109results about How to "Crispy" patented technology

The invention relates to instant balls and a preparation method thereof. According to the formula, the install balls comprise the following raw materials by weight: 30 to 45 percent of minced fillet, 5.25 to 9 percent of chicken, 11 to 22.25 percent of fat pork, 6.25 to 10 percent of pork ham, 6 to 11.25 percent of potato starch, 8.25 to 17 percent of water, 1.35 to 1.90 percent of salt, 1.45 to 2.15 percent of sugar, 0.11 to 0.19 percent of polyphosphate, 0.31 to 0.44 percent of monosodium glutamate, 0.23 to 0.60 percent of seasoning fish meal, 1.5 to 2.5 percent of scallion, 0.75 to 2 percent of soy sauce, 0.08 to 0.18 percent of sesame oil, 0.08 to 0.20 percent of pork cream, 0.08 to 0.2 percent of meat fine powder, 0.25 to 0.75 percent of yellow wine and 1.25 to 5 percent of pigskin jelly. The skin of the instant balls has elasticity, white luster and crisp mouthfeel; and the stuffing has much soup, is oily but not greasy, and has pure taste.

A method for preparing industrial fermentation pickled vegetable relates to a method for preparing fermentation pickled vegetable, solving the problems that pickled vegetable produced by the current large-scale factory is still prepared by traditional technique depending on natural fermentation and the cabbage in the fermentation jar can be easily damaged by other bacteria and be easily rotten and goes bad. The method comprises the following steps: 1, palletizing cabbages; 2, adding pickled vegetable fermentation engineering bacteria; 3, fully injecting brine to the fermentation jar; 4, carrying out fermentation to obtain the product of pickled vegetable. The method uses controllable industrial technique to ferment the pickled vegetable; the added components are known and controllable; thus, the method avoids the pollution of the cabbage by other bacteria, rot and metamorphism.

The invention discloses a fruit pie. The fruit pie comprises a pie crust and pie stuffing wrapped in the pie crust and is made by baking after brushing a layer of egg white on the surface of the pie crust, wherein raw materials of the pie crust consist of flour, milk powder, starch, first-class iodized refined salt, food-grade sodium bicarbonate, white granulated sugar at national primary standard, condensed milk with mass percentage concentration of 75%, evaporated filled milk with mass percentage concentration of 28%, vegetable oil and deshelled eggs, raw materials of the pie stuffing consist of fruit, pectin, white granulated sugar at national primary standard, malt syrup with mass percentage concentration of 80%, food-grade glycerin, sixfold concentrated fruit juice and water, and the mass ratio of the pie crust to the pie stuffing is 6.5:3.5. The selected and used raw materials are reasonable in variety collocation, with trophism, palatability and stable quality; the fruit pie is scientific in making method, can be mechanically produced on a large scale, conforms to the needs of modern fast food production and operation ways, and is easy in packaging, carrying and storage.

A method for pickling white ginger relates to the technical field of pickled products. The method comprises the steps as follows: fresh, disease-free and insect pest-free white ginger produced in Tongling City, China is selected as a main raw material in September to October every year, and is separated, peeled and rinsed; the rinsed white ginger is immersed in mountain spring water for 6-7 hours, as a result, the surface of the peeled white ginger becomes white; the immersed white ginger is cut into sheets or strips for pickling, salt is added to the white ginger according to a proportion of 6:100, during pickling, the slat is sprinkled on each layer of white ginger pickled in a tank or a basin, the tank or the basin is well covered after the salt and the white ginger are placed well, pickling lasts for 7-8 hours, and the white ginger is turned over at the intermediate of the pickling period; the pickled white ginger is dragged out and rinsed for 1-2 hours, and partial salt is removed; the rinsed white ginger is dried under the sun, old white ginger is dried for the half of a day while tender white ginger is dried for one day, and partial moisture is evaporated; the dried white ginger is immersed in a flavoring liquid for 5-7 days, as a result, the white ginger can be eaten. The white ginger pickled through adopting the method has a sweet and sour taste, is provided with an aromatic and crisp mouth feeling, does not contain chemical additives, can be stored for 12 months at the normal temperature, and is simple in preparation method and convenient to operate.

