45results about How to "Expand the consumer market" patented technology

The processing method of hand-shelling hickory nut includes the following steps: cooking hickory nut to remove astringency, screening and sorting, then making shell-cracking procedure, i.e. placing the hickory nuts with different sizes respectively into the inward-concave special-made mouldes their form is similar to half hickory nut, using inward-concave special-made hammer to knock the externalshell of the hickory nut to make the external shell produce several cracks, placing the cracked hickory nuts into a pot, soaking them in water, adding flavouring material, uniformly stirring, boilingfor 15 min., taking out and draining, and oven-drying for 20-30 min. at 100-150 deg. screen out broken shell and packaging so as to obtain the invented product.

The invention discloses a method for producing fully expanded whole-grain corn, comprising the following steps: (1) shelling the core, drying the picked raw waxy corn embryos, dipping in alkali liquid, taking outside and draining, washing, draining, starting a peeler, putting the corn which is drained to the peeler, washing the corn after being peeled, and dipping in acidic liquid for one night, wherein the concentration of the alkali liquid is 2%-9%, the pH value of the acidic liquid is 2-5; (2) boiling and drying the corn, taking the corn outside the acidic liquid, putting in water to boil for 1-2 hours, taking outsides, washing with clean water, flatly paving in a refrigerated storage at 2-4 degrees centigrade to age, and drying after being aged at constant temperature; and (3) frying,wrapping with powder, and packaging. The invention changes the traditional technology which is to firstly fry, then peel and expand, or firstly boil, then peel and fry; and the invention firstly peels, then pasting, and finally frying. The corn has beautiful appearance after being fried and expanded, has crisp taste, obviously improves the additional value of the process, and enlarges the consumer market.

The invention discloses a method for preparing loquat fruit rolls and the prepared loquat fruit rolls. The preparation method comprises the following steps of: cleaning, blanching for peeling, splitting for denucleating, pulping, performing vacuum degassing, blending a colloidal substance, boiling, baking, slicing and rolling, and packaging. The sugar content of the loquat fruit rolls prepared bythe method is 65 to 70 percent and the acid content is 1.65 to 2.40 percent; and the loquat fruit rolls have moderate acidity and sweetness, the flavor of loquat, smooth and fine mouthfeel, high softness and hardness, high quality and certain refreshing and moisturizing effects, are yellow red, and do not stick teeth. Aiming at young people and juvenile and children consumer groups and by using the characteristics of abundant pectin and orange yellow and bright color of the loquat, the loquat is processed into the loquat fruit rolls with rich nutrition and attractive color, so that the loquatprocessed product variety is enriched, and the consumer market is expanded.

The invention discloses a beer jelly and a preparation method thereof. The beer jelly is a food, which has the advantages of bright color and soft mouthfeel and is sweet and moist. The manufacturing method comprises the following steps: dissolving 2.5-2.9g of carrageenin, 2.1-2.4g of konjaku flour, 0.3-0.5g of xanthan gum, 150-155g of white granulated sugar, 1.4-1.8g of potassium citrate and 0.3-0.5g of sodium cyclamate in 700-800mL of pure water, heating, keeping the temperature, homogenating, cooling to 70-75 DEG C or so, adding 1.0-1.5g of citric acid, 1.0-1.4g of malic acid and 200-250mL of beer, stirring uniformly, filling, sealing and pasteurizing. The beer jelly is sweet and tasty, has the slight subtle fragrance of beer, and is free of external pigments (all colors are from the inherent color of beer). The beer jelly is a food which has unique flavor and health-care function.

The invention relates to a biological processing method of additive-free black corn leisure food. The biological processing method comprises the following processing steps of: flushing and cleaning mature yellow or white fresh and tender corn containing 68-72% of water, soaking for 6-10 hours by 1-2% of salt water, draining, arranging in a container, transferring into a fermentation chamber where the temperature is 65-85 DEG C and humidity is 80-100%, fermenting for 16-24d, naturally drying for 1-2d, vacuum-exhausting and sealing, and sterilizing for 50min in boiling water at 100 DEG C to obtain the product. The method disclosed by the invention not only conserves but also strengthens physiological function of the natural corn; through self-biological fermentation of the prepared black corn, the beneficial nutritional component is easy to be absorbed, antioxidant activity is greatly enhanced, and the black corn, after being eaten, is favorable for body health; the product enhances convenience of family and traveling eating, and is specifically suitable for persons in travel and field working; and the product not only obtains nutritional supplement but also meets a demand of satisfying hunger.

