279results about How to "Keep the taste" patented technology

The invention discloses a cyperus esculentus plant milk preparation method based on optimized enzymolysis and micronization treatment, and relates to the technical field of plant milk drinks. The cyperus esculentus plant milk is prepared from the following raw materials: cyperus esculentus, oat, drinking water, sodium bicarbonate, cellulase, alpha-amylase and edible salt (all of which are food-grade). According to the product, the cyperus esculentus cold-pressed soybean meal is used as a main raw material, the content of grease in the product can be reduced, comprehensive utilization of cyperus esculentus processing byproducts is achieved, the compound is oat, soluble dietary fibers in the oat are utilized, the viscosity of plant milk is improved, the storage stability is enhanced, meanwhile, the nutritional attribute is increased, and the product does not contain any food additive and is free of any side effects. Alpha-amylase and cellulase are preferably selected through tests to conduct enzymolysis on the plant milk (excluding lipase and protease), and high-pressure homogenization is preferably selected to conduct micronization treatment on the product (excluding colloid mill treatment), so that the product is good in stability, fine and smooth in taste and rich in nutritional ingredients, and comprehensive processing and utilization of the cyperus esculentus are achieved.

The utility model discloses a preserved fruit processing rapid sugar infusion device which comprises a vertical frame and a sugar infusion barrel, and a lifting piece is arranged in an inner cavity of the vertical frame; the stirring piece is arranged on the surface of the lifting piece, connecting pieces are arranged on the two sides of the sugar permeating barrel, and an overturning piece is arranged on the outer side of one connecting piece. After soaking is finished, the driving piece is started and can drive the sugar permeating barrel to rotate with the rotating rod as the axis, so that the top opening of the sugar permeating barrel rotates to be in a downward inclined state, fruits in the inner cavity of the sugar permeating barrel can flow out more smoothly under the action of gravity, and compared with a mode of manually taking out the fruits, the fruit soaking device is more convenient to use. According to the method, the labor cost can be saved, manual intervention can be reduced, part of syrup can be attached to the surfaces of the fruits and flow out along with the fruits due to the viscosity of the syrup, the syrup on the surfaces of the fruits is reserved to the maximum extent, the loss of sugar in the separation process is reduced, and therefore the sweetness and taste of the preserved fruits are ensured.

The invention discloses a fruity yoghurt powder formula and a preparation method thereof, and relates to the technical field of food processing.The fruity yoghurt powder formula comprises milk, white granulated sugar, fruit juice, a yoghurt leavening agent, a stabilizer, a sweetening agent, an emulsifying agent, an acidity adjusting agent and water, the stabilizer is one of modified starch, gelatin, pectin and a yoghourt modifier. The stabilizer is added to improve the texture and stability of the yoghurt and reduce the problems of whey separation, texture roughness and the like, so that the formula of the fruity yoghurt powder is optimized, the taste can be ensured, the stability and quality of the yoghurt are enhanced, the layering or precipitation phenomenon of the yoghurt in the storage and transportation process is prevented, and the quality of the yoghurt is improved. Streptococcus thermophilus and lactobacillus bulgaricus in a mass ratio of 2: 1 are selected as yoghurt leavening agents, so that the fermentation process is stable, and the yoghurt is fine and smooth in texture.

The invention relates to the technical field of tobacco leaf curing adjustment, and particularly discloses an intelligent tobacco leaf curing platform which is provided with a to-be-cured tobacco leaf qualification judgment subsystem, a placement state judgment subsystem, a curing scheme comparison subsystem, a curing state qualification judgment subsystem and a cooling state qualification judgment subsystem. The intelligent tobacco leaf baking system solves the problems that a traditional intelligent tobacco leaf baking system is possibly insufficient in comprehensive management capacity for links such as tobacco leaf pretreatment, baking and cooling, lacks the optimization capacity of the whole process, is insufficient in integration capacity and is insufficient in adaptability to different tobacco leaves, the overall quality of tobacco leaf products is greatly improved, unqualified products are reduced, and the intelligent tobacco leaf baking system is suitable for large-scale popularization and application. Through mutual linkage of the subsystems, the operation process is optimized, the production efficiency is improved, and personalized processing of different tobacco characteristics is realized, so that the final flavor and quality of tobacco are improved, possible problems can be tracked and corrected in time in the production process, and the response speed of production is improved.

