127results about How to "Short rehydration time" patented technology

The invention discloses a coarse cereal instant rice and a preparation method of the coarse cereal instant rice. The coarse cereal instant rice is mainly prepared by conducting extrusion curing, cutting, pelletizing, drying, then baking and puffing on coarse cereal powder, starch and solid vegetable oil, wherein the coarse cereal is selected from one or combination of corn flour, rice flour, sorghum flour, buckwheat, pearl barley flour, black rice four, sweet potato flour, millet flour, coarse rice powder, glutinous rice flour, red rice flour, soybean flour, red bean flour, green gram starch, black bean flour, oat powder and wheat flour. The coarse cereal instant rice provided by the invention adopts a loose porous structure inside, so that the coarse cereal instant rice is good for digesting and absorbing and is excellent in rehydration property, the rehydration time is relatively short, the rehydrated rice is in full grain, and the coarse cereal instant rice is chewy and not hard or sticky when being eaten.

The invention discloses deep-fry cereal instant noodles and a preparation method thereof. The deep-fry cereal instant noodles are prepared from wheat flour, solanum tuberdsm, tapioca starch, guar gum, sodium polyacrylate, composite phosphate and sodium carbonate in parts by weight. The preparation method comprises the following steps of: putting the materials into a dough mixer, adding water to prepare paste, and curing the paste; compositing the cured paste to be strips through a laminating machine, and cutting the strips and shaping; and cooking the shaped noodles, spraying condiments, frying, finally carrying out regular air cooling and then packaging. The deep-fry cereal instant noodles prepared according to the technical scheme are good in mouth feeling, rich in nutrition and few in oil content, and are beneficial to the health of people.

The invention discloses a production method for convenient rice with a favorable retrogradation resisting performance, which comprises the steps of raw material rice washing, primary soaking, primary cooking, secondary soaking, secondary cooking, dispersing, drying and packaging, wherein a primary soaking solution is a water solution containing 0.2-0.8 percent by weight of beta-cyclodextrine and 0.1-0.4 percent by weight of monoglyceride; and a secondary soaking solution is a water solution containing 0.2-0.8 percent by weight of beta-cyclodextrine, 0.1-0.4 percent by weight of monoglyceride,1000-8000U/100g of alkali protease of raw material rice and 300-3000U/100g of beta- cyclodextrine of the raw material rice. According to the production method disclosed by the invention, the process is simple, the favorable retrogradation resisting performance of the dehydrated convenient rice can be improved, the mouthfeeling of the rice is improved and the rehydration time of the convenient rice is shortened; and the production method is more convenient to use.

The invention relates to high-quality fresh-keeping convenient rice flour and a processing method thereof. The processing method for the high-quality fresh-keeping convenient rice flour comprises the following steps of: cleaning out sand from machine-made rice, burdening, grinding powder, humidifying, extruding, gelatinizing, discharging filaments, cooling, ageing, slitting, cooking, dipping, rinsing, packaging once, sterilizing, cooling, testing and packaging. The processing method disclosed by the invention has the advantages of simple technology, small equipment investment and short processing period. The obtained product is convenient to eat and is durable in storage. On the basis of keeping the original taste of wet rice flour, auxiliary materials are added in the raw material rice so as to delay ageing, improve the taste and shorten rehydration time. According to the processing method disclosed by the invention, the shortages of long period and the like of the traditional production technology are broken through, the food eating convenience is realized, and the rice flour which is the traditional food gradually tends to industrial large-scale production.

The present invention belongs to the field of food producing technology, and is especially one kind of dispersant for vermicelli. The dispersant for vermicelli consists mainly of soybean lecithin 15-25 weight portions, salad oil 20-40 weight portions, sodium bicarbonate 3-8 weight portions, guar gum 5-15 weight portions, citric acid 3-8 weight portions, table salt 5-15 weight portions, and modified starch 15-30 weight portions. The present invention also provides corresponding vermicelli, which consists of the dispersant 1.5-2 weight portions and plant starch 80-120 weight portions. Experiment shows that the dispersant for vermicelli has no harmful matter contained and effect similar to traditional dispersant. The vermicelli with the dispersant is one kind of health food possessing high safety, good look, good taste, physical, chemical and hygienic indexes meeting relevant requirements, balanced and rich nutrients and high marketability.

The invention relates to a processing method of alpha-instant millet congee, which comprises the following steps that: a millet raw material is selected, washed, soaked, cooked and dispersed, and then is repeatedly frozen and dried up until the water content is reduced to 3% -5% so as to obtain the instant millet congee. The processing method can not only shorten re-hydration time, and solve the problems of retrogradation of millet grains, poor sensory quality and the like when the instant millet congee is processed, but also has low energy consumption, low cost and energy saving.

