476results about How to "Affect the taste" patented technology

The invention provides a tobacco matrix composite biopesticide and a preparation method thereof. The composite biopesticide which comprises at least a tobacco botanical insecticidal component and at least a microbial insecticidal component is prepared through fermenting insecticidal microbes with selecting a tobacco waste as a raw material. The preparation method comprises the following operationsteps: preparation of a medium, amplification culturing of spawns, fermentation of the biopesticide, and extraction. A fermentation technology can adopt liquid state fermentation or solid state fermentation. The tobacco matrix composite biopesticide of the invention which not only contains the insecticidal microbes and metabolites thereof, but also contains tobacco insecticidal components (nicotine and the like for example) has dual insecticidal effects. The method of the invention which allows resources of the tobacco waste which is not reasonably utilized at present to be fully utilized allows grain resources to be saved, and good economic benefits, ecological benefits and social benefits to be generated.

The invention provides a food cooking method. The method comprises the steps of a pressure cooking stage, wherein food is placed into a container, the container is covered with a first cooker lid, a heating device is started for heating to generate pressure, and smouldering is performed under the pressure environment for Ty time; a pressure reduction stage, wherein a pressure reduction device is started, the pressure inside the container is lowered to P0, and the first container lid is opened; a non-pressure baking stage, wherein the container is covered with a second cooker lid, a baking heater is started, food inside the container is baked, and baking is performed for Th to the end. According to the food cooking method, the pressure cooking stage and the non-pressure cooking stage are performed, so that the internal and external food cooking degrees are close. The invention further provides a cooking utensil adopting the food cooking method.

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 pectin grain containing milk beverage contains milk product 30-60 weight portions, pectin grain 1-20 weight portions, sugar 4.0-15 weight portions, stabilizer 0.1-1.0 weight portions, edible essence 0.05-0.3 weight portions except water. The pectin grain is obtained through inoculating pyracetic bacillus to fruit juice, fermenting culture, taking upper fiber and crushing. The present invention provides the production of milk beverage containing pectin grain, especially coconut pectin grain.

The invention discloses an electric drained and steamed rice cooker, and belongs to the field of household cooking appliances. The electric drained and steamed rice cooker is characterized by comprising a cooker body, a cooker cover, an outer pot, an inner pot, a sprinkling device, a lifting device, a temperature detection device, a pot detection device, a heating device, a vent valve, a top probe and a control device. The electric drained and steamed rice cooker provided by the invention solves the problems that drained and steamed rice processed by the electric drained and steamed rice cooker in the prior art is poor in mouth feel and relatively high in sugar content, and has a convenient and simple operating process; the drained and steamed rice processed by the electric drained and steamed rice cooker provided by the invention is better in mouth feel, chewable and low in sugar content, can better meet tastes of the public, and is very suitable for diabetic patients and fat people to eat, so that the diabetic patients and the fat people do not need to worry about adverse effects on own bodies while satiate needs of bellies are met; a byproduct drained and steamed rice soup, obtained in the process of processing the drained and steamed rice, is sweet and delicious, and healthy people eat the drained and steamed rice together with the sweet and delicious drained and steamed rice soup to achieve a better flavor.

The invention discloses a three-dimensional heating electric cooker utilizing thick film heating. The three-dimensional heating electric cooker comprises a pot body and a pot cover which are mutually covered, wherein the pot body is detachably provided with an inner container, a lining cover for covering the inner container is arranged on the pot cover, the outer surface of the inner container or the outer surface, corresponding to the inner container, of the pot body is provided with a first thick-film heating device, and a third thick-film heating device is arranged on the lining cover. According to the three-dimensional heating electric cooker, the inner container and the pot cover are provided with the thick-film heating devices, so that the inner container can be heated in a three-dimensional mode from top to middle and bottom in boiling and thermal-insulation processes, the inner container is evenly heated, thermal-insulation temperature control is accurate, and a half-cooked phenomenon caused by an ordinary electric cooker without sufficient temperature for rice and noodles in cooking is completely avoided.