The invention relates to an apple ecological cultivation method for controlling diseases and pests and improving apple quality. The method comprises the steps that apple seedlings are planted in March or April in the mode of wide rows and dense planting, the apple seedlings with the height of 1 m to 1.5 m are planted on ridges, the apple seedlings are irrigated thoroughly, and soil of the ridges are kept wet; Chinese yew seedlings are planted between every two adjacent apple seedlings on each apple seedling ridge, and the height difference between each apple seedling and each Chinese yew seedling is obvious from July to September; the height of each apple seedling is controlled to range from 2.5 m to 3 m, the height of each Chinese yew seedling is controlled to range from 0.8 m to 1 m. According the apple ecological cultivation method that each Chinese yew seedling is planted between every two adjacent apple seedlings, Chinese yew has the function of pest killing, the roots of the Chinese yew and cut branches, stems, leaves and fruits of the Chinese yew are smashed and applied to an orchard as fertilizer, and therefore apple diseases and pests are controlled in dual modes; in this way, pesticide is not sprayed to the apple seedlings and the Chinese yew seedlings in the whole growth process, and therefore the quality and the taste of apples are guaranteed.

The invention discloses multi-flavor dried meat floss which is prepared by the following steps of: cooking, stewing, degreasing, pan frying and frying by baking on fowl to form fowl long fibers; mixing condiments with the fowl long fibers, heating and stir-frying to form shortcrust; then baking the shortcrust and controlling water content to be not more than 1-4 percent; carrying out shortcrust insertion processing; and finally forming a finished product by conventional packaging. The prepared dried meat floss has the advantages of crisping and melting in the mouth by specific dried meat floss preparation processes of cooking, stewing, degreasing, frying in the pan and frying by baking, and the configuration of different condiment is carried out on the dried meat floss so as to form the multi-flavor dried meat floss and be suitable for the requirements of various crowds.

[Problem] To provide a cellulose composition which can be easily dispersed in an aqueous medium having a high salt concentration, and which, particularly when used in a food or drink having a high oil content, has a high dispersion stabilizing effect for unemulsified oils, as well as a suspension stabilizing effect and a shape retaining effect. Also, to improve the quality and production suitability of low-density confectionery having a delicate texture, and improve the texture of bakery products using said cellulose composition. [Solution] A cellulose composition including cellulose, a water-soluble polysaccharide, and a modified starch, said cellulose composition having, when dispersed in an aqueous solution of 5 mass% sodium chloride such that the concentration of said cellulose composition therein is 0.01 mass% and subjected to sonication for two minutes, a particle size distribution of 6% or greater of 1-mum or smaller components in an area frequency histogram obtained by measuring using a laser diffraction / scattering particle size distribution analyzer at a refractive index of 1.04.

The invention discloses a modified germinated brown rice extrusion puffed food and a processing method thereof and relates to the technical field of food processing. The food comprises the following components by weight parts: 50-90 parts of corn flour, 10-50 parts of modified germinated brown rice flour, 0-10 parts of corn starch, 0-10 parts of seasoner, 0-2 parts of calcium carbonate, 0-2 parts of monoglyceride, 0-2 parts of soya bean lecithin and 0-2 parts of edible colloid. By utilizing the processing method, continuous and efficient features of extrusion puffing are kept, the taste of germinated brown rice processed food is improved, and the problem of retention of functional ingredients in the processing of the germinated brown rice extrusion puffed food is solved.

The present invention relates to an instant seaweed paper snack food. The snack food mainly comprises kelp, salt, monosodium glutamate, sugar, chilli powder, ground seaweed, sesame oil and sesame. The snack food is prepared by the steps of rehydration, deodorization with ginger water, pureeing, seasoning, baking to form a film and film removing. The instant seaweed paper snack food provided by the invention is produced with a simple process and low cost, and is unique in flavor, crispy in taste, suitable for people in all ages, easy to carry and affordable, thereby having broad market prospects.

The invention relates to the technical field of plant plantation, and specifically relates to a method for planting Syzygium samarangense. The method comprises: (1) selecting land and preparing land; (2) planting; (3) performing field management: a, regulating in a production period, b, forcing flowers, c, blossom and fruit thinning, d, bagging; (4) harvesting fruits: when 70-90% of Syzygium samarangense areola is unfolded and variety inherent color appears, harvesting. The invention provides the method for planting Syzygium samarangense, and provides a technical scheme for Syzygium samarangense standardized planting, and meanwhile using production period regulation, the Syzygium samarangense come into the market staggering a selling season of July to August. The method improves quality of Syzygium samarangens, and improves economical benefits of Syzygium samarangens planting.

