65results about How to "Increase chewing" patented technology

A chew toy for pets can be produced as a combination of different materials, preferably with a rigid shell and softer chew portions extending from the shell. The shell can have multiple parts that join together to encase a mounting structure or frame, which can include threaded portions that connect to the chew portions. The shell can also include apertures through which the chew portion can protrude. The chew portion can include a plurality of projections extending outward from the base. The rigidity of the shell can provide structure, protect the internal structure, and provide extra support for the chew portions, whereas the softer chew portions can provide beneficial effects to a pet's teeth or gums or provide greater chewing pleasure. A scented insert can be housed within the shell and the scent can be emitted through passageways through the shell.

A nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans comprises main material and auxiliary material. The main material comprises the following components by weight in percent: 75-85% of wheat basic powder, 7-12% of bran powder, 4-6% of wheat germ meal, 2-5% of air suction powder and 1-3% of soybean meal. The auxiliary material comprises swallow brand high-sugar dry yeast, white granulated sugar and baking powder; and the swallow brand high-sugar dry yeast, the white granulated sugar and the baking powder are 1%, 3% and 1% of the weight of the main material. The flour enhances the nutrient substances which human bodies lack while having all nutrient substances of the wheat grains. The steamed bun powder has good quality, good taste, full fillet and bean fragrance. The shelf life of the product is greatly improved via drying the germs and the bran.

The invention discloses yogurt containing fermented glutinous rice and fruit granules and a preparation method of the yogurt. The yogurt comprises components of raw materials as follows: raw milk, a stabilizer, a leavening agent, a sweet substance, fermented glutinous rice and fruit granules. The preparation method of the yogurt comprises the following steps: (1), the raw milk, the stabilizer and the sweet substance are uniformly mixed to obtain a feed liquid A; (2), the feed liquid A is homogenized, sterilized, and cooled to obtain a feed liquid B; (3), the leavening agent is inoculated to the feed liquid B for fermentation to obtain fermented milk, and the fermented milk is cooled; and (4), the fermented glutinous rice and the fruit granules are added to the cooled fermented milk on line, and cold fermentation is performed after filling to obtain a product. The prepared yogurt containing the fermented glutinous rice and the fruit granules is fine, smooth, and has good rice chewing sensation, mellow and milk scent coordination, both taste of pulp and rice and nutritional values of yogurt, fruit and rice wine, fine and stable texture, good flavor, long quality guarantee period, good stability in shelf period and broader market prospect.

The invention discloses temperature-resistant frosted soft sweets. The temperature-resistant frosted soft sweets are prepared from the following raw materials in parts by weight: 6 to 12 parts of gelatin, 0.4 to 1.2 parts of pectin, 3 to 8 parts of modified starch, 0.05 to 0.5 part of gellan gum, 15 to 25 parts of malt syrup and/or maltitol, 40 to 50 parts of white granulated sugar, 3 to 10 partsof glucose and 0.5 to 2 parts of total acid, wherein the total acid is a mixture of citric acid, DL-malic acid and buffered lactic acid. After the soft sweets provided by the invention are dried, frosted layers with uniform thickness are formed on the surfaces of the soft sweets in a moisture balance period, so that improvement on the taste of the soft sweets is facilitated; after the frosted layers are formed on the surface, cut-off performance of the soft sweets is enhanced, and the soft sweets are chewed more easily, temperature resistance performance of the soft sweets is further improved,long-distance transportation in high-temperature summer season can be endured, and the stability of the soft sweets is ensured. Due to the frosted layers, barrier between nutrients and external air is formed, so that the stability of the nutrients added in the soft sweets is facilitated.

