45results about How to "Taste Q bomb" patented technology

The invention provides quinoa granule milk and a preparation method thereof. The method comprises the steps as follows: (1) raw milk is preheated to 75-80 DEG C and then uniformly mixed with gellan gum, an emulsifier, a sweetening agent and quinoa flour, the obtained mixture is homogenized, sterilized and cooled, and a premix is obtained; (2) quinoa granules are heated to 10-15 min in boiling water and cooled, and precooked quinoa granules are obtained; (3) the premix and the precooked quinoa granules are mixed and a mixed solution is obtained; and (4) the mixed solution is subjected to volumemetering, standardization, filling and ultrahigh-pressure sterilization, and quinoa granule milk is obtained. The quinoa granule milk is prepared from components in percentage by mass as follows: 50%-70% of the raw milk, 0.04%-0.05% of the gellan gum, 0.08%-0.15% of the emulsifier, 1%-3% of the quinoa granules, 2%-3% of quinoa flour, 0-7% of the sweetening agent and the balance of water. The quinoa granules of the quinoa granule milk are suspended stably and complete, taste elastic and have comprehensive nutrition and healthcare functions.

The invention belongs to the technical field of dairy products and particularly relates to a method for preparing acidified milk gel. According to the method for preparing the milk gel, milk and a casein solution are sufficiently dissociated by utilizing a calcium ion chelating agent, and are crosslinked with cross-linked enzyme after more junction sites are released, the crosslinking strength canbe improved, the compactness and uniformity of a network structure of the gel formed by acidifying can be improved, and a milk gel product with high strength and good water locking performance can befinally obtained. Compared with a gel product which is formed by directly acidifying a casein solution after enzyme crosslinking, the method can be used for preparing a milk gel product with more compact network structure, higher strength and better water locking performance. The final dairy product can solve the water separating problem, has an elastic taste, and is chewy.

The invention relates to a method for low-temperature stewing and rotary uniform mixing of cubilose. The method comprises the following steps: (1) dehydrating soaked wet cubilose by using a centrifugal machine; (2) sub-packaging the dehydrated cubilose into glass bottles, adding water, and sealing; and (3) heating the glass bottle filled with the cubilose, stewing, and carrying out stepped cooling to obtain a finished product. The method adopts a combined process of centrifugal dewatering, heating sterilization and stepped cooling, so that the nutrients of the cubilose can be preserved to the maximum extent. The prepared instant cubilose is elastic, soft, glutinous and smooth in taste, stable in quality and is ready to eat when opened. The prepared instant cubilose is free of preservatives and additives, is more safe and healthy, and the nutritional value of cubilose can be exerted completely.

The invention relates to the field of cooked meat product making, and discloses spicy and hot beef food and a making method thereof. The method comprises the steps of 1 beef preprocessing, wherein diced beef is soaked in water, baking soda water is injected into the beef after the beef is soaked, and then the beef is refrigerated for standby application; 2 quick-boiling, wherein water is added in a pot and heated, and then the beef is put in the pot for quick-boiling; 3 dry stir-frying, wherein the beef is put in a hot dry pot to be stir-fried in a dry mode; 4 sauce preparing, wherein chili, Chinese prickly ash, minced garlic, bruised ginger, white granulated sugar, monosidum glutamate, salt, cooking wine, light soy sauce and vegetable oil are mixed to prepare sauce; 5 stewing, wherein the water, the beef and the sauce are added in a stew pot one after another for first-stage stewing, then second-stage stewing is performed, and lastly fire is turn down for braising; 6 packaging and sterilizing, wherein the food is packaged and sterilized. The made spicy and hot beef food can be preserved for a long time and does not contain chemical preservative components, and meanwhile the beef is spicy, hot and tasty in taste and good in mouthfeel.

