180results about How to "Easy to carry and eat" patented technology

The invention discloses a vacuum freeze drying fruit and vegetable powder sour milk and a preparation method. The vacuum freeze drying fruit and vegetable powder sour milk comprises the following components by weight: 40-60 parts of sour milk, 15-25 parts of freeze-drying fruit and vegetable powder, 5-15 parts of butter and 10-20 parts of milk powder. The vacuum freeze drying fruit and vegetable powder sour milk changes an eating mode of sour milk and fruit and vegetable powder, popularization scope is increased, mouthfeel and local flavor are increased, the nutrition structure of the product is enriched, various shapes can be molded, the vacuum freeze drying fruit and vegetable powder sour milk just melts in the mouth, is suitable for being eaten by middle and old age people as well as infant, and the vacuum freeze drying fruit and vegetable powder sour milk is convenient for eating and carrying.

The invention discloses ugine sport nutrition milk tea powder and a preparation method thereof and belongs to the technical fields of solid drinks, modified milk powder and nutritious foods. The milk tea powder is characterized by comprising whole milk powder, skim milk powder, whey protein powder, collagen powder, soy peptides powder, maize oligopeptide, inulin, maltodextrin, soluble soybean polysaccharide, instant tea powder, phospholipid, L-carnitine, a vitamin premix and a mineral premix. The milk tea powder disclosed by the invention has the advantages of giving a full play to the effects of nutrition complementation and cooperative gain, filling a market vacancy and integrating the functions of supplementing calcium, strengthening bones, losing the weight, relieving fatigues, keeping fit and the like; the milk tea powder is good in taste, convenient to eat, good in safety, strong in acceptability, free of toxic or side effects, simple in production process and easy to product and has a great market development potential.

The invention discloses a kind of liquid milk and the method for preparing the same. Said liquid milk comprises following raw materials and the weight of them are as follows: milk 30-70g, sugar 5-9g, waterless cream 0.59-2.27g, protein powder 0.05-1.375g, plant mixed oil 0.11-1.35g, stabilizer 0.1-0.4g, isomaltose hypgather 0.1-0.8g, complex vitamin 0.018-0.05g, mineral matter 0.025-0.065g, vitamin C 5-50g, taurine 0.8-6.83g, hexacosenoic acid 1-5g, arachidonic acid 2-8g and pure water 100g. The liquid milk is suitable for baby of 1-3 years old, it contains protein, fat, carbohydrate, vitamin and mineral matter for growth, and the content and proportion are scientific, which in coincidence with baby growth features.

The invention discloses functional milky tea powder and a preparation method thereof. The functional milky tea powder is characterized by containing or being strengthened with various nutrients such as taurine, magnesium, zinc, vitamins and the like and integrating various functions of clearing away heat and toxic materials, preventing dental ulcers, invigorating stomachs and promoting digestion, loosening bowels and relieving constipation, lowering blood fat, blood pressure and blood sugar, losing weight, resisting fatigue and the like. The invention has the advantages that the preparation method creatively enables the milky tea powder to be subdivided, has reasonable proportioning, strong pertinence and obvious synergy function and fills the market blank; and the milky tea powder has the characteristics of the mellow and smooth taste of milk, the delicate fragrance of tea and the like and has the advantages of convenient edibility and carrying, simple production process, easy production and very great market development potential.

A chewing tablet for decreasing blood sugar and treating diabetes is prepared from the wall-broken powder of mulberry leaf and glutinous rice. Its preparing process is also disclosed.

The invention provides a dried mutton flavoring and its preparing process, which comprises mutton25kg, soy sauce 0.02kg, vegetable oil 2kg, pepper 0.5kg, table salt 0.4kg, aniseed 0.01kg, cooking wine 0.03kg, Chinese prickly ash 0.01kg, ginger 0.5kg, cassia bark 0.01kg, tsaoko cardamon 0.01kg, green onion 0.2kg, onion 0.1kg, and gourmet powder 0.05kg.

