34results about How to "Golden appearance" patented technology

The present invention relates to a deep-fried dough stick not using additives containing aluminium and a making method thereof, which belong to the food field. The deep-fried dough stick not using additives containing aluminium is made by using flour as a raw material and using sodium bicarbonate, ammonium bicarbonate and salt as auxiliary materials. The deep-fried dough stick not using additivescontaining aluminium is made by the steps: (1) making dough: the flour and the auxiliary materials are weighed by a ratio, the auxiliary materials are added to the flour after being dissolved by a proper amount of water, and the dough is made by uniformly agitating the mixture; (2) fermenting the dough: the dough is wrapped by a preservative film and placed in a place at a temperature of 5 DEG C to 30 DEG C for 6 to 12 hours; (3) making small strips: the dough fermented is made into small strips; (4) frying: the small strips made are put in a heated oil pot to be fried; (5) draining oil: the deep-fried dough sticks are taken out of the pot to drain oil. The deep-fried dough stick not using additives containing aluminium has the characteristics of no aluminium ingredient, low making cost, large volume expansion rate, golden yellow appearance, crispy external, soft internal, dense holes and crispy and palatable taste.

A crusty pancake is made up through mixing wheat flour with edible salt solution to become paste, mixing flavouring, drying yeast, salt, cream, warm water and flour to obtain stuffing, dissolving salt and dry yeast in warm water and mixing with flour and hot butter to obtain dough, rolling dough block to become wrapper, brushing said paste on the one surface of wrapper, wrapping stuffing in it, rolling and baking.

The invention relates to a preparation method of low oil suction crumbs, which comprises the following steps: weighing up quantitative wheatmeal, charging 1-25% by weight of dietary fiber, 1-10% by weight of modified starch, 0.02- 0.2% by weight of emulsifying agent, 55-70% by weight of water and 5-10% by weight of auxiliaries by weights, charging vegetable shortening with 1-2% by weight of wheatmeal after stirring up and kneading, fermenting, cutting, rolling, filling in molds, rising, baking, cooling and grinding into corresponding specifications. The dietary fiber preferentially selects soybean dietary fiber powder or konjak flavor powder or corn dietary fiber powder, the modified starch preferentially selects cereal or beans or yams or Tania pregelatinization modified starch, and the emulsifying agent preferentially selects cane sugar ester or monoglyceride or diacetyl dihydroxysuccinic acid single (double) glyceride or sodium stearyl lactate. The crumbs of the invention are low in oil suction and crisp in mouthfeel after frying. The preparation method of the invention is simple to use, scientific in raw material matches and rational in nutrition, and is applicable to industrialization production.

The invention discloses a making method for a dried fig. The making method comprises the following steps: raw material selection; washing and scalding; ventilation and moisture elimination; transferring and baking; softening of the prepared dried fig; and grading and packaging. The fig selected in the step 1 is washed and scalded in hot water, wherein washing temperature is controlled to be 100 to 120 DEG C, and scalding time is 1 to 3 min. With the making method, the prepared dried fig has excellent taste and golden appearance, is transparent, perfectly maintains nutritional components of the fig, is free of sugar and any chemical additive and reaches national hygienic standards in China.

The invention discloses a pork and fish ball cooking dish style in pickle flavor. The pork and fish ball cooking dish style is prepared from the following raw materials including carp flesh, pig lean meat, pork tripe, pork kidney, yulan magnolia slices, eggs, green starch, pickle soup and the like. A preparation method of the pork and fish ball cooking dish style comprises the following steps: 1) pretreating carp, the pig lean meat, pork tripe, pork kidney and the eggs; 2) adding the pickle soup, the green starch, egg yolk and the like in the treated mashed carp and mashed lean meat, and stirring to form fish paste; 3) extruding the fish paste into fish balls with size as longan, putting in a deep fryer, frying until the surfaces of the fish balls are yellow and hard, and bailing out; 4) putting the bailed fish balls in a bowl, putting the bowl in a food steamer, and steaming; and 5) adding burdening in the treated tripe pieces and sliced pork kidney, putting into the deep fryer, stir-frying, and pouring obtained soup on the fish balls to obtain the pork and fish ball cooking dish style. The pork and fish ball cooking dish style takes the carp flesh and pork as main raw materials and the pickle soup as an auxiliary material to prepare the fish balls, is yellow in appearance, and fragrant outsides and tender insides, has unique flavor of pickle and also has hierarchical rich taste. Meanwhile, according to the pork and fish ball cooking dish style disclosed by the invention, as the carp flesh is scraped, the pork and fish ball cooking dish style is convenient to take without fishbone; as the pork tripe and the pork kidney are added, nutrition and health function of the dish are enriched, and the pork and fish ball cooking dish style is capable of nourishing five organs and strengthening spleen, stomach, muscles and bones.

