36results about How to "Guaranteed crispness" patented technology

The invention relates to a production method of crispy pear slices. The method comprises the following steps of pear slicing, color protection, blanching, freezing, differential-pressure puffing, drying, moisture removal and cooling, wherein the moisture removal is performed after the puffing and drying; in the moisture removal, the filtered air is absorbed into a puffing tank, and the vacuum degree in the puffing tank is gradually reduced; and water in the puffed pear slices is dispersed into the puffing tank to form steam, so that the water in the pear slices can be further dispersed out. Therefore, the phenomenon of shrinking deformation or even distortion of the pear slices is avoided, the crispy degree of the pear slices is ensured, and the original color, flavor and vitamin content of fresh pears are maintained.

The invention discloses a multi-layer and multi-flavor nut seaweed crisp and a processing method thereof, and belongs to the technical field of food processing. The multi-layer and multi-flavor nut seaweed crisp and the processing method thereof comprises the following steps: the roasted pale spot seaweed, seasoning, sesame, and almond kernel are prepared; before applying the seasoning on the seaweed, the seasoning is roasted for 8-12 minutes under the temperature of 70-80 DEG C to make the seasoning in a sticky state, and thus moisture in the seasoning is prevented from affecting humidity ofthe seaweed; a rolling machine is used to roll to uniformly apply the seasoning on the seaweed, and the smoothness of the seaweed can be guaranteed; and the sesame and the almond kernel are sent on the seaweed by a batch feeder, and one layer is laid again on the top of the sesame and the almond kernel, and the thickness of each layer of seaweed crisp can be facilitated to 1cm through rolling of the rolling machine; and the finished product is roasted for 8-12 minutes at the temperature of 75-90 DEG C to reduce the loss of unsaturated fatty acid of the nuts, finally taste of the seaweed is crisp and delicious, the nut is fresh and free of oil rancidity, and taste of the multi flavors are even.

The invention belongs to the field of food processing, and particularly discloses a making method of chicken feet with capsicum frutescens. The making method comprises the following steps of selecting chicken feet, unfreezing the selected chicken feet, cleaning the unfrozen chicken feet, blanching the cleaned chicken feet so as to obtain cooked chicken feet, preparing a pickled solution, pickling the chicken feet, air-drying the pickled chicken feet, packaging the dried chicken feet, and performing disinfection treatment. Chicken feet with pickled peppers, made by the making method, have the characteristics that the mouth feel is rich, the crispness and the hardness of the chicken feet can be guaranteed, and the quality guarantee period of the chicken feet with pickled peppers is long.

The invention provides sweet sea sedge. The sweet sea sedge is composed of laver and seasoner by the mass ratio of 1.4-1.8, the seasoner is prepared from, by weight, 1000-1500 parts of white granulated sugar, 800-1000 parts of glucose, 10-50 parts of edible salt and 50-100 parts of spice. The sweet sea sedge is richer in mouthfeel, distinctive and instant. The invention further provides a manufacturing method of sweet sea sedge, laver moisture regain and template pressing die processes are adopted, the laver is slightly puffed, mouthfeel crisp of the sweet sea sedge is protruded, the sweet sea sedge is made in rolls, and consumers can eat the sweet sea sedge more conveniently, the method is simple in process, small in equipment investment and suitable for industrial production.

The invention discloses a crispy shredded cake making method which includes the operation steps: dough kneading; dough leavening; carburetion; cake making; oil coating; baking; cake pressing; quick-freezing to obtain a quick-frozen crispy shredded cake. By controlling shredded cake synthesis process conditions, crispness of the shredded cake is remarkably improved, and the shredded cake is not oily and good in taste.

The invention provides a production method of spicy and hot salangid peanuts. The production method comprises the following steps: 1. salting and curing salangid, namely uniformly mixing a yeast extract, a mixed salting material and water, adding the salangid, salting at normal temperature for 1-1.5 hours, drying and curing at 60-65 DEG C for 1-1.5 hours, and drying and curing at 80-85 DEG C for 1-1.5 hours; 2. frying zanthoxylum bungeanum maxim and chili at low temperature; 3. shelling and curing peanuts, namely salting the shelled peanuts and frying; and 4. stirring, namely uniformly mixing the salted and cured salangid, the fried chili, the fried zanthoxylum bungeanum maxim, the fried peanuts, salt and monosodium glutamate in a stirring pot. The spicy and hot salangid peanuts produced by the method provided by the invention are rich in nutrition, crisp in texture, good in mouth feel and outstanding in spicy and delicious flavor, have good sensory effects of visual sensation and taste sensation, and are good in color, aroma and taste.

