391results about How to "Improve food taste" patented technology

The invention discloses a household electric heating cooking utensil control method. The household electric heating cooking utensil control method comprises that an electric control system controls a cooking utensil to experience at least one working stage among a heating boosting stage, a pressure dynamic balancing stage and an exhausting pressure reduction stage and the electric control system controls the heating power of an electric heating device and or exhaust actions of an exhaust device to enable food inside a cooking chamber to generate micro wave or severe roll during at least one preset time period at the at least one working stage. The household electric heating cooling utensil control method has the advantage of solving the problem that the taste of food cooked by the electric heating cooking utensil is poor due to the fact that working parameters of the working stages cannot be automatically controlled in a refined mode during the process of cooking performed by the electric heating cooking utensil in the related technologies.

The invention relates to a production process of germ and corn composite nutritional powder and the product of the production process, and belongs to the technical field of food processing. The production process is characterized in that mixing corn which sprouts in stress with wheat germ which is subjected to microwave enzyme inactivation; performing extrusion and superfine grinding to prepare germ and corn meal; adding carrot meal, spirulina meal, white granulated sugar, maltodextrin and vegetable fat powder into the germ and corn meal; and sterilizing and packaging to prepare the germ and corn composite nutritional powder. The production process is simple and high in industrial degree, so that the germ resource can be further utilized, corn can be completely utilized, and the additional value of agricultural products can be increased. The germ and corn composite nutritional powder produced by the production process is good in dissolubility, fine in taste and high in nutritional value, is rich in gamma-aminobutyric acid, glutathione, octacosanol, dietary fiber and other components, has the functions of improving brain functions, calming nerves, improving sleeping, resisting oxidation, delaying senescence, improving body immunity and the like, and is an ideal health-care nutritional food, wherein the content of gamma-aminobutyric acid in the product is between 20 and 60mg/100g.

The invention discloses an electric cooker cooking cloud control method and a control system. The method and the system can provide different cooking procedures in accordance to various geographical locations, various altitude and local weather information in real time as well as variety and production area of rice, so that the eating taste and nutritional value of cooked rice are enhanced. A mobile control terminal also has a function of regulating such taste parameters as hardness, viscosity, sweetness and the like of the cooked rice, so that users can regulate the taste parameters according to their preferences, and the mobile control terminal is capable of regulating a cooking time and firepower according to the various taste parameter values, so as to meet individual demands. By virtue of the mobile control terminal, a real-time state of the electric cooker during cooking can be read and can be displayed in the form of an animation or a temperature curve; and the electric cooker can also display remaining time of cooking, so that the users can intuitively observe the cooking state and the remaining time to master specific cooking circumstances in every moment.

The invention discloses flour having low glycemic index and a making method thereof. The flour is made from, by weight, wheat flour 35%-45%, soybean flour 35%-45%, buckwheat powder 1%-1.5%, oat powder1%-1.5%, isolated soy protein powder 4%-4.5%, dietary fibers 4%-4.5%, vitamins 0.5%-1.5% and mineral substance 0.5%-1.5%. The flour is based on the low-GI-value (a GI value is below 55) coarse cereal powder, uses the added protein, dietary fibers, vitamins, mineral substance and the like as nutritional materials, has good eating taste and is a high-fiber-content and low-fat healthy food. The flour can delay postprandial blood sugar rise to some degree and is suitable for high-glucose people, patients with diabetes and populations needing low-glycemic-index foods.

The invention provides a cooking utensil, a cooking method and a computer readable storage medium. The cooking utensil comprises a cooking cavity, a telescopic spray head and a steam generating assembly, wherein the cooking cavity is used for accommodating a to-be-cooked material; the telescopic spray head is arranged at the inner side of the top of the cooking cavity; and the steam generating assembly communicates with the telescopic spray head, and in the process of cooking the material, the steam generating assembly introduces steam with the specified temperature into the cooking cavity through the telescopic spray head, wherein the horizontal position of the telescopic spray head can be correspondingly adjusted according to the cooking process. Through the technical scheme of the invention, the rise rate of the cooking temperature in the cooking cavity is promoted, the content of oxygen in the cooking cavity is improved, so that oxygenolysis of fat in the food material is promoted,further, the eating mouthfeel of the food material is improved, and finally, the use experience of a user is comprehensively promoted.

