84results about How to "Satisfy taste requirements" patented technology

The invention discloses a meal replacement protein powder solid beverage for managing the body weight and belongs to the field of nutrient foods. The solid beverage comprises the following components of soybean isolated protein, dried skim milk, whey protein concentrate, resistant dextrin, inulin, L-carnitine, a white kidney bean extract, a guarana extract, soy dietary fiber powder, pea fiber, oat fiber, erythritol, stevioside, phospholipid, Arabic gum, xanthan gum, pectin, alkalized cocoa powder, xylooligosaccharide and edible essence. By comprehensively considering the difference of nutrient components required by a human body at daytime and nighttime, the solid beverage disclosed by the invention is reasonable in formula matching and balanced in nutrition, and is the meal replacement solid beverage for supplementing the nutrients of the human body and controlling the body weight; the production process is simple and the drying is avoided; the damage to plant extracts and other components is prevented, so that the effects of nutrient components are guaranteed; besides, no sugar is added in the formula of the meal replacement protein powder solid beverage, so that the meal replacement protein powder solid beverage is suitable for being eaten by people with diabetes.

The invention discloses a color protection preservation method of a poached green leaf vegetable instant product, belonging to the field of fruit / vegetable food processing. The method mainly comprises the following steps of: performing pretreatment, blanching for enzyme deactivation and vacuum infiltration soaking with a color protection and crisp protection agent (sodium alginate, calcium chloride, potato starch and zinc gluconate) of the green leaf vegetable; and performing secondary color protection preservation soaking by use of the color protection preservation liquid consisting of table salt, edible glycerin, sodium carboxymethylcellulose and sucrose ester. The method reduces the color protection preservation cost, and improves the color of the poached green leaf vegetable product stored in normal-temperature condition. The nano ZnO antibacterial liquid (in which a sodium hexametaphosphate dispersion protector with concentration of 0.015% is added) is subjected to vacuum packing and low-frequency (915MHz) microwave uniform sterilization. The storage temperature is normal temperature. Through the invention, good color and fresh degree of the poached green leaf vegetable instant product are kept in the normal-temperature storage period.

The invention relates to a blueberry cake and a preparation method of the blueberry cake, and belongs to the technical field of food and preparation methods of the food. The blueberry cake comprises the following raw materials in parts by weight: 200-400 parts of cake flour, 50-80 parts of almond powder, 60-90 parts of corn flour, 20-50 parts of tartar powder, 15-30 parts of baking powder, 100-200 parts of powdered sugar, 2-5 parts of salt, 100-200 parts of unsalted butter, 50-80 parts of milk, 30-50 parts of orange juice, 80-200 parts of water, 3-5 eggs, 50-80 parts of dried blueberries, 3-5 cherries, 2-4 bananas, 30-50 parts of carrot, and 20-30 parts of medlar. According to the blueberry cake, the blueberries, the cherries, the bananas, the carrot, the medlar and the like are also added, so that the perfect combination of vegetables and fruits is achieved, and the prepared cake is more fragrant and sweet, diversified in taste, and balanced in nutrition.

An intelligent multifunctional drink dispenser belongs to the technical field of drink vending equipment. A box body is internally provided with a control center; an interface corresponding to the control center is connected and provided with a touch screen liquid crystal display and a mode button; the control center is connected and provided with a coin changer, a paper money acceptor and a swipecard reader by an MDB bus; the control center is connected and provided with a motor control module and a temperature control module by a PCI bus. The invention aims at providing an intelligent multifunctional drink dispenser which is intelligentized, networked and entertained, has a multi-media audio / video playing function, remote-control wireless real-time management, adjustable temperature ofcold drinks and hot drinks, stable and reliable quality, a plurality of stable consumption patterns of coin and paper money or swiping card and the like, and convenient and fast usage, can carry out any quantity mixing on different powders according to tastes so as to meet taste requirements of different people, and can print coupons, queuing numbers of bank, and the like.

