4180results about How to "Unique taste" patented technology

The invention discloses a preparation method for edible fungus nutritional health-care functional drink. The method comprises the following steps of: performing deep fermentation cultivation on special edible fungus strains in a fermentation tank to obtain fermentation liquor and mycelium; directly crushing the fermentation liquor and mycelium mechanically and performing homogenate without performing hot-water lixiviating or enzymolysis treatment to obtain drink raw stock; and blending the raw stock and purified water in a certain ratio, and adding an appropriate amount of flavoring agent, stabilizing agent and the like, and sterilizing and packaging to obtain a finished product. The editable fungus drink which is prepared by the method contains the nutrient substances such as crude fiber, crude protein, crude fat, vitamin, and amino acid and trace elements which are essential in a human body and the like, and simultaneously contains edible fungus polysaccharide, terpenoids, total phenol, alkaloid, flavonoid and other physiological activator and has the health-care function of improving immunity of a human body, and resisting tumors, oxidation and aging and the like. The drink hasoriginal taste, sour and sweet taste, milk taste, fruit taste and the like according to the requirements of different crowds.

The invention discloses a method for making dumplings and buns and an eating method. The process comprises the following steps of: primarily processing raw materials to cut the raw materials into small pieces or not cut the raw materials as required; mixing the primarily processed raw materials and corresponding flavorings and processing the mixture into cooked food or food by conventional cooking technology or food processing technology; picking up foreign matters from the processed cooked food or food, wherein the foreign matters are inedible ingredients or bones; juicing and dicing the food; adding dipping sauce into the food and uniformly mixing the dipping sauce and the food to make stuffing; rolling dough or leaven dough into wrappers; and adding the stuffing into the wrappers to make the dumplings and buns. By using the conventional cooking technology or food processing technology, vegetables and meats are cooked, picked, juiced and chopped to make the stuffing, the stuffing is filled in the wrappers to make the dumplings or buns, and the dumplings or buns are eaten by dipping the special dipping sauce. The method overcomes various disadvantages of the prior art and has the advantages of convenient preparation, convenient eating, unique flavor and capability of meeting the tastes of different groups of people.

The invention provides a milk tea beverage containing fruit and vegetable grains and a production method thereof. Based on the total weight of the milk tea beverage, 1%-20% of the fruit and vegetable grains are contained in the raw materials, and the milk tea beverage is prepared by uniformly mixing various raw materials in the formula, sterilizing and filling. The milk tea beverage can realize excellent stability within shelf life and suspension stability of the fruit and vegetable grains of a product liquid system through reasonable formula and proper process.

The present invention relates to fruity ice cream and its production process. The fruity ice cream has fruit shell in 0.5-2.5 thickness, top cover and inside soft ice cream comprising fruit juice and ice cream in the same weight ratio. It is produced through the following steps: making the shell with fruit, making the top cover, making fruit juice, making ice cream, storing and transporting, and making fruity ice cream. The present invention makes it possible to ingest the nutrients of fruit while eating ice cream, and the fruity ice cream has different components, unique flavors and excellent functions of quenching thirst and eliminating summer heat.

The invention relates to a fruit-plant perfume material-edible flower combined beer. During the production process of the existing beer, the fruits, the plant perfume materials and the edible flowers are added for co-production of the beer; or the effective ingredients of the fruits, the plant perfume materials and the edible flowers are extracted and mixed with the beer produced in the conventional process, so that the obtained beer product is unique in taste and rich in layering. Compared with the conventional beer, the fruit-plant perfume material-edible flower combined beer has the advantages that the foam characteristics and the beer color are improved and the special and rich perfume is provided, so that the drinker has a sweet-scented feeling and a sweet feeling after taste; and meanwhile, the fruit-plant perfume material-edible flower combined beer has a health-care effect.

The invention relates to sesame seed sandwich nori and a preparation method thereof, and belongs to the technical field of foods. The sesame seed sandwich nori comprises the following raw materials in parts by weight: 300-500 parts of sliced nori, 300-500 parts of sesame seeds, 450-750 parts of cane sugar powder, 220-380 parts of glucose, 15-28 parts of salt, 2.2-3.8 parts of seafood powder, 0.6-1 part of disodium 5'-ribonucleotide, 0.3-0.5 part of celery seed powder, 0.9-1.5 parts of gourmet powder and 0.3-0.5 part of pepper powder. The sesame seed sandwich nori disclosed by the invention is fragrant, crisp and delicious, and is fresh and fragrant when being put in mouths; the raw materials are environmentally-friendly and healthy, the sesame seed sandwich nori does not contain any preservatives, and the taste of the sandwich nori is enriched.

