2results about How to "Stable flavor" patented technology

This utility model discloses an addition device for preparing starter cultures in a yogurt production line, relating to the technical field of yogurt production lines. The utility model includes a main frame mechanism, which includes a mixing chamber. A starter culture storage tank is fixedly connected to the top of the mixing chamber, and a flow control component is installed inside the starter culture storage tank. Specifically, the utility model uses a feeding component where a motor drives a pulley to rotate via a shaft. During the rotation of pulley one, a bevel gear is driven to rotate via a second pulley. The rotation of bevel gear one, in turn, drives several distributing fan blades to rotate at a uniform speed. This uniform and constant-speed dispensing of the starter cultures allows for rapid and thorough mixing between the starter cultures and raw milk, accelerating the start-up speed of subsequent fermentation processes, thereby shortening the entire production cycle and significantly improving work efficiency.

This application relates to a leisure bean product and its preparation method. The preparation method includes the following steps: weighing the prescribed amounts of fried tofu puffs, filling slurry, braising broth, and mixed seasoning oil; rapidly freezing the selected fried tofu puffs; deep-frying the frozen fried tofu puffs at high temperature to obtain square-shaped fried tofu puffs; injecting the filling slurry quantitatively into the first-fried fried tofu puffs, and then rolling and kneading to obtain a semi-finished product; deep-frying the semi-finished product at high temperature, removing it, draining it, and cooling it to room temperature; immersing the second-fried semi-finished product in braising broth for braising, and then draining the liquid; placing the drained semi-finished product in an oven for baking; coating the baked semi-finished product with mixed seasoning oil for seasoning; and packaging, high-temperature sterilization, cooling, and air-drying the seasoned semi-finished product to obtain the leisure bean product. The leisure bean product obtained by this preparation method has a rich and complex taste and a sandwich structure, and is suitable for industrialized and automated production.