117results about How to "Soft and smooth taste" patented technology

The invention discloses konjac jelly powder. The konjac jelly powder comprises the following components in part by weight: 30 to 40 parts of konjac powder, 10 to 25 parts of carrageenin, 0 to 10 parts of xanthan gum, 0 to 15 parts of locust bean gum, 0 to 20 parts of guar gum, 5 to 12.5 parts of sodium citrate, 8 to 15 parts of potassium chloride, 0 to 7 parts of xylitol and 2 to 5 parts of citric acid. A method for preparing jellies by using the konjac jelly powder comprises the following steps of: mixing the konjac jelly powder and white granulated sugar uniformly; pouring the mixed white granulated sugar and konjac jelly powder into a stirred cold water proportioning cylinder; continuously adding the white granulated sugar or syrup, opening steam and heating; and performing filtration, packing and sterilization to obtain konjac jelly finished products. The konjac jelly powder provided by the invention has low production cost, adjustable taste and high dietary fiber content; the prepared konjac jellies do not need to be treated by alkali; and the method for preparing the jellies by using the konjac jelly powder has simple making process and low making cost.

The invention relates to a fruit-plant perfume material-edible flower combined beer. During the production process of the existing beer, the fruits, the plant perfume materials and the edible flowers are added for co-production of the beer; or the effective ingredients of the fruits, the plant perfume materials and the edible flowers are extracted and mixed with the beer produced in the conventional process, so that the obtained beer product is unique in taste and rich in layering. Compared with the conventional beer, the fruit-plant perfume material-edible flower combined beer has the advantages that the foam characteristics and the beer color are improved and the special and rich perfume is provided, so that the drinker has a sweet-scented feeling and a sweet feeling after taste; and meanwhile, the fruit-plant perfume material-edible flower combined beer has a health-care effect.

The invention discloses a method for producing sweet potato starch and treating sweet potato dregs and belongs to the field of food processing. The method comprises the following steps: delivery, washing, pulverization, slurry-dreg separation (filter-pressing of sweet potato dreg, pulverization of sweet potato dreg, drying and packaging of sweet potato dreg), filtration of starch stock, separation, dehydration of starch milk, drying of sweet potato starch, gas-powder separation, sieving, packaging of sweet potato starch, and fashioning. The method has the advantages of high yield of sweet potato starch, high resource utilization rate and no environmental pollution. The method is used for the production of starch from sweet potatoes with different starch contents, as well as starch-containing tuber crops such as potato, taro and Kudzuvine root. The method is implemented by physical process without using any chemicals, so that the sweet potato starch is free of harmful chemical residues.

The invention provides instant refreshing wet water vermicelli and a processing method thereof. The instant refreshing wet water vermicelli comprises the following components in parts by weight: 40-50 parts of sweet potato starch, 4-10 parts of pea starch, 0.3-1 part of edible salt, 0-0.5 part of konjac glucomannan, 0-0.5 part of xanthan gum, 0.03-0.1 part of sodium polyacrylate, 0.05-0.1 part of sodium dehydroacetate and 35-45 parts of water. The wet water vermicelli refers to potato type instant refreshing wet water vermicelli which is smooth in taste and rapid to eat and can be made into bean vermicelli or vermicelli. The making process is easy to realize, the requirements of customers for the taste of the bean vermicelli and eating convenience and rapidness can be met, and the forms, types and sales market of the instant bean vermicelli are expanded.

The invention provides a key technology of deep processing of alum-free handmade sweet potato vermicelli or purple sweet potato vermicelli, relating to a manufacturing technology of bean vermicelli. The deep processing method comprises the following technological processes of taking a starch material, preparing gravy paste, blending and kneading the powder, vacuumizing, leaking filaments and molding, cooking and pasting, cooling and fishing the vermicelli out, freezing, unfreezing and drying, and then packaging the vermicelli. According to the deep processing method, a production process of firstly molding and then cooking thoroughly is adopted; excellent starch of 100% of pure sweet potato or purple sweet potato is adopted; any pigment edible glue, alaum or additive is not added; the produced bean vermicelli is soft and smooth in mouthfeel, is not broken or agglomerated, and does not contain dust and sand, and the retention time can be up to be over two years.

