82results about How to "Crisp texture" patented technology

The invention discloses soybean tissue albumin dried meat floss. The vegetarian dried meat floss is prepared by performing immersion, cleaning, deodorization, peculiar smell removal, dewatering, chopping into strips, mixing, frying, drying, cooling, packaging and the like on a soybean tissue protein raw material. The soybean tissue protein is used as a full vegetable instead of a filler to be developed and applied; by virtue of rich soybean proteins, the prepared vegetarian dried meat floss is loose, is moderate in sweetness and saltness, tastes mellow and delicious and has a unique flavor; people of all ages can eat the soybean tissue albumin dried meat floss; particularly a new convenient and delicious option is supplied to vegetarians and is a meat-substitute product with rich nutrition.

A fully dewatered multi-taste nutritive beef jerky is prepared from fresh beef throuth cutting to become blocks, washing, preboiling, boiling in the medicinal liquid prepared from 11 Chinese-medicinal materials tearing to become strips or small blocks, immersing in flavouring liquid prepared from 11 flavouring materials, and drying. Its advantages are rich nutrients, multiple taste, and health-care function.

The invention relates to a method for cultivating straw mushroom by utilizing waste tea leaf in place of straw and a culture material thereof. The method comprises the following steps of: firstly erecting a mushroom room which is easy for thermal insulation and moisturizing and an anti-leakage plastic net bed; adjusting material ratio, acidity and alkalinity and water content of the culture material before the culture material is fed into the room; laying the culture material which is fed to the bed to be arched and then directly sealing the window and the door to perform pasteurization; subsequently opening the window to cool to 40 DEG C; spraying water to moisturize and then sowing after one hour; adjusting and controlling the material temperature to be 35 DEG C and air humidity to be 90 percent after sowing; and stably maintaining for five to seven years to spray out mushroom water. The method has the advantages of relieving the contradiction between supply and demand of the straw by using the cheap waste tea leaf resource, reducing the production cost, simplifying the production process, cultivating annularly, preventing mushroom pickup from being affected by mushroom mites, achieving an input-output ratio of 1:2.5 and being superior to the cultivation method with the straw as a main material.

The invention discloses a method for producing chondroitin sulfate by reverse precipitation, comprising the following steps of: adjusting pH of the chondroitin sulfate solution obtained by oxidation to 5-6, controlling the temperature at 15-20 DEG C and slowly adding the solution in 95% alcohol which is being stirred, wherein the weight concentration of alcohol in the whole process is always maintained in 75% or above. The precipitated chondroitin sulfate is loose in texture, easy to dehydrate and dry and not necessary to be smashed and has the advantages of saving energy and production cost.The product is coloury and stable in quality. The content of chondroitin sulfate is above 98%. The product has extremely low content of organic solvent which is lower than 0.2%.

A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates include protein bits having a bulk density of about 0.4 g/cc and provided with a natural syrup coating. With the added protein bits, the protein level of the food product is at least 10 grams per serving or 10 grams/50-55 grams of the food product. The food product can be provided in the form of a snack product, such as a bite-sized snack product or a snack bar. The invention also sets forth a method of making the food product wherein provisions are taken to assure that the protein bits are properly coated, separated, sized and added to the fruit-paste matrix under time and other condition constraints to assure the integrity of the protein bits.

The invention provides a detachable endoscope. The detachable endoscope comprises a tube body which at least comprises an instrument passage tube, a water inlet passage tube and an illumination passage tube, wherein the illumination passage tube is suitable for accommodating an illuminating optic fiber which is in detachable connection with the tube body. By detachably connecting the illuminating optic fiber with the tube body, after other low-cost parts of the endoscope are damaged, the optic fiber can be taken out to match with other parts in a new endoscope, so that operation cost is reduced, and many operations are facilitated.

