410results about How to "Good taste" patented technology

A process for preparing the edible fibre powder from wheat bran by multi-enzyme step treating method includes such steps as treating wheat bran sequentially by endogenous phytase, amylase, proteinase and lipase to obtain high-purity edible fibres, decoloring by sodium hypochlorite and hydrogen peroxide, squeezing, laying aside and superfine pulverizing.

The invention discloses a vertical flour transporting system for a Chinese wheaten food machine, which comprises a flour hopper (1) and a flour transporting threaded rod (2), wherein a feed opening (3) of the flour hopper (1) is arranged upwards, a discharge opening (4) is arranged downwards, the axes of the flour transporting threaded rod (2) is vertically arranged along the plumb direction, the vertical flour transporting system for the Chinese wheaten food machine is also provided with an auxiliary threaded rod (20) parallel with the flour transporting threaded rod (2), and the two threaded rods are driven by a flour transporting threaded rod gear transmission mechanism (21). The technical proposal ensures that the operation is safer, the propulsion efficiency is higher, the production efficiency is improved, the propulsion of flour is more stable and the quality of the product is higher. The vertical flour transporting system is designed according to the requirement of the wheaten food technology, and the technology process is more scientific, reasonable and strict; therefore, the quality, the model, and the mouthfeel of the product are superior to the same product produced by the prior machines or manual production.

An organic-inorganic microbiological water-soluble fertilizer specially used for grape is prepared from following raw materials: potassium fulvate, potassium nitrate, urea, monoammonium phosphate, polyaspartic acid, potassium sulfate, zinc sulfate, ferrous sulfate, borax, a microbiological preparation, copper sulfate, manganese sulfate and EDTA. A preparation method of the fertilizer includes following steps: mixing powdery potassium fulvate, the powdery microbiological preparation and powdery polyaspartic acid uniformly to obtain a mixed material; processing the mixed material at constant temperature to obtain a material A; respectively crushing the urea, the potassium nitrate, the potassium sulfate and the monoammonium phosphate with mixing uniformly to obtain a material B; crushing the zinc sulfate, the manganese sulfate, the ferrous sulfate, the borax, the copper sulfate and the EDTA with mixing uniformly to obtain a material C; mixing uniformly the material A, the material B and the material C to obtain a product. The fertilizer is complete in nutrition, is reasonable in formula, allows crops to absorb easily, has a significant yield-increasing effect, contains organic substances, inorganic substances, bacteria and medium-and-trace elements, is environmental-protective and is free of pollution, and can protect ecological environment and improve farmland soil.

The invention relates to a processing and preservation method for eating fresh walnut, which includes the fresh walnuts is selected after being picked firstly; attacked and rotten walnuts are picked out; a freeze thawing method is utilized to shuck off the green peels of the walnuts and then the freeze thawing method is utilized to shuck off the seed capsules of the walnuts; the walnut meat, the seed capsules of which are shucked off, is dipped in a VC solution with the chroma of 0.1 to 0.8 percent for 1 to 2 hours to carry through color protection; simultaneously, the water content is controlled and then vacuum or inert gas packing is carried through by classification; then the product is frozen to keep fresh until being sold and used. During the whole processing and preservation process, no antiseptic and antistaling agent are used, thus according with the requirement of nuisance-free products and belonging to green healthy food. The prepared walnut meet keeps the fragrance of the walnuts with the flavor of crisp and sweet; the nutrition matters are not washed away and the flavor as well as the quality of the walnut meet is better; and the walnut meet is convenient to eat. The invention has the advantages of keeping the nutrition component of the walnut meet to the utmost extent, improving the using value and eating quality, belonging to nuisance-free green food and being convenient to eat, etc.

