50results about How to "Easy to eat and hygienic" patented technology

The invention relates to a bamboo shoot sulfur-free drying process, which is characterized by comprising the following steps: (1) raw material preparation, during which fresh phyllostachys praecox shoots with a base part of which the diameter is greater than 3 centimeters, washing the fresh phyllostachys praecox shoots to remove impurities, removing sheaths, cutting off aged parts, and cutting the shoots along longitudinal axes to obtain bamboo shoot blocks; (2) soaking the bamboo shoot blocks in color protecting solution for 20 to 90 minutes, wherein the ratio of the bamboo shoot blocks to the color protecting solution is 1g:3-4ml; (3) blanching color protection treatment, during which blanching the bamboo shoot blocks, which are soaked in the color protecting solution, in the color protecting solution at 80 to 100 DEG C for 2 to 10 minutes, and immediately washing the bamboo shoot blocks with water after the blanching; (4) permo-treatment, during which the bamboo shoot blocks, which are blanched for color protection, are soaked in osmotic solution for 20 to 40 minutes, and the ratio of the bamboo shoot blocks to the osmotic solution is 1g:3-4ml; (5) drying; and (6) packaging to obtain dry bamboo shoot products. The dry shoots prepared by the invention is short in rehydration time, convenient, sanitary and long in storage life and provides good raw material guarantee for the subsequent bamboo shoot deep processing.

The invention discloses a processing technology of instant jellied bean curd belonging to the field of deep processing of soybean food, comprising steps of dipping, beating, filtering, heating, blending, homogenizing, spraying and drying with soybeans as raw material, characterized in that, in the processing technology, the soybean flour through the spraying and drying is carried out agglomeration secondary granulation, added with embedded composite coagulant, mixed well and packaged to obtain the instant jellied bean curd. During the process, sucrose is not added to keep the taste of the conventional bean curd, improve extraction rate of soybean protein and reduce production cost; using combined emulsifier and composite coagulant makes the made instant jellied bean curd reach the best texture with fine taste and certain hardness.

The invention discloses the production method of low-sugar Chinese chestnut preserved fruit, which comprises the following steps of: inactivating enzyme by using microwave, performing acidolysis treatment and microwave-assisted vacuum sugar penetration, drying in sections, packaging and performing microwave sterilization. The low-sugar Chinese chestnut preserved fruit produced by the method comprises 40 to 50 mass percent of sugar and 12 to 15 mass percent of water, and has a golden color, gloss and the special fragrance of Chinese chestnut; the fragrance is strong; and the products have elasticity and certain flexibility and are not sticky. The special flavor of the Chinese chestnut is preserved; the low-sugar Chinese chestnut preserved fruit does not become hard and has toughness and good mouthfeel; and the products have low sugar content, long storage periods, high quality and broad market prospect, and are sanitary and convenient to eat. The related process can shorten sugar penetration time and improve production efficiency. Chinese chestnut resources can be fully utilized, Chinese chestnut products with high technological content and commodity value can be produced, and an effective way can be provided for the deep processing of the Chinese chestnut.

The invention discloses a spirulina nutrient jelly. The jelly is obtained by the following steps of: mixing 20 to 28 weight parts of edible sugar, 0.3 to 0.8 weight part of spirulina extract and 0.1 to 0.3 weight part of food-grade potassium chloride in a V-shaped mixer for 20 to 40 minutes, transferring the mixture into a dissolving tank, adding 40 to 50 weight parts of purified water, heating to a boiling state with stirring and preserving heat for 15 to 25 minutes; adding 8 to 10 weight parts of spirulina fine powder and 15 to 21 weight parts of purified water, stirring, heating to a boiling state and preserving heat for 15 to 25 minutes; and adding 0.1 to 0.3 weight part of citric acid and 0.4 to 0.6 weight part of essence and stirring for 2 to 4 minutes. The jelly is produced by taking the spirulina fine powder as a raw material, so that the absorption of spirulina nutritional ingredients can be better promoted; and the prepared jelly has the characteristics that: the jelly has rich nutrition and moisturizing and smooth mouthfeel, is convenient and sanitary to take and has no peculiar smell of marine products.

