32results about How to "Crispy and crispy" patented technology

The invention discloses a processing technique for potato crunchy candy slices, and belongs to the field of food processing. The processing technique is characterized in that the processing technique flow comprises the following steps: potato preparation, cleaning, slicing, rinsing, boiling, drying, frying, sugar coating, and cooling and packaging. The processing technique has the beneficial effects that the product is fragrant and crisp, and proper in sweetness, and has the peculiar sweet flavour of potato; the product is quite high in nutritional value, rich in many nutritional substances including proteins, vitamins and the like, and beneficial for human body to digest and absorb foods and enhancing the immunologic function of human body, has the effects of strengthening spleen and harmonizing stomach, tonifying qi and regulating middle energizer, detoxifying and beautifying skin, reducing pressure and resisting ageing, is a pollution-free nutritional food which is suitable for people of all ages, and economical and practical, as well as is low in water content and suitable for being preserved for a long time.

The invention discloses a processing process of crispy sugared lotus root pieces and belongs to the field of food processing. The processing process is characterized in that a processing technological process of selecting lotus roots, washing, slicing, rinsing, boiling with water, drying, frying with oil, coating sugar, and cooling and packaging. The processing process has the beneficial effects that the product has golden yellow color and luster, crispy taste and proper sweet degree, and has specific crispy flavor of the lotus roots; the product has a high nutritive value and is enriched with a plurality of types of nutrient substances including proteins, vitamins and the like, so that the metabolism of human bodies is facilitated, and the immunity of the human bodies is enhanced; the product has the effects of nourishing and cultivating nature, replenishing blood and nourishing heart, tonifying spleen and promoting appetite, resisting ageing and helping to produce saliva and slake thirst, and is a green food which integrates good taste and nutrition.

The invention discloses a method for producing milky-flavor banana chips and belongs to the field of food processing. The method is characterized by adopting the processing process flows of pretreating raw materials, dipping, carrying out dehydration drying, softening and packaging. The method has the beneficial effects that the product produced by the method is strong in milky flavor and crispy and crunchy in mouth feel, has the unique fragrant and sweet flavor of bananas and is crispy and tasty; the product is very high in nutritive value and rich in a variety of nutrients, is beneficial to the cleaning-off of the intestines and stomach and the promotion of human body metabolism, has the effects of clearing heat, moistening the lung, quenching thirst, detoxifying and lowering blood pressure, and is an economical-and-practical and green-and-healthy food which is suitable for people of all ages.

The invention discloses a processing method of caramel yam bean crisp, and belongs to the field of food processing. The method is characterized by including utilization of yam bean, cleaning, cutting, rinse, boiling, drying, frying, sugar coating, cooling and packaging. The crisp has tawny color, crispy and sweet mouthfeel, suitable saccharinity, and specifically delicious and crisp flavor of the yam bean; is rich in protein and starch, has abundant nutrition, has effects on promoting the production of body fluid to quench thirst, clearing heat, and lowering blood pressure and lipid, is suitable to people of all ages, is a green, healthy and delicious food, and is easy to carry. The processing method is simple.

The invention discloses a making method for fruit-flavored sweet potato strips, and belongs to the field of food processing. The making method is characterized in that a formula is prepared from 30 kg of sweet potatoes, 10 kg of wheat flour, 2 kg of passion fruit juice, 10 kg of xylitol, 5 kg of shaddock peels, 1.2 kg of whole milk powder, 3 kg of honey, 0.5 kg of ferment powder and an appropriate amount of sesame oil and edible salt; the processing technology includes the steps of material selecting, pulp making, shaddock peel powder making, powder stirring, shaping, frying, air drying and packaging. The making method has the advantages that the product tastes fragrant and crisp, and has a strong fruit flavor and the fragrant and glutinous flavor of the sweet potatoes. The fruit-flavored sweet potato strips are high in nutritional value, have rich protein, vitamins and other various nutritive substances, are beneficial to digesting and absorbing food for human bodies, improve immunity of the human bodies, and have the functions of strengthening the spleen and stomach, tonifying qi and regulating middle energizer, performing detoxifying and beautifying, reducing blood pressure and resisting to ageing and is a green nutritive food which is suitable for people of all ages and economical.

The invention discloses a production method of coconut milk-flavored jerusalem artichoke slices, and belongs to the field of food processing. The production method is characterized by adopting the processing technology of raw material pre-processing, impregnation, dehydration for drying, softening and packing. The production method has the benefits that the product is rich in milk flavor, tastes fragrant and crisp, has the special fragrant and sweet sapour of jerusalem artichoke, and is crisp and palatable. The coconut milk-flavored jerusalem artichoke slices are rich in starch and inulin, can be used for reducing blood glucose, and improving internal fat balance, and has the efficacies on dispelling cold, warming the stomach, strengthening the spleen and activating blood circulation, thereby being an exceptional low-calorie, low-sugar and low-grease health food.

