157results about How to "Entrance smooth" patented technology

A grains beverage is prepared from long-grained non-glutinous rice, wheat, sesame, peanut and auxiliary through gelatinizing, mixing with auxiliary, filtering, high-pressure homogenizing 2-3 times, and sterilizing. It is rich in VB, edible fibers, trace elements, gamma-amino butanoic acid.

The invention discloses a method for processing vegetable fish balls, which comprises the following steps of: preprocessing fresh fish, mining meat, and rinsing; adding the rinsed fish into a fine filtering machine for fine filtration; preparing refined minced fillet and refined mashed vegetable by using a colloid mill; mixing the refined minced fillet, refined mashed vegetable, starch, isolated soy protein and seasoning auxiliary materials, and performing grinding treatment; and finally, forming, boiling, cooling, quickly freezing and packaging. The method is low in cost, the process is simple, and the method is convenient to use and has higher application and promotion value.

The invention discloses a preparation method of ginkgo-flavored nutritious noodle which is prepared from the following raw materials: by weight, 130-150 parts of wheat flour, 40-50 parts of ginkgo, 3-5 parts of seaweed meal, 2-3 parts of Chinese magnoliavine, 1-2 parts of cortex cinnamomi, 1-3 parts of fingered citron, 2-3 parts of Stauntonia latifolia, 2-3 parts of lily, 1-2 parts of semen cuscutae, 1-3 parts of Circium japonicum, 10-12 parts of lemon juice, 10-12 parts of grape juice, 4-5 parts of almond oil and 8-10 parts of a nutrition additive. The invention provides the preparation method of the ginkgo-flavored nutritious noodle. The noodle has a special flavor of ginkgo and is smooth and strong in mouthfeel. Meanwhile, as many Chinese herbal medicinal ingredients such as Chinese magnoliavine, cortex cinnamomi, fingered citron and the like are added in the raw materials, the noodle can provide a plurality of nutritional ingredients which human body requires and has good health-care effects.

The invention relates to a method for manufacturing vermicelli. The method comprises that: 1,450 portions of potato starch, 600 portions of eggs and 600 portions of water are taken for standby; the eggs are broken to remove yolk; egg white and 400 portions of potato starch are mixed, stirred to be pasty, and aired to be paste at room temperature; 250 portions of potato starch is added with water, stirred and heated to be a pasty mixture of starch and water; the prepared paste and the pasty mixture are mixed with the remaining 800 portions of potato starch and uniformly kneaded to be dough; the dough is extruded and molded by use of a vermicelli machine; vermicelli is directly boiled in a boiling water pot, taken out, rinsed and cooled by use of cold water, sieved to remove water, separately packaged and frozen for preservation. The method utilizes the solidifying function of boiled egg white to replace the functions of alum in strengthening luminance brightness and toughness in the prior vermicelli manufacturing process. The vermicelli prepared by the method has the advantages that the vermicelli is pliable but not hard, soft but not easy to break, tastes smooth, is rich in nutrition, has no alum harmful to human bodies, is added with beneficial egg white, and becomes a quality-assured food beneficial to human bodies.

The present invention discloses a highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch. The method comprises processes of: stripping a pit to take vinasse out of the pit; preparing vinasse and mixing; carrying out wine obtaining grain steaming; preparing nutrition vinasse; inoculating vinasse and culturing; preparing surface vinasse; splashing water and adding distiller's yeast powder; transferring to the pit; and carrying out pit sealing fermentation. With the method of the present invention, the extruded waste vinasse residual starch content issignificantly reduced to 2-5%, and waste lees can be prepared without secondary fermentation so as to significantly reduce production cost; the upper layer vinasse with poor quality can be changed into the surface vinasse, then changed into the extruded waste vinasse, and finally changed into the waste lees in each turn of the method, and the lower layer vinasse can be continuously adopted as thegrain vinasse to enter the pit so as to improve vinasse quality and wine quality; use amount of bran hulls, water and other ingredients between retorts are regular; acidity of the vinasse entering the pit, starch content, and water content of the vinasse are easily grasped; quality product rate and wine yield of the whole pit output are respectively increased by 0.5-1%; and the method has characteristics of simple process, easy operation, no addition of production equipment, and good quality of produced wine, and provides a reliable guarantee for promotion and application of highly-flavored liquor production enterprises.

The invention discloses a fermented yoghourt soft ice cream milk sauce containing various probiotics. The milk sauce comprises, by mass, 70-85% of raw milk or reconstituted milk, 10-30% of a sweetener, 0.3-1.2% of a compounded thickening emulsifier, 0-5% of oil, 0-10% of a dairy product raw material, 0.005-0.02% of a starter and 0.0085-0.065% of probiotics, and the sum of the mass percentages of all above raw materials is 100%. The invention also discloses a production method of the milk sauce. The shelf life of the milk sauce stored at 4-10 DEG C can reach 21 d; the shelf life of the milk sauce stored in a refrigeration manner can reach 12 months; and ice cream obtained by using the milk sauce has the advantages of smooth and fine texture, smooth mouthfeel, and sour-sweet and tasty taste.