The invention discloses a health-care clam seasoning powder and a preparation method thereof. The health-care clam seasoning powder is prepared through complex formulation of the following components by weight: 60 to 75% of a clam extract, 3 to 8% of monosodium glutamate, 10 to 18% of refined salt, 4 to 10% of a sweetener, 0.2 to 1% of a traditional Chinese medicine powder, 0.5 to 1% of powdered cinnamon, 0.1 to 0.5% of fennel powder, 0.2 to 0.8% of powdered pepper, 0.1 to 0.3% of sodium succinate and 0.1 to 0.5% of an anti-oxidant. The preparation method comprises the following steps: preparation of the clam extract; preparation of the traditional Chinese medicine powder; complex formulation; etc. According to the invention, meat of clam is subjected to enzymatic hydrolysis, concentration and spray drying to prepare powdered clam which is rich in bioactive peptide, a variety of amino acids, vitamins and trace elements and has the characteristics of clearing of lung-heat, reduction of phlegm, abundant nutrients and fast absorption by a human body; moreover, the traditional Chinese medicine powder having the health-care effects of reducing blood sugar and lowering lipid is added; the content of each component is reasonably compatible; production cost is low; the produced clam seasoning powder has excellent taste and quality; and the preparation method is simple, enables a long shelf-life of the clam seasoning powder to be obtained and is beneficial for popularization.

The invention discloses a preparation method of a salt roasted chicken, comprising the steps of firstly selecting a frozen chicken and unfreezing the frozen chicken in a cold water spraying manner, then placing the chicken in sea salt curing liquid with a mass concentration of 15-25% at normal temperature and normal pressure, after cleaning and draining, placing the chicken in salt roasting liquid to cook for 40-60min, pruning and shaping the salt roasted chicken, drying with hot air at a temperature of 55-65 DEG C for 20-40min and drying with microwaves at a microwave intensity of 300-500W for 1-3min, packaging and carrying out pasteurization on the vacuum packaged salt roasted chicken at a temperature of 75-90 DEG C for 10-50min, and placing the sterilized salt roasted chicken in ice water to carry out rapid cooling for 10-15min so that the salt roasted chicken product is prepared. According to the preparation method, excellent flavor is provided for the salt roasted chicken product and the shelf life can be ensured through special packaging materials while the taste is improved.

The invention provides a preparation method for lotus leaf tea superfine powder. The preparation method comprises the following steps: 1, picking raw materials; 2, withering; 3, removing green; 4, rolling; 5, drying and removing aroma; 6, coarsely crushing and carrying out superfine crushing. The lotus leaf tea is obtained by carrying out superfine crushing; the lotus leaf tea has the effects that (1) the bioavailability of effective components of lotus leaves is improved and the loss rate of the effective components does not exceed 20%; the dissolution rate and the digestion rate of the effective components are respectively improved by 40% and more than 200%; (2) an ingestion manner of the lotus leaf tea is changed; after the lotus leaf tea superfine powder enters an oral cavity of a person, the coarse mouth feel can not be felt, thus the manner of drinking the lotus leaf tea is changed into the manner of directly ingesting the lotus leaf tea; (3) after the lotus leaf tea is produced by a traditional tea making technology, the superfine processing is carried out so that the lotus leaf tea superfine powder has the optimal color and luster, aroma and taste; (4) the utilization channel and field of lotus leaves are expanded and the lotus leaf tea superfine powder can be used as auxiliary materials of foods, medicines and daily cosmetics.

The invention discloses a compound food gum taking attainable glue main proportioning, and its application in noodle preparation. The comprised component and weight proportion are as follows: attainable glue 60-70%, konjaku flour 10-20%, guar gum 10-15%, and sodium carboxymethylcellulose 5-10%. The addition amount of said compound food gum is 0.2-1.0% of that of total weight of noodles. The invention is characterized by simplified process, reduced consumption, better taste; as for noodles prepared with compound food gum, it is characterized by increased boiling durability and strength, and low cost.

The invention provides a preparation method for a physiological cooling agent--menthyl glutarate. The menthyl glutarate is prepared by reacting menthol with glutaric anhydride in the presence of an acidic catalyst, and a reaction equation is described in the specification, wherein a weight ratio of the acidic catalyst to the menthol is in a range of 0.01 to 0.1, a weight ratio of the glutaric anhydride to the acidic catalyst is 0.6667: 1 to 1: 1, the content of monomenthyl glutarate in an obtained menthyl glutarate mixture is 55 to 75%, the content of dimenthyl glutarate in the obtained menthyl glutarate mixture is 25 to 45%, the acidic catalyst is one or a mixture of two selected from the group consisting of sulfuric acid, phosphoric acid, p-toluenesulfonic acid, oxalic acid, methanesulfonic acid and an acidic resin, a non-polar solvent like hexane, heptane, cyclohexane, toluene and benzene is used in the reaction, reaction temperature is 50 to 110 DEG C, and reaction time is 1 to 15 h. The preparation method provided by the invention needs short reaction time and can prepare a menthyl glutarate product with good fragrance and taste.

