3103results about "Food thermal treatment" patented technology

Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances.

The invention discloses a brewing technology for soybean sauce. The brewing technology comprises the following steps: (1) soybean soaking: adding soybeans into water for soaking; (2) stewing: stewing the soybeans to obtain cooked soybeans; (3) mixing: mixing flour and roasted wheat bran to obtain a flour mixture, and mixing the cooked soybeans and the flour mixture to obtain a mixture; (4) inoculation: cooling the temperature of the mixture to be below 30 DEG C, and inoculating aspergillus oryzae; (5) distiller's yeast making: conveying the mixture into a leavening room for cultivation, wherein in the earlier stage of cultivation, the distiller's yeast temperature is 28-35 DEG C, and in the later stage of cultivation, the distiller's yeast temperature is 20-25 DEG C until the distiller's yeast is formed; and (6) fermentation: mixing the finished distiller's yeast and salty water, performing fermentation under normal temperature for more than 4 months. According to the brewing technology, the contents of reducing sugar and amino acid nitrogen in the soybean sauce can be effectively increased, the non-enzymatic browning effect in a soybean sauce brewing process is enhanced, and the flavor and the color of the soybean sauce are enhanced; and furthermore, the distiller's yeast contains rich protease, and the utilization rate of proteins in the soybean sauce brewing process is increased.

The invention discloses a preparation method of freeze-dried Chinese wolfberry. The preparation method comprises the following operating steps: (1) preparing a compound dietary alkali solution, namely preparing a mixed solution by using sodium carbonate and potassium carbonate with the mass concentrations of respectively 50%, and then adjusting a pH value to 8-9; (2) soaking Chinese wolfberry in the compound dietary alkali solution, wherein the weight ratio of Chinese wolfberry to the compound dietary alkali solution is 1: (1-1.5), soaking for 30-50 minutes, fishing up, draining off water, cleaning by using drinking water till the pH value of the surfaces of Chinese wolfberry is 7, draining off water, weighing, and putting on plates; (3) freezing for 4-6 hours at the temperature of subzero 37-39 DEG C; and (4) carrying out vacuum freeze-drying treatment on the frozen Chinese wolfberry, and taking out from warehouses, thus obtaining the finished product. The preparation method has the beneficial effects that compound dietary alkali is used for removing paraffin, a heating gradient technology of performing sequential heating, cooling and vacuum-degree reduction is adopted during vacuum freeze drying, so that the freeze-dried Chinese wolfberry is complete in size, and unchanged in color, flavor and nutritional ingredients, and when being directly eaten, the freeze-drying Chinese wolfberry is crisp and palatable and is nourishing food suitable for eating by people of all ages and visiting friends and relatives.

The invention particularly discloses a preparation method and the application of lycium barbarum fermented and concentrated juice. The method comprises the following steps: fermenting lycium barbarum with beneficial compound lactobacillus; performing natural placement and fermentation under the conditions of controlled temperature and controlled time; filtering and centrifuging fermented juice at high speed to obtain lycium barbarum fermented juice; performing film evaporation and concentration under the reduced pressure to obtain a lycium barbarum fermented and concentrated juice product. Lycium barbarum fermented powder can be prepared by performing spray drying or freeze drying, crushing and screening on the lycium barbarum fermented and concentrated juice product. According to the method, the previous section of the fermentation process is the fermentation process of the beneficial compound lactobacillus, and the subsequent section of the fermentation process is the process of temperature-control natural fermentation, namely the Maillard reaction; by the combination of probiotics and natural fermentation, the prepared product is good in taste and flavor, has rich nutritional ingredients, and can be applied to products of wine, soft drinks, solid drinks, seasonings, food and health food.

