33results about How to "Increased crispiness" patented technology

The invention relates to a method for producing instant pleurotus eryngii chips, and belongs to the technical field of the deep processing of agricultural products. The main pleurotus eryngii chip production process comprises: performing pretreatment such as conventional selection, washing, precise segmenting, blanching, enzyme killing, cooling and the like on pleurotus eryngii, and performing ultrasonic auxiliary dipping, hot-air drying, vacuum frying and dewatering, centrifugal deoiling, seasoning and packaging. In the method, due to the adoption of a new process of combining the ultrasonic auxiliary dipping, the hot-air drying, the vacuum frying and dewatering, the dipping efficiency is improved, the moisture content of pleurotus eryngii pieces is reduced due to hot-air predrying, and the vacuum frying time is shortened greatly; and products of the pleurotus eryngii chips have the characteristics of high puffing rate, low oil content, excellent sensory quality and the like. In the method, the pleurotus eryngii is not processed by conventional freezing, so the production period of the finished products is shortened greatly, the production cost is saved, and a feasible new path is provided for the deep processing of the pleurotus eryngii.

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.

[Problem] To provide a cellulose composition which can be easily dispersed in an aqueous medium having a high salt concentration, and which, particularly when used in a food or drink having a high oil content, has a high dispersion stabilizing effect for unemulsified oils, as well as a suspension stabilizing effect and a shape retaining effect. Also, to improve the quality and production suitability of low-density confectionery having a delicate texture, and improve the texture of bakery products using said cellulose composition. [Solution] A cellulose composition including cellulose, a water-soluble polysaccharide, and a modified starch, said cellulose composition having, when dispersed in an aqueous solution of 5 mass% sodium chloride such that the concentration of said cellulose composition therein is 0.01 mass% and subjected to sonication for two minutes, a particle size distribution of 6% or greater of 1-mum or smaller components in an area frequency histogram obtained by measuring using a laser diffraction / scattering particle size distribution analyzer at a refractive index of 1.04.

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 discloses a crispy delicious crunchy candy and a preparation method thereof. The crispy delicious crunchy candy comprises plate sugar and crunchy candy crumbs, the crunchy candy crumbs comprise 50-70 parts of soft sugar, 60-80 parts of flour and 33-47 parts of sesame paste, wherein the flour is formed through frying and cooking of wheat flour, and the sesame paste is prepared by using a 60-80-mesh sieve to filter white sesame seed powder and / or black sesame seed powder ground by a stone mill, the weight ratio of the plate sugar to the crunchy candy crumbs is 1:(3-4), and the plate sugar and the crunchy candy crumbs are arranged in a laminated manner to form a multi-layer laminated structure. Through the arrangement, the stir-fried wheat flour is adopted, so that the overall fragrance can be improved, meanwhile, the sesame paste prepared by means of the stone mill also has special sesame fragrance, and after the plate sugar and the crunchy candy crumbs form the laminated structure, the mouthfeel is changed more.

The invention provides a cellulose composition which can be easily dispersed in an aqueous medium having a high salt concentration, and which, particularly when used in a food or drink having a high oil content, has a high dispersion stabilizing effect for unemulsified oils, as well as a suspension stabilizing effect and a shape retaining effect. Also, to improve the quality and production suitability of low-density confectionery having a delicate texture, and improve the texture of bakery products using said cellulose composition. [Solution] A cellulose composition including cellulose, a water-soluble polysaccharide, and a modified starch, said cellulose composition having, when dispersed in an aqueous solution of 5 mass% sodium chloride such that the concentration of said cellulose composition therein is 0.01 mass% and subjected to sonication for two minutes, a particle size distribution of 6% or greater of 1-mum or smaller components in an area frequency histogram obtained by measuring using a laser diffraction / scattering particle size distribution analyzer at a refractive index of 1.04.

The invention discloses a preparation method of an ultrasonic pre-treatment Chinese doughnut, which comprises the following steps: 500-800 parts of flour, 50-70 parts of egg, 150-250 parts of milk, 3-6 parts of mixed leaven, 1-3 parts of salt, 10-30 parts of honey and 20-40 parts of crystalline fructose are mixed and fermented, an ultrasonic device is used for carrying out ultrasonic auxiliary proofing on the mixture, and then forming is carried out, and the Chinese doughnut is fried to golden yellow Chinese doughnut finished product by using salad oil; compared with the prior art, the methodhas the advantages that the prepared Chinese doughnut has lower oil absorption performance, the crispness degree is increased, the finished Chinese doughnut has the advantages of low oil content, crisp and delicious taste and higher nutritional value; and the Chinese doughnut is more in line with the healthy nutritional needs of modern people, and meanwhile the preparation method is simple and iseasy to promote, and the economic value is remarkable.

The invention mainly relates to the field of food processing, and discloses fragrant crispy sleeve-fish lotus root patties. The fragrant crispy sleeve-fish lotus root patties are prepared from the following raw materials: sleeve-fish, lotus roots, corn flour, wheat flour, konjak starch, spice juice, green peppers, iodate, white granulated sugar, breadcrumbs, lactobacillus delbruckii, angel wine yeast and coconut oil. The fragrant crispy sleeve-fish lotus root patties have the beneficial effects that the raw materials are abundant and are scientifically matched; the fragrant crispy sleeve-fish lotus root patties are in yellow with green, bright in color, crispy on the outside and soft on the inside, in softness with crispness, fresh, fragrant and mellow; multiple flour is added for increasing faint scent, and the flour is stirred by adding the high-temperature spice juice so as to improve the softness and tenderness of dough; after being fried, the fragrant crispy sleeve-fish lotus root patties are crispy on the outside and soft on the inside; the quantity of oil for drying is reduced; the production cost is saved by 6.2%; after the lotus root flour, the fermented sleeve-fish and the corn flour are mixed, the mixture is fermented by the angel wine yeast to increase the crispness of the lotus root flour; after being initially fried, the fragrant crispy sleeve-fish lotus root patties are packaged and sterilized, do not contain additives, are safe and healthy; and the patties are fried when people want to eat the patties, so that people can eat the patties which have delicious mouthfeel, crispy outside and soft inside and are convenient to eat; the deep processing approaches of the sleeve-fish and the lotus roots are added, so that the economic income of the lotus root planting farmers is increased by 14.3%.

