47 results about "Blanching" patented technology

The application relates to the field of food processing, and particularly discloses a factory high-efficiency oyster shell opening technology for fresh oyster meat and application thereof. The method comprises the steps of removing ropes, drum cleaning, low-temperature blanching for opening shells, cooling and manual meat taking. The application combines the drum cleaning and low-temperature blanching technology of a new oyster special cleaning machine, the oyster surface is cleaned through the new oyster special cleaning machine, and a 1-5mm shell opening effect is formed, then 3-4% salt water at 50-60 DEG C is used for blanching, the closed shell muscle protein is slightly denatured, the shell opening range is expanded to 5-20mm, and finally the meat is taken manually after cooling and stored. Compared with the traditional oyster opening method of directly prying open with an oyster opening knife held in hand, the meat taking speed is increased by more than 86%, the labor intensity is reduced, the hands of workers are prevented from being injured, the freshness and integrity of the oyster meat are ensured, the loss of nutritional components is small, the cost is controllable, and the method is suitable for factory large-scale production of oysters.

The utility model discloses a cleaning device for vegetable blanching and quenching processing, which comprises a cleaning frame, one side of the cleaning frame is fixedly connected with a side motor, an output shaft of the side motor is fixedly connected with an inner rotating column through a coupler, the outer wall of the inner rotating column is movably connected with a conveyor belt, and the conveyor belt is fixedly connected with the side motor. The top of the conveying belt is fixedly connected with an object collecting strip, and one side of the cleaning frame is fixedly connected with bubbling equipment. The cleaning device for vegetable blanching and quenching processing is provided with the cleaning frame, the side motor, the inner rotating column, the conveying belt, the collecting strip, the bubbling equipment, the bubbling opening and the air blower, so that the cleaning device for vegetable blanching and quenching processing is more convenient to use, part of water after cleaning can be blown off for vegetables, subsequent reprocessing of the vegetables is facilitated, the complexity of subsequent processing is reduced, and the working efficiency is improved. And the probability of bacterium breeding is reduced, and long-term use of the cleaning device is facilitated. The device solves the problem that at present, part of water cannot be blown away after vegetables are cleaned.

This application relates to the field of food processing technology, and in particular to a processing method and system for daylily snack food. The method includes raw material grading, graded blanching and color protection, gradient dehydration, moisture balancing, directional shaping, vacuum impregnation and seasoning, and low-temperature vacuum drying steps, along with corresponding automated equipment. By dynamically matching process parameters with raw material quality characteristic vectors, combined with feedback control of moisture migration rate during dehydration, the method effectively maintains stable texture and color. Directional shaping imparts a standardized geometric shape to the product, improving its adaptability for packaging and transportation. Vacuum impregnation and low-temperature final drying ensure uniform flavor and safe water activity. This application effectively solves problems such as deterioration of texture, nutritional fluctuations, monotonous form, and unstable quality in traditional daylily processing.

This invention discloses a method for blanching and drying honeysuckle and its application, relating to the field of traditional Chinese medicine processing technology. The method includes: microwaving fresh honeysuckle with a power of 300-350 kW for 3-5 minutes; followed by drying the blanched honeysuckle at 80-90℃ for 3-5 hours. This invention, by employing a high-power microwave blanching combined with constant-temperature drying, significantly improves the retention rate of core active ingredients such as chlorogenic acid, flavonoids, and polyphenols in honeysuckle, while also achieving excellent sensory quality. Testing showed that the honeysuckle prepared by this method contained chlorogenic acid ≥140 mg / g, flavonoids ≥80 mg / g, and polyphenols ≥22 mg / g, with a weighted sensory evaluation score ≥90 points. The honeysuckle prepared by this method possesses excellent heat-clearing, detoxifying, antibacterial, anti-inflammatory, and antioxidant effects, making it suitable for continuous industrial production.

