143results about How to "Different ways to eat" patented technology

The invention provides a preparation method of whole highland barley grain cereals and complex cereals. According to the preparation method, selected highland barley in Qinghai-Tibet plateau is taken as a raw material, and the whole highland barley grain cereals are prepared by the steps of removing impurities in the raw material, peeling, screening, washing, soaking, curing, tabletting, drying and the like, wherein the curing is performed by stir-frying at the temperature of 200-300 DEG C for 3-10min or by cooking at the temperature of 80-150 DEG C and under the high pressure of 20-50KPa for 2-8min. The preparation method provided by the invention has the advantages of simple processing steps and easiness in operation, and the situation that the taste of a product becomes poor after aging of highland barley starch is overcome. Complete highland barley grains are adopted, are not broken in the processing process and contain an appropriate amount of bran, so that nutritional ingredients in the highland barley can be retained to the greatest extent; the whole highland barley grain cereals are convenient to eat in a dry state, be brewed or cooked for eating and are suitable for all ages.

The invention relates to a health preserving coarse cereal having a health-care function. The health preserving coarse cereal is prepared from wheat, barley, peas, mung bean, oat, buckwheat, black glutinous rice, red bean, Chinese yam, corn, seeds of Job's tears, black soya bean, chrysanthemum, carrot, root of spinach, white gourd and pumpkin by weight, has the effects of softening blood vessels, stabilizing blood sugar, lowering down serum cholesterol, preventing outbreak of cancers, hypertension and coronary heart disease, increasing the concentration of histamine, enabling peripheral blood vessels to expand, reducing blood pressure, enabling internal secretion to maintain normal and delaying aging, and is extremely easy to popularize.

The invention discloses a pickled carrot preparing process and belongs to the technical field of preparation of the fermented food pickles. The process comprises the steps of A, carrot preprocessing; B, pickling water I and pickling water II preparation; C, circulating fermentation, wherein the processed vegetable obtained in the step A is fermented in the pickling water I obtained in the step B, after the 4n time of fermentation, centrifugation, dewatering, pickling water II supplement, gaofuji paolemei lactic acid bacteria powder adding, detection and adjustment are conducted on pickling water obtained after the 4n time of fermentation in sequence, and then the pickling water is continued to be used for fermenting the processed vegetable obtained in the step A; D, finished product processing. By controlling carrot preprocessing, pickling water preparation, circulating fermentation and finished product processing, especially addition of gaofuji paolemei lactic acid bacteria powder to the pickling water and control over various parameters and indexes during the circulating fermentation process, pickled carrot preparation time is shortened greatly, the quality and taste of pickled carrots are improved, large-scale production is facilitated, the development of the pickle industry is promoted, and economical benefits are high.

The present invention provides an ilex chinensis leaf and haw nutritional powder processing method which is characterized in that the ilex chinensis leaf and haw nutritional powder uses the ilex chinensis leaves and haws as main raw materials and is prepared by the processing steps of raw material pretreating, compound enzyme treating, blending, homogenizing, deaerating, sterilizing, vacuum concentrating, vacuum drying, grinding, filtering, packaging, etc. In the processing of the ilex chinensis leaf and haw nutritional powder, the steam can remove the astringent tastes in the raw materials and the processing method can improve the taste and quality of the finished product of the nutritional powder. By compound enzyme treatment, the nutrients of the ilex chinensis leaves and the haws are sufficiently precipitated and the utilization rate and nutritional values of the ilex chinensis leaves and the haws are improved. The product is a granular powder, can be brewed as a beverage, can be stirred into a nutritional paste by adding an appropriate amount of water, is various in edible ways, and has effects of strengthening tendon and supplementing kidneys, causing diuresis and calming mind, softening blood vessels, lowering blood pressure and cholesterol, etc.