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 a mutton shashlik with tea fragrance and a preparation method thereof. The mutton shashlik with the tea fragrance is characterized by being prepared from the following raw materials in parts by weight: 200-230 parts of mutton, 1-1.2 parts of bulbophyllum herbs, 2-3 parts of marmot limbs, 1-2 parts of xinshen (Chinese character), 2-2.5 parts of gordon euryale leaves, 1-2 parts of peach roots, 2-3 parts of purslane seeds, 1-2 parts of olive nucleus, 1-1.5 parts of acorn shell, 5-6 parts of hawthorns, 4-5 parts of lotus root starch, 7-8 parts of malt, 4-5 parts of crab spawn, 3-4 parts of raspberry powder, 2-3 parts of cocoa powder, 3-4 parts of tea cream, 18-20 parts of rice vinegar and 5-6 parts of nutrient additives. The mutton shashlik disclosed by the invention is unique in flavor, convenient to eat, economical and healthful, meanwhile, the faint scent of the tea is blended into the mutton, and the mutton shashlik is savory and mellow in taste while the nutrient value of the mutton shashlik is improved by the added crab spawn. The mutton shashlik contains abundant microelements, collagen, and a plurality of necessary nutrients necessary for a human body, such as calcium and phosphorus. In addition, the mutton shashlik has the effects of dispelling wind and eliminating dampness, clearing and activating the channels and collaterals, regulating qi-flowing for strengthening spleen, promoting qi to activate blood, removing nebula, and nourishing yin and lubricating the intestines.

The invention discloses a production process for frying abelmoschus esculentus with different tastes at low temperature in vacuum. The production process comprises the following steps: blanching washed abelmoschus esculentus in hot water; cooling and putting the abelmoschus esculentus into an instant freezer to be instantly frozen; putting the frozen abelmoschus esculentus into a seasoning solution to be immersed in vacuum; leaching and putting the abelmoschus esculentus into the instant freezer to be instantly frozen; carrying out vacuum low-temperature frying on the frozen abelmoschus esculentus; centrifuging and removing oil to obtain a product. The instant abelmoschus esculentus food prepared by the invention keeps the color, aroma, taste and nutritional components of the abelmoschus esculentus; meanwhile, the fried abelmoschus esculentus with different tastes are prepared and are suitable for different crowds including children, youngsters, middle-aged and aged people, diabetes mellitus patients and the like.

The invention provides an instant okra snack food which is prepared from okra bud as a main raw material together with corn starch, egg white, an antioxidant, salt, citric acid and wheat bran, and the preparation method comprises the following steps: collecting the bud, deactivating, soaking in vacuum, drying in vacuum, mixing size, hanging the size, wrapping powder, quickly freezing, frying in oil in vacuum, removing the oil and packaging. The product is gentle in machining process, the original appearance, nutrition and favor of okra are maintained, the prepared product is rich in nutrient elements such as dietary fiber, multivitamins and mineral substances, and active substances such as polysaccharide and flavone, and the snake food is nutrient, health care and convenient to eat.

The invention relates to a production process of parboiled rice and belongs to the technical field of grain fine and profound processing. According to the production process, pollution-free, environment-friendly or organic rice is selected as the raw material, no additive is added, and a parboiled rice product is obtained through such processing technologies as cleaning and preliminary classification, soaking, steaming, drying, tempering and cooling, rice with huller and husked rice separation, rice milling, polishing, color sorting and packaging. The product is nutrient-enriched food and easy to store and eat and has the advantages of being high in nutritive value, high in rice cooking rate, high in oil extraction rate, long in storage life, short in cooling time and the like; economic benefits are remarkable, the formula is reasonable, the production process is simple, energy consumption is low, processing time is short, the process is safe and sanitary, investment is little, and on the basis of original common rice production equipment, only soaking and steaming equipment is added, and then the product can be produced on a large scale.

