36results about How to "Food safety and hygiene" patented technology

A technology for continuously cooking rice includes such steps as washing rice, immersing, quantitatively loading in boxes, microwave cooking and outputting rice in boxes. Its apparatus is composed of screw conveyer, high-position rice tank, rice washer, redox washer, jet-type sprayer, step impurities remover, rice immersing container, oblique rich dropper, quantitative loaders of rice and water, and continuous microwave cooker. Its advantages are high speed, high utilization rate of heat energy, and high productivity.

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 method for preparing spiced wing. The method comprises the steps of unfreezing of chicken wing, cleaning, proportioning, rolling, pickling and individual quick freezing, wherein the seasoning for pickling is prepared by mixing salt, sugar, monosodium glutamate, 1+G (sodium inosinate+nucleic acid), sodium tripolyphosphate, water-soluble five-spice powder, garlic powder, ginger powder, corn starch, carrageenan, meat tenderizer, chilli extract, chicken fragrance, ethyl maltol, yeast extract, chicken extract, honey, sesame oil and ice water. After being baked at 170 DEG C, the spiced wing middle prepared by the method has the advantages of attractive surface color, fresh and refreshing meat quality, uniform taste, comfortable, fragrant and delicious taste, and long aftertaste.

The present invention relate to a kind of instant dregs-less 13 spices flavouring material product and its preparation method. It is characterized by that it uses traditional raw materials of Chinese prickly ash, star aniseed, kaempferia, galangal root, tangerine peel, cassia bark, fennel, amomum fruit, nutmeg, dried ginger, coriandrum sativum seed, dahurian angelica root and clove of original 13 spices flavouring material product as raw material and adopts the modern technical processes of organic solvent extraction, supercritical CO2 extraction and water vapour distillation extraction to prepare liquid emulsified flavouring product with 13 spices characteristics, or further adopts spray-drying process to prepare 13 spices powder type flavouring product.

The invention provides an agricultural fresh food developing mode, a manufacture technique for a microwavable buffet dinner food which utilizes the convenience of heating by a microwave oven, carrying out primary processing treatments like frying, baking, bittern and brazing on the materials of a dish according to the demands of cooking, cooperatively utilizing the good taste for cooking the dish by an induction cooker and a gas cooker, starting from a plurality of factors of freshness, nutrition, convenience and health to carry out primary processing of refine treatment on the materials to a best range; simultaneously adopting the technologies of ozone sterilizing and cleaning, proper temperature cooling and preservation, super-aging assembly solid-preservation, vacuum (gas adjusting )preservation as well as integral cold chain communicating system, not adding the chemical components like antiseptic and artificial factors, combining Chinese food and western style food as well as adopting a self-help consuming (selling) mode which can lead a consumer to adjust the color flavor tastes adoring to the demands of each own before eating and can automatically prepare. The self-help consuming really realizes the integral production flow of growing, processing and selling of the agricultural products from the ground to the table, is safe and healthy to be eaten, is convenient and saves energies as well as is fresh and delicious.

The invention discloses a method for making pork kebabs with Taiwan flavor. Minced pork is sequentially subjected to tumbling, salting, threading and single freezing. The seasoning for salting is prepared by mixing salt, white sugar, glucose, monosodium glutamate, I+G, sodium tripolyphosphate, carrageenin, oil cassia powder, semen myristica powder, dark soy sauce, sesame oil, ethyl maltol, barbecue essence, pork essence cream, starch and ice water. After the made pork kebabs with Taiwan flavor are broiled by charcoal, broiled by electricity at the temperature of 180 DEG C or fried, the surface color is attractive, the meat is fresh, tender and delicious, the taste is uniform, the mouthfeel is comfortable, the taste is delicious, the fragrance is thick, and the aftertaste is lingering.

