52results about How to "Taste good" patented technology

An internally opposite rotation type stirring electric pressure cooker comprises a base, a heating plate, a rotary support, an inner container and a motor and is characterized in that the periphery of the rotary support form a bucket shape and serves as a rotary support side bucket, an outer gear ring is fixedly installed on the outer peripheral face of the rotary support side bucket and is meshed with a speed-reducing gear, the speed-reducing gear is meshed with an output wheel of the motor, the inner container is located and clamped on the rotary support, a turning wheel device is fixedly installed at the center of the lower side face of a cooker cover of the upper opening of the inner container, a long rod is arranged at the center of the turning wheel device, a heavy square block is fixedly installed at the bottommost end of the long rod, four stirring blades are symmetrically and fixedly installed on the four faces of the heavy square block, and the included angles alpha formed by the stirring blades and the bottom plane of the inner container are greater than or equal to 15 degrees but are smaller than or equal to 60 degrees. The turning wheel device consists of a turning rotary drum, a turning wheel and a thrust bearing, so that the motor of the electric pressure cooker drives the inner container, the turning rotary drum and the turning wheel to rotate clockwise, the turning wheel drives the long rod, the heavy square block and the four stirring blades to rotate anticlockwise so as to form the internally opposite rotation state that the inner container performs clockwise rotation and the stirring blades performs anticlockwise rotation.

The invention discloses an electric pressure cooker and a cooker cover and an inner cooker thereof. The cooker cover for the electric pressure cooker comprises a cooker cover body, wherein the cover body comprises a cover body and is provided with at least one through hole, and the sum of the areas of minimum cross sections of at least one through hole is greater than or equal to 0.0314 square millimeter but is smaller than or equal to 7 square millimeters. According to the cooker cover for the electric pressure cooker in the embodiment, the heating effect of the electric pressure cooker can be better, and the heating efficiency can be higher.

The invention discloses a fresh potato noodle and a preparation method thereof. The fresh potato noodle is prepared from raw materials in parts by weight as follows: 450 to 550 parts of flour, 150 to 250 parts of fresh potatoes, and 0 to 5 parts of dietary alkali. A method for preparing the fresh potato noodle comprises the following steps of: weighing the fresh potatoes in corresponding proportional weight; peeling the potatoes, cleaning, grinding into slurry, and mixing the slurry until the potato slurry has elasticity, wherein the mixing is carried out in a forward and reverse rotation manner; and then adding flour, mixing, kneading into paste, then pressing into noodles, and drying to obtain a finished product,. The production technology disclosed by the invention is simple and practical; and the production technological processes are carried out at normal temperature, so that the nutrient content and the fresh mouth feel of the fresh potato juice can be completely preserved. Any preservatives and food additives are added in the production process, so that the produced product has no pollution; and the fresh potato noodle is the nutritious, health-care and environment-friendly food desired by people at present in life.

The invention discloses a production method of bamboo juice-flavored dried beancurd sticks. The production method comprises the following steps of soybean selecting and peeling, soaking, soybean milk grinding and filtering, soybean milk boiling, bamboo removing, drying and packaging. According to the dried beancurd sticks produced from soybeans and selenium-enriched bamboo juice, not only is the mouthfeel of the dried beancurd sticks enriched, but also the health-care effects of the dried beancurd sticks are enhanced, the soybeans are rich in protein and fat, the selenium-enriched bamboo juice contains macro and trace elements, multiple vitamins, decomposed glucose and about 20 kinds of free amino acids and particularly contains the selenium trace element, and therefore the produced selenium-enriched dried beancurd sticks not only have rich nutrients, but also have the effects of resisting oxidization, cancers and fatigue, replenishing blood and strengthening the brain, improve the nutrition of the dried beancurd sticks and meet the requirements of people on food nutrition and food mouthfeel diversification.