A method to prepare blood sausage relates to a food and the processing method thereof, in particular to the blood sausage and a preparation method thereof. The blood sausage comprises casings and blood fillings fed into the casings; the formula of the blood fillings is: 100 main ingredient blood (containing 60 percent salt water in weight, similarly hereinafter), 5 to 10 assistant meat, and 3 to 6 seasoning, and 0.15 to 0.25 potassium sorbate preservatives can also be added; the ingredient materials are mixed together before the ingredient mixture is ground and stirred evenly by a corresponding machine, then the mixture is filled into casings by sausage filler before the mixture is tied and put into a soup pan to be slaked; then the slaked blood sausage is dragged, drained, cooled, cut, and finally packaged. The product of the invention is nutritious, convenient in use, suitable for both young and old.

The invention relates to an instant nutritious black bone chicken and a preparation method thereof. The instant nutritious black bone chicken is prepared by the following steps of: injecting Chinese medicinal feed liquid into a black bone chicken body by using a bone brine injection machine; pouring injected curing auxiliary materials, the black bone chicken and remaining Chinese medicinal feed liquid into a vacuum rolling and kneading machine together to roll and knead for 50-70 minutes; statically salting at the temperature of 0-4 DEG C for 8-12 hours; and finally freezing to obtain the instant nutritious black bone chicken. The instant nutritious black bone chicken has the characteristics of improving physiological function, delaying aging, strengthening muscle and bone and the like of the black bone chicken; and since eight Chinese medicinal tonics such as yam, tuckahoe, medlar and the like are added, a product has the efficacy of the Chinese traditional medicines and achieves better tonic effectiveness.

The invention discloses low-glycemic-index hollow royal noodles and a preparation method thereof and belongs to the field of food. The low-glycemic-index hollow royal noodles are prepared from, by weight, 25-35 parts of wheat flour, 25-35 parts of soybean powder, 25-35 parts of purified water, 1-1.5 parts of buckwheat flour, 1-1.5 parts of oat powder, 4-4.5 parts of isolated soybean protein meal, 4-4.5 parts of dietary fibers, 0.5-1.5 parts of konjac refined flour and 0.5-1.5 parts of mineral salt. According to the noodles and the preparation method, coarse cereal powder low in GI value which is smaller than 55 serves as a basis, protein, the dietary fibers, the mineral salt and other nutrient auxiliary materials are added, and the noodles are high-fiber and low-fat food and suitable for hyperglycemia people, diabetes patients and crowds requiring low-glycemic-index food.

The invention discloses a high-yield planting method for fig trees. The high-yield planting method for the fig trees comprises the following steps of cutting nursery, field planting management, pruning, water and fertilizer management and harvesting management. By the high-yield planting method for the fig trees, the fig trees can be planted without substances harmful to human bodies, but the edible taste and the yield of figs are improved; and moreover, people can be safe when eating the figs, and the fig trees are environment-friendly.

The invention discloses a crushing and extruding integrated machine for feed processing, which comprises a crushing box, an extrusion box, a feed hopper, a motor and supporting legs; a crushing roller is arranged in the crushing cavity, and the crushing roller is mounted on a crushing roller support in rotation , the adjusting bolt is threadedly connected with the fixing plate, and the inner end of the adjusting bolt is rotatably connected to the mounting bracket; the air outlet faces the crushing roller; a horizontal rotating shaft is fixedly installed on the transmission shaft, and a pressure roller is installed rotating on the rotating shaft; the driving gear There are driven gears meshed on both sides of the drive gear, the number of teeth on the driving gear is smaller than the number of teeth on the driven gear; several downward extrusion holes are opened on the corresponding partition plate directly above the receiving tray bracket . The present invention can adjust the position of the crushing roller through the provided adjusting bolt, thereby adjusting the gap between the crushing roller and the inner wall of the crushing chamber, can produce feed with different particle sizes, adapt to different feed raw materials, and improve the taste of the feed.

The invention discloses a processing method for a vacuum freeze-drying fruit and vegetable yoghourt. The processing method comprises the following steps: a) mixing of raw materials; b) homogenizing; c) sterilizing; d) freezing; e) stirring and puffing; f) forming; g) putting on a tray and quickly freezing; h) panning and quickly freezing: taking out product grains after being quickly frozen and shaped from the material tray and putting into an aluminum plate, and putting into a freezing chamber at -32 to -28 DEG C for secondarily quick freezing for 3-4 hours till the central temperature of the products reach at -35 to -28 DEG C; i) vacuum freeze-drying; j) sorting; k) metal detecting; and l) packaging. The processing method for the vacuum freeze-drying fruit and vegetable yoghourt has the advantages that the palatability is excellent and the nutritive value is ultrahigh; the edible taste of the fruit and vegetable yoghourt is greatly promoted; and a freeze-drying curve is obtained by repeated tests and is a customized freeze-drying process route special for the characteristics of the fruit and vegetable yoghourt, so that the fruit and vegetable yoghourt can achieve an optimal freeze-drying effect.

