120results about How to "Crispy taste" patented technology

The invention relates to a new technique for vacuum freezing and frying color potato chips and color sweet potato chips, and is characterized in that the technique flow comprises: raw material selecting, washing and peeling, secondary selecting and trimming, precise carving, starch bleaching, blanching and enzyme killing, clear water cooling, shaking or centrifugal draining, quick-freeze tunnel orrefrigeratory quick-freezing, vacuum deep-frying and vacuum de-oiling, seasoning evenly, packaging and metal foreign object detecting, and finished product boxing up and warehousing. The apple chips,color sweet potato chips, color potato chips, kiwi fruit chips, persimmon chips, peach chips, mushroom chips, carrot chips and the like processed by the new vacuum freezing and frying technique of the invention have a level and even chip shape as like the original state, a color similar to the original color of the raw materials, abundant nutrients, savory and crispy mouth feel, level and even thickness and super-low oil content.

The invention discloses papaya crisp slices and a preparation method thereof. According to the method, the papaya crisp slices are produced by combining a microwave vacuum drying technology and a variable temperature and pressure difference puffing technology. The method comprises the following steps: drying papaya slices in a microwave vacuum manner under the conditions that the vacuum degree is 60kPa-100kPa and the microwave powder is 200W-800W until the water content is 20%-60%; and then putting the papaya slices into a puffing tank for variable temperature and pressure difference puffing, namely raising the temperature of the puffing tank to 60-120 DEG C under a normal pressure, stopping for 10min-30min, instantly reducing the pressure in the puffing tank to -0.01MPa, puffing 1-5 times in a vacuum state, cooling to 60-90 DEG C, keeping the vacuum state and the temperature until the water content of the papaya slices is 4%-5%, then cooling to 40-60 DEG and keeping the vacuum state for 15-45 minutes. The papaya crisp slices produced by the method keep the original color, flavor and nutrition of papayas, have a crispy mouth feel and can be directly used as a snack food and also be used as raw materials for making the papaya into powder. Meanwhile, the drying time is shortened to 3-6 hours by the method; compared with a traditional drying method, the method has the advantages that the efficiency is improved and the energy consumption is reduced obviously.

The invention relates to full-natural extruded coprinus slices and a production method thereof, belonging to the technical field of agricultural product deep processing. The production method comprises the following the steps that: after slicing and color protection processing, coprinus is put in an air dry oven until the water content of the corpinus is 65-70% of the water content of fresh unopened coprinus; and coprinus slices are placed in a vacuum microwave drying machine to be processed for 3-4min, and then, are returned to be at one air pressure. In the invention, by adopting ozonated water color protection, vacuum microwave drying extrusion, and other technical research and application, during the production process, no any additive is added, processed extruded coprinus slices have beautiful appearances and crisp taste, and are less in nutrition loss, the quality of the product is good, and the full-natural extruded coprinus slices have a wide market development prospect. According to the invention, the defects of fry extrusion and differential pressure extrusion are overcome, and the quick, low-temperature and non-fried extrusion processing of the coprinus slices are realized.

The invention relates to a puffing lotus seed preparation technique, which mainly comprises the workflows of boiling and flavoring, refrigeration, vacuum drying, baking, application of spice, etc. the puffed lotus seed, while preserving its nutritious content, realizes puffing and crispy taste.

The invention provides a leisure dairy product, which comprises the following raw materials by taking every 1000 weight parts of raw materials: 10-200 weight parts of raw bovine colostrum or fermented milk, 30-200 weight parts of sweet taste material, 400-800 weight parts of milk solid, 20-80 weight parts of starch, 2-20 weight parts of raising agent, 0.1-1 weight part of antiseptic and the balance of water. The invention also provides a preparation method of the leisure dairy product, which comprises the following steps: preparing the beaten materials; preparing the blended materials; casting the blended materials on a die to obtain the roasted materials; directly demoulding the roasted materials, rolling for moulding and cutting to obtain the semi-finished product; cooling the semi-finished product to room temperature, and packaging to obtain the leisure dairy product. The provided leisure dairy product can keep most beneficial components of milk or most beneficial components from fermentation, and has the advantages of easy carrying and preservation.

