32results about How to "Increased crispiness" patented technology

A low-fat, low-sugar and high-protein chocolate product is prepared from the following components in parts by weight: 2-25 parts of protein powder, 1-6 parts of dietary fiber, 1-6 parts of collagen, 1-5 parts of cocoa powder, 5-25 parts of soybean isolate protein particles and 48-88 parts of chocolate. The high-protein, low-fat, low-sugar and frostless chocolate product can be obtained by regulating the components of the conventional chocolate product and improving the preparation process of the conventional chocolate product, and the low-fat, low-sugar and high-protein chocolate product is welcome by consumers.

The invention concerns improved sugar-free products, their production and use, in particular, coated products, their production and use. The products are characterized by their content in enriched mixtures of 1-O-α-D-glucopyranosyl-D-mannitol (1,1-GPM) and 6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS).

The present invention discloses an anti-radiation nougat which consists of the following materials: fructo-oligosaccharide, lactitol, apricot kernels, rice protein foam powder, soy lecithin, anhydrous butter, skim milk powder, modified potato starch, iodized edible salt, collagen elastic material, rutin, lycopene, and selenium yeast. The provided anti-radiation nougat is rich in nutrition, mellow in taste, and moderate in sweetness, and does not stick on teeth. The fructo-oligosaccharide and lactitol replace white granulated sugar to enable a sweet taste sensation of the nougat, which is also conducive to the growth of bifidobacteria, prevents obesity, tooth decay, constipation and high blood pressure, and is suitable for a wide population. Modified potato starch is used to replace gelatin to enable the nougat to be safety and health, and to have a significantly increased crisp feeling. Iodine, collagen elastic material, rutin, lycopene and selenium-rich yeast are added in the nougat, thus the nougat is rich in nutrition and can repair the symptoms caused by radiation and prevent cancer. The varieties and functions of nougat are increased, and the shortcomings of relatively simple nougat in the market are made up.

The invention concerns improved sugar-free products, their production and use, in particular, coated products, their production and use. The products are characterized by their content in enriched mixtures of 1-O-α-D-glucopyranosyl-D-mannitol (1,1-GPM) and 6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS).

The invention discloses a lotus root dumpling and a preparation method of the lotus root dumpling. The lotus root dumpling is prepared from the following raw materials in part by weight: 200-300 parts of lotus roots, 90-95 parts of pork, 50-80 parts of sweet potato powder, 20-50 parts of eggs, 10-20 parts of bean curds, 1-5 parts of cooking wine, 10-15 parts of soybean sauce, 8-10 parts of salt, 1-2 parts of five spice powder, 1-2 parts of cumin powder, 1-2 parts of white sugar, 1-2 parts of bruised ginger and 1-2 parts of diced onions. The preparation method comprises the steps of chopping lotus roots, pork and bean curds to be in a mashed state, stirring uniformly; sequentially adding sweet potato powder, eggs, cooking wine, soybean sauce, salt, five spice powder, cumin powder, white sugar, bruised ginger and diced onion, stirring for 5-10min and making into balls by hands; frying with plant oil in medium rare until the balls are fried to be golden yellow, thereby obtaining the lotus root dumpling. The lotus root dumpling has the characteristics of bright luster, softness, tenderness, freshness, fragrance, and rich nutrition, can be eaten frequently, and can tonify spleen, promote appetite, replenish blood and tonify heart.

The invention discloses sunflower seeds with a tomato flavor and a processing method of the sunflower seeds, and belongs to the technical field of food processing. The method involves the sunflower seeds with the tomato flavor, and processing raw materials comprise tomato sauce. The processing method of the sunflower seeds with the tomato flavor comprises the processing steps of weighing the raw materials including the tomato sauce, brine preparation, stewing, draining, drying and cooling. The sunflower seeds with the tomato flavor and the processing method of the sunflower seeds have the advantages that the tomato sauce is taken as the raw material to prepare the sunflower seeds, the processed sunflower seeds are delicious with slight sweetness and sour, can promote salivary secretion, reduce sweet greasy and greasy feelings and can prevent thirst, excessive internal heat and other problems caused by excessive intake of the sunflower seeds when the sunflower seeds are eaten. The sunflower seeds with the tomato flavor have an oral cavity drying coefficient less than 5.0, and are obviously superior to commercially available sunflower seeds.

The invention discloses quick-frozen pan-fried pork buns. The wrappers of the pan-fried pork buns comprise the following raw materials in parts by weight of 95-105 parts of medium-gluten flour, 0.15-0.35 part of yeast, 0.8-1.3 parts of white sugar, 0.3-0.5 part of baking powder, 0.8-1.3 parts of emulsified oil, 2-5 parts of lard, 0.2-0.4 part of a wrapper modifier and 51-54 parts of water. The wrapper modifier is added to the wrappers, so that the mouth feel of the wrappers can be notably improved, the stability can be improved, and the quality guarantee period can be prolonged. The inventionalso provides a making method of the quick-frozen pan-fried pork buns. Dough leavening is performed in a freezer, fermentation is performed in the freezer of 0-5 DEG C for one night, on the next day,the effect of half-leavened dough can be achieved, and the wrappers of the pan-fried pork buns can be tenacious and cannot retract; and dough is put in a pork bun making machine for shaping, secondaryleavening is not used, the pan-fried pork buns are directly put in a tunnel for quick-freezing, the technology is simplified and controllable, and the production efficiency is greatly improved.

