Process for preparing flavouring with aged yellow wine taste

Application Number: 00110962Application Date: 2000.03.29Publication Number: 1315142Publication Date: 2001.10.03Priority Information: International: A23L1/223Applicant(s) Name: Li XinminAddress: Inventor(s) Name: Li XinminPatent Agency Code: 00000Patent Agent: Abstract A flouring with aged yellow wine taste is prepared from dried ginger (12-32 wt.%), jujube (34-54), tangerine peel (12-32), cinnamon bark (3-9) and fennel (3-9) through pulverizing mixing and loading in Read more

Cold taste essence for peppermint type cigarette

Application Number: 00113461Application Date: 2000.05.29Publication Number: 1272342Publication Date: 2000.11.08Priority Information: International: A24B3/12Applicant(s) Name: Changsha Cigarette FactoryAddress: Inventor(s) Name: Ren Jianxin;Ding Shichao;Du WenPatent Agency Code: 00000Patent Agent: Abstract The present invention is formed from cold-taste agent, ethyl alcohol, water, polyvinyl acetate and surfactant, the described cold taste agent includes peppermint, menthyl succinate, menthyl borate and peppermint Read more

Method for cooking chicken with unique taste

Application Number: 00115908Application Date: 2000.07.19Publication Number: 1280790Publication Date: 2001.01.24Priority Information: International: A23L1/315;A61K35/78Applicant(s) Name: Guo ZhongquanAddress: Inventor(s) Name: Guo ZhongquanPatent Agency Code: 00000Patent Agent: Abstract A technology for cooking chicken or other meats with special taste includes such steps as pulverizing several Chinese medicinal materials and flavourings, mixing with chicken meat or others, pickling as -5-12 Read more

Process for preparing powdered oil with chicken taste

Application Number: 00117318Application Date: 2000.08.10Publication Number: 1286296Publication Date: 2001.03.07Priority Information: International: A23D9/007;A23L1/221Applicant(s) Name: Inst of Agricultural Biotechnology, Guangdong Academy of Agricultural SciencesAddress: Inventor(s) Name: Xu ZhihongPatent Agency Code: 44104Patent Agent: yang xiongAbstract A powdered oil with chicken taste is prepared from the by-product from meat chicken processing industry through extracting in water to obtain ckicken Read more

Spices flavouring with chicken taste

Application Number: 00117732Application Date: 2000.05.09Publication Number: 1273050Publication Date: 2000.11.15Priority Information: International: A23L1/221;A23L1/36Applicant(s) Name: Wang GeAddress: Inventor(s) Name: Wang GePatent Agency Code: 00000Patent Agent: Abstract A spices flavouring with chicken taste is prepared through hydrolyzing peanut cake by hydrochloric acid to obtain hydrolic protein liquid of peanut, extracting the liquid extract from Chinese medicinal spices, vacuum Read more

Method for improving taste of cold noodles made of rice flour and its application

Application Number: 00122092Application Date: 2000.08.27Publication Number: 1340305Publication Date: 2002.03.20Priority Information: International: A23L1/0526Applicant(s) Name: Liu ZhizhenAddress: Inventor(s) Name: Luo Qing;Zhou ZhihongPatent Agency Code: 00000Patent Agent: Abstract A method for improving the taste of a gel food "Bingfen" features that the saccharide, milk, fruit juice, fruit wine, red bean mask, mung bean mash, coffee, fruit pulp, or Read more

Flour with peculiar taste

Application Number: 00122381Application Date: 2000.09.06Publication Number: 1341365Publication Date: 2002.03.27Priority Information: International: A21D2/36Applicant(s) Name: Gao HaiboAddress: Inventor(s) Name: Gao HaiboPatent Agency Code: 00000Patent Agent: Abstract The present invention belongs to the field of food processing technology, in particular it relates to a preparation method of flour. Said invention uses the wheat or soybean as raw material, Read more

Fruit taste type fermented sour soybean milk preparation method

Application Number: 00126602Application Date: 2000.09.26Publication Number: 1345542Publication Date: 2002.04.24Priority Information: International: A23C9/154Applicant(s) Name: Shen GuangmingAddress: Inventor(s) Name: Shen GuangmingPatent Agency Code: 43105Patent Agent: wang fananAbstract The invention relates to a fruity flavor type of fermentative soymilk whose main ingredients are soy milk powder, water, cane sugar, and auxiliary materials are high fruit sugar, protein sugar, Read more

Process for preparing aerated wintercherry wine with agrrable taste and its product

Application Number: 00109671Application Date: 2000.06.20Publication Number: 1283684Publication Date: 2001.02.14Priority Information: International: C12G3/02Applicant(s) Name: Zhang LiminAddress: Inventor(s) Name: Deng Jinzhe;Zhang Yi;Zhang HuiningPatent Agency Code: 11139Patent Agent: sun haochenAbstract A process for preparing CO2 aerated wintercherry wine includes collecting wintercherry fruit, removing calix, crushing, extracting in SO2, fermenting, ageing, mingling and aerating CO2. Said wine contains saccharide, Read more

Method for removing harsh taste of persimmon but retaining its crispness

Application Number: 00108057Application Date: 2000.06.09Publication Number: 1327715Publication Date: 2001.12.26Priority Information: International: A01G7/00;A01G17/00;A01N27/00;A23L1/015;A23L3/00Applicant(s) Name: Central Station of Forest and Fruit Technology, Jixian County Forest Industry BuAddress: Inventor(s) Name: Li Yin;Zhao Guoming;Xu YungangPatent Agency Code: 12100Patent Agent: yang zhongminAbstract A method for removing the harsh taste of persimmon fruit includes such step as spraying GA3 aqueous solution Read more

Method for cooking rabbit with special taste

Application Number: 00108039Application Date: 2000.06.12Publication Number: 1327765Publication Date: 2001.12.26Priority Information: International: A23L1/311Applicant(s) Name: Zhang ZhenminAddress: Inventor(s) Name: Zhang Zhenmin;Li XiulingPatent Agency Code: 00000Patent Agent: Abstract A cooked rabbit meat with special taste is prepared from living rabbit through killing, removing impurities, immersing and boiling in the soup prepared from 21 Chinese-medicinal materials including dahurian angelica Read more

Process for preparing natural essence with pork taste

Application Number: 00100890Application Date: 2000.02.18Publication Number: 1308891Publication Date: 2001.08.22Priority Information: International: A23L1/228Applicant(s) Name: Beijing Industry and Commerce UnivAddress: Inventor(s) Name: Song Huanlu;Sun BaoguoPatent Agency Code: 00000Patent Agent: Abstract A natural essence with pork taste is prepared through hydrolyzing pork protein by alkaline protease for 4 hr in the condition of pH=8.2 and 50 deg.c, centrifugal Read more