The invention discloses a preparing method of dragon fruit wine, which comprises the following steps: peeling the dragon fruit with red pulp; bruising; extracting juice; cooling through pectic enzyme, SO2 and heat treatment; adjusting the acidity and sugar degree; seeding yeast; yeasting; separating pin of wine; stripping glue; clarifying; sterilizing; canning under low temperature to store; getting the product. This invention possesses good taste of red dragon fruit, which is fit for the developing direction of home and abroad.

The invention provides a preparation method of cheese chicken cutlet. The preparation method comprises following steps: (1) cutting, wherein chicken legs are cut into meat pieces with chicken skin with a thickness of 0.4 to 1cm, redundant fat is removed, and raw material meat pieces are obtained; (2) rolling, kneading, and pickling, wherein the raw material meat pieces are mixed with a pickling liquid, and are subjected to rolling, kneading, and pickling so as to obtained pickled meat pieces; (3) coating with starch, wherein the pickled meat pieces are mixed with starch; (4) adding cheese, wherein cheese is sandwiched between the chicken skin and the meat; (5) coating with a slurry, and powder or breadcrumb, wherein after adding cheese, the meat pieces are coated with a layer of a slurry via spraying, and are coated with a layer of powder or breadcrumb; (6) deep frying and sizing; and (7) steaming and roasting. Compared with existing chicken cutlet, cheese and chicken meat are combined, and are heated, cheese is melted, and the chicken meat is permeated by melted cheese, so that the chicken meat possesses unique taste and mouthfeel, and is delicious and juicy.

The invention provides a nutrient noodle and a preparation method thereof. The invention is characterized in that coarse food noodle and fine food noodle are internally packed with a meat product to form into the meat-noodle integrated nutrient noodle, wherein the coarse food noodle and the fine food noodle comprise the following components in percentage by weight: 40-50% of wheat flour, 20-30% of corn flour, 10-15% of pumpkin flour, 5-15% of bean flour, 5-15% of potato flour, 5-8% of buckwheat flour, and 5-10% of peanut flour; and the meat product comprises the following components in percentage by weight: 60-70% of meat, 5-10% of starch, 5-10% of rice flour, 10-15% of wheat flour and 8-12% of onion. The nutrient noodle not only has the special nutrition constituents, such as the dietaryfiber, the carbohydrate, the mineral matter, the vitamin and the like, of the coarse food and the fine food, but also has the nutrients, such as the protein, the fat and the like, of the meat, thereby being a delicious food which ensures meat-vegetable and coarse-fine collocation. People can get at least three foods such as the coarse food, the fine food and the meat, so that the meat-vegetable and coarse-fine collocation requirements can be met, the nutrition constituents gotten by the people can be comprehensive and diversified, and the unique flavor and mouthfeel of the nutrient noodle canbe enjoyed simultaneously; and the nutrient noodle is free of any chemical additive, environmental-friendly and natural, so that the appetite of the people can be improved.

The invention relates to a snakehead seedling expandable compound feed and a method for comprehensively feeding snakehead seedlings by using the same. The snakehead seedling expandable compound feed has buoyancy rate of 100 percent, floats in water when fed to the snakehead seedlings, is more soft and elastic after entering the water, is closer to the meat in the aspect of physical character, hasgood body color and mouth feel as well as special taste and better water stability, and solves the difficulty of food-transferring domestication. Multiple vitamins and multiple mineral elements premix prepared in the feed is set according to the demands of the snakehead seedlings, has the functions of promoting the growth and improving the survival rate, is suitable for the nutrition demands of the snakehead seedlings, has low feed coefficient, ensures rapid snakehead growth, expands the matched feed, avoids the loss of nutrients and the pollution to water, improves the feed utilization and reduces the generation rate of diseases, thereby lowering the feeding cost, and improving the feeding benefit. The snakehead can be fed together with the chub and the bighead to gain higher economic benefit and is suitable for the northeast area of China. The meat of commercial snakehead has high quality and best mouth feel.

