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56results about How to "Easy to control processing conditions" patented technology

Manufacturing method of spicy seasoning sauce

InactiveCN107095270AGreat tasteUnique flavorFood scienceFlavorFlavouring agent
The invention relates to a manufacturing method of spicy seasoning sauce. The method comprises the following steps: mincing beef taken as a main material, preserving the beef mince, preparing spices and a seasoning agent, performing multiple cooking on the spices, seasoning agent and the beef mince, putting fragrant paste for fresh improvement after the obtained product is condensed, and packing the product to obtain a final product. Through multiple cooking methods, the final product tastes spicy and strong, is delicious and crisp, is balanced in nutrition arrangement, and has a unique flavor. The method is simple in manufacture process, wide in food selection range, controllable in operation condition, and suitable for massive production.
Owner:卢峰

Preparation method of pastry purple sweet potato-mango pie

InactiveCN105767104AProlong fermentation timeRough structureDough treatmentBakery productsNutritional compositionHorticulture
Owner:李建贤

Key preparation method for chocolate-melon creme brulee

InactiveCN105875767AHas the function of clearing heat and relieving summer heatHas heat-clearing and heat-relieving propertiesDough treatmentBakery productsSugar melonFood science
Owner:李建贤

Key preparation method of honey lava cake

InactiveCN105660801AMellow and crispy tasteUnique shapeDough treatmentBakery productsFood materialRaw material
The invention relates to a key method of the honey magma cake, which comprises the following steps: making egg liquid, honey slurry, batter, pouring and shaping, baking in a box, and cooling the finished product in sequence. The invention selects special ingredients for production, and the baking time of the magma cake is exquisite, which is the key to the successful production of the magma cake. After the completion of the production, the periphery of the magma cake is fixed and formed, and the inside becomes a slurry-like liquid. When cutting, the honey slurry inside can be turned into a liquid Outflow, similar to magma state. The finished product tastes mellow, crispy and smooth, sweet and delicious, and has a unique shape. The invention has the advantages of simple production process, wide selection range of ingredients, easy control of operating conditions, and is suitable for mass production.
Owner:李建贤

Preparation method of radix codonopsis wafer biscuits

InactiveCN107396947AImprove immunityDilated blood vesselsDough treatmentModified nutritive productsFlavorCodonopsis
The invention relates to a preparation method of radix codonopsis wafer biscuits. Radix codonopsis as a main ingredient has the functions of improving immunity of the organism, expanding blood vessels, reducing blood pressure, improving microcirculation and enhancing hematopoiesis. According the preparation method, the wafer biscuits are innovatively prepared by using the prior art, the nutritional effects of radix codonopsis are given play to, the wafer biscuits attractive in appearance, unique in flavor and balanced in nutrition are prepared, and the requirements of people for color, taste, shape and balanced nutrition collocation of foods are met. The finished product is delicious in taste, reasonable in nutrition collocation, delicious and crispy in mouthfeel and suitable for meeting the requirements of people of all ages. The preparation process is simple, the selection range of food materials is wide, the operation conditions are easy to master, and the preparation method is suitable for quantity production.
Owner:卢峰

Special preparation method of briquette cakes

InactiveCN105613691AIncrease umamiCreamyBakery productsProcess engineeringFood material
The invention relates to a special preparation method of briquette cakes. The preparation method comprises the following sequential steps: preparing egg yolk paste and meringue through egg yolk and egg white distribution, putting into a mould and baking in an oven to obtain a finished product to finish the special preparation technology of the briquette cakes. The pastry preparation method is improved to realize rational combination of pastry and food materials as well as joint cooking; the pastry fermentation effect is satisfactory; and the cakes with beautiful shape and unique flavor are prepared, so that the requirements of people on the color, aroma, taste, shape and nutrition collocation balance of food are met. In the invention, the preparation technology is simple, the food materials are widely selected, the operation conditions are easy to control, and the method is suitable for batch production.
Owner:李建贤

Key making method of mocha nutlet cookie

InactiveCN105724522AGreat tasteEasy to operateDough treatmentBakery productsFlaky pastryEngineering
The invention relates to a key making method of a mocha nutlet cookie. A dough making method is enhanced in a cookie making process, a cookie dough is subjected to deep processing, coffee powder, black chocolate and walnut powder are used to enhance integral mouthfeel, pastry and food materials are reasonably matched by improving a blending process, a unique appearance is innovated, the requirements of the public on food color, fragrance, taste, shape and nutrition matching are met, and a new process of the mocha nutlet cookie and flaky pastry products is provided. A manufacturing process is simple, a food material selection range is wide, operation conditions are easy to master, and the making method is suitable for large-batch production.
Owner:李建贤

