49results about How to "Affect taste" patented technology

The invention discloses a method for preparing antarctic krill low-fluorine hydrolysis polypeptide. The method comprises the following steps of: performing enzymolysis on antarctic krill powder used as raw materials, heating and inactivating enzyme, centrifuging, adding calcium oxide at different concentration, defluorinating, uniformly stirring, performing centrifugal separation, adjusting a solution until the solution has a certain pH value, and performing spray drying on supernatant obtained through separation to obtain the antarctic krill low-fluorine hydrolysis polypeptide of which the fluorine content is 10 to 30ppm. The process is easy to operate, the obtained product has low fluorine content, the nutrition constituents are damaged slightly, consumed time is short, and the process is simple and efficient, and is an ideal method for removing fluorine from enzymatic hydrolysate. The method lays the foundation for developing the multi-functional antarctic krill low-fluorine polypeptide.

The invention relates to a food processing method of a motor under-set-type food processing machine and the food processing machine, and belongs to the field of food processing. The food processing method at least comprises a heating stage, a first cooking stage and a wall-breaking and grinding stage, wherein in the heating stage, food in a stirring cup is heated to be boiling by virtue of a heating device; in the first cooking stage, the food in the stirring cup is cooked for a duration of t1 by virtue of the heating device until the food is completely cooked, and during cooking, a grinding cutter is driven to do intermittent rotation at a first rotating speed by virtue of a motor; and in the wall-breaking and grinding stage, the grinding cutter is driven to rotate at a second rotating speed by virtue of the motor so as to grind the cooked food in the stirring cup, and the second rotating speed, which ranges from 20000r/min to 40000r/min, is greater than the first rotating speed, wherein the power of the heating device in the first cooking stage is less than that in the heating stage. The food processing machine using the food processing method provided by the invention can uniformly heat the food, and the phenomenon of over-burnt bottom and spillover cannot occur easily.

The present invention belongs to the field of condiment, and particularly relates to a convenient barbecue spice and preparation method thereof. The barbecue spice comprising the ingredients in terms of parts by weight as follows: 15-20 parts of cumin powder, 10-20 % part of white pepper powder, 6-10 parts of capsicum powder, 6-10 parts of Sichuan pepper powder, 6-10 parts of aniseed powder, 6-10 parts of ginger, 6-10 parts of garlic, 6-10 parts of sesame, 6-10 parts of shallot, and 6-15 parts of salt. The barbecue spice of the invention tasted delicious and is easy to carry, which is ideal for barbecue flavoring.

The invention discloses a method for both degrading remaining pesticides in fruits and vegetables and keeping fresh, and belongs to the technical field of treatment of remaining pesticides in fruits and vegetables. The method comprises the following steps of soaking fresh fruits and vegetables in A liquid of which the temperature is 25-37.5 DEG C, taking out the soaked fruits and the soaked vegetables, treating the moisture on the surfaces of the taken fruits and the taken vegetables, performing spraying for adhering sequentially by using B liquid and C liquid, and finally performing sealed refrigeration and storage, wherein the A liquid comprises the following components in percentage by mass: 0.1%-0.3% of bio-degrading enzymes, 8%-15% of plant glycerine and the balance being water; the B liquid is a chlorine dioxide reagent; the C liquid comprises the following components in percentage by mass: 0.5%-2% of xanthan gum, 0.5%-2% of citric acid and the balance being water. The method is simple to operate, and good in degradation effect, and can effectively guarantee the freshness of the fruits and the vegetables; the three kinds of the treatment liquid are matched for use, so that the purposes of keeping fresh, and degrading the remaining pesticides in the fruits and the vegetables can be realized; the method is suitable for large-scale application.