The utility model discloses a scalding device for agricultural product primary processing, and relates to the technical field of agricultural product processing. The soaking pool comprises a soaking pool body, the side wall of the soaking pool body is in sliding connection with a scalding screen box, a vertical plate is fixedly connected to the top end of the scalding screen box and located in the center of one side, a mounting plate is fixedly connected to the side end of the vertical plate and close to the top, the mounting plate is located above the scalding screen box, and a second electric cylinder is fixedly connected to the bottom end of the mounting plate. The output end of the second electric cylinder is fixedly connected with a screen pressing plate, the screen pressing plate and the scalding screen box are located on the same level, and a push plate is slidably connected to the position, close to one side, of the bottom end of the interior of the soaking pool body. According to the device, the first electric cylinder is started, and then under the mutual cooperation of the water storage tank, the water pipe, the spray head, the push plate and the U-shaped groove, the problem that falling impurities can be deposited at the bottom of the soaking tank, and after scalding is completed, workers need to clean the bottom of the soaking tank is solved.

The present application belongs to the technical field of frozen vegetable processing, and specifically provides a green-protecting and browning-preventing method for frozen vegetables, which comprises the following steps: washing fresh vegetables after cutting or without cutting; blanching the washed vegetables in weak alkaline electrolytic water, cooling the blanched vegetables, soaking the cooled vegetables in a color-protecting soaking solution, then draining, quick-freezing, sub-packaging, and finally freezing and storing. The green-protecting and browning-preventing method has the dual synergistic effect of weak alkaline electrolytic water blanching and endogenous peroxidase inhibitor soaking color protection, thereby improving the stability of chlorophyll, inhibiting the activity of residual peroxidase, and inhibiting the enzymatic browning of frozen vegetables, so that the color quality of green vegetables can be maintained during long-term freezing and storage, which meets the green and healthy concept and is easy to popularize and apply.

The utility model relates to the technical field of blanching machines, in particular to a novel waxy corn blanching machine which comprises a blanching machine body, the blanching machine body is formed by welding profile steel, a blanching machine steel frame is installed on the blanching machine body, and a blanching machine water tank welded by steel plates is installed on the blanching machine steel frame. The blanching machine water tank is provided with a first conveyor rail in a welded mode. According to the waxy corn blanching machine, continuous and stable blanching production can be achieved, the front end of the blanching machine is connected with the bubble cleaning machine through the conveying belt, the rear end of the blanching machine is connected with the draining conveying belt, continuous and stable production can be achieved, the yield is increased, the production efficiency is improved, production staff are saved, and the economic benefits of enterprises are improved; the water in the blanching machine is circulated by the circulating water pump, so that the water temperature in the blanching pool is consistent up and down and front and back, the waxy corn cobs are conveyed by the conveying belt, so that the blanching time of the waxy corn cobs is consistent, and the water level is constant due to the water level overflow pipe.

The invention discloses a formula for protein worm processing and a protein worm processing method thereof, and belongs to the technical field of protein worm processing, and the method comprises the following steps: step 1, preparing raw materials for preparing a protein worm product, and the raw materials comprise a soup raw material, a medicine juice raw material and protein worms; according to the invention, through a series of steps of cleaning, soaking, heating and blanching, impurities and parasites in protein insect bodies are effectively removed, the edible safety of a final product is improved, meanwhile, various spices (such as rhizoma kaempferiae, amomum tsao-ko, green pepper and the like) in the raw materials of the soup not only increase the spicy flavor and other rich taste levels, but also have the effects of removing fishy smell and enhancing aroma; the components of the medicine juice contain a plurality of traditional Chinese medicinal materials (such as polygonum multiflorum, deer-horn glue, medlar and the like) with health-care functions, the medicinal materials endow the protein worm product with a plurality of health benefits of nourishing liver and kidney, benefiting essence and blood, relaxing bowel and the like, and the nutritional value of the product is improved.

A corn blanching machine comprises: a housing; the steam generating device is arranged at the bottom of the shell; the heat preservation cover is arranged at the top end of the shell; the circulating conveying mechanism comprises a conveying mesh belt rotationally connected in the shell and a driving device for driving the conveying mesh belt to move; the disturbance mechanisms are arranged above the conveying mesh belt at intervals along the conveying path, each disturbance mechanism comprises a rotatable rotating shaft and elastic stirring pieces distributed in the circumferential direction of the rotating shaft, and an extrusion gap for corn to pass through is formed between the lowest rotating track of each elastic stirring piece and the bearing face of the conveying mesh belt. And due to the design of an extrusion gap between the elastic shifting piece and the conveying net belt, corns are disturbed when passing through, roll over and are in multi-angle contact with steam, the problem of uneven surface blanching caused by traditional static blanching is solved, and the blanching comprehensiveness and thoroughness are improved.

