing, complexion improving and lassitude releasing. After continuous drinking the bitter gourd broomcorn millet wheat tea provided by the present invention, symptoms of pathologic heat accumulation and excessive internal heat, dry mouth and pharynx, poor appetite, dry stool and sallow complexion are substantially improved.

The invention discloses an anti-aging sugar and a preparation method thereof. The anti-aging sugar comprises the following components in parts by weight: 50 to 60 parts of white sugar, 50 to 60 parts of glucose syrup, 10 to 20 parts of grape seed, 1 to 5 parts of tea polyphenol, 1 to 5 parts of rhodiola root, 1 to 10 parts of cream, 1 to 2 parts of pigment, and 1 to 5 parts of critic acid. The anti-aging sugar is capable of retarding aging, is beneficial for the health, and has a good taste.

The invention discloses pumpkin seeds in peony flower taste, which includes following raw materials: 100 parts of the pumpkin seeds, 7 parts of salt, 0.7 parts of liquorice, 0.3 parts of anise, 0.3 parts of fennel, 0.4 parts of cinnamon and 24 parts of petal of peony flower. The pumpkin seeds in peony flower taste solve a problem that pumpkin seeds in market are single in taste, so that a requirement of various tastes on the pumpkin seeds is satisfied.

The present invention discloses fermented walnut kernel milk drink produced by using a processed by-product of walnut oil. A preparation comprises the following steps: walnut oil is ground, soaked andseparated to obtain emulsified oil and an emulsion; the emulsified oil is subjected to demulsification and refining to obtain refined walnut oil; the emulsion is filtered and homogenized; 5-50 U / g ofcellulase and 10-20 U / g of protease are added to a homogenate solution to conduct enzyme digestion for 1-4 hours; 50-90 g / L of sucrose and 10-30 g / L of glucose are added in an enzymatic solution to be stirred for 10-20 min; the stirred materials are sterilized at 90-95 DEG C for 5 min; the sterilized materials are cooled to 42-45 DEG C; lactobacillus plantarum and lactobacillus helveticus in a ratio of 0.1:2 are added in a cooling solution to be subjected to a constant-temperature fermentation for 8-12 hours; fermented liquid is homogenized; a previously dissolved pectin solution is added; the materials are stirred and mixed for 30-50 min; the mixture is pasteurized for 15 min; the pasteurized mixture is cooled to 25-40 DEG C; and the cooled mixture is subjected to aseptic filling. The fermented walnut kernel milk drink is refreshing in taste, moderate in proportions of fat and proteins and easy for digestion and absorption.

The invention discloses caramel treats and a preparation method thereof. The caramel treats comprise the following raw materials in parts by weight: 60-80 parts of flour, 8-15 parts of a sweetener, 3-6 parts of vegetable oil, 3-6 parts of maltose, 2-5 parts of cream and 10-16 parts of egg liquid. The preparation method of the caramel treats comprises the following steps: (1), mixing the raw materials according to the proportion, adding water and carrying out uniform stirring so as to prepare dough, leavening the dough at a temperature of 55-65 DEG C and a humidity of 75-85% for 3-5 hours, pressing the leavened dough into sheets, and then, cutting the sheets into grains; (2), frying the cut grains with oil of which the temperature is 150-185 DEG C for 3-6 minutes, so that semi-fished grains are prepared; (3), simmering the maltose at 140-160 DEG C for 3-5 hours; and (4), pouring the oil-fried grains into the simmered maltose, and then, carrying out stirring for 15-20 seconds, so that the caramel treats are prepared. The caramel treats disclosed by the invention are crispy in taste. Existing caramel treats are loose and soft in taste, tedious in flavor, and liable to make the eater feel greasy; however, the caramel treats disclosed by the invention are unique in taste, crispy in texture, and relatively low in fat and sugar contents.

The invention discloses chili oil and a preparation method thereof, and belongs to the technical field of food processing, wherein the chili oil is prepared from the following raw materials in parts by weight: 75 parts of chilies, 40 parts of rapeseed oil, 25 parts of onions, 25 parts of green Chinese onions, 25 parts of fresh ginger, 15 parts of celery, 15 parts of oatmeal, 15 parts of white sesame, 15 parts of a spice mixture, 10 parts of lithospermum erythrorhizon and 10 parts of edible salt. According to the invention, the making process is simple, no harmful additive is added, the taste of chilies is completely exerted, the original flavor is ensured, and the finished products are rich in taste, red and bright in color, high in appetite and popular among people.

