37results about How to "Taste will not affect" patented technology

The invention provides a method for preparing an instant edible bird's nest by using in-situ steam thawing coupling program wave change. The method comprises the following steps: (1) cleaning an edible bird's nest, removing impurities, drying, and crushing, to obtain an edible bird's nest powder; and (2) adding water into the edible bird's nest powder, cooking, cooling, and drying, to obtain the instant edible bird's nest. The instant edible bird's nest keeps original flavor and nutritional ingredients of an edible bird's nest stewed product, does not contain preservatives and has long shelf life; after the instant edible bird's nest is brewed with boiling water for 3-5 minutes, edible bird's nest particles are evenly dispersed in water, the mouthfeel is soft, glutinous, mild and smooth, and the edible bird's nest protein aroma is achieved; the water absorption times of the edible bird's nest reaches 35-40 times, and the instant edible bird's nest can achieve the same appearance and mouthfeel degree as those of an edible bird's nest stewed by a traditional way.

The invention discloses a preparation method of a carambola wine. The preparation method comprises the following steps of selecting and treating raw materials; carrying out enzymolysis; fermenting; mixing; ageing; blending; filtering; canning; sterilizing to obtain a finished product. According to the invention, momordica grosvenori juice is added in the fermentation process, so that the sweet taste of the wine is replenished and sucrose is prevented form being added on one hand, and the fermentation time and ageing time of the wine can also be shortened on the other hand. The carambola wine produced by using the method disclosed by the invention keeps the natural and sweet flavor of carambola, is good in color, flavor and taste and also has the specific flavor of the carambola wine.

The invention relates to the field of food processing, and in particular relates to a rice dumpling and a production method thereof. The rice dumpling is prepared from the following raw materials in parts by weight: 20-40 parts of sticky rice, 1-3 parts of streaky pork, 2-5 parts of copra, 1-3 parts of salt, 5-10 parts of garlic oil, 1-3 parts of white sugar, 1-2 parts of ground pepper, 1-3 parts of soy sauce, 1-2 parts of oyster sauce, 0.2-0.5 parts of stem of nutmeg, 0.0002-0.0003 parts of sand ginger and 1-2 parts of leaf of rice dumpling. The production method of the rice dumpling comprises the following steps: getting the leaf of rice dumpling, preparing stuffing, preparing a crude rice dumpling and preparing a cooked rice dumpling. The rice dumpling provided by the invention can be easily digested and absorbed. By adopting the production method, the rice dumpling has the characteristics of unique fragrance of the copra and strong aroma of the streaky pork, and can be easily digested and absorbed.

The present invention relates to a production method of a flower-shaped pumpkin steamed bun using pumpkin and wheat powder as main raw materials. The production method comprises: producing pumpkin mud; carrying out primary dough making on wheat flour, the pumpkin mud, capsanthin, fresh yeast, white granulated sugar and warm boiling water until the dough is molded; carrying out primary standing and fermenting; adding soft white sugar, yogurt and baking powder to the dough, and carrying out secondary dough making; pressing into a sheet, and molding; cutting an inverted V-shaped flower on the top portion of the dough, and directly steaming, wherein the steamed dough expands, the volume is increased, and the top portion naturally cracks to form the flower shape; cooling the steamed flower-shaped steamed bun, and packaging; and rapidly freezing, and storing in a cold storage. According to the present invention, with the production method, the single taste of the traditional steamed bun is changed, the nutrition is balanced, the color, the shape and the taste of the obtained product are enriched through the pumpkin color and the naturally-cracking shape, and the obtained product meets the public taste; and the obtained product belongs to the rapid-freezing food, such that the original nutrients, the original color, the original aroma and the original taste of the food are retained at a maximum, and a variety of vitamins, carbohydrates, proteins, amino acids and other nutrients in the food are retained.