The invention discloses a production system and a making method of canna edulis vermicelli. The production system comprises a cleaning device, a grinding device and a steaming device. The making method includes: cleaning canna edulis, grinding the canna edulis into pulp, screening and precipitating to obtain starch, placing the starch in a tank, adding water into the starch, stirring to obtain liquid starch, placing the liquid starch into a storage tank, stirring again, allowing the liquid starch to flow into the steaming device for steaming to obtain starch sheets, drying, shredding and drying again, and packaging. The canna edulis vermicelli made by the method can be stored for a long term and is good in taste, people's requirements can be satisfied, and market requirements are satisfied.

The invention relates to the field of production and processing, in particular to an instant shellfish hairbrush scrubbing machine, comprising multiple bearings, clamps and upper and lower groups of conveyor belts with hairbrushes, wherein the two groups of conveyor belts are not synchronous in speed; a chain wheel and an idler wheel for supporting the hairbrush conveyor belts form a conveying mechanism, the hairbrush conveyor belts are arranged in the conveying mechanism in a sleeving way to drive material transmission, and the upper and lower hairbrush conveyor belts are not synchronous in speed, so as to realize mutual scrubbing action; a first group of clamps are used for tightly pressing fed materials; a second group of clamps are used for enabling the materials to be in a center position and to be sufficiently scrubbed; the tensity of a spring is adjusted by adjusting a screw cap, so as to further adjust a gap between the hairbrush conveyor belts. The instant shellfish hairbrush scrubbing machine has the advantages of novel structure, high production efficiency and the like.

The invention provides a crayfish paste and a method for stewing the crayfish paste. The crayfish paste is obtained by stewing a crayfish meat ball by using spice powder, shallot, scallop, curry powder, lentinus edodes, shrimp meat and tea. According to the crayfish paste, on one hand, the self earthy taste of the crayfish meat ball is eliminated; on the other hand, the fresh and sweet taste and spicy and hot taste of the crayfish meat ball are increased. The crayfish paste provided by the invention can be kept uncorroded for a long time under the condition that a preservative agent is not used, thereby preventing the adverse effect of the preservative agent on the taste of the crayfish paste.

The invention discloses an unmanned system for automatic food processing and sales. The system comprises an operation module, a food supply module and a food processing module, wherein the food supplymodule and the food processing module are arranged along the food moving path in sequence. The operation module is located on one side of the food processing module. The unmanned system further comprises a controller, a food ordering area and a food taking area, wherein the food taking area is located on one side of the food processing module; the controller is in signal connection with the foodordering area, the food supply module, the operation module and the food processing module. According to the unmanned system for the automatic food processing and sales, manual carrying, cooking and sales are not needed, the labor cost is reduced to the greatest extent, optimal standardized cooking procedures are provided, it is ensured that an unmanned store using the system achieves an optimal cooking effect, the situation that food quality differences are caused by human factors in an ordinary chain store is avoided, the speed of operation in the store is increased, and the unmanned systemcan be independently managed in various places.

The invention discloses a heat pump drying method for marinated betel nuts. The method comprises an initial stage, a drying stage and an ending stage, and high-temperature and low-humidity drying and normal-temperature and high-humidity tempering are combined for drying the betel nuts circularly; and finally, the betel nuts are post-treated in a low-temperature and high-humidity environment, and thus the taste of the betel nuts is remarkably improved. It is shown by a multi-stage circulating drying experiment result that the betel nuts can be well promoted to be tasty through normal-temperature and high-humidity tempering, the dehumidification purpose can be achieved rapidly through short-time high-temperature and low-humidity drying, and serious incrustation of the surface of marinade is prevented; compared with traditional marinated betel nuts obtained after being dried in shade, the marinated betel nuts are more aromatic; the purposes of shortening the drying time and improving the production efficiency are achieved; and the obtained marinated betel nut drying technique has important significance for the production practice and the realization of automatic production.

