40results about How to "Improve chewing texture" patented technology

The invention discloses coconut milk tea which contains (by weight) 100 portions of solution and 5-30 portions of coconut grains. The solution is prepared by dissolving 30-40g white sugar, 30-45g milk cream and 10-20g coconut flour in 1,000ml of water; wherein the coconut flour is prepared from coconut flesh through the processing of enzymolysis through pepsin, filtrating and drying. The coconut milk tea is rich in unique nutritional components of coconut flesh, and the coconut flour treated with enzymolysis can improve the utilization ratio of nutrient components of the coconut flesh. The coconut grains can make the milk tea have the taste of fruit grains and maintain the faint scent of coconut flesh.

The invention relates to the technical field of food, especially to a food additive. The invention provides an emulsifying, stabilizing, water-retaining and thickening agent for food to overcome the problems that conventional food additives have single function and do not have emulsifying, stabilizing, water-retaining and thickening functions at the same time. The emulsifying, stabilizing, water-retaining and thickening agent comprises, by weight, 55 to 60% of carrageenan, 20 to 25% of konjac glucomannan, 5 to 15% of xanthan gum, 0 to 10% of dextrin, 0 to 5% of potassium chloride and 0 to 5% of guar gum. The emulsifying, stabilizing, water-retaining and thickening agent employs a plurality of additives permitted to be used in food according to prescriptions in GB2760-2011 standard; raw materials are mixed together by using a physical method and applied to food; and the comprehensive effect of emulsification, stabilization, water retention and thickening is achieved.

The invention discloses fmoes officinalis ames chewing gum and a making technology thereof, and relates to chewing gum and the making technology thereof. The fmoes officinalis ames chewing gum aims to solve the problems that conventional fmoes officinalis ames is bitter in taste, products prepared by using the fmoes officinalis ames as a raw material are difficult to accept by people, so that fmoes officinalis ames products are insufficient in markets, and the pharmacological activity of the fmoes officinalis ames cannot be well utilized. The chewing gum comprises a gum base, the fmoes officinalis ames, cane sugar powder, citric acid, glucose syrup, essence and glycerine. The technology comprises the following steps: 1, processing fruiting bodies of the fmoes officinalis ames picked or bought from the market so as to obtain fmoes officinalis ames powder; 2, softening the gum base; 3, mixing auxiliary materials: adding the glucose syrup and the glycerine to the gum base, stirring the glucose syrup, the glycerine and the gum base, uniformly mixing the fmoes officinalis ames, the cane sugar powder and the citric acid so as to obtain mixed materials, dividing the mixed materials into three parts, adding the first part of the mixed materials to the gum base, stirring the gum base and the first part of the mixed materials, then adding the second part of the mixed materials, stirring the gum base, the first part of the mixed materials and the second part of the mixed materials, taking and uniformly mixing the essence and the third part of the mixed materials, adding the mixture of the essence and the third part of the mixed materials to the gum base, stirring the mixture of the essence and the third part of the mixed materials and the gum base so as to obtain a mixture, heating the mixture, and cooling the heated mixture; 4, calendering the cooled mixture, 5, cutting and forming the calendered mixture; 6, cooling the calendered mixture, and ageing the cooled mixture; and 7, packaging the aged mixture. The technology is used for preparing the chewing gum.

The invention relates to a preparation and method for improving texture of areca seeds. The preparation comprises 20-60% of xylanase, 10-40% of proteases, 10-40% of amylases, 10% or less of pectinaseand 10% or less of beta-glucanase based on the total weight. During texture improvement, an areca seed texture improvement preparation is added at the seed fermentation stage for production of areca seeds. The preparation and method disclosed by the invention solve the problems that softening which only aims at hardness improvement is realized, and texture improvement pursues balance among the hardness, the scratchability and the elasticity. The later-listed data indicates assessment for the hardness, the scratchability the elasticity, chewing sense, stimulation and the like, and texture measurement data is listed. The preparation has high practical value, and can be applied to processing of edible areca seeds.

