42results about How to "Same taste" patented technology

The invention discloses an intelligent Chinese meal cooking device special for frying and a cooking method thereof, and relates to an intelligent Chinese meal cooking device and a cooking method thereof, which can solve the problem that standard production of the meal cannot be realized by the prior art. The key points of the technical scheme provided by the invention are that the intelligent Chinese meal cooking device comprises a master control module, a container temperature detection unit, a driving temperature detection unit, a clock control unit and a power control unit, wherein an input end of the driving control unit, an output end of the container temperature detection unit, an output end of the driving temperature detection unit, the clock control unit and the power control unit are all electrically connected with the master control module; an output end of the driving control unit is electrically connected with a control end of heating equipment; a detection end of the power control unit is electrically connected with an excitation coil; a monitoring end of the driving temperature detection unit is butted against the driving control unit; and a monitoring end of the container temperature detection unit is butted against a container. According to the cooking device and the cooking method, cooking of various combined Chinese meal processes can be realized to perform standard production and commercial application of the meals, and the cooking device and the cooking method are low in investment and easy to implement.

An extract of an oak aged alcoholic product is produced by adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage. Also disclosed is an accelerated whisky maturation method, including combining an alcoholic distillate with toasted oak chips, heating and aerating and/or oxygenating the resulting mixture to produce an accelerated oak aged alcoholic product. The toasted oak chips are then removed.

The invention discloses a preparation method of an active pseudo-ginseng ultramicro powder, wherein the preparation method comprises the following steps: (1) cleaning fresh pseudo-ginseng root main roots, and cutting into pseudo-ginseng slices; (2) cooling the pseudo-ginseng slices to freeze the pseudo-ginseng slices; (3) at the pressure intensity of 10-20 Pa, holding for 1-2 hours, making the temperature rise to 0 DEG C from -30 DEG C to -40 DEG C in 20-30 hours, and then making the temperature rise to 20 DEG C from 0 DEG C in 2-4 hours; and obtaining freeze-dried pseudo-ginseng slices; and (4) smashing the freeze-dried pseudo-ginseng slices for 2-10 min at a low temperature with a jet mill, to obtain the active pseudo-ginseng ultramicro powder having more than 95% of the micro powder with the particle size of 20 [mu]m or less. Medicinal active ingredients are avoided from generating oxidation, decomposition and other phenomena due to heating, drying and smashing under ordinary pressure, and the mouthfeel, color, luster and quality are basically the same as those of fresh products; and the product has extremely good water rehydration, can quickly absorb water to recover, can maximize retention of unique nutritional ingredients and active ingredients of pseudo-ginseng, and gives full play to pseudo-ginseng pharmacological functions.

The invention discloses a core-injected Chinese evergreenchinkapin seed cake production device and a method thereof. The device comprises a stuffing extruding portion, a wrapper extruding portion, a forming portion, a conveying mechanism, a power source and an industrial control PLC; the forming portion comprises a forming vertical pipe, a forming mould and a baffle, and the baffle is arranged at an outlet formed in the bottom of the forming vertical pipe; the outlet formed in the bottom of the forming vertical pipe is adjacent to a conveyor belt; the forming mould comprises a plurality of detachable mould shells located in the forming vertical pipe; a stuffing outlet of the stuffing extruding portion is formed in the side wall of the forming vertical pipe, and the wrapper extruding portion is located over the forming vertical pipe; when core-injected cakes are produced, the wrapper extruding portion injects dough to the baffle arranged at the bottom of the forming vertical pipe, then cake stuffing is injected to the dough located on the baffle from the stuffing outlet, the mould shells of the forming mould are spliced to enable the dough to wrap the cake stuffing to form core-wrapped dough, and the core-wrapped dough falls to the conveying mechanism after being formed. According to the device, the cake stuffing and cake billet raw materials can be synchronously combined to form core-wrapped cake bodies in production, and therefore not only is the production efficiency improved, but also the device is beneficial for improving the mouthfeel of the core-injected cakes.

