30results about How to "With puffing effect" patented technology

The present invention discloses a fruit and vegetable crisp slice production method by using microwave assisted pressure-difference flash evaporation and drying, comprising the following steps: (1) fruits and vegetables are sorted, washed, peeled, pitted and sliced to obtain fruit and vegetable slices; (2) the fruit and vegetable slices are subjected to pretreatment; (3) the pretreated fruit and vegetable slices are placed into a puffing cabin to conduct microwave assisted vacuum pre-driying; (4) the pre-dried semi-dried fruit and vegetable slices are subjected to microwave assisted pressure-difference flash evaporation and drying; and (5) the puffed fruit and vegetable slices are subjected to microwave assisted vacuum drying and the fruit and vegetable slices are dried to a final moisture content. The fruit and vegetable crisp slice has the following advantages: the drying efficiency of the fruit and vegetable slices is significantly shortened and the puffing degree and crispness of the fruit and vegetable slices are significantly improved. At the same time, the color and luster, and the nutrients of the raw materials are maintained. In addition, the production devices are mature and the production technology is simple. The present invention also provides the fruit and vegetable crisp slices and a fruit and vegetable powder using the fruit and vegetable crisp slices as raw materials.

The invention provides a pneumatic drying method and equipment thereof for realizing large-flow tobacco material puffing drying treatment; the method comprises the following steps: puffed tobacco material is conveyed to a drying pipe for being dried by hot air flows, and then the tobacco material is separated from hot sir; the drying pipe is composed of a horizontal drying pipe and a vertical drying pipe of which the cross section is more than the cross section of the horizontal drying pipe; hot air with the temperature at 100-250 DEG C and air flow speed of10-50m/s of is sent in the horizontal drying pipe, wherein the air flow feeding direction is vertical to the material feeding direction; the material driven by hot air flows enters in the vertical drying pipe and is ascended in a suspension way, and the ascending speed of the material is reduced to 0.5-5m/s; meanwhile, sundries such as slivers with large density in the material can not be suspended and are separated pneumatically under the wind speed. By arranging the vertical drying pipe with large caliber, the speed of the material, moving upwards along the air flow direction, is reduced, on the premise of not increasing the drying route, the drying time of the material is prolonged, heat-transferring and mass transferring coefficient is improved, and the drying time of the material is improved.

The invention discloses VF tofu skin crisp chips and preparation method of the VF tofu skin crisp chips. The preparation method of the VF tofu skin crisp chips comprises the following steps: taking high-grade soybeans as a raw material, cleaning, soaking and then grinding into thick liquid and filtering, boiling to form ripe thick liquid, continuously heating the ripe thick liquid in a dried beancurd sticks pot and maintaining at 85-90 DEG.C, forming and picking skin, pre-cooling, drying and cutting the formed skin, performing low-temperature oil bath in vacuum, wherein the low-temperature oil bath in vacuum condition is that the vacuum degree is 0.09 MPa, the temperature is 90-95 DEG.C, and the time is 20-25 min, and then performing the de-oiling treatment. The obtained tofu skin crisp chips are rich in soybean protein and a plurality of vitamin minerals, brilliant yellow in color, crisp in taste, high in nutrient value, and are optimal selection on leisure food in daily life of people.

The present invention discloses a nutrient powder suing coarse cereals comprising: millet, glutinous millet, rice-gruel, red bean, oat as raw materials, wherein the processing technology comprising removing impurities and skins of the millet, glutinous millet, rice-gruel, red bean and oat, aging by dry method, smashing the cured coarse cereals to mix and stir,, sterilizing at low temperature and packaging. The nutrient powder is characterized by rational mixture ratio, balanced nutrient composition, and scientific processing technology, wherein the red bean is matched with the millet, glutinous millet and rice-gruel in which the defect of lack in lysine is made up to complement nutrition, moreover, because of using the dry method to heat, the natural nutrient components in the millet, glutinous millet, rice-gruel are effectively protected with the functions of swelling and sterilizing. The foods processed by low-temperature sterilization and microwave can keep more nutrient components and flavours of colour, fragrance and taste, and the swelling function makes the nutrient powder fresh, fragrant, sticky, and sweet with good taste and absorption.

