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56 results about "Plum Flavor" patented technology
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Plum flavor is thick and rich with strong plum flavor and aroma. Excellent in baking, desserts, or candy making. Although flavors may be sometimes referred to as a candy oil, they do not contain vegetable oil.
Fermented tea beverage and preparation method thereof
The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage comprises fermented tea liquid, honey, concentrated fruit juice and water; the preparation method mainly includes the steps of preparation of tea soup, fermentation, blending, sterilization, canning and the like. The raw materials are natural, and the obtained fermented tea beverage is pure natural; under the premise of no addition of preserved plum flavor, plum aroma high in characteristics and true plum taste are generated through fermentation, and the fermented tea beverage is the one with the natural flavor. The fermented tea beverage is obtained through fermentation, a great deal of glucuronic acid, gamma-aminobutyric acid and the like are generated during fermentation apart from certain functional factors of the tea, and beneficial function is obviously improved.
Owner:安徽爱有澄生物科技有限公司
Preserved plum flavored sour and sweet melon seeds and preparation method thereof
InactiveCN104366601ASweet and sour tasteWith hemostasis and expectorationFood preparationThirstOyster
The invention discloses preserved plum flavored sour and sweet melon seeds and a preparation method thereof. The preserved plum flavored sour and sweet melon seeds are prepared from the following raw materials in parts by weight: 200-210 parts of sunflower seeds, 30-40 parts of salt, 20-30 parts of honey, 20-30 parts of preserved plum juice, 5-6 parts of broad beans, 6-7 parts of flatfish, 4-6 parts of kumquat, 4-5 parts of oil immersed dried tomatoes, 3-4 parts of chilli oil, 7-8 parts of oyster mushrooms, 4-5 parts of hotbed chives, 3-5 parts of lotus root starch, 1-2 parts of the seed of Chinese dodder, 1-2 parts of radix polygonati officinalis, 1-2 parts of turnjujube, 1-1.5 parts of flower of kudzuvine, 1-2 parts of lotus leaf, proper amount of water, and 50-60 parts of nutritional additives. The preserved plum juice is used in the invention; preserved plums are sour, sweet, fresh and delicious in taste and have the effects of invigorating stomach, astringing lung, warming spleen, stopping bleeding, eliminating phlegm, diminishing swelling, removing toxicity, promoting the secretion of saliva or body fluid, quenching thirst and treating persistent cough and dysentery; and the added traditional Chinese medicines have the effects of clearing heat, promoting urine, stopping cough, relieving restlessness, removing wine toxicity and invigorating the circulation of blood.
Owner:申建华
Method for manufacturing plum-flavored wild rice shoots
The invention provides a method for manufacturing plum-flavored wild rice shoots. The method comprises the following steps: cleaning wild rice shoots; cutting the cleaned wild rice shoots into pieces; sequentially carrying out preliminary drying, preliminary pickling, drying, re-pickling and re-drying on the obtained wild rice shoots; and seasoning the obtained product, wherein the wild rice shoots are pickled into a plum marinade. Because of replacing table salts with the plum marinade, and pickling the wild rice shoots repeatedly by using the plum marinade in the process of producing wild rice shoots, the method provided by the invention has the advantages: firstly, the salts in the plum marinade are completely utilized, thereby reducing the process of salt mixing; secondly, the nutrient compositions of the wild rice shoots are effectively retained, and the nutrient compositions of the plum marinade are absorbed by the wild rice shoots in the process of pickling, therefore, the manufactured product has the characteristics of plum-flavored, crisp and sweet and sour flavors and is convenience to eat; and thirdly, the pollution to the environment can be reduced.
Owner:丽江得一食品有限责任公司
Undaria pinnatifida with perilla plum flavor and preparation method thereof
ActiveCN101756299ARetain nutritional valueGood health effectFood preparationNutritive valuesMonosodium glutamate
Owner:安徽阿幸食品有限公司
Preparation method of yellow plum essence paste
ActiveCN108419968ARealize deep processingGreat tasteFood ingredient as colourFood preservationPreservativeFreeze-drying
The invention discloses a preparation method of a yellow plum essence paste. The method comprises the following steps: filter screen bubbling-type cleaning, crushing pulping, rotating-drum concentration, freezing concentration, vacuum taste regaining, low-temperature filling and sealing, and cooling. The preparation process can realize that the shelf life of a finished product is 12 month or abovewithout adding any preservative; and a vacuum taste regaining process is adopted to carry out the vacuum taste regaining on a freeze-dried product, so that the product aroma and taste lost during thefreezing process are slowly recovered. The produced product has the advantages of a good taste, a strong plum flavor and a bright yellow color, and good appearance and taste effect are achieved. Thevacuum taste regaining process can restore good tissue structure of the product, and solves the problem that pasty products in the prior art are not uniform in tissue structure.