The invention discloses an oat purple sweet potato rice, which is prepared from the following raw materials by weight: 60-70 parts of rice, 25-30 parts of oat kernel, 18-20 parts of purple sweet potato, 7-8 parts of blueberry, 2-3 parts of wolfberry, 1-2 parts of angelica, 1-2 parts of Chinese angelica, 1-2 parts of galagal rhizome, 2-3 parts of poria, 2-3 parts of mulberry, 1-2 parts of grape leaves, 1-2 parts of Chinese chestnut leaves, 1-2 parts of persimmon leaves, 1-2 parts of wampee seeds, 3-4 parts of sunflower seed kernel and a proper amount of grape seed oil. The fried oat and oil rice are mixed for puffed treatment, so the composite rice has a delicious and crisp mouthfeel, and purple sweet potato paste and sunflower seed kernel are added, thereby the composite rice has abundant nutrition with sweet taste and better mouthfeel; traditional Chinese medicine is added, so the composite rice has efficacies for warming stomach, dispelling cold, nourishing liver, nourishing kidney, enhancing immunization, moistening intestines and relaxing bowel.

The invention discloses a processing method of instant cod bones. The method comprises the following steps of placing trimmed cod bones into protein hydrolysate, and performing enzymolysis fleshing treatment; soaking the cod bones after enzymolysis in deodorization fluid for deodorization treatment; rinsing the deodorized cod bones, and performing softening treatment, wherein the softening temperature is 115-121 DEG C, and the softening time is 15-25 minutes; deep-frying the softened cod bones under the condition of 140-200 DEG C for 1-6 minutes, and then after the completion of deep-frying, performing drying treatment; and sprinkling pre-compounded seasoning powder to the surfaces of the dried cod bones for performing seasoning treatment so as to obtain the instant cod bones. The instant cod bones made by the processing method disclosed by the invention are crisp in mouth feel, not stuck on teeth, uniform in color, fragrant and mellow in smell and moderate in the degree of saltiness, conform to a hygienic standard, and are dainty safe instant foods.

The invention discloses a meatball antifreezing agent and a method thereof for being applied to meatball freezing resisting, and belongs to the technical field of food processing. The meatball antifreezing agent aims at solving the technical problem that in the existing frozen meatball storing process, the quality guarantee period of meatballs is shortened due to the fact that ice crystals in the meatballs are enlarged, and water is frosted and separated out from the surfaces of the meatballs. The meatball antifreezing agent is prepared from, by weight, 15-20 parts of konjaku flour, 10-15 parts of carboxymethylcellulose, 5-10 parts of xanthan gum, 2-5 parts of saccharose and 2-5 parts of sodium carbonate. In the meatball processing process, the antifreezing agent is stirred and mixed evenly with part of water, and then standing is performed for 2-4 h; by adding the antifreezing agent in stuffing, the prepared meatballs are elastic and crisp in mouthfeel, the freezing resistance is improved, the freezing frosting phenomenon is avoided, and the quality guarantee period of the meatballs is prolonged.

The invention relates to seaweed and sweet potato chips and a production method. The seaweed and sweet potato chips not only can maintain sweet potatoes and seaweed, but also are fragrant and crisp. The seaweed and sweet potato chips are prepared from the following raw materials: 90-93% of mashed sweet potatoes, 2-4% of seaweed powder, 3-5% of white granulated sugar, 0.2-0.8% of salt, 0.6-1.0% ofseafood powder and 0.1-0.4% of beaten pepper. The seaweed and sweet potato chips have the following advantages: the seaweed and sweet potato chips not only can maintain sweet potatoes and seaweed, but also are fragrant and crisp; and the sweet potatoes, the white granulated sugar and the white sesame seed complement and promote each other, thus greatly improving the condensed nutritional value.

The invention relates to a processing method of food, especially a processing method for puffing meat peel at high-pressure, comprising the following steps: 1) collecting the meat peel; (2) soaking the meat peel; 3) scraping fur and removing oil; 4) initially seasoning; 5) impact briquetting; 6) heating, removing the oil and water the briquetted design material; 7) puffing and shaping, 8) twice seasoning; 9) packing; finally casing the end product into the compound bag and boxing and warehousing, kept off moisture. The produced puffed meat peel has features of crisp, clean, lightness, high nutritive value, no sense of oily. The puffed meat peel not only can be directly eat, but also can be produced into powder as nutrient source of the other food service industry, such as milk powder, baby meal , bread and cake, a variety of drinks and so on.

