66results about How to "Improve eating experience" patented technology

The present invention generally relates to an article for transferring food modifiers to foods in contact therewith. The article comprises a coating supported on a support member, wherein the coating comprises a carrier material containing lipid which releasably retains a food modifier. The article provides for heat-activated transfer or water-activated transfer of a food modifier from the coating to food materials in contact therewith.

The invention discloses a microcapsule peruvian ginseng tea and a preparation method thereof. The microcapsule peruvian ginseng tea comprises the following components in parts by weight: 10-50 parts of peruvian ginseng raw powder, 0.52-2.61 parts of a microcapsule wall material, 1-20 parts of a reorganizing pelleting agent, and 10-100 parts of tea leaves or a tea replacement beverage. The preparation method of the microcapsule peruvian ginseng tea comprises the following steps: S1, microencapsulated embedding; S2, pelleting composite slow-release particles; and S3, compounding peruvian ginseng composite slow-release particles, the tea leaves or the tea replacement beverage, and mixing the peruvian ginseng composite slow-release particles, the tea leaves or the tea replacement beverage so as to obtain finished products. The microcapsule peruvian ginseng tea prepared by the preparation method completely preserves the overhead price nutrition and the active components of the peruvian ginseng raw powder, does not contain any chemical preservatives or pigment, and is a natural green health-care beverage.

The invention discloses spicy chili oil and a preparation method thereof. The chili oil comprises 600 parts of rapeseed oil, 144 parts of chilies, 12.2 parts of sesame, 5.7 parts of pepper powder, 4.8parts of peanut meal, 3 parts of Sichuan pepper meal, 3 parts of roses, 3 parts of scallions, 3 parts of garlic and 0.6 part of spice. The preparation method comprises the following steps of pulverizing the chilies and the spice to obtain chili powder and spice powder; heating 300 parts of the rapeseed oil to 280 DEG C, and naturally cooling the oil to obtain cold oil; heating the rest of the rapeseed oil to 280 DEG C; adding the scallions and the garlic, conducting frying until a spicy smell is generated, and taking out the mixture to obtain hot oil; adding 50 parts of the cold oil into thehot oil; when the oil temperature is lowered to 220 DEG C, adding the sesame and the chili powder into the hot oil; after the color of the chili powder is changed, adding the rest of the cold oil foruniform mixing, and then adding the peanut meal, the Sichuan pepper meal, the pepper powder, the spice powder and the roses to obtain a finished product. The chili oil can solve the problems that existing chili oil is light in spicy smell, poor in spicy smell persistence and too hot and greasy.

The invention belongs to the field of silica gel product processing, and especially relates to a silica gel pad, and a preparation method thereof. According to the preparation method, liquid state silica gel is prepared from vinyl polysiloxane, white carbon black, and hydrogen-containing polysiloxane; certain amounts of the liquid state silica gel, dimethicone, a platinum catalyst, and a silica gel color paste are stirred at vacuum conditions, wherein stirring time is controlled to be 60min or shorter, stirring speed is controlled to be 30 to 70rpm, temperature is controlled to be 25 DEG C or lower, vacuum degree is controlled to be -0.09MPa or lower, and vacuum treatment time is controlled to be 20 to 40min; after uniform stirring, a silica gel precoating product is prepared, a reinforcing substrate taken as a supporting material is selected, the reinforcing substrate is coated with the silica gel precoating product so as to obtain a silica gel composite material; and the silica gel composite material is subjected to high temperature baking for 3 to 10min at 80 to 160 DEG C; after baking, the reinforcing substrate is removed so as to obtain the silica gel pad finished product. The silica gel pad is prepared based on scientific formula via advanced technology, is suitable to be used in different food steaming boxes and baking boxes, and is promising in market prospect.

