46results about How to "Expand sales radius" patented technology

The invention discloses normal-temperature drinking type yoghourt and a preparation method thereof. The normal-temperature drinking type yoghourt comprises the following raw materials in percentage by weight: 56.6%-60% of concentrated raw milk, 1*10<6>-7*10<9>cfu/mL of a fermenting agent, 0.03-0.5% of a stabilizing agent, a proper amount of a sweetening agent and a proper amount of water, wherein the stabilizing agent is selected from one or multiple of pectin, soybean polysaccharide and gellan gum, and the percentage is the mass percent of the stabilizing agent, accounting for the total mass of the normal-temperature drinking type yoghourt. The preparation method comprises the following steps: (1) homogenizing the concentrated raw milk and milk powder and sterilizing to obtain a sterilized liquid mixture A; (2) cooling, adding the fermenting agent for fermentation, overturning a jar by back pressure, homogenizing and cooling again; (3) uniformly mixing with the sterilized liquid mixture A, adjusting the acidity, homogenizing so as to obtain a liquid mixture B, wherein the liquid mixture A comprises the stabilizing agent, the sweetening agent and the water; and (4) sterilizing the liquid mixture B. The normal-temperature drinking type yoghourt and the preparation method disclosed by the invention have the advantages that the requirements of heat treatment for the viscosity of the yoghourt and the adding amount of the stabilizing agent are effectively reduced, the obtained normal-temperature drinking type yoghourt is good in fluidity and smooth in taste and has no obvious layering condition after being stored for 6 months under the normal temperature.

The invention relates to a compounded stabilizer, normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer comprises, by mass, 50-90% of esterified modified starch, 3-15% of pectin, 2-15% of agar, 4-15% of an emulsifier and 1-5% of gellan gum. The invention also provides normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer has good process tolerance, improves the viscosity stability of a technology processed normal temperature yoghurt system and the viscosity recovery stability of a subsequent product, and allows the viscosity of yogurt at normal temperature of 20-40DEG C to be similar or greater than the viscosity of yogurt refrigerated at normal temperature of 3500-5000cp. The normal temperature yogurt prepared in the invention can be stored at normal temperature of 20-40DEG C for 4-6 months, and allows high quality yogurt to be drunk in remote cold chain lacking places.

The invention discloses a processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature, belonging to the technical field of processing and preserving of aquatic food. According to the processing method, a fresh fish and pickled vegetables are taken as primary materials, and the dish-type instant food pickled cabbage fish product packed in the bowl and preserved at normal temperature is prepared by the processes of preprocessing the raw materials, deodorizing and tenderizing the fish, frying to change color, seasoning, adjusting acid, tinning, sealing, conducting low-intensity sterilization and rapidly cooling. The dish-type instant food pickled cabbage fish product produced by the method disclosed by the invention completely preserves original flavor, texture, color and luster and nutrition of pickled cabbage fish dish, is high in safety and long in quality guarantee period, and is packaged by a bowl-shaped container; no chemical preservative is added in the processing process; and the dish-type instant food pickled cabbage fish is simple to open, convenient to eat, and wide in market prospect, can be heated by microwaves, and meets the demands on food nutrition and taste required by modern consumers and rapid pace of life.

The invention discloses a toughened tile-like coating, which comprises the following main components in part by weight: 6 to 10 parts of methylcellulose, 50 to 80 parts of polyvinyl acetate emulsion, 250 to 320 parts of calcium hydroxide powder, 250 to 320 parts of calcite powder, 1 to 3 parts of pigment, 0.05 to 0.5 part of antifoaming agent and the balance of water. A preparation method comprises the following steps of: adding water in an amount which is two times that of the polyvinyl acetate emulsion into the polyvinyl acetate emulsion for diluting; adding the methylcellulose into the residual water, dissolving for 24 to 48 hours, dispersing, and standing for later use; adding the two kinds of solution into a dispersion machine for mixing, adding the pigment and the antifoaming agent, and dispersing; and adding the calcium hydroxide powder and the calcite powder, uniformly dispersing, and grinding to prepare the tile-like coating. The coating does not crack, and has water scrubbing resistance which can reach the national standard of an outer wall coating; and the coating has the advantages of smooth, firm and durable surface, water and fire resistance, low cost, long storage period and the like, and is easy to transport remotely.

