32results about How to "Keep the taste and flavor" patented technology

The invention relates to healthy instant noodles with low oil content and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, boiling, rolling, shredding, cooking, then enabling the noodles to pass through an oil sink at a temperature of 30-60 DEG C, draining oil and then carrying out far infrared drying and shaping on the noodle lump and obtaining an instant noodle lump after cooling. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

The invention relates to non-fried instant noodles with low oil content and fried flavor and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, carrying out the conventional procedures such as boiling, rolling, shredding, cooking, cutting off and folding, subjecting the obtained cooked noodle lump to circulating hot air drying at 100-140 DEG C until the water content is not more than 12%, then uniformly spraying mist-like edible oil on the cooked noodle lump, then carrying out microwave drying and shaping, adding seasoning packets after cooling and packaging the finished product. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

The invention relates to an automatic cooker method and an automatic cooker. The automatic cooker method comprises the following steps of: preheating stage, to be specific, stir-frying food materialsat the first powder and the first speed, and monitoring a first gas parameter of food material gas so as to satisfy a first predetermined condition; dehydrating stage, to be specific, stir-frying thefood materials at the second powder and the second speed, and monitoring a second gas parameter of the food material gas through an electronic smell detection unit so as to satisfy a second predetermined condition; and caramel reaction stage, to be specific, stir-frying the food materials at the third powder and the third speed, and monitoring a third gas parameter of the food material gas so as to satisfy a third predetermined condition; Maillard effective stage, to be specific, stir-frying the food materials at the fourth powder and the fourth speed, and monitoring a fourth gas parameter ofthe food material gas so as to satisfy a fourth predetermined condition, stopping the heating power of the cooker after stir-frying the food materials at the fifth speed within preset time. The automatic cooker method and the automatic cooker can intelligently control the whole cooking process and ensure the taste of varieties of food.

The invention relates to the technical field of vegetable preservation and specifically relates to a preservative special for cordate houttuynia and a preparation method thereof. The preservative is prepared from cortex eucommiae extract, lonicerae flos extract, cabbage extract, buckwheat flower extract, rue leaf extract, acanthopanax senticosus extract, pueraria starch and nanometer zinc oxide. The preparation method comprises the following steps: firstly, stirring all the extracts and then performing microwave processing; adding soda water and uniformly stirring; adding nanometer zinc oxide and ultrasonically dispersing; and adding pueraria starch, ultrasonically dispersing and then centrifuging, thereby acquiring the preservative. After the preservative provided by the invention is utilized to treat the cordate houttuynia, the respiration intensity of cordate houttuynia and the activity of peroxidase and polyphenol oxidase can be restrained and the oxidized process of the mineral substance, vitamin, and the like, can be delayed. The preservative has the advantages of non-toxicity, high resource utilization ratio and convenience in use.

The invention belongs to the technical field of food production and processing and provides mulberry paste and a production process thereof. The production process comprises the steps that countercurrent extraction is conducted on mulberries in a solvent to obtain an extracting solution; after horizontal screw centrifugation is conducted on the extracting solution, a first filtering solution is obtained through the first time of filtration; then after plate centrifugation is conducted on the first filtering solution, a second filtering solution is obtained through the second time of filtration; then a first concentration solution is obtained after membrane concentration conducted on the second time of filtration; single effect concentration is conducted on the first concentration solutionto obtain a second concentration solution; vacuum sterile filling is conducted on the second concentration solution. The process has the advantages that the efficiency is high, and the energy consumption is low; the extraction and concentration time is short, and the extraction and concentration temperature is low; the intrinsic ingredients of mulberries can be effectively protected, and the original taste and flavor of the mulberries are ensured; meanwhile, the purity of the paste can be ensured, and impurities are completely eradicated. The mulberry paste is prepared by adopting the above mulberry paste production process. The mulberry paste has the advantages of being high in purity, high in effective ingredient retention rate and good in taste.

The invention discloses a preparation method of instant Fotiaoqiang. The preparation method comprises the following steps of: S1, pretreating soup raw materials, adding the soup raw materials and water into a pressure cooker according to a material-liquid ratio of (2-4): 1, decocting, and filtering to obtain soup; S2, pretreating main materials, adding the pretreated main materials and water are into a pot at the temperature of 85-100 DEG C according to the material-liquid ratio of 1: (1-3) to be pre-cooked for 10-60 min, and then, immediately carrying out quick-freezing treatment on the pre-cooked raw materials to obtain quick-frozen raw materials; S3, adding the quick-frozen raw materials and the soup into the pressure cooker according to the material-liquid ratio of 1: (1.5-3.5), adding edible salt, and steaming for 10-20 min to obtain a Fotiaoqiang steamed product; and S4, carrying out canning, exhausting, sealing and sterilizing on the steamed Fotiaoqiang product in sequence to obtain the instant Fotiaoqiang. According to the preparation method disclosed by the invention, a high-temperature and high-pressure soup decoction technology and a quick-frozen main material "flavor locking" technology are combined, so that time and labor are saved, the fresh and delicious taste of the raw materials is "locked", and the instant Fotiaoqiang has rich nutrients and a good taste.