The invention provides a frozen drink containing kudzu-vine root and a preparation method thereof. Based on the total weight of the frozen drink, the frozen drink comprises the following compositions: 1 to 4 percent of candied kudzu-vine root block and 5 to 20 percent of candied kudzu-vine root water, wherein the candied kudzu-vine root block and the candied kudzu-vine root water are prepared by the following method: performing candied treatment on a kudzu-vine root raw material, namely mixing 10 to 30 weight portions of fresh kudzu-vine root raw material or equal amount of dry kudzu-vine raw material, 10 to 20 weight portions of sugar and 30 to 40 weight portions of water for the candied treatment; filtering to obtain the candied kudzu-vine root block and filtrate; and adjusting the weight of the filtrate to 40 to 60 weight portions to obtain the candied kudzu-vine root water. The method performs high-temperature candied treatment on the kudzu-vine root, effectively applies the kudzu-vine root to the production of the frozen drink, and makes the prepared frozen drink have nutrition and good flavor and mouthfeel through a reasonable formula and a proper process.

The invention discloses a method for making drinks by a capsule beverage dispenser, and belongs to the technical field of beverage preparation. The problem that an existing capsule beverage dispensercannot identify the capsule use state is solved. The capsule beverage dispenser includes a brewing head with a water injection pricking needle and an extraction pricking needle, a brewing cup for containing a capsule and a liquid supply mechanism communicating with the water injection pricking needle, and the capsule beverage dispenser further comprises a first detection device for testing the usestate of the capsule. The method for making the drinks comprises the steps that a detecting step is carried out, specifically, the capsule beverage dispenser detects the use state of the capsule through the first detection device, and the use state includes that the capsule is not used or the capsule is used; and a brewing step is carried out, specifically, the capsule beverage dispenser selectsthe corresponding brewing procedure according to the detected results of the first detection device, and the capsule is subjected to brewing with the selected brewing procedure.

The invention relates to an intelligent tea art machine automatic vending system. The intelligent tea art machine automatic vending system comprises a tea powder barrel (100), a tea powder transmitter (200), a tea powder collector (300), a heater (400), a refrigerator (500), a water pump (600), a flowmeter (700), a watering barrel (800), a tea bag shelf (900), a tea water collection cup (1000), a tea cup delivery machine (1100), a radiator (1200), a magnetic valve (1300) and a tea powder collector platform (1400). The intelligent tea art machine automatic vending system is different from a traditional automatic vending machine vending tea water and drink and the like. The intelligent tea art machine automatic vending system can effectively solve defects or disadvantages of the traditional automatic vending machine vending the tea water and the drink such as tea water concentration can't be guaranteed, stored tea leafs are easy to go bed, and residual tea bags or abandoned filter papers are generated and the like.

The invention discloses a preparation method of shredded chicken. The preparation method comprises the procedures of preparing preserving powder, cleaning, preserving, smoking, thermally baking, boiling, stirring, micro-baking, packaging and sterilizing, and the like. The preparation method has the beneficial effects that nutrients and taste are immersed and cured inside the chicken by adopting a special formula material and a blending proportion as well as a special smoking and thermally-baking technology, and then the chicken is cooked and stirred, and finally micro-baked so that the chicken is uniform in taste, red in color, and thick and delicious in flavor, has the functions of stimulating the appetite and tonifying the spleen, is durable in remaining taste, is easy to separate when being eaten because of being properly cooked, and brings the convenience for being eaten by a user outdoors or during travel.

The invention discloses a preparation method of an egg white protein powder bread additive, and belongs to the technical field of food additive preparation. The preparation method comprises the steps that fresh egg white is taken as a raw material, egg white protein powder is modified through amino acid and a compound enzyme to improve the leavening property and gelling property of the egg white protein powder, and then the egg white protein powder bread additive is obtained. Living examples prove that the method is unique and novel, not only can the leavening effect in the bread making process be improved to enable bread to be mellow and delicious, but also the surface of flour can be coated with a layer of gel to prevent destruction of the nutritional ingredients of the bread in the heating process, and the flavor of the bread is also enriched.

The invention discloses a method for preparing spicy and hot chicken slices. The method comprises the following steps: preparing salting powder, cleaning, salting, smoking, baking, boiling, soaking, frying, and packaging and sterilizing. The method has the beneficial effects that special formula materials and mixing proportion are adopted, and specific smoking and hot baking technologies are adopted, so that the nutrition and the taste seep into and are cured in the chicken slices; chicken meat is loosened by beating and then is soaked and fried, so that the chicken meat is uniform in mouth feel, ruddy in color, fragrant, heavy and refreshing in flavor, long in aftertaste, easy to cut when being eaten due to proper boiling and convenient for eaters to eat outdoors or in a travel, and has the effects of promoting appetite and benefiting spleen.