The invention discloses nerve-soothing and qi-tonifying egg, ginger and shiitake mushroom stem floss which is prepared from the following raw materials in parts by weight: 50-65 parts of shiitake mushroom stems, 8-15 parts of egg liquor, 14-15.5 parts of ginger powder, 15-16 parts of bread crumbs, 4-5 parts of apple juice, 7-8 parts of cola, 1.8-2.3 parts of coconut shells, 2-2.6 parts of lucid ganoderma, 0.9-1.5 parts of Japanese eupatorium herb roots and a proper amount of cellulase, protease, 30-35% of liquid glucose, a1-2% citric acid solution, a 0.02-0.03% cysteine solution, refined salt, monosodium glutamate and pine needles. The shiitake mushroom stem floss disclosed by the invention is smoked, so that the fragrance is increased; the shiitake mushroom stem floss is fragrant and pure, long in aftertaste and good in taste quality; the nutrients of the shiitake mushroom stems are retained to the maximum extent, and formaldehyde in the shiitake mushroom stems is removed by virtue of the cysteine solution. By further adding the traditional Chinese medicinal materials such as coconut shells, lucid ganoderma, Japanese eupatorium herb roots and the like, the shiitake mushroom stem floss disclosed by the invention is endowed with the health-care functions of tonifying qi and soothing the nerves and relieving cough and asthma.

The invention provides a whole-oat hypolipidemic functional fine dried noodle and a production method thereof. According to the invention, the preprocessed whole oat flour is acquired according to the steps of preparing flour, stabilizing, pre-curing and finely smashing, and then the technologies, such as, formulation optimization, vacuum dough kneading and special rolling, are adopted for increasing the oat additive amount while guaranteeing the organoleptic quality of the fine dried noodle. The oat functional fine dried noodle is prepared from the following raw materials in parts by weight: 10-100 parts of preprocessed whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten powder, 1-3 parts of salt, 0-3 parts of edible glue, 0-3 parts of soda and 0-3 parts of additional starch. According to the invention, under the condition of adding no any additives, 100% oat functional fine dried noodle product is produced, the quality is natural, the functional fine dried noodle belongs to dietary nutrition healthy food and has more obvious effects of reducing blood fat and restraining fat and an excellent staple food choice is supplied for the hyperlipidemia and obese patients.

The invention discloses a method and a device for brewing a beverage. The method for brewing the beverage comprises the following steps: heating fluid to a first predetermined temperature; cooling the fluid at the first predetermined temperature to a second predetermined temperature, wherein the second predetermined temperature is lower than the first predetermined temperature; and brewing the raw material of the beverage by using the cooled fluid so as to obtain the beverage. Through the method for brewing the beverage, a user can brew the beverage by using the fluid at the proper temperature; the beverage brewed by the fluid at the proper temperature is better in taste and low in loss of nutritional ingredients.

The invention relates to a process for preparing lotus seed solid drink and belongs to the field of food industry. The preparation process comprises: a step of preparing lotus seed, which is to crush lotus seeds into supermicro powder of a grain size of 200 meshes, screen, blend with water for making pulp, finely mill by a colloid mill to 10 to 50 micrometers, heat, cool and gelatinize, separate by a centrifugal separator and obtain lotus seed juice; a step of liquefying and inactivating enzyme; a step of saccharifying and inactivating enzyme; a step of separation and homogenizing; a step of vacuum concentration; a step of spray drying; and a step of screening and packaging. The technical indexes of the lotus seed solid drink include yellowish or milky white color, uniform and non-agglomerate particles, quick dissolution speed, protein content of more than or equal to 20 percent, water content of 2 to 5 percent, bacterial colony density of less than or equal to 1,000cfu / g, coliform group density of less than or equal to 30MPN / 100g, and no pathogenic bacteria. The powdered lotus seed solid drink prepared by the process has the characteristics of simplicity of blending, good taste, rich nutrient, convenience for carrying and taking, long storage period and the like, and is a new variety of lotus seed product.

