26results about How to "Uniform taste" patented technology

The invention relates to the field of meat sausage processing, in particular to a Taiwan-style pure meat sausage fermented with kaoliang spirit and a preparation method thereof.The Taiwan-style pure meat sausage fermented with kaoliang spirit is prepared from meat pulp and drinking wine, the weight ratio of the drinking wine in the raw materials is 0.08%-0.3%, and the meat pulp is prepared from, by weight, 70-75 parts of pig hind leg meat, 2-3 parts of chicken breast meat, 7-7.5 parts of backfat, 0.5-1.5 parts of salt and 3-4 parts of ice water; 0.2 to 0.35 part of phosphate, 0.02 to 0.06 part of spice and 2 to 3 parts of white granulated sugar. The raw materials and the technology are innovated, the pure meat sausage is fused with the sweet and fragrant flavor of Taiwan and the low-temperature fermentation bouquet of Chinese Taiwan kaoliang spirit, the bouquet fermentation Taiwan pure meat sausage is elaborately prepared, and the flavor is unique; by means of the pickling and fermenting device and technology of a special structure, the sorghum liquor and the meat pulp can be fully stirred, pickled and fermented, and therefore the roast sausages which are uniform and consistent in taste, good in elasticity and unique in flavor are obtained.

The invention relates to the field of tea beverages, in particular to a litsea coreana beverage and a preparation method thereof.The litsea coreana beverage is composed of litsea coreana soup, baking soda, vitamins and water, the sugar degree of the litsea coreana beverage is 0.04-0.17%, and the pH value of the litsea coreana beverage is 5.5-6.5. The problems that an existing hawk tea beverage lacks the characteristic flavor of hawk tea and contains many additives can be solved.

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.

The present invention provides an ultrasonic assisted pickling device and a refrigerator. The ultrasonic assisted pickling device comprises: an ultrasonic base, the upper surface of which has a continuous horizontal surface; and a container, the lower surface of which has at least one protrusion protruding downward, and the lower surface of each protrusion is a continuous surface flush with each other; the container is configured to be operably placed on the ultrasonic base, so that the lower surface of each protrusion abuts against the upper surface of the ultrasonic base; the ultrasonic base is configured to generate ultrasonic waves in a controlled manner, so that the ultrasonic waves are transmitted to the container through each protrusion. The advantage of the present invention is that it can achieve a better pickling effect at a lower salt concentration and in a shorter time.

The utility model relates to the technical field of yak tendon jelly processing, in particular to a vacuum heating mechanism for yak tendon jelly processing, which comprises a vacuum heating chamber, and a sealing door body, a master controller and a temperature controller are respectively arranged on the base surface of the vacuum heating chamber. A vacuum pump is fixedly installed on one side of the short edge of the vacuum heating chamber, a device table is fixedly installed at the bottom end of the interior of the vacuum heating chamber, a lower connecting base is fixedly installed at the top of the device table, an upper connecting base is connected to the upper portion of the lower connecting base, and a heat conduction plate is arranged on the upper portion of the upper connecting base. A heating element is mounted at the top end of the interior of the upper connecting seat and located between the upper connecting seat and the heat conducting plate; according to the utility model, the yak tendon jelly is heated in a vacuum heating mode, so that the yak tendon jelly is not easy to oxidize in the heating process, the original color and flavor of the yak tendon jelly can be kept, and the device is very practical.

The invention relates to the technical field of food processing, and discloses a waxberry juice production process which comprises the following steps: crushing waxberry pulp to obtain waxberry pulp; adding pectinase and cellulase into the waxberry pulp for enzymolysis, and performing solid-liquid separation after enzymolysis is completed to obtain waxberry enzymatic hydrolysate; wherein the enzymolysis conditions are as follows: the enzymolysis temperature is 40-50 DEG C, the enzymolysis pH is 4.5-5.5, and the enzymolysis time is 1-3 hours; a clarifying agent is added into the waxberry enzymatic hydrolysate for clarification treatment, after the clarifying agent is added, the waxberry enzymatic hydrolysate is left to stand for 12-24 hours at the temperature of 4-10 DEG C, precipitates are removed through centrifugation or filtration, and clarified waxberry juice is obtained; and sterilizing the waxberry juice, and concentrating to obtain the finished product waxberry juice. Through an elaborately designed enzymolysis technology and a unique clarification technology, the conditions that a large amount of nutritional ingredients are lost, the taste is not ideal and the color stability is poor in the processing process of the waxberry juice are effectively solved.

