273results about How to "Suitable for food" patented technology

The invention provides an electric cooker and a control method thereof. The electric cooker comprises a cooker cover, a cooker body, an inner pot, a steamer and a lifting device, the cooker cover is opened or covers the cooker body, the inner pot is placed in the cooker body, multiple through holes are formed in the steamer which is placed in the inner pot and can move relative to the same, and one end of the lifting device is connected with the cooker cover or the cooker body or the inner port while the other end of the same is connected with the steamer and can drive the steamer to move. The lifting device is arranged to drive the steamer to move to separate rice from rice soup so as to leach starch and sugar in the rice into the rice soup, so that sugar content of the rice is lowered; after the rice and the rice soup are separated, a user can get rice low in sugar content, and the rice is suitable for diabetic patients or fat patients to eat.

The invention relates to plateau quinoa peptide and a preparation method thereof. The preparation method comprises the following steps: S100, performing pretreatment on raw materials: selecting and cleaning quinoa raw materials and pulverizing the quinoa raw materials into 20 meshes to 80 meshes; S200, performing enzymolysis treatment: mixing the pulverized quinoa raw materials and water added with an enzyme preparation and performing enzymolysis treatment; S300, separating and filtering; S400, performing enzyme deactivation treatment; and S500, performing concentrating and drying treatment: concentrating supernatant liquid obtained in the step S400 and performing drying treatment to obtain the plateau quinoa peptide. The invention also provides a medical and edible dual-purpose product prepared from the plateau quinoa peptide. The preparation method of the plateau quinoa peptide, provided by the invention, is low in cost and easy to popularize; and the obtained plateau quinoa peptide is non-toxic, does not have side effect, has high utilization rate and is particular suitable for patients suffering from chronic diseases to eat.

The invention discloses a processing method of potato glutinous rice balls, wherein the processing method comprises the following steps: step one, dividing raw materials of the potato glutinous rice balls into two groups, wherein in parts by weight, the first-group raw materials comprise 600-900 parts of a potato whole powder, 300-500 parts of glutinous rice flour and water, the ratio of the water amount to the sum of the weights of the first-group raw materials is (1.8-2.5):1, and the second-group raw materials comprise 60-100 parts of mashed potato; and mixing and kneading the first-group raw materials to obtain glutinous rice ball skin, and making the second-group raw materials into a glutinous rice ball stuffing; step two, wrapping the glutinous rice ball stuffing with the glutinous rice ball skin to prepare glutinous rice balls, wherein the weight ratio of the glutinous rice ball skin to the glutinous rice ball stuffing is (0.8-2):1; and step three, quick-freezing the potato glutinous rice balls, and then placing for freezing storage. The invention discloses the potato glutinous rice balls prepared by the method. The potato glutinous rice balls contain the potato component in both the flour skin and the stuffing, are sweet but not greasy, do not make a soup turbid, and are high in nutritional quality and easy to digest.

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 carrageenan capsule as one kind of hollow capsule is prepared with carrageenan in 8-10 weight portions and soybean protein in 2-4 weight portions, and through soaking in pure water of 400-500 weight portions, heating and stirring in a reactor, filtering and mixing. The present invention has the advantages of simple production process, low cost, high stability, disintegrating time of 7-8 min, forming time of 10-12 sec and being suitable for all people.

The invention discloses xylitol ice-cream which relates to the improvement of ice-cream components. The purpose of the invention is to provide xylitol ice-cream which has very good health care function and is suitable to be eaten by diabetic patients. The xylitol ice-cream comprises xylitol, and is characterized in that xylitol accounts for 50 weight percent to 70 weight percent of the ice-cream.

The invention is an pour milk powder, easy to dissolve in water to disperse into sour milk liquor, sourness tasty and nutrition rich. It contains lots of active lactobacilli, having many nutritious and health efficacies of adjusting the balance of bacteria group in intestines channel, reducing blood lipid, etc. It has advantages of long shelf life (above one year), convenient storage and carrying, simple eating and easy batch production.