The invention belongs to the technical field of tea processing and specifically discloses a white tea processing technology. The white tea processing technology comprises the following processing steps: 1) picking; 2) screening; 3) wilting: spreading tea, controlling the thickness to be 1.5-2cm, and controlling the wilting water loss rate to be 32-38%; 4) rolling: preparing a sponge ball having the diameter of 0.2-0.5cm, and embedding quartz having the particle size of 0.12-0.25cm into the sponge ball; heating the sponge ball to 58-65 DEG C; adding the heated sponge ball and the tea treated inthe step 3) into a rolling machine, wherein the mass fraction ratio of the sponge ball to the tea is controlled to be 1:(1.5-3); controlling the rolling rotation speed to be 26-32 r/min, rolling for4-6 minutes, and performing pressure-free rolling; 5) drying: drying the tea treated in the step 4) in a drying machine, controlling the temperature to be 90-96 DEG C for 6-10 minutes; spreading for cooling for 12-16 minutes after drying completion, and after-baking at an after-baking temperature of 80-88 DEG C. The white tea prepared according to the technology disclosed in the invention has thefixed shape and is strong and persistent in pekoe flavor.

The invention discloses a preparation method of waxberry-flavored wine, belonging to the technical field of processing of foods and beverages. The preparation method comprises the following steps: soaking fresh waxberries into a rice-prepared wine liquid with the alcoholic strength higher than 45 degrees, so as to produce a specific waxberry-flavored soaking wine raw liquid and soaking wine residues; distilling the soaking wine residues so as to obtain distilled wine with the alcoholic strength higher than 60 degrees, blending the distilled wine with the soaking wine raw liquid in a certain proportion, so as to obtain the waxberry-flavored wine with relatively natural waxberry flavor. The waxberry-flavored wine is mellow in taste, stable in quality, transparent in color, and phenomena of sediment, turbidity and the like are avoided. Meanwhile, the alcohol in the soaking wine residues is adequately utilized, so that the wasting is avoided, and the economic benefit is increased.

The invention relates to a method for processing aroma-enhanced Long-xu gynostemma pentaphylla. The method is characterized by comprising the following steps: (a) treating raw materials; (b) performing green-removing treatment; (c) cooling; (d) baking and drying; (e) enhancing aroma; (f) extracting the aroma; (g) screening. The normal apple juice is prepared by crushing and squeezing apples, and filtering and refrigerating the apple juice for later use. The method has the positive effects that 1, the herbal flavor of the common gynostemma pentaphylla tea is avoided, the taste of the gynostemma pentaphylla tea is improved, deep development of sweet gynostemma pentaphylla products is promoted, and the consumer needs are met; 2, the consumer market of the sweet gynostemma pentaphylla is extended, the production of sweet gynostemma pentaphylla raw materials is promoted, and adjustment of industrial structure in rural areas is pushed; 3, the process is suitable for mechanical production, high in effect and stable in quality; 4, the market price of the products in batch production exceeds 6000 yuan per kg, and the product is accepted by consumers of all ages and both sexes and has good development prospects.

The invention discloses durian-mango hazelnut kernels and a preparation method thereof, and belongs to the technical field of food processing. By means of adhesion performance of prepared coating syrup, corn starch, mango freeze-dried powder and durian freeze-dried powder are uniformly attached to the surfaces of hazelnut kernels three times, layers are clear and taste is rich; baking at low temperature is performed to remove excess water and retain original fragrance of the hazelnut kernels; the principle of three times of baking aims to make each coating be firm without falling off. The baking processing method for applying natural durian freeze-dried powder and mango freeze-dried powder to nut products and endowing the products with special flavor and appearance is provided, and the shelf life of the prepared durian-mango hazelnut kernels is as long as 9 months.