The present invention relates to a fruit tree cultivation technology, particularly to a nuisance-free cultivation technology of grapes, and belongs to the cultivation technical field of agriculture. A centennial seedless variety is selected for field planting, in late December, grape plants are trimmed in winter, lime nitrogen is used for preparing liquid to be applied to twigs, and a small simple arched shed is adopted as a facility for promoting the early cultivation of grapes; after the grape plants fructify, pure white paper bags are used for covering ears, and when the particle diameter of each grape is 2-3mm, 20000 times of gibberellin liquid is used for spraying the ears; reasonable trimming in winter, thinning of trees and thinning of ears are performed, assistant ears are removed, ear points are pinched off, grains are thinned, and the yield of per hectare is controlled to be 18-22.5t; improving the fruit positions of the plants needs to be paid attention, favorable ventilation and transmittance conditions are maintained, and the grapes are promoted to ripen in advance. The peel of the grapes cultivated by the culturing technology disclosed by the invention is green in bottom color, while maturity, the grapes are pistachio in bottom color, the peels are thin, the toughness is good, the grapes are indehiscent, the flesh of the grapes is thick, the grain is hard and crisp, the content of soluble solid contents achieves as high as 18%, the taste is sweet, the grapes have delicate fragrance, and the grapes are good in mouth feel, good in quality, and resistant to storage and transportation. The trees of the grapes are strong, branches are robust, the fructifying degree is high, the yield is high, and the disease resistance is stronger.

The invention discloses an application by adopting an eggshell to prepare a friction agent and a frication agent prepared by the eggshell thereof. By adopting the eggshell to prepare the friction agent, the invention not only effectively utilizes the eggshell, but also protects the health of gingival and oral mucosa when being used for cleaning teeth, for the friction agent produced by eggshell containing a large amount of trace elements and nutrition compositions that are beneficial to human health. At the same time, the invention is used for cleaning skin as cosmetics, so as to have excellent performances of moistening, enhancing skin elastic and luster, etc. Compared with the industrial material such as mineral deposit containing calcium, the eggshell is a pure natural biological material, which has the advantages of no heavy metal impurities containing such as mercury, lead and manganese, no stimulation, toxicity and side effect in human body, having high security and environment friendly. The invention has wide application prospect in the friction agent field.

The invention provides a coarse cereal cookie. The coarse cereal cookie is prepared from the following raw materials including, by weight, 30-50 parts of buckwheat flour, 30-50 parts of naked oat flour, 10-30 parts of corn flour, 50-70 parts of fat, 30-50 parts of powdered sugar, 40-60 parts of eggs and 0.1-1 part of baking soda. The fat is a combination of cream and milk or butter. The preparation method comprises the first step of mixing and sieving the buckwheat flour, the naked oat flour and the corn flour and sieving the powdered sugar, the second step of whisking the eggs and the powdered sugar into a creamy egg paste, the third step and the fourth step of mixing the fat and the creamy egg paste into a flocculent shape, the fifth step of pouring the buckwheat flour, the corn flour, the naked oat flour mixture into the paste and stirring the mixture to be uniform, the sixth step of extruding a semi-finished cookie, and the seventh step of baking. The coarse cereal cookie is rich in dietary fiber, protein and minerals, has golden color, oatmeal flavor, crisp texture and a simple formula, and is suitable for a cake shop, a snack food processing enterprise and home making.

The preparation process of gentian capsule for purging liver fire with ten kinds of Chinese medicinal materials, including gentian, bupleurum root, skullcap root, cape jasmine, oriental water plantain, etc. includes the following steps: twice decoction for 1.5 hr each, filtering, merging the filtrate, concentrating to density of 1.25-1.28, adding alcohol to alcohol content of 70 %, standing for over 24 hr, filtering and recovering alcohol from the filtrate, adding dextrin to density of 1.18, spray drying to obtain extractum powder, mixing with dextrin, pelletizing, low temperature drying and encapsulating. The gentian capsule has less moisture absorption and high stability.

The invention provides a preparation method of a wolfberry reactant for cigarette. The wolfberry reactant for cigarette is prepared by the following steps: freeze-drying wolfberry and then crushing, carrying out low-temperature extraction by adding 40-70% ethanol, filtering an extracting solution and carrying out low-temperature vacuum concentration, and finally carrying out a Maillard reaction. According to the invention, wolfberry can be extracted and concentrated at low temperature so as to maintain the original flavor of the extract to the maximum, and through the maillard reaction, aroma and fragrance of the extract are further enriched and smoke panel test effect of the extract in the cigarette is improved. In comparison with a common wolfberry extract, the prepared reactant has good compatibility with smoke, has rich fragrance, increases sweet taste, and can be applied to cigarette so as to increase sweet aroma, refine and soften smoke and reduce stimulation.