A jujube granule producing method is disclosed. The method includes raw material selecting, cleaning, dehydrating, stoning, sterilizing, enzymolysis, fermentation, low-oxygen low-temperature heat-pump drying, nitrogen charging pressure difference rapid puffing, medium and short wave infrared drying, crushing, grading, packaging, and other steps. The enzymolysis is performed firstly so that jujube viscosity is reduced and jujube flavor is adjusted. Then through progressive multi-stage drying, the color of jujubes is kept, a proper tissue structure is formed, the water content is controlled ingeniously. Through combining a crushing manner, the rotating speed, environment temperature and humidity, and other factors, the problem that jujubes are liable to stick to form clump or liable to be powdered, and the like in granulation is overcome by and objectives of improving uniformity, reducing viscosity, maintaining the original color, increasing the crisp degree, making granulation easy and avoiding powder generation are achieved. The method is simple and convenient to operate, high in controllability and high in mechanization degree. The utilization rate, edibility and healthcare properties of raw materials are improved. A product of the method can be used for snacks, soup making, medicines, tea drinks and stuffing.

The present invention relates to a shelf-stable cooking-aid for coating and frying a food product in one step for example in a heating pan, the cooking aid comprising 25-40 wt % oil, 35-65 wt % water, 10-25 wt % flour and / or starch, and emulsifier, and wherein the oil and water are in the form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and flying a food product in a pan or heated surface.

The invention discloses fried meat wrapper-stuffed meat; the meat wrapper-stuffed meat is tasty and refreshing as well as crisp and fragrant. The fried meat wrapper-stuffed meat comprises wrappers and stuffing wrapped in the wrappers, wherein the wrappers are prepared from chicken and mixed seasonings, and the filling is prepared from pork and mixed seasonings; the wrappers are in barrel shapes, and the stuffing is in a column shape; the middle parts of column-shaped inner cavities of the wrappers are filled with the stuffing; the stuffing is prepared by cooking, and the wrappers are prepared by frying; the two end parts of the column-shaped inner cavities of the wrappers are filled with soft sweets.

The invention relates to a method for producing instant pleurotus eryngii chips, and belongs to the technical field of the deep processing of agricultural products. The main pleurotus eryngii chip production process comprises: performing pretreatment such as conventional selection, washing, precise segmenting, blanching, enzyme killing, cooling and the like on pleurotus eryngii, and performing ultrasonic auxiliary dipping, hot-air drying, vacuum frying and dewatering, centrifugal deoiling, seasoning and packaging. In the method, due to the adoption of a new process of combining the ultrasonic auxiliary dipping, the hot-air drying, the vacuum frying and dewatering, the dipping efficiency is improved, the moisture content of pleurotus eryngii pieces is reduced due to hot-air predrying, and the vacuum frying time is shortened greatly; and products of the pleurotus eryngii chips have the characteristics of high puffing rate, low oil content, excellent sensory quality and the like. In the method, the pleurotus eryngii is not processed by conventional freezing, so the production period of the finished products is shortened greatly, the production cost is saved, and a feasible new path is provided for the deep processing of the pleurotus eryngii.

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 present invention relates to a method for heating or cooking a frozen food product with a susceptor in a solid state microwave oven wherein the method comprises a first heating step at a low absorption frequency and a second heating step at a high absorption frequency.

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 provides methods and compositions for producing plants with fruit having increased post-harvest storage life, the method comprising reducing the expression or activity in the plant, of a polypeptide with the amino acid sequence of SEQ ID NO: 1, or a variant of the polypeptide. The invention provides host cells, plant cells and plants transformed with the polynucleotides of the invention. The invention also provides methods for selecting plants with fruit having increased post-harvest storage life. The invention also provides plants produced and selected by the methods of the invention.

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 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 outer wrapper is barrel-shaped, and the stuffing is cylindrical; a cylindrical cavity of the outer wrapper is filled with the stuffing, the stuffing is steamed, and the outer wrapper is deep-fried.

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 relates to the technical field of biscuit making, in particular to a waffle frying and baking method which comprises the following steps: S1, preheating an oven for 3-5 minutes, smearing butter on a mold, putting the mold into the oven, conducting preheating for 1-2 minutes, enabling the temperature of the mold to be 45-55 DEG C, and pouring made paste into the preheated mold; S2, making the temperature of the oven range from 200 DEG C to 220 DEG C and the heating time range from 6 min to 8 min, then reducing the temperature to 160 DEG C to 180 DEG C, and controlling the heating time to be from 10 min to 12 min; S3, observing the water vapor emission condition, opening the oven and taking out the waffle when no water vapor exists, continuing heating for 20-30 seconds when the water vapor exists, and then taking out the waffle, so as to avoid the condition that the waffle is adhered when the oven is directly opened and the waffle is not mature, and after the waffle is taken out, brushing butter on the waffle and heating the waffle again for 3-4 minutes; and S4, after the step S3 is completed, subjecting the waffle to demolding treatment, and airing the taken-out waffle for 20-30 min. The method enhances the taste of the waffle.

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 present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.