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32results about How to "Crispy and crispy" patented technology
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Preparation method of cookies rich in resistant starch
InactiveCN102687741AThe production process is easy to controlIncreased Resistant Starch ContentDough treatmentBakery productsWater bathsIcing sugar
The invention discloses a preparation method of cookies rich in resistant starch. The method comprises the following steps: firstly stirring butter till the butter goes white, adding icing sugar and salt sieved by 60 to 100 meshes, stirring, adding salad oil, mixing, stirring and adding water and powdered milk, stirring the water and the powdered milk to be uniform, using a biscuits maker to uniformly squeeze out shapes of cookies, so as to form molded cookie blanks, feeding molded cookie blanks into an oven to roaste the cookie blanks, and cooling roasted cookies to room temperature, so as to obtain the cookies rich in resistant starch. The preparation method of the resistant starch comprises the following steps: adding hydrochloric acid solution into starch milk, to ensure that the hydrochloric acid solution and the starch milk are reacted in 25 t0 45 DEG C water bath, adjusting the pH value to 6.5 to 7.0, adding the hydrochloric acid solution and the starch milk into a stainless steel damp heat reaction tank, closing the reaction tank, placing the reaction tank to equilibrize the moisture, heating the reaction tank, performing natural cooling to the reaction tank, drying, and crushing. The resistant starch replaces the same amount of self-raising flour, prepared cookie has low energy, the hardness of the cookie is 450 to 560 g, the surface of the cookie is smooth and regular, and the taste of the cookie is fresh and unique.
Owner:SOUTH CHINA UNIV OF TECH
Processing technique for potato crunchy candy slices
InactiveCN104757233ACrispy and crispyAppropriate sweetnessConfectionerySweetmeatsMouthfeelNutritious food
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.
Owner:赵慧
Processing method of tea-flavored potato chips
InactiveCN104738468AHas spleen and stomachPromote digestionFood preparationBiotechnologyPolygonum fagopyrum
The invention discloses a processing method of tea-flavored potato chips, belonging to the field of food processing. The processing method is characterized in that the adopted formula comprises 45kg of potatoes, 12kg of buckwheat flour, 16kg of glucose, 5kg of green tea, 3kg of whole milk powder, 5kg of honey, 0.5kg of fermentation powder and proper amount of peanut oil and table salt; and the processing process flow comprises the following steps: selecting the materials; producing the materials into paste; producing green tea powder; stirring the powder; shaping; frying; airing; and packaging. The processing method has the beneficial effects that the product has a crispy mouth feel and also has the sticky flavor of the potatoes and the faint scent of the green tea. The product has a high nutritional value and is enriched with a plurality of nutrients including protein, vitamins and the like; the food can be easily digested and absorbed by human bodies and the body immunity is enhanced; and the product has the effects of tonifying the spleen and harmonizing the stomach, tonifying qi and regulating middle energizer, detoxifying and maintaining beauty, and resisting ageing, and is a green and nutritional food which is suitable for people of all ages and is economical.
Owner:王林林
Processing technology of taro crisp candy tablets
The invention discloses processing technology of taro crisp candy tablets, belonging to the field of food processing. The processing technology is characterized by adopting the following processing technology flows: taro washing, slicing, rinsing, poaching, drying, deep frying, sugar coating and cooling and packaging. The processing technology has the beneficial effects that the products taste crisp, have proper sweetness, have the peculiar fragrant and sweet flavors of taros, have higher nutritive values, are rich in various nutrients, can conduce to promoting appetite and aiding digestion, are beneficial to enhancing the immune functions of human bodies and improving the resistance of human bodies, have the functions of invigorating the spleen-stomach and replenishing qi, maintaining beauty and keeping young, relieving internal heat or fever and preventing and resisting cancers, and are green, nutritive and nourishing healthy food suitable for people of all ages; the processing technology is simple to operate and easy to implement.
