380results about How to "Easy to eat" patented technology

The invention provides a method for improving the anti-toughness quality of rice cakes, which relates to the technical field of food preservation. The method adopts enzyme preparation, modified starch, edible emulsifiers and edible gum as improvers applied to improve the quality of rice cakes, so as to improve the eating quality of the rice cakes. By improving the anti-toughness quality of the rice cakes, the invention aims to provide a rice cake excellent in quality and convenient to eat. The invention has the advantages that the rice cake with the improvers is obviously improved in hardness, uniform and fine in tissue structure, free from crumbs, not sticky, obviously improved in chewiness and relatively longer in flavor preservation period, and the method improves the eating quality of the rice cake and meets the requirements of consumers.

The invention provides a preparation method for highland barley dissolving powders and belongs to the field of food processing. Specifically, the highland barley is carefully chosen, cleaned, dried in a dryer and crushed in a pulverizer to prepare highland barley powders. After that, 60-70 weight parts of highland barley powders and 30-40 weight parts of rice flours are mixed up in a feed mixer and puffed in a twin screw extruder. The puffed highland barley is put into a fluidized bed to be dried, extruded by a tablet press, cooled and packaged. Due to the adoption of the above method, the defect in the prior art that the highland barley is not easy to process and mold due to the existence of amylopectin and the low content of gluten in the highland barley can be overcome. Highland barley dissolving powders prepared through the above method are brewed in boiled water to form a crisp and delicious highland barley paste. Therefore, not only the quality and the nutrient of the highland barley are maintained, but also the highland barley dissolving powders are convenient to take. The highland barley dissolving powders are suitable for the mass consumer. Meanwhile, the method is simple in process, high in mechanized level, suitable for large-scale industrial production and wide in popularization value.

A tubing head is provided for accommodating a rotator. The rotator includes a drive gear and a swivel tubing hanger which engages an internal surface of the tubing head and comprises a driven gear for engaging the drive gear. The tubing head defines a gear housing for the drive gear so that the drive gear may releasably engage the driven gear. The internal surface, gear housing and drive and driven gears are configured such that when the drive gear is in the gear housing, the tubing hanger engages the internal surface and the drive and driven gears are engaged, the tubing hanger may be removed from the tubing head by pulling it through the upper end without first disengaging the drive and driven gears. An apparatus is also provided comprising the tubing head, the swivel tubing hanger and the drive gear.

A conveniently edible wild mushroom with unique taste is prepared from the wild mushroom through immersing in saline, washing, boiling, loading in bottles, filling saline, vacuum sealing, and high-temp steaming.

The invention relates to a natural fresh flower jelly product prepared from edible flowers and extracts thereof, which belongs to the technical field of flower foods. A flower jelly is a semi-solid transparent sweet sour food made from fresh flowers, fresh flower extracts, coagulant and auxiliary materials as main raw materials. A product comprises the flower jelly and fresh flower marmalade added with petals and is directly edible. The weight percentages of the fresh flowers and the extracts thereof, the coagulant and the auxiliary materials in the product are: 5.1 to 50 percent of the fresh flowers and the extracts thereof, and 94.9 to 50 percent of the coagulant and the auxiliary materials, wherein the flowers are selected from roses, chrysanthemums, lilies, sweet osmanthus flowers, jasmine, plum flowers, forget-me-not, lavender flowers, seville orange flower, gardenia, orchids, lilac flowers, camellias, peach flowers, crabapple flowers, wintersweet flowers, murraya paniculata flowers, nasturtium flowers, banana shrub, juncus effusus flowers and dandelion flowers; and the fresh flower extracts are the extracts of the flowers; the coagulant is selected from jelly powder, agar, pectin, CMC, gelatin, xanthan gum and composite coagulant; and the auxiliary materials are selected from sucrose, xylitol, fructose, protein, sugar, aspartame, citric acid, malic acid, honey and water.

The present invention relates to one kind of spiced dried bean curd with the health functions of benefiting qi, relieving epigastric distention, invigorating spleen and stomach and its production process. The spiced dried bean curd is produced with high quality soybean, salt, soy sauce, cassia bark, ginger, scallion and other materials. It is health food with excellent nourishing and health care function, especially to patients of cardiac vascular diseases and hyperlipemia.

