36results about How to "Avoid mouthfeel" patented technology

The invention discloses a curing agent for curing a meat product. The curing agent is composed of the following raw materials in parts by weight: 2000-3000 parts of table salt, 2500-4500 parts of white granulated sugar, 1000-3000 parts of distiller yeast, 1000-4000 parts of soybean sauce, 200-500 parts of composite phosphate, 10-50 parts of tea polyphenol, 6-12 parts of sodium nitrite, 10-50 parts of sodium erythorbate, 10-50 parts of nisin, 650-1650 parts of potassium lactate and 200-800 parts of spices. The curing agent contains less salt, so that the problem that the mouth feel of preserved meat is too salty and too hard is solved, and the preserved meat has stable quality and safe shelf life. According to the curing agent, the adding amount of sodium nitrite in the preserved meat is reduced and a natural and toxin-free preservative is added, so that the guarantee period of the meat product is prolonged and the requirements of people on health and health care can be met. A method for rolling and curing the meat product not only can meet various technical indexes and technological parameters, but also has a simple process and greatly shortens the production period.

The present invention relates to the field of natural product chemistry and medicine chemistry and provides a method of extracting effective component from plant root and stem. Fresh maka root after being wvacuum drying and ground into powder is supercritical CO2 extracted with CO2 and entrainer to obtain extraction liquid and the extraction liquid is produced into granule through vacuum evaporation to concentrate, mixing with water and emulsifier, homogenization to emulsify and spray to dry. It has high material utilization and effective component extracting rate, and the product has stable pharmacological effect and is easy to dissolve, eat, transport and store.

The invention belongs to the technical field of food processing and particularly relates to soup dumplings. Each soup dumpling comprises a wrapper, wherein the two side parts of the left end of the wrapper are laminated and connected through a multi-stuffing primary forming mold; the two side parts of the right end of the wrapper are laminated and connected through the multi-stuffing primary forming mold; the wrapper covers solid-state stuffing injected from a first stuffing injection device and liquid-state stuffing injected from a second stuffing injection device; the top part of the wrapper is laminated and connected through a forming device; and the whole body of the wrapper is in a sealed state. With the adoption of the soup dumplings provided by the invention, the wrappers cover the solid-state stuffing and the liquid-state stuffing after the dumplings are automatically produced; and the defect in the prior art that the liquid-state stuffing in all the soup dumplingsis frozen into a solid state and then is covered by the wrappers is overcome.

The invention belongs to the technical field of food processing, and especially relates to a linear station multiple stuffing forming device. The linear station multiple stuffing forming device comprises a track, and a wrapper receiving station, a first stuffing station, a second stuffing station, a forming station and a demoulding station arranged around the track. The track is a linear track. A wrapper conveying apparatus, a first stuffing apparatus, a second stuffing apparatus, a forming device and a demoulding apparatus are respectively arranged at one side or two sides of the track. The track is the linear track, the wrapper conveying apparatus, the first stuffing apparatus, the second stuffing apparatus, the forming device and the demoulding apparatus are respectively arranged at one side or two sides of the track, so that the whole device is not restricted by the stations and can be expanded unlimitedly.

The invention belongs to the technical field of food processing and relates to a multistage stuffing forming device. The device comprises a track, a wrapper receiving station, a first stuffing injection station, a second stuffing injection station, a forming station and a demolding station, wherein the wrapper receiving station, the first stuffing injection station, the second stuffing injection station, the forming station and the demolding station are arranged around the track, a wrapper conveying device is arranged at the position of the wrapper receiving station, a first stuffing injection device is arranged at the position of the first stuffing injection station, a second stuffing injection device is arranged at the position of the second stuffing injection station, a forming device body is arranged at the position of the forming station, and a demolding device is arranged at the position of the demolding station; a multistage stuffing preliminary forming mold moving along the track is arranged on the track, and wrappers are preliminarily formed into the pocket shape through the multistage stuffing preliminary forming mold. The two independent stuffing injection stations are arranged to conduct stuffing injection twice on the wrappers, and the wrappers are processed into the pocket shape after the first time of stuffing injection, so that the second time of stuffing injection can be conducted on the wrappers; through the two times of independent stuffing injection, stuffing materials in stuffed food are not mixed or overly mixed, and the unique tastes of different stuffing materials can be reserved.