The invention discloses a concentrated feed for milk cows in an early breeding stage. The concentrated feed is prepared from the raw materials in parts by weight: 100-200 parts of bean pulp, 100-200 parts of cotton seeds, 150-200 parts of rapeseed meal, 60-80 parts of fish meal, 15-20 parts of peanut seedlings, 1-2 parts of a fermenting agent, 40-50 parts of wheat powder, 20-30 parts of corn skins, 5-10 parts of kieselguhr, 1-2 parts of stone powder, 20-30 parts of calcium hydrogen phosphate, 5-10 parts of edible salt, 1-2 parts of copper sulfate, 2-6 parts of grifola frondosa flowers, 0.5-1 part of zinc sulfate, 10-20 parts of lysine, 1-2 parts of a bacillus subtilis preparation and 5-13 parts of a vitamin additive. The feed disclosed by the invention contains various types of nutrition necessary for the growth of the milk cows in the early breeding stage; the healthy production is guaranteed, and the health protection value is achieved; the growing speed of the milk cows is increased; the chewing taste of the feed is enhanced; the palatability and the trophism of the feed are improved and the intake amount of the early breeding stage is increased; the concentrated feed has good effects of improving the daily gain of the fat cows and enhancing the economical benefits, and the feed utilization rate is increased.

The invention mainly relates to the technical field of food processing, and discloses a method for preparing hand-torn fermented beef jerky. The method for preparing the hand-torn fermented beef jerkycomprises the steps of cutting and washing, deodorizing and tendering, primary drying, low-temperature pickling, secondary drying and packaging. According to the method for preparing the hand-torn fermented beef jerky, prepared hand-torn beef jerky has bright color, rich flavor and tough and chewy texture, the high salinity and high fat of traditional pickled food are avoided, and the prepared hand-torn beef jerky is more nutritious and healthy.

The invention belongs to the technical field of candies, and particularly relates to a soft candy containing erythritol and a preparation method thereof. The soft candy is prepared from the following components in percentage by mass: 4 to 5.5 percent of gelatin, 1.2 to 1.8 percent of pectin, 25 to 33 percent of stachyose, 10 to 15 percent of a semen plantaginis extract, 20 to 27 percent of xylitol, 1.5 to 2.0 percent of citric acid, 1.5 to 2.7 percent of high fructose corn syrup, 3 to 8 percent of erythritol crystal particles, 0.05 to 0.10 percent of essence, 0.05 to 0.10 percent of food coloring and the balance of water. The preparation method comprises the following steps: preparing the semen plantaginis extract, swelling the gelatin, dissolving pectin, adding stachyose, the semen plantaginis extract, xylitol and glucose syrup, boiling, concentrating, adding gelatin, citric acid, essence and food coloring, casting, molding, and coating erythritol crystal particles. The soft candy promotes the reproduction of effective microbial communities such as bifidobacteria and lactobacillus, and the health-care efficacy of relaxing bowel is enhanced.

The invention discloses dried vegetarian meat floss. The dried vegetarian meat floss is characterized by being made from the following components in parts by weight of 100 parts of medium semi-finished products, 2-3 parts of sesame seeds, 10-13 parts of soybean oil, 0.4-0.6 part of nori and 0.2-0.3 part of edible essence, wherein each part of the medium semi-finished products comprises 100 parts of textured soy protein, 4-6 parts of barley protein, 12-15 parts of corn starch, 45-60 parts of pea powder, 60-75 parts of white granulated sugar, 10-14 parts of a soy sauce and 7-10 parts of edible salt. The dried vegetarian meat floss disclosed by the invention is unique in taste and high in nutrient value.

The invention discloses a method for preparing a dried pork slice with a high-dietary-fiber content. The method specifically comprises the following steps: S1, cleaning pig hind leg meat: selecting fresh pig hind leg meat, removing surface lymph and broken bones, washing the treated hind leg meat with flowing water, removing blood marks, and performing slicing along pork textures to cut the pig hind leg meat into sheet meat with a thickness of 1-1.5cm. The invention relates to the technical field of meat product processing. According to the preparation method of the dried pork slice with a high-dietary-fiber content, dietary cellulose consisting of konjak and oatmeal is added in a preparation process of the dried pork slice, so that high-content dietary cellulose is contained in the driedpork slice, and nutrient elements required by human bodies are supplemented. Through combination of honey and the dried pork slice, the surface color of the dried pork slice is bright, and unique flavor can be generated; and meanwhile, through addition of pectin, chewing mouthfeel of the dried pork slice is increased, and the dried pork slice is soft and chewy, and the meat texture is fresh, tender and tasty and is not very hard; and in addition, preparation is convenient, and purchase requirements of consumers are met.

