527results about How to "Stay nourished" patented technology

The invention provides a preparation method for highland barley dissolving powders and belongs to the field of food processing. Specifically, the highland barley is carefully chosen, cleaned, dried in a dryer and crushed in a pulverizer to prepare highland barley powders. After that, 60-70 weight parts of highland barley powders and 30-40 weight parts of rice flours are mixed up in a feed mixer and puffed in a twin screw extruder. The puffed highland barley is put into a fluidized bed to be dried, extruded by a tablet press, cooled and packaged. Due to the adoption of the above method, the defect in the prior art that the highland barley is not easy to process and mold due to the existence of amylopectin and the low content of gluten in the highland barley can be overcome. Highland barley dissolving powders prepared through the above method are brewed in boiled water to form a crisp and delicious highland barley paste. Therefore, not only the quality and the nutrient of the highland barley are maintained, but also the highland barley dissolving powders are convenient to take. The highland barley dissolving powders are suitable for the mass consumer. Meanwhile, the method is simple in process, high in mechanized level, suitable for large-scale industrial production and wide in popularization value.

The invention discloses a method for making an instant congee with cereals matched with starch beans. The method comprises the following steps of pretreating the cereal powder and the starch bean powder, and performing extrusion forming primary alpha treatment, low-temperature drying and high-temperature secondary alpha treatment, thereby obtaining the instant congee with the cereals matched with the starch beans. The instant congee prepared by the method has the moisture content less than 10% and the alpha degree more than 95%. The making method provided by the invention is simple, convenient and feasible; the making process is high in continuity; the obtained instant congee with the cereals matched with the starch beans is good in rehydration effect, and can be rehydrated in 3-4 min through hot water brewing; therefore, the special nutrition and amino acid balance of the cereals and the starch beans are kept, and the instant congee has excellent taste and is convenient for consumers to eat; and the storage time of the product is prolonged.

The invention discloses full-quality vegetable nutritional fine dried noodles and a preparation method of the full-quality vegetable nutritional fine dried noodles. The full-quality vegetable nutritional fine dried noodles are prepared from following raw materials in parts by weight: 90-100 parts of wheat flour, 10-13 parts of starch, 10-12 parts of spinaches, 5-8 parts of purple carrots, 5-8 parts of celeries, 5-8 parts of purple amaranthus mangostanus, 4-6 parts of yellow pumpkins, 2-4 parts of moutan barks, 1-3 parts of pseudo-ginsengs, 3-5 parts of dandelions, 2-4 parts of melon seeds, 3-4 parts of raspberries, 2-4 parts of millet, 1-3 parts of grape seeds, 2-3 parts of table salt and 0.1-0.3 part of soda. The fine dried noodles produced by the method provided by the invention have deep green natural color and luster, unique flavor, good boiling fastness and smooth mouth feel, and can improve the appetite and the eating interests of people. Furthermore, water is not additionally added; the water of vegetables is completely used for kneading dough; in dough kneading and pulping processes, low-temperature operation is adopted so as to ensure that nutritional ingredients are not changed and lost due to the reason that the temperature is too high; components including dietary fibers are also remained; original nutrition and flavor of the vegetables can be kept; the full-quality vegetable nutritional fine dried noodles have the effects of nutrition, health and intestinal tract improvement and are real natural, green and safe food.

The invention discloses a fresh keeping method for salted and preserved meat products. The fresh keeping method is realized by putting the vacuum-packed salted and preserved meat products in liquid pressure medium in the super-high pressure container under 20-60 DEG C for 1-3 times of cyclic processes of pressurizing, pressure keeping, and pressure discharging, the freshness date of the high-pressure processed salted and preserved meat products can be prolonged to one year in the normal temperature. The fresh keeping method for the salted and preserved meat products of the invention can effectively prolong the freshness date of the salted and preserved meat products, can be used in various salted and preserved meat products, such as sausage, preserved ham, preserved duck, and preserved beef.

The invention provides a method for quickly aging and tenderizing beef, which comprises the following steps: during the beef chilling aging process, cattle pancreas is prepared into homogenate; Ca2+ is utilized to activate various zymogens in the pancreas; active pancreas injection solution is prepared and directly injected into the beef, so that trypsin in the beef can decompose muscle protein; and simultaneously, by the action of ultrasonic wave, the original structure of muscle is damaged, the tenderness is improved, the aging purpose can be achieved within three to five days, and the natural aging time can be shortened by about 50%. In the aspect of keeping quality, vacuum packaging and radiation sterilization are combined, so that the storage period of the cut beef can be prolonged for 3-5 times; in the aspect of the quality of the beef, the cut beef prepared by the method has organoleptic, physicochemical and other indexes which can meet the requirements of 'GB2707 Hygienic Standard for Fresh (Frozen) Meat of Livestock'; and the cutting force is 4.2-5.3kg, and people can obtain the best mouthfeel. The method maintains the specific flavor and nutrition of the beef, and has the characteristics of quick aging speed, long shelf life, energy saving effect and high production efficiency.