The utility model relates to the technical field of soybean sprout production, in particular to hormone-free boxed soybean sprout production equipment which comprises a box body, independent sprout breeding bins are arranged on the two sides of the box body, two hinged doors are arranged on the outer sides of the sprout breeding bins, and a plurality of groups of shower nozzles are arranged on the outer surfaces of the top ends of the sprout breeding bins. A water tank is arranged at the middle end of the box body, a receipt device is arranged in the water tank, a single door is arranged on the outer side of the water tank, a controller is arranged on the outer surface of the single door, the whole production process of the automatic production device is automatically controlled and managed through the programmed controller, and complex manual operation and technical requirements are not needed. The intelligent and automatic production mode not only improves the production efficiency and accuracy, but also reduces the technical requirements on operators. The operation is simple, the production process is more convenient and efficient, and the influence and interference of human factors on production are reduced.

The invention relates to the technical field of food packaging, in particular to an antibacterial fresh-keeping packaging film for food packaging and a preparation method of the antibacterial fresh-keeping packaging film, and aims at solving the problems that a traditional food packaging film is insufficient in antibacterial performance and not ideal in fresh-keeping effect. According to the preparation method, polyethylene resin and polylactic resin are taken as main raw materials, so that the packaging film is endowed with excellent mechanical property and barrier property, the oxidation process of food can be slowed down, the damage of oxygen to the food is reduced, the loss of nutritional ingredients in the food is prevented, and the freshness and nutritional ingredients of the food can be effectively kept; the modified nano-silver particles are added into the food, so that the growth and metabolic activities of microorganisms such as various bacteria and molds can be effectively inhibited, the risk that the food is polluted by the microorganisms is remarkably reduced, the deterioration of the food due to microbial decomposition is avoided, and the food quality is improved. Therefore, the quality and taste of the food are better maintained, and the shelf life of the food is prolonged.

The invention relates to the field of food processing, and discloses a fresh-keeping processing method of green bamboo shoots, which comprises the following steps: S1, cleaning collected green bamboo shoots: firstly, manually cleaning impurities on the surfaces of the bamboo shoots, and then carrying out secondary cleaning by using a sodium hypochlorite solution with the concentration of 0.02-0.05%; s2, grading and classifying the cleaned green bamboo shoots according to the appearance color and the tenderness degree; s3, the bamboo shoots are properly aired, ultraviolet rays are used for disinfecting the operation environment, 75% ethyl alcohol is used for spraying treatment on the operation contact surface, and a disinfected cutter is used for removing pollution wounds of the green bamboo shoots. Through manual cleaning and secondary cleaning of the bamboo shoots with a 0.02-0.05% sodium hypochlorite solution, ultraviolet sterilization and disinfection of operation surfaces and tools with 75% ethanol are combined, microorganisms and impurities are effectively removed, the risk of wound pollution is reduced, the wound is soaked with a fresh-keeping solution and packaged with a double-layer paper bag, the fresh-keeping effect is enhanced, the moisture loss of the bamboo shoots is reduced, and the quality of the bamboo shoots is improved. And a plurality of defects of the traditional method are improved.

The invention discloses a raisin sterilization device with a self-adaptive sterilization function, and relates to the technical field of sterilization, the raisin sterilization device comprises a shell, the inner wall of the shell is fixedly connected with a temperature and humidity sensor, the inner wall of the shell is provided with an anti-adhesion mechanism for preventing raisin adhesion, and the shell is internally provided with a humidity control mechanism for removing water drops on the inner wall of the shell; the anti-sticking mechanism can shake raisins in high-pressure sterilization, the raisins can be continuously changed in position in the sterilization process through shaking, the raisins are prevented from being in a fixed stacking state for a long time, heat can be more uniformly transmitted to each raisin, the uniformity and thoroughness of sterilization are improved, and the quality of the raisins is improved. The humidity control mechanism can be used for scraping and collecting water drops adhered to the inner wall of the sterilization device, so that the situation that the water drops on the inner wall of the device drop onto the raisins, the local temperature is reduced, and the sterilization uniformity and effect are influenced can be avoided, and the sterilization quality is further improved.