The invention relates to a preparation technology for sea salt flavored watermelon seeds. The preparation technology comprises the following steps: cleaning materials: putting the peeled watermelon seeds into water at 30-40 DEG C, and then adding edible sodium hydroxide into water, stirring the watermelon seeds, fishing out the watermelon seeds and then drying the watermelon seeds with air at 30-35 DEG C; freezing: putting the dry watermelon seeds into a refrigerator, freezing for 1-2 hours at -5 DEG C, and then taking out and naturally thawing; performing enzymolysis: adding a compound enzymein mass concentration of 0.04-0.06% into the thawy watermelon seeds, and then stirring and performing enzymolysis for 4-5 hours, thereby acquiring zymolytic watermelon seeds; fermenting: adding brewer yeast into the zymolytic watermelon seeds, thereby acquiring the fermented watermelon seeds; soaking: putting 100-150 parts of fermented watermelon seeds, 40-50 parts of sea salt, 5-10 parts of white granulated sugar, 10-15 parts of dark soy sauce, 10-15 parts of pericarpium citri reticulatae and 250-300 parts of water, in parts by weight, into a basin, uniformly stirring and then soaking for 16-28 hours, fishing out the watermelon seeds and drying the watermelon seeds with air at 30-35 DEG C; and baking: putting the dry watermelon seeds into an oven.

The invention discloses a wheat germ biscuit and a processing technology thereof. The wheat germ biscuit is prepared by performing primary fermentation on 1/2 of wheat germ powder, 1/2 of low-gluten flour, peach gum powder, compound fruit and vegetable juice, whole milk powder and white sugar powder through fermentation probiotics and then carrying out secondary fermentation after adding shortening, the remaining 1/2 of wheat germ powder, 1/2 of low-gluten flour, salt and baking soda and carrying out low-temperature baking. Each wheat germ biscuit comprises the following raw materials, by mass: 50% of wheat germ powder and low-gluten flour, 1 to 3% of whole milk powder, 6 to 10% of white sugar powder, 0.5 to 1% of fermented probiotics, 1 to 2% of peach gum powder, 0.5 to 1% of salt, 1 to 3% of baking soda, 10 to 15% of shortening and 15 to 30% of compound fruit and vegetable juice. The wheat germ powder accounts for 3 to 12% of the total mass of the raw materials. According to the invention, the finished biscuit product having advantages of being uniform in color and luster, complete in shape, uniform in thickness, clear in texture and obvious in fracture layering not only has richwheat germ fragrance, faint scent of various fruits and vegetables, and light yoghourt fragrance but also has crispy and delicious tastes with obvious fluffy feeling and moderately sweet and sour flavor.

The invention discloses a method for preparing crispy roasted chicken. The method includes operation steps of (1), feeding chicken with 40-60 ml of liquid medicine daily in the afternoon in a week before the live chicken is slaughtered; (2), thoroughly cleaning the chicken after the chicken is slaughtered, injecting first pickling liquid in two positions of each of the tail end of the neck, the middle of the chest and the middles of the legs of the chicken and rolling and rubbing the chicken by the aid of second pickling liquid; (3), placing the pickled chicken into ingredient liquid, cooking the chicken over medium heat for 15-20 min, then taking out the chicken and draining the ingredient liquid; (4), uniformly sprinkling mixed powder on the surfaces of the cooked chicken, carrying out deep-frying on the chicken in a frying pan, packaging the chicken under vacuum conditions and sterilizing the chicken to obtain the finished crispy roasted chicken. 40-60 g of first pickling liquid is injected to every kilogram of chicken, and the weight of the second pickling liquid is 0.5-0.8 times the total weight of the chicken. The method has the advantages that the crispy roasted chicken prepared by the aid of the method has inviting colors and aroma, delicate, tasty and refreshing meat and strong fresh scent, is excellent in crispy sense and is chewy, and the quality of the crispy roasted chicken can be greatly enhanced.

The invention discloses a deep-fried pork wonton which is both tasty and crisp. The deep-fried pork wonton comprises an outer wrapper and stuffing wrapped in the outer wrapper, wherein a manufacturing material of the outer wrapper is a mixture of chicken and seasonings, and a manufacturing material of the stuffing is a mixture of pork and the seasonings; the stuffing is pressed into flake-shaped; the outer wrapper comprises a first wrapper layer and a second wrapper layer; the edge parts of the first wrapper layer and the second wrapper layer are adhered together so that the stuffing is completely wrapped in the outer wrapper. The stuffing is steamed, and the outer wrapper is deep-fried.

