34results about How to "Does not spoil the taste" patented technology

The invention provides an apparatus and method for cooking liquid food, which comprises a heating mechanism, a pressure vessel heated by the heating mechanism, a extracting vessel having a connected pipe extending from the bottom of a receiving-filtration mechanism into the pressure vessel and arranged on an opening of the pressure vessel for sealing the opening, a disintegrator inserted into the inner of the extracting vessel. The extracting vessel is filled with food material and cooking water, then the disintegrator is turned on for smashing the food material in the cooking water left in the extracting vessel. After smashed, the food material is heated by boiled cooking water for extracting available component. Stop heating by the heating mechanism in proper time after extracting, then filtrate the extracting liquid form the extracting vessel using the filtrating mechanism, pump the extracting liquid to the pressure vessel for reclaiming employing the pressure decline, caused by heating stop, though the connected pipe.

The invention relates to the field of food processing, in particular relating to a method for refreshing a spiced goose, which comprises the following concrete steps: atomizing and sterilizing by electrolytic water, and sterilizing by an edible film preservative. The refreshing method in the invention adopts no chemical preservative, thus satisfying the requirement of customers on health food; and moreover, the refreshing method can further prolong the shelf life of the spiced goose under the premise of maintaining the taste, flavor and nutritional value of the spiced goose, thus providing basic guarantee for sales volume and economic cost of products.

A tea set with tea strainer disposes a tea loader of detachable type or integrated type on cup vessel such as disposal cup and so on for loading tea, for example green tea and the likes. The invention includes: a vessel of a disposal cup type or various forms of cup; a lid covering the upper portion of the vessel; and a loader containing a predetermined amount of tealeaves therein to strain out tealeaves by pouring water over tealeaves, in which the loader includes a tea strainer with a tea straining wall forming a plurality of tea-straining holes around the circumference thereof to function as a filter for straining tealeaves and a bottom surface forming a plurality of tea-straining holes adjacent to the center portion thereof in a predetermined arrangement and a cover removable mounted to cover the upper surface of the tea strainer with a supporting rod being integrally projected from the upper center portion thereof to cooperate with the lid, and a base portion projected from a bottom surface of the tea strainer to keep a predetermined gap between the lower surface of the vessel and the bottom surface of thereof.

The invention relates to a brewing process of rose-fragrance grain liquor. The brewing process comprises the following steps: preparing materials; soaking; cooking; pumping measure water; performing accumulated temperature reduction; adding yeast; fermenting; performing flavoring distillation; executing post processing technic and etc. According to the brewing process, plant pedals are not processed by decomposition, synthesis and fermentation and etc., and the importance in production is extracting natural fragrance of fresh flowers and dissolving the fragrance in the liquor, so that the flower fragrance of the liquor is increased without damaging the original taste of the brewed liquor, and the grade of the liquor is improved.

The invention discloses a making method of instant rice. The making method is characterized by comprising the steps of 1. cleaning rice; 2. cooking the rice; 3. loosening rice grains; 4. drying the rice grains; and 5. discharging and packaging. In a process of cooling the rice, the rice is cooked through a gradual increasing temperature, smooth pores can be kept in the rice grains so that the water retention capability of the rice grains is good and the rice grains are easily cooked; in a process of drying the rice grains, through a series of steps of pre-drying, constant-temperature moisturizing, drying, preheating and insulating, and cooling, the rice grains are dried thoroughly, and the mouthfeel of the rice can not be damaged. The instant rice made by adopting the making method is high in rehydrating speed of the rice grains, complete in rice grains after rehydrating, and good in mouthfeel.

