231 results about "Chewiness" patented technology

The invention discloses a Staphylococcus edaphicus H3, the preservation number of the Staphylococcus edaphicus H3 in Guangdong Microbial Culture Collection Center is GDMCC No: 64958, the strain H3 is applied to fermentation of meat products without nitrite, the Staphylococcus edaphicus H3 can promote color development of the meat products, and the Staphylococcus edaphicus H3 has relatively strong oxidation resistance, can effectively inhibit lipid peroxidation, and can be used for preparing the meat products. The staphylococcus aureus H3 can produce polysaccharide, the polysaccharide also plays an anti-oxidation role in a meat product processing process and is beneficial to maintenance of meat color, the strain H3 is inoculated to ferment sausages, the nitrite content in the sausages is obviously reduced, the hardness, cohesiveness, elasticity and chewiness of the sausages are improved, the taste of the sausages is richer, the delicate flavor is increased, and the sausages are more delicious. The strain H3 has no blood coagulation and hemolysis effects, is safe and reliable as a food additive, and is suitable for industrial production and market popularization and application.

The purpose of the present disclosure is to provide; noodles that do not require an acid solution treatment of noodle dough containing an alginic acid ester, have good loosening properties when being eaten, and exhibit a good texture with elasticity and chewiness; and a method for producing same.　Provided is a method for producing noodles, the method comprising a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, wherein a raw material in the raw material mixing step contains a raw material powder containing starch and / or grain flour that is substantially free of gluten (the raw material powder containing starch and / or grain flour that is substantially free of gluten does not include wheat flour), an alkali agent, and an alginic acid ester, the raw material is mixed with water to produce noodle dough in the raw material mixing step, the pH of a suspension of noodles obtained in the drying step is greater than 6.5 and not greater than 9, and an acid solution treatment is not carried out or is carried out after the gelatinization step.

The invention relates to the technical field of functional food processing, and discloses magnesium-rich gel soft sweets and a preparation method thereof. The jelly sweets comprise the following components in parts by weight: 3 to 15 weight percent of first gelling agent, 0.2 to 2 weight percent of second gelling agent, 20 to 50 weight percent of dietary fiber raw material, 10 to 40 weight percent of sugar alcohol raw material, 3 to 10 weight percent of acidity regulator, 0.3 to 1 weight percent of buffer salt, 0.4 to 2 weight percent of essence, 0.4 to 2 weight percent of pigment, 10 to 30 weight percent of mineral raw material and 0 to 0.5 weight percent of anti-sticking oil. The gel soft sweets are rich in magnesium element, and are suitable for people with magnesium deficiency, electrolyte supplementation after exercises and auxiliary conditioning of sleep disorders. The gel soft sweets are good in chewiness and coordinated in sour and sweet taste, sugar alcohol is partially replaced with low-GI dietary fibers, calorie intake is reduced, satiety is enhanced, intestinal health is supported, the taste is elastic, high-power sweeteners of sucralose and stevioside are not added, and the gel soft sweets are easily accepted by mass consumers.

The invention provides a method for simulating traditional mayonnaise through pure fruits and vegetables, and relates to the technical field of processing of novel nutritional plant-based condiments. The chickpea milk and the soybean milk are utilized to form a double-soybean lactation system, starch, protein, pectin and the like in the pure fruit and vegetable paste are used for replacing natural fat to simulate traditional mayonnaise, compared with the traditional mayonnaise, the fat content is remarkably reduced, no remarkable difference exists in appearance, and texture characteristics such as viscosity and chewiness are improved to some extent; rheological characteristic parameters such as shear stress and elastic modulus are increased, the system network structure is enhanced, and the emulsion stability is enhanced; the pure fruit and vegetable paste is used as a fat substitute, so that the fat can be remarkably reduced, the protein, dietary fiber and ash content are remarkably improved, and the nutritional value of the product is improved; the pure fruit and vegetable fat-reducing vegetarian diet sauce prepared by the method disclosed by the invention meets the current consumption demands of consumers on nutrition, health and nature, and has a good market prospect.

The invention relates to the technical field of food processing, in particular to marinating soup for sauce-marinated chub, the sauce-marinated chub prepared from the marinating soup and a preparation method of the sauce-marinated chub. According to the preparation method of the novel marinating soup for the sauce-stewed chub, the fishy smell of the chub can be better removed by the marinating soup prepared by the method, and the quality of the sauce-stewed chub can be improved. Based on the marinated soup prepared by the method, the invention provides the preparation method of the sauce-marinated chub, and the sauce-marinated chub prepared by the method has the advantages of obviously reduced fishy smell, better delicate flavor, rich marinated taste, better overall smell, moderate hardness, chewiness, good chewiness, compact fish block structure and better appearance and color. Moreover, the method can reduce nutrient loss of fish meat and formation of potential harmful substances, the content of volatile basic nitrogen is obviously lower than that of a conventional marinating method, and the eating quality of the sauce-marinated chub can be effectively improved.