The invention belongs to the technical field of food processing, particularly relates to intelligent kelp caviar seasoning equipment and a process thereof, and provides the following scheme aiming at the problem that in the prior art, all directly proportioned seasonings are directly put into caviar, so that the seasonings are difficult to uniformly mix into the caviar. Supporting plates are fixedly installed on the two sides of the base, the two supporting plates are rotationally connected with the same rotating plate, a support is fixedly installed on the top of the rotating plate, a mixing box is fixedly installed on the top of the support, and a door plate is hinged to one side of the mixing box. According to the caviar seasoning device, caviar and seasonings can be dispersed and put into the mixing box, so that the caviar and the seasonings can be uniformly mixed, the caviar taste can be kept uniform when the caviar is seasoned, and the caviar can be conveniently seasoned.

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 invention relates to the technical field of yellow rice wine, in particular to coix seed red yeast rice yellow rice wine with high antioxidant activity as well as a preparation method and application thereof. The monascus ruber (3.15746) is used for carrying out microbial fermentation conversion on the coix seeds, and the coix seed and monascus ruber yellow rice wine is short in production period, excellent in sensory quality, rich in lovastatin and high in antioxidant activity. The monascus yellow wine strain is enriched, the content of active ingredients and the health-care effect of the monascus yellow wine are improved, and a feasible scheme and technical parameters can be provided for industrial development.

The present application relates to the technical field of fruit and vegetable ripening, and specifically provides a sterile grading fruit and vegetable ripening control method and system, which comprises the following steps: conveying fruit and vegetables to be ripened to corresponding ripening units according to initial ripeness, and setting corresponding ripening parameters for the ripening units according to the initial ripeness; starting the ripening units, controlling the operation of the ripening units according to the ripening parameters, and starting a sterile maintenance assembly to maintain a sterile environment in the ripening units; obtaining environmental parameters and fruit and vegetable state data of the ripening units, and dynamically adjusting the operation of the ripening units according to the environmental parameters and fruit and vegetable state data; and when the fruit and vegetables in the ripening units reach target ripeness, controlling the corresponding ripening units to stop operating. The present application can realize precise ripening of fruit and vegetables with one set of parameters, avoid the problems of over-ripening or insufficient ripening caused by centralized ripening, and ensure that fruit and vegetables of the same grade have consistent ripeness, uniform taste and unified color.

The invention relates to the field of chicken processing equipment, in particular to processing equipment for industrially producing Hainan chicken and a preparation method thereof.The cooking equipment comprises a pot body, a hanging basket and a steam pipe, a cooking cavity used for containing cooking materials and chicken is formed in the pot body, the hanging basket is placed in the cooking cavity, and the steam pipe is arranged in the pot body; a plurality of vertical supporting pieces for placing chickens are arranged on the hanging basket, and the steam pipe is communicated with the boiling cavity of the pot body. The Hainan chicken processed by adopting the equipment and the process has the advantages of original taste and flavor, crisp skin, tender meat, juiciness and no fishy smell, does not need to be seasoned again in a kitchen, and can be eaten after being heated after a bag is opened; the inside and outside of the belly of the Hainan chicken are synchronously heated and boiled through the boiling equipment, so that the inside and outside meat tastes and tastes of the Hainan chicken are uniform and consistent.

The utility model discloses an aerosol generating device and an aerosol generating system, and the device comprises a housing which is provided with a storage cavity for storing an aerosol generating product; the cover plate is installed on the shell, the cover plate is provided with an insertion hole allowing the aerosol generating product to be inserted therein, the insertion hole comprises a guide hole section, the cross section area of the guide hole section is gradually reduced in the direction that the aerosol generating product enters the containing cavity, the guide hole section is communicated with the containing cavity, and the cross section area of the guide hole section is gradually reduced in the position where the guide hole section is communicated with the containing cavity. The cross sectional area of the guide hole section is larger than that of the containing cavity, the guide hole section can guide airflow to the bottom of the aerosol generating product, and therefore sufficient airflow can be obtained at the bottom of the aerosol generating product. When a user smokes the near end, large enough negative pressure can be formed in the aerosol generating product, so that aerosol generated at the bottom of the aerosol generating product can be sucked to the near end position under the action of the negative pressure, and the user can obtain the aerosol which is uniform in taste and consistent in front and back.

The invention relates to the field of food processing, in particular to a beef paste processing method and mixing equipment for processing thereof, and the method comprises the following steps: S1, preparing raw materials; s2, baking the cooked beef in a baking oven until the beef is dried, and then grinding and crushing the beef to obtain a meat paste base material; s3, preparing hot and spicy sauce with auxiliary materials; s4, a 35 DEG C warm water circulating system is connected with the two rotary joints, so that warm water circularly flows in the heating pipe and the spiral stirring pipe; s5, opening a sealing plate, putting the meat paste base material and the hot and spicy sauce into a mixing cylinder, closing the sealing plate, starting a motor a and a motor b, and enabling a spiral stirring pipe and the mixing cylinder to rotate at different speeds; and S6, after the mixing is finished, closing the motor a and the motor b, opening the sealing plate, rotating the mixing cylinder until the discharge port of the mixing cylinder faces downwards, and discharging. Before discharging, through high-speed rotation of the spiral stirring pipe, material sticking can be prevented, and discharging is more thorough; and the heating pipe and the spiral stirring pipe can be quickly cleaned through the cleaning ring.