The invention relates to a Chinese medicinal preparation for treating cough, asthma, throat pain and its preparing process, wherein the preparation is prepared from Chinese ephedra, gypsum, bitter apricot seed, roor of sessile stemona, coltsfoot flower, thunberg fritillary bulb, mulberry bark, cordate houttuynia, mahonia stem, dried orange peel and licorice root.

The invention provides a seafood can and a manufacturing method thereof. According to the invention, seafood is selected and washed, and is added into clear water; 2% of salt is added to the mixture, and the seafood is boiled in the salt solution; and the boiled seafood is cooled and canned. A preparation method of a broth comprises steps that: bones and chickens are added into clear water, boiled for 20 minutes, and are fetched and washed; 30kg of the bones, 10kg of the chickens, 5kg of mushrooms, and 150kg of water are mixed and boiled for 8 hours; the mixture is cooled, grease is removed, flavorings such as illicium verum are added into the soup, and the broth is heated for 2 hours; the obtained broth is screened by using a sieve of 120 meshes; the broth is fetched; flavorings such as salt and monosodium glutamate are added into the broth; the broth is sterilized, canned, and stored under constant temperature for 10 to 20 days, such that finished products are obtained. According tothe invention, odors of the seafood can be effectively removed. With the broth gel, nutrient components of the seafood can be protected. The seafood can is convenient and safe to seat, and has advantages of delicious taste, pure mouthfeel, and abundant nutrients. With the seafood can, consumer requirements can be satisfied.

The invention relates to a new processing method of ready-to-eat fish. The method is characterized by comprising the following steps: removing scales, gills, fishtail and viscera from small freshwater crucian carp with the weight less than 100g, cleaning with clear water and draining water off; adding 0.5%-1.0% yellow rice wine to 7%-9% saline water to obtain marinade; curing the cleaned fish in the marinade at the temperature of 6-10 DEG C for 50-70 minutes, and draining water off; drying the cured fish in an oven at variable temperature of 40-70 DEG C for 40-60 minutes; frying the dried fish at the temperature of 160-200 DEG C for 1-3 minutes; centrifugally removing part of residual oil at the speed of 1000-1500rpm (revolutions per minute); soaking the fried fish in sterilized sauce at room temperature for 6-10 hours; drying the soaked fish in the oven at variable temperature of 50-80 DEG C for 80-120 minutes; and finally carrying out vacuum packaging after the dried fish is cooled,thus obtaining the finished product of the ready-to-eat fish.

The invention relates to a novel method for drying fresh dendrobium officinale. The method comprises the following steps: 1) clearing raw materials, 2) blanching and cooling: placing the cut dendrobium officinale in hot water of 70-100 DEG C, scalding for 1-3min, soaking in cold water, and rapidly cooling to the room temperature, 3) draining and conducting tray loading: controlling the loading thickness to be about 5-15mm, 4) prefreezing: freezing to a central temperature between subzero 20 DEG C and subzero 25 DEG C for 2h after loading the raw materials in the tray, and 5) conducting vacuum freeze drying or microwave vacuum freeze drying: cooling a cold trap to be between subzero 20 DEG C and subzero 60 DEG C, placing the materials in a drying bin, conducting vacuum-pumping, cooling the materials to be between subzero 20 DEG C and subzero 60 DEG C after half an hour, adopting a multistage heating method, controlling the temperature of the raw materials at a sublimation section to be between subzero 15 DEG C and subzero 30 DEG C, and controlling the temperature of the raw materials at an analysis section at 30-60 DEG C. The method has the benefits that the shape, color and active ingredients of the fresh dendrobium officinale are preserved to the greatest extent, and the fresh dendrobium officinale is easy to store, eat and distinguish.

The present invention discloses a pet food feeder, comprising a connecting member coupled to a support rod, a first connecting surface vertically disposed on the connecting member, a second connecting surface vertically disposed on a containing member of a food bin, a pivotal axis and an axial hole respectively disposed on the first and second connecting surfaces respectively, such that the entire pet food feeder passing through the pivotal axis and the axial hole to combine the containing member and the support rod, and a positioning latch on the second connecting surface being extended into a fixing hole on the first connecting surface to fix an angle of elevation for the opening of the food bin. The positioning latch can be extended into other fixing hole to adjust the angle of elevation of the opening of the food bin to collect the food towards the utmost bottom of the food bin and facilitate the feeding of pets.