The invention discloses a fresh keeping method of ready-to-eat seasoned crayfish. The fresh keeping method comprises the following steps of performing modified atmosphere packaging on seasoned and cooked crayfish, performing irradiation sterilization treatment with cobalt 60, wherein gas inflated for modified atmosphere packaging consists of the following substances in percentage by volume: 25-40%of CO2 and 60-75% of N2, and the irradiation dose is 4kGy-8kGy. According to the fresh keeping method disclosed by the invention, the shelf life of the ready-to-eat flavored crayfish can be notably prolonged, and the ready-to-eat flavored crayfish is free from residues, so that the selling range of the ready-to-eat flavored crayfish is greatly enlarged. On the basis of guaranteeing the bacteria resisting effect, the appearance of boxes can be well guaranteed, the condition that the packing boxes are sunken can be avoided, the condition that shrimp meat protein is denatured is not liable to cause, and the elasticity of the shrimp meat can be guaranteed.

The invention discloses a method for making a crabshell yellow sesame seed cake. The method includes the seven steps of stuffing and crab cream making, primary dough kneading and leavening, secondary dough kneading and leavening, puffing, cake covering, sugar film brushing and baking. The temperature in a material barrel is controlled in the primary dough kneading and leavening process, the amount of required water is adjusted according to specific seasons, and dough leavening efficiency is greatly improved. Besides, the crisp degree and chewiness of the cake are remarkably improved. The making method is unique and low in cost. No pigment or preservative is added in the making process. The requirements for nutrients, health care and fresh taste of people are met. The bottleneck that standard, industrial and large-scale production of a crabshell yellow sesame seed cake is difficult to achieve is broken through. The cake made through the method is in the color of crab cream, crisp, layering, scorched outside but tender inside, oily but not greasy and popular with mass customers.

The invention discloses an on-site making and on-site selling system supporting online ordering. The on-site making and on-site selling system comprises on-site making and on-site selling equipment, acode printer, a storing and taking device, an online ordering system and a cloud server, the on-site making and on-site selling equipment is used for making food, the code printer prints codes on outer packages of the on-site made food, and 10 or more storage positions are arranged in the storing and taking device and used for storing the on-site made food in a preset number. The on-site making and on-site selling equipment supports offline ordering of the user; the online ordering system is used for a user to order an order online and generate order information and pickup code information associated with the order information and send the order information and the pickup code information to the on-site making and on-site selling equipment through the cloud server, so that the on-site making and on-site selling equipment makes corresponding on-site made food according to the order information, and an user for online ordering takes the on-site made food according to the pickup code information. The sales mode of the on-site selling equipment is expanded, and it is ensured that online ordering and offline ordering do not conflict with each other during goods taking.

The invention relates to a fresh keeping method of bambusa oldhami. Growing points of tender tips of bamboo shoots are cut off through a physical means, so that physiological activity and generation of endogenous hormones of the bambusa oldhami are restrained to a certain extent; and through cooperation with precooling treatment before cutting off the growing points of tender tips of bamboo shoots, the storage effect of the bambusa oldhami after the growing points of tender tips of bamboo shoots are cut off is increased, the formation of lignin, cellulose and the like is reduced, and the ageing speed of the bambusa oldhami is reduced, so that the purpose of fresh keeping of the bambusa oldhami is realized. According to the fresh keeping method disclosed by the invention, the ageing speed of the bambusa oldhami can be effectively delayed, the storage time of the bambusa oldhami is prolonged, the flavor, the mouth feel and the nutrient value of the bambusa oldhami are effectively maintained, the sell range can be enlarged, and the economic benefits can be increased. The treated bambusa oldhami can be stored for 20d, the edible rate can reach 60% or above, and the sense organ change is small; and the protein is obviously reduced after the bambusa oldhami is stored for 10 d, PAL activity, POD activity and PPO activity are obviously restrained within the storage period of 3-10d, andthe fresh keeping method has obvious fresh keeping effect on the bambusa oldhami.

The invention relates to a functional beverage containing Fructus arctii. The functional beverage is prepared from Fructus arctii with homogenous function on medicines and food as the main material, and vegetables such as carrots, white radishes and shiitake. The functional beverage of the invention has higher content of nutriment on the basis that the beverage has equivalent function of prior beverage containing Fructus arctii. The invention also relates to the preparation method of the functional beverage containing Fructus arctii. Compared with prior art, the method is more suitable for industrial production and has lower production cost.

The invention discloses fermented mango juice and a preparation method thereof. The preparation method comprises the following steps: S1: uniformly mixing a mango raw material juice, reducing sugar and water, and performing filtering and sterilization, so as to obtain a mixed solution; S2: inoculating a leavening agent when the mixed solution is cooled to a preset temperature, and performing fermentation at the preset temperature, so as to obtain the fermented mango juice; S3: performing homogeneous refinement on the fermented mango juice. The reducing sugar comprises, but not limited to, oneor more of glucose, galactose, lactose and fructose corn syrup, and the mixed solution contains 0.5 to 2 mass percent of the reducing sugar; the leavening agent comprises, but not limited to, probiotics; the adding amount of the probiotics is 1 x 10<6> to 1 x 10<9> cfu/mL, and the fermentation time is 12 to 96 hours. The fermented mango juice does not contain a stabilizer, is stable in system, tastes refreshing, sour, sweet and delicious, low in slurry viscosity and high in flowability, can be directly applied to other products or used as an ingredient applied to other products. Furthermore, the preparation method of the fermented mango juice is simple in process and suitable for industrial large-scale production.

