6 results about "Aftertaste" patented technology

The invention aims to provide a method for improving euryops pectinatus oil aroma quality and application thereof. The method includes: subjecting euryops pectinatus to low temperature superfine comminution, then adding a certain amount of acid, an oxidant and enzyme and mixing the substances evenly in an aqueous solution, conducting incubation fermentation for a certain period of time under a synergistic effect, and carrying out steam distillation to extract volatile oil. The method improves the extraction rate and aroma quality of euryops pectinatus oil, the euryops pectinatus oil has composite, natural and rich aroma, besides chrysanthemum characteristic aroma, also has flower fragrance, fruit sweet aroma, slightly cool sense feel and other natural smell, the irritation is reduced, andthe aroma quality is improved. The prepared euryops pectinatus oil can be applied in cigarette formula cut tobacco, reconstituted tobacco, and cut stems, the prepared cigarette has clear aroma, chrysanthemum characteristic note, rich and pure aroma, and clean aftertaste, and overcomes the defects of too strong chrysanthemum characteristic aroma, increased irritation, little miscellaneous qi, and slightly bitter aftertaste.

The invention discloses hand-shredded beef jerky. The hand-shredded beef jerky is made by the following making method. The making method comprises the following steps of firstly, sequentially soakingshank meat in a strong saline solution and boiling water of 60-80 DEG C, performing quick boiling in boiling water of 100 DEG C, performing taking out, performing drip washing with boiled water, performing drying and cooling to room temperature, adding the cooled shank meat in a refrigerating chamber, performing refrigerating, cutting the refrigerated shank meat into beef strips, massaging the beef slices, immersing the beef strips in seasoning liquid, performing seasoning, immersing the beef strips in a preserving solution, performing preserving, after preserving is finished, taking out the preserved shank meat strips, placing the taken-out shank meat strips in a glass container, spraying a preserving solution, placing the shank meat strips to which the preserving solution is sprayed in the refrigerating chamber, performing refrigerating, putting the refrigerated beef strips in a microwave oven, and performing high-fire microwave baking for five times, so as to obtain the hand-shredded beef jerky. The hand-shredded beef jerky has the technical advantages of being delicious and mellow in taste, moderate in spicy degree, moderate in sweet and salty degree and rich in aftertaste, andthe microorganism activity contained in the hand-shredded beef jerky can be notably reduced.

The invention discloses flavored crisp and fragrant chicken feet comprising a main material bag and an auxiliary material bag; the main material bag comprises the following raw materials: fresh chicken feet, soup-stock, marinade, edible oil and water, and the auxiliary material bag is a dry material. The flavored crisp and fragrant chicken feet provided by the invention are unique in flavor, complete in claw skin, crisp and elastic in taste, spicy and tasty, lasting in fragrance and endless in aftertaste, unique in formula, safe and healthy in used ingredients, free of preservatives, free of damage to human health after being eaten for a long time, quite suitable for office workers who have no time to cook and like to eat spicy chicken feet to eat fast food, simple to process, low in product cost and high in market income.

The invention discloses a cranberry flavored vinegar and a preparation method thereof. The cranberry flavored vinegar is dark red, transparent and clear, without sediment, and tastes sour and mellow, with a strong cranberry flavor. The total acidity is 5% to 8% in terms of acetic acid; the alcohol content is: 5% to 8%. 10%, is a flavored vinegar that integrates the nutritional and health functions of strawberry and vinegar, and is obtained through steps such as squeezing juice, enzymatic hydrolysis, alcoholic fermentation, and acetic acid fermentation. The cranberry flavored vinegar of the invention does not add any food additives such as essence, pigment, sour agent, preservative, etc., has pure color, strong fragrance, soft sour taste, lingering aftertaste and is convenient to use.

E-cigarette solid powder comprises, by weight, 2% of a free radical remover, 5% of a cough-relieving lung-moistening ingredient, 20% of a high-aroma ingredient, 2% of a moisturizing flexible ingredient, 70% of a base material and 1% of a mildew preventive. By adding E-cigarette solid powder that is high-aroma solid powder into liquid-solid combination e-cigarettes and solid e-cigarettes, strong aroma can be imparted to the e-cigarettes having no burnout taste, the aftertaste and harmony are good, aroma can penetrate well, good applicable effect is exhibited, smokers can easily quit and controlsmoking, and the E-cigarette solid powder has a good popularization and application prospect.