107results about How to "Food hygiene" patented technology

For a vending machine used in the prior art, commodities can only be sequentially taken out. Therefore, a conveyor belt which can be stopped at a designated position is used for replacing a device for taking out and placing the commodities in the prior art, operation surfaces and commodity displaying surfaces are added on a plurality of surfaces of a cubic or rectangular solid vending machine, and the side surface of a cylindrical vending machine is divided into a plurality of user operation surfaces and commodity displaying surfaces.

The invention discloses a wheat germ protein beverage, which is prepared from the following raw materials in percentage by mass: 2 to 10 percent of wheat germ, 0.5 to 5 percent of peanuts, 0.1 to 2 percent of whole milk or whole milk powder, 0.001 to 0.2 percent of vanillin, 0.001 to 0.5 percent of wheat essence, 0.05 to 5 percent of stabilizing agent, 0 to 10 percent of white granulated sugar orcane sugar, 0 to 0.3 percent of sodium cyclamate or aspartame or stevioside, and the balance of water. The wheat germ protein beverage can be digested and absorbed easily, has rich nutrients, pure and rich flavor and sweat taste, and is unique; and the preparation method is simple, the process is strict and orderly, the raw materials have wide sources, and the cost is low.

The invention relates to a preparation technology for beef balls, which is characterized by comprising the following steps: (1) preprocessing: selecting and cleaning fresh rump steak and fresh chicken breast, wherein the weight ratio of the fresh rump steak to the fresh chicken breast is (3:1)-(3:2); (2) curing: curing the obtained beef and chicken in an aqueous solution of prickly ash and nitrite for 1-1.5 h at 0-4 DEG C; (3) meat grinding; (4) chopping and mixing; (5) beef ball shaping: extruding meat paste manually or mechanically into beef balls with diameters of 2-2.5 cm; (6) cooking and cooling; (7) vacuum packing and then sterilizing; (8) fast freezing. The preparation technology provided by the invention can be used for producing beef balls which contain rich nutrient substances, high-quality animal protein, mineral substances, vitamins and various amino acids necessary for human bodies, and the beef balls are convenient, fast, safe and sanitary to eat and are not required to be secondarily processed.

A brown ginger-jujube sugar with medical and health-care actions is prepared from brown sugar, jujube powder and ginger powder through proportional mixing.

The invention relates to freeze-drying deep-fried dough sticks and a production process thereof, in particular to deep-fried dough sticks. The deep-fried dough sticks do not contain alum or other aluminum-containing additives which have a puffing function, the moisture content of the deep-fried dough sticks is between 5 and 20 percent, an acid value is between 0.1 and 4 mg/g, and a peroxide valueis between 0.005 and 0.25 g/100g. The production method for the deep-fried dough sticks basically comprises the following steps of: blending, making dough, proofing for forming, frying, freezing and drying. The deep-fried dough sticks are high in forming stability and fragility, low in grease content and long in shelf life, and can be packaged to be stored.

The invention relates to a cake baking paper support forming machine, in particular to machines for manufacturing bowl-shaped cake baking paper supports. A paper feeding mechanism, a paper conveying mechanism and a paper support punching forming mechanism are arranged on a machine frame of the cake baking paper support forming machine. The paper support punching forming mechanism comprises an upper die and a lower die. The upper die is sleeved outside an ejector rod through an upper die seat. Limiting bosses are respectively arranged inside the upper die seat and outside the ejector rod. The ejector rod and a power source are in transmission connection and movably arranged on the machine frame in an upper-and-down mode. The lower end of the ejector rod is provided with an ejector rod head. The lower die is arranged on the machine frame through a lower die seat. The upper die and the lower die correspond to each other in position in the vertical direction. A cavity is formed in the position of the axis of the lower die and the lower die seat. An inner die is arranged inside the cavity. The inner die is matched with the ejector rod head. A step is arranged between the ejector rod head and the ejector rod. The paper feeding mechanism and the paper conveying mechanism are jointed. The paper conveying mechanism and the lower die are jointed. The cake baking paper support forming machine can manufacture cake baking paper supports full-automatically. Due to the fact that flanging wings are formed at the opening edges of the cup wall of the paper support and used as handheld parts in order to pull open the paper support, the paper support is convenient and hygienic to use.

The invention discloses kidney bean leisure foods and a preparation method thereof. The kidney bean leisure foods are prepared from kidney beans serving as main raw materials through a process of the combination of soaking, boiling, soaking and roasting. The special production technology of the combination of soaking, boiling, soaking and roasting is adopted, so that the original shapes of the kidney beans and nutrient substances of beans are retained, the foods have soft, sweet and moist mouthfeel, and the selection space of leisure diet of people is enriched.

The invention discloses a skin care composition. The skin care composition comprises raw materials of, by mass, 1.0-60.0 % of coenzyme Q10, 0.1-20.0 % of lily extracts, 0-60.0% of natural vitamins E, 0-5.0 % of rose essential oil, 9.5-90.0 % of olive oil and 0-25.0% of bee wax, and the percentage of the raw materials totals 100%. The skin care composition not only can be used externally, but also can be taken orally and has obvious effects of removing freckles, whitening skins and preventing wrinkles.

