46results about How to "Delicate organizational structure" patented technology

The invention relates to a low-temperature acid-induced minced fish product with high gel strength and a production method of the minced fish product. The production method comprises the steps of unfreezing, chopping via air, chopping via salt, chopping mixture and forming. The gel is induced by acid by slowing hydrolyzing glucolactone and acting on the minced fish protein; compared with the gel strength of the conventional hot gel, the gel strength is improved by over 140%; the texture structure is relatively fine and smooth; the elasticity is improved by over 10%; the whiteness is increased by over 12%; the low-temperature acid-induced minced fish product with high gel strength is a novel instant refrigerated low-temperature acid-induced minced fish product.

The invention relates to a method for making steamed buns. The method comprises the following steps: activating Lactobacillus plantarum, making a sour dough containing Lactobacillus plantarum, fermenting by utilizing Lactobacillus plantarum to make a steamed bun dough, fermenting small doughs obtained after dividing the steamed bun dough, and steaming the small doughs. The method uses the Lactobacillus plantarum CCFM8661 to ferment in order to make steamed breads and uses no commercial yeasts, the steamed buns made through the method have a rich flavor, and an insufficient flavor disadvantage caused by the use of a single yeast to ferment of products mode in the present market is overcome; and the steamed buns made through the method have the advantages of fine construction structure, good batch stability, and high safety.

The invention discloses a method for making natural longan powder, which carries out the steps of cleaning of dried longan fruit pulp, blanching, beating, enzymatic hydrolysis, colloid milling, blending, homogenizing, sterilization, drying, powder collection, screening and the like, thereby preparing a longan powder product; and the processing is completed by adopting the mechanized continuous operation way. The longan powder prepared by the method can solve the problems of poor color, luster and solubility of the existing products, low product yield and the like. The technical scheme is characterized by introducing the treatment technologies of color protection, enzymatic hydrolysis and spray drying. The product keeps the flavor and the nutritional ingredients of longan and has natural color and luster, high solubility and good taste, and the making process does not add any pigments, essences, preservatives and other chemical substances, thereby having no side effects and being the pure natural fruit powder.

The invention relates to a production process of foie gras, comprising the following steps of: putting goose livers into a vacuum cut mixer to roughly cut after clearing and cleaning; putting the goose livers and ingredients into the vacuum cut mixer again to finely cut; cutting and mixing the goose livers into foie gras; and finally, canning, sealing in vacuum, sterilizing at high temperature, cooling by spraying water, entering a constant-temperature tank and canning at the temperature of 37 DEG C sequentially. The invention has simple process and low production cost and can effectively eliminate fishy smell and peculiar smell in the foie gras by cutting and mixing the goose livers at high temperature and high speed, and the foie gras has fine mouthfeel and just melts in the mouth.

The invention provides a biological calcium supplement special for flour. The main ingredient is egg shell micro-powder, with vitamin D3, egg protein powder and the like. Calcium absorption of human bodies is strengthened, protein nutrition is increased, and quality of the flour can be significantly improved, so that toughness, elasticity and chewiness of noodles and dumpling wrappers can be improved, the noodles and the dumpling wrappers can be prevented from being overcooked, and the soup can be prevented from being thick; and steamed buns and stuffed buns are large in size, fine in organizational structure and good in taste. By the process, a V-shaped powder mixer is utilized, weighting is performed according to the mass proportion, the powders are inputted into the V-shaped powder mixer through a feeder and then mixed for 20 minutes, and the biological calcium supplement special for the flour is obtained.

The invention discloses an egg sausage with high elasticity and brittleness. The egg sausage comprises the following components in parts by weight: 50 to 80 parts of a fermented egg liquid, 30 to 50 parts of emulsified pig skins, 0.2 to 2 parts of table salt, 2 to 5 parts of white granulated sugar, 0.1 to 0.5 part of monosodium glutamate, 0.5 to 3 parts of ginger juice, 0.5 to 3 parts of soy sauceand 1 to 5 parts of pre-gelatinized starch. The egg sausage has a rich and full egg fragrance and no objectionable odor such as egg fishy smell, and is fine, compact and uniform in organization structure, rich in collagen, high in elasticity and brittleness, and rich and healthy in nutrients.