The invention discloses a process for preparing spicy bitter gourds pickled with vinegar, belonging to the technical field of food processing. The process is characterized by adopting 30kg of fresh bitter gourds, 5kg of green peppers, 5kg of red peppers, 8kg of vinegar, 1.5kg of coriander, 2kg of onions, 1.2kg of liquorice root and 1.2kg of salt as raw materials and comprises the following main steps: raw material selection, pretreatment, salting, putting in jars and pickling. The process has the beneficial effects that the preparation process is simple, is lower in raw material and processing equipment costs and is convenient to implement; the products are rich in nutrients, taste fragrant and crisp, slightly taste bitter, have the peculiar fragrant flavors of bitter gourds, are beneficial to improving the body resistance, can achieve the effects of promoting diet, diminishing inflammation and abating fever, also have the functions of preventing and resisting cancers and reducing blood sugar, can serve as good products for food therapy for patients with obesity, diabetes mellitus, cardiovascular diseases and cancers, can also serve as health care food for the general population to prevent similar diseases, and are green and healthy health maintenance food suitable for people of all ages.

The invention discloses a making method of taro strips with a fruity flavor, belonging to the field of food processing. The making method is characterized by adopting the following formula: 30 kg of taros, 8 kg of wheat flour, 5 kg of maltose, 650 g of corn dextrin, 3 kg of mango peel, 2.5 kg of red tangerine juice, 600 g of skim milk powder, 500 g of honey, 1.5 kg of yeast powder, an appropriate amount of peanut oil and an appropriate amount of refined salt. The processing steps comprise selecting raw materials, preparing paste, preparing mango peel powder, blending the materials, shaping taro strips, frying the taro strips, and air-drying and packaging the taro strips. The beneficial effects are as follows: The product is delicious and crispy in taste, has a strong fruity flavor and a fragrant flavor of the taros. The product has very high nutritive value, is rich in a plurality of nutritious substances and has the efficacy of invigorating spleen-stomach and replenishing qi, maintaining beauty, keeping young, detoxifying toxic substances, and preventing and resisting cancer. With the adoption of the product, appetite can be improved, digestion can be assisted, and the immunity and resistance of a human body can be enhanced. The product disclosed in the invention belongs to a pollution-free and nutritious food for maintaining health, which is suitable for people of all ages. The making method is simple to operate and easy to implement.

The invention discloses a processing method of a nutritional radix tinosporae crunchy candy, belonging to the field of food processing. The processing method is characterized by adopting the following processing flows: preparing radix tinosporae, cleaning, slicing, rinsing, boiling, drying, frying, carrying out sugar-coating, and carrying out cooling and packaging. The processing method has the beneficial effects that the product is golden yellow, fragrant and crispy in taste and proper in sweetness and has the special fragrant-crispy flavor of radix tinosporae; and the product is rich in nutrition, fresh, sweet, delicious and beneficial to the enhancement of immune functions of organisms, contains multiple natural necessary trace minerals and vitamins for a human body, and further has the health efficacies of clearing away heat and toxic materials, relieving sore throat and the like. The nutritional radix tinosporae crunchy candy is convenient to eat and simple to operate and is a delicious and nutrient-rich environment-friendly food.

The invention discloses a production method for orange-fragrance purple sweet potato strips, and belongs to the field of food processing. The production method is characterized in that the adopted materials comprise 75kg of purple sweet potatoes, 12kg of low-gluten flour, 8kg of saccharose, 7kg of orange peels, 2.5kg of whole milk powder, 1.2kg of honey, 0.8kg of ferment powder, an appropriate amount of sesame oil and an appropriate amount of table salt; a processing technological process comprises the steps of selecting materials, preparing paste, preparing orange peel powder, breading, shaping, frying, air-drying and packaging. The production method has the following beneficial effects that the product disclosed by the invention has spicy and crisp taste, strong orange fragrance, and aromatic glutinous flavour of purple sweet potato. The product is quite high in nutritional value, rich in many nutrient substances, capable of improving appetite and prompting digestion, beneficial for reinforcing the immunologic function of human body, and capable of improving the resistance of human body, has the effects of tonifying middle-jiao and qi, maintaining beauty and keeping young, detoxifying, and preventing and resisting cancer, as well as is a nourishing health food which is suitable for people of all ages, and green and nutritional. The production method is simple to operate and easy to implement.

The invention discloses a processing method for a Chinese-yam fruity crunchy candy piece, and belongs to the field of food processing. The processing method is characterized by including the processes of Chinese yam adopting, cleaning, slicing, rinsing, boiling, drying, frying, sugar coating, cooling and packaging. The processing method has the advantages that the Chinese-yam fruity crunchy candy piece is crispy and refreshing in taste and proper in sweetness, and has the fragrant and sweet flavor peculiar to Chinese yams; dietary fibers are rich in the product, it is facilitated of protecting gastric mucosa and assisting digestion, and the Chinese-yam fruity crunchy candy piece further has the effects of nourishing yin, nourishing the lung and reducing blood pressure and blood glucose and is environment-friendly health-caring fine food integrating great taste and nutrients.

