6results about How to "Uniform taste" patented technology

The invention relates to the technical field of slurry-free aquatic product treatment, in particular to a two-stage slurry-free treatment method for aquatic products, which comprises the following steps: (1) pretreatment: unfreezing, cleaning and cutting aquatic product raw materials; (2) primary treatment: mixing the cut raw materials with a first treatment solution, and rolling or soaking for 0.5-20 hours at 0-6 DEG C. According to the invention, the water-retaining agent and seasoning ingredients can be fully and uniformly permeated into the raw materials at low temperature through the first treatment stage, so that the water-retaining agent and the seasoning ingredients can be fully and uniformly permeated into the raw materials at low temperature, and the water-retaining agent and the seasoning ingredients can be fully and uniformly permeated into the raw materials; in cooperation with the second treatment stage, internal moisture and flavor substances can be effectively locked, and the two treatment stages are mutually independent and sequentially linked in the process, so that multiple functions such as water retention, brittleness increasing and forming can be realized in steps, and the pulp-free product is uniform in internal and external texture, full in tasty and improved in taste.

The utility model relates to the technical field of smoked chicken, and the utility model provides a smoked chicken vehicle, it includes support rod, the side surface fixed connection of support rod has side pole, the side surface of support rod is provided with interval smoking cleaning assembly, interval smoking cleaning assembly includes cylinder rod, one end fixed connection of cylinder rod is in the side surface of side pole, the surface fixed connection of cylinder rod has frame pole, the side surface of support rod is provided with screw groove, the side surface of support rod is provided with mounting rod. The utility model still includes convenient to move subassembly, convenient to move subassembly includes gyro wheel, the top of gyro wheel setting is in the bottom end of support rod, the side surface fixed connection of support rod has cross frame, the inner wall sliding connection of cross frame has slide. Through above technical scheme, solved the technical problem that cannot use physical mode to interval between the roast chicken and the roast chicken in prior art.

This invention discloses a dicing device for producing high-viscosity fruit juice concentrate, comprising a processing box, a dicing plate slidably connected inside the processing box, and multiple dicing slots at the upper end of the dicing plate. Multiple powder injection grooves are also provided on the side walls of the dicing plate, with each pair of adjacent injection grooves positioned on opposite sides of an adjacent dicing slot. The injection grooves communicate with the dicing slots via powder inlets, and are connected to a powder storage tank via powder injection pipes. An electromagnetic control valve is installed inside the powder injection pipes, and the powder storage tank contains food-grade translucent thickening powder. This invention adds thickening powder to the injection grooves via the injection pipes. During the dicing process of the fruit on the dicing plate, an air injection mechanism continuously blows the thickening powder falling into the injection grooves onto the side walls of the diced fruit pieces. This ensures that each diced fruit piece is coated with thickening powder, resulting in a uniform and consistent taste when pressed into juice.

This utility model relates to a braising device for processing braised eggs, including a fixing component and a storage component. The fixing component includes a brine tank and positioning columns. The outer peripheral wall of the brine tank is fixed by multiple columns. Two positioning columns are symmetrically arranged and fixed to both sides of the bottom inner wall of the brine tank. The storage component includes screws and support brackets. Two screws are symmetrically arranged and fixed to two positioning columns. Multiple support brackets are arranged vertically, with each end of the support bracket slidingly passing through two screws. Multiple storage slots are provided on the support brackets. Multiple limiting rings are provided below the support brackets of the bottom support bracket, and the limiting rings are concentrically arranged with the corresponding storage slots on the support brackets. The storage slots below the braised eggs and the limiting rings above them can limit the upper and lower ends of the braised eggs, ensuring that the position of the braised eggs remains unchanged during the braising process. Therefore, it prevents the boiling brine from forcing the braised eggs to collide and break during the braising process.

The application discloses a strain of Zygosacharomyces rouxii and application of the strain in fermented food, and belongs to the field of fermentation engineering and biotechnology. The application provides a strain of Zygosacharomyces rouxii MY03, and the preservation number is CCTCC NO: M 20221652. The Zygosacharomyces rouxii MY03 is used for yellow rice wine fermentation, and the alcohol content, fusel and amino acid content of the prepared yellow rice wine have no significant difference compared with a traditional fermentation method, the organic acid content is reduced, the ethyl ester content is increased by 50.82%, the fusel and ester of the produced yellow rice wine are coordinated, the astringency, sourness and alcohol aroma are reduced, the aroma and taste are more balanced, the content of ethyl vinyl guaiacol is increased from 9.16 mu / g to 74.31 mu / g, the herbal aroma is prominent, and the flavor and sensory diversity of the yellow rice wine are increased.

This utility model discloses an automatic tilting braising pot, including a braising box and a braising trough. The braising box is rotatably connected to a first stirring roller, which is driven by a second stirring roller. The end of the second stirring roller away from the first stirring roller is driven by a drive wheel. A stabilizing frame is fixedly connected above the braising trough, and a motor is fixedly connected above the stabilizing frame. This effectively solves the problem of a sudden increase in osmotic pressure in the braising liquid caused by adding soy sauce, salt, and other seasonings all at once. The secondary replenishment method can replenish flavor substances in stages, avoiding excessively high concentration in the braising liquid in a short period of time, slowing down the rate of water loss from the outer cells of the meat, preventing the outer meat from shrinking rapidly and making it difficult for the inside to absorb flavor, and avoiding the defects of a soft outer layer and a fishy smell inside. During the rotation of the seasoning box, the seasonings are evenly sprinkled through two sets of spray nozzles. Combined with the stirring of the braising liquid by the first and second stirring rollers, the seasonings can be quickly and evenly integrated into the braising liquid, avoiding local concentration imbalance and achieving uniform overall flavor.