36results about How to "Wide range of food" patented technology

Disclosed are a soup-block composite seasoning and a preparation method; as the existing domestic composite seasoning has single major nutrient and edible approach and is mainly used as the ingredient in cooking and instant food, the invention discloses a soup-block composite seasoning composed of seasoning ingredient, seasoning accessory, spice and other ingredients; wherein, the seasoning ingredient mainly comprises iodized salt, cane sugar and monosodium glutamate; the seasoning accessory is mainly composed of animal, seafood, vegetable and other extracts and determines the flavor of the seasoning; the spice mainly comprises ginger powders, cumin powders and onion powders; and other ingredients mainly refer to corn starch and maltodextrin. The soup-block seasoning has pure delicious taste and is rich in amino acids, protein and other nutrients, which can be used in catering as ingredient and can also be directly consumed as soup after being dissolved in hot water.

The invention discloses a processing method of caragana sinica root and gymnadenia cono-psea soybean sauce. According to the caragana sinica root and gymnadenia cono-psea soybean sauce,caragana sinica roots and gymnadenia cono-psea serve as main ingredients, and the soybean sauce is obtained through the steps of ingredient pretreatment, soybean pretreatment, combined inoculation, fermentation, squeezing, filtration, disinfection and package. The processing method comprises the steps of chopping the ingredients, and immersing the ingredients with saline water, wherein the nutrient substances are prevented from being lost, conducting pulping after immersing the ingredients with the saline water, and conducting complex phosphoesterasum treatment on the pulp, wherein the decomposition of ingredient tissue cells is promoted, the precipitation efficiency of ingredient nutrient substances is improved, and therefore the utilization rate of the ingredients is improved. The caragana sinica root and gymnadenia cono-psea soybean sauce has the advantages that the quality is great, the edible prospect is wide, the processing method is simple and easy to master, the finished soybean sauce is mellow in smell, stable in color, balanced in nutrients, and the soybean sauce has the health care functions of nourishing essence, tonifying spleen, moistening lung, helping produce saliva and slake thirst, replenishing blood and tonifying qi.

The invention relates to a preparation method of fragrant solomonseal rhizome vinegar. The method takes fragrant solomonseal rhizome, fragrant solomonseal rhizome vinasse, rice and bran as the raw material, and comprises the steps of mixing, material moistening, inoculation, primary fermentation, secondary fermentation, sprinkling of vinegar, blending, sterilization, inspection and filling. The fragrant solomonseal rhizome vinegar produced through the steps of the invention has dark brown color, strong flavor, soft sourness, slight sweet taste, clear liquid state and appropriate concentration. Wherein, the adoption of fragrant solomonseal rhizome vinasse, a leftover of fragrant solomonseal rhizome wine, as the raw material makes fully use of disused resources. The fragrant solomonseal rhizome vinegar prepared in the invention takes vinegar as the carrier of fragrant solomonseal rhizome nutrients, and is characterized by wide edible scope, stable consumption amount and simple production technology, thus serving as a new member of the table vinegar family in our country. And the method of the invention is easy to master and convenient for realization.

The invention discloses a heat accumulating type powder saving rice cooker. The rice cooker includes a closed heat insulating case, a ceramic internal bladder. Residual heat and steam is recycled to save power in the case. Ceramic material adopted in the bladder can prevent people from absorbing metal through food. The invention adopts double-temperature inductive control. The invention has the advantages of high automaticity, and low consumption of time, labor, and energy.

The invention discloses a processing method of Japanese thistle herb root composite soy sauce. Japanese thistle herb roots serve as the main raw material of the Japanese thistle herb root composite soy sauce, and the Japanese thistle herb root composite soy sauce is prepared through the steps of raw material preprocessing, soybean preprocessing, mixed inoculation, fermentation, squeezing, filtering, sterilization, packaging and the like. The raw material is soaked with saline water after being chopped, loss of nutritious substances is avoided, pulping is conducted after the raw material is soaked with water, pulp is subjected to composite enzyme processing, decomposition of raw material tissue cells is promoted, precipitation efficiency of the nutritious substances of the raw material is improved, and thus the utilization rate of the raw material is raised. The Japanese thistle herb root composite soy sauce has the advantages of being excellent in quality, wide in eating range and simple in processing method, the processing method is easy to master, a finished product of the soy sauce is mellow in flavor, stable in luster and balanced in nutrition and has the health-care effects of cooling blood, stopping bleeding, removing stasis, eliminating swelling and the like.