The invention provides a lung-heat clearing glutinous rice ball containing Chinese yam, tremella, snow pear, lotus seed, lily, honey and other health care food materials. The glutinous rice ball is refreshing, neither too hard nor too soft, is free of hard core, non-sticky to teeth, fine in taste, soft and al dente, and has good elasticity, the glutinous rice ball has a smooth and complete surface, is free of fold, fine line and deformation, and has a fine texture structure. And after refrigeration or freezing, the frost crack rate is low, and the product defect rate is low. The invention alsoprovides a making method of the lung-heat clearing glutinous rice ball, the making process is simple, avoids starchy sauce boiling, blanching or other procedures, and is more suitable for enlarged production.

The invention belongs to the technical field of food processing, and particularly relates to a noodle product based on fruit and vegetable puree and a preparation method thereof. The preparation method comprises the following steps: cooking fruit and vegetable raw materials to obtain cured fruits and vegetables; mashing the cured fruits and vegetables into paste, and adjusting the pH value to 5-9by using an acidic reagent or an alkaline reagent; adding 0.1-1.5 wt% of salt into the fruit and vegetable puree of which the pH value is adjusted; and putting 10~70 parts by weight of the fruit and vegetable puree added with salt into a hammering device, adding 20~60 parts by weight of starch, 0.5~10 parts by weight of protein and 0.5~10 parts by weight of polysaccharide, uniformly mixing, hammering to obtain a composite fruit and vegetable puree ball, putting the composite fruit and vegetable puree ball into a noodle maker, extruding, boiling, forming and cooling to obtain the noodle productbased on fruit and vegetable puree. According to the invention, the noodle product based on fruit and vegetable puree has the advantages of high tensile strength, good color and luster, low viscosity, good taste and rich nutrition, and is very conductive to industrial production.

The present invention discloses a preparation method of flavored dried bean curds and relates to the technical field of dried bean curds. The preparation method comprises the following steps: (1) slurry grinding; (2) boiling; (3) curdling; (4) shaping; (5) pickling; and (6) packaging. The prepared flavored dried bean curds have more flavor materials, particularly can reduce a content of a beany flavor alcoholic substance, increases contents of fragrant aldehydes, ketones and other substances, and has a caramel aroma.

The invention relates to high-fiber yoghourt cakes rich in potato residues. The high-fiber yoghourt cakes rich in potato residues are prepared from raw materials of potato residue raw powder, potato residue high-pressure homogenizing powder, potato residue superhigh pressure-enzymolysis modified powder, wheat flour, starch, milk, compound microbe suspension, yeast, food gum, plant-derived polyphenol, protein, sugar, eggs, edible oil and water. According to the high-fiber yoghourt cakes rich in potato residues provided by the invention, defects existing in wheat yoghourt cakes and defects existing in potato yoghourt cakes are overcome, the high-fiber yoghourt cakes rich in potato residues are comprehensive in nutrient components, good in mouth feel and low in cost and have health-care efficacy, and industrialized popularization is easy to realize.

A preparation method for purple potato puffed food includes the step that a base material, salt and a composite additive are mixed evenly, humidified by adding water, extruded and puffed to obtain the puffed food. The base material is composed of 10-40% of whole purple potato flour and 60-90% of wheat flour by weight, the adding quantity of the salt is 7-9% of the weight of the base material, the adding quantity of the composite additive is 1.1-1.3% of the weight of the base material, and the water content of the materials is 10-12% after the materials are humidified by adding the water. In the process of preparing the whole purple potato flour, while crushed into potato particles, purple potatoes are sprayed with a color-protecting solution formed by mixing citric acid and disodium hydrogen phosphate; the potato particles obtained after crushing are fast immersed in the color-protecting solution, spun dry at the rotating speed of 3000-4500 r/min in a centrifugal mode, and blown dry at the temperature of 30 DEG C-45 DEG C until the water content of the potato particles is 8-9%, and finally the potato particles and tea polyphenol are mixed, crushed and screened to obtain the purple potato puffed food. The purple potato puffed food has natural color and luster, and the nutrition and health care value of the purple potato puffed food is improved as the purple potato flour and the tea polyphenol are added.