The invention relates to anti-aging chili sauce. The chili sauce is prepared from the following raw materials in parts by weight: 150-200g of bright red pepper, 14-18g of salt, 5-11g of ginger, 11-16g of garlic, 11-14g of dodder, 1-4g of blueberry, 5-9g of alpiniaoxyphylla, 2-6g of perilla seed, 1-4g of sesame seed, 1-5g of morindaofficinalis powder, 2-4g of orange peel, 3-6g of medlar, 1-4g of eucommia and a proper amount of water. According to the technical scheme provided by the invention, the defects that the chili sauce is rich in preservative, single in taste and single in function and is applicable to few people can be effectively compensated; the chili sauce provided by the invention also has the efficacies of resisting aging and improving the immunity.

The invention relates to the field of processing of grease, and in particular relates to oil special for baking, and a preparation method thereof. The oil special for baking is prepared from the following components in percentage by weight: 37-57% of refined vegetable oil, 10-30% of edible beef tallow, 15% of cream, 0.579% of salt, 0.3% of single and double glycerol fatty acid ester, 0.3% of propylene glycol fatty acid ester, 0.4% of phospholipid, 0.3% of edible spice, 0.1% of potassium sorbate, 0.009% of butyl hydroxy anisd, 0.009% of butylated hydroxytoluene, 0.003% of beta-carotene, and 16% of water. By means of the oil special for baking prepared by the following steps of: emulsifying, sterilizing, quenching, kneading, and packaging, the problem that cakes baked by the oil special for baking prepared by the traditional method are single in mouth feel, rough and relatively poor in flavor can be solved; the prepared oil special for baking is uniform in texture; and baked cakes are full-bodied in milk flavor, agreeable in sweetness, sweet, tasty and good in flavor.

The invention discloses a processing process of compound persimmon jam sandwich ice cream. The processing process comprises the following steps: (1) producing an outer ice cream material; and (2) producing an inner ice cream material. Crystallized fructose, a compound ice cream emulsifying stabilizer and a compound persimmon jam are taken as the main raw materials and are used for developing novelsandwich ice cream. By considering three factors, namely the addition amounts of the crystallized fructose, the compound ice cream emulsifying stabilizer and the compound persimmon jam, taking a fuzzy mathematics sensory score as a response value and carrying out a response surface experiment based on a single factor experiment, the obtained optimal process of the compound persimmon jam sandwichice cream contains the following components according to the addition amounts: 20.21% of the crystallized fructose, 42% of the compound ice cream emulsifying stabilizer, 24.35% of the compound persimmon jam, 0.4% of fragrant carrageenan, 0.1% of citric acid, 0.3% of maltodextrin, 0.3% of locust bean gum, 0.3% of gelatin, 0.2% of a fresh milk essence and 4% of whole milk sweet milk powder. The prepared compound persimmon jam sandwich ice cream has fresh and cool fragrance of persimmons, fine and smooth tissues and rich nutrition.

The invention provides tea added with lemon juice. The raw materials of the tea comprise unprocessed fresh tea leaves and the lemon juice, the method comprises the steps that the unprocessed fresh tealeaves are subjected to water removing and cooling according to a normal tea making process; the lemon juice and the cooled tea leaves are taken and mixed uniformly; the tea leaves mixed with the lemon juice are put into a food-grade plastic bag for sealed nourishing; the plastic bag containing the nourished tea leaves is placed in a refrigerator or a refrigerated storage for refrigeration; the plastic bag is taken out and put at normal temperature to defrost the defrosted tea leaves; after defrosting is completed, frying is carried out according to a normal tea making process, and the finished product is prepared. The prepared tea has unique taste, not only has the aroma of the tea leaves, but also retains the sour and cool taste of lemons, thereby not only solving the problem of singlemouthfeel of the tea leaves, but also achieving the effect that a consumer liking to drink both tea and lemonade carries the tea conveniently.

The invention discloses rose-flavored pumpkin seeds. The pumpkin seeds are made from 100 parts of pumpkin seeds, 6 parts of salt, 0.9 part of licorice root, 0.5 part of star anise, 0.5 part of fennel, 0.3 part of cassia and 28 parts of rose petals. By means of the rose-flavored pumpkin seeds, the problem that in the market, the flavor of pumpkin seeds is single is solved, and requirements of people on various flavors of the pumpkin seeds are met.

The invention provides compound spice tea which comprises oolong, black tea and green tea. The mass ratio of the oolong, the black tea and the green tea is (2-5):1:1. The oolong is Northern Fujian oolong specifically formed by mixing Wuyi rock tea and narcissus oolong as per the mass ratio of 3:1, the black tea is unshredded black tea, and the green tea is jasmine green tea. The composite spice tea solves the problem that the currently commercially available tea has low aroma, single taste and no unique flavor, and the single tea is susceptible to weather, season and other factors and prone tounstable quality. The spice tea is unique in taste, outstanding in aroma, strong in memory point and stable and unique in flavor. Three kinds of tea are used in reasonable compatibility. After drinking the tea, a user can feel fragrance reserved on the teeth and has fresh aftertaste. The spice tea is formed by mixing natural flavors without any chemical additive. The spice tea has high safety andis suitable for both the young and the old. The tea can be drunk directly after brewing, and can also be mixed into milk tea and the like for drinking. The preparation method is simple, and the preparation cost is low.

