67results about How to "Expand the scope of consumption" patented technology

The invention discloses a production process of low-salt oil-free fermented bean curd. The production process comprises the following steps: after performing the steps of immersing and washing soybean, grinding the soybean, filtering pulp, boiling the pulp, mixing pulp, concentrating, squeezing, dividing, inoculating, performing primary fermentation, cooling and mildewing, adding 8 to 10 percent of salt and 6 to 8 percent of alcohol; adding a proper amount of spice such as hot pepper powder, ginger powder, garlic powder and the like according to the traditional process; subpackaging into small bottles in one step; integrating fermenting, storing and finished product packaging materials; vacuumizing, so that the vacuum degree of the small bottle is 0.8 to 1.0; performing secondary fermentation for 1 to 2 months under the natural condition; performing secondary sterilization on the mature fermented bean curd, wherein the sterilization central temperature is 80 to 85 DEG C and the sterilization time is 25 to 35 minutes; and obtaining the finished products after passing inspection. The production process has the advantages that the unique flavor of the local traditional fermented bean curd is maintained; the characteristics of the times are achieved; the production process is fashionable and novel; the edible range is widened; the low-salt oil-free fermented bean curd has high nutritional value and preference, can realize industrial production and is safe and healthy; and quality safety of the oil-free fermented bean curd is effectively guaranteed.

A process for preparing the instant dried sea cucumber includes such steps as pre-treating the fresh sea cucumber, immersing it in protecting liquid under vacuum condition, microwave sterilizing while shaping, vacuum freeze-drying, and sublimation drying. Its advantage is no damage to its nutritive components.

The invention relates to juice and particularly relates to juice prepared from vitis amurensis. The juice is characterized in that a preparation component contains the vitis amurensis and all substance components are as follows: 35-40% of the vitis amurensis, 15-25% of white sugar, 10-15% of honey and residual amount of water. The juice disclosed by the invention has the advantages that a vitis amurensis juice beverage is enriched with a lot of nutritional elements, has the effects of tonifying spleen and appetizing, is good for health and is simple in manufacturing process.

The invention discloses a preparation method of solid formable seaweed salad. The preparation method comprises four steps of cleaning, condiment adding for seasoning, heating and adding a thickening agent and cooling forming. The seaweed salad provided by the invention can be eaten in the form of a solid and can be sliced for Japanese food ingredients and other foods; the eating range of a seaweed food is expanded, and the use range of the ingredients is wide; meanwhile, the expiration date of a solid product is prolonged; under common refrigeration temperature, the solid seaweed salad can be stored for a year and does not need to be stored under the temperature of -18 DEG C; therefore, the storage cost and the transportation cost are greatly lowered.

The invention provides Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt and a making method of the Chinese bulbous onion extract, the Chinese bulbous onion jam and the Chinese bulbous onion yoghourt. The making method of the Chinese bulbous onion yoghourt includes the following steps that (1) 5%-10% of the Chinese bulbous onion extract, a sweetening agent and preheated raw milk are mixed, homogenized, sterilized and cooled, and the percentage refers to the mass percentage; (2) a leavening agent is added for leavening and cooling; (3) the mixture is further mixed with 5%-10% of the Chinese bulbous onion jam so that the Chinese bulbous onion yoghourt can be obtained, and the percentage refers to the mass percentage. According to the provided Chinese bulbous onion yoghourt, the original pungent flavor of Chinese bulbous onion is removed in a heated mode, the Chinese bulbous onion and yoghourt can be better fused together, good stability is achieved, and the mouthfeel and the flavor are not worse than those of common yoghourt.

The invention relates to a wild vegetable sauce and a production method of the wild vegetable sauce. The wild vegetable sauce is produced by using northeast specialty artemisia verlotorum as a main raw material and matching with the traditional soybean paste and other excipients. The wild vegetable sauce comprises the following ingredients in percentage by weight: 50-60% of artemisia verlotorum, 20-30% of soybean paste, 5-10% of edible oil, 0.5-1% of cooking wine, 0.5-0.8% of chicken essence, 1-5% of chili, 1% of shallot, 0.5-1% of zanthoxylum schinifolium powder, 1% of ginger, 1-2% of starch, and 0.5-1% of sugar. According to the wild vegetable sauce, the main material artemisia verlotorum is a natural and pollution-free green food, contains a lot of vitamins and proteins, further has certain medical effects, and is a safe 'natural healthy food'.

