199results about How to "Avoid affecting taste" patented technology

The invention discloses rosemary flavored barbecue dried bean curd. The rosemary flavored barbecue dried bean curd is prepared from the following raw materials in parts by weight: 130 to 140 parts of soybeans, 24 to 28 parts of shelled buckwheat, 6 to 7 parts of white sesame seeds, 2 to 3 parts of waxberry, 2 to 3 parts of Chinese yam, 4 to 5 parts of dogwood fruit pulp, 1 to 2 parts of purple cabbages, 2 to 3 parts of rehmannia leaves, 1 to 2 parts of apple leaves, 1 to 2 parts of mugwort leaves, 2 to 3 parts of dandelion, 1 to 2 parts of snapdragon, 1 to 2 parts of fritillaria cirrhosa, 1 to 2 parts of scabish, and 1 to 2 parts of lemongrass. The nutritional value of the dried bean curd is improved by adding the shelled buckwheat and the white sesame seeds into the dried bean curd; a traditional Chinese medicine extracting solution is absorbed by the dogwood fruit pulp, the dogwood fruit pulp is ground into powder, and the powder is added into the dried bean curd, so that active ingredients of traditional Chinese medicines are added into the dried bean curd to the maximum while the taste of the dried bean curd is prevented from being influenced; the dried bean curd is roasted by bamboo charcoal with rosemary powder, so that the finished dried bean curd has unique aromas and has the effects of replenishing blood, improving eyesight, tonifying spleen, nourishing stomach, promoting the secretion of saliva or body fluid, benefiting lung, dispelling wind, lubricating intestines, tonifying liver and kidney, securing essence and reducing urination.

The invention relates to a preparation method for a sea cucumber intestine oral liquid. The preparation method comprises the following steps: taking sea cucumber intestine as a raw material, grinding the sea cucumber intestine into slurry, heating the slurry, cooling down, adding neutral protease and flavor enzyme double enzyme, and controlling enzymolysis conditions for enzymolysis; conducting primary centrifugal separation on the sea cucumber intestine enzymatic hydrolysate with a centrifugal machine, collecting supernatant fluid, conducting secondary centrifugation, collecting supernatant and conducting desalination treatment repeatedly according to the nano-filtration separation technology to obtain a sea cucumber intestine liquid; adding an auxiliary natural plant extracting liquid extracted from medlar, membranous milkvetch root, angelica and ginseng, as well as a sweetening agent for blending, filling, and sterilizing to obtain the sea cucumber intestine oral liquid. The preparation method is reasonable in technology, simple and convenient to operate, high in operability and easy to realize industrialized production; the sea cucumber intestine oral liquid prepared according to the method not only is rich in nutrition, clear, transparent, moderate in sour and sweet, and natural in sapor, but also has health-care functions of replenishing blood, benefiting vital energy, supporting the healthy energy, enhancing vital essence and marrow, allaying tiredness, improving immunity, and the like.

The invention discloses a controller for electromagnetic heating kitchenware. The electromagnetic heating kitchenware is provided with a first coil and a second coil, and multiple cooking steps are adopted; the controller comprises a first unit and a second unit; the first unit is configured to control the first coil; the second unit is configured to control the second coil; and the first and second units control the first and second coils respectively corresponding to the steps in the cooking steps. Moreover, the invention also discloses the electromagnetic heating kitchenware with the controller and a control method of the electromagnetic heating kitchenware.

The invention relates to an instant salted pig gristle food and a processing technology thereof, and belongs to the fields of instant foods and processing technologies thereof. 100 to 105 parts of pig ear serving as a main material is matched with auxiliary material to be prepared into the instant salted pig gristle food. By the formula, the problem that slated meat foods cannot maintain the flavor of marinade for a long time and have thin salty flavor according to the formula in the prior art is solved, a formula and a proportion of the instant salted pig gristle food are provided, and a salted meat food with excellent taste can be provided and can maintain the flavor of the marinade for a long time. By the processing technology for the n instant salted pig gristle food, the product has a compact structure, good mouthfeel and attractive appearance without cutin, and the bag breakage or inflation rate is obviously reduced.