The invention provides a nutritional food, and a preparation method thereof. The nutritional food comprises, by weight, 50 to 80 parts of stabilized wheat germ, and 2 to 25 parts of radix puerariae powder. When the nutritional food is mixed with water, mouthfeel is smooth, mellow and thick; color is bright; an uniform liquid is obtained; clustering or caking is not observed; and the nutritional food is capable of realizing face beautifying and skin protection.

The invention relates to a preparation process of peanut sandwiched crispy jujubes. The process comprises the following steps: a, with long red jujubes in Zaozhuang, Shandong or grey jujubes in Ruoqiang, Xinjiang, selecting big red jujubes without insects, and manually or mechanically denucleating; b, putting the selected jujubes in warm water, immediately fishing out and draining for a while; c, selecting peanut kernels with uniform size, baking to prepare spiced peanuts, and cooling to a normal temperature state and removing peanut skins; d, filling a drained denucleated jujube with two skin-free peanut kernels; e, pre-heating an oven, putting the jujubes with the peanut kernels in the oven, and stirring while baking till the jujubes are uniformly heated to deep color, heating to continuously baking till the jujubes are deep purple, then, decreasing the temperature and baking till scorch aroma is diffused and taking out; f, airing the baked sandwiched jujubes on a conveyer belt with an exhaust fan; and g, packaging and storing the aired sandwiched jujubes. The process provided by the invention has the advantages that the taste of the jujubes and the spiced peanuts is maintained and the peanut sandwiched crispy jujubes are fragrant and crispy in taste and high in content of nutritional components.

The invention discloses a club fungus cultivating method and a product thereof. The club fungus cultivating method comprises the steps that basal cell division is promoted while auricularia polytricha sporocarp development is interrupted by adjusting and controlling temperature and light intensity and cooperating with proper high-concentration CO2, top end cells of auricularia polytricha bases are simulated to continue to divide and growth upwards when normal cell division in auricularia polytricha basal bodies is up to a certain degree, so that the auricularia polytricha bases undergo the expanding, growing and proliferating process and bifurcate from the base portions, the middle-upper portions bifurcate for multiple times to form clusters, the top ends form finger-shaped cluster sets, finally coral grape vine shapes are formed, and the appearance, taste and nutritive value of club fungi are superior to those of club fungi of auricularia polytricha.

The invention relates to a formula for pickled snake melon, and the formula comprises the following components in parts by mass: 9-12 parts of wheats, 1.6-1.8 parts of edible salt, 18-20 parts of water and 2-3 parts of snake melons. A preparation method for the pickled snake melon comprises the following steps: cooking, spreading out, fermenting, grinding into powder, stirring thick liquid, exposing to the sun, cutting the snake melons, performing primary pickling, performing secondary pickling and performing tertiary pickling. By virtue of adopting the wheats, the edible salt, the snake melons and water, utilizing beneficial weather which is high in temperature, less in rainfall and rich in light, on dog days in July and August and adopting a technique of exposing to the sun and pickling at the same time, pickled snake melons with unique flavor can be pickled by pure handwork, the pickled snake melons have no additive and seasoner, are fresh and tender in taste, are crisp in fruit pulp quality and translucent, and integrate look, smell and taste together, so that a seasoner for the old and young is added for the human diet life.

The invention discloses a method for preparing pickles. The method comprises the following steps of: (1) preparation of sweet flour paste juice: taking 1 weight part of flour, 1.15 to 1.3 weight parts of water, 0.1 to 0.2 weight part of soybean yeast or edible bean pulp, 0.025 to 0.04 weight part of edible alcohol and 0.015 to 0.025 weight part of salt, liquefying the flour by using alpha-amylase, then saccharifying the flour by using saccharifying enzyme, adding the soybean yeast or the edible bean pulp, the edible alcohol and the salt into the flour at the same time, stirring the mixture uniformly and fermenting the mixture for 10 to 20 days at the temperature of between 38 and 47 DEG C to form fermented paste, filter-pressing the fermented paste, and taking the juice, namely the sweet flour paste juice; and (2) preparation of the pickles: salting vegetables, cutting the vegetables and then desalting and dehydrating the vegetables, saucing the vegetables into the twice-used sweet flour paste juice for 24 hours, extruding the vegetables, then saucing the vegetables into the once-used sweet flour paste juice for 24 hours, extruding the vegetables again, and saucing the vegetables into the unused fresh sweet flour paste juice for 24 to 48 hours. The method has the advantages of short period, small floor area, low production cost, sanitation and reliability.