The invention relates to a preparation method of a flaxseed crisp huangshigang cake. The cake comprises crust and fillings which are arranged in the crust, the proportion of the crust to the fillings is 1 to 3, and the crust is prepared from, by weight, 18-20 parts of pastry special medium strength flour, 4-5 parts of ripe flaxseed meal, 12-15 parts of malt sugar syrup, 0.1-0.2 part of soda and 5-7.5 parts of sesame blend oil; the fillings are prepared from, by weight, 8-11 parts of mashed ripe black sesame, 4-7 parts of white granulated sugar powder, 2-4 parts of glucose powder, 4-6 parts of diced orange peels, 4-7 parts of ripe flaxseed meal and 5-7 parts of peanut oil, after the crust and the fillings are baked, the flaxseed crisp huangshigang cake is prepared. The flaxseed crisp huangshigang cake is thin in crust, has many fillings, is contact and has no gap; the taste is crisp, and the cake has full flaxseed fragrance and just melts in the mouth; the cake is natural, has the health preservation function, and is suitable for the old and the young.

The invention discloses a processing method for a dried nutritional sweet potato, belonging to the field of food processing. The method is characterized by adopting the following processing procedures: material selection; washing; peeling; steaming; drying; primary baking; flattening; shaping; heavy baking; shaping; light baking; grading; and packaging. The invention has the following beneficial effects: the dried nutritional sweet potato has fragrant and crisp taste, moderate sweetness and fragrant and sweet flavor unique to sweet potato, is favorable for improving human immunity and maintaining and regulating human functions, can prevent osteoporosis, resist ageing and prevent atherosclerosis, and is a rarely-available foodstuff with low calorie, low sugar and low fat.

Salty fish scale and oat biscuits are prepared from, by mass, 80-120 parts of flour, 4-8 parts of milk powder, 30-60 parts of eggs, 0.5-1.5 parts of baking powder or baking soda, 1-5 parts of table salt, 1-3 parts of white sugar, 10-25 parts of shortening or butter, 20-50 parts of oat powder, 20-35 parts of fish scale powder and 10-30 parts of fish scale collagen protein crude extraction jelly. The salty fish scale and oat biscuits are uniform, fine and smooth in texture, lightly yellow to golden yellow in color, soft, aromatic and crisp in taste, free of the fishy smell and good in palatability, and have the special aroma of biscuits, oat and fish scales; besides, due to the added oat powder and fish scale powder, the biscuits have various nutrients and the healthcare function while enriched with the oat aroma and the fish aroma and are convenient to eat, and a new approach is provided for development and utilization of fish scales.

The invention discloses a processing method of diosorea cirrhosa caramel pieces and belongs to the field of food processing. The processing method is characterized by including: selecting diosorea cirrhosa, cleaning, slicing, rinsing, cooking, drying, frying, coating with sugar and cooling and packaging. The diosorea cirrhosa caramel pieces processed by the method is fragrant and crispy in taste and appropriate in sweetness and has the special sweet and fragrant flavor of diosorea cirrhosa; the diosorea cirrhosa caramel pieces can improve the immune function of human bodies and promote bone development, have effects of clearing away heat and toxic materials and stopping bleeding and activating blood, is economic green nutritional food suitable for people of all ages, and is low in water content and suitable for being stored for a long time.

The invention discloses a preparation method for fried and crispy green bean fish bones. The preparation method comprises the following steps of cleaning picked fresh or thawy meat-containing fish spines with clear water, and pickling the picked fresh or thawy meat-containing fish spines for 50-60 minutes after draining water; soaking green beans into drinking water, and deactivating the green beans for 30-40 minutes in spice II at a temperature being 93-95 DEG C, quickly freezing the green beans on a single freezer after cooling; deeply frying the green beans and the fish bones for 8-12 minutes in salad oil at a temperature from 150 DEG C to 160 DEG C, removing oil through an oil remover after taking out the green beans and the fish bones, and keeping for 8-10 minutes at a rate being 800-1000 rpm, adding prepared powder into the green beans and the fish bones in a proportion being 2:1 to 1:1, wherein adding amount of powder accounts for 1.2%-2.4% of total weight of the green beans and the fish bones; and cooling the uniformly mixed green beans and fish bones by a fan, performing nitrogen-filled packing when the temperature is lower than 37 DEG C, coding and encasing, thereby obtaining finished products.

The invention discloses a preparation method of crispy Pachyrhizus erosus chips and belongs to the field of food processing. The preparation method is characterized by including the technological process of subjecting raw materials to processing, impregnation, dehydration drying and softening and packaging. The crispy Pachyrhizus erosus chips are strongly fruity and taste crispy and savory with unique aromatic glutinous flavor of Pachyrhizus erosus; the crispy Pachyrhizus erosus chips abundant in protein and starch are rich in nutrition and capable of helping produce saliva and slake thirst, clearing away heat and reducing blood pressure and lipids, thereby being a green and healthy delicious food suitable for people of all ages; the crispy Pachyrhizus erosus chips are prepared simply and convenient to carry.