251results about How to "Crunchy" patented technology

The present invention discloses a kind of potato crisps processed by microwave and its processing method. Said processing method includes the following steps: washing potato flakes, scalding said potato flakes in boiling edible salt water, cooling, draining, freezing, drying, adding palm oil and egg yolk powder, mixing them with potato flakes, uniformly stirring them, roasting them by using microwave and spraying flavouring material so as to obtain the invented product.

The invention relates to a food processing method, in particular to a rice crispy processing method. A method for processing tea-flavored crispy rice comprises the following steps: extracting tea juice, soaking rice, steaming, cooling, adding ingredients, slicing, frying, seasoning, packaging, packaging and sealing with aluminum-plastic film bags, and forming a product. It has a strong tea aroma, crisp taste, delicious taste, and contains a variety of minerals and vitamins.

The industrial process of producing parched rice includes the steps of: soaking, washing, dripdrying and steaming of Indica rice or glutinous rice; freezing of the steamed rice at temperature of minus 5 deg.c and humidity lower than 30 % inside a refrigerator; low temperature drying at 0-5 deg.c temperature and 10 % below humidity inside a drying equipment; and parching. The parched rice is crisp. The process is independent of weather condition and suitable for production all the year around. The parched rice has long guarantee period and may be packed together with seasoning packet inside degradable package to form instant food.

The invention discloses an apple planting method capable of being suitable for the south, which comprises a step of grafting. In spring or autumn, more than two kinds of apple seedlings are grafted to an identical rootstock having genetic relationship with the seedlings. By grafting more than two kinds of apple seedlings on the identical rootstock having genetic relationship with the seedlings, apple trees adopting the grafting method can be suitable for the environments with high temperature and high humidity in the south and grow up and fruit normally.

The invention discloses a mushroom biscuit processing technology; palm oil, baking powder, salt and water are added so as to provide crispy mouthfeel for the mushroom biscuit; a section structure is fine, and a baking time and temperature can be controlled so as to enable the biscuit to be uniform in shape and good in color; the mushroom biscuit processing technology is simple and easy, and the mushroom biscuit prepared by the technology is rich in gloss and crispy in mouthfeel, thus providing wide market prospect.

The invention provides a preparation method of wafer chocolates. By selecting of raw material proportion, and controlling of conditions of baking, fine grinding and pouring, the wafer chocolates with crisp mouthfeel, strong egg flavor, and strong fragrance, and being fine and smooth, and just melt in the mouth are obtained. The preparation method provided by the invention can be simultaneously suitable for preparation of original flavor, milk flavor and yogurt flavor chocolates. The invention further provides the wafer chocolates prepared by the method.

The invention discloses a seafood moon cake and a preparation method thereof. The seafood moon cake is prepared from the following raw materials in parts by weight: abalones, sandworms, sleeve-fishes, cuttlefishes, sesame oil, rice meal, flour, oat powder, white granulated sugar, wheat flour, tapioca starch, malt sugar, water, sodium dehydroacetate, sodium propionate, calcium propionate, potassium sorbate, spices and alkaline water. The preparation method comprises the following steps: getting raw materials, pre-processing, weighing, preparing stuffing and wrappers, filling wrappers, forming, roasting, cooling, packaging and obtaining finished products. The seafood moon cake disclosed by the invention has the characteristics that the product is rich in protein and vitamin, and relatively low in fat content; a large number of vitamins are taken to prevent and treat cardiovascular disease, resist ageing and realize nutrition and safety. The processing method is simple, and the finished product is crisp in mouthfeel and convenient to eat.

The invention discloses a preparation method of seasoned ready-to-eat lentinus edodes, and the prepared raw materials in parts by weight comprise 50-150 parts of fresh lentinus edodes, 5-15 parts of soy sauce, 1-6 parts of white granulated sugar and 0.5-3 parts of glucose. The preparation method comprises steps of: sorting the fresh lentinus edodes, washing, cutting into slices or dices, precooking by steam or cooking thoroughly by blanching, dewatering, adding the soy sauce, the white granulated sugar and the glucose and mixing, traying, and freezing to -20 to -30 degrees centigrade for 2-4 hours; putting the frozen lentinus edodes into a vacuum freeze drier, in which the vacuum degree is controlled to be 65-90 Pa, the temperature of a cold trap is -38 to -62 degrees centigrade, the temperature of a heating plate is 65-100 degrees centigrade, and the drying time is 16-22 hours; thus obtaining the seasoned ready-to-eat lentinus edodes. The preparation method provided by the invention mainly comprises the steps of precooking the lentinus edodes, adding the soy sauce, sugar and other seasonings and mixing, and then drying by the advanced vacuum freeze drier; and therefore, the prepared seasoned lentinus edodes preserve original shape, smell and nutritional ingredients, can be ready to eat, and are crisp in taste and good in flavor. The seasoned ready-to-eat lentinus edodes are not only the ideal companion to dishes, but also capable of serving as leisure foods.

The invention belongs to the field of health care products, and specifically relates to biscuits capable of cleansing colon, expelling toxin, maintaining beauty and keeping young and a preparation method thereof. The biscuits are prepared by raw materials including, by mass, 10-25% of oat powder, 10-15% of Chenopodium quinoa powder, 0.1-0.3% of resistant dextrin, 3-5% of coconut oil, 1-3% of plant stanol ester, 2-6% of chia seed powder, 1-3% of potato powder, 1-4% of white kidney bean powder, 1-3 % of whey protein powder, 0.02-0.05% of hydrolyzed yolk powder, 3-8% of psyllium husk powder, 1-3% of trehalose, and residual water. The biscuits can be used as meal replacement biscuits, have the characteristics of low calorie, high dietary fiber and high protein, and have mouthfeel of crisp biscuits, and animal tests have proved that the biscuits have a certain fat-reducing effect.