The invention discloses a coagulated cheese flavor fermented milk. The coagulated cheese flavor fermented milk is prepared from, by weight, 80-90 parts of raw milk, 0.005 part of fermented culture, 0.5-2.0 parts of whey protein powder, 0.1-1.0 part of tremella polysaccharide, 5-10 parts of white granulated sugar, 0.5-3 parts of cheese powder and 0.01-0.1 part of edible salt. The preparing method comprises the following steps of 1, preparing materials, wherein partial liquid milk is taken, the temperature is raised to 45-50 DEG C, dry mixing is conducted on the whey protein powder, tremella polysaccharide and partial white granulated sugar, the mixture is put into the partial liquid milk after the temperature is raised, then the remaining white granulated sugar, cheese powder and the like are added, after even mixing is conducted, the liquid milk is used for maintaining constant volume, and the temperature is reduced to 20 DEG C or below; 2, sterilizing the prepared material liquid; 3, reducing the temperature of the fermentation raw materials to 10 DEG C or below, and inoculating the fermented culture; 4, after the inoculation completes, conducting temperature raising, filling and fermentation, and after the fermentation completes, transferring the fermented milk to a quick cooling room. The coagulated cheese flavor fermented milk is finer in structure, smoother in mouthfeel, purer in cheese flavor, rich in cheese fragrance and good in water retention.

The invention discloses a quick-frozen fresh-keeping deep-fried dough stick and a making method thereof and belongs to the technical field of food processing. The quick-frozen fresh-keeping deep-fried dough stick is mainly composed of, by weight, 110-120 parts of flour special for making deep-fried dough sticks, 8-10 parts of acetylated wheat modified starch, 10-15 parts of white glutinous rice flour, 60-70 parts of water, 2-3 parts of leavening agents, 0.1-0.2 part of yeast, 3-5 parts of soybean oil, 5-10 parts of edible salt, 5-10 parts of eggs and 7-12 parts of white sugar. The flour special for making the deep-fried dough sticks, the acetylated wheat modified starch and the white glutinous rice flour are adopted, so that forming of a gluten network can be promoted, strength and gluten tenacity of the deep-fried dough stick are improved, and frost crack rate of skin of the deep-fried dough stick after quick freezing can be lowered; a low-temperature quick deep-fry method and a quick freezing method are adopted to make the deep-fried dough stick, so that water content, oil content, acid value and peroxide value of the deep-fried dough stick can be lowered, and original freshness and nutrition facts of the deep-fried dough stick can be maintained furthest.

The invention relates to a food manufacturing process, in particular to a rose petal jam manufacturing process. The manufacturing process comprises the following flow processes of (1) drying: for roses obtained through picking, rose petals are only reserved; the rose petals are dried for 24h or more; the surface moisture is removed; (2) fermentation: after white sugar is added into the dried rose petals, the mixture is uniformly stirred; sealing is performed; after fermentation for three months or longer, primary rose petal jam is obtained; (3) preparation: honey is added into the primary rose petal jam for preparation. The manufacturing process has the advantages that the white sugar is added for curing and fermentation, the jam is more natural; no other chemical additives are used; the jam cannot go bad in the fermentation process; the favor of the obtained rose petal jam is more aromatic and intense.

The invention discloses a cleaning method of vegetable. The cleaning method is characterized by comprising the following steps of: firstly soaking vegetable in clean water; then adding a certain amount of table vinegar to the water and soaking for a while; taking out the vegetable; repeatedly flushing; adding a certain amount of starch to the water to obtain a starch solution; soaking the vegetable into the starch solution; and then taking out and washing repeatedly, thus completely removing the pesticides residual from the surface of the vegetable.

