34results about How to "Muscular strength" patented technology

The invention relates to flour food, in particular to a minor cereal nutrient dried noodle produced by a double extrusion and secondary steaming combination method and a preparation method thereof. The invention is characterized in that the minor cereal nutrient dried noodle is prepared through the following steps: five cereals are taken as main raw materials, cucurbits, vegetables and potatoes are added or are not added, an auxiliary material capable of improving and enhancing the quality of a product and a complex quality improvement liquid are added, and processes such as raw material pretreatment, mixing and stirring, noodle-making molding by the double extrusion and secondary steaming combination method, drying, cutting, packing and so on, are performed. The reasonable formula design and the noodle-making molding process by the double extrusion and secondary steaming combination method, namely a process of steaming and cooking once again after two-stage extrusion molding, assure the balanced nutrition and the strong health care function of the product, and the minor cereal nutrient dried noodle has the advantages of long storage period, steady quality, no turbid soup during the cooking, boiling fastness, good thermal stability, smooth appearance, and chewy taste, and can be eaten as staple food like ordinary dried noodles.

The invention discloses a half-dry rice noodle and a preparation method thereof. The half-dry rice noodle comprises the following raw materials: rice, a starch mixture, a fresh fruit and vegetable paste mixture and a fruit and vegetable powder mixture and is prepared by the following steps of fermentation and preprocessing of the rice, mixing of all raw materials, twin-screw extrusion forming, aging, re-steaming, washing and cutting oof noodles, measuring and packing, post-sterilization, cooling and the like. The half-dry rice noodle prepared by the invention has the advantages of smooth and bright appearance, strong gluten power, good elasticity, natural flavor, long shelf time, clear finished product soup and the like, the breaking rate is controlled to be lower than 2%, and the loss rate of cooking is controlled to be lower than 4%. According to the half-dry rice noodle and the preparation method thereof, the problem of the existing rice noodle of single nutrition is solved; the ingredients rich in protein and vitamins are added in the formula, so that the product has comprehensive nutrients; in addition, any preservative, brightening agent and thickening agent are not added in the product, so that the product prepared by the preparation method has excellent taste and is nutrient and healthy.

The present invention discloses a compound fruit and vegetable rice flour composition with food therapy and health care efficacy, a preparation method and applications thereof. The compound fruit and vegetable rice flour composition comprises the following raw materials by weight: 85 to 99 parts of rice, 1 to 10 parts cabbage powder, and 0.1 to 5 parts of other vegetable powder and/or fruit powder. The compound fruit and vegetable rice flour composition in the present invention has homology of medicine and food, is natural and safe; is suitable for general people, can be compounded according to different people so as to process and produce compound fruit and vegetable rice flour with different food therapy and health care efficacy and suitable for different people; has balanced and comprehensive nutrition, reasonable nutrition structure, has good conditioning and preventing effects on mouth ulcer and effects of invigorating stomach and nourishing stomach, loosening bowel to relieve constipation, and enhancing immunity with validations; has pure and delicate taste, can well make up the disadvantages that the nutrients and the color of traditional rice flour are single, and meets the requirement of consumers for taste, flavor and nutrition.

The production process of quick-frozen preserved rice noodles includes the steps of screening rice, soaking, grinding milk, steaming, extruding to form, re-steaming, cooling, metering, setting, quick freezing and packing. It features the cooling with tap water or well water at 4-30 deg.c for 3-10 min, the quick freezing at temperature of -28 to -35 deg.c in a quick freezing tank for 20-70 min and storing and transporting temperature not higher than -18 deg.c and well maintained quality and taste.

The present invention relates to a preparation method of germ bean curd skin. The preparation method comprises the following steps: (1) a germ mixture consists of wheat germ and corn germ at a ratio of 3 : 1, water is added into the germ mixture, the germ mixture is soaked for 2-4 h, and the soaked germ mixture is ground to obtain germ slurry material; ( 2) soy protein isolate at 35% of the use amount of the germ mixture is weighed, sucrose fatty acid ester at 0.2-0.3% of the weight of the germ slurry material is weighed, the two weighed materials are mixed, the mixture is added into the germ slurry material, and the mixture is subjected to twice homogenization to obtain homogeneous liquid; (3) soy soybeans are soaked in water and the obtain water drained soybeans and water are added into a grinder to conduct grinding to obtain soybean slurry material; and (4) the homogeneous liquid and the soybean slurry material are mixed at a ratio of 1 : 3-4 in a molding groove, the mixed slurry material form a film at 90 DEG C, the film is lifted up and drained, and the drained film is dried at 65 DEG C to obtain the finished products. The prepared germ bean curd skin is high in yield and strong in gluten power. The germ bean curd skin has a special color and luster, and flavor, ensures the nutritional ingredients of the wheat germ, also improves the utilization rate of the germ, and enriches the market of the bean curd skin.