A process for producing a granular low-calorie food material comprising the steps of forming a composition into granules, and drying the granules,

the composition comprising

(a) 50 parts by mass of starch;

(b) 0.3 to 10 parts by mass of trehalose;

(c) at least one selected from the group consisting of

(c-1) 0.1 to 15 parts by mass of a gelling agent capable of forming a gel in the presence of a divalent metal ion, and 0.1 to 3 parts by mass of the divalent metal ion, and

(c-2) 0.1 to 15 parts by mass of a gelling agent capable of forming a gel upon heating or upon cooling after heating; and

(d) 1 to 25 parts by mass of an opacifying agent; and having a water content of 15 to 40% by mass.

The invention relates to an intelligent steaming and boiling control method, an intelligent steaming and boiling control device, computer equipment and a storage medium. The method comprises the following steps of collecting a rice grain image corresponding to rice grains to be steamed and boiled; obtaining nutrition parameters of the rice grains to be steamed and boiled according to the rice grain image, wherein the nutrition parameters include at least one parameter of the dimension, the chromaticity and the skin residue rate of the rice gains to be steamed and boiled; and selecting a corresponding steaming and boiling control strategy according to the nutrition parameters, wherein the steaming and boiling control strategy is used for controlling the steaming and boiling process of the rice grains to be steamed and boiled. During the steaming and boiling control strategy selection, the characteristics of the kind of rice grains to be steamed and boiled per se, including the dimension, the chromaticity, the skin residue rate and the like are considered, so that the obtained steaming and boiling control strategy is suitable for the kind of rice grains; the cooked rice is enabled toalways have the same mouthfeel; the condition that the mouthfeel is sometimes good and sometimes bad cannot occur; and the combination of artificial intelligence and a home appliance product is realized.

The invention relates to Ilex latifolia thunb black tea and a processing method thereof, and belongs to the field of tea processing. The processing method of the Ilex latifolia thunb black tea comprises the following steps: withering fresh leaves, splicing the fresh leaves, performing primary rolling, performing primary fermentation, performing primary baking, performing secondary rolling, performing secondary fermentation and performing drying to obtain the Ilex latifolia thunb black tea. According to the ilex latifolia thunb black tea prepared by the method, the tastes of congou black tea and small-leaf ilex latifolia thunb are well fused together, the bitter tastes of the congou black tea and the small-leaf ilex latifolia thunb are reduced, and the Ilex latifolia thunb black tea has thefresh and sweet fragrance of the congou black tea and sweet aftertaste of the small-leaf ilex latifolia thunb and has a stable taste.

The invention discloses a method for automatically brewing a beverage by using purified water and an intelligent integrated tea drinking machine, belongs to the technical field of household appliances, and aims to solve the problems of poor water purification effect and the like of an existing tea drinking machine. The method for automatically brewing the beverage by using the purified water comprises the following steps: filtering raw water through the filtering assembly to form purified water for brewing the beverage, and storing the purified water into the purified water storage tank; the method at least comprises a tea drinking mode and a direct drinking mode, the tea drinking mode is to open a corresponding water valve or a water pump according to an operation instruction of a user soas to inject purified water heated to a set temperature into a brewing pot, and the obtained beverage is sent into a beverage cup for heat preservation after brewing is performed for a set time. According to the method for automatically brewing the beverage by using the purified water and the intelligent integrated tea drinking machine, the integration of the water purifier and the tea brewing machine is realized, the water purification effect is good, and the soup color and the concentration of soup tea are consistent; tea leaves can be separated from tea water, and the water temperature andtime for making tea can be accurately controlled.

The invention provides a dewatering device for freeze-dried food processing and a using method thereof. The dewatering device for freeze-dried food processing comprises a device body, a fan chamber and a drying chamber. Supporting legs are arranged at the lower end of the device body. A power line is arranged on the back side of the device body. Air outlets are formed in the side face of the device body. A liquid collection box is arranged below the air outlets. A clamping protrusion button is arranged at the upper end of the liquid collection box. A motor is arranged in the fan chamber. A transmission shaft is arranged on the motor. Fan blades are arranged at the other end of the transmission shaft. A heating pipe is arranged on the side, away from the fan blades, of the fan chamber. A dewatering frame is arranged in the drying chamber. Nets are arranged on the dewatering frame. According to the dewatering device, the design of horizontal hot air circulation is adopted for food dewatering, so that the dewatering effect is more uniform; the water contents of dewatered food in vertical layers are equivalent, and the tastes of the food are the same; the dewatering efficiency is improved through circulating hot air; and a water collection device is arranged so that the dewatering device is more convenient to use.