The invention discloses rose candy and a machining process of the rose candy. The process comprises the following steps: washing fresh double rose petal, filtering the water so as to obtain clean rose petal, adding 0.1-0.3 part by mass of lactose and 0.04-0.06 part of glucose into 2-4 parts by mass of water, boiling and subsequently cooling down to be normal temperature, subsequently adding 0.01-0.03 part of plant lactobacillus freeze-dried culture, activating the culture for 20-30 minutes so as to obtain a liquid culture, adding the liquid culture into 25-35 parts of clean rose petal, uniformly turning over so as to enable the liquid culture to sufficiently contact with the rose petal, fermenting by using lactic acid at normal temperature till the pH value is 3.8-4.8, subsequently adding 35-55 parts of white sugar and 1-3 parts of honey, sufficiently and uniformly mixing so as to obtain a base rose candy material, putting the base material into a stainless steel container or a plastic bucket for food machining, tightly pressing, covering, naturally storing for 20-40 days so as to slowly ferment and ripe to obtain the rose candy. Compared with the conventional rose candy, the product is redder in color, thicker in fragrance, better in hygienic index and longer in expiration date.

The invention relates to an artemisia leaf nutritional chewable tablet and a preparation method thereof. The artemisia leaf nutritional chewable tablet comprises the following raw materials in parts by weight: 2-6 parts of artemisia leaf powder, 1-2 parts of oligoisomaltose and 1-3 parts of nutrient substance, wherein the nutrient substance refers to skim milk powder or banana powder or hawthorn powder or orange powder. A preparation process comprises the following steps of: selecting materials, preparing soft materials, pelletizing, tableting and sterilizing. The artemisia leaf nutritional chewable tablet is rich in bioflavonoid and oligoisomaltose, has multiple health-care effects of eliminating cold to stop pain, warming meridian to stop bleeding, improving intestinal balance and the like, has a unique flavor, is convenient to eat, easy to carry and particularly suitable for the aged, women and sub-healthy people, and is a novel health-care food.

The invention relates to an automatic juicer which comprises a juicer head, a juice receiving cup, an upper juicing head and a lower juicing head. The juice receiving cup is arranged on the juicer head, the upper juicing head is arranged on the juice receiving cup, the lower juicing head is arranged in the juice receiving cup in a longitudinally-movable manner and positioned right below the upper juicing head, the juicer head comprises a casing, a speed reducing motor and a screw, the speed reducing motor is arranged in the casing, an output shaft of the speed reducing motor is in transmission connection with the screw, the screw is in threaded connection with the casing and extends into the juice receiving cup to be connected with the lower juicing head, the speed reducing motor comprises a driving motor and a speed reducing gearbox, a power input end of the speed reducing gearbox is connected with a rotating shaft of the driving motor while a power output end of the same is connected with an output shaft, and the rotating shaft, the power input end, the power output end, the output shaft and the screw are all arranged coaxially, namely being positioned on a same central line. The automatic juicer has the advantages of simple and reasonable structure, reliable and smooth running and low cost.

The invention relates to a food production process, in particular to egg-yolk puff and a preparation method thereof. The egg-yolk puff comprises a skin material layer, a Daifuku skin layer and a egg-yolk stuffing core layer which are coated sequentially from outside to inside, the skin material layer comprises an oil crisp layer wrapping the outer surface of the Daifuku skin layer and an oil skinlayer wrapping the outer surface of the oil crisp layer, and the weight ratio of the oil crisp layer to the oil skin layer is 0.7-1.0:0.8-1.0. The egg-yolk puff and the preparation method thereof havethe advantages that the egg-yolk puff is clear in layering sense and bright yellow in color and luster when being eaten, by adopting the Daifuku skin layer, the taste is soft, waxy, fragrant and sweet, the softness is high, the elasticity is high, the oil content and materials in egg-yolk stuffing can be prevented from permeating outward, it is avoided that the egg-yolk stuffing and outer layer materials are penetrate each other to affect the taste and layering sense of the egg-yolk puff, it is ensured that the unique flavor of salted duck egg yolk is not easy to lose, so that the produced egg-yolk puff is fragrant and sweet in taste, crisp in the outer layer, fragrant and soft but not sweet and greasy in the inner layer and rich in taste and has clear layers, and the egg-yolk puff can bemore in line with the edible pursuit of modern people.