Owner:PUNIG MEIXIANG FOOD CO LTD
Method for processing edible kelps
The invention discloses a method for processing edible kelps. The method is characterized by comprising the following steps of: placing the dried kelps in clear water, soaking and draining to be dry; adding clear water in a boiling pan, opening steam for heating, adding boiling liquid, adding glycine (the concentration is adjusted to 3 percent), boiling and adding acetic acid until the pH value is 3-4 (detection by pH test paper); when the pH value is higher than 3-4, continuously adding acetic acid to allow the pH value to be maintained within 3-4, adding raw kelps and boiling and taking out the kelps after boiled for 25min; pressing the kelps by fingers (the kelp is cracked to be proper), placing into ice water and cooling, picking up thick kelps and boiling for 10min, placing into ice water and cooling, shredding (the kelps with piquancy are formed into thin shreds and the kelps with plum flavor are formed into thick shreds) and mixing; and stirring, placing into a chilled storage to be tasty, taking out after about 24 hours and drying (at the temperature of 40-50 DEG C for about 3.5h), measuring the water content, drying, sealing and packaging and placing into a refrigeration storage for storage. Compared with the prior art, the invention has the advantages that the processed edible kelp has more flavors including piquancy and the plum flavor, has favorable mouthfeeling, is convenient to eat and is a hard-won edible food.
Owner:舟山京洲水产食品有限公司
Preserved plum flavored snakegourd seeds and making process thereof
The invention provides preserved plum flavored snakegourd seeds and a making process thereof, and relates to the technical fields of foods and processing. The preserved plum flavored snakegourd seedsare made from the following raw materials of snakegourd seeds, preserved plum juice, smoked plum juice, radix angelicae, radix angelica sinensis, lily bulbs, star aniseeds, star anise, lemongrass herbs, nardostachyos roots and rhizomes, cloves, table salt, citric acid and malic acid. The preserved plum flavored snakegourd seeds are crisp in mouth feel, favorable for cracking and eating due to opened seed shells, sour, sweet, fresh and delicious in taste, and have the efficacy of invigorating the stomach, astringing the lung, warming spleen, stopping bleeding for spitting, subdhing swelling, removing toxicity, and promoting the production of body fluid to quench thirst. In the making process, chemical additives are not added, so that the safety and the hygiene of the snakegourd seeds are guaranteed.
Owner:安徽廷龙食品有限公司
Buccal type smokeless tobacco product with plum flavor
ActiveCN103494320AGreat tasteRich tasteTobacco preparationTobacco treatmentFood additivePhysical health
The invention relates to a buccal type smokeless tobacco product with a plum flavor, and belongs to the technical field of smokeless tobacco chemistry. The buccal type smokeless tobacco product with the plum flavor comprises the following components, by mass, 20-50 parts of tobacco; plum powder and / or plum extractives, wherein the mass part of the plum powder+3*the mass part of the plum extractives is larger than or equal to 9 parts and smaller than or equal to 30 parts, 9-30 parts of the plum powder is added if only the plum powder is selected and used, and 3-10 parts of plum extractives are added if only the plum extractives are selected and used; 10-30 parts of food additives; 0.01-2 parts of flavor enhancers. The buccal type smokeless tobacco product with the plum flavor is provided for the first time, the plum powder and / or the plum extractives are added in the buccal type smokeless tobacco product, plums and tobacco are organically combined together, the taste of the buccal type smokeless tobacco product is improved, a healthcare function is achieved, the psychological need for the tobacco by smokers is met, and the physical health of the smokers is protected.