The invention relates to an organic fragrant-flowered garlic planting method which includes the seedling cultivation stage and the field planting stage. The method includes the specific steps that in the seedling cultivation stage, the seedling cultivation process includes seed germination acceleration, seedbed preparation, sowing, seedling stage management and the like; the field planting stage includes soil preparation, fertilization, seedling lifting, field planting and field management. By means of the planting method, no fertilizer or pesticides is used, and organic fertilizer is used in the whole planting process. Besides, by the adoption of the planting method, the taste of fragrant-flowered garlic is improved, the disease and pest resistance of the fragrant-flowered garlic is improved, and eating safety of the fragrant-flowered garlic is guaranteed.

The invention relates to a potato food, in particular to a fresh potato biscuit. The fresh potato biscuit comprises the following components of raw materials in parts by weight: 35 to 37 parts of flour, 10 to 12 parts of sugar, 30 to 32 parts of mashed potato, 7 to 9 parts of palm oil, 1 to 3 parts of glucose syrup, 4 to 6 parts of starch, 2 to 4 parts of water, 1 to 3 parts of milk powder and 0.83 to 1.29 parts of auxiliary materials. The fresh potato biscuit prepared from the mashed potato has the beneficial effects that no raw material is wasted, the requirements on the quality and the type of potatoes are not high, the current potatoes in China can meet the requirements on the selection of the raw material, the biscuit contributes to the deep processing on the potatoes in China, the biscuit has good mouthfeel, and the requirement of people on changing the taste of the potatoes is met.

An instant dumpling is prepared through making dumplings, high-temp heating, cooling, vacuum freeze drying, packing, and optional filling N2 into package.

The invention discloses a low-salt hot pot seasoning and a preparation process thereof. The low-salt hot pot seasoning includes the following raw materials in parts by mass: 60-66 parts of edible beeftallow, 6-10 parts of chilies, 6-10 parts of ginger, 4.6-5.0 parts of edible essence, 3.5-4.5 parts of garlic, 2.9-3.5 parts of thick broad-bean sauce, 3.0-3.4 parts of chicken essence seasonings, 3.0-3.3 parts of fermented soya beans, 2.2-3.0 parts of spices and 0-0.1 part of capsanthin. The preparation process is as follows: cooking the chilies into chili paste, and crushing dried chilies, ginger and garlic; then heating the edible beef tallow to a temperature of 110-130 DEG C, adding the thick broad-bean sauce and the chili paste, stir-frying the mixture, adding the dried chilies, the fermented soya beans, the crushed gingers and the crushed garlic when bubbles and vapors appear in the pot, further stir-frying the mixture, adding the spices and the chicken essence seasonings after thebubbles and vapors appear again, evenly stirring the mixture, turning off the heat, and then adding the edible essence and the capsanthin, carrying out filling and cooling-forming after the hot pot seasoning is removed from the pot. The invention solves the problem that hot pot seasonings in the present market are excessive in salt contents, in order to prevent people from being physically damageddue to excessive salt intake in the process of eating hot pot-boiled food.

The invention relates to a pumpkin cake and a making method thereof and belongs to the technical field of food and food making method. The pumpkin cake is composed of raw materials of, by weight, 200 parts to 400 parts of low-gluten flour, 100 parts to 200 parts of pumpkins, 100 parts to 200 parts of eggs, 30 parts to 50 parts of tartar powder, 20 parts to 30 parts of baking powder, 80 parts to 150 parts of powdered sugar, 2 parts to 5 parts of salt, 50 parts to 100 parts of milk, 80 parts to 200 parts of water, 30 parts to 50 parts of carrots and 20 parts to 30 parts of pumpkin seeds. The making method comprises squeezing the pumpkins into puree for standby application, and dicing the carrots for standby application; beating an egg liquid; making cake batter; pouring the cake batter into a cake mould; performing baking for 20 minutes to 40 minutes. The pumpkin cake is simple in making process, reasonable in nutrition collocation, sweet and delicious, rich in flavor, balanced in nutrition, capable of meeting requirements of different people for the cake flavor and particularly suitable for people with diabetes.

