16results about How to "Crispy taste" patented technology

The invention belongs to the technical field of food processing, and particularly relates to rhizoma polygonati crisp chips and a preparation method thereof. The invention provides a pretreatment method of polygonatum sibiricum. The pretreatment method comprises the following steps: pretreating polygonatum sibiricum by utilizing steaming and drying circulation; the steaming time is 2 to 4 hours, and the steaming temperature is 90 to 110 DEG C; the drying temperature ranges from 40 DEG C to 50 DEG C, and the drying time ranges from 1.5 h to 2 h. The pretreatment method is simple to operate and low in cost, nutritional ingredients such as polysaccharide, saponin, flavone and polyphenol can be effectively reserved, and the prepared rhizoma polygonati crisp chips are crisp in taste, easy to chew and free of irritation.

The invention discloses a pure kelp powder extruded puffed food and a preparation method thereof, and belongs to the field of food processing. The method comprises the following steps: (1) drying kelp, crushing, and sieving to obtain kelp powder; (2) extruding and puffing the kelp raw material powder by using a twin-screw extruder, and setting the extrusion temperature of each area of the twin-screw extruder, the kelp powder feeding amount, the water inlet amount and the screw rotating speed; and (3) finally, collecting a product obtained in the step (2), and finishing and forming after the product is cooled. The kelp powder is used as the raw material, and no grease is added, so that the prepared puffed food is low in calorie, rich in various components such as dietary fibers, high in nutritional value and balanced in nutrition; through a twin-screw extrusion technology, the raw materials are puffed in a high-temperature and high-pressure state, caramelization and Maillard reaction of the materials are promoted, insoluble dietary fibers are converted into soluble dietary fibers, and the product is endowed with unique flavor and crisp taste.

The invention belongs to the technical field of food processing, and particularly relates to a freeze-dried yoghourt block and a preparation method thereof. According to the invention, rhizoma polygonati extract liquid is used as a main material, traditional Chinese medicine extract liquid with homology of medicine and food is used as an auxiliary material, the rhizoma polygonati extract liquid and milk are mixed and fermented in proportion, and the mixture is frozen by adopting a vacuum freeze-drying technology, so that common light health-preserving food of rhizoma polygonati series freeze-dried yoghurt is developed; the series of products comprise rhizoma polygonati freeze-dried yoghurt blocks, rhizoma polygonati-chaenomeles speciosa freeze-dried yoghurt blocks, rhizoma polygonati-cortex moutan freeze-dried yoghurt blocks, rhizoma polygonati-poria cocos freeze-dried yoghurt blocks, rhizoma polygonati-platycodon grandiflorum freeze-dried yoghurt blocks and rhizoma polygonati-chrysanthemum freeze-dried yoghurt blocks. Results of the embodiment show that the prepared rhizoma polygonati series freeze-dried yoghurt blocks are crisp in taste, rich in milk fragrance, regular in block appearance, natural in color and luster, free of additives and nutritional and healthy to eat.

The invention discloses a preparation method of a gordon euryale seed food capable of relieving diabetic nephropathy. The preparation method comprises the following steps: cleaning and soaking; performing microwave drying, and draining the fished-out gordon euryale seeds; crushing and performing enzymolysis; adding sodium alginate and konjac glucomannan into enzymatic hydrolysate after enzymolysis, and uniformly stirring; extruding through an extruder to prepare a gordon euryale seed bean-shaped product; and drying, airing and bagging. The invention aims to break through the traditional method and develop the gordon euryale seed food capable of relieving diabetic nephropathy in combination with the modern process formula. The cake is crispy and tasty, is free of additives, and can relieve blood sugar rise to a certain extent.

The invention provides instant-boiling type ham sausages. The instant-boiling type ham sausages are prepared from the following raw materials in parts by weight: 60-80 parts of lean pork, 2-5 parts of soybean protein isolate, 0.2-0.5 part of compound colloid, 0.1-0.5 part of an additive, 0.1-0.5 part of a nutrient supplement, 0.5-1 part of composite phosphate, 10-20 parts of a saline solution, 2-4 parts of white granulated sugar, 0.01-0.1 part of monosodium glutamate, 0.5-1 part of spices and 30-50 parts of water, the compound colloid comprises sodium caseinate, seaweed gel and curdlan. Through the synergistic effect of compound colloids of sodium caseinate, seaweed gel and curdlan, and in combination with other raw materials of the ham sausage, the prepared instant-boiling type ham sausage still reaches the standard that the taste is elastic, crisp, unbreakable and non-loose after being boiled in water at 100 DEG C for 15 minutes, and meanwhile, the two effects of full flavor and elastic taste are met.