Owner:CHINA TOBACCO HUNAN INDAL CORP
Green plum wine combined with glutinous rice saccharification fermentation and preparation method thereof
InactiveCN110029034AIncrease the juice yieldIncrease profitAlcoholic beverage preparationMicroorganism based processesYeastRhizopus
The present invention discloses a preparation method of green plum wine combined with glutinous rice saccharification fermentation. The preparation method comprises the following steps: 1, high-quality green plums are selected, the selected green plums are washed, and the washed green plums are drained; 2, the drained green plums are frozen; 3, the frozen green plums are thawed and the thawed green plums are squeezed into juice to obtain green plum juice; 4, glutinous rice is soaked, the soaked glutinous rice is steamed, the steamed glutinous rice is sprayed to be cooled to 30-32 DEG C, the cooled glutinous rice is put into a cylinder, rhizopus is added, hole-digging saccharification fermentation is conducted for 44-48 hours, the green plum juice and water for wine-brewing are added, initial sugar content of fermentation liquid is controlled at 20-23%, and pH is 3.2-3.5; 5, acid-lowering yeasts are added; 6, main fermentation is conducted; 7, wine body and wine residues are quickly separated; 8, the wine body is clarified with a clarifying agent and the clarified wine body is put still at room temperature for 3 days; and 9, filtering and wine heating for sterilization are conductedto obtain clarified golden wine liquid. The green plum freezing and juice squeezing, glutinous rice saccharification and green plum wine acid-lowering fermentation are combined to obtain the green plum wine which is golden in wine liquid, has a mellow green plum flavor, and is full in the wine body, pure in mouthfeel and high in total antioxidant capacity.
Owner:SHAOXING UNIVERSITY
Honey and green plum flavored perilla tea beverage and preparation method thereof
PendingCN112136934ARetain activityRetain natural flavorPre-extraction tea treatmentTea extractionBiotechnologyGreen teas
The invention discloses a honey and green plum flavored perilla tea beverage and a preparation method thereof. The tea beverage comprises the following raw materials of green plum freeze-dried powder,a perilla active extracting solution, compounded honey and green tea essence, green tea powder, white granulated sugar and water. The preparation method comprises the following steps of compounding the compounded honey and green tea essence in proportion; mixing the green plum freeze-dried powder with the perilla active extracting solution, the compounded honey and green tea essence, the green tea powder, the white granulated sugar and the water in proportion, and performing uniform stirring; and filtering obtained mixed liquor, and performing pasteurization on obtained filtrate so as to obtain the honey and green plum flavored perilla tea beverage. According to the honey and green plum flavored perilla tea beverage and the preparation method thereof disclosed by the invention, a method of performing natural cold pressing enzymolysis and freeze-drying leaching is adopted, so that nutrient loss caused by too high temperature in the production process is avoided, and active substances and natural flavor in green plums and perilla leaves are reserved; and besides, edible essence is added for blending fragrance, so that the fragrance quality of natural stock solution is improved, andthe honey and green plum flavored perilla tea beverage has high nutrient value, is rich in mouth feel and unique in taste, and conforms to the idea that the honey and green plum flavored perilla tea beverage is obtained from nature at present.
Owner:SHANGHAI INST OF TECH
Preparation method of natural preserved plum flavored essence
InactiveCN106343510ANo artificial ingredients addedRich in prebiotic ingredientsFood ingredient as flavour affecting agentFood ingredient as mouthfeel improving agentAdditive ingredientPlum Flavor
The invention discloses a preparation method of natural preserved plum flavored essence. The preparation method comprises the steps of preparing tea soup, preparing preserved plum flavored fermenting liquid through fermentation, preparing the preserved plum flavored essence through reaction concentration and the like. According to the preparation method, the raw materials are natural and artificial synthetic components are not added, so that the obtained preserved plum flavored essence is natural and healthy, contains rich prebiotics components and is essence with a prebiotic function.
Owner:王婧婧
Sour plum wine and preparation method thereof
ActiveCN105838542AEasy to prepareProcess stabilityAlcoholic beverage preparationEnzymatic hydrolysisAntioxidant
The invention belongs to the technical field of wine making, and particularly relates to sour plum wine and a preparation method thereof. The preparation method for the sour plum wine comprises the steps of enzymatic hydrolysis of fresh sour plums, deacidification, fermentation, reflux wine fermentation, clarifying, aging and the like, and meanwhile, a deacidification agent, a clarifying agent and an antioxidant are combined, so that the acidity of the sour plum wine is effectively reduced, ideal clarifying effects are achieved, and the phenomena of browning, turbidity, precipitates and the like of the sour plum wine can be inhibited for long. The sour plum wine is golden yellow, clear, transparent and stable in system, has strong and pleasant sour plum flavor and aroma and long aftertaste, and tastes soft, pure, mellow and full.