The invention relates to the field of dairy processing, in particular to a chocolate coating for a crackling milk slice, the crackling milk slice and a preparation method of the chocolate coating. The chocolate coating for the crackling milk slice comprises, by weight, 30%-50% of cane sugar, 10%-25% of palm kernel oil, 8%-20% of whole milk powder, 1-15% of inulin, 1%-5% of milk fat, 2%-8% of cocoa powder, 8%-10% of cocoa mass, 0.2-0.6% of lecithin and 0.02%-0.09% of vanillin. The crackling milk slice is crisp in texture, rich in milk fragrance, convenient to carry and eat and unique in taste, enhances tastiness of the milk, and meets the requirements of consumers having different tastes. Simultaneously, the chocolate coating for the crackling milk slice solves the problems that an existing milk slice chocolate coating is not adhered firmly, drops easily and melts easily at high temperature, and guarantees product quality and tastes.

The invention discloses a yellow rice pastry, comprising the following materials in parts by weight: 50-60% of yellow rice powder, 20-30% of corn flour, 10-20% of lily root flour, 10-15% of walnut powder and an appropriate amount of honey. The yellow rice pastry has convenient and simple making method, reasonable prescription, wide materials, convenient eating and carrying, intense aroma, tempting appetite, capability of enhancing immunologic function, and abundant nutrients, and is rich in various vitamins and suitable for various kinds of people to eat.

The invention relates to bovine bone soup and the production method thereof. The bovine bone soup is prepared from fresh bones of cattle killed in the halal manner and qualified in healthy quarantine by pre-boiling, boiling, filtering, removing oil, and packaging the soup. The bovine bone soup is rich in nutritive components such as active calcium, protein, phosphor, iron, and vitamin A, and can meet the requirement for various nutriments for human body. The product has the advantages of convenient carriage and eating, delicious taste and rich nutriment, and is a popular soup food for supplementing calcium, iron, strengthening body and resisting aging.

The invention provides self-emulsified soft capsule milky tea and a preparation method thereof. The soft capsule milky tea comprises a soft capsule sheath and contents, and is characterized in that: the contents comprise the following components in part by weight: 50 to 60 parts of glycerin, 1 to 5 percent of essence, 3 to 30 parts of black tea powder, 15 to 40 parts of milk powder, 3 to 20 parts of fruit powder and 1 to 5 parts of emulsifying agent. The invention also provides the preparation method for the soft capsule milky tea. The preparation method is characterized by comprising the following concrete steps of: adding solid components and the emulsifying agent into the glycerin in proportion; stirring uniformly; grinding by using a 120-mesh colloid mill; obtaining the contents by filtering with an 80-mesh filtering net; taking gelatinized gel as the sheath; and making soft capsules by using a pelletizing machine. The self-emulsified soft capsule milky tea has the advantages that: the self-emulsified soft capsule milky tea is convenient to carry; and the taste thickness can be adjusted randomly.

The invention discloses a making method of a can of native chicken soup with chestnuts, which belongs to the technical field of food processing. The making method comprises the following steps: selecting a high-quality, healthy and disease-free native chicken, slaughtering, letting blood, scalding with hot water, removing hair, removing internal organs, washing and then cutting into blocks; further pre-boiling, stir-frying, adding chestnut kernels after removing shells and red skins, stewing with the native chicken twice at different temperatures for different time periods, canning, exhausting, sealing the can, performing high-temperature sterilization, cooling and performing other process steps. According to the making method disclosed by the invention, the chestnuts can be utilized in applications in foods in a more extensive manner; and a better effect can be obtained in the aspect of a health care function through diet therapy. Simultaneously, the flavor and the taste of the native chicken are further increased, appetite is promoted, and a nutrition and healthcare function is increased; and the can of the native chicken soup with the chestnuts, which is made by the making method can not only keep the delicious taste of the native chicken, but also keep the unique flavor of the chestnuts, and further has the advantages of abundant nutrition, delicious taste, faint scent, unique flavor, easy getting of raw materials, simple and convenient process operation, low cost, high economic benefits and the like.