The utility model belongs to the technical field of packing container relates to a kind of starch foaming lunch box, including box body, box cover and cover, the box cover is closed on box body and forms closed cavity, the cover is connected on box cover and forms breathable cavity, first air vent is provided on the box cover, second air vent is provided on the cover, first air vent and second air vent are staggered on the vertical projection plane, first air vent, breathable cavity and second air vent form labyrinth air passage, the edge of first air vent is surrounded and is provided with the first ring of up extension, the edge of second air vent is surrounded and is provided with the second ring of up extension, first ring and second ring form the dustproof structure of the air passage.The starch foaming lunch box provided by the utility model has good air permeability, can realize the efficient discharge of wet hot gas, maintain the crisp taste of food, and also can ensure the anti-fouling function of lunch box.

The application provides popcorn and a preparation method thereof, and relates to the technical field of popcorn. The popcorn is prepared from pretreated corn kernels, oil and fat components and composite sugar powder. The composite sugar powder comprises isomaltulose, trehalose, allulose, natural inulin and licorice extract powder. The pretreated corn kernels are prepared from corn kernels, stevioside and glucose-based stevioside. The popcorn provided by the application can meet the characteristics of not being sticky, having a crisp taste and not being collapsed in shape. By compounding multiple functional sugar and natural extracts, the technical problems of being sticky, not having a crisp taste and having inconsistent sweet taste distribution in traditional popcorn are solved.

The invention discloses a production process of chocolate beans suitable for high-temperature and high-moisture conditions. The chocolate beans comprise a chocolate coating and a core material, gradually wrapping the ingredients layer by layer until all the ingredients completely wrap the crushed peanuts; conveying the wrapped crushed peanuts to an oven; fully cooling the baked crushed peanuts to room temperature; the preparation method comprises the following steps: melting cocoa butter substitute, preserving heat, adding the weighed raw materials into a fine grinding cylinder, performing chocolate rolling and fine grinding, adding a nut core material into a coating machine, then adding a chocolate coating and mixed powder, starting to wrap, and packaging and sealing. The key part, namely an inner core, of a chocolate product is pretreated, so that holes in the surface of the inner core are reduced, and the density is increased; the emulsifier capable of improving the waterproofness of the product is added, so that the crystal of the grease is more compact, a fine stable crystal form is formed, the crispness-keeping performance of the product is improved, the structure of the chocolate bean is optimized, and the taste of the product is met under the condition of ensuring waterproofness and crispness.

The puffed fish food is produced by using the whole fish meat as the raw material, and the product is rich in high-quality protein, EPA, DHA, collagen and mucopolysaccharide, and has extremely high nutritional value of the whole fish meat. Physical fishy smell removal of ginger and garlic cooking wine is utilized, meanwhile, 5-10 parts of fresh yeast and 5-10 parts of soybean cakes are used for preparing fishy smell removal liquid, biological fishy smell removal is conducted on 100 parts of fish meat, and the fishy smell of the fish meat is effectively removed. A two-section drying mode of first damp and hot drying and then dry and hot air drying is adopted, curing and drying processes are integrated, the production process is simplified, energy consumption is reduced, and low-carbon production is achieved. Puffing is carried out in a microwave mode, and no grease is added in the whole production process and formula, so that the food material tissue is puffed. According to the invention, the deodorized freshwater fish puffed food can be obtained, and the puffed food has a loose and porous structure and a crisp taste, does not contain exogenous grease, is high in protein and low in fat, and has extremely high nutritional value of whole fish meat.

The application discloses a kind of food and medicine homologous biscuits and its making method, belong to food processing technical field.The food and medicine homologous biscuits include the following raw materials: cooked millet powder, poria powder, yam powder, dried tangerine peel powder, corn oil, granulated sugar, whole egg, egg white, baking soda and baking powder;Making method: low-temperature ultrafine grinding, sieving;(2) stirring into dough;(3) roll into strip, shaping, freezing;(4) cutting, tray arrangement;(5) subsection low-temperature baking;(6) after cooling, nitrogen or deoxidization packaging, obtained.The application of multiple food and medicine homologous components synergistic effect has the effect of warming and tonifying spleen and stomach;At the same time, through process parameter optimization, solve the millet and food and medicine homologous material taste rough, easy to produce peculiar smell technical problem, product crisp and palatable, active ingredient retention rate is high, and low sugar low oil, suitable for weak spleen and stomach population long-term consumption, easy to industrialized production.

The application belongs to the field of food processing, and specifically provides a preparation method of whole quinoa butter cookies, which applies the baking processing method of butter cookies to quinoa to realize high value-added technical transformation, develops quinoa butter cookies, and meets the demand of people for healthy food; the application uses quinoa powder to replace the traditional bottom rib flour in butter cookies, and uses xylitol to replace sucrose, and through the creative design of raw material ratio and preparation process, the quinoa butter cookies are processed, which has outstanding advantages in the nutrition and taste of food; on the one hand, the high protein, high dietary fiber, low heat, low glycemic index, strong satiety and other nutritional values of quinoa are embodied in the product, which is suitable for people of all ages, especially for people with high blood sugar and diabetes, and is an ideal choice of baked food; on the other hand, the taste is crisp and melts in the mouth, the taste is light and not greasy, and the cookies have rich butter aroma and subtle quinoa grain aroma.

