184results about How to "Meet food needs" patented technology

The invention discloses a nutritional whole-grain cereal meal and a preparation method thereof, and belongs to the field of food processing. The nutritional whole-grain cereal meal is prepared from the following raw materials in parts by weight: 15-25 parts of black rice, 5-10 parts of semen sesami nigrum, 5-10 parts of oat, 1-5 parts of black glutinous rice, 1-5 parts of black bean flour, 1-5 parts of oatmeal, 1-2 parts of purple sweet potatoes and purple Chinese yam or 1-2 parts of freeze-drying raw materials. The preparation method comprises the following working procedures of frying the semen sesami nigrum, puffing the black rice and the black glutinous rice, crushing raw materials, mixing and the like. The nutritional whole-grain cereal meal has the characteristics of low content of fat, high content of proteins, dietary fibers and vitamins, relatively reasonable nutrition match, relatively convenience in preparation, and rich mouthfeel, can effectively remedy the problems of poor nutrition replenishment, low proteins, inconvenience in eating, poor mouthfeel and the like in existing foods (especially the food for breakfast), so that the dietary structure for the breakfast becomes reasonable.

The invention provides a production method of fortuneana wine. The production method comprises the following steps: sequentially performing impurity removal, washing, breaking, fermentation, mixing, refine precipitation and refine filtering on wild pyracantha fortuneana fruit which is used as a raw material, so as to finally obtain the finished product fortuneana wine. Compared with the prior art, vitamin C, ammonia acid, SOD (Superoxide Dismutase), VP and multiple vitamins of the wild fruit are maximally preserved and protected by virtue of a fortuneana wine production method, the novel fortuneana wine is successfully produced by adopting liquid, low-temperature and multi-time fermentation technology; moreover, the economic income of the fortuneana wine is high, and the social benefit is good.

The invention discloses a processing method for a vacuum freeze-drying fruit and vegetable yoghourt. The processing method comprises the following steps: a) mixing of raw materials; b) homogenizing; c) sterilizing; d) freezing; e) stirring and puffing; f) forming; g) putting on a tray and quickly freezing; h) panning and quickly freezing: taking out product grains after being quickly frozen and shaped from the material tray and putting into an aluminum plate, and putting into a freezing chamber at -32 to -28 DEG C for secondarily quick freezing for 3-4 hours till the central temperature of the products reach at -35 to -28 DEG C; i) vacuum freeze-drying; j) sorting; k) metal detecting; and l) packaging. The processing method for the vacuum freeze-drying fruit and vegetable yoghourt has the advantages that the palatability is excellent and the nutritive value is ultrahigh; the edible taste of the fruit and vegetable yoghourt is greatly promoted; and a freeze-drying curve is obtained by repeated tests and is a customized freeze-drying process route special for the characteristics of the fruit and vegetable yoghourt, so that the fruit and vegetable yoghourt can achieve an optimal freeze-drying effect.

The invention relates to a stable sesame soy, which is characterized in that the sesame soy is added with lecithin emulsifier to lead the content of the lecithin in the sesame soy to be rised from 0.1-0.4 percent to 0.3-1 percent and the content of the sesame in the sesame soy material is more than or equal to 50 percent. The stable sesame soy of the invention has the advantages of good stability, uniformity and no delamination after long period of storage, rich nutrients and good mouthfeel.

The invention relates to a food production process, in particular to egg-yolk puff and a preparation method thereof. The egg-yolk puff comprises a skin material layer, a Daifuku skin layer and a egg-yolk stuffing core layer which are coated sequentially from outside to inside, the skin material layer comprises an oil crisp layer wrapping the outer surface of the Daifuku skin layer and an oil skinlayer wrapping the outer surface of the oil crisp layer, and the weight ratio of the oil crisp layer to the oil skin layer is 0.7-1.0:0.8-1.0. The egg-yolk puff and the preparation method thereof havethe advantages that the egg-yolk puff is clear in layering sense and bright yellow in color and luster when being eaten, by adopting the Daifuku skin layer, the taste is soft, waxy, fragrant and sweet, the softness is high, the elasticity is high, the oil content and materials in egg-yolk stuffing can be prevented from permeating outward, it is avoided that the egg-yolk stuffing and outer layer materials are penetrate each other to affect the taste and layering sense of the egg-yolk puff, it is ensured that the unique flavor of salted duck egg yolk is not easy to lose, so that the produced egg-yolk puff is fragrant and sweet in taste, crisp in the outer layer, fragrant and soft but not sweet and greasy in the inner layer and rich in taste and has clear layers, and the egg-yolk puff can bemore in line with the edible pursuit of modern people.