The invention provides a collagen-rich spicy Sichuan style granule sausage. According to a formula, the granule sausage is characterized by comprising the following raw materials in parts by mass: 50-80 parts of pork, 200-500 parts of chicken breast, 20-30 parts of soybean protein, 5-10 parts of edible salt, 1-5 parts of a water retention agent, 0.001-0.003 part of TG (transglutaminase), 0.01-0.05 part of sodium nitrite, 0.01-0.05 part of cochineal, 50-80 parts of chicken gristle, 20-50 parts of boiled skin granules, 0.5-1 part of monosodium glutamate, 0.5-1 part of potassium sorbate, 20-50 parts of starch, 10-20 parts of white granulated sugar, 0.8-1.2 parts of white pepper powder, 1-1.5 parts of pepper powder, 3-6 parts of chili powder, 0.2-0.6 part of aroma spicy-hot oil and 50-80 parts of ice water. The collagen-rich spicy Sichuan style granule sausage is chewy, is crisp in taste, is rich in collagen and has special Sichuan spicy-hot flavors.

The invention discloses an on-line bubble removing device and method for a cream production line. The device comprises a degassing cavity, an aeration cavity and a material cavity which are sequentially arranged from top to bottom, wherein an upper pore plate is arranged between the degassing cavity and the aeration cavity; a lower pore plate is arranged between the aeration cavity and the material cavity; the degassing cavity is provided with a vacuum system interface; a material spray pipe is arranged in the aeration cavity, and the inlet end of the material spray pipe extends to the outsideof the on-line bubble removal device; and a material outlet is formed in the material cavity. The method comprises the following steps that materials in production equipment are conveyed into the aeration cavity through a high-pressure water pump, the materials are sprayed on the lower pore plate, and bubbles in the materials collide with the lower pore plate to be broken; the degassed materialsenter the material cavity, and gas in the materials enters the degassing cavity under the action of negative pressure; and a vacuumizing device vacuumizes the degassing cavity, and the gas is vacuumized and discharged out of the degassing cavity. The on-line bubble removing device and the method have the beneficial effects that bubbles in cream are reduced, the product quality is improved, and thewhipped cream is finer, smoother and better in stability.

The invention relates to the field of food processing, in particular to frozen ready-to-eat roasted vegetables and fruits and a making method thereof. The making method comprises the following steps of 1) roasting raw materials of vegetables and fruits for being processed under 200-280 DEG C for 20-80min; and 2) performing alternate refrigerating cycle treatment on the product obtained in the step1) within the range of minus 20 DEG C-minus 80 DEG C for 1-4 times, so as to obtain the frozen ready-to-eat roasted vegetables and fruits. The making method disclosed by the invention has the following notable advantages that the frozen ready-to-eat roasted vegetables and fruits have the original flavor of the vegetables and fruits, are artistic in color and luster, fine and smooth in tissue structure of the obtained food, and good in mouth feel; the original structure and the original shape of the vegetables and fruits are reserved; in the processing course, no food additive is added, so that nutrient components of the vegetables and fruits are completely reserved; the quality guarantee period is long, so that the requirement that consumers eat vegetables and fruits in four seasons can be met; the frozen ready-to-eat roasted vegetables and fruits are rich in vitamin C, beta-carotene and polyphenols substances, and have high antioxidant activity, so that the frozen ready-to-eat roasted vegetables and fruits have certain effects on promoting body health; and the making method is easy to operate, and industrial production is easy.