71results about How to "Guaranteed delicious" patented technology

A fresh-keeping method for rice, which belongs to the field of the preservation technology for food, comprising: (1) soaking the rice with water; (2) draining the soaked rice, mixing and stirring evenly the white vinegar of 0.5% density which has 2-4 wt% of the dry rice, and the white sugar of 3-5 wt% of the dry rice[0.5% white vinegar and white sugar, wherein the weight of 0.5% white vinegar is 2-4% of that of the dry rice, the weight of white sugar is 3-5% of that of the dry rice ];(3) mixing the stirred rice with water according to the ratio of 1:1, and putting the rice into a box made of the PP material;(4) steaming the rice under normal pressure.(5) reducing the temperature of the rice to about 6-10 DEG C by vacuum precooling machine in a cleanroom;(6) putting the box onto the atmosphere adjusting machine, vacuumizing, and filling the interval with a mixed gas consisting of nitrogen and carbon dioxide to perform the fresh-keeping packaging, with the PP parafilm wrap as preservative film;(7) storing in the environment at the temperature of 4-8 DEG C. Using the method, the bento produced may be sanitary and convenient, while maintaining the original taste and aroma during a longer storage period.

The invention provides a refrigerator and an unfreezing control method. The refrigerator comprises an unfreezing chamber which is insulated from other chambers, wherein an opening-closing ventilating channel is arranged between the unfreezing chamber and the outside of a refrigerator body; a heating device and a pressure sensor are arranged in the unfreezing chamber; when the heating device is at a working state, the feedback value of the pressure sensor is detected and compared with a preset pressure threshold; if the feedback value of the pressure sensor is equal to the preset pressure threshold, the ventilating channel is opened. According to the refrigerator and the unfreezing control method, the opening-closing ventilating channel is arranged between the unfreezing chamber and the outside of the refrigerator body, and the pressure of air in the unfreezing chamber is detected, thus ensuring that the pressure in the unfreezing chamber is not beyond the preset pressure threshold, and as a result, the safety problem caused by excessively high pressure in the unfreezing chamber can be solved, and the safety can be improved; meanwhile, the nutrition in foods remains during the pressure releasing process, so that the foods can be kept fresh and delicious.

The invention relates to freeze-drying deep-fried dough sticks and a production process thereof, in particular to deep-fried dough sticks. The deep-fried dough sticks do not contain alum or other aluminum-containing additives which have a puffing function, the moisture content of the deep-fried dough sticks is between 5 and 20 percent, an acid value is between 0.1 and 4 mg/g, and a peroxide valueis between 0.005 and 0.25 g/100g. The production method for the deep-fried dough sticks basically comprises the following steps of: blending, making dough, proofing for forming, frying, freezing and drying. The deep-fried dough sticks are high in forming stability and fragility, low in grease content and long in shelf life, and can be packaged to be stored.

The invention provides a preparation method of shrimp meat. A formula of a preservative, a raw shrimp cleaning and conveying device and a shrimp shelling operating table are included. The preparation method comprises the specific steps as follows: cleaning, soaking with the preservative, cooking and cooling, shelling, cleaning, individual quick freezing, packaging, cold storage and the like. The shrimp meat which is stable in color, elastic in meat quality and delicious can be obtained quickly and efficiently with the preparation method of the shrimp meat.

The invention discloses a totally-open air fryer. The totally-open air fryer comprises a base, a left outer shell, a right outer shell and a heating frame shell. The lower end of the left outer shell is hinged to the left portion of the base, and the lower end of the right outer shell is hinged to the right portion of the base; one end of the heating frame shell is hinged to the base; when the air fryer is closed, the left outer shell and the right outer shell rotate to the middle, the heating frame shell rotates to the middle to seal a gap between the left outer shell and the right outer shell, and the left outer shell, the right outer shell, the heating frame shell and the base form an air fryer body in a closed state. The totally-open air fryer further comprises an air heating device used for cyclic heating of air in the air fryer body. The totally-open air fryer is convenient to use without hindrance; foods can be taken out conveniently and easily, and the open air fryer body provides a larger operation space; contact of hands with parts of the air fryer body is avoided, so that scalding is prevented; foods can be safely taken out even at a high temperature, and tastiness is kept.

The invention provides a barbecue oven, which comprises an oven body bracket, a heating piece and a skewer supporting piece which is provided with skewers in a supporting mode, wherein both the heating piece and the skewer supporting piece are arranged on the oven body bracket; a skewer propping part in the skewer supporting part are arranged beside the heating piece, so that vertical projection of skewers propped on the skewer propping part is not overlapped with vertical projection of the heating part, and smoke, which is generated in the case that grease, water drops or seasonings in the skewers drop into the heating device in a grilling process, is prevented. The barbecue oven further comprises an oil pumping piece which is used for supplying oil to the skewers propped on the skewer propping part; and by virtue of the oil pumping part, the oil is pumped onto the skewers, so that an operation of frequently brushing the skewers with the oil in the grilling process is prevented; therefore, workload is reduced and delicious taste of grilled food materials is guaranteed.