The invention discloses fastfood dandelion and a preparation method thereof. The fastfood dandelion is prepared from the following raw materials: dandelion, laminaria japonica, cucumbers, white sesame seeds, salt, lactic acid bacteria, flavouring, soybean oligosaccharides, olive oil, fructus lycii, cinnamon, ginger slices, citrus and Chinese prickly ash. The preparation method of the fastfood dandelion is simple; the fastfood dandelion has rich nutrition, tastes crisp, sour and sweet, is high in pharmaceutical value, and has effects of diminishing inflammation and relieving pain, degrading cholesterol, reducing weight, keeping fit, protecting skin and resisting tumor; fresh and tender stem leaves of the dandelions are selected and are blanched by flavoring water, the laminaria japonica and cucumbers are added in the dandelions, and the fastfood dandelion tastes delicious; a vacuum freeze drying method is used, the fastfood dandelion tastes crisp, the lactic acid bacteria are stored, and a health-care function of the lactic acid bacteria can be maintained after a person eats the fastfood dandelion; the directly fed lactic acid bacteria are used, and are convenient to use, the soybean oligosaccharides is added, growth of the lactic acid bacteria is facilitated, an intestinal function is improved, saprodontia and obesity can be prevented, and the fastfood dandelion tastes sour and sweet, and is safe and healthful; and moreover, the fastfood dandelion is convenient to carry and eat, time is saved, and requirements on fast pace of life are met.

The invention provides a corn deep-processing leisure food and a making method, the corn deep-processing leisure food is composed of the following formula components in parts by mass: an external base material, an external seasoning and a food additive composition, the external base material comprises the following raw materials in parts by weight: 1300-1900 parts of corn kernels, 450-800 parts of corn flour, 400-700 parts of corn starch, 660-1200 parts of water and 600-1000 parts of low-gluten flour; the external seasoning comprises the following raw materials in parts by weight: 18-30 parts of berry sugar, 50-75 parts of salt, 18-30 parts of olive oil, 18-30 parts of spice and 18-30 parts of soybean protein, and the food additive composition comprises the following raw materials in parts by weight: 6-7.5 parts of a swelling agent and 3-4 parts of a water retention agent. According to the invention, moisture can be locked and a certain grease rate can be maintained, so that the crispness of corn deep-processed products is improved.

The invention discloses a multi-protein raw material drawing protein, an artificial meat food and a production process thereof, the multi-protein raw material drawing protein is formed by matching a plurality of plant protein raw materials, essential amino acids contained in each plant protein raw material are different from other nutritional ingredients, and after reasonable matching, the drawing protein is more balanced in nutrition and has a better taste. The problem of lack of certain necessary amino acids caused by the use of a single raw material drawing protein in the prior art can be solved, and richer nutrient element sources can be provided for the preparation of artificial meat foods. Besides, by optimizing the process of the artificial meat food, on the premise of meeting the quality, flavor and texture of the artificial meat food, the process continuity is higher, and industrial production of the product is facilitated.

A making method of vinasse roasted rabbits comprises the following steps: slaughtering rabbits, fixing the rabbits, preparing boiling water, boiling the rabbits, preparing a flavoring A, preparing a flavoring B, preparing a flavoring C, smearing above flavorings, preparing a smoking material, smoking the rabbits, preparing chive oil, and smearing the chive oil. The vinasse roasted rabbits made by adopting the method have bright color, rich bouquet, moderate and sweet taste, crisp and not burnt skins, solid and crisp-soft meat, and very good elasticity. The vinasse roasted rabbits have delicious taste and good color, can be eaten enough without internal heat, and contain low fats, high proteins and abundant nutrients, are beneficial for the health of human bodies, and is a healthy food suitable for people of all ages.

The invention provides sugar-free soybean snowflake crisps and a preparation method thereof. The sugar-free soybean snowflake crisps comprise the following formula components in parts by weight of 60-100 parts of soybean flour, 2-10 parts of gelatin powder, 20-90 parts of purified water, 20-50 parts of functional oligosaccharide, 40-60 parts of egg white, 10-16 parts of butter, 40-60 parts of nutmeat, 50-100 parts of soybean crisp biscuits and 0.5-1.2 parts of spreading powder. The preparation method of the sugar-free soybean snowflake crisps comprises the following three steps of step 1, preparing the soybean flour; step 2, preparing the soybean crispy biscuits; and step 3, preparing the sugar-free soybean snowflake crisps. The sugar-free soybean snowflake crisps disclosed by the invention are prepared from independently researched and developed soybean crisp biscuits, are low in fat, sugar-free, high in protein and low in calorie, rich in various nutrients required by a human body,taste crisp, are unique in flavor, are suitable for all people, and are particularly suitable for children and old people to eat. The preparation method is novel in idea, simple in process, easy for large-scale production and popularization and wide in market prospect.