The invention relates to spirulina-containing extruded rice with low GI (glycemic index). The spirulina-containing extruded rice comprises raw materials in parts by weight as follows: 30-50 parts of bitter buckwheat, 20-40 parts of oat meal, 5-10 parts of soybean powder, 5-10 parts of white hyacinth bean powder, 1-3 parts of spirulina powder, 1-5 parts of yam flour, 10-15 parts of dietary fiber, 0.5-1.5 parts of vitamins and 0.5-1.5 parts of minerals. Various cereal materials with low GI are taken as a substrate, the added spirulina powder has a function of assisting in reduction of blood sugar, the added dietary fiber facilitates growth of probiotics in intestinal tracts and delays the food digestion rate in gastrointestinal tracts, and rapid increase of postprandial blood sugar is delayed to a certain extent. Active ingredients such as various vitamins, the minerals and the like are widely applied in the health care field, reproduced rice with low GI is prepared through reasonable compounding with an extrusion technology, and a novel diet mode is provided for people with obesity, high glucose and diabetes as well as people requiring low-GI food.

The invention discloses a preparation method of brown rice noodles. The method comprises the following steps: milling brown rice into white rice by a rice milling technology, then soaking the white rice in water, and then crushing the white rice into white rice flour; recycling rice bran generated in the rice milling process, extruding and puffing the rice bran, and crushing the puffed rice bran to form rice bran powder; mixing the rice bran powder with the white rice flour to form brown rice flour; and extruding and shaping the brown rice flour into filiform rice noodles, and carrying out steam heating and cooling drying on the filiform rice noodles so as to obtain the brown rice noodles. According to the preparation method of the brown rice noodles provided by the invention, the rice bran generated in the rice milling process is recycled, and the rice bran powder obtained by extruding and puffing the rice bran is backfilled into the white rice flour to prepare the brown rice noodles,so that the content of insoluble dietary fibers in the brown rice noodles is reduced, the eating mouth feel of the brown rice noodles is improved, and the noodles are easy to digest and absorb for the human body. Meanwhile, the activity of lipoxidase is reduced during the extruding and puffing of the rice bran, so that the storage time of the brown rice noodles is further prolonged.

The present invention relates to a method for jointly drying cucumbers by vacuum pulse and negative-pressure pulse-spouted microwave, and belongs to the technical field of fruit and vegetable processing. The processing method comprises the following operation steps: cucumber selection, cleaning and slicing, ultrasonic-assisted color protection with a color-fixing liquid, blanching enzyme-deactivation sterilization treatment with ultrasonic-assisted high-temperature and high-humidity superheated steam, vacuum pulse drying, two-stage negative-pressure pulse-spouted microwave drying, and vacuum packaging. The cucumber product processed by the method has the advantages of short drying time, high effective component retention rate, good quality, cleanness and sanitation.

The invention discloses a heart and spleen-nourishing colla corii asini composition and a preparation method thereof, and belongs to the technical field of health care food. The heart and spleen-nourishing colla corii asini composition is prepared from the following raw materials in parts by weight: 5 to 10 parts of lily bulb, 5 to 10 parts of poria cocos, 5 to 10 parts of lotus seeds, 17 to 22 parts of roasted malts, 28 to 32 parts of wheat, 5 to 10 parts of oysters, 9 to 12 parts of jasmine flowers, 9 to 12 parts of spina date seeds, 9 to 12 parts of fructus lycii, 5 to 15 parts of red dates, 5 to 15 parts of longan aril, 10 to 20 parts of black sesames, 10 to 20 parts of walnuts, 10 to 70 parts of colla corii asini and 10 to 70 parts of yellow wine. The heart and spleen-nourishing colla corii asini composition has a relatively good treatment effect on dysphoria, agrypnia, thin sloppy stool, dizziness, sallow complexion, inappetence, palpitation, hidrosis, irregular menstruation and soreness and weakness of waist and knees which are caused by insufficiency of heart and spleen, takes a quick response and does not have side effects.