A crystalline flour sheet suitable for dumpling, won ton, etc or as noodles is prepared through mixing wheat flour with starch, adding hot water to part of the mixture, kneading, adding rest of the mixture and cold water, kneading, adding edible oil, kneading to become dough, rolling to become flour sheets and steaming.

The invention discloses nutrient water-milled glutinous rice flour and relates to the technical field of food processing. The nutrient water-milled glutinous rice flour is prepared from glutinous rice, brown rice, sweet potatoes, radix paeoniae alba, peach kernel, potatoes, poria cocos, roots of kudzu vine, kelp and Chinese yam. The preparation process comprises the following steps: preparing materials, pre-treating the glutinous rice and the brown rice, pre-treating the sweet potatoes, pre-treating the radix paeoniae alba, pre-treating the poria cocos, pre-treating the kelp, pre-treating the Chinese yam, pre-treating the potatoes, pre-treating the peach kernel and synthesizing the glutinous rice flour. The nutrient water-milled glutinous rice flour disclosed by the invention is relatively high in nutritional value, suitable for preparing various foods, suitable for eating by people of all ages, and further has the healthcare effects of nourishing blood and liver, clearing damp and promoting dieresis, tonifying spleen and soothing heart, reducing blood lipid and blood sugar, tonifying spleen and nourishing stomach, promoting secretion of saliva or body fluid and benefiting lung, tonifying kidney and arresting seminal emission; meanwhile, the food prepared from the nutrient water-milled glutinous rice is moderate in nutrition, easy to eat, soft and smooth in mouthfeel, not easy for decoction muddy while being poached, and the like, and can be used for preparing the food such as sweet soup balls, glutinous rice dumplings and small dumplings, and further can be used for preparing food such as ice cream and cooked fruits.

The invention discloses instant noodle made of Tibetan highland barley. The instant noodle takes modified highland barley flour and modified starch as main raw materials. A preparation method comprises the steps of curing, tabletting, standing, slitting, puffing to form, and drying to obtain the non-fried instant noodle cake made from the highland barley, wherein the mass ratio of the modified highland barley flour to the modified starch is (80-95):5; and the modified highland barley flour is prepared from the following components in percentage by mass: 35-45 percent of water, 5-10 percent of protease, 4-8 percent of pentosanase, 4-8 percent of lipolytic enzyme, 1-1.5 percent of salt and the balance of highland barley powder, which are subjected to enzyme digestion. According to the invention, highland barley flour is modified, so that the mucedin of the flour is improved to prepare the flour for processing the noodle; in cooperation with a processing technique of non-fried instant noodle and with adoption of modern instant noodle preparation equipment, the mouth feel of the instant noodle made from the highland barley has the palatable degree of instant noodle made from wheat, and the instant food with unique flavor and comprehensive nutrition is prepared. The preparation method is high in forming rate and good in palatable degree.

The invention relates to the technical field of food processing, and in particular relates to small crispy pork slices and a preparation method thereof. The small crispy pork slices are prepared by coating the surfaces of pickled pork bars with a sizing agent and frying the pickled pork bars with oil, wherein the pickled pork bars are prepared from the following raw materials: edible livestock pork, eggs, edible salt, sodium tripolyphosphate, sodium bicarbonate, citric acid, seed powder of Chinese prickly ash, fennel powder, tsaoko cardamon powder, nutmeg powder, cassia powder, white pepper powder and water; the sizing agent is prepared from the following raw materials: water, sweet potato starch, wheat flour, plant oil, polyglycerin ricinoleate, sucrose fatty acid ester, D-sodium ascorbate, dyestuff and eggs. Compared with conventional small crispy pork slices, the small crispy pork slices provided by the invention are golden and attractive in color, loosened and soft and smooth and tender in taste and applicable to industrial large-scale production, so that traditional delicious food of China can be inherited.