The invention discloses a method for improving production efficiency of a rice cracker employing microwave and hot air combined drying, and belongs to the technical field of processing of rice puffed leisure foods. The method has the characteristics that formed green bodies of the rice cracker adopt a novel microwave and hot air combined drying process; rapid rise of internal temperature of the rice cracker is achieved by using the characteristics of internal microwave heating and high heating rate; meanwhile, the balance of mass and heat transfer of the green bodes in the drying process is enhanced by adopting forced convective drying of hot air; the moisture in the green bodies is rapidly and uniformly reduced to 12%-15% required for late baking from about 40% under the combined drying action; the drying time is shortened to tens of minutes from several hours, and thus the target of improving the production efficiency of the rice cracker is achieved; in addition, the microwave drying has a certain puffing effect on materials; the puffing degree of the rice cracker can be further improved; the product quality of the rice cracker is finally improved, and therefore, through the method for drying the green bodies of the rice cracker employing the microwave combined with hot air, so that the drying time can be shortened; the energy consumption for production is reduced; and the product quality is improved.

The invention discloses a method for drying cashmere loose fibers through the radio frequency, and relates to a method for drying the cashmere loose fibers with the higher water content. The method includes the four steps including centrifugal dewatering, radio frequency drying, strong air exhausting and collecting packaging. Compared with the prior art, the cashmere fibers are dried through the radio frequency so that damage to the surface state and the internal structure of the cashmere fibers can be greatly reduced, and the after-drying moisture regain of the cashmere fibers can be accurately controlled; and meanwhile, the cashmere fibers have the puffing effect, and the physical characteristics such as the elasticity and the compliance of the cashmere fibers are improved.

The invention provides an ultrasonic supercritical-low temperature vacuum frying drying technology of mushroom. The technology comprises the following steps: grading, cleaning and decontaminating fresh mushroom; (2) while ultrasonic treatment, putting the treated mushroom in the step (1) into a mixed solution of a Chinese herbal medicine complex enzyme, and taking out the mushroom after soaking treatment; (3) putting the mushroom through treatment in the step (2) in a sealing drying room, introducing carbon dioxide so that carbon dioxide reaches a super-critical state, and standing in an ultrasonic environment; (4) freezing the mushroom through treatment in the step (3) to be a solid state; (5) putting the mushroom through treatment in the step (4) at the temperature of 80 to 85 DEG C, and deep-frying for 20 to 50 min under the condition that the vacuum degree is -0.1 MPa; (6) after hot air drying on the mushroom through treatment in the step (5), cooling and packaging. According to the ultrasonic supercritical-low temperature vacuum frying drying technology of the mushroom provided by the invention, the prepared mushroom is pure in taste and good in frangibility, and the nutritive value of the fresh mushroom is basically maintained.

The present invention discloses a variable temperature and pressure difference puffing and drying method to prepare purple sweet potato cooked full flour. The method comprises the following steps: fresh purple sweet potatoes are washed, the washed purple sweet potatoes are steamed, the steamed purple sweet potatoes are peeled, and the peeled purple sweet potatoes are smashed, an emulsifier is added into the smashed purple sweet potatoes, and the mixture is stirred evenly; then the smashed purple sweet potatoes are spread evenly and the spread smashed purple sweet potatoes are put into a variable temperature and pressure difference puffing tank to conduct variable temperature and pressure difference puffing and drying; and finally the puffed and dried purple sweet potatoes are crushed and the crushed purple sweet potatoes are sieved to obtain purple sweet potato cooked full flour. The puffing and drying method is used to process the purple sweet potato cooked full flour and significantly increases drying rate. The pigment saving rate of the purple sweet potato is high, and at the same time the water and oil absorption rates of the purple sweet potato cooked full flour are greatly improved. The variable temperature and pressure difference puffing and drying method provides a new method for the processing of the purple sweet potato cooked full flour and further expands the range of application ranges of the food industry field.