The invention discloses a preparation method of fermented milk for ice cream. The preparation method comprises the following steps of (a) concentrating 120-165 parts by mass of raw milk, performing homogenizing, and performing sterilization so as to obtain 60-70 parts by mass of concentrated milk; (b) cooling the concentrated milk, adding a fermenting agent, performing fermentation, and performing cooling so as to obtain a fermented base material A; (c), uniformly mixing a raw material B with water, wherein the raw material B comprises 5-15 parts by mass of oil, 0.1-1 part by mass of a stabilizing agent and 10-15 parts by mass of a sweetening agent, performing sterilization, and performing cooling so as to obtain mixed liquor; (d) uniformly mixing the fermented base material A with the mixed liquor so as to obtain fermented milk; and (e) performing frozen preservation on the fermented milk, wherein the sum of the parts by mass of the concentrated milk and the parts by mass of the mixed liquor in the step (c) is 100 parts by mass. Through the adoption of the preparation method of adopting the raw materials in a certain compounding ratio and compounding materials twice, the real fermented milk for the ice cream, which can be stored for a long term, is obtained, the quality guarantee period of the fermented milk can be as long as 24 months, viable bacteria can be maintained to be 10<7>cfu/g or above, the stability and the microorganism indexes of the fermented milk are excellent, the quality guarantee period of the fermented milk is greatly prolonged, and the sale radius of the fermented milk for the ice cream is enlarged.

The invention discloses a cordate houttuynia preservation method, in particular relates to a method for preserving cordate houttuynia by using gas packing, belonging to the technical field of agricultural food science. The method aims at the characteristics that cordate houttuynia is subjected to brown stain easily, and the brittleness of the cordate houttuynia is reduced in the cordate houttuynia storage process, and can achieve the preservation by using the gas packing method. The method comprises the steps of cleaning the cordate houttuynia, blowing away part of waste heat, pre-cooling, then placing the cordate houttuynia into ethylene/ethylene vinyl alcohol copolymer freshness protection bags, filling a gas formed by mixing CO2, N2 and O2, carrying out heat sealing, and placing the cordate houttuynia in a refrigeration house being 2+/-1 DEG C for storage. The mixed gas comprises the gases of 20-30% of the CO2, 5-10% of the O2 and the balance being the N2 according to the volume rate. The retain freshness gas mixing accuracy error rate is less than 1.5%; the cordate houttuynia can be stored for 30 days; the edible rate of the cordate houttuynia is more than or equal to 85%.

The invention discloses a processing method for instant refrigerated delicious crayfishes. The processing method includes the steps that alive freshwater crayfishes are used as the raw material, and a cooked freshwater crayfish product capable of being preserved at the temperature of 0-10 DEG C is prepared through checking, picking, cleaning, cooking, bagging, vacuum packaging, cooling and refrigerating. The shelf life of the refrigerated food is 15-30 days, no chemical preservative is added in the processing process, original flavor, texture, color and nutrition of the freshwater crayfishes are retained, people can eat the instant refrigerated delicious crayfishes conveniently just by opening a package bag, and the requirement for food nutrition, delicacy and rapid-pace life of consumers is met.

The invention discloses fermented pomegranate juice and a making method thereof. The making method comprises the following steps of S1, uniformly mixing pomegranate raw juice with reducing sugar and water, and performing filtering and sterilizing to obtain mixed liquid; S2, when the mixed liquid is cooled to preset temperature, performing inoculating with a fermenting agent, and performing fermentation under the preset temperature to obtain the fermented pomegranate juice; and S3, homogenizing the fermented pomegranate juice and performing fining. The reducing sugar comprises but is not limited by one or more of glucose, galactose, lactose and high fructose corn syrup, and the percentage by mass of the reducing sugar in the mixed liquid is 0.5-2%; and the fermenting agent comprises but isnot limited to probiotics, the addition quantity of the probiotics is 1* 10<6> to 1* 10<9>cfu/mL, and the fermenting time is 12-96h. The fermented pomegranate juice is free from stabilizing agents, stable in system, refreshing in mouth feel, moderate in sour and sweet degrees, delicious, low in slurry stickiness and good in fluidity, and can be directly applied to other products or used as components to be used for other products. The making method of the fermented pomegranate juice is simple, and is suitable for plant mass production.