The invention discloses papaw pieces, which are prepared from the following raw materials in part by weight: 500 parts of papaw, 10 to 100 parts of hot pepper, 20 to 50 parts of raw garlic bulb, 10 to 50 parts of fermented soya beans, 30 to 100 parts of light soy sauce, 5 to 20 parts of salt and 5 to 20 parts of crystal sugar. The invention also discloses a production method for the papaw pieces. The papaw pieces can be eaten in various ways and are convenient to eat; and in the method, besides the papaw pieces maintain the nutritional ingredients which are the same as those of raw papaws, the conventional manual processing pickling is also changed, and the original flavor of the papaws is improved by processing scientific ingredients, so the papaw pieces offer a natural, fresh and crisp mouthfeel.

The invention relates to a method for preparing black bean curd skin, which comprises the following steps of: removing impurities from black beans, choicely selecting and soaking the black beans, grinding the soaked black beans into milk, and separating the milk and residues to obtain a slurry liquid; cooking the milk liquid to 100 DEG C, filtering the milk liquid into a bean curd skink pot via a 100-mesh sieve, introducing steam into the pot to maintain the temperature of the bean milk at 80-95 DEG C, keeping air circulated on the milk surface without turning over, naturally coagulating one 0.5-mm oil-based thin milk skin layer on the milk surface through cooling, lightly picking up the edge by using a skin picking stick, controlling the milk via a frame above the pot, form another milk skin every 3-8 min, and picking up the milk skin and controlling the milk in the same method. In the method, pure natural black beans are used as a raw material to form the bean curd skin. Not only is the production method simple and the processed black bean curd skin is convenient to eat and has high nutrition value, but also the requirements of people for diversified bean curd skin products and nutrition and health care functions are satisfied.

The invention relates to convenient additive-free five-cereal nutritional noodles and a processing method thereof, and belongs to the field of food processing. The processing method comprises the following steps: performing quality optimization treatment on corns and black beans, grinding together with wheat, polished round-grained rice and yellow millets, blending, and performing curing forming to obtain the convenient five-cereal nutritional noodles. The obtained five-cereal nutritional noodles give full play to complementary nutrition advantages of rice, flour and beans, are endowed with relatively high nutritional value, are good in elasticity, toughness and reconstitution properties, do not need to be digested, can be eaten after being soaked with boiling water, and are convenient and quick; the process conditions are mild, no chemical and biosynthetic technologies are adopted, no pollution, waste residue, waste steam, waste water or harmful substance is generated, green production is realized, no gluten fortifier, thickening colloid, enzyme preparation or preservative is added, and no chemical reagent is used, so that the noodles are safe to eat.

The invention discloses a Basa fillet which comprises the following raw materials in parts by weight: 70-80 parts of Basa fish fillet, 5-10 parts of egg white, 8-15 parts of water, 5-10 parts of potato starch, 1-1.5 parts of salt, 2-3 parts of sugar, 0.2-0.5 part of monosodium glutamate, 0.2-0.3 part of a water retention agent, 0.01-0.03 part of potassium citrate, 0.01-0.03 part of sodium isoascorbate and 0.03-0.05 part of glutamine transaminase. The invention further discloses a production and processing method of the Basa fillet, which comprises the steps of material preparation, rolling, kneading and pickling, vacuum package, tray placing, quick-freezing, metal detection, packing and warehousing. The Basa fillet and the production and processing method thereof disclosed by the inventionhave the benefits that the water-retaining property of the Basa fillet and the elasticity of fish flesh are enhanced through the rolling, kneading and the pickling process; the fish flesh is hard tobreak, smooth in mouth feeling after being cooled and fresh but not fishy on the premise of reserving nutrients of the fish flesh; an edible method is simple and meets the fast-paced life and nutrition needs of modern people.

The invention discloses purple potato pulp paste and a production process thereof. The production process mainly comprises the following steps of: material selecting: selecting purple potatoes without worm holes and deterioration; cleaning: soaking and cleaning the purple potatoes in a water tank in order to remove impurities attached to the surfaces; peeling: peeling the purple potatoes to obtain purple potato pulp; grain-sized dicing: cutting the purple potato into uniform grains; enzyme inactivating: adding an enzyme-inactivating agent in the purple potatoes; paste forming: mixing a proper amount of water with starch; blending: adding a stabilizer and a viscosity regulator; gelatinizing: stirring the mixture obtained in the two processes of paste forming and blending, and stabilizing to obtain a pasty blended material; pulp adding: adding the grainy pulp obtained in the processes from material selecting to enzyme inactivating into the pasty blended material to obtain pasty jam with suspended pulp grains; sterilizing: placing the pasty jam in an irradiation environment and keeping for a certain period of time; and cooling and packaging: packaging, storing and transporting the cooled jam. The invention relates to the deep processing of the purple potatoes and enriches the edible methods of the purple potatoes, and the purple potato pulp paste can be widely applied to various baked cakes and special snacks.