The invention discloses a preparation method of chicory soybean sauce. The chicory soybean sauce is prepared from the following components in parts by weight in a mixing manner: 100 parts of cooked soybean, 20-25 parts of chicory slurry, 10-20 parts of bran, 10-12 parts of salt and 4-6 parts of mold starter, wherein the chicory soybean sauce is prepared by the following steps: preparing raw materials; pre-processing the soybean; mixing; inoculating; fermenting; squeezing; filtering; sterilizing; and packaging. The chicory soybean sauce provided by the invention has the advantages of being stable in quality, wide in edible range, simple in preparation process and easy to grasp, the finished soybean sauce is mellow in smell, delicious and palatable, fresh and bright in color and luster, and abundant in nutrient, and has the efficacies of clearing away heat and toxic materials, inducing diuresis to reduce edema, invigorating the stomach and benefiting bile, promoting appetizing and the like.

The invention relates to a preparation method of fragrant solomonseal rhizome vinegar. The method takes fragrant solomonseal rhizome, fragrant solomonseal rhizome vinasse, rice and bran as the raw material, and comprises the steps of mixing, material moistening, inoculation, primary fermentation, secondary fermentation, sprinkling of vinegar, blending, sterilization, inspection and filling. The fragrant solomonseal rhizome vinegar produced through the steps of the invention has dark brown color, strong flavor, soft sourness, slight sweet taste, clear liquid state and appropriate concentration. Wherein, the adoption of fragrant solomonseal rhizome vinasse, a leftover of fragrant solomonseal rhizome wine, as the raw material makes fully use of disused resources. The fragrant solomonseal rhizome vinegar prepared in the invention takes vinegar as the carrier of fragrant solomonseal rhizome nutrients, and is characterized by wide edible scope, stable consumption amount and simple production technology, thus serving as a new member of the table vinegar family in our country. And the method of the invention is easy to master and convenient for realization.

The invention discloses a preparation method of chicory soybean sauce. The chicory soybean sauce is prepared from the following components in parts by weight in a mixing manner: 100 parts of cooked soybean, 20-25 parts of chicory slurry, 10-20 parts of bran, 10-12 parts of salt and 4-6 parts of mold starter, wherein the chicory soybean sauce is prepared by the following steps: preparing raw materials; pre-processing the soybean; mixing; inoculating; fermenting; squeezing; filtering; sterilizing; and packaging. The chicory soybean sauce provided by the invention has the advantages of being stable in quality, wide in edible range, simple in preparation process and easy to grasp, the finished soybean sauce is mellow in smell, delicious and palatable, fresh and bright in color and luster, and abundant in nutrient, and has the efficacies of clearing away heat and toxic materials, inducing diuresis to reduce edema, invigorating the stomach and benefiting bile, promoting appetizing and the like.

The invention discloses a method for preparing a Siberian solomoseal rhizome sauce. In the method, Siberian solomoseal rhizome serving as a raw material undergoes pretreatment, inoculation, fermentation, oil spray, mixing, sterilization, precipitation, inspection and packaging steps to prepare the finished product. The Siberian solomoseal rhizome sauce prepared by the method is date red and has thick sauce flavor and ester flavor; and because the technical scheme that a plurality of enzymes are jointly used for hydrolysis of the Siberian solomoseal rhizome and low-temperature sterilization isadopted, various nutritive matters of the Siberian solomoseal rhizome are fully utilized and kept. The sauce uses Siberian solomoseal rhizome nutrients as a carrier and has the advantages of wide application scope, stable consumption and simple manufacturing process. The method provides a new member for the Chinese sauce family.

The invention relates to a Rosa xanthina Lindl flower jam and a preparation method thereof, and belongs to the technical field of foods. Rosa xanthina Lindl and white granulated sugar are adopted as raw materials in the invention. The method comprises the steps of picking, raw material selection and processing. The Rosa xanthina Lindl is processed to form the jam in the invention, so abundant beneficial trace elements and vitamins contained in the Rosa xanthina Lindl are effectively guaranteed, and the jam can be widely eaten, is convenient to use, can be used as a food seasoning to make cakes, biscuits, candies, fructose, preserved fruits, sweet dumplings and breads, or can be used as a seasoning to make sweet foods at home, and can also be drunk after being diluted with water.

