7results 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.

The invention relates to the technical field of minced fillet processing, and particularly discloses a cooked minced fillet preparation method and cooked minced fillet thereof. The preparation method comprises the following steps: performing microwave modification on a starch solution, mixing fish gelatin and the modified starch solution, adding the mixture into minced fillet to obtain modified minced fillet, and finally steaming the modified minced fillet to obtain the cooked minced fillet. The processing method has the beneficial effects that a cross-linked network is formed in the modified starch and the surimi, so that the migration of water is effectively reduced, and the loss of water in the surimi caused by heating or freezing and unfreezing is avoided, so that the processed cooked surimi is juicy, soft, fine and smooth and has a good chewing feeling; meanwhile, the cross-linked network structure can improve the overall gel strength of the cooked surimi, so that the surimi forms a more compact and elastic gel structure, the texture of the surimi product is further improved, the situation that the surimi product is too loose or thick is avoided, and the taste of the product is improved.

The invention discloses a production technology of instant macaroni, relates to the technical field of flour product production, and aims to improve the taste of macaroni and prolong the preservation time of the macaroni. Main components in the formula comprise high gluten flour, quinoa flour, chickpea powder, egg white and the like, the raw materials are uniformly mixed, water is gradually added to form smooth dough, and the compactness and viscoelasticity of the dough are enhanced through dough kneading and vacuum treatment; then the dough is extruded into the tubular macaroni, the key is that the macaroni is flatly laid and naturally placed for shaping, the extrusion shape of the macaroni is fixed, the ripening degree and the water content of the product are controlled through precooking and drying, the taste is ensured, and the shelf life is prolonged; the dried macaroni is subjected to cooling and vacuum packaging, so that the preservation time of the macaroni is effectively prolonged; the instant macaroni solves the problems that existing instant macaroni is too thick in pipe wall, has multiple cracks and bubbles and contains too many additives and preservatives, and the finished product quality of the instant macaroni is improved and the preservation time of the instant macaroni is prolonged on the premise that the preservatives are not used.

The invention relates to the technical field of frozen drinks, and particularly discloses a frozen drink coating composition and application thereof. The frozen drink coating composition consists of 0.05 to 1 percent of milk powder, 0.5 to 4 percent of sugar raw material, 0 to 0.2 percent of essence, 0 to 0.2 percent of pigment, 0 to 0.1 percent of flavoring agent and the balance of water, the sugar raw material is high fructose corn syrup and / or glucose powder. When the frozen drink coating composition is used as an ice shell for preparing the frozen drink, the ice shell can be kept in an ice block state, is crispy and chewy, is not easy to fall off, crack and slag, and is better attached to ice cream.

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.

The invention discloses a quick-frozen noodle unfreezing, cooking and vending machine which comprises a machine cabinet, a freezing cabinet and a mechanical arm, the machine cabinet is provided with a goods outlet, the freezing cabinet is arranged in the machine cabinet, the mechanical arm is arranged in the machine cabinet, the machine cabinet is provided with a goods outlet door, the quick-frozen noodle unfreezing, cooking and vending machine further comprises a steam boiler, a water storage mechanism and an injection rod, the steam boiler is arranged in the machine cabinet, and the water storage mechanism is arranged in the machine cabinet. The water storage mechanism is arranged in the machine cabinet and connected to the steam boiler, and the injection rod is movably arranged in the machine cabinet. The quick-frozen noodles have the advantages that the quick-frozen noodles are unfrozen through steam, moisture of the noodles is not lost in the unfreezing process, and the unfrozen noodles are good in elasticity and good in chewing feeling.