Disclosed is a Mastra peanut butter processing method, including the following steps: grinding Mastra meat, removing silt in the Mastra meat and dehydrating; preparing peanut seeds into fine grains; adding appropriate amount of edible oil in a boiler; after the oil is cooked, sequentially adding Mastra meat, various of auxiliary materials, prepared seasonings and additives; adding appropriate amount of water while stirring; drying through fire until most of the water is evaporated; adding appropriate amount of monosodium glutamate and mixing to be even; cooling naturally and hot filling according to required specifications. The processing method solves the technical difficulty that due to large content of silt, Mastra meat is unsuitable to be processed and eaten. Through special preparing and processing techniques, the processed product is delicious in taste and flavor and rich in nutrition, and can better satisfy the food demand of the consumers.

A processing method for rolled Mactra veneriformis meat comprises the following steps: crushing fresh Mactra veneriformis meat, cleaning out sand with water and then dehydrating; cutting and mixing the clam meat and animal meat into meat mash, then adding auxiliary materials, seasoning matters and additives, blending the mixing materials evenly to prepare the stuffing of the rolled meat; and making the rolled meat seasoned and tasty through curing, and finally obtaining the rolled meat and obtaining a finished product after processing and packaging according to different demands. The method solves the technical difficult problem that the Mactra veneriformis meat is inconveniently processed, utilized and edible because of great sand content. With the unique seasoning and processing technology, the product which is tasty and nutritive can better meet the catering demand of a plurality of consumers.

The invention provides a method for processing a mactra meat chili sauce. The method comprises the following processing steps: fresh mactra meat is crushed, de-sanded and dewatered; proper amount of edible oil is added in a pot, after the edible oil is heated, mactra meat, auxiliary materials and prepared condiments and additives are sequentially added in the pot under the condition of endless stirring, proper amount of water is added in the pot while stirring, heating is stopped until the water is dried up, proper amount of sodium glutamate is added in the pot, and the mixture is evenly stirred; the mixture is naturally cooled, and while the mixture is still hot, the mixture is filled up according to needed specification. The method resolves the technical problem of inconvenient processing and eating of the mactra meat due to big sand content, and by utilizing special preparing and processing techniques, processed products have good and fresh taste and abundant nutrition and can better meet needs of general consumers on diet.

The invention discloses rose-flavored white melon seeds and a processing method thereof, belonging to the technical field of food processing. In order to solve the problems of single taste in the long-term white melon seeds market, excessive salt addition in the processing process, and partial bleaching of white melon seeds with chemical reagents, the rose-flavored white melon seeds prepared by the present invention have a light rose red appearance, bright color, and rose fragrance. Rich in taste, it greatly increases the appetite of consumers. It has good crispness after the entrance, moderate saltiness and sweetness, and expands the consumer market. If the melon seeds are consumed for a long time, the beneficial ingredients of roses and other Chinese medicinal materials in it will be absorbed by the human body and have specific health effects on the body. In the preparation process, no salt is added, and no chemical reagents are used for treatment and bleaching. It is a pure natural snack food.

The invention provides braised chicken and a manufacturing method thereof. A stewing soup base with a specific formula is adopted, in combination with a specific manufacturing technology, the manufactured braised chicken is golden in meat loaf, bright yellow in soup and delicious in meat soup, has pure and strong braised chicken characteristic aroma, and is uniform in taste, flavor and color and luster; moreover, the manufacturing technology is simple, offline and online sale can be realized at the same time, the purchasing of consumers for braised chicken product is not restricted by time and space, and standardization and industrial production of traditional famous dish braised chicken are truly realized.

The invention discloses a preparation method of a liquid beverage containing calendula oleoresin composite microcapsules, which comprises the following steps: uniformly mixing a calendula oleoresin microcapsule solution with water according to a volume ratio of 5: 1, adding 4-6g/L of lycium ruthenicum superfine powder, 4-6g/L of inulin, 150-200g/L of xylitol and 6-8g/L of citric acid, homogenizing for 10-15 minutes, and sterilizing; wherein the calendula oil resin microcapsule solution is obtained by performing microcapsule embedding on an emulsion obtained by emulsifying calendula oil resin. The calendula oil resin composite microcapsule liquid beverage prepared by the method disclosed by the invention has unique fragrance of the calendula oil resin and the lycium ruthenicum, is high in nutritional value, has remarkable anti-fatigue and anti-oxidation functions, is high in thermal stability, is free from foreign matters, layering and precipitation after being stored for a long time, is uniform and stable in liquid state, and is free from any toxic or side effect. The beverage is a high-quality liquid beverage with a relatively strong health-care function, and has a great market development prospect.