212results about "Food shearing" patented technology

Provided are nutrient-dense meat structured protein products providing complete sources of protein and essential nutrients. Also provided are methods and processes for producing such nutrient-dense meat structured protein products. Also provided are nutrient-dense condiments that can be packaged with meat structured protein products or nutrient-dense meat structured protein products.

The invention provides a preparation method of cheese chicken cutlet. The preparation method comprises following steps: (1) cutting, wherein chicken legs are cut into meat pieces with chicken skin with a thickness of 0.4 to 1cm, redundant fat is removed, and raw material meat pieces are obtained; (2) rolling, kneading, and pickling, wherein the raw material meat pieces are mixed with a pickling liquid, and are subjected to rolling, kneading, and pickling so as to obtained pickled meat pieces; (3) coating with starch, wherein the pickled meat pieces are mixed with starch; (4) adding cheese, wherein cheese is sandwiched between the chicken skin and the meat; (5) coating with a slurry, and powder or breadcrumb, wherein after adding cheese, the meat pieces are coated with a layer of a slurry via spraying, and are coated with a layer of powder or breadcrumb; (6) deep frying and sizing; and (7) steaming and roasting. Compared with existing chicken cutlet, cheese and chicken meat are combined, and are heated, cheese is melted, and the chicken meat is permeated by melted cheese, so that the chicken meat possesses unique taste and mouthfeel, and is delicious and juicy.

The invention relates to a high-calcium compound shrimp cake and a producing method thereof. The high-calcium compound shrimp cake is prepared through carrying out low-temperature chopping and uniform stirring on an all-acete chinensis paste which is prepared through a high-precision waterproof pulverization technology and proportional minced fillet, chicken breast fillet, salt, vital gluten, diced fatty meat, potato starch, monosodium glutamate, disodium 5'-ribonucleotide, sugar, a water retention agent and a quality improver so as to obtain a cake core material, preparing the cake core material into a circular or elliptic shape through a forming machine, wrapping a layer of bread powder on the outside surface of the cake core, and after the shape of the obtained shrimp cake is finalized by quick-freezing, deep-frying the shrimp cake until the appearance of the shrimp cake is golden, so that the shrimp cake is obtained. The shrimp cake prepared by the producing method is golden in appearance, and fresh, tender and slightly crisp in taste, both has the delicate flavors of shrimps, and preserves various beneficial elements such as rich Ca, P, chitin and astaxanthin in shrimp shells, so that the shrimp cake accords with the demands of people on food nutrition, health, taste, and the like.

The invention discloses solanum tuberdsm noodles which comprise the following components in parts by weight: 57-94 parts of high gluten wheat flour, 5-30 parts of solanum tuberdsm powder and 1-3 parts of iodized salt. The invention further discloses a manufacturing method of the solanum tuberdsm noodle. The solanum tuberdsm noodle is rich in nutrition and rich in microelements such as selenium; due to the high solanum tuberdsm fiber content, intestines and stomach peristalsis can be prompted, mucus, pneumatosis and putrefaction retained in the enteric cavity can be cleaned, the digestive tract environment is improved, intestines and stomach diseases are prevented, human body metabolism is prompted, and vivotoxin and cancerogenic substances can be rapidly discharged.

The invention discloses kidney-tonifying black bean spiced beef which consists of the following raw materials in parts by weight: 200-220 parts of beef, 120-130 parts of chilli sauce, 40-50 parts of thick broad-bean sauce, 70-90 parts of tomato sauce, 40-50 parts of black bean, 30-40 parts of black rice, 20-30 parts of dried rhizoma dioscoreae, 20-30 parts of black sesame, 4-5 parts of cornu cervi pantotrichum, 5-6 parts of cortex eucommiae, 5-6 parts of radix astragali, 4-5 parts of radix polygalae, 4-5 parts of reed rhizome, 4-5 parts of radix ophiopogonis, 4-5 parts of radix adenophorae, 3-4 parts of sugarcane leaf, 3-4 parts of pomegranate seed, 10-40 parts of edible salt, 180-200 parts of lemon juice, 100-120 parts of rice wine and a proper amount of water. In the kidney-tonifying black bean spiced beef disclosed by the invention, the preferential beef is rich in good protein with abundant and comprehensive nutrition; the preparation process is simple and environment-friendly; and by specifically adding the active ingredients of homologous Chinese herbal medicines such as cornu cervi pantotrichum, radix astragali and radix ophiopogonis, the kidney-tonifying black bean spiced beef has a perfect effect of tonifying kidney and refreshing, and is suitable for the majority of people.