The invention provides fresh and fragrant shrimp sauce and a making method thereof. The sauce is characterized by comprising the following raw materials in parts by weight: 40-50 parts of shrimps, 10-20 parts of red chilly powder, 10-15 parts of salt, 8-12 parts of sesame, 5-10 parts of edible oil, 2-5 parts of peanut powder, 2-5 parts of cornmeal, 0.2-1 part of white sugar, 8-12 parts of water, 0.5-2 parts of soy sauce, 1-2 parts of chicken essence and 1.5-2.5 parts of diced green onion. The making method comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4) drying and adding accessories; and 5) fermenting. The shrimp sauce prepared by the preparation method can fully maintain the nutritions of the shrimps, can build the bodies, resist the sources of diseasesand aging, prevent and treat cancers and lose weight in case of long-term use, has pure colors and strong fragrance, is a superexcellent condiment used as a sidedish and is convenient and sanitary toeat.

The black bone chicken-fried flour gruel is made with Taihe white chicken with black bone and unique medicinal value, high quality wheat flour and over ten kinds of seasonings including walnut kernel, almond, sesame, wolfberry fruit, peanut, etc. as material and through traditional technological process. It contains amino acids, protein, vitamins and trace elements, including Fe, Zn, Ca, etc. It has the health functions of strengthening physique and resisting senility, and is fragrant, delicious, and easy to carry about and store.

The invention discloses a method for processing and making grasshopper sauce foods. The method comprises the following making steps: defecating, namely stopping feeding live grasshoppers to remove excrement; vomiting saliva, namely pouring the live grasshoppers into water to remove the saliva; performing deep-frying, namely performing deep-frying on the grasshoppers in oil until the grasshoppers are fried into golden yellow; and frying, namely grinding the deep-fried grasshoppers into granules, adding sauce making condiments, and frying with warm fire, thereby obtaining the grasshopper sauce. The problem of lack of a method for processing live grasshoppers into grasshopper foods which can be eaten directly in batches is effectively solved, the making method is novel and simple, the made grasshopper sauce is crispy, aromatic, delicious, unique, delicious in taste and long in product storage period, the shelf life can be 12 months under normal temperature conditions, and the food is sanitary and convenient to eat. Meanwhile, the grasshopper sauce foods can be mechanically made and can be processed in batches, and the method is suitable for industrial batch processing production of artificial breeding farms of edible grasshoppers, large-scale farming and the like.

A Chinese yam and papaya can comprises, by weight, 60-85 parts of Chinese yam, 50-70 parts of papaya, 40-60 parts of litchi, 20-30 parts of white fungus, and 70-110 parts of soup base with pH of 3.5-4.0. Each 100 parts of the soup base comprises, by weight, 12-23 parts of xylitol and 3-8 parts of blackberry juice.

The invention discloses a spicy green garlic, which is prepared by the following steps: peeling 100 kilos of garlic, soaking the garlic with purified water for 1-5 days, fishing and leaching, placing the garlic into a vat, cutting 5-70 kilos of carrot into small slices and half airing and then placing the carrots into the vat for mixing with the garlic; adding 2-6 kilos of common salt, 50-1,500g of white sugar, 50-1,000g of honey, 20-500g of sodium cyclamate, 50-300g of citric acid, 5-20 kilos of green Chinese onion, 100-500g of pepper, 0-500g of star anise and 10-50 kilos of vinegar into the vat for uniformly stirring; keeping the pH value more than or equal to 2 and less than or equal to 8.1; and pickling the garlic at the low temperature of 0-15DEG C for 5-30 days until white garlic becomes green garlic. The preparation method has stability, sanitation and high green change speed; the finished products have the advantages of light green color and luster, deliciousness, strong garlic flavor, vinegar flavor and the like, rich nutrition, sanitary and convenient edibility, remarkable bioactivity and inoxidizability, the health-care functions of resisting and killing bacteria, relieving toxin and strengthening the stomach, promoting digestion, increasing food appetite and nourishing kidneys and lungs as well as adaptability of industrial production all year around and long-term storage.