The invention provides health care biscuits which can solve the problem that existing health care biscuits are poor in mouthfeel. The health care biscuits are characterized in that 100 parts of the health care biscuits are prepared from 45-50 parts of flour, 15-20 parts of palm oil, 10-15 parts of maltitol, 0.5-1 part of liquid xylitol, 4-8 parts of corn starch, 1-1.5 parts of egg powder, 0.5-0.8 part of ammonium bicarbonate, 0.4-0.6 part of sodium bicarbonate, 0.7-1 part of table salt, 5-10 parts of red bean powder, 3-5 parts of coix seed powder, 4-6 parts of black bean powder and an appropriate amount of water; the health care biscuits are produced through the steps of weighing, mixing, powdering, turning, rotary cutting, baking, oil spraying, oil leaching, cooling and packaging. The health care biscuits are healthy, nutritional, good in mouthfeel and capable of meeting the requirements of people for biscuit food.

The invention discloses a method for manufacturing salted fish. Each 1,000 grams of fish is compounded with the following ingredients: 20 to 65 grams of refined salt, 20 to 65 grams of hot pepper, 20 to 45 grams of pricklyash peel, 20 to 45 grams of pepper leaves, 20 to 45 grams of cooking wine, 20 to 45 grams of pure rape seed oil and 15 to 25 grams of red oil. The salted fish is manufactured by the following processing method: butchering and cleaning fresh fish, slivering the back of the fish, adding the refined salt into the back for salting for 70 to 80 hours, cutting the fish into thick blocks of 10 to 40 millimeters, putting the fish blocks into an oven and baking the fish blocks for 28 to 32 minutes, adding the rest ingredients into the fish blocks, salting the fish blocks for 22 to 26 hours, and then packing the fish blocks. The salted fish manufactured by the method can keep the original fragrance of the fish, is ripe and soft, hot, spicy and full of flavor, has no fishy smell, and has good mouthfeel.

The invention relates to breadcrumbs for a fermented meat product and a preparation process of breadcrumbs. The breadcrumbs is prepared by mixing 70% of high gluten flour, 5% of starch, 5% of rice, 5% of water, 5% of yeast powder, 2% of salt, 3% of saccharide and 5% an emulsifier, wherein the saccharide is fructo-oligosaccharide, and the breadcrumbs for the fermented meat product is prepared through the steps: raw material preparing; mixing and stirring; puffing; cutting and chaff beating; screening; and weighing and packaging. According to the breadcrumbs prepared by the preparation process for the fermented meat product, the fermented meat food is better in taste and the fermented meat product is stored for a long time. The production process is simple and easy to operate and wide popularization of the breadcrumbs is facilitated.

The invention discloses a composite pitaya wine which is prepared from the following raw materials in parts by weight: 100 parts of pitaya, 20-30 parts of mulberry, 50-65 parts of kiwi fruit, 40-45 parts of corn, 20-30 parts of grape, 20-30 parts of Chinese yam, 10-20 parts of litchi, 25-35 parts of mango, 5-10 parts of mangosteen, 35-40 parts of pomegranate, 20-25 parts of sweet-scented osmanthus, 10-15 parts of pineapple, 5-15 parts of hami melon, 10-15 parts of watermelon, 2-8 parts of cashew apple and 12-15 parts of raspberry. The invention further discloses a preparation method of the composite pitaya wine. The preparation process of the composite pitaya wine is simple; the prepared composite pitaya wine is mellow and normal in color, transparent and clear in liquid, good in taste and abundant in nutrient.

The invention discloses a marinated meat product processing method and a formula of processing spices. The marinated meat product comprises a main ingredient and a plurality of spices, wherein meat foods is used as the main ingredient; according to the formula, the spices consist of anise, clove, fennel, pepper, cinnamon, myrcia, cinnamon, liquorice, radix angelicae, angelica sinensis, chilli, white sugar and salt; and 100g of anise, 18g of clove, 6g of fennel, 10g of pepper, 5g of cinnamon, 5g of myrcia, 3g of cinnamon, 4g of liquorice, 2g of radix angelicae, 2g of angelica sinensis, 150g of chilli, 650g of white sugar and 550g of salt are added in 20kg of meat product. According to the invention, the spices are configured reasonably, and the marinated meat products are delicious.

The present invention relates to a method for making normal-temperature circulating noodles, which is characterized in that the cooked noodles are heat-treated by directly contacting saturated water vapor at 105-150° C., or the cooked noodles are directly sprayed at 105-150° C. After heat-processing by saturating water vapor, the noodles are further heat-treated by directly contacting saturated water vapor at 90 to 100°C. According to this production method, it is possible to obtain normal-temperature circulating noodles that do not use additives and can maintain a good texture for a long time.