The invention discloses a making technology of quick-frozen raw fresh noodles, and relates to the field of making of noodles. The making technology comprises the following steps of performing vacuum dough mixing: performing vacuum dough mixing in a vacuum dough mixing machine, wherein the dough mixing time is 900 seconds, the pressure of the vacuum dough mixing machine is 70-80kpa, and the water level in a water tank of a vacuum pump is 40cm; placing dough obtained from the vacuum dough mixing machine in a sterile room, performing standing for 20 minutes, and performing ageing; rolling the aged dough into sliced dough through a super single roller, during rolling of the aged dough, maintaining the relative humidity to be 75-95%, and maintaining the temperature to be 18-25 DEG C; conveying the sliced dough obtained through rolling into a dough coiling device, and performing processing to obtain noodle coils; repeating the operations of rolling and dough coiling for 1-2 times; cutting off the obtained noodle coils according to a fixed length so as to obtain noodles; performing air-dry dehydration on the obtained noodles until the noodles are not bonded, and killing bacteria on the surfaces of the noodles through ultraviolet rays; and collecting the noodles, performing rewetting, loading noodle finished products with white packaging roll films and packaging boxes according to the corresponding standard, performing packaging with an automatic packaging machine, performing detection with a metal detector, performing quick-freezing, performing loading into boxes, sealing the boxes, and performing warehousing for storage.

The invention relates to clear roll cake flour dumplings and a preparation method thereof. Clear roll cake flour wrappers comprise the following components by weight of 200-400g of maltose, 100-200g of clear roll cake flour, 100-200g of cold boiled water and 300-500g of a filling, wherein the filling comprises the following components by weight: 180-250g of durian flesh, 50-100g of sugar roses, 20-50g of milk and 50-100g of honey. The clear roll cake flour dumplings are elegant in appearance, high in fashion and chewy in mouth feel, break out the single properties of conventional dumplings, but also observe the quintessence of traditional culture; and besides, pursuit of modern people for innovative delicious foods can be met.

The invention discloses a quail preserved egg flavor leisure dried egg and a preparation method thereof. The quail preserved egg flavor leisure dried egg is prepared from the following raw materials in parts by weight: 150 parts of egg liquid, 25 to 35 parts of quail preserved egg, 0.4 to 0.6 part of chicken essence, 1.2 to 1.5 parts of soy sauce, 0.03 to 0.05 part of ethyl maltol, 1 to 1.5 partsof sauce-flavor cream, 1.2 to 1.5 parts of white granulated sugar, 1.1 to 1.5 parts of table salt, 0.15 to 0.2 part of ginger powder, 0.3 to 0.45 part of composite phosphate, 0.03 to 0.05 part of flavoring disodium nucleotide, 1 to 1.2 parts of yeast extracts, 0.03 to 0.05 part of five spice powder and 0.06 to 0.08 part of black pepper powder. The quail preserved egg flavor leisure dried egg has the advantages that the appearance is yellow brown; the color and luster is attractive and beautiful; the profile is interspersed by quail preserved egg lamber; the dried egg is cool, smooth and elastic; the preserved egg flavor is obvious; the whole has the salty flavor and sauce flavor; the nutrition is rich; the special elastic and tender taste of the dried egg is realized; the intense and purefresh and cool mouthfeel of the preserved egg is also realized; the appetite can be promoted.

The invention discloses a high-fiber dried egg and a preparation method thereof, and belongs to the technical field of food. Whole egg liquid is used as raw material, the new type of dried egg productis added with plant-based tissue protein after compound seasoning, and during the production, the glutamine transaminase (TG enzyme) is added to improve the texture characteristics and sensory stateof the product. The product has a visible fibrous tissue, good taste and good toughness by using water steaming and sterilization process. The product has the characteristics of high fiber, high protein, easy demoulding, less crushing and high yield, which can meet the demand of meal replacement.