The present invention relates to a preparation method of eggplant sauce. The preparation method includes the following steps: 0.5 kg of eggplant, 0.1 kg of rhizoma imperatae, 0.1 kg of reed rhizome, 0.05 kg of moss, 0.02 kg of radix astragali, and 0.02 kg of poria cocos are weighted, the weighed raw materials are washed clean, the washed raw materials are chopped into granules with a diameter of less than 4 mm, the chopped raw materials are respectively blanched by boiling water, and the blanched raw materials are air-dried for standby applications; a soaking liquid is prepared; 0.05 kg of shallot, 0.05 kg of chili, 0.05 kg of garlic, and 0.05 kg of fresh ginger are washed clean, the washed raw materials are chopped into granules with a diameter of less than 2 mm, and 0.25 kg of the soaking liquid is added; 0.1 kg of honey is added and the mixture is stirred evenly; the stirred mixture is mixed and stirred evenly with the water blanched and air-dried primary sauce body; 0.05 kg of green soybean and 0.1 kg of beef are weighed, the green soybeans are soaked to be swollen using water, the beef is diced into blocks as the sizes of the green soybeans, the diced beef and green soybeans are put into a pot together, water at three amount of the diced beef and green soybeans is added, the mixture is simmered for 60-70 minutes, then 0.05 kg of vegetable oil, 0.05 kg of edible salt and 0.15 kg of the unused soaking liquid are added into the pot, and after the mixture is simmered, the mixture is cooled for standby applications; and earth burnt or glass containers are taken, the containers are washed clean, the washed containers are disinfected, the products are stirred evenly, the stirred products are sealed for 15-20 days, and lids are opened to prepare the eggplant sauce.

The invention provides a movable type dirt high-efficiency solid-liquid separation device, and relates to the technical field of sewage dirt treatment. The device comprises a dirt suction device which communicates with a flotation tank. A sediment-scraping machine is arranged at the top of the flotation tank. The sediment-scraping machine comprises a scraping-in end and a scraping-out end. A sludge dehydration machine communicates with the sidewall of the flotation tank at the scraping-out end. The sludge dehydration machine comprises an inlet end and an outlet end. The outlet end communicates with the flotation tank. A filtering device is arranged at the bottom of the flotation tank. A recycle water tank is arranged on a flotation tank sidewall away from the dirt suction device. The recycle water tank is provided with a water inlet at a part at the filtering device. According to the movable type dirt high-efficiency solid-liquid separation device, a vacuum pump, the flotation tank and a volute machine are combined, such that the solid-liquid separation device has the advantages of simple structure, low cost and convenient operation. With the device, fast and effective solid-liquid separation treatments can be carried out upon any solid-liquid mixture such as manure and sludge.

The invention relates to an instant-boiled soup and a boiling method thereof, which is characterized in that garlics and onions are taken as main ingredients and the following ingredients are added: spice, seasoning and fermented glutinous rice; furthermore, the following steps are carried out to prepare the instant-boiled soup: selecting raw materials, cutting and mixing raw materials, cooking, boiling, deslagging and storing. The instant-boiled soup has rich nutrition and moderate taste, is spicy but not dry, is fresh and savory, has excellent taste and wide edible range, can be taken at any time and is economical; the raw material has wide source, and is sufficient and cheap, therefore, the instant-boiled soup is beneficial for popularization and usage.

The invention discloses a production method of asiatic cornelian cherry fruit sauce is produced by using asiatic cornelian cherry fruits as a raw material through the steps of pretreating, inoculating, fermenting, spraying with oil, mixing, sterilizing, settling, inspecting and packing. In the production, multiple enzymes are adopted to be combined with the scheme for hydrolyzing the asiatic cornelian cherry fruits and fermenting with low salt, so that multiple nutrients in the asiatic cornelian cherry fruits can be adequately utilized and reserved; and the produced asiatic cornelian cherry fruit sauce has red color and delicious taste and is slightly sweet and in rich flavor, and has the advantages of rich nutrients, wide application range and easiness in controlling technique.