The invention provides a method for processing instant rice flour for infants. The method comprises the following steps of: (1) preparing raw rice flour; (2) weighing lactalbumin accounting for 20-30% of the raw rice flour by weight, mixing the lactalbumin with the raw rice flour uniformly, and adding water to soak the mixture for 20-30 minutes to obtain mixed paste liquor; (3) adding food-grade protease accounting for 0.3-0.5% of the raw rice flour by weight, stirring the mixture uniformly, heating the mixture to 50-55 DEG C, preserving heat for 40-60 minutes, and then deactivating the protease; (4) adding trehalose accounting for 1-3% of the raw rice flour by weight and isomaltooligosaccharide accounting for 1-3% of the raw rice flour by weight, stirring the mixture uniformly, and heating to concentrate the mixture; and (5) spray-drying or pneumatically drying the obtained concentrated paste liquor to obtain floury products with moisture content being lower than 8wt%, and packaging the floury products, thus obtaining the instant rice flour. The instant rice flour produced by the method provided by the invention has good brewing property, does not have allergic reactions to the infants, and is suitable for the infants to eat.

The invention relates to a ginseng donkey-hide gelatin paste and a preparation technique thereof. The invention adopts the technical scheme that the ginseng donkey-hide gelatin paste comprises ginsengand donkey-hide gelatin. The preparation technique comprises the following steps: after grinding the ginseng, sieving with a sieve of 80 meshes and collecting sieved ginseng powder; putting 100 partsof donkey-hide gelatin into a container, adding 8-12 parts of water and heating to dissolve the donkey-hide gelatin; adding 8-12 parts of ginseng powder, stirring evenly and cooling; and sterilizingby microwave for 2-3 minutes at 30-50 DEG C through a microwave tunnel and packaging. The ginseng donkey-hide gelatin paste can also comprise black sesame seed and walnut kernel. The invention is convenient to eat and can tonify blood and qi simultaneously.

A health-care beverage is prepared from the liquid extract of portulaca, honey white sugar, vinegar and citric acid.

The invention discloses a method for processing instant and convenient spicy lamb entrails, which comprises the following steps of: selecting fresh lamb hearts, lamb livers, lamb tripe, lamb lungs, lamb intestines and lamb heads, and cleaning the materials completely by using clear water; cooking the materials to remove peculiar smell, and removing bones from the lamb heads; adding 20 seasoners into the clear water, and cooking the clear water for 20 minutes; cutting the cooked semi-finished products of lamb entrails into shreds, bagging in proportion, and packaging under the vacuum conditionto obtain lamb entrails packs; sterilizing at the negative pressure; and bagging a flavoring pack comprising a spicy oil pack, a nutrient vegetable pack and a seasoning pack and the lamb entrails packs together to obtain finished products. The instant and convenient spicy lamb entrails are convenient to eat and suitable for ordinary families, have no peculiar smell, shield the unique fishy and rammish smell in mutton by increasing the flavoring pack, and simultaneously, realize the industrial production of national products.

The invention relates to a method for preparing canned spanish mackerel head and is characterized in that a fresh spanish mackerel head, the eyes of which are not cut, is chosen and put into pickling materials and seasoned and then fried to dark brown in heated peanut oil, and the fried head is taken out and packaged into a can container after the remained oil is drained; flavor oil and condiments are also added into the container with the weight percentage of the mackerel head of 85 to 90 percent, the flavor oil of 1.5 to 3 percent and the condiments of 8 to 12 percent; the gas in the mackerel head and accessional material is dissolved out after the container is opened and heated for 15 to 20 minutes in the temperature condition of more than 80 DEG C; after the can is sealed, the sterilization is carried out for 40 to 80 minutes at temperature of 100 to 120 DEG C, and the head is cooled to room temperature, thus forming the canned spanish mackerel head. The canned food manufactured by adopting the method fully preserves the nutritional components of spanish mackerel heads, is rich in nutrition, delicious in taste, long in shelf life and convenient in eating, improves the added value of spanish mackerel heads, and reduce the waste of resources and environmental pollution. The manufacturing method of the invention is reasonable in process, feasible in operation, high in production efficiency and is suitable for industrial production.