The invention discloses a production method of instant dry rice noodles. The method comprises the following steps of fine grinding of rice, rice soaking and washing, pulp grinding, blending of raw pulp and cooked pulp, viscosity increasing and standing, steaming of rice starch sheets and airing or drying; folding and ripening; strip cutting, shaping and microwave treatment; laminating; packaging and warehousing. The production method of the instant dry rice noodles is improved on the basis of a traditional processing method, so that the high-quality rice noodles which are rich in nutrition, smooth in taste and high in elasticity, do not cause soup burning during water boiling and cannot easily break during dry-frying are manufactured.

The invention discloses dehydrated vegetable and a preparation method thereof. The method comprises the following steps: (1) precooking vegetable raw material in boiling water and then cooling; (2) drying the vegetable raw material processed by the step (1) with hot air, or carrying out combinated drying of hot air and microwaves to obtain partial dehydrated vegetable; and (3) adding an osmotic solution in the partial dehydrated vegetable, and carrying out drying with microwaves or combinated drying of hot air and microwaves to obtain the dehydrated vegetable; wherein, the osmotic solution isat least an aqueous solution of sugar, sugar alcohol, salt and nutrition intensifying agent. According to the invention, by using the combinated drying technique in the preparation process of the dehydrated vegetable and using osmotic dehydration, the negative influences of long-time heating to the color and nutrition constituents of the vegetable are effectively avoided, and the advantages of short production cycle and low production cost are achieved. The method can be widely used in preparation processes of various vegetable products.

The invention discloses a production method of instant potato rice noodles. According to the invention, whole potato flour is added into rice as a raw material for preparation. Prepared by a specific method, the instant potato rice noodles have rich nutrients, good toughness, fast rehydration, a low broken rate, and higher contents of protein, total sugar, insoluble dietary fibers and minerals of K and Ca than those of common instant rice noodles. The production method enriches nutrients of the instant rice noodles, and improves a sensual quality of the instant rice noodles at the same time. The instant potato rice noodles can not only enrich varieties of instant foods, but also increase varieties of potato staple food production so as to meet demands of modern metropolitan fast-paced people for health and fast food. The instant potato rice noodles prepared by the invention have better toughness, short time of rehydration and a low cooked broken rate. The production method enriches the nutrients of the instant rice noodles, and improves the sensual quality of the instant rice noodles at the same time.

The invention discloses a preparation method of a vacuum frozen-dried potato noodle. The preparation method comprises the following steps: step one, making a raw noodle, wherein the raw materials for making the noodle comprise the following materials in parts by weight: 45-55 parts of flour, 40-50 parts of potato whole powder, 2-6 parts of gluten flour, 1.0-2.5 parts of table salt and 30-40 parts of water; step two, well cooking the raw noodle; step three, pre-freezing, namely freezing the cooked noodle in a mold for 1-5 hours until the cooked noodle is shaped; and step four, vacuum freezing and drying, namely placing the pre-frozen cooked noodle in a vacuum freezing and drying device to dry the pre-frozen cooked noodle until the water activity is smaller than 0.6, wherein the temperature of the cold trap is -40 DEG C to -20 DEG C, the temperature of the shelf is -45 DEG C to -25 DEG C and the vacuum degree is 10Pa-100Pa. According to the preparation method of vacuum frozen-dried potato noodle, the cooked noodle is processed by the vacuum freezing and drying technology, so that nutrient loss is relatively low; moreover, the interior of the noodle is loose and porous, so that water absorption property of the noodle is improved, the rehydration time of the noodle is shortened and the high-temperature frying process is saved. The potato whole powder is added in the vacuum frozen-dried potato noodle, so that the nutrient value of the noodle is increased. The noodle prepared by the preparation method has the characteristics of convenience, tasty flavor and rich nutrients.

The invention discloses a preparation method of instant millet congee, relating to a preparation method of an instant congee. The preparation method solves the problems that the existing instant millet congee is high in processing cost, long in rehydration time, large in nutrient loss and poor in sense quality. The method comprises the following steps: firstly, screening and washing millets, then soaking, and adding glycerel monostearte and beta-cyclodextrin; secondly, cooking and pasting and dispersing, and then rinsing with water; thirdly, draining; and fourthly, freeze-drying with hot air, and then carrying microwave drying, thus completing the preparation of the instant millet congee. By adding a pasting agent, a drying method is improved, and the rehydration time is shortened; the degree of damaging the sense quality of the millet congee can be reduced; the cost is lowered due to no use of high-pressure cooking, and the cooking time is short; the prepared instant millet congee is short in rehydration time, high in rehydration rate, and good in rehydration effect; millets are good in shape, excellent in color, and high in sense quality; the instant millet congee is good in mouthfeeling after taste, the sweet smell loss is less, and the viscosity is proper; and more nutrients can be kept by using the preparation method, and the preparation method is suitable for promotion and use.