The utility model discloses lifting type blanching equipment which comprises a blanching machine and a lifting box, the interior of the blanching machine is connected with the lifting box through the lifting equipment, groove plates are symmetrically fixed to the two sides of the inner wall of the lifting box, sliding grooves are formed in the groove plates, racks are fixed to the inner walls of the sliding grooves, and the racks are connected with the lifting box through the lifting equipment. A transmission part is arranged on the inner side of the rack, the outer wall of the transmission part is sleeved with a sleeve, a connecting rod is fixed to the top end of the sleeve, a supporting part is arranged at the top end of the connecting rod, a box is fixed to the center of the sleeve, and a driving part is arranged at the top end of the box. The position of the cleaning plate can be flexibly adjusted according to the blood foam generation condition during blanching through sliding connection of the adjusting rod and the groove rod and threaded fixation of the fixing block, the blood foam on the surface during blanching is effectively cleaned, the product quality is improved, the blood foam can be removed in time, and it is guaranteed that blanched meat is better in color and taste.

This invention relates to the field of edible leaf grass powder processing technology, specifically to an edible leaf grass powder and processing technology, including the following steps: S100: Fresh tender stems and leaves of edible leaf grass are washed and sterilized, and then subjected to blanching, enzyme inactivation, drying, and pulverization to obtain fresh edible leaf grass powder; S200: The fresh edible leaf grass powder is mixed with water according to a set material-liquid ratio, alkali solution is added for purification, and a first solid-liquid separation is performed to obtain the supernatant; then acid solution is added to the supernatant to adjust to the isoelectric point for precipitation, and a second solid-liquid separation is performed to obtain protein precipitate, which is then washed with water to remove acid. This invention effectively overcomes the problems of enzymatic browning and protein thermal denaturation that are prone to occur in traditional edible leaf grass processing by constructing a technical system of precise blanching and enzyme inactivation combined with gentle extraction and purification; combined with microfiltration membrane physical impurity removal and a specific anti-sticking spray drying formula, the purity of the target product and the industrial powder collection rate are greatly improved.

The invention belongs to the field of aquatic food processing, and particularly relates to a squid prefabricated product for sushi products and a processing method of the squid prefabricated product. The method comprises the following steps: unfreezing frozen squids, cutting the squids into slices, sequentially blanching the squids in water baths at 45-55 DEG C and 80-90 DEG C in sections, quickly cooling the squids with an ice-water mixture with the pH value of 5.5-6.5, seasoning and pickling the squids at 4 DEG C or below, and finally performing vacuum packaging, liquid nitrogen quick freezing and low-voltage electrostatic field freezing storage. The protein denaturation degree is effectively controlled through a segmented blanching process, the product texture is maintained through a cooling liquid with a specific pH value, flavor substances are promoted to uniformly permeate through low-temperature pickling, and the flavor of the product is improved by combining the synergistic effect of liquid nitrogen quick freezing and low-voltage electrostatic field freezing storage. The comprehensive improvement of the texture, the flavor and the storage stability of the squid prefabricated product is realized. The method is suitable for industrial production of squid sushi prefabricated products.

The utility model discloses a kind of quick air cooling devices after corn blanching, including support frame, the transmission belt is set in the inside upper end of support frame, the air cooling mechanism for quickly cooling corn is set in the upper end of one side of support frame, the air cooling mechanism includes cooling bin, mounting frame, shunt pipe, volute fan, air outlet pipe, the cooling bin is fixedly arranged in the upper end of one side of support frame, the mounting frame is arranged in the one side of support frame, the volute fan is fixedly arranged in the upper end of mounting frame, the shunt pipe is fixedly arranged in the upper end of cooling bin, air outlet pipe is fixedly arranged between shunt pipe and volute fan. The utility model increases precooling structure, can significantly reduce the air inlet temperature of cooling mechanism during hot summer period, so that the cooling efficiency and cooling effect after corn blanching can be significantly improved, guarantee processing efficiency and processing taste.