The invention discloses a low-temperature hot air drying preparation process of low-sugar preserved mangoes. The preparation process comprises the following steps: S1, pretreating mangoes; s2, blanching is conducted; s3, hardening and color protection; s4, rinsing is carried out; s5, performing sugaring; s6, sugar draining; s7, drying; and S8, cooling. The sensory score of the product prepared by the process is 86.96, and the product is golden in color, rich in fragrance and palatable in sour and sweet taste. The total sugar content is 35.88% and is obviously lower than that of the traditional high-sugar preserved fruit. And the water content is 21.78%. The hardness is 3216.35 + / -g, the cohesiveness is 0.88, the chewiness is 3155.35, the resilience is 0.56, and the texture property is good. The total bacterial colony number 1t; 10 CFU / g, and coliform bacteria are not detected.

The present invention is applicable to the technical field of nondestructive detection of food quality and safety, and provides a nondestructive rapid detection method for the texture of fish meat with different freshness, comprising the following steps: preparing fish meat samples with different freshness, so that the modeled fish meat samples contain primary, secondary and tertiary freshness; using a texture analyzer to test the elasticity, hardness and chewiness indexes of fish meat with different freshness; using near infrared and Raman spectroscopy to collect near infrared spectrum and Raman spectrum information of fish meat respectively; using CARS and SiPLS methods to extract features from the spectral information of fish meat, and then using the OSC method for preprocessing on this basis, performing intermediate data fusion on the processed spectra, and establishing PLSR prediction models for elasticity, hardness and chewiness respectively; finally, using the established prediction model to test the texture characteristics of fish meat with unknown freshness. The detection method of the present invention improves the accuracy of nondestructive detection of fish meat texture, and is of great significance for the rapid evaluation of fish meat quality.

The invention relates to a flammulina velutipes substitute meat ball with salt-reducing and freshness-increasing effects and a preparation method of the flammulina velutipes substitute meat ball. The meat substitute is prepared from the following raw material components in parts by mass: 50 to 90 parts of meat paste, 2 to 10 parts of needle mushroom powder, 8 to 40 parts of water, 1.5 to 2.0 parts of light soy sauce, 0.5 to 1.0 part of oyster sauce, 0.2 to 0.5 part of pepper powder and 0.05 to 0.10 part of ginger powder. The flammulina velutipes is dried and prepared into powder, and the powder is added into the meat paste, so that the prepared flammulina velutipes substitute meat balls are high in nutritional value, good in appearance, moderate in chewiness and unique in taste; the meat intake can be effectively reduced, the unique salt-reducing and freshness-increasing effects are achieved, and meanwhile the product yield and the acceptability of the product are improved.

The invention provides low-GI healthy hulless oat premixed dumpling flour without starch-containing wheat flour and a preparation method of the low-GI healthy hulless oat premixed dumpling flour, and belongs to the technical field of food processing. According to the premixed flour, hulless oat flour is used as a main material, buckwheat flour, soybean meal, sesame powder, multiple kinds of protein (soybean protein, vital gluten and egg white protein) and konjaku flour, flaxseed powder, radix puerariae powder, semen cassiae powder and other natural ingredients are matched, and the boiled dumpling wrappers are prepared through the processes of scientific raw material matching, mixing and smashing, drying and the like. The technical problems that dumpling wrappers made of high-proportion hulless oat flour are difficult to form, are not resistant to boiling and are not formed when the wrappers are broken during boiling under the condition that wheat flour containing starch, edible gum and the like are not added are solved, and the formability, the chewiness, the elasticity and the ductility of the dumpling wrappers are remarkably improved. The product has the characteristic of low glycemic content and good processability, and is suitable for diabetics and healthy diet demanders.

The invention discloses a method for regulating and controlling meat quality of weever by changing feeding environment salinity, and relates to the technical field of fish culture, the method comprises the following steps: step 1, selecting feeding objects and feeding environment: selecting juvenile weever which is robust in physique and uniform in specification as experimental objects, and equally dividing the selected experimental objects into two groups, one group is an experimental group, and the other group is a control group; 2, measuring the water quality of the culture ponds: detecting the salinity and other parameters of the culture ponds by using a water quality testing tool, and ensuring that the initial parameters of the two groups of culture ponds are consistent; 3, selectively adding salt specially used for the culture pond or introducing high-salinity natural seawater in proportion; and 4, calculating the addition amount. According to the method, the salinity of the water body after the weever passes through the fry stage is larger than that of the water body in the fry stage, so that the muscle fiber density of the weever is reduced, the hardness and chewiness of fish meat are reduced, the fish meat is tender, juicy and good in taste, and the effect of regulating and controlling the meat quality of the weever is achieved.

