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

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.

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 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.

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 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 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.