78results about How to "Good chewing" patented technology

The invention provides a fruit and vegetable meal replacing food bar, which comprises the following components in percentage by weight: 10 to 40% of freezed and dried vegetable and fruit, 5 to 25% of syrup, 5 to 25% of sugar alcohol, 3 to 10% of grease, 5 to 30% of cereal, and 10 to 30% of powder. Nutrients of natural fruit, vegetable, edible fungus, and a plurality of cereals are integrated into the food bar; the food bar is easy to carry, and is user-friendly; when a user eats the food bar, he obtains energy, and at the same time he conveniently and quickly obtains a plurality of nutrients of vegetable and fruit.

The invention relates to a chewing soft capsule shell, a chewing soft capsule drug and a prepration method thereof. The soft capsule shell consists of the following raw materials: 25-35 wt% of gelatin, 15-25 wt% of glycerol, 35-50 wt% of purified water, 0.1-1 wt% of sodium alginate, 0.1-1 wt% of carrageenan, 0.1-1 wt% of pectin, 1.5-2.5 wt% of sorbitol and 2-5 wt% of polyvinyl alcohol 400. The chewing soft capsule shell further comprises the following components: 0.1-0.3 wt% of sweetener, 0.2-0.4 wt% of acidifier, 0.001-0.01 wt% of spice, 0.001-0.01 wt% of preservative and 0.001-0.01 wt% of pigment. The soft capsule shell prepared by the raw materials has the advantages of small mechanical strength and toughness, and the invention further provides the method for preparing the chewing soft capsule drug.

The invention relates to flavored fermented milk with uniformly suspended particles and a preparation method of the flavored fermented milk. The flavored fermented milk is prepared by the following raw materials in parts by weight: 10.0-25.0 weight parts of suspended particles, 0.015-9.0 weight parts of sweeteners with a sweetness as sucrose, 0.5-1.5 weight parts of compound emulsifying thickener, 200-250 DCU of strains, 0.005-0.2 weight parts of essence and the balance as at least one selected from milk, whole milk powder, dried skim milk, whey protein concentrate, condensed milk and anhydrous milkfat, wherein the selected at least one material has a protein content more than or equal to 2.55% (the total amount of the raw materials is 100 weight parts). The fruit particles of the invention can be suspended uniformly in the milk and have a good chewing feeling and real fruit taste, improve the mouthfeel of people who like concretionary yoghurt, thereby providing a wider range of ideas for developing concretionary yoghurt.

The invention discloses a twin screw extrusion device and an extrusion type expansion machine adopting the device. The twin screw extrusion device comprises a mixing and transporting section, a mixing kneading section and an extruding and transporting section in sequence along the material transporting direction, wherein the mixing and transporting section is used for mixing and transporting materials; the mixing kneading section is used for extruding, grinding and kneading the materials; the extruding and transporting section is used for extruding and transporting the materials; the screw pitch of the mixing kneading section decreases gradually or decreases in a gradient manner and is less than that of the mixing and transporting section; and the length-diameter ratio of the mixing kneading section is greater than that of the mixing and transporting section. According to the invention, drawn proteins with good fiber structures can be prepared by adopting high temperature meal as a main material, thus improving the utilization rate of the high temperature meal and simultaneously reducing the preparation cost of the drawn proteins.

The invention discloses casing soft sweets and a preparation method thereof. The casing soft sweets are prepared from the following components in parts by weight: 50 to 60 parts of a sweetener, 3 to 10 parts of gel, 1 to 15 parts of concentrated juice, 1 to 3 parts of a collagen casing, 0.1 to 5 parts of a sour agent, 0.01 to 0.2 part of a nutrition enhancer, 0 to 0.5 part of edible essence, 0 to 0.5 part of a fruit and vegetable juice type beverage, 8 to 35 parts of water and 0 to 0.5 part of a food pigment; the collagen casing covers the surface of syrup prepared from the sweetener, the gel, the concentrated juice, the sour agent, the nutrition enhancer, the edible essence, the fruit and vegetable juice type beverage, the water and the food pigment. The casing soft sweets disclosed by the invention have good elasticity, toughness and chewiness, and have more attractive color, luster and brightness; the demand of people on diversified tastes is met; especially, the obtained soft sweets have a natural fruit flavor which is extremely close to real fruits; the method abandons injection molding and drying time and steps, so that the production efficiency is extremely improved, and the energy consumption of production is reduced.

