73results about How to "Less fat" patented technology

A process for cooking a food in oil and / or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and / or fat absorbed by the food during cooking is substantially reduced.

The present invention discloses improved methods of making chocolates utilizing fast and aggressive cooling to form a set chocolate, chocolate products produced using same and cooling systems and apparatuses for performing same. The resultant rapidly cooled chocolate has many improved properties including enhanced gloss, improved bloom resistance and hardness. Moreover, the rapid cooling allows for the improved retention of fine detail and / or decoration on the chocolate product. The rapid cooling can be achieved without the use of chilled plungers or cold molds, but instead utilizes increased convective heat transfer coefficients and / or lower operating temperatures. The melted chocolate composition set by the rapid cooling can be of conventional temper, low temper or ultra-low temper chocolate and still result in a stable finished chocolate product allowing for the use of lower fat content formulations.Another aspect of the invention relates to a method of using a controlled humidity environment in a rewarm zone after the cooling zone to form a thermally robust chocolate product having enhanced resistance to heat abuse, yet which still has good gloss.

The present invention discloses cosmetic or topical pharmaceutical compositions for body slimming, firming, cellulite reduction, fat-reduction, and obesity control benefits that can be selective and specific for external body parts and organs such as face, chin, cheeks, arms, "love handles" in abdomen area, eye lids and eye zone, neck, breasts, thighs, and hips. These compositions include a synergistic, bioavailability-enhanced ion-pair combination of Hydroxycitric acid or Hydroxycitric acid derivatives with certain organic bases such as Niacinamide, Niacin, Pyridoxine, Aminophylline, Caffeine, Carnitine, Creatine, Chitosan, Allantoin, Glucosamine, Phaseolamine, Chromium Picolinate, Theobromine, Theophylline, and such.

The invention discloses vegetarian food which uses wheat gluten powder as a main raw material and a preparation method of the vegetarian food, belonging to the field of food processing. The vegetarian food is made of the following raw materials in parts by weight: 10-18 parts of wheat gluten powder, 10-18 parts of textured soybean protein, 10-18 parts of egg liquid, 10-15 parts of Chinese yam, 5-10 parts of burdock, 5-10 parts of carrots, 5-10 parts of fresh bamboo shoots, 5-10 parts of shitake mushrooms, 5-10 parts of Exidia auricula Judae, 5-10 parts of Tremella fuciformis, 5-10 parts of red dates, 5-10 parts of corn kernels, 1-2 parts of black sesame, 1-2 parts of walnut kernels, 1-2 parts of kelps, 1-2 parts of lavers, 2-5 parts of starch, 0.1-0.3 part of seasoning flour, 1-3 parts oftable salt, 5-10 parts of plant oil and 25-35 parts of water. The vegetarian food disclosed by the invention is rich in nutrients such as high-quality proteins, minerals, vitamins and cellulose, the nutrients are rich and balanced, the taste is adjustable and the vegetarian food is particularly suitable for fat people and people who lack for vitamins to eat.

A snack chip comprising from about 40% to about 60% of nut based material; from about 40% to about 60% of starch material made from materials selected from the group consisting of tapioca, rice, and mixtures thereof; from about 0.1% to about 5.0% water; and from about 0% to about 20% of optional ingredients. At least about 40% of the starch material can be pre-gelatinized. The snack chip can be made by combining the nut based material and dry ingredients with water to form a dough, which is then sheeted, cut into individual pieces, and braked to form the snack chip. Alternatively, the cut pieces can be dried to form a half-product and then cooked to form the snack chip.

An eight-quelite beef is proportionally prepared from beef, sugar, edible salt, soy sauce, anise, cinnamon bark, fennel and cloves through salting beef, stewing, baking flavouring, mixing and drying to obtain dried beef.

The invention discloses a preparation method of vegetable dried meat floss with pleurotus eryngii. The vegetable dried meat floss is prepared with the pleurotus eryngii as a main raw material and is prepared through a soaking process, a smashing process, a blanching process in salt water for removing a fishy odor, a stir-frying process for enabling the pleurotus eryngii to be loosen, a flavoring process, and a microwave-drying process and the like. The vegetable dried meat floss with a pleurotus eryngii is less in the content of fat, and is less in calorie and cholesterol when compared with common dried meat floss, is more suitable for those whom are suffered from hyperglycemia, hypertension and hyperlipidemia, and is more to a mouthfeel and flavor of a vegetable dried meat floss with a pleurotus eryngii in market. The vegetable dried meat floss is delicious and healthy.