The invention provides a preparation method of nutrient gooseberry powder. The nutrient gooseberry powder is processed through the following steps of pretreating raw materials, mashing the pretreated raw materials, performing enzyme treatment on the mashed raw materials, mixing the raw materials after the enzyme treatment, homogenizing the mixed raw materials, vacuum drying the homogenized raw materials, crushing the dried raw materials, filtering the crushed raw materials, packaging the filtered raw materials and the like. According to the nutrient gooseberry powder processed by the method disclosed by the invention, through composite enzyme treatment, more nutrient substances can be separated out from gooseberry, and the utilization rate and the nutrient value of the gooseberry are increased; the product of the nutrient gooseberry powder is particulate powder, so that the product not only can be stewed with water to be used as a beverage but also can be stirred with an appropriate amount of water to form nutrient paste, and diversified eating manners can be adopted; the nutrient gooseberry powder has the effects of softening blood vessels, reducing blood fat and blood pressure, enriching calcium, enhancing immunity of human bodies, resisting cancers and the like, and is a really green nutrient healthy food.

The invention discloses a preparation method of glossy privet leaf and quince nutritional tablets. The glossy privet leaf and quince nutritional tablets are prepared from glossy privet leaves and quinces through the steps of raw material pretreatment, complex enzyme treatment, blending, homogenizing, degassing, sterilization, vacuum concentration, vacuum drying, softening and granulation, tabletting, drying, shaping and packaging and the like. According to the glossy privet leaf and quince nutritional tablets prepared through the method, acrid odor in the raw materials can be removed through steam fixation, the taste and quality of the finished nutritional tablets are improved, the nutrient substance in the glossy privet leaves and the quinces can be sufficiently separated out through complex enzyme treatment, and the utilization rate and nutritive value of the glossy privet leaves and the quinces are improved; the product is granule type powder, water can be added in the product to form a beverage, and an appropriate amount of water can be added in the product and stirred to form nutritive paste, so that various eating ways are provided; the glossy privet leaf and quince nutritional tablets have the effects of clearing damp and relieving summer-heat, relaxing tendons and activating collaterals, softening blood vessels, lowering blood sugar and the like.

The invention discloses a manufacturing method of apricot plum fruit vinegar, which is characterized in that the apricot plum fruit vinegar is processed through the steps of raw material processing, pulping, sugaring, alcohol fermentation, acetic fermentation, mixing, homogenizing, canning, sterilizing and the like. The manufacturing method provided by the invention has the benefits as follows:a seasoner of the apricot plum fruit vinegar, which is nutrient-rich and has a good flavor, is provided, the apricot plum fruit vinegar not only can be drunk directly, but also can be used as the seasoner, is various in eating ways, has an excellent mouth feeling after concentration, is sweet and sour, has a good taste and an aromatic flavour, and has the effects of improving appetite, promoting digestion, maintaining beauty and keeping young, soothing skin and the like, moreover, the method is simple and convenient in processing and easy to master.

The invention provides an instant crocus sativus-containing solid drink and a preparation method thereof. The instant crocus sativus-containing solid drink is mainly prepared from the following raw materials in parts by weight: 5-80 parts of crocus sativus, 10-55 parts of excipient, 10-40 parts of an adhesive and 0.01-4 parts of a suspending agent, wherein the raw materials are dissolved and uniformly mixed with an appropriate solvent, and are dried, thereby obtaining the instant crocus sativus-containing solid drink. The instant crocus sativus-containing solid drink provided by the invention not only solves the problems that crocus sativus is not easy to carry over or store and single in healthcare effect, and moreover has the advantage of instant solubility.