The invention provides a method of making a milky coffee drink with a capsule drink machine. The capsule drink machine comprises a base, a brewing chamber, a control panel, a brewing head, an inflow piercing needle, an extraction piercing needle, a liquid supply mechanism and a brewing cup for receiving milky coffee capsules; each milky coffee capsule includes a capsule body and a membrane and also includes a separator for liquid passage, the separator is arranged in the capsule body and divides an inner cavity of the capsule body into a first cavity and a second cavity, milk powder is arranged in the first cavity, and coffee powder is arranged in the second cavity; the method comprises the steps of emulsifying, extracting and mixing; sequentially, the milk powder is emulsified and brewed, the coffee powder is extracted and filtered, and milk and coffee liquids are mixed into a milky coffee drink; in the method, the milk and coffee liquids are mixed well, the milk liquid never floats on the surface of the coffee liquid, the taste of the milky coffee drink is enhanced, and the milky coffee drink has good color and appearance.

The invention relates to a magnetic separation device and particularly relates to an oblique grading and magnetic separation device. The oblique grading and magnetic separation device comprises a magnetic separation belt and wheels which support the magnetic separation to form a triangle, wherein the magnetic separation belt comprises a horizontal segment and an oblique segment, and a wheel at the intersection of the horizontal segment and the oblique segment is a magnetic roller; a separating magnetic system is arranged inside the oblique segment, a strong magnetic device is arranged between the separating magnetic system and the magnetic roller, and magnetic forces of the magnetic roller, the strong magnetic device and the separating magnetic system are continuous; and a strong fan is arranged below the strong magnetic device, the magnetic field intensity of the strong magnetic device is stronger than that of the separating magnetic system or the magnetic roller, and strong fan cannot blow magnetic minerals at the strong magnetic device down. According to the oblique grading and magnetic separation device, the problems of magnetic inclusion and magnetic packaging are solved; by virtue of the design, the magnetic separation efficiency of the device can be improved, and the grade of concentrates can be improved; and by virtue of continuous magnetic forces of the magnetic roller, the strong magnetic device and the separating magnetic system, the situation the magnetic minerals fall at the oblique segment is prevented. Compared with existing magnetic separation devices, the oblique grading and magnetic separation device has the advantages that the quantity of magnetically included and packaged dust is reduced by 20%-50%, and the grade of the concentrates is improved by 10%-15%.

A fresh-brewed cold beverage dispensing machine capable of immediately cooling fresh-brewed hot drink into cold drink and quickly dispensing the cold drink includes a hot water supply module, a brewing tank, a cooling chamber and a cooling module for cooling a cooling medium contained in the cooling chamber. A beverage cooling assembly is disposed in the cooling chamber and has a beverage transfer path passing through the cooling chamber. One end of the beverage transfer path is connected to the brewing tank, while the other end is provided with a beverage supply opening accessible from outer side. A beverage drive module is disposed on the beverage transfer path for urging the hot drink in the brewing tank to directly pass through the beverage transfer path and quickly heat-exchange with the cooling medium and discharge from the beverage supply opening as cold drink.

The present invention is directed to a plate settler cover that prevents algae growth, prevents contamination from organic material, and provides structural support for a user who is standing or walking on the plate settler system. The plate settler covers can either float directly on standing water present in the system or may be structurally supported such that the plate cover is positioned above the surface of the water.

The invention discloses a tomato juice auxiliary material addition device which comprises a shell, wherein a stirring layer is arranged at the upper part of the shell; a stirring motor is arranged atthe upper part of the stirring layer; the driving shaft of the stirring motor is connected with one end of the stirring shaft; the other end of the stirring shaft extends into the stirring layer; a heating layer is arranged below the stirring layer; an inverted corn is arranged at the lower part of the stirring layer; stirring blades are arranged on the stirring shaft; the stirring blades are arranged in multiple layers; sizes of the stirring blades are sequentially reduced from top to bottom in a manner of corresponding to the lower part of the stirring layer; a glass observation window is arranged on one side of the stirring layer; a water supply device is arranged on the other side of the stirring layer; and an auxiliary material addition device is arranged on one side of the stirring motor. Due to adoption of the multiple layers of the stirring blades, tomato juice at upper, middle and lower parts can be stirred, and thus the stirring efficiency can be improved.