The invention discloses a processing technique of baked fish bone. The processing technique comprises the following steps of (1), cleaning; (2), removing the fish smell; (3), softening at a high pressure; (4), dipping; (5), freezing; (6), wrapping; (7), frying; (8), baking; and (9), improving the fragrance. Through optimizing the processing technique of the baked fish bone, by adopting a self-made fish smell removing solution and a swelling agent, the made baked fish bone is uniform in size and thickness, compact in structure, crisp in mouth feel and easy to chew, is greatly improved in additional value of the fish bone, and also provides a convenient calcium supplementing manner for people.

The invention relates to a processing method of a ginkgo leisure food. The processing method comprises the following specific steps: soaking core-free ginkgo kernels, then autoclaving, and quick-freezing for crystallizing; and then deep-frying in vacuum and at a low temperature, and adding seasonings after deoiling to obtain the ginkgo leisure food, wherein the core-free ginkgo kernels are obtained through three procedures of shelling, hulling and coring of normal ginkgo, and the three procedures are free from sequence limitation. The processing method is simple in operation, short in production period, low in requirements on factories and equipment, and low in energy consumption, maintains complete shapes and no nutrient loss of ginkgo, and also keeps an original flavor of ginkgo.

The invention provides a preparing process for fried rice, and relates to a preparing process for health food, which is characterized in that the preparing process includes: choosing material, soaking, braising, drying, grinding by hand, resunning, storing, frying by oil with sandstone, sieving, removing sandstone, metering and packaging. The fried rice has advantages of industrial production, long storage life, novel formula and comprehensive nutrient compositions, can satisfy requirement of trace element intake for weak elder and patient and children in growth developmental stage, has health care efficacy, golden color, fragrant smell and crisp taste, is easy to store, can be eaten directly or soaked by boiled water, and is good raw material for parched rice cake.

The invention discloses a preparation technology of dried mulberry fruit/mulberry powder, and a product and a derivative of the dried mulberry fruit/mulberry powder. The processing method of the dried mulberry fruit/mulberry powder adopts a vacuum freeze drying technology, so that the fresh taste, the nutritional components, the color and the fragrance of mulberries are successfully retained, and the prepared dried mulberry fruit/mulberry powder can be either directly eaten or used as a raw material for food processing. The dried mulberry fruit can be further prepared into scented tea, and the prepared scented tea tastes sour and sweet, and has mellow flavor and flower fragrance; the dried mulberry powder is further prepared into cookies; the cookies taste crispy, has a special flavor, is low in fact content and sugar content and rich in nutrition, and is favorable for the health of people.

The invention discloses a grilled fish bone swelling agent which comprises the following components by mass percentage: 30-40% of sodium bicarbonate, 10-15% of monocalcium phosphate, 0.5-1% of xanthan gum, 40-50% of gluconic acid-delta-lactone, and 5-9% of soybean phosphatide powder. The swelling agent is reasonable in formula, and good in swelling effect and storability, and can allow a grilled fish bone to have a loose structure and a crispy taste and be easy to chew. The invention further discloses a preparation method of the grilled fish bone swelling agent. The method comprises the step of uniformly mixing sodium bicarbonate, xanthan gum, gluconic acid-delta-lactone and soybean phosphatide in proportion. The preparation method is simple in processing step, high in operability and low in cost, and is suitable for industrial production.

An ultra-light fish feed is prepared from fish powder, shrimp powder, corn protein, wheat corcle powder, wheat flour, yeast, long-grained non-glutinous rice, marine moss and spirulina through proportionally mixing, shaping and puffing.

The invention relates to a chive soda biscuit. The chive soda biscuit comprises, by weight, 30 parts of stuffed straight as a main ingredient, 5 parts of palm oil, 0.03 part of citric acid, 0.2 part of fresh yeast, 0.003 part of fresh creamer, 0.05 part of edible essence, 0.002 part of zymin, 0.003 part of sodium pyrosulfite, 0.6 part of chive and 0.6 part of salt as the seasoner. The stuffed straight as the main ingredient is formed by mixing 40% of wheatmeal with the wet gluten being 25% and 60% of wheatmeal with the wet gluten being 30%. Two kinds of wheatmeal with different wet gluten contents are adopted to be mixed according to a certain component ratio, so that the produced soda biscuit tastes fragile and is smooth in surface; the fermentation time is shortened, the fermentation times are reduced, and therefore the yield can be improved; the biscuit tastes delicious by adding the chive as an auxiliary material.

The invention discloses bighead atractylodes rhizome poria cocos butter biscuits. According to the formula, raw materials for making the bighead atractylodes rhizome poria cocos butter biscuits comprise 96kg of wheat flour, 4kg of starch, 34kg of white granulated sugar powder, 4kg of malt sugar, 8kg of refined oil, 18kg of margarine, 5kg of milk powder, 3kg of eggs, 3.5kg of poria cocos, 3.46kg of bighead atractylodes rhizome, 0.5kg of table salt, 0.3kg of sodium bicarbonate, 0.2kg of ammonium bicarbonate, 0.035kg of vanillin, 0.003kg of citric acid and 0.002kg of antioxidants. The bighead atractylodes rhizome poria cocos butter biscuits have the effects of protecting health, preventing tumors, protecting the livers, invigorating spleen and supplementing qi, preventing miscarriage, adjusting gastrointestinal motility, preventing anabrosis, enhancing body immunity, resisting stress and enhancing the hematopoietic function.