The invention discloses a method for preparing a whole-grain nutritional breakfast food. The method comprises the following steps: (1) preparing corn, brown rice, sticky rice, black rice, wheat germ, whole wheat, a malt extract, a peanut kernel, beans, sesame, white granulated sugar and milk powder according to the ratio; (2) preprocessing raw materials; (2-a) puffing the corn, the brown rice, the sticky rice, the black rice and the wheat germ to obtain puffed rice after mixing; (2-b) crushing the whole wheat to obtain whole wheat flour, adding the malt extract and water to the whole wheat flour, stirring to obtain slurry, tabletting and drying the slurry to obtain maize flakes; (2-c) frying the peanut kernel, the beans and the sesame, and then spraying an antioxidant solution, mixing and grinding the white granulated sugar, the peanut kernel, the beans and the sesame to obtain mixed powder; (3) mixing, evenly mixing the puffed rice, the maize flakes, the mixed powder and the milk powder. The whole-grain nutritional breakfast food prepared by the method is comprehensive and balanced in nutrition, and has good mouthfeel and food safety.

Health care nutrition powder comprises main material and auxiliary material. The main material comprises, by weight, 30%-40% of wheat powder, 30%-40% of buckwheat powder, 10%-20% of corn powder, 3%-8% of sorghum powder and 5%-10% of barley powder, and the auxiliary material comprises, by weight, 2%-4% of walnut powder, 2%-4% of sesame powder and 3%-3% of soybean powder. The health care nutrition powder is scientific and reasonable in formula matching, easy to produce and manufacture, and abundant in nutrition, the main material and the auxiliary material are packed in a separated mode, and the walnut powder, the sesame powder and the soybean powder in the auxiliary material are respectively processed, smashed and packed in a separated mode. According to types of food manufacture or requirements of eaters, various auxiliary materials are added simultaneously and wholly, alternatively, one or two of the walnut powder, the sesame powder and the soybean powder can be chosen to be added, and use is convenient.

The present invention provides a method for producing a milk drink added with fruit vegetable fiber. The milk drink comprises the following components: milk, fruit vegetable fiber material, stabilizing agent, sugar and water. The method for producing the milk drink comprises the following steps: 1. preparing the milk liquid base stock: mixing the fermented or unfermented milk, stabilizing agent, sugar and appropriate amount of water to uniform, adjusting the acidity degree according to requirement for obtaining the milk liquid base stock and homogenizing the milk liquid base stock; 2. preparing the fruit vegetable fiber material liquid: mixing the fruit vegetable fiber material with appropriate amount of water for dispersing the fruit vegetable fiber material in the water and obtaining the fruit vegetable fiber material liquid; and 3. pumping the fruit vegetable fiber material liquid into a producing pipe for on-line contacting and mixing the homogenized milk liquid base stock, delivering the mixed material liquid into a sterilization machine for sterilizing and then pouring-in, and the milk drink product is obtained. The method according to the invention can add the fruit vegetable fiber material into the drink of each packaging unit more uniformly, and simultaneously the production cost can be saved.

The invention provides Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt and a making method of the Chinese bulbous onion extract, the Chinese bulbous onion jam and the Chinese bulbous onion yoghourt. The making method of the Chinese bulbous onion yoghourt includes the following steps that (1) 5%-10% of the Chinese bulbous onion extract, a sweetening agent and preheated raw milk are mixed, homogenized, sterilized and cooled, and the percentage refers to the mass percentage; (2) a leavening agent is added for leavening and cooling; (3) the mixture is further mixed with 5%-10% of the Chinese bulbous onion jam so that the Chinese bulbous onion yoghourt can be obtained, and the percentage refers to the mass percentage. According to the provided Chinese bulbous onion yoghourt, the original pungent flavor of Chinese bulbous onion is removed in a heated mode, the Chinese bulbous onion and yoghourt can be better fused together, good stability is achieved, and the mouthfeel and the flavor are not worse than those of common yoghourt.