The invention discloses a thermal-cycle charbroiler, which comprises a barbecue grill, a charbroiler body, a barbecue wire mesh, a charcoal tray and a grid baffle; the barbecue wire mesh, the charcoal tray and the grid baffle are arranged in the charbroiler body; the charbroiler body comprises an arc-shaped wall and a side wall; the top of the arc-shaped wall is provided with a smoke outlet; the inner side of the arc-shaped wall is provided with two clamp grooves; the upper part of the side wall is provided with a barbecue opening and the lower part is provided with a charcoal tray opening; the barbecue wire mesh penetrates through the barbecue opening to be clamped in the clamp grooves of the charbroiler body; the barbecue wire mesh comprises a barbecue wire mesh body, connecting rods, fasteners, a barbecue opening cover and a handle; the barbecue wire mesh body is rectangular, two long edges of the barbecue wire mesh body are fixedly connected with certain ends of the connecting rods; the other ends of the connecting rods are fixedly connected with the fasteners; the barbecue wire mesh body is fixedly connected with the barbecue opening cover; the fasteners are matched with the clamp grooves, and can move along the clamp grooves; the width of the grid baffle is smaller than the width of the charbroiler body, two ends of the long edges of the grid baffle are fixedly connected with the side walls of the charbroiler body; the grid baffle is positioned in the middle of the charbroiler body; the charcoal tray penetrates through the charcoal tray opening and is arranged at the bottom of the charbroiler body. By adopting the thermal-cycle charbroiler, food can be baked all-directionally by 360 degrees, and does not need to be rotated.

The invention discloses a cooking appliance. The cooking appliance comprises a box body, a door body, a fan, a baking tray component and a steam module, wherein a cooking cavity and an exhaust passageare arranged in the box body; the cooking cavity is opened forwards; a first gas inlet, which faces the cooking cavity, and a gas outlet, which faces outwards, are formed in the exhaust passage; thedoor body is rotatably arranged on the box body, so that the cooking cavity can be opened or closed; the fan is used for driving the discharge of gas in the exhaust passage towards the gas outlet; thebaking tray component is arranged in the cooking cavity and the baking tray component can be taken out of the cooking cavity, and a heating cavity is defined in the baking tray component; the steam module is arranged in the box body; and a steam outlet of the steam module is used for outputting steam towards the heating cavity. According to the embodiment, the cooking appliance, after conductingsteam heating, can promote timely discharge of water steam in the cooking cavity, so that the formation of water drops on the surfaces of foods due to cooling of the steam in the cooking cavity is prevented, and subsequently, influence to the taste of the foods which get foamed is avoided.

The invention discloses a preparation method of citrus peel tea. The preparation method comprises the following steps of (1) preparing old Tieguanyin: selecting the old Tieguanyin for standby application; (2) preparing citrus peel: selecting mature moderate citruses with the fruit shape within 6 cm as raw materials, carefully selecting, cleaning, then forming round mouths in citrus pedicels, and removing pulp so as to obtain top covers and citrus shells for standby application; (3) loading the old Tieguanyin prepared in the step (1) in the citrus shells; (4) covering the top covers on the citrus shells, wrapping with tinfoil, then putting in a food steamer so as to be steamed, and then cooling; (5) releasing the tinfoil, baking the whole citruses by a drying machine, then cooling, and repeating the steps. The preparation method has the advantages of simplicity, high nutritive value and good fragrance of finished products, the adopted raw materials have the advantages of nature, safety and no chemical additive, and the citrus peel tea has the advantages of convenience in carrying and storage, rapidity in use and long expiration date and is healthy tea which can be drunk for a long time.

The invention discloses a green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa. The producing technology comprises the following steps: picking the raw material and pretreating; blanching for green protection; cooling; embrittling; keeping fresh and sterilizing; draining off and bagging: fully draining the suaeda salsa stems and leaves after embrittlement, fresh keeping and sterilizing treatment, and arranging and bagging, wherein the net weight of every bag is 200-250 g; carrying out vacuum bag sealing; obtaining the finished product. According to the producing technology, suaeda salsa is subjected to advanced organic fresh keeping technologies such as brittleness keeping and green protecting, the problems that in the present market, the general fresh keeping technology is complex and high in cost, and the added chemical preservative results in additional pollution and reduced quality are avoided, the fresh keeping edible period of the organic food, namely, suaeda salsa, is greatly prolonged, the nutritional and health care components are greatly preserved, and an approach with a wide prospect is provided for the resource development and utilization of the environment-friendly and health care food, namely, suaeda salsa.

