26results about How to "Satisfy taste needs" patented technology

According to the euphausia superba oil jelly and the preparation method and application thereof, euphausia superba oil and walnut oil are combined, nutritional ingredients which are rich in Omega-3 fatty acid, EPA, DHA and the like and beneficial to brain health can be provided for consumers, choices of different hardness and elasticity are achieved through the reasonable proportion of gelidium amansii powder and water, and the euphausia superba oil jelly has the advantages of being good in taste, good in taste and good in taste. The low-sugar low-calorie jelly has the advantages that the low-sugar low-calorie low-calorie jelly meets the taste requirements of consumers of different age groups such as children and old people, in addition, erythritol is adopted as a sweet source, the sugar content of the jelly is effectively controlled, the calorie intake is reduced, the low-sugar low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie the release time of nutritional ingredients in a digestive system can be prolonged, and the absorption efficiency of nutrients is further improved, so that perfect combination of delicious taste, functions and health is realized.

The invention discloses a preparation method of health-preserving water capable of enhancing physique and improving immunity, and relates to the technical field of health-preserving drinks, and the preparation method comprises the following preparation steps: step 1, preparing a probiotic solution; 2, taking tourmaline ore and medical stone, and preparing the tourmaline ore and the medical stone into powder to obtain a mixture; 3, 40-50 parts of purified water is taken and heated to 100 DEG C, and the temperature is kept for 1-3 min; step 4, pouring the mixture in the step 2 into gauze and wrapping, wherein the aperture of the gauze is less than 0.3 mm; 5, the gauze bag is put into the hot water in the step 3 to be soaked for 10-30 min, and after the gauze bag is taken out, the gauze bag is naturally cooled to the normal temperature; 6, pouring the probiotic solution in the step 1 into the water obtained in the step 5, heating to 35-45 DEG C, and uniformly stirring and mixing; and 7, cooling to normal temperature to obtain the health preserving water. According to the preparation method of the health-preserving water, ions in water are changed actively, the water quality is improved, and a human body can absorb nutritional minerals, eliminate toxic substances and regulate metabolism after drinking the water for a long time.

The invention discloses a preparation method of black honey yeast and a method for preparing bread, and the method comprises the following steps: S1, filtering: filtering black honey by using a fine gauze mesh screen to remove possible impurities, and sealing and storing; s2, mixing: mixing cold boiled water with black honey, uniformly stirring, sealing, standing and storing; s3, fermenting: naturally fermenting in a constant-temperature fermentation box, opening a cover and manually stirring once every 11-13 hours, so as to prepare the black honey yeast liquid. The prepared bread contains glucose and fructose which are convenient to be directly absorbed by a human body, contains nutritional ingredients such as protein, amino acid, vitamins, various mineral substances and beneficial enzymes to promote human health, has unique fragrance and flavor of honey to increase the layering sense, is not prone to loss of internal water and prolongs the shelf life, and is suitable for being eaten by people. The problems that the bread is lack of unique fragrance and taste of fermented food, dry in taste and lack of nutrition are solved, and the taste requirements of people can be met.

The invention relates to a small steamed bun making process, which belongs to the technical field of food making, and makes the made wrappers soft and elastic, fine and smooth in mouthfeel and chewy by accurately controlling the proportion of plain flour, warm water, yeast and baking powder and the fermentation time, temperature and humidity. The optimized wrapper not only can better wrap the stuffing, but also can keep good taste after being steamed, and brings unique taste enjoyment to consumers, in the aspect of stuffing preparation, seasonings such as pork stuffing, scallion and ginger water, salt, sugar, light soy sauce, oyster sauce, sesame oil and white pepper powder are reasonably matched, and the dosage range of the seasonings is strictly controlled, so that the stuffing is rich and delicious in taste, and the taste of the stuffing is greatly improved. And various seasonings are mutually fused and well arranged. The addition of the scallion and ginger water effectively removes fishy smell and enhances aroma, the accurate proportion of the salt, sugar and other seasonings enables the taste to be moderate in saltiness, the light soy sauce and the oyster sauce improve the delicate flavor, the sesame oil increases the aroma, and the white pepper powder increases a slight spicy taste, so that rich taste is created together, and different taste requirements are met.