The invention belongs to the technical field of processing of white fungus thick soup, and particularly relates to instant white fungus thick soup with high dietary fibers and low GI value and a processing method of the instant white fungus thick soup. The white fungus thick soup is made from the following raw materials in parts by weight: 2-5 parts of chia seeds, 0.5 part of basil seeds, 1 part of dried red dates, 0.5 part of dried Chinese wolfberry fruits, 0.01-0.04 part of sucralose, 50-80 parts of fresh white funguses and 100-150 parts of pure water. The fresh white funguses are combined with natural plant raw materials of the chia seeds, the basil seeds and the like containing high dietary fibers, and a vacuum freeze drying technique is adopted, so that an instant product which is high in dietary fibers, low in glycemic index, balanced in nutrients, good in flavor and eating mouth feel, good in rehydration properties and easy to store and carry is prepared. The dietary fibers of the instant white fungus thick soup product are greater than or equal to 28g/100g, the GI value is smaller than 55, after being brewed, the instant white fungus thick soup has fresh, smooth and viscous sense of the white funguses, the serum cholesterol can be reduced, the satiety can be improved, the control on blood sugar and the weight can be facilitated, and the white fungus thick soup is suitable for fat people and diabetics to eat.

The invention relates to passion fruit processing equipment. The passion fruit processing equipment comprises a working platform, wherein a fruit tidying tank for allowing passion fruits to be placedis arranged at the upper part of the working platform; a pair of rotating disks which are horizontally arranged is arranged on the working platform; a fruit cutting service position, a pulp sucking service position and a peel falling service position are arranged on each rotating disk; a cutting knife which is located between the two rotating disks is arranged at the fruit cutting service positions of the rotating disks; a discharging rail which accesses to the middle part of the two rotating disks is arranged on the fruit tidying tank; semicircular grooves are uniformly formed in the periphery part of each rotating disk; a fruit clamping machine for sucking the passion fruits is arranged at each semicircular groove in the corresponding rotating disk; and a pulp sucking machine for suckingpulp in the passion fruits is arranged at each pulp sucking service position of the corresponding rotating disk. The passion fruit processing equipment disclosed by the invention is scientific and reasonable in structure, convenient to use, time-saving and labor-saving; the mechanized production and processing of the passion fruits are realized; and the pulp and the peel of the passion fruits areseparated and are respectively recovered, so that the foods are safe and hygienic, the processing efficiency of the passion fruits is improved, and the processing cost is reduced.

The invention provides an egg shell removing device. The egg shell removing device comprises a box body, wherein the box body is provided with an egg clamping frame; the egg clamping frame is provided with a plurality of curve clamping mechanisms; each of the clamping mechanisms is provided with a curve snap ring; negative pressure bases are arranged at a bottom plate of the box body; and the box body is also provided with a box cover, and a plurality of negative pressure covers which are arranged on two sides of the curve clamping mechanisms opposite to the negative pressure bases are arranged on the box cover. The egg shell removing device disclosed by the invention is used for solving the problems of low shell removing efficiency and poor effects of a conventional egg shell removing device.

The invention relates to a ready-to-eat large yellow croaker vacuum deep-fried food. The raw materials of the ready-to-eat large yellow croaker vacuum fried food comprise the following components in parts by weight: 120-150 parts of fish meat of large yellow croakers, 20-35 parts of bone glue, 10-25 parts of pomelo peel, 3-5 parts of olive oil, 4-7 parts of corn oil, 5-15 parts of seasonings, 20-35 parts of black bean powder, 10-20 parts of honeycombs, 25-45 parts of nori and sesame seed powder, 2-5 parts of lemons, 5-9 parts of an additive, 5-10 parts of okra, 5-10 parts of ginseng fruits and 5-10 parts of arctium lappa. According to the ready-to-eat large yellow croaker vacuum deep-fried food disclosed by the invention, a vacuum deep-frying manner is used for replacing a conventional high-temperature deep-frying technology, so that the loss of nutrient substances is greatly reduced, the detrimental effects of microbes and enzymes are restrained, and the original fragrance and the original nutrition are sufficiently reserved. The ready-to-eat large yellow croakers prepared by the production technology disclosed by the invention are good in mouth feel, long in storage period, free from preservatives, convenient to eat and carry and simple in production method and technology, and industrialized production is easy to realize.