The invention relates to fruit and vegetable pearl particles and a preparation method thereof. According to the fruit and vegetable pearl particles, with glutinous rice flour, xylitol liquor, trehalose liquor, cassava starch, potato starch, an emulsifying agent, hydroxypropyl starch, protein powder, dehydrogenation sodium acetate and bifidus factors being a matrix, natural fruit and vegetable coloring materials are added, in this way, the obtained pearl particles are brighter in color, flower fragrance is mixed in fruit and vegetable fragrance, and the fragrance is stronger and kept longer; the content of fat is low, and the fruit and vegetable pearl particles realize satiety, and are easy to digest and rich in nutrient, and have the functions of realizing weight loss, whitening and nourishing skin and resisting to fatigue; the taste is chewier.

The invention relates to the technical field of fish products and discloses a formula and a processing method of a trichiurus lepturus high-calcium fish intestine product. The formula comprises, by weight, 70-90 parts of trichiurus lepturus surimi, 1-2 parts of chitosan, 1-2 parts of sodium alginate, 1 part of edible calcium chloride, 1-2 parts of yeast, 2-6 parts of starch, 1-3 parts of edible oil, 1-3 parts of table salt, 4-6 parts of seasoning materials and 1-2 parts of air bladder. The trichiurus lepturus high-calcium fish intestine product utilizes air bladder as casing, has good elasticity, and utilizes chitosan and sodium alginate as carriers for carrying yeast so that the yeast ferments in fish stuffing, thoroughly removes a fishy smell and makes fish intestine taste delicious. Chitosan has a fresh-keeping function, does not contain phosphate and is beneficial for human health.

The invention discloses a preparation method of salt-baked bamboo rat diced meat, which comprises the following steps: step 1, cutting the peeled and boneless bamboo rat meat into diced meat; Soak the diced meat in step 1, take it out and drain; step 3, squeeze the juice with ginger and dilute it, mix it with salt-baked powder evenly, then add the diced meat in step 2, mix well and marinate, among which, salt-baked The powder includes polygonatum root powder, Polygonum multiflorum powder, turmeric powder, pepper powder, star anise powder, licorice powder, salt, and chicken essence; step 4, dry the diced meat marinated in step 3, and then wrap it in tin foil for later use; step 5 , Embed it together with the tin foil in the preheated coarse salt, heat it with a simmer, turn it once, and continue heating; step 6, take out the diced meat and bake. The prepared salt-baked bamboo rat diced meat has the beneficial effects of uniform size, smooth surface, golden color, oily luster, suitable saltiness and sweetness, thick aftertaste, fresh and tender taste and strong fragrance.

The invention discloses a processing method for multivitamin sweet potato leaf chewing soft sweets, and relates to the technical field of food processing. The soft sweets are made by mixing and processing 15-20 parts of sweet potato leaf meal, 18-28 parts of hawthorn fruit extractives, 0.03-0.05 part of tryptophan, 10-15 parts of saccharose, 35-45 parts of malt syrup and 1-3 parts of glutinous rice starch. The soft sweets prepared by the method are bright in color, is bright green, elastic in taste, fragrant, sweet and delicious in taste and free of abnormal odor, contain abundant carotene, vitamins, water soluble dietary fiber, mineral substances and other nutrient contents, have the effects of lowering blood pressure and improving immunity and are good in healthcare effect.

The invention provides a fishy smell removing method for prolonging the shelf life of instant fish gelatin. The fishy smell removing method comprises the following steps of step 1, screening dry fish gelatin; step 2, soaking the dried fish gelatin with fish gelatin treatment raw materials to remove fishy smell, and then cleaning the fish gelatin; and step 3, shearing the dried fish gelatin cleaned in step 2, and then performing spin-drying. According to the method provided by the invention, the fishy smell of the dried fish gelatin is removed, and the problems that in the prior art, an instant fish gelatin product is generally incomplete in fishy smell removal, relatively heavy in fishy smell, soft and rotten, and short in shelf life, the acceptance of instant fish gelatin by consumers is influenced, and the development of the instant fish gelatin product is limited can be effectively solved. In addition, the water retention rate of the dried fish gelatin which is subjected to fishy smell removing by the method is close to that of a fresh fish gelatin raw material, other deep processing processes such as later cleaning are facilitated, the instant fish gelatin prepared from the fish gelatin raw material which is subjected to fishy smell removing and improved by the method is chewy within shelf life, the state is superior to that of the instant fish gelatin prepared by a traditional fishy smell removal method, and the shelf life is obviously prolonged.