The invention discloses a processing method of purple sweet potato sauce. The processing method comprises the following steps: (A) preprocessing, namely washing selected fresh purple sweet potatoes to remove silt from skins of the purple sweet potatoes, peeling, crushing the peeled purple sweet potatoes into purple sweet potato slices; (B) pulping, namely, deactivating and steaming the purple sweet potato slices obtained in the step (A), adding 70-200% of water based on the weight of the purple sweet potatoes, rapidly heating the mixture to 80-95 DEG C, adding the mixture into a pulping machine, and pulping to obtain purple sweet potato pulp; (C) carrying out dosing and homogenizing, namely adding a mixture consisting of a seasoning agent, a stabilizing agent and an acidity regulator into the purple sweet potato pulp obtained in the step (B), carrying out vacuum stirring and blending, and carrying out homogenizing by virtue of a homogenizing machine; and (D) heating and sterilizing the homogenized materials obtained in the step (C), and cooling to obtain the purple sweet potato sauce. Compared with the prior art, the processing method has the advantages that by utilizing a closed processing manner, the mechanical degree is high, a fermentation step is omitted, the production cycle is short, the sauce is nutrient and healthy, and nutrition ingredients such as dietary fiber, pectin and protein in the purple sweet potato are preserved.

The invention discloses preserved egg and lean meat porridge and an eating method thereof, which belong to the technical field of food processing. The preserved egg and lean meat porridge is characterized by being a solid mixture prepared from preserved egg grains, pork grains, green stem vegetable grains, shallot flakes, carrots and rice crispies, and being ready to eat after being made with water. The preserved egg and lean meat porridge is a solid mixture product and can be produced in batches and in a large scale in a factory; by a ready-to-eat consuming mode, the shortcoming that conventional porridge type food is cooked for a long time is overcome; according to the raw materials including the preserved egg grains, the pork grains, the green stem vegetable grains, the shallot flakes, the carrots and the rice crispies of the preserved egg and lean meat porridge, meat and vegetables are reasonably matched, the nutrient is balanced, and people can eat the porridge for a long time; the porridge type product is made into the solid mixture which is convenient to store and transport.

The invention discloses chicken and lentinus edodes sauce and belongs to the field of food sauce. The sauce is prepared by adopting the following ingredients in parts by weight: soybean oil 10-15, rattan pepper oil 5-10, sesame oil 2-5, lentinus edodes 10-15, chicken meat 15-20, bamboo shoots 2-6, thick broad-bean sauce 7-10, onions 2-5, sesame 5-7, oyster oil 2-4, salt 2-5, white granulated sugar1-2, chili sauce 1-3, dark soy sauce 1-3, cooking wine 2-4, monosodium glutamate 0.5-1, garlic 1-6, chopped ginger 3-5, pepper powder 2-4, common fennel fruits 0.5-1 and yeast extract 0.5-1. The chicken and lentinus edodes sauce provided by the invention is convenient and delicious, is aromatic but not greasy and is nutritional and healthy.

The invention discloses a mushroom and chicken porridge and an edible method thereof, and belongs to the technical field of food processing. The mushroom and chicken porridge is a solid mixture containing mushroom granules, chicken granules, green terrier granules, onion sheets, carrots and rice; and the mushroom and chicken porridge can be brewed with drinking water for eating. The mushroom and chicken porridge is in the form of the solid mixture, and can be produced by large batch in factories; the instant consumption way solves the defect of long cooking time required by traditional porridge; mushroom granules, chicken granules, green terrier granules, onions sheets, carrots and rice are used as raw materials of the mushroom and chicken porridge, so as to realize reasonable matching of meat and vegetable, balanced nutrition and suitability for long-term eating; and the porridge product prepared into the solid mixture is easy to store and transport.