The invention belongs to the technical field of food processing and specifically relates to a flavored low-fat white mushroom crisp chip and a preparation method thereof. The flavored low-fat white mushroom crisp chip comprises the following materials in parts by weight: 1000 parts of white mushrooms, 5-10 parts of konjac glucomannan, 10-80 parts of chitosan, 10-60 parts of salt, 60-200 parts of isolated soybean protein and 40-200 parts of a nutrition balancing agent. The preparation method comprises the following steps: pre-treating the white mushrooms, preparing impregnation liquid, carrying out vacuum soaking and ultrasonic coating, carrying out quick-freezing and slicing, carrying out vacuum frying and dehydrating, removing oil, and packaging. The prepared flavored low-fat white mushroom crisp chip has the advantages of being low in fat content, uniform in color, crisp in mouthfeel, full in nutrition, complete in product shape and almost free of fractures.

The invention belongs to the technical field of deep processing of agricultural products, and relates to a preparation method of non-fried instant Chinese yam crisp chips. The preparation method comprises the following steps: firstly, carrying out pretreatment of cleaning, peeling, slicing, color-protecting, blanching, dipping, draining and the like on Chinese yams; and then, carrying out drying by a hot pump, microwave puffing, seasoning and packaging. According to the preparation method provided by the invention, the hot pump is used to pre-dry. Compared with hot wind drying, the drying with the hot pump has the advantages that the drying temperature is low, the energy consumption is low, and the drying efficiency is high. By microwave puffing, the nutritional components and functional active components of the Chinese yam crisp chips are reserved to the maximum extent, no trans-fatty acids and oil are contained, and the production cost is saved. The non-fried instant Chinese yam crisp chips prepared by the preparation method have the characteristics of no frying, high puffing rate, crispy taste, original luster and flavor of Chinese yams and the like. The non-fried instant Chinese yam crisp chips are low in moisture content, long in shelf life, low in energy consumption, low in cost and high in profit, and can be a nutritional leisure food with market prospect.

The invention relates to a honey processing process. The honey processing process is characterized by comprising the following steps: (1) raw honey inspection; (2) (a) melting, wherein the heating temperature is 45-60 DEG C, and the heating time is 30-60 minutes or 4-8 hours according to the state of raw honey; (b) filtration, namely carrying out pressure filtration in a sealing device at the temperature higher than 40 DEG C so as to remove impurities and larger crystals; (3) vacuum concentration; (4) cooling. According to the honey processing process, the filtration step sequentially comprises rough filtration, fine filtration and refined filtration, wherein the temperature of the fine filtration is higher than that of the rough filtration, and the temperature of the refined filtration is higher than that of the fine filtration. The different processing time can be set according to different states of the raw honey, so that the pertinence is strong, not only can melting quality and the smooth operation of subsequent steps be guaranteed, but also the efficiency is increased, and the unnecessary time waste is reduced; besides, the filtration is performed three times, and the filtering temperatures are different, so that the efficiencies of each filtration process and the whole filtration are increased, and the purity of finished honey is improved.

The invention provides a fermentation preparation method for an edible fungus probiotics health-care drink. The method comprises the following steps: adding proper amounts of sugar, albumen powder, inorganic salt, gelatinized corn steep liquor, fruit juice and water to obtain a mixture, wherein edible fungus mycelium homogenate or fruiting body powder is used as a raw material, filing a fermentation tank with the mixture, performing steam sterilization, cooling, and fermenting according to the following stages: (1) introducing sterile air into the fermentation liquor, wherein the tank pressure is 0.04-0.08MPa, inoculating a bacillus subtilis seed solution, wherein the compression-ventilation ratio is 0.5-1.0, the temperature is 26-30 DEG C, the stirring rotating speed is 150-220r/min, and fermenting for 24-36 hours; (2) raising the temperature to 34-40 DEG C, wherein the stirring rotating speed is 180-260r/min, and ventilating and fermenting for 8-16 hours; (3) stopping ventilating, closing all connected valves on the fermentation tank, raising the temperature to 46-50 DEG C, wherein the stirring rotating speed is 200-250r/min, and fermenting for 5-10 hours; and (4) inoculating a lactic acid bacteria seed solution, wherein the temperature is 40-44 DEG C, the stirring rotating speed is 150-200r/min, fermenting for 4-6 hours, reducing the temperature to 30-35 DEG C, inoculating a bifidobacterium seed solution, wherein the stirring rotating speed is 100-180r/min, and fermenting for 6-10 hours, so as to obtain a viable type health-care drink containing bacillus subtilis and lactic acid bacteria after the fermentation is ended.