The invention relates to a solid functional beverage and particularly relates to a probiotic beverage containing saussurea involucrate culture and a preparation method thereof. The formula of the probiotic beverage mainly comprises 20 parts of saussurea involucrate culture nano-liposomes, 30 parts of xylitol, 0.07 part of probiotic composition, 10 parts of tea tree pollen, 3 parts of dry fermentation powder and 2 parts of prebiotics. The invention provides a beverage containing saussurea involucrate culture; the edible range of the saussurea involucrate culture is enlarged; the compound probiotic composition formula is capable of obviously inhibiting propagation of feminine vaginal pernicious bacteria, regulating feminine vaginal microbial flora and reducing infection of genitourinary organs while improving the immunity of the organism, preventing various diseases and delaying senescence.

The invention discloses tomato-flavored roasted chicken middle joint wings and a preparation method thereof. The roasted chicken middle joint wings are chicken products obtained through the steps of performing raw material preparation, performing blending, performing rolling, performing pickling, performing placing onto a dish, brushing wrapping materials, performing steam-roasting and performingquick-freezing. Through brushing the self-made wrapping materials before roasting the chicken middle joint wings, baking soda plays a role in achieving fluffiness; egg white can stop internal water loss to protect nutrients from loss; and potato starch has the double functions of keeping adhesion and retaining water. The roasted chicken middle joint wings have a fresh, tender and palatable taste,have an extremely high water-retaining property during long-term storage and low-temperature refrigeration, have a novel form and a unique flavor, are fresh and nutritious and are not greasy after frequent consumption. The roasted chicken middle joint wings provided by the invention are quick-frozen cooked food. For eating, the chicken middle joint wings can be eaten after thawing and deep-fryingor roasting until being hot. The roasted chicken middle joint wings are quite suitable for families and fast food restaurants to consume.

The invention discloses special grease used for hard candies, and a preparation method and an application of the special grease. The grease contains 80%-99% of diglyceride, with the balance being triglyceride and / or monoglyceride, and has s melting point of greater than 30 DEG C and a complete melting point of less than 40 DEG C. According to the invention, the diglyceride is used as special oil used for the candies; when the diglyceride is applied to the candies, the candies have the beneficial effects of the diglyceride under the condition of keeping good taste and stability, so the application range of the diglyceride is expanded; the functional characteristics of the candies are increased; the shelf life of the candies is prolonged; the requirements of consumers are met; and the consumption range of the candies is effectively widened.

The invention relates to a fruit juice, and especially relates to a fruit juice prepared from mulberry. The mulberry juice is characterized in that the components comprises mulberry, and the components comprise: 30-40% of mulberry, 15-20% of maltose, 10-15% of honey, and the balance water. The mulberry juice has the advantages of being rich in a large amount of nutrient elements, beneficial to health and simple in manufacture technology, and is capable of invigorating spleen and stimulating appetite.

The invention provides a nutritious rice sausage with edible fungus as major ingredients and a processing method thereof. The present sausage has not used edible fungus and glutinous rice as major ingredients, so that there is no nutritious rice sausage with edible fungus as major ingredients prepared by using the technique of the compound condiment, therefore, the use of edible fungus is very limited, and the problem that farmers produce large output of edible fungus but do not earn money can not be solved. The nutritious rice sausage with edible fungus as major ingredients comprises the following ingredients: 300 weight portions of agaricus blazei, 300 weight portions of cordyceps militaris, 400 weight portions of black fungus, 2000 weight portions of glutinous rice, and 400 weight portions of fruit and vegetable. The invention is used for preparing food containing fungus.

