51results about How to "Consistent flavor" patented technology

The invention discloses an automatic cooker, and belongs to the technical field of food processing mechanical equipment. The automatic cooker is used for automatically cooking Chinese dishes, and adopts the technical scheme that the cooker comprises an adjustable-speed motor, a stir-frying speed changing mechanism, a dish cooking pan, an agitator, material boxes, a material box rotating mechanism, a feeding mechanism and a programmable controller, wherein the adjustable-speed motor drives the dish cooking pan and the agitator to rotate oppositely at different speeds through the stir-frying speed changing mechanism to allow the dish cooking pan and dishes in the dish cooking pan to be heated uniformly; a material box rotating motor drives a material box frame to rotate to a preset position; and a feeding motor drives the feeding mechanism to allow a feeding rod to turn over for sending materials in the material boxes into the dish cooking pan. The programmable controller of the cooker can feed at regular time, automatically adjust fire and automatically stir-fry food in the pan according to a preset program, so that the cooked dishes are uniform in flavor, and stable in level; the labor intensity of the kitchen is reduced; and the cooker is particularly suitable for enterprises, armies, schools and the like.

The invention discloses a method for preparing seasoning special for quantitative marinating. The method for preparing the seasoning special for quantitative marinating comprises the steps of pretreatment of raw materials, processing, enzymolysis, separation, concentration and blending. The seasoning prepared with the method can be spicy and hot or spiced and is compound seasoning. The seasoning prepared with the method contains seasoning A and seasoning B, the seasoning A and seasoning B are added independently in use according to the quantitative marinating technique, the seasoning B is added in a weight part proportion of 100:20 during kneading of quantitative marinating, and the seasoning A is added in a weight part proportion of 100:2 after food is prepared and before the food is packaged. According to the seasoning prepared with the method, the utilization rate of spice is high, the product yield is high, full utilization of the seasoning is achieved, waste of materials is avoided, no production liquid waste is discharged, and the comprehensive production effectiveness of traditional sauce braised pork products is improved. Quantitative marinating of the sauce braised pork products is achieved through the cooperation between the prepared seasoning special for quantitative marinating and the quantitative marinating technique, and the flavor and taste of the products can be kept uniform.

The invention discloses an injection pickling device for spiced beef. The injection pickling device comprises a machine frame and a conveying belt, wherein the machine frame is positioned right abovethe conveying belt, a pickling box is arranged on the conveying belt, a color sensor and a marinade injection matrix are sequentially arranged on the machine frame along the direction of advance of the conveying belt, the marinade injection matrix comprises a plurality of queued marinade injection needles, through holes for injecting the marinade are formed in the front ends of the marinade injection needles, a marinade pot is also arranged on the machine frame, the marinade injection matrix is connected with the marinade pot by virtue of a feed pipe, a controller is also arranged on the machine frame, and the controller controls each marinade injection needle in the marinade injection matrix to singly perform injection according to output results of the color sensor. The injection pickling device for spiced beef performs color detection on beef by the color sensor to discriminate the muscles (red) from fat (white) of the beef and inject the fat, and by virtue of drainage effects of blood capillaries, the marinade is drained to everywhere in the beef, thereby achieving the effects uniform pickling and uniform flavor.

The invention provides a preservation method capable of reserving scent components of edible mushrooms, which comprises the following steps of: picking and harvesting the edible mushrooms with thick scent, quickly subjecting the edible mushrooms to simple treatments such as trimming, purification and the like, immersing the edible mushrooms in a water solution of a water soluble polymer for treatment, and freezing the edible mushrooms to prevent the scent from losing and preserve the edible mushrooms for a long term. When being taken, the edible mushrooms are quickly unfrozen with hot water, and are cleaned to prepare various dishes, and the scent of the edible mushrooms is substantially consistent with that of just picked edible mushrooms.

