365results about How to "Low fat content" patented technology

The invention relates to a method for preparing novel aluminum-free quick frozen deep-fried puffy dough strips. The method comprises the steps of: making dough by taking ingredients, such as gluconic acid-delta-lactone, calcium dihydrogen phosphate, sodium bicarbonate, glycerol monolaurate and the like, as a leavening agent and performing the processes of blanks making, frying, quick freezing and the like. Compared with the deep-fried puffy dough strips prepared by the traditional alums formula, the deep-fried puffy dough strips prepared by the method has the advantages that the evaluation result of sense organ is better, and the grease content is reduced by 9.7 percent, so that the process of the deep-fried puffy dough strips is simplified and convenient, the market is convenient to develop and the economic benefit is better.

The invention belongs to the technical field of food processing and specifically relates to a flavored low-fat white mushroom crisp chip and a preparation method thereof. The flavored low-fat white mushroom crisp chip comprises the following materials in parts by weight: 1000 parts of white mushrooms, 5-10 parts of konjac glucomannan, 10-80 parts of chitosan, 10-60 parts of salt, 60-200 parts of isolated soybean protein and 40-200 parts of a nutrition balancing agent. The preparation method comprises the following steps: pre-treating the white mushrooms, preparing impregnation liquid, carrying out vacuum soaking and ultrasonic coating, carrying out quick-freezing and slicing, carrying out vacuum frying and dehydrating, removing oil, and packaging. The prepared flavored low-fat white mushroom crisp chip has the advantages of being low in fat content, uniform in color, crisp in mouthfeel, full in nutrition, complete in product shape and almost free of fractures.

The invention discloses a complete set of equipment and process for processing degreased corn grits and corn flour by adopting a full-dry method relating to a novel full-dry method corn processing method. The complete equipment comprises a plurality of bucket elevators, a vibration sieve, a magnetic separator, a low-pressure blower (4), a destoner, two emery roll husking machines, a silo, a double-wind husking polisher, a self-balanced vibrating grading sieve machine, a specific-gravity corn degerminating machine, a milling machine, a plurality of elevators, two cylindrical polishers, a low-pressure blower (18), a suspended sieve, a grading flat sieve, an induced-draft separator and other equipment. Compared with the traditional full-wet method corn processing technology and method, the full-dry method corn processing method disclosed by the invention is characterized in that raw corns are processed into flour under a completely drying condition. The defect that the corn flour processed by adopting the full-wet method corn flour processing technology contains water is overcome, the drying process or drying equipment required in the full-wet method corn flour processing technology for avoiding the high possibilities of deterioration and mildewing of the corns containing water is omitted, the production cost is reduced, the production efficiency is improved, the general yield rate of finished products is increased by 10 percent, and the grease content is reduced by 3 percent.

The invention discloses a baked-resistant mooncake stuffing pre-mixed powder and mooncake fruit jam stuffing and preparation methods thereof. The baked-resistant mooncake stuffing pre-mixed powder comprises, by mass percentage, 34.7-36.5% of oxidized hydroxypropyl starches, 26.9-28% of hydroxy propyl distarch phosphate, 32.6-33% of distarch phosphate, 0.7-1% of sodium polyacrylate, 1.1-1.2% of sodium carboxymethyl cellulose, 1.1% of sucrose fatty acid ester and 0.8-1% of molecular distillation monoglyceride. Stuffing prepared by the baked-resistant mooncake stuffing pre-mixed powder is good in taste, low in oil content, good in shape preserving and resistant to high-temperature baking, and overcomes the defect of high oil content of conventional mooncake stuffing. Besides, the baked-resistant mooncake stuffing pre-mixed powder is good in ageing resistance, can be stored in six months at room temperature, is simple in manufacturing process and low in cost and has wide market prospect.

In producing instant fried noodles, it is intended to provide instant fried noodles having a reduced fat content and yet showing favorable taste and texture which can be produced by a very simple process without resorting to any special apparatus, etc. Instant fried noodles are produced by adding sodium carbonate and/or potassium carbonate in a total amount of from 0.3 to 0.6% by weight, based onthe starting powdery materials such as wheat flour, to starting materials for noodles, also adding an acidic substance usable in foods in such an amount as adjusting to pH 7.5 to 8.5, kneading the resultant mixture with water to prepare a dough, rolling, cutting, cooking, seasoning and/or allowing the noodles to adsorb water, followed by frying in oil at 130 to 160 DEG C and drying. Thus, the fatcontent in an instant noodle mass can be reduced while preventing the noodles from weakening caused by brine (i.e., so-called ''kansui yake'').