The invention provides a processing method of whole-grain cereals type macaroni series foods, and belongs to the field of pasta processing methods. According to the processing method, the mixed grains and beans are adopted and used as the raw materials to produce the macaroni foods by the pasting molding technology based on the 'starch gelatinization' principle. The raw materials are treated to prepare a finished product by the processes, such as removing impurities and sieving once, cleaning and soaking, powdering, dosing, mixing the powder, pasting and molding, carrying out ageing treatment, cutting and receiving materials, drying, balancing the water, carefully selecting, metering, packaging and inspecting. The finished products produced by the processing method provided by the invention have the characteristics of being uniform and regular in lines, free from scar and twisting, smooth in surface, glittering and translucent, excellent in boiling fastness, free from turbidity, draining and adhering, chewy and rich in elasticity, low in broken bar rate, small in size output value, elastic, moisture and smooth in taste, high in flexibility, soft and palatable.

The invention relates to cold air blast strip fixing equipment for producing fresh wet noodles. The cold air blast strip fixing equipment comprises a drying box, a drive system, dehumidifiers, a refrigerating machine, a sterilizing device, a ventilating system and a control box, wherein box doors for in-out of the noodles are arranged on the two sides of the drying box; air curtain machines are arranged at the upper parts of the inner sides of the box doors; damp removing holes are formed in the bottom of the drying box; the drive system is arranged in an 'S'-shaped line; the refrigerating machine is arranged at the top of the drying box, and is connected with a temperature sensor arranged in the drying box; the sterilizing device comprises an ozonator and ultraviolet lamps; the ozonator is positioned on the refrigerating machine; the ultraviolet lamps are positioned on separating walls at the inner part of the drying box, are perpendicular to the horizontal plane, and perform parallel irradiation on the noodles; the ventilating system comprises an air blower; the air blower is connected with the refrigerating machine and the ozonator. Through the utilization of the equipment, the process of reducing the moisture content in the wet noodles can be enabled to be relatively precise and stable, and drying process and sterilization can be realized simultaneously, so that the obtained fresh wet noodles are transparent in color and luster, strong in strength and good in taste, and the shelf life of the noodles is prolonged.

The invention discloses giant lotus root corn noodle, and aims to solve the problems that in the prior art giant lotus roots are not sufficiently utilized, great waste can be caused, corn cannot be taken as a staple food and is poor in taste. The giant lotus root corn noodle is prepared from the following raw materials in parts by weight: 35-45 parts of giant lotus root slurry, 45-50 parts of cornstarch, 35-40 parts of prepared corn powder, 0.2-0.5 part of sodium alginate and 1-2 parts of salt. The making method of the giant lotus root corn noodle disclosed by the invention comprises the following steps: preparing the giant lotus root slurry, preparing materials, uniformly mixing and stirring the raw materials so as to obtain dough, aging the dough, putting into a noodle press, pressing noodle pieces, cutting the noodle pieces so as to obtain wet noodle, putting the wet noodle on hanging rods, drying in a drying workshop, cutting, metering, and packaging. The giant lotus root corn noodle is scientific in formula, reasonable in nutrition matching, simple in process and convenient to operate, the giant lotus roots are sufficiently and effectively utilized, resource wastes can be reduced, and the noodle is fine in taste and smooth and chewable.

The invention discloses high-protein-content compound flour. The high-protein-content compound flour is prepared from the following raw materials in parts by weight: 150-200 parts of wheat, 25-50 parts of soybean protein, 30-50 parts of walnut protein, 5-15 parts of cocoa powder, 50-70 parts of red dates, 15-30 parts of red beans, 5-15 parts of butter, and 3-5 parts of a conditioner. The inventionfurther discloses a preparation method of the high-protein-content compound flour. The preparation method of the high-protein-content compound flour comprises the following steps: mixing wheat flourground by a wheat grinding apparatus with the conditioner, the soybean protein and the like; and the grinding process is free of other processing treatments such as heating and the like, so that, nutrients, including protein, carbohydrate and the like, in the wheat can be relatively well preserved. The conditioner comprises modified corn starch granules which are porous, smoother in granule morphology, reduced in particle size and relatively uniformly distributed. Thus, the finally prepared high-protein-content compound flour has stronger gluten network; so that, dough prepared by using the flour is tougher and improved in mouth feel.