The invention discloses formula milk powder assisting in conditioning the health of people suffering from hypertension, hyperlipidemia and hyperglycemia and belongs to the technical field of modified milk powder and nutritious foods. The formula milk powder is characterized by consisting the raw materials of whole milk powder, skim milk powder, whey protein powder, resistant dextrin, fucoidin, taurine, zinc citrate and magnesium carbonate. The formula milk powder has the advantages that the effects of complementary nutrition and collaborative gain are fully achieved; the blank of the market is filled; the formula milk powder tastes good, is convenient to eat, is high in safety and acceptability and does not have toxic and side effects; after people eat the formula milk powder, symptoms such as the hypertension, the hyperlipidemia and the hyperglycemia can be obviously prevented and improved, the immunity, the antioxidization property and the like can be improved, and the health can be kept; the production technology is simple; the production is facilitated; the formula milk powder has a great market development potential.

An instant milk jelly is prepared from soybean (30-35%), cane sugar (30-35), fresh milk (15-25), malt syrup (10-15), and coagulant (1.6-1.8). Its advantages are high nutritive value, good taste and long quality guaranteed period.

A fried-in-oil and dried multi-taste carrot with unique taste and rich nutrients is prepared from carefully chosen carrot through removing both ends, washing, peeling, washing again, cutting to become needed shape, dewatering, immersing in flavouring liquid, baking, flattening by pressing, steaming, frying in hot oil, centrifugal drying, and packing.

The invention provides peanut protein eight ingredient porridge, which is prepared from the following components in part by weight: 2 to 6 parts of semiskimmed peanut protein, 1 to 5 parts of millet, 1 to 5 parts of corn, 1 to 5 parts of rice, 1 to 4 parts of soybean, 1 to 4 parts of mung bean, 1 to 4 parts of ormosia, 1 to 3 parts of denucleated red dates, 1 to 3 parts of seeded raisins and 1 to3 parts of Chinese wolfberry. The invention also provides the preparation method of the peanut protein eight ingredient porridge, which comprises soaking, boiling, jordaning, homogenizing, drying andthe like. The instant peanut protein eight ingredient porridge produced by the method has high nutritional value, offers an excellent mouthfeel and flavor, is sanitary and convenient to carry and eat, the production process is simple, the production cost is low and the economic benefit and social benefit are obvious.

The invention provides a peanut freshness preservation processing method. The method includes the steps that peanuts are cleaned and immersed in water, soil and sand are cleaned away, the peanuts are placed in a salt solution, immersed at the indoor temperature and then taken out, and water on the surfaces of the peanuts is drained off; the peanuts are placed in a high-temperature retort pouch or an aluminum foil bag, the retort pouch or the aluminum foil bag is vacuumized, inflated with nitrogen and sealed for high-temperature high-pressure sterilization, the peanuts can be delivered out of a pot and naturally cooled, and therefore the peanuts processed by freshness preservation can be obtained. Compared with the traditional technology, the steps of heating conducted multiple times are simplified, the peanuts can be cooked and freshness of the peanuts can be preserved after high-temperature high-pressure operation is conducted once, and a chemical reagent and an antiseptic do not need to be added in the whole process. The processed peanuts taste glutinous, soft, fragrant and mellow and are delicious and rich in nutrition. The quality of the processed peanuts can be guaranteed at the normal temperature for more than one year, the surfaces of the peanuts are free of obvious water, and glutinous liquid and mildew can not be generated.

The invention relates to a vacuum nitrogen aerated instant chestnut core processing method wherein the preparation comprises the steps of, filling nitrogen and sealing, loading chestnut kernels into plastic-aluminum bag, vacuating the bag with vacuum nitrogen filling machine, filing fresh nitrogen, sealing and high temperature germicidal treating, heating the plastic-aluminum bag containing chestnut kernel in steaming pan to 122 deg. C, steaming for 0.5 hour, cooling down to normal temperature, loading the chestnut kernel in vacuum plastic-aluminum bag, sterilizing through thermophilic digestion.