The invention provides an oat beverage and a preparation method thereof. The oat beverage consists of the following raw materials in parts by weight: 100-160 parts of oat grains or oat flour, 3-20 parts of vegetable fat, 0-20 parts of solid malt flour, 0-10 parts of white granulated sugar, 0.1-5 part of a stabilizer and the balance of water. The preparation method of the oat beverage comprises thefollowing steps of preparing oat pulp, performing enzymolysis on the oat pulp, performing enzyme inactivation, performing separation and deslagging, performing degassing, performing homogenizing, performing cooling, performing blending, performing homogenizing and cooling, performing volume settling, and performing ultra-high-temperature sterilization. The invention also provides the oat beverageprepared by the method, and the dietary fiber content is 1.5g/100mL or above. The oat beverage prepared by the preparation method is fine in mouth feel and free of pasty mouth feel. The ultra-high-temperature production time is long, and the phenomena of pipe pasting and temperature dropping are avoided. The production energy consumption increase caused by ultrahigh-temperature temperature dropping is reduced.

The invention provides a frozen drink containing kudzu-vine root and a preparation method thereof. Based on the total weight of the frozen drink, the frozen drink comprises the following compositions: 1 to 4 percent of candied kudzu-vine root block and 5 to 20 percent of candied kudzu-vine root water, wherein the candied kudzu-vine root block and the candied kudzu-vine root water are prepared by the following method: performing candied treatment on a kudzu-vine root raw material, namely mixing 10 to 30 weight portions of fresh kudzu-vine root raw material or equal amount of dry kudzu-vine raw material, 10 to 20 weight portions of sugar and 30 to 40 weight portions of water for the candied treatment; filtering to obtain the candied kudzu-vine root block and filtrate; and adjusting the weight of the filtrate to 40 to 60 weight portions to obtain the candied kudzu-vine root water. The method performs high-temperature candied treatment on the kudzu-vine root, effectively applies the kudzu-vine root to the production of the frozen drink, and makes the prepared frozen drink have nutrition and good flavor and mouthfeel through a reasonable formula and a proper process.

The invention provides a preparation method for quickly-frozen flavored fish blocks of clarias lazera and belongs to the technical field of preparation methods of fish blocks. According to the method, the fish blocks are prepared by adopting a process comprising the following steps: carrying out temporary rearing on fresh clarias lazera and enabling the fresh clarias lazera to be subjected to dormancy; removing mucus; slaughtering; removing useless parts; washing; cutting into sections; selecting; disinfecting; rolling; packaging; quickly freezing and the like. According to the preparation method provided by the invention, a preparation process of conventional clarias lazera hotpot is referred and a modern quickly-freezing seasoning technology is adopted. The quickly-frozen flavored fish blocks of the clarias lazera are fresh, tender, smooth, natural in flavor, mellow in mouth feel, small in nutritive loss ad long in storage period, and can be distributed throughout the country. The preparation method has a simple process and the flavor modulation is quantified; the quickly-frozen flavored fish blocks of the clarias lazera are processed by adopting a quickly-freezing technology, and the fresh and tender flavor and the mouth feel can be kept for a long time; the loss of nutritional ingredients is reduced effectively; the method is low in cost and high in efficiency and can be used for the continuous, standardized and industrial production; the quickly-frozen flavored fish blocks of the clarias lazera are convenient to store and transport so as to realize the nationwide distribution.

The invention belongs to the technical field of instant-adding type curing agents and provides an instant-adding type low-salt low-acid curing agent for Brassica juncea Czern.et Coss .and a preparing method of the instant-adding type low-salt low-acid curing agent .The instant-adding type low-salt low-acid curing agent for Brassica juncea Czern.et Coss .is prepared by mixing and carrying out freezing drying on 8-12% of lactobacillus plantarum bacterium thalli, 8-12% of lactobacillus brevis thalli, 8-12% of leuconostoc mesenteroides thalli, 8.5-11.5% of trehalose, 12-16% of peptone, 8-12% of skim milk, 18-23% of maltodextrin, 7.5-11.5% of glycine, 2.6-4.2% of polyethylene glycol, 1-2.8% of sodium bicarbonate and the balance sodium chloride .The preparing method of the instant-adding type low-salt low-acid curing agent comprises the steps that lactobacillus plantarum bacterium thalli, lactobacillus brevis thalli and leuconostoc mesenteroides thalli are prepared, all the raw materials are fully dissolved into normal saline according to the formula, and freezing centrifuging, freezing drying and the like are carried out .The problem that Brassica juncea Czern.et Coss .cannot be cured in a low-salt and low-acid mode is solved, and the curing agent for Brassica juncea Czern.et Coss .has the advantages that the survival rate of cells is high, the nature is stable, the storage time is long, and the preparing method is easy to implement .