The invention provides vegetable nutrient rice-flour noodles molded in one step. The rice-flour noodles are characterized by comprising the components in percentage by weight as follows: 85% of rice and 15% of vegetables. A preparation method of the rice-flour noodles comprises the steps as follows: high-quality early indica rice (above grade 1 according to the national standard) with the amylopectin content in a range of 80%-85% is selected; then the early indica rice is washed, and impurities such as rice husks, gravels and the like in the rice are removed; the rice is soaked for 7 h in a rice soaking pond; the vegetables are washed after the rice is soaked, veins are removed, and then the vegetables are drained off for usage; the vegetables are cut into particles with sizes of rice grains for usage; the cut vegetable particles are added into the soaked rice in proportion and mixed fully; the mixed raw materials are extruded and molded through a one-step-molding rice-flour noodle making machine; rice flour taken down from the one-step-molding rice-flour noodle making machine is placed in a special rice-flour noodle ageing box; the rice flour is placed and hung in the ageing box for 3 h and then loosened and cut into the rice-flour noodles. The rice-flour noodles have the advantages as follows: the prepared rice-flour noodles are resistant to boiling, soft and delicious, and soup is not turbid.

The present invention relates to a production method of sweet potato noodles, belongs to the technical field of food, and solves a technical problem of providing the production method of the sweet potato noodles. The method comprises the following steps: a, sweet potatoes are peeled, the peeled sweet potatoes are then placed in saturated steam at 0.2-0.4 MPa to be heated for 15-30 min, the heated sweet potatoes are cooled, water is added, and the potatoes are beat into juice; b, high gluten flour, low gluten flour, edible salt, egg white and the sweet potato juice are mixed, water is added, and dough kneading is conducted; c, after the dough kneading, the dough is cured for a curing time of 30-60 min at a curing temperature of 40-50 DEG C; and d, tableting, strip cutting, drying and cutting off are conducted to obtain the sweet potato noodles. The fine dried sweet potato noodles are simple in preparation method, easily obtainable in the raw materials, and relatively low in costs. Besides, the method can significantly reduce fracture rates and the obtained noodles are resistant to boiling and brewing, not sticky together, strong and high in toughness, delicate in mouthfeel, lubricating, and chewy. Besides, the noodles are rich in amino acids, vitamins and other beneficial substances, can effectively supplement human body needed nutrition, improve human body immunity, and promote cytokine productions.

The invention relates to dedicated flour for sweet potato noodles, belongs to the technical field of food and aims at solving the technical problem of providing the dedicated flour for the sweet potato noodles. The flour is prepared from the following ingredients in parts by weight: 20 to 40 parts of low-gluten flour, 10 to 30 parts of high-gluten flour, 20 to 30 parts of sweet potato dry powder, 0.8 to 1.2 parts of sodium alginate and 2 to 4 parts of vitamin C. The dedicated flour for the sweet potato noodles disclosed by the invention has a simple preparation method, the raw materials are easy to obtain, and the cost is relatively low. Furthermore, a broken rate of the noodles prepared from the flour is obviously reduced; the obtained noodles has boiling resistance, soaking resistance, no noodle adhesive, strong gluten strength, high toughness, a fine and smooth taste and chewing strength, further contain rich beneficial substances of amino acid, vitamins and the like and can effectively supplement nutrition required by a human body, improve human body immunity and promote cytokine generation.

The present invention relates to an additive for producing vermicelli from tuber crop starch, particularly to a tuber crop vermicelli cooking-resistant composition, which comprises wort, ginger juice,lotus root starch, agar and konjac glucomannan, wherein per 100 parts of tuber crop starch are added with 1-4 parts of wort, 2-10 parts of ginger juice, 0.04-0.08 part of edible oil, 0.5-2 parts of lotus root starch, 0.3-0.5 part of agar, 0.3-0.5 part of konjac glucomannan, and 0.5 kg of edible salt. According to the present invention, by adding the composition, the vermicelli cannot stick afterthe molding so as to reduce the strip breaking rate, improve the yield of the product, and improve the production efficiency; and the obtained product has characteristics of straight and bright appearance, soft, fragrant and sweet taste and slight aroma of ginger juice and wort.

The invention provides a dumpling wrapper, a method for preparing the same and a dumpling. The dumpling wrapper mainly comprises ingredients and water. The ingredients include, by weight, 4-5 parts of wheat starch, 2-3 parts of squid ink, 0.8-1.2 parts of salt, 1.5-2.5 parts of corn flour and 1 part of eggs. The method includes mixing all raw materials with one another according to a formula so as to obtain mixtures, adding the water into the mixtures and kneading the mixtures and the water to obtain dough; manufacturing the dumpling wrapper from the dough. The dumpling wrapper, the method and the dumpling have the advantages that the squid ink is added into the dumpling wrapper, accordingly, taste of the dumpling can be enriched, and excellent healthcare effects can be realized; the addition proportions of the salt and the eggs are optimized, and accordingly effects of improving the taste and the gluten strength can be realized.