The invention provides an improved crisping agent, application thereof in pot stickers and a preparation method of the pot stickers. The improved crisping agent comprises the following raw materials in parts by weight: 20-30 parts of potato starch, 30-40 parts of soluble soybean polysaccharide, 15-20 parts of diacetyl tartrate mono/diglycerides, 10-15 parts of propylene glycol alginate, 10-15 parts of konjac powder and 10-15 parts of sodium hexametaphosphate. The improved crisping agent aims to solve the technical problem that in mass-produced pot stickers, sulfhydryl groups of protein in cooked flour are deoxidized to form disulfide bonds, which causes too high wrapper toughness, hard and tough taste cannot be changed by frying and baking again and the palatability is poor.

The invention discloses a crawler type continuous stir-frying machine for tartary buckwheat tea. The crawler type continuous stir-frying machine comprises a feeder hopper, a feeder flat trough, an electromagnetic vibrator, a driving roller, a driven roller, a speed-adjustable motor, an electric heating plate, a temperature sensor, a net belt, a net belt tensioning mechanism, a support, a feed level sensor and a collector. The feeder flat trough is connected under the feeder hopper; the electromagnetic vibrator is arranged under the feeder flat trough; the driving roller and the driven roller support the net belt and are supported by the support; the driving roller is driven by the adjustable-speed motor; the net belt tensioning mechanism is arranged between the driven roller and the support; the collector is arranged under the driven roller; the electric heating plate is arranged on the support; the upper side of the electric heating plate is in closed contact with the net belt; the temperature sensor is arranged on the electric heating plate; and the feed level sensor is arranged on the feeder hopper.

The invention discloses a processing technology of crispy hairtail soft cans. The processing technology comprises the following steps: (1) pre-processing; (2) removing fishy odor; (3) flavoring; (4) tightening; (5) covering with flour; (6) primarily frying and shaping; (7) frying at intervals; (8) deeply frying; (9) charging into bags and sealing; (10) sterilizing. The processing technology of thecrispy hairtail soft cans provided by the invention, has the advantages of simple technological steps and strong operability and is suitable for industrial production; the obtained crispy hairtail soft cans have relatively low oil content, a moderate saltiness degree and a crispy mouthfeel, and are easy to preserve and convenient to eat and carry; a novel processing way is provided for low-valuesmall hairtails.

The invention discloses a western style fried chicken leg and a preparation method thereof. The western style fried chicken leg is prepared from the following raw materials in parts by weight: 14-16 parts of chicken back muddy flesh, 1.7-2.3 parts of chicken breast, 2.9-3.1 parts of rehydrated drawing protein, 3.4-3.6 parts of chicken skin, 1.4-1.6 parts of water, 1.7-1.9 parts of starch, 0.29-0.31 part of salt, 0.29-0.31 part of sugar, 0.14-0.21 part of aginomoto, 0.09-0.11 part of white pepper powder, 0.15-0.2 part of chicken flavor, 0.4-0.6 part of thin paste powder, 0.7-0.8 part of wrapping power and 1.0-1.5 parts of concentrate paste powder. The western style fried chicken leg and the preparation method thereof have the advantages that the shallow frying process is adopted, the fresh state and the original nutrition components of the food can be retained to a greatest extent, and the quality of the product is guaranteed; meanwhile, the western style fried chicken leg is golden in appearance, attractive in color, fleshy, delicious in taste, rich in a variety of chicken proteins, nutritionally adequate and capable of meeting the modern concept of balanced and nutrient diet.

The invention discloses honeysuckle flower and citrus medica sweets and a preparation method thereof. The preparation method comprises the following steps of mixing water with honeysuckle flowers andwhite granulated sugar, performing decoction to obtain sugar juice, candying citrus medica, wherein raw materials for decocting to obtain the honeysuckle flower sugar juice comprise the following components in parts by weight of 44-55 parts of water, 4-10 parts of honeysuckle flowers and 20-35 parts of white granulated sugar, preferably, 50 parts of the water, 5 parts of the honeysuckle flowers and 30 parts of the white granulated sugar. The honeysuckle flower and citrus medica sweets prepared by the method are good in mouth feel and low in sweetness, complementary advantages of two medicinaland edible traditional Chinese medicines of the citrus medica and the honeysuckle flowers are used for overcoming defects, and the health-care effect of products is increased.