The invention relates to a process for preparing bean dreg powder, which comprises the following steps of: putting fresh wet bean milk into a steam cabinet in a layered mode and steaming under normal pressure; cooling steamed bean dregs to room temperature, flatly spreading in the sun for airing or putting into an oven for baking until the moisture content is between 0.01 and 0.02 percent; and putting dried bean dregs into a grinding machine in batches for grinding, and stopping grinding until the average diameter of the ground bean dregs is between 100 and 300nm. The process is reasonable, and easy to operate, and has a short period; the nutritional ingredient loss of the bean dregs is low, and the water solubility of the bean dregs is improved; the bean dregs can be directly drunk with water after being ground into powder, have smooth mouthfeel, and also can be drunk when mixed with other electuaries; and cakes with rich nutrition can be made by mixing flour, corn meal and the like and the bean dregs.

The present invention discloses sour and spicy hotpot bottom materials without causing internal heat and a preparation method thereof. The hotpot bottom materials are prepared from the following raw materials in parts by weight: 90-120 parts of fish oil; 10-20 parts of thick broad-bean sauce; 10-30 parts of chilies; 3-5 parts of Chinese prickly ash; 3-5 parts of fresh gingers; 2-3 parts of garlic; 0.3-0.5 part of star anise; 0.2-0.3 part of cassia bark; 0.2-0.3 part of bay leaf; 0.1-0.2 part of ligusticum chuanxiong; 0.2-0.3 part of rhizoma kaempferiae; 0.3-0.8 part of fennel; 0.2-0.3 part of fructus amomi rotundus; 0.3-0.8 part of fructus tsaoko; 0.3-0.8 part of clove; 0.3-0.8 part of fructus amomi; 0.2-0.5 part of fructus gardeniae; 0.4-0.6 part of liquorice; 0.2-0.5 part of dried orange peel; 0.5-1 of Baijiu; 0.5-1 part of rock sugar; 1-3 parts of fermented soybeans; 3-4 parts of vinegar powder; 2-3 parts of tomato sauce; 3-5 parts of pickled Chinese cabbages; 1-2 parts of radix puerariae; 1-2 parts of mint; and 0.5-2 parts of mulberry leaves. The hotpot bottom materials are full of sour and spicy taste, red and bright in color and luster, refreshing and smooth in mouth, and tasty, and do not cause internal heat.

The invention discloses green tea ferment jelly. The green tea ferment jelly is made through the following steps of leaching green tea, jasmine flowers, lotus leaves and fagopyrum tataricum with water for 60-80min, and performing filtration so as to obtain green tea fluid; fermenting honey peaches, apples, haws, blueberries, Chinese wolfberry fruits, apple vinegar, dry yeast and the like under the sealed condition for 5-6 months, and performing filtration so as to obtain ferment original fluid; mixing and stirring konjaku flour with collagen,carrageenin and water so as to obtain transparent gum fluid; and uniformly mixing the green tea fluid with the ferment original fluid, the gum fluid, xylooligosaccharide, aspartame and water, performing dissolution, performing filtration, performing filling, and performing microwave sterilization for 1-3min so as to obtain the green tea ferment jelly. According to the green tea ferment jelly disclosed by the invention, nutrient components in the green tea, the jasmine flowers and the fagopyrum tataricum are sufficiently extracted, and the quality guarantee period of the green tea ferment jelly is guaranteed through the oxidation resistance function of tea polyphenols; besides, the ferment original fluid is added, and a low temperature microwave sterilization technique is adopted, so that nutrient components of the green tea ferment jelly are effectively guaranteed; and the green tea ferment jelly has good mouth feel, and besides, has the functions of resisting oxidation, soothing the nerves, beautifying faces and reducing weight.

The embodiment of the invention discloses a vermicelli manufacturing method, and belongs to the technical field of food processing. Problems of hidden health risk and high cost existing in present vermicelli manufacturing methods are solved. The vermicelli manufacturing method which adopts 100% of potato starch as a raw material comprises the following processes: thickening the potato starch with 65-75DEG C water, and preparing a dough; extruding the dough into vermicelli; thoroughly cooking the vermicelli; and cooling the cooked vermicelli in 6-10DEG C water. The vermicelli manufacturing method disclosed in the invention improves the present vermicelli manufacturing methods.

