540results about "Food mechanical treatment" patented technology

An aerated confection is disclosed. The aerated confection comprising as an emulsifier polyglycerol ester (PGE) which is present at an air-water interface of air cells in the aerated confection. A method for the manufacture of the aerated confection is also disclosed.

The invention relates to a high-calcium composite shrimp meat sausage and a preparation method thereof. The preparation method is characterized in that fresh acete chinensis with shells are crushed into full acete chinensis paste by a colloid mill; the prepared full acete chinensis paste is mixed with minced fillet, chicken and the like; a mixture is processed by chopping, filling, steaming and the like to obtain the shrimp meat sausage. With the adoption of a colloid mill crushing process, the problem that a traditional shrimp meat sausage only contains shrimp meat so that a lot of shrimp shell leftovers are generated is solved, and a problem that the mouth feel is rough due to that shrimp shells are added into a food is also solved. Meanwhile, the acete chinensis, a natural calcium source, is utilized, and is safer and is easier to absorb by a human body when being compared with an inorganic calcium source added into a traditional calcium-supplementing sausage, so that the requirements on healthy and safe foods of consumers are met.

The invention discloses a technological process for honeyed black-sesame pills. The honeyed black-sesame pills comprise black sesames, black beans and honey. The technological process includes acquiring, by weight, 50% of black sesame powder (with 5-6% of water content), 20% of black bean powder (with 7-10% of water content) steamed and air-dried for nine times and 30% of prepared wild honey (with14-16% of water content); evenly mixing the black sesame powder, the black bean powder and the wild honey after feeding into the a three-dimensional mixing machine; preparing 10g of big honeyed pillsby a traditional Chinese medicinal pelleting machine. The technological process has the advantages that an optimal process for the honeyed black-sesame pills is adopted, the black sesames and the black beans are steamed and air-dried for nine times, internal calcium oxalate are absorbed by human bodies easily, and a good calcium supplement way is provided; the flavors of the black sesames and theblack beans can be improved through low-speed grinding; the black sesames, the black beans and the wild honey are mixed three-dimensionally according to a certain ratio to prepare the big honeyed pills, integration is achieved, the taste is fine and smooth, the shelf life is long, and the honeyed pills are easy to take and have best taste.

A disclosed preparation method for marinated pig knuckle comprises a step of selecting and finishing materials, a step of kneading and preserving, a step of stewing with a master stock, and a step of marinating, and the above steps are successively performed. The prepared product is uniform in internal and external flavor, stable in quality, uniform in color, rich and durable in fragrance, short in preparation period, less in pie knuckle fluid loss and long in shelf life. The yield of the product is 75% or more. The preparation method is applicable to production of marinated pig knuckle.

The invention relates to a preparation method of a low-value extraction recombinant minced hairtail product. The preparation method comprises the steps: mixing minced hairtail and a soybean protein isolate with a weight ratio of 1:4 in a chopper mixer, and extruding by adopting a homodromy twin-screw extruder, wherein the water content of a raw material is 30-50 percent, the rotating speed of screws is 80-120rpm, the temperature of the screws is 140-160 DEG C, and the optimal process condition is optimized by using a response surface method. Compared with that of a raw material, the in-vitro digestibility coefficient of the protein is increased by 10.25 percent. According to the preparation method, the low-value minced hairtail is recombined by adopting the homodromy twin-screw extruder, the advantages of high temperature, high pressure and high shearing force of an extrusion system are fully utilized, the degradation of macromolecules in a cylinder is promoted, the ordering transition of a protein array in the material is accelerated, the texturization and the specific retention of the material are improved; meanwhile, through passivating enzyme and damaging antinutritional factors, the in-vitro digestibility coefficient of the protein in the material is increased, and the nutritive value of the material is improved.

The invention provides a high-calcium seafood flavor soup base and a preparation method thereof. The preparation method comprises the following steps: firstly smashing and grinding fishbones until the granularity is 400-600 meshes, so as to obtain ultramicro fishbone powder, and then performing enzymolysis on blue clam meat by using papain and flavourzyme so as to obtain blue clam extractive; performing enzymolysis on shrimp leftovers by using the flavourzyme and a compound enzyme which consists of a compound protease and a neutral protease so as to obtain shrimp leftover extractive; uniformly mixing the blue clam extractive, the shrimp leftover extractive, the ultramicro fishbone powder, edible salt, monosodium glutamate, corn starch, disodium 5'-ribonucleotide, ascorbic acid, spring onion powder and garlic powder, adding dehydrated broccoli and dehydrated carrots and preparing the seafood flavor soup base. The high-calcium seafood flavor soup base has the advantages of being delicious in taste, convenient to eat, nutritive and healthy; the preparation method provided by the invention has the advantages that the additional value of the blue clam and leftovers such as fishbones, shrimp heads and shrimp shells, which are from aquatic product processing, is improved, and the environmental pollution is avoided.