The invention discloses a bumblebee pollination method for a melon. The bumblebee pollination method comprises: 1) bumblebee colony preparation, 2) setting of facilities and environmental requirements, wherein pesticides poisonous and harmful to bumblebees are avoided in one week before pollination and in pollination, protection facilities are arranged, a fly net of 40 meshes covers a ventilationopening in advance, a bumblebee pollination temperature is 10-35 DEG C and the relative humidity of bumblebee pollination is 50%-80%, 3) bumblebee colony placement, 4) bumblebee colony daily management, 5) field management, and 6) setting of matters needing attention. The bumblebee pollination method has excellent effects of increasing the yield of melons, uses the bumblebee to pollinate the melon, saves labor, is safe and efficient, can effectively increase the yield and improve the fruit quality in the early-maturing, efficient, high-quality and simple cultivation of the melon, has a melon setting rate of 95% or more, greatly reduces melon umbilicus rot caused by gummy stem blight and gray mold and has a wide market prospect.

The invention relates to a processing technology of sticky rice lotus root, which comprises the following steps: 1), lotus root is subjected to peel and head removing, is cleaned and cut off for standby; 2), sticky rice is cleaned up and drained off for standby; 3), the clean lotus root is put into the sticky rice to be stewed and cooled after stewing, and then slicing, syrup adding, flour adding, frying and cooling are performed; 4), the primary fried lotus root slices are subjected to the second-time syrup adding, flour adding, frying and cooling; 5), the secondary fried lotus root slices are subjected to syrup adding, flour adding, frying and cooling again ; 6), the lotus root slices are vacuumized, sterilized and cooled, and are binned and put into a warehouse after water of outer bags is drained off. According to the invention, a manner of syrup adding, flour adding and frying for several times is adopted, so that the syrup adding thickness is larger and more uniform, and syrup can be better adhered to the lotus root surface; besides, compared with the one-time frying manner, the processing technology can avoid the defect of excess loss of lotus root nutrient element in the one-time frying, the crisp and delicious fried sticky rice lotus root can be realized while the lotus root can be effectively protected by the syrup, so that the sticky rice lotus root can maintain the nutritive value of the lotus root and relevant ingredients.

A high temperature and moisture multifunctional stove and accessory device for food cooking, comprising: cottage steamer system, high temperature and moisture system, pressure sensing system, water distribution system, water spraying system, cleaning system in the box and air-breathing system; the device can not only make the food crisp, fragrant and delicious, but it also can be used as stove, bake oven, fire tube, multiple-layer cage, pan, pot and cooking pan; baking, frying, coasting, steaming, stewing, soaking in boiling water, stirring juice, slow coasting, slow steaming, vacuum cooking, low-temperature cooking and stewing can be carried out using this device; and it possesses the function of defrosting, preservation and sterilization; the vitamin, mineral matter, nutriment and water can be best preserved; the area the device taking up is small, the charge for use is low, and particularly suit for the fast food with baking and coasting restaurant such as Mcdonald's.

The invention discloses duck egg noodles. The invention is characterized in that duck egg noodles are prepared from the following raw materials in parts by weight: 20-40 parts of oat, 4-10 parts of wheat, 8-16 parts of buckwheat, 4-8 parts of duck egg, 1-2 parts of salt and 0.5-1 part of noodle alkali. In the invention, duck eggs are adopted to substitute chicken eggs to prepare duck egg noodles,thus noodles full of nutrients are provided for cholecystitis patient and people suffering from excessive internal heat and a new noodle product is provided for people. Since ducks is mainly fed on aquatic animals and plants, duck eggs have fishy smell and are not as delicious as chicken eggs when being eaten, and duck eggs are usually prepared into preserved duck eggs and salted duck eggs. The inventor does experiment on the proportion of the duck egg noodles to summarize a formula of duck egg noodles which can avoid the fishy smell of duck eggs and have good taste.