The invention discloses a full-intelligent-control 360-degree bionic rubbing and kneading technique, namely an intelligent machine integrated with mechanical automation, process standardization and control digitization. The intelligent machine is utilized for kneading dough, so that the labor and the time are saved, the cost is lowered, and the food health is effectively guaranteed; a traditional dough kneading process is reduced by virtue of bionic mechanical arms, so that the high-quality taste of traditional noodles is guaranteed; the noodles with three tastes of softness, chewiness and glutinousness are successfully produced by virtue of an intelligent control system; and a driving mechanism is connected with a kneading cavity assembly for driving the kneading cavity assembly to rotate, multiple bionic rubbing and kneading mechanisms are distributed around the kneading cavity assembly and are fixedly arranged on a stander, power output ends of the bionic rubbing and kneading mechanisms are in contact with the kneading cavity assembly so as to realize bionic rubbing and kneading actions, a control system is arranged at the stander and can be used for controlling the driving mechanism and the kneading cavity assembly to cooperatively work so as to realize 360-degree bionic rubbing and kneading.

The invention discloses a healthy drink for invigorating the stomach and eliminating food and a preparation method thereof. The raw materials are tangerine peel, dried hawthorn, fresh yam, apple vinegar, erythritol, honey, xylitol, sweetener and water. The preparation method adopts different processing methods according to the different properties of the raw materials tangerine peel, dried hawthorn, fresh yam, and apple vinegar. The health drink of the present invention is a light red liquid, which integrates the fragrance of medicine and fruit vinegar, has pure fragrance, no peculiar smell, sweet and sour taste, has a certain effect of invigorating the stomach and eliminating food, has no toxic and side effects, and meets the requirements of the State Food and Drug Administration. Regulations related to functional health care.

The invention discloses formula yak milk powder for promoting height increase and brain development of children. The milk powder comprises a plurality of formula components as follows: yak whole-milkpowder, skim milk powder, whey protein powder, soybean oil, white granulated sugar, maltodextrin, fructooligosaccharides, compound minerals and compound vitamins, as well as hydrolyzed egg yolk powder, N-acetylneuraminic acid, taurine, galactooligosaccharide, docosahexaenoic acid, arachidonic acid, milk calcium, choline chloride, nicotinamide, dioscorea opposita extracts, semen coicis extracts, ziziphus jujube extracts, semen ziziphi spinosae extracts, rhizoma polygonate extracts, Poria cocos extracts, fructus alpiniae oxyphyllae extracts, malt extracts, orange peel powder extracts, colla corii asini extracts, rhizoma galangae extracts, cortex cinnamomic extracts, nutmeg extract and desalted whey powder. The milk powder has the effects of promoting overall development of brains and bodies,enhancing immunity, improving memory, protecting eyesight, enhancing gastrointestinal digestion and improving sleep quality of the children.

The invention relates to an angelica keiskei beverage capable of decreasing the blood sugar. The angelica keiskei beverage is characterized by being prepared from the following raw materials in percentage by weight: 15-50% of angelica keiskei extracting solution, 10-30% of hawthorn extracting solution, 0.1-0.6% of sodium citrate, 0.01-0.03% of sodium cyclamate, 0.01-0.04% of vitamin C, 0.005-0.01% of D-sodium ascorbate, 0.01-0.02% of potassium sorbate and the balance of water. The angelica keiskei beverage has the advantages that the formula is formed by carrying out repeated researching on dozens of 'edible-medicinal' traditional Chinese medicines capable of decreasing the blood sugar, and the beverage prepared according to the formula is bright in color, high in clarity, special in flavor and rich in angelica keiskei chalcone.

The invention discloses poria cocos nutritional noodles and a preparation method thereof. The poria cocos nutritional noodles are prepared from the following raw materials by weight ratio according to a routine noodle production method: 1-3 parts of poria cocos, 0.5-1 part of lotus seed, 0.5-1 part of eucommia, 50-70 parts of bucket wheat flour, 40-60 parts of oatmeal and 1-3 parts of dendrobium. The poria cocos nutritional noodles provided by the invention are delicious, abundant in nutrition, and capable of reinforcing qi and nourishing blood, and dispelling wind and eliminating dampness, and have excellent healthcare effects.

The invention discloses chicken fodder for enhancing immunity and a preparation method thereof, and relates to the technical field of fodder. The chicken fodder is composed of 25%-40% of bran, 10%-20% of corn flour, 20%-25% of bean pulp, 2.0%-5% of peanut meal, 4.0%-6.0% of silkworm chrysalis meal, 8%-15% of Artemisia annua residue powder, 5%-10% of epidesmine powder, 1.0%-2.0% of calcium hydrogen phosphate, 0.2%-0.5% of salt, 0.1%-0.2% of composite microelements, 0.05%-0.15% of composite vitamin and 0.1%-0.3% of biological enzyme. Compared with existing fodder, by the addition of residue of artemisia annua after extracting artemisinin, the chicken fodder has the effects of relieving summer-heat, sterilizing, insecticiding and cutting malaria, and the reuse of resource is achieved at the same time; the chicken fodder is comprehensive and balanced in nutrition, the immunity, appetite and growth of the chicken are enhanced without toxic, side effects and residues.

