35results about How to "Taste flexible" patented technology

The invention relates to a method for preparing a functional type food containing persimmon. The technical scheme provided by the invention is as follows: the method comprises the following steps of: carrying out re-acerbity resistant treatment on persimmons: softening mature persimmons, cleaning, removing bases, pulping, and embedding by adding a compound debitterizing agent containing 2-5% of beta-cyclodextrin and maltodextrin to prevent re-acerbity; adding the prepared substances into ingredients; and deeply processing: stirring, mixing, rubber grinding, refining, slicing, drying, uncovering slices, overlapping slices, and slicing, wherein the embedding time is 50-70 min; and the embedding temperature is 35-45 DEG C. By adopting the technical scheme, the method disclosed by the invention has the benefits that: persimmons are processed into serial fruit paste type leisure foods which have the advantages of being good in mouth feel, easy for storage and applicable to being eaten by men and women of all ages; a condition is created for persimmon industrialization; unlike other foods containing persimmons, the produced foods can avoid re-acerbity phenomenon, taste good and tenacious and are suitable for being stored for a long time; and the technical problem which is expected to solve for a long time but not solved is solved.

The invention discloses a method for producing water chestnut sheet jelly, which comprises the following steps: adding flavone substances and dietary fiber separated and extracted from waste of water chestnut processing into water chestnut starch, corn starch, potato starch and sweet potato starch; stirring the mixture to obtain slurry; and preparing to obtain the water chestnut sheet jelly. The method extracts water chestnut flavones and the dietary fiber from mass processing waste caused by the current water chestnut production to realize waste utilization, and reduces the production cost of the water chestnut sheet jelly by adding accessories such as the corn starch, the potato starch and the sweet potato starch, does not influence the quality of the water chestnut sheet jelly, the content of functional ingredients of the sheet jelly is improved obviously, the stretching force of the water chestnut sheet jelly is increased by 11.5 percent, the boiling loss rate is increased by 25.0 percent, the swelling capacity is reduced by 8.0 percent, the content of flavone compounds is increased by 40mg/500g, the dietary fiber is increased by 0.1g/g, and the water chestnut sheet jelly has high nutrition and health care values.

The invention proposes a method and a device for cooking rice. The device comprises a first container (110) for containing the rice together with water; a first heater (120, 121 and 122) for heating the rice and the water in the container (110); and a regulator (130, 31, 132, 133 and 134) for, during the heating, regulating the amount of water.

The invention provides a steamed vermicelli roll manufacturing method and a low-temperature fine rice milk grinding machine. The steamed vermicelli roll manufacturing method includes the steps that rice is washed clean; the rice is soaked in a low-temperature environment; rice milk is generated through rice grinding in the low-temperature environment; starch is added into the rice milk, the starch and the rice milk are stirred to form mixed rice milk; water is added into the mixed rice milk for dilution to form pre-made rice milk; the pre-made rice milk is placed in a steamer to be heated till the rice milk is fully steamed, and steamed vermicelli rolls are formed; by means of a forming technology, the steamed vermicelli rolls are shaped into expected shapes. The method is characterized in that during rice milk grinding, crushed ice and/or ice cakes and/or ice water are/is added into a millstone. By means of the low-temperature rice milk grinding mode, the situation that temperature is too high and accordingly the rice milk is heated when the rice is ground is avoided, the situation that rice milk precursors become early steamed is prevented, and the taste of the steamed vermicelli rolls is better.

The invention relates to a strawberry cake and a preparation method thereof, belonging to the technical field of food processing. The strawberry cake are prepared from the following components in parts by weight: 80 parts of strawberry pulp, 15 parts of rice flour, 6 parts of gelatinizing agent and 35 parts of sugar by the steps of blending, concentrating, molding and drying. In the invention, the crudely prepared strawberry pulp is used as a main material, the rice flour and glutinous rice flour by a proper proportion are matched, and components such as carrageenan, konjac glucomannan, and the like are added; barley maltsyrup or high fructose corn syrup is used for partially replacing cane sugar; and far infrared vacuum drying equipment is adopted to dry to prepare the strawberry cake. The prepared strawberry cake has pleasant sweetness and sourness, strong fragrance and flexile mouthfeel and maintains the flesh texture and the flavor of strawberries.

The invention discloses a making method of whole-grain rice noodles (cut noodles), which is applied to the field of food producing and processing. The making method is characterized by comprising thefollowing steps of step I, selecting materials: selecting 30-45 parts of carefully-selected brown rice, and performing screening with a 50-70-mesh sieve; step II, performing brown rice milling: milling off bran from the carefully-selected brown rice; step III, performing distribution: for two processed products of polished rice and the bran produced in the step II, loading the bran with a dry storage vessel, performing storage at 4 DEG C, and independently preserving the polished rice; step IV, soaking rice: flushing and soaking the polished rice obtained in the step III; step V, performing backfilling and pulp grinding: performing pulp grinding on the soaked rice, besides, filling back the bran obtained in the step III to rice pulp, and performing milling and mixing; step VI, performing blending and stirring; step VII, performing slice steaming; and step VIII, performing strip cutting and performing shaping. The rice noodles have nutrient value of whole grains, and the mouth feel andthe texture are close to those of ordinary rice and flour.