The invention provides fish sauce seasoning adopting whitebait as a main raw material and a preparation method thereof. The whitebait sauce is made of the following raw and auxiliary materials in parts by weight: 35 to 50 parts of whitebait, 45 to 60 parts of water, 3 to 10 parts of pepper powder, 2 to 5 parts of black sesames, 1 to 3 parts of small sesame oil, 5 to 10 parts of vegetable oil, 0.1 to 0.5 part of aginomoto, 3 to 5 parts of garlic, 0.3 to 0.8 part of sugar, 8 to 15 parts of edible salt, 0.5 to 2 parts of white pepper, 0.25 to 0.40 part of guar gum, 0.10 to 0.12 part of carboxymethylcellulose and 6 to 12 parts of a deodorization agent. The preparation method comprises the following steps of after selecting, washing and salting the raw materials, primarily soaking the raw material in the deodorization agent, seasoning and stewing, deodorizing the raw material, and finally canning and sterilizing the whitebait. The whitebait sauce has the advantages that the natural anchovies is adopted, and the whitebait sauce is red brown and bright in color; the whitebait sauce is reasonable in formula, the deodorization agent is stable in performance, safe and toxic-free, the deodorization effect is good, and the flavor is unique; the nutrients are abundant, and functions of tonifying the deficiency, invigorating stomach, moistening the lung and alleviating the water can be realized; meanwhile, the production process is simple and reasonable, and the cost is low.

Edible hemp blended oil is disclosed, and is prepared by, in percentage by weight, 10-99% of edible base oil and 1-90% of pure hemp oil. The edible hemp blended oil disclosed by the invention is integrated with the advantages of edible oil and hemp oil, balanced in nutrition and better for the health of human body.

The invention discloses a processing method for a papaya fruitcake. The processing method comprises the following steps: (1) preparation of papaya pulp: pouring papaya into 3-5% of salt water, boiling, mashing and grinding; (2) gelatin melting: mixing 15-25% of cane sugar and 1-3% of edible gelatin, and dissolving by hot water; (3) blending and boiling: adding 15-25% of maltodextrin, 10-20% of coconut milk, 0.5-1.5% of citric acid, 0.1-0.5% of sodium citrate and the melted edible gelatin into the papaya pulp to bend, homogenize, boil and stew until the soluble solid reaches 70-80%; (4) forming and drying: placing the papaya pulp material boiled in the step (3) in a forming die to cool, preparing the formed fruitcake body, then alternating temperature, baking, drying and packaging, so that the papaya fruitcake is obtained. The processing method is simple and feasible, the prepared fruitcake is rich in nutrition, and soft and smooth in taste, has unique papaya fragrance and coconut milk fragrance, can be stored for a long time without particles on the papaya fruitcake, and sugar-flowing, and is suitable for people of all ages.

The invention discloses a dragon fruit yogurt and a manufacturing method thereof. The dragon fruit yogurt is prepared from the following raw materials in parts by weight: 40-60 parts of dragon fruit, 20-30 parts of tuckahoe, 200-300 parts of milk, 20-30 parts of zymocyte, 25-30 parts of white granulated sugar, 5-8 parts of a stabilizer, and 10-15 parts of honey. The dragon fruit yogurt disclosed by the invention is prepared from the processed dragon fruit with peel and the tuckahoe which are used as main raw materials, so that the fresh flavor and the rich nutrition of the dragon fruit can be kept; the dragon fruit yogurt is special in taste, green, healthy, and capable of maintaining beauty, keeping young, invigorating the spleen and soothing the nerves, so as to enable a user to be joyful in the body and mind.