The invention provides a sunflower seed processing method. Sunflower seeds are used as raw materials, and the sunflower seeds are produced after cleaning, positive and negative pressure boiling, microwave hot blast drying, sorting and packaging. The processing method is characterized by comprising specific processing steps as follows: dust on surfaces of the to-be-processed sunflower seeds is cleaned and impurity particles in the seeds are removed by a seed cleaning machine; the cleaned sunflower seeds are placed in a boiling tank to be boiled under the high pressure of 0.18 MPa for 20-30 min and then boiled under the negative pressure of 0.08 MPa for 20-30 min, and 5-6 circulations are performed in such manner; microwave hot blast drying is performed on the boiled sunflower seeds, the microwave length is 2450 MHz, the hot blast temperature is 70-80 DEG C, and the drying time is 20 min; the dried sunflower seeds are cooled and empty seeds are removed by a sorting machine; the sorted sunflower seeds are packaged with paper packaging bags. With the adoption of the method, the crispness of the seeds can be guaranteed, the seeds are tasty by the aid of the negative pressure, the dynamic liquid seed effect can be realized in a negative-pressure slight-boiling manner, the current situation that existing internal, external, upper and lower layers of seeds are not uniformly tasty is improved, the microwave hot blast drying speed is higher, excessive evaporation of aromatic hydrocarbon is avoided, and the flavor of the sunflower seeds is better kept.

The invention relates to the technical field of food producing and processing, and discloses a preparation method of poached vegetable. The preparation method of the poached vegetable comprises the following steps: S1, soaking dried or pickled vegetable in hot water of 80 DEG C to 95 DEG C for over 25min, wherein the mass ratio of the vegetable to the hot water is 1:(7 to 13); S2, fishing up the vegetable processed in S1, draining, and then putting in water of room temperature to soak for 4h to 6h; after that, cleaning and selecting; S3, weighing and bagging the vegetable selected in S2, adding nutrient solution, and then performing vacuum packaging, wherein the pH of the nutrient solution is 4.7 to 5.2; S4, putting the vegetable subjected to vacuum packaging into a sterilizing pot with the water temperature of 60 DEG C to 80 DEG C, heating water to be at least 93 DEG C within 10 to 15min for sterilizing, and keeping constant temperature for 80min to 110min; cooling to obtain a product. By adopting the preparation method, original appearance, color, flavor, taste and brittleness of the vegetable are effectively kept, the nutritional ingredient retaining degree is high, freshness is retained, and the shelf life is long.

The invention relates to a stone-baked cake and a sandwich stone-baked cake. The stone-baked cake comprises a stone-baked cake body, wherein a plurality of drop pits pressed by hot stones are distributed in the upper cake surface and the lower cake surface of the stone-baked cake body; a plurality of pits pressed by hot stones are distributed at the peripheral side of the stone-baked cake body; the ratio of the center distance between two adjacent drop pits in the same surface to the depth of the drop pits is (1.2-6):1; and the stone-baked cake body is in the form of a sheet. By optimizing thestructure of the stone-baked cake, the stone-baked cake is not likely to generate a lot of stone-baked cake crumbs when the stone-baked cake is broken; a very small amount of stone-baked cake crumbscannot be avoided owing to the material, but the stone-baked cake crumbs generated by the stone-baked cake disclosed by the invention are greatly reduced, the comfort degree of a user is improved during eating, and discomfort experiences that the stone-baked cake crumbs enter the respiratory tracts by accident and drop onto bodies are avoided.

The invention discloses nutritional rice crust. The nutritional rice crust is prepared from the following raw materials in parts by weight: 30 to 40 parts of rice, 30 to 40 parts of glutinous rice, 50to 60 parts of soybean residue, 10 to 15 parts of dried shiitake mushrooms, 20 to 30 parts of mung beans and 5 to 8 parts of table salt. The invention further discloses a preparation method of the nutritional rice crust. The invention provides the nutritional rice crust and the preparation method thereof; the soybean residue generated in a bean product production process can be utilized and the utilization rate of resources is improved; the nutritional rice crust has abundant nutrients and a relatively good mouthfeel.

The invention discloses digestion-aiding fermentation type ready-to-eat flavored bamboo shoots and a preparation method thereof, and belongs to the technical field of dried bamboo shoot processing. The main raw materials comprise dried bamboo shoots, one or two of fermented soya beans and shiitake mushrooms, and flavored edible oil. Probiotics beneficial to digestion are utilized, rehydrated dicedbamboo shoots are changed into sour, sweet and tasty fermented bamboo shoots through a solid-state fermentation method, and then the sour, sweet and tasty fermented bamboo shoots, flavored oil and aflavoring agent are boiled and seasoned to obtain the ready-to-eat flavor bamboo shoots beneficial to digestion. The obtained product is sour, sweet and delicious, is rich in nutrition, and can be stored at normal temperature without adding any preservative additive; and the production method is simple, economical, environment-friendly, suitable for large-scale industrial production and relativelylow in production cost.