The invention relates to a structure improved drink making device which comprises a base, a first component and a second component. The structure improved drink making device is characterized in that the first component is provided with a first cavity and a liquid delivery passage, the second component is provided with a second cavity and a hot water passage, the front end of the upper portion of the second cavity is rotationally connected with a baffle through a rotating shaft, the baffle is capable of swinging forwards and backwards, torsion springs capable of keeping the baffle downward vertically are sleeved on the rotating shaft, bag picking hooks are fixed on the inner end face of the second cavity, a hook part of each bag picking hook is positioned in the second cavity and is distant from the inner end face of the second cavity by an interval, the baffle swings backwards under pushing of a drink bag, and a circular edge of the drink bag squeezes the hook part of each bag picking hook and enters the interval between the hook part and the inner end face of the second cavity when the first component and the second component are closed. Bag conveying and releasing operation principles and processes of the structure improved drink making device are completely different from those of an existing coffee maker, and the structure improved drink making device mainly comprises the baffle, the bag picking hook and the like which are assembled simply, and accordingly is simple in structure and convenient to assemble.

The invention discloses a primary processing method of bamboo shoots in the technical field of food processing. The primary processing method comprises the following steps: removing shells of fresh bamboo shoots and then chopping into bamboo shoot slices; putting the bamboo shoot slices in hot water at the temperature of 85-95 DEG C to be blanched for 3-5 minutes; uniformly mixing sweet wine yeast and red rice vinasse in a weight ratio of (1-3):(95-100), so that marinade is obtained; alternately paving the bamboo shoots and the marinade in a container, and fermenting for 19-21 days at the temperature of 25-30 DEG C; and finally carrying out refreshing treatment on the bamboo shoots at the temperature of 2-5 DEG C by utilizing mixture of rice and white vinegar. The bamboo shoots processed by adopting the primary processing method disclosed by the invention have the advantages that ageing of the bamboo shoots is effectively hindered, crude fiber content of the bamboo shoots is obviously reduced, metamorphism and weakness due to rancidity are avoided in each technological step, brittleness, fresh appearance and taste of the bamboo shoots are guaranteed, loss of nutrient substances and moisture in the bamboo shoots is reduced, and the finally obtained bamboo shoots are pleasant in taste, have no fiber feeling, are crisp and tasty and can be easily chewed up.

The invention provides a steamer assembly and a cooking utensil. The cooking utensil comprises an inner pot. The steamer assembly comprises a steamer capable of being arranged at an opening of the inner pot, and a sterilization module arranged at the bottom of the steamer. According to the steamer assembly, the sterilization module is arranged at the bottom of the steamer and faces one side of theinterior of the inner pot; to-be-cooked food materials in the inner pot can be sterilized through the sterilization module, so that the freshness of the to-be-cooked food materials is ensured; through the cooking utensil with the sterilization module, the sterilization module can be started while an appointment function is started, the to-be-cooked food materials are sterilized through the sterilization module, thus the freshness of the food is ensured under the long-time appointment state, the problem that food goes bad due to long-time socking is solved, and the taste of the food and the user physical health are ensured; and further, the sterilization module is arranged on the steamer, the structure is simple, and the dismounting and mounting steps are easy to operate.

The invention discloses coconut-flavored coated peanuts and a preparation method thereof, belonging to the technical fields of foods and processing thereof. The coconut-flavored coated peanuts comprise the following materials in parts by weight: 80-100 parts of peanut kernels, 7-9 parts of white granulated sugar, 15-20 parts of coconut powder, 8-10 parts of dried meat floss, 30-40 parts of coating powder, 10-20 parts of water and 1-2 parts of peanut oil. The preparation method comprises the steps of selecting peanuts, sectional roasting, preparing syrup, coating, secondary sectional roasting and cooling, wherein the two roasting procedures both adopt roasting at different temperature sections. The method disclosed by the invention can improve the crispiness of coated peanut, is beneficial for keeping the nutrition and taste of peanut, and improves the yield; and the coated peanuts obtained according to the method disclosed by the invention have heavy coconut fragrance, unique and crispy taste and rich nutrition.