The invention discloses a probiotic microcapsule and a preparation method thereof, and relates to the technical field of probiotics. The probiotic microcapsule comprises an oil-phase matrix directly contacting probiotics, a continuous water-soluble wall material wrapping the oil-phase matrix, and powder particles agglomerated on the outermost layer. The preparation method comprises the following steps: mixing a probiotic liquid / probiotic powder and a fat-soluble substance to prepare a W / O emulsion; adding the emulsion prepared in the previous step into a prepared aqueous phase solution to prepare a W / O / W double-layer emulsion; and carrying out centrifugal spray agglomeration and built-in fluidized bed drying to obtain the probiotic microcapsules. According to the invention, the microcapsules have multi-layer protection on the periphery of the probiotics, wherein the fat-soluble substances protect, then the water-soluble wall material protects the grease, and finally the peripheral agglomerated particles have isolation effect; and the probiotic microcapsules prepared by the invention can be used for functional foods or dietary nutrition supplements.

The invention relates to a formula of Lanzhou-made beef noodle soup base and a preparation method of the Lanzhou-made beef noodle soup base. The formula of the Lanzhou-made beef noodle soup base is as follows by weight ratio: 500-2500 parts of ox bones, 1000-5000 parts of beef brisket, 110-500 parts of beef tallow, 3000-10000 parts of water, 50-220 parts of salt and 14-68 parts of spices. The invention further provides the preparation method of the Lanzhou-made beef noodle soup base. The preparation method comprises the steps of precooking raw materials, carrying out high-temperature hot-pressing extraction, standing, removing residues, performing thermal flavoring reaction, blending, homogenizing, emulsifying, sterilizing, filtering, regulating soup and the like; the soup base prepared by the method has the characteristics of good fragrance, rich taste and high contents of protein and calcium, and is particularly suitable for pregnant women, the crowds in growing period and the older crowds.

The invention discloses a preparation method of a solid drink with taros used as a principal raw material. The preparation method specifically comprises the steps as follows: the fresh taros are used as the principal raw material, isomaltooligosacharide and resistant starch are added into the treated raw material of taros, and finally, a powdered product is prepared through spray drying. Through implementation of the preparation method, no pigment, essence or preservative is added during preparation of the product, so that the development tendency of safety, nutrition and convenience of modern food is completely satisfied. Meanwhile, the implementation of the preparation method is high in technological efficiency, good in effect, high in raw material utilization rate, free from waste and low in nutrient loss. The prepared product is ideal in form, keeps original nutrient and functional ingredients of the taros well and is easy to digest, and a special function is enhanced; the current situation that products prepared from the taros are rare in the market currently is changed, a way for the taro products is determined, and development of related industries of the taros is promoted, so that a new economic growth point is formed, and huge economic benefit and social benefit are provided.

The invention discloses linseed oil microcapsules and a preparation method thereof. The preparation method comprises the following steps of (1) performing hydrolyzing and extracting by an enzyme method to obtain linseed oil; (2) preparing an aqueous phase; (3) preparing an oil phase; (4) performing high-speed cutting emulsifying on a mixture of the aqueous phase and the oil phase by a cutter; (5)performing homogenizing on obtained emulsion by a high pressure homogenizer; and (6) performing spray drying on the obtained emulsion to obtain linseed oil microcapsule granules. The linseed oil microcapsules are high in solubility, good in emulsibility, high in stability, good in film-forming properties and high in packing rate. The linseed oil microcapsules have good mouth feel and flavor, and are safe and reliable in quality; and besides, the preparation technology is simple, mass production is convenient, and the loading quantity of the obtained linseed oil microcapsule granule linseed oilcan achieve 42%, and the microcapsule entrapping rate is 90% or above.