Key manufacturing method of large toast with muskmelon

InactiveCN105851123APromote fermentationSimple preparation processDough treatmentDough-sheeters/rolling-machines/rolling-pinsProcess engineeringFood material
The invention relates to a key manufacturing method of a large toast with muskmelon. The key manufacturing method is characterized in that a manufacturing process of dough fermentation and softening is improved in the process of toast manufacturing, toast dough is deeply processed, the integral taste is improved by using muskmelon juice and butter, reasonable matching of flour foods and food materials is realized by improving a blending process, a unique appearance is created, the requirements of people for the color, fragrance, taste and shape of the food as well as balanced nutrition matching are met, and a novel process for the large toast with the muskmelon and the flour foods is provided. The manufacturing process is simple, the selection range of the food materials is wide, the operating condition is easy to master, and the key manufacturing method is suitable for batch production.
Owner:李建贤

Key preparation method of chocolate-cranberry brulee

InactiveCN105767105AReduce incidenceReduce aging lesionsDough treatmentBakery productsNutrientChemistry
The invention relates to a key preparation method of chocolate-cranberry brulee. The prepared chocolate-cranberry brulee has beautiful appearance, refreshing and fragrant aroma of chocolate and orange and mellow taste and is crispy, soft and delicious with outstanding characteristics; and through organic matching of chocolate and cranberry and pudding and brulee, the finished product has the advantage of rich and balanced nutrients. The technology is easy to operate, the processing conditions are convenient to control, and large-scale production is realized.
Owner:李建贤

Frozen beverage containing beef tallow fruits and salted egg yolk

InactiveCN110235982ARealistic tasteOf healthy nutritionFrozen sweetsAdditive ingredientBeef Tallow
The invention relates to a frozen beverage containing beef tallow fruits and salted egg yolk and a making method thereof. According to the frozen beverage, the fresh beef tallow fruits and the salted egg yolk are ingeniously combined as raw materials, the nutritional ingredients are rich, the novel, unique and salty-sweet palatable mouthfeel is formed, the appearance is unique, the interestingness in the eating process is enhanced, the types of the frozen beverage are enriched, and the value of the frozen beverage is also increased. In addition, the making process adopted for the frozen beverage is simple and feasible, the cost is reasonable, the processing conditions are convenient to control, and the large-scale production is achieved.
Owner:杨婧

Key preparation method of yellow peach-chocolate brulee

InactiveCN105767084AHypoglycemicWith blood lipidsBakery productsNutrientFood science
The invention relates to a key preparation method of yellow peach-chocolate brulee. The prepared yellow peach-chocolate brulee has beautiful appearance, refreshing and fragrant aroma of chocolate and orange and mellow taste and is crispy, soft and delicious with outstanding characteristics; and through organic matching of chocolate and yellow peach and pudding and brulee, the finished product has the advantage of rich and balanced nutrients. The technology is easy to operate, the processing conditions are convenient to control, and large-scale production is realized.
Owner:李建贤

Coarse-grain health-maintaining cookie manufacturing method

InactiveCN105724544ADeliciousReasonable nutritionDough treatmentBakery productsCelluloseProcess engineering
The invention relates to a coarse-grain health-maintaining cookie manufacturing method. Coarse grain can replenish beneficial elements like starch, vitamin B and cellulose which are required by the human body, can adjust metabolism of the human and is suitable for most people, and refined grain contains a little beneficial element. However, the coarse grain is coarse in taste and cannot meet the requirement of most people for food taste, and the coarse grain is difficult to digest and different in processing time. The coarse-grain health-maintaining cookie manufacturing method can be used for making various kinds of innovated food based on the prior art, a nutrition effect of the coarse grain is fully played, and cookie with attractive appearance, unique taste and balanced nutrition can be manufactured. The coarse-grain health-maintaining cookie manufacturing method is simple in technique, wide in material choosing range and suitable for batch production. In addition, operating conditions are easy to control.
Owner:李建贤