The invention relates to health care daily ration for fat dogs. The health care daily ration comprises the following ingredients in percentage by weight: 10 to 50 percent of animal protein, 5 to 40 percent of vegetable protein, 5 to 30 percent of carbohydrates, 5 to 10 percent of lotus root starch, 1 to 10 percent of corn oil, 0.1 to 0.2 percent of anthocyanin extracts, 0.02 to 0.03 percent of multi-vitamin, mineral substances and trace elements, 2 to 4 percent of feeding promoting agents, 0.5 to 1 percent of astragalus mongholicus, 0.005 to 0.01 percent of poria cocos, 0.005 to 0.01 percent of liquorice, 0.005 to 0.02 percent of codonopsis pilosula, 0.005 to 0.01 percent of dogwood, 0.005 to 0.01 percent of mica powder and 0.005 to 0.01 percent of ginger. The health care daily ration canreach good effects of aiming at the energy intake limitation on the fat dogs and promoting the fat metabolism in the bodies.

The invention relates to purple sweet potato flaky pastry and a making method thereof, and belongs to the technical field of food. The purple sweet potato flaky pastry comprises, by weight, 100-150 parts of high-gluten flour, 50-60 parts of low-gluten flour, 100-120 parts of lotus seeds, 10-25 parts of white granulated sugar, 20-40 parts of sweet osmanthus honey, 30-50 parts of peanut oil, 50-60 parts of carrot juice, 50-80 parts of purple sweet potatoes, 20-28 parts of pumpkins, 10-15 parts of bacon, 5-8 parts of dried blueberries, 6-9 parts of dried mango and 5-9 parts of walnut kernels. The purple sweet potato flaky pastry is nutrient, healthy, reasonable in match and easy and convenient to make, has a little of fat mass, can be eaten by people at ease, can be eaten as dessert and staple food and can resist cancer if being eaten by people for a long time, so that the effect of purple sweet potatoes is sufficiently utilized, and purple sweet potatoes can be better developed and utilized.

A noodles / vermicelli made from maize having the following characteristics: Solid loss during 10 min cooking % 7.4-9.3, Texture of cooked noodle:firmness % 36.8-39.3, Elastic recovery % 12.1-12.5, WAI (g / g) 5.4-5.6, WSI % 3.9-4.0, Amylose content % 30.3-31.2, and a process for preparing the noodles / vermicelli.

The invention discloses a breeding and a culture method of hybridization pig of Dashishan area wild boar and Guangxi Luchuan pig, and a wild boar from southern Dashishan area is selected as the father and a Guangxi Luchuan pig is selected as the mother for hybridization, obtaining male pigs of a first generation; and the male pigs of the first generation are selected for hybridization with Guangxi Luchuan female pigs to obtain a hybridized pig. The culture method is characterized in that steps like hybridization, domestication, culture environment management, female pigs and piggy breeding management and hog breeding management are included; the wild boar bred in this way has the advantages of strong field survival adaptability, mild temper, strong disease resistance, fast growth speed, good meat quality, crisp leather, little fat meat, 2.3 times of giving birth a year and 10-12 pigs every time, and the forage consumption is 50% less than that by domestic breeding.

The invention relates to the food processing technology, in particular to a sugar-free Chinese chestnut sandwich biscuit and a processing method of the biscuit. The skin materials of the biscuit are composed of, by weight, 200 to 250 parts of wheat flour, 12 to 15 parts of starch, 30 to 50 parts of newtol, 20 to 40 parts of maltitol, 0.5 to 1.5 parts of ammonium bicarbonate, 0.6 to 0.8 part of sodium bicarbonate, 15 to 22 parts of water and 35 to 45 parts of palm oil, the biscuit is formed by stirring, forming and baking, and sandwich materials are composed of, by weight, 30 to 40 parts of Chinese chestnut powder, 15 to 30 parts of newtol, 20 to 40 parts of palm oil and 2 to 5 parts of maltodextrin and are formed by stirring. The Chinese chestnut is taken as main sandwich materials, saccharose is replaced with the newtol and the maltitol, no artificially synthesized essence exists, the natural aroma of the Chinese chestnut is reserved, the taste is fine and smooth, the heat quantity is low, the requirement and enjoyment of diabetics for sweet food can be met, and meanwhile the biscuit is nutritional, healthful and delicious food favored by wide consumers.