Owner:宦银琴
Cookies and making method thereof
The invention discloses cookies and a making method thereof. The making method includes the steps that 1, butter, sugar, salt, egg liquid, low-gluten flour and milk powder are mixed and stirred, and a mixture M1 is obtained; 2, the mixture M1 is pressed and formed and then frozen; 3, the frozen mixture M1 is taken out and sliced, and sheets M2 are obtained; 4, the sheets M2 are baked, wherein the sheets M2 are baked for 15-20 min under the conditions that the upper fire temperature ranges from 150 DEG C to 180 DEG C and the lower fire temperature ranges from 130 DEG C to 170 DEG C. Through the design, the made cookies are good in surface coloring effect, loose, fragrant and crispy in taste and proper in color, and the problems that in the prior art, cookies are easily burnt, and the surface coloring effect is poor due to the fact that preparation conditions are usually not well grasped in the preparation process due to the formula of the cookies and the like are solved.
Owner:ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
Processing process of crispy sugared lotus root pieces
InactiveCN105029278ATo promote metabolismImprove immunityFood ingredient functionsFood preparationBiotechnologyNutritive values
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.
Owner:金蓉
Method for producing milky-flavor banana chips
InactiveCN104381889ACreamyCrispy and crispyFood ingredient as taste affecting agentFood preparationNutrientLower blood pressure
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.
Owner:张金宝
Processing method of nutrient dried pork slices containing Pleurotus eryngii
InactiveCN104783190AFat-removing and blood pressure-reducingHelps regulate metabolismFood preparationBiotechnologyLean meat
The invention discloses a processing method of nutrient dried pork slices containing Pleurotus eryngii and belongs to the field of food processing. The method is characterized in that 35% of roots and branches of the Pleurotus eryngii, 57% of lean meat and 8% of fat are used as raw materials, 8% of first-class fish sauce, 10% of eggs, seasoning powder prepared from star anise, fennel, cassia bark, yam beans and black pepper, salt, sugar, soybean sauce and table vinegar are used as auxiliary materials, and the production method process comprises selection of the branches and the roots of the Pleurotus eryngii, cleaning, mincing, mixing, coating, baking, packaging and inspection. The method has the benefits as follows: products taste crispy, have delicious flavors of the Pleurotus eryngii and pork, are rich in protein and coarse fibers, rich in nutrition, beneficial to regulation of metabolism of human bodies and capable of delaying aging, have effects of removing fat, reducing blood pressure, preventing cancer and resisting the cancer, and are health-care food which has the unique flavor and is suitable for people of all ages.
Owner:程龙凤
Sweet fish scale and oat biscuits
InactiveCN105961557AUniform and fine tissueCrispy and crispyDough treatmentBakery productsCooking & bakingOat Biscuit
Sweet fish scale and oat biscuits are prepared from, by mass, 80-120 parts of flour, 5-10 parts of milk powder, 40-60 parts of eggs, 0.5-1.5 parts of baking powder or baking soda, 0.4-1 part of table salt, 20-40 parts of white sugar, 10-30 parts of shortening or butter, 20-50 parts of oat powder and 15-30 parts of fish scale powder. The sweet 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.
Owner:UNIV FOR SCI & TECH ZHENGZHOU
Processing method of caramel yam bean crisp
InactiveCN105285808ACrispy and crispyAppropriate sweetnessSugar food ingredientsClimate change adaptationNutritionMouthfeel
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.
Owner:陈卫
Making method for fruit-flavored sweet potato strips
InactiveCN105192619AHas spleen and stomachPromote digestionFood ingredient functionsFood preparationBiotechnologyNutritive values
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.
Owner:胡本奎
Production method of coconut milk-flavored jerusalem artichoke slices
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.
Owner:南陵百绿汇农业科技有限公司
Process for preparing spicy bitter gourds pickled with vinegar
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.
Owner:王林林
Making method of taro strips with fruity flavor
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.
Owner:高广军
Processing method of nutritional radix tinosporae crunchy candy
InactiveCN107041452AFull of nutritionEnhance immune functionConfectionerySweetmeatsToxic materialSweetness
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.
Owner:陶胜
Making method for flavor bottle gourd strips
InactiveCN105146441AEnhance immune functionSimple preparation processFood ingredient functionsFood preparationFlavorDiuresis
The invention discloses a making method for flavor bottle gourd strips and belongs to the technical field of food processing. The making method is characterized in that the main method steps of raw material preprocessing, salting, bittern draining, tedding, dusting and curing are adopted. The making method is simple in making process, and made products are rich in nutrition, aroma, soft and crisp in taste and slightly bitter and have the unique faint scent flavor of bottle gourds. The products are beneficial to enhancing the body immune function and achieve the effects of inducing diuresis to alleviate edema and relieving coughs to relieve restlessness. The manufacturing method is simple and easy to implement, and the flavor bottle gourd strips are suitable for people of all ages and are green healthy food.