A system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

The invention discloses a Gua rice noodle preparation method including three ripening steps and three aging steps, and belongs to the grain processing technology in the technical field of processing of agricultural products. The rice noodles comprise the following raw materials in parts by weight: rice 60-80 and corn 20-40. The preparation method comprises the following steps: 1, preparing of the raw materials; 2, grinding into rice flour and corn flour respectively; 3, mixing of the rice flour and corn flour; 4, primary ripening; 5, secondary ripening; 6, third ripening until the noodles are completely ripened; 7, rapid freezing and aging; 8, moistening and aging; 9, steam aging; and 10, cutting. The preparation method has relatively short production period and no impact on environment, without any food additives. By adopting the preparation method, the rice noodles using rice and corn as the raw materials can be prepared, and other rice noodles using rice and other grains (such as millet, red rice, black rice, sorghum, oats, wheat germ, soybean, mung bean, red bean, pea, black bean, purple sweet potato, Chinese yam and potato) as the raw materials can also be prepared.

Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.

The invention relates to a beverage formula. The beverage formula comprises the following steps: 1, ingredient preparation: mixing date, wheat, Lonicera japonica and gingko according to a ratio of 2:2:2:1, crushing, and disinfecting crushed ingredients at a temperature of 300DEG C under a pressure of 1*1000pa; 2, ingredient separation: dumping the crushed raw materials into a centrifuge, and separating out a coagulum in the crushed raw materials through a centrifuging method; 3, ingredient freshness keeping: filling the crushed raw materials into a vessel, and keeping the freshness of the crushed raw materials through a radiation method; and 4, beverage preparation: mixing the crushed raw materials with water to prepare a beverage, wherein each 1000ml of the beverage contains 35g of the crushed raw materials. The beverage formula allows the beverage having the advantages of good stability, high nutrition value, and wide sources of the raw materials to be produced.

The invention relates to an egg pudding made by egg liquid and a preparation technology for the egg pudding. The egg pudding is prepared by adding xylitol, a composite thickener, a composite water carrying agent, vanillin, juice and essence into cholesterol-removed egg pulp and skim milk powder which serve as main raw materials. The egg pudding comprises the following components in parts by weight: 70-110 parts of the egg liquid, 60-70 parts of the milk powder, 60-80 parts of the xylitol, 1-5 parts of the composite thickener, 1-4 parts of the composite water carrying agent, 655-735 parts of water, 70-75 parts of the juice, 3-5 parts of the vanillin and 0.3-0.5 part of the essence. The egg pudding is prepared by raw material mixing, fragrance enhancing, seasoning preparation, emulsification, homogenization, canning, sterilization and cooling, is rich in nutrition, tastes sour, sweet, delicious and clear and can be preserved for 12 months.

The invention discloses a method of preparing an instant nursing barley green product through using hot-air dehydrated barley grass powder as a raw material, and belongs to the technical field of research and development of health care foods. The method comprises the following steps: taking the hot-air dehydrated barley grass powder as the main raw material, adding other nutrient substances and food fillers (such as maltodextrin and beta-cyclodextrin) as processing auxiliary materials to produce the instant nursing barley green health care product, and specifically comprises the steps of extraction, concentration, mixing, pH value regulation, drying, packaging and the like. Compared with the conventional extraction method, the nutrients are extracted by a double-frequency ultrasonic wall breaking method from the hot-air dehydrated barley grass powder; the method is short in extraction time, high in nutrient extraction ratio and low in loss; the auxiliary materials can be added according to demands of different users, so that the quality of the barley green product can be improved, the product can achieve a better pertinence, and consumers can purchase the product with more accurate purposes; a low-temperature microwave vacuum spray drying method is adopted, so that the method is short in drying time, and low in damage to thermosensitive substances; the product is fine and smooth, and good in solubility.