The utility model provides a kind of starch juice uniformity mechanism, stir starch device and cooking machine, solve the problem of low efficiency, starch juice is easy to precipitate and easy to stratify in the existing starch juice uniformity technology Starch juice is uneven;Wherein the starch juice uniformity mechanism, to keep the uniformity of starch juice;Including: material box, starch juice is contained in the material box;Circulating pump group, the circulating pump group includes circulating pump, the feed pipe with one end and the circulating pump import connection and the discharge pipe with one end and the circulating pump export connection, the other end of the feed pipe and the discharge pipe is inserted into the material box, the circulating pump is pumped into circulating pump by feed pipe with starch juice, and then the circulating pump is pumped into material box with starch juice by discharge pipe and forms circulation;Stirring nozzle, the stirring nozzle is sleeved in the discharge end of the discharge pipe, the stirring nozzle is obliquely arranged towards the material box side wall, the starch juice flows along the tangent direction of material box side wall after being sprayed from stirring nozzle, and forms the stirring vortex that drives the overall rotation of starch juice in material box.

The invention relates to a high-wind-speed air frying oven, which belongs to the technical field of ovens, and comprises a main body provided with a baking cavity, an air inlet assembly, a high-speed fan assembly and an air direction adjusting assembly, the air inlet assembly and the high-speed fan assembly are both installed at the upper end of the main body, the high-speed fan assembly is communicated with the air inlet assembly, the air inlet assembly is communicated to the baking cavity from the high-speed fan assembly, and the air direction adjusting assembly is installed at the end, close to the baking cavity, of the air inlet assembly; the air direction adjusting assembly comprises an air adjusting pipe, the air adjusting pipe is used for adjusting the air flow track entering the baking cavity, air rotating at a high speed enters the baking cavity in a spiral state when coming out of the air adjusting pipe, high-speed air moving in a spiral mode moves in the baking cavity in a spiral mode, and the radiation area of linearly flowing air flow is larger in the radiation range. According to the baking device, all parts of food can be uniformly heated, so that the surface of the food can be uniformly colored, the condition that the food is partially burnt or immature is avoided, and finally, the baking effects of attractive color and uniform taste are achieved.

The invention belongs to the technical field of food processing equipment, and particularly relates to unmanned selling baking equipment which comprises a machine body, a heating roller, a heating plate, a roasted sausage transferring mechanism and a discharging mechanism. The heating roller arranged in the machine body in the width direction is used for heating and driving the sausages to rotate, the heating plate is arranged in the axis direction of the heating roller, auxiliary heating is conducted on the sausages through the heating plate, and comprehensive and uniform heating of the sausages is achieved; the roast sausage transferring mechanism is composed of an X-axis moving mechanism, a Y-axis moving mechanism, an electric cylinder and an inserting and taking mechanism, and automatic taking and fixing of roast sausages are completed through accurate moving and inserting of a material taking needle into the roast sausages; the discharging mechanism comprises a turnover frame driven by a motor and a storage bin, the roast sausages fall into the storage bin after being limited by a material blocking claw, and the roast sausages are smoothly moved out from the interior of the machine body in the process that the turnover frame is driven by the motor to turn over, and full-automatic roasting and delivery operation is achieved.

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.

The invention relates to the field of food processing equipment, and discloses drying equipment for food production and processing, which comprises a plurality of drying bins arranged in parallel, one end of each drying bin is provided with an air inlet, and the air inlet is communicated with the air outlet end of an air blower through an air inlet pipe; an air inlet pipe body is arranged at one end of the drying bin, a first air flow control valve used for adjusting the flow of air flow in the air inlet pipe is arranged on the air inlet pipe body, air heated by the heat pump is pumped into the drying bin through the air inlet pipe by the air blower, and an air outlet is formed in the other end of the drying bin and communicated with the air inlet end of the exhaust fan through an exhaust pipe. A second gas flow control valve used for adjusting the flow of airflow in the exhaust pipe is arranged on the exhaust pipe body, and gas in the drying bin is exhausted to the outside by the exhaust fan through the exhaust pipe. Through the arrangement of the drying bin, the first gas flow control valve and the second gas flow control valve, an air blower and an exhaust fan are matched, an operator can regulate and control the air pressure in the drying bin, and then the drying efficiency is greatly improved under the condition that the good taste is achieved.