Owner:NANLING DENDROBIUM IND ASSOC
Production method for orange-fragrance purple sweet potato strips
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.
Owner:王林林
Making method of additive-free crisp cheese
PendingCN112400959AEasy to carryEasy to storeDough treatmentPreservation by coolingVegetable oilBiology
The invention provides a making method of additive-free crisp cheese. The additive-free crisp cheese is made from the following materials of edible starch, glutinous rice flour, fresh eggs, drinking water, anchor butter, white granulated sugar, milk powder, cheese and edible salt. The crisp cheese disclosed by the invention is free from additives of preservatives and leavening agents, and is produced by a physical whisking principle and a conventional baking technology. The additive-free crisp cheese is a non-puffed food, is made by a baking technology, and does not cause excessive internal heat after being eaten; the additive-free crisp cheese has natural milk fragrance, and does not contain pigment or essence; the anchor butter is selected, and hydrogenated vegetable oil is not contained, so that diseases of cardiovascular diseases, diabetes and the like cannot be caused; the additive-free crisp cheese is fragrant, crisp and loose in mouth feel, not sweet or greasy, just melts in mouths, and is suitable for old people and young people; the additive-free crisp cheese is mellow and small in shape, and is convenient for consumers to carry and preserve; a cooling sterilization technology is adopted, and the quality guarantee period of the additive-free crisp cheese is prolonged by a physical method; and pop-top can packages are adopted, so that the additive-free crisp cheese is guaranteed not to be crushed and free from air leakage in the transportation process, and is convenient to store, and the effect of fresh keeping is achieved.
Owner:舟山海之最食品有限公司
Processing method for Chinese yam fruity crunchy candy piece
InactiveCN105309736ACrispy and crispyAppropriate sweetnessConfectionerySweetmeatsDietary fibresMouthfeel
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.
Owner:南陵百绿汇农业科技有限公司
Method for manufacturing dried oyster mushroom meat slice
InactiveCN105053992ATo promote metabolismImprove immunityFood ingredient functionsFood preparationBiotechnologyIllicium verum
The invention discloses a method for manufacturing a dried oyster mushroom meat slice, and belongs to the field of food processing. The dried oyster mushroom meat slice is characterized in that 60 percent of oyster mushroom roots and substandard oyster mushrooms, 30 percent of lean meat and 2 percent of fat serving as raw materials are mixed with 8 percent of first-grade fish sauce and 3 percent of eggs, and are flavored with seasoning powder which is prepared from illicium verum, lily, cinnamon and bunge cherry seed, as well as pepper salt, cane sugar and soybean sauce. The manufacture method comprises the steps of selecting oyster mushroom roots and substandard oyster mushrooms, and carrying out washing, grinding, mixing, coating, baking, packaging and inspecting processes. The dried oyster mushroom meat slice has the beneficial effect of delicious and crispy taste, has the flavors of oyster mushrooms and pork, is rich in protein and crude fibers, and is beneficial to improvement of metabolism of human bodies and enhancement of constitution. The dried oyster mushroom meat slice is convenient to eat, is suitable for people of all ages, and is capable of improving the immunity of human bodies.
Owner:宦银琴
Preparation method of flaxseed crisp huangshigang cake
InactiveCN107372737ACrispy and crispyThin skin and lots of stuffingDough treatmentBakery productsGlucose powderPeanut oil
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.
Owner:黄石市达美滋生物科技有限公司
Processing method for dried nutritional sweet potato
InactiveCN105124479ACrispy and crispyAppropriate sweetnessFood ingredient functionsFood preparationOsteoporosisMouthfeel
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.
Owner:彭聪
Salty fish scale and oat biscuits
InactiveCN105961559AUniform and fine tissueCrispy and crispyDough treatmentBakery productsCooking & bakingOat Biscuit
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.