The invention relates to the field of wine brewing, in particular to a tea wine brewing process. The preparation process adopted by the invention comprises the steps of screening tea leaves to remove impurities and dust; extracting tea leaf juice; performing standing and cooling on the tea leaf juice; performing fermentation; performing filtration; performing blending and component adjustment; performing aging; performing filtration and sugar content adjustment; performing wine bottle filling; and performing pasteurization. The prepared tea wine is good in mouth feel, has the effects of reducing blood sugar, blood fat and blood pressure, preventing diseases, improving organism immunity and the like, meets psychology and health needs of people, enriches drinking choices and needs of people, and has a wide market prospect.

The invention discloses weight-losing tea and a preparation method thereof. The weight-losing tea comprises the following main components in parts by weight: 10-12 parts of lotus leaves, 8-10 parts of crataegus pinnatifida bunge, 8-10 parts of watermelon peel, 6-8 parts of cassia seeds, 6-8 parts of wolfberry fruits, 2-4 parts of ginger, 1-3 parts of alisma plantago-aquatica linn, 3-5 parts of glycyrrhiza uralensis fisch and 1-3 parts of lemons. The weight-losing tea adopts natural materials so that the taste is good and harmful substances in a body can be removed; and the weight-losing tea has the effects of detoxifying and losing weight, maintaining beauty and keeping young, and enhancing the immunity.

The invention discloses a milk tablet containing a sweet potato extract and a preparation method of the milk tablet. The milk tablet containing the sweet potato extract and the preparation method of the milk tablet are characterized in that the milk tablet consists of milk powder and sweet potato extract with the weight being 1%-10% of that of the milk powder, wherein the sweet potato extract is a solid obtained by drying and crushing sweet potatoes, leaching the sweet potatoes by using ethanol, collecting filtrate after filtration, and distillating at reduced pressure to remove a solvent. The milk tablet containing sweet potato extract provided by the invention keeps the high nutritional value of the milk tablet, and also contains the main health protection components of the sweet potatoes, thus being a very good functional food. The milk tablet containing sweet potato extract and the preparation method of the milk tablet can be used for effectively utilizing the rich sweet potato resources and increasing the added value of the sweet potatoes, and have a broad market prospect.

The invention discloses a processing method of preserved braised beef. The processing method comprises the following steps: carrying out unfreezing and cleaning, mixing, pickling, baking, preparing braising soup bases, carrying out braising by virtue of a cold-hot conversion method, selecting, removing impurities, carrying out step cooling, slicing, carrying out packaging, and the like. Accordingto the processing method, braising is carried out by virtue of the cold-hot conversion method, so that the braised beef has relatively good tasty effect; the cooling temperature during the braising through the cold-hot conversion method is controlled in a step manner, so that relatively good quality of the braised beef is well obtained; and the prepared braised beef has two flavors of braised products and baked foods, the flavors are stereoscopic and gentle, the taste is specific. Two specific compound mixtures can penetrate into beef, so that the tissue structure of the beef can be improved,and the synchronous antibacterial effect can be achieved.

The invention belongs to the technical field of food processing and particularly relates to a yellow sesame seed cake making method. The method mainly solves the problem that the existing cake is less in taste and poor in pattern and the like. The method includes the following steps: (1) making a crisp material; (2) making the cake surface; (3) forming; (4) baking. The making method is simple in manufacture, good in finished product taste, good in taste and the like.

The invention discloses a preparation method of green orange Pu'er tea. The preparation method comprises the following steps: S1, filling tea leaves: uniformly filling cooked Pu'er tea into an orangecontainer body; S2, carrying out a curve five-step baking method: a, carrying out high-temperature fixation water-removing; b, carrying out low-temperature cooling; c, carrying out middle-temperaturedrying; d, carrying out high-temperature aroma improvement; e, carrying out room-temperature cooling. According to the preparation method disclosed by the invention, oxidization and flavor change of the green orange Pu'er tea are inhibited through the curve five-step baking method, and medicine components of orange peels and the activity of orange oil are reserved to the greatest extent; the wholemouthfeel and aroma of the green orange Pu'er tea can be sufficiently refined through the method; the green orange Pu'er tea has a mellow and full grain and abundant nutrients and the quality is improved.