The invention relates to a vegetable protein steamed bean curd roll product processing technology and a vegetable protein steamed bean curd roll product, and relates to the field of vegetable protein products. The vegetable protein steamed bean curd roll product comprises the following components by weight percentage of soybean protein isolate, vegetable oil, drawing protein, seasoning, and the balance of ice water; the processing technology comprises the following steps of S1, emulsifying: stirring ice water, soybean protein isolate and vegetable oil to obtain emulsified paste; S2, unfreezing: soaking the drawing protein in clear water for multiple times, dehydrating after soaking each time, and removing the dehydrated drawing protein to obtain a drawing protein product; S3, mixing: uniformly stirring and mixing the emulsion paste, the drawing protein product and the seasoning at a stirring speed of 60 r/min for 10-20 min to obtain a mixture; S4, forming: performing extrusion forming on the mixture to obtain a steamed bean curd roll blank; S5, curing: steaming or frying the steamed bean curd roll blank or firstly steaming and then frying the steamed bean curd roll blank; and S6, packaging. The application has the effect of improving the meat-like quality and taste of the steamed bean curd roll blank product.

The invention discloses a sugar-free compressed highland barley biscuit and a preparation method and belongs to the technical field of food processing. The biscuit comprises the raw materials, in parts by mass, as follows: 50-70 parts of highland barley flour, 5-10 parts of diced silverweed cinquefoil roots, 3-5 parts of milk residue powder, 10-20 parts of Tibetan edible oil, 5-15 parts of a sweetening agent and 0.2-0.8 part of table salt. The preparation method comprises the steps as follows: A, raw material treatment; B, material mixing; and C, pressing. The prepared sugar-free compressed highland barley biscuit contains rich microelements, has no sugar, has high content of dietary fiber and beta-glucan, has nutrients easy to absorb, conforms to the national eating custom and can be usedas rare portable meal replacement food in the Tibetan region and other regions.

The present invention is the application of modified albumen powder in ham sausage, and ham sausage contains modified albumen powder in 2-4 wt%. The preparation process of the modified albumen powder includes the steps of: compounding suspension with albumen powder, adding small amount of lactic acid, homogenizing, heating in jetting system, maintaining in pipeline for certain time, vacuum flash evaporating to cool suspension and spray drying. Through the functional modification, the modified albumen powder has obviously raised swelling property, emulsifying property and gelatination property, improved water and oil holding property, so that it may be used in ham sausage to ensure quality of ham sausage, raise flexibility, slender and chewing feeling and prolong the shelf life.

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 provides a waxberry turbid beverage containing pulp bars and a preparation method thereof. The waxberry turbid beverage comprises following ingredients, by weight: 10 to 94% of waxberry original juice, 5 to 10% of waxberry pulp bars, 0 to 70% of purified water, 0 to 14.5% of high fructose?corn syrup, 0.05 to 0.20% of low-ester pectin, 0.05 to 0.10% of pure gum, 0.05 to 0.12% of calcium gluconate, 0 to 0.2% of citric acid, and 0 to 0.05% of sodium citrate, wherein the total weight percentage of all the ingredients is 100%. The preparation method comprises following steps: taking unfrozen waxberry original juice and accessories but calcium gluconate according to the formula; adding the ingredients into a material compound tank to stir and dissolve; adding calcium gluconate and unfrozen waxberry bars into the mixture, and stirring uniformly; pumping the mixture into an UHT sterilization machine by using a sine pump, and sterilizing for 5 to 8s at a temperature of 110 to 120 DEG C; canning; and testing so as to obtain finished products which are qualified. The waxberry turbid beverage is rich in nutrients, and convenient to drink; and mouthfeel of the waxberry turbid beverage is better.

The invention discloses a preparation method of fried beef balls, which includes the following steps: step 1, processing beef blocks into crushed beef; step 2, taking the crushed beef, adding glutinous rice flour, starch, seasonings and water, and uniformly stirring to form a seasoned beef mixture; step 3, making the beef mixture into balls, putting the balls into a frying pan, and frying to formbeef ball blanks; step 4, wrapping the beef ball blanks with a layer of wrapping material, sealing with a packaging box, and refrigerating or freezing to complete preparation of the fried beef balls.The preparation method provided by the invention aims to solve the technical problems of poor elasticity, no chewing and poor taste of the beef balls made by the preparation method of the beef balls in related technologies.