Owner:UNIV FOR SCI & TECH ZHENGZHOU
Preparation method of cookies rich in resistant starch
InactiveCN102687741BThe production process is easy to controlIncreased Resistant Starch ContentDough treatmentBakery productsWater bathsIcing sugar
Owner:SOUTH CHINA UNIV OF TECH
Whole-wheat soda biscuit and manufacture method thereof
ActiveCN103004933BEasy to makeHigh in whole grainsPre-baking dough treatmentBakery productsFlavorYeast
The invention discloses a whole-wheat soda biscuit and a manufacture method thereof. The biscuit, in terms of baking, comprises 100% of whole-wheat biscuit flour, 3-5% of sourdough, 0.2-0.4% of instant dry yeast, 0.02-0.05% of mineral yeast food, 12-16% of shortening, 0.5-1.0% of salt, 0.8-1.5% of baking soda and 28-35% of water, wherein the whole-wheat biscuit flour comprises 75-100% of whole-wheat flour and the balance flour. The manufacture method includes the process steps of preparation of medium doughs, primary fermentation, preparation of main doughs, secondary fermentation, shaping, rolling, segmenting, punching, baking, cooling and packaging so that finished products are prepared. The whole-wheat soda biscuit is high in whole-wheat content, unique in flavor, crisp and loose in taste, excellent in quality, simple in formula, natural and healthy in raw materials, simple and convenient in manufacture process, low in production cost and suitable for industrial production.
Owner:JIANGNAN UNIV
A kind of high resistant starch lotus seed biscuit and preparation method thereof
ActiveCN104365810BSave consumptionReduce manufacturing costDough treatmentModified nutritive productsHigh resistanceMicrowave
The invention discloses a high-resistance starch lotus seed biscuit and a processing method thereof. Whole lotus seed flour replaces a part of low-gluten flour, the high-resistance starch lotus seed biscuit is obtained by procedures of preparation of the whole lotus seed flour, stirring, gelatinization, microwave treatment, forming, baking forming and the like, the content of resistant starch in the biscuit can reach 20%-30%, and the content of lotus seed polysaccharides can reach 0.3%-0.57%. Compared with another processing method of resistant starch biscuits, the processing method of the high-resistance starch lotus seed biscuit has the advantages that the resistant starch is not required to be processed in advance, a large amount of processing time is saved, consumption of materials is reduced, and the production cost of the resistant starch biscuit can be reduced effectively; and the processed high-resistance starch lotus seed biscuit has a complete shape, is uniform in color and is lightly golden, the surface of the biscuit is smooth, a section structure is porous, holes are fine and uniform, the biscuit tastes loose and crispy, people who eat the biscuit do not have granular sensation, the biscuit has fresh taste of lotus seeds and is nutritional, intestines problems can be prevented after people eat the biscuit for a long time, and effects of regulating blood sugar level and reducing blood fat are achieved.
Owner:福建闽江源绿田实业投资发展有限公司
Processing method of diosorea cirrhosa caramel pieces
InactiveCN106035951ACrispy and crispyAppropriate sweetnessConfectionerySweetmeatsWater contentToxic material
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.
Owner:吴蓓蓓
Preparation method for fried and crispy green bean fish bones
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.
Owner:ANHUI FUHUANG SUNGEM FOODSTUFF GRP
Preparation method of crispy Pachyrhizus erosus chips
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.
Owner:王伟家
Making method of butter potato chips
InactiveCN105166779AHas spleen and stomachPromote digestionFood ingredient functionsFood preparationNutritive valuesSweet flavor
The invention discloses a making method of butter potato chips, and belongs to the field of food processing. The making method is characterized in that the processing technological processes including raw material preprocessing, steeping, dehydration, drying, softening and packaging are adopted. The butter potato chips are rich in milk flavor and fragrant and crisp in taste, have the special fragrant and sweet flavor of potatoes and are crisp and delicious. The butter potato chips have the high nutritive value and rich various nutrient substances such as protein and vitamins, are beneficial for people to digesting and absorbing food, enhance the human immunity, have the effects of tonifying the spleen and the stomach, tonifying qi and regulating middle energizer, eliminating toxin, achieving beautification, lowering blood pressure and being resistant to aging, and are the green and nutritive food which is suitable for people of all ages, economical and practical.
Owner:NANLING ZINGIBER MIOGA ROSE IND ASSOC
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