The invention relates to a preparation method of instant watermelon peel. The preparation method comprises that watermelon peel as a raw material is subjected to pretreatment, blanching and color protection, crisp protection, pickling, drying, seasoning and sterilization to obtain the product. The prepared instant watermelon peel has five flavors of a sugar and vinegar type flavor, a fragrant and hot type flavor, a fragrant and sweet type flavor, a sour and hot type flavor and a spicy and hot type flavor, is rich in flavors, and is suitable for various people to eat; and the preparation method utilizes the watermelon peel waste, the watermelon peel profit is about 1600 yuan/1000 kg through calculation, the economic benefit is considerable, and the preparation method can be promoted and applied.

The invention provides seafood sauce with pure fragrance and a preparation method thereof. The seafood sauce is characterized by comprising the following raw materials in parts by weight: 30-40 partsof seafood, 10-20 parts of sesame, 2-4 parts of salt, 2-6 parts of licorice, 5-10 parts of edible oil, 2-5 parts of minced ginger, 2-5 parts of cornmeal, 0.2-1 part of white sugar, 8-12 parts of water, 0.5-2 parts of soy sauce, 1-2 parts of white spirit and 1.5-2.5 parts of diced green onion. The preparation method comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4)drying and adding accessories; and 5) fermenting. The seafood sauce prepared by the preparation method can fully maintain the nutritions of the seafood, can build the bodies, resist the sources of diseases and aging, prevent and treat cancers and lose weight in case of long-term use, has pure colors and strong fragrance, is a superexcellent condiment used as a sidedish and is convenient and sanitary to eat.

The invention relates to a preparation method of fried beancurd skin rolls. The method comprises the following main process steps: soybean cleaning, soybean soaking, pulping, filtration, pulp boiling,automatically skin picking, pre-cooling, slitting, roll preparation, high-temperature frying, oil draining, sorting and packaging. The basic preparation process is as follows: taking soybeans as a main raw material, cleaning the selected soybeans, feeding the soybeans to a pulping device, adding water, carrying out the pulping, conducting high-temperature pulp boiling to form a thin film, sequentially performing shaping, automatically skin picking and stoving at a certain temperature, and conducting the pre-cooling, the slitting, the cutting, the roll preparation, the high-temperature frying,oil removal, sorting and packaging so as to form a medium-dry beancurd skin product. The beancurd skin rolls are rich in soy proteins and a plurality of vitamins and minerals, and are crisp in mouthfeel and easy to preserve.

The invention relates to a thousand-year-old preserved egg paste and a production method thereof. The thousand-year-old preserved egg paste is processed and prepared by the following raw materials according to weight portion: 120 to 175 portions of preserved egg, 6 to 14 portions of peanut, 8 to 16 portions of soybean, 7 to 13 portions of fermented blank bean, 7 to 10 portions of dairy salt, 2 to 3.5 portions of gourmet powder, 0.5 to 1 portions of garlic powder, 2 to 4 portions of chili powder, 0.5 to 1 portions of five-spice powder, 0.5 to 1.5 portions of soy paste and 40 to 55 portions of edible oil. The thousand-year-old preserved egg paste not only is excellent in mouth feel, but also allows people to taste preserved egg spice, is edible and convenient, and has a long quality guarantee period.

A plastic cup type canned food is prepared through pre-treating food, loading the food in plastic cup, adding juice or soup, closing the cup, vacuumizing, filling stabilizing gas, sealing and rotary sterilizing on conveying belt.