The invention discloses a method for preparing sesame-flavored betel nut, comprising the following steps: immersing and cleaning betel nut, carrying out physical pre-treatment by a steam blasting technology, fermenting, roasting seeds, cutting seeds and removing stones, adding bittern, airing, wrapping the bittern-added betel nut with sesame and packaging. The steam blasting technology is adoptedin fabric softening and sterilizing of the edible betel nut for the first time, and the use of a sweetener, flavours and fragrances and preservatives in the subsequent processing is minimized. By selecting the healthy food sesame, the image of edible betel nut in people's minds is corrected, the natural quality of the betel nut food is restored, the quality of betel nut is improved, the health ofconsumers is guaranteed, and the scientific consumption is guided. And a new expression of ''steam blasting + betel nut + sesame'' is created, and health value added and core competitiveness of the edible betel nut are enhanced.

The invention discloses yogurt containing fermented glutinous rice and fruit granules and a preparation method of the yogurt. The yogurt comprises components of raw materials as follows: raw milk, a stabilizer, a leavening agent, a sweet substance, fermented glutinous rice and fruit granules. The preparation method of the yogurt comprises the following steps: (1), the raw milk, the stabilizer and the sweet substance are uniformly mixed to obtain a feed liquid A; (2), the feed liquid A is homogenized, sterilized, and cooled to obtain a feed liquid B; (3), the leavening agent is inoculated to the feed liquid B for fermentation to obtain fermented milk, and the fermented milk is cooled; and (4), the fermented glutinous rice and the fruit granules are added to the cooled fermented milk on line, and cold fermentation is performed after filling to obtain a product. The prepared yogurt containing the fermented glutinous rice and the fruit granules is fine, smooth, and has good rice chewing sensation, mellow and milk scent coordination, both taste of pulp and rice and nutritional values of yogurt, fruit and rice wine, fine and stable texture, good flavor, long quality guarantee period, good stability in shelf period and broader market prospect.

The invention discloses a cereal yoghourt and its preparation method. The cereal yoghourt is prepared by selecting protein, cereal grains and fermenting agent and reasonably preparing content of everycomponent. In the cereal yoghourt, all the raw materials are cooperated and synergistic with each other, thus the prepared cereal yoghourt is strong and the chewing sense is good; after placing for along time, the cereal yoghourt is free from fatty floating upwards and cereal grain sticking downwards; the stability is good under the constant temperature storage condition. The preparation methodtreats the yoghourt and cereal grain separately, and adopts the method of canning cereal grain and then canning fermenting milk; finally, the uniformity of the chewing sense of the cereal yoghourt isimproved, and the appearance of the cereal grain sticking downwards is overcame.

The invention relates to a peanut protein vegetarian sausage and a preparation method thereof. The peanut protein vegetarian sausage is prepared from the following raw materials by weight: 50-100 parts of low temperature defatted peanut protein powder, 5-50 parts of soy protein isolate, 5-50 parts of wheat gluten, and 0.1-10 parts of a modifier. The vegetarian sausage has a protein content of 60%or more, zero cholesterol and low fat, and has the characteristics of good taste, rich nutrition, convenient eating and the like. The invention also discloses a preparation method of the vegetarian sausage. The method specifically includes: fully mixing the main materials, then conducting extrusion treatment at 100-200DEG C, adding water and auxiliary materials on line during extrusion, conductingextrusion molding and then performing cooling, thus obtaining the product. Specifically, with the added water amount, the water content of the materials during extrusion can reach 45%-75%. The preparation method is a pure physical processing method, has a high degree of automation and is free of pollutant emission during processing.

The invention discloses a low-salt sauced radish and a preparation method thereof. The low-salt sauced radish is prepared from white radish, cucurbita pepo, cantaloupe, honey dew melon, pineapple, pawpaw, green olive, apple, prepared rehmannia root, radix moridae officinalls, rhizoma cyperi, common cruculigo rhizome, shaddock peel, anise, bay leaf, fennel, cooking wine, low-sodium salt, white granulated sugar, soy sauce, sweet sauce made of fermented flour and the like. The low-salt sauced radish obtained by the preparation method maximally retains white radish nutrients, has moderate salinity and a pungency degree, has a crisp and tasty taste, has good toughness and can promote appetite and tonify spleen.