Owner:HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
Preparation method of pearl plum flavored fruitcake
The invention provides a preparation method of a pearl plum flavored fruitcake and belongs to the technical field of food processing. The method comprises steps as follows: (1) treatment of dried tangerine peels and wax apples: the dried tangerine peels and the wax apples are fermented by an active fermentation agent; (2) preparation of blending juice: the blending juice is used for enabling the fruitcake to be gelatinous; (3) treatment of pearl plum fruits: juice is obtained through treatment of pearl plum fruits, the pearl plum juice is mixed with fermented juice and the blending juice, and a raw fruitcake juice is obtained; (4) vacuum concentration treatment; (5) drying. The pearl plum fruitcake obtained with the method can better reserve the flavor of the pearl plums in the aspect of nutrition and health care value, relieves the limitation that people cannot eat too much in case the spleen and the stomach are easily injured by being compounded with the dried tangerine peels and the wax apples, and has the health-care efficacy of improving appetite, maintaining beauty and keeping young; in the aspect of appearance and taste of the fruitcake, the fruitcake has natural rose red color and palatable sweet and sour taste, tastes fine and has smooth and bright surface and certain transparency, toughness, elasticity and chewiness with the scientific preparation process.
Owner:GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
Method for processing edible kelps
The invention discloses a method for processing edible kelps. The method is characterized by comprising the following steps of: placing the dried kelps in clear water, soaking and draining to be dry; adding clear water in a boiling pan, opening steam for heating, adding boiling liquid, adding glycine (the concentration is adjusted to 3 percent), boiling and adding acetic acid until the pH value is 3-4 (detection by pH test paper); when the pH value is higher than 3-4, continuously adding acetic acid to allow the pH value to be maintained within 3-4, adding raw kelps and boiling and taking out the kelps after boiled for 25min; pressing the kelps by fingers (the kelp is cracked to be proper), placing into ice water and cooling, picking up thick kelps and boiling for 10min, placing into ice water and cooling, shredding (the kelps with piquancy are formed into thin shreds and the kelps with plum flavor are formed into thick shreds) and mixing; and stirring, placing into a chilled storage to be tasty, taking out after about 24 hours and drying (at the temperature of 40-50 DEG C for about 3.5h), measuring the water content, drying, sealing and packaging and placing into a refrigeration storage for storage. Compared with the prior art, the invention has the advantages that the processed edible kelp has more flavors including piquancy and the plum flavor, has favorable mouthfeeling, is convenient to eat and is a hard-won edible food.
Owner:舟山京洲水产食品有限公司
Method for preparing cigarette spice with plum flavor and milk flavor
ActiveCN101747993AEasy to transform and decomposeReduce rateTobacco treatmentEssential-oils/perfumesLiquid glucoseNovozym 435
The invention relates to a method for preparing cigarette spice with plum flavor and milk flavor, comprising the following steps: mixing 20-40 portions by weight of Alpha-linoleic acid, 40-60 portions by weight of glutamic acid and 10-30 portions by weight of Chinese medicinal herb extract H-005 according to proportion so as to obtain the mixture used as substrate; adding liquid glucose, propylene glycol and water to a reactor, controlling the temperature of the reactor at 35-45 DEG C and stirring the liquid glucose, the propylene glycol and the water without stop; adding and stirring evenly lipase Novozym 435 to the substrate, and adding the mixture of the lipase Novozym 435 and the substrate to the reactor to make the mixture react for 6-10h to obtain the cigarette spice. The ratio of the weight portions of the substrate, the liquid glucose, the propylene glycol and the water is 1:2-4:4-6:1-3, and the addition amount of the lipase Novozym 435 is 1-2 per mill of the total addition amount of the substrate, the liquid glucose, the propylene glycol and the water. The method for preparing the cigarette spice has low cost, and the cigarette spice prepared with the method has strong plum flavor and the milk flavor and little mixed gases and is suitable for producing high-quality cigarette.