This invention discloses an integrated production method for garlic oil and crispy garlic (gold and silver) in the field of food processing and compound seasoning technology. Garlic is sorted, cleaned, and sliced ​​at low temperature, then separated into golden and silver garlic streams. The golden garlic stream undergoes low-temperature extraction, solid-liquid separation, and garlic oil refining to obtain garlic oil, while the solid phase is colored to obtain crispy garlic. The silver garlic stream undergoes color-protecting blanching, dehydration, and drying to obtain crispy garlic. Both can be packaged separately or in combination. The supporting system includes a processing unit, a central control system, and a waste heat recovery unit, achieving automation and energy recycling. This invention achieves 100% raw material utilization, produces products with rich flavor, is highly efficient and energy-saving, has wide applications, and enhances product added value.

The application provides a dry-curing and wet-curing composite cured meat product and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the dry-curing and wet-curing composite cured meat product comprises the following steps: raw material treatment, salt roasting, dry curing, saturated brine preparation, wet curing, static curing, blanching, cooking and cooling. The dry-curing and wet-curing composite cured meat product is prepared by roasting spice salt for dry curing, then saturated brine is used for wet curing, and a composite curing system is formed by combining low-temperature static curing, so that the problems of uneven curing, low efficiency of traditional single dry curing method, and the problems of weak flavor and poor deodorization effect of single wet curing method are solved. The application has strong process synergy and high curing efficiency, and the prepared meat product has uniform color, rich flavor, complete deodorization and fresh and tender taste, and is suitable for processing of poultry meat products such as chicken, duck and goose, and is suitable for industrialized production.

This utility model relates to the field of food processing technology and discloses a cooling device for yam processing, including a blanching and cooling box. An isolation plate is fixedly installed inside the blanching and cooling box. A blanching area is located on the left side of the isolation plate, and a cooling area is located on the right side. A movable plate and a driving assembly for driving the movable plate to rise, fall, and slide left and right are movably arranged above the blanching and cooling box. A perforated box is detachably installed at the bottom of the movable plate. A rocking component for driving the perforated box to move left and right is also provided on the movable plate. The rocking component includes a first motor installed at the bottom of the movable plate, and a turntable rotatably connected to the top of the movable plate is installed at the output end of the first motor. This utility model has the following advantages and effects: integrated automated blanching and cooling, reducing manual labor, improving processing efficiency, and enhancing food quality.

The utility model discloses a bamboo leaf blanching device, and relates to the technical field of bamboo leaf blanching. The bamboo leaf blanching device comprises supports, a moving assembly and a placing assembly, the two supports are symmetrically distributed, a high-temperature box and a cooling box are arranged between the two supports, the placing assembly is arranged on the supports and comprises a placing frame, a pressing plate and a connecting frame, the pressing plate is installed on the placing frame in a clamped mode, and the connecting frame is fixedly installed on the front side of the placing frame. According to the bamboo leaf blanching device, the placing assembly is arranged, the pressing plate evenly presses bamboo leaves, it can be guaranteed that the bamboo leaves are subjected to even pressure in the blanching process, the even pressure is beneficial for the bamboo leaves to be heated more evenly in the blanching process, and the problem that partial bamboo leaves are excessively blanched locally or are not fully treated due to uneven pressing is solved; and meanwhile, the bamboo leaves are fixed in the placing frame and pressed, so that the phenomena of rolling, overlapping or irregular placement of the bamboo leaves in the blanching process can be reduced, and the regularity of the bamboo leaves is ensured.

The utility model belongs to the technical field of vegetable production, and particularly relates to a blanching and washing device for dehydrated vegetable production, which comprises a vegetable processing box, a first processing cavity and a second processing cavity which are respectively used for washing and blanching are arranged in the vegetable processing box, and a feeding component is arranged at the top of the vegetable processing box. The feeding assembly comprises a feeding box, a movable inner plate and a mounting and adjusting side plate, the mounting and adjusting side plate is slidably connected with the feeding box, and the movable inner plate is slidably connected into the mounting and adjusting side plate; when vegetables are put into a feeding box, the vegetables are located in a feeding cavity, a movable inner plate is driven to move on a mounting and adjusting side plate, at the moment, vegetable relative strips can pass through a passing groove, puncture treatment needles on the vegetable relative strips can face the vegetables, and the puncture treatment needles damage compact fiber layers of the vegetables; heat permeation can be accelerated, the blanching effect is improved, and the interior of the vegetables can be fully blanched.