The invention relates to an organized high value utilization method for low value fish fingerling fish meat, wherein low value fish fingerling is subjected to meat collecting to obtain minced fish, the minced fish is added with soybean protein powder and water to change into a viscous substance, the minced fish content is 10-80% of the total weight, the soybean protein powder content is 5-50% of the total weight, and the balance is an auxiliary materials and the water. The processing method comprises: adopting a protein extrusion technology to prepare the low value fish meat into imitation foods with characteristics of structure strengthening and chewing taste, wherein the imitation foods have shapes such as irregular flakes, columns, strips and the like, and the organizational structure of the food is strong, and the fish meat is subjected to high temperature organization so as to produce an unique flavor. In addition, the method can be used for high-grade meat product filling and flavor addition, and improvement of low value fish fingerling fish meat economic values.

The invention relates to the technology of food processing, in particular to a preparation method of a low-salt white dried turnip pickle. The method comprises the following steps of: (1) selecting and cleaning fresh white turnip without plant diseases and insect pests, cutting into the shapes of pieces with the thickness of 1.5-2cm, and drying to obtain the white dried turnip; (2) soaking the white dried turnip prepared by the step (1) with water, withdrawing, dewatering, and cutting into the shapes of blocks with the volume about 1cm<3>; (3) weighing the white dried turnip blocks prepared by the step (2), adding condiments, stirring in a mixing way to obtain the low-salt white dried turnip pickle; (4) packing the low-salt white dried turnip pickle prepared by the step (3) into a compound package bag, and sealing in a vacuumizing way; and (5) carrying out pasteurization on the low-salt white dried turnip pickle packed by the step (4), and quickly cooling to room temperature after sterilization, so that a finished product can be prepared. According to the low-salt white dried turnip pickle processed by the preparation method provided by the invention, the nutritional ingredients of the white turnip can be furthest reserved, and the low-salt white dried turnip pickle is proper in pungency degree and salinity, crisp, tender and refreshing, and has chewing feeling, the appetite can be stimulated, the spleen can be strengthened, and the appetite can be enhanced.

A process for preparing the preserved soft jujube includes removing kernel from jujube, immersing the jujube in the solution of sodium hydrogen sulfite, adding pectase to the cold boiled sugar solution, stirring, immersing the jujube in it, enzymolyzing immersing the jujube in the cold boiled sugar solution, deactivating enzyme, dripdrying, baking, cooling and shaping.

The invention provides a vacuum-packed roast chicken making method. Spent hens with the age smaller than 1 year are selected to be pretreated, slaughtering, blood purifying, feather removal, giblet removal, cleaning and low-temperature acid discharge are conducted on the spent hens, and the treated hens are frozen for use. The roast chicken process includes the steps of unfreezing, cleaning, electrolyzed-oxidizing water soaking, sousing, modelling, cooking, sugar smoking, cooking, preservative treatment, packaging, secondary heat sterilization and finished product forming. By means of the vacuum-packed roast chicken making method, the ingredients are simple, the making process is convenient and fast to conduct, the cost is low, the taste is good, the production process is stable, no food ingredients and chemical preservative harmful to the human body health are added, the flavor is unique, the chewiness is achieved, and the roast chicken can be eaten by consumers of all ages.

The invention discloses multi-protein egg puddings and a preparation method thereof. The multi-protein egg puddings are prepared from 10-20 parts of whole egg liquid, 0-5 parts of soybean protein, 0-5parts of pea protein, 4-10 parts of whole milk powder, 4-10 parts of skimmed milk powder, 5-10 parts of sugared condensed milk, 2-5 parts of watery cream, 2-5 parts of white granulated sugar and 40-65 parts of water; and no edible gums, emulsifiers (non-dairy cream and modified soybean phospholipids), spice water or monosodium glutamate is added during the whole preparation process. Natural ingredients and processes are adopted so as to obtain a leisure egg product which is rich in protein component; moreover, the prepared multi-protein egg puddings are high in protein absorption rate, rich in nutrition, healthy and delicious.

