Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Food processing method

A technology for food processing and processing, which is applied in food preparation, food science, application, etc., to achieve the effects of promoting food safety, reducing harm to the human body, and reducing delivery

Inactive Publication Date: 2015-07-15
刘秉强
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no information on the combination of sugar and yeast (non-fermenting function) to enhance the softness of food and retain the natural flavor and nutrients of food

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] 1) Add 500g of cultured yeast into 2.5kg~3.5kg of water and heat it to boiling for 1~3 minutes, then stop heating, and obtain cooked yeast solution for later use (products made with uncooked yeast are soft and have a soft texture) not as good as products made with cooked yeast);

[0073] 2) Add 100g of dried chili to 1000g of water and heat to boil for 1-3 minutes, stop heating, filter, take the filtrate as chili water, and set aside;

[0074] 3) Wash 30kg of northeast soybeans, soak them in water for 4-12 hours, heat to boiling for 3 minutes, and then stop heating to obtain cooked soybeans;

[0075] 4) Take out the cooked soybeans, pour them into a stainless steel cauldron, add 20kg of white sugar (that is, sucrose) and stir to mix evenly, and heat for 1.3-1.8 hours while stirring under high heat; add to step 1) and cook all Cook the yeast solution, heat it under medium heat for 1 hour while stirring; add all the chili water in step 2), stir under low heat until the m...

Embodiment 2

[0082] 1) Add 500g of the cultured yeast into 2500g of water and heat to boil for 1-3 minutes, then stop the heating, and obtain the cooked yeast solution for later use (the product made with uncooked yeast is not as soft and soft as the cooked one) products made of yeast are good);

[0083] 2) Add 100g of dried chili to 1000g of water and heat to boil for 1-3 minutes, stop heating, filter, take the filtrate as chili water, and set aside;

[0084] 3) Wash 30kg of northeast soybeans, soak them in water for 4-12 hours, heat to boiling for 3 minutes, and then stop heating to obtain cooked soybeans;

[0085] 4) Take out the cooked soybeans, pour them into a stainless steel cauldron, add 20kg of sugar, stir and mix evenly, and heat for 1.3-1.8 hours while stirring under high heat; add the cooked yeast prepared in step 1) Bacteria solution, heated under medium heat for 1 hour while stirring; add the chili water prepared in step 2), and stir under low heat until the moisture content...

Embodiment 3

[0088] 1) Add 10g of yeast into 40g of water and heat it to boiling for 1-3 minutes, then stop heating and obtain a cooked yeast solution for later use (products made with uncooked yeast are not as soft as those made with cooked yeast) The finished product is good);

[0089] 2) Wash 250g coconut flakes, soak them in water for 4-12 hours, heat to boiling for 3 minutes, then stop heating to obtain cooked coconut flakes;

[0090] 3) Take out the cooked coconut flakes, add 500g of sugar and 200g of water, mix well, and heat for 1.6-1.9 hours while stirring under high fire conditions, then add all the cooked yeast solution in step 1), in Stir under low heat until the water content is 10-12%, add 33g of salt and stir evenly (if you want a rich taste, you can add other seasonings before adding salt), stop heating when the water drips into beads (moisture content is 9.5%- 11.5%); then add 1g of potassium sorbate and mix well, let stand for 2-4 hours and then fully stir 1-2 times;

...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a food processing method. The method comprises the following steps: washing a food material to be processed, immersing the washed food material in water, heating to boiling for 1-5min, taking out the boiled food material, adding sugar, uniformly mixing, heating while stirring under strong heat for 1.3-1.9h, adding a boiled microzyme solution, stirring under medium or weak heat until the water content is 9.5-12%, adding a seasoning as needed, uniformly mixing, and stopping heating. The thermoosmosis effect of sugar and the softening effect not the fermentation effect of boiled microzyme are combined for the first in order to improve the loose and soft degree of the food texture structure, so the original natural flavor and nutritional substances of the food are reserved, and the flavoring effect is realized; and the method is especially suitable for processing hard foods, such as soybeans, broad beans, coconut meat and other fruit and vegetables.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a food processing method. Background technique [0002] Processed food is very common in life, and it also brings convenience and taste enjoyment to people's life, but the safety issues in food processing are also more and more concerned by people, and some chemical additives are usually added in the process of food processing to impart The improvement of food in terms of taste, smell or taste, and these chemicals often bring many side effects to the human body, and long-term consumption can cause serious health problems. For example, during the processing of hard foods, chemical softeners are usually added to loosen the food structure, increase the softness of the food, or make it crispy under the action of puffing to meet people's demand for taste; Such processed food not only contains harmful chemical additives, but also greatly loses the original natural flavor and nutrients of t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/20A23L1/212A23L11/50A23L19/00
Inventor 刘秉强
Owner 刘秉强
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com