A tomato cracker for improving immunity is prepared from wheat flour, solid oil, granular sugar and tomato sauce proportionally through mixing, shaping, roasting and cooling.

The invention relates to an easy-to-pulping die-cutting high-barrier food coating paperboard and a preparation method thereof. The coated paper comprises a paperboard base material, wherein the surface of the paperboard base material is coated with two layers of water-based composite coatings, and each water-based composite coating is composed of a film coating layer compounded by a polyvinyl alcohol aqueous solution and polyacrylate emulsion with low glass-transition temperature and a film coating layer of emulsion with high barrier property, which are sequentially coated on the paperboard base material; during preparation, a polyvinyl alcohol aqueous solution and polyacrylate emulsion compound solution with low glass-transition temperature coat one surface of a paperboard base material for one time, then the paperboard base material is dried and is coated with a high-barrier emulsion for the second time, and the paper is dried and cooled to obtain the coated paper. Compared with theprior art, the coating disclosed by the invention is small in molecular elongation, relatively crisp in texture, low in strength, easy to naturally crush, convenient for waste paper recycling, pulpingand reusing, and beneficial to ecological balance and environmental protection.

The present invention discloses a fish skin ham sausage preparation method using ictalurus punctatus skin and the preparation method which uses ictalurus punctatus skin and frozen hypophthalmichthys molitrix surimi as raw materials to prepare the fish skin ham. The preparation method is as follows: firstly thawing fish skin, dicing, marinating for the next step, and secondly thawing the frozen hypophthalmichthys molitrix surimi, adding accessory ingredients, chopping, and finally adding fish skin grains at a certain percentage, mixing evenly, vacuum pumping, and filling ham sausage, sterilizing, cooling and preparing finished products. The method maintains the original flavor of the fish meat sausage, at the same time improves taste and nutritional value enriches the variety of the ham sausage, and provides a new way for the use of ictalurus punctatus.

The invention discloses biscuits containing modified dietary fibers sourced from carrot peel pomace and a preparation method of the biscuits. The biscuits are prepared from, by weight, 15-20 parts of the modified dietary fibers sourced from the carrot peel pomace, 100 parts of flour, 20-60 parts of butter, 1-11 parts of milk powder, 40-50 parts of eggs, 10-24 parts of sugar and 0-0.5 part of baking powder. A preparation method of the modified dietary fibers sourced from the carrot peel pomace comprises the following steps of adding cellulose and xylanase to extract of the modified dietary fibers sourced from the carrot peel pomace for enzymolysis and modification; and then conducting sedimentation, so that the modified dietary fibers sourced from the carrot peel pomace are obtained, and conducting drying after dehydration is completed. The biscuits contain the modified dietary fibers sourced from the carrot peel pomace; the modified dietary fibers are high in content of soluble dietary fibers, and expansibility, water-holding capacity, oil-holding capacity, cation exchange capacity, glucose adsorption capacity and cholesterol adsorption amount of the modified dietary fibers are all improved remarkably.

A polyurethane fibre contained elastic knitted fabric with pile surfaces is made up of the (20-40)-count combed cotton yarn and the 3.3tex (30-70)-D elastic polyurethane fibres (3-15%) through knitting, dyeing, finishing and brushing pile on both surfaces. Its pile brushing technology features that said fabric is driven by several drive rollers and supporting rollers to pass through the surface of brushing rollers for generating pile on its both surfaces. Its advantages are comfortable handle, good surface elasticity and high thermal insulating effect.