The utility model discloses a thermos cup with an adjustable tea strainer, which comprises a thermos cup body, an adjusting component, the tea strainer and a cup cover, the adjusting component comprises a connecting seat, a threaded connecting frame, an adjusting handle, a square column and a lifting rod, and the connecting seat is in threaded connection with the top of the thermos cup body; the threaded connecting frame is in threaded connection with the inner wall of the connecting seat; the adjusting handle is rotationally connected to the top of the threaded connecting frame; the square column is in threaded connection with the bottom of the threaded connection frame and located in the vacuum cup body, and one end of the adjusting handle penetrates into the square column and is rotationally connected with the inner wall of the square column; the lifting rod is slidably connected to the inner wall of the square column, and the other end of the lifting rod penetrates through the bottom of the square column and is in threaded connection with a tea strainer. Therefore, the position of the tea strainer in the vacuum cup body can be flexibly adjusted, through the design, soaked objects can be effectively deposited at the lower end of the inner cavity of the vacuum cup body so as to achieve a good soaking effect, and the drinking comfort can be improved while people enjoy drinks.

The invention provides a cinnamon, turmeric and coffee composition for inhibiting appetite as well as a preparation process and application thereof. The composition is prepared from the following raw materials in parts by weight: 98.5 to 99.25 parts of freeze-dried black coffee, 0.5 to 1 part of cinnamon extract and 0.25 to 0.5 part of turmeric. The preparation process comprises the following steps: S1, preparing freeze-dried black coffee: S1-1, selecting; s1-2, performing baking; s1-3, performing crushing; s1-4, extraction is carried out; s1-5, performing concentration; s1-6, carrying out freeze drying; s2, preparing the cortex cinnamomi extract: S2-1, crushing; s2-2, extraction is carried out; s2-3, drying is carried out; s3, mixing, and the prepared cinnamon and turmeric coffee composition achieves the weight-losing effects of inhibiting appetite and promoting fat loss and can be applied to weight-losing products.

The invention relates to the field of food, in particular to a making process of marinated instant bean curd sheets, which comprises the following steps: slitting: slitting bean curd sheets into strips to obtain strip-shaped bean curd sheets; frying: frying the strip-shaped bean curd sheets at the oil temperature of 160-170 DEG C for 35-50 seconds to obtain fried bean curd sheets; draining oil and cooling: draining oil and cooling the fried bean curd skin to obtain a semi-finished product; marinating: marinating the semi-finished product in a marinating soup at 90-98 DEG C for 10-12 minutes, then turning off the fire, braising for 18-23 minutes, fishing out the bean curd skin, and draining the marinated bean curd skin to obtain the marinated bean curd skin, the marinating soup comprising the following raw materials: soup-stock, salt, rock sugar, dark soy sauce, light soy sauce, cooking wine, chicken essence and spices; and packaging: cooling the marinated bean curd skin at normal temperature, and then packaging and sterilizing to obtain a finished product. According to the invention, the finished bean curd sheet is firstly fried and then marinated, and the instant spiced bean curd sheet, spicy bean curd sheet and sauce-flavored bean curd sheet can be obtained according to different marinating soup, so that the taste requirements of different people are met.

This invention provides a water supply system for an automatic protein powder beverage vending machine, including a first distribution valve with two inlet and one outlet ports. One inlet port of the first distribution valve is connected to a filter, which is connected to an inlet pipe. The other inlet port of the first distribution valve is connected to a first water pump, which is connected to a first suction pipe for inserting bottled water. The outlet port of the first distribution valve is connected to a first multi-way valve, with two ports of the first multi-way valve connected to a hot water device and a cold water device via water pipes, respectively. This invention can supply hot and cold water as needed to meet the different flavor requirements of protein powder beverages. The first multi-way valve can also distribute water through multiple pipelines to meet the water needs of other devices within the automatic protein powder beverage vending machine.