The invention discloses a preparation method of sauce-flavor spiced beef cubes. The preparation method includes the steps of: 1) cutting beef into cubes, soaking the beef cubes in water, and draining the beef cubes to prepare pre-treated beef cubes; 2) crushing and boiling raw ginger, adding cooking wine with uniform mixing to obtain a soaking liquid; 3) mixing Chinese prickly ash, pericarpium citri reticulatae and the like with salt to prepare a pickling material; 4) drying the pre-treated beef cubes in a baking oven, soaking the beef cubes in the soaking liquid, adding the pickling material, uniformly mixing the mixture, tumbling the beef cubes in a tumbling machine and allowing the beef cubes to stand at low temperature to obtain pickled beef cubes; 5) adding clove, tea and the like to soup stock, adding dark soy sauce, salt and the like and continuously boiling the materials to obtain a boiling solution; 6) blanching the pickled beef cubes in hot water, adding the beef cubes to the boiling solution to obtain spiced beef cubes; 7) placing the spiced beef cubes in ice water, and when the boiling solution is cooled to room temperature, and allowing the spiced beef cubes to stand in the boiling solution at low temperature, baking the beef cubes, and adding the beef cubes into a sauce with uniform stirring, and baking the beef cubes to prepare the sauce-flavor spiced beef cubes.

The invention discloses seasoning wine and a preparation method thereof. The seasoning wine comprises the following components in parts by weight: 10-30 parts of a spice extracting solution, 4-6 parts of monosodium glutamate, 10.5-12 parts of edible salt, 0.5-2 parts of white granulated sugar, 0.2-1 part of caramel colour, 400-600 parts of fermentation base liquor, 50-80 parts of 95 percent edible alcohol and 269-524.8 parts of water. The preparation method of the seasoning wine comprises the following steps: preparing the spice extracting solution, blending, sterilizing, filtering and the like. Compared with the prior art, the seasoning wine has the advantages that the spice extracting solution which is thick in fragrance can be obtained from a few spices, and thus the cost is saved; materials such as grease in the spices can be prevented from entering the cooking wine product to cause precipitates in the cooking wine; in addition, the seasoning wine is sterilized at a high temperature before the edible alcohol is added, so that the alcoholic strength of the finished cooking wine is conveniently and accurately controlled; precipitates are removed by virtue of membrane filtration in the later phase, and thus the stable quality of the seasoning wine is ensured.

The present invention discloses a fruit and vegetable crisp slice production method by using microwave assisted pressure-difference flash evaporation and drying, comprising the following steps: (1) fruits and vegetables are sorted, washed, peeled, pitted and sliced to obtain fruit and vegetable slices; (2) the fruit and vegetable slices are subjected to pretreatment; (3) the pretreated fruit and vegetable slices are placed into a puffing cabin to conduct microwave assisted vacuum pre-driying; (4) the pre-dried semi-dried fruit and vegetable slices are subjected to microwave assisted pressure-difference flash evaporation and drying; and (5) the puffed fruit and vegetable slices are subjected to microwave assisted vacuum drying and the fruit and vegetable slices are dried to a final moisture content. The fruit and vegetable crisp slice has the following advantages: the drying efficiency of the fruit and vegetable slices is significantly shortened and the puffing degree and crispness of the fruit and vegetable slices are significantly improved. At the same time, the color and luster, and the nutrients of the raw materials are maintained. In addition, the production devices are mature and the production technology is simple. The present invention also provides the fruit and vegetable crisp slices and a fruit and vegetable powder using the fruit and vegetable crisp slices as raw materials.

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.