The invention relates to a processing method for dried carrot product. The processing method comprises the following steps of: selecting, washing, dicing, dewatering and drying materials; putting dried carrot slices at a low temperature for freezing treatment; packaging the dried carrot slices; and putting the product in a warehouse. When the processing method provided by the invention is adopted, original color and nutrition of carrot are substantially kept unchanged. The dried carrot product is easy to store and transport, and is convenient to take; and price difference caused by off seasonand boom season for producing carrot can be effectively adjusted.

The invention relates to a blueberry oral liquid, which belongs to the technical field of health foods. The blueberry oral liquid is prepared by the following steps: a, adding 15 to 30 grams of Chinese wolfberry extract, 0.8 to 1.5 grams of lutein and 1.0 gram of citric acid to 1,000 milliliters of blueberry juice, stirring the mixture evenly, and filling the mixture; and b, sterilizing the filled oral liquid with microwave for 1.5 minutes to obtain the finished product. The blueberry oral liquid has the advantages of convenience for eating, high nutritive value, and good mouthfeel and health care function. Besides, the blueberry oral liquid is advantageous for developing and utilizing blueberry resources.

The invention aims to supply a process for preparing nutritious water-chestnut starch according to the above problems, which is characterized in that the steps for preparation are that: (1) Fresh water chestnut is selected and is grinded into pulp, and water is leached. (2) Through drying and sieving, the water-chestnut starch is made. (3) The effective components of carrots, tremella, jujubes, matrimony vine and mythic fungus are extracted, through concentrating, adsorbing and drying, cyclodextrin powder is made and is fully mixed with the water-chestnut starch. (4) Instant nutrition food is prepared, packaged, sealed, sterilized and is put in storage. The invention has the beneficial effects that not only the contents of sugar, proteins, calcium, phosphorus, ferrum and vitamin C of the water-chestnut starch are increased, but also nutritional components of amino-acid germanium and carotenes and the like are further increased, the food which is made through the processing method has the effects of nutrition, galangal fruit, tranquilization and health care, the eating is convenient, and the carrying is easy.

The invention discloses a young litopenaeus vannamei feed. The young litopenaeus vannamei feed is prepared from the following raw materials in parts by weight: 55-75 parts of shrimp slices, 2-3 parts of wall-breaking yeast, 2-3 parts of rhodotorula benthica, 0.1-0.5 part of astaxanthin, 0.3-0.8 part of vitamin D3, 2-4 parts of soluble calcium salt, 3-5 parts of adhesive, 8-10 parts of disintegrating agent and 3-5 parts of moisture absorbent. The invention also discloses a preparation method of the young litopenaeus vannamei feed. The preparation method comprises the following steps: crushing the raw materials into 500-mesh particles by using a superfine powder crushing technology, then pelleting and forming the feed by using a pelleting and forming technology. The young litopenaeus vannamei feed is capable of fully meeting the nutritional requirements of the litopenaeus vannamei in the eclosion period, thereby greatly improving the survival rate of the litopenaeus vannamei; the enough particle size of the feed can be guaranteed, thereby facilitating transportation and storage of the feed.

The production process of instant Won Ton and instant dumpling includes the following steps: making wrapping; making stuffing with added lecithin, edible oil and ethanol; extruding stuffing block; forming film on the surface of the stuffing through soaking the stuffing into starch solution and drying; wrapping to form; microwave roasting; frying; drying in hot blast and cooling; making soup packet, seasoning packet and oil packet; and packing. The instant Won Ton and the instant dumpling have smooth wrapping and fragrant and soft stuffing.

The invention discloses a preparation process of coarse food grain nutrient paste and a coarse food grain nutrient paste product, and belongs to the technical field of food processing. The preparation process comprises the following steps of: adding peanut, melon seed, walnut, sesame, white sugar, maltodextrin and the like as auxiliary materials, mixing the main materials including high-quality millet, black rice, brown rice, corn and broomcorn, extruding for puffing, grinding, sieving, mixing with the auxiliary materials, and seasoning to prepare the coarse food grain nutrient paste product which is rich in nutrition, convenient to eat, good in mouth feel and easy to absorb. The product has specific nutrition and flavor of coarse cereals, and is complementary in nutrition and pure in mouth feel.