The invention relates to the technical field of food processing and storage and transportation preservation, in particular to a three-section variable-temperature liquid nitrogen quick-freezing preservation method for beef and application, and the method comprises the following steps: S1, performing pretreatment such as trimming, fascia removal and pre-cooling on beef; s2, performing three-stage variable-temperature liquid nitrogen quick freezing to enable the central temperature of the meat to reach-18 DEG C; and S3, after the sample is frozen and stored for 28 days, performing quality detection and analysis. The three-stage variable-temperature liquid nitrogen quick freezing provided by the invention can effectively reduce the freezing time and cooking loss of the beef, delay the spoilage of proteins and lipids, maintain a better muscle tissue form, and maintain the fresh appearance characteristic of the beef.

The invention provides a preparation method of low-GI lactose-free milk. The RO penetrating fluid obtained by the reverse osmosis technology is backfilled into the UF penetrating fluid, so that more salt ions in the UF penetrating fluid are eluted into a final product. The innovative process not only improves the natural nutritional value of the product, but also restores the original taste of the milk as much as possible. In addition, an INF (steam immersion sterilization) process is adopted, so that the taste of the cow milk is reserved to the maximum extent. Therefore, the milk powder is particularly suitable for patients with lactose intolerance, so that the patients can obtain richer nutrition and better taste experience while enjoying the delicious milk. In addition, the product is detected to belong to low-GI food, and people do not need to worry about increase of blood sugar when eating the product.

The invention relates to the technical field of edible mushroom processing, and discloses a mushroom flavor freshener which comprises the following raw materials in parts by weight: 30-40 parts of cordyceps pollen, 30-40 parts of velvet antler mushroom powder and 20-30 parts of lentinus edodes powder. The preparation method of the mushroom flavor freshener comprises the following steps: step 1) respectively taking the raw materials of cordyceps flowers, pilose antler mushrooms and shiitake mushrooms, and washing the raw materials of the cordyceps flowers, the pilose antler mushrooms and the shiitake mushrooms; (2) washing the three raw materials, and respectively carrying out enzymolysis; according to the preparation method disclosed by the invention, the shiitake mushrooms, the pilose antler mushrooms and the cordyceps flowers are processed into powder, and then the powder is mixed and blended into the freshness-enhancing powder according to the proportion, so that the original taste of food is reserved, and the delicate flavor is also greatly improved.

The invention discloses a composite antioxidant enhancer containing rosmarinic acid and a preparation method of the composite antioxidant enhancer, relates to the technical field of food, and aims to solve the problem that the existing food fresh-keeping antioxidant in the prior art is relatively single in component and incomplete in antioxidant capacity, so that the effect in daily food fresh-keeping is not very good. Comprising the following components: 5% of rosemary essential oil, 20% of tea polyphenol, 15% of aloe polysaccharide, 5% of curcumin, and the balance of food-grade glycerin as a carrier, the composite antioxidant enhancer is prepared through an enhancer preparation device, and the enhancer preparation device comprises a mixing tank. The lower ends of the multiple fixing rods extend to the lower end in the mixing tank and are jointly and fixedly connected with a shearing pipe, the middle of the lower end of the supporting plate is rotationally connected with a rotating pipe, and the lower end of the rotating pipe extends to the upper end in the shearing pipe and is fixedly connected with a first spiral blade; the lower end of the rotating shaft extends out of the lower end of the rotating pipe and extends to the lower end in the shearing pipe to be fixedly connected with a third spiral blade.