The invention provides a beverage vending machine which comprises a vending machine shell, a cup taking window is formed in the outer side wall of the vending machine shell, a liquid outlet and a cup outlet are formed in the top in the cup taking window, and the liquid outlet and the cup outlet are both communicated with an inner cavity of the vending machine shell; a self-adjusting flavor beverage vending mechanism and a cup falling device are arranged in the vending machine shell, the cup falling device is located above the cup outlet, and a cup falling opening of the cup falling device is communicated with the cup outlet; a touch order placing screen is further arranged on the outer side wall of the vending machine shell. According to the invention, the after-sale supplement frequency is reduced, the original pulp beverage stored by an original pulp beverage sterile fresh-keeping unit is kept fresh, the structure is simple, the maintenance and the use are convenient, the beverage making efficiency is high, the market promotion value is high, and the requirements of people on freshness, health and diversification of the beverage can be met. A mixer can be automatically cleaned after one-time beverage mixing is completed, and the situation that taste is affected due to odor tainting when beverages with different tastes are provided next time is avoided.

The invention discloses an assorted feed for lactating sows. The assorted feed for the lactating sows is prepared from the following raw materials in parts by weight: 10-20 parts of stem pith of the rice-paper plant, 20-30 parts of black soybeans, 50-60 parts of bone powder, 40-80 parts of kudzu-vine root powder, 30-50 parts of soybeans, 30-40 parts of animal oil, 50-90 parts of green fodder, 200-230 parts of corn powder, 1-1.2 parts of nutritional supplements, 2-2.6 parts of vitamin supplements and 2-2.5 parts of trace-mineral supplements. The assorted feed can be rapidly adapted by the sows. The assorted feed is capable of increasing food intake, improving immunity, raising piglet survival rate, avoiding weight-loss of the weaning sows, shortening weaning estrus periods of the sows, increasing milk yields of the sows, and improving milk qualities of the milk produced by the sows; thus, the assorted feed has wide market prospects.

The invention relates to a food processing method, device and an intelligent household appliance. The method comprises the following steps: obtaining label information of a food materialplaced in a sensing area; determining cooking information on the basis of the label information; and cooking and processing the food materialin the cooking area on the basis of the cooking information. By applying the embodiment, the intelligent household appliance can determine the cooking information of food by obtaining the label information of food. Users can process food automatically and accurately without setting the cooking mode. In this manner, manual operation is reduced and cooking accuracy is improved so that user experience is optimized.

The invention relates to an energy-saving steamer. The energy-saving steamer comprises a steamer body, a steamer tray and a cover; a flow guide tube is formed in the sidewall of the steamer tray; a water storing tank is arranged at the bottom part of the steamer body; a heating tank is arranged at the upper layer of the water storing tank; a heating plate is mounted in the heating tank; a water supplementing barrel which extends to the bottom part of the steamer body is communicated with the center of the bottom part of the heating tank; the water storing tank and the heating tank are connected through a water supplementing tube; one opening of the water supplementing tube extends to the bottom part of the water storing tank, while another opening of the water supplementing tube extends to the bottom part of the water supplementing barrel; a floater which floats on liquid in the heating box is fixed on the water supplementing tube. With the adoption of the energy-saving steamer, water can be intelligently heated according to the dish steaming time, so that energy can be saved, the efficiency is high, and steam is sufficient; meanwhile, the steam can be effectively prevented from being condensed on the cover and then dropping on food.

The present invention discloses a coarse cereal high-dietary-fiber health-care steamed bread flour which is characterized by comprising the following raw materials in parts by weight: 160-200 parts of wheat flour, 40-60 parts of oat flour, 30-50 parts of sorghum flour, 0.5-0.7 parts of Angel dried yeast powder, 12-16 parts of fresh ginger, 4-6 part of edible salt, 50-70 parts of konjac, 20-30 parts of Chinese yams and an appropriate amount of water. In the production process of the steamed bread flour, firstly, the yeast powder is added into the flours, the mixture is made into a dough, and the dough is fermented and then pulverized again, so that the produced steamed bread flour can be directly used in the production of steamed bread without waiting for the fermentation, and the production time is saved,. The added fresh ginger water can neutralize the acidic substances produced in the fermentation process of yeast powder due to the alkalinity of the fresh ginger water and prevent the influence of the acidic substances on taste. The added oats, sorghum and other coarse cereals can increase the contents of cellulose and other nutrients in the steamed bread flour, thereby enabling more balanced nutritional intake of people, effectively preventing the occurrence of some diseases, and having some health-care effects.