The invention discloses an extrusion type expansion machine and an extrusion die used for the same, which are especially used for forming drawn proteins from materials with high temperature meal as a main material. The extrusion die comprises a collecting cavity (1), a recombination cavity (2), a compression cavity (3) and a discharge nozzle (5), wherein the collecting cavity is used for receiving materials from a screw extrusion device and transporting the materials to a rear material channel; the recombination cavity is used for forming a channel with a constant pore diameter to ensure the materials to be released under uniform pressure; the compression cavity is used for forming a channel with a pore diameter smaller than that of the channel in the recombination cavity to ensure the materials to be extruded and drawn under greater pressure; and the discharge nozzle is used for forming a channel with a pore diameter smaller than that of the channel in the compression cavity to ensure the materials to be extruded to form silk. According to the invention, the drawn proteins with good fiber structures can be prepared by adopting the high temperature meal as the main material, thus improving the utilization rate of the high temperature meal and simultaneously reducing the preparation cost of the drawn proteins.

Belonging to the technical field of food processing, the invention discloses a non-fried instant noodle, which comprises the following raw materials by weight: 50-65 parts of a mixture of compound enzyme modified highland barley flour and buckwheat flour, and 8-12 parts of sweet potato powder. The compound enzyme is glucose oxidase and xylanase. The invention also discloses a preparation method of the non-fried instant noodle. The method includes the steps of: dough kneading, rolling, calendering, curing, molding, cooking, drying and packaging. The non-fried instant noodle provided by the invention has the advantages of good processability, strong plasticity, good taste, and comprehensive nutrition.

The invention discloses a processing method of red bean curd. The red bean curd processed by the processing method comprises the following materials: 6500g-7500g of bean curd, 800g-1200g of fresh chicken blood or duck blood or pig blood, 800g-1200g of fresh pork, 600g-800g of glutinous rice, 110g-130g of chili powder, 20g-30g of monosodium glutamate, 140g-160g of salt and one pig bladder. The processing method comprises the processing steps of: firstly, preparing glutinous rice into frozen rice, manufacturing diced meat, cleaning and inflating the bladder, fully and uniformly mixing and stirring all the materials, putting the mixture into the bladder, bundling the bladder opening, tying the bladder with a hemp rope and smoking the tied bladder indoors with smoke and fire or fully solarizing the tied bladder outdoors. After being cooked and sliced, the red bean curd processed by the processing method is smooth, fine, red and bright, smells good, tastes delicious, and is rich in nutrition and unique in taste.

The invention relates to grain boiled rice and an edible method thereof, in particular to simulated grain boiled rice with favorable chewing feeling and convenient edibility and an edible method thereof. The grain boiled rice is a simulated cured rice grain which is formed by extruding, curing and baking grains or grain flour at high temperature, takes on sharp head and blunt tail in the appearance and has similar shape and size to real rice grains and comprises 55-98 percent of starch, 0-16 percent of protein, 0-12 percent of cellulose, 0-9 percent of grease and 2-8 percent of water; and the volume weight of the grain boiled rice is 350-450g / L and the gelatinization degree of the grain boiled rice is more than 92 percent. The edible method of the grain boiled rice is that the grain boiled rice can be eaten by rehydrating with drink water with 20-100DEG C for 2.5-20min, wherein the water consumption is 2-2.5 times of the weight of the grain boiled grain. The invention overcomes the defects of the appearance, the mouthfeeling, edible conditions, storage time and the like of fast rice in the prior art and makes up the defects of the prior art.

The invention discloses roxburgh rose soft sweets and a processing method thereof. The roxburgh rose soft sweets are mainly prepared from 1000-1300 parts of roxburgh roses, 65-85 parts of gels, 2-4 parts of sucrose ester, 300-480 parts of white granulated sugar, 200-380 parts of glucose syrup, 80-180 parts of honey and 20-80 parts of modified starch. According to the roxburgh rose soft sweets, high-quality roxburgh roses are adopted to serve as the raw materials, nutritional value of the roxburgh roses is reserved, and the prepared roxburgh rose soft sweets are moderate in hardness, good in chewing feeling and good in elasticity; meanwhile, special sweet and sour taste and full-bodied fragrance of the roxburgh roses are reserved, and the mouthfeel demand of most people can be met.

