71results about How to "Melt-in-your-mouth" patented technology

The invention provides a processing method of a Chinese evergreenchinkapin seed crispy fruit. The Chinese evergreenchinkapin seed is taken as a raw material. The method comprises the following steps of: screening, shelling, rinsing, curing in a stewing way, freezing, unfreezing by microwave, soaking to be tasty, frying under vacuum, deoiling in a centrifuging way, wrapping, checking, etc. The processing method has the characteristics that on the one hand, the cell walls and the cell membranes in Chinese evergreenchinkapin seed nut tissues are broken under low temperature, so that tasty materials and moistures are convenient to penetrate, and the steam quickly generated in the process of unfreezing by microwave forms into a plurality of tinny gaps in the Chinese evergreenchinkapin seed nut, therefore, the Chinese evergreenchinkapin seed nut changes to be more crispy; and on the other hand, the Chinese evergreenchinkapin seed crispy fruit is soaked by unique soak solution, so that the specific taste can be given to the Chinese evergreenchinkapin seed nut. The processing method is simple and convenient to operate and less in equipment investment; and the industrial automation production is easy to realize. The Chinese evergreenchinkapin seed processed by the method is golden yellow in color and luster, soft and sweet, full-bodied in flavor, capable of just melting in the mouth, and suitable for people of all ages, thereby being a high-grade leisure tourism food.

A medicine, fructose-sodium diphosphate, in the form of particles for treating heart diseases contains fructose-sodium diphosphate, diluent and suspending aid proportionally.

A cocoa butter improver (CBI) is a specific heat-resistant cocoa butter equivalent (CBE), wherein glycerol-1,3-distearate-2-oleate (SOS) having higher melting point constitutes the main component in the triglyceride composition of the CBI. In the invention, the biosynthesis of the cocoa butter improver comprises the following steps: firstly, carrying out transesterification reaction preferably among SOS with a high content, and glycerol-1,2-distearate-3-oleate (SSO) and tri-stearin (SSS) with a low content in the presence of 1,3-specific lipases as a catalyst under the optimized conditions of the transesterification reaction; carrying out molecular distillation on the product obtained from the optimized transesterification reaction to remove fatty acid from the product, wherein the optimization is carried out by targeting on the heavy-phase yield and acid value; and carrying out wet fractionation on the deacidified product by using acetone, n-hexane and other solvents, wherein the conditions of fractionation are optimized by targeting on the yield of SOS-rich stearin. A large amount of stearic acid (or low-grade alcohol ester thereof) obtained through the removal of fatty acid in the molecular distillation and the palmitic components of SOO and OOO as the main triglyceride composition obtained through the follow-up fractionation are recyclable as the raw materials for the transesterification, thus improving the utilization rate of raw materials. The CBI prepared through the biosynthesis of the invention is applicable as the raw material for the production of heat-resistant chocolate in the food industry.

The invention discloses hypoglycemic rice chocolate. The hypoglycemic rice chocolate is composed of cocoa mass, newtol, skim milk powder, selenium-enriched spirulina, hypoglycemic rice, potato starch, glycyrrhizin, glycine, citric acid and phospholipid. According to the hypoglycemic rice chocolate, no high temperature is adopted in the preparation process, and nutrient substances are reserved; no white granulated sugar is added in the chocolate, and heat of milk candy is obviously lowered; the hypoglycemic rice and the selenium-enriched spirulina are added, the nutritional ingredients of the chocolate are enriched, tumors and radiation can be resisted, and the blood glucose is adjusted and stabilized; the chocolate comprises an inner layer and an outer layer, the inner layer is smooth and soft, overflowing in milk aroma and chewy, the glycyrrhizin and the glycine are added into the outer layer, so that the sweetness is proper, the aroma is mellow and lasting, and the chocolate melts in the mouth; the whole chocolate is abundant in taste, sour and sweet, delicious and capable of being normally eaten by the old and the children.

The invention relates to an orange jelly ice-lolly and a processing technology thereof. The invention provides an orange jelly ice-lolly with smooth and delicious taste, flexibility and rich elasticity, and rich nutrients, and a processing technology thereof. The invention adopts a technical scheme that: the orange jelly ice-lolly is prepared from, by weight: 15-20% of white granulated sugar, 20-25% of glucose syrup, 0.6-0.8% of carrageenan, 0.2-0.4% of konjac gum, 0.3-0.4% of composite gum, 0.1-0.2% of sodium citrate, 0.2-0.3% of an essence, and 5-10% of an orange juice concentrate.