The invention provides an instant okra snack food which is prepared from okra bud as a main raw material together with corn starch, egg white, an antioxidant, salt, citric acid and wheat bran, and the preparation method comprises the following steps: collecting the bud, deactivating, soaking in vacuum, drying in vacuum, mixing size, hanging the size, wrapping powder, quickly freezing, frying in oil in vacuum, removing the oil and packaging. The product is gentle in machining process, the original appearance, nutrition and favor of okra are maintained, the prepared product is rich in nutrient elements such as dietary fiber, multivitamins and mineral substances, and active substances such as polysaccharide and flavone, and the snake food is nutrient, health care and convenient to eat.

The invention relates to a fish noodle comprising major ingredients and minor ingredients, the major ingredients include fish 800-1000 parts, starch 300-500 parts, water 300-500 parts, the minor ingredients include the following raw materials (by weight ratio of the major ingredients): 0.3-0.5% of crisp enhancer, 0.1-0.3% of flavoring agent, 0.1-0.3% of gourmet powder, 2-3% of table salt, 1-3% of white sugar, 3-5% of lard, 2-4% of fresh ginger, 0.1-0.3% of pepper powder, 1-3% of egg white. The process for preparing the noodle consists of preliminary treatment, collecting meat, cooling down through refrigeration, making fish glue, mixing, stirring, forming, shaping, cooling down and packaging.

The invention discloses a momordica grosvenori drying process which comprises the following steps: cleaning fresh momordica grosvenori, putting the momordica grosvenori in steam at the temperature of 90-110 DEG C to deactivate enzyme for 2-3 minutes; freezing the momordica grosvenori subjected to enzyme deactivation under the condition of the temperature of 30-35 DEG C below zero for 1-1.5 hours, and performing vacuum low-temperature dehydration on the momordica grosvenori in vacuum microwave drying equipment for 30-35 minutes; and finally, drying the treated momordica grosvenori under the conditions of the temperature of 30-50 DEG C and the humidity of 10-15 percent for 6-10 hours. According to the improved momordica grosvenori process, the momordica grosvenori processing yield and the momordica grosvenori processing quality are improved, the cost and the energy are saved, and the momordica grosvenori is industrially processed and dried in a large scale.

The invention discloses a method for producing rice-flour noodles, comprising the following steps: selecting early indica rice with the amylopectin content of 80-85 % from total starch as raw material; cleaning the early indica rice until water turns clear, immersing the early indica rice with clear water until the water content of the rice grains reaches 25-30 % or the rice grains can be crumbled with fingers; putting the raw material into a pollution-free one-step forming flour machine for processing to form fresh and wet rice-flour noodles through pulp refining, self maturing and extrusion moulding; hanging the fresh and wet rice-flour noodles in an enclosed environment with a relative humidity of more than 85% and a temperature of 10-30 DEG C for aging, and standing for more than 1h; and kneading the aged rice-flour noodles and dividing into shreds, further drying to obtain the finished product, rice-flour noodles. The method disclosed in the invention has the advantages of simple technology, short time, little loss of nutrition, no need of additives. The produced rice-flour noodles have translucent crystal, uniform color, and smooth and pliable taste. By adding characteristic ingredients, various natural nutritious rice-flour noodles can be produced with unique taste and abundant nourishments.

The invention discloses an ice-temperature fresh-keeping method of perches, which comprises the following steps: killing, cleaning, cutting into slices, soaking with a fresh-keeping agent, and storing at ice temperature; the fresh-keeping agent comprises licorice extract, illicium verum extract, fennel velamen extract, pomegranate bark extract, ginger extract, garlic extract, and water. The ice-temperature fresh-keeping method of perches of the invention is simple in operation for the whole fresh-keeping process, and low in cost. The licorice extract can inhibit the growth of microbe in fish dices, and effectively maintain the nutrition and flavor of the fish dices; the illicium verum and fennel velamen extract has bacteriostatic effect; the ginger and garlic extract has the effects of disinfection and sterilization; the pomegranate bark extract has the effect of protein solidification; when the method is used for fish dice fresh keeping, the storage life is prolonged by about 10 days when compared with the storage life of fish flesh refrigerated routinely; and the nutrition and flavor of the fish flesh are maintained effectively.