The present invention discloses non-oil-fried instant hollow noodles and a preparation method thereof, and belongs to the technical field of food processing. The non-oil-fried instant hollow noodles comprise the following raw materials in parts by weight: 60-85 parts of a mixture of highland barley flour and buckwheat flour, and 5-12 parts of sweet potato powder. The highland barley flour and buckwheat flour are compound enzyme modified highland barley flour and buckwheat flour. The present invention also discloses a preparation method of the non-oil-fried instant hollow noodles. The preparation method comprises the steps of dough kneading, squeezing and kneading, rolling, curing, molding, cooking, drying and packaging. The noodles have the advantages of being good in processing performance, strong in plasticity, good in taste and comprehensive in nutrition.

The invention discloses a feed for grass carps at a cultivating period and a preparation method thereof. The feed is prepared from the following components by certain ratio: fish meal, soybean meal, cottonseed meal, rapeseed meal, corn, wheat, rice bran, bran shorts, distiller's grains, soybean oil, monocalcium phosphate and grass carp premix. The method comprises the following steps: A, burdening the fish meal, the soybean meal, the cottonseed meal, the rapeseed meal, the corn, the wheat, the rice bran and the bran shorts; B, carrying out micro-grinding on the burdened raw materials; C, feeding the crushed materials into a mixer, and feeding the soybean oil, the distiller's grains, monocalcium phosphate and the grass carp premix to the mixer to mix; D, modulating the mixed materials, and adopting a dual-layer or triple-layer modulator in the modulation process, wherein the tempering vapor is saturated dry vapor; E, enabling the draw ratio of a circular mold for pelletizing to be greater than 11, wherein the aperture of the circular mold is determined according to the specifications of the grass carps; F, cooling; and G, metering and packaging. The method is feasible, and simple and convenient to operate, the digestion rate of the feed for the grass carps is increased, the feed cost is reduced, and the culture benefit is improved.

The invention relates to an innovative type ingredient saccharose and a preparation method thereof, and belongs to the technical field of medicine and food. The innovative type ingredient saccharose is fine particles, the grain diameters of the innovative type ingredient saccharose range from 425 microns to 850 microns, the water content is smaller than 0.5%, the bulk density is 0.55-0.78 g / ml, and the angle of repose is smaller than 30 degrees. The innovative type ingredient saccharose has the advantages that compressibility, good fluidity and the wide purity range are achieved, the innovative type ingredient saccharose can be set according to actual requirements, has the small water content, and is easy to store and transport, the environment is not polluted in the production process, all ingredients can be completely dissolved in water, and production and use of food, healthcare products and medicine are promoted.

The invention discloses a processing technique of freeze-dried instant porridge.The processing technique includes: cleaning, draining, freezing, boiling, dishing and freeze-drying raw material rice, and particularly includes: cleaning, draining and framing the raw material rice, controlling thickness to 18-22 cm, and placing at minus 15-minus 20 DEG C for freezing for 6-8 h; mixing the raw material rice after being frozen with water proportionally, adding vitamin E, and boiling for 30-35 min to obtain a semi-finished product; cooling; slowly freezing, quickly freezing, and freeze-drying to obtain the freeze-dried instant porridge.The freeze-fried instant porridge prepared by the processing technique is high in rehydration capability, rice-shaped and good in chewability, can present natural viscosity of rice porridge without softness and mushiness and is moderate in taste, boiling and processing time is shortened, retrogradation of the instant porridge can be well inhibited, rice-water separation can be prevented, and good quality can be maintained during a quality guarantee period.The freeze-dried instant porridge is healthy food which is convenient, nutrient and suitable for people of all ages, and is suitable for processing, production, popularization and eating.