A preparing method of a multi-flavor silver carp abdomen fish cube is disclosed. The method is characterized in that the method includes steps of pretreating, pickling, cooking, roasting, flavoring, packaging, sterilizing, and the like, lotus leaves, mulberry leaves, poria, cassia seeds, hawthorn fruit, dried orange peel, and the like which are medical and edible substances having functions of reducing blood pressure, reducing blood lipids, reducing blood glucose and nourishing are respectively added in the pickling and flavoring steps to improve nourishing healthcare eating value of the abdomen fish cube, a good color and a pure natural flavor of the silver carp are maintained, the fishy smell of the abdomen fish cube is effectively covered by adopting the lotus leaf powder, the mulberry leaf powder, the poria powder and the like so that middle warmer warming and qi tonifying effects of the abdomen fish cube are fully exerted, the abdomen fish cube is convenient to eat and suitable for all ages, a silver carp eating range is broadened, and a novel silver carp eating manner is developed.

The preparation method of flavored chicken uses high-grade fresh chicken as main raw material, and uses Chaxin mushroom as flavoring material, and adopts the following steps: selecting main material fresh high-grade chicken; preparing Chaxin mushroom flavouring material, including selecting material, removing impurity, cleaning, drying, pulverizing, conantrating, adding chicken bouillon powder, refined salt and sodium glutamate; puncturing chicken body, applying Chaxin mushroom flavouring material on the punctured chicken body, roasting chicken body, deep-frying, further puncturing chicken body and further applying flavouring material on the chicken body, and roasting, packaging to obtain the invented product flavoured chicken with unique flavour and delicate taste.

The invention discloses oat noodles and a making process thereof, and belongs to the fields of foods as well as production and processing thereof. The process comprises the following steps: using oat flour as a main raw material, adding a saline solution to the oat flour, mixing the oat flour and the saline solution to obtain a mixture, tanning the mixture, cutting the tanned mixture into strips, forming strips, steaming the formed strips, and cooling the steamed strips so as to obtain the oat noodles. The oat noodles are steamed foods, enlarge the edible scope of oats, can be eaten by a cold mixing method, a hot frying method, a water cooking method and the like, has good palatability, is tenacious, does not adhere teeth, is soft, smooth and tasty, is fine and smooth in mouth feel, and is unique in flavor. While in use, the oat noodles can be decocted, dried and cooked, and is freewheeling to eat. The process sufficiently utilizes the characteristics of the nutrition, the health care, the medicine and the edibility of the oats, and sufficiently reserves the nutrient components of the oats.

The invention relates to a food can, and especially relates to a can made from mulberry. The mulberry can is characterized by comprising: 30-40% of mulberry, 15-25% of maltose, 50-60% of water, 10-15% of honey and 0.1-0.2% of citric acid. Aliphatic acid in mulberry has the functions of decomposing fat, reducing blood fat, preventing vascular sclerosis, and the like. Mulberry contains a hair-blacking component capable of making hair black and bright. Mulberry has the functions of improving blood supply for skin, tonifying skin, making skin white and tender, blacking hair, delaying aging, and the like. Mulberry has the functions of enhancing immunity and preventing and resisting cancers.

The invention relates to the field of food processing and particularly discloses black garlic noodles and a preparation method thereof. The black garlic noodles are prepared from raw materials in parts by weight as follows: 100 parts of wheat flour, 1-50 parts of black garlic paste and 1-20 parts of purified water. The black garlic noodles taste good, keep a high intact rate of natural garlic nutritional ingredients, reserve nutrition of garlic to the maximum extent and facilitate absorption by a human body. The black garlic noodles can effectively inhibit growth of cancer cells, have a killing function on the cancer cells, also have the functions of preventing blood vessels from ageing, preventing immunity decline and the like, can prevent cold and various bacterial infections and enhance the immunity and metabolism of the human body, are good in health-care efficacy and bring health to more people. The black garlic noodles sufficiently utilize water in the black garlic paste to be mixed with the wheat flour to be kneaded, only a proper amount of water is added, accordingly, the nutrition and taste of the black garlic noodles can be sufficiently guaranteed, and a conventional and single eating method of garlic is changed.