The invention discloses colored health coarse grain leisure food and a preparation method thereof. The colored health coarse grain leisure food is prepared by mixing sprouted yellow soybeans, sprouted black soybeans, sprouted green soybeans, sprouted giant embryo black rice, sprouted red rice, sprouted green rice, sprouted yellow rice, sprouted black glutinous maize, sprouted yellow glutinous maize, sprouted white glutinous maize, sprouted red glutinous maize, sprouted red wheat, sprouted white wheat, sprouted black wheat, sprouted buckwheat, sprouted barley, sprouted oat, sprouted rye, sprouted red sorghum, sprouted black sesames and sprouted white sesames with edible salt, chicken essence, ground pepper, cumin powder, paprika powder and isomaltooligosaccharide, has four colors of yellow, black, green and red and has a health function. The coarse grain leisure food is attractive in appearance, tastes fragile, has a unique flavor, is enriched with various active substances such as gamma-aminobutyric acid, mineral substance, vitamins and isoflavone and has multiple health functions of reducing cardiovascular and cerebrovascular diseases, preventing digestive tract cancers, resisting aging and the like.

The invention provides a fruit tea ice lolly containing lemons, and a preparation method of the fruit tea ice lolly. The ice lolly is prepared from 0.1-2 parts by weight of lemons, 9-22 parts by weight of saccharides, 1-2.5 parts by weight of dairy products, 0.1-0.6 part by weight of a thickening agent, 0.01-0.3 part by weight of essence and pigment, 0.1-0.5 part by weight of black tea powder and 75-86 parts by weight of water. The ice lolly disclosed by the invention is crisp and refreshing in mouth feel under freezing condition, and besides, has natural fruity fragrance, uniform and gentle color and high structure stability.

The present invention relates to a shii-take product producing method by combining pressure difference puffing with microwave technology. The shii-take drying methods are relative many, but are slow in dehydration speed, poor in product quality, large in energy consumption, and more expensive in equipment. The fresh shii-takes are washed, the shii-take caps and stems are separated to form the shii-take raw materials in different states, and Vc aqueous solution is used to soak the shii-take raw materials, and the shii-take raw materials are rehydrated and pre-dried; the pre-dried materials are loaded into a puffing chamber of a pressure difference puffing machine, and are heated, pressurized and subjected to a first puffing; and the temperature is lowered, and the shii-take materials are taken out and further dried by microwave to obtain the finished products. The shii-take products are classified based on the physical and chemical characteristics of the each part of the shii-takes and are puffed under a certain condition to achieve the best quality. By using the rehydration approach while adding Vc antioxidant to protect color, the water content of the shii-takes before the puffing is ensured to be kept consistent as far as possible; and the puffing combined with the microwave technology is conductive for industrial production, and the quality of the various color, flavor, taste and shape aspects of the shii-takes are all significantly improved; and the use of microwave heating mode can effectively shorten the processing time.

The invention provides high-protein biscuits rich in dietary fibers and a making method of the high-protein biscuits, and relates to the field of foods. The high-protein biscuits rich in dietary fibers comprise the raw materials in parts by weight of 30-60 parts of coarse food grain powder, 5-15 parts of wheat bran, 0.5-4 parts of wheat dietary fibers, 1-6 parts of condensed whey protein, 0.5-4 parts of concentrated milk protein, 10-30 parts of maltitol, 2-10 parts of vegetable oil, 0.1-0.5 part of edible salt and 0.6-2.5 parts of a leavening agent. The making method of the high-protein biscuits rich in dietary fibers comprises the following steps of mixing the maltitol with the vegetable oil, and performing beating until the color is light and the size is large, so as to obtain a medium material; uniformly stirring the medium material with the remaining components of the raw materials to obtain dough; and shaping the dough, performing baking, and performing cooling. The high-protein biscuits rich in dietary fibers, disclosed by the embodiment of the invention, are high in protein and dietary fibers, low in heat quantity, comprehensive in nutrients and high in satiety.