The invention discloses a production method of a purslane dish. According to the scheme, the production method comprises the following steps: blanching fresh and high-class purslane, which are cleaned, for 20-30 seconds; spread-airing the purslane, pickling the purslane by edible salts accounting for 7wt% of the purslane, and turning over the purslane in a jar once each two days in an initial pickling stage, wherein the purslane is turned over three times in all; taking out the salted purslane after the purslane is pickled for 1 mouth, desalting and mincing the salted purslane, adding auxiliary materials, and frying, wherein the auxiliary materials comprise the following components according to weight percent in the purslane: 3% of dried Chinese wolfberry fruit, 3% of dried black fungus, 1%-1.5% of fresh ginger, 1%-1.5% of dried red pepper, 0.8%-1% of chicken essence, 1.5%-1.8% of white sugar and 4%-5% of soybean salad oil; and after the purslane is cooled, carrying out vacuum packaging on 50-100 g of purslane in each bag. The production method has the advantages that the freshness of the pickled purslane can be retained for above one year; compared with dried purslane, the purslane dish has fresh feeling and more edible methods, ensures that nutrition is not lost, has multiple healthcare functions and is beneficial to the selling of purslane and the increase of farmer income.

The invention relates to the fields of foods and processing thereof, in particular to smoked plum fruit tea slices and a preparation method thereof. The smoked plum fruit tea slices consist of the following raw materials in parts by weight: 20-40 parts of smoked plum fruit pulp, 20-30 parts of smoked plum fruit kernels, 13-25 parts of Chinese jujubes, 10-15 parts of Chinese wolfberry fruits, 15-40 parts of sugar, 5-10 parts of roselle flower petals, 5-10 parts of rose petals, 10-30 parts of sodium bicarbonate and 5-10 parts of citric acid. According to the smoked plum fruit tea slices and the preparation method thereof disclosed by the invention, active components are extracted from the smoked plum fruit pulp and the smoked plum fruit kernels, or the raw materials including the smoked plum fruit pulp, the smoked plum fruit kernels and the like are fermented, so that the effects of being delicious in mouth feel and comprehensive in nutrients are achieved.

The invention relates to a method for producing a flax oat cold drink, and belongs to the technical field of food processing. The method comprises the following steps of: mixing flax oat starch serving as a main raw material and white sugar, milk powder and a food additive, molding, freezing and packaging to obtain the flax oat cold drink, wherein the flax oat starch is prepared by performing processes of elutriating, impurity removal, decocting and high-pressure homogenizing on flax and oats. The method aims to give full play to the nutritive value of the oats and flax seeds (linseed), and the oats and the flax seeds are combined organically to provide oat and flax seed (linseed) nutritional food which is easy and convenient to eat. By the method, the problem of single edible method of the oats and the flax is solved, and the edible method of the oats and the flax is enriched while nutritional ingredients of the oats and the flax are maintained fully.

The invention relates to a technique for producing food, in particular to a technique for producing sugar-coated haw food in large scale, comprising the steps: 1. taking 250 parts by weight of fruit,and cleaning; 2. denucleating or removing the peel; 3. soaking the fruit in sodium benzoate solution for 1-2min; 4. perforating the fruit in strings by bamboo sticks with 6-9 haws on each stick; 5. taking 1-2 parts by weight of rock candy, adding 1-2 parts by weight of water into the rock candy, and heating and decocting the mixture of the rock candy and the water; when syrup is boiling, adding 0.005-0.007 part by weight of sodium pyrosulfite and 0.015-0.03 part by weight of citric acid; after that, decocting for 1-5min; 6. coating the prepared syrup; 7. after being coated, laying the fruit ona bamboo board in a flat way, cooling and air drying; 8. packing by oblatum; 9. vacuum sealing and packing by polyethylene bags, refrigerating and storing. By adopting the technique, the quality guarantee period of the produced sugar-coated haw food is prolonged to 15-20 days, the produced sugar-coated haw food is not easily melted, easy to store and can be produced throughout the year.