This invention provides processes comprising contacting at least one unopened defeathered poultry carcass with water containing a microbiocidal composition, optionally opening and eviscerating at least one unopened defeathered poultry carcass that was wetted; subjecting at least one eviscerated poultry carcass to inside-outside washing with water containing a microbiocidal composition; placing at least one eviscerated poultry carcass in a chill tank into contact with chill water containing a microbiocidal composition; contacting parts of poultry resulting from processing of poultry containing a microbiocidal composition. The water in these processes contains a microbiocidal composition comprising I) one or more surfactants and II) a microbiocidal amount of a biocide. The surfactants include amine oxides and/or betaines. The biocides include various chlorine-based and bromine-based biocides; chlorine dioxide; and peracetic acid.

The invention discloses a dish preheating method. The method comprises the following steps: obtaining preheated dish information sent by a user; calculating the heating duration according to preset cooking steps according to the dish variety; calculating heat dissipation duration from the initial temperature to the preheating temperature according to a preset heat dissipation rule on the basis of the vegetable varieties; and adding the heating duration and the heat dissipation duration to obtain the preheating duration of the dishes, bringing the pre-dining time forward by the preheating duration, and obtaining the initial heating time of the dishes. According to the dish preheating method provided by the invention, the dishes are just cooled to the preheating temperature suitable for the user to eat within the pre-dining time of the user after being heated and cooled, so that the situation that the temperature of the dishes is too high and is not beneficial to the health of the user when the user needs to eat immediately is avoided; meanwhile, the situation that the nutrition and taste of the dishes are affected due to the fact that the dishes are kept warm for a long time in a traditional timing preheating mode is avoided, and diet safety and health of users such as office workers are promoted.

The invention discloses a natural fast food fresh potato cake and a preparation method thereof. The making method comprises the following steps: potato ripening: performing steps of potato selection,washing and slicing, and ripening; sizing liquid preparation: mixing flour, egg white, glutinous rice flour and salt by weight ratio of 4.5 to 5.5: 0.5 to 0.9 :3.5 to 4.5: 0.1 to 0.5, stirring the materials for 15-25min, and heating the material to 80-100 DEG C for aging, wherein the viscosity of the slurry after aging is 3000-3500 cP; performing sizing; breading; pre-cooling and packaging; and performing quick freezing and freezing. The natural fast-food fresh potato cake provided by the invention maintains the original flavor of the potato, keeps the rich nutrients, has no excessive additives, is more healthy to eat, and is more convenient and quick to eat.

The invention relates to the technical field of food processing, in particular to equipment and a method for preparing hand-made flavor coffee. The method includes a heating stage, a primary water injection stage, a steaming stage and an extraction stage. Due to addition of the steaming stage, taste of coffee made according to the method is closer to that of hand-made coffee. Hot water is injected into a capsule to steam coffee powder, water supply is stopped for a while to allow complete contact of the hot water and the coffee powder, the coffee powder is heated to expand and release carbon dioxide at the same time, bubbled gaps are formed among the coffee powder and enable the coffee powder to form an uniform filter layer, a space required for penetration of hot water is provided, and quality of coffee extracted at the extraction stage is improved. The volume of the coffee powder is not larger than 80% of the capacity of a capsule, so that a space is reserved for coffee powder expansion and gap formation, and influences on extraction time and extraction quality due to coffee powder gap nonuniformity caused by insufficient expansion of the coffee powder in the capsule are avoided.

