5results about How to "Smooth taste" patented technology

This utility model discloses a colloid mill for sauce production, including a housing. A grinding assembly is fixedly installed on the top of the housing. The grinding assembly includes a support frame and an electric push rod. The support frame is fixedly installed on the top of the housing, and the electric push rod is fixedly installed on the top of the support frame. The output end of the electric push rod is fixedly connected to a lifting frame, and a motor is fixedly installed at the bottom of the lifting frame. This utility model relates to the field of sauce production technology. This colloid mill for sauce production, through its grinding assembly, can grind sauces and adjust the grinding according to the required consistency, so that the sauce can achieve the ideal texture to meet the needs of different products. For example, when producing a smooth salad dressing, the gap of the grinding assembly can be reduced to grind finer particles, making the sauce smoother. When producing a chili sauce with a certain particle texture, the gap can be appropriately increased to retain some chili particles and increase the layers of flavor.

This invention belongs to the field of food processing technology and discloses a method for producing anthocyanin-enriched antioxidant jelly from black chokeberry. By weight, the raw materials include: 6.5-19.5 parts black chokeberry, 3.5-10.5 parts persimmon, 7-21 parts erythritol, 0.4-1.2 parts carrageenan, 0.4-1.2 parts konjac gum, and the remainder being drinking water. The method employs a persimmon compound astringency removal process to eliminate the astringency of the black chokeberry itself; uses erythritol, a natural sugar substitute, to replace sucrose as a sweetener, which reduces calories and avoids masking the natural flavor of anthocyanins; and utilizes a compound gum to form the jelly, combining the anthocyanins of black chokeberry with the jelly; thus developing a low-sugar, healthy, functional food to meet consumers' demand for healthy snacks.

The present application belongs to the technical field of food baking, and provides a mousse cake layering forming method, comprising: activating the upper surface of the Nth layer of mousse layer which has been solidified, removing the surface condensate frost and forming micro roughness; adjusting the temperature of the N+1th layer of mousse paste to be filled to be within ±3℃ of the surface temperature of the Nth layer of mousse layer; using a low shear force mode, filling the N+1th layer of mousse paste after temperature adjustment into the Nth layer of mousse layer along the inner wall of the mold or through a flow guide device to obtain a multi-layer mousse assembly; precooling the multi-layer mousse assembly at 4-8℃ for 10-20min, and then freezing and shaping at 18-25℃.

The invention belongs to the technical field of plant-based nut processing, and particularly relates to a plant-based nut accurate grinding coupling emulsification method and device, the device comprises a feeding platform, a first colloid mill and a low tank, the feeding platform is used for plant-based nut raw materials, a feeding machine is arranged on one side of the feeding platform, and the feeding machine can convey the plant-based nut raw materials; the first colloid mill is arranged below the conveying end of the feeding machine and used for achieving primary colloid milling treatment of the plant-based nut raw materials. Compared with existing equipment, the plant-based nut processing device has the advantages that nutritional ingredients in plant-based nuts can be extracted to the maximum extent in the fine colloid milling and emulsifying process, the solubility of the plant-based nuts is improved through emulsification, waste of raw materials is reduced, in addition, the ratio of raw material input to product output is optimized due to efficient processing of the materials, and the production efficiency is improved. Manual intervention is reduced through whole-process automatic production, resource waste or equipment loss caused by misoperation in the production process is reduced, and therefore the production cost is effectively reduced.

The application discloses a kind of industrialized production methods of general brine soup, belong to food processing technical field.New pigskin is used as raw material, after pretreatment, sequentially carry out compound biological enzymolysis, probiotic low-temperature directional fermentation, brine cooking flavor enhancement, then colloid mill fine grinding, pressure filtration improves clarity and delicacy, finally, finished product is prepared by filling quick freezing.The application uses neutral protease and collagenase synergistic enzymolysis, collagen is converted into small molecular peptide and free amino acid, natural thickening and freshening;Plant lactobacillus and xylose grape ball complex fermentation are matched, fishy smell is removed, flavor and water holding capacity are improved.The obtained soup is clear and residue-free, the taste is mellow, and the versatility is strong, can be adapted to multiple food materials, and can make the output rate of meat products increase by 5%-10%.Process quantization is controllable, no artificial additive, suitable for industrial production, and the finished product can be used after rehydration.