The invention provides a liquid milk tea and a preparation method thereof. 100 percent of the weight of the liquid milk tea is used as benchmark; the liquid milk tea comprises the following compositions in weight percentage: 10 to 50 percent of milk, 25 to 30 percent of tea soup, 0.1 to 1 percent of a stabilizer, 0.01 to 8 percent of a sweetening agent, 0.01 to 0.2 percent of buffer salt and 0.01 to 0.1 percent of an antioxidant, wherein 25 to 30 percent of the tea soup is a tea extracting solution which is obtained through leaching 0.5 to 1.5 percent of dried tea leaves in hot water. The liquid milk tea has the characteristics that the liquid milk tea contains the health-care compositions of the tea, remains the natural nutritious compositions of the milk, is a liquid beverage with smooth mouthfeel and fragrant and rich scent, minimizes the composition loss of a dairy product and a tea beverage and keeps the natural color of freshness, fragrance and richness.

The present invention relates to an anchovy enzymatic protein seasoning liquid and a preparation method thereof. Fresh or frozen and unfrozen anchovy is used as a raw material. Papain, compound protease and flavor enzyme are combined as compound enzyme to be hydrolyzed as short peptide protein liquid. After anchovy protein enzymatic hydrolysate is processed for killing enzyme, residue and liquid are separated to obtain hydrolysate solution; active carbon with the weight of 1 percent to 3 percent of the weight of the hydrolysate solution is added for filtering; 0.5 percent to 1 percent of beta-cyclic dextrin is added for debitterizing; the solution is condensed to 1 / 2 to 1 / 3 of the original volume after centrifugal filtration; colorant with the weight of 0.05 percent to 0.2 percent of the weight of the condensed anchovy protein enzymatic hydrolysate, 0.05 percent to 0.2 percent of emulsifier and 5 percent to 25 percent of seasoning are added for homogenizing and seasoning. The seasoning liquid preserves all nutrient contents and functional factors of anchovy, has high nutrient value and fresh and dense taste, is easy for digesting and absorbing and has the health care efficacies on reducing cholesterol, eliminating fatigue, improving body immunity, etc. The preparation method has reasonable technology, simple operation and strong operability and is easy for realizing the industrialized production.

The rice crust is produced with rice and glutinous rice in the weight ratio of 5-7 to 1-4 as main material and through adding water, steaming, lowering temperature, pressing into sheet and roasting. Into the main material, millet, mung bean, potato, carrot, beef, etc. may be added, and melon seed kernel, chili powder, salt, pepper and others may be used as supplementary material. The rice crust of the present invention has unique flavor, good taste, rich nutrients, no additive and preservative, and is crisp and savoury. The production process of the rice crust is also disclosed.

The invention discloses a production method of kiwifruit vinegar, which comprises the following steps: (1) raw material processing, that is cleaning and beating kiwifruit, adding pectase, performing enzymolysis at 15-60 DEG C for 1-24 h to obtain kiwifruit syrup, filtering the kiwifruit syrup to obtain kiwifruit juice; (2) yeast activation and expanding culture; (3) acetobacter rancen seed expanding culture; (4) alcoholic fermentation; (5) acetic acid fermentation; (6) aging; (7) clarification, sterilization, and packaging. The invention is simple in process; kiwifruit is rich in vitamins; vinegar brewed by kiwifruit can be used not only as a high-grade flavoring, but also as a beverage with unique taste; the kiwifruit vinegar has moderate sour and sweet taste, unique mouthfeel, and also has good health care effect.

The invention discloses a brewing method of red date medlar healthcare vinegar; red dates and medlar are used as main raw materials, and fruit vinegar is prepared by cleaning, drying, pulping, alcoholic fermentation, acetic acid fermentation, after-ripening, and clarification. The date vinegar produced compositely by red dates and medlar is orange red or bright red, has the fresh and sweet taste of red dates, has composite healthcare nutrition of medlar, and has pure and soft sour flavor. The vinegar can be used as daily edible vinegar, and can also be blended into a nutritional healthcare beverage with honey, red date juice, aspartame and the like.

The invention relates to a female whitening skin-nourishing composition, which contains the following components of: by weight, 10-160 parts of saussurea involucrata culture, 100-700 parts of collagen, 20-120 parts of an acerola cherry extract product, 2-40 parts of sodium hyaluronate, and 0-20 parts of a natural sweetener. The composition provided by the invention has substantial efficacy in aspects of antiradiation and antioxidation, can has whitening and skin-nourishing effects for female, and is suitable for female of all ages.