The invention discloses a conditioning method for conditioning beef in hot pot (acid-removed thin beef slices). The conditioning method for conditioning the beef in hot pot comprises the following processes of: trimming raw materials, carrying out marinating, carrying out quick freezing, carrying out metal detecting, carrying out boxing, and carrying out warehousing; the process of trimming the raw materials comprises a step of trimming off broken bones and cartilages, or broken bones, cartilages, anadesma, tenderloin tendons and external fat surface between fat and meat from the beef; the process of marinating comprises a step of marinating the trimmed materials with seasonings; the process of carrying out quick freezing comprises a step of performing quick freezing on the marinated materials in a quick cold storage; the process of carrying out metal detecting comprises a step of using a metal detector to find out if the products contain metal before carrying out boxing; the process of boxing comprises a step of packing the final products in boxes; and the process of warehousing comprises a steps of warehousing qualified final products in boxes after checking. The conditioning method for conditioning the beef in hot pot disclosed by the invention develops to the direction of standardization and industrialization; and finally, the process is standardized, the enterprise image is standardized, the raw materials are standardized, the product standards are standardized, and the technology is standardized. The conditioning method for conditioning the beef in hot pot is capable ensuring the conditioned beef in hot pot or beef rolls or beef dices or shredded beef regular, not liable to break, good in taste, nutritious, and long in shelf life.

The present invention discloses a manufacturing process of a lemon candy. The manufacturing process includes the following steps: screening and washing lemons coarsely, peeling the lemons in alkaline water at 85-95 DEG C for 2-3 minutes, washing the lemons with cold water, slicing the lemons, cooking and curing the lemons at 100 DEG C for 5-10 minutes, then mincing the lemons by a reamer and squeezing the minced lemons in a press to produce a lemon sauce as raw material for the lemon candy, stirring the sauce with the addition of granulated sugar with temperature controlled at 100-115 DEG C for 20-40 minutes, cooling the mixture gradually at room temperature, finalizing the mixture by using a tablet machine or a slivering machine etc., and later packaging the product. The produced lemon candy is delicious in taste, stable in quality and rich in nutrient.

The invention relates to a sauce for a fermented meat product and a production method thereof. The sauce comprises 80% of main ingredient, 6% of seasoning, 0.5% of aroma yeast, 0.5% of refined yeast, 2% of sesame oil, 3% of water and 8% of saline water. The sauce for the fermented meat product is obtained through selection and soaking, material mixing, stewing, quick cooling, starter making, stirring, spreading on a disc, fermentation, exposing to the sun, secondary stirring, secondary exposing to the sun, grinding, sterilizing, checking, cooling, packaging and storage. When the sauce prepared with the production process is used in the fermented meat product, the fermented meat product tastes better and can be stored for a long time. The production process is simple and easy to implement, and wide popularization is facilitated.

The invention discloses a method for producing jackfruit flavored melon seeds rich in vitamin group. The method comprises the following step of weighing the following raw materials in parts by weight:100 to 150 parts of melon seeds, 12 to 16 parts of milk, 8 to 12 parts of jackfruit juice, 4 to 6 parts of jackfruit kernel, 1 to 2 parts of mango pulp, 1 to 2parts of honey, 1 to 2 parts of pectin,5 to 10 parts of butter, 1 to 2 parts of walnut powder, 1 to 2 parts of carrot juice, 1 to 2 parts of citrus peel, 1 to 2 parts of Hami melon juice, and a proper amount of seasonings. The prepared melon seeds of the invention have very good taste, have a jackfruit flavor, and are rich in a large amount of vitamins, so that the consumers can supplement the daily vitamins while eating the seeds.

The invention discloses a core-filled instant tea bud and a preparation method thereof. The preparation method comprises the following steps: firstly, picking; secondly, cleaning; thirdly, impregnating; fourthly, opening pores; fifthly, freezing; sixthly, carrying out vacuum drying; seventhly, filling; eighthly, baking; ninthly, packing. According to the core-filled instant tea bud and the preparation method thereof disclosed by the invention, mutant tea buds of tea tree fruits are used as raw materials, so that the tea buds can be changed into valuable materials; besides, by carrying out unique processing techniques including forming holes in the tea buds and carrying out ultrasonic assisted ultra-high pressure impregnation, the tea buds can be uniformly tasted, and the tasting effect is good; the tea buds are pored and filled with seasoning for baking, and further leisure food with a crisp tea bud shell and a crisp and soft filled core can be obtained.

