30results about How to "Guaranteed crispy taste" patented technology

The invention discloses coated peanuts and a preparation method thereof, relating to the technical field of food processing. The coated peanuts are prepared from the following raw materials: 40-60 parts of peanut kernels, 5-15 parts of wheat bran, 3-6 parts of buckwheat, 2-5 parts of quinoa flour, 5-10 parts of pre-gelatinized starch, 2-7 parts of maltodextrin, 1-4 parts of corn starch, 0.5-1.5 parts of water-chestnut starch, 0.1-0.8 part of water-chestnut skin extract, 0.5-2 parts of whole egg powder, 0.2-1.8 parts of eggplant powder, 0.2-1 part of mushroom powder, 0.3-1.5 parts of pitaya skin powder, 0. 5-3 parts of fructose, 1-4 parts of maltitol, 0.01-0.1 part of sorbitol, 0.2-1 part of vegetable oil and 0.5-1.5 parts of feed powder. The coated peanuts have the beneficial effect that the added sweetening agent does not cause the increase in blood sugar, is rich in dietary fibers, and is conductive to supplementation of dietary fibers required by human bodies, and meanwhile does notcause the increase in blood pressure and blood fat.

The invention mainly relates to the technical field of food processing, and discloses a preparation method of a fermented walnut. The preparation method of the fermented walnut comprises the steps of soaking, carrying out enzymolysis, fermenting, freezing, drying and packaging. The obtained fermented walnut is sweet and sour in taste, moderate in saltness and sweetness, and crisp in taste, has the selenium content being 19.17mug/100g and the fat content being 23.6 percent, does not contain any additive, and is safe and healthy; a walnut kernel is boiled in hot water, so that a little fat in the walnut kernel can be leached; meanwhile, the walnut kernel is cured, so that the fragrance of the walnut is increased; the walnut is soaked and then added into a selenium yeast solution so as to be subjected to lipase enzymolysis, so that the organic selenium content in the walnut is increased, the fat in the walnut is reduced, a health care function of the walnut is improved, the walnut is prevented from being oxidized, and the shelf life is prolonged.

The invention relates to a production process of convenientspicy diced chicken with peanuts. The convenient spicy diced chicken with peanuts is mainly prepared from the following raw materials: chicken breast, green peppers, chili peppers, peanuts, beans, green corns, carrots, chopped green onions, bruised ginger, minced garlic, pepper, dry chili peppers, soybean oil; seasoning comprises salt, cooking wine, dry starch, rice vinegar, soybean sauce, white sugar, clean water and sesame oil. The production process is characterized by comprising the following steps: (1) frying the peanuts in medium-temperature oil until the peanuts are crispy, cooling, sterilizing, and vacuum packing; (2) dicing the chicken breast and the carrots, uniformly mixing the diced chicken breast, the diced carrots, the beans, the green corns, the salt, the cooking wine and the dry starch, and salting for 5 minutes; (3) adding the garlic, the green onions and the ginger into a bowl, and adding the salt, the white sugar, the rice vinegar, the soybean sauce, the clean water and starch to prepare juice for standby use; (4) heating a pan, pouring the soybean oil and the sesame oil into the pan, adding the pepper, after the fragrance is out and the color of the pepper is slightly darkened, adding the dry chili peppers, and stir frying; (5) stir frying the diced chicken until the color of the chicken is changed, adding the green peppers and the chili peppers, stir frying for 10 seconds, pouring the prepared juice, stir frying for one minute with big fire, and adding the fried peanuts; and (6) cooling the stir-fried diced chicken and the soap, sterilizing, and vacuum packing for standby use.

The invention discloses a preparation method and an application in double protein snack food for dried fish. The preparation method for the dried fish comprises the following steps: pretreating raw materials, salting and removing fishy, seasoning and boiling, air frying, and drying. The double protein snack food is made of the dried fish, walnut seeds, peanuts, broad beans, bitter apricot seeds, cashew nuts, Siberian filbert seeds, pumpkin seeds, raisins, dried bananas, dried cranberries, and dried blueberries. The preparation of the dried fish combines the air frying and drying processes to change a traditional high-temperature frying process, a crispy taste of traditional frying is maintained, nutrients of the raw fishes are also maintained, and the oil content is also reduced. In the double protein snack food, nutrients of animal and plant protein are complemented, a special flavor of nuts and dried fruit products and nutrients of high vitamins and high minerals are combined, the dried fish is a new type of nutritious and healthy snack food, is provided with characteristics of high animal and vegetable protein, low oil content, high vitamin and mineral content, crispy taste, andthe like, and has good market prospects.