The invention discloses a production method for a freeze-dried lemon sustained-release tablet, which includes the following steps: ultrasonic cleaning, sterilization, secondary cleaning, precutting, fine cutting, flavoring, quick freezing and vacuum freeze-drying. The freeze-dried lemon sustained-release tablet which is produced according to the method keeps the nutritional ingredients in the lemon unchanged to the max, moreover, the nutrition and flavor of the freeze-dried lemon sustained-release tablet can be slowly released when the freeze-dried lemon sustained-release tablet socked in water and drunk, and meanwhile, the shelf life of the product also can be greatly prolonged; secondly, the processing process adopts vacuum freeze-drying just one time, rather than two times of vacuum freeze-drying, so that the production cost is greatly reduced; the color is natural, and the appearance is good.

The invention relates to a process for using yellow vinasse to produce arrack and belongs to the technical field of arrack brewing processes. The process is characterized in that enzyme preparation and rice wine active dry yeast are added into the yellow vinasse for first solid-state fermentation, arrack distillation is performed after 15-18 days, brewing yeast is mixed into the residual lees after arrack distillation to perform second solid-state fermentation to produce the arrack. The process has the advantages that the starch in the yellow vinasse is fully utilized, arrack yield is increased, and enterprise economic benefits are increased.

The invention provides beef granules capable of improving digestion. The beef granules are prepared from the following components in parts by weight: 100 parts of beef, 20 to 30 parts of fish, 2 to 5 parts of medicated leaven, 4 to 6 parts of hawthorn, 3 to 5 parts of malt, 1 to 3 parts of dandelion, 2 to 6 parts of fructus amomi, 1 to 3 parts of lotus seeds, 2 to 4 parts of gorgon fruit, 3 to 8 parts of wolfberry, 5 to 10 parts of sugar, 4 to 7 parts of table salt, 2 to 4 parts of monosodium glutamate and seasoning spices. The beef granules provided by the invention adopt an original processing process, are good and delicious in taste, convenient to eat and high in nutritional value, meet the dietary habits of Chinese people, and meet the requirements of export on sense, nutrition and security of meat products. Meanwhile, the effect of improving the digestion can be achieved by adding healthcare medicinal materials capable of improving the digestion.

The invention relates to a method for modifying brown rice. Rice is the main grain crop in China; the brown rice refers to the rice which is unshelled and is not whitened; and rice bran layers, germs and endosperms are retained during processing, so the nutritional value is far higher than that of white rice. However, due to the existence of the bran parts, the brown rice has the unpleasant odor of the bran and poor cooking property, mouthfeel and absorbability, and is subjected to quality deterioration, such as fat acidification and the like, easily after long-time storage. Therefore, thoughthe brown rice contains rich nutritional active substances, the brown rice does not become the staple food of human. The brown rice is modified by the biological method, so that the edible quality ofthe brown rice is improved.

The invention discloses a milk-fragrance pleurotus eryngii crisp chip and a preparation method thereof. The milk-fragrance pleurotus eryngii crisp chip comprises the following raw materials in parts by weight: 10-20 parts of pleurotus eryngii sheet, 1-2 parts of milk powder, 2.5-5 parts of white granulated sugar, 0.5-1 part of citric acid, 0.025-0.05 parts of tea polyphenol, and 6-12 parts of purified water. The preparation method comprises the steps of raw material treatment, impregnation, dehydration, vacuum frying, deoiling, cooling, packing and the like. The milk-fragrance pleurotus eryngii crisp chip has the characteristics of being appropriately fragrant, soft and crisp, has supplement of more nutrient substances and beneficial nourishing of pleurotus eryngii, is uniform in milk fragrance, appropriately acid and sweet, fragrant, crisp, tasty, and convenient to carry and eat, and is more appropriate for carrying and eating of travel and field operation people. The milk-fragrance pleurotus eryngii crisp chip is simple in preparation method and controllable in quality, can be massively produced, and has a better market prospect.