The invention relates to hamburger eggs with high nutrient and long shelf life. The hamburger eggs are composed of, by weight, 75-85 parts of poultry eggs and 15-25 parts of middle added materials which are the mixture of one or two of meat, vegetables and bean products. According to the hamburger eggs, eggs, meat, vegetables and bean products are perfectly combined, the appearance shape of bittern products is enriched, consumption desires of consumers are motivated, the nutritive value of the products is improved, and the processing cost is low; in addition, traditional cooked egg products have single nutrient and single taste and cannot meet the requirements of consumers for the taste and flavor of food, different products are obtained by adding different kinds of livestock and poultry meat, fruits, vegetables and bean products, the taste of egg products is enriched, rich protein, iron and other necessary nutrient elements are provided for consumers, the variety of egg products is enriched, and the requirements of people for food with various tastes are met.

The invention relates to the technical field of coffee formulas. The durian-flavored coffee formula comprises the following raw materials in parts by weight: 160-180 parts of coffee beans, 30-50 partsof durian pulp powder, 20-30 parts of yolk powder, 15-20 parts of white granulated sugar, 8-15 parts of milk powder, 8-15 parts of cocoa powder, 3-5 parts of butter, 5-8 parts of donkey-hide gelatinpowder and 8-10 parts of cichorium intybus. The invention discloses the durian-flavored coffee formula and the preparation process thereof. The durian pulp powder is contained in the formula; the durian pulp powder takes durian pulp without mildew, discoloration or other deterioration phenomena as a raw material; the method is realized by adopting a vacuum freeze-drying dehydration method; the durian pulp powder is added into the coffee, the granularity of the durian pulp powder is 90-110 meshes, the taste of the coffee is conveniently improved through the durian pulp powder, the durian pulp powder is not single any more, meanwhile, the durian pulp powder has the effects of enhancing immunity and the like, functionality is improved, the taste of the coffee is conveniently and effectively improved through the yolk powder, the milk powder, the cocoa powder and butter.

The invention provides a layered seasoning method, which comprises the steps of: acquiring a raw material, nuts with expanded pores; carrying out seasoning, to be specific, blending more than two oil-soluble condiments respectively, and carrying out seasoning operation on the different oil-soluble condiments sequentially, wherein the seasoning operation specifically includes stirring and mixing the oil-soluble condiments and the nuts at the seasoning temperature, and cooling to achieve the seasoning operation with the oil-soluble condiments; and acquiring a finished product after all the oil-soluble condiments are subjected to the seasoning operation. The method is optimized, the aim of carrying out layered seasoning on a same nut can be achieved, the taste of nut products is enriched, andthe problem of single original taste is solved.

The invention discloses a pickled fish seasoning with pickled rod chilli, which comprises a vegetable bag, a sauce bag and a fish pickling material bag. The seasoning of the invention is free of sugarand chemical synthetic preservatives, and the seasoning has rich nutrition, rich various amino acids, various vitamins and various mineral elements, and also has rich beneficial components such as oleic acid, monounsaturated fatty acid and nucleic acid, the nutrition is rich, in addition, the invention also provides a preparation method of the seasoning.

The invention provides a manufacturing method for a soybean salted product. The manufacturing method comprises the following steps: soaking soybeans, steaming and boiling the soaked soybeans, reducing the temperature of the steamed and boiled soybeans and dehydrating, deep frying the dehydrated soybeans with oil, canning the oil dried soybeans with watermelon peel and salt together, pouring seasoning water in the can where the watermelon peel, salt and the oil fried soybeans are filled, salting the raw materials filled with the seasoning water under a sealing condition for 15-20 days, and dehydrating the salted product. The invention further provides another soybean salted product where the watermelon peel is changed to radish strips. The invention further provides the raw material ratio of these two soybean salted products.

The present invention discloses a preparation method of baked corn flakes, and the baked corn flakes, and belongs to the field of food processing. Aiming at the existing problems of high cost, complicated steps and single corn flake taste caused by puffing technologies used for preparing corn flakes, the invention provides the preparation method of the baked corn flakes. The preparation method ofthe invention comprises the following steps: boiling a flavoring liquid, and conducting mixing and baking. The preparation method of the invention does not need puffing, and at the same time, corn flakes are put into a boiled flavoring liquid, and then the mixing and baking are carried out. Firstly, the flavoring liquid is boiled, then the mixing is carried out, the flavoring liquid not only wrapsthe corn flakes layer by layer in the mixing process, but also the flavoring liquid gradually enters the corn flakes, so that the flavor substances in the flavoring liquid are completely fused with the corn flakes, and the obtained corn flakes are rich in taste. At the same time, the invention also provides the baked corn flakes.