The invention especially relates to a production line for fish tofu, belonging to the field of livestock breeding equipment. The production line for fish tofu comprises a minced-fish preparation unit, a filling unit, a shaping unit, cutting units and a packaging unit, wherein the shaping unit shapes the fish tofu through heating via electric roasting; a chain wheel-chain assembly passes through the box of the shaping unit; and a covering unit used for adding a second material onto the upper surface of a material as a covering surface is arranged between the filling unit and the shaping unit. The invention has the beneficial effects that the production line is reasonable in design; the manner of electric roasting is employed for exterior shaping of the fish tofu and for maintenance of interior fresh and tender taste of the fish tofu; frying is not carried out, and oil in the fish tofu is allowed to be precipitated during electric roasting; the finished fish tofu needs no frying, so the fish tofu prepared in the invention contains less oil and tastes more refreshing compared with fish tofu prepared in the prior art; and a cutting knife assembly with parallel blades is used for cutting, so cleaning is facilitated, and since the cutting blades have heat, cutting surfaces are further cooked and shaped.

The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.; (iii) homogenizing the suspension from (ii) to form a dispersion; and (iv), if desired, subjecting the dispersion from (iii) to a subsequent treatment; wherein the proteinaceous material in step (i) comprises vegetable-based proteinaceous material, and / or yeast-based proteinaceous material; wherein the suspension in step (i) comprises at least 5% fat by weight of dry matter. The current invention also relates to the compositions obtained by the method and to compositions obtainable by the method of the invention and, further, to the use of these compositions.

The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.; (iii) homogenizing the suspension from (ii) to form a dispersion; and (iv), if desired, subjecting the dispersion from (iii) to a subsequent treatment; wherein the proteinaceous material in step (i) comprises vegetable-based proteinaceous material, and / or yeast-based proteinaceous material; wherein the suspension in step (i) comprises at least 5% fat by weight of dry matter. The current invention also relates to the compositions obtained by the method and to compositions obtainable by the method of the invention and, further, to the use of these compositions.

This disclosure is concerned with a nutritional product, nutritional composition, and methods for manufacturing thereof. The nutritional product and composition are protein rich substances which include oilcake produced by a process involving steam explosion of raw oilcake such that dry matter left after oil extraction from sunflower seeds or other oily crops or nuts. According to one aspect of this disclosure, there is provided a nutritional product which is suitable for human consumption and comprises a high-protein main ingredient and a supplemental ingredient. The high-protein main ingredient includes sterile and palatable matter such as processed oilcake produced by steam explosion of substantially water-insoluble matter. The optional supplemental ingredient includes one or more of the following: carbohydrates, proteins, and fats.

The invention discloses a stewed marinated pork and a preparation method thereof. The stewed marinated pork is prepared from the following raw materials by weight: 500-800 parts of pork, 6-8 parts of fennel, 3-8 parts of Chinese prickly ash, 8-12 parts of Fallopia multiflora, 12-15 parts of radix astragali, 5-10 parts of panax notoginseng, 10-15 parts of acanthopanax senticosus, 6-9 parts of Chinese wolfberry, 4-8 parts of angelica dahurica, 10-14 parts of star anise, 3-6 parts of clove, 4-8 parts of falangal, 5-9 parts of Salvia Miltiorrhiza, 3-8 parts of chili, 10-20 parts of salt, 20-50 parts of soy sauce, 2-5 parts of monosodium glutamate, 8-12 parts of white sugar, 3-9 parts of netmeg, 6-10 parts of tsaoko amomum fruit, and 3-6 parts of dried tangerine peel. The stewed marinated pork provided by the invention not only has high nutritive value, but also has the characteristics of delicious meat flavor, comfortable taste and endless aftertaste, and also has health care function.

A process for cooking a food in oil and / or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and / or fat absorbed by the food during cooking is substantially reduced.

The invention relates to the field of livestock breeding equipment, in particular to a crispy fish-flavored bean curd production line. The crispy fish-flavored bean curd production line comprises a minced meat production unit, a filling unit, a shaping unit, a cutting unit and a packaging unit which are successively arranged, wherein the shaping unit is used for shaping fish-flavored bean curd in an electric roasting heating way, and a chain wheel and a chain penetrate through a box body of the shaping unit in a combination manner; and a covering unit for adding a second material on the upper surface of the material as a covering surface is arranged between the filling unit and the shaping unit. The crispy fish-flavored bean curd production line has the beneficial effects that the apparatus design is reasonable, the exterior of the fish-flavored bean curd is shaped in an electric roasting manner, and the internal tenderness is kept; and moreover, the crispy fish-flavored bean curd is not deep fried, grease inside the fish-flavored bean curd is separated out in the electric roasting process, a finished product does not need to be deep fried, compared with the fish-flavored bean curd, less grease is contained, and the crispy fish-flavored bean curd is fresh and cool in taste. The fish-flavored bean curd is cut by utilizing a cutter group with parallel cutter blades, so that the advantage of convenience in cleaning can be realized; and moreover, the cutter blades have heat, so that the curing shaping of a cut surface is further promoted.