The invention relates to health care yellow wine rich in nutrients. Rice and wheat are used as main raw materials, and are matched with red dates, wolfberry and extract thereof to be co-fermented, and then ageing wine infused with red dates is added to blend the wine. The obtained yellow wine has fresh taste, and has a mellow and fruity combined elegant special flavor, the color of the wine is orange yellow and clear, the wine fragrance is rich and elegant, and the taste of the wine is soft and smooth. In addition, the style of the yellow wine is remained, and the wine also contains amino acids, fructooligosaccharides, red date polysaccharides, wolfberry polysaccharides and other nutrients, so the health care effect of the wine is improved.

The invention belongs to the technical field of foods. On the basis of the current noodle production, the production cost is not increased, the nutritional ingredients of the noodle are increased by mainly adjusting the production process, and the invention provides an imitated whole-wheat fermented nutritious noodle and a production method thereof. Flour, salt, yeast, wheat bran and walnut protein powder are processed to a scale to produce the noodle. Liquid and flour are extracted from the wheat bran, the lacked nutrient substances of wheat bran are supplemented in the premise that the organoleptic quality of the noodle is not influenced, and the nutrient substances are further strengthened and increased through a fermentation technology. The product has the characteristics of wide adaptability, high popularization and application values and the like and is especially suitable for old people and children to eat. The production process is simple, and additional equipment is not needed. The noodle has rich nutrient and a good taste, and is not easily broken and is easily digested after being cooked. The noodle has health functions of preventing aging, resisting cancer and the like. The application of the noodle is of great significance on promoting the development of agriculture, increasing the incomes of farmers and improving the living standard and quality of life of people.

The invention discloses a method for preparing yam cakes, which mainly solves the problems that the general yam is single in cooking method and inconvenient to store, cannot express edible and medicinal value and the like by adding auxiliary materials into major materials and changing a processing and cooking process. The auxiliary materials comprise well-chosen fatty meat, mung bean starch, eggs, common salt, monosodium glutamate, scallion and ginger. The method comprises the main process steps: sorting, cleaning, peeling, high-pressure steaming, breiartig, adding ingredients, steaming once more, cooling, cutting, sterilization, packaging and the like. The yam cake prepared by the processing process is comfortable and pure in mouthfeel, smooth, soft and aromatic in flavor, improves the edible and medicinal value of the yam greatly, and is simple in method and convenient to prepare.

The invention discloses an levigated glutinous rice flour, and relates to the technical field of food processing. The levigated glutinous rice flour is prepared through glutinous rices, high-oil corns, brown rices, potatoes, sword beans and green beans. The preparation process includes material preparation, glutinous rice and brown rice preprocess, potato preprocess, high-oil corn preprocess, sword bean preprocess, green bean preprocess and glutinous rice flour synthesis. The levigated glutinous rice flour has high nutritional value, is adaptable to produce various foods, has the advantages of moderate revitalizing performances, easiness for eating, soft and smooth in taste and no muddy soap, can be applied to preparing foods of sweet dumplings, nuomichi, small balls and the like and can be further applied to preparing foods of ice creams, fruit soups and the like.

The invention relates to a making method for quick-frozen seasoned sliced Spanish Mackerel food. The method includes: selecting fresh or frozen and saline thawed fresh Spanish Mackerel as the raw material, subjecting the raw material Spanish Mackerel to decapitating and carcass opening, removing the dorsal spine, the belly bone and the gill from the fish body and performing tail reshaping treatment, then carrying out washing and draining and fishbone removal, conducting secondary washing and draining, then placing the fish body in a dish and performing quick-freezing till the fish body is hardened, slicing the fish body, subjecting the fish slices to secondary quick-freezing, then mixing the fish slices with the auxiliary materials shredded onions, shredded potatoes, shredded carrots, shredded green peppers and the seasonings pepper essential oil and butter in proportion, performing packaging, and conducting inspection to obtain qualified quick-frozen seasoned sliced Spanish Mackerel food. The making method provided by the invention has the advantages of advanced technology, reasonable processes, strong operability, and high making efficiency. The sliced fish food made by the method has the characteristics of rich nutrition, stable quality, long shelf life, and convenient eating.