The invention discloses sugar-free seabuckthorn leaf beverage and a preparation method thereof, relates to the field of beverage, and provides the sugar-free seabuckthorn leaf beverage which is balanced in nutrition and low in calorie. The sugar-free seabuckthorn leaf beverage is prepared from the following component raw materials: 30-40 parts of seabuckthorn leaf extract, 60-70 parts of purifiedwater, 0.1-0.2 part of stevioside, 0.2-0.3 part of mogroside, 0.25-0.35 part of isomalto-oligosaccharide, 0.005-0.015 part of glycyrrhizin, 0.03-0.09 part of puerarin polysaccharide, 0.02-0.06 part ofkonjac polysaccharide, 0.12-0.22 part of seabuckthorn polysaccharide, 0.003-0.009 part of green tea powder flavor, 0.015-0.025 part of white lemon flavor, 0.008-0.016 part of sour plum juice enzyme and 0.01-0.03 part of table salt. The preparation method provided by the invention is simple to operate; the prepared sugar-free seabuckthorn leaf beverage is not only rich in nutritional ingredients,low in calorie, good in drinking taste and suitable for people such as patients with hypertension, hyperglycemia and hyperlipidemia, old people and children, but also has a function of effectively increasing the proliferation of probiotics in the gastrointestinal tract so as to adjust the gastrointestinal tract.

The making process of pickled garlic includes washing and soaking in white vinegar for pickling at normal temperature. The pickled garlic is green, crisp, not sour and suitable for diabetics to eat owing to no sugar contained, and has no irritative smell. The vinegar after pickling may be drunk directly.

The invention discloses a cheese shrimp ball which comprises a wrapper and stuffing, wherein the wrapper comprises minced shrimps, starch, emulsion paste, egg white, wrapper seasonings and water; the stuffing comprises cheese 0%, stuffing seasonings, honey and yoghourt. The invention further provides a processing method of the cheese shrimp ball. The method comprises the following steps: preparing the wrapper, preparing the stuffing, shaping, steaming, cooking, quick-freezing and packaging. The cheese shrimp ball is fresh and tender in wrapper, chewy, delicious in taste, rich in stuffing nutrition, strong in milk flavor, creamy and delicious, the processing method is simple, the delicious taste of the shrimp meat and internal milk flavor infiltrate with each other in the processing process, and the composite taste of the overall shrimp ball is improved. The cheese shrimp ball disclosed by the invention is applicable to eating.

The invention discloses mulberry collagen polypeptide Fe yoghurt and its preparation method. the yoghurt comprises the following ingredients, by weight, 5-10 parts of mulberry juice, 1-5 parts of mulberry pulp, 1-5 parts of collagen peptide Fe protein powder, 1-5 parts of Momordica grosvenori condensed juice, 0.5-1 part of a thickening agent, 0.005-1 part of a starter and the balance fresh milk. By sterilization which has little influence on chemical components of mulberry juice and mulberry pulp, mulberry juice and mulberry pulp are added into yoghurt to improve taste of the yoghurt and increase purple color. In addition, mulberry pulp and juice are also rich in an antioxidant anthocyanidin. Low-peptide collagen peptide Ca protein powder prepared from tilapia fishskin has better absorbability than protein, has functions of promoting immunity, regulating hormone, resisting bacteria and virus, reducing blood pressure, lowering blood fat and the like, and also contains Fe element which is generally lacking during the growth process of teenagers. With the combination of yoghurt, mulberry juice, mulberry pulp and micromolecular collagen peptide Fe protein powder, the mulberry collagen polypeptide Fe yoghurt has a better taste and better healthcare functions.