The invention relates to the field of livestock breeding equipment and particularly relates to a production system of a fish bean curd. The production system comprises a meat paste production unit, a filling unit, a shaping unit, a cutting unit, a packaging unit and a chain wheel-chain combination, wherein the meat paste production unit, the filling unit, the shaping unit, the cutting unit and the packaging unit are sequentially arranged, and the chain wheel-chain combination serves as a transmission mechanism; and a mold used by the filling unit is a square tray, the shaping unit is used for shaping the fish bean curd in electric baking and heating manners, and the chain wheel-chain combination penetrates through a box body of the shaping unit. The production system has the beneficial effects that the design is reasonable, the fish bean curd is externally shaped in an electric baking manner, so that the freshness and tenderness of the inside of the fish bean curd are maintained; the fish bean curd is not deep-fried, grease in the fish bean curd is separated in the electric baking process, and the finished product does not need to be deep-fried, so that compared with the fish bean curd processed by virtue of a traditional technique, the taste of the fish bean curd is relatively fresh. A cutting blade set adopting parallel blades is used during cutting, so that the production system has the advantage of convenience in cleaning; and cutting blades have heat, so that the further maturing shaping of a cutting surface is promoted.

The invention discloses high dietary fiber fructus hordei vulgaris wakaba kotono green juice milk. The milk is prepared from the following raw material ingredients in parts by weight: 800-900 part offresh milk, 40-60 parts of sugar, 10-20 parts of hordei vulgaris wakaba kotono green juice powder, 0.5-1.5 parts of microcrystalline cellulose, 0.5-1 part of mono, di-glycerin fatty acid ester, 0.2-0.8 part of gellan gum, 0.1-0.5 part of sodium tripolyphosphate, 0.1-0.5 part of sodium carboxymethylcellulose and 0.2-1 part of sodium isoascorbate. The fructus hordei vulgaris green juice has the efficacy of adjusting the intestinal tract, improving defecation and promoting weight loss, the formula product has the good stability, the phenomena of fat floating and green juice powder precipitating do not happen on the product in the guarantee period, in addition, the product color does not change, and the taste of the product is smooth and free of granular sensation.

The present invention discloses a hystrix hodgsoni meat quality improving nutritional feed which belongs to the technical field of hystrix hodgsoni breeding. The nutritional feed is composed of the following materials (parts by weight): 100-120 corn flour, 80-90 peanut bran, 70-80 whole milk powder, 20-25 fresh water fish meal, 2-3 livestock glutamic acid, 1-2 multi-vitamins, 0.5-1 monensin, 0.5-1 massive gainer, 2-4 Scutellaria baicalensis, 2-3 orange peels, 2-4 Gardenia jasminoides, 2-4 folium cortex eucommiae and 1-2 salt. The nutritional feed enables the healthy growth of hystrix hodgsoni and supplements hystrix hodgsoni with plenty of energy, increases lean meat percentage and improve meat quality of hystrix hodgsoni.

The invention relates to a dark chocolate which comprises the following components by weight percent: 20%-30% of cocoa butter processed by using Hainan cocoa beans, 30-40% of cocoa liquor processed by using Hainan cocoa beans, 20%-30% of fructo-oligosaccharide with the purity greater than or equal to 90%, 20-30% of maltitol and 0%-1% of soyabean lecithin. The dark chocolate disclosed by the invention contains rich cocoa phenol, theobromine and yellow baisc alcohol and high dietary fibers, and does not contain synthetic food additive and sugar, so that the dark chocolate has good sweet taste and mouthfeel, and can be eaten by special crowds, therefore, the dark chocolate is a good healthy diet food.