The invention relates to a preparation method for rice crusts. The preparation method comprises the following steps: placing washed rice into a pot, adding water until the rice is immersed, and cooking the rice for 5 to 10 minutes; placing the cooked rice into a steamer, and steaming the cooked rice for 10 to 15 minutes; adding shortening with an amount which is 2 to 4 percent based on the weight of the rice and starch in an amount which is 10 to 16 percent based on the weight of the rice into the steamed rice, and uniformly stirring the mixture to obtain a crust raw material; tabletting the crust raw material into slices in a specified specification by using a tablet press; placing the slices into oil at 220 to 260 DEG C, and frying the slices for 3 to 6 minutes to obtain crust products. Compared with conventional rice crusts, the produced rice crusts are fragrant, crispy and delicious.

The invention discloses a preparation method of a health aralia elata seem preserved fruit and belongs to the field of food processing. The health aralia elata seem preserved fruit is characterized by taking newly picked aralia elata seem as a main material assisted by codonopsis pilosula, astragalus membranaceus roots, coptis chinensis, honeysuckles, liquorice and citron skin, and being prepared by the following multiple steps: treating the raw materials; steaming; protecting color and hardening; decocting Chinese herbal medicines; distilling and extracting; absorbing an extracting solution; naturally airing; boiling with sugar; processing with honey; drying; and shaping and packaging. The health aralia elata seem preserved fruit disclosed by the invention has the beneficial effects that by taking green and healthy aralia elata seem which is abundant in nutrient as the raw material, the health aralia elata seem preserved fruit is prepared by the following steps: steaming; distilling and extracting; absorbing the extraction liquid; processing with low sugar in vacuum; drying by hot wind; shaping; and packaging; the health aralia elata seem preserved fruit is crispy in taste and high in nutritional value, further has the functions of tonifying spleen and promoting appetite, replenishing qi and soothing the nerve, strengthening essence and moisturizing kidney and the like, and is a green, healthy, low-sugar and low-fat nourishing and life-preserving food.

The invention provides a preparation method of leisure dioscorea batatas bean and the leisure dioscorea batatas bean prepared by adopting the preparation method. The preparation method is characterized in that processing and preparation are carried out after cooking and freezing and also comprises the steps of pricking holes, seasoning and packaging. The preparation method provided by the invention has the advantages that internal tissues of the dioscorea batatas bean can be softened, moisture inside the tissues can be more beneficially gathered and form ice crystals, particles are enlarged, and holes left by the ice crystals inside the dioscorea batatas bean after reprocessing enable the dioscorea batatas bean to be loose in structure and taste; and meanwhile, a hole pricking method is adopted, so that seasoners can enter the cooked dioscorea batatas bean more easily, burst of the dioscorea batatas bean in a reprocessing process is also reduced, and complete shape of the dioscorea batatas bean is fully maintained. The prepared dioscorea batatas bean remains functional ingredients and taste of the dioscorea batatas bean, is prolonged in quality guarantee period, can be stored and transported at normal temperature and is a convenient and leisure dioscorea batatas bean functional dietary therapy product.

The invention discloses a production method of sesame cashew nut. The sesame cashew nut comprises the following ingredients: cashew nut, wheat flour, oxidized hydroxypropyl starch, maize starch, white granulated sugar, sesame and salt. The sesame cashew nut is subject to raw material acceptance, powder covering, parching and packaging, thus achieving the production. The sesame cashew nut produced by the method is crispy in taste, and has the flavor of sesame; and the sesame cashew nut is ready-to-eat, and is acceptable to a mass audience.

The present invention discloses crisp potato cake and a preparation method thereof. The crisp potato cake is prepared from fresh potatoes as a main raw material; auxiliary materials consist of millet,whole potato powder, potato starch, potato modified starch, salt, milk powder, egg powder, shrimp powder, chili powder, five spice powder and shallot powder. The preparation method solves the problemthat the crisp cakes are less in varieties. At the same time, the crisp potato cake has specific potato fragrance of potatoes, and is crisp in mouthfeel and beautiful in color. The preparation methoddelays the aging of the crisp cake, improves the nutrition of the crisp cakes, prevents the s deformation and cracking of the crisp cakes, improves the crispness and palatability of the crisp cakes,and ensures the best hardness and crispness.