The invention provides a sausage stuffer for stuffing a sweet potato starch casing and discloses a sausage stuffer which uses a dual-sleeve structure for introducing sweet potato starch to form an annular belt structure as the casing and cooperates with stuffing stirring and smashing for stuffing. The sausage stuffer is characterized in that a main box is arranged at the top of a cooling cylinder,the top end of the cooling cylinder is an open structure, an insert plate is arranged at the bottom of the main box and attached to the inner wall of the cooling cylinder, a guide hole is formed in the middle of the bottom of the main box, the diameter of the guide hole is decreased gradually from top to bottom, an external guide pipe is arranged in the cooling cylinder, one end of the external guide pipe extends into the guide hole and is connected with the wall of the guide hole, the diameter of one end of the external guide pipe is larger than that of the other end of the external guide pipe, the other end of the external guide pipe bends and shrinks inwards, an internal guide pipe is arranged in the external guide pipe, one end of the internal guide pipe corresponds to the bending position of the other end of the external guide pipe, and one end of a communication pipe is located in the external guide pipe and connected with the other end of the internal guide pipe.

The invention discloses noodles applicable to diabetic patients. A method for preparing such noodles includes the steps of mixing buckwheat flour, oat flour, yam powder, Ganoderma lucidum powder, coix seed powder, wheat bran powder, konjaku flour, pumpkin powder, cucumber juice, wax gourd juice, towel gourd juice, salt and alkali, putting a mixture into a flour-mixing machine, extruding evenly and cutting noodles with different thicknesses as required so as to obtain the noodles applicable to the diabetic patients. The noodles applicable to the diabetic patients contain no sugar and are reasonable in ingredients, rich in nutrition, palatable and capable of controlling blood sugar.

The invention discloses a cranberry collagen polypeptide Ca yoghurt and a preparation method of the yoghurt. The cranberry collagen polypeptide Ca yoghurt comprises the following components in parts by weight: 5-10 parts of cranberry juice, 1-5 parts of cranberry pulp, 1-5 parts of collagen peptide Ca protein powder, 1-5 parts of siraitia grosvenorii concentrated juice, 0.5-1 part of a thickening agent, 0.05-1 part of a leavening agent and the balance being fresh milk. The sterilization method which has slight influence to the chemical components of the cranberry juice and the cranberry pulp is adopted, and the cranberry juice and the cranberry pulp are fed into the yoghurt, so that the mouth feel of the yoghurt is improved, and the purple color is added; the cranberry juice and the cranberry pulp are also rich in antioxidant, namely anthocyanin; low-peptide collagen peptide Ca protein powder prepared from the scales of tilapia has digestion and absorption performances which are better than those of protein, has the functions of promoting immunity, adjusting the hormone, resisting bacterial and virus, reducing blood pressure and blood fat, and the like, and contains Ca element which is generally shortage in the growth process of teenagers. The yoghurt, the cranberry juice, the cranberry pulp and the micro-molecular collagen peptide Ca protein powder are combined together, so that the cranberry collagen polypeptide Ca yoghurt is better in mouth feel and health care function.

The invention discloses a liver-protecting and dryness-moistening sterculia nobilis cake, which is prepared with the following materials in part by weight: 200 to 220 parts of glutinous rice flour, 7 to 8 parts of flour, 7 to 9 parts of nutrient additive, 5 to 10 parts of chestnut kernels, 2 to 5 parts of enoki mushrooms, 3 to 4 parts of royal jelly, 10 to 12 parts of silver bullion vegetable, 7 to 8 parts of lyophilized mulberry powder, 10 to 20 parts of dried squids, 15 to 20 parts of black fungi, 17 to 18 parts of mango pulp, 17 to 18 parts of sterculia nobilis, 10 to 12 parts of papaya pulp, 13 to 15 parts of yams, 2.2 to 3 parts of radix hedysari, 2 to 2.4 parts of fragrant plantain lily flowers, 3.1 to 3.7 parts of geranium wilfordii, 2 to 3 parts of hemp seeds and 2.2 to 3.4 parts of yellow sand. By adopting a variety of medicinal vegetable and fruit materials as materials, the cake has high nutritional and health-care value, wherein the geranium wilfordii has the effects of treating rheumatism, protecting the liver and resisting bacteria, the hemp seeds have the effects of moistening dryness and lubricating the intestines, and therefore the cake is suitable for being eaten by patients with constipation.

The invention discloses selenium-enriched edible mushroom biscuits. The selenium-enriched edible mushroom biscuits are made from the following raw material components in parts by weight: 100-200 parts of selenium-enriched edible mushrooms, 50-150 parts of isomaltulose, 5-10 parts of yeast, 700-780 parts of wheat flour, 3-5 parts of table salt and 2-6 parts of sodium bicarbonate. The selenium-enriched edible mushroom biscuits are rich in high-quality protein, and can have the effects of reducing blood cholesterol, maintaining normal blood sugar, increasing serum albumin and supplementing selenium through foods.