40results about How to "Production process hygiene" patented technology

The invention relates to frozen instant noodles and a processing method thereof. The frozen instant noodles comprise raw materials of flour, starch, wheat gluten, albumen powder, vegetable jelly, alkali, common salt, food dye and water. During processing, the mixed materials are synchronously placed in dough kneading equipment, vacuum stirred and then are let stand; the dough is subjected to rolling and pulling type composite calendaring for multiple times, is cured and is subjected to rolling and pulling type continuous calendaring and is chopped into short noodles; and finally, the noodles are boiled, washed and sub-packaged into boxes and refrigerated at a temperature of -18DEG C.

The invention discloses a slush molding machine, which consists of 9 units including a powder exchange chamber, a molding roll-over stand, an air heater, a cooling chamber, a piece-taking roll-over stand, a manipulator, a mold frame, a powder box and a main machine frame, wherein the powder exchange chamber, the molding roll-over frame, the air heater, the cooling chamber, the piece-taking roll-over stand and the manipulator are arranged side by side in turn from one end in the main machine frame and fixedly connected with the main machine frame; the main machine frame consists of a plurality of symmetric beams on two sides and vertical sides, the beams on the two sides of the main machine frame are provided with linear sliding rails, and a slider on the manipulator is slidably connected with linear sliding rails on the main machine frame; the mold frame, the powder box and the powder exchange chamber are positioned on one side of the main machine frame and arranged in parallel to the main machine frame; and the mold frame, the powder box and the powder exchange chamber are moveably connected with the main machine frame through chain wheels or rollers. The slush molding machine is scientifically, rationally and creatively designed, completely solves the problem of localization of the slush molding machine, has the advantages of convenience of use, high practicability and the like and has a bright market prospect.

The invention discloses frozen and cooked noodles capable of being heated through microwave, which belong to the technical field of frozen instant foods. The frozen and cooked noodles are prepared mainly by the following raw materials in part by weight: 40-50 parts of water, 115-124 parts of flour, 12-17 parts of cassava modified starch, 4-7 parts of cassava starch, 1-3 parts of duck egg pulp, 2-4 parts of table salt, 0.3-0.7 part of dietary alkali and 0.5-0.8 part of composite phosphate. The invention improves the quality of the frozen and cooked noodles by adopting a reasonable frozen and cooked noodle prescription, contains 70+/-5 percent of water and can be cooked by adopting microwave heating or cooked by heating with a common stove. The cooked noodles cooked by adopting microwave heating have higher quality, smooth edible taste, even color and complete shapes and can not generate the phenomenon of breakage or soup mixture.

The invention relates to a chicken paste, which comprises the following raw materials by weight ratio: 80-90 parts of chicken reactant, 0.5-1.5 parts of chicken essence, 1-3 parts of edible ethanol, 10-20 parts of purified water, 0.5-1 part of thickening agent and 0.1-0.2 parts of potassium sorbate. The whole production process of the chicken paste is carried out in a reaction kettle, and the production process is simple, safe and healthy. The produced chicken paste has the characteristics of pure color, soysauce-like flavor, delicious taste and abundant nutrition, and reduces the salt proportion for achieving the diet requirement for people health.

The invention relates to a seafood sauce and seafood essence cream, which are prepared by the following raw materials by weight: 80-90 parts of seafood reactant, 0.5-1.5 parts of seafood essence, 1-3 parts of edible ethanol, 10-20 parts of purified water, 0.5-1 part of a thickening agent, and 0.1 part of potassium sorbate. The whole preparation process of the seafood sauce in the invention is carried out in a reaction vessel, and the production process is simple, safety and sanitary. And the produced seafood sauce has pure color, sauce flavor, fresh and mellow taste, abundant nutrition, and has the salt proportion lowered so as to meet the dietary needs of modern people for low salt and health.

The invention relates to a pork paste, which comprises the following raw materials by weight: 80-90 parts of pork reactant, 0.5-1.5 parts of pork essence, 1-3 parts of edible ethanol, 5-10 parts of purified water, 0.5-1 part of thickening agent and 0.1-0.2 parts of potassium sorbate. The whole production process of the pork paste is carried out in a reaction kettle, and the production process is simple, safe and healthy. The produced pork paste has the characteristics of pure color, soy sauce-like flavor, delicious taste and abundant nutrition, and can achieve the diet requirement for people health.

The present invention belongs to the field of deep processing of agricultural products and particularly relates to a method for rapidly producing sweet and sour garlic by ultra-high pressure. The method comprises the following steps: garlic cloves are prepared from a garlic raw material, bagging is conducted, sour pickling liquid is added, and treating at 400-1,000 MPa is conducted for 1-20 minutes to obtain the sweet and sour garlic. The method is short in production cycle and the sweet and sour garlic can be produced in 1 hour in a case of the pretreated garlic cloves. The dormancy-breakingraw material can be used and the raw material is not restricted by production season. The production processes are simple and save manpower, energy and water, raw material and production costs are greatly reduced. The production processes are hygienic and free of nutrient loss and environmental pollution. All in all, the method basically overcomes related shortcomings of traditional sweet and sourgarlic production technology.

The invention provides a method for producing crystal decorative paper and relates to the method for printing and producing a new product of the decorative paper, which aims to solve the problems of low production efficiency and high processing cost of the conventional method for producing a laser powder decorative plate. The invention provides the method for producing the crystal decorative paper, which comprises the following steps of: dissolving an adhesive resin into an organic solvent; adding laser powder into the solvent with uniform stirring to prepare a laser powder coating material; printing an ink bottom layer on paper; and transferring the laser powder coating material onto the ink bottom layer of the paper with a coating roll and a pressing roll, and then drying and cooling the paper. The method for producing the crystal decorative paper can realize production automation, and has sanitary and healthy production process. In addition, the product produced by the method is the soft paper product, can be stuck onto surfaces of various decorative materials and is widely used.