15results about How to "Easy to chew" patented technology

The invention belongs to the technical field of food processing, and particularly relates to rhizoma polygonati crisp chips and a preparation method thereof. The invention provides a pretreatment method of polygonatum sibiricum. The pretreatment method comprises the following steps: pretreating polygonatum sibiricum by utilizing steaming and drying circulation; the steaming time is 2 to 4 hours, and the steaming temperature is 90 to 110 DEG C; the drying temperature ranges from 40 DEG C to 50 DEG C, and the drying time ranges from 1.5 h to 2 h. The pretreatment method is simple to operate and low in cost, nutritional ingredients such as polysaccharide, saponin, flavone and polyphenol can be effectively reserved, and the prepared rhizoma polygonati crisp chips are crisp in taste, easy to chew and free of irritation.

The application discloses a nutritional noodle product and a preparation method thereof. The preparation method comprises the following steps: disinfecting and cleaning a meat raw material and performing a mincing treatment on the meat raw material to prepare a first raw material comprising meat; mixing the first raw material and a second raw material comprising grain powder to prepare a meat-noodle mixture; and performing a shaping treatment on the meat-noodle mixture. The application can prepare a safe, convenient, nutritious, efficient and economical product through a method of deep combination of meat and noodles.

The invention relates to the technical field of false tooth implantation, and discloses a false tooth implant with a self-locking structure and a false dent.The false tooth implant with the self-locking structure comprises an implant body, a base is arranged on the bottom side of the implant body, and extending blocks are evenly fixed to the outer side of the base; a pivot rod is fixedly connected to the upper side of the base, a pivot table is slidably connected to the pivot rod, a pressing plate is fixedly connected to the upper side of the pivot table, mounting rods are uniformly and fixedly connected to the outer side of the pivot table, a push plate is rotatably connected to the mounting rods, and a clamping plate is fixedly connected to the lower side of the push plate. The inner side of the clamping plate is rotationally connected with a connecting sleeve, the connecting sleeve is slidably connected to the extending block, and one side of the connecting sleeve is fixedly connected with a top plate. The opened implant main body is fixed in the alveolar bone, so that the problem that the implant main body is loosened due to chewing of a patient, so that the subsequent use feeling and the use effect of the patient are influenced is solved.

A crude fiber softening device for areca nut processing relates to the technical field of areca nut processing and comprises a base, a driving device, an extrusion device and a tank body, the base is composed of a bearing plate and stand columns, the two stand columns are symmetrically arranged above the bearing plate, the extrusion device is arranged between the two stand columns, the driving device is arranged on one sides of the two stand columns, and the tank body is arranged on the extrusion device. The extrusion device is sleeved with the tank body, and the driving device rotates to drive the tank body to rotate on the extrusion device; the areca nut processing device is high in practicability and very convenient to use, areca nuts are tasty by adding a flavoring agent through the tank body, so that the areca nuts are braised at high temperature and fibers in the areca nuts are softened while base taste is mixed in areca nut shells; by arranging the extruding device in the tank body, the betel nuts can be extruded conveniently, betel nut fibers are softened, the betel nut fibers are cut through the cutting device on the pressing roller, chewing is convenient, and the taste of the betel nuts is improved.

The utility model discloses grass cutting and kneading equipment for livestock breeding, and relates to the technical field of livestock trough processing. Comprising a mounting bracket, the mounting bracket is provided with a processing mechanism for animal husbandry edible weeds, and the processing mechanism is characterized in that a hay cutter is inserted into a clamping groove in the outer side of a first mounting block through a clamping block, then a second bolt is rotated to mount and dismount the hay cutter, and when the hay cutter is abraded or damaged, the hay cutter can be mounted and dismounted. The second mounting block is arranged on one side of the first mounting block, a plurality of groups of hay cutting knives can be mounted, the distance between hay cutting grooves can be controlled, a plurality of groups of hay cutting knives can be mounted, and the distance between the hay cutting knives can be accurately controlled by adjusting the clamping positions of the hay cutting knives on the clamping grooves; the distance is increased when thick and hard forage is processed, the distance is reduced when thin and soft forage is processed, it is ensured that the best forage cutting effect is achieved, and the adaptability of the equipment to different kinds of forage is improved.