The invention provides a cooking cluster device for sharing seasoning adding; the cooking cluster device comprises a plurality of cooking devices of cooking automatically and a share-based seasoning adding device; the share-based seasoning adding device is arranged above the plurality of cooking devices and is used for adding seasonings to the cooking devices; the share-based seasoning adding device comprises a solid seasoning adding mechanism, a liquid seasoning adding mechanism, a feeding table and a guide rail; the solid seasoning adding mechanism and the liquid seasoning adding mechanism are arranged on the feeding table; and the feeding table is movably arranged on the guide rail. Through the share-based seasoning adding device in the invention, the seasonings can be added to the plurality of cooking devices (automatic cooking machines) operating at the same time, so that the production cost is reduced, and the occupied space of products is reduced; and through a single share-based seasoning adding device, the control over seasoning putting is simpler, improvement of the precision of seasoning putting is facilitated, daily maintenance is facilitated, and the operation stability of the device is high.

The invention discloses rock sugar pickled garlic in garlic processing. The rock sugar pickled garlic comprises materials as follows: 100 parts of fresh garlic, 100-130 parts of purified water, 15-20 parts of salt, 15-20 parts of white granulated sugar, 0.2-0.3 parts of pyruvic acid, 1-2 parts of citric acid, 3-4 parts of honey and 2-3 parts of green tea powder. According to the prepared rock sugar pickled garlic, the garlic odor is reduced, further, the original spicy stimulation of the garlic is reduced, the edible feeling is enhanced, and the cupric ions required by a human body can also be supplemented.

The invention discloses an automatic bread slice roaster. The automatic bread slice roaster comprises a furnace inner container assembly in a furnace body, a heating element and a bracket, the heatingelement is internally provided with a heating wire, the bracket is movably located in the furnace inner container assembly, one end of the bracket correspondingly penetrates out of the furnace innercontainer assembly and is connected with a movable part, a main drive part driving the movable part to lift and fall is connected to the movable part, the furnace inner container assembly is correspondingly provided with a vertical limiting groove yielding the bracket, the heating element is provided with an insulating cover surrounding the heating element, the two ends of the insulating cover arecorrespondingly connected with connectors of the two ends of the heating element, several round through holes are distributed in the insulating cover, the connectors are provided with outer threads,the ends of the insulating cover correspondingly sleeve the connectors and are fixed through nuts, and the movable part is connected with the main drive part through a drive belt. The automatic breadslice roaster can guarantee that bread slices are uniformly roasted, and the eating feeling is improved; moreover, the heating element of the automatic bread slice roaster can effectively prevent theheating wire from being in contact with other metal, and electric leakage is not generated.

An improved s'more-like food product allows the user to achieve the same taste profile as a conventional s'mores food product while greatly simplifying the preparation of the food product by the user. The improved s'more-like food product is pre-made such that the marshmallow element effectively “overwraps” the chocolate and graham cracker elements. This configuration provides a replica of a plain marshmallow, which is its aesthetic feature. That is, it looks like a traditional plain marshmallow which provides the consumer with some familiarity. However, this configuration is also functional in that it effectively eliminates mess during eating and provides a ready-to-heat product in a pre-made fashion which simplifies preparation of the s'more-like food product by the user. Edible wraps or cups can also be utilized to further enhance the eating experience and other flavors and other color variations for the food product can be provided depending on consumer preference.

The invention provides a sterilizing assembly, a sterilizing control method, a sterilizing control system and a cooking utensil. The sterilizing assembly comprises a sterilizing box, a sterilizing generator, a water pipe and a water pump, wherein the sterilizing box is arranged on an upper cover; the sterilizing generator is arranged in the sterilizing box; the water pipe is arranged in an inner pot and communicates with the inner portions of the sterilizing box and the inner pot; the water pump is arranged on the water pipe which is located under the sterilizing box and is located on the upper cover. According to the sterilizing assembly, the sterility and freshness of the liquid to be cooked are guaranteed, food materials are restrained from producing the microorganisms such as bacteria,the freshness of the food materials is ensured, and the good quality and nutrition of the food after cooking are further ensured.