The invention discloses a method for making burdock sauce. Burdock is used as a raw material; and the burdock sauce is prepared by the procedures of pretreatment, mixing, inoculation, fermentation, oil spray, preparation, sterilization, precipitation, inspection and packing. By adopting the scheme of multi-enzyme combined hydrolysis of the burdock and low-temperature sterilization, multiple nutritional substances in the burdock are fully utilized and kept; and the sauce serving as a carrier of the burdock nutrient has the advantages of wide eating range, stable eating quantity and simplicity in production technology. The finished burdock sauce is bright in color, rich in nutrition, mellow, delicious and palatable, and is suitable for daily eating and cooking.

Disclosed are a soup-block composite seasoning and a preparation method; as the existing domestic composite seasoning has single major nutrient and edible approach and is mainly used as the ingredient in cooking and instant food, the invention discloses a soup-block composite seasoning composed of seasoning ingredient, seasoning accessory, spice and other ingredients; wherein, the seasoning ingredient mainly comprises iodized salt, cane sugar and monosodium glutamate; the seasoning accessory is mainly composed of animal, seafood, vegetable and other extracts and determines the flavor of the seasoning; the spice mainly comprises ginger powders, cumin powders and onion powders; and other ingredients mainly refer to corn starch and maltodextrin. The soup-block seasoning has pure delicious taste and is rich in amino acids, protein and other nutrients, which can be used in catering as ingredient and can also be directly consumed as soup after being dissolved in hot water.

The invention discloses a processing method of mangnolia officinalis soy sauce. The processing method uses mangnolia officinalis as a raw material, adopts raw material preprocessing, filtration, enzyme treatment and filtration and comprises the processing steps of soybean preprocessing, mixing, inoculation, fermentation, squeezing, filtration, sterilization, package and the like. Joint enzymolysisis conducted on filtration residues after pulping and filtration of the raw material, the nutrient substances in raw material liquid can be effectively prevented from being destroyed by the enzymolysis, more nutrient substances can be also decomposed from raw material residues, and the raw material utilization rate is improved. The mangnolia officinalis soy sauce prepared by adopting the method has the advantages of being stable in quality, wide in application range, simple in manufacturing process and easy to master, and the finished product mangnolia officinalis soy sauce has mellow fragrance, palatable taste and rich nutrition and has the health-care effects of promoting the circulation of qi, removing food retention, calming the adverse-rising energy, relieving asthma and the like.

The invention relates to an almond cake and a production method. The almond cake takes mung bean powder, soy protein isolate, fructo-oligosaccharides and mulberry leaf powder as raw material, can also use the nuts with a certain flavor and taste as the supporting material; and the improved almond cake raw material formula is more scientific, while the nutrition is more balanced. To produce the almond cake, firstly, mung beans are selected, soaked, germinated, blanched, dried, peeled and finely ground into mung bean powders; fresh mulberry leaves are picked, washed, dried at low temperature and crushed to get mulberry leaf dry powders which are then reserved; then the soy protein isolate and the fructo-oligosaccharides are added into a mixing barrel, stirred into uniform emulsion and kept static for 45 to 60 minutes; after butter is added into the uniform emulsion and stirred evenly, the green bean powders and the mulberry leaf powders are added into the mixture to generate the powder material; then the prepared powder material is placed in a cake mold, molded into a cake, put into an oven with the temperature less than 100 DEG C, baked for 35-60 minutes, cooled, sorted and packed.

The invention provides a crushing and eating assisting device with a heating function. The crushing and eating assisting device comprises a food crushing mechanism, a food taking mechanism and a heating mechanism. The food taking mechanism comprises a mounting box, a food injection pipe fixedly mounted in the mounting box and a pushing assembly coaxially connected in the food injection pipe, wherein the pushing assembly is fixedly mounted in the mounting box; the food crushing mechanism comprises a loading box for loading food and a food crushing assembly mounted on the loading box, wherein the bottom of the loading box communicates with the middle of the food injection pipe, and the loading box is fixedly connected with the mounting box; and the heating mechanism comprises a heating pipe and a heating assembly arranged in the heating pipe, wherein the heating pipe is coaxially connected to the discharging end of the food injection pipe. The food crushing mechanism, the food taking mechanism and the heating mechanism of the device are designed in a modular mode, so that installation, maintenance and cleaning are easy and fast; and the applicable food range of the device is wide.