The invention discloses natural low-sugar red fruit juice and a processing technology of the natural low-sugar red fruit juice. The processing technology comprises the following steps of processing thoroughly cleaned raspberry fruits with hot water of 90-95 DEG C for 5-10s, and draining the processed raspberry fruits for standby application; pulping persimmons through a pulsating pressure difference device so as to obtain a persimmon pectin concentrated solution for standby application; mixing the raspberry fruits which are processed with hot water, the persimmon pectin concentrated solution and water so as to obtain a mixture, and mashing the mixture so as to obtain elementary red fruit juice; performing processing treatment on the elementary red fruit juice with a colloid mill, performing screening, and performing processing treatment with a high-pressure homogenizing machine so as to obtain second-class red fruit juice; and performing irradiation and sterilization on the second-class red fruit juice with electron beams, and performing deaeration, filing and cooling so as to obtain finished products of the natural low-sugar red fruit juice. The natural low-sugar red fruit juice prepared by the technology disclosed by the invention is low-sugar fruit juice which does not contain a food additive, is outstanding in the fruity flavor of raspberries, is mellow in mouth feel and appropriate in sour and sweet degrees, presents red homogeneous emulsion in appearance, and does not have suspension and layering phenomena.

The invention provides fortification millet comprising the following raw materials in parts by weight: 5-9 parts of pumpkin powder, 5-9 parts of red jujube powder, 0.2-0.3 part of lysine, 0.010-0.015 part of carrageenin selenide and 14-18 parts of agar solution are added into 100 parts of millet. The invention also provides a preparation method of the fortification millet. In the fortification millet, the shape and the mouth feel of the millet are retained, meanwhile, pumpkins, red jujubes, and the like with complete nutrition of vitamin, mineral matters, and the like are added as fortification matters, rare nutrient elements of selenium, lysine, and the like in the millet are added, and food nutrients have synergic action, nutrition balance, complementary advantages and fortification effect. The fortification millet has a simple eating method, does not need to be washed and can be directly cooked into gruel.

A walnut milk production process comprises a cleaning step, a husking step, a filtering step, a blending step, a primary homogenizing step, a secondary homogenizing step, a sterilizing step, a spraying sterilizing step and a cooling step. The steps are performed under proper pressure, at proper temperatures and within proper time, so that the prepared walnut milk can not only ensure the beneficial components of walnuts, but also does not destroy the mouthfeel of the walnut milk.

The invention relates to the technical field of food processing, and particularly relates to a red bean paste processing technology. The technology is characterized in that to-be-cooked small red beans are crushed into 2-3 pieces, and water is added for cooking; the crushed small red beans increase the water absorption rate of the small red beans, so that the small red beans can fully absorb water and expand within a short period of time; compared with a technology for directly cooking the small red complete beans, the cooking time is shortened by 1-2 times, and the production cost is reduced greatly; meanwhile, the crushing superficial area is small by controlling the crushing degree of the small red beans into 2-3 pieces, the phenomena of diluting fragrance, darkening color, half-cooking of bean halves, burning and the like cannot happen, and moreover, favorable pasty feel can be kept without generating the phenomena of high elasticity, nonuniform color and obvious bean skin. Compared with the red bean paste cooked by the traditional technology, by the technology and method, the cooking time is shortened greatly, energy consumption is saved, the production cost is reduced, meanwhile, the original mouthfeel of the red bean paste is not affected, the flavor is heavy, the mouthfeel is fine and smooth, and the pasty feel is obvious.

A method is provided for vacuum-distilling a brewage such as Japanese sake that is manufactured in advance, with which it is possible to increase the alcohol concentration at low energy and in a shortamount of time without damaging the aroma, flavor, etc. The method for vacuum-distilling a brewage is characterized by comprising: an alcohol vapor generation step in which the brewage manufactured in advance is depressurized, and vapor derived from the brewage is generated at a temperature of 55 DEG C or less; a condensation step in which the vapor generated in the alcohol vapor generation stepis cooled and a condensate is generated; and a recovery step in which the condensate generated in the condensation step is recovered.

The invention discloses a fructus cannabis steamed stuffed bun and a preparation method thereof. The fructus cannabis steamed stuffed bun comprises wrappers and stuffing, the wrappers comprise flour,water, yeast and baking soda, and the stuffing includes fructus cannabis, 45-55 parts of water, shredded potatoes, edible salt, white pepper powder, vegetable frying seasoning, cold dish seasoning, chicken powder, chicken essence, thirteen kinds of spices, dark soy sauce, bruised ginger and shallot oil. The preparation method includes the steps that S1, the stuffing is prepared, wherein fructus cannabis paste is prepared, seasoning oil is prepared, and the stuffing is stirred; S2, the wrappers are prepared, wherein dough is prepared and leavened, and the dough is prepared into the wrappers; S3, the steamed stuffed bun is prepared; S4, secondary leavening is conducted; S5, steaming is conducted; S6, cooling and packaging are conducted. The fructus cannabis steamed stuffed bun has the advantages of promoting intestine and stomach digestion, relaxing bowels and preventing constipation. In addition, the preparation method has the advantages of being convenient to use, simple and easy to operate.