The invention relates to the field of processing bamboo shoots, and in particular relates to a method for preserving the freshness of bamboo shoots, comprising the following steps: peeling off the bamboo shoots, cleaning and shaping; immersing the shaped bamboo shoots in a mixture of ice water with a volume of 7-9 times, and stirring for 5 minutes , so that the temperature of the bamboo shoots is cooled to 3°C within half an hour; add preservatives in ice water, the preservatives are sodium dehydroacetate and alcohol, and the weight percent of sodium dehydroacetate is 0.01% to 1%; the weight of alcohol The percentage is 0.001% to 0.5%; 10-45g of chitosan sugar is dissolved in 1 liter of 2% citric acid solution to prepare a film coating agent, and the bamboo shoots in the above steps are immersed in the film coating agent for 10-25 seconds, light Gently shake off the residual liquid, let it stand to dry to form a film; prepare a mixed gas of oxygen and carbon dioxide according to the volume ratio of oxygen: carbon dioxide of 1.5:8.5-2.0:3.0, and then add 5-30% of nitrogen by volume to prepare oxygen, carbon dioxide and The mixed gas of nitrogen is used for the controlled atmosphere storage of bamboo shoots; the bamboo shoots placed in the mixed gas of oxygen, carbon dioxide and nitrogen are packed in food-grade aluminum foil bags.

The present invention discloses a nougat sandwich rice crust and a processing technique thereof, and relates to the technical field of snack food. The nougat sandwich rice crust comprises the following raw materials in parts by weight: 45-55 parts of glutinous rice, 10-20 parts of nougat, 1-10 parts of palm oil, 0.5-5 parts of plant starch and 0.5-5 parts of edible salt. The technology realizes highly efficient processing of the nougat sandwich rice crust, is simple and convenient in operations, and good in technology repeatability; inner packaging and outer packaging are combined; the processing technology improves packaging hygiene of the rice crust and ensures the edible mouthfeel of the rice crust; and at the same time, by monitoring the finished product, the processing technology ensures the edible safety of the rice crust.

The invention provides a Huangshan sesame seed cake processing method capable of optimizing flavor and prolonging shelf life. The processing method comprises the following steps: performing soaking and cleaning on preserved vegetables under the assistance of ultrasonic waves, adding chitosan, sodium citrate, citric acid and composite phosphate into diced pork fat, performing vacuum and nitrogen-filled pressurization twice, carrying out rolling and kneading treatment, and mixing the diced pork fat with the preserved vegetables to prepare stuffing; pressing dough by adopting double screws, performing compounding to prepare a wrapper material, preparing a sesame seed cake from the wrapper material and stuffing, preparing cerealose emulsion, brushing the cerealose emulsion on the surface of the sesame seed cake, and performing baking. The Huangshan sesame seed cake prepared by the method has the taste of the traditional Huangshan sesame seed cake; and meanwhile, the flavor is more mellow,and the shelf life is longer.

The invention discloses a black rice local flavor five-cereal tile cake. The raw materials include black rice, flour, salt, white sugar, edible oil, edible essence, sodium bicarbonate powder, and water. The blank rice is crashed into blank rice powder; the edible oil and the edible essence are added in a material container; the water and the blank rice powder are added into the material container with stirring; the white sugar is added into the material container, the sodium bicarbonate powder is added into the material container after the while sugar is dissolved, stirring is continuously performed; the salt is added into the material container, the flour is added into the material container after the salt is dissolved, and the raw materials are evenly stirred and are added into a die; the die with the raw materials is arranged in a baking box to be baked; temperature-changing baking is performed in baking; and the die is rapidly cooled after baking is finished, a tile cake is taken out, the tile cake is instantly packaged, and weighing, examination and storage is performed. The raw materials are combined together, the adding sequence of the raw materials is controlled, and the temperature-changing baking method is adopted, and in this way, the local flavor and the crisp mouth feel of the tile cake can be ensured, the acquired tile cake is not prone to damage, the defects of the tile cake can be overcome, and the tile cake is accepted by mass consumers in product sale.

The invention provides a production method of river-snail-rice-noodle-flavored chicken nuggets. The method comprises the following steps: treating river snail meat with papain to obtain a river snail meat pretreated substance; rolling composite phosphate, table salt, water, the river snail meat pretreated substance, minced chicken breast, chicken skin, protein isolate, monosodium glutamate, garlic powder, white pepper powder, white granulated sugar, oyster sauce, chicken paste essence, river snail soup paste, chicken oily essence and minced sour bamboo shoots to obtain a mixed material; putting the mixed material into a forming machine for forming; stirring tempura powder, white pepper powder, corn starch and ice water to form paste, and coating surfaces of chicken nuggets with the paste through a starching machine; and frying the starched chicken nuggets with a frying machine, and then, putting the fried chicken nuggets into an instant freezer for quick freezing, thereby obtaining the river-snail-rice-noodle-flavored chicken nuggets. According to the production method disclosed by the invention, all the components are matched with one another, the chicken nuggets which are rich in river-snail-rice-noodle flavor and fresh, tender and juicy in meat quality are finally made, and the production method has the advantages of simple process, short production period, high yield and the like.