The invention discloses a potato chip flavoring machine. The potato chip flavoring machine comprises a feeding device, a mixing device and a uniform blending device, wherein the feeding device is used for transporting potato chip or crisp materials; the mixing device comprises a mixer, a conveying pipe and a first driving motor, the conveying pipe is arranged below the mixer and communicated with the mixer, and the first driving motor is used for respectively driving the conveying pipe and the mixer to transport and flavor the materials; a feeding opening of the uniform blending device is respectively connected with a discharging opening of the conveying pipe and a discharging opening of the feeding device and the uniform blending device is used for uniformly blending materials transported by the feeding device and the conveying pipe and outputting the blended materials. By virtue of the feeding device, the mixing device and the uniform blending device, as long as all powder materials are placed by one person into the mixing device, the uniform blending of the powder materials can be realized, the uniformly blended powder materials are mixed with materials transported by the feeding device in the uniform blending device, and then the flavoring of the materials can be completed. Manual mixing can be completely substituted, so that the manpower expense and the labor intensity can be greatly reduced, and the flavoring mixing efficiency can be greatly improved.

The invention relates to an anti-browning processing method of whole sweet potato powder. Sweet potatoes are sequentially subjected to pulse-type ultrasonic synergetic high-oxygen pretreatment, cleaning and peeling, ultra-high-pressure water jet slicing, pre-freezing, microwave-assisted freeze drying, pre-crushing and low-temperature ultra-micro crushing to prepare whole sweet potato powder to bepackaged. The high-oxygen cooperative ultrasonic pretreatment is adopted before the sweet potatoes are cut, a high-pressure water jet cutting technology is adopted during cutting, and the color problem caused by enzymatic browning can be solved without color protection treatment. In addition, microwave-assisted freeze-drying dehydration and low-temperature superfine crushing are adopted, and Maillard browning and nutrient destruction caused by high temperature are avoided by controlling the temperature in the whole process. The particle size of the prepared ultra-micro whole sweet potato powder is smaller than 25 microns, the dispersibility and storage performance are good, the whole powder is easy to dissolve and absorb, and the nutritional quality of raw materials is kept to the maximumextent.

The invention discloses fresh noodles which are high in water content and also high in quality as well as an industrial production method and a stirring device. The fresh noodles are characterized by being prepared from the steps of one-time mixing, one-time flour fermentation, secondary mixing, composite rolling, secondary fermentation, formation, anti-sticking treatment and packaging of dry materials and wet materials. The dry materials comprise wheat flour, starch and active protein, the wet materials comprise edible salt, edible alkali and clean water, and the water content of the produced fresh noodles is as high as 37% to 42%. The method disclosed by the invention is simple and easy to implement, scientific, reasonable and applicable to industrial production, operation and application; by improving processing steps and equipment for four mixing, the uniformity in flour mixing is improved and the formation of wheat gluten is facilitated, so that the water content of the produced fresh noodles is as high as 37%-42%, the produced fresh noodles are as good as handmade noodles in quality and even better than the handmade noodles in quality, use of manpower is avoided, and a manual mixing effect is achieved as well.

The invention relates to a processing method for preserved fish. According to the processing method, a chub processing byproduct, namely fish bones, is processed into paste which is added into raw materials. The process comprises the following steps: pre-treating raw materials, deodorizing, preparing materials, rolling, paving slices, drying, baking, packaging and sterilizing. According to the processing method for the preserved fish, the used raw materials and ingredients are food-grade and are healthy and safe; any antioxidant including a flavor enhancer, a preservative and the like is not added. Compared with a conventional preserved fish processing method, the processing method is used for crushing and wetly grinding fish leftovers, such as fish heads, fish tails and the fish bones into paste and the paste is added into fish according to a certain ratio; the investment of a crusher and bone paste grinding equipment for processing the fish bones is less, the operation is simple and the continuous production is realized. Furthermore, the processing method for the preserved fish carries out cold sterilization by adopting cobalt-60 gamma-ray radiation so that the preservative can be replaced for prolonging the shelf life of preserved fish products.