The invention discloses a preparation method for reproduced cheese preserved at normal temperature and a product. The preparation method comprises the following steps: (1) mixing raw materials for reproduced cheese preserved at normal temperature, heating and evenly agitating to obtain feed liquid; (2) injecting the feed liquid into a die, cooling to room temperature and then primarily pre-freezing at -5 DEG C to -25 DEG C for 2-12 hours, demolding to obtain the reproduced cheese; (3) pre-freezing the reproduced cheese at -35 to -60 DEG C for 4-24 hours, so as to obtain pre-frozen reproduced cheese; (4) keeping the temperature of the pre-frozen reproduced cheese at 15-35 DEG C under the vacuum degree of 100-20Pa, wherein the thermal insulation time at least is the time required for cooling the center temperature of the pre-frozen reproduced cheese to 0 DEG C; and (5) heating up to 35-50 DEG C under the vacuum degree of 80-20Pa, and keeping the temperature for 4-10 hours. The reproduced cheese preserved at normal temperature prepared by the method can be preserved for over six months at normal temperature of 25 DEG C, and is good in flavor, mouthfeel and texture.

The invention belongs to the field of food, and specifically relates to gourd chicken capable of promoting appetite. The gourd chicken is prepared by following steps: a, a chicken is washed to be clean, and is delivered into a gourd; seasonings are added into the gourd; and the chicken is subjected to immersing; b, the immersed chicken obtained in step a is taken out from the gourd, and is delivered into a pot; an appropriate amount of marinade is added so that the chicken is immersed in marinade; and the chicken is boiled with hard fire; c, the chicken obtained in step b is delivered into a food steamer, seasonings and traditional Chinese medicines capable of promoting appetite are delivered into the belly of the chicken, and the chicken is steamed with hard fire; and d, the chicken obtained in step c is removed out from the food steamer, is dried in the air, is fried to be yellow, and is removed out from a pot, and excess oil is removed. The gourd chicken prepared by the steps possesses scorched skin and tender meat, and integrated appearance; and the traditional Chinese medicines capable of promoting appetite are added in preparation processes, so that meat quality is not changed, taste of the gourd chicken is improved, appetizing effect is achieved, and health preserving value of the gourd chicken is increased.

The invention provides a deseeding and squeezing device for wine processing and production and a processing method thereof, and belongs to the technical field of grape processing. The deseeding and squeezing device comprises a pulp squeezing element, a seed filtering element, a control element, a peeling element and a power supply. The deseeding and squeezing device has the advantages that the cleaned grape particles can be peeled, squeezed and deseeded, so as to meet the requirement of wine brewing; when the pulp squeezing element works, because a buffer press sheet is arranged on an auxiliary squeezing roller, the pressure between the auxiliary squeezing roller and a main squeezing roller can be partially buffered, so as to avoid the influence to the mouth feel of the brewed wine due tocrushing of grape seeds and difficulty in separation from grape juice; and when the seed filtering element works, the grape seeds can be quickly separated, and the pulp which is not thoroughly squeezed can be secondarily squeezed, so as to ensure the low content of grape juice in the filtered pulp, avoid the waste of grape juice, and increase the output of wine.