The present invention relates to frozen bean curd, in particular to rhizoma rodgersiae heat-clearing and blood-cooling instant frozen bean curd slices and a preparation method thereof. According to the method, rhizoma rodgersiae, Melastoma dodecandrum Lour., Root of Sinkiang Arnebia, root of Echinochloa colonum (L.) Link, pubigerous gentian herb, herb of Trifolium repens L., stem of Ficus pyriformis Hook. et Arn, herb of Codonacanthus pauiflorus (Nees )Nees [Asystasia pauciflora Nees; Codonocanthus acuminatus Nees], root of Cynanchum ascyrifolium (Franch. et Sav.) Matsum. and Boor's Mustard Herb which are high in quality are carefully selected, and the raw materials are mixed and decocted to obtain traditional Chinese medicine liquid; carefully selected soybeans are ground, made in salt brine and boiled to be prepared into bean curd, the bean curd is sliced and quick-frozen to be prepared into frozen bean curd slices, and the frozen bean curd slices are soaked in the traditional Chinese medicine liquid for fully absorbing the nutrient elements of the traditional Chinese medicine and are baked to be crispy, so that the frozen bean curd slices are good in taste, ready to be served and convenient to eat, and have the effects of clearing heat and reducing internal heat, cooling the blood and nourishing yin, detoxifying and promoting diuresis after being eaten for a long time.

The invention discloses oyster stuffing for preparing bakery product and a preparation method thereof. The raw materials used include, in parts by weight, 30-45 parts of roasted smashed oysters, 15-30parts of microcrystalline cellulose, 10-20 parts of red bean paste, 5-10 parts of water, 5-10 parts of trehalose, 1-5 parts of maltose, 1-3 parts of fried onion granules, 0.1-1.5 parts of table salt,0.05-0.2 part of calcium propionate, and 0.05-0.2 part of sodium dehydroacetate. The obtained oyster stuffing is soft, has good plasticity, is easy to form, has low fat content, has the lubricating taste of grease, has the crispy taste of roasted oysters at the same time, and is suitable for preparing a bakery product.

The invention discloses composite wrapping powder and application thereof. The composite wrapping powder comprises oxidized starch and acetate starch, wherein the mass ratio of the oxidized starch tothe acetate starch is 3: (1-9). The invention further discloses the application of the composite wrapping powder. The composite wrapping powder is directly wrapped on the surface of meat or vegetablesfor deep frying; or the composite wrapping powder is uniformly mixed with water to prepare slurry, and the slurry is directly wrapped on the surface of the meat or the vegetables for deep frying; orafter the slurry is wrapped on the surface of the meat or the vegetables, a layer of composite wrapping powder is wrapped, and then deep frying is carried out. According to the composite wrapping powder and the application thereof, the oxidized starch and the acetate starch are combined, in the curing process, the acetate starch is gelatinized firstly, and then absorbs water to expand, so that theproduct raw materials are wrapped, and the moisture in the raw materials is locked; and then the oxidized starch is gelatinized to form a stable thin film, so that the problem of powder-meat separation in the deep frying process of the semi-finished deep-fried product is avoided, the taste of the semi-finished deep-fried product is guaranteed, and the composite wrapping powder has a good application prospect.

The present invention relates to frozen bean curd, in particular to elecampane inula root qi-regulating and vomiting-arresting instant frozen bean curd slices and a preparation method thereof. According to the method, elecampane inula root, seed of Hovenia acerba Lindl, herb of Cymbopogon tortilis(Presl)A.Camus[Amthistiria tortilis Presl], balsampear flower, fructus piperis longi, common fibraurea stem, herba moslae, common Chicory Herb, calyx kaki and rhizoma anemarrhenae which are high in quality are carefully selected, and the raw materials are mixed and decocted to obtain traditional Chinese medicine liquid; carefully selected soybeans are ground, made in salt brine and boiled to be prepared into bean curd, the bean curd is sliced and quick-frozen to be prepared into frozen bean curd slices, and the frozen bean curd slices are soaked in the traditional Chinese medicine liquid for fully absorbing the nutrient elements of the traditional Chinese medicine and are baked to be crispy, so that the frozen bean curd slices are good in taste, ready to be served and convenient to eat, and have the effects of regulating qi and arresting vomiting, strengthening the spleen and harmonizing the stomach and regulating qi and calming the adverse-rising energy after being eaten for a long time.