The invention discloses an amur grape ice wine capable of strengthening the stomach, which is prepared from the following raw materials in parts by weight: 90-110 parts of amur grape, 8-9 parts of pomegranate, 4-5 parts of buckwheat kernel, 1-2 parts of ginger juice, 2-3 parts of lemon grass, 2-3 parts of corn silk, 1-2 parts of bay leaf, 2-3 parts of oil orange, 1-2 parts of nard, and right amounts of SO2, CaCO3, glucose, fruit pulp enzyme, active dry yeast, grape brandy base liquor, bentonite, glucose oxidase, catalase and skimmed milk. The finished product has the advantages of bright and transparent wine body, pure flavor, smooth taste, full mouthfeel and sufficient and long aftertaste.

The invention discloses milk dialysate-containing yoghurt ice cream powder in the technical field of milk products and frozen drinks. The milk dialysate-containing yoghurt ice cream powder is prepared from the following components in percentage by mass: 55 to 75 percent of milk dialysate-containing yoghurt ice cream base powder, 25 to 45 percent of a sweetener and 0.1 to 0.5 percent of yoghurt essence. The invention also provides a preparation method for the milk dialysate-containing yoghurt ice cream powder. The preparation method specifically comprises the following steps: S1, adding 0.1 to 0.5 percent of the yoghurt essence into 55 to 75 percent of the milk dialysate-containing yoghurt ice cream base powder for uniform mixing, and physically mixing a mixture and 25 to 45 percent of the sweetener according to the proportion; S2, performing packaging according to a product packaging requirement, and storing the milk dialysate-containing yoghurt ice cream powder at a low-temperature dry place. Prepared yoghurt ice cream has fine ice crystals and a good greasy feel and delicate texture, and is high in solubility and formability and low in melting speed.

The invention discloses a production method and products of brown rice green tea. The production method is simple and specifically includes the steps: mixing tea soup with brown rice soup, adding flavors, mixing well, homogenizing at 40-80 DEG C under the pressure of 25-40MPa, canning, and sterilizing. The tea soup is made by pulverizing green tea, filtering with a 40 to 80 meshed screen, adding hot water at 85-90 DEG C, extracting by boiling water bath, centrifuging, and collecting supernatant. The brown rice soup is made by baking brown rice at 180 DEG C, grinding, screening with a 40 to 80 meshed screen, adding hot water at 90-100 DEG C, pasting by boiling water bath to obtain brown rice paste, subjecting the brown rice paste to primary enzymolysis with alpha-amylase, performing secondary enzymolysis with beta-amylase and glucoamylase, performing tertiary enzymolysis with alkali protease to obtain enzymatic hydrolysate, subjecting the enzymatic hydrolysate to enzyme deactivation and centrifuging, and collecting supernate to obtain the brown rice soup. Products made by the production method have good color and high nutrition and are very popular with consumers.

The invention discloses a food-borne beef tendon ACE (Angiotensin Converting Enzyme) inhibition peptide, fruit and vegetable chewable tablets and a preparation method thereof. The food-borne beef tendon ACE inhibition peptide is prepared through the following steps of: immersing cleaned beef tendon blocks through an acetic acid solution, carrying out primary enzymolysis through pepsin and filtering; centrifuging filtrate to obtain supernatant, adding salt and centrifuging; removing salt from sediment, and freezing and drying to obtain collagen; carrying out secondary enzymolysis on the collagen through alkali protease; centrifuging the supernatant and filtering through an acetate fiber filter with the pore diameter of 0.45 mum; freezing and drying a filtered product in vacuum to obtain thefood-borne beef tendon ACE inhibition peptide. Eggplants, roxburgh rose powder, sea buckthorn powder and the food-borne beef tendon ACE inhibition peptide are used as raw materials and are granulatedthrough a wet process; finally, a mixture is pressed to prepare the chewable tablets; a formula is optimized by applying a response surface test and an optimal formula of the fruit and vegetable chewable tablets is determined; finally, the fruit and vegetable chewable tablets which are fragrant, sweet and palatable, have abundant nutrients and have health-care functions of lowering blood pressure, preventing cardiovascular diseases and the like are obtained.

The invention discloses olive-fruit-powder-containing coconut grain soft ice cream slurry and a preparation method thereof, the olive-fruit-powder-containing coconut grain soft ice cream slurry formula comprises the following components by weight: 5-30% of frozen coconut milk, 1-4% of grain flour, 1-6% of malt syrup, 1-6% of glucose, 5-15% of sugar cane, 1-10% of coconut oil, 1-6% of maltodextrin, 0.4-0.8% of a compound thickening emulsifier, 0.1-0.5% of sodium bicarbonate, 0.02-0.10% of coconut flavor, 0.01-0.10% of olive fruit powder and balance of pure water, the invention also discloses the preparation method of the olive-fruit-powder-containing coconut grain soft ice cream slurry, the olive-fruit-powder-containing coconut grain soft ice cream slurry takes the frozen coconut milk and the grain flour as raw materials, is free of cholesterol and low in cost, and can be preserved for nine months at normal temperature, prepared soft ice cream is uniform and fine in texture, smooth and soft to eat, has higher smoothness and ideal inflation rate, and is simple in process and suitable for industrial production.