The invention relates to a crispy sesame seed cake with a toxin eliminating effect and a making method thereof. The sesame seed cake is made from flour, water, edible oil, salt, white granulated sugar, radix paeoniae alba, bletilla striata, semen cassiae, hawthorn fruits, burdock, Chinese prickly ash, sesame seeds, fresh ginger, green Chinese onions, sweet potatoes, konjac, barley malt and the like through raw material pretreatment, dough kneading and resting, cake blank making and baking in an oven. The sesame seed cake is reasonable in raw material proportioning, the nutrition structure is scientific, multiple functional compositions are enriched, the product appearance is golden yellow, the mouthfeel is crispy and unique, the effects of eliminating toxin, nourishing skin and eliminating body junk are achieved, and the sesame seed cake is particularly suitable for people who do not live a regular life and eat irregularly. The sesame seed cake with the toxin eliminating effect is simple in composition, wide in source, low in production cost and simple in technology and has a very good market prospect.

The invention relates to crisp sesame seed cakes having the efficacy of invigorating the brain and a preparation method of the crisp sesame seed cakes. The crisp sesame seed cakes consist of the following raw materials of flour, water, edible oil, table salt, white granulated sugar, fleeceflower roots, radix angelicae sinensis, semen cuscutae, Chinese wolfberry fruits, fructus alpiniae oxyphyllae, walnut kernels, white sesame seeds, Chinese prickly ash, fresh ginger, scallions, Chinese yams, mulberries and the like. The crisp sesame seed cakes are made through the following steps of pretreating the raw materials, performing dough mixing, performing fermenting, making cake blanks, sending the cake blanks into an oven, and performing roasting. The sesame seed cakes are reasonable in the compounding ratio of the raw materials, scientific in nutrient structure, rich in various functional compositions, golden in product appearance and crisp and unique in mouth feel, have the efficacy of enriching the brain and soothing the nerves, and are particularly suitable for crowds high in thought pressure, high in brain consumption and poor in sleep quality; and the sesame seed cakes having the efficacy of invigorating the brain are simple in components, extensive in sources, low in production cost and simple in technology, and have good market prospects.

The invention discloses a manufacturing method of a fried sorghum food. Sorghum rice with full grains is used as a raw material. The food is manufactured by a series of technology processes of rinsing, boiling, drying, sieving, puffing and blasting, decrustating, selecting, frying, applying seasoning materials, cooling and packaging. The fried sorghum food has advantages of golden yellow appearances, rich nutritions, capability of being fragrant, crisp and delicious, and the like.

The invention discloses a method for making a fried corn food. Corn with plump grain and bright color is selected as ingredients. The method comprises the steps of water-washing, cooking, drying, sieving, expanding to form popcorn, removing bran, well-choosing, frying, seasoning, cooling and packing. The fried corn food by the method has the advantages of golden yellow appearance, rich nutrients and palatability.

The invention discloses a chaenomeles speciosa biscuit and a preparation method thereof. The chaenomeles speciosa biscuit comprises the following raw materials: 100 parts of low-gluten flour, 20-25 parts of sweet potato starch, 30-45 parts of powdered sugar, 55-65 parts of vegetable oil, 1.5-3.5 parts of chaenomeles speciosa pulp powder, 1.5-3.5 parts of chaenomeles speciosa peel powder, and 10-15 parts of milk powder, 8-10 parts of walnut powder, 8-10 parts of soybean powder or 10-15 parts of xylitol which can be selectively added. The preparation method comprises the steps of peel and pulp separation, slicing, color protection, drying, crushing, mixing, dough preparation, biscuit forming, baking, cooling and the like. The preparation method comprises the following steps: firstly, separating peel and pulp of chaenomeles speciosa, respectively preparing the peel powder and the pulp powder, and then properly proportioning, so that the complementary advantages of the peel powder and the pulp powder of the chaenomeles speciosa are realized. The chaenomeles speciosa powder, the flour and other raw and auxiliary materials are mixed and blended, and the product obtained after forming and baking is harmonious in taste, crisp in mouthfeel, moderate in sour and sweet degrees and golden in appearance and has the specific faint scent of chaenomeles speciosa.