The invention discloses cocoa butter chocolates. Every 100kg of the cocoa butter chocolates comprise the raw materials by weight: 35kg of white granulated sugar, 15kg of cocoa butter, 22kg of cocoa fluid blocks, 10kg of whole milk powder, 4.9kg of whey powder, 7kg of lactose, 5.5kg of vegetable oil and 0.06kg of edible salt. The cocoa butter chocolate is crisp in mouth feel, rich in nutrition and simple and quick to process, and market requirements are met, and product popularization is facilitated.

The invention discloses a processing technology of crispy dates. The technology comprises the steps of: cleaning red dates thoroughly and drying them in the sun; removing cores of the red dates and maintaining the original shapes of the red dates; putting the core removed red dates in an oven for baking at a temperature of 150DEG C for 30min, then taking the red dates out and placing them at a ventilated place for cooling; and putting the cooled red dates into the oven again for baking at a temperature of 150DEG C for 30min. By means of the repeated baking, moisture in the core removed red dates can be removed to the utmost, so that the mouthfeel can be more delicious and crispier.

The invention relates to cordyceps militaris cookies capable of improving body immune functions in an auxiliary manner and a preparation method thereof, belonging to the technical field of agricultural product deep processing. The cordyceps militaris cookies are produced by the following main processes: raw material screening, hot air drying, superfine grinding, dough preparing, forming and putting on a dish, baking, cooling, and the like. The cordyceps militaris cookies have the beneficial effects that white bean paste is used as the main material instead of weak flour used as the main material in cookies in traditional methods, and cordyceps militaris powder is added to the white bean paste to prepare the cookies, thus expanding application of bean raw materials to baked products and also increasing the comprehensive utilization ratio of the nutritional and health care ingredient cordyceps militaris; and the health care leisure food which is rich in nutrients and has special flavors of edible fungi is finally obtained by introducing the health care function of cordyceps militaris in improving body immune functions in an auxiliary manner to the products. The process is simple and is suitable for industrial production.

The invention discloses a manufacturing method of fried peanuts. The manufacturing method is characterized by comprising the following steps of: by taking peanuts as raw materials and taking flour, salt and monosodium glutamate as auxiliary materials, firstly, utilizing water of 90 DEG C to immerse the peanuts for 2 minutes and fishing up; sequentially utilizing the flour, the salt and the monosodium glutamate to agitate and mix the immersed peanuts; putting the mixed peanuts into a frying pan of 70 DEG C and frying for 9-12 minutes; fishing up the peanuts; cooling for 5-15 minutes; and finally, packaging. The fried peanuts disclosed by the invention are crispy in mouth feel and are suitable for a snack food; and meanwhile, the fried peanuts are also suitable for being added into various hotels and supermarkets.

The invention discloses a buckwheat and red bean rice crust, and belongs to the technical field of food. The buckwheat and red bean rice crust comprises the following components in parts by weight: 35-45 parts of glutinous rice, 22-30 parts of buckwheat, 10-14 parts of red bean, 4-8 parts of sesame, 2.5-4.5 parts of salt, 0.5-0.9 part of monosodium glutamate, 3.7-5 parts of vegetable oil, 0.7-0.9 part of anise, 0.25-0.6 part of cinnamon, 2.4-5.2 parts of ginger, 0.2-1.2 parts of common fennel, and 2-3.2 parts of flavored seasoning. The buckwheat and red bean rice crust disclosed by the invention has a unique flavor, nutritional components of the buckwheat, the red bean, the glutinous rice and the sesame are preserved, and the buckwheat and red bean rice crust is crisp in mouthfeel, free of a pigment, and not greasy, and obtains a new flavor.

The invention provides a stir-frying method of tea melon seeds. A raw material formula comprises the following materials by weight: 1 kilogram of melon seeds, 300 grams of tea, 150 grams of salt, 10 grams of saccharin and 5 grams of monosodium glutamate. The stir-frying method of the tea melon seeds comprises the following steps of: firstly cleaning the melon seeds, removing mucous membranes positioned on the surfaces of the melon seeds, and draining water for standby; boiling the melon seeds and the tea together for 2 hours, removing tea slag, and draining redundant water; and dissolving the salt, the saccharin and the monosodium glutamate by using the water, and adding the melon seeds for stir-frying till the melon seeds are dried and crisp so as to obtain finished products. The melon seeds are stir-fried through the stir-frying method provided by the invention, and the flavor is attached to the surfaces of the melon seeds and enters the melon seeds so that melon seed kernels can be fragrant and crisp in taste and rich in mouthfeel.