The invention relates to a novel sausage roasting device, comprising an insulation shell, a heating body and a sausage containing cavity body, which is characterized in that the sausage containing cavity body is arranged in the heating body which is internally provided with an encryption charcoal layer, and the charcoal layer is provided with a heating pipe used for containing solid heating agents, and the sausage containing cavity body is a cylindrical space with a hollow sausage containing pipe inside. When in use, articles that need to be roasted are put in the sausage containing pipe and the solid heating agents are put in the heating pipe. At last, the procedure is finished with a cover covered and the device is ignited from a lower opening of the heating pipe. The invention has the advantages of facilitating heating sausage in a unique design manner, healthy eating, and containing other food in the sausage containing pipe.

The invention relates to the field of food processing, and particularly relates to a processing method for freezing chives. The method comprises the following steps: removing yellow leaves and fibrous roots, washing, drying in air and chopping into small segments; quickly freezing the chives; and drying the quick-frozen chives. The processing method disclosed by the invention is simple in process; various nutritional components as well as the color, the aroma and the taste of the prepared chives are effectively retained; no toner or preservative agent is added during processing; simultaneously, the chives can be preserved at normal temperature for a long time, are healthy, safe and sanitary for edible use and have wide market prospects.

The invention discloses crispy meat as well as preparation method and equipment thereof, and solves the problem that existing crispy meat difficultly meets the requirements of people on mouth feel, nutrition and safety. The crispy meat comprises the following raw materials: 300g-500g of sweet potato starch, 300g-600g of a big pig bone, 80g-110g of pig rump fat meat, 180g-200g of pig rump lean meat, 80g-100g of white radish, 40g-60g of salt, 40g-50g of sorghum liquor, 40g-60g of lard, 90g-100g of eggs and 0.46g-0.64g of Chinese herbal medicine spice. The crispy meat is delicious in taste, smooth in mouth feel and fat but not greasy, the quantity of heat and content of fat and cholesterol can be effectively controlled, and no hormone or preservative is added to the crispy meat, so that the crispy meat is safe and nontoxic, and has the advantages of being rich in nutrition, healthy and safe to eat and is very suitable for popularization and application.

The invention discloses a toona sinensis sprout pickling method belonging to the technical field of food processing. Specific machining process includes recovery-cleaning-blanching-cooling-pickling-packaging, the toona sinensis sprout pickling method effectively solves the problems that toona sinensis sprout is short in fresh eating time, and not resistant to storage, the beneficial effects are that: the pickled toona sinensis sprout can be stored for more than 2 years, can effectively maintain the emerald green color of the toona sinensis sprout, shows a natural color, can keep the original nutritional value, tastes good, always maintains the fresh, sweet, fat and crisp characteristics, and is resistant to store, convenient to carry and healthy to eat.

The invention discloses an onion bactericidal fermented chicken food bag. The food bag is prepared from, by weight, 200-210 parts of chicken, 40-45 parts of onions, 21-24 parts of dried small shrimps, 20-30 parts of pumpkin seeds, 2-3 parts of dendrobium officinale, a proper amount of lactic acid bacteria, a proper amount of seasoning, a proper amount of soybean oil and a proper amount of water. Rich processing raw materials are adopted for the food bag, the main material chicken is pickled and fermented with lactic acid and then is reasonably matched with various auxiliary materials such as onions and dried small shrimps, and then sauce-frying processing is carried out, so that rich nutrients are contained in the food bag, the nutritive value is improved, and the food bag has a bactericidal effect when eaten, can whet the appetite and is nutritional, sanitary and convenient to eat.

The invention relates to the field of food processing, in particular to a frozen processing method for pignolia. The frozen processing method comprises the following steps: selecting fresh pignolia, drying and slicing after cleaning; freezing pignolia quickly; drying the quick-frozen pignolia. The frozen processing method is simple in technique, and the obtained pignolia effectively retains the various nutrients, color, smell and taste of pignolia; the pignolia is free of the addition of any grace agents or preservatives in the preparing process and healthier and safer to eat, can be stored at room temperature for a long time, and has wide market prospects.

The present invention relates to a capsicum paste and the fabrication method thereof, wherein the capsicum paste mainly consists of components as follows: capsicum (10-20 shares), vegetable oil (5-10 shares), rock candy (2-6 shares), vegetable mud and/or fruits mud (20-25 shares), salt (4-8 shares), fennel powder (0.1-0.2 shares), powder of Zanthoxylum Bungeanum Maxin (0.1-0.2 shares), sauce (2-5 shares), and fresh ginger powder (0.2-0.4 shares), and the fabrication method is as follows: the fresh capsicum or the dried capsicum is grinded into powder more than 80 meshes, added with vegetable oil, rock sugar, salt, fennel powder, powder of Zanthoxylum Bungeanum Maxin, sauce, fresh ginger powder and vegetable mud and/or fruits mud, as well as the water as the adjuvant material, to obtain a paste, which is stirred evenly and heated under 100 DEG C for 10 minutes, sealed for 1 hour, cooled down to obtain the capsicum paste. The capsicum paste provided by the present invention is not only easy to carry, but also convenient for eating with sanitation and convenience.

The invention discloses a flavor egg garlic production technology. Flavor egg garlic comprises unprocessed garlic flakes, cooked eggs, cooked corn kernels, salt, sesame oil and white granulated sugar. The proportioning design is improved, packaged egg garlic is produced, the processing flow is standardized, and therefore the flavor egg garlic production technology is suitable for industrial production operation. The flavor egg garlic can be stored for a long time and is hygienic to eat and easy to popularize. The exquisitely-packaged egg garlic is supplied to a market, and people can enjoy delicious egg garlic without hands-on operation.