The invention discloses a making method of waterless rice noodles from rice flour. The making method comprises the following steps of firstly milling rice into fine rice flour; adding corn starch in the fine rice flour, and uniformly mixing the corn starch with the fine rice four so as to obtain a mixture; putting the mixture in a high-temperature steam kettle, performing stirring, adding water, and performing steaming at controlled temperature for controlled time so as to obtain a paste ball; then pressing the paste ball into slices; and finally performing shredding. According to the making method disclosed by the invention, working procedures are reduced, so that the production efficiency is greatly improved, substances in the rice are prevented from being destroyed and lost, the flavor quality and the mouth feel of conventional waterless rice noodles are well kept, and the making method of the waterless rice noodles disclosed by the invention is economical and practical.

The invention discloses a fat-reducing emulsified fish cake product and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: chopping minced fillet in a low-temperature environment, adding table salt, and continuously chopping and mixing to obtain high-viscosity minced fillet; the method comprises the following steps: mixing high-viscosity minced fillet, animal fat (pig fat) and high internal phase milk in proportion, and chopping to obtain fat-reduced emulsified minced fillet; and performing injection molding and shaping on the fat-reduced emulsified minced fillet, and performing cooking and cooling to obtain the fat-reduced emulsified fish cake. The content of saturated fatty acid is greatly reduced, so that the risks of obesity, cardiovascular diseases and the like caused by excessive fat intake are reduced, the taste requirements of current consumers are met, and the original intention of healthy diet of the consumers is met.

The invention relates to an automatic cooker. The automatic cooker comprises an automatic cooker control unit, cookware, a gas sampling unit and an electronic olfactory detection unit, wherein the gassampling unit is communicated with the cookware and used for acquiring sampled gas from the cookware; the electronic olfactory detection unit is arranged in the gas sampling unit, connected with theautomatic cooker control unit and used for monitoring gas parameters of the sampled gas. According to the automatic cooker, the whole cooking process can be controlled intelligently, and taste and flavor of dishes are guaranteed.

The invention discloses an application of graphitized carbon black for physically adsorbing purine in soybean milk, which comprises the following steps: adding 1-2g of graphitized carbon black into every 100mL of soybean milk, adsorbing for 40-60 minutes, and centrifuging or filtering to remove the graphitized carbon black adsorbed with purine, thereby obtaining low-purine soybean milk. The adsorbent GCB is removed through a physical method, the original nutritional value and taste and flavor of the soybean milk are kept, meanwhile, the high purine removal rate is obtained, due to the structural characteristics of the soybean milk, on the premise that the high purine removal rate is guaranteed, the addition amount of carbon substances in the soybean milk and products of the soybean milk is greatly reduced, and the food safety is higher.

The invention discloses a puffing production process of crispy apple slices. The puffing production process comprises the steps as follows: selecting fruits by a fruit selecting machine, picking out rotten fruits and bad fruits, and retaining fruits in line with production; cleaning the fruits with clean mountain spring water; removing peel and pits by a peeling machine; carrying out secondary peel and pit removal inspection manually; performing slicing by a slicing machine; performing secondary cleaning with the mountain spring water; performing baking by a non-frying oven; and performing packaging by vacuum bags. Compared with the prior art, the puffing production process has the advantages that the mountain spring water is used for cleaning and the original quality of the fruits is maintained; and baking dewatering is realized by the non-frying oven, so that the original taste flavor and original nutrient values of the fruits are kept.

The invention relates to the technical field of fruit soup and fruit tea production, particularly to a production method of lily, snow pear and grapefruit throat-moistening thick soup and health-preserving fruit tea. The method comprises: selecting proper snow pear and lily; peeling the selected snow pear, soaking the peeled snow pear in light salt water, cleaning the soaked snow pear, dicing, denucleating, adding sugar to the diced snow pear, and stirring for later use; cleaning the selected lily, separating the lily cloves, removing impurities, soaking in light salt water, draining the soaked lily, adding sugar, and stirring for later use; preparing a sugar colloid; and adding the prepared sugar colloid into a vacuum soaking pot, adding the treated lily until the lily is boiled, adding the treated snow pear while adding a proper amount of honey, and carrying out filling sealing on the processed material. According to the invention, the prepared product can be eaten at any time, can effectively achieve the medicinal values of lily and snow pear, can provide body building effect after being eaten frequently, can make people enjoy high-grade life, and achieves the purposes of clearing away lung-heat, moistening throat and relieving cough.