The invention relates to the technical field of food processing, particularly to a pickled radish preparation method, which comprises: preparing a sousing liquid, wherein a sousing liquid is blended, the blended sousing liquid is subjected to standing for 24-48 h and then is placed into an ice cuber, and freezing is performed; and selecting fresh white radish, washing, cutting into slices or strips, adding raw salt to the cut radish, softening, sousing for 5-8 h with the raw salt, carrying out pressing dewatering, and pouring the pressed radish into the frozen sousing liquid according to a weight ratio of the radish to the sousing liquid of 1:(2-4). According to the present invention, the pickled radish obtained through the preparation method has characteristics of crisp and sweet taste and unique flavor.

The invention relates to the technical field of foods, in particular to meat balls with soft and crisp mouth feel and a preparation method of the meat balls. The meat balls are made from the following raw materials in parts by weight: 40-60 parts of lean meat, 10-20 parts of fat meat, 15-22 parts of ice water, 1-2 parts of soy protein isolate, 2-5 parts of cassava hydroxypropyl starch, 1-6 parts of potato whole powder, 1-5 parts of onions and 5-10 parts of carrots. The preparation method comprises the following steps of mixing all the raw materials so as to obtain paste, then placing the obtained paste under the condition of 0-5 DEG C for 8-24 hours for performing fermentation, and then performing shaping so as to obtain meat ball blanks; and finally cooking the meat ball blanks so as to obtain the meat balls. According to the meat balls with soft and crisp mouth feel provided by the invention, the nutrient value of the meat balls is increased, and besides, the mouth feel and the palatability of the meat balls are also improved, so that the meat balls are fresh, tender, soft and crisp, and are good in biting feeling. The preparation method disclosed by the invention is simple, convenient, easy to operate, and suitable for industrial production, and high in production efficiency.

The invention relates to an automatically stirring and baking bread machine with a novel structure and good baking effect, which comprises: an inner cavity which takes a shape of 'U', wherein, a bread model, cartridge heaters, a stir-knife and an upper cover of the bread model are contained and arranged in the inner cavity, a through hole for being inserted by a mixer shaft is opened at the bottom surface of the inner cavity; a bread model, which is arranged in the inner cavity, wherein, an opening and a rail for being inserted by the upper cover of the bread model are installed at the top thereof, while a through hole for being inserted by the mixer shaft is opened at the mid-bottom thereof; a mixer shaft, wherein, one end thereof is connected with the power plant while the other end is used for splicing the stir-knife after penetrating through the inner cavity and the bread model; a plurality of electric heating tubes, which are arranged at the bottom of the bread model; one or a plurality of water-storing grooves which are arranged at the bottom of the bread model, wherein, a bottom cover is installed above the water-storing grooves, sheathed on the mixer shaft and opened with a thorough-steam-hole. The invention has novel structure and even baking and the produced bread according to the steps of stirring and baking has smooth surface, good color and luster and crispy mouth feel.

The invention discloses a preparation method of roasted peanuts, and belongs to the technical field of food processing. The preparation method comprises following steps: peanuts to be treated are immersed in warm water at 40 DEG C for 4h; water on the surfaces is removed; and direct roasting at a low temperature of 160 DEG C is carried out. Moisture saturation states of peanuts are achieved because of long time immersion in warm water, and low temperature roasting is adopted, so that peanut coat softening caused by rupture of tissues such as cell membranes and cell walls of peanuts in roasting process is avoided. When the peanuts roasted at moisture saturation states are subjected to sized dicing or chipping, and are added into food such as quick-frozen food, ice cream, Snickers, and biscuit, water absorbing softening is not easily caused, crisp mouthfeel can be maintained for a long term, and peanut coat softening is not caused.