The invention relates to avicennia marina moon cake peel which comprises the following raw materials in parts by weight: 500-700 parts of avicennia marina powder, 130-200 parts of flour, 700-800 parts of invert syrup or honey, 80-100 parts of edible oil and 12-18 parts of alkaline water. The invention also discloses a preparation method of the avicennia marina moon cake peel. The moon cake peel provided by the invention takes the avicennia marina powder as a main material, so that a prepared moon cake has special taste of avicennia marina; the moon cake peel has the effects of clearing away heat, promoting urination, removing heat from the blood and relieving inflammation or internal heat, and is capable of balancing and regulating various functions of the human body; and the content and heat of grease in the moon cake peel also can be effectively reduced. The prepared moon cake is free of any preservative, thereby being favorable for body health of people. Moreover, the raw materials are convenient to take and are favorable in price, processing and utilization methods are provided for seasonal harvesting of avicennia marina, markets are provided for avicennia marina, the income of avicennia marina farmers is increased, and the blank of preparing moon cakes by adopting avicennia marina is filled up.

The invention discloses pixi stix milk tea. The pixi stix milk tea comprises pixi stix and milk tea powder, wherein the milk tea powder consists of the following components in parts by weight: 10-20 parts of white granulated sugar, 10-20 parts of resistant dextrin, 20-30 parts of whole milk powder, 35-50 parts of vegetable fat powder and 2-4 parts of tea powder; and the pixi stix can be used for stirring the milk tea, sugar in the pixi stix has the effect of seasoning when the milk tea is sucked, flavor substances in the sugar are merged with the milk tea, and the mouth feel of the milk tea is enriched. The novel milk tea is interesting to drink, and children consumers can be attracted to purchase. According to the milk tea powder, the resistant dextrin is used for replacing part of the white granulated sugar, and the resistant dextrain is processed from starch, is low-calorie glucan, belongs to low-molecule water-soluble dietary fibers, and has the efficacy of reducing cholesterol, so that the sugariness and the calorie of the milk tea are reduced, after the pixi stix milk tea is drunk, people are not liable to gain weight, and besides, the pixi stix milk tea is also healthy and helpful to intestinal tracts. The invention further discloses a preparation technology of the pixi stix milk tea, the technology steps are simple, the preparation condition is mild, and the preparation technology is suitable for batched industrial production.

The invention discloses a preparation method of a carambola wine. The preparation method comprises the following steps of selecting and treating raw materials; carrying out enzymolysis; fermenting; mixing; ageing; blending; filtering; canning; sterilizing to obtain a finished product. According to the invention, momordica grosvenori juice is added in the fermentation process, so that the sweet taste of the wine is replenished and sucrose is prevented form being added on one hand, and the fermentation time and ageing time of the wine can also be shortened on the other hand. The carambola wine produced by using the method disclosed by the invention keeps the natural and sweet flavor of carambola, is good in color, flavor and taste and also has the specific flavor of the carambola wine.

The invention discloses application of a composition in preparation of a product for inhibiting prostate cancer. The composition comprises the following components in parts by weight: mixed tocopherol, lycopene, turmeric and phytosterol ester. The composition for inhibiting prostate cancer provided by the invention has good efficacy, high safety and no bad taste, can be applied to common food, has no toxic or side effect, and is suitable for long-term use.

The invention discloses a method for preparing calcium citrate and malate, relating to a method using calcium carbonate, citric acid and L-malic acid to prepare the calcium citrate and malate. The method comprises the following steps: preparing the calcium carbonate, the citric acid and the L-malic acid, wherein the mole ratio is 4-9 to 2-4 to 2-5; mixing the citric acid and the L-malic acid, and adding water to prepare a solution, wherein the ratio between the quality of the water and the total quality of raw materials is 1 to 0.5-3; then adding the calcium carbonate into the solution, and evenly stirring to obtain a mixture; standing the mixture at normal temperature for 30-120 min; and drying and crushing. The method does not need the process of solid-liquid separation and recovery of calcium, the obtained product has fine mouth feel, no grit feel and good taste and is used as food or health food additives not to affect the mouth feel. Accordingly, on the basis that high solubility and fine mouth feel of the product are ensured, the method simplifies the production process, can greatly reduce the production cost, and is suitable for industrial mass production.