The invention discloses a leisure food prepared from potato flour and a production process thereof. The leisure food is characterized by consisting of the following materials: 50 to 60 percent of mixture of wheat flour and potato flour, 5 to 10 percent of plant oil, 5 to 10 percent of white granulated sugar, 8 to 12 percent of benne, 1 to 2 percent of leavening agent, 0.3 to 0.5 percent of flavor, 15 percent of surface paint, 8 to 10 percent of surface-scattered flavoring and a proper amount of water; the leisure food has the characteristics of easy forming, good appearance, good mouthfeel and capability of meeting the requirements of changing the flavor of the potato of people; and the leisure food and the production process do not have high requirements on the quality and type of the potato, can make full use of the potato, do not cause waste and can be widely popularized to the leisure foods of the people.

The invention discloses black rice porridge and an eating method of the black rice porridge, and belongs to the technical field of food processing. The black rice porridge is characterized in that the black rice porridge is a solid mixture prepared from black rice crisps and white granulated sugar as raw materials; raw materials can be eaten after being mixed and packaged, so that the black rice porridge can be eaten after being mixed with drinking water. According to the black rice porridge, a conventional process of a porridge product is abandoned, a solid mixture product is developed, the batch and large-scale production can be achieved in a factory, and the disadvantage of long boiling time of a conventional porridge food is solved in combination with an instant consumption pattern; the raw materials of the black rice porridge with the black rice crisps and the white granulated sugar as the raw materials are reasonably combined, have balanced nutrition and can be eaten for a long time; the porridge product is made into the solid mixture for the convenience of storage and transportation; the mouth feel requirements of consumers can be met to the hilt due to a scientific particle ratio in the preparation process and the limitation on the mesh number of black rice powder.

The invention relates to potato food, in particular to a fresh small potato. The fresh small potato comprises the following main raw materials in parts: 44-46 parts of mashed potato, 44-46 parts of maltose, 2-3 parts of white sugar, and 4-5 parts of powdered glucose. The invention further provides a making method of the fresh small potato. The fresh small potato and the making method have the benefits that the small potato made by the mashed potatoes made of potatoes has no raw material waste; requirements on quality and variety of the potatoes are not high; the existing potatoes in China can meet raw material selection for the fresh small potato; and the fresh small potato can make a contribution to deep processing of the potatoes in China, is good in taste, and meets the requirements of people on changing the taste of the potatoes.

The invention discloses a giant salamander bioactive peptide probiotic beverage. According to the giant salamander bioactive peptide probiotic beverage, bifidobacteria, lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis, lactobacillus casei, lactobacillus rhamnosus and lactobacillus acidophilus are used for performing mixed fermentation on giant salamander bioactivepeptide, oyster polysaccharide, blueberry juice, blackcurrant juice and cranberry juice so that the probiotic beverage which has better physiological activity effects is obtained. All the componentsinteract, so that special fishy smell of the giant salamander bioactive peptide can be removed, the mouth feel demands of consumers are met, and besides, the giant salamander bioactive peptide probiotic beverage has the effects of enhancing immunity, loosening bowel to relieve constipation, reducing blood pressure and reducing blood lipid. According to the giant salamander bioactive peptide probiotic beverage disclosed by the invention, the giant salamander bioactive peptide and the oyster polysaccharide are applied to a probiotic fermentation process, so that the probiotic beverage having better physiological activity effects is obtained.

The invention relates to potato food, in particular to fresh potato sachima. The fresh potato sachima comprises the following main raw materials: flour, maltose, powdered sugar, eggs, white sugar, mashed potatoes and water. The invention further provides a making method of the fresh potato sachima. The fresh potato sachima and the making method have the benefits that the potato sachima made by the mashed potatoes made of potatoes has no raw material waste; requirements on quality and variety of the potatoes are not high; the existing potatoes in China can meet raw material selection for the fresh potato sachima; and the fresh potato sachima can make a contribution to deep processing of the potatoes in China, is good in taste, and meets the requirements of people on changing the taste of the potatoes.