The invention provides a granular sausage rich in collagen. The granular sausage rich in collagen is characterized by comprising the following ingredients in parts by mass: 50-80 parts of pork, 200-500 parts of chicken breast, 20-30 parts of soybean protein, 5-10 parts of edible salt, 1-5 parts of a moisture retention agent, 0.001-0.003 part of TG enzyme, 0.01-0.05 part of sodium nitrite, 0.01-0.05 part of cochineal, 50-80 parts of chicken gristle, 20-50 parts of cooked skin grains, 0.5-1 part of monosodium glutamate, 0.5-1 part of potassium sorbate, 20-50 parts of starch, 10-20 parts of white granulated sugar, 0.8-1.2 parts of white pepper powder, 1-2 parts of spiced meat fine paste, 0.8-1 part of meat flavoring oil, 3-5 parts of pig marrow and 50-80 parts of ice water. The granular sausage is chewable and is crispy in mouth feel, rich in collagen and unique in taste.

The invention relates to a method for preparing a Noli pulp enzyme with a biological fermentation process. The method comprises the following steps: processing fresh Noli into Noli pulp; inoculating the Noli pulp with lactic acid bacterium liquid, and performing pre-fermentation for 10-20 days at a temperature of 35-45 DEG C; after the pre-fermentation, performing juice-residue separation, and then performing closed anaerobic after-fermentation of the obtained pre-fermentation clear juice at a temperature of 35-45 DEG C; performing centrifugal separation; and fetching the clear juice to obtain the Noli pulp enzyme. In the invention, by adopting single lactic acid bacteria for two-step fermentation, the fermentation time can be shortened; without adding a processing aid in product processing, the technological process is greatly simplified; and through normal juice fermentation, the equipment investment and consumption are both low.

A coffee-taste quick-frozen beef ball and a manufacturing method thereof. The coffee-taste quick-frozen beef ball is prepared from 20-25 parts of beef, 7-10 parts of streaky pork, 4-6 parts of coffee powder, 2-3 parts of lotus leaf powder, 0.1-0.15 part of black tea powder, 1-1.5 parts of pawpaw, 0.6-1 part of sweet potato, 0.5-0.8 part of fructus amomi, 0.4-0.7 part of chicken's gizzard membrane, 0.4-0.6 part of poria cocos, 0.6-0.9 part of kiwi fruits, 0.3-0.5 part of chive, and 0.2-0.4 part of beef extract. The invention provides a manufacturing method of quick-frozen beef balls, which comprises the following steps of beating, beef mincing, ball preparation and the like by a machine; the method both reduces labor intensity and ensures the quality of beef balls; the beef balls are quite chewy and elastic; the addition of coffee powder ensures the traditional taste and also adds coffee taste of the beef balls; the added pawpaw, sweet potato, fructus amomi, and chicken's gizzard membrane have effects of regulating intestines and stomach, which provides the beef ball of the invention with health care effect.

The invention discloses a wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and a production method thereof. The fermentation pickled Chinese cabbage is taken as a main raw material, the mixing uniformity is enhanced in a vacuum mixing manner, the possibility of oxidation and brown stain after contact of pickled Chinese cabbage and oxygen is reduced, the pH value achieves a low-acid value by adjusting an acidity regulator, sterilization is carried out by adopting a low-density heat sterilization process, and the pickled Chinese cabbage seasoning packet is free of a corrosion remover, is crisp and tender, sour and cool, and can be preserved at room temperature. In addition, the acid value and the water activity control are changed by adopting a segmented temperature control heating technology and an acid adjusting technology, the shelf life and the safety of the product can be effectively controlled, so as to obtain the wet fermentation pickled Chinese cabbage seasoning packet for instant noodles, which is strong in flavor and can be preserved at room temperature, and the shelf life can be up to over 10 months. The seasoning packet produced by the method disclosed by the invention is crisp and fresh, strong in sour fragrance, good in mouthfeel, stable in quality, and convenient to eat.