The invention provides comprehensive-nutrition coarse cereal vermicelli and relates to the technical field of food processing. The comprehensive-nutrition coarse cereal vermicelli is composed of following components in weight percentage: 10%-20% of rosa laevigata, 50%-70% of sweet potatoes, 1%-5% of lobed kudzuvine roots, 5%-10% of dendrobium nobile, 1%-5% of sorghum, 5%-10% of oats, 1%-1.5% of rapeseed oil and 0.5%-1% of table salt. According to the comprehensive-nutrition coarse cereal vermicelli, the formula of traditional vermicelli is changed; the prepared vermicelli is abundant in nutrition, has no any additive, is safe and reliable to eat and can be stored for one year at a room temperature.

The present invention discloses a frozen dessert. A frozen dessert thickening agent includes gellan gum and carrageenan, optionally further comprises xanthan gum and locust bean gum, and optionally further comprises sodium alginate. The frozen dessert is flexible and unique in taste, has a taste of ice cream mousse when eaten at a freezing condition (-3 DEG C to -8 DEG C), and has a taste of jelly when eaten at a molten state (at room temperature).

A seafood flavor seasoning capable of being used for brewing a drink relates to the technical field of production of drink seasonings. The seafood flavor seasoning is characterized by comprising the following components in parts by weight: 0.3-0.8 part of aginomoto, 0.3-0.8 part of salt, 0.1-0.5 part of sugar, 1-3 parts of dextrin, 10-30 parts of starch, 10-30 parts of pure shrimp and shrimp meal, 0.2-1 part of green onion granules, 0.2-1 part of carrot granules, 0.2-1 part of onion granules, and 3-5 parts of vegetable oil. In the formula, the seafood flavor seasoning further comprises the following components in parts by weight: 1-2 parts of curcuma powder, 0.5-1 part of garlic powder, 1-3 parts of green tea powder, and 0.25-0.35 part of perilla oil. The seafood flavor seasoning breaks the situation of lack of salty and seafood flavor of the traditional drink, multiple seasoning materials are used to develop the seafood flavor drink seasoning, so that the product can be used for directly brewing a drink to meet the requirement of diversity of the drink flavors and the effects of tonifying spleen, promoting appetite, strengthening healthcare and nourishing are achieved.

The invention provides chili oil and a preparation method thereof. The chili oil is prepared from the following raw materials in percentage by weight: 86 percent of vegetable oil, 10 percent of dried red pepper, 0.5 percent of pepper, 0.5 percent of cinnamon, 1 percent of anise and 2 percent of dried ginger. The chili oil has the advantages that the prepared chili oil can be used for cold vegetable dish in sauce and can also be used for replacing edible oil in the process of frying the dishes, and the requirements of the crowd who love the peppery taste are met.

The invention belongs to the field of aquatic product processing technology, and specifically relates to an instant double-pepper fish head with a freshwater fish head, capsicum frutescens and red pickled peppers as base materials, and a production method thereof. The freshwater fish head (aristichthys nobilis or silver carp), capsicum frutescens, the red pickled peppers, vegetable oil and the like are used as the base materials and are matched with spices, white sugar, table salt, a flavor agent and other auxiliary materials, and the instant double-pepper fish head (normal-temperature circulating sale type) is prepared through the processes of pretreatment, low-temperature low-salt pickling and deodorization, low-temperature air drying and design finalizing, medium-temperature slight deep-frying, double-pepper sauce seasoning, bagging (placing in pallets) and vacuum sealing, high-temperature short-time sterilization, back-pressure water-spraying cooling and the like. The instant double-pepper fish head maintains the texture and the flavor of a traditional chopped pepper fish head, has the shelf life of more than 180 days at room temperature, has fresh, sweet, sour and spicy compound taste, is fresh, tender, tasty and refreshing, and has the characteristics of being rich in nutrition, and convenient to carry and eat.

The invention discloses a processing process for instant spicy chili oil bamboo shoot slices. The processing process mainly comprises the following processing steps: (1) treating fresh bamboo shoot raw materials; blanching; cooling; slicing; braising; drying by spinning; blending and the like. According to the processing process, the processing process for fresh bamboo shoots is directly utilized to keep the nutritive value of the fresh bamboo shoots to the great extent; the processing process is simple and is suitable for large-batch production; the produced spicy chili oil bamboo shoot slices meet popular flavors, have delicious taste and nutrition, are of a snack food and have a wide market prospect.