The invention relates to fermented milk containing fruit and vegetable particles and a preparation method thereof. The fermented milk containing the fruit and vegetable particles provided by the invention contains the fruit and vegetable particles with fresh taste, flavor and texture, and well reserves original nutrition and active ingredients of fruits and vegetables. The preparation method of the fermented milk containing the fruit and vegetable particles is characterized by adopting ultrahigh pressure for pre-processing raw milk and then fermenting, so that effective sterilization is realized, a certain homogenization effect is achieved, a fermented product has better viscosity and gel property, the fruit and vegetable particles are well ensured to be dispersed, and the phenomena such as sinking and gathering during the warranty period are avoided. The fermented milk containing the fruit and vegetable particles provided by the invention can be stored for 35 days at low temperature, and the microorganisms of the product during the warranty period meet the national standards.

The invention discloses a low-alcohol green plum wine and a preparation method thereof, belonging to the technical field of brewing wine. The low-alcohol green plum wine of the invention has the advantages of high acidity of green plum soaking wine, strong aroma of after-ripe green plum soaking wine and mellow taste of after-ripe green plum fermented wine, overcomes the shortcomings of single green plum wine in taste and aroma, and has the unique advantages of sour, sweet and tasty, mellow taste and strong fruit aroma.

The invention relates to tussah moth prepared health care wine and a brewing method thereof. The brewing method comprises the following steps: preparing tussah moth stock solution wine, preparing medicinal and edible dual-purpose traditional Chinese medicinal material extracted stock solution wine, blending to prepare fresh tussah moth extracted stock solution wine and medicinal and edible dual-purpose traditional Chinese medicinal material extracted stock solution wine mixed liquor, and filtering and clarifying the tussah moth traditional Chinese medicinal material mixed liquor prepared in the step 3 to obtain finished tussah moth mixed liquor. The method is reasonable and feasible, design is skillful, mouthfeel is soft, the wine is mellow in wine body, harmonious in medicine fragrance, amber-like in color and crystal clear, can adjust various physiological functions, supplement metabolic consumption, improve immunity, promote human body development, resist fatigue and improve sexualfunctions, and solves the problems that most tussah moth wine on the market in recent years is not ideal in taste, color and clarity, embodies heavy fishy smell of tussah moth and inharmonious traditional Chinese medicine flavor and is difficult to drink; the wine is turbid and precipitated with impurities, compared with the prior art, the method has the advantages that the technical problems thatthe market development of products is restricted and the like are solved, and the method has good market prospect and development space.

The invention discloses a method for producing after-ripening plum wine and belongs to the technical field of wine making. According to the method disclosed by the invention, after-ripening plums aretaken as raw materials. Since the after-ripening plum is full of fragrance and the astringent flavor is obviously reduced; compared with the existing plum wine product, the made after-ripening plum wine is stronger in fruity aroma and softer in taste and has obviously reduced bitterness, and by virtue of further astringency removal treatment, the condition that the astringent flavor is masked by increasing sugar content is avoided, so that the product is low in sugar content and healthy.

The invention relates to a production technology of dark tea, and relates to the technical field of a tea leaf making method. The production technology comprises the following steps: performing picking: picking tender tea leaves of which leaf backs have many white downy hairs, and putting the picked tea leaves into a fresh keeping box for preservation; performing withering: putting the tea leavesunder the sun for basking for 4-6 days, then spreading the basked tea leaves on a water sieve, and performing airing to room temperature, wherein the tea leaves need to be kept indoors for 4-8h beforebeing spread on the water sieve; performing fermentation: taking 1/20 of the tea leaves by mass, piling the taken tea leaves indoors, and performing piling for 12-24h until the tea leaves become red,wherein the red tea leaves are used as seasoning ingredients; performing baking: putting the withered tea leaves and seasonings in batches in a baking device, adjusting the baking temperature to be 60-80 DEG C, and enabling baking time to last for 10-40min, wherein the water content of the baked tea leaves is 4-6wt%; and performing cooling and packaging: after the tea leaves are cooled, uniformlymixing the dark tea and the seasonings, removing tea leaves which are poor in shape, and performing packaging and preservation. According to the production technology of the dark tea, the dark tea does not include impurities and has slight sweet taste; and besides, the preparation process is strictly controlled, the rate of finished products is higher, and the dark tea is single in mouth feel, and has sweet after taste and rich fragrance.

The invention discloses a medicinal and edible formula for cardiovascular and cerebrovascular diseases and a preparation method thereof, and the medicinal and edible formula for cardiovascular and cerebrovascular diseases comprises the following raw materials in parts by weight: 10-13 parts of freeze-dried natto powder, 9-11 parts of earthworm protein, 8-10 parts of inulin, 2-4 parts of orange peel, 3-5 parts of hawthorn, 3-8 parts of prebiotics, 4-6 parts of lotus root starch and 2-7 parts of rape pollen. The invention belongs to the technical field of homology of medicine and food, and provides a homology of medicine and food formula for cardiovascular and cerebrovascular diseases and a preparation method, which are low in cost, free of side effects and capable of improving vascular disorders and preventing, relieving and treating cardiovascular diseases, and can effectively reduce blood sugar, soften blood vessels, increase blood vessel elasticity, reduce blood viscosity, improve microcirculation, prevent and treat cardiovascular diseases. The health-care tea has the effects of enhancing immunity and preventing cardiovascular and cerebrovascular diseases and is beneficial to body health.