The invention discloses a potherb mustard vegetable ball and a preparation method thereof. The potherb mustard vegetable ball comprises a wrapper and stuffing. The wrapper comprises the following components in parts by weight: 480-520 parts of corn flour, 480-520 parts of soybean flour, 80-120 parts of flour, 50-80 parts of milk powder, 8-12 parts of yeast powder, 3-6 parts of white granulated sugar, 40-60 parts of Chinese yam black sesame powder, 20-40 parts of hawthorn powder and 440-480 parts of water; and the stuffing comprises the following components in parts by weight: 580-620 parts ofpotherb mustard, 80-120 parts of bean vermicelli, 80-120 parts of carrots, 18-22 parts of green Chinese onions, 70-90 parts of pickled Chinese cabbages, 20-35 parts of shiitake mushrooms, 30-60 partsof winter bamboo shoots, 18-20 parts of seasonings and 20-30 parts of edible oil. The potherb mustard vegetable ball disclosed by the invention has the advantages of promoting gastrointestinal digestion, preventing dyspepsia, and being fragrant and delicious.

The invention discloses a preparation method of yoghourt rich in fruit particles, which comprises the following steps: S1, preparing mixed fruit particles with a plurality of fruit raw materials and sterilizing; S2, preheating and homogenizing fresh and raw milk containing a sweetening agent and corn germ isolated protein meal to form compound milk mixed liquor; and sequentially sterilizing, cooling, inoculating with lactic acid bacteria and fermenting the compound milk mixed liquor, adding the sterilized mixed fruit particles, stirring, cooling and then aging to obtain the yoghourt rich in the fruit particles, wherein the fruit raw materials comprise Chinese cherries, mangos, bananas, blueberries, dragon fruits, pineapples, kiwi fruits, apricots, mangosteens, yellow peaches, mulberries and red bayberries. According to the preparation method of the yoghourt rich in the fruit particles, after the compound milk mixed liquor is fermented, various fruit raw materials are added, so as to obtain the mixed fruit particles, therefore, the contents of vitamins and food fibers in the yoghourt can be improved, thereby being beneficial for enhancing the immunity; in addition, the corn germ isolated protein meal has better emulsification and gelation functions, and a stabilizing agent does not need to be added, so that the cost is saved.

The invention provides a manufacturing method of an autolytic disposable paper cup and relates to the field of paper cup manufacturing. The method comprises the following steps that a food-grade ivory board is adopted to serve as a base material; the obverse side of the food-grade ivory board is coated with a layer of environment-friendly sealing glue; hot wind is adopted for drying the ivory board; the ivory board is taken, ethanol water is sprayed to the obverse side of the ivory board, and then heating is carried out; then, a PET aluminum coated film is stuck to the obverse side of the food-grade ivory board; transparent composite glue is adopted for sticking a PET cover film to the PET aluminum coated film with a printed pattern; the reverse side of the food-grade ivory board is coated with a PE spray film; an autolytic material layer is stuck to the PE spray film; aluminum foil material paper is stuck to the autolytic material layer, wherein the aluminum foil material paper is provided with through holes which are evenly distributed; then, cutting is carried out, and the paper cup is made. According to the autolytic disposable paper cup, multiple ingredients such as tea can dissolve out of the cup wall, water in the cup is turned into tea water, and the cup wall cannot leak water; the paper cup is convenient to use.

The invention relates to the technical field of paste preparation, and in particular, relates to a method for preparing a paste from citrus fruits, wherein the method comprises the steps: (1) selecting raw materials that meet the requirements; (2) processing the screened raw materials; (3) pickling the processed raw materials; (4) boiling and processing the raw materials which are pickled; (5) canning the boiled material product while the material product are hot; (6) sterilizing the canned product by low temperature pasteurization water bath; (7) disinfecting a glass container and a lid; (8)filling the glass container with the paste and sealing a port with the lid; and (9) inspecting and labeling the sealed product. The original shape of the fruits is kept, especially an original taste is not damaged, no addition exists, and the safety and nutrition of the product are ensured.