The invention relates to the technical field of food sealing, and discloses a double-layer can bottle cap. The double-layer can bottle cap comprises a glass bottle, the top of the glass bottle is fixedly sleeved with a bottle cap body, a groove is formed in the top of the bottle cap body, an opening device is fixedly installed in the groove, a sealing ring is fixedly installed at the bottom of thebottle cap body, the section of a one-way normally-closed hole is funnel-shaped, the opening diameter of the top of the one-way normally-closed hole is the largest, the one-way normally-closed hole penetrates through a sealing plate, and the bottom of the one-way normally-closed hole is of a normally-closed design. When the bottle cap is covered and the interior of the glass bottle is decompressed, the air pressure in the glass bottle starts to be reduced, the air pressure intensity between the bottle cap and the sealing plate is not changed, and the sealing plate is pushed to move towards the interior of the glass bottle, the section of the sealing plate is arc-shaped, and the bottom arc radius R1 of the section of the sealing plate is smaller than the top arc radius R2 of the section ofthe sealing plate; the sealing plate can extrude the interior of a clamping part while moving downwards, so that a connecting part is attached to the inner wall of a glass bottle opening more tightly, and the sealing effect of the sealing ring is enhanced.

The present invention relates to the technical field of food processing, in particular to a preparation method of a natural yeast fried dough twist. The preparation method comprises the following steps: old dough preparation: after an old dough raw material containing natural yeast is kneaded into dough, the dough is fermented to be basically mature, and then overfermentation is performed in an environment at 5-20 DEG C to prepare old dough; and main dough preparation: the old dough is mixed with a main raw material containing wheat flour, and dough kneading is carried out to prepare main dough, wherein the mass of the old dough accounts for 20%-30% of that of the main dough. The fried dough twist prepared by the method is naturally mellow and tastes crispy.

The invention belongs to the technical field of food processing, and particularly relates to cheese chestnut kernels and a preparation method thereof. The formula of the cheese chestnut kernels comprises the following raw materials in parts by weight: 400 parts of chestnut kernels, 1-3 parts of cheese, 1-4 parts of edible salt, 3-5 parts of milk powder, 1-3 parts of skimmed milk powder, 0.3-0.5 part of an emulsifier, 1.0-1.4 parts of cheese powder essence, a proper amount of cheese liquid essence and 80-90 parts of water. Wherein the emulsifier is selected from at least one of glyceryl monostearate and glyceryl distearate, palmitic acid and stearic acid, but at least comprises glyceryl monostearate and glyceryl distearate, and the dosage of glyceryl monostearate and glyceryl distearate at least accounts for 50% of the total weight of the emulsifier. A cheese-containing feed liquid which is uniform and good in stability is prepared, the problem that the cheese is difficult to form a uniform and stable feed liquid system is solved, the cheese and the chestnut kernels achieve a very good fusion effect, then the chestnut kernels keep the mellow and fragrant cheese taste to the maximum extent, and the fragrance is lasting and fresh.

The invention belongs to the field of beverage fermentation, and particularly relates to a steel drum air pressure adjusting system and a method for beverage production. The steel drum air pressure adjusting system for beverage production comprises a fermentation tank, an air pressure sensor, a controller and a PH value sensor used for detecting the PH value of fermentation liquor, the fermentation tank comprises an inner bin and an outer bin, a cooling cavity is formed between the inner bin and the outer bin, the cooling cavity is communicated with a cooling pump, the fermentation tank is communicated with an exhaust bin, and a first valve is arranged at the air inlet end of the exhaust bin; a spring and a sliding block are arranged at the exhaust port end of the exhaust bin, the sliding block is fixedly connected with the inner wall of the exhaust bin through the spring, and a sliding piece used for controlling an exhaust port of the exhaust bin is arranged on the sliding block. According to the scheme, air pressure in the fermentation tank is monitored in real time through the air pressure sensor, different pressure adjusting modes are controlled through the PH value of fermentation liquor, the air pressure of the fermentation tank is stable, and the service life of the steel drum is prolonged; meanwhile, the PH value of fermentation liquor is stable, the storage and fermentation environment is intelligently regulated and controlled, the beverage production intelligence is improved, and the fruit wine quality is improved.