Owner:YINGTAN HUABAO FLAVORS & FRAGRANCES
Brown sugar preserved plum-flavored essence and preparation method thereof
ActiveCN104187550AMake up for the gap in the marketImprove high temperature resistanceSugar food ingredientsFood ingredient as taste affecting agentGlycineArginine
The invention discloses a brown sugar preserved plum-flavored essence and a preparation method thereof. The preparation method comprises the steps of mixing 10 parts of dark plum extract, 1-5 parts of glucose, 1-5 parts of fructose, 5-10 parts of malt syrup, 1-5 parts of condensed milk, 0.5-1 part of dehydrated butter, 0.5-2 parts of alanine, 0.5-2 parts of glycine, 0.2-1 part of serine, 0.1-1 part of arginine and 50-100 parts of a solvent for reacting at a temperature in the range from 90 to 140 DEG C and with the pH being regulated in the range from 4.5-7.5 for 1-8 hours to obtain thermally reacted brown sugar preserved plum-flavored essence base material, next, adding a stabilizer, and carrying out high-speed shearing and homogenizing to obtain the brown sugar preserved plum-flavored essence in the form of paste. The brown sugar preserved plum-flavored essence prepared by use of the thermal reaction has aroma and good taste as well as excellent high temperature resistance, and can be applied to foods such as dairy products, baked foods and candies.
Owner:杭州嘉味生物科技有限公司
Green-plum-containing juice jelly with beautifying and weight reducing functions and preparation method thereof
InactiveCN106107798AHigh in juiceHas the function of beauty and weight lossFood ingredient as mouthfeel improving agentPreservative freeCarrageenan
The invention provides green-plum-containing juice jelly with beautifying and weight reducing functions. The green-plum-containing juice jelly is prepared from the following preparation raw materials in parts by weight: 18 to 25 parts of green plum juice, 1 to 5 parts of gelatin, 1 to 5 parts of carrageenan, 1 to 5 parts of L-methionyl glycine hydrochloride, 0.5 to 2 parts of calcium lactate, 5 to 12 parts of sugar and 55 to 75 parts of water. The invention belongs to the technical field of food processing. The green-plum-containing juice jelly does not contain a preservative, and has high juice content which is higher than 15% required in the national standard. The prepared juice jelly is full-bodied in green plum flavor, has the advantages of good shape stability, good taste, easiness for digestive absorption, long guarantee period and the like, has the beautifying and weight reducing functions, and is high in safety.
Owner:HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
Preserved plum flavored watermelon seeds for reducing blood pressure and preparation method thereof
InactiveCN107048304AHigh nutritional valueSweet tasteFood ingredient functionsClaviceps purpureaBanana powder
The invention discloses preserved plum flavored watermelon seeds for reducing blood pressure. The preserved plum flavored watermelon seeds comprise the following ingredients: watermelon seeds, multi-grain powder, nutrient additives, traditional Chinese medicine powder A, traditional Chinese medicine powder B, red pepper powder, Chinese prickly ash, ginger, cassia, lotus seed powder, peanut powder, walnut powder, chestnut powder, banana powder, carrots, cucumbers, tomatoes, kelp, lettuces, wax gourds, laver, honey, dark plum juice, vinegar, saccharin, edible salt, and sesame oil. The invention further provides a preparation method of the preserved plum flavored watermelon seeds for reducing the blood pressure. The prepared preserved plum flavored watermelon seeds have a unique flavor and is crunchy and delicious with the health efficacy of reducing the blood pressure.
Owner:蚌埠市白根柱清真炒货厂
Green plum-flavored persimmon-leaf health-care wine and preparation method thereof
InactiveCN105238614ANutritional diversityRich processing raw materialsAlcoholic beverage preparationPumpkin seedAdditive ingredient
The invention discloses green plum-flavored persimmon-leaf health-care wine. The green plum-flavored persimmon-leaf health-care wine is prepared from, by weight, 30-34 parts of fresh and tender persimmon leaves, 36-38 parts of Job's tears seeds, 37-39 parts of pumpkin seeds, 60-63 parts of green plum pulp, 24-27 parts of barley seedlings, 40-43 parts of white radish, 2.7-2.9 parts of seeds of feather cockscomb, 2.7-2.9 parts of herb of alfalfa, 3.1-3.4 parts of ganoderma lucidum, 18-20 parts of medical stone, an appropriate quantity of brewer's dried yeasts, 103-105 parts of white granulated sugar and an appropriate quantity of water. The green plum-flavored persimmon-leaf health-care wine is prepared from the diversified raw materials such as the Job's tears seeds, the pumpkin seeds, the green plum pulp, the white radish, thereby containing more nutritional ingredients and being higher in value; during preparation, herbaceous taste and astringency of the persimmon leaves are removed, so that the green plum-flavored persimmon-leaf health-care wine has green plum aroma and is better in taste; content of flavone in persimmon leaf extracts is increased during preparation, so that nutrition and health care effect of the green plum-flavored persimmon-leaf health-care wine are improved.