The invention discloses a swinging feeding type cooking device in the technical field of cooking equipment. The swinging feeding type cooking device comprises a machine shell provided with a feeding opening. The feeding mechanism is arranged on the top plate of the machine shell and can feed raw materials to the feeding opening; the swing feeding mechanism is arranged at the top of an inner cavity of the machine shell and comprises a swing cantilever and a feeding bin, the top of the feeding bin is open, the bottom of the feeding bin is provided with an overturning opening and closing cover, and the swing cantilever is arranged under a top plate of the machine shell in a reciprocating swing mode and connected with the feeding bin. The feeding bin can swing in a reciprocating mode among the blanching feeding station, the cooking feeding station and the bin cleaning station. The blanching mechanism is arranged in the inner cavity of the shell and is positioned below the blanching and feeding station; the overturning cylinder mechanism is arranged in the inner cavity of the machine shell and located below the cooking and feeding station; the cleaning mechanism is arranged in the inner cavity of the machine shell and located above the stock bin cleaning station. According to the cooking device, the size of the cooking device can be reduced, the feeding stability is improved, and the overall attractiveness of the cooking device can be improved.

This invention proposes a honeysuckle fermented tea and its preparation method, including selecting unopened honeysuckle buds, blanching them to obtain honeysuckle bud blanching material; taking honeysuckle flowers and fragrant lotus flowers, withering them at low temperature, drying them, and pulverizing them to obtain composite flower powder; pre-treatment of honeysuckle branches and leaves: taking honeysuckle branches and leaves, withering them naturally to obtain withered branches and leaves; mixing some of the honeysuckle bud blanching material, flower powder, and withered branches and leaves, inoculating them with lactic acid bacteria solution, micro-fermenting them, mixing the micro-fermentation product with the honeysuckle bud blanching material, stirring, and steam drying to obtain honeysuckle fermented tea. The honeysuckle fermented tea obtained by this invention has a chlorogenic acid content of 1.75-2.14%. It has a fine, tight, uniform, clean, and greenish-yellow appearance. The aroma is harmonious with the floral fragrance, pure and long-lasting. The taste is sweet, smooth, fresh, and mellow. The tea soup is clear and bright. The tea leaves are tender, uniform, and bright. The sensory evaluation score is 97 points. It is of good quality, high grade, and has excellent brewing resistance. All tested items meet the requirements of GH / T1091-2014 "Substitute Tea". The product quality is stable.

The invention relates to the technical field of food processing, in particular to a green-protecting, brittleness-keeping and fresh-keeping method for a green pepper meat dish. The invention provides a green-protecting, brittleness-keeping and fresh-keeping method for a green pepper meat dish. The method comprises the steps of molecular green-protecting blanching, cell repairing and permeating, grease anti-oxidation pretreatment, low-temperature mixing and quick-freezing and dynamic regulation and control. On the basis of green pepper food material blanching and green-protecting and brittleness-keeping agent treatment, a molecular green-protecting-cell brittleness-keeping-system interaction protection system is constructed, cross-scale synergy is achieved through dynamic regulation and control, and the green-protecting and brittleness-keeping effects of the green peppers are effectively enhanced. The fresh-keeping effect of the green peppers and the overall quality of dishes can be improved, and the requirements of consumers for delicious taste and nutrition can be better met.

The invention relates to the technical field of food processing, in particular to a fruit and vegetable shred deep processing material and a use method thereof. The deep processing materials of the fruit and vegetable shreds are divided into four types which are respectively used for pretreatment, composite treatment, powder coating and blanching, and the specific composition and specification of each material are as follows: the pretreatment material adopts a citric acid solution with the concentration of 0.1-0.3%, and is mainly used for carrying out preliminary enzyme deactivation treatment on the fruit and vegetable shreds to prevent enzymatic browning of the fruit and vegetable shreds in the subsequent processing process; the original flavor and quality of the shredded fruits and vegetables are ensured. The processing method has the beneficial effects that the innovativeness of the product is improved, the colored wrapping layer with toughness is formed by the shredded fruits and vegetables through powder wrapping and blanching treatment, a multi-layer colored wrapping layer can be formed through repeated operation, and the single form of a traditional fruit and vegetable processed product is changed. In the whole processing process, enzyme is effectively inactivated in the pretreatment step, color protection, hardening and oxidation resistance are achieved in the composite treatment step, and the wrapping layer is fixed in the blanching and cooling steps.