The present invention discloses a low-GI biscuit and a preparation method thereof. The low-GI biscuit is prepared from the following components in parts by weight: 1-8 parts of herba dendrodii officinalis powder, 5-15 parts of soy isolate protein, 15-30 parts of cereal bran powder, 5-15 parts of dietary fiber, 3-9 parts of medium and long-chain fatty glyceride, 8-20 parts of coconut oil, 25-40 parts of crystalline fructose, 15-25 parts of whole egg liquid and 0.1-0.5 part of a compound swelling agent. A GI value of the biscuit is smaller than 55. The low-GI biscuit can effectively control a postprandial glycemic index, can also rapidly provide enery, has long satiety time and also has an obvious positive effect on weight control.

The invention discloses a salmon processing method. The salmon processing method comprises the following steps: Atlantic salmon is selected as a salmon raw material, salt accounting for 25% of the mass of salmon meat is used as a pickling raw material to pickle the salmon, the salt is formed by mixing 70% of sodium chloride and 30% of potassium chloride, and the salmon is fried in air at 140 DEG C for 5 minutes to obtain a finished product. By optimizing the salmon raw material, the pickling raw material, the pickling method and the air frying method, the chromaticity, the health degree, the nutrition degree and the eating experience of salmon can be effectively improved, and softening and loosening of salmon during processing are relieved.

The invention relates to the field of food equipment,in particular to household barbecue equipment. The equipment comprises an electric control device, a barbecue device, an ingredient spraying deviceand an ingredient recycling device, the equipment is characterized in that the ingredient spraying device comprises a first ingredient box, a second ingredient box, a first ingredient spraying box and a second ingredient spraying box, the first ingredient spraying box is fixedly connected with the first ingredient box, and an inclined baffle, a supporting rod, a transmission plate and an elasticcomponent used for driving the transmission plate to move are arranged in the first ingredient box; the barbecueequipment comprises a first annular barbecuing tray and a second annular barbecuing tray, at least three connecting rods are connected to the inner side of the second annular barbecuing tray in the circumferential direction, and connecting blocks and air plates are fixedly connected to the connecting rods. The household barbecue equipment achieves the function of automatically smearing ingredients.

The invention provides a condiment and a preparation method thereof, and relates to the technical field of food processing. The condiment mainly comprises the following components in parts by weight:30-50 parts of mixed edible oil, 5-15 parts of beef, 4-10 parts of flavoring sauce, 4.5-11 parts of a seasoning, 2-5 parts of pepper, 1-2 parts of fresh ginger, 0.1-0.2 part of carrots, 0.5-1 part ofscallion, 1-1.5 parts of onion, 1-1.5 parts of first spice and 3-3.85 parts of second spice. The condiment takes the mixed edible oil and the beef as main materials and the flavoring sauce, the seasoning, the pepper, the fresh ginger, the carrots, the scallion, the onion, the first spice and the second spice as auxiliary materials, the flavor of the condiment can be improved, the color, aroma andflavor are complete, and the eating experience and appetite of a user can be improved. The preparation method is simple in process and facilitates preparation by the user.

The invention belongs to the technical field of red yeast rice wine and in particular relates to Chinese torreya red yeast rice wine which comprises the following raw materials in parts by weight: 90-120 parts of sticky rice, 10-15 parts of a Chinese torreya extract, 8-10 parts of a citron extract, 6-7 parts of a Chinese mosla herb extract, 2-5 parts of a red yeast, 3-4 parts of a Baijiu yeast, 0.3-0.8 part of lactobacillus casei, 2-5 parts of orange peel and 2-4 parts of a dendrobium officinale extract. The Chinese torreya red yeast rice wine and the brewing method of the Chinese torreya redyeast rice wine provided by the invention have the beneficial effects that the raw materials are easy to obtain, the wine has the effects of promoting appetite, helping digestion and nourishing the stomach, the smell and the taste of the red yeast rice wine can be improved, and the drinking feeling of customers can be improved.

The invention discloses a method for preparing sweet potato braised blocks by using peony petals. The sweet potato braised blocks are prepared from the following raw materials in parts by weight: 10 to 15 parts of peony petal sauce, 15 to 20 parts of sweet potato starch, 7 to 15 parts of water, 0.5 to 1.5 parts of fresh gingers, 0.5 to 1.5 parts of green onions, 0.3 to 1 part of table salt and 0.3to 1 part of alkali. The method disclosed by the invention has the beneficial effects that by using the peony petals and the sweet potato starch as the raw materials, the sweet potato braised blocksare prepared, so that a mouthfeel of the sweet potato braised blocks is delicious and the nutrition of the sweet potato braised blocks is richer, and the taste is more unique.