The invention discloses a processing method for instant ruditapes philippinarum food, and belongs to the field of seafood processing. The processing method comprises that ruditapes philippinarum is taken as a raw material, and technologies of opening the shell by employing steam, fetching the meat through vibration, dewatering and flavoring by employing vacuum microwave and slightly frying by employing microwave are integrated, so that the instant ruditapes philippinarum food is prepared. The method solves the problems that ruditapes philippinarum meat tissue is tender, manual fetching cost of ruditapes philippinarum meat is high, ruditapes philippinarum meat is not easily flavored and flavoring processing time is long. The processing method possesses the characteristics of high efficiency, little loss, low energy consumption, excellent product mouthfeel, and continuous production easiness. The produced instant ruditapes philippinarum food is not added with chemical antiseptic, and effectively keeps ruditapes philippinarum flavor and is rich in elastic mouthfeel.

The present invention discloses a flavoring mechanism of a massage type squid cleaning device. The flavoring mechanism of the massage type squid cleaning device comprises a surrounding cylinder, two massage wrapping pieces, an outer mold sleeve, an inner mold sleeve, a spring, a transmission rod and a seasoning material transporting pipe; the surrounding cylinder is a cylinder; the massage wrapping pieces are arranged in the surrounding cylinder; the outer mold sleeve is arranged in the massage wrapping pieces; the inner mold sleeve is arranged in the outer mold sleeve; the spring is used to connect the surrounding cylinder with the outer mold sleeve; the transmission rod is arranged on the surrounding cylinder and connected with the massage wrapping pieces; and the seasoning material transporting pipe is connected with the massage wrapping pieces. The flavoring mechanism of the massage type squid cleaning device can speed up cleaning efficiency of squids, improves cleaning degree of the squids, at the same time uses the massage effect to enable the softness of the squids to maintain edible mouthfeel, and can also conduct thorn-inserting fluffing and flavoring of the squids.

The invention relates to the technical field of cattle feed and in particular relates to beef cattle fattening feed and a preparation method thereof. The feed is prepared from the following raw materials: liquorice, corn, red beans, table salt, cake-shaped rape seed dregs, lima bean sprouts and wheat bran, wherein the usage amounts of the red beans, lima bean sprouts and wheat bran are the same. The preparation method of the feed comprises the following steps: grinding the liquorice into powder, taking a certain amount of liquorice powder, lima bean sprouts, red beans and wheat bran for parching, and grinding for later use; respectively performing microwave treatment on corn and cake-shaped rape seed dregs, and grinding for later use; uniformly mixing a certain amount of liquorice and table salt for later use; and granulating and coating the powder according to a certain degree, thereby obtaining the feed. The product disclosed by the invention is low in price, balanced in nutrition and zero in toxic or side effect and has the effects of improving the meat quality and improving the meat tenderness, slaughter rate and flavor, and the preparation method is simple and feasible.

The invention discloses a method for processing frost snow preserved meat. The method mainly comprises the following steps: step 1, pickling, cleaning, airing and smoking raw material meat so as to obtain preserved meat blank; step 2, applying frost snow generating liquid on the surface of the meat blank to obtain pretreated meat blank, wherein the frost snow generating liquid mainly comprises oneor more of the following components in parts by weight: 0.01-0.1 part of 10 w/g protease, 0.01-0.1 part of 10 w/g lipase, 0.01-0.1 part of arginine, 0.01-0.1 part of leucine, 0.01-0.1 part of glutamic acid, 0.01-0.05 part of tyrosine, 0.01-0.1 part of alanine, staphylococcus xylosus with a concentration of (0.5x10<5>) to (8x10<6>) cfu/mL, and plant lactobacillus with a concentration of (0.8x10<5>) to (2x10<6>) cfu/mL; and step 3, conducting vacuum packaging on the pretreated meat blank, and conducting culturing at 25-40 DEG C until a white frost snow layer forms on the surface of the meat blank so as to obtain the frost snow preserved meat. The obtained frost snow preserved meat has white flavor substances on the surface, is novel in form, obvious in characteristics and rich in nutrients,has good efficacy of promoting appetite, dispelling cold and promoting digestion, and is more suitable for the consumption requirements of special consumer groups with hyperlipidemia and hypertension.

The invention discloses a production method of herba cistanche-added areaca nut, and belongs to an areca nut production method. The production method comprises nine production steps of seed selection,seed boiling, seed germination, seed baking, seed pressing, gluing, seed cutting, denucleation, bittern adding, and packaging; the prepared herba cistanche-added areaca nut has characteristics of daily health effect, immunity improving, good taste, good moisture resistance, and shelf life prolonging. A new variety of areaca nuts and an application way of herba cistanche are increased. Herba cistanche can be taken into a human body as a daily tonic by eating areca nut, and has the functions of improving male sexual function, treating female infertility due to cold uterus, resisting oxidation and aging, improving immunity, enhancing memory and the like.