The invention relates to the technical field of processing of tea leaves, in particular to a quick processing method of broken black tea. The quick processing method comprises the following steps of S1, performing fresh leaf treatment; S2, performing rolling-cutting; S3, performing addition; S4, performing fermentation; and S5, performing baking. According to the quick processing method disclosed by the invention, a conventional withering link is cancelled, minced green tea is repeatedly added in the process of performing rolling-cutting, and an additive for restraining protein is added in the fermentation process, so that the situation that a part of water-soluble tea polyphenols and a part of catechin are combined with protein to generate precipitate can be avoided, the content of the tea polyphenols and the content of the catechin are increased, and the tea soup of the broken black tea is mellow in taste and bright in color.

The invention belongs to the field of traditional Chinese veterinary medicine, and discloses a nutritional traditional Chinese medicine granule for enhancing the disease resistance of livestock and poultry, comprising the following raw materials in parts by weight: 20-30 parts of Qinpi, 20-30 parts of Pulsatilla, 20-30 parts of Eucommia, persimmon leaves 15-25 servings, Jin Buchang 15-25 servings, Hawthorn 12-20 servings, Bai Bu 12-20 servings, Sophora flavescens 10-15 servings, Laver 10-15 servings, Cassia seeds 10-15 servings, Goji berry 8-15 servings, Red 8-15 parts of sedum, 8-12 parts of Hemerocallis, 8-12 parts of impatiens, 5-10 parts of jasmine, 5-10 parts of sweet-scented osmanthus, 3-8 parts of sweet orange leaves, and 3-8 parts of lemon juice. The nutritional traditional Chinese medicine granules of the invention can effectively prevent and treat diseases of livestock and poultry, reduce the incidence rate by more than 30%, and cure the disease by more than 90%. Improve the economic benefits of breeding, thereby promoting the development of animal husbandry.

The invention discloses pixi stix milk tea. The pixi stix milk tea comprises pixi stix and milk tea powder, wherein the milk tea powder consists of the following components in parts by weight: 10-20 parts of white granulated sugar, 10-20 parts of resistant dextrin, 20-30 parts of whole milk powder, 35-50 parts of vegetable fat powder and 2-4 parts of tea powder; and the pixi stix can be used for stirring the milk tea, sugar in the pixi stix has the effect of seasoning when the milk tea is sucked, flavor substances in the sugar are merged with the milk tea, and the mouth feel of the milk tea is enriched. The novel milk tea is interesting to drink, and children consumers can be attracted to purchase. According to the milk tea powder, the resistant dextrin is used for replacing part of the white granulated sugar, and the resistant dextrain is processed from starch, is low-calorie glucan, belongs to low-molecule water-soluble dietary fibers, and has the efficacy of reducing cholesterol, so that the sugariness and the calorie of the milk tea are reduced, after the pixi stix milk tea is drunk, people are not liable to gain weight, and besides, the pixi stix milk tea is also healthy and helpful to intestinal tracts. The invention further discloses a preparation technology of the pixi stix milk tea, the technology steps are simple, the preparation condition is mild, and the preparation technology is suitable for batched industrial production.

The invention provides a preparation method of dried loach meat floss. According to the method, a salting step before steaming is specially added and makes stir-fried dried meat floss filiform, fluffy and soft and have a good taste, and the conditions of processing steps are mild, so that the nutrient substances of the dried loach meat floss are retained well. What's more important is that the salting step facilitates fishbone softening and then is matched with a follow-up specific drying process, and fish bones can be crisp and can be integrated with meat. Therefore, a special fishbone removing step is not needed, the meat floss can be stir-fried after direct mincing, and the taste of the product is not affected. In conclusion, the outstanding technical effect is achieved through an ingenious technical concept. In addition, the cost is low, the process is easy to enlarge, the preparation method is especially suitable for large-scale production. Therefore, the preparation method has outstanding popularization prospect.