The efficient chenopodium quinoa shelling device comprises a machine body and a discharging opening formed in the bottom of the machine body, a vertical plate is fixedly arranged at the bottom of a guide hopper, an opening is formed in the vertical plate in a penetrating mode, and two sliding connection frames are arranged on the inner side of the vertical plate in a sliding mode; a screen is arranged between the two sliding connection frames in a sliding mode, a plurality of elastic blocking strips which are vertically distributed at equal intervals are fixedly arranged at the inner end of the vertical plate, and a plurality of air blowers which are distributed at equal intervals are installed at the outer end of the vertical plate. According to the chenopodium quinoa shelling device, firstly, the aim of improving the chenopodium quinoa shelling rate is achieved through secondary reprocessing of chenopodium quinoa, so that the eating experience of chenopodium quinoa eating personnel is improved, secondly, chenopodium quinoa shells flowing into the processing groove are subjected to rapid pressing and grinding treatment through rapid rotation of the rotary arm, and the aim of improving the chenopodium quinoa shelling efficiency is achieved; it is guaranteed that farmers can conduct rapid shelling treatment on harvested quinoa, and the farming time of the farmers is shortened.

The invention provides a meal replacement food and a preparation method thereof, and relates to the technical field of food processing. The meal replacement food mainly comprises the following raw materials in parts by weight: 1-3 parts of water chestnuts, 2-4 parts of red dates, 0.5-1.5 parts of longan, 1-3 parts of lotus leaves, 7-9 parts of oat, 7-9 parts of konjak, 15-20 parts of soybeans and 2-4 parts of chicken breast. Soybean is used as a plant protein source, konjak is used as a carbohydrate source, and water caltrop, lotus leaf and oat are used as dietary fiber sources, so that gastrointestinal motility is promoted, satiety can be enhanced, body weight can be controlled, cholesterol can be reduced, blood fat can be reduced, and blood sugar can be adjusted; red dates and longan are used as raw materials for strengthening spleen and stomach and tonifying qi and enriching blood, and are suitable for being eaten in the weight losing stage. In addition, the preparation method of the meal replacement food can be used for preparing the meal replacement food which is fine and smooth in taste and small in loss of nutritional ingredients.

The invention discloses a preparation method of marinated dried bean curds, and relates to the technical field of marinated dried bean curds. The marinated dried bean curds comprise the following raw materials in parts by weight: 80-110 parts of high-quality dried bean curds, 3-6 parts of chicken bones, 2-5 parts of light soy sauce, 1-3 parts of dark soy sauce, 2-5 parts of ginger slices, 3-6 parts of garlic bulbs, 3-5 parts of chives, 1-4 parts of table salt, 1-3 parts of monosodium glutamate, 1-4 parts of chicken essence, 1-4 parts of soybean oil, 0.5-3 parts of lard oil, 2-5 parts of crystal sugar, 2-3 parts of yellow wine and 16-34 parts of a seasoning bag. According to the preparation method of the marinated dried bean curds, the marinated dried bean curds can fully combine marinating soup with high-quality dried bean curds while maintaining the own flavor of the dried bean curds, so that the prepared high-quality dried bean curds can fully absorb essence of marinating materials in the marinating soup, the taste of the finished marinated dried bean curds is improved, the marinated dried bean curds also have a certain health-care effect, the experience of consumers after eating is improved, the marinated dried bean curds are rich in nutritional value, have certain dietary therapy and health care effects, meet the requirements of healthy diet in the current society, and are suitable for popularization.