The invention discloses a low-salt cured beef pickling method which comprises the following steps: S1, trimming: trimming fresh beef to remove thick fat parts on the edges, and cutting the beef into blocks after uniformly dividing the beef; s2, pickling: compounding KCl and NaCl according to a mass ratio of 3: 7, weighing compound salt accounting for 5% of the mass of the beef, uniformly smearing the compound salt on the surface of the beef, and forcibly rolling to enable salt to fully permeate into the beef; s3, sealing and storing: sealing the uniformly smeared beef, placing the beef in a constant-humidity constant-temperature box with the temperature of 4 DEG C and the humidity of 90%, and standing and storing for 30 days; and S4, airing a finished product: taking out the pickled beef, airing the beef indoors, ensuring a ventilation condition, and airing the finished product. When the cured beef is pickled, 30% KCl can be used for replacing NaCl, so that not only can the sodium content in the product be reduced, but also the quality of the cured beef can be maintained and even improved.

The invention relates to the technical field of preserved meat processing, and discloses a processing method for improving flavor quality of preserved meat, which comprises the following steps: S1, selecting and pre-processing raw material meat, selecting the raw material meat with proper weight, S2, unfreezing and cleaning the raw material, naturally unfreezing the frozen raw material meat, and washing the unfrozen meat with clear water, S3, cutting and forming, cutting the cleaned meat, and S4, preparing seasonings. And S5, curing the preserved meat, namely curing the preserved meat coated with the curing seasonings according to a corresponding curing technique or a corresponding curing mode. According to the invention, by researching the marinade in the processing process of the preserved meat, the content of sodium salt in the finally prepared preserved meat is lower than 5%, and the content of nitrite is lower than 26 mg / kg, so that the health and safety of the preserved meat are ensured while the taste of the preserved meat is not destroyed, and meanwhile, the finally produced preserved meat has good taste under the condition of normal refrigeration. And the storage time is long.

The present invention relates to a meat product processing method, and in particular to a fermented meat product and a preparation method thereof. The preparation method comprises first soaking lean meat of livestock and poultry in a solvent, filtering, adding seasonings and marinating to obtain a marinated product; then soaking Tremella in water, beating to obtain a slurry; then adding composite bacteria to the slurry and mixing to prepare a composite bacterial liquid; then adding the composite bacterial liquid to the marinated product, fermenting; and finally baking to obtain the product. The preparation method of the present invention can significantly improve the tenderness of the meat product, the problem of hard texture and poor chewiness, and has a unique meat product aroma.

The invention belongs to the technical field of food processing, and discloses low-salt sauced beef and a preparation method thereof. The preparation method comprises the following steps: steaming the sweet potatoes, adding the steamed sweet potatoes into the corn juice, inoculating pichia pastoris and mucor minuta, and fermenting to obtain fermentation liquor; adding a salt substitute, spices and seasonings into water to prepare brine, putting the fresh beef into the brine, boiling with big fire, then turning to soft fire for first marinating, and then adding the fermentation liquor for second marinating. The color, flavor and texture of the sauced beef can be improved, meanwhile, the problem that the sauced beef has peculiar smell due to the fact that salt substitutes potassium chloride is solved, and the quality of the prepared low-salt sauced beef is close to that of traditional sauced beef under the condition that salt is not added. The sauced beef is red, compact in tissue, clear in texture, appropriate in meat hardness, easy to chew, appropriate in saltiness, rich in sauce flavor and good in overall taste.

The invention relates to a feed processing method and processing device.The feed processing method comprises the steps that raw materials are smashed and mixed with a first additive to generate a first mixed material, the first mixed material is subjected to superfine smashing treatment, the first mixed material obtained after superfine smashing is mixed with a second additive to generate a second mixed material, and the second mixed material is mixed with a third additive to generate a feed. Performing crushing treatment on the second mixture, performing expansion granulation on the crushed second mixture to generate pellet feed, and performing crushing treatment on the pellet feed to obtain feed with different particle sizes; according to the feed processing method and processing equipment disclosed by the invention, the mixing effect of the ingredients during feed production and the quality of the finally prepared finished product can be effectively ensured through multiple times of crushing and batch mixing, so that macromolecular substances such as protein and starch in the feed are convenient to digest and absorb; meanwhile, the pellet feed generated through puffing is crushed into feed with different particle sizes, so that animals in different growth stages can eat the feed, and the utilization efficiency of the feed is indirectly improved.

