5results about How to "Does not affect the taste" patented technology

The invention discloses bread with traditional Chinese medicine stuffing. The bread comprises main materials, traditional Chinese medicine auxiliary materials and seasonings. The invention belongs to the technical field of hair loss prevention and hair growth, and particularly relates to bread with traditional Chinese medicine stuffing and a preparation method of the bread, a proper amount of traditional Chinese medicine is added into bread stuffing, and the bread has higher nutritional value while the taste of the bread is not affected.

This invention discloses a rice processing technology with minimal nutrient loss. First, ultrasonic cleaning removes impurities and mold, facilitating subsequent hulling and reducing the broken rice rate. Then, multi-stage micro-pressure milling further reduces nutrient loss and the broken rice rate. This processing method effectively reduces the broken rice rate and retains more nutrients compared to refined rice, with almost no impact on the taste.

The invention discloses oat chocolate and a preparation method thereof. The oat chocolate comprises cocoa butter, skimmed milk powder, crystalline fructose, oat powder and lactic acid bacteria. The specific formula comprises the following raw materials: 40-50 parts of cocoa butter, 30-40 parts of skimmed milk powder, 5-8 parts of crystalline fructose, 10-15 parts of oat powder and 2-3 parts of lactic acid bacteria. The added oat powder is prepared by crushing germinated oat, the particle size is small, the mass ratio is low, the crispy and fine taste of the prepared chocolate is not influenced, the protein content of the oat is 8-10%, the germinating and slow fire stir-frying processes are regulated and controlled, malt with full color and rich wheat fragrance can be produced, meanwhile, the germinated oat is dried by cold air, and the germinated oat has good taste. The nutritional ingredients are reserved to the maximum extent, so that the prepared chocolate is rich in dietary fibers and trace elements, low in calorie, capable of promoting gastrointestinal motility, capable of lowering lipid and blood sugar and healthier after being eaten, and the added value of the product is further improved.

The invention belongs to the field of aquatic product processing, and provides a soft-skin prawn preparation method, which specifically comprises: mixing prawns and a lactic acid bacteria fermentation broth according to a weight ratio of 1: 3, soaking for 2.5-3 h, softening the dried small shrimps, and reserving the chitin fiber skeleton of the shrimp shells; the preparation method comprises the following steps: by taking water as a base solution, adding 0.08 to 0.12 percent by weight of cysteine, 0.08 to 0.12 percent by weight of glutamic acid, 0.08 to 0.12 percent by weight of glycine, 0.08 to 0.12 percent by weight of alanine, 0.3 to 0.7 percent by weight of glucose, 0.008 to 0.012 percent by weight of astaxanthin and 0.003 to 0.007 percent by weight of ferrous sulfate to obtain cooking liquor; heating the cooking liquor to 70-85 DEG C, putting the prawns into the cooking liquor, and cooking for 15-40 minutes at a constant temperature; and drying until the water content of the prawns is 18-22%. The lactic acid bacteria are used as food-grade microorganisms and have softening and antibacterial effects under acidic conditions, (1) lactic acid, acetic acid and other organic acids generated by metabolism of the lactic acid bacteria can chemically react with calcium carbonate in shrimp shells to generate soluble calcium salt, so that the effect of softening the shrimp shells is achieved;

The invention relates to a making method of a corn flour steamed sponge cake, and belongs to the field of food processing, and the making method comprises the following steps: selecting the following raw materials in parts by weight: 125 parts of corn flour with the fineness of 120 meshes, 125 parts of wheat flour, 255 parts of warm water with the temperature of 28-32 DEG C, 2.5 parts of dry yeast powder and 30 parts of soft white sugar; uniformly mixing the raw materials in proportion to obtain corn flour steamed sponge cake flour paste; putting the corn flour steamed sponge cake powder paste into a steamed sponge cake box, reserving a space with more than two paste volumes above the steamed sponge cake powder paste, and covering the steamed sponge cake box with a box cover; the steamed sponge cake box containing the paste is put at the temperature of 28-32 DEG C for fermentation, and after the volume of the paste is increased by one time, fermented flour is obtained; moving the steamed sponge cake box containing the leavening flour into a microwave oven, covering a box cover, continuously heating for 5 minutes by using high-grade fire in the microwave oven, and turning off the fire, wherein the output power of the microwave oven is 750W; the volume of the corn flour steamed sponge cake prepared by the method can be expanded to three initial paste volumes, the taste of the steamed sponge cake can be improved, the corn flour content is high, and the steaming time is short.