The invention discloses a continuous closed after-ripening fermentation production technology of a Pixian thick broad-bean sauce. The production technology is characterized by comprising the followingsteps of step 1, adding fermented mature hot pepper semi-finished products and fermented broad beans in the mass ratio of the fermented mature hot pepper semi-finished products to the fermented broadbeans being 7 to (2-3) to a fermenter I; step 2, raising the temperature of the fermenter I to 24-30 DEG C, performing heat preservation fermentation for 12-24h, and adding table salt to a reactor; step 3, transporting 1/2-2/3 of the total mass of a thick broad-bean sauce in the fermenter I to a fermenter II, and performing 8-14-period fermentation in the fermenter II; step 4, transporting 1/2-2/3 of the total mass of a thick broad-bean sauce in the fermenter II to a fermenter III, and performing 8-10-period fermentation in the fermenter III; and step 5, transporting 1/2-2/3 of the total massof a thick broad-bean sauce in the fermenter III to a fermenter IV, and performing 8-10-period fermentation in the fermenter IV. Through the adoption of the technology provided by the invention, products of which the flavor and the mouth feel meet requirements of the Pixian thick broad-bean sauce can be produced, and besides, the fermentation time is shortened.

The invention relates to an imitation wild planting method under a forest of hericium erinaceus, and belongs to the technical field of edible fungus planting. The method includes the steps of (1) strain breeding; (2) bacterial rod production; (3) inoculation; (4) culture and management of spawn running; (5) selection of forest lands; (6) cultivation and management under the forest; (7) harvesting;(8) storage and the like. The hericium erinaceus planted by the method has low cost, high yield, smooth and crisp taste, pure and natural taste, delicious taste, unique flavor and excellent quality.

The invention discloses a process for preparing delicious preserved pork by winter-chamber method which comprises, in vitro inspecting, slaughtering, ketone body inspecting, dividing, loading material, rapid refrigerating, pickling, airing and packaging.

The invention discloses a preparation method of fresh-keeping rice noodles. The method includes process steps of soaking rice; grinding the rice into pulp; steaming the rice noodles; pressing the ricenoodles; re-steaming the rice noodles; cooling the rice noodles; drying the rice noodles; and packaging the rice noodles. The preparation method is characterized in that: (1) in the process step of grinding the rice into pulp, an edible water-retaining agent and an edible strengthening agent are added, and water and rice starch in rice the pulp are formulated according to a proportion of 1:2.5; (2) in the cooling step, a preservative is added to a used cooling liquid, the ratio of the preservative to the cooling liquid is 90-110:1, and the cooling temperature is maintained at 20-50 DEG C; and(3) after a product is packaged, a sterilization process step is added, and sterilization treatment is performed by utilizing a pasteurization method. The fresh-keeping rice noodles prepared by the preparation method of the invention are convenient to eat, are easy to carry, can be stored at a room temperature for a long time, have no strip in appearance and no brittleness, is good in elasticity,is consistent in taste with fresh rice noodles, is low in processing and packaging cost, and reach the standard of microbiological indicators. The preparation method is low in investment, is low in cost, is obvious in effect, is reliable in quality and fresh-keeping function, and is harmless to a human body.