A low-oil fragrant hot paste with different tastes is prepared from primary raw material, stabilizing material and fragrant hot material in weight ratio of (60-75):(24-37):(1-3) through mixing, stirring, steam heating to 50-100 deg.C, grinding by colloid mill 2-3 times, loading in sterilized containers, and sealing. Its advantages are low content of oil, rich nutrients, and optimal color, smell and taste.

The invention provides a peanut protein solid drink and a preparation method thereof. The preparation method comprises the following steps of: a, crushing peanut meal obtained after low-temperature pressing into 80-120-mesh peanut meal coarse granules at 20-25 DEG C; b, adding water to the peanut meal coarse granules prepared in the step a, stirring uniformly and steaming in a steamer for 30-60 minutes; c, cooling the peanut meal cooked in the step b at room temperature, drying at 40-50 DEG C till the water content is 5-10% of the weight of the peanut meal coarse granules; d, super-finely crushing the peanut meal coarse granules processed in the step c into superfine peanut meal powder with size not less than 1200 meshes; and e, adding sugar and/or defatted milk powder, as well as whole milk powder, dried fruit juice, coffee powder, walnut powder, soybean powder or cocoa powder to the superfine peanut meal obtained in the step d, sterilizing and finally packaging to obtain the finished product.

The invention relate to a processing technology of hemp albumen powder. The invention adopts hemp seeds as the material and obtains the cold rolled prepared hemp seed albumen powder through water removal, filter and cleaning, desquamating, drying, quality adjusting, squeezing, treatment of cold rolling embryo and super micron crushing. The invention can be widely used as the material of food industry and albumen addition agent.

The invention discloses a walnut protein powder and a preparation method thereof. The method comprises the following steps: 1) squeezing walnut kernels until the grease content of the walnut kernels in percentage by mass is less than 10%, thereby obtaining a walnut cake; 2) crushing the walnut cake prepared in the step 1), and carrying out supercritical CO2 extraction on the crushed walnut cake; and 3) carrying out superfine crushing on the walnut cake subjected to extraction in the step 2), thereby obtaining the walnut protein powder. The method is simple in production process operation, and easy to control. In the walnut protein powder prepared by using the method, proteins are basically not denatured, the grease content is less than 1%. A walnut protein powder product does not cause too much grease intake while providing high-quality proteins for the human body, and keeps the unique flavor of walnuts; the walnut protein powder contains no any toxic chemical additives and residuals, is uneasily subjected to oxidative deterioration, and has an extremely high nutritional value.

The present invention aims to provide a pastry moon cake and a preparation method thereof. The preparation method includes water-oiled dough production, pastry production, a pastry filling process, filling production, raw cake production and a baking process, wherein warm water is used in the production of water-oiled dough, and the temperature of the warm water is controlled at 40-80 DEG C, and green tea powder is added in the production process of fillings. Beneficial effects of the pastry moon cake: grease contents and sugar contents in moon cakes are reduced by using vegetable oil instead of traditional animal oil and using xylitol instead of sucrose in the moon cake production process, so that the pastry moon cake can inhibit the increase of blood sugar and fat accumulation in the human body, and is suitable for diabetics and the elderly to eat; and the introduction of green tea powder into the traditional five-kernel fillings makes the pastry moon cake light in taste and delicate in fragrance, healthy and nutritional.

A sugar-free yolk Saqima, a food, is made from fresh egg, sweetening agent, edible fibres, refined wheat flour, oil, maltitol, algal polysaccharides and essence through proportioning, boiling down the mixture of sweetening agent, edible fibres, maltitol, algal polysaccharides and essence to obtain syrup, mixing fresh egg with wheat flour to obtain dough, fermenting in oven, cutting, frying in oil, cooling, mixing, shaping, mixing with said syrup, shaping, cooling, cutting into blocks and packing. Its advantages are no sugar content, low energy, pure taste, crisp and soft mass, and long storage period. It is suitable of the patients of diabetes and obesity.