The invention provides a stomach-strengthening and digestion-promoting oral gel and a preparation method thereof, and relates to the field of medical technology. The stomach-strengthening and digestion-promoting oral gel of the invention comprises components by weight fraction: 0.5-2% compound glue, 0.05-0.2% potassium chloride, 5-20% sucrose, 0.05-0.25% citric acid, 0.025-0.075% antibacterial agent, 2.5-4% fruit powder and 73.475-91.875% liquid; in the liquid, the concentration of the Chinese medicine extract is 0.19-0.51g crude drug / mL; in the compound glue, the mass ratio of carrageenan, locust bean gum and xanthan gum is 1-5:0.3-3:0.5-2.5; the prepared stomach-strengthening and digestion-promoting oral gel has moderate elasticity and hardness, is convenient to chew, has a good taste, can meet the needs of different groups of people, improve the compliance of people with chewing and swallowing difficulties, can also significantly reduce the relative residual rate of pigment in the stomach, and significantly accelerate the pigment propulsion movement in the small intestine.

The utility model discloses a feeding device for paralyzed old people, and mainly relates to the field of feeding for paralyzed old people. Comprising a body, the body comprises a bottle body and a bottle cap, the bottle cap is a conical bottle cap, and a spoon part is arranged at an outlet in the top of the conical bottle cap; the bottle body is of a plastic structure; the bottle body is extruded, so that liquid food in the bottle body flows into the spoon part from the outlet of the conical bottle cover for feeding. The food feeding device has the advantages that the amount of food fed to old people can be clearly seen, the old people can chew or swallow conveniently, nursing is very easy, the food spattering phenomenon cannot occur due to the fact that the food output can be accurately controlled, the burden of workers is relieved, and follow-up cleaning is avoided.

The present invention relates to a method for fermenting ham using a composite microecological fermentation agent, and belongs to the technical field of fermented food processing. The present invention uses plant lactobacillus, acidophilus lactobacillus, and utilis candida as a composite microecological preparation to prepare bacterial liquid, adds hawthorn juice and microecology to jointly obtain a composite fermentation agent, and ferments and processes ham, which can improve the color and elasticity of meat muscle fibers, and shorten the fermentation and maturation period of ham to the maximum extent, and has good industrial application prospects.

The invention belongs to the technical field of can processing, and particularly relates to a preparation method of a kiwi fruit beverage can, which has the characteristic of high can quality. In order to achieve the purpose, the technical scheme provided by the invention is as follows: the preparation method of the kiwi fruit beverage can comprises the following steps: step 1, sorting raw materials: selecting good varieties of fruits with smooth peel and yellow flesh, kiwi fruits with the transverse diameter of more than 28 mm, unripe and softened, no deformity and no pest and disease damage as raw materials; according to the method, fruits and vegetables and chemical substances on the fruits and vegetables can be effectively removed through sodium hydroxide soaking, the food safety is improved, sodium hydroxide for soaking kiwi fruits can play a role in bleaching and softening, in the production process, the appearance and taste of the kiwi fruits are improved, pigments and other impurities on the surfaces of the kiwi fruits can be effectively removed, and the kiwi fruits can be well protected. Meanwhile, fibers of the kiwi fruits can be softened, so that the kiwi fruits are easier to chew, digest and absorb.

This invention discloses a method for preparing soft-particle starter feed based on low-temperature curing and microencapsulation, belonging to the field of livestock and poultry feed preparation technology. The method includes basic raw material pretreatment, low-temperature curing, mixing and blending, soft-particle molding, drying and cooling, and screening and packaging steps. The core lies in employing a process of "low-temperature curing + double-layer microencapsulation + soft-particle molding," combined with an excipient system composed of modified chitosan, sodium alginate, and attapulgite solution. Low-temperature curing preserves heat-sensitive nutrients and kills harmful microorganisms; double-layer microencapsulation enables targeted release of core functional components, ensuring their activity; soft-particle molding balances palatability and intestinal protection; and the various components of the excipients synergistically improve feed stability, probiotic colonization rate, and digestibility.