The invention provides an auricularia auricula beverage and a preparation method thereof. The auricularia auricula beverage comprises the following components in percentage by weight of 5-15% of wet auricularia auricula, 1-2% of concentrated jujube juice, 1-4% of brown sugar and the balance of water. The auricularia auricula beverage is low in sugar content, all nutrients in the raw materials canbe reserved to the maximum extent, insoluble solids in the auricularia auricula do not need to be removed, and no food additive is added; the preparation method is simple, available in raw materials,low in price, easy to implement and convenient for large-scale production; and high-pressure extraction is adopted, so that on one hand, polysaccharides in the auricularia auricula can be extracted tothe maximum extent, and the extraction time is short, and on the other hand, the auricularia auricula is easily softened to form fine particles to suspend in a beverage under the condition of relatively high pressure, filtering is not needed, and nutrition in the auricularia auricula can be reserved to the maximum extent, especially, dietary fibers in the auricularia auricula can be completely reserved.

The invention discloses a white tea planting fertilizer and a preparation method. The white tea planting fertilizer is prepared from, by weight, 110-130 parts of bean cakes, 35-45 parts of chicken manure, 8-15 parts of monoammonium phosphate, 10-18 parts of urea, 9-16 parts of potassium chloride, 15-25 parts of plant ash, 1-5 parts of microelement fertilizer, 4-9 parts of radix sophorae flavescentis, 3-8 parts of centella, 6-12 parts of radix isatidis and 2-6 parts of antibiotic bacteria agents. The white tea planting fertilizer is capable of preventing diseases and insect pests from invading tea leaves effectively, and is capable of preventing pesticide residue from affecting taste of the tea leaves which are made into tea.

According to the refrigerator and the cooking control method, a communication module used for establishing wireless communication connection with household appliances is arranged in the refrigerator, a display module used for displaying recipes is provided on a refrigerator door body, various recipes worker user selections are set in a refrigerator system, and after a user selects a target menu through the display module, the user can select the target menu through the display module. Food materials needing to be added in each execution step and the corresponding firepower value are correspondingly set in the target menu, a weight sensor is arranged in the target household appliance, it can be known that a user adds the food materials at the moment, the firepower value of the target household appliance is adjusted after the food materials are added, and therefore automatic adjustment of the firepower value of the target household appliance is achieved, and the user experience is improved. The problem that the food taste is affected due to the fact that the fire is not in place is solved, and the cooking experience of a user is improved.

The invention discloses a processing method of superior black tea. The processing method comprises the following steps of performing tempering and withering, performing rolling, performing deblocking,performing fermentation and performing drying, wherein the process of rolling comprises zero-pressure strip tidying, pressurized rolling and zero-pressure deblocking, and in the rolling manner of being light, heavy and light, tea leaves can be uniformly, tightly and finely shaped. The black tea processed by the processing method is good in heating uniformity and good in ventilation degree, the fermentation degree is controlled timely and appropriately, the problems that in the fermentation process, the tea leaves are stuck with each other, so that the leaf temperature is uneven to heat, the ventilation is not smooth, and an oxidation reaction with tea polyphenols is hindered, and the fermentation is inadequate, can be effectively solved, and the problems that the fermentation is excessive, so that the content of organic contents in the black tea is reduced, and the mouth feel and the quality of the tea leaves is influenced, can also be solved.

The invention belongs to the technical field of food preservation and discloses a controlled atmosphere preservation method of Cantonese style chopped cold chicken. The controlled atmosphere preservation method comprises the following steps: firstly, preparing a whole fresh chopped cold chicken, then cutting the whole fresh chopped cold chicken with an antiseptic cutter, placing the cut fresh chopped cold chicken in a clean packing box, performing heat sealing with a thin film after vacuum pumping, then filling mixed gas of CO2 and N2 and performing preservation. The controlled atmosphere preservation method adopts high-concentration CO2 controlled atmosphere preservation and combines a biological antimicrobial agent gas-phase slow-release sterilization method, the preservation effect is better than that of the present vacuum preservation method, and the shelf life of the chopped cold chicken can reach 45 days.