The utility model discloses an intelligent water yield adjusting structure of a multi-boiler coffee machine, which comprises a water inlet pipe, one end of the water inlet pipe is connected with a water distribution pipe, one end of the water distribution pipe is connected with a first boiler heating device, the other end of the water distribution pipe is connected with a second boiler heating device, and the upper end of the first boiler heating device is fixedly connected with a first brewing head. The upper end of the second boiler heating device is fixedly connected with a second brewing head; the product has the advantages that the multiple boilers are independently controlled, the first boiler heating device and the second boiler heating device are connected to the first brewing head and the second brewing head respectively, so that the two boilers can work independently, accurate steam control is achieved, the water flow control head comprises an L-shaped steam cavity, a gas inlet, an electromagnetic valve and other components, and accurate control over steam is achieved.

The invention relates to a method for ultrasonic-assisted low-temperature rinsing of mutton, which comprises the following steps: placing pretreated mutton in an ultrasonic cleaning machine, performing ultrasonic-assisted low-temperature rinsing under preset ultrasonic frequency, ultrasonic power and treatment time, and performing post-treatment after rinsing to obtain mutton with mutton smell removed. The method solves the problems that traditional water-washing mutton smell removal is not completely effective, spice covering may bring odor and taste which do not belong to mutton itself, and time and labor are consumed in mutton smell removal through feed feeding, ultrasonic waves are utilized to assist low temperature rinsing of mutton, mutton smell substances can be efficiently and safely removed in an environment-friendly mode on the premise that the mutton quality is maintained, and the mutton smell removal efficiency is improved. The nutrition loss is reduced to the greatest extent, and the mouth feel and flavor of the mutton ground are improved.

The invention provides a coffee composition capable of inhibiting carbon and burning fat as well as a preparation process and application of the coffee composition. The coffee composition comprises the following raw materials in parts by weight: 80-85 parts of freeze-dried black coffee, 10-15 parts of a green coffee extract, 1-3 parts of a white kidney bean extract and 1-2 parts of L-carnitine. The preparation process of the coffee composition comprises the following steps: S1, preparing freeze-dried black coffee: S1-1, selecting; s1-2, performing baking; s1-3, performing crushing; s1-4, extraction is carried out; s1-5, performing concentration; s1-6, carrying out freeze drying; s2, preparing the green coffee extract: S2-1, crushing; s2-2, extraction is carried out; s2-3, drying is carried out; s3, mixing, and the prepared coffee composition achieves the weight-losing effects of blocking carbonic water and promoting fat combustion, and can be applied to weight-losing products.

The invention discloses a production process of chocolate beans suitable for high-temperature and high-moisture conditions. The chocolate beans comprise a chocolate coating and a core material, gradually wrapping the ingredients layer by layer until all the ingredients completely wrap the crushed peanuts; conveying the wrapped crushed peanuts to an oven; fully cooling the baked crushed peanuts to room temperature; the preparation method comprises the following steps: melting cocoa butter substitute, preserving heat, adding the weighed raw materials into a fine grinding cylinder, performing chocolate rolling and fine grinding, adding a nut core material into a coating machine, then adding a chocolate coating and mixed powder, starting to wrap, and packaging and sealing. The key part, namely an inner core, of a chocolate product is pretreated, so that holes in the surface of the inner core are reduced, and the density is increased; the emulsifier capable of improving the waterproofness of the product is added, so that the crystal of the grease is more compact, a fine stable crystal form is formed, the crispness-keeping performance of the product is improved, the structure of the chocolate bean is optimized, and the taste of the product is met under the condition of ensuring waterproofness and crispness.

The invention discloses a hanging sliding type instant noodle cutting machine, and relates to the technical field of food processing, the hanging sliding type instant noodle cutting machine comprises a noodle cutting device and a hanging track, a hanging piece is arranged on the hanging track, the noodle cutting device comprises a fixed shell, and a noodle sheet bearing platform, a conveying roller set, a noodle cutting roller set and a driving motor are sequentially installed on the shell from top to bottom; the dough sheet bearing platform is obliquely arranged above the conveying roller set, dough cutting teeth are arranged on the dough cutting roller set, and the driving motor is located on the rear side of the lower portion of the shell. The driving motor can simultaneously drive the conveying roller group and the noodle cutting roller group to rotate through the chain wheel assemblies on the two sides of the shell. On one hand, the noodle cutting machine can slide in a hanging state, so that produced noodles can directly fall into a saucepan to be processed and made according to needs; on the other hand, the noodle slices with certain length and width are used as raw materials, instant fresh noodles with the same length and different widths can be made according to needs to be used by customers with different tastes, and the technical problem that no suitable noodle cutting machine is used in an existing noodle restaurant is solved.