The invention relates to stewed spareribs and a preparing method thereof, comprising cutting, pickling and oiling main raw materials, spareribs, preparing cooking liquor by frying; after naturally cooling the main materials and the cooking liquor, packing the spareribs and cooking liquor with proportion when charging nitrogen, sealing, sterilizing, and filling in big bags, thus forming finished products. Based on stewed spareribs, the invention combines the traditional repast technology with the modern food without adding any chemical additive and preservative, thus guaranteeing the nutrition and taste of the traditional dish and having certain advantages in aspects of food sanitation and eating convenience.

The invention discloses a making method of chicken meat and purple potato rolls, and belongs to the field of foods. The method comprises the following steps: A, making filling materials; B, performing medium treatment on purple potatoes; C, weighing the filling materials, and forming the weighed filling materials to squares; D, cooking the square filling materials; E, deep-frying the cooked square filling materials; and F, packaging the deep-fried filling materials. The chicken meat and purple potato rolls have the greatest characteristic that the chicken meat and purple potato rolls are cooked foods, are convenient to compound, and can be eaten after being heated through microwaves or electric baking; besides, the purple potatoes contain rich trace elements, and also have a peculiar medical value; when the purple potatoes and the chicken meat are organically combined, the nutrition is richer, and the chicken meat and purple potato rolls are suitable for old people and young people; besides, the chicken meat and purple potato rolls are cooked ready-to-eat products, and are suitable for industrial production.

The invention relates to a freshly-made yoghourt formulation and a making technology thereof, belonging to the technical field of yoghourt making. The formulation comprises fresh milk, white granulated sugar, honey and lactic acid bacteria with the mass ratio of 5000:750:300:5. According to the invention, a production device is very simple, and the freshly-made yoghourt does not have high requirements on a production field. Therefore, the freshly-made yoghourt formulation and the making technology can be used in families, communities, campuses, dinning halls, hotels or the like, and the production field can be found everywhere. The yoghourt can be produced according to sales, so that more people can drink the fresh and delicious yoghourt.

The invention provides a processing technology of seasoned crayfishes. The processing technology comprises the following steps of 1, raw material acceptance check and selection; 2, cleaning; 3, steaming; 4, deep-frying; 5, cooling, wherein a water cooling machine is adopted for cooling; 6, sorting; 7, head removal; 8, weighing and dishing up; 9, boiling and soup base adding, wherein boiling is performed by adopting a steam jacket kettle; 10, quick-freezing, wherein a liquid nitrogen quick-freezing machine and a double-helix quick-freezing machine are adopted for cooling; 11, packaging, whereinthe crayfishes pass through a metal detector in sequence, and whether metal foreign matter exists or not is detected; and 12, detection, boxing and refrigeration, wherein the packaged crayfishes areimmediately fed to a refrigerated warehouse and are stacked in order according to varieties and specifications, and the temperature of the refrigerated warehouse is kept at below -18 DEG C. The processing technology has the beneficial effects that the design is reasonable, the delicious taste of the seasoned crayfishes is guaranteed, and the working efficiency is improved.

The invention discloses a soup pot and a cooking method. The soup pot comprises a pot, a temporary storage mechanism, a control mechanism and a timing mechanism. The temporary storage mechanism is arranged on the pot, and a plurality of temporary storage cells for storing different food materials are arranged in the temporary storage mechanism. The soup pot and the cooking method have the advantages that the time can be recorded by the timing mechanism, the temporary storage cells can be opened under the control of the control mechanism according to the time recorded by the timing mechanism, preset opening sequences and preset time intervals, accordingly, the food materials in the temporary storage cells can be fed into the pot at regular time, and the purpose of automatically adding the food materials into the soup pot without artificial monitoring in integral soup cooking procedures can be achieved; two hands of a soup cooking person can be liberated to a great extent, the time can be saved for the soup cooking person, and the deliciousness and nutrition of soup can be guaranteed.

The invention provides stewed black-bone chicken soup with durian pulp, and a preparation method thereof, and belongs to the technical field of food processing. The soup mainly comprises the following raw materials including black-bone chicken, durian pulp, rhizome, rice wine, dried longan, red dates, radix angelicae sinensis, cordyceps flowers, pork bones, chicken bones, salt, chicken powder and a proper amount of water. The invention also provides a preparation method of the stewed black-bone chicken soup with durian pulp. The preparation method comprises the steps of black-bone chicken meat pretreatment, purine removal, black-bone chicken meat cup charging, stock soup preparation, stock soup injection and stewing. The durian pulp is added into the soup of the stewed black-bone chicken soup, so that the flavor of the soup is unique; the warming and nourishing effects are achieved; several kinds of traditional Chinese herbal medicine are added, so that the health care functions of replenishing qi, enriching the blood, invigorating the lung and the kidney, preventing and treating diseases and the like are given to the soup; in addition, the stewed black-bone chicken soup has the advantages that the preparation method is simple; the nutrition cannot be lost; added seasoning is little; the delicious taste can be ensured; the soup is worthy of being popularized.