The invention provides a fermented cereal food and a preparation method thereof. The fermented whole grain food is prepared from the following components in parts by weight: 40 to 50 parts of sticky rice, 30 to 40 parts of soybean, 35 to 45 parts of oat, 30 to 40 parts of black beans, 15 to 25 parts of sweet potatoes, 15 to 25 parts of corn, 3 to 5 parts of Chinese yarn, 0.1 to 0.3 part of fermented yeas and 0.1 to 0.4 part of bacillus natto. According to the fermented whole grain food and the preparation method thereof, sticky rice, soybean and other cereals are used as raw materials, and cereal sweet ferment rice, cereal natto and the like are prepared through the microbial fermentation technology, so that the cereal sweet ferment rice has the characteristics of preserving nutritional and hygienical components of cereals, removing antinutritional factors and improving the total polyphenol content of a new fermented product, and the product has the unique fragrance of sweet ferment rice; the natto is nutrient-rich and contains bacillus natto and various bio-enzyme which are not contained by other foods.

The invention relates to the technical field of food processing, and specifically relates to a preparation process of sweet potato noodles. The preparation process comprises the following steps: step 1, preparation of sweet potato powder, namely raw material selection-washing-peeling-slicing-color protection-rinsing-stewing-washing-drying-smashing-sieving so as to obtain finished products; and step 2, preparation of the noodles, namely mixing of the raw materials and auxiliary materials-dough kneading-cooking-tabletting-slitting, so as to obtain wet cut noodles-drying-cutting-metering-packaging-inspection so as to obtain finished noodle products.

The invention discloses a method for processing pitaya chips. The method for processing pitaya chips comprises the following steps: mixing raw material (pitaya) with batter which is prepared from flour, starch, refined salt, baking powder, sugar and nutrition powder; washing; slicing up; carrying out color protectio; coating; quick-freezing; frying in vacuum for deoiling; seasoning; and packaging. The prepared pitaya chips taste crispy and delicious, are nutritious and healthy and are low-oil and low-calorie, thereby being a health-care leisure food for young and old. Also, the processing technology of pitaya chips is simple and easy to operate and the raw material sources are wide, and the economic value of pitaya can be increased; therefore, the method can be popularized favorably.

The invention relates to instant wild edible mushroom seasoning powder. The instant wild edible mushroom seasoning powder is characterized by being prepared by following steps of fully drying main materials of fungus suillus, matsutake and truffle as well as leftover materials thereof in dry product processing of the three wild edible mushrooms, controlling moisture to be 4%-10%, respectively and accurately smashing into powder with particle size of 130M-150M by a superfine grinder, and preparing the mushroom powder; and then mixing according to the proportion of fungus suillus, matsutake and truffle being (7.8-8.2):1:1, and preparing the instant wild edible mushroom seasoning powder. The instant wild edible mushroom seasoning powder can substitute aginomoto and chicken extract for seasoning soup bases at considerable degree, or can be taken after being mixed with boiled water, thus being a healthy drink.

The invention relates to a production technology of sweet potato vermicelli, which comprises the processes of starchy sauce preparation, dough preparation, vermicelli preparation, cooling and drying, wherein the processes of starchy sauce preparation and dough preparation comprise the following steps: 1) starchy sauce preparation: pouring a fixed quantity of starch into a starchy sauce jar, adding 35-45 DEG C warm water of which the weight is 1.5-2 times the weight of the starch, and stirring uniformly; and adding 94-97 DEG C hot water of which the weigh is 4.5-5.5 times the weight of the starch in weight, stirring uniformly into a paste, and cooling to 68-70 DEG C; and 2) dough preparation: based on 100kg of starch with over 99% of fineness, adding 20-24kg of prepared starchy sauce paste and 52-55kg of 35-45 DEG C warm water, and stirring for 10-12 minutes while ensuring that the temperature in dough preparation is 40-45 DEG C; and pouring the prepared dough into a vacuum machine, and performing vacuumizing treatment through a vacuumizing machine to finish the dough preparation process. In the production technology of sweet potato vermicelli provided by the invention, no additive is added in the starchy sauce preparation process, the color and internal quality of the vermicelli are guaranteed, and the mouthfeel and toughness of the vermicelli are increased by the vacuumizing treatment.