The invention relates to a production method of a flower fermented wine, belonging to the technical field of fruit wine production. The invention aims to solve the following technical problems: the traditional flower wine is not suitable for women and old people to drink due to overhigh alcohol content; nutritional ingredients in the flowers can not be completely released; and the traditional flower wine does not have the original color, fragrance, mouthfeel and the like of the flowers. The method comprises the following steps: preparing a mixed solution of flower petals, sucrose, honey and water, and adding Angel fruit wine yeast; carrying out primary fermentation; separating to obtain the wine; carrying out secondary fermentation; filtering and clarifying; carrying out cold treatment; sterilizing; and filling to obtain the finished product.

The invention discloses a uniform-temperature pot body which comprises a vapor chamber, a heat transfer working medium and a safety valve, wherein the vapor chamber comprises an outer wall and an inner wall; the outer wall is connected with the inner wall through a sealing connection area to form a heat tube type sealed cavity; the heat transfer working medium is accommodated in the sealed cavity; the safety valve is mounted at one end of an opening of the sealed cavity; a liquid filling opening is formed in the outer wall and in one side of the safety valve; the vapor chamber can be machined into pot bodies with different shapes; and when the pot body is used, the bottom of the pot body is heated, and heat is conducted through the heat transfer medium inside the pot body to enable the whole pot body to be quickly heated to reach the same temperature. A manufacturing method of the pot body is convenient, the pot body is simple and multiple in structure, and is suitable for various heating manners such as liquefied gas heating, electric heating and electromagnetic heating, the heating process is easy to control, safe and reliable, the purpose that food in the pot is heated at a uniform temperature is achieved, the cooking time is shortened effectively, color and nutrition of the food are remained, the mouthfeel of the food is increased, and besides, food starch pasting is facilitated, and the generation of harmful lampblack is reduced.

The invention relates to food, in particular to a preparation method of purple potato drink, which is characterized in that: the purple potato drink finished product is finally produced through the steps such as proportioning, amount fixing, filling, sterilizing, cooling and the like. The proportioning step is that: white sugar, fruit-juice stabilizing agent and sodium citrate are dissolved in water after being dry mixed to be heated to 85 DEG C and further to be heat preserved for 10 minutes, then more than 20 times of lemon acid and fruit juice after being dissolved in the water are added to be uniformly blended, purple potato powder which is dissolved in hot water is added to be uniformly blended, and finally essence is added. The purple potato drink produced with the above method has natural fragrance of the purple potato, has no peculiar smell, has good taste and is easy to preserve.

The invention relates to a yacon fruit extract (Smallanthus sonchifolius fruit extract) and extraction method and application thereof. The extraction method comprises the following steps: (1) harvesting yacon fruits, washing or peeling, mixing with a protective agent at a ratio of 100:(1-10), blending, filtering, washing the filter cake with the protective agent for 2-3 times, and mixing the filtrates; (2) concentrating or drying the mixed filtrate and drying the filter cake; (3) dispersing dried filter cake in concentrated filtrate or dried product of filtrate, to obtain yacon fruit extract. The protective agent may be an acidic solution, a salt solution or a mixture thereof, or an inert gas. The yacon fruit extract has function of improving gastrointestinal functions, that is, function of reliving constipation. The fructooligosaccharide of yacon fruit extract is not absorbed by human body and has effects of cleaning blood, reducing blood lipid level and preventing hypercholesterolemia and diabetes. The yacon fruit extract can promote intestinal motility, reduce food intake and fat intake, promote defecation, reduce the absorption accumulation of lipids, promote lipid metabolism, and reduce weight gain.

The invention discloses a preparation method of mulberry dry red wine, which comprising the following steps: picking and washing fresh mulberries; crushing, juicing fresh mulberries; sterilizing, adjusting ingredients, fermenting, pouring into a vat, aging, settling, filtering, blending, cold-treating, and then filtering again; temperature-reversing and film-filtering. The dry red wine prepared by the invention belongs to high-grade consumption goods and has high product additional value, thereby completely representing the commercial value of mulberries; moreover, the mulberries are juiced by adopting a vacuum gasbag, thereby effectively avoiding the problem of the acidifying of the dry red wine caused by difficult dissipation of heat generated during the subsequent fermenting because of mulberry peels; in addition, the preparation method further ensures the maximum juice yield of the mulberries , takes good advantage of raw material, lowers the preparation cost, and improves the quality of the mulberry dry red wine.