The invention discloses a method for reducing the content of alpha-tomatine in green tomatoes and improving the flavor of the green tomatoes through probiotic fermentation, and belongs to the field of food processing. A strain which can grow in a green tomato system and can reduce alpha-tomaquine and improve the flavor of the alpha-tomaquine is obtained through screening, and a specific operation mode and fermentation treatment time are explored on the basis. By using the lactobacillus plantarum CICC 22703 to ferment the green tomatoes, alpha-tomaquine in the green tomatoes can be effectively reduced, the composition proportion of main organic acids, sweet and delicious amino acids and volatile flavor substances contained in the green tomatoes is improved, and the flavor of the green tomatoes is improved. The method is controllable in production cost, not only can effectively utilize immature green tomato resources, but also can endow the immature green tomato with unique flavor, and meets the pursuit of consumers for healthy and delicious food.

The invention provides sour soup quick-frozen dumplings and a preparation method thereof, and relates to the technical field of food processing. The red sour soup quick-frozen dumplings disclosed by the invention are prepared by wrapping dumpling wrappers and dumpling fillings, the dumpling wrappers comprise flour, starch, edible salt and other raw materials; the dumpling stuffing comprises red sour soup, meat stuffing, vegetables, fresh ginger, edible oil, pungent litse fruit oil, seasonings, water and other raw materials. The red sour soup and the pungent litse fruit oil are used as raw materials to prepare the dumpling stuffing, the dumplings with the unique strong Qiandonast sour soup flavor are obtained, the requirements of consumers for dumplings with new taste are met, and the dumplings have high competitiveness and wide application prospects.

The utility model provides a transportation device for preserving the integrity of tricholoma matsutake. The transportation device for preserving the integrity of the tricholoma matsutake comprises a box body, two containing boxes are arranged in the box body, and a plurality of containing grooves used for containing the tricholoma matsutake are formed in the two containing boxes; the ventilation opening is formed in one side of the box body, and a protective net is arranged on the ventilation opening; and the protection mechanism is arranged on the box body and is used for protecting the tricholoma matsutake. According to the transport device for preserving the integrity of the tricholoma matsutake, damage caused by vibration and collision in the transport process of the tricholoma matsutake can be effectively reduced, and the integrity and quality of the tricholoma matsutake are guaranteed.

The utility model relates to the technical field of mushroom processing equipment, and discloses a mushroom pedicle removing workbench which comprises a workbench body, a conveying belt assembly is fixedly installed on the inner side of the workbench body, a collecting box is arranged on the left side of the bottom of the workbench body, and a movable clamping mechanism is arranged above the workbench body. The movable clamping mechanism comprises a movable groove, a sliding rail, a linear motor, a mounting plate, a motor, a bidirectional threaded rod, a threaded sleeve plate, a limiting rod, a telescopic rod, a spring and a clamping plate, the movable groove is formed in the upper portion of the workbench, the two ends of the sliding rail are fixedly installed on the inner wall of the movable groove, and the linear motor is slidably connected with the sliding rail. According to the mushroom pedicle removing workbench, the movable clamping mechanism is arranged, mushrooms can be conveniently clamped and moved, manual operation is not needed, the working efficiency of mushroom pedicle removing is improved, the pedicle removing mechanism is arranged, manpower is saved, meanwhile, neat mushroom pedicle removing is guaranteed, and the taste of the mushrooms is effectively reserved.

The invention relates to the technical field of preservatives, and particularly discloses a rice and flour product-based natural preservative powder, which is prepared from the following raw materials in parts by weight: 25 to 30 parts of whey yeast, 18 to 22 parts of yeast extract, 20 to 22 parts of sucrose yeast, 5 to 6 parts of chitosan, 8 to 10 parts of tea polyphenol, 4 to 5 parts of citric acid and 2 to 3 parts of epsilon-polylysine. The preservative is different from traditional chemical synthetic preservatives, avoids that chemical preservatives such as benzoic acid and salts thereof, sorbic acid and salts thereof are possibly accumulated in a human body to affect liver and kidney functions and cause metabolic disorders and other health risks, is safer to the human body, can effectively inhibit microbial growth, and has a good application prospect. The preservative powder overcomes the problem that some existing natural preservatives are poor in preservation effect, remarkably prolongs the shelf life of the rice and flour products, and can maintain the original flavor and taste of the rice and flour products to the greatest extent compared with chemical preservatives which possibly have adverse effects on the flavor and taste of the rice and flour products.

