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42results about How to "Same taste" patented technology

Soy milk compositions and methods of preparation

Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high process pressures, to provide texture and taste characteristics.
Owner:JENEIL BIOTECH INC

Intelligent Chinese meal cooking device special for frying and cooking method thereof

InactiveCN103142147AImproving the role of culinary standardizationAchieve standardizationSteam cooking vesselsRoasters/grillsElectricityProcess engineering
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.
Owner:张杭生

Process for producing an extract of an accelerated oak aged alcoholic concentrate

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.
Owner:BROWN-FORMAN

Preparation method of active pseudo-ginseng ultramicro powder

InactiveCN104490964APrevent oxidationAvoid phenomena such as decompositionPowder deliveryPlant ingredientsDecompositionAdditive ingredient
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.
Owner:ZHEJIANG JIANFENG HEALTH TECH

Soy milk compositions and methods of preparation

Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high process pressures, to provide texture and taste characteristics.
Owner:JENEIL BIOTECH INC +1

Core-injected Chinese evergreenchinkapin seed cake production device and method thereof

ActiveCN105851104AIncrease productivityImprove the taste of finished productsDough treatmentBakery productsEngineeringRaw material
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.
Owner:樵夫食品有限公司

Frozen drink containing kudzu-vine root and preparation method thereof

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.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD

Method for making drinks by capsule beverage dispenser

ActiveCN108478006ACapsule recognition function is perfectImprove user experienceBeverage vesselsBiomedical engineeringBrewing
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.
Owner:杭州九创家电有限公司

Process for producing lactose-free milk

The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of:a) Ultrafiltration of original milk to obtain a first permeate and a first retentate;b) Nanofiltration of said first permeate to obtain a second permeate and a second retentate;c) Mixing said first retentate with said second permeate to obtain a mixture; andd) Hydrolysing remaining lactose in said mixture to obtain a hydrolysed milk.The process provides a lactose-free product with the taste of the original milk.
Owner:ARLA FOODS AMBA

Method for supplying and producing Chinese traditional roasted duck snacks

The invention discloses a method for supplying and producing Chinese traditional roasted ducks. By using the method, the supplying mode of Chinese traditional roasted duck products can be quickened, standardized, popularized and industrialized, the sales area and the audiences of the Chinese traditional roasted duck can be remarkably enlarged, and the limitation of the supplying mode of the Chinese traditional roasted duck is remarkably improved. The invention provides delicious food to noble bachelors, provides opportunities to family snacks and provides chances to snack chain restaurants.The invention is mainly realized by the following technical scheme: intensively preparing plucked ducks by a traditional method, airing and fast freezing, stream-lined chipping, weighing, shaping, roasting and cooling, packaging, sterilizing, sealing, quality-inspecting, boxing, refrigerating, application the consumption, communication and processing method, and promotion of the edible method. The invention can ensure that all the delivered products are the same in the size, the quality, the appearance and the taste. Finished products and semi-finished products can be sold in supermarkets and chain shops, thereby meeting the different dining requirements of citizens.
Owner:徐红

Bowl tuo and preparation method thereof

The invention relates to a bowl tuo and a preparation method thereof. The bowl tuo is prepared by the following raw material by weight proportion: 495-510g of buckwheat flour, 42-47g of refined salt and 1750-2200g of water. The preparation method thereof includes: coarse sizings are prepared; the coarse sizings are washed by warm water, soaked for 20 minutes and the taken out, wheat bran is removed, and flour is obtained by adopting a flour mill; refined buckwheat flour is prepared, a fine basket is used for sieving, and flour obtained in first round is taken for spare use; saline is prepared; flours paste is prepared, the refined buckwheat flour is added with the saline and is stirred into flour spike, saline is dipped onto the flour spike, emphatically repeatable stamping is carried out until the saline in the step (4) is run out, and stamping is carried out for 40 minutes, thus obtaining heavy paste; flour paste is stirred to be uniform and scooped into a shallow tank, and the shallow tank filled with flour paste is placed into a steaming basket; and steaming is carried out for 40 minutes until the flour paste in the shallow tank is changed into bluish white from white, thus obtaining the bowl tuo. The bowl tuo is fine and soft, has faint scent, is tasty and refreshing and has the functions of reducing blood lipid, softening vessel and clearing stomach, clearing heat and relaxing the bowels, and preparation method is simple, and the time of steaming is reduced by 12-15 minutes compared with the traditional method.
Owner:高文汇