The invention discloses a stuffing mixer applied to meat buns. The stuffing mixer comprises five ingredient boxes disposed on the upper end of a working chamber, a connecting plate disposed on the lower end of each of the ingredient boxes, an ingredient baffle disposed on the lower end of the connecting plate, a reciprocating rotatable component in movable connection to the ingredient baffle, a driving motor disposed on the lower end of the reciprocating rotatable component, a universal coupler disposed on the front end of the driving motor, a vertical reciprocating transmission component disposed on the front end of the universal coupler, a supporting rod movably connected to the vertical reciprocating transmission component, elastic reset parts disposed on the supporting rod and the vertical reciprocating transmission component, lateral turn-over plates symmetrically disposed on the lower end of the vertical reciprocating transmission component (8), stuffing feeding plates symmetrically disposed between the lateral turn-over plates and the inner wall of the waking chamber, elastic reset parts and ejection rods symmetrically disposed between the stuffing feeding plates and the inner side wall of the working chamber, elastic reset parts symmetrically disposed between the inner side wall of the working chamber and the lateral turn-over plates, a feeding hole formed in the outerside wall of the working chamber, a discharge hole formed in the lower end of the working chamber, a discharge pipe disposed on the lower end of the discharge hole, a discharge valve, a base and a support disposed on the side wall of the discharge pipe, a telescopic sleeve disposed outside each of the elastic reset parts, and a telescopic baffle disposed on the upper end of the telescopic sleeve.

The invention provides a skin jelly sausage and a making method thereof. The skin jelly sausage comprises animal protein gel, balls and / or poultry egg, and a sausage casing. The sausage casing wraps amixture of the animal protein gel, and the balls and / or poultry egg. Specifically, the balls and / or poultry egg can be cooked food product before mixing with the animal protein gel. The skin jelly sausage not only has rich nutrition, but also has abundant meat fragrance, and can have fundamentally improved nutritional components and taste, thus providing a delicious and nutritious healthy food for consumers.

The invention discloses a preparation process and a marinating device of sauced beef, and relates to the technical field of beef processing. The preparation process of the sauced beef comprises three steps of beef pickling, beef boiling and slicing and sterilizing, the marinating device comprises a marinating tank, and a mounting frame is fixedly mounted on the rear side of the marinating tank. According to the preparation process of the sauced beef, the prepared sauced beef has a sour and hot taste, so that the sauced beef has the sour and hot appetizing effect when being eaten, the preparation technology of the sauced beef and the marinating device can be used for conveniently and directly fishing out the sauced beef from the marinating tank, the problem that the sauced beef needs to be fished up by holding a tool with a hand during discharging is avoided, the problem that the marinating pot needs to be covered by holding a pot cover by hand is also avoided, and the probability of being scalded is reduced.

The invention relates to the technical field of food processing, in particular to a food heating thermal bag. The food heating thermal bag comprises a bag body, a food box and a heating device. The bag body comprises a bag pocket, an inner tying opening and an outer tying opening. The bag pocket comprises a heat preservation layer on the outer side and a protection layer on the inner side. An annular graphene heating belt of the heating device is arranged between the heat preservation layer and the protection layer, and comprises a flat storing battery, a graphene heating belt, a temperature control device, a control panel and a charging opening. The storing battery provides electric power for the heating belt. The temperature control device monitors and controls the temperature in the bagto be maintained in the set temperature range in real time. The heat preservation temperature range is set by the control panel to control the power source of the heating belt and the temperature control device. The food heating thermal bag is internally provided with the graphene heating device, thermal energy is continuously compensated, and therefore the food in the bag can be maintained within the set temperature range, temperature and taste of the food can be guaranteed, edible experience and appetite are improved, and nutritional supply and health of dining staff are guaranteed.

The invention relates to the technical field of processing and preparation of steamed pork dumplings, in particular to a preparation method of steamed pork dumplings and a production process thereof.The preparation method of steamed pork dumplings includes preparation of a wrapper and stuffing, and the stuffing is composed of the following raw materials by weight: cooked glutinous rice, streaky pork granules, drinking water, light soy sauce, lentinus edodes granules, dark soy sauce, edible salt, monosodium glutamate, cinnamon, garlic powder and clove. The production process includes: making of the wrapper, pre-preparation of the stuffing, making of a soup base, and stirring and forming of the stuffing. The steamed pork dumplings prepared according to the production process disclosed by the invention meet the product quality standard, enhance the chemical action force and network structure of pork salt-soluble protein gel, at the same time increases the action force between the pork salt-soluble protein gel and cooked glutinous rice grains, improves the cohesiveness between the cooked glutinous rice grains, and improves the eating experience of people.