Tomato-raisin egg roll is disclosed. The egg roll is prepared from the following raw materials, by weight, 30-35 parts of egg, 16-20 parts of sugar, 50-60 parts of flour, 10-15 parts of ketchup, 3-5 parts of chopped green onion, 8-10 parts of puffed powder, 8-12 parts of plant oil, 3-5 parts of raisin, 6-8 parts of Chinese yam, 6-8 parts of carrot and 15-20 parts of water. The egg roll has advantages of rich nutrients, sour-sweet crispy exterior, fragrant sweet plump interior and the like.

The invention discloses a processing method for crisp sweet potato chips and belongs to the field of food processing. The processing method is characterized in that the processing technological process of raw material selecting, sorting, peeling, cutting, starch removing, sugar steeping, freezing, vacuum frying, centrifugal oil removing, cooling, weighing and packaging is adopted. The processing method has the advantages that the crisp sweet potato chips are golden in color, crisp in texture, not soft, fragrant, crisp and tender in taste, have the special fragrance and sweetness of sweet potatoes and the faint scent of roses and are crisp and delicious; the crisp sweet potato chips are beneficial to improving the immunity of the human body and maintaining and conditioning functions of the human body, further have the effects of preventing osteoporosis, resisting senescence and preventing atherosclerosis, and is rare food which is low in calorie, sugar and fat.

The invention provides a puff pastry with cookie crumbles and a preparation method of the puff pastry. The puff pastry is prepared from the following raw materials in parts by weight: 30 to 50 parts of high gluten flour, 200 to 220 parts of low gluten flour, 1 to 2 parts of salt, 50 to 70 parts of powdered sugar, 30 to 50 parts of butter, 120 to 130 parts of water, 110 to 160 parts of flaky butter, 80 to 100 parts of cookie crumbles, 2 to 10 parts of an egg yolk liquid, and 2 to 5 parts of almond slices. Compared with the prior art, the puff pastry provided by the invention is crisp in taste, and has not only the fragrance of the cookie crumbles, but also the milk flavor of butter. The taste of the puff pastry is enriched, moreover the grease content is lower than the national standard, and the puff pastry is nutritious and healthy.

The invention relates to a making method of dried apples. A making method of dehydrated apples comprises the following steps of (1) washing apple raw materials; (2) removing peel and cores from the washed apples; (3) cutting the apples obtained in the step (2) into slices, strips or small triangle dices; (4) performing color protection treatment on the apple blocks obtained in the step (3); (5) performing hot air drying on the apple blocks obtained in the step (4); (6) performing microwave drying on the half-dried apple blocks obtained in the step (5); (7) performing vacuum drying on the products obtained in the step (6); and (8) bagging the products obtained in the step (7), inflating nitrogen, and performing sealing so as to obtain the dehydrated apples. According to the making method disclosed by the invention, a combined type drying technology is applied in the process of making the dehydrated apples, so that the negative influences on color, luster and nutrient contents of the apples by long-time heating treatment are effectively avoided, and a dehydrated dried apple product with color and luster close to those of fresh fruits, with the original fragrance of the apples, beingcrisp in mouth feel, and which can be maintained at room temperature for two years or above without deterioration is obtained.

The invention belongs to the technical field of food processing, aims to provide an instant flavor squid skin and a processing method thereof, and mainly solves the problem that leftovers are seriously wasted in the squid processing currently. Squid skin is subjected to pretreatment, and then seasoning, starching operation, frying, packaging and the like are performed to obtain the instant flavor squid skin, the processed product is golden yellow or brown in color, strong in aroma and crispy in taste and chewy, and has the specific aroma of sweet osmanthus flower. As the raw materials of the product adopt the leftovers from squid production and processing, waste is changed into wealth, and environment pollution caused by squid skin is avoided.