Owner:ANHUI MINGLONG WINE IND
Dried tangerine peel and dark plum lozenge and preparation method thereof
The invention belongs to the technical field of food and particularly relates to a dried tangerine peel and dark plum lozenge and a preparation method thereof. The dried tangerine peel and dark plum lozenge is prepared from, by weight, 20-120 parts of dried tangerine peel, 40-120 parts of dark plums, 8-20 parts of boat-fruited sterculia seeds, 2-18 parts of menthol and 2300-2800 parts of isomaltose. The dried tangerine peel and dark plum lozenge prepared from the raw materials through the preparation method has a unique dark plum flavor and is sour, sweet and palatable, and the dried tangerine peel and dark plum lozenge can effectively relieve throat dryness, pain, throat itching, dysphagia, cough and other throat uncomfortable symptoms, can refresh breaths and is remarkable and lasting in effect.
Owner:广东橘香斋大健康产业股份有限公司
Preparing process of preserved plum flavor watermelon seeds
InactiveCN109123558AKeep the glossShort processing timeFood ingredient as flavour affecting agentNatural extract food ingredientsHydrolysisSolid content
A preparing process of preserved plum flavor watermelon seeds is characterized by including the following steps of firstly, washing materials; secondly, preparing preserved plum flavor additives, wherein preserved plum flesh is put in water to be boiled and then put in a high-speed masher to be pulped into pulp, the pulp is added into an enzymolysis tank to be heated, clean air is blown in the enzymolysis tank, the pH of liquid in the enzymolysis tank is adjusted to be 7-8, papain is added for hydrolysis for 1-3 h, clean air is continuously blown in the enzymolysis tank in the period, compoundadditives are added into the enzymolysis tank, enzyme deactivation liquid is obtained by heating the enzymolysis tank, the obtained enzyme deactivation liquid is centrifuged and filtered to obtain enzymolysis liquid, the enzymolysis liquid is concentrated till the solid content is 70-80%, and then spraying and drying are conducted to prepare the preserved plum flavor additives; thirdly, soaking the materials, wherein 100-150 parts by weight of watermelon seeds blow-dried in the first step, 20-30 parts by weight of preserved plum flavor additives, 30-35 parts by weight of white granulated sugar, 10-15 parts by weight of dark soy sauce, 5-8 parts by weight of table salt and 250-300 parts by weight of water are put in a pot for soaking, and then the watermelon seeds are scooped up and blow-dried; fourthly, conducting drying.
Owner:平顶山市秦新民食品有限公司
Preparation method of natural ferment
InactiveCN106376804ARich tasteImprove circulationSugar food ingredientsYeast food ingredientsAdditive ingredientProbiotic bacteria
The invention discloses a preparation method of natural ferment. The preparation method comprises preparing ginkgo soup, preparing a fermentation liquor through fermentation and preparing the natural ginkgo ferment. The natural ginkgo ferment has no thick grass smell, can produce a natural preserved plum flavor through fermentation, realizes abundant tastes, is free of essence, is prepared from natural raw materials, is free of artificial synthetic components, is natural and healthy, is rich in ginkgo nutrients, produces abundant prebiotics through probiotic fermentation, can substantially improve gastrointestinal tract functions, is clear and transparent, has no obvious astringency, does not produce precipitates after storage at the normal temperature for 2 years and is stable.
Owner:方莉
Honey plum wine and brewing process thereof
InactiveCN109536347AProlong fermentation timeGuaranteed tasteAlcoholic beverage preparationPectinaseAgeing
The invention discloses a honey plum wine and a brewing process of the honey plum wine. The honey plum wine is prepared by (1) choosing 130 parts of green plum, and putting into a fermentation tank; (2) choosing 200 parts of pure natural honey produced in a mountain forest, adding into the fermentation tank, and mixing evenly with the green plum to moisten the honey; (3) adding 250 parts of purified water into the fermentation tank, and extracting a fermentation liquid; (4) adding pectinase into the fermentation tank, and primarily fermenting at the room temperature; (5) separating a wine liquid from the green plum after the primary fermentation, pouring the separated wine liquid into the fermentation tank, and adding lactic acid bacteria to secondarily ferment at the normal temperature; (6) putting the wine liquid in the fermentation tank into a storage vessel for ageing, and keeping in a dark place and keeping the constant temperature in the ageing process; and (7) obtaining the honey plum wine after finishing the ageing. The pure natural raw material in a natural reserve is fermented according to the change of rhythm of the four seasons, a produced wine product is golden yellowand transparent, the taste is fresh and sweet, and the honey plum wine has a unique flavor fusing the quietly elegant plum flavor and the special fragrance of honey of various flowers.