The invention discloses a chocolate food, and a preparation method thereof. The chocolate food comprises a biscuit layer containing cellulose, a soft sweet sandwich layer, and a chocolate layer; the soft sweet sandwich layer possesses a smooth outer surface, and is bonded with the upper surface of the biscuit layer via the bottom of the soft sweet sandwich layer; the edges of the bottom of the soft sweet sandwich layer are flush with the edges of the biscuit layer, or are not extended out of the edges of the biscuit layer; the outer surfaces of the soft sweet sandwich layer excepting the bottom are all coated with the chocolate layer; the chocolate layer is extended to the connection part of the soft sweet sandwich layer and the biscuit layer, and the connection part is sealed by the chocolate layer; the chocolate layer is extended towards the upper surface of the biscuit layer, and is extended to the upper surface of the biscuit layer, or is extended to the edges of the biscuit layer, or is extended to the lower surface of the biscuit layer, and a part of the lower surface of the biscuit layer or the whole lower surface of the biscuit layer is covered by the chocolate layer; and the soft sweet sandwich layer is coated and sealed by the chocolate layer. The chocolate food is capable of reducing crumbs, and is clean for eating; the multilayer structure is abundant in a plurality of nutritional substances.

The invention provides a konjac particle production formula and production process. The formula comprises the following components in parts by weight: 20-30 parts of konjac gum, 10-15 parts of locustbean gum, 15-20 parts of citric acid, 10-20 parts of sodium citrate, 10-15 parts of white granulated sugar, 5-10 parts of edible potassium chloride, 5-15 parts of calcium lactate, 5-10 parts of potassium sorbate, 5-15 parts of high fructose corn syrup, 5-20 parts of concentrated fruit juice, 7-10 parts of food pigment and 4-8 parts of food essence. The process comprises the following steps of mixing and stirring, heating, heat preserving and gum dropping, soaking for flavoring, and sterilizing and packaging. The elasticity of pearls is kept, the mouth feel of the pearls is ensured, excessive heat is prevented, and the health of consumers is ensured while the requirements of the consumers on the mouth feel are met.

The invention relates to the technical field of deep processing of animal thymuses, in particular to a preparation method of thymosin. According to the preparation method, fresh livestock thymuses areadopted as a main raw material, through pretreatment, enzymolysis, solid-liquid separation, degreasing purification, nanofiltration and concentration purification, a concentrated solution of the thymosin is obtained, and the concentrated solution can be freeze-dried to obtain a freeze-dried product. The preparation method is short in production cycle, low in cost and free of environment pollution, the obtained product is high in safety, high in purity, high in product activity and controllable in molecular weight, and can be widely used in the fields such as food, special medical food, healthcare products and medicines.

The invention discloses a peanut milk product and a preparation method thereof. The peanut milk product comprises the following raw materials in percentage by weight: 35-50% of raw material milk, 4-6% of peanut pulp, 4.8-5.4% of white granulated sugar, 0.025-0.035% of a thickening agent, 0.08-0.15% of an emulsifying agent, 0.003-0.005% of vitamin E, 0.04-0.08% of a green tea extract, 0.04-0.08% of sodium citrate and the balance of water, wherein the total weight percentage is 100%. The preparation method comprises the following steps: (1) mixing the peanut pulp, white granulated sugar and water, and filtering to obtain material liquid A; (2) mixing the raw material milk, thickening agent, emulsifying agent, sodium citrate and water, and filtering to obtain material liquid B; (3) mixing the material liquid A, material liquid B, vitamin E and green tea extract, and then performing deaeration and homogenization; and (4) performing ultra-high temperature sterilization, homogenization and cooling, and performing sterile filling to prepare the peanut milk product. The product disclosed by the invention has good flavor, color and taste, is easier to be digested and absorbed by a human body, and ensures that the shelf life can reach 60 days.