The invention provides a fruit growth regulator and bacteriostatic preservative as well as a preparation method and application thereof, and belongs to the technical field of preservation, pomace is taken as a raw material, and pomace microfibrillated cellulose, pectin and seed oil containing phenolic substances are extracted through organic acid treatment, DES reagent auxiliary mechanical treatment, ethanol water treatment and other treatments; then carrying out hydroformylation modification on nano cellulose, grafting chitosan, and compounding with pectin to obtain dialdehyde microfibrillated cellulose-chitosan-pectin composite particles with pH response performance, and taking the dialdehyde microfibrillated cellulose-chitosan-pectin composite particles as a stabilizer of a Pickering emulsion; the green growth regulator solution is used as a continuous phase, the seed oil mixed Chinese herbal medicine extract is used as a dispersion phase, the controlled-release Pickering emulsion with growth regulation and bacteriostasis effects is prepared, the prepared emulsion is sprayed on berries to form a film layer, the growth process of the berries can be regulated, the fruit yield and quality are improved, and the quality of the berries is improved. And antibacterial substances can be slowly released for preservation when berries are picked and stored.

The invention relates to the technical field of beverage sterilization pots, in particular to a beverage sterilization pot which comprises a bottom plate, a steam generator is fixedly mounted on the edge of one side of the upper end of the bottom plate, a steam conveying pipe is mounted at a steam output port in the top of the steam generator, and a supporting cushion block is fixedly mounted on one side of the top of the bottom plate. A water tank is fixedly installed at the top of the supporting cushion block, and a sterilization boiler assembly is arranged at the top of the water tank. Steam pressure is conveyed into the pressure tank, extrudes and heats a water source in the pressure tank, the water source is injected into the water tank through a water injection pipeline, the water level rises, the heated water can reach 90-100 DEG C at the moment, and the sterilization boiler assembly is arranged at the top of the water tank. The rising water level can reach the interior of the steam sterilization boiler to submerge the beverage, and along with the heating of the interior of the steam sterilization boiler by the steam, the submerged water source can also preserve heat, so that the temperature in the sterilization boiler is uniform, and heating sterilization is performed.

The invention relates to the field of food preservation, in particular to a food-grade plastic product for sealed preservation and a preparation method of the food-grade plastic product, and aims at solving the problem that a traditional food-grade plastic product for sealed preservation is poor in antibacterial property. According to the preparation method, quaternary ammonium modified graphite-shaped carbon nitride is added into linear low-density polyethylene resin to prepare the food-grade plastic product for sealing and fresh keeping, so that the food-grade plastic product for sealing and fresh keeping is endowed with excellent antibacterial and bacteriostatic performance, bacteria breeding is avoided, and after food is sealed and fresh keeping, the quality of the food is improved. Due to the excellent sealing performance of the food-grade plastic product for sealing and fresh keeping, loss and permeation of moisture, oxygen and peculiar smell substances in the food are effectively prevented, the freshness and quality of the food are better kept, and under the condition of high antibacterial and bacteriostatic performance, the food sanitation and safety are further guaranteed, the food quality guarantee period is prolonged, and the product quality is improved. And the freshness and the taste of the food can be better maintained.

The utility model relates to the technical field of pressurization buildings, in particular to a plateau pressurization box type kitchen which is characterized by comprising an equipment room, a pressurization operation space, a pressurization system, an exhaust system and a control system, the pressurization system is used for supplying air to the pressurization operation space for pressurization, and the exhaust system is used for exhausting waste gas in the pressurization operation space. The control system is used for controlling the pressurization system and the exhaust system; the pressurized operation space comprises a box body structure and a dish passing area; the dish passing area comprises a transition room and windows, the transition room is used for forming a dish passing channel, and the windows are arranged between the transition room and the box body structure and between the transition room and the outside. The utility model has the advantages that good kitchen use environment and effect can be provided in plateau areas, the boiling point of water under plain air pressure is higher than that of water under plateau air pressure, the cooking time of food is shortened, and the taste and nutrition of the food are kept.

