130results about How to "Reduce cooking loss" patented technology

The invention discloses a preparation method of a sheepskin collagen casing. The preparation method comprises raw sheepskin immersion in water and washing, liming hair removal, hydrogen peroxide treatment, primary pickling, mincing and beating, compounding, secondary pickling, homogenization and filtration, extrusion and curing, water washing and plastification, UV crosslinking, drying and humidification. The preparation method realizes the comprehensive utilization of bur sheepskin, prevents the waste of resources and the pollution of the environment and can produce huge economic and social benefits.

The invention discloses a chicken feed. The chicken feed is prepared from the following raw materials in parts by weight: 50 to 60 parts of corn, 10 to 30 parts of soybean cakes, 10 to 20 parts of fruit peel, 5 to 20 parts of duckweed, 5 to 10 parts of fruits, 2 to 5 parts of fish meal, 1 to 3 parts of bone meal, 0.5 to 1 part of garlic powder, 1 to 2 parts of spiral seaweeds and 0.25 to 0.5 part of edible salt. The invention also discloses a preparation method of the chicken feed. The preparation method comprises the steps of crushing, fermenting, mixing and the like. The invention also discloses a chicken raising method utilizing the chicken feed. The chicken raising method is also characterized in that chicken is naturally raised under a fennel tree, and the chicken can peck at leaves or barks of the fennel tree. The chicken feed is balanced and rich in nutrients, favorable for digestive absorption of the chicken and capable of increasing the growth speed of the chicken. The chicken raising method is scientific and reasonable, so that the raised chicken is relatively healthy and relatively good in meat quality.

The invention discloses a processing method for improving quality of pork sliced ham. The processing method is characterized by comprising the steps of: thawing freezing-stored pork hindquarter, cutting, trimming, injecting, tenderizing, interval-tumbling for 6-10h, canning, smudging, steaming and cooking, cooling, slicing and vacuum-packaging. The pork sliced ham prepared by adopting the processing method has the characteristics of little steaming and cooking loss, small squeezing water loss rate and sterilization water loss rate, and good water holding capacity; and because the interval-tumbling process is carried out by adopting an aspiration tumbling mode under the conditions that meat loaves are in a vacuum state for a long time in a tumbling stage and a vacuum pump vacuumizes at intervals in a suspending stage, a preserving solution is more completely and effectively distributed in a muscle structure to be beneficial to the dissolution of salt soluble protein. Compared with the continuous tumbling mode, the interval-tumbling mode has the advantages that more salt soluble protein is generated, so that the binding among the meat loaves is facilitated; and during thermal processing, a stable protein gel structure is formed, thus the texture of the ham is improved.

The invention discloses nutrition fine dried noodles for children based on three-layer compound rolling, and the nutrition fine dried noodles for children have a large addition amount of a functionaladditive and industrial production can be achieved. The nutrition fine dried noodles for children are characterized by being prepared from the following raw materials in parts by mass: 10-32 parts ofinulin, 65-90 parts of wheat flour, 0-3 parts of high-activity gluten flour, 0.01-0.1 part of multivitamin, and 0.1-1 part of compound mineral; and a production method of the nutrition fine dried noodles for children provided by the invention comprises the following steps: (1) premixing raw materials; (2) performing dough kneading; (3) performing curing; (4) performing rolling forming; (5) carrying out compound rolling; (6) carrying out continuous rolling; (7) carrying out cutting into strips; (8) carrying out drying; (9) carrying out packing, etc. The method provided by the invention is simple and easy to implement, by adding fructo-oligose, the multivitamin and the compound mineral, the intestinal flora of children and the nutritional value of noodles for children are improved; and the fine dried noodles adopt a structure comprising an inner layer and an outer layer, no roll sticking phenomenon occurs during rolling, thereby enabling continuous production, and the dissolution of small molecules in the inner layer and the nutritive loss can be reduced when the fine dried noodles are cooked.

The invention discloses a fresh potato non-fried convenient hot dry noodle and a preparation method thereof. Thehot dry noodle comprises flour, fresh potatoes, salt, sodium carbonate, composite phosphate, gluten powder, sodium alginate and monoglyceride at a certain proportion. The preparation method comprises the following steps: (1) preparation of the fresh potatoes: washing potatoes with no decay and deterioration, peeling, cutting the potatoes into slices, putting the potato slices into a steamer and steaming; putting the steamed potato slices into a mortar, grinding the potato slices into a mud shape, putting the grinded potato mud into microwave and drying; (2) preparation of fresh noodles: uniformly mixing the obtained potato mud, kneading a dough, proofing under room temperature, putting formed noodles into a pot and boiling; (3) drying of the noodles: microwave drying the obtained fresh noodles. Thepreparation method has the advantages that the formula is reasonable, the energy consumption is reduced, and the production cost is lowered; more flavors and nutrients are endowed to the hot dry noodle. The fresh potato convenient hot dry noodle is non-fried, so that the safety and the preservability are greatly improved.