The invention provides a durian mille crepe cake which is prepared from the following raw materials in parts by weight: 100-120 parts of low-gluten flour, 100-200 parts of durian pulp, 350-400 parts of milk, 100-200 parts of eggs, 100-200 parts of whipping cream, 40-50 parts of powdered sugar and 15-25 parts of butter. A preparation technology of the durian cake provided by the invention is simple, so that people can prepare the durian cake by themselves; and through reasonable nutrition collocation, the prepared cake is fragrant, sweet and delicious, and has diverse tastes; the layer-on-layer appearance is very beautiful; and the needs of different people on the cake flavor can be satisfied.

The present invention discloses a processing method of steamed glutinous rice dumplings and provides the processing method of the steamed glutinous rice dumplings which are rich in mouthfeel and unique in flavor. The steamed glutinous rice dumplings consist of glutinous rice dumpling wrappers and glutinous rice dumpling fillings. The preparation raw materials of the glutinous rice dumpling wrappers consist of high gluten wheat flour, eggs, water and edible salt. The preparation raw materials of the glutinous rice dumpling fillings consist of glutinous rice, lean pork, pig fat, pork skin, shii-take, agaric, pine nuts, shrimp meat, edible oil, edible salt, soy sauce, chicken essence, shallots, fresh gingers and cooking wine. The processing method comprises the following steps: the steamed glutinous rice dumpling wrappers are prepared, the glutinous rice is steamed to be almost well-done, the pine nuts are stir-fried in a pot to be well-done for standby application, pork skin is washed clean, the washed pork skin is steamed to be well-done using the pot, the steamed pork skin is cooled, the cooled pork skin is diced, the edible oil is poured into the pot, the pig fat, shallots, fresh gingers, cooking wine, and lean pork are added, when the lean pork is fried to be well-done, the mixture is poured into a stirring barrel, the glutinous rice is added into the stirring barrel, the shii-take, agaric, pine nuts, pork skin, edible salt, soy sauce and chicken essence are added, the mixture is stirred evenly, and the steamed glutinous rice dumplings are prepared by wrapping. The processing method improves the fragrance of the steamed glutinous rice dumplings, enriches the mouthfeel of the steamed glutinous rice dumplings, and satisfies the requirements of people for tastes.

The invention provides a fermentation freezing solid dairy product and a preparation method thereof. The method comprises the steps of preparing fermentation substrate feed liquid, performing homogenization and sterilization and then performing cooling, inoculating fermented strains, and performing fermentation to obtain fermented milk; mixing the fermented milk with a postmixed material, and obtaining frozen yogurt mixed feed liquid; performing congelation and freezing on the frozen yogurt mixed feed liquid, and obtaining a fermented frozen solid dairy product; wherein the congelation is performed by utilizing a congelation machine through a continuous congelation process, the feeding and discharging speed is maintained to be 30-100% of the pump speed, the congelation machine is provided with an all sealed type stirring scaler, the refrigeration temperature is controlled to be -15 DEG C to -35 DEG C, and the discharging temperature is controlled to be -3 DEG C to -4.5 DEG C. The manufactured fermented frozen solid dairy product has good flavor and taste and a large number of survival bacteria.

The invention relates to a slimming and lipid-lowering composition and a preparation method thereof. The composition comprises the following components by weight: 40-60 parts of L-arabinose, 14-20 parts of konjac flour, 14-20 parts of chitosan, 3-5 parts of tea polyphenol and 1-2 parts of coffee powder. The formula can simultaneously achieve the effects of suppressing appetite, regulating blood sugar and blood fat, resisting oxidation and eliminating fatigue, and the formula has antibacterial effect, does not require additional preservatives, and avoids the safety problem of the preservatives.

