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 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 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 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.

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 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 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 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 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.