The invention discloses a starch-based high-stability Pickering emulsion and a preparation method thereof. The preparation method comprises the following steps: preparing starch slurry with a dry basis mass fraction of 5-20% by a starch raw material, gelatinizing the material in a boiling water bath, cooling the material, dropwise adding excessive ethanol, carrying out centrifugal classification,precipitating the material, and drying the material to obtain V-shaped crystalline starch; fully mixing molten fatty acid with V-shaped crystalline starch, continuously stirring the materials, and carrying out forced air drying to obtain starch lipid composite particles; preparing starch lipid composite particles into a suspension aqueous solution; mixing a suspension aqueous solution with liquidgrease, and shearing at a high speed to obtain the starch-based high-stability Pickering emulsion. The emulsion index of the emulsion can reach 100%, emulsion droplets are uniformly distributed, the average particle size of the emulsion droplets is 10.13-25.20 mu m, and the emulsion droplets are not layered after being stored for three months. The emulsion has the characteristics of simple process, rich raw material sources, environmental protection and the like, and can be widely applied to the fields of food, cosmetics, chemical industry, medicines and the like.

The invention discloses a chicken bone paste peanut sauce and a preparation method thereof. The chicken bone paste peanut sauce is prepared from the following raw materials by weight part: 20-35 of chicken, 5-10 of chicken skeleton, 30-40 of peanut kernels, 8-10 of Flammulina velutipes, 5-8 of kelp, 6-10 of pumpkins, 5-8 of Sensitiveplant-like Senna, 2-3 of Poria, 1-2 of lotus leaf base, 1-2 of Euryale ferox, 1-2 of Alternanthera sessilis, 1-2 of trichosanthes kirilowii leaves, 1-2 of Thickleaf Croton Roots, 1-2 of papaya nucleuses, 2-6 of soy sauce, 3-9 of salt, 5-8 of cooking wine, 1-2 of five spice powder, 3-5 of ginger powder, 3-5 of diced green onion, a proper amount of vegetable oil and water. The chicken bone paste peanut sauce provided by the invention has rich and multielement raw materials, is nutritionally balanced, contains rich calcium ingredient of the bone paste, and also contains Chinese medicinal health care components. Specifically, the Alternanthera sessilis has the efficacy of clearing away heat and toxic materials, the Thickleaf Croton Roots can regulate qi flow and relax tendons, the lotus leaf base can tonify middle-jiao and harmonize the stomach, so that long-term eating of the chicken bone paste peanut sauce can harmonize and invigorate the stomach, supplement calcium and strengthen bones.

The invention discloses equipment for producing mashed potato from raw potatoes. The equipment comprises a cleaning device for cleaning potatoes, a peeling device for peeling cleaned potatoes, a leaching device for leaching peeled potatoes, a steaming device for steaming peeled potatoes, and a mashing device for mashing steamed potatoes which are arranged in sequence. By the equipment, potatoes can be cleaned, peeled, steamed and mashed effectively and rapidly, raw potatoes can be made into mashed potato rapidly, the processing efficiency of mashed potato is increased, and the labor cost is saved.

The invention relates to a method for preparing a whole oat healthy drink through wet process ultrafine grinding, belonging to the field of cereal deep processing. According to the method, oat is ground to be fine enough through wet process ultrafine grinding, the viscosity, stability and external property of the oat water system are improved by means of emulsification and homogeneity, so that the purpose of fully utilizing the oat is reached, and the prepared oat drink maintains all proteins, beta-glucan, mineral substances, vitamins and the like of the oat, furthermore, a part of the starch in oat is converted into glucose through enzyme reaction and is further converted into fructose, so that the content of glucose in the drink is low, but the sweetness of the drink is proper and saccharose or other sweetening agents do not need to be added, therefore, the whole oat healthy drink is rich in nutrients, has good fragrance and taste, and also has health care function. The method is scientific and reasonable, and can improve the comprehensive use value of oat resource and the economic benefit of food production.

The present invention discloses a fish meat tofu, which comprises, by weight, 75-80 parts of fish meat, 0.5-1.5 parts of water, 18-22 parts of ice egg white solution, 0.3-0.7 part of starch, 0.05-0.15 part of soybean separation protein, 0.1-0.3 part of salad oil, 0.02-0.07 part of salt, 0.15-0.3 part of sugar, 0.02-0.05 part of monosodium glutamate, 0.006-0.01 part of scallop powder, 0.004-0.008 part of seafood essence, and 0.004-0.007 part of transglutaminase. The present invention further discloses the production method for the fish meat tofu. The fish meat tofu has characteristics of white color, delicate structure, tender, crisp and delicious taste, appetite increase, low fat, more protein, high nutrition, delicious taste, all-nature, easy absorption and the like, and meets modern lifestyle and taste requirements and healthy life and fast-paced life of people.