The invention relates to a preparation method of instant white lotus. The preparation method is characterized by comprising the following process steps: (1) selecting mature plump-eared white lotus without plant diseases and insect pests as raw materials; (2) boiling the white lotus, wherein the concentrations of sugar and salt are controlled according to the different mouthfeel requirements; (3) immediately fishing out the boiled white lotus, pouring into ice-water mixed liquid at 0 DEG C, soaking for 1-2min, fishing out, and draining the surface moisture; and (4) freezing the white lotus at -80 DEG C for 2-4h; (5) freezing and drying under a vacuum condition with the vacuum degree being 0-100Pa and the temperature being -80 DEG C and drying for 20-28h, thereby obtaining the instant white lotus. The preparation method of the instant white lotus has the beneficial effects that the instant white lotus can be eaten conveniently, the original nutrition, color, luster and shape of the white lotus are kept, different hardness and crispiness can be adjusted according to the mouthfeel, the requirements of different people on mouthfeel are met, and the instant white lotus is green and healthy, and is free of other food additives.

The invention relates to a tomato and minor cereals series food and can thereof prepared with redeye and minor cereals. The food is made from the materials according to the following parts by weight: 10-50 shares of redeye, 5-40 shares of legume and 20-80 other minor cereals, wherein, the other minor cereals comprise grain, potato kind, lotus, root of lotus and Chinese chestnut or various Chinese chestnut. The taste of the food of tomato minor cereals series of the invention is good, and the requirements of taste of people are satisfied; the nutrient content is plenty, and the nutrient contents which are necessary to humans can be increased, and the other nutrient contents which have the effect of balancing also can be increased; the acid base balance of the humans is adjusted, and the physiological activities of organism are maintained. The can of tomato and minor cereals series of the invention is easy to be preserved, has a good sealing, inoxidability and opaque property, and is convenient for the industrial production and transportation and pro-environment.

The invention relates to a flavoring and forming machine for konjac vegetarian beef tripe. The machine includes a machine frame, a guide rail, a grooving mechanism, an oil removing mechanism, a sugarseal mechanism, and a conveying guiding mechanism; and the guide rail is fixedly connected to the left and right inner walls of the machine frame, the strip-shaped konjac vegetarian beef tripe is conveyed through the conveying guiding mechanism, and the grooving mechanism, the oil removing mechanism and the sugar seal mechanism can all perform S-shaped movement on the guide rail. Through the S-shaped movement of the grooving mechanism, the oil removing mechanism and the sugar seal mechanism on the guide rail, groove clamping, coating of chili oil and sugar seal processing can be performed on the strip-shaped konjac vegetarian beef tripe in sequence, at the same time, a driving motor drives a drive roller to rotate, so that conveying of the konjac vegetarian beef tripe and uniform flattening of a syrup film can be realized, the novel konjac vegetarian beef tripe with an S-shaped texture and a sweet and spicy taste can be produced, and the konjac vegetarian beef tripe is more beautiful and delicious, and can meet the requirements of different people for the taste of the konjac vegetarian beef tripe.

The present invention relates to non-live bacterium type whey milk-containing drink and relates to a preparation method thereof, and belongs to the technical field of dairy product and drink processing. The preparation method comprises the following steps: 300-400 parts of whey is taken; the taken whey is heated to a temperature of 55-65 DEG C; a stabilizer is added; the materials are sheared at ahigh speed for 3-5 minutes; the materials are cooled to 25 DEG C or below; 400-500 parts of a yoghurt base material is added; constant volume setting is conducted by adding softened water to 1,000 parts; homogenization is conducted at 60-75 DEG C and 16-20 Mpa; sterilization is conducted at 125 plus or minus 2 DEG C for 25-30 s to obtain the whey milk-containing drink; raw milk is degreased to fat content of 1.2%-2.0%; inoculation fermentation is conducted to a pH of 4.8-4.4; demulsification and stirring are conducted; flow rate is 2.8-3.4 tons / hour; a smooth pump speed is 20%; and Greek yogurt and whey are separated. The preparation method solves a problem of whey separation of the Greek yogurt; the whey directly participates in material melting and improves the stability of the product;and the non-live bacterium type whey milk-containing drink is small in investment and high in output, and avoids environmental pollution caused by direct emissions.