The invention discloses yoghurt melts rich in yeast beta-glucan and amino acid and a preparation method of the yoghurt melts. The raw materials of the yoghurt melts comprises the following ingredientsin parts by weight: 0.1-20 parts of skim milk powders, 0.1-20 parts of trehalose, 0.1-10 parts of whey powders, 0.1-10 parts of modified starch, 0.1-5 parts of ferment powders, 0.1-5 parts of yeast beta-glucan, 0.1-10 parts of fructo-oligosaccharide, 0.1-5 parts of monoglyceride and diglyceride fatty acid ester emulsifiers and 0.1-10 parts of acetylated starch phosphate thickeners. The preparation method comprises the following steps: weighing, mixing, preheating, homogenizing, sterilizing, cooling, inoculating, fermenting, mixing and emulsifying, congealing, traying, vacuum freeze drying, subpackaging and packaging and the like. The yoghourt melts prepared by the method have the characteristics of good taste, high stability, convenience in eating and carrying, good health-care effect andthe like, and are suitable for people of all ages such as middle-aged and elderly people, infants and the like to eat.

The invention provides a making method of additive-free crisp cheese. The additive-free crisp cheese is made from the following materials of edible starch, glutinous rice flour, fresh eggs, drinking water, anchor butter, white granulated sugar, milk powder, cheese and edible salt. The crisp cheese disclosed by the invention is free from additives of preservatives and leavening agents, and is produced by a physical whisking principle and a conventional baking technology. The additive-free crisp cheese is a non-puffed food, is made by a baking technology, and does not cause excessive internal heat after being eaten; the additive-free crisp cheese has natural milk fragrance, and does not contain pigment or essence; the anchor butter is selected, and hydrogenated vegetable oil is not contained, so that diseases of cardiovascular diseases, diabetes and the like cannot be caused; the additive-free crisp cheese is fragrant, crisp and loose in mouth feel, not sweet or greasy, just melts in mouths, and is suitable for old people and young people; the additive-free crisp cheese is mellow and small in shape, and is convenient for consumers to carry and preserve; a cooling sterilization technology is adopted, and the quality guarantee period of the additive-free crisp cheese is prolonged by a physical method; and pop-top can packages are adopted, so that the additive-free crisp cheese is guaranteed not to be crushed and free from air leakage in the transportation process, and is convenient to store, and the effect of fresh keeping is achieved.

The invention discloses crispy shiitake and chocolate cookies and a production method thereof and belongs to the technical field of food processing. The production method comprises the steps that shiitake stems are used as main raw materials, vegetable oil, saccharose, refined salt, monosodium glutamate, micron five-spice powder, epsilon-polylysine hydrochloride and the like are added into the raw materials to prepare shiitake floss, then, the shiitake floss is used as a main raw material, and chocolates are added to prepare the crispy chocolate cookies. The production method of the crispy shiitake and chocolate cookies is provided, the production method is unique in technology, short in production period and low in energy consumption, and the product is high in yield, crispy, delicious, excellent in taste, good in preservation effect and capable of being preserved for one year at normal temperature.

The invention discloses a beef processing method. The method comprises the following steps: (1) preserving raw material; (2) slowly thawing the raw material; (3) rolling and kneading; (4) trimming andplacing the raw material in a dish; (5) steaming; (6) pre-cooling and storing the raw material; (7) cutting the raw material into pieces; (8) dipping the raw material in a seasoning juice; (9) bagging; (10) vacuumizing; (11) carrying out secondary sterilization; (12) carrying out secondary pre-cooling; (13) freezing; and (14) packaging and carrying out metal detection. The beef processing methodhas the beneficial effects that beef products prepared by the beef processing method are free of preservatives, long in shelf life, free of loss of nutrition components, soft in taste and easy to melt; the beef processing method is especially applicable to beef with skin; the beef with the skin is more difficultly softened, but the beef skin is rich in collagen and other nutrition components; thebeef prepared by the processing method is softer, is melted in the mouth, and also retains the nutrition components of all the parts of the beef.

The invention belongs to the technical field of tea, and particularly relates to black tea and a preparation method thereof. The preparation method includes following steps: (1), respectively making fresh leaves of Yunnan Lincang camellia sinensis and common oolong variety into dry products, and mixing to obtain a black tea dried product; (2), subjecting fresh leaves of ultrahigh-aroma-type oolong variety to withering, twisting and drying processes to respectively obtain dried products, and mixing to obtain mixed tea; (3), mixing the black tea dried product prepared in the step (1), aged black tea and the mixed tea prepared in the step (2) according to a weight ratio of (0.5-1.5):(0.3-2.3):(0.1-0.5) to obtain natural-rose-aroma-type black tea; (4), storing at normal temperature for 2-3 months to obtain the black tea. The black tea prepared by the method has natural rose aroma, is lasting in aroma and brewing-resistant, tea soup is red, bright and transparent and is light amber-deep amber, and the black tea is mellow and smooth in taste, melts in your mouth and is quick in turning from bitterness to sweetness.