Owner:四川生态诚品农业开发有限公司
Bitter sour plum-flavored tea and preparation method thereof
InactiveCN107788144ANatural shapeDry brown colorPre-extraction tea treatmentClimate change adaptationBlack teaBitter tastes
The invention discloses bitter sour plum-flavored tea and a preparation method thereof. The bitter sour plum-flavored tea is prepared by the following steps: picking fresh tea leaves with a bitter taste, and carrying out moderate withering, pile fermentation for reddening, indoor long-time cooling, drying in the sun, drying with full fire, stalk picking, impurity removal and refining, and uniformblending and packaging. The processing method disclosed by the invention breaks with traditional processing technologies existing in China of tea such as black tea, green tea (oolong tea) and white tea, and is a innovative process fusing conventional processes such as the moderate withering of fresh leaves, the indoor pile fermentation for reddening, the long-time cooling of the green tea (oolongtea), and the drying of the white tea. The prepared bitter sour plum-flavored tea is natural in appearance; dry tea is auburn bloom in luster; aroma is sour and quite long; sour plums have a strong taste and slight bitter; fluid is generated after bitter experience; tea soup is orange-yellow and bright; flavor is unique; and market space is wide.
Owner:TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
Method for preparing plum flavored fermented bean curd
InactiveCN110477125AIncrease profitReduce manufacturing costCheese manufactureCapsicum baccatumInorganic acids
The invention discloses a method for preparing plum flavored fermented bean curd, wherein the method includes the following steps: (1) taking plum marinade, pretreating, taking a part of the pre-treated plum marinade, and then concentrating and drying the plum marinade to obtain plum salt; (2) taking chili pepper, pretreating, adding the pre-treated plum marinade, pickling, fermenting and mincingto obtain a plum flavored chili pepper sauce; (3) taking soybean, soaking, grinding into soybean milk and boiling the soybean milk, pre-treating, solidifying with the plum marinade, squeezing, carrying out subsequent processing to obtain plum flavored bean curd, and inoculating and fermenting, to obtain fermented plum flavored bean curd blocks; and (4) mixing the plum salt with the plum flavored chili pepper sauce, alternately bottling with the fermented plum flavored bean curd blocks, making one layer be the fermented plum flavored bean curd blocks, making one layer be the mixture of the plumsalt with the plum flavored chili pepper sauce, sealing the top layer with the pre-treated plum marinade, and then fermenting and curing to obtain the plum flavored fermented bean curd. The method can make full use of the plum marinade, is environment-friendly, and reduces the production cost of the fermented bean curd; the prepared fermented bean curd is acidic, has a long shelf life, is rich inorganic acids and phenols of green plum, and has plum flavor.
Owner:SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
Method for making plum-flavored chayote
The invention provides a method for making plum-flavored chayote. The method comprises the following steps: cleaning chayote; cutting the cleaned chayote into pieces; sequentially carrying out preliminary drying, preliminary pickling, drying, re-pickling and re-drying on the obtained chayote; and seasoning the obtained product, wherein the chayote is pickled into a plum marinade. Because of replacing table salts with the plum marinade, and repeatedly pickling the chayote by using the plum marinade in the process of producing the chayote, the method provided by the invention has the following advantages: firstly, the salts in the plum marinade are completely utilized, thereby reducing the process of salt mixing; secondly, the nutrient compositions of the chayote are effectively retained, and the nutrient compositions of the plum marinade are absorbed by the chayote in the process of pickling, therefore, the manufactured product has the characteristics of plum-flavored, crisp and sweet and sour flavors and is convenient to eat; and thirdly, the pollution to the environment can be reduced.