The invention relates to a coffee brewing mechanism which comprises a brewing box, an end cover, a switch assembly, an inner box and an air pump, the interior of the brewing box is hollow and is provided with a top opening, and a dripping opening is formed in the bottom wall of the brewing box; the end cover is detachably connected to a top opening of the brewing box; the switch assembly is used for controlling opening and closing of the dripping opening; the inner box is arranged in the brewing box, and an extraction cavity capable of containing coffee powder is jointly formed between the inner box and the end cover; a filtering hole capable of pressing the extraction liquid into the brewing box in a state of applying pressure into the inner box is formed in the bottom wall of the inner box; the air pump is used for introducing air into the extraction cavity. When the coffee brewing mechanism is used, coffee powder and water are added into the inner box; the dripping opening is maintained to be closed, after standing or stirring the contents in the inner box, air is introduced into the extraction cavity through the air pump, the dripping opening is opened, the pressure in the extraction cavity is increased, and coffee liquid is pressed out. According to the method, the coffee taste is not damaged, caffeine is not excessively extracted, the coffee taste is improved, the makingtime is shortened, and the stability of the coffee concentration is improved.

The invention provides a food preservative and a manufacturing method thereof, and belongs to the technical field of food processing. The preservative is composed of the following raw materials: honey, betaine anhydrous, ethylene diamine tetraacetic acid and distilled water. The raw materials are safe and non-toxic, the preparation process is simple and convenient, the retention time of non-dry food can be effectively prolonged, and the honey and the betaine are added to play an antiseptic effect without destroying the food taste, and have the function of enhancing the flavor of food.

The invention discloses a vibration elimination device used in a wine refrigerator, comprising a main body with a storage and an installing space, a motherboard that is arranged at the lower part of the installing space of the main body and has a setting distance with the main body and forms a machinery room with the installing space, a compressor arranged on the upper surface of the motherboard and a supporting device connected between the main body and the motherboard or between an installing board of the compressor and the motherboard for keeping elasticity. The supporting device is the vibration elimination device that is arranged between the main body and the motherboard or between the installing board of the compressor and the motherboard of an elastomer. The vibration eliminator can be a balloon type vibration eliminator, a hydraulic type vibration eliminator, an adjustable spring vibration eliminator and a separable balloon vibration eliminator. The setting distance is kept between the main body and the motherboard or between the installing board of the compressor and the motherboard and the motherboard is supported elastically. Therefore, the vibration of the main body can be effectively eliminated to prevent shake of the wine bottles in the wine refrigerator, thereby, the unique taste of the wine does not be damaged.

The invention discloses a processing and storing method for prolonging the shelf life of marinated beef. The processing and storing method comprises the following steps: preparing a fresh-keeping agent; adding the fresh-keeping agent, and soaking the marinated beef; performing modified atmosphere fresh-keeping packaging; and storing and the like. The shelf life of the marinated beef produced by adopting the method can reach 7-8 days under the condition that no preservative is added.

A dried cabbage / mushroom slice is disclosed. The formula includes raw materials as follows: 100 g of mushroom, 200 g of cabbage, 50 g of edible oil, refined salt, a proper amount of scallion, a proper amount of ginger and a proper amount of minced garlic. According to the invention, cabbage and mushroom can be reasonably stored, and edibleness of cabbage and mushroom is not reduced. The dried cabbage / mushroom slice is convenient to eat, can be put into a soup, can be used as a dried vegetable and also can be used eaten as snacks.