The invention discloses an intestine-lubricating cake and a preparation method thereof. The intestine-lubricating cake is characterized by being prepared from the following raw materials in parts by weight: 20-21 parts of bean dregs, 70-80 parts of flour, 120-130 parts of egg liquid, 65-67 parts of white sugar, 7.5-8 parts of a cake emulsifier, 1.7-2 parts of baking powder, 1-2 parts of honey, 10-11 parts of lotus seeds, 2-3 parts of semen cassia, 1-2 parts of herba cistanche, 4-5 parts of momordica grosvenori, 2-3 parts of semen boitae, 0.03-0.04 part of chitosan, 1.4-1.6 parts of beta-cyclodextrine and a proper amount of peanut oil. According to the invention, bean dregs instead of partial flour are utilized as the raw material, so that relatively much moisture can be held; by matching with the water retention effect of the chitosan, the intestine-lubricating cake is fluffy and smooth in mouthfeel; the chitosan also has an antimicrobial effect, so that the problem that microorganisms are easily bred due to high moisture content is avoided; meanwhile, the added beta-cyclodextrine can form a compound together with starch in cake baking and cooling processes, so that the storage period is prolonged; and in addition, the intestines can be lubricated by eating the intestine-lubricating cake.

The invention discloses nutritious spirulina rice, and especially relates to a processing method of the nutritious spirulina rice. The nutritious spirulina rice is prepared from the following raw materials: long-shaped rice, polished round-grained non-glutinous rice, sticky rice, spirulina powder, carrot powder, rice-grain spouts, coix seeds, kelp powder and starch. The processing method of the nutritious spirulina rice comprises the following steps: carrying out crushing, carrying out mixing and homogenizing, carrying out puffing, carrying out water-milling, carrying out filter-pressing, carrying out granulating and drying, and carrying out packing. The prepared nutritious spirulina rice is relatively high in nutritive values and convenient to eat, and is soft, refreshing and smooth in taste; the nutrient substances in the nutritious spirulina rice are extremely good in effects of neutralizing gastric acid, repairing gastrointestinal mucosa, as well as promoting regeneration and normal secretion functions of the gastrointestinal mucosa; thus, the nutritious spirulina rice is especially suitable for patients with gastrointestinal diseases.

The invention discloses paper mulberry stamen jelly and a preparation method thereof. The paper mulberry stamen jelly is obtained by blending the following components in proportion: 25-45% of paper mulberry stamen juice, 0.6-1.5% of complex gum, 0.03-0.08% of sodium citrate, 10-15% of sugar syrup, 5-8% of honey and the balance of purified water. The preparation method of the paper mulberry stamen jelly comprises the following steps of: centrifuging paper mulberry stamen to obtain syrup, filtering to obtain stamen juice, then adding the stamen juice into preboiled mixed liquor of complex gum and syrup, fully mixing and stirring, then filling and sealing, sterilizing, and cooling so as to obtain the paper mulberry stamen jelly product. The obtained paper mulberry stamen jelly product is bright red in colour, soft and smooth in taste and is scour, sweet and delicious, and polyphenol oxides such as organic acid, vitamin, trace elements and pigments are transferred into jelly, so that the paper mulberry stamen jelly product has the effects of resisting oxidation, beautifying, building body, relieving fatigue and improving immunity of a human body. The paper mulberry stamen raw material of the paper mulberry stamen jelly belongs to a green healthy plant and is widely available, a preparation technology is simple, and industrial production is easy to realize, so that the paper mulberry stamen jelly product has a broad market prospect.

The invention relates to the field of wine making, particularly a tea wine and a preparation method thereof. The tea and sucrose used as raw materials are fermented by using distillery yeast, so that various beneficial substances and aroma of the tea are sufficiently fused into the alcohol, and various elements in the tea are organically combined, so that the tea wine is aromatic, thick and soft. The tea wine has smooth and soft mouthfeel; and after being drunk, the tea wine can not irritate or injure the human gullet and stomach mucosa, but can warm the gullet and stomach mucosa. The tea wine is made from the tea and sucrose, and does not consume abundant grains, thereby reducing the grain consumption.