The invention provides an anti-stockpiling plate belt blanching machine for vegetable processing. The anti-stockpiling plate belt blanching machine comprises a blanching machine main body, a heater and an annular conveying plate belt, the mounting frame is arranged right above the front end of the blanching machine main body; the material distributing box is arranged at the upper end of the mounting frame in a vibrating manner and is used for scattering vegetable balls; the vibration mechanism is in transmission connection with the material distribution box and is used for driving the material distribution box to vibrate; the flow guide groove is communicated with the rear end of the material distribution box and is used for uniformly guiding the scattered vegetables to the upper end of the annular conveying plate belt; the vibrating mechanism comprises elastic pieces and vibrating motors, the elastic pieces are arranged at the four corners of the upper end of the mounting frame, the distributing box is mounted at the tops of the elastic pieces in a coupled mode and used for elastically supporting the distributing box, and the vibrating motors are arranged on the outer walls of the two sides. Vegetables are driven to be conveyed into the blanching cavity for uniform blanching, it is ensured that each vegetable can make uniform contact with blanching liquid, and the effects of no material stacking and uniform blanching are achieved.

The invention relates to the technical field of beverage preparation, in particular to a beverage rich in real strawberry particles and a preparation method of the beverage. The strawberry juice beverage is prepared from the following components in parts by weight: 30-40 parts of fresh strawberry pulp particles (the particle size is 3-5mm), 15-20 parts of strawberry clear juice, 6-8 parts of white granulated sugar, 2-3 parts of fructo-oligosaccharide, 1-2 parts of erythritol, 2-3 parts of lemon normal juice (the acidity is 5%-8%), 0.1-0.2 part of citric acid, 0.05-0.1 part of sodium citrate, 0.08-0.12 part of D-sodium erythorbate, 0.05-0.08 part of calcium chloride, 0.1-0.15 part of trehalose and 0.02-0.03 part of gellan gum. Through low-temperature vacuum brittleness-keeping and composite colloid coating pretreatment, strawberry particles keep crisp, refreshing and chewing feeling in the beverage, are free of softening, sedimentation and layering after being stored for 6 months at normal temperature, do not need to add excessive thickening agents, are fresh, cool and non-sticky in mouth feel, and adopt a sectional low-temperature blanching and nitrogen color protection process, so that the retention rate of strawberry aroma substances is greater than or equal to 90%, the retention rate of vitamin C is greater than or equal to 85% and the retention rate of vitamin C is greater than or equal to 90%. The finished product restores the natural flavor of strawberries, and is bright in color and free of oxidation darkening.

This invention discloses a method for deodorizing rainbow trout skin using a blanching-tea polyphenol coupling process. The method includes the following steps: S1. The fish skin is frozen and thawed at 4°C before use. After thawing, the muscle tissue attached to the surface of the fish skin is mechanically scraped off to remove residual meat scraps and impurities, and then the fish skin is washed. S2. The fish skin treated in step S1 is cut into fish skin samples of the same shape according to the same specifications. S3. The fish skin cut in step S2 is blanched in pure water at a medium temperature for a short time. S4. The fish skin blanched in step S3 is soaked in a tea polyphenol solution of a certain concentration at room temperature for 60 minutes and then drained. This invention is green, natural, and deeply deodorizes the fish. The blanching-tea polyphenol coupling process effectively improves the defects of heavy residual fishy smell and high risk of undesirable residues, and has broad application prospects in the field of high-value utilization of fish by-products.

The invention relates to the technical field of blanching, and discloses fruit and vegetable blanching equipment and a control method thereof. The fruit and vegetable blanching equipment comprises a blanching pool which is suitable for containing conductive liquid and providing a fruit and vegetable blanching space; the ohmic heating device is arranged in the blanching pool, and the ohmic heating device, the conductive liquid and the fruits and vegetables placed in the conductive liquid can form an ohmic heating loop. After the ohmic heating device is started, the ohmic heating device, the conductive liquid and fruits and vegetables placed in the conductive liquid in the blanching pool form an ohmic heating loop, the fruits and vegetables serve as a section of conductor in a circuit, heat is generated in the fruits and vegetables to be blanched, the fruits and vegetables are blanched through the conductivity characteristic of the fruits and vegetables, and the ohmic heating device has the advantages of being good in heating uniformity and high in heating efficiency through ohmic heating. The fruits and vegetables can quickly reach the blanching temperature, the blanching time is shortened, and the problems of large heat loss and long blanching time in the blanching process of the fruits and vegetables are solved.