The invention provides a special essence of chicken for cooking and a preparation method thereof. The essence of chicken comprises 28wt% of salt, 42wt% of monosodium glutamate, 1.8wt% of 1+G, 7.0wt% of white granulated sugar, 3.6wt% of maltodextrin, 12.5wt% of chicken powder, 0.1wt% of turmeric powder, 1.4wt% of chives powder, 1wt% of onion powder and 2.6wt% of garlic powder. The invention also provides the preparation method of the special essence of chicken for cooking. The essence of chicken for cooking has faint scent, lasting meat flavor and lengthened umami, is distinctive and gains recognition of customers.

The invention belongs to the technical field of foods, and particularly discloses a meat seasoning suitable for various meat products and a preparation method of the meat seasoning. The meat seasoningsuitable for the various meat products is prepared from the following components: Sifang eighteen spices, cortex cinnamomi, tangerine peel, kaempferia galanga, star anise, flos caryophylli, alpinia katsumadai hayata, rhizoma zingiberis, bay leaves, foeniculum vulgare, nutmeg, fructus amomi, radix angelicae dahuricae, pericarpium zanthoxyli, fructus tsaoko, galangal, long pepper, radix glycyrrhizae and pericarpium zanthoxyli. The preparation method of the meat seasoning suitable for the various meat products comprises the following steps: 1, pretreatment is conducted, specifically, the Sifangeighteen spices, the cortex cinnamomi, the tangerine peel, the kaempferia galanga, the star anise, the flos caryophylli, the alpinia katsumadai hayata, the rhizoma zingiberis, the bay leaves, the foeniculum vulgare, the nutmeg, the fructus amomi, the radix angelicae dahuricae, the pericarpium zanthoxyli, the fructus tsaoko, the galangal, the long pepper, the radix glycyrrhizae and the pericarpiumzanthoxyli are washed up and aired at the normal temperature. After being subjected to wall breaking, the meat seasoning can be fused into food materials better, thus the food materials are more tasty, the effects of fewer used materials and better taste are achieved, and meanwhile the meat seasoning is suitable for the various meat products.

The invention belongs to the field of food processing and in particular relates to bouquet soybean whey drink and a production process thereof. The bouquet soybean whey drink is produced from the following raw material components in parts by weight: 100 parts of yellow serofluid and 0.2-0.6 part of a fermenting agent. A manufacturing process comprises the following steps: soaking soybeans, milling, filtering and collecting filtrate; adding water and boiling; cooling and solidifying; adding the fermenting agent into the yellow serofluid and fermenting; and mixing. The bouquet soybean whey drink provided by the invention has better flavour and palatability and provides a new soft drink product.

The present invention relates to a preparation method of wheat hydrolyzed proteins and belongs to the technical field of deep processing of wheat. The preparation method aims at the problems that during enzymolysis preparation process of the wheat hydrolyzed proteins, the hydrolysis is not complete, the hydrolyzate is poor in mouthfeel, the products are difficult to separate, and the cost is high. Wheat proteins are used as raw materials, hydrogen peroxide is used to conduct oxidation treatment on the wheat proteins, then hydrochloric acid, acetic anhydride, etc. are added to conduct modification, the protein solubility is increased, the spatial structure is improved, then through the interaction of micro-organisms and enzymes, the proteins are subjected to hydrolysis, the hydrolysis rate is improved, and finally the wheat hydrolyzed proteins is prepared by centrifugal impurity removal, decolorization, enzyme deactivation, etc. The prepared wheat hydrolyzed proteins have a hydrolysis degree of 22% or more and a solubility of 78% or more, the production cost is low and the environment is not polluted.