The invention discloses a dumpling wrapper made of potato flour and a manufacturing method of the dumping wrapper, and belongs to the technical field of food processing and manufacturing. The dumpling wrapper which uses the potato flour as a main ingredients is applicable to dumpling making and is made of the potato flour and the manufacturing method of the dumpling wrapper are provided. Fresh potatoes are steamed and peeled and are made into paste; then, high gluten wheat flour, cooked potato flour and water are added into the smashed potato paste according to a weight ratio of 4 parts of the fresh cooked potato paste to 4 parts of the high gluten wheat flour to 1.2 parts of the cooked potato flour to 1 part of the water; the mixture is stirred into a uniform mixed material; then, the uniform mixed material is kneaded into small dough; finally, each piece of small dough is manually rolled into single dumpling wrappers one by one.

The invention relates to a flavored chili sauce and a making method thereof, and belongs to the technical field of food processing. The flavored chili sauce is made through the following working procedures of adopting the following raw materials in percentage by weight of 60%-75% of chili powder, 0.5%-2% of sesame seeds, 1%-4% of peanuts, 2%-10% of garlic, 0.5%-3% of ginger, 3%-8% of salt, 0.2%-1%of Chinese prickly ash seeds, 0.2%-1% of fennel seeds, 0.2%-1% of monosodium glutamate, 0.5%-3% of a soy sauce, 3%-8% of fermentation flour, 0.2%-2% of Baijiu and 8%-15% of water, performing stir-frying, performing grinding to obtain powder, performing material blending, performing fermentation and the like. The made flavored chili sauce is unique in flavor, delicious and fragrant in taste, fineand smooth in mouth feel, rich in nutrients and low in hot degree, has taste of sweet fermented flour paste loved by northerners, has rich taste of a chili sauce loved by southerners, and is loved bypeople in every parts of China. The chili sauce is free from fat, is favorable for health of bodies, and is convenient to carry and store.

The invention belongs to the field of bamboo shoot processing, and discloses a bitter bamboo shoot powder preparation method. The method comprises the steps: adding water and a first composition to pretreated bitter bamboo shoots, rinsing, and boiling; pulping the boiled bitter bamboo shoots, and adding a compound enzyme for enzymolysis to obtain a first sample; performing vacuum freeze drying onthe first sample to obtain a second sample; and carrying out jet milling on the second sample. The bitter bamboo shoot powder prepared by the method can effectively reduce the loss of nutrient substances in bitter bamboo shoots while removing bitter taste, and contains higher total dietary fibers.

The invention discloses a platform-based service facility interconnecting method. The method comprises the steps of establishing an account for a property management party according to a login requestof the property management party, carrying out authentication based on basic information uploaded by the property management party, distributing a user identification code and a special property management system for the account and granting an identification code distribution management authority used for the information identification of the property internal service facility to the account ifthe authentication is successful, storing the related content information of the service facilities provided for the commercial tenants and the consumers according to the logging in, editing and / or modifying operation of the property management party on the special property management system, and establishing association between the related content information and platform merchant users. According to the method, the service facility using barrier of property management agencies in an area can be broken through the method, and the overall competitiveness of the property service facilities in the area is improved. An independent management function and a business promotion function of all the property management agencies can be realized.

The invention provides deer gelatin wine and a preparation method thereof. The deer-horn gelatin wine is particularly prepared from the following components in parts by weight: 100-200g of deer cortex, 100-200g of deer sinew, 100-200g of deer blood, 100-200g of deer tail, 50-100g of deer pizzle, 50-100g of pilose antler, 20-50g of deer bone, 10-20g of deer fetus, 100-200g of cistanche, 5-6Kg of red sorghum wine, 100-200g of Radix Astragali seu Hedysari, 100-200g of hairy asiabell roots, 500-600g of red dates, 500-600g of medlar and 50-200g of ginseng. According to the deer gelatin wine and thepreparation method thereof, the strong health care effect is achieved, and the human immunity is effectively improved; and meanwhile taste is good and the edible range of deer gelatin is expanded, the variety of deer gelatin products is expanded, and the utilization rate and utilization value of the deer gelatin are improved.