The invention relates to the technical field of food processing and particularly discloses a method for dry method rice meal preparation, rice meal for fresh rice noodles, rice meal for baked foods and rice meal for cooked foods. The preparation method sequentially comprises the steps of tempering, rice blending and grinding, wherein the tempering means that the moisture content of rice is adjusted to 16-25% and the rice moistening is performed for 12-18 h; reasonable rice blending is performed according to product usage and quality requirements; the grinding means that a roller mill is adopted to perform grinding, and a material is sieved through a sieve with 100-160 meshes, and the material placed above the sieve is placed in a Raymond mill to undergo secondary grinding. The rice meal prepared through the preparation method is low in damage starch ratio, multi-purpose rice meal such as the rice meal for fresh rice noodles, the rice meal for baked foods and the rice meal for cooked foods can be produced, and the method is favorable for industrial production and has the advantages of being high in production efficiency, low in energy consumption, high in raw material utilization rate and free of pollution.

The present invention is to provide a bean processing device comprising: a first processing tank, which comprises a first pulverizer, the first processing tank is for loading the beans for soaking, cooking and crushing; a second pulverizer, which is applied as a holding tank for the fine crushing of the primary crushed beans from the first processing tank; a second processing tank, which is connected with the second pulverizer, and applied for holding the bean products; and a conjunction pipe, which is applied for connecting the first processing tank and the second pulverizer to form a airtight automatic processing system.

The invention relates to a method for preparing a lucid ganoderma solid drink. The method comprises the following steps: pretreating lucid ganoderma, performing superfine grinding, pulping, performing ultrahigh pressure treatment and performing spray drying. The lucid ganoderma solid drink product is fine and smooth in color and high in dispersity and has a particular medical material flavor of lucid ganoderma, the eating method is simple and convenient, the integrity of functional components of the lucid ganoderma is basically kept, processing loss of the raw materials is effectively reduced, and the solid drink is easy to brew. According to the lucid ganoderma solid drink, the polysaccharide leaching efficiency is 11.21-19.89mg/g, the powder extraction rate is 20.67-44.78 percent, and the dissolution time is 93-54 seconds.

The invention discloses a sauced duck neck. The sauced duck neck is prepared through the following steps: (1) choosing and disposing a raw material; (2) rolling the raw material softly; (3) blanching; (4) boiling; (5) soaking the cooked raw material in thick gravy; (6) cooling and packaging; (7) sealing in vacuum; (8) sterilizing; (9) quenching; (10) performing outer packing. The sauced duck neck, which is prepared through totally different recipe and technology, retains officinal property of the duck neck, and has effects of improving eyesight, soothing nerves, activating blood circulation to dissipate stasis, nourishing Yin, and tonifying kidney; adopting simple materials and multi-step marinating technology, the duck neck has special mouthfeel, and is completely different from the conventional sauced duck necks, crispy in taste, chewy, a little spicy but not hot, and packaged in vacuum but like a manually marinated deck neck.

The invention provides a method for reducing vomitoxin of wheat bran through extrusion. The method mainly comprises the following steps: 1, putting the wheat bran in water, adding alkali to adjust the wheat bran to be alkaline; 2, drying the alkaline wheat bran, then compounding the wheat bran and starch according to a certain proportion, and mixing evenly; 3, extruding and detoxifying a mixture of the wheat bran and the starch in an extruder; 4, neutralizing the alkali. The wheat bran powder prepared according to the method is high in content of dietary fibers and low in vomitoxin, can serve as an additive to be mixed with various other food base materials to prepare various foods with rich dietary fibers, and has a quite extensive scope of application.

There are provided sterile dehulled soybeans bearing bacteria of 300 cells/g or less, and a method for producing efficiently sterilized full fat soy flour using the sterile dehulled soybeans. The full fat soy flour is classified into three kinds: the first one in which deodorization is carried out without damaging available ingredients characteristic of soybeans such as water-soluble proteins and digestion and absorption efficiency is high due to inactivation of a digestion inhibiting enzyme; the second one in which enzymes are alive; and the third one in which all enzymes are inactivated. The method comprises: (a) a sorting step where foreign matters are removed from starting soybeans to obtain sorted soybeans; (b) a dehulling step where germs and hulls are removed from the sorted soybeans to obtain sterile dehulled soybeans; (c) a partially-inactivating steaming step where the sterile dehulled soybeans are steamed for 60 to 300 seconds by hot water or steam heated at a temperature of 70 to 125° C. so as to deodorize the sterile dehulled soybeans and inactivate a digestion inhibiting enzyme; (d) a desiccating step where the steamed sterile dehulled soybeans are desiccated to a predetermined water content; (e) a pulverizing step where the desiccated sterile dehulled soybeans are pulverized; and (f) a classifying step where the pulverized sterile dehulled soybeans are classified into only soy flour having a predetermined grain size or less.