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71results about How to "Has emulsifying effect" patented technology

Tricholoma matsutake sauce and preparation method thereof

The invention relates to the technical field of seasoning sauce processing, and discloses a tricholoma matsutake sauce preparation method, which comprises the following steps: placing dried tricholoma matsutake in an enzymolysis mushroom liquid, dipping, and dicing to make the rehydration ratio be 2.5-3.5 so as to obtain rehydrated tricholoma matsutake; sequentially coating the surface of the rehydrated tricholoma matsutake with egg yolk liquid and starch, and putting the rehydrated tricholoma matsutake into a frying pan to be fried until the surface is golden yellow; cooking beans until the beans are cooked, grinding the cooked beans into bean paste, and adding egg yolk powder; and taking refined edible oil, putting the refined edible oil into a pot, heating until the oil temperature is 80-100 DEG C, adding the bean paste, bean halves, white sugar, monosodium glutamate, chili oil, minced ginger, minced garlic and the five spice powder, stir-frying for 3-5 minutes, adding the fried tricholoma matsutake, continuously stir-frying for 1-2 minutes, taking the tricholoma matsutake out of the pot while the tricholoma matsutake is hot, filling and sterilizing to obtain a finished product. According to the tricholoma matsutake sauce disclosed by the invention, the mushroom grains are elastic and chewy, the sauce is soft and fine, and the seasoning sauce is matched with mushrooms, beans, fatty acid and protein, contains various micromolecular amino acids, and is rich in nutrition.
Owner:木里县巴登拉姆农业投资有限责任公司

Health-care type fresh noodles containing premna microphylla leaves and soybean protein isolate and manufacture technology thereof

The present invention relates to the field of food and food processing and particularly relates to health-care type fresh noodles containing premna microphylla leaves and soybean protein isolate and amanufacture technology thereof. The health-care type fresh noodles are prepared from high-gluten flour, soybean protein isolate, tapioca modified starch, wheat gluten, glutamine transaminase, glucoseoxidase, sucrose fatty acid ester, vitamin C, premna microphylla leaves, edible salt, sodium carbonate, egg white liquid, lard and water as raw materials, and are prepared by material blending, doughkneading, dough putting still, dough slice preparing, noodle preparing, nitrogen-filled packaging, low-temperature refrigerating, etc. The premna microphylla leaves and soybean protein isolate at specific amount are added into the raw material formula of the fresh noodles. The manufacture technology can make up for the defects of essential amino acid deficiency and poor nutritional and health-care performances, at the same time can utilize water absorption and emulsifying and gelling properties of the soybean protein isolate, and enables the noodles to be good in chewiness and elasticity, andenhanced in mouthfeel. After the noodles are tasted by many consumers, the noodles win the unanimous affirmation of the consumers.
Owner:SHANDONG YUWANG ECOLOGY FOOD IND
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