The invention relates to a grain egg milk pudding which is prepared from the following raw materials in parts by weight: 30-85 parts of milk, 1-25 parts of grains, 0.01-2 parts of whole egg powder, 0.1-3 parts of oatmeal, 0.5-5 parts of modified starch, 0.1-2 parts of stabilizer, 0.01-5 parts of prebiotics, 0.01-5 parts of dietary fiber and 0-8 parts of white granulated sugar. The invention also provides a method of preparing the grain egg milk pudding, wherein the method comprises the following steps: pre-cooking the grain into cooked grain; uniformly mixing the rest raw materials to obtain a base material; and uniformly mixing the cooked grain with the base material to obtain the grain egg milk pudding. In the invention, the product is of rational nutrition arrangement and unique mouthfeel and meets existing market needs.

The invention discloses natto powder and a production method thereof and a whitening and freckle-removing nutrient composition containing the natto powder. The production method has the advantages that production water is replaced by fruit juice rich in anthocyanin during natto fermentation, and the produced natto powder has the function of traditional natto powder, is rich in anthocyanin and freeof beany flavor, has fruit fragrance and has the sour and sweet taste of fruits; meanwhile the production method is mild in preparation conditions, anthocyanin is less prone to denaturation and inactivation during fermentation, and the produced natto powder can well retain the original structure of the anthocyanin. The whitening and freckle-removing nutrient composition is compounded by the nattopowder, oligopeptide powder, probiotics and vitamin C and is capable of improving skin problems from inside to outside from multiple aspects such as oxidation resisting, collagen supplementing and internal environment improving, capable of fundamentally improving common skin problems such as deep yellowness, darkness, stains and brown stains and capable of maintaining the smoothness and tenderness of the skin.

The invention relates to the technical field of food producing and processing, and discloses a cuttlefish, squib ink and gulfweed noodles and a preparation method thereof. On the basis of the concept of a healthy diet and the idea of meat and vegetable collocation, the healthy and nutrient cuttlefish, squib ink and gulfweed noodles which have unique flavor and take cuttlefish, squib ink and gulfweed as main supplementary materials are provided; a food additive is completely abandoned; the ingredients are simple; the nutrient is abundant; and the cuttlefish, squib ink and gulfweed noodles are processed through a simple and stable technology. Compared with traditional noodles, the cuttlefish, squib ink and gulfweed noodles are rich in nutritional ingredients of iodine, calcium and the like, are free of the unacceptable stench of squib ink, have an outstanding fresh flavor of gulfweed and rich unique flavor of cuttlefish, are elastic and chewy, and are glossy in color and smooth in taste. The cuttlefish, squib ink and gulfweed noodles are simple in preparation technology, and are delicious and unique; and high-quality food with abundant nutrient and high cost performance is provided for most people.

The invention discloses a fruit and vegetable self-service fresh-keeping sale system. The fruit and vegetable self-service fresh-keeping sale system includes a control module, a verification module, a fresh-keeping module, a display module and a weighing module which are positioned in a self-service storehouse; the fresh-keeping module is connected to the control module; the verification module is connected to the control module and includes a hand-held card scanner and a password input unit; the display module is connected to the control module; the weighing module is connected to the control module; the control module can acquire purchase information of a client through weighing information sent by the weighing module; a hand-held module is held by each client; and the sale system also includes an entrance guard module and a presenting module which are connected to the control module. The sale system can centralize fruit and vegetable products, can achieve free transactions between fruit and vegetable product suppliers and consumers, can establish a new supply mechanism of the fruit and vegetable products, and can reduce supply intermediate links of the fruit and vegetable products.

The invention relates to a making method of teeth-protection sweet orange soft sweets. An orange juice is used as a main raw material, and glucose syrup, gelatin, fructo-oligosaccharide, isomaltooligosacharide, erythritol and the like are used as auxiliary materials. The teeth-protection sweet orange soft sweets are prepared by three main processes as follows: preparation of the orange juice, preparation of soft sweet syrup and burdening and moulding of soft sweets. The teeth-protection sweet orange soft sweets obtained by the method are sour-sweet tasty and chewable, has a cool and refreshing feeling after entry in mouth, will not cause increasing of blood sugar blood fat after being eaten and also can have functions of protecting gastrointestinal tract and preventing dental caries.

The invention discloses a preparation method of crisp chestnut kernels and a product thereof. The preparation process includes: (1) hulling clean fresh chestnuts to obtain chestnut kernels; (2) steaming the chestnut kernels at the 90 to 100 DEG C for 30-60 min; (3) pre-drying the chestnut kernels in hot air at 60 to 80 DEG C to water content of 20-60%; (4) putting the chestnut kernels into a high pressure resistant tank, vacuumizing and introducing 0.5-10.0 MPa high pressure gas for permeation treatment for 30-60 min; and (5) placing the chestnut kernels in vacuum drying equipment at 50 to 80 DEG C for vacuum drying, so as to obtain crisp chestnut kernels. The invention has the beneficial effects that the method has less preparation steps, simple process, easily available equipment and easily achieved preparation conditions; the method has low production energy consumption to effectively reduce the production cost; the food has high safety quality and satisfies the safe eating of different groups; and the prepared chestnut kernels have fragrant, sweet and crisp mouthfeel.