The invention relates to the field of food processing, in particular to a manufacturing process of crispy and chewy salty oil chicken leaving lingering fragrance in the mouth. A soup material preparedfrom an ingredient A and an ingredient B and a boiling soup material prepared from an ingredient C and an ingredient D are used; the lemon fragrance brought by monarch and minister combination of galangal root, lemongrass herb, amomum kravanh fruit and semen alpiniae hainanensis is added by the salty oil chicken manufactured by the process on the basis of the taste of the conventional salty oil chicken, so that the taste of the salty oil chicken is fat but not greasy; the mouthfeel is fragrant; a segmented sterilization mode is used; the temperature is higher than the conventional sterilization temperature of 121 DEG C; the influence on the crispy and tender mouthfeel of the chicken meat of the salty oil chicken sterilized in a conventional method is avoided; the meat elasticity of the salty oil chicken is maintained; the meat is crispy and chewy; after the sterilization, fast cooling is performed by cooling water; due to alternate treatment by cold and heat, the chicken fiber expandsin a short time; the soup materials in packaging bags are completely absorbed; the meat is more tasty, fresh and tender.

The invention discloses a sealing and damp-proofing tea caddy. The sealing and damp-proofing tea caddy comprises a caddy body in which a tea chamber and a clamp chamber are formed, wherein separatingplates are arranged in the tea chamber and the clamp chamber; a clamp is arranged in the clamp chamber; an upper protruded block is arranged at the upper end of the caddy body, and an upper caddy cover is arranged on the outer wall of the upper protruded block; a first sealing cushion is arranged at the side edge of the bottom part of the upper caddy cover; a mini vacuum air pump and a battery arearranged in the middle part of the upper caddy cover; a protecting cover is fixed to the bottom part of the upper caddy cover; an air outlet is formed in the upper caddy cover; a switch for controlling the mini vacuum air pump is arranged on the surface of the upper caddy cover; a plurality of circular holes are formed in the bottom part of the caddy box; a lower protruded block is arranged at the lower end of the caddy body, and a lower caddy cover is arranged at the outer wall of the lower protruded block; a drying agent is arranged at the bottom part of the lower caddy cover; a supportingpart is arranged on the inner wall of the lower caddy cover; and a second sealing cushion and a filtering box are arranged on the supporting part. The tea caddy is high in sealing performance and is capable of greatly preventing stored tea from being oxidized and deteriorated; tea powder in the tea can be recovered, and thus the problem that the tea powder is mixed in the tea and influences the taste is avoided; the tea is clamped through the clamp, so that the cleanness and the sanitation can be ensured, and the tea is prevented from pollution.

The invention discloses a separated box lunch vending machine with refrigeration, heating and heat preservation functions. The separated box lunch vending machine comprises a machine body. A display window, a touch screen and a meal outlet are arranged at the front end of the machine body. A refrigerating chamber A, a heating chamber B, a heat preservation chamber C and a meal outlet chamber D aredivided in the machine body by a heat insulation board successively from top to bottom. A refrigerating assembly and a discharging box are arranged in the refrigerating chamber A. A heating assembly,a material receiving mechanism, a collecting assembly and a delivery mechanism are mounted in the heating chamber B; the heating assembly is arranged at one side of the delivery mechanism; and the material receiving mechanism and the collecting assembly are arranged at the same one side as the heating assembly. A delivery mechanism and a heat preservation cabinet are arranged in the heat preservation chamber C. A lifting table is installed in the meal outlet chamber D. Openings are formed between the heating chamber B and the heat preservation chamber C and between the heat preservation chamber C and the meal outlet chamber D. The vending machine is capable of carrying out refrigeration and heating on the dishes and rice separately; and the rice and the dishes can be preserved effectivelyby the discharging box to prevent deterioration of the rice and the dishes.