The invention discloses rice wine and a production process thereof. Based on traditional production processes of low-alcohol rice-flavour liquor, the formula and production process are improved; thus the product not only has the style of rice-flavour liquor, but also has glutinous rice flavor; and nutritional components are maintained as many as possible. Liquor is prepared by using rice and glutinous rice according to a certain proportion through a production process of rice-flavour liquor. Additionally, part of glutinous rice is steamed, fermented, sterilized, and filtered to obtain glutinous rice wine. The two kinds of wine are blended according to a certain proportion to form rice wine with local characteristics.

The invention relates to the technical field of catering foods and particularly relates to a production process of rice with preserved meat. The invention discloses a brand new process subverting the conventional home style dish making method on a series of links from raw material treatment, production and processing, storage and transportation to microwave making and the like. In order to achieve the aim, the technical scheme is adopted as follows: the production process of rice with preserved meat comprises the steps of (1) treating materials; (2) blanching and frying diced potatoes and diced carrots; (3) treating green beans; (4) blending rice; (5) packaging; (6) putting into storage; (7) distributing to storefronts in a cold storage way; (8) carrying out microwave sale.

The invention relates to a full automatic egg pancake machine, which uses a transporting control bracket (9) for controlling working state of a beach head (5), wherein panada, egg, seasoning are respectively painted on a rolling cake panel (15), cake preparation is completed through a heating device (17) for heating; a cake shovel (14) is used for relieving tight joint of the egg pancake with the cake panel (15), the pancake is rolled into a column shape through a horizontal cake rolling device (7), and is pushed to a cake rolling ring device (2) through a cake rolling control bracket (8), a vertical cake rolling device (4) rotates to roll the pancake into a ring shape. Packing materials comprise packing paper and packing cartons, the cartons are transported to a fixed position through a packing output device (1), and the packing paper is transported to the upper part of the packing cartons through the packing output device (1), through thrust of a pushing bar (3), the egg cake in pushed into the carton, which is folded by a paper folding device (13) into shape, finally package is finished.

The present invention discloses an active lactobacillus fermented fruit-vegetable juice beverage and a preparation method thereof. The active lactobacillus fermented fruit-vegetable juice beverage isprepared from fermented fruit-vegetable juice and unfermented fruit-vegetable juice according to a certain proportion. The present invention also provides the preparation method of the beverage. The active lactobacillus fermented fruit-vegetable juice beverage of the invention is better in color, mouth feel and nutritional value. The method solves the problems that related products in the prior domestic market are low in fruit-vegetable content, free from active lactobacillus, difficult to be accepted in fruit-vegetable fermentation flavor, insufficient in fresh fruit-vegetable flavor and severe in fruit-vegetable juice browning.

The present invention relates to the field of kiwi fruit deep processing and particularly relates to a peeling method of kiwi fruits and a processing method of kiwi fruit slurry. The peeling method of the kiwi fruits comprises the following steps: soft and mature kiwi fruits are frozen, surfaces of the frozen kiwi fruits are thawed, then the thawed kiwi fruits are peeled, then the peeled kiwi fruits are washed, and the washed kiwi fruits are sorted to obtain the peeled kiwi fruits. The provided peeling method of the kiwi fruits aims at a problem that the soft and mature kiwi fruits are hard in peeling. A scheme obtained by a large amount of investigation and exploration is as follows: specifically, firstly the soft and mature kiwi fruits are frozen, then the surfaces of the frozen kiwi fruits are thawed, the thawed kiwi fruits are peeled, then the peeled kiwi fruits are washed, and the washed kiwi fruits are sorted to obtain completely peeled kiwi fruits, wherein the peeling does not affect internal kiwi fruit flesh, and the peeling is clean and free of residues. The whole method is simple and easy to implement and low in peeling costs. Besides, the obtained kiwi fruits are complete and free of residues in peeling. The kiwi fruit slurry obtained by pulping is good in mouthfeel.