The invention belongs to the technical field of health-care foods, and particularly relates to an additive-free fruit bar and a preparation method thereof. The additive-free fruit bar is prepared fromthe following raw materials in percentage by weight: 95.0-99.0% of fruit products, 0.1-2.0% of vitamin C and / or derivatives of vitamin C, and 0.5-3.0% of pectin. The additive-free fruit bar is suitable for children to eat, and is free from water, sugar, essence, pigment, sweetening agent, sour regulator, preservative, vegetable oil and other components; the ingredients are natural, and the formula is clean; the additive-free fruit bar contains 95-99% of fruit components, and can reserve multiple vitamins, minerals and other trace elements and a large amount of dietary fibers in the fruit, thereby being beneficial to the gastrointestinal health, growth and development of children; and the additive-free fruit bar has rich taste and palatable sour and sweet taste, and can satisfy the dual requirements for nutrition and sense of children.

The invention relates to the technical field of culture and in particular relates to a bamboo rat culturing and feeding method. The method comprises the following steps of (1) feeding green and coarse fodder and fine fodder to bamboo rats during various time periods each day, feeding green and coarse fodder for one to twice each day, feeding fine fodder for twice to three times each day, and (2) conducting a differential feeding method for the bamboo rats during various periods. Compared with a common feeding method, the bamboo rat cutluring and feeding method has high survival rate and growth speed; and the commercial bamboo rats produced by the method have great appearance and hair quality as well as great activeness; and the bamboo rat meat contains less fat, excellent fineness and smoothness as well as freshness.

A process for cooking a potato in oil and / or fat is provided. An acidic dry protein mixture, an alkaline dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein or peptide derived therefrom is added to a food prior to cooking. The acidic dry protein mixture, alkaline dry protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The uncooked potato and protein and / or peptide is frozen and then cooked in a fat or oil. The amount of oil and / or fat absorbed by the food during cooking is substantially reduced.

The invention provides healthy preserved honey pomelo fruits and a preparation method thereof, and relates to the field of food processing. The healthy preserved honey pomelo fruits comprise the following ingredients in parts by weight: 20-30 parts of debitterized honey pomelo peel, 9-13 parts of debitterized grapefruit peel, 15-24 parts of xylitol, 15-24 parts of maltitol, 1.1-1.3 parts of citric acid monohydrate, 0.15-0.23 part of fructus momordicae, 0.08-0.13 part of compound vitamins, and 0.02-0.04 part of potassium sorbate; the total sugar content of the healthy preserved honey pomelo fruits is 1% or lower; and the water content of the healthy preserved honey pomelo fruits is 22% or lower. The healthy preserved honey pomelo fruits have unique aroma of the grapefruits, and are different in flavor from the inside to the outside so that a good taste gradation is ensured. Inherent cough-reliving effect of the honey pomelo peel is reinforced by addition of the fructus momordicae; and the added compound vitamins are used for preventing and treating vitamin deficiency so that the healthy preserved honey pomelo fruits are good in health-care effects.

The invention discloses a preparation method of vegetable dried meat floss with pleurotus eryngii. The vegetable dried meat floss is prepared with the pleurotus eryngii as a main raw material and is prepared through a soaking process, a smashing process, a blanching process in salt water for removing a fishy odor, a stir-frying process for enabling the pleurotus eryngii to be loosen, a flavoring process, and a microwave-drying process and the like. The vegetable dried meat floss with a pleurotus eryngii is less in the content of fat, and is less in calorie and cholesterol when compared with common dried meat floss, is more suitable for those whom are suffered from hyperglycemia, hypertension and hyperlipidemia, and is more to a mouthfeel and flavor of a vegetable dried meat floss with a pleurotus eryngii in market. The vegetable dried meat floss is delicious and healthy.

The invention provides preserved orange peel and honey pomelo fruits, as well as a preparation method thereof, and relates to the field of food processing. The preserved orange peel and honey pomelo fruits comprise the following ingredients in parts by weight: 20-30 parts of debitterized honey pomelo peel, 11-13 parts of inner-membrance-removed orange peel juice, 9-11 parts of debitterized honey pomelo juice, 7-9 parts of seed-removed lemon juice, 15-24 parts of xylitol, 15-24 parts of malttiol, 0.08-0.13 part of compound vitamins, and 0.02-0.04 part of potassium sorbate; the total sugar content of the preserved orange peel and honey pomelo fruits is 3% or lower; and the water content of the preserved orange peel and honey pomelo fruits is 20% or lower. Natural materials, including the inner-membrance-removed orange peel juice, the debitterized honey pomelo juice and the seed-removed lemon juice, are added into the honey pomelo peel so that the original flavor of the honey pomelo peel can be adjusted; and thus, the prepared preserved orange peel and honey pomelo fruits are overall delicious, sweet, tasty and appropriate in sour-sweet taste, rich in flavor, and enriched with vitamins.