The invention provides cooking equipment, a control method of the cooking equipment and a storage medium. The cooking equipment comprises a cooking cavity; a heating device, which is configured to generate heat energy; a steam generation device, which is configured to generate steam; a memory configured to store a computer program; a processor, which is configured to be used for executing a computer program so as to control the steam generation device and the heating device to alternately operate, so that the temperature in the cooking cavity enters and is maintained in a first temperature interval, wherein the power of the steam generation device during operation is the first power. The steam generating device operates according to the first power, steam can enter food materials to heat fat in the food materials, the food fat is rapidly heated and flows out, and the fat content of the food materials is reduced.

The invention relates to a nutrient chicken skin jelly and a preparation method thereof, and belongs to the field of food processing. The nutrient chicken skin jelly comprises the following raw materials in percentage by weight: 40 to 60 percent of chicken skin, 2 to 6 percent of hydrophilic gel, 0.01 to 0.08 percent of vitamin C, 0.5 to 2.5 percent of garlic, 0.1 to 0.5 percent of ginger powder,0.5 to 2 percent of KC, 0.1 to 2 percent of salt and the balance of water. The preparation method comprises the following steps of: removing redundant grease from the chicken skin and then soaking the chicken skin into hydrochloric acid, flushing the chicken skin, boiling the chicken skin by adding water and extracting gel, then adding the hydrophilic gel to dissolve the gel, adding flavoring agent into the gel, cooling and shaping the gel, and freezing and storing the gel to obtain the nutrient chicken skin jelly. The preparation method has the advantages of simple production process, wide raw materials and low cost; and the chicken skin jelly product is health-care food for home, traveling, clearing heat and relieving summer heat, and has smooth mouthfeel, rich collagen protein, low fat content, rich nutrient and convenience for eating.

The invention discloses a method for preparing water-soluble beta-1, 3/1, 6-qlucan. The method has the steps as follow: 1) oxidization process: suspending water-insoluble beta-1, 3/1, 6-qlucan in oxidant solution at 2 to 8 DEG C, laying aside for oxidizing reaction for 16 to 24 hours for centrifugation and collection; 2) washing: stirring and washing the deposition treated from step 1) by ethyl alcohol and acetone respectively for 30mins to 1 hour for then centrifugation and collection; 3) ultrasonic process: heavy-density suspending the deposition treated from step 2) in the DMSO solution of concentration expressed in percentage by volume of 0.05 to 0.2 percent, and ultrasonic processing the heavy-density suspension liquid for 20 mins; and centrifugally collecting the supernatant fluid to achieve water-soluble beta-1, 3/1, 6-qlucan. Being detected, the water-soluble beta-1, 3/1, 6-qlucan prepared by the method has the yield over 95 percent and has little protein content and fat content.

The raw wool treating supercritical CO2 process includes the following steps: 1. depurating raw wool; 2. extracting depurated raw wool with supercritical CO2 to obtain lanolin and degreased wool. The supercritical CO2 process has the conditions, including extraction pressure 30-40 MPa, extraction temperature 60-75 deg.c, the first stage separation pressure 9-10 MPa, the first stage separation temperature 45-50 deg.c, the second stage separation pressure 5-6MPa, and the second stage separation temperature 36-42 deg.c. The present invention has simple technological process, high product yield, environment friendship, low cost and high product quality.

The invention relates to a method for extracting fish collagen, and belongs to the technical field of natural protein extraction. Through adoption of a fish collagen extracting process in which an organic solvent is not used, removal and separation of fat are achieved. The invention adopts the technical concept as follows: firstly, through grinding and homogenizing under an ultrasonic action, tissue cells of fish skin are completely broken, and during subsequent alkali treatment and enzymatic treatment, fat and protein can be more removed, so that a crude extract with low fat content can be obtained; then, a crude extract solution is enabled to pass through a resin bed obtained after lipophilic modification, so that the purpose of adsorbing low-content lipids is achieved. The prepared fish collagen has the advantages of high purity, low fat content and good water solubility.

