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1758results about "Food thermal treatment" patented technology

Brewing technology for soybean sauce

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.
Owner:GUANGDONG MEIWEIXIAN FLAVORING & FOOD

Preparation method of freeze-dried Chinese wolfberry

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.
Owner:安徽本纪控股有限公司

High-calcium compound shrimp cake and producing method thereof

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.
Owner:锦州笔架山食品有限公司

Mutton shashlik with tea fragrance and preparation method thereof

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.
Owner:HUAIYUAN DAYU FOOD TECH

Preparation method of non-fried instant Chinese yam crisp chips

ActiveCN103637121AReach the moisture content requirement of microwave puffingLow drying temperatureFood thermal treatmentFood shapingAdditive ingredientFood flavor
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.
Owner:湖北馥雅食品科技有限公司

Fermentation preparation method for edible fungus probiotics health-care drink

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.
Owner:湖北九公堂生物科技有限公司

Method of preparing instant nursing barley green product through using hot-air dehydrated barley grass powder as raw material

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.
Owner:NINGBO HAITONG FOOD SCI & TECH CO LTD +1

Preparation method of sauce-flavor spiced beef cube

InactiveCN105901529AAccelerated removal of fishy smellImprove fragrance evaporationFood thermal treatmentFood ingredient as flavour affecting agentCooking & bakingFlavor
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.
Owner:FENGYANG COUNTY ZHONGDU FOOD CO LTD

Seasoning wine and preparation method thereof

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.
Owner:四川清香园调味品股份有限公司

Fruit and vegetable crisp slice production method by using microwave assisted pressure-difference flash evaporation and drying

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.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI

Can with crystal sugar and edible bird's nest and method for manufacturing can

The invention relates to the field of food processing, in particular to a can with crystal sugar and edible bird's nest and a method for manufacturing the can. The method includes steps of carrying out acceptance inspection on edible bird's nest raw materials, sterilizing the edible bird's nest raw materials by the aid of ultraviolet rays after the edible bird's nest raw materials pass acceptance inspection and scrubbing the edible bird's nest raw materials to remove impurities on the edible bird's nest raw materials after the edible bird's nest raw materials are sterilized; soaking the impurity-removed dried edible bird's nest in purified water, fishing out the soaked edible bird's nest, ejecting impurities, cleaning the impurity-ejected edible bird's nest by the aid of purified water and drying the edible bird's nest by means of spinning; weighing the edible bird's nest according to an expansion rate of the edible bird's nest, shaping the edible bird's nest, drying the shaped edible bird's nest, steaming the edible bird's nest at the temperatures of 90-110 DEG C for 20-80 minutes and separately filling a disinfected container with the edible bird's nest for standby application; filtering prepared sugar liquid by the aid of filter screens with the sizes of 200-300 meshes, filling the container filled with the edible bird's nest with the filtered sugar liquid at the temperatures higher than 90 DEG C under the control and automatically sealing the container after the container is filled with the sugar liquid; sterilizing and cooling the container. The can with the crystal sugar and the edible bird's nest and the method have the advantages that clean aroma of the edible bird's nest can be kept, the content of solid matters in the can is higher than or equal to 55%, the solid matters taste soft and smooth and are silky suspended matters, and the can is excellent in quality.
Owner:ZHONGYATIANCHENG XIAMEN BIOTECH CO LTD

Chinese wolfberry clear-soup hotpot seasoning and preparation method thereof

The invention discloses a Chinese wolfberry clear-soup hotpot seasoning and a preparation method thereof, and belongs to the technical field of seasoning. The Chinese wolfberry plain hotpot seasoning comprises an oil packet, a seasoning packet, a spice packet, a vigour nourishing delicacy packet and a Chinese wolfberry packet according to the mass ratio of (5-20):(1-50):(0.5-3):(1-5):(0.5-10), wherein the oil packet mainly comprises raw materials as follows: 50-200 parts of edible vegetable oil, 3-8 parts of onions, 3-10 parts of zanthoxylum oil, 5-20 parts of Chinese wolfberry concentrated juice, 1-10 parts of red date concentrated juice, 1-10 parts of edible mushroom enzymatic hydrolysate, 5-10 parts of tomato onion sauce and 1-20 parts of concentrated soup stock. The raw materials are subjected to different pretreatment of microbial fermentation, enzymolysis, superfine grinding, boiling for concentration and the like and then subjected to stir-frying, heat preservation and soaking, so that the content of nutrient substances in the hotpot seasoning is guaranteed, various aromatic substances and flavor substances can be produced, and the hotpot seasoning is fresh, savoury and delicious, tastes mellow, is not dry and peppery and has rich nutrition.
Owner:宁夏红山河食品股份有限公司

Preparation method of fresh wet rice noodle

The invention belongs to the field of preparation of special foods, and particularly relates to a preparation method of a fresh wet rice noodle. The preparation method comprises the following steps ofusing the milled early long-grain nonglutinous rice as the main raw material, and using 1.5 to 2 parts of vital gluten by weight, 5 to 8 parts of modified starch by weight and 1.0 to 1.5 parts of non-starch polysaccharide by weight as the auxiliary materials; soaking, grinding into pulp, extruding and shaping, steaming noodles, aging, cutting the noodles, sterilizing at superhigh pressure, and packaging under the vacuum condition, so as to obtain the fresh wet rice noodle. The preparation method has the advantages that one part of milled early long-grain nonglutinous rice is extruded and expanded, the other part of milled early long-grain nonglutinous rice is fully soaked, and the quality improving agents of vital gluten, modified starch and non-starch polysaccharide are used, so as to improve the toughness and elasticity of the fresh wet rice noodle; the processing methods of controlling of the water content in the fresh wet rice noodle, recirculating spraying and moisturizing and the like are adopted, so that the aging and uncooking-state return of the fresh wet rice noodle are prevented, and the palatability is improved; the techniques of lactic acid fermentation of starch gel,high-temperature extruding, pasting and shaping, constant-temperature humidity control and the like are adopted, so that the safe and sanitary fresh wet rice noodle with optimized eating quality canbe developed.
Owner:HUNAN YUXIANG FOODS

Sterilization treatment line and cleaning method thereof

ActiveUS20140286822A1Shortening CIP treatment timeLow cleaning functionFood thermal treatmentHollow article cleaningPositive pressureProcess engineering
Provided is a sterilization processing line resulting from an upstream tank (16) and a downstream tank (17) that each retain a product liquid being connected by a duct (18) that transfers the product liquid, a high-temperature heating unit (21) that sterilizes the product liquid being provided to the intermediate section of the duct, one or a plurality of stages of heating units (22, 23) that heat the product liquid in stages being provided to the duct reaching from the upstream tank to the high-temperature heating unit, and one or a plurality of stages of cooling units (24, 25, 26) that cool the product liquid in stages being provided to the duct reaching from the high-temperature processing unit to the downstream tank. A plurality of parallel intermediate duct systems (P, Q) are provided at the interval from the heating unit (23) at the stage that is in a temperature range at which burning to the product liquid can occur to the cooling unit (24) at the stage that similarly is in the temperature range at which burning to the product liquid can occur, and the sterilization processing and the CIP and positive pressure holding processing of the product liquid transferred from the upstream tank to the downstream tank are performed switching between the parallel plurality of intermediate duct systems.
Owner:DAI NIPPON PRINTING CO LTD
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