The invention relates to a method for inhibiting generation of hydrogen sulfide during production of preserved vegetables. The method comprises the following steps: S1, completely washing fresh brassica juncea to serve as the raw materials of the preserved vegetables; S2, putting the cleaned preserved vegetable raw materials into a vegetable pool, adding salt and pickling for 2 to 3 days to obtainpreserve vegetable semi-finished products, wherein 0.1 to 0.5 percent of hydrogen sulfide inhibitor is added in the pickling period; S3, taking out the pickled preserved vegetable semi-finished products and cleaning with water to desalt; and S4, supplementing to add 0.1 to 0.2 percent of hydrogen sulfide inhibitor into the desalted preserved vegetables, mixing uniformly, putting into a plastic film bag, vacuumizing and storing, and performing sealed fermentation at set temperature for 10 days to prepare preserved vegetable finished products, wherein in the fermentation process, part of fermenting preserved vegetables are selected to be tested and the generation quantity of the hydrogen sulfide is judged. By the method, the food safety of the preserved vegetables can be guaranteed while the generation quantity of the hydrogen sulfide can be reduced, and the taste of the preserved vegetables is not influenced; and the method has high adaptability and can be popularized and applied to other aspects of the food processing field.

The invention discloses a making method of instant rice. The making method is characterized by comprising the steps of 1. cleaning rice; 2. cooking the rice; 3. loosening rice grains; 4. drying the rice grains; and 5. discharging and packaging. In a process of cooling the rice, the rice is cooked through a gradual increasing temperature, smooth pores can be kept in the rice grains so that the water retention capability of the rice grains is good and the rice grains are easily cooked; in a process of drying the rice grains, through a series of steps of pre-drying, constant-temperature moisturizing, drying, preheating and insulating, and cooling, the rice grains are dried thoroughly, and the mouthfeel of the rice can not be damaged. The instant rice made by adopting the making method is high in rehydrating speed of the rice grains, complete in rice grains after rehydrating, and good in mouthfeel.

The invention discloses a deodorization and sterilization device for dairy products. The deodorization and sterilization device comprises an electrolytic tank, a sterilization tank and a communicating pipe. The sterilization tank comprises a tank body and a sterilization device, the tank body is of a cylinder structure with two sealed ends, and a sealing structure on the top of the tank body is detachable; the sterilization device comprises an ultraviolet lamp, a light transmittance waterproof cover and a control device, and the ultraviolet lamp is arranged in the tank body and is fixed to the bottom of the tank body; the light transmittance waterproof cover is formed on the surface of the ultraviolet lamp; the control device is electrically connected with the ultraviolet lamp, so that the ultraviolet lamp can be switched on and off under the control of the control device; electrodes in the electrolytic tank are flexible electrodes, base plates of the flexible electrodes are made of flexible polyethylene terephthalate glycol, and zeolite particle layers with diaphorase and metal oxide layers are sequentially coated on the base plates from the inside to the outside. The deodorization and sterilization device has the advantages that the ultraviolet lamp with the wavelength of 320nm is arranged in the sterilization tank, accordingly, large quantities of nonpathogenic microorganisms in the dairy products can be killed, the shelf lives of the dairy products can be prolonged, and large quantities of contaminating microorganisms can be prevented from being ingested into human bodies.

The invention relates to hot pot ingredients for reducing internal heat. The hot pot ingredients comprise the following raw materials in parts by weight: 50-100 parts of bitter gourd, 50-80 parts of pomelo peel, 20-30 parts of green tea and 70-90 parts of honey. The hot pot ingredients for reducing internal heat, provided by the invention, can effectively reduce internal heat while keeping the taste of hot pot without influencing the mouthfeel; and due to the healthcare effect, people do not need to worry about getting excessive fire by eating hot pot and thus can enjoy delicacy while physical health is guaranteed.

The invention provides a method for temporarily feeding sows in pregnancy, and relates to the technical field of sow breeding. The method is characterized by comprising the following operation steps:establishing a temporary pigsty, freely breeding sows, feeding the sows, and returning the sows to a pig herd. The method is reasonable, resistance is improved, nutrition is rich, and the management effect is good.

The invention provides to a temporary feeding method for a pork pig in an early stage after recovering from illness, and relates to the technical field of breeding of pork pigs. The temporary feedingmethod is characterized by comprising the following operation steps: pigsty construction, pork pig stocking, pork pig management and returning to a pig flock. The temporary feeding method provided bythe invention has the following advantages: the method is reasonable; implementation is convenient; nutrients are rich; the pork pigs are rapid to recover; and no side effects are generated.