3results about How to "Good chewing" patented technology

The application discloses instant flower glue with high elasticity and high glycosaminoglycan retention rate and a preparation method thereof. After cleaning and steaming of the flower glue, the flower glue is soaked in water below 20 DEG C, then mixed and dissolved with donkey-hide gelatin instant powder, milk and granulated sugar, sealed, filled and sterilized, and finally cooled by water cooling, with the cooling rate controlled within 10-15 DEG C / min, so that the center temperature of the product is steadily decreased to 25+ / -0.5 DEG C, and the instant flower glue is prepared. The instant flower glue prepared by the method has excellent texture characteristics, Q elastic and smooth, and does not stick to teeth. The flower glue has good water retention, and the proportion of free water is as high as 85% or more. Most importantly, the method maximally retains glycosaminoglycan in the flower glue, and the degradation of active ingredients such as chondroitin sulfate is reduced, and the dry base content is high.

This invention provides a method for preparing germinated oat flakes based on a pretreatment with a medicinal and edible extract, comprising the following steps: S1, treating medicinal and edible components to obtain a medicinal and edible extract; S2, adjusting the pH of the medicinal and edible extract to 4.0-8.5, and adding cellulase to the extract to obtain an enzyme-containing extract; soaking washed oat grains in the enzyme-containing extract to obtain soaked oats; S3, germinating the soaked oats to a predetermined sprout length to obtain germinated oats; S4, steaming the germinated oats using steam generated from the medicinal and edible extract; S5, drying and pressing the steamed oats to obtain germinated oat flakes. The medicinal and edible components include plant materials containing polysaccharides and phenolic compounds.

This invention relates to the field of food sauce technology, and more particularly to a wasabi and mushroom sauce and its preparation method. The wasabi and mushroom sauce is prepared from the following raw materials in parts by weight: 80-120 parts wasabi granules, 5-20 parts wasabi oil granules, 150-300 parts diced mushrooms, 30-60 parts edible oil, 10-30 parts sweetener, 8-12 parts edible salt, 4-10 parts thickener, and an appropriate amount of water. This invention combines wasabi granules with highly stable wasabi oil granules. The wasabi oil granules are obtained by solidifying a Pickering emulsion stabilized with sodium octenyl succinate starch / microcrystalline cellulose and hydrogenated palm oil, exhibiting excellent protection and sustained-release effects against isothiocyanates, etc. The added diced mushrooms enrich the chewy texture. The wasabi and mushroom sauce maintains a high ITC content after storage, with a long-lasting flavor and rich taste, combining the aroma of real wasabi, the umami of mushrooms, and a full-bodied chewy texture.