The invention provides a preparation method of soft shrimps, which comprises the following steps of: 1) selecting fresh and non-browning shrimps as raw materials, removing trash fishes, trash shrimps and silt impurities, and cleaning the shrimps; 2) pre-boiling; 3) preparing seasoning liquid, and seasoning; 4) boiling down; 5) mixing the seasoning, and frying the shrimps to be cooked; 6) baking; 7) mixing accessories; 8) bagging; 9) sterilizing and cooling; 10) preserving heat and detecting. The method provided by the invention is used for preparing snack food with the raw materials of the shrimps which are high-yield and low-value living marine resources generated along the coast of our country. The prepared products are special in flavor, rich in nutrition and delicious in taste, so that the products are suitable for public taste. With the adoption of the method, comprehensive utilization of ocean resources is greatly improved, economic value of the ocean resources is improved, and simultaneously, a new way for comprehensive utilization of the shrimps in the Yellow Sea is created.

A method for preparing cake from vegetables, edible wild herbs, melon, fruit, and the food grains other than wheat and rice includes such steps as proportional mixing, concentrating, sterilizing and packing. The resultant cake is rich in nutrients including cellulose, vitamins, minerals, trace elements, etc.

The application provides a strain of lactobacillus plantarum LP3 with a microorganism preservation number of CGMCC No. 14531. The bacterial strain can be used for fermented foods. The application alsoprovides a fructus lycii product prepared from a probiotics composition containing the bacterial strain, fructus lycii probiotics microecologics, a fructus lycii probiotics beverage and a preparationmethod thereof. The method is simple in operation, rich in source of raw materials, mild in preparation conditions, suitable for industrial production, the prepared fructus lycii product, the fructuslycii probiotics microecologics, the fructus lycii probiotics beverage make nutrients and probiotics in the fructus lycii compound and synergize, and preserve nutrients of the fructus lycii and probiotics; and in addition to original effects of the fructus lycii and probiotics, the characteristics of being easy to carry and eat, having a good taste and being easy to store are realized.

The present invention provides a medicinally and edibly homologous bean-like food and a production technology thereof. The medicinally and edibly homologous bean-like food comprises the following rawmaterial components in parts by weight: 70-80 parts by weight of eggs, 10-20 parts by weight of edible and medicinal powder, 8-12 parts by weight of white granulated sugar, 0.2-0.5 part by weight of fructo-oligosaccharide and 132-168 parts by weight of boiled water. The provided medicinally and edibly homologous bean-like food changes eating methods of egg products, is prepared from the raw materials which are the edible and medicinal powder as food and drugs, increases health-care effects, improves promotion ranges, increases mouthfeel and flavor, enriches nutritional structure, and is obvious in aroma and melt once entering mouth.

The invention relates to a preparation method of an instant clear-oil concentrated type hotpot condiment. The preparation method of the instant clear-oil concentrated type hotpot condiment successively comprises the following technological steps: main ingredient pretreatment, mixing sealing high-pressure treatment, ingredient adding boiling clear-oil treatment, concentration cooking treatment and the like. The technical problem that a hotpot condiment in the prior art has slow dissolving speed, low dissolving efficiency, large oil mass and large volume, is easy for people to get fire within and is not beneficial to health care is overcome. On the basis of maintaining original hotpot flavor, one-time decoction instead of repeated decoction is realized; the effect of clearing away fire is excellent; processing is convenient; cost is low; and the hotpot condiment is spicy but will not make people get fire within, tastes numb but not intense, is small in concentrated volume, has a good instant effect and is sanitary and nutritional.