The invention discloses a processing method of oil-fried Udon noodles. The processing method of the oil-fried Udon noodles comprises the following steps of uniformly dissolving edible salt, compound phosphates, an emulsifier, a thickening agent and water-soluble soybean polysaccharides in weakly alkaline soft water so as to obtain water used for making dough; adding the water used for making doughinto edible flour, and carrying out vacuum stirring so as to make dough; performing 1-time compounding on the dough by utilizing a composite rolling machine so as to obtain a dough band, and performing curing treatment on the dough band; rolling the dough band by using a rolling machine so as to obtain dough sheet; cutting the dough sheet into stripes by using a cutter, and carrying out preliminary shaping by performing knurling by using a baffle so as to obtain noodles; sending the shaped dough noodles into a staged steaming box via a conveyor belt; stretching the steamed noodles, carrying out quantitative cutting, and carrying out oil-frying in a pan so as to carry out dewatering, and thus, oil-fried noodle blocks are prepared. The noodles are oil-fried by adopting two-stage oil-frying,wherein the first stage is low-temperature frying and the second stage is high-temperature frying. By optimizing raw material formula and processing method, the oil-fried Udon noodles prepared according to the processing method are chewy, soft and smooth in taste, as well as good in tenacity. And thus, a new idea and direction of noodle product industry is provided. The oil-fried Udon noodles andthe processing method thereof have wide market prospects and market benefits.

The invention relates to a no-sucrose moon cake containing soy protein and a manufacturing method thereof. The no-sugar moon cake comprises the following raw materials based on parts by weight: cladding: 25-45 parts of plain flour, 5-25 parts of soy protein, 5-20 parts of vegetable oil, 25-45 parts of no-sugar syrup and 0.2-0.8 portion of alkaline water; and fillings: 60 parts-90 parts of merchantno-sugar cantonese moon cake fillings, 5-25 parts of soy protein, 2-15 parts of vegetable oil and 3-18 parts of no-sugar syrup. The manufacturing method of the moon cake comprises the following steps: first, emulsifying oil, syrup and alkaline water needed in the cladding, then adding the emulsified oil, syrup and alkaline water into flour and soy protein which are mixed evenly, kneading the mixture into dough, and fermenting 20-30 minutes for spare; weighing all the ingredients of the fillings based on parts by weight, and fully and evenly stirring for spare; firstly manufacturing moon cakeembryo according to the ratio of the cladding and the fillings of 3:7, 2:8 or 1:9, and pressing and forming; brushing egg liquid, with the baking temperature of 170-220 DEG C; and finally heat-sealingand packaging. The invention adds the optimal soy protein into the formula of the moon cake, does not add sucrose, and manufactures a moon cake which is more beneficial to body health, leads people not only to inherit the traditional custom, but also supplement nutrition when people eat the moon cake.

The present invention provides a blood sugar-lowering cake and a preparation method thereof. The cake is characterized in that the cake is made from the following raw materials in parts by weight: 20-21 parts of bean dregs, 70-80parts of flour, 120-130parts of egg liquid, 65-67 parts of white granulated sugar, 7.5-8 parts of cake emulsifiers, 1.7-2 parts of baking powder, 4-5 parts of lotus root starch, 8-9 parts of wheat germs, 3-4 parts of fructus mori, 1-2 parts of cortex lycii, 2-3 parts of milkvetch roots, 1-2 parts of Chinese wolfberry fruits, 4-5 parts of stigmata maydis, 0.03-0.04 parts of chitosan, 1.4-1.6 beta-cyclodextrin and a proper amount of peanut oil. Through using the bean dregs as the raw material to replace parts of the flour and cooperating with the chitosan with a moisture holding role, the cake is capable of holding more moisture and soft and smooth in mouthfeel; the chitosan also has a bacteriostatic effect to avoid the problem that microorganisms are prone to reproduction due to high moisture contents; and the added beta-cyclodextrin can form complexes with the starch in the cake baking and cooling process, improving the starch retrogradation crystal environment and prolonging the storage period. In addition, the cake can lower blood sugar.