An instant staple food is made of broken corn pieces through proportionally mixing broken corn pieces with water, steaming for 1.5-3 hr, natural cooling, quick freezing at -18--30 deg.C, thawing and dewatering for drying. Its advantages are noloss of nutrients and direct eating by immersing in hot or cold water for 10-30 min.

The invention discloses a production process for diced pork in pot. The production process comprises the following steps: A, selecting materials; B, cutting; C, preserving in a pot; D, cleaning; E, dewatering and heat-treating in a frying pan; F, entering the pot for the second time; and G, inspecting package. According to the production process provided by the invention, a traditional production mode for the diced pork in pot is improved, so that batch production processing can be performed on the diced pork in pot, a traditional famous Szechwan dish is preserved while the diced pork in pot has functions of appetizing, strengthening spleen and promoting digestion.

The invention relates to fermented soybean puffed leisure food which comprises the following raw materials in percentage by weight: 96-98% of wet fermented soybeans, 1.5-2.5% of chili powder, 0.2-0.5% of ginger powder, 0.1-0.5% of pepper powder and 0.2-0.5% of flavor agent, wherein fineness of the chili powder, the ginger powder and the pepper powder is 80-100 meshes; the fermented soybean puffed leisure food is prepared by the following steps: adding the chili powder, the ginger powder, the pepper powder and the flavor agent to the wet fermented soybeans and stirring to be uniform, implementing samming treatment, and puffing in a variable temperature differential pressure airflow puffing tank. The leisure food disclosed by the invention, by converting the fermented soybeans from a high-salinity conventional seasoning for cooking foods into the puffed leisure food, enriches eating methods of fermented soybean products and improves additional values of the foods.

The invention provides a method for preparing delicious pork rolls. The method comprises the following steps: mincing pork, cutting vegetables, and uniformly stirring the minced pork and the cut vegetables with auxiliary materials; rolling the mixture with bean curd sheets; and finally, quickly freezing, thus obtaining the delicious pork rolls. The pork rolls are convenient to eat, and the original freshness, color and flavor and nutrition of the vegetables and pork can be maintained; and the method for preparing the delicious pork rolls is reasonable and strict, has the advantages of strong operability and high manufacturing efficiency, and is suitable for industrial production; and the prepared pork rolls are safe and sanitary, and have stable quality.

The invention discloses a processing method of African daisy and echinacea purpurea health-care powder. The African daisy and echinacea purpurea health-care powder takes African daisy and echinacea purpurea as main raw materials, and is processed by the following steps: raw material treatment, compound enzyme treatment, preparation, homogenization, degassing, sterilization, vacuum concentration, sublimation drying, crushing, filtration, packaging and the like. The African daisy and echinacea purpurea health-care powder processed by the method takes the African daisy and the echinacea purpurea which have extensive sources as the raw materials, the cost is reduced, furthermore, utilization rate and economic value of the African daisy and the echinacea purpurea are also increased, by compound enzyme treatment, nutrient substances in the African daisy and the echinacea purpurea can be fully separated out, the utilization rate and the nutritional value of the African daisy and the echinacea purpurea are increased, the nutrient substances of the finished health-care powder can be enriched, the synergy is obvious, the finished health-care powder is granular powder, can be placed in water to obtain beverage, and can also be added with a proper amount of water to obtain nutritional paste after stirring, eating modes are diversified, and effects of clearing away heat and removing toxic substances, promoting blood circulation and dispelling blood stasis, reducing swelling and alleviating pain and the like are achieved.

The invention relates to persimmon full-fruit nutritious protoplasm sauce and a preparation method thereof. The preparation method comprises the following steps of performing astringency removal, namely enabling persimmons to uniformly pass through a cleaning tank full of ethanol water through a conveyer belt, flatly stacking the persimmons into a porous plastic basket layer by layer, quickly wrapping the stacked persimmons with a large plastic tent to form a closed environment, and performing astringency removal for 4-10 days; performing squeezed separation, namely squeezing to crush the persimmons to separate persimmon stems, peels and pulps, and filtering out the peels and the persimmon stems through 40-mesh filtering cloth to obtain pulp protoplasm; blending materials, namely uniformly mixing the raw materials according to the optimal raw material ratio to prepare homogenate for later use; and performing sterilization, namely performing ultrahigh-temperature instant sterilization on the persimmon homogenate at the sterilization temperature of 100-130 DEG C for 20 seconds. By the adoption of a germfree canning technology, the original flavor and the rich nutritious value of the fresh persimmons are well retained; concentration is not needed, and the persimmon full-fruit nutritious protoplasm sauce is ready-to-eat or can be eaten with rice or dishes; various eating methods are implemented.