The invention relates to a food eaten with rice or bread, especially to a wild-pepper chili sauce which is composed of the following raw materials: 80-90 parts of wild pepper, 60-70 parts of fresh pepper, 5-7 parts of garlic, 10-20 parts of thick broad-bean sauce, 1-2 parts of chickens' extract, 5-7 parts of salt, 10-20 parts of sugar, 5-10 parts of plant oil and 1-1.5 parts of malt and yeast powder. According to the invention, an amount of the wild pepper accounts for about 70 % of a total amount of the raw materials, thereby being thick in spicy taste. The chili sauce basically reserves vitamins and other nutritional components contained in the wild pepper, and is good in taste and abundant in nutrition.

The invention discloses a weight-losing beauty-maintaining tea which is characterized by being prepared from the following components by weight part: 6-8 parts of red dates, 8-10 parts of aloe, 8-10 parts of cucumber, 5-7 parts of lotus leaf, 8-10 parts of hawthorn, 8-10 parts of watermelon peels, 4-6 parts of semen cassiae, 6-8 parts of wolfberry, 2-4 parts of ginger, 1-3 parts of myrrh, 3-5 parts of liquorice and 200-300 parts of water. The weight-losing beauty-maintaining tea is safe and reliable, is harmless to the digestive system and the absorption system of human body and is free from side effect; the normal metabolism of human body is boosted by reinforcing qi and blood; and meanwhile, the weight-losing beauty-maintaining tea has the effect of reducing cholesterol and blood fat and is obvious in weight-losing effect; after the user stops drinking the weight-losing beauty-maintaining tea, the weight is difficult to gain again; the raw materials of the weight-losing beauty-maintaining tea are low in cost and easily acquired; the weight-losing beauty-maintaining tea has the advantage of low cost and is suitable for popularization in the market.

The invention relates to a Chinese and Western medicine compound preparation for postpartum sows with insufficient milk and a preparation method thereof. The Chinese and Western medicine compound preparation includes components and their weight / number ratios respectively: 10-55 parts of Astragalus membranaceus and 10-40 parts of Codonopsis pilosula Angelica 5-35, Tongcao 1-15, Chuanqiong 1-15, Atractylodes 1-20, Dipsacus 1-10, Safflower 5-20, Akebia 1-10, Licorice 5 -15 parts, 1-10 parts of Wang Buliuxing, 1-10 parts of Passepartout, and 0.5-5 parts of amoxicillin powder. The present invention has the effects of invigorating qi and nourishing blood, stimulating menstruation and breastfeeding, has little toxic and side effects, is not easy to produce drug resistance, has high bioavailability, has no drug residue, meets the requirements of safe veterinary drugs and guarantees the safety of animal source food, and is a relatively It is an ideal compound preparation of traditional Chinese medicine and western medicine for treating postpartum hypogalactia in sows.

The invention discloses a method for rice straw treatment by using grass carp culture, which belongs to the technical field of straw treatment. The method for rice straw treatment by using grass carp culture needs to take grass carp fry with fish feed for breeding. After breeding, grass carps are fed by grass carp feed prepared by rice straw. Then the amount of the feed is adjusted in different growth stages. Next the grass carp feed and rice straw are mixed to fed grass carp and the proportion of rice straw is constantly adjusted until grass carps can completely eat rice straw for a living. Survival grass carps are collected into rice straw field for breeding. The grass carps bred by the method eat rice straw as food. The breeding method, according to local conditions, local materials, carries out comprehensive utilization, which can not only solve the problem of insufficient fish feed, but also solve the difficult problem of rice straw returned, with comprehensive economic benefits.

The invention discloses integrated fungus growing equipment for loose tea fungus growing and a fungus growing method for loose tea fungus growing, and relates to the technical field of loose tea fungus growing. The integrated fungus growing equipment comprises an incubator for culturing strains, fermentation equipment for loose tea fungus growing, and a brick press for pressing tea bricks; The loose tea fungus growing method comprises the six steps of test tube strain making, secondary seed bottle expanding culture, tertiary seed making, fermentation, brick pressing and drying. According to the integrated fungus growing equipment and the fungus growing method, sundry fungi including aflatoxin B1 generated by aspergillus flavus metabolism, ochracin generated by aspergillus ochraceus generated in tea are reduced through artificial fermentation, so that the taste and quality of the tea are improved; and compared with brick tea on the market, the brick tea made by the invention has the characteristics of tasting good and being easy to brew, and improves the situation that traditional brick tea tastes good but is difficult to brew.