A fried food delivery box with the function of dripping oil, including a box body and a cover body, the box body includes a square groove-shaped main body and two side seal heads, and the main body includes a wave Shaped bottom plate and two side plates, the wave-shaped bottom plate is composed of several trapezoidal supports formed by folding, and the adjacent support bodies are oil receiving grooves with narrow tops and wide bottoms. A row of several air inlets are provided on the two side walls of each support close to the upper edge; the head is a plate-shaped body that matches the groove cross section of the main body, and is closed and connected to the groove of the main body. The two ends are followed by the main body to form a box body with an upper opening, the cover covers the upper part of the opening, and the two side plates of the main body are provided with exhaust holes. The invention can prevent the crispy layer on the surface of the fried chicken nuggets from being affected and reduce the taste, and is especially suitable for temporary packaging for delivery, and also has the effect of temporary heat preservation.

The invention discloses a processing method of a high-quality minced fish product containing fish roe grains. The processing method comprises the following technological steps: (1) putting freeze-dried fish roes into saline water with the temperature of 0 to 4 DEG C and the concentration of 3 to 5 percent and soaking for 1 to 4h; stirring for one time every other 10 to 20min; (2) putting the soaked fish roes into clean water with the temperature of 0 to 4 DEG C and washing for 2 to 3 times; after washing, filtering and drying through a screen mesh; (3) putting the filtered and fried fish roesinto hot water with the temperature of 88 to 93 DEG C and blanching for 30 to 60s; stirring and killing enzyme; (4) transferring the fish roes into clean water with the temperature of 0 to 4 DEG C andcooling to be lower than 4 DEG C; filtering and drying through a screen mesh to prepare pre-prepared fish roes; (5) unfreezing high-quality minced fish, flaking, mincing, pounding without anything and pounding with salt to obtain paste with the temperature less than 4 DEG C; (6) adding 2 to 20 percent of the pre-prepared fish roes into the paste to obtain paste with the temperature less than 12 DEG C; (7) molding, gelling, curing, cooling, quickly freezing and packaging the obtained paste obtained by step (6). According to the processing method disclosed by the invention, nutrient loss of thefish roes is reduced and a special mouthfeel of the fish roes is ensured; the activity of proteinase on the surfaces of the fish roes is passivated and bad influences on the quality of minced fish products are reduced.

The present invention relates to one process of producing instant hot pickled mustard tuber. During the production process, the hot pickled mustard tuber after processing is first nitrogen-filling packed and then sterilized and cooled. The nitrogen-filling packing is super to available packing mode, which has relatively high oxygen residue, easy product oxidation, inhomogeneous supplementary material dispersing and more deformation of hot pickled mustard tuber. The filled nitrogen amount is controlled, so that the hot pickled mustard tuber may be sterilized through spraying and water bath for effective sterilization and maintaining product crispness. The technological process can raise the quality of instant hot pickled mustard tuber.

The invention provides a making method of pickled fresh hemerocallis Fulvs being resistant to storage and fresh. The making method comprises the following steps of first step, preparing hemerocallis Fulvs; second step, performing pickling; third, performing fixation and sterilization: steaming the hemerocallis Fulvs pickled in the second step with a steamer for 15-60 minutes, wherein the steamer comprises a steaming basket located at the top, the steaming basket is used for loading the hemerocallis Fulvs, and alkaloid and herbal medicines are added in the steamer; fourth step, performing drying; fifth step, preparing chopped capsicum frutescens: pickling the chopped capsicum frutescens with salt for 10-20 days; and sixth step, performing preparation: mixing the hemerocallis Fulvs in the fourth step with the chopped capsicum frutescens in the fifth step in proportion being (5 to 1) to (1 to 3), besides, adding a preservative conforming to the national standard, performing sealed packing, performing fermentation, and performing storage. The scheme can effectively solve the storage problem of pickled hemerocallis Fulvs, and the storage time of the pickled hemerocallis Fulvs can be effectively prolonged, the crispness and the freshness of the hemerocallis Fulvs can be guaranteed, the processing quality and the economic value of the hemerocallis Fulvs are effectively increased, andthe making method is convenient for batch production.

The invention discloses a method for preparing heating cigarette tobacco leaves through integration of baking and impurity gas removal and application. The method comprises the steps that fresh flue-cured tobacco leaves which are well-done are harvested and woven into rods or loaded into tobacco clamps and then put into a curing barn; the tobacco leaves are subjected to the steps of yellowing stage, color fixing stage and stem drying stage control and moisture regaining treatment and impurity gas removal treatment baking in sequence, and then the adjusted heating cigarette tobacco leaves can be obtained. The tobacco leaves are obtained through the method. The application is application of the tobacco leaves obtained through the preparation method in preparation of heating cigarettes. According to the method, based on the preparation characteristics and re-baking technological processes of heating cigarette raw materials, the primary baking technological process and the re-baking technological process of the tobacco leaf raw materials are optimized and combined, the re-baking and impurity gas removal process is completed in the primary baking stage in advance, the problems that a heating cigarette tobacco leaf production line is tedious and solidified, and a large amount of manpower and a large number of material resources are needed in the industrial re-baking process are solved, the quality requirement of the heating cigarette tobacco leaf raw materials can be met, the tobacco leaf fragrance amount can be increased, optimization of a heating cigarette production chain is promoted, and the production efficiency is effectively improved.