The invention relates to an edible bird's nest acid drink and relative production. Wherein, said preparation comprises that dissolving 0.1mg-100g edible bird's nest into 1L water; adding drink as water, mineral water, soft drink, tea, etc. The invention at least comprises edible bird's nest acid and one drink.

The invention relates to a method for producing yellow cake, which uses glutinous rice and soya bean as traditional materials, added with Chinese sorghum, corn, wheat, peanut, or the like. And the production comprises that selecting and preparing materials that using 100kg glutinous rice as standard, adding 10-20kg of glutinous rice or other additives, 6-12kg soya bean, 10-20kg sugar; then immerging the materials with soya bean and 0.5-8kg glutinous rice in cold water for 5-10h; grinding into pulp, adding sugar. The inventive yellow cake is abundant in nourishment.

The invention provides a processing method for rice bread, and the method comprises the following steps: (1) preparing rice raw material powder; (2) primarily batching; (3) evenly stirring while adding water; (4) secondarily batching; (5) fermenting; and (6) baking. The rice bread prepared by using the processing method provided by the invention has high nutritive value, is convenient to eat, is not easy to retrograde and age, and tastes good.

The invention discloses a production method for dried many-flower solomonseal rhizome tea. The tea is prepared from a single soybean raw material used in the traditional dried bean curd production by combining the production process of the traditional dried bean curd; and many-flower solomonseal rhizome, Chinese date and mint with health-care functions are added into hard bean curd serving as a semi-finished product of the dried bean curd, so that the quality and the grade of the traditional dried bean curd are promoted, and novel medicinal and nutritional food is provided for people. The finished product has fresh taste, and has the characteristics of tonifying spleen and stomach and filling essence and the characteristics of nutrition, health care, medicinal diet, convenience for eatingand the like. The production method is simple and easy in implementation.

The invention provides a fried carrot product which is prepared through the steps of rinsing carrot, slicing, heating 5 minutes in boiling water, or steaming 8 minutes, cooling down in cold water, drying the refrigerated carrot, frying in oil, de-oiling 6 minutes in centrifugal machine, filling nitrogen and packaging.

The invention discloses an intelligent ordering system comprising a food storage cabinet; the food storage cabinet comprises a plurality of food storage rooms; each food storage room is connected with a take away door and a food input door; each food storage room is provided with a first lock drive unit and a second lock drive unit; a controller is arranged in the food storage cabinet, and electrically connected with a printer and a communication module; the intelligent ordering method comprises the following steps: S1, a user selects dishes on a client end; S2, the controller uses the printer to print out the menu information, and sends a check code to the client end; S3, dining room work personnel inputs the menu information to the controller; S4, the dining room work personnel inputs the dishes into the food storage rooms; S5, the user inputs the received check code into the controller; S6, the user takes away the dishes, and closes the take away door of the corresponding food storage room. The method and system can improve the delivery efficiency of a dining hall and a fast food shop, thus saving customer ordering and take away time.

The present invention discloses one kind of instant vegetable jelly and its making process. The instant vegetable jelly consists of vegetable juice 7-15 wt%, sugar 6-9 wt%, citric acid 0.1-0.25 wt%, potassium sorbate 0.03-0.06 wt%, vegetable gelatin 0.5-0.8 wt%, and vegetable grain 5-15 wt% except water. The production process includes pre-treatment of vegetable, scalding in water of 100 deg.c for 7-15 min, making vegetable grain with partial vegetable, squeezing the rest vegetable to obtain juice, mixing vegetable juice, sugar and water, filtering while the juice is still hot, adding water, boiling the filtrate and maintaining for 25-30 min, adding vegetable grain and other components, sealing and sterilizing, and cooling to coagulate. The instant vegetable jelly as one pastime food is convenient in eating and delicious, and has less loss of the nutritious components and long preservation period up to one year.

The invention discloses a can processing method for keeping integrity and elasticity of sea cucumber. The method comprises the following steps of: processing a sea cucumber material; performing curing treatment; filling soup and sealing; and sterilizing to obtain the instant can product. By the curing treatment on the sea cucumber, the problems that the sea cucumber body is low in elasticity, the body wall is broken, the soup is turbid, and the quality guarantee period is short in the process of storing the sea cucumber are solved.