The invention relates to the technical field of production of fine dried noodles, in particular to fine dried noodles capable of keeping the taste of fresh noodles. The fine dried noodles are preparedfrom raw materials of Australian standard wheat, Australian top-grade hard wheat, an additive and the like, wherein the additive is prepared from cassava starch, mono-and diglycerides of fatty acid,sucrose fatty acid ester, lipoxidase and sodium alginate. The fine dried noodles disclosed by the invention have the beneficial effects that top-grade wheat flour and the additive are adopted, so thatthe quality of the fine dried noodles is greatly improved, the cooked fine dried noodles are elastic, chewy and smooth in mouth feel, pure white and bright, and are comparable with the taste of freshnoodles, and the mouth feel and the quality of the fine dried noodles are further improved; and a novel preparation flow is set, so that mechanized operation in the production of the fine dried noodles is realized, the production efficiency of the fine dried noodles is greatly improved, besides, the consumption of labor is reduced, the quality error of the production of the fine dried noodles isreduced, and the shaping qualification rate is increased.

The invention discloses a preparation method of freshly stewed bird's nests. The preparation method comprises the following steps: soaking dry bird's nests, and scattering the soaked bird's nests; cleaning the soaked and scattered bird's nests, performing screening, performing dehydrating, and performing bottling; performing heating sterilizing on the bottled bird's nests; and cooling the bottled edible bird's nests after heating sterilizing to 0-4 DEG C for storage and transportation. The sialic acid extraction rate is improved by optimizing technological parameters of an existing bird's nest stewing processing method, such as the liquid-material ratio, the heating temperature, the heating time and the pH value. The sialic acid extraction is promoted through natural papain, the extraction rate of the sialic acid in the bird's nests is further improved through a microwave-assisted enzyme method, and the bird's nest extract does not contain preservatives and additives, is safer and healthier, and gives full play to the nutritional value of the bird's nests.

The invention discloses a making method of purple rice double-color bread, which takes high-gluten flour, purple rice flour, rice flour, ascorbyl palmitate and the like as raw materials, and comprises the steps of dough making, slitting, forming, fermenting, baking and the like. Compared with a common purple rice bread, ascorbic acid (0.2 g/kg) is added into wheat flour of the purple rice double-color bread, ascorbyl palmitate (0.2 g/kg) is added into a purple dough formula, and in addition, the purple rice dough is wrapped with white dough, so that the loss of anthocyanin in the baking process is reduced. In the baking process, the center temperature in the bread is not higher than 100 DEG C, and the loss of anthocyanin in the purple rice bread can be effectively reduced. The formula and the process are mutually combined, so that the loss of anthocyanin in the bread in the production process can be effectively reduced.

The invention discloses a 3D printing material for low-calorie soft sweets with a sleep aiding function and a 3D printing method for the soft sweets. The 3D printing material for the low-calorie soft sweets with the sleep aiding function is characterized by being prepared from the following components in parts by weight: 80-400 parts of a jujuboside A extracting solution, 3-35 parts of base material colloid, 0-20 parts of resistant starch, 3-30 parts of white granulated sugar and 0.05-0.1 part of a sweetening agent. In order to overcome the defects in the prior art, the invention provides the 3D printing material for the low-calorie soft sweets. The components are simple, the proportion is reasonable, and the soft sweets have the functions of relieving pressure, resisting fatigue, soothing the nerves and aiding sleep. Correspondingly, another purpose of the invention is to provide the 3D printing method for making the soft sweets from the 3D printing material for the low-calorie soft sweets as a base material.