The invention relates to the technical field of meat foods, in particular to a meat product production and processing technology, which comprises the following steps: treating meat raw materials, mixing with food additives, soybean protein, vitamin C and vitamin E, filling into a sausage shape, uniformly winding a sausage skin on the surface of the sausage so that the sausage is completely wrapped by the sausage skin, refrigerating, and marinating until the sausage is cured, thereby obtaining the meat product. According to the present invention, the non-food additive nutrients such as vitamin C and vitamin E are added, such that the oxidation resistance of the meat product is increased, the nutrition of the meat product is increased, and the storage time of the meat product is prolonged; the sausages can absorb the tastes of various spices and seasonings in the marinating materials to form a unique and rich flavor. The flavor not only has the mellowness of the traditional sausages, but also integrates the fragrance of various spices, so that the product is more diversified, and the taste requirements of different consumers are met. Manufacturing is easy, large equipment is not needed, and the production cost is low.

The invention relates to the technical field of food, in particular to fermentation type sour and hot seasoning sauce and a preparation and preservation method thereof. The preparation method comprises the following steps: smashing chilies to obtain chilli fragments; preparing chilli fragments and corn flour; preparing lactobacillus plantarum, lactobacillus and marine bacillus; mixing corn flour with the chilli fragments to obtain a mixed material, adding table salt, stirring, and sterilizing to obtain a pre-fermented product; and uniformly mixing the pre-fermented product with lactobacillus plantarum, lactobacillus and marine bacillus, sealing, fermenting, and sterilizing to obtain the fermented sour and hot seasoning sauce. The fermentation efficiency is improved, the fermentation time is remarkably shortened, and the chili sauce product quality is stable; the production process is simplified, the traditional single lactobacillus fermentation technology is abandoned, the production cost is reduced, and the method is more suitable for small workshops and family production and is more suitable for large-scale production; the taste requirements of different crowds can be met, and the body health of eaters can be guaranteed.

This application discloses a cooking control method, apparatus, and storage medium. The method includes: controlling a cooking appliance to cook a dish according to an initial recipe to obtain a cooked dish; collecting feedback information from multiple target objects regarding the cooked dish, including scores given by each target object to the cooked dish across multiple evaluation dimensions; determining at least one target score set for a target evaluation dimension among the multiple evaluation dimensions, based on the difference between the maximum and minimum scores given by multiple target objects in the target evaluation dimension; determining a target adjustment strategy based on the target score set, and adjusting the cooking parameters of the initial recipe according to the target adjustment strategy to obtain a target recipe; and controlling the cooking appliance to cook the dish according to the target recipe when the cooking appliance cooks the dish again. In this application, the recipe adjustment method is flexible and convenient, and the cooked dish can specifically meet differentiated taste requirements.

The invention discloses a chocolate chip forming preparation process, which comprises the following steps: proportioning according to a ratio, finely grinding chocolate, preserving heat, taking out of a cylinder, packaging and the like, and is matched with the preparation of a core material to form a complete chocolate chip preparation process and a related core material preparation process. According to the preparation method, the problems that the coating type chocolate product is surrounded by a water-phase substance for a long time in a high-moisture (such as ice cream, yoghourt and drinks) use scene, the chocolate coating falls off, the internal core material absorbs water and becomes soft, the taste is not crisp and the like, and the experience feeling is poor are effectively solved, meanwhile, the water resistance of the product is improved, so that the grease crystal is more compact, and the product quality is improved. A stable crystal-form product with better fineness is formed, and the brittleness-keeping performance of the product is improved.

The invention discloses an orchard illumination control system and method, and relates to the technical field of orchard illumination control, and the system comprises a natural light analysis module, a light supplement test module, a light supplement confirmation module and a display terminal. The method comprises the following steps: acquiring weak-illumination loquat fruits and strong-illumination loquat fruits, laying a foundation for subsequent illumination control, then selecting a plurality of weak-illumination loquat fruits and strong-illumination loquat fruits for light supplement test, analyzing whether light supplement exists or not and analyzing the influence of light supplement types on the quality of the loquat fruits, and determining the quality of the loquat fruits. Finally, targeted light supplementation is conducted on all the loquat fruits in the orchard according to the light supplementation test result and user requirements, the quality of all the loquat fruits in the orchard is guaranteed, then the market competitiveness of the loquat fruits in the orchard is improved, higher economic benefits are brought to the orchard, and the economic benefits of the orchard are increased. And meanwhile, the completeness and rationality of the orchard illumination control system are also ensured.