The invention provides a production method for easily-soaked boilproof cured nutritive fresh corn, which comprises the following steps: firstly, ripe corns and boxthorns are grinded down, and fresh corns are hulled, threshed and grinded in a superfine manner; secondly, after secondary curing, the product obtained in the first step is extruded, cut, cooked, refrigerated in vacuum, stored for six months, and can be eaten after being rehydrated in boiling water for three minutes; and the product obtained in the second step is dried in a controlled temperature between 50 to 52 DEG C for 120 minutes, moisture is reduced to about 8 to 9 %, the corn is cooked into pliable and delicious corn food after being rehydrated and boiled in boiling water for 5 minutes, and can be stored for 12 months in an ordinary temperature. By using the method provided by the invention, the shortcomings that the mouthfeel of corn food produced by directly boiling and grinding corn seeds is bad, and the rehydration time in boiling water is short are overcome, the status quo that the fresh corns can be only produced into food with short freshness date such as cans and quick-freeze corncobs is changed, and a novel food processing method for the fresh corn is created.

The invention discloses a chili sauce and a making method thereof. The chili sauce is made from the following raw materials in parts by weight of 20-30 parts of broken dried chilies, 20-30 parts of edible oil, 0.8-1.5 parts of mushroom dry powder, 1-1.5 parts of table salt, 5-7 parts of a light soy sauce, 3-5 parts of a thick broad-bean sauce, 3-5 parts of oyster sauce, 2-4 parts of star anise powder, 6-9 parts of dried pineapple granules and 4-7 parts of deep-fried green beans. The chili sauce is moderate in pepperiness, fresh and delicious in taste without addition of monosodium glutamate, light in fruity flavor, light in sour and sweet taste, and suitable for taste of common people.

The present invention discloses a compound modified starch specially used for bean jelly. The compound modified starch mainly comprises 95.95-99.05 parts of pea starch, 0.2-0.9 part of carrageenan, 0.1-0.8 part of potassium chloride, 0.15-0.85 part of rivier giant arum tuber powder and 0.5 to 1.5 parts of an organic acid, wherein the organic acid is citric acid, malic acid or tartaric acid. In the present invention, non-fermentation method is used to produce the pea starch, the organic acid is used to modify the starch in the process of starch production, and a compound colloid of carrageenan and rivier giant arum tuber powder is used to embed the modified starch particles. The starch disclosed by the invention is a special pea starch suitable for producing pea jelly, the pea jelly produced from the starch has a significantly increased shelf life, and the hardness and elasticity of the pea jelly are effectively improved, so that the pea jelly is not easy to crack and has delicate and flexible mouthfeel. The pea jelly has a very broad market prospect, and the production method is beneficial to jelly producers for large-scale production and long-distance sales.

The invention provides a method for improving the quality of dried mangoes through intermittent solid-state sugar permeation. The method comprises the following steps: firstly, carrying out primary solid-state sugar permeation on mango blocks; intermittent treatment; performing ultrasonic blanching; performing secondary solid sugar permeation, and finally drying; according to the method, sucrose is used as a solid penetrant for the first time, so that pressure difference is generated inside and outside cells, free water in the cells is rapidly removed, then intermittent treatment is carried out, three-state water in mango cell tissues is mutually converted and redistributed, the cell tissues are fully trimmed, and ultrasonic blanching is used for promoting the cell tissues to form micro-channels and second solid sugar permeation is performed, and in the whole process, cell tissue damage is small, nutrient substance loss is little, the technology is simple, industrialized production is facilitated, and the produced dried mangoes have good toughness and elasticity and high nutritive value.

The invention belongs to the field of konjac food processing. Konjac noodles are prepared from the following components in percentage by mass: 4-5% of konjac fine powder, 15-17% of modified starch, 0.1-0.3% of sodium carbonate, 0.05-0.1% of citric acid, 0.05-0.1% of D-sorbitol solution, 0.05-0.1% of carrot pigment, 0.04-0.06% of titanium dioxide, 0.04-0.06% of locust bean gum, 0.01-0.03% of xanthan gum, 0.01-0.03% of carboxymethyl cellulose, 0.01-0.03% of corn gum, 0.01-0.03% of carrageenan, 0.005-0.015% of ethyl maltol, 0.005-0.015% of vitamin E and the balance of pure water. The konjac noodles have good palatability and chewiness, high expansion rate, are similar to noodles in shape, are not easy to be burnt when being cooked, and have soft and tough taste and high resilience.

The invention discloses a preparation method of buckwheat vermicelli. The preparation method of the buckwheat vermicelli comprises the following steps: (1) selecting materials; (2) soaking buckwheat grains; (3) carrying out draining; (4) carrying out ice-temperature cold-air drying; (5) carrying out steam-blasting; (6) carrying out grinding so as to obtain powder; (7) carrying out drying; (8) preparing pulp; (9) carrying out precipitating; (10) carrying out steaming; (11) carrying out extruding; (12) carrying out aging; and (13) carrying out drying, and performing magnetic separation, sterilization and packaging so as to obtain the buckwheat vermicelli. Pretreatment is performed on the buckwheat grains by utilizing an ultrasonic technology, a steam-blasting technology and an ice-temperature cold-air drying technology; and thus, the prepared buckwheat powder is a brand new product which balances improved taste and preserved functions of buckwheat flour. On such basis, the steps of preparing pulp, carrying out precipitating, carrying out steaming, carrying out extruding, carrying out aging and carrying out drying are performed, so that the prepared finished products of the buckwheatvermicelli are not liable to break, flexible and smooth in taste.