The invention discloses a concentrated feed for milk cows during a later breeding period. The feed comprises the following raw materials by weight parts: 100-200 parts of bean pulp, 100-200 parts of cotton meal, 150-200 parts of rapeseed meal, 60-80 parts of fish meal, 15-20 parts of peanut seedlings, 1-2 parts of a fermenting agent, 40-50 parts of barley flour, 20-30 parts of corn husks, 5-10 parts of diatomite, 1-2 parts of stone powder, 20-30 parts of calcium hydrogen phosphate, 5-10 parts of salt, 1-2 parts of copper sulfate, 2-6 parts of grifola frondosa, 0.5-1 part of zinc sulfate, 10-20 parts of lysine, 1-2 parts of a bacillus subtilis preparation, 5-13 parts of a vitamin additive, 2-5 parts of Lysimachia christinae Hance, 5-8 parts of buckwheat flowers and 1-2 parts of eggs, wherein the vitamin additive is prepared by uniformly mixing vitamins A, B1 and D3 with the same amount. The feed contains various nutrients needed for growth of the milk cows during a later breeding period, and the growth speed of the milk cows is increased while the healthy milk production of the milk cows is ensured; the palatability and the nutrition of the feed are improved, the feed intake of the milk cows during an early breeding period is increased, and good effects on promotion of digestion, increment of feed utilization rate, daily gain of fattened cows, economic benefits and the like are achieved.

The invention relates to cereal milk and a preparation method thereof, in particular to a method for producing cereal milk by adopting an ultrasonic fluidization water replenishing and/or ohm sterilization process. According to the invention, through combination of ohmic sterilization and ultrasonic fluidization water replenishing, the problems of brown stain of milk base materials, serious heat loss of particle surfaces and the like caused by the fact that solid and liquid of cereal milk products cannot be heated at the same time and the heat intensity of the whole sterilization process is at a relatively high level at present are solved; as the water content is low, cereal grains are generally not suitable for ohmic sterilization; according to the present invention, the rapid cold water supplementing of the grain particles is achieved through the ultrasonic wave fluidization water supplementing technology, and the natural characteristics of the grains are not damaged while the water content of the particles is increased, such that the ohmic sterilization of the grain particles is achieved so as to obtain the grain milk with characteristics of complete particles and good taste.

The invention discloses a date palm and ginseng instant meal replacement bar capable of rapidly supplementing energy and a preparation method thereof. The instant meal replacement bar comprises the following components in parts by weight: 15-25 parts of date palm jam, 5-15 parts of red ginseng jam, 2-4 parts of diced date palm, 5-8 parts of calcium caseinate, 5-8 parts of soy isolate protein, 1-1.8 parts of soy protein peptide, 4-6 parts of crushed almond kernels, 3-5 parts of superfine shredded coconut stuffing, 2-3 parts of fat microcapsule powder, 5-15 parts of isomaltooligosaccharides, 5-15 parts of resistant dextrin liquid, 2-10 parts of glycerol, 0.1-0.8 parts of phospholipid, 0.1-0.8 part of table salt, 0.0702015-0.180605 parts of compound vitamin and 0.0061-0.0206 parts of compoundmineral. The date palm and ginseng instant meal replacement bar capable of rapidly supplementing energy is free of bitterness of red ginseng, can rapidly supplement energy, and has the advantages ofbeing good in taste and capable of continuously supplying energy for enabling blood sugar to be relatively stable within a period of time.

The invention discloses a black pearl custard bun and a making process thereof. A wrapper of the black pearl custard bun comprises high gluten flour, medium gluten flour, beer yeast, baking powder, black sesame paste, cuttlefish juice and white sugar. A filler of the black pearl custard bun comprises salted egg yolk powder, corn starch, fish glue powder, coconut milk, condensed milk, powdered sugar, lard oil, butter, water and pearl powder balls. The making process comprises the following steps: preparing the wrapper, grinding salted egg yolks into the salted egg yolk powder, preparing custard-shaped mixed emulsion, performing treating through a colloid mill, wrapping the filler, performing dough recovery, performing cooling and performing packaging. The black pearl custard bun disclosed by the invention has the characteristics of being high in nutritional value, high in anti-freezing dough recovery degree, rich in fragrance and soft, tough and elastic in filler taste, the problem thatthe crispness and elasticity of frozen pearl balls are reduced is solved, and the wrapper of the bun can form more microporous structures and is crisp and soft, so that the fragrance of the black sesame paste in the wrapper can be excited to the greatest extent.