Preparation method of crispy purple sweet potato pitaya pies

InactiveCN107865028AProlong fermentation timeRough structureDough treatmentBakery productsHorticultureNutrient content
The invention relates to a preparation method of crispy purple sweet potato pitaya pies. The method adopts substeps to prepare pie wrappers, crispy granules and pitaya stuffing, and then reintegratesthe substeps. Preparation process is innovative, and raw material matching is innovative and unique, and nutrient components of foods and beautiful appearance of pastries can be better reserved. Pitayas have rich nutrient components, and the development of deep-processed pitaya products has wide market prospect. The process is simple to operate, and processing conditions are convenient to control,and large-scale production is realized.
Owner:李建贤

Making method of Hami melon and banana jelly

InactiveCN105995807ARich in trace elementsNutritious and completeFood ingredient functionsBiotechnologyFood material
The invention relates to a making method of Hami melon and banana jelly. By modifying composition and adding the matching elements such as ovaltine, condensed milk, rum and gelatin powder, the reasonable matching and joint cooking of various food materials are achieved in the novel jelly, Chinese and western cuisines are combined, dessert attractive in appearance, unique in flavor and balanced in nutrition is made, and a unique flavor is provided. The making process is novel, the selection range of food materials is wide, operation conditions are easy to control, and the making method is suitable for batch production.
Owner:李建贤

Manufacturing method for olive crispy cookies

InactiveCN105901070ADeliciousReasonable nutritionDough treatmentBakery productsBiotechnologyVegetable oil
The invention relates to a manufacturing method for olive crispy cookies. The main material olive pulp contains a great number of dietary fibers, can protect the cardiovascular system and prevent diseases such as arteriosclerosis, heart disease and diabetes. In the formula, maltitol is used for replacing cane sugar, and the olive crispy cookies are suitable for glycosuria patients to eat and have the effects of preventing decayed teeth and obesity; traditional vegetable oil is used for replacing olive oil, and therefore the manufactured high-fiber biscuits are good in mouthfeel, nutrient and healthy. The biscuits and other innovated foods are prepared through the prior art, the nutrient effects of olive is brought into play, and the manufactured cookies are attractive in appearance, unique in flavor and balanced in nutrition and meet the requirement for the color, taste and shape of food and nutrition replenishment balancing of people. The manufacturing process is simple, the food material selection range is wide, operation conditions are easy to master, and the olive crispy cookies are suitable for mass production.
Owner:李建贤

Key making method for rose chocolate

InactiveCN107302935ARich and mellow tasteDelicate tasteCocoaNutritional contentNutritional composition
The invention relates to the key method of rose chocolate, which adopts the combination of chocolate, edible roses and colored sugar for production and integration, has innovative production technology, unique creative matching of raw materials, and can better maintain the nutritional content of food and the beautiful appearance of pastries. The process operation is simple, it is convenient to control processing conditions and realize large-scale production.
Owner:卢峰

Method for making beef steak Chinese hamburgers

InactiveCN106879688AThe taste is delicate and deliciousPromote digestion and absorptionDough treatmentBakery productsSide dishFlavor
The invention relates to a method for making beef steak meat sandwiches, which comprises the following steps: making baiji buns, selecting and processing side dish sauces, pickling and marinating the main ingredient steak, main ingredients, side dish sauces, and meat sandwiches. The package is shaped to make a finished product. The invention has the characteristics of beautiful appearance, spicy and strong taste, slightly fruity sweet and sour taste, balanced nutrition and other characteristics, and has unique flavor. The invention has the advantages of simple production process, wide selection range of ingredients, easy control of operating conditions, and is suitable for mass production.
Owner:卢峰

Method for making marinated pork Chinese hamburgers

InactiveCN106879662AThe taste is delicate and deliciousPromote digestion and absorptionDough treatmentBakery productsSide dishFlavor
The invention relates to a method for making braised pork buns, which comprises the following steps: making baiji buns, selecting and processing side dish sauces, marinating and marinating main ingredients pork, main ingredients, side dish sauces, and meat buns The package is shaped to make a finished product. The invention has the characteristics of beautiful appearance, spicy and strong taste, delicious salty fragrance, balanced nutrition and other characteristics, and has unique flavor. The invention has the advantages of simple production process, wide selection range of ingredients, easy control of operating conditions, and is suitable for mass production.
Owner:卢峰