The invention discloses a flavored sauce radish and a pickling method thereof. The flavored sauce radish consists of the following raw materials in parts by weight: 5o to 55 parts of sliced radish, 12 to 15 parts of oat, 2 to 4 parts of sesame, 2 to 5 parts of pepper, 3 to 5 parts of fennel, 1 to 3 parts of medlar, 1 to 2 parts of kalimeris indica, 3 to 5 parts of fructus cannabis, 2 to 4 parts of mint, 10 to 12 parts of fermented glutinous rice, 2 to 3 parts of fructus mume, 4 to 5 parts of lemon leaves, 3 to 5 parts of pine pollen, 3 to 5 parts of semen euryales, 2 to 4 parts of sophora japonica, 1 to 3 parts of cichorium intybus, 4 to 6 parts of santalum album, 3 to 5 parts of dried orange peel, 30 to 40 parts of edible salts, a proper amount of water and 10 to 15 parts of homemade sauce. By adopting traditional Chinese medicinal nourished ingredients and coarse grain nutrition powder, the flavored sauce radish disclosed by the invention is crisp in texture, sweet in taste and proper in aroma; nutrient extracts are reasonably matched, so that the flavored sauce radish has the effects of compound nutrition, heath care and heath preservation; lotus leaves are used for pickling in a layered and separated manner, so that the flavored sauce radish emits a faint scent of the lotus leaves.

ATextile yarn easy to clean of the invention comprises a core yarn, a first coating layer and a second coating layer, the first coating layer and the second coating layer sequentially wrap the outer layer of the core yarn, and a modified viscose fiber layer is formed between the first coating layer and the second coating layer to serve as a fiber stabilizing layer; the core wire is formed by spirally twisting high-elasticity fibers, and the first wrapping layer is formed by twisting 45-60 wt% of degummed linen fibers, 15-30 wt% of degummed mango fibers and the balance Taly fibers; the second coating layer is formed by spirally twisting 30%-40% of Taly fibers and the balance of skin-friendly fibers; and down regenerated protein powder is added into the modified viscose fiber layer of the fiber stabilizing layer to serve as a modified material. According to the prepared yarn, it can be guaranteed that the yarn shows the high easy-to-clean performance, meanwhile, the using amount of the Taly fibers is reduced, and the compatibility of other fiber mixtures and the Taly fibers is improved, so that the high-performance yarn with toughness, strength, hand feeling and easy-to-clean performance is obtained.

The invention discloses a dried bamboo shoot processing technology of a food pickling method. The dried bamboo shoot processing technology comprises steps as follows: materials are selected and peeled; bamboo shoots subjected to bamboo shoot shell removing are put in a rice steamer and heated with steam for 30-40 min; the bamboo shoots are taken out and subjected to air cooling to the room temperature, and then the bamboo shoots are subjected to vacuum drying until the water content is 20%-30%; the bamboo shoots after vacuum drying are heated with steam for 50-60 min again; the bamboo shoots obtained in the step four are dehydrated and then are put into a preservation box, the preservation box is placed in a refrigeration dryer, the bamboo shoots are subjected to freeze drying until the water content of the bamboo shoots is 10%-15%, and then the bamboo shoots are taken out. The bamboo shoots are heated with the steam, so that the bamboo shoots can be cooked more quickly and are crisper, and the dried bamboo shoots are tasty, refreshing and easy to chew up after cooking. The rice steamer and a vacuum drier used during vacuum drying are relatively closed, the direct contact time of the bamboo shoots and air is shortened, and the color of the bamboo shoots is prevented from being changed greatly due to oxidation; besides, with the adoption of the refrigeration drying method, rapid growth of bacteria in air due to acquisition of nutritional ingredients of the bamboo shoots is avoided, and the probability of change of color, fragrance and taste of the bamboo shoots is reduced.

The invention discloses a processing method for crisp sweet potato chips and belongs to the field of food processing. The processing method is characterized in that the processing technological process of raw material selecting, sorting, peeling, cutting, starch removing, sugar steeping, freezing, vacuum frying, centrifugal oil removing, cooling, weighing and packaging is adopted. The processing method has the advantages that the crisp sweet potato chips are golden in color, crisp in texture, not soft, fragrant, crisp and tender in taste, have the special fragrance and sweetness of sweet potatoes and the faint scent of roses and are crisp and delicious; the crisp sweet potato chips are beneficial to improving the immunity of the human body and maintaining and conditioning functions of the human body, further have the effects of preventing osteoporosis, resisting senescence and preventing atherosclerosis, and is rare food which is low in calorie, sugar and fat.