The invention discloses Luzhou-flavor Daqu and a brewing technique thereof. The brewing technique of the Luzhou-flavor Daqu comprises the following steps: S1, preparation of raw materials; S2, steaming and gelatinization; S3, primary fermentation; S4,distillation and liquor receiving; S5, secondary fermentation: wherein the pit mud includes the following components: old pit mud, yellow mud powder, lotus pond silt,dipotassium phosphate, urea, 35-40 parts of soybean cake powder, bottom pit lees, bone meal, Luzhou-flavor Baijiu, white sugar, starter, pit mud nutrient solution, lactic streptococci,caproic acid bacteria culture solution, yellow water and tail water; S6, distillation after out of pit; S7, blending. The Luzhou-flavor Daqu provided by the invention has the advantages of strong flavor, pure and mild taste and long tail flavor, and besides, the brewing technique of the Luzhou-flavor Daqu has the advantages that the pit degeneration is delayed, the fragrance contents in the Luzhou-flavor Baijiu are coordinated, and the quality of Baijiu is improved.

The invention discloses a nutrient jelly containing microalgae DHA (Docosahexaenoic Acid) and a preparation method thereof. The nutrient jelly comprises the following components of 0.002-0.0105 percent of the microalgae DHA, 0.20-0.50 percent of hydrophilic colloid, 10.0-15.0 percent of sweetening agent, 0.25-0.50 percent of acidity regulator, 0.02-0.05 percent of preservative, 0.005-0.012 percent of antioxidant and 0.1-0.3 percent of flavor composition. The preparation method disclosed by the invention comprises the following steps of: uniformly mixing the sweetening agent, the hydrophilic colloid and the preservative, then adding the mixer in water and uniformly stirring; heating the mixer until the hydrophilic colloid is completely dissolved; reducing the temperature to be 75-85DEG C; adding microalgae DHA powder, the antioxidant and the acidity regulator; adding to a certain weight with water; filling, sealing, sterilizing, fishing, leaching and cooling the mixer; and after the mixer is qualified by the inspection, obtaining the nutrient jelly containing the microalgae DHA. The nutrient jelly obtained by improving the formula and the preparation process retains original mouthfeeling within the guarantee period without adverse off flavor; and the microalgae DHA has favorable stability within the guarantee period of the jelly without influencing the mouthfeeling and the flavor of the jelly.

The invention discloses an automatic rice-discharge device of an electric cooker. The automatic rice-discharge device is composed of a steamer 1 and a rice bin 2 provided with a movable bottom plate. A flange-shaped flange 3 is arranged on the outer edge of a rice outlet of the rice bin. A vacant pin hole 4 protruding downwards is formed in the downward face of the flange 3. A pin 6 is inserted into the pin hole 4. Food serves as the pin 6. The food serving as the pin 6 is easy to soften when experiencing water vapor. Noodles, silk noodles and the like can serve as the food. One end of the pin 6 is inserted into the pin hole 4. The other end of the pin 6 supports the movable bottom plate 5 of the rice bin, so that rice 7 and water 9 in the cooker are separated from each other. After the electric cooker works in a timed mode, the water in the cooker is heated to boiling, the water vapor enables the food pin to be gradually softened after experiencing heat and water vapor. When the food pin is softened and the strength for supporting is not strong enough to support the movable bottom plate, the movable bottom plate can be automatically opened, and therefore the rice is discharged automatically. According to the automatic rice-discharge device, separation of the water and the rice in the electric cooker is achieved, particularly the rice is prevented from being sour and in deterioration due to long-time soaking in water during automatic making of overnight porridge in summer, and the automatic rice-discharge device is quite low in design and manufacture cost.

The invention discloses an electric-steaming-box control method and an electric steaming box. The electric-steaming-box control method includes the steps that the electric steaming box is started, anda frame heating module works so that the electric steaming box can enter a heating period; when the temperature in the electric steaming box is a first preset temperature, the frame heating module and an evaporator work; when the temperature in the electric steaming box is a second preset temperature, the frame heating module and the evaporator work by reducing power, and generation of condensatewater can be effectively reduced.