Owner:丽江得一食品有限责任公司
Method for preparing spicy plums from salt-treated raw green plums
InactiveCN108174912ARetain nutrientsRich flavorClimate change adaptationFruits/vegetable preservation by dehydrationAdditive ingredientAppetite
The invention provides a method for preparing spicy plums from salt-treated raw green plums. The method comprises the following steps: material selection, pickling, drying in the sun, rinsing, dryingin the sun, soaking, and drying in the sun. According to the invention, through the techniques of pickling with salt, drying in the sun (or in the oven), addition of different capsicum components andthe like, preparation time is short, and the prepared spicy plums can maximally preserve the original nutritional components of green plums, is rich in raw green plum flavor, has good taste, meets thedemands of a population fond of spicy taste, and whets the appetite of people.
Owner:吴亚军
Method for producing flavor tea sauce by using black tea
InactiveCN106376909AStrong plum flavorWith probiotic functionSugar food ingredientsYeast food ingredientsAdditive ingredientBlack tea
The invention discloses a method for producing flavor tea sauce by using black tea. The production method comprises the following steps: extracting a tea soup, fermenting, and concentrating the tea soup to obtain the natural flavor tea sauce. The tea sauce obtained through the production method of the tea sauce has heavy plum flavor, the plum flavor is obtained through natural fermentation, the raw material of the tea sauce is natural, and no artificially synthesized components are added, so the plum flavor tea sauce is natural and healthy; and natural plum flavor is generated in the fermentation process of probiotics, and abundant probiotic components are also generated through fermentation, so the produced tea sauce has a probiotic function, and also has stomach nourishing and protecting effects.
Owner:安徽爱有澄生物科技有限公司
Production method of healthy ginger juice and bitter gourd preserved fruit
The invention discloses a production method of a healthy ginger juice and bitter gourd preserved fruit, belonging to the food processing field. The production method is characterized in that 100% of bitter gourd, 35% of saccharose, 15% of malt syrup, 12% of fresh ginger, 3% of clove, 2.8% of lime water, 2% of preserved plum flavor and 0.36% of citric acid are adopted. The processing technique comprises the steps of selecting materials, cleaning, slicing, hardening, sugaring, drying and packaging. The production method has the beneficial effects that the healthy ginger juice and bitter gourd preserved fruit is crystal clear, has bitter taste in sweet taste, has rich ginger flavor, is fragrant and delicious, and has the specific bitter flavor of the bitter gourd; the healthy ginger juice and bitter gourd preserved fruit is beneficial to enhancing the immunity of a human body, can promote appetite, has the efficacies of diminishing inflammation, bringing down a fever, preventing and resisting cancer, and reducing blood glucose, is a good dietary therapy food for people with obesity, diabetes, cardiovascular diseases and cancers, also can be used as a health food for common crowds for preventing similar diseases, and is an environment-friendly health-care food suitable for people of all ages.
Owner:宦银琴
Preserved-plum-flavor pecan kernel
InactiveCN109303315ADeliciousRich in nutrientsFood ingredient as mouthfeel improving agentProduct inspectionAdditive ingredient
The invention discloses preserved-plum-flavor pecan kernel. The preserved-plum-flavor pecan kernel comprises the following components in parts by weight: 675-855 parts of the pecan kernel, 45-65 partsof white sugar, 12-18 parts of edible salt, 0.2-0.5 part of ethyl maltol, 0.03-0.07 part of tert-butyl hydroquinone, 0.03-0.14 part of VC palmitate, 15-35 parts of preserved plum pulp, and 6-10 partsof a liquorice root extract solution. A preparation method for the pecan kernel comprises the following steps: S1, removing astringent; S2, stir-frying; S3, taking the stir-fried pecan kernel obtained in the step S2, uniformly spraying the liquorice root extract solution in the weight proportion on the stir-fried pecan kernel, so as to obtain a pecan kernel semi-finished product; S4, baking: placing the pecan kernel semi-finished product obtained in the step S3 in a roaster for baking, wherein a baking temperature is 110-125 DEG C, and the baking time is 45-65 min, so as to obtain baked pecankernel; S5, cooling; and S6, checking, storing: quantitatively bagging after product inspection is qualified and storing, so as to obtain a pecan kernel finished product. The preserved-plum-flavor pecan kernel has a flavor of preserved plum, and is tasty in mouthfeel, abundant in nutritional ingredient, and easy to realize industrial production.
Owner:湖南鑫泉食品科技有限责任公司
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