9results about How to "Improve taste effect" patented technology

The utility model discloses a sauce braised meat product processing device, which relates to the technical field of meat processing, and comprises a control platform, the surface of the control platform is welded with a cooking box, the surface of the cooking box is movably provided with a cover plate body, the inner side of the cooking box is fixedly provided with an inner box body and an outer net cover, and the inner side of the cooking box is slidably provided with a built-in guide plate; according to the sauce braised meat product processing device, when a power support block pushes an internal guide plate to move, a material guide support rod enters the inner box body to prick holes in sauce braised meat, at the same time, a positioning clamping block is in butt joint and fit with a feeding notch in an inner net cover to form limiting, and at the moment, the positioning clamping block drives the inner net cover to rotate and work in an outer net cover; at the moment, the seasoning inside the inner net cover can release the taste more sufficiently during marinating, so that the mode not only ensures that the seasoning can be placed in a simple and convenient manner during marinating of the sauced meat, but also ensures that the sauced meat can be subjected to simple and convenient pricking operation so as to improve the internal taste of the sauced meat.

This utility model belongs to the technical field of flavoring devices, specifically relating to a flavoring device for processing braised meat. It includes a marinating mechanism comprising a storage cylinder, a heat-conducting cylinder, electric heating tubes, an electrical socket, a heat-insulating cylinder, a cylinder cover, and a pressure relief valve. The outer wall of the storage cylinder is wrapped with a heat-conducting cylinder for heat transfer. Several electric heating tubes are embedded inside the heat-conducting cylinder, and the ends of these electric heating tubes are connected to the same electrical socket. This design heats the heat-conducting cylinder with electric heating tubes, and then the heat-conducting cylinder evenly transfers the heat to the storage cylinder, ensuring that the brine maintains a suitable temperature during marinating and does not solidify, thereby improving the marinating effect. The heat-insulating cylinder effectively prevents heat from escaping, avoiding burns to operators from contact with high-temperature components and improving safety. The sealing structure of the cylinder cover and the configuration of the pressure relief valve balance the internal pressure during closed heating, preventing equipment damage or safety hazards due to excessive pressure.

The utility model discloses an automatic dough mixer for flour products, and relates to the technical field of dough mixers for flour products. The dough kneading machine comprises a dough kneading mechanism and a base, a pushing and pressing mechanism is arranged at the top of the dough kneading mechanism, a dough kneading box is fixedly connected to the top of the base, a control table is fixedly connected to the right side of the dough kneading box, and a first motor is fixedly connected into the control table. The outer side rod is arranged, the first motor is started to drive the first bevel gear to rotate, then the first bevel gear rotates to drive the third bevel gear and the second bevel gear to rotate, and due to the fact that the second bevel gear and the third bevel gear are located at the top and the bottom of the first bevel gear, when the first bevel gear rotates, the first bevel gear rotates to drive the second bevel gear to rotate. The rotating directions of a third bevel gear and a second bevel gear are opposite, meanwhile, the third bevel gear and the second bevel gear rotate to drive an inner side rod and an outer side rod to rotate at the same time, then a first protruding rod and a second protruding rod on the outer surface of the outer side rod and the outer surface of the inner side rod rotate reversely to increase the dough kneading speed, and the working efficiency is improved.

The invention relates to the technical field of food processing, in particular to peony nut food tasty drying treatment equipment and a technology, the peony nut food tasty drying treatment equipment comprises a supporting cylinder, an air inlet frame communicated with the interior of the supporting cylinder is arranged at the upper end of the supporting cylinder, and an air exhaust frame communicated with the interior of the supporting cylinder is arranged at the lower end of the supporting cylinder; the dryer comprises a supporting disc rotationally arranged in one side of an opening of a supporting cylinder, a rotating ring connected with the supporting disc is rotationally arranged in the supporting cylinder, and a drying cavity is formed between the rotating ring and the supporting cylinder; when grease is generated in the drying process of the nuts, the grease can continuously move in the rotating ring along with the nuts, the nuts can be in contact and friction with one another, the grease on the surfaces of the nuts can be smeared in the contact and friction process of the nuts, the grease can be evenly distributed on the surfaces of all the nuts in the mutual smearing mode, and therefore the nut drying effect is improved. And the color and the taste of the nuts are more consistent.