The invention discloses jasmine flower cakes and a production method thereof. The jasmine flower cakes are prepared from the following effective components and raw materials in parts by weight: 25 to 40 parts of flour, 30 to 50 parts of mung beans, 10 to 20 parts of white granulated sugar, 5 to 8 parts of plant oil, 8 to 12 parts of trehalose, 2 to 5 parts of edible salt, 3 to 5 parts of potassium sorbate, 3 to 6 parts of sodium dehydroacetate, 3 to 7 parts of jasmine flower essence, 25 to 40 parts of fresh jasmine flower petals and 5 to 10 parts of cheese. A product is obtained by uniformly mixing the raw materials and pressing the raw materials through a sandwich forming machine. By the adoption of the raw materials and the production method, the product disclosed by the invention has unique flavor, and the unique flavor can be retained for a relatively long time; the product has the characteristics of pure taste, looseness, fragrance, appetizing and softness; by the mellow jasmine fragrance, great appetite can be stimulated; the jasmine flower cakes have good aftertaste after being chewed in mouth and are long in freshness retaining period and long in storage period.

The invention relates to a production process of series Ganna bean leisure food. The production process comprises the following steps: removing impurities, soaking, boiling, gradient sugaring, high-concentration sugaring, draining and drying. The production process has the advantages that when high-concentration sugar liquid is used for soaking the raw material for a short time, on one hand, the drainage of water inside a bean can be facilitated, on the other hand, the concentration of the sugar liquid between bean skin and a bean kernel can be increased, and after the bean is dried, the bean skin is crispy. The short soaking time can prevent excessive cane sugar from permeating the bean kernel and causing excessively high sweetness of the product. The Ganna bean leisure food produced according to the process maintains the natural color of edible beans, the skin is dry and crispy, the interior of the bean is tender and soft, the food has agreeable sweetness, the natural fragrance of the bean can be supported, and the Ganna bean leisure food can lead people to endless aftertaste.

The invention discloses a piece of functional original fructus lycii candy and a preparation method thereof. The functional original fructus lycii candy is prepared sequentially through steps of cleaning, enzyme deactivation, stable solidification, traditional Chinese medicine processing, sugar boiling, gel melting, essence addition, sugar coating, drying and coating. Multiple edible and medicinaltraditional Chinese medicines are comprehensively matched with original fructus lycii by use of different medicine properties, multiple healthcare effects can be enhanced while various side effects can be offset, various active functional substances contained in fructus lycii can be protected to the greatest extent due to adoption of the unprocessed original fructus lycii as the raw material, thefunctional original fructus lycii candy has sour, sweet and crisp taste, intact fruit shape, bright color, long expiration date and is a leisure instant product, the cost is reduced, and the economicbenefits are increased.

The invention provides a cellulose composition which can be easily dispersed in an aqueous medium having a high salt concentration, and which, particularly when used in a food or drink having a high oil content, has a high dispersion stabilizing effect for unemulsified oils, as well as a suspension stabilizing effect and a shape retaining effect. Also, to improve the quality and production suitability of low-density confectionery having a delicate texture, and improve the texture of bakery products using said cellulose composition. [Solution] A cellulose composition including cellulose, a water-soluble polysaccharide, and a modified starch, said cellulose composition having, when dispersed in an aqueous solution of 5 mass% sodium chloride such that the concentration of said cellulose composition therein is 0.01 mass% and subjected to sonication for two minutes, a particle size distribution of 6% or greater of 1-mum or smaller components in an area frequency histogram obtained by measuring using a laser diffraction / scattering particle size distribution analyzer at a refractive index of 1.04.

The present invention is a pure stuff konjak and process method and equipment. It is characterized in that konjak tofu pieces with a thickness of 2-25mm are placed in refrigeratory, and obtain a konjak product after having been frozen during 6-36 hours under 0- -10 DEG C. The pure stuff konjak is a piece shape aqueous product, translucence, and has many soya size beehive shape pores distributed uniformly and integrated together. The freezing equipment includes mesh frames placed in common refrigeratory for vertically clamping material piece, a concealing conveyer belt and refrigeratory and the mesh frame using screen as bottom placed in a rack refrigeratory for completing the frozen. The invention needs only a freezing temperature extent, and not may be transferred to another refrigeratory and has a simple technics, low labor intensity. The invention need not overladen low temperature and has a low charge of equipment operation. Freezing period of the invention is short and efficiency is high. The freezing method with perpendicular mesh frames and concealing conveyer belt is liable to mechanization, especially the method of freezing with conveyer belt, workers may work in normal temperature and operate simply.