The invention discloses a processing technique for wild mushroom leisure food. The processing technique for wild mushroom leisure food comprises the following steps: cleaning the wild mushroom; marinating and freezing, and then performing vacuum oil bath dewatering; and deoiling and finally seasoning, thereby acquiring a finished product. The processing technique has the beneficial effects that no chemical addition agent is added in the production process according to the processing technique for wild mushroom leisure food, so that no side effect is brought to the human body after people eat the food for a long time; according to the processing technique for wild mushroom leisure food, provided by the invention, the nutritional ingredients of the wild mushroom and auxiliary materials thereof are extremely maintained and the taste and flavor are excellent; and after the wild mushroom is frozen and subjected to vacuum oil bath dewatering, water content in the wild mushroom is ultra-low, so that the storage time is prolonged.

The invention belongs to the technical field of preparation of foods, and particularly relates to a drying method of convenient rice porridge. The drying method is a vacuum microwave drying method comprising the following steps of performing dry heat pretreatment, performing cooking in boiling water, performing constant-pressure steaming, performing spreading, performing vacuum microwave drying and the like. The convenient rice porridge is dried by the vacuum microwave drying method, and the drying method has the advantages that the drying time is short, the energy consumption is small, the rehydration rate is high, the organoleptic quality is good, the yield is high, and industrialized production is facilitated.

The invention discloses a processing method of ready-to-eat stropharia rugosoannulata chips. The processing method comprises the following steps of step I, preparing raw materials; step II, performingprecooking and fixation; step III, performing centrifugation draining; step IV, performing vacuum impregnation; step V, performing low-temperature quick freezing; step VI, performing vacuum deep frying; step VII, performing vacuum oil removing; step VIII, performing cooling and seasoning; and step IX, performing inspection and package. The processing method is low in deep-frying temperature, lowin nutrient loss, and short in dehydrating time, original color and original properties of food materials can be maintained to the maximum extent, self fragrance and flavor of the food materials can be reserved, the ready-to-eat stropharia rugosoannulata chips have certain puffing effects, are low in oil consumption, and are not liable to oxidate, besides, the problems that stropharia rugosoannulata inferior goods are backward in processing manner and low in added value, are solved, besides, the defects that foods made by a conventional deep-frying method are poor in taste, are high in oil content, high in loss of nutrient substances and the like, are overcome, shape, color, flavor and nutrient value of the stropharia rugosoannulata are reserved, and the added value of products is increased.

The invention belongs to the technical field of textile printing and dyeing processing, and particularly relates to an environment-friendly repairing agent and a performance contrast experiment process. The environment-friendly repairing agent is composed of a polyoxyethylene ether compound. The beneficial effects are that the solubility in water is good and the stability is high; the repairing agent has a swelling effect on fibers and can promote rapid dispersion and uniform permeation of dye in the fibers; the repairing agent has excellent dispersibility and extremely strong migration performance on the disperse dye dispersant and is continuously desorbed to generate obvious migration so that the dye on the cloth cover is uniformly distributed, and thus the ideal reconditioning effect ondyeing defects such as dyeing defects, color spots, streaks and the like formed on fabrics can be realized and the repairing agent is excellent in various fastnesses.

The invention relates to the field of food processing equipment, in particular to a low-temperature vacuum frying equipment and processing method, comprising: a frying chamber, a water vapor heat source, an oil storage tank, a heating oil tank and a vacuum condensing device, the bottom of the frying chamber A pallet is arranged at the center, and the pallet is connected with the motor at the bottom. The low-temperature vacuum frying machine provided by the present invention can solve the problems of unstable oil temperature, excessive oil temperature, fruit and vegetable sticking, and complicated frying oil recovery. High quality, suitable for industrial production.