The invention discloses multi-flavor nutrient kadsura longepedunculata chili sauce. The chili sauce disclosed by the invention is prepared from the following raw materials in parts by weight: 120-130 parts of red chili, 8-14 parts of mung bean starch, 12-13 parts of salt, 10-15 parts of Sanhua wine, 8-9 parts of rose flower petals, 7-9 parts of dried meat floss, 11-15 parts of thin sheets of bean curd, 8-9 parts of apples, 0.9-1.2 parts of globeamaranth, 0.9-1 part of loquat leaves and 1.4-2 parts of kadsura longepedunculata. The chili sauce prepared by the preparation method disclosed by the invention is fragrant, mellow and delicious; nutrient components of the chili are preserved to the most extent; the mung bean starch is added to the raw materials, so that after the mung bean starch is pasted, a layer of protective film can be formed on a gastric wall, direct stimulation of the chili to the gastric wall is avoided or reduced, and gastric mucosa is protected; through the addition of food materials of the globeamaranth, the loquat leaves, the kadsura longepedunculata and the like, the chili sauce disclosed by the invention has the health-care functions of benefiting qi for promoting production of fluid, nourishing the kidney, tranquilizing mind, clearing away the lung, regulating the function of the stomach, calming the liver and improving eyesight.

The invention provides an oat beverage and a preparation method thereof. The oat beverage consists of the following raw materials in parts by weight: 100-160 parts of oat grains or oat flour, 3-20 parts of vegetable fat, 0-20 parts of solid malt flour, 0-10 parts of white granulated sugar, 0.1-5 part of a stabilizer and the balance of water. The preparation method of the oat beverage comprises thefollowing steps of preparing oat pulp, performing enzymolysis on the oat pulp, performing enzyme inactivation, performing separation and deslagging, performing degassing, performing homogenizing, performing cooling, performing blending, performing homogenizing and cooling, performing volume settling, and performing ultra-high-temperature sterilization. The invention also provides the oat beverageprepared by the method, and the dietary fiber content is 1.5g / 100mL or above. The oat beverage prepared by the preparation method is fine in mouth feel and free of pasty mouth feel. The ultra-high-temperature production time is long, and the phenomena of pipe pasting and temperature dropping are avoided. The production energy consumption increase caused by ultrahigh-temperature temperature dropping is reduced.

The invention belongs to the field of food processing and in particular relates to healthy ice cream containing lutein ester and a production method thereof. The healthy ice cream is prepared from the following raw materials in parts by weight: 1-2 parts of lutein ester extract, 500-1000 parts of whole milk powder, 300-750 parts of compound oil, 300-600 parts of a compound sweetener, 75-150 parts of a compound emulsifier, 5-15 parts of a compound stabilizer, 1-5 parts of an antioxidant and 2500-3750 parts of water. The healthy ice cream provided by the invention can be used for solving the problems that addition amounts of saccharides and fat of existing ice cream are large, calorie is high, fat is accumulated under the skin, harm to the eyes of a modern consumer in life and work is continuously deepened, is unique on the market, good in taste and outstanding in function and contains the lutein ester.

The invention relates to sugar-free yoghourt and a preparation method thereof. The sugar-free yoghourt is prepared by fermenting a dairy product, a non-carbohydrate sweetening agent, sugar alcohol, a stabilizing agent and sea backthern powder through strains, wherein the stabilizing agent is selected from a combination of pectin, gelatin, modified starch, sodium chloride and sodium pyrophosphate.The yoghourt disclosed by the invention not only solves the problem of influence on the yoghourt flavor caused by casein crystallization and yoghourt tissue state change due to Vc enrichment, strong acidity and special flavor of the sea backthern in the prior art, but also has various healthcare and nutrition actions of multiple probiotics and sea backthern. The yoghourt disclosed by the invention is suitable for being drunk by consumers incapable of absorbing the sugar, and the due sweetness of the yoghourt is kept.

The invention relates to a method for improving the yield of sweet potatoes in the medium and slight saline-alkali soil. The method is characterized in that the width of the top face of each ridge of the sweet potatoes is 55-65cm, the width of the bottom of each ridge is 90-100cm, the distance between the ridges is 1.2m, the sweet potato variety with the seedling stage which can bear 85mmol / L sodium chloride is arranged on the top face of each ridge in a double-row staggered cuttage mode, the planting distance in each row is 33cm, the cuttage quantity is 3600-3800 plants per mu, and the total quantity of rainfall in the planting season of the sweet potatoes is 450-600mm.