The utility model relates to the technical field of packaging boxes, in particular to an anti-extrusion packaging box for strawberries. Comprising a box body and a box cover, a box cavity with the caliber gradually increased from bottom to top is formed in the box body, multiple sets of annular supporting pieces are sequentially arranged on the cavity wall of the box cavity from bottom to top, partition plates are in lap joint with all the sets of annular supporting pieces, a single-layer strawberry containing space is formed between every two adjacent partition plates, and the size of each partition plate is sequentially increased from bottom to top. The packaging box adopts a single-layer placement mode, so that the strawberries can be effectively prevented from being stacked, damage caused by extrusion is fundamentally reduced, and the quality of the strawberries is guaranteed.

The invention discloses a temperature-controllable pressurizing heat treatment device for producing and processing sea cucumber peptides, and relates to the technical field of sea cucumber peptide production equipment. The device comprises a heating bin, a heater is fixedly installed at the inner bottom of the heating bin, a temperature sensor is fixedly installed on the inner wall of the heating bin, two sets of linear sliding rail modules are rotatably installed at the top of the heating bin, a material frame is installed between the two sets of linear sliding rail modules, and multiple sets of material openings are formed in the bottom of the material frame; and the bottom of the material opening is fixedly connected with an elastic material bag. The sea cucumbers are put into the elastic material bag, then the elastic material bag is vacuumized through the negative pressure plate and the negative pressure head, then the vacuum elastic material bag is put into the heating bin, water bath heating is conducted through the vacuum bag, due to the existence of the vacuum environment, water evaporation is little, the taste and quality of products can be kept easily, and oxidation and water loss can be effectively prevented; therefore, active ingredients and nutrient substances in the sea cucumber peptide are better reserved.

According to the instant ruditapes philippinarum food and the processing method thereof, ruditapes philippinarum is used as a raw material, and vacuum rolling, TG enzyme-ultrasonic coupling treatment, vacuum impregnation and far infrared drying and dehydration technologies are combined in the main steps of raw material pretreatment, pre-dehydration, seasoning, drying and the like. The allergen of the clam meat instant product is effectively reduced, the elasticity of the clam meat instant product is increased, the taste of the clam meat is ensured, and the clam meat instant product has certain reference significance for development of instant shellfish products.

The utility model relates to an air-drying storage rack for pickle processing, which comprises a shell, a plurality of groups of support frames are arranged on two opposite sides in the shell, and support pieces are arranged on the plurality of groups of support frames in a sliding manner, so that a user can perform customized storage according to pickles of different types and sizes, the storage space is utilized to the greatest extent, and the storage efficiency is improved. According to the pickle storage rack, two sets of mounting frames are arranged on the outer side of the outer shell, an induced draft fan and an exhaust fan are arranged in the two sets of mounting frames correspondingly, dustproof nets are arranged on the outer sides of the two sets of mounting frames correspondingly, it is ensured that sufficient air circulation of pickles on the storage rack is achieved, and therefore the drying efficiency and speed are improved, the drying time is shortened, and the production efficiency is improved; a first curing agent layer is arranged on the outer wall of the first epoxy resin layer, corrosion or oxidation of external liquid to the storage rack is prevented, the appearance and structural integrity of the storage rack are effectively maintained, and the service life of the storage rack is prolonged.

The utility model relates to an aquatic product cold chain heat preservation box with a partition storage function, which relates to the technical field of cold chain transportation and comprises a box body, a rectangular-ambulatory-plane fence is arranged in an inner cavity of the box body, and the inner cavity of the box body is sequentially divided into an ice block groove for storing ice blocks and a storage groove for storing crabs from outside to inside by the fence. A plurality of conduction holes are evenly formed in the outer surface of the fence and are of a regular hexagon structure, and the conduction holes of the regular hexagon structure form a honeycomb structure on the surface of the fence. According to the aquatic product cold chain heat preservation box with the partition storage function, crab and ice blocks can be conveniently stored in a partition mode, and the humidity level in the box body is guaranteed.

