For humans, taste is essential for perceiving food's nutrient content or harmful components. The current sensory evaluation of taste mainly relies on artificial sensory evaluation and electronic tongue, but the former has strong subjectivity and poor repeatability, and the latter is not flexible enough. This work proposed a strategy for acquiring and recognizing taste electroencephalogram (EEG), aiming to decode people's objective perception of taste through taste EEG. Firstly, according to the proposed experimental paradigm, the taste EEG of subjects under different taste stimulation was collected. Secondly, to avoid insufficient training of the model due to the small number of taste EEG samples, a Temporal and Spatial Reconstruction Data Augmentation (TSRDA) method was proposed, which effectively augmented the taste EEG by reconstructing the taste EEG's important features in temporal and spatial dimensions. Thirdly, a multi-view channel attention module was introduced into a designed convolutional neural network to extract the important features of the augmented taste EEG. The proposed method has accuracy of 99.56%, F1-score of 99.48%, and kappa of 99.38%, proving the method's ability to distinguish the taste EEG evoked by different taste stimuli successfully. In summary, combining TSRDA with taste EEG technology provides an objective and effective method for sensory evaluation of food taste.