The invention relates to a method for preparing non-fried potato-flavor dry eaten instant noodles. The method comprises the following steps of: (1) uniformly stirring table salt, white sugar, aginomoto, mashed potato and water, mixing with wheat flour, modified starch and a swelling agent, and uniformly stirring to obtain dough; (2) pressing the dough in the step (1) into a sheet in the thickness of 0.85-0.90mm through a pressing procedure; and (3) shredding the sheet, cooking, and drying by using hot air to obtain noodle cakes, namely the non-fried potato-flavor dry eaten instant noodles. The instant noodles are rapidly dehydrated in the hot air drying process during preparation, so that a porous structure is formed in the noodles, the non-fried potato-flavor dry eaten instant noodles are crispy in mouthfeel, suitable for dry eating, solve the problem that noodles produced by a non-frying process are hard for dry eating, and can be made into round, square or triangular convenient foods through noodle cake crushing, flavoring, extrusion forming, drying and other procedures, and the convenient foods are novel healthy and delicious leisure snack foods.

In one embodiment of the present invention a method for processing a plurality of food products includes loading the food products into a vacuum tumbler, filling the vacuum tumbler to a predetermined level with a processing solution having a pH level within a predetermined range, withdrawing air from the vacuum tumbler to create a partial vacuum, rotating the vacuum tumbler for a predetermined time period to expose the food products to the processing solution and the partial vacuum, periodically adding, during the predetermined time period, a predetermined amount of an organic acid to the processing solution to maintain the pH level within the predetermined range, and removing the food products from the vacuum tumbler after the predetermined time period.

The invention relates to a processing method of air puffing and swelling fish maw. According to the processing method, water in a pot is boiled, baking soda is added into the water, and clean-washed fish maw is put into the water to be degreased. The degreased fish maw is fished out and placed in a drying oven with a temperature between 30 DEG C to 40 DEG C to be dried for 16 hours to 24 hours, and then the degreased fish maw is placed in an electric oven to be baked. The fish maw is placed in a first layer of the electric oven to be baked for 30 minutes to 40 minutes with an upper heating temperature of the first layer 85 DEG C to 95 DEG C and a lower heating temperature 95 DEG C to 105 DEG C, then the fish maw is placed in a second layer of the electric oven to be baked for 1 minute to 4 minutes with the upper heating temperature and the lower heating temperature both are 210 DEG C to 230 DEG C until the fish maw is completely puffed. The processing method of air puffing and swelling the fish maw overcomes defects that a medium temperature and swelling time are hard to control, loss of nutritional ingredients is large, edible fat and oil produces harmful substances after being heated, greasy dirt influences flavor of the fish maw, a quality guarantee period is short, pollution is caused and the like. The processing method of air puffing and swelling the fish maw utilizes hot air as a heat-transfer medium, temperature and time are automatically adjusted, and electric oven equipment is controlled, so the processing method is suitable for industrial production. The swelled fish maw has even bubbles, yellow fraction color, aromatic flavor, low coil content, small loss of nutrient content and is convenient to eat.

The invention relates to a method for producing silkworm chrysalis peptide powder and silkworm chrysalis meal by an aqueous biological enzyme method. According to the method, silkworm chrysalises serve as raw materials, an enzymolysis solution is obtained through drying, crushing and carrying out aqueous-phase enzymolysis, a supernatant and residues are obtained through carrying out centrifugation on the enzymolysis solution, the silkworm chrysalis meal is obtained through drying and crushing the residues, and the silkworm chrysalis peptide powder is obtained through carrying out oil-water separation, ultrafiltration-membrane ultrafiltration and desalination on the supernatant and then drying and crushing. The method specifically comprises the following steps of (1) drying and crushing; (2) carrying out aqueous-phase enzymolysis; (3) carrying out centrifugation and oil-water separation; (4) carrying out ultrafiltration-membrane filtration; (5) carrying out desalination; (6) drying and crushing, thereby obtaining the silkworm chrysalis peptide powder. According to the method, the aqueous biological enzyme method is applied to insect cells-silkworm chrysalis cells for the first time; the method has the advantages that the process is simple, safe and environmental-friendly, the cost is low, the quality of the obtained silkworm chrysalis peptide powder and silkworm chrysalis meal is high, and the like; the method disclosed by the invention has the characteristics that the oil and fat removal efficiency is high, the residual fat content of the obtained silkworm chrysalis peptide powder and silkworm chrysalis meal is low, the oligopeptide content of the obtained silkworm chrysalis peptide powder and silkworm chrysalis meal is high, and the like.