The invention belongs to the technical field of food, and particularly relates to lipid-lowering tomato sauce and a preparation method thereof. The invention aims at enabling the tomato sauce to have a healthcare and lipid-lowering efficacy while maintaining the delicious taste, no pollution and no additive by virtue of novel raw material configuration and production method so as to achieve a medicinal and edible effect. The lipid-lowering tomato sauce is prepared from the following components in parts by weight: 5 to 10 parts of tomato, 0.5 to 1 part of soybeans, 0.5 to 1 part of peanut kernels, 0.5 to 1 part of Chinese hawthorn, 0.25 to 0.5 part of fructus lycii, 0.25 to 0.5 part of ginger, 0.05 to 0.1 part of aniseed, 0.05 to 0.1 part of Sichuan pepper, 0.1 to 0.5 part of table salt, and 0.05 to 0.1 part of aginomoto.

The invention relates to an electromagnetic induction wire coil and an automatic cooking machine thereof. The electromagnetic induction wire coil comprises a wire coil body and a coil winding, wherein the wire coil body comprises a bottom wall and an arc side wall upwards extending, the coil winding comprises a lateral induction coil and a bottom induction coil and is wound around the wire coil body, the turns of the lateral induction coil is greater than the turns of the bottom induction coil, and the bottom induction coil is arranged at the periphery of the bottom wall. Therefore, a traditional wire coil structure is improved, the side surface of the wire coil provides a main heating region, an auxiliary heating region is arranged at the bottom wall to form more reliable three-dimensional heating, the risk of food sticking to the bottom is avoided, and the food is also enabled to be fully heated and cooked; and moreover, the bottom induction coil and the lateral induction coil can be favorably linked in a three-dimensional way, and the three-dimensional heating effect is ensured.

The invention relates to a method for processing canned vegetable fish. The method comprises the steps of canning, vacuum sealing and sterilization. The method provided by the invention is characterized in that during canning, spicy sesame oil is firstly added in a can, and then, processed vegetable and fish are put into the can, and finally, formulated spice juice is added into the can, wherein the canned vegetable fish prepared by the method provided by the invention comprises the following ingredients in parts by weight: 30-40 parts of vegetables, 20-30 parts of fish, 30-40 parts of spice juice and 5-8 parts of spicy sesame oil.

The invention discloses a spicy strip surface cutting device of a spicy strip machine. The spicy strip surface cutting device is characterized in that: the cutting device comprises a rolling needling part and a flat pressing needling part; the rolling needling part comprises an upper combined roller group and a lower combined roller group; each combined roller group comprises a needle roller and a tooth roller; the two ends of shafts of the needle rollers and the tooth rollers are bore in a slewing manner by wall boards at the left and right; transmission between the needle rollers and the tooth rollers are performed by conveyor belts; each needle roller comprises a base circle and needles or bayonets densely disposed on the surface of the base circle; each tooth roller comprises a base circle and thin-wall tooth rings densely disposed on the surface of the base circle at the axial direction; excircles of the thin-wall tooth rings are provided with continuous scraping teeth; the needle rollers and the tooth rollers are closed with each other front and back; tooth crests of the scraping teeth reach the height range of the needles or the bayonets; and thorns of the needles or the bayonets reach the tooth height range of the scraping teeth. The cutting device is used for surface cutting of spicy strips, thus facilitating material entering during production of the spicy strips and guaranteeing the production speed of the spicy strips and the delicious taste of the spicy strip products.

The invention provides fermented canned mackerel and a production method thereof and belongs to the technical field of food processing. In order to overcome the problem that a lot of mackerel resources are wasted, the invention provides a technical scheme for producing canned mackerel; according to a formula, the canned mackerel is prepared from the following raw materials in parts by weight: 100to 200 parts of mackerel meat, 7.5 to 12.5 to parts of table salt, 13 to 14 parts of white granulated sugar, 4 to 8 parts of monosodium glutamate, 3 to 6 parts of fermented soya beans, 6 to 12 parts of soy sauce, 3 to 6 parts of cooking wine and 3 to 6 parts of garlic; a food additive is sodium nitrite and accounts for 0.125 to 0.15 percent of the mass of the mackerel meat. The raw materials are processed through the steps of pickling, fermenting, drying, frying with oil and shaping, softening and the like; the problem that a lot of mackerels are wasted is overcome and a delicious taste of thecanned mackerel is ensured; meanwhile, a lactobacillus plantarum strain NRRL B-14768 is used for fermenting and the fermented canned mackerel are very beneficial to the health of human bodies.

The invention discloses a pet meal box mixed rice which comprises solid food, fresh food and a nutritional supplement, the solid food, the fresh food and the nutritional supplement are respectively and independently packaged; wherein the mass ratio of the solid food to the fresh food to the nutritional supplement is (40-220): (60-250): (5-25); the fresh food consists of meat and vegetarian food, wherein the vegetarian food comprises carrots, cabbages, fresh fruit corn particles, fresh mushrooms, green beans and pumpkins. On the basis of the solid food, the broader fresh food materials are selected, meanwhile, vitamin B groups, probiotics and enzymes damaged in the food processing process are supplemented, the solid food, the fresh food and the nutritional supplements are scientifically andnutritionally matched and independently packaged, and nutrition balance and portability of the food are guaranteed.