Intelligent tea art machine automatic vending system

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.
Owner:HUNAN UNIV AISHENG AUTO TECH DEV

Preparation method of shredded chicken

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.
Owner:CHONGQING LUYU LIQIANG FOOD

Preparation method of egg white protein powder bread additive

InactiveCN105594786ASame tasteSame nutritionDough treatmentFlavorFood additive
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.
Owner:仇颖超

Method for preparing spicy and hot chicken slices

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.
Owner:CHONGQING LUYU LIQIANG FOOD

Process for producing granular low-calorie food material and raw material for producing the same

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.
Owner:OTSUKA FOODS CO LTD

Intelligent steaming and boiling control method, intelligent steaming and boiling control device, computer equipment and storage medium

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.
Owner:GREE ELECTRIC APPLIANCES INC OF ZHUHAI +1

Ilex latifolia thunb black tea and processing method thereof

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.
Owner:YIBIN SHUANGXING TEA IND

Method for automatically brewing beverage by using purified water and intelligent integrated tea drinking machine

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.
Owner:KINGCLEAN ELECTRIC GREEN TECH SUZHOU

Reshaped brewing cubilose and producing method thereof

The invention discloses a reshaped brewing cubilose and a producing method thereof. The producing method comprises the following steps that A, cubilose impurities are removed, namely a cubilose raw material is put into deionized water or purified water to achieve soaking, swallow feather removal and cleaning; B, cooking is performed, namely the soaked and cleaned cubilose obtained through the step A is weighed, deionized water or purified water is added to cook the cubilose; C, the cubilose is smashed, namely the cubilose absorbing the water and cooked fully is smashed; D, multiple-time cooking and smashing are performed, namely the cubilose power obtained through the smashing step C is subjected to multiple-time cooking and smashing, wherein the adopted process is same as those of the step B and step C; E, concentration is performed, namely a smashed cubilose solution is concentrated; F, reshaping is performed, namely the concentrated cubilose solution is reshaped; G, drying is performed, namely the reshaped cubilose is dried. Process optimization is performed based on an original preparation method, the smashing, cooking and concentration steps are added, and the very good quality of the cubilose is well retained.
Owner:JIYAN BIOLOGICAL CO LTD

Intelligent Chinese meal cooking device special for frying and cooking method thereof

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.
Owner:张杭生

Method for producing coarse cereals rice by extruding double screw

ActiveCN101558904BSolve the problem of rough tasteSimple structureFood preservationFood shapingHeat stabilitySmall footprint
The invention relates to a method for producing coarse cereals rice by extruding a double screw, wherein, the coarse cereals rice takes five cereals as raw materials. The method comprises the following steps: pretreating the raw materials, stirring the raw materials in a mixing way, extruding and curing the raw materials at one time with a double screw extruder and a double screw extruding technology; graining and shaping the raw materials; drying the raw materials; and cooling the raw materials, etc. The coarse cereals rice absolutely takes five cereals as raw materials without any additivesand ancillary materials. The coarse cereals rice has various external shapes according to requirements, has a compact structure without the need for polishing, stable quality, good edible quality, balanced nutrition and strong health function, is free of cleaning and convenient, can be stored for a long time, has good heat stability when being cooked, and can be eaten as staple food as the commonrice. The invention has the advantages of high production, continuous production process which is especially suitable for large-scale industrialization production, stable product quality, low cost, small production floor space, etc.
Owner:湖南富马科食品工程技术有限公司

Dehydration device used for freeze-dried food processing

InactiveCN107853542AEquivalent moisture contentUniform dehydration effectFood preservationFood dryingFreeze-dryingEngineering
The invention provides a dehydration device for freeze-dried food processing, which includes a body, a fan chamber, and a drying chamber. The lower end of the body is provided with supporting feet, the back of the body is provided with a power cord, and the side of the body is provided with exhaust holes. , the lower end of the exhaust hole is provided with a liquid receiving box, the upper end of the liquid receiving box is provided with a button, the fan room is provided with a motor, the motor is provided with a transmission shaft, and the other end of the transmission shaft is provided with a Fan blades, heat pipes are arranged on the side of the fan chamber away from the fan blades, a dehydration rack is arranged in the drying chamber, and a grid is arranged on the dehydration rack. The dehydration device adopts a horizontal hot air circulation design to dehydrate food, and the dehydration effect is more uniform. After dehydration, the upper and lower layers of food have the same moisture content and taste.
Owner:杭州星翼进出口有限公司