The invention provides a novel sea-flavor lotus seed biscuit and a preparation method thereof, and relates to the technical field of food. The novel lotus seed biscuits with the ocean flavor are prepared from the following raw materials in parts by weight: 600 to 1200 parts of butter, 620 to 890 parts of powdered sugar, 6 to 10 parts of salt, 350 to 500 parts of eggs, 12 to 18 parts of baking soda, 1500 to 2500 parts of low-gluten flour, 50 to 200 parts of lotus seed powder and 50 to 200 parts of seaweed meal. The seaweed meal is selected from at least one of ulva powder, kelp powder and laver powder, and the grain size of the seaweed meal is 120-150 meshes; uniformly stirring the butter and the powdered sugar, uniformly stirring the butter and the powdered sugar with the salt, the eggs, the baking soda, the low-gluten flour, the lotus seed powder and the seaweed meal, and finally baking the mixture at 130-160 DEG C for 15-25 minutes to obtain the novel lotus seed biscuits with the marine flavor. The lotus seed biscuit has rich fragrance, crisp taste and good chewing palatability.

The invention discloses a milk tea cake making method and cake coring equipment, and relates to the technical field of cake production, the making method comprises the following steps: S1, cake blank making: S1a, uniformly stirring yolk liquid, white granulated sugar and corn oil together, adding milk, and uniformly stirring; s1b, adding low-gluten flour, and uniformly stirring to prepare yolk paste; s1c, mixing and stirring the protein liquid, white granulated sugar, baking soda and lemon juice to prepare protein paste; s1d, mixing the egg white paste and the egg yolk paste, and performing baking molding; s2, digging out the middle part of the top of the cake blank to form a groove; s3, making cream: heating caramel, pouring the caramel into the cream, and adding caramel food coloring and gelatin powder; and S4, injecting the cream into the grooves of the cake blank, and embellishing the milk tea on the cream. The milk tea cake production device has the effects of improving the milk tea cake production efficiency and the cream state in the transportation process after production, and then the product quality is improved.

The invention discloses vegetable oil gel replacing lard oil and a preparation method of Suzhou-style moon cakes. The preparation method comprises the following steps: firstly, preparing oleogels: selecting whey protein, oat beta-glucan and corn oil / peanut oil / palm oil as raw materials, and preparing three soft solid oleogels by adopting an emulsion template method; secondly, preparing the Suzhou-style moon cake: respectively stirring the wrapper and the bakery shortening by using a dough mixer, wrapping the bakery shortening into the wrapper according to a proportion, wrapping, folding and rolling the wrapper to obtain the moon cake wrapper; and wrapping the stuffing into the mooncake skin, and baking to obtain the Suzhou-style mooncake. According to the invention, whey protein and oat beta-glucan are adopted as a composite gel for the first time to prepare a novel formula of oil gel, compared with a common lard substitute, the oil gel has physical properties similar to those of solid fat, and the characteristics of protein and polysaccharide are combined through an emulsification technology, so that the content of trans-fatty acids ingested by a human body is reduced; reference is provided for green food research, and the method has important significance in promoting development of healthy fat substitutes.

The invention discloses a processing method of instant crisp dried lily bulbs, belongs to the technical field of food processing, and discloses a processing method of instant crisp dried lily bulbs. The processing method comprises the following specific implementation steps: collecting and cleaning lily bulbs, performing preliminary physical processing on the lily bulbs, performing color protection rinsing on lily scales, performing dehydration processing on the lily scales, adhering seasonings to the surfaces of the lily scales, and performing shaping processing on the lily crisp chips. The hardness of the dried lily can be adjusted, the dried lily can be directly eaten conveniently, the function of the dried lily as an instant food is achieved, the competitiveness of the dried lily in the food market is improved, meanwhile, on the basis of the effect of the dried lily as a health-care food, the ability of the dried lily in delicious food is greatly enhanced, and the dried lily has a good market prospect. And the food generalization performance of the dried lily bulbs is improved when the dried lily bulbs are selected for consumers.

The invention discloses a baking processing method and processing system for thin-fork food, and relates to the technical field of food processing, and the method comprises the following steps: initializing a system; dough blank feeding and initial state collection; performing baking process prediction and dynamic regulation and control circulation; performing closed-loop control on deformation and cooking degree; finally shaping and balancing moisture; data archiving and model updating; the system comprises a dough conveying module, a multispectral imaging monitoring module, a distributed temperature control module, an airflow dynamic adjusting module and a central processing and control module. According to the invention, the deformation and cooking degree of the dough blank are monitored in real time through multispectral imaging, advanced prediction is carried out in combination with a digital twin prediction model, and the central processing module dynamically and cooperatively regulates and controls the temperature, the heat source power ratio and the directional airflow of each temperature zone, so that differential precise heating and deformation intervention of the fork tip and the main body part are realized; and finally, water balance is carried out through atomization spraying, so that closed-loop accurate control of the baking process is realized, and the quality uniformity and the qualified rate of products are improved.