The invention discloses a five-cereal health food and a preparation method thereof. The five-cereal health food is prepared from the following raw materials in percentage by mass: 60%-80% of five-cereal food, 15%-40% of auxiliary materials and 0.5%-5% of dietary fiber. The preparation method comprises a pretreatment step, a production step and a post-treatment step, and particularly comprises the following steps: taking edible and medicinal food, crushing and screening; adding to water at the solid-liquid volume ratio of 0.5-5 times, and extracting at 95-110 DEG C for 2-5 times with 0.5-2 hours each time; filtering and mixing extract liquids; adding the extract liquids and the dietary fiber to the five-cereal food at the formula ratio, and mixing evenly to obtain a target product; and sterilizing, packing, checking out the target product up to the standards and warehousing. The five-cereal health food prepared by the method has nutrition and health value, and unique color and luster and taste; due to the addition of the dietary fiber, the gastrointestinal disease of a human body can be prevented; and the health of gastrointestinal tracts is maintained.

The invention discloses a jerusalem artichoke juice and active lactobacillus beverage and a preparation method thereof, belonging to the technical field of non-alcoholic beverage preparation. The jerusalem artichoke juice and active lactobacillus beverage is composed of jerusalem artichoke, water, lactobacillus and accessories, wherein the mass ratio among the jerusalem artichoke, water and the accessories is 100:(100-300):(1-10). The jerusalem artichoke juice and active lactobacillus beverage disclosed by the invention has double functions of jerusalem artichoke and probiotics and remains the characteristics of jerusalem artichoke flavour and lactobacillus beverages; the beverage has a special taste and is a healthy fruit and vegetable type active lactobacillus beverage; meanwhile, the beverage is low in cost, simple in process, unique in product flavour and high in viable count and nutritive value; and with the beverage, the variety of lactobacillus beverages can be increased, and a new way of utilizing the jerusalem artichoke can be developed.

The invention relates to cooking seasonings, in particular to a composite seasoning easing barbecue and hot pot caused excessive internal heat. The composite seasoning comprises the following raw materials by weight: 2-9 parts of anemarrhena asphodeloides, 2-9 parts of Lonicera japonica, 2-9 parts of chrysanthemum, 5-25 parts of cumin powder, 5-25 parts of chili powder, 5-25 parts of Chinese prickly ash powder, 5-25 parts of five spice powder, 2-9 parts of black sesame, 2-9 parts of perilla powder, and 5-25 parts of ground pepper. After many trials, an optimal proportion and combination is found, the taste function of traditional barbecue and hot pot is retained, also the characteristics of Chinese herbal medicines are put to good use perfectly, thus providing people the unique taste, natural and health care composite seasoning easing barbecue and hot pot caused excessive internal heat. The composite seasoning provided by the invention has the function of neutralizing and easing excessive internal heat, also has no influence to the original taste of barbecue and hot pot, is convenient to use, can be added into barbecue and hot pot arbitrarily, satisfies the needs of most people for diversity, health and nutrition of barbecue and hot pot, and is conducive to enhancing people's living and diet quality and life happiness index.

The invention discloses a fruit juice health care beverage, which comprises components in the following volume weight ratio: 0.5-0.7 of dried orange peels, 0.3-0.4 of mint, 1.1.5 of honeysuckle, 0.5-0.7 of hawthorns, 0.8-0.9 of chrysanthemums, 10-20 of fruit juice, 6-10 of honey and 100 of water. The beverage of the invention can be prepared by heating, decocting and blending. The invention aims to provide a fruit flavored health care bottled instant beverage, which both has opsonic effects of traditional Chinese medicines, as well as the effects of pathogenic fire reduction and digestion assisting, and has a fruit flavor.

The invention discloses cancer-preventing and anti-cancer health-care flour comprising blackberries, which is prepared from the following raw materials by weight in parts: 6-8 parts of blackberry, 40-50 parts of wheatmeal, 12-15 parts of maize, 8-10 parts of sword bean, 2-3 parts of sea cucmber, 3-4 parts of Lentinus edodes, 2-3 parts of tremella, 2-3 parts of black lycium chinense, 1-2 parts of purple cabbage, 1-2 parts of purslane, 2-3 parts of radix polygonati officinalis, 2-3 parts of rhizoma polygonati, 1-2 parts of folium ginseng, 1-2 parts of glossy privet fruit, 1-2 parts of poria cocos, 1-2 parts of moutan bark, 2-3 parts of gynostemma pentaphylla, 1-2 parts of pseudo-ginseng, 2-3 parts of green tea powder, and 1-2 parts of rhizoma curcumae longae. The flour prepared by the invention is unique in taste, processes a blackberry flavor, is rich in nutrition, is easy to digest, is suitable for processing various foods, and has the effects of preventing and curing cancer, regulating blood sugar level, lowering blood pressure, reducing blood fat, preventing arteriosclerosis, improving immunity, delaying senescence and maintaining beauty and keeping young after being eaten for a long time.