The invention discloses a frozen product seasoned by lilac and a making method thereof, the frozen product comprises the following raw materials by weight: 20-30 parts of milk, 10-30 parts of unsalted butter, 10-30 parts of yoghourt, 2-6 parts of honey, 1-3 parts of starch, 1-3 parts of lilac essential oil, 0.1-0.5 part of ginger and water, and the making method specifically comprises the steps of weighing the raw materials, homogenizing, sterilizing, aging, congealing and hardening. The lilac, the honey and the ginger are added into the ice cream, so that the lilac, the honey and the ginger supplement each other, the taste requirement of ice products in summer can be met, meanwhile, the lilac can improve the fragrance of the ice cream, the effects of warming the spleen and stomach for dispelling cold and regulating the spleen and the stomach can be achieved by adding the lilac, the honey and the ginger, and the ice cream has a health-care function; the honey replaces the conventional white granulated sugar, and the honey contains rich nutritional ingredients such as glucose, fructose, vitamins, minerals, antioxidants, active enzymes and the like, so that the honey can be quickly absorbed and utilized after being ingested by a human body, and excessive burden cannot be brought to intestines and stomach.

The present invention discloses a ginger juice soft sweet product production method, and belongs to the technical field of soft sweet product processing, potato resistant starch, locust bean gum, monoglyceride and clear water are added into a stirring kettle, stirring and mixing are performed, heating boiling is performed, a gelatin solution is dropwise added into the stirring kettle, stirring continues, and a starch mixed solution is obtained; adding the ginger juice and the sweetening agent into the stirring kettle, sequentially adding the starch mixed solution and the lemon juice, pouring the mixture into a mold, cooling and shaping to obtain a finished product of the ginger juice soft sweets, and completing the production of the ginger juice soft sweets. The potato resistant starch and the locust bean gum are compounded with the gelatin, and the characteristics of high thermal stability and low cohesiveness of a starch and polysaccharide gel system are utilized, so that the sensory characteristics of the ginger juice soft sweet product are favorably improved, and the requirements of consumers on mouth feel are met.

The utility model relates to the technical field of probiotic fermentation and mixing, and discloses a wolfberry probiotic fermented beverage sugar acid adjusting device which comprises a mixing tank, the surface of the mixing tank is fixedly connected with a detection assembly, the top surface of the mixing tank is fixedly connected with a feeding pipe, one side of the feeding pipe is fixedly connected with three groups of flow control assemblies, and the flow control assemblies are fixedly connected with one side of the mixing tank. A discharging pipe is fixedly connected to the bottom surface of the mixing tank, a filtering assembly is fixedly connected to the outer side of the discharging pipe, and the detection assembly comprises a central controller fixedly connected to the surface of the mixing tank. According to the sugar acid adjusting device for the wolfberry probiotic fermented beverage, through the arrangement of the flow control assembly, when the sugar acid adjusting device is used, a conveying pump is used for conveying raw materials in a raw material tank into a mixing tank through a connecting pipe, a first flow sensor is used for detecting the conveying amount of the raw materials, and a flow control valve is used for controlling the conveying speed of the raw materials; the device can accurately add raw materials into the mixing tank, so that the stability of the product quality is ensured.