A wolfberry fruit-almond gruel is prepared from the wild apricot kernel without bitter taste, wolfberry fruit, peanut, walnut, rice and bean through grinding said wild apricot kernel, peanut and walnut, proportionally mixing, boiling in water, and canning.

The invention discloses a highland-barley-kernel pie. The pie is manufactured by covering stuffing with a pie crust; the pie crust is prepared from 220-270 parts of pie crust mung bean soap, 25-35 parts of eggs, 3-10 parts of pipe crust custard powder, 1-7 parts of maltitol, 1-8 parts of pie crust thickener and 0.5-3 parts of natural matcha powder; the stuffing is prepared from 350-450 parts of highland barley kernels, 1,000-1,600 parts of peeled potatoes, 270-380 parts of stuffing mung bean soap, 220-300 parts of granulated sugar, 50-80 parts of milk powder, 100-160 parts of composite cream,20-60 parts of stuffing custard powder, 20-40 parts of cooked rice flour, 360-420 parts of maltitol, 12-22 parts of edible salt, 25-40 parts of stuffing thickener and 20-30 parts of compounded emulgator. The invention further provides a preparing method of the highland-barley-kernel pie. The highland-barley-kernel pie is excellent in mouthfeel and easy to absorb, and the variety of highland-barleyproducts is enriched.

The invention discloses high-efficiency rice flour processing type grinding equipment. The grinding equipment comprises a box body, a filtering assembly, an inner shell layer and a rotating motor; theinner side of the box body is provided with a cavity; the inner shell layer is fixedly arranged on the inner side of the box body and is of a conical structure; the rotating motor is arranged at thebottom end of the box body; the upper end of the rotating motor is connected with a grinding block; a connecting shaft is vertically arranged between the rotating motor and the grinding block; one endof the connecting shaft is fixedly connected with an output shaft of the rotating motor; the other end of the connecting shaft penetrates through the inner shell layer to be is connected with the boxbody at the bottom end of the grinding block; bearings are arranged between the connecting shaft and the inner shell layer and between the connecting shaft and thebox body; and the filtering assemblyat least comprises a sliding plate and a filter screen and and is connected to the box body in a sliding mode. The high-efficiency rice flour processing type grinding equipment has the advantages ofbeing reasonable in structure, easy to use, high in practicability, simple to operate and the like and capable of being popularized and used.

The invention relates to the technical field of straws, and provides a degradable environment-friendly straw and a preparation method thereof, the degradable environment-friendly straw comprises the following components by weight: 2-8 parts of sodium alginate, 0.5-5 parts of pectin, 0.5-2 parts of welan gum, 8-30 parts of modified starch, 5-10 parts of a plasticizer, 0.5-1.5 parts of tea polyphenol, 0.4-1.2 parts of chitosan oligosaccharide, 0.2-1 part of calcium gluconate, 0.5-2 part of tartaric acid and 50-100 parts of deionized water. The straw is safe and sanitary, free of toxic and side effects, environmentally friendly, edible, easy to degrade, suitable for wide application and popularization and capable of replacing a disposable plastic straw; therefore, the problems that in the prior art, a disposable plastic straw is difficult to degrade, and environmental and marine ecological pollution is prone to being caused are solved.

The invention discloses a cultivation technology for crops, and particularly relates to a cultivation method for fragrant, fresh, sweet, waxy and colorful corns. The cultivation method comprises the following steps: selecting a cultivation land for the fragrant, fresh, sweet, waxy and colorful corns; reasonably arranging a production season; carrying out soil preparation, soil improvement and ridging; treating soil with a chemical agent; selecting seeds and blending the chemical agent with the seeds; germinating and accelerating germination; cultivating strong seedlings; and carrying out cultivation management including early planting, transplanting, rational close planting, isolated planting, direct sowing in the spring and the summer, intertillage and weed control, removal of tillers in time, fertilizer and water management, pest control, artificial supplementary pollination, timely harvesting and the like. The problem that existing waxy corns are few in nutrition types, single in color, poor in taste, small in size and low in yield is solved; the waxy corns are fragrant, fresh, sweet, waxy, colorful and nutrient-rich, eating flavor, appetite, nutrition and health level of the waxy corns are improved, the cultivation method for the fragrant, fresh, sweet, waxy and colorful corns is created, the fragrant, fresh, sweet, waxy and colorful corns are cultivated, and therefore, living needs of people are met.