The invention relates to the field of aquatic product making devices, in particular to a barbecuing and cooking integrated device which comprises a box body, a heating block is connected to the inner wall of the box body through screws, a supporting mechanism is installed in an inner cavity of the box body and comprises a transverse plate, and rotating rods are connected to the front side and the rear side of the transverse plate correspondingly; a supporting frame is connected to the surface of the rotating rod, a steel wire mesh is connected to the inner wall of the supporting frame, driving rods are connected to the two sides of the rotating rod, inclined grooves are formed in the surfaces of the driving rods, the surfaces of the driving rods are sleeved with driving pipes, and guide rods are connected to the surfaces of the driving pipes in a penetrating mode. According to the eel processing device, the two steel wire meshes on the upper portion can rotate upwards, the two steel wire meshes on the lower portion can rotate downwards, eels are vertically clamped and driven to rotate, the eels are heated and baked through heating blocks, the eels are evenly heated, the eels are evenly tasty, and the taste of the eels is improved.

The invention relates to the technical field of food processing, and discloses a mixing device for coarse grain cake pressing processing, which comprises a base, a stirring barrel arranged on the base, a control table mounted on the base, a fixed column fixedly mounted at the bottom of the control table, a motor mounted on the control table, and a stirring rod mounted on the motor, a powder box used for containing powder and a soup box used for containing soup are slidably installed on the control table, a movable plate is slidably installed in the control table, a first through hole is formed in the movable plate, a second through hole is further formed in the movable plate, an abutting plate is hinged to the bottom of the movable plate, a first torsional spring is arranged on the abutting plate, and a second torsional spring is arranged on the abutting plate. One end of the first torsional spring is fixedly mounted on the moving plate, a cross rod is fixedly mounted on the stirring rod, and the cross rod intermittently abuts against the abutting plate. The seasoning is added for multiple times, so that the seasoning is more dispersed in the flour, and the seasoning is uniformly distributed in the flour after being stirred, so that the taste of the coarse grain pressed cake is more balanced.

The utility model relates to the technical field of food raw material stirring, and discloses a food production raw material mixing device which comprises a working table, supporting rods are fixedly connected to the left side and the right side of the top end of the working table, electric telescopic rods are fixedly connected to the bottom ends of the supporting rods, and a connecting cover is fixedly connected to the driving end of each electric telescopic rod. The inner wall of the top end of the connecting cover is fixedly connected with a driving motor, the driving end of the driving motor is connected with a fixing pipe through a stirring assembly, the bottom side of the front end of the workbench is rotationally connected with an adjusting rod, the adjusting rod is connected with a clamping claw through a clamping assembly, and the opposite end of the clamping claw is provided with a mixing tank. According to the utility model, food raw materials with different components can be fully mixed through efficient stirring, so that the taste, the texture and the taste of a final product are more uniform and consistent, and the material mixing pipe is ensured not to shake or deviate in the stirring process, so that the stirring efficiency is improved.

The utility model relates to the technical field of drum frying pan stirring devices, in particular to a drum frying pan stirring and scattering device which comprises a machine body, a drum type marmite is arranged on the machine body, a driving mechanism is arranged between one end of the machine body and the drum type marmite, and a main shaft is arranged between the driving mechanism and the interior of the drum type marmite. First stirring teeth and a connecting frame are arranged on the main shaft, a stirring plate is arranged on the connecting frame, a low plate is arranged between one end of the stirring plate and one end of the inner wall of the drum-type marmite, and a side plate and a side stirring shaft are arranged on the inner wall of the drum-type marmite; a side stirring shaft is arranged on the machine body, connecting rods are arranged between the two ends of the side stirring shaft and the inner wall of the drum-type marmite, second stirring teeth are arranged on the side stirring shaft, and an auxiliary supporting mechanism is arranged between the machine body and the drum-type marmite, so that materials are stirred and scattered more uniformly and stably, use is convenient, and the steps of manual scattering are reduced.

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.

The utility model relates to a Pu'er tea fermentation device, which belongs to the technical field of Pu'er tea fermentation and comprises a mounting base, a first support plate is fixed on the left side of the upper end face of the mounting base, a first support shaft is arranged inside the upper end of the first support plate, and a fermentation main body is arranged at the tail end of the first support shaft. A connecting gear is arranged at the edge of the fermentation main body. The tea leaf fermentation device has the beneficial effects that the fermentation main body rotates on the first supporting plate through the first supporting shaft, so that the turning plate in the fermentation main body turns over tea leaves, the uniformity of the tea leaves in the fermentation process is ensured, and the tea leaves are protected; according to the technical scheme, chemical components in the tea leaves can be uniformly and fully converted and degraded, so that the tea leaves are more thoroughly fermented, the taste and fragrance are more balanced, manual labor can be greatly reduced through a mechanical turning mode, the labor cost is reduced, and meanwhile, the stability and controllability of the fermentation process are improved.