The invention provides a making method of nutrient morchella esculenta slices. The nutrient morchella esculenta slices are characterized in that morchella esculenta is used as a main raw material, and the nutrient morchella esculenta slices are processed through the following steps of pretreating the raw materials so as to obtain raw material serosity; performing enzyme treatment on the raw material serosity; homogenizing the raw material serosity after the enzyme treatment; drying the homogenized raw material serosity in a spray manner so as to obtain morchella esculenta powder; mixing the morchella esculenta powder and other components so as to obtain a mixture; softening the mixture and pelletizing the softened mixture so as to obtain granular products; pressing the granular products so as to obtain round slices; drying the round slices; and shaping the dried round slices, packaging the shaped round slices and the like. The nutrient morchella esculenta slices made by the making method disclosed by the invention are convenient to carry and eat, low in moisture content, long in preservation time, comprehensive in nutrition, delicious, environmentally-friendly and healthy; the nutrient morchella esculenta slices have the efficacies of benefitting the intestines and the stomach, helping digestion, resolving phlegm, regulating vital energy, invigorating the kidney, supporting yang, enriching the brain, refreshing oneself, strengthening bodies, preventing colds, strengthening the immunity of human bodies and the like of the morchella esculenta.

The invention discloses preserving and nourishing milk for females, belonging to the technical field of processing of dairy products. The milk is characterized in that the finished product milk per kg comprises the following components by weight: 200-1000mg of a Saussurea involucrata culture, 600-2400mg of a rose extract (10:1), 2500-15000mg of inulin and 10-20mg of ferrum (Fe). The milk disclosed by the invention has the advantages that the milk not only supplements comprehensive nutrition required by a human body, but also can improve symptoms of females in menstrual period to facilitate human health. According to the preserving and nourishing milk for females, luster, taste, stability and the like are not adversely affected, so that the milk is convenient to eat and carry. The milk normally eaten does not bring harm and toxic and side effects to human body.

The invention discloses yam-swimming bladder collagen chewable tabs and a preparation method thereof. The yam-swimming bladder collagen chewable tabs consist of 30 to 40 percent of yam, 10 to 30 percent of xylitol, 15 to 20 percent of edible gum base, 2 to 5 percent of carrageenan, 7 to 12 percent of swimming bladder collagen, 3 to 8 percent of edible plasticizer, 4 to 8 percent of humectants and 1 to 5 percent of edible essence. The yam-swimming bladder collagen chewable tabs are prepared by the following steps: crushing yam to obtain yam powder for layer use; uniformly mixing, adding xylitol and carrageenan; cooling to obtain paste; adding the spared yam powder and swimming bladder collagen, food flavor and flavoring additives to obtain mixed paste; and pressing, tabletting, cutting and packaging the mixed paste. In the invention, the drawbacks of inconvenience and low medicinal value utilization rate of yam products and swimming bladder collagen are overcome.

The invention provides a method for preparing freeze-dried ice cream. The method comprises the following steps of deeply freezing ice cream to be subjected to freeze-drying to minus 30 DEG C to minus20 DEG C; keeping the temperature being minus 30 DEG C to minus 20 DEG C, and performing first-stage freeze-drying for the deeply-frozen ice cream under the condition that the vacuum degree is 110Pa-140Pa; increasing the temperature to minus 13 DEG C to minus 7 DEG C, and performing second-stage freeze-drying for the ice cream after the first-stage freeze-drying under the condition that the vacuumdegree is 110Pa to 140Pa; increasing the temperature to minus 5 DEG C to zero DEG C, and performing third-stage freeze-drying for the ice cream after the second-stage freeze-drying under the condition that the vacuum degree is 110Pa to 140Pa; and increasing the temperature to zero DEG C or above, and drying the ice cream after the third-stage freeze-drying to obtain the freeze-dried ice cream.

A series of products is prepared from fresh fowls' egg through freezing, removing shell, separating egg white from egg yolk, baking, pulverizing egg white to obtain egg white powder, separating oil from egg yolk, and pulverizing egg yolk to obtain yolk powder. Its advantages are easy digestion and long antistaling period.