The invention provides a preparation method of a vegetarian meat solid seasoning with a natural flavor. The preparation method is characterized by comprising the following steps: pre-treating wheat gluten so as to destroy a high-grade structure of a wheat gluten protein; carrying out enzymolysis on the pre-treated substance so as to obtain wheat protein enzymatic hydrolysate; carrying out Maillard reaction on the obtained wheat protein enzymatic hydrolysate; and carrying out spray drying on a reaction product so as to obtain the vegetarian meat solid seasoning with natural flavor. According to the invention, three methods are respectively adopted in the wheat protein enzymolysis stage to carry out reactions under specific conditions so as to respectively generate enzymolysis wheat polypeptide with corresponding types; and then the natural-flavor vegetarian meat solid seasoning with specific flavors, such as beef, pock, chicken, fish and the like, are obtained through carrying out Maillard reaction on the basis.

The invention discloses a making method of hericium erinaceus nutrition soup. The making method is characterized in that the hericium erinaceus nutrition soup is mainly made from, by weight, 10-30 parts of hericium erinaceus, 30-50 parts of soybeans, 50-80 parts of millet, 2-8 parts of bulbus lilii, 1-5 parts of Chinese wolfberry fruit, 10-15 parts of jujubes, 1-3 parts of konjac, 5-8 parts of ashitaba, 5-10 parts of lonicera standishii fruit, 10-15 parts of osmanthus flowers and 8-12 parts of pumpkin flowers. The hericium erinaceus nutrition soup has the effects of resisting and preventing cancers, tonifying the spleen, nourishing the stomach, promoting digestion, enhancing the appetite and improving the human body immunity.

The invention discloses a low-salt preserved meat sauce and a preparation method thereof. After the preserved meat is cooked and cooled, the fat meat part is separated from the lean meat part, and thus respectively dicing for later use, wherein the lean meat part is subjected to freeze drying until the water content is less than 5%; then the lean meat part is subjected to rehydration treatment in hot water, and after the treatment is finished, the lean meat is fished out and dehydrated to obtain pretreated preserved lean meat for later use; in addition, preserved lean meat is subjected to ultrasonic water treatment to obtain an extracting solution, and then the extracting solution is subjected to low-temperature concentration to prepare the preserved meat flavor make-up liquid; and finally, the preserved fat meat part, the pretreated preserved lean meat and the flavor compensation of the preserved lean meat are fried together to obtain the low-salt preserved meat sauce. The invention overcomes the defects of high salt content, insufficient preserved flavor and the like of the preserved meat sauce in the market; the low-salt preserved meat sauce prepared by the method is low in sodium content, rich in preserved flavor and long in shelf life, can be used for being mixed with rice and noodles, and can also be used as cooking sauce; and each parameter in the process is strictly controlled, so that the standardization of the production process is realized, and the eating range is expanded.

The invention relates to the field of processing of food and in particular discloses noodles with garlic and onion and a preparation method of the noodles. The noodles with the garlic and the onion are prepared from the following raw materials in parts by weight: 100 parts of wheat foul and 1-40 parts of garlic and onion pulp, wherein the garlic and onion pulp is prepared by screening, distilling, crushing, carrying out enzymolysis and stirring and mixing at high speed. The noodles with the garlic and the onion have high nutritive value, and are convenient, quick, tasty and delicious; the pungent smell of the garlic and the onion is neutralized; the complete rate of the nutritional ingredients of the garlic and the onion is increased; the additional value of the noodles is improved.