This invention relates to the field of traditional Chinese medicine processing technology, and discloses a method for detoxifying Aconitum carmichaelii (Fuzi) for treating various ailments. The method involves sequentially soaking and softening, slicing, steaming once, initial drying, low-temperature fermentation, high-temperature blanching, rinsing with clean water, steaming a second time, and drying the finished product to obtain Aconitum carmichaelii slices. By using double high-heat steaming to destroy the toxic structure of aconitine, combined with low-temperature long-term fermentation to degrade residual toxicity, and supplemented by high-temperature blanching and multiple rinsing with clean water, deep detoxification is achieved. This invention can completely remove the highly toxic aconitine from Aconitum carmichaelii, leaving no toxic residue, while fully preserving the core medicinal activity of Aconitum carmichaelii. The process is stable and controllable, and the resulting slices have high safety for medicinal use and can be used alone or in combination for the treatment of various ailments.

This invention discloses a method for deep-frying silkworm pupae as a snack food, belonging to the field of food processing technology. The method includes the following steps: selecting, cleaning, blanching, and cooling the silkworm pupae sequentially; mixing the cooled silkworm pupae with a seasoning liquid and performing vacuum impregnation seasoning; draining the surface moisture from the vacuum-impregnated silkworm pupae and pre-freezing them; placing the pre-frozen silkworm pupae in a vacuum frying device for two-stage vacuum frying; and degreasing the fried silkworm pupae and then mixing them with flavorings for a second seasoning to obtain the finished product. This invention removes the fishy smell through blanching and vacuum impregnation, forms a loose structure through pre-freezing, dehydrates and shapes the silkworm pupae at low temperatures through two-stage vacuum frying, and reduces the oil content through degreasing. This solves the problems of strong fishy smell, significant nutrient loss, and high oil content in existing deep-fried silkworm pupae products. The resulting product has a complete shape, uniform color, is crispy and delicious, and retains good nutrients.

The invention discloses a blueberry low-alcohol beverage with an effect of improving intestinal health and a preparation method of the blueberry low-alcohol beverage. The preparation method comprises the steps of pretreatment, crushing, enzymolysis, fermentation, blending, sterilization and the like. Before and after the fresh blueberries are crushed, the color of the fresh blueberries is protected by high-temperature blanching and ascorbic acid adding, so that the bright color of the blueberry juice is kept to the greatest extent; the low-ethanol-yield yeast is screened and used for fermenting the blueberry juice, distillation alcohol removal treatment is replaced, damage to the flavor quality and functional components of blueberries under the high-temperature condition is avoided, meanwhile, multiple functional oligosaccharides are added, intestinal probiotics can be remarkably proliferated, and the low-ethanol-yield yeast has the physiological activity of improving intestinal flora health. The blueberry low-alcohol beverage prepared by the preparation method disclosed by the invention is bright in color, strong in fruity flavor, mellow, cool and sweet, and stable in product quality, is a health-care beverage with the effect of improving intestinal health, and has a wide market prospect.

The invention discloses a spraying and seasoning processing method of honey and butter originally-cut chips, and aims to solve the problems that the honey and butter originally-cut chips are uneven in flavor permeation, processing flavor is lost, the chips are easy to soften, the shape is damaged and the like. The method comprises the following steps: raw material selection and pretreatment, blanching and color protection, pre-drying and quick-freezing, vacuum tumbling and micro-negative pressure spraying, quick-freezing and vacuum low-temperature oil bath, centrifugal deoiling, secondary flavor locking and spraying and packaging, and optional additional seasoning enhancement steps. The core innovation lies in that flavor layered permeation is achieved through cooperation of micro negative pressure spraying, normal pressure rolling and kneading and residual temperature locking spraying, flavor loss and generation of harmful substances are reduced in combination with vacuum low-temperature oil bath, and the taste and the shelf life are balanced in cooperation with pre-drying micropore construction and nitrogen-filled packaging. The natural fiber feeling of original cut chips is reserved, the finished product flavor is modified internally and externally, the taste is crisp, the shape is complete, full-process parameters are quantified, and the method is suitable for automatic large-scale production and suitable for application and popularization of food processing enterprises.