The invention discloses a heat-insulating medicine packaging box, which comprises a box body, the box body is a cavity structure, a top cover is hinged at the top of the box body, and a heat-insulating cavity is arranged on the box body and the top cover , the heat insulation chamber is provided with silica airgel felt, and the box body is provided with a plurality of vertical partitions, and the partitions divide the box body into a plurality of medicine storage chambers, and each medicine is placed The interior of the chamber is provided with horizontally arranged baffles, and slots are opened on the top of both sides of the partition and the inner walls of both sides of the box body, and the two ends of the baffle respectively extend into the slots and connect with the slots. The inner wall of the box is slidably connected, and a fixing groove is opened on the inner wall of the box body away from the card slot, and a plurality of handles are arranged in the fixing groove, and the handles are fixedly connected with the baffle. The invention has reasonable design, convenient and simple use, and low cost, is beneficial to simultaneously place multiple medicines, solves the problem of overdumping of medicines, and effectively improves the use quality of the packaging box.

The invention discloses a preparation method of spiced goose feet. The method comprises the following steps: firstly, unfreezing and washing goose feet; secondly, batching, rolling, pickling and separately freezing the goose feet, wherein a condiment for pickling is formed by mixing salt, white sugar, monosodium glutamate, sodium tripolyphosphate, water-soluble five spice powder, garlic powder, ginger powder, corn starch, carrageenan, meat tenderizer, chili extract, goose meat essence, ethyl maltol, yeast extract, honey, sesame oil and ice water. After the spiced goose feet prepared by virtue of the method are baked at the temperature of 180 DEG C, the surface color is attractive, the meat is fresh, tender and tasty, and the spiced goose feet are uniformly tasty, taste comfortable, are delicious and fragrant, and have a long aftertaste.

The invention discloses fructus momordicae freeze-dried micropowder. The fructus momordicae freeze-dried micropowder is prepared through the steps of fruit sorting, cleaning, slicing, fixation, natural air drying, prefreezing, secondary freezing, deep freezing, superfine grinding and the like. Compared with the prior art, according to the method, the technology is simple and easy to control, the freeze-drying time is short, energy consumption is low, and the production efficiency is high; a hot-water fixation technology is adopted, activity of enzymes of polyphenol oxidase and the like in peel of fructus momordicae can be passivated, fructus momordicae can be sterilized, and it is guaranteed that eating is safe and hygienic; by means of the three-time freezing technology, moisture in fructus momordicae is subjected to orderly sublimation drying, and peel and pulp separation caused by moisture drying is avoided; meanwhile, the color, fragrance, taste, nutritional ingredients and the like of fructus momordicae are well maintained; after the fine powder is obtained, the use rate of fructus momordicae is greatly increased, absorption is enhanced, the taste is improved, and application is wider.

The invention relates to a compound tussah degreasing pupa powder food for assisting blood glucose reduction. The compound tussah degreasing pupa powder food is characterized in that tussah degreasing pupa powder serves as a main raw material, medicine foods such as Chinese yam, kudzu vine root, semen coicis and folium mori serve as auxiliary raw materials, and the compound tussah degreasing pupa powder food is prepared from the main raw material and the auxiliary raw materials at scientific proportion by processing. The compound tussah degreasing pupa powder food is healthy and safe in eating, can sufficiently give full play to synergy functions, effectively adjusts blood glucose metabolic balance and contributes to strengthening immunity of human bodies. A production process is simple, quality is easy to control, active principles of each component can be well kept, and functions of products can be expressed in a synergy mode.