The invention provides high-content dietary fiber jelly and a preparation method thereof. The high-content dietary fiber jelly provided by the invention comprises the following components in parts by weight: 20-50 parts of dietary fibers and 1-2.5 parts of a gelling agent, the gelling agent consists of carrageenan, locust bean gum, xanthan gum, agar and tamarind polysaccharide gum. The weight content of dietary fibers in the jelly with high dietary fiber content is higher than 20%, and the jelly is high in water binding capacity, less in bleeding, strong in chewing feeling and good in stability under the condition of long-term storage.

The invention relates to crystal traditional Chinese rice-puddings and a preparation method thereof. Crystal wrappers of the crystal traditional Chinese rice-puddings comprise the following ingredients by weight: 200-400 grams of maltose, 200-400 grams of crystal flour, 100-200 grams of cold boiled water, and 300-500 grams of stuffing; and the stuffing comprises the following ingredients by weight: 180-250 grams of purple sweet potatoes, 50 -100 grams of sugared rose flowers, 20-50 grams of coconut milk, and 50-100 grams of honey. The crystal traditional Chinese rice-puddings are exquisite and very fashionable in appearance, as well as elastic in taste. The crystal traditional Chinese rice-puddings break through monotony of traditional Chinese rice-puddings, and ensures continuation of essence of a traditional culture; moreover, the crystal traditional Chinese rice-puddings also meet pursuit of the modern people to food innovation.

The invention provides blood tofu with a blood-tonifying effect and a preparation method thereof. The blood tofu is mainly prepared from the following raw materials in parts by mass: 300-600g of freshpig blood, 800-1200 parts of water, 100-300 parts of flour, 50-150 parts of red date powder and 50-150 parts of black bean powder. In the blood tofu formula provided by the invention, no food additive is added, the taste and the hardness are controlled by adjusting the proportion of the components in the formula, and no food additive, preservative or flavoring agent is used, so that the blood tofu is green and natural. Besides, components such as red dates and black beans which have nourishing effects are also added, and match with the fresh animal blood, so that the taste of the blood tofu can be enriched, and the blood tofu has higher nutritional value.

The invention discloses a tortoise jelly with sweet aftertaste and elasticity and a preparation method thereof. The tortoise jelly comprises the following raw materials in parts by weight: 30000-50000 parts of water, 1000-1500 parts of tortoise jelly powder, 800-1200 parts of mauremys mutica, 80-120 parts of chrysanthemum, 50-70 parts of fructus lycii, 30-50 parts of poria cocos, 30-50 parts of liquorice, 20-40 parts of honeysuckle, 10-20 parts of momordica grosvenori, 20-40 parts of radix polygonati officinalis, 20-50 parts of mulberry, 20-50 parts of longan pulp, 20-40 parts of black date, 15-30 parts of dandelion, 20-40 parts of couch grass root, 15-30 parts of pericarpium citri reticulatae and 15-30 parts of sophora flower. The momordica grosvenori, the radix polygonati officinalis, the mulberry, the dandelion, the couch grass root and other cold heat-clearing and detoxifying medicinal materials are added to the traditional tortoise jelly formula, and the longan pulp and the black date with mild nature are matched so as to neutralize the cold and cool of the tortoise jelly, and the mauremys mutica shell of more than eight years old is selected, and the component proportion of the turtle shell is increased so as to prepare the tortoise jelly by using the ancient method; and the prepared tortoise jelly has the effects of clearing heat, reducing internal heat, enriching yin, nourishing kidney, eliminating pimples, relaxing bowel, maintaining beauty and keeping young, also has unique sweet aftertaste taste, does not have smelly medicinal materials, and is more popular with consumers.