The invention discloses a method for processing duck webs, which comprises the process flows of cleaning, salting, boiling, quickly freezing, boning, flavoring, packing and sterilizing. The duck webs processed by the invention maintain the original flavor of the traditional Huaiyang cuisine and have long quality guarantee period and refreshing time. Because of adopting the most advanced sterilization and packing technologies, the invention enables the quality guarantee period and refreshing time of the duck webs to be as long as 90 days; and the invention is beneficial to large-scale standardized production.

The invention discloses a method for making a stewed duck, which comprises three steps of boiling in clear water, marinating and roasting, marinade for marinating is prepared by mixing and boiling Sichuan pepper, hot pepper, allspice, fructus tsaoko, star anise, cinnamon, galangal, dried orange peel, clove, common fennel, piperis longi, liquorice, kepulaga, elecampane, rhizoma kaempferiae, herb, murraya paniculata (L.) jack, cumin, spiceleaf, lycopodium calvatum, rhizoma gastrodiae and amomum villosum and using an appropriate mount of sugar, salt and chicken essence, the duck stewed by using the marinade with the formula is salty and fresh, the taste is special, and the aroma of spices and the aroma of the duck are combined to the moderate aroma; and the boiled duck is roasted for 3-4h at the temperature of 50-60 DEG C, thereby realizing crisp skin and tender meat and being aromatic and oily. The stewed duck produced by adopting the method has the advantages of crisp skin, tender meat, aromatic and oily properties, salty and fresh taste and special taste, and can be conformable to the public tastes, be welcomed by consumers and be non-greasy by long-term consumption, so that the product is in good sales and realizes good economic benefits.

The invention belongs to the technical field of food processing and relates to a lactobacillus fermented agar gel food and a preparation method thereof. The lactobacillus fermented agar gel food comprises the following raw materials in percentage by weight: 0.01%-2.0% of agar, 0.0001%-2.0% of a lactobacillus strain and / or 30%-60% of a lactobacillus fermentation base material, 0%-5% of a milk product, 0.001%-20% of a sweetener, 0%-2.0% of a thickener, 0.01%-80% of a seasoner, 0%-0.1% of vitamin and 20%-95% of water. The preparation method comprises the following steps: dissolving, homogenizing and sterilizing the agar and other ingredients, adding lactic acid bacteria or the lactobacillus fermentation base material into an agar solution for sealed fermentation, fermenting until specified acidity to form gel, and filling the gel in a packaging container. The lactobacillus fermented agar gel food is novel and special in formula, scientific and reasonable in proportioning, free from toxic and side effects, natural and green in raw materials, wide in application range, good in edible and health-care functions, mature in preparation process, and simple in operation method, and has the environment-friendly effect.

The invention discloses edible fungus granular chewable tablets. The chewable tablets are prepared from the following raw materials in parts by weight: 40-70 parts of pleurotus eryngii, 10-30 parts of mushroom, 5-20 parts of hericium erinaceus, 5-20 parts of mellea armillaria sporophore and 10-30 parts of auxiliary materials. The common and high-yield pleurotus eryngii, mushroom, hericium erinaceus and mellea armillaria sporophore are used as the raw materials to be prepared into the instant compound edible fungus granular chewable tablets with rich nutrition and unique taste. The invention also relates to a preparation method of the chewable tablets. The preparation method is simple and reasonable; the technologies such as microwave cooking are adopted in the preparation process; the nutritional and functional components of the edible fungus are fully maintained; the prepared chewable tablets contain rich amino acid and edible fungus active polysaccharide, have low heat and high nutrition and have a certain prevention effect on diabetes, hypertension and the like.