The invention relates to a preparation method of rice flour with the low strip breaking rate. The technological process of the preparation method comprises the steps of rice cleaning, soaking, grinding into thick liquid, adding chitosan and protein, adjusting the water content, steaming, flour mixing, extrusion molding, aging, re-steaming, cooling and product finishing. According to the preparation method, a chitosan and protein composite system is added in the preparation process of the rice flour, the chitosan and corn starch are fully mixed first then to be added to rice milk, and the problems of uneven dispersion and easy caking of the chitosan added to the rice milk are solved; and at the same time, due to cross-linking between chitosan molecules with hydrogen bonds of the chitosan molecules into a net structure, entanglement is high, a chitosan solution has a certain viscosity, when added to the rice flour, the chitosan solution can improve toughness of the rice flour, the stripbreaking rate is reduced, the cooking loss of the rice flour can be reduced, at the same time, the shelf life of the rice flour can be prolonged, and nutritional value of the rich flour is improved.

The invention belongs to the field of food processing and microbial fermentation and particularly relates to a method for improving beef tenderness based on multiple times of fermentation. The methodcomprises the following steps that S1, ultrahigh pressure freezing processing is conducted on beef; S2, a tenderizing agent is injected into the beef processed in the step S1; S3, vacuum rolling, salting and tendering are conducted on the beef processed in the step S2; S4, Streptococcus thermophilus is adopted to conduct primary fermentation and secondary fermentation on the beef processed in thestep S3; S5, stretching compression processing is conducted on the beef processed in the step S4; S6, the beef processed in the step S5 is cooked at 98-100 DEG C for 8-9 minutes. By adopting the method, the textural tenderness of the thoroughly cooked beef can be improved, the beef is tender, smooth and succulent, the original special flavor of the beef is not affected, cooking loss rate is reduced, and the problem is effectively solved that beef becomes hard.

The invention discloses silage as well as a preparation method and application thereof, and belongs to the technical field of agricultural feed additives. The silage is mainly prepared by fermenting corn straw and eucommia ulmoides leaves as raw materials through various probiotics. The silage can improve the feed intake, silage digestibility and body immunity of an animal, improve absorption of protein in the silage and relieve damage caused by stress; cooking loss and fat deposition in muscles are reduced, muscle fiber development is promoted, and muscle compactness is improved; and the content of stearic acid in mutton is reduced, the smell of the mutton is reduced, meanwhile polyunsaturated fatty acid can be protected from being oxidized, the contents of EPA, nervonic acid, cis-11-eicosenoic acid (C20:1) and alpha-linolenic acid (C18:3n3) in the mutton are remarkably increased, and the nutritional value of the mutton is effectively improved.

The invention discloses almond protein vermicelli and a preparation method thereof. The almond protein vermicelli is prepared from salt, almond protein powder and flour; a ratio of the weight of the salt m(salt) to the weight of the almond protein powder m(almond protein powder) to the weight of the flour m(flour) is (6.3 to 10.5) : (100 to 500) : 1000. The almond protein vermicelli disclosed by the invention has the advantages that not only is the vermicelli difficultly adhered after the vermicelli is cooked thoroughly, but also abundant plant proteins can be provided for a human body, and abundant vitamins and mineral elements can be further provided for the human body.

The invention discloses fresh and wet noodles with a low cooking loss ratio. The fresh and wet noodles with the low cooking loss ratio are prepared from, by weight, 100 parts of wheat flour, 28-40 parts of water, 0.2-0.6 part of xanthan gum, 0.15-0.3 part of propylene glycol alginate, 0.5-1 part of konjac powder and 1.2-2 parts of edible salt. A preparing method of the fresh and wet noodles with the low cooking loss ratio comprises the main production steps of adding the water, xanthan gum, propylene glycol alginate, konjac powder and edible salt into the wheat flour with the wheat flour as the main raw material, and then conducting dough kneading, primary dough fermenting, rolling, secondary dough fermenting, secondary rolling, boiling, acid pickling and draining packaging. The fresh andwet noodles prepared by means of the method are stable in structure and low in cooking loss ratio.

The invention discloses a natural feed additive for improving feed conversion rate and meat quality of livestock and poultry and application thereof. The additive is prepared from a folium cortex eucommiae extract, a rosemary extract, mangosteen polyphenol and a mulberry leaf extract. Further, the mass ratio of the folium cortex eucommiae extract to the rosemary extract to mangosteen polyphenol to the mulberry leaf extract is (2-4): (3-5): (0.5-1.5): (1-3); and preferably, the mass ratio of the folium cortex eucommiae extract to the rosemary extract to mangosteen polyphenol to the mulberry leaf extract is 3: 4: 1: 2. Plant extracts which are wide in source and low in price are compounded according to different components and functional characteristics of the plant extracts, and the compound which has antioxidant, anti-inflammatory and bacteriostatic physiological functions and can improve the feed conversion rate and meat quality of livestock and poultry is screened out; and a small amount of additive is added into the basic ration, so that the daily gain of the broiler chicken in the early stage can be obviously increased, the feed-gain ratio in the whole period can be reduced, and the drip loss of pectoralis muscles and the cooking loss of leg muscles can also be reduced.