The invention relates to the technical field of nut sterilization, and particularly discloses a low-temperature food sterilization device and a nut sterilization method. A treatment cavity and an equipment cavity are formed in the box body; a sealing door is mounted on the inner side wall of the treatment cavity, and an evaporator is arranged in the treatment cavity; a compressor, a condenser and a liquid storage tank are arranged in the treatment cavity; the liquid outlet end of the compressor is connected with the liquid inlet end of the condenser through a first pipeline; the liquid outlet end of the condenser is connected with the liquid inlet end of the liquid storage tank through a second pipeline; the liquid outlet end of the liquid storage tank is connected with the liquid inlet end of the evaporator through a third pipeline; the liquid outlet end of the evaporator is connected with the liquid inlet end of the compressor through a fourth pipeline; the temperature in the processing cavity is reduced through circular flow of a refrigerant in the evaporator, the compressor and the condenser, so that nuts placed in the processing cavity are sterilized at low temperature, and the situation that nutritional ingredients and taste of the nuts are damaged due to the adoption of a high-temperature sterilization mode is avoided.

The invention belongs to the technical field of fresh corn cooking, and particularly discloses a multi-flavor fresh corn double-transmission type cooking device which comprises a supporting frame, a protective cover is fixedly arranged on the outer side of the supporting frame, a cooking mechanism is arranged on the inner side of the supporting frame, and a dewatering mechanism is arranged on the inner side of the protective cover. The cooking mechanism comprises a double-transmission type cooking pot fixedly arranged on the inner side of the supporting frame, two sets of sliding covers are movably arranged on the upper side of the double-transmission type cooking pot, a water inlet is formed in the rear side of the double-transmission type cooking pot, and a water outlet is formed in the position, close to the center, of the lower end of the double-transmission type cooking pot. Through cooperation of the cooking mechanism and the dehydration mechanism, automatic fishing of the multi-flavor fresh corn is realized, residues are avoided, the multi-flavor fresh corn is cooked first and then steamed, the nutritional ingredients and taste of the multi-flavor fresh corn can be reserved to the maximum extent, and meanwhile, the surface of the corn is dehydrated to prevent the corn stigma removal effect from being affected.

The preparation method of the ready-to-eat fresh gastrodia elata product comprises the following steps: S1, treating the fresh gastrodia elata: cleaning the fresh gastrodia elata, and cutting the cleaned fresh gastrodia elata into small blocks for later use; s2, preparing additional nutritional food materials: selecting nutritional food materials such as cubilose, peach gum, tremella or swallow, and puff the nutritional food materials until the nutritional food materials are softened; in conclusion, according to the processing method, the gastrodia elata is cut up, pickled and stewed by adding some food materials or food additives such as swallow and the like, meanwhile, honey, rock candy, xylitol and the like are used for reducing the unique taste of the gastrodia elata, the taste and nutrition of the gastrodia elata are reserved to the maximum extent, and the gastrodia elata sauce which is ready to eat after being uncovered and free of peculiar smell is prepared by adopting a high-temperature sterilization mode and the like. The problem that many groups cannot or are inconvenient to reprocess the gastrodia elata is solved to a great extent, and the ready-to-eat fresh gastrodia elata product is not only convenient and fast, but also high in nutritional value, good in taste, safe and reliable, and very suitable for the requirements of modern consumers.

The invention discloses a method and a device for preparing instant iced fresh walnut kernels. The preparation method comprises the following steps: S1, pre-soaking treatment: soaking dry walnut kernels in warm water; s2, washing the soaked walnut kernels by spraying water, and performing pure physical peeling; s3, feeding the peeled walnut kernels into a soaking pool in a soaking machine through a material distributor, and performing rehydration soaking in ice water; s4, after rehydration soaking is finished, ice water in the soaking pool is discharged, and a steam sterilization device in the soaking pool is turned on for steam sterilization; s5, after steam sterilization is finished, the walnut kernels are conveyed into a spraying device of the soaking machine through a conveying belt in the soaking pool to be peeled again through spraying. The processing process of the instant iced fresh walnut kernels is free of chemical addition, low in cost and environmentally friendly, accumulation damage of the walnut kernels is reduced, moisture and taste of the iced fresh walnut kernels are reduced, and the shelf life of the iced fresh walnut kernels can be remarkably prolonged.