This invention provides a composition for a metal packaging coating for food, a method for preparing the same, and a metal packaging can. The composition of this invention, based on 100 parts by weight of epoxy acrylate resin, comprises: 10-25 parts by weight of dimethylethanolamine, 0.5-3 parts by weight of wax paste, 5-10 parts by weight of crosslinking agent, 0.1-1.1 parts by weight of defoamer, and 200-350 parts by weight of deionized water. The composition of this invention requires a small amount of coating material, is easy to use, has a high bubble retention capacity, and is both environmentally friendly and food-safe.

The invention relates to the technical field of food processing, in particular to pepper multi-flavor marinade and application thereof in marinating quail eggs. The pepper multi-flavor marinade comprises a water-soluble part and a fat-soluble part, the water-soluble part comprises a marinating material; the fat-soluble component is prepared from the following components in parts by weight: 8 to 10 parts of oxidized starch nanoparticles, 3 to 10 parts of spicy seasoning, 30 to 40 parts of trehalose and 30 to 40 parts of beta-cyclodextrin. According to the invention, oxidized starch nanoparticles, spicy seasoning, trehalose and beta-cyclodextrin are compounded according to a specific proportion to obtain the fat-soluble hot pepper multi-flavor microcapsule, when the fat-soluble hot pepper multi-flavor microcapsule and water-soluble marinade are used for marinating food, the flavoring efficiency is higher, and the obtained marinated product has the characteristics of delicious taste, rich spicy flavor level and the like; the method has important value in the field of marinated product processing.

The utility model relates to the technical field of food processing, and discloses a marinating device for processing sheep hoofs, which comprises a marinating barrel, a liquid discharge pipe is arranged on the side wall of the marinating barrel, a filter cartridge is arranged in the marinating barrel, a promoting structure is arranged on the surface of the marinating barrel, the promoting structure comprises a mounting plate, and the mounting plate is arranged on the marinating barrel. The marinating device comprises a marinating barrel, the surface of the marinating barrel is fixedly connected with the side wall of a mounting plate, the bottom of the mounting plate is fixedly connected with the end of a motor, the output end of the motor is fixedly connected with the end of a rotating shaft, the outer surface of the rotating shaft is fixedly connected with the inner surface of a driving wheel, and the outer surface of the marinating barrel is rotatably connected with the outer surface of a driven wheel. The top of the driven wheel is fixedly connected with the bottom of a supporting plate, the surface of the supporting plate is fixedly connected with the fixed end of an electric push rod, a promoting structure is arranged, so that the sheep hoofs can be in uniform contact with marinade, and the marinating effect is prevented from being reduced due to precipitation of seasoning in the marinade caused by standing of the marinade.

The utility model relates to the field of boneless chicken foot processing, in particular to boneless chicken foot vacuum tumbling equipment with an automatic feeding function, which comprises a bottom plate, two connecting plates are arranged at the top of the bottom plate, a first motor is fixedly connected to the top of the right connecting plate, the output end of the first motor penetrates through the connecting plates to be fixedly connected with a threaded rod, the threaded rod is rotationally connected with the bottom plate, and a limiting rod is fixedly connected to the bottom of the right connecting plate; the bottom of the left side connecting plate is fixedly connected with two same limiting rods; the material frame filled with chicken feet and seasonings is placed in the rotating frame, the first motor drives the threaded rod to rotate so that the material frame can move upwards to a proper position, then the third motor enables the material guide plate to rotate, meanwhile, the piston pushes the material guide plate to move upwards, and the problem that manual feeding is needed in traditional boneless chicken foot vacuum rolling and kneading is solved. The labor intensity is high, the sanitary risk is high, and workers need to frequently put raw materials.