A freeze-dried sea cucumber powder is prepared from fresh sea cucumber through removing viscera, precooling, freezing at -20 deg.c, boiling, immersing in the slightly alkaline aqueous solution of acetic acid at 40-45 deg.C and then in ionic or distilled water at 0-4 deg.C, beating to become milk, grinding, precooling, freezing, and vacuum freeze drying at -54 deg.C.

The invention provides a processing method of fresh-keeping instant rice noodles, and relates to the technical field of food processing. The processing method of the fresh-keeping instant rice noodlescomprises the following steps of (1) preparing the raw materials; (2) performing fermentation; (3) performing milling to obtain pulp; (4) performing blending; (5) performing enzymolysis; (6) performing twin-screw extruding and shaping; (7) performing ageing; (8) performing cooking once again; (9) performing noodle washing, and performing cutting off; (10) performing metering and packing; (11) performing post-sterilizing; and (12) performing cooling. According to the fresh-keeping instant rice noodles, the compounding ratio of the materials is adjusted and controlled, and secondary fermentation is combined with optimization treatment with diastase, noodle cooking, cooking, recooking, post-sterilizing and quick cooling, so that the problems that rice noodles are subjected to beta configuration (namely retrogradation) and cannot be stored for a long term can be solved, the rice starch can maintain alpha state, and the instant rice noodles being rapid in rehydration, good in mouth feel and edible after being brewed for a short time, can be made.

The invention discloses convenient fast-food cold noodle and a preparation method thereof. The preparation method is characterized by comprises the steps of dough kneading, dough fermentation, dough soaking, dough washing, settlement, addition, wrapper steaming, strip cutting, primary drying, secondary drying and sterilization. According to the cold noodle and the preparation method, the difficulties that the fresh cold noodle is not easy to store and is inconvenient to carry can be solved, the cold noodle is subjected to microwave drying and then subjected to steam drying, the drying time is shortened, the quality guarantee period is prolonged, the cold noodle is convenient to transport after being packaged, and the sale market is widened. According to the convenient fast-food cold noodle and the preparation method, the raw flour adopts ultrahigh-fine flour, and alkaline substances do not need to be added, so that the cold noodle has chewy mouthfeeling, easy to digest, can not hurt the intestines and stomach and is suitable for more people to eat.

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

The invention relates to low-protein sorghum instant rice suitable for diabetic nephropathy patients and a preparation method thereof and belongs to the field of agricultural product processing. The instant rice comprises the following raw materials: sorghum flour, rice flour, purple sweet potato flour, rice starch, oxidized starch, amylase, pre-gelatinized starch, a modifying agent and a potentilla discolor extract. The invention further provides a preparation method of the instant rice. The instant rice prepared by the method is suitable for the diabetic nephropathy patients, short in rehydration time, low in glycemic index, rich in nutrition and high in sensory evaluation and has unique flavor.

The invention discloses a method for making instant chicken sauce slices through microwave spouted freeze-drying, and belongs to the technical field of food and seasoning processing. The method takes modified starch, beta cyclodextrin, maltodextrin and chicken sauce as raw materials, and comprises the steps of formula selection, ingredient mixing, stewing, preparing, die filling, freezing forming, stripping, freezing, microwave spouted freeze-drying, and finished product packaging. The method is reasonable in formula design, simple in technology and easy to operate, realizes spouting and rotation of the materials during the microwave freeze-drying course, and achieves the purpose of high-efficiency and uniform drying of the materials. Compared with the traditional making method, the materials are good in instant effect and low in processing cost; the freeze-drying cycle can be shortened by above 50%; and the high-efficiency industrial production of the high-grade instant chicken sauce slices can be realized.

The invention relates to the technical field of food production and particularly relates to a non-fried instant noodle processing technology adopting an aging and steaming method. The instant noodlesare prepared from the following raw materials: 3-6% of silkworm chrysalis protein powder, 4-7% of table salt, 0.4-1% of compound phosphate, 1-3% of an emulsifying agent, 1-2.5% of sa-son seed gum powder, 2-6% of soybean protein powder, 50-55% of wheat flour and the balance of water. The processing technology of the instant noodles comprises the following steps: (1) dough making and aging; (2) dough pressing; (3) shredding and steaming; and (4) microwave-hot air drying, bag sealing and preservation. The instant noodles provided by the invention can effectively overcome the defects of poor nutrients, long rehydration time and poor sensory evaluation existing in instant noodles provided by the prior art.

The invention relates to the field of food processing and particularly provides a preparation method of nutritious purple rice noodles. The preparation method comprises the following steps: (1) selecting rice; (2) preparing rice, washing rice and soaking rice; (3) mixing purple rice with white rice; (4) preparing rice noodles; (5) optimizing the rice noodles; and (6) loosening the noodles and drying the noodles in the air. According to the method, as the breed of the purple rice and the mixing ratio of the purple rice to the white rice are limited, the prepared purple rice noodles are rich in nutrients, good in color, long in product shelf life and short in rehydration time, and are pliable without easily breaking when people eat the purple rice noodles.