45results about How to "Ready-to-eat" patented technology

A sobering-up composition is proportionally prepared from seabusckthorn fruit powder, pueraria root powder, VC and taurine.

The invention discloses edible composite film packing material with a healthcare function. The edible composite film packing material comprises, by weight, 40-50 parts of starch, 2-3 parts of edible gum, 0.5-1 part of natural oxidation inhibitor, 3-5 parts of vegetables and 6-10 parts of water. The invention further discloses a preparation method of the edible composite film packing material. The method includes: natural oxidation inhibitor micro-emulsification, vegetable processing, main material processing and film manufacturing to obtain the required packing material. The prepared packing material is edible, degradable, non-toxic, free of pollution, good in overall performance, and simple in preparation process, and the packing material has functions of oxidation resisting and healthcare after being eaten.

The invention relates to a conveniently seasoned lotus seed and a preparation method thereof. The preparation method for the conveniently seasoned lotus seed comprises the following steps: pre-treating raw materials; preparing seasoning liquid; performing vacuum impregnation; cooking and baking; and cooling and packaging. The preparation method provided by the invention is simple in process, short in production period, low in equipment demand and high in operability. The nutrition of the lotus seed can be kept according to the preparation method provided by the invention. The product has the advantages of ready-to-eat, heavy flavor, crisp tasty property, and the like.

The invention provides a preparation method of Maca active extracts. According to the method, firstly, fresh Maca roots or dry Maca roots are pre-treated, then, percolation is carried out for twice after the treatment by a pre-heated mixed solvent, freeze drying is carried out after additives are added into concentrated liquid, and the Maca active extracts are obtained. The method provided by the invention is simple, the operation is easy, the nutrition ingredients and active substances of the Maca are sufficiently and fully integrated, the active ingredient enzymolysis is prevented, and in addition, the loss and the damage of nutrition ingredients and active ingredients can be effectively prevented. The obtained product can realize the instant eating effect, can also be used as raw materials to be made into health care foods in tablets, capsules and the like, or can be added into various kinds of food as additives to realize the application.

The invention discloses an original instant lanceleaf lily bulb crisp processing method which includes the steps: cleaning and sectioning lanceleaf lily bulbs and removing lanceleaf lily bulb petals with incomplete appearance and rotten yellowing portions to obtain raw lanceleaf lily bulbs; curing the raw lanceleaf lily bulbs to obtain cured lanceleaf lily bulbs; pre-freezing the cured lanceleaf lily bulbs; placing the cured lanceleaf lily bulbs into a cold trap at the temperature ranging from -42 DEG C to 44 DEG C under the air pressure of 12-14Pa, and drying the cured lanceleaf lily bulbs for 12-15 hours to obtain original instant lanceleaf lily bulb crisp. According to the processing method, advanced vacuum freeze drying technology is applied to processing fresh lanceleaf lily bulbs, and the instant lanceleaf lily bulb crisp capable of retaining nutritional components and original flavor of the fresh lanceleaf lily bulbs is produced and has the advantages of instant edibility, high nutritional components, good sensory quality and the like. The processing method provides technical support for novel lanceleaf lily bulb products, new varieties of the lanceleaf lily bulb products are increased, and the additional value and the market competitiveness of the lanceleaf lily bulb products are improved.

The invention relates to a formula and making technology of pleurotus eryngii leisure foods. According to the pleurotus eryngii leisure foods, pleurotus eryngii is used as a main raw material, black fungus cooking liquid, nori soup, garlic juice, galangal powder and purple potato powder are used as auxiliary materials, the pleurotus eryngii leisure foods are obtained through the steps of cooking, packaging, disinfecting and inspecting. The formula and the making technology disclosed by the invention have the beneficial effects that the pleurotus eryngii leisure foods contain rich nutrient substances, maintain fresh, tender, crisp, smooth, refreshing and tasty leisure flavors, and contain rich element ingredients necessary for human bodies, including iodine, calcium, iron, manganese, magnesium, phosphorus, sodium and zinc, so that the pleurotus eryngii leisure foods guarantee balanced and comprehensive nutrition and palatable flavor, can be instant to eat, are leisure and convenient, are good in eating effect and are beneficial to popularization.

The invention discloses royal lotus root egg beancurd and a making method thereof. The royal lotus root egg beancurd is made of the following raw materials in parts by weight: 70-90 parts of farm eggs, 18-20 parts of royal lotus powder, 0.1-0.3 part of sugar, 0.05-0.15 part of salt, 0.05-0.15 part of sodium glutamate and 0.05-0.15 part of soybean sauce. The making method comprises the following steps: (1) washing, sterilizing, inspecting and breaking to remove shells of the fresh farm eggs, and uniformly stirring egg white and yolk so as to obtain an egg liquid; (2) washing royal lotus roots, removing the rhizoma nelumbinis, smashing to obtain lotus paste, removing lotus dregs, and drying to obtain royal lotus powder; (3) adding water into the royal lotus powder to obtain paste, mixing with the farm egg liquid, adding sugar, salt, sodium glutamate and soybean sauce, uniformly stirring, steaming, and stewing; and (4) drying, packaging, sterilizing, cooling, inspecting, and packaging, thereby obtaining a finished product. As the fresh farm eggs and the royal lotus roots are cooperatively blended to make the royal lotus root egg beancurd, the royal lotus root egg beancurd is rich in nutrition, can nourish weakness of organs, has the effects of tonifying spleen and prompting appetite and smoothening urea and relaxing the bowel, meets the health idea of complementary nutrition and comprehensive balance of modern people, is fine and smooth in taste, and has the advantages of instant taking, convenience in taking, long preservation time and the like.

The invention discloses a handmade noodle quick-freezing shelf of a refrigerator with a storage box, and relates to a food quick-freezing box for the refrigerator. A supporting disc (3) is of a barrel-shaped structure; the outer edge of a supporting net (2) is fixedly connected with the inner side of an upper part surface (1) on the supporting disc (3); the upper part of a box cover (5) is connected with the lower part of the supporting disc (3) in an inserted way; and the box cover (5) is connected with the upper part of a box body (10) in an inserted way. According to the quick-frozen handmade noodle shelf, the handmade noodles are uniformly cooled through the supporting net, so that the purpose of storing the handmade noodles for long time is achieved; and the handmade noodles are frozen and stored through a special tool provided by the invention, so that the purpose of availability of the handmade noodles at anytime is achieved.

The invention discloses chicken jerky and a preparation method thereof, belonging to the field of a food processing technology. By taking chicken, fruit and vegetable dregs and oats as main raw materials, the preparation method comprises the following steps of freezing and preserving the raw materials in a freezing chamber firstly, baking and roasting, and then spraying fruit juice on the surface of a semi-finished product to obtain the product. The preparation method is simple and convenient to operate, can fully keep the nutritional ingredients of chicken, effectively combine the nutritional ingredients of the fruits and vegetables and the oats, and can effectively prevent the nutritional ingredients and active ingredients from loss and destruction by adopting a special baking process; furthermore, the chicken jerky forms a special fruit, vegetable and chicken compound flavor, has good mouthfeel and smooth and seamless appearance, can be eaten instantly, and can be used as snack foods such as small snacks, or used as geriatric foods with low fat and low calorie.