The invention belongs to but is not limited to the technical field of formula optimization of highland barley Tibetan-flavor yuan cakes, and discloses technological components and a technological optimization method of the highland barley Tibetan-flavor yuan cakes. Highland barley is used as a raw material, and the Tibetan-flavor yuan cakes are prepared by adopting a tsamba processing technology; taking sensory scores as evaluation indexes, and selecting the addition amount of buttered tea, the addition amount of white granulated sugar, the baking temperature and the baking time to carry out a single-factor test; and response surface optimization is carried out by adopting Box-Behnken test design, and the optimal process components of the Tibetan Xiangyuan cake are determined. Meanwhile, the polyphenol content and the in-vitro antioxidant activity of the optimized Tibetan Xiangyuan cake are measured, and texture analysis is carried out. The optimal process components of the Tibetan flavor yuan cake are determined as follows: 50 g of highland barley tsamba powder is taken as the standard, the addition amount of white granulated sugar is 27%, the addition amount of buttered tea is 46 mL, the baking time is 12 min, and the baking temperature is 155 DEG C. Scientific basis can be provided for determining the process standard of the Tibetan flavor yuan cake, and a new thought is provided for deep processing, development and utilization of highland barley.

The embodiment of the invention provides an atomization equipment power control method and device, electronic equipment and a storage medium, and belongs to the technical field of atomization equipment. The method comprises the following steps: acquiring an operation instruction of the atomization equipment; in response to the operation instruction, carrying out flow velocity data acquisition on a suction nozzle of the atomization equipment to obtain suction nozzle flow velocity data; based on the suction nozzle flow velocity data and a preset flow velocity power conversion relation, target output power corresponding to the atomization equipment is determined; and adjusting the atomization equipment based on the target output power. According to the embodiment of the invention, the atomization equipment can be adjusted to meet the taste requirements of different people on the atomization equipment.

The invention relates to the technical field of food processing, and discloses flavored mixed dried eggs which comprise the following raw materials in parts by weight: 90-100 parts of egg liquid, 0.5-2 parts of edible salt, 0.1-0.5 part of monosodium glutamate, 0.2-1 part of spices, 0.5-2 parts of a compound water retention agent, 0.1-0.5 part of a yeast extract, 0.2-1 part of soybean protein, 0.1-0.3 part of lactic acid bacteria powder and 0.1-0.3 part of maltodextrin. The invention also discloses a preparation method of the flavored mixed dried egg. The preparation method comprises the following steps: S1, mixing the egg liquid with the coffee extract, the chocolate water-soluble powder, the high fructose corn syrup, the edible salt and the monosodium glutamate. The soybean protein, the lactic acid bacteria powder and the bioactive peptide are added, so that the contents of protein, vitamins and minerals are remarkably increased, and meanwhile, the fat content is reduced; various regional flavors are provided by adjusting the proportion of spices; the prepared dried egg is convenient to carry and eat, and is especially suitable for children and fat-reducing people.

This invention relates to the field of food processing technology, specifically a process for transforming and preserving the nutrients in tuna meat. The process includes the following steps: first, selecting fresh, high-quality, disease-free tuna, ensuring the integrity of the fish; performing a third acid removal process followed by marinating; and finally, vacuum packaging and high-temperature sterilization. This invention, through three acid removal processes, effectively removes acidic substances from the tuna meat, resulting in firmer meat, a non-sour taste, and improved edible quality. It offers diverse flavors: original, pepper, and spicy, catering to different consumer tastes. The vacuum processing and high-temperature sterilization not only achieve sterilization and preservation but also stimulate fundamental changes in the tuna meat, restoring the pigmentation state of red blood cells and effectively preserving the nutritional components of the tuna, making the nutrients more easily absorbed by the human body.

The invention provides a preparation method of radix puerariae vinegar and belongs to the technical field of food processing.The preparation method has the remarkable beneficial effects that dry tartary buckwheat and dry radix puerariae slices serve as auxiliary materials in flavor and quality, fermentation basic substances are enriched, the finished product has the advantages of being soft in sourness, rich in fragrance and the like, and the taste of the radix puerariae vinegar is improved. In the aspect of production efficiency, the labor intensity is reduced by optimizing conditions of each link, the production is more scientific and efficient, the vinegar yield is higher than that of the traditional vinegar by 15-25%, the resource utilization rate and the economic benefits of enterprises are improved, the quality stability is improved, process parameters are accurately controlled, and a suitable environment is provided for microorganisms. The vinegar purity is improved through cyclic vinegar spraying, edible safety is guaranteed through sterilization, flavor quality is improved through ageing, and the measures guarantee stable quality, so that the method meets the requirements of consumers for high-quality vinegar, and the production efficiency and economic benefits of enterprises are improved.