The invention relates to an energy-saving pine nut opening device and a using method of the energy-saving pine nut opening device. The energy-saving pine nut opening device comprises a pine nut rotary drum, a hollow shaft, a thermal insulation board, a water pump, a water pipe, a lower chamber air outlet, a main air outlet, a fresh air port, a steam filter, a heat exchanger, a draught fan, a side air duct, an auxiliary electric heating tube, a circulating air inlet, an electric heating tube and a baking chamber. The energy-saving pine nut opening device has the advantages that the device is low in cost and automatic to a certain degree, manpower is saved, the opening rate is high, one person can manage multiple devices, and tens of thousands of jin of baked pine nuts can be produced daily; pine nuts opened with the device have no chemical residues and are environmentally friendly, pine nutlets taste good and have strong fragrance, and nutrients cannot run off.

The invention discloses a material processing method and equipment of hyperconcentration hotpot seasoning food. The method comprises the following steps of: putting various pre-crushed ingredients for preparing the hotpot seasoning into a stirring and crushing pot, in the stirring, crushing and uniformly mixing processes, gradually adding an appropriate amount of high-temperature shortening, which is sprayed on and wets the powder mixed materials, then forced cooling and embrittling the powder mixed materials sprayed and wetted by the shortening in the stirring, crushing and uniformly mixing processes, and further crushing the powder mixed materials into powder materials with a fineness capable of leaking through an 80-mesh sieve. The material processing method is realized through special equipment including the stirring and crushing pot, a stirring device and a crushing device, driven by a motor. By adopting the scheme of the invention, processing production of hyperconcentration hotpot seasoning food which contains no liquid after being packaged, is good in delicate flavor retention, has no spice residue left when soup is added for cooking, and is quick in fragrance release is realized.

The invention discloses fragrant type Daqu liquor and a brewing process thereof. The brewing process of the fragrant type Daqu liquor comprises the following steps that S1, raw materials are prepared;S2, material moistening is carried out; S3, fermented grains are mixed; S4, the mixture is stored in a rice steamer; S5, one wine-steaming gelatinization is carried out; S6, the mixture is spread forcooling, Daqu is mixed; S7, the mixture is fed into a pool for fermentation; S8, secondary wine-steaming gelatinization is carried out, specifically, after the fermentation is finished, distilled grains with the acidity of 2.5-2.7 and the moisture of 57-58% are taken out, steamed rice husk with total amount of 0.3-0.5%, lotus with total amount of 0.5-0.8% and honeysuckle with total amount of 0.1-0.3% are added for mixing, the mixture is stirred evenly, the mixture is fed to the rice steamer for distillation, the speed of the wine-flowing is 1-2kg / min, the temperature of the wine-flowing is 30-35 DEG C, and second crop of wine is obtained; and S9, blending is carried out. The fragrant type Daqu liquor has a clear liquor body, rich aroma, sweet and smooth mouthfeel, and soothes sleep, relieves fatigue, and maintains beauty and keeps young; and in addition, the preparation method has the advantages of simple method and easy operation.

The invention provides a household portable fructus jujubae pit removal machine which comprises an indexing disc gear, positioning mold sleeves, an incomplete gear, a pit removal rod, a pulp removal rod and the like. Fructus jujubae can be manually placed in the positioning mold sleeves when the household portable fructus jujubae pit removal machine works, the positioning mold sleeves can be placed in the indexing disc gear, and the indexing disc gear can be driven by the incomplete gear to intermittently rotate. The incomplete gear rotates by angles of 96 degrees, and the indexing disc gear rotates by angles of 36 degrees and enters a next station; the incomplete gear continues rotating by angles of 264 degrees, the indexing disc gear stops, and one-step travel can be completed by the pit removal rod and the pulp removal rod; nine pieces of fructus jujubae can be processed when the indexing disc gear rotates by a circle, and one-step work stroke can be completed. The overall dimension of the household portable fructus jujubae pit removal machine is X230 mm. The household portable fructus jujubae pit removal machine has the advantages that family fructus jujubae pit quick removal requirements can be met by the household portable fructus jujubae pit removal machine, and the household portable fructus jujubae pit removal machine is good in safety performance, reasonable in structure and small in occupied space and can conveniently move.