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1431results about How to "Crispy taste" patented technology

Preparation method for edible fungus flavor food

The invention discloses a preparation method for an edible fungus flavor food. The edible fungus can be any one from edible agaricus bisporus, straw mushrooms, oyster mushrooms, shii-take, needle mushrooms, pleurotus nebrodensis, pleurotus eryngii, agrocybe aegerita, hypsizigus marmoreus, agaricus pratensis schaeff, spring mushrooms, stropharia rugoso-annulata, sparassis crispa, macrolepiota procera, tremellodon gelatinosum, black trumpet mushrooms, hericium erinaceus, pholiota nameko, lepista personata, mitake mushrooms, lactarius hatsudake, golden oyster mushrooms, pholiota adiposa, cantharellus cibarius, termitomyces albuminosus, tricholoma giganteum, pleurotus citrinopileatus, calocybe gambosa, truffle, amillariella mellea, fungus suillus, beef-steak fungus, lactarius deliciosus, tricholoma matsutake, agaricus bitorquis, pleurotus pulmonarius, toadstool and russula vinosa, and after treatment, the edible fungus is steeped into a steeping liquor prepared from red wine vinasse, high quality dry red wine and a flavouring agent in a vacuum and normal temperature and normal pressure combined condition, so as to obtain the flavor food; the edible fungus flavor food for leisure is prepared through oil-bath dewatering; a flavor food flavor puffed food is obtained through a swelling process, so as to meet consumers' hobbies and requirements.
Owner:徐州绿之野生物食品有限公司

A hot and spicy sauce and a preparation method thereof

The present invention discloses a hot and spicy sauce and a preparation method thereof, and belongs to the field of food seasoning technology. The preparation method comprises the following main steps: preparing each raw material according to characteristics of the raw materials, heating siritch to 180-200 DEG C, adding ginger and garlic into the siritch, sauting the ginger and garlic until fragrant, adding thick broad-bean sauce into the mixture, maintaining product temperature at about 95 DEG C and stir-frying the mixture for 3-6 minutes, frying the mixture with pepper, shii-take and chilli paste, edible fungus and diced tofu for about 10 minutes, adding inspissated juice of Chinese wolfberry, red date and apple, spice material and soy sauce into the mixture, frying the mixture for additional 5 minutes at a product temperature of about 95 DEG C, adding salt, edible fungus powder, crushed peanut and sesame, continuing frying the mixture for 5 minutes, adding zanthorylum oil, stopping the fire, and maintaining product temperature at above 65 DEG C for hot filling. The hot and spicy sauce prepared in accordance with the above-mentioned preparation method is rich in nutrition, beautiful, ruddy and shiny in color, rich in gloss, salty and spicy and natural in taste, harmonious in fragrance, and crispy and chewy in taste.
Owner:湖南辣啦食品科技有限公司

Jerusalem artichoke-soybean fermentation beverage and preparation method thereof

The invention discloses a jerusalem artichoke-soybean fermentation beverage and a preparation method thereof. The beverage contains a jerusalem artichoke-soybean fermentation solution as a main component. The preparation method of the jerusalem artichoke-soybean fermentation solution comprises the following steps of: mixing jerusalem artichoke pulp and soya-bean pulp in a volume ratio of (3-5):1, heating and sterilizing, wherein the obtained mixture is used as a fermentation base material; and then inoculating mixture bacterium of lactobacillus bulgaricus, streptococcus thermophilus, monascus and beer yeast into the fermentation base material according to an inoculating amount of 3-5%, fermenting for 12-20hours at a temperature of 28-32 DEG C, filtering after finishing fermentation and then adding aroma enhancement yeast into the fermentation base material according to an inoculating amount of 1-2%, then fermenting for 48-60 hours again at the same temperature, and filtering a fermentation solution after finishing fermentation to obtain a jerusalem artichoke-soybean fermentation solution. The mass ratio of lactobacillus bulgaricus to streptococcus thermophilus to monascus to beer yeast is 2:2:4:2. The preparation method disclosed by the invention is unique; the obtained beverage has good mouth feel, good appearance and rich nutrition; and the immunity can be improved after drinking the beverage for a long time.
Owner:SHANDONG JIANZHU UNIV

Puffed kelp snow rice cracker and preparation method thereof

InactiveCN102919731AHigh content of ingredientsEnriching Healthcare FunctionsFood preparationMillet flourCorn starch
The invention relates to a puffed kelp snow rice cracker and a preparation method thereof. The preparation method comprises the following steps of washing fresh kelp, then soaking to remove arsenic, removing fishy smell, further air-drying, cutting up, drying, and pulverizing to get kelp powder; weighing the kelp powder, millet flour and corn starch to prepare main materials, weighing sodium bicarbonate, soft sugar, common salt, chicken essence, baking powder and vanillin as auxiliary materials, and uniformly mixing to get mixed powder; wetting and pasting 90% of the mixed powder, and then mixing the pasted mixed powder with the remaining 10% of the mixed powder to prepare a cracker blank; and further drying the cracker blank, adjusting water content, puffing, spraying sugar, performing oil spraying treatment and packaging to get a finished product. The puffed kelp snow rice cracker disclosed by the invention has the advantages of unique flavor, crisp taste, abundant nutrition and easiness for digestion and absorption, and has the effects of strengthening stomach, enhancing immunologic function and the like. The preparation method has the advantages of scientific mixture ratio of the selected materials, reasonable process steps, simple process, strong operability and short production period, and is suitable for industrial production.
Owner:SHANDONG HOMEY AQUATIC DEV +1

Flash drying method for fruits and vegetables through pulse pressure difference

The invention discloses a flash drying method for fruits and vegetables through pulse pressure difference. The flash drying method comprises the following steps: (1) putting pretreated fruits and vegetables in a drying bin after heating, and then carrying out pressure relief on the drying bin; (2) carrying out pressure boost on the drying bin, and carrying out pressure maintaining; (3) carrying out pressure relief on the drying bin; (4) heating the drying bin; (5) repeating the step (2) to the step (4) until the mass moisture content of the fruits and vegetables is 10-25%; carrying out vacuum drying to realize drying for the fruits and vegetables. The flash drying method has the advantage that high-temperature and high-pressure water inside the fruits and vegetables is subjected to explosively acute gasification for multiple times, so that quick migration of the water towards the outside of the materials is realized. Quick dehydration of the materials can be realized through the repeated pulse flash evaporation, so that the drying time is greatly shortened, the drying efficiency is improved, and the cost is reduced; moreover, pores among internal organizational structures of the materials are increased, so that the product has the unique crispy mouthfeel and character, and nutrient substances are better stored.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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