The invention discloses a preparation method of fruit/vegetable yoghourt pulp. The preparation method comprises the following steps: cleaning and slicing fruits/vegetables to obtain fruit/vegetable slices; mixing the fruit/vegetable slices with yoghourt, and performing pulping to obtain the fruit/vegetable yoghourt pulp, wherein the weight ratio of the fruit/vegetable slices to the yoghourt is 1:(10-2):1; performing vacuum packaging on the obtained fruit/vegetable yoghourt pulp; putting the vacuum-packaged fruit/vegetable yoghourt pulp into an ultra-high-pressure treatment kettle, and performing sterilization treatment under ultra-high pressure to obtain a fruit/vegetable yoghourt pulp product. According to the preparation method of the fruit/vegetable yoghourt pulp, browning during and after pulping of the fruits/vegetables is suppressed by using various browning-suppressing chemical components in the yoghourt; meanwhile, through the nutrition mixing of the yoghourt and the fruits/vegetables, the fruit/vegetable pulp is comprehensive in nutrition. Compared with a heat sterilization technology, an ultra-high-pressure sterilization technology for the fruit/vegetable yoghourt pulp has the advantage that the original color, nutrition and rheological characteristics of the fruit/vegetable yoghourt pulp product can be well maintained.

The invention provides a double protein pudding product, which comprises the following components by mass part: 2-5 parts of soybean protein, 3-8 parts of milk powder, 4-8 parts of sweetener, 0.4-0.8 parts of modified starch, 0.1-0.6 parts of food gum and 80-85 parts of water. According to the double protein pudding product, vegetable protein and animal protein are combined, the protein content is high, the tissue state is finer, and the double protein pudding product is a nutrition and health product. The double protein pudding product has reasonable distribution ratio, so that the pudding product has a semi-solidification type state, and has soft and fine mouthfeel, and just melts in the mouth, the double protein pudding product is different with the gel feeling of a traditional pudding product, and provides different desert experience to the consumer.

The invention discloses an ultrahigh-pressure refreshing method for maintaining the quality of fresh lotus roots. The fresh lotus roots after being pretreated and vacuum sealed and packaged are placed into an ultrahigh-pressure vessel, ultrahigh-pressure treatment on the fresh lotus roots is implemented by controlling pressure, medium temperature and pressure maintaining time of an ultrahigh-pressure device in one to three times of a circulation process of pressurizing, pressure maintaining and pressure releasing. The method comprises the steps of: harvesting fresh lotus roots, shelling, stripping, dredging core, protecting color, vacuum packaging, ultrahigh-pressure processing, packaging, and cold storing and obtaining a finished product. Due to the adoption of the method, activities of poly (phenylene oxide) deprecated (PPO) and peroxidase (POD) in the fresh lotus roots can be effectively inhibited, the browning and quality changing of the fresh lotus roots during the processing andstorage period can be prevented, and the preservation period of the fresh lotus roots can be prolonged to more than 3 months under the cold storage condition. The ultrahigh-pressure treatment is a physical process. Due to the adoption of the method, the appearance quality and the nutrients of the fresh lotus roots can be adequately reserved, the technique is simple, maneuverability is strong, energy consumption is small, the method is safe and pollution-free, and a novel way is developed for the lotus industry.

The invention provides a gas conditioning method for chicken wings, which comprises the following steps of: salting and marinating the chicken wings serving as raw materials sequentially to obtain cooked chicken wings; packaging the cooked chicken wings by using a polyester-biaxially-oriented polyamide-aluminum-chlorinated polypropylene (PET-BOPA-AL-CPP) composite membrane, filling nitrogen and sealing; and sterilizing the chicken wings in a multi-stage warming and quick cooling mode to obtain soft package instant products of the chicken wings. In the method, a process is simple and convenient, the operation is feasible, and a preservative is not used; each gram of raw materials contains about 10<6> to 10<7> bacteria, and after the raw materials are sterilized, the number of the bacteria can be reduced to be between 10<1> and 10<3>; the processed chicken wings have complete wing shapes, long quality guarantee period and high safety, are convenient to eat, and can be stored at normal temperature for two years; by the method, the texture of the food is kept, and the mouthfeel, taste and nutrition of the food can be well kept; and nitrogen-filled packages can well protect the shapes of the chicken wings in bags, so that the chicken wings are prevented from being crushed in the process of transportation.