Key method for manufacturing strawberry and chocolate brulee

InactiveCN105875768AClearing away heatNourishing the liver and regulating the stomachDough treatmentBakery productsChemistry
The invention relates to a key method for manufacturing strawberry and chocolate brulee. The key method has the advantages that the strawberry and chocolate brulee manufactured by the aid of the method is attractive, has fresh and fragrant aroma of chocolate and oranges, tastes mellow, soft and delicious and has distinct characteristics; the chocolate and strawberries are organically matched with one another, pudding and brulee are organically matched with each other, and accordingly the strawberry and chocolate brulee which is a finished product contains abundant and balanced nutrition; technologies for manufacturing the strawberry and chocolate brulee are easy to implement, processing conditions are convenient to control, and the strawberry and chocolate brulee can be produced on a large scale.
Owner:李建贤

Method for making roast chicken with cumin Chinese hamburgers

InactiveCN106879690AThe taste is delicate and deliciousPromote digestion and absorptionDough treatmentBakery productsFlavorSide dish
The invention relates to a method for making cumin-roasted chicken buns, comprising the following steps: making baiji buns, selecting and processing side dish sauces, marinating cumin-roasted chicken as the main ingredient, marinating the main ingredient, and side dish sauce The finished product is made by wrapping and shaping the juice and Roujiamo. The invention has the characteristics of beautiful appearance, fresh and rich taste, sweet and sour taste, balanced nutrition and other characteristics, and has unique flavor. The invention has the advantages of simple production process, wide selection range of ingredients, easy control of operating conditions, and is suitable for mass production.
Owner:卢峰

Production method of chia cookies

InactiveCN105918393AReasonable nutritionCrispy tasteDough treatmentBakery productsHuman bodyFlavor
The invention relates to a production method of chia cookies. The provided health-care chia cookies are reasonable in nutrition arrangement, taste crisp, have the effect of significantly enhancing the immunity of human bodies and are suitable for people requiring enhancement of the immunity. The cookies which are attractive in appearance, unique in flavor and balanced in nutrition are produced, and requirements of the public for color, taste, shape and balanced nutrition arrangement of food are met. The production technology is simple, the selection range of food materials is wide, operation conditions are easy to control, and the method is suitable for batch production.
Owner:李建贤

Making method of taro and blueberry pie

InactiveCN105901080ASoft tasteEasy to absorbDough treatmentPre-baking dough treatmentNutritional compositionManufacturing engineering
The invention relates to a making method of a taro and blueberry pie. According to the method, a pie crust, crispy particles and blueberry stuffing are made in different steps and then mixed, the making process is innovative, the raw material matching idea is creative, and nutritional ingredients of food and a beautiful appearance of the pastry can be well kept. The process is easy to operate, processing conditions are convenient to control, and large-scale production is realized.
Owner:李建贤

Method for making cheese jam chicken fillet Chinese hamburgers

InactiveCN106879675AThe taste is delicate and deliciousPromote digestion and absorptionBakery productsFlavorBiotechnology
The invention relates to a method for making cheese jam chicken fillet Chinese hamburgers. The method comprises following steps: making Baiji bread; selecting and processing side dish sauce, curing and frying main material of chicken fillet; wrapping and shaping the main material, side dish sauce and Chinese hamburger to obtain finished product. The Chinese hamburger has pleasant appearance and fresh and fragrant taste, is sour and sweet and tasty; the Chinese hamburger has balanced nutrition match and unique flavor. The method is simple; the food material selecting range is wide, the operation condition is easy to control and the method is suitable for batch production.
Owner:卢峰

Method for making curry beef Chinese hamburgers

InactiveCN106879698AThe taste is delicate and deliciousNutritious and balancedBakery productsFlavorBatch production
The invention relates to a method for making curry beef meat buns, which comprises the following steps: making Baiji buns, selecting and processing side dish sauces, marinating the curry beef as the main ingredient, marinating the main ingredients, side dish sauces, meat The package shaping of sandwiched buns is made into finished products. The invention has the characteristics of beautiful appearance, spicy and strong taste, slightly sweet and sour taste, balanced nutrition, etc., and has unique flavor. The invention has the advantages of simple production process, wide selection range of ingredients, easy control of operating conditions, and is suitable for mass production.
Owner:卢峰

Production method of pumpkin caramel puddings

InactiveCN105851881ASmooth tasteMouth dilutionFood scienceBiotechnologyCellulose
The invention relates to a production method of pumpkin caramel puddings. Raw materials including granulated sugar, pumpkins, milk, eggs and the like are selected, and caramel, the minced pumpkin, the milk and egg liquid are deeply processed into a pudding food with a special mouth feel. The pumpkin caramel puddings have a bright and beautiful appearance, abundant and balanced nutrients and unique flavor, and have unique novelty. A plurality of types of nutrient components including cellulose, vitamins, starch, protein and the like of all the raw materials are organically combined, and the food contains rich nutrients and meets the requirements on novel and individual desserts of people. The production method of the pumpkin caramel puddings is innovative in production process, wide in food material selection range and easy in grasping of operation conditions, and is suitable for large-batch production.
Owner:李建贤