An orange juicing device includes a base, a motor, a belt, a driving pulley, a driven pulley, a spring chuck, a chuck seat, a pull rod, a main shaft, a rotation oil cylinder, a main shaft box, a tool mechanism, a material groove, and a saddle. A tool rest slide plate is arranged on a pushing disc through a dual rail; the pushing disc is arranged on a slide saddle through the dual rail; a servo motor II is started to allow a ball screw II to rotate to drive the pushing disc so as to achieve left and right movement of the tool rest slide plate; and during a process of using the tool to machine a metal bar, the orange falls in a cutting disc. The orange juicing device can juice the orange, improve the orange juice, improve the taste of the orange juice, and extend the edible range of the orange. The orange juicing device can be used for on-site production and sale in a public place, and can provide fresh tasty beverage for customers.

The invention relates to a can of foods and particularly relates to a can made of large-fruited Chinese hawthorns. A can prepared by syrup and wild fruits is characterized in that the wild fruits adopt Liaoning special local product large-fruited Chinese hawthorns and the syrup is prepared from sugar, water, citric acid and honey; and the proportions of the syrup are as follows: 15-25% of the sugar, 65-75% of the water, 10-15% of the honey and 0.1-0.2% of the citric acid. The can disclosed by the invention has the advantages that the mouth feel of the can is unique and the large-fruited Chinese hawthorns for preparing the can contain vitexin, so as to have cancer-preventing and anti-cancer effects.

A method for preserving the quality and brittleness of cucumber products, which uses dried (semi-dried) cucumbers as raw materials, and is processed into finished products through cutting strips→rehydration and desalination treatment→drying water→dipping→packaging→sterilization, and the dipping formula is: melon strips 40-50%, glucose 13-28%, white sugar 0.5-8.0%, salt 1.3-4.5%, wine 0-3.0%, sour agent 0.3-1.0%, and the rest is water. Its formula design is reasonable, it has good quality and crispness preservation effect on cucumber products, expands the deep processing of cucumber pickles, develops low-salt, low-sweet (sugar) diversified products, is convenient to eat, meets the requirements of national standards, especially as a snack food, improves It increases the added value of the product, broadens the scope of product consumption, and the technology is easy to control, which is conducive to the implementation and promotion of the project.

The invention discloses prickly pear coconut juice beverage and a preparation method of the prickly pear coconut juice beverage. The prickly pear coconut juice beverage comprises the raw materials in parts by weight: 10-15 parts of water, 20-70 parts of coconut juice, 5-30 parts of diced prickly pear, 1-7 parts of white sugar, 1-5 parts of brown seaweed extract, 1-3 parts of white sesame seeds and 5-20 parts of condensed milk. The preparation method of the prickly pear coconut juice beverage comprises the following steps: pre-processing the raw materials; preparing coconut juice, pickling the diced prickly pear, mixing and sterilizing. The prickly pear coconut juice beverage is processed by using full natural raw materials; the milk smell of the product is mixed with the fragrance of the coconut, so that the beverage is sweet and free of greasy, and long in aftertaste; the prickly pear grains taste smooth and delicious, and are rich in nutrition; moreover, the preparation method is simple; therefore, the prickly pear coconut juice beverage is a natural and nutrient beverage product.

The invention relates to field of food processing, and particularly relates to a garlic powder noodle and a preparation method thereof. The garlic powder noodle is prepared from the following raw materials in parts by weight: 100 parts of wheat meal, 1-20 parts of garlic powder and 0.5-1.5 parts of edible salt. The garlic powder noodle and the preparation method thereof have the beneficial effects that the garlic powder noodle is good in taste, convenient to eat, and simple to prepare; the wheat meal can have the efficacies of nourishing the heart and tonifying the lung, tonifying the spleen and strengthening intestines, inducing diuresis and promoting blood circulation, and removing heat and quenching thirst; the garlic powder and the wheat meal are fully mixed, so that the garlic powder noodle is high in nutritive value, and is capable of preventing a cough and various bacterial infection, resisting senility, tonifying the brain and promoting intelligence growth, enhancing the immune ability and metabolism ability of the organism after being eaten by people; the peculiar smell of the garlic powder contained in the noodle is reduced in a processing manner; and all required raw materials can be bought in the market, so that the edible range of the garlic is greatly expanded, and health is brought to more people.