The invention discloses a method for preparing furong meat. The method comprises the steps of pretreatment of pork, pickling, steaming, frying, mixing, stir frying and the like. The furong meat obtained by the method has unique flavor, fresh and tender taste and rich nutrition, is beneficial to human body absorption, has an attractive color, has no mutton smell and fishy smell of meat, smell of blood and harmful smell, the meat is delicious, the chewing feeling is very good, and the color, flavor and taste are good; no food additive and no preservative are added, the product is non-toxic and harmless, safe and healthy and has effects of tonifying qi-blood, tonifying deficiency, treating malnutrition, inducing diuresis, tonifying the spleen, removing pain or numbness and carrying out apocenosis, removing speckles, nourishing skin, clearing away heat and toxic materials and the like; after passing the inspection, the finished product is sent into a vacuum packaging machine in an asepticstate for vacuum packaging, so that the expiration date of the product is prolonged, carrying and transport are facilitated, the whole process is implemented in an automatic cooking device, the furongmeat is automatically manufactured, the requirements on occasions where a large number of meals need to be prepared are met, manpower and material resources are saved, and the production costs are reduced.

The invention provides a liquid instant beverage and a preparation method thereof. The liquid instant beverage contains animal and plant double proteins, composite dietary fibers, composite concentrated fruit and vegetable juice, medium-chain fatty glyceride, conjugated linoleic acid glyceride, composite vitamins, composite minerals, weight management probiotics, a white kidney bean extract and opuntia ficus-indica powder, cane sugar is not added, and nata de coco is especially added to increase satiety and chewiness. The beverage is comprehensive in nutrition and reasonable in formula. The beverage contains high protein and high dietary fiber, is in a liquid form, can be drunk anytime and anywhere, and can well meet the requirements of weight management, weight losing and body building people. And the shelf life long-term stability of high protein, high fiber and high solids is realized through scientific component compounding. Meanwhile, the adding problems of pipe blockage and damage in the sterilization process of the nata de coco are also solved.

The invention relates to a composition for preparing drawing protein, the drawing protein and a preparation method of the drawing protein. The composition for preparing the drawing protein comprises low-temperature defatted bean flour, optionally one or two of protein isolate and vital gluten, the granularity of the low-temperature defatted bean flour is smaller than 50 meshes, and the DSC endothermic enthalpy value at 95-115 DEG C is larger than or equal to 3.60 J / g. The drawing protein is prepared from the low-temperature defatted bean flour, so that the cost of the drawing protein can be greatly reduced, meanwhile, the influence of the quality of raw materials on the drawing protein is solved, and the drawing protein product which can be stably produced is developed.

The invention discloses cereal compound rice with tomato and cheese flavors. The cereal compound rice comprises the following raw materials in parts by weight: 90-100 parts of corn, 30-40 parts of rice, 10-14 parts of oat, 3-5 parts of xanthan gum powder, 8-10 parts of tomatoes, 6-8 parts of cheese powder, 2-4 parts of concentrated coconut milk, 4-5 parts of fish sauce, 3-5 parts of Chinese date honey, 7-10 parts of spinach, 5-7 parts of ficus tikaua, 4-6 parts of water chestnut powder, 5-8 parts of Chinese wolfberry powder and 2-3 parts of shizandra berry powder. According to the cereal compound rice, cereals are puffed firstly, and then the puffed cereals are ground to powder, so that the loss of nutrient elements is reduced, fragrance is increased, and absorption by human bodies is facilitated; the mixed raw materials are steamed firstly, and then the steamed raw materials are pelletized, so that the gelatinization degree of the raw materials is increased, and the obtained compound rice is excellent in boil-resisting ability, favorable in forming effect, and unlikely to crack.

The invention discloses loquat filled chocolate. The chocolate is prepared from the following main raw materials in parts by weight: 500-800 parts of loquat, 1000-1300 parts of dark chocolate, 65-85 parts of gel, 2-4 parts of sucrose ester, 50-80 parts of butter, 100-280 parts of white granulated sugar, 200-380 parts of glucose syrup and 80-180 parts of honey. According to the loquat filled chocolate, high-quality loquat is adopted as a raw material of fillings, and the nutritional value of loquat is maintained. The prepared loquat filled chocolate is neither too soft nor too hard, has an excellent chewiness, keeps the unique sweet taste and rich fragrance of loquat while the unique flavor of chocolate is maintained, and can meet the requirement for taste of most people.