The invention provides a quick-frozen beef cake and a preparation method thereof, and relates to the technical field of foods. The preparation method comprises the following steps: mixing flour and water to prepare dough, performing kneading for 10-30 minutes, dividing the dough into a plurality of dough pieces, smearing vegetable oil on the surface of each dough piece, and then putting the doughpieces into a preservation box for fermenting for 0.5-1h, rolling the dough pieces into wrappers after the dough pieces are femented, smearing shortening on the surfaces of the wrappers, adding beef,a second seasoning and a first seasoning, then rolling the wrappers, performing standing for 3-8min, then performing compression molding so as to obtain the quick-frozen beef cakes, putting the quick-frozen beef cakes in an environment of -80 DEG C to -40 DEG C to perform freezing for 30-50min, and then putting the frozen beef cakes in a refrigeration house for storage.

The invention discloses a preparation method of white gourd jelly. Jelly powder is added into hot water during stirring, so that the jelly powder is completely dissolved into hot water; then, dragon fruit juice is added; homogenizing is performed for 20 to 30 min to obtain a jelly substrate; then, white gourd blocks subjected to dewatering and sugar pickling are added into the jelly substrate; jelly liquid is put; uniform stirring, cooling, split charging and sterilization are performed to obtain the white gourd jelly. The white gourd blocks are added into the jelly; the white gourd has the effects of clearing away heat and toxic materials, inducing diuresis to alleviate edema, moistening lung to remove phlegm and the like, can be used for treating diseases such as cardiothoracic dysphoriaand heat, difficult urination and lung vacuity cough, and improves the health care effect of the jelly. The white gourd jelly provided by the invention has the advantages that the nutrition is rich;the white gourd is crispy, sweet and delicious; the jelly is fine, cool, smooth and elastic; the flavor is good; the mouthfeel is good; the preparation method of the jelly is simple; the implementation is easy; the preparation cost is low; the application people group is wide; wide market prospects are realized.

The invention discloses a traditional herbal preparation for whetting the appetite, promoting digestion and expelling parasites. The traditional herbal preparation is prepared from, by weight, 10-30 parts of torreya grandis, 10-30 parts of fructus citri, 5-10 parts of Chinese mosla herb, 5-10 parts of wrinkled gianthyssop herb, 1-5 parts of orange peel, 1-5 parts of fructus citrus sarcodactylis and 5-30 parts of yam. According to the traditional herbal preparation for whetting the appetite, promoting digestion and expelling parasites, the four kinds of Chinese herbs are creatively combined and used together, and it is found that the effects of whetting the appetite, promoting digestion and tonifying the stomach can be greatly enhanced through joint use of the four kinds of Chinese herbs; parasites in the bodies of babies can be dispelled or killed, and ozostomia can be prevented and treated.

The invention discloses a primary-secondary cup food production method. A primary-secondary cup comprises a cup body and a cover film covering the cup body, and the cup body is provided with a first cavity and a second cavity. The primary-secondary cup food production method comprises the following steps of (1) extrusion molding, specifically, extruding a sheet to obtain the cup body connected with the sheet into a whole; (2) first filling, specifically, filling the first cavity with a first material; (3) film covering, specifically, covering the first cavity and the second cavity with cover films; (4) first sealing, specifically, sealing the first cavity; (5) punching, specifically, punching the sheet to enable the cup body to be separated from the sheet so as to form the independent cup body; (6) uncovering the film, specifically, uncovering the cover film covering the second cavity; (7) second filling, specifically, filling the second cavity with a second material; and (8) second sealing, specifically, after the cover film is reset, sealing the second cavity. In addition, the invention further discloses a production line for producing primary-secondary cup food by adopting the production method.