The invention discloses a ready-to-eat fresh and tender pork liver and a preparation method thereof, and belongs to the technical field of food processing. The ready-to-eat fresh and tender pork liver is prepared from, by weight, a complete pork liver, 1800-2200 parts of water, 40-60 parts of salt, 25-35 parts of monosidum glutamate, 185-215 parts of rock candies, 40-60 parts of soy sauce, 15-25 parts of white wine, 25-35 parts of yellow rice wine, 1.1-1.3 parts of ground cloves powder, 1.1-1.3 parts of cinnamon powder and 0.9-1.3 parts of white pepper powder. The ready-to-eat fresh and tender pork liver and the preparation method thereof have the advantages that static pickling and external pickling are simultaneously performed, and the pickling flavoring time is shortened; meanwhile, two-stage low-temperature water boiling is adopted, internal heating and external heating are simultaneously performed, the cooking process is shortened, the adopted preparation method is simple and reasonable, and the production efficiency is improved; in addition, low-temperature soy sauce stewing is adopted in production, the problem that the mouthfeel is dry, hard and woody due to high-temperature long-time soy sauce stewing and generation of cancerogenic substances are avoided, and the pork liver is safe and sanitary in eating and rich in nutrient.

The invention discloses an automatic bean vermicelli folding and binding machine and a bending method. The binding machine comprises a rack, a folding mechanism, a clamping shift mechanism and a binding mechanism, the folding mechanism is arranged at the front end of the binding mechanism, and the clamping shift mechanism is arranged above the binding mechanism. The binding method includes that the bean vermicelli is placed between a block pressure bar and a bending push trough; the bean vermicelli is bent in the shape of 'U'; the bean vermicelli is bent to the right side; the bean vermicelli is bent to the left side; a right-bending plate is reset; the bean vermicelli is clamped through the clamping shift mechanism; a left-bending plate is reset, the block pressure bar is allowed to descend, small to-be-bound bundles of the bean vermicelli are shifted out through the clamping shift mechanism to be bound, the block pressure bar is reset, and the bending mechanism is reset as well. By the arrangement, automatic folding, shifting and binding of the bean vermicelli can be realized, folding and binding efficiency is high, overall dimensions of the bean vermicelli are identical, elastic degrees of the bean vermicelli with less burr is appropriate, binding ropes are tied on lateral sides of the small bundles of the bean vermicelli, aesthetic effect of the bean vermicelli is unaffected when the small bundles of the bean vermicelli are put into transparent bags, workers are avoided touching the bean vermicelli during the working process, and further safety and sanitation in food is realized.

The invention relates to a fruit-tree taste roast duck compound seasoning and a use method thereof. The compound seasoning comprises the following components in parts by weight: 30-40 parts of salt, 20-25 parts of white granulated sugar, 6-10 parts of glucose, 5-10 parts of powdered soy, 5-8 parts of aginomoto, 5-10 parts of garlic powder, 2-5 parts of other spice which can be prepared from five spice powder, ginger powder, myristica fragrans powder, licorice powder and white pepper powder, 5-8 parts of fruit-tree smoking powder, 1.5-2.5 parts of sodium tripolyphosphate, 0.2-0.5 part of natural capsanthin, and 0.3-0.5 part of edible flavor and fragrance; the seasoning is prepared by compounding the components. The seasoning not only can be used for processing a fruit-tree taste roast duck, but also can be used for processing other poultry products and meat products. The fruit-tree taste roast duck processed by using the seasoning is not only beautiful in color, but also unique in taste and fragrance. The compound seasoning is prepared from the readily available raw materials, and is simple in processing and manufacturing method, short in production time, and low in cost.

The invention relates to the technical field of food processing, in particular to a making technology of shredded bamboo shoot smoked bean curds. The technology includes the following detailed steps that raw and auxiliary materials are checked, accepted, stored and sorted; smoked bean curds are pretreated; shredded bamboo shoots are pretreated; the auxiliary materials are pretreated; marinating isconducted; stirring with oil is conducted; packaging and sterilizing are conducted. The making technology of shredded bamboo shoot smoked bean curds includes the simple steps, provides convenience inproduction, and is suitable for batch production, the foods are safe, sanitary and convenient to carry and store, in combination with the advantages of the shredded bamboo shoots and the smoked beancurds, the flavors of the shredded bamboo shoots and the smoked bean curds are fused, nutritional value is increased, the flavor of bean type snacks is enriched, and it is avoided that the bean type snacks are simple in flavor.