A preserved egg based red (or white) meatball is prepared through hatching the egg to some extent, preserving, stewing, removing shell, mixing the minced meat (beef, mutton, chicken, or pork) with egg liquid and flavouring, pickling, loading in mould, putting said shelled and preserved egg, steaming, cooling, quick freezing, vacuum packing, and sterilizing.

The invention provides a five cereal flour comprising the following raw materials (by weight ratio): wheat flour 70-80%, maize flour 5-7%, Chinese sorghum flour 2-4%, glutinous rice flour 3-5%, millet flour 6-8% and kidney bean 4-6%. The flour can be used as food raw materials.

The invention discloses a processing method of honey raisin tree fruit vinegar. The processing method uses honey raisin tree fruit stems as raw materials and comprises the following steps: removing impurities in the raw materials, pulping fruit, carrying out ultra-high-temperature sterilization, alcoholic fermentation and acetic fermentation, filtering, homogenizing, sterilizing, canning, checking and storing. The invention provides honey raisin tree fruit vinegar seasoning which is rich in nutrition and pure in flavor, can be directly eaten and can also be used as seasoning, and the edible methods of the honey raisin tree fruit vinegar seasoning are various; the nutritive value of the honey raisin tree fruit is increased; and the fruit vinegar is sweet, sour and delicious and has the effects of dispelling wind, removing obstruction in the meridians, dispelling the effects of alcohol, calming the nerves, eliminating phlegm by cooling, quenching thirst, relieving restlessness and the like. Meanwhile, the processing method also has the advantages of simple and convenient processing and easy mastering.

The invention provides a process for processing a fluffy mushroom of flammulina velutipes, and the process comprises the following steps: selecting, cleaning, fiber separating, deactivation of enzymes, steeping, seasoning, drying, stir-frying till looseness, and packaging. The invention also provides a double-roller rolling machine used for processing the fluffy mushroom of flammulina velutipes, and the machine provided by the invention comprises a machine frame and a control unit, wherein a hopper is arranged on the end face of the machine frame; a discharging port is formed at the bottom ofthe hopper; a material scattering device is arranged at the discharging port; one end of a conveying belt is arranged below the material scattering device; two rolling rollers are arranged on the other discharging end part; and a rolling clearance is reserved between two rolling rollers. According to the invention, the flammulina velutipes are prepared into the fluffy mushroom, so that the eatingmethod of the flammulina velutipes is enriched and the fluffy mushroom can be eaten by customers conveniently. Different from the traditional boiling way for fiber separation, the double-roller rolling machine used for fiber separation can extremely maintain the nutritional ingredients of the flammulina velutipes.

The invention discloses a preparing method of cabbage nutritious salted vegetable, which comprises the following steps: stripping outside layer of the cabbage; washing; cutting to fragile section with one inch length and half inch width with straight knife; washing; airing; pickling with salt; stirring into condiment evenly; heating; boiling with opened pot for ten min; getting the product. This invention possesses detailed raw material, fine production and abundant nutritious value, which possesses wide market prospect.

The invention relates to healthy nutritional lucid ganoderma noodles and a processing method thereof, and belongs to food processing methods. The processing method comprises the following steps: removing the inedible parts of the roots of lucid ganoderma, hammering and crushing at high pressure, finely grinding, softening at high temperature under high pressure, blending, and performing curing forming in one step. The processed noodles have the thick flavor and nutritional health effects of the lucid ganoderma, are suitable for various consumer groups, and also can be used as a nourishing food for tumor patients after radiotherapy and chemotherapy; the noodle processing process is free of pollution and harmful substances; any chemical and artificially synthesized additive is not used, so that the noodles are safe to eat.