Method for making Orleans roasted chicken wings Chinese hamburgers

InactiveCN106879664AThe taste is delicate and deliciousEasy to digest and absorbDough treatmentBakery productsFlavorBatch production
The invention relates to a method for making Orleans grilled chicken wing meat sandwiches, which comprises the following steps: making Baiji buns, selecting and processing side dish sauces, marinating and roasting main ingredients chicken wings, main ingredients, side dish sauces, The finished product is obtained by wrapping and shaping the Roujiamo. The invention has the characteristics of beautiful appearance, strong salty and fragrant taste, sweet and sour taste, balanced nutrition and other characteristics, and has unique flavor. The invention has the advantages of simple production process, wide selection range of ingredients, easy control of operating conditions, and is suitable for mass production.
Owner:卢峰

Preparing method of cherry and rose sauce jelly

InactiveCN105795413AFull of nutritionHigh in ironFood ingredient as gelling agentBiotechnologyFlavor
The invention relates to a preparing method of cherry and rose sauce jelly.The main material cherries are rich in nutrition, and the fruits contain rich sugar, protein, vitamins and various elements of calcium, iron, phosphate, potassium and the like.Cherries are high in iron content, and can invigorate the health, invigorate the brain and promote intelligence, make the skin ruddy, tender and white, and remove wrinkles and diminish speckles.By improving the making ingredients and adding ovaltine, condensed milk, rum, gelatine powder and other matching elements, the novel jelly achieves reasonable matching and joint cooking of various food materials; meanwhile, the Chinese and Western flavors are mixed, desserts attractive in appearance, unique in flavor and balanced in nutrition are prepared, and a unique flavor is achieved.The preparing process is innovative, the selection range of food materials is wide, operation conditions are easy to control, and the preparing method is suitable for mass production.
Owner:李建贤

Making method of purple sweet potato-lemon cookies

InactiveCN105794930APrevent tendonsGreat tasteDough treatmentBakery productsBiotechnologyFood material
The invention relates to a making method of purple sweet potato-lemon cookies. The making method comprises the following steps of honey lemon making, purple sweet potato egg paste making, shaping and freezing, baking and cooling and finished product obtaining. According to the method, the made cookies are attractive in appearance and unique in flavor through special food material matching and cooking method improving, multiple nutrient ingredients such as honey, lemons and cream are organically combined, the nutrients are rich and balanced, and the unique flavor is achieved. The making method has the advantages that the making technology is simple, the food material selection range is wide, the operation conditions are easy to control, and the method is suitable for batch production.
Owner:李建贤

Preparation method of molten-cheese steamed bread pudding

InactiveCN105614701ABright appearanceNice appearanceFood scienceBiotechnologyFood material
The invention relates to a preparation method of molten-cheese steamed bread pudding. The preparation method comprises the following steps: preparing ingredients such as steamed bread, mushroom, bacon, pumpkin and cheese, mixing with egg juice and preprocessing; and performing first baking, shaping and second baking to obtain a finished product. The molten-cheese steamed bread pudding prepared by the method provided by the invention has the characteristics of beautiful shape, sweet taste and thick aroma, abundant seasonings, balanced nutrition collocation and the like while the flavor is unique. In the invention, the preparation technology is innovative, the food materials are widely selected, the operation conditions are easy to control, and thus the method is suitable for batch production.
Owner:李建贤

Method for making fresh and delicious hamburger

InactiveCN106879687AThe taste is delicate and deliciousNutritious and balancedBakery productsFlavorBatch production
The invention relates to a method for making fresh and fragrant beef patties, which comprises the following steps: making baiji buns, selecting and processing side dish sauces, marinating the main ingredient beef, preparing the main ingredients, side dish sauces, and meat sandwiches. The finished product is made by wrapping and shaping. The invention has the characteristics of beautiful appearance, strong spicy and spicy taste, slightly fruity sweet and sour taste, balanced nutrition and other characteristics, and has a unique flavor. The invention has the advantages of simple production process, wide selection range of ingredients, easy control of operating conditions, and is suitable for mass production.
Owner:卢峰

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