The invention belongs to the technical field of food accessaries and accessary processing, and particularly relates to a pure natural animal phagostimulant with an anti-bacterial function and a preparation method of the pure natural animal phagostimulant. The pure natural animal phagostimulant is called for short of the anti-bacterial incense. The phagostimulant is prepared from the raw materialsof fructus anisi stellati, fructus foeniculi, flos caryophylli, aginomoto, a carrier and the like. According to the phagostimulant, the food consumption of animals can be increased, anti-bacterial substances are contained, intestines of the animals can be conditioned, the resistance is enhanced, the food consumption of animals and daily gain are improved, using amount of an antioxidant and a mildew preventive can be decreased to different degree, and the functions of food calling of the animals and sterilization antioxidant are synthetically achieved.

A method of brewing with a brewing device includes providing a plurality of individual filter units. The brewing device has a reservoir for flowing water through a composition in the filter units, such as coffee grounds to brew coffee. The individual coffee filter units each comprise a filter pouch that contains a predetermined amount of coffee grounds or the like. An amount of filter units is selected depending on at least one of (i) the amount of coffee to be brewed and (ii) the strength of the coffee to be brewed. The selected amount of coffee filter units are placed in the reservoir and the brewing device is activated to brew the coffee or the like.

The present invention discloses a multi-temperature-stage-controlled after-ripening and fermenting technology of bean halves in Pixian county. The technology comprises the following steps: step 1, rawmaterial tank loading is conducted; step 2, initial fermentation is conducted: the temperature of a fermentation tank is raised to 24-30 DEG C; and after insulation fermentation for 12-24 hours, edible salt is added to a reactor; step 3, medium-term fermentation is conducted: after the initial fermentation, 8-14 cycles of the medium-term fermentation are conducted; and step 4, post-fermentation is conducted: after the initial fermentation in the step 3, 8-10 cycles of the post-fermentation are conducted. The provided technology can produce the products with flavor and mouthfeel in line with requirements of the bean halves in the Pixian county, shortens fermentation time, realizes the closed fermentation of the bean halves in the Pixian county, improves automation degree in the productionprocess, saves the labor costs, reduces chance of contamination by infectious micro-organisms and improves product quality and safety.

The invention discloses a green prawn curry-flavor seasoning packet and a preparation method thereof. The seasoning packet is prepared by using open fire to fry the following components by certain mass percent: drinking water, palm oil, seafood-flavor essence, curry powder, garlic, green chilies, onion, edible salt, white granulated sugar, sodium glutamate, acetylated distarch phosphate, ground black pepper, coriander powder, potassium sorbate, sodium D-isoascorbate and disodium ethylenediamine tetraacetate. The invention also discloses instant noodles and instant starch noodles which contain the seasoning packets. The green prawn curry-flavor seasoning packet completely restores the flavor of green prawn curry, and is delicious and nutritional. The preparation method provided by the invention is simple in technology and simple and convenient to operate, and can realize industrial production.

The invention discloses a cold-chain fresh food duck blood and bean-starchy vermicelli soup and a preparation method thereof, and relates to the technical fields of food production and processing. Themethod includes the following steps: a soup base processing process, a batata starch processing process, a side dish processing process and a packaging process, and after the processing processes, batata starch, soup base and side dishes are packed in the packaging process to obtain the fresh food product; and the soup base processing process includes the following steps: A1, cooking soup: boiling water, adding duck bone and shredded ginger, and performing cooking until the soup is thick and oily to obtain the soup base; A2, adding gelatin: adding the gelatin into the soup base obtained in the step A1, and performing stirring until the gelatin is completely molten; and A3, adding a seasoning: adding the seasoning into the soup base obtained in the step A2 until the seasoning is completelymolten and uniformly dispersed, performing cooling, and performing packaging to obtain the duck bone soup jelly. The cold-chain fresh food duck blood and bean-starchy vermicelli soup has the technical effects of industrialized production, standardized manufacture and a same flavor and taste as those of a freshly prepared food duck blood and bean-starchy vermicelli soup.