A production device and method for core-injecting cone chestnut cake

ActiveCN105851104BOvercome the disadvantage of high sugar contentLow in fatDough treatmentBakery productsEngineeringConveyor belt
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.
Owner:樵夫食品有限公司

Beverage brewing method and system, and beverage maker using same

Disclosed are a beverage brewing method and system, and a beverage maker using the same. The beverage brewing method implemented via a beverage brewing system includes the steps of setting multiple brewing parameters; reading an identification code of a beverage brewing material to generate an identification message; confirming the identification message indicates a brewing parameter that is a valid data and choosing one brewing parameter that corresponds to the identification message to generate a matched brewing parameter; downloading the matched brewing parameter to form a brewing implementation parameter for brewing the beverage brewing material; and forming a feedback message in the brewing process to change the matched brewing parameter into an invalid data to prevent repeated brewing of the beverage brewing material. Therefore, once a selected beverage brewing material has been brewed, the brewing parameter corresponding thereto will be changed into an invalid data and the samebeverage brewing material would not be brewed repeatedly to ensure a stable quality of the brewed beverage.
Owner:林致得 +1

Dewatering device for freeze-dried food processing and using method thereof

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.
Owner:浙江开创智库科技有限公司

Vacuum pump for conveying steamed stuffed bun stuffing fluids

The invention discloses a vacuum pump for conveying steamed stuffed bun stuffing fluids, wherein the vacuum pump includes a vacuum pump rotating shaft, a sliding plate and a vacuum pump main body; the vacuum pump main body has a stuffing guiding-in hole and a stuffing guiding-out hole; the end part of the vacuum pump rotating shaft is provided with a through guiding groove perpendicular to the center line of the vacuum pump rotating shaft; the sliding plate is arranged in the guiding groove, wherein the sliding plate moves back and forth along the guiding groove in a working state, and both ends of the sliding plate always make contact with the inner wall of the vacuum pump main body. The vacuum pump for conveying the steamed stuffed bun stuffing fluids adopts such the structure, when in use, the vacuum pump is placed at the end part of an auger, the auger is in a level state, the auger is suitable for conveying granular stuffing, the vacuum pump is suitable for conveying fluid stuffing, the vacuum pump makes the fluids of the stuffing in the stuffing conveying process well mixed with the stuffing, so as to make the steamed stuffed bun stuffing prepared by a steamed stuffed bun machine even and ensure that steamed stuffed buns prepared by the steamed stuffed bun machine have same mouthfeel.
Owner:芜湖拓达电子科技有限公司

Green ilexlutifolia thumb and processing method thereof

The invention relates to green ilexlutifolia thumb and a processing method of the green ilexlutifolia thumb, and belongs to the field of tea processing. The processing method of the green ilexlutifolia thumb comprises the following steps: spreading fresh leaves to dry, combining together, performing deactivation of enzymes, cooling backwater, rolling, carrying out unblocking and sieving, stacking(1), performing first-step roasting, stacking (2), performing second-step roasting, stacking (3) and drying to obtain the green ilexlutifolia thumb. The process parameters are that backwater is cooled, and the fresh leaves are naturally cooled for 30 to 60min; stacking (1) refers to controlling the stacking thickness to be 10 to 20cm, and the stacking time to be 60 to 90 minutes; stacking (2) refers to controlling the stacking thickness to be 10 to 30cm, and the stacking time to be 120 to 180min; stacking (3) refers to controlling the stacking thickness to be 50 to 100cm, and the stacking timeto be 5 to 8h; first-step roasting refers to controlling the leaf spreading thickness to be 0.5 to 3.5cm, the temperature to be 90 to 120 DEG C, and the time to be 5 to 8min; second-step roasting refers to controlling the leaf spreading thickness to be 2 to 5cm, and the temperature to be 90 to 120 DEG C. The method disclosed by the invention reduces the bitterness of the product, makes tea fragrance strong, soup color in yellow bright or orange bright and taste mellow and refreshing and resists brewing.
Owner:YIBIN SHUANGXING TEA IND
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