The invention discloses a nutritional vermicelli easy to be tasty. The nutritional vermicelli easy to be tasty comprises, by weight, 70-100 parts of sweet potato flour, 10-30 parts of fresh fish flesh, 5-10 parts of mung bean flour, 2-5 parts of cassava flour, 2-5 parts of Radix Puerariae powder, 5-10 parts of corn flour, 2-3 parts of black rice bran, 2-3 parts of lotus root starch, 0.05-0.1 parts of sa-hao seed gum, 1-2 parts of konjac glucomannan, 0.2-0.5 parts of edible salt, and 50-110 parts of water. The invention also discloses a production method of the nutritional vermicelli easy to be tasty. Sweet potato, bean, cereal, plant starch and fish flesh proteins are added, so the nutrition is balanced; and control of the reasonable ratio of raw materials, keeping of the reasonable water content of dough and adjustment of extruding and cooking parameters and the process flow in the making process make the vermicelli have certain rehydration, solve the difficulty tasty problem of the vermicelli, improve the eating mouthfeel, and enhance the market competitiveness of the vermicelli.

The invention relates to an environment-friendly brewing technology of rice wine. The technology includes the following steps that 1, raw material rice is soaked; 2, a starch solution is drained for 2 h or longer; 3, steam introduction is kept for more than 8 min till the rice is thoroughly steamed; 4, after heat preservation lasts for about 10 min, an exhaust valve is switched on, a ventilator is started, a vent valve is switched on, and the temperature of the steamed rice is decreased to 60 DEG C or lower; 5, formula water, yeast and koji are added, stirring is carried out, and the temperature of the mixture is controlled to be 25-30 DEG C; 6, the temperature rises and reaches 32-37 DEG C after 8 h of fermentation, stirring is carried out, the mash temperature is controlled, and main fermentation mash is obtained. According to the technology, the steps of wet rice conveying and steamed rice conveying are omitted, rice soaking equipment, rice steaming equipment and fermentation equipment are integrated by adopting micropressure rice steaming and multifunctional brewing equipment, the procedures are reduced, labor and steam are saved, cleaning and sterilization are thorough, the micropressure rice steaming and multifunctional brewing equipment is suitable for steaming various types of raw material rice and capable of reducing steaming loss, the wine yield is increased due to thorough steaming, automatic wine brewing production can be easily achieved, the brewing cost is lowered, and environment-friendly brewing of the rice wine is achieved.

The invention belongs to the technical field of fermentation, and particularly relates to a fermented feed capable of improving animal production performance and/or feed utilization rate and application of the fermented feed. The fermented feed provided by the invention comprises a mixed bacterial agent, the mixed bacterial agent comprises lactobacillus, saccharomyces cerevisiae and bacillus subtilis, and the viable count ratio of the lactobacillus to the saccharomyces cerevisiae to the bacillus subtilis in the mixed bacterial agent is (1-3): (1-3): (1-3); the effective viable counts of the lactobacillus, the saccharomyces cerevisiae and the bacillus subtilis are (1-9) * 10 < 8 > CFU/g respectively and independently. According to the fermented feed disclosed by the invention, the content of soluble protein in the corn protein powder is increased through the mixed bacterial agent, the digestible utilization rate of the corn protein powder is increased, and the utilization rate of the corn protein powder is increased.

The invention discloses an eyesight-improving mulberry-leaf quick-frozen dumpling wrapper and a preparation method thereof. The eyesight-improving mulberry-leaf quick-frozen dumpling wrapper is made of the following raw materials in parts by weight: 100-120 parts of wheat flour, 1-2 parts of table salt, 5-7 parts of corn starch acetate, 1-2 parts of perilla meal powder, 2-3 parts of aloe juice, 15-20 parts of wine, 2-4 parts of mulberry leaves, 5-8 parts of blackfish meat, 6-9 parts of lotus roots, 1-3 parts of cassia seeds and an appropriate amount of water. According to the process of the preparation method, the mulberry leaves, the Chinese wolfberry fruits and the like are treated, made into powder then added into the wheat flour, so that the dumpling wrapper prepared according to the preparation method has the healthcare functions such as eyesight improving and the like.

The invention provides konjak recombinant rice with a low glycemic index and a preparation method of the konjak recombinant rice. The recombinant rice comprises rice, konjaku flour, oat and chickpeasin a mass ratio of (30-70): (2-6): (10-30): (15-35), the recombinant rice with a low glycemic index is obtained through reasonable compounding of cereal components and a specific extrusion and granulation process, and the konjak recombinant rice is good in cooking property, good in chewiness, good in sensory quality such as mouth feel and appearance, and similar to natural rice in texture characteristics. An in-vitro starch digestion test and an in-vivo blood glucose response test prove that the konjak recombinant rice can obviously delay starch hydrolysis and blood glucose increment, the glycemic index is as low as 46.25, and the konjak recombinant rice is suitable for patients with type II diabetes to eat for a long time.