The invention relates to a spicy chicken processing method, and belongs to the technical field of chicken delicatessen product. The method comprises the steps of pickling powder preparing, washing, pickling, smoking, hot baking, block cutting, boiling, stir-frying, packaging, sterilizing, and the like. The method is advantaged in that the method adopts special formula materials, material ratio, and preparation method. With special smoking and hot baking technologies, nutrients and taste are immersed and fixed in chicken blocks. The chicken blocks are then boiled and stir-fried according to certain heats, such that the chicken has a golden color, and is delicate, crispy, soft, spicy, and tasty. The chicken has appetite-promoting and spleen-invigorating effects, and has long-lasting rich fragrance. With the chicken, appetite can be promoted, and spleen can be invigorated. Because the chicken is appropriately coiled, the chicken is easy to cut when being eaten, such that the chicken is suitable to be eaten outdoors or in travels.

The invention discloses spicy floured mutton kebabs and a preparation method thereof. The spicy floured mutton kebabs are characterized by being prepared from the following raw materials in parts by weight: 60-70 parts of mutton, 1-2 parts of rhoeo spathacea, 3-4 parts of flos farfarae, 1.5-2 parts of boxthorn leaves, 2.2-2.5 parts of schizonepeta spike, 3-3.5 parts of cream mulberry leaves, 1.5-2 parts of Chinese pennisetum, 1.4-1.6 parts of lokao buckthorn leaf and root-bark, 2-3 parts of bean curd water, 12-15 parts of pawpaw, 18-20 parts of flour, 1-2 parts of salad oil, 1-2 parts of dry red pepper, 30-33 parts of carrot juice, 5-6 parts of lily powder, 4-5 parts of starch and 7-8 parts of nutrient additives. The mutton kebabs disclosed by the invention are beautiful in color and luster, crispy outside while soft inside, easy to chew, moderate in salty and spicy degree, and continuous in after-flavor in the mouth. A plurality of fruits and vegetables are added to the spicy floured mutton kebabs, so that the spicy floured mutton kebabs are abundant in nutrients, contains soluble sugar, starch, cellulose, a plurality of vitamins and a plurality of mineral elements, can replenish energy to a human body, and can achieve the effects of moistening the lung, descending qi, tonifying deficiency, boosting essence, dispelling pathogenic wind for improving eyesight, relieving exterior syndrome and dispelling wind after being frequently eaten.

The invention discloses a preparation method of ginger oyster sauce, relating to a seasoning. The preparation method comprises the steps of: washing fresh oysters, taking oyster flesh, adding water, heating, extracting oyster soup, and filtering; preparing ginger juice; concentrating the filtered oyster soup to obtain oyster juice; adding edible salt, granulated sugar, a stabilizer, a thickener, water and ginger juice to the oyster juice, and heating to obtain ginger oyster sauce; sterilizing the oyster sauce; performing physical and chemical inspection on the sterilized ginger oyster sauce; filtering, filling and cooling the qualified ginger oyster sauce to obtain a finished ginger oyster sauce product. According to the preparation method, after the raw oyster soup is filtered, concentrated and blended, ginger juice, edible salt, granulated sugar, stabilizer, thickener, clear water and the like are added according to the requirement of the formula, and after being inspected to be qualified, the ginger oyster sauce is filled into a well sealed glass bottle or an iron pot and is stored or transported at normal temperature; the sanitation and safety factor of the product in machining process can be ensured, and due to the addition of ginger constituent, the flavor of the oyster sauce can be increased, and the product can be used as a food seasoning.

The invention discloses a production method of seasoned bamboo shoots with soft mouthfeel and toughness. The production method comprises the steps of soaking dry bamboo shoots, dividing and cutting, kneading and rinsing, removing water, stewing until the material is tasty, cooling and stirring, packaging and sterilizing. According to the production method, the process is simple and the production is convenient. Bamboo shoot shreds are formed by cutting along with the fiber direction of bamboo shoot sheets, so that the bamboo shoot shreds subjected to kneading, stewing and tasting processing are soft, fragrant, glutinous and smooth and have toughness and unique mouthfeel.