The invention discloses a dried peeled shrimp cake and a manufacturing method thereof. The dried peeled shrimp cake comprises a cake crust and cake stuffing, wherein the cake crust comprises the following components in parts by weight: 20-50 parts of flour, 10-25 parts of dried peeled shrimp powder, 10-20 parts of soybean oil, 0.5-2 parts of salt and 0.5-3 parts of emulsifying foaming agent; the cake stuffing comprises the following components in parts by weight: 10-25 parts of glutinous rice flour, 5-15 parts of bean flour, 10-20 parts of dried peeled shrimp, 5-10 parts of peanut kernel, 5-10 parts of dried mushroom, 2-8 parts of sesame, 2-8 parts of egg white, 2-5 parts of ginger, 0.5-2 parts of salt, 0.5-3 parts of the soybean oil and 0.01-0.04 part of preservative. The dried peeled shrimp cake disclosed by the invention has abundant nutrition, high protein content, rich and delicious dried peeled shrimp and no fishy smell, easily-chewed flavor and no greasiness. The dried peeled shrimp cake not only can meet eating requirements of people, but also meets ideas of people orientation and healthy consumption in the modern society.

The invention discloses a crayfish tin can product and a processing method thereof. The processing method includes the following steps of immersing washed crayfish in brine, draining, frying, cooling,then placing in a tin can filled with brine, sealing, sterilizing at 75 to 125 DEG C for 12 to 43 minutes and performing back pressure cooling to obtain the crayfish tin can product. According to theprocessing method of the invention, the process of first immersing and frying, and then adding marinade, canning and sterilizing (the marinating process and the sterilization process are combined into one) can shorten the heating time of the crayfish under the premise of ensuring the taste of the product, not only can the energy consumption of processing and production is reduced, but also the meat quality of the product is improved, and the elasticity of the crayfish is maintained; the food needs of producers and consumers are met.

The invention discloses a slow release attractant for preventing and treating cyrtotrachelus bugueti guer and a preparation method thereof. The slow release attractant is prepared by the following raw material components by parts by weight: 10-100 parts of benzaldehyde, 1-20 parts of benzpyrole, 5-90 parts of linalool and slow release ingredient; wherein the slow release ingredient comprises silicon dioxide the addition weight of which is 2.5-3.5 times of total weight of benzaldehyde, benzpyrole and linalool, methylcellulose the addition weight of which is 0.45-0.55 time of the total weight of benzaldehyde, benzpyrole and linalool and sodium benzoate the addition weight of which is 0.45-0.55 time of the total weight of benzaldehyde, benzpyrole and linalool. The slow release attractant forpreventing and treating cyrtotrachelus bugueti guer prepared by the invention has long effective duration, good preventing and treating effects and low cost, is non-toxic to insect, natural enemy andpeople and livestock, has no environmental pollution and is applicable to being popularized and applied in bamboo forest area.

The invention discloses a winter warm greenhouse and a winter uninterrupted broad bean picking and planting method based on the winter warm greenhouse, and belongs to the technical field of broad beanplanting. The winter warm greenhouse comprises a greenhouse main body, a heat preservation wall arranged on the side surface of the greenhouse, and a solar energy heat storage and warming component arranged beside the heat preservation wall, wherein the solar energy heat storage and warming component comprises a black PC refractory plate used for absorbing solar heat energy and supplying water for heating, a water collecting groove used for collecting hot water and a water pump arranged on one side of the water collecting groove; and a retractable heat preservation component is arranged at the inner lower part of the greenhouse main body, the heat preservation component comprises a heat preservation cushion layer and a water distribution hose bound on the heat preservation cushion layer,and the beginning end and the tail end of the water distribution hose are respectively correspondingly connected with the water pump and the water collecting groove. The planting method includes the steps of winter warm greenhouse construction, timely transplanting, greenhouse temperature control management, pruning and topping, fertilizer and water management, pest control, timely picking and thelike. The greenhouse and the method realize the aim of continuously producing pods and listing broad beans in winter, and can meet the demand of people for fresh broad beans before and after the Spring Festival.

The invention discloses barbecued pork and a preparation method thereof. The barbecued pork is prepared from the following raw materials: streaky pork rolls, salt, boiled water of 87 DEG C, ginger, soybean sauce, green Chinese onions, white sugar, aginomoto, syrup, honey, sake of 15%Vol, mirin and extractive juice. The preparation method comprises the steps of raw material preparation, pork boiling, juice soaking, bagging, quick-freezing and preservation. Compared with the prior art, the invention has the advantages that the barbecued pork is diversiform in food material, rich in nutrition, excellent in taste, good in flavor, attractive in appearance, and convenient to eat, and the preparation method is simple and flexible and the like.