The invention discloses an instant brewing type rice strip with low breaking rate and high restorability, which is prepared from indica rice and water, the breaking rate of the instant brewing type rice strip is 0-3%, the hardness is 1200-2000 gf, and the chewiness is 1000-1600 gf. The invention further discloses a preparation method of the brewing type instant rice noodles with the low breaking rate and the high restorability. The brewing type instant rice noodles with the low breaking rate and the high restorability are finally prepared through material preparation, wet grinding and homogenizing, heat-moisture treatment and mixing and blending. According to the brewing type instant rice noodle with the low noodle breaking rate and the high restorability and the preparation method of the brewing type instant rice noodle, used process equipment is easy to operate and convenient to obtain, low-temperature equipment is not needed, meanwhile, the requirements of small household production and large-scale production are considered, and the texture characteristics of the prepared brewing type instant rice noodle are close to those of fresh rice noodle; the sensory experience of consumers is fully met.

The present disclosure describes methods and formulations to produce a plant-based meat analog, resembling whole cuts of meat, especially beefsteak. To achieve the most similar texture to real steak, the composition and structure of the plant¬ based steak are engineered on two lengthscales, where the smaller lengthscale comprises inclusions that may or may not be anisotropic and the larger lengthscale comprises strands that are semi-aligned on average along a principal axis. The degree of alignment of the strands is controlled to incorporate some randomness in order to improve the natural perception of the product and to increase its chewiness. Additionally, in some embodiments, some proteins within the composition are intentionally kept raw to create a setting (firming) effect of the product in the final cooking step by the end user.

The invention discloses eight-treasure cheese and a preparation method thereof. The eight-treasure cheese comprises milk-containing food base material powder; milk powder; edible fat and oil products; concentrated milk; eight-ingredient powder; edible particles; and cheese powder. Edible oil and fat products are added into the eight-treasure cheese; through cooperation of the concentrated milk, the eight-ingredient powder and the edible particles, the milk-containing solid forming product is convenient to process and form, good in formability, relatively good in chewiness, relatively low in water activity value, convenient to store at normal temperature and relatively long in quality guarantee period, and can simultaneously take good flavor, good forming and relatively long quality guarantee period into consideration.

The invention discloses an application of a composition of neopullulanase and transglucosidase in bread making, the addition amount of the neopullulanase is 500-1000 U / kg of flour, and the addition amount of the transglucosidase is 500-1000 U / kg of flour. The novel pullulanase and the transglucosidase are used for making the bread, and the two cooperative enzymes are used as improvers, so that the specific volume of the bread is increased, and the texture of the bread is more excellent, the chewiness of the bread is kept stable during storage, and the problem that the conventional bread is strenuous to chew after being stored is avoided; meanwhile, the cohesiveness is reduced, the sticky feeling during chewing is reduced, the conglutination level is also remarkably reduced, and the oral eating experience is further optimized; in addition, the hardness of the bread can be remarkably reduced, the bread is kept soft in taste within the storage period, the aging speed of the bread is effectively reduced, and the storage time of the bread is prolonged. The method can effectively improve the bread performance, and can be used as an effective supplement for a traditional bread performance improvement method.

The present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.

The present application provides a kind of gel products, including gel and yeast polysaccharide, the yeast polysaccharide is selected from yeast beta-glucan.The gel products provided by the present application include yeast beta-glucan, which can significantly improve the chewiness, elasticity and hardness of soft candy products, reduce the stickiness, improve the texture characteristics of soft candy, and improve the taste;It can also improve the structural stability of jelly products, and is not easy to disperse and break under external force, reduce the gumminess, and improve the texture and taste.Adding yeast beta-glucan to gel products can also enrich the nutritional substances in the products, and yeast polysaccharide has the effect of improving the immunity of the body, and has a good preventive effect on upper respiratory tract infection.The preparation method is simple to operate, has no special requirements, does not affect the flavor, and has high application value.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of araboxylan-enhanced drawing protein. The arabinoxylan is adopted to enhance the vegetable proteins including the soybean protein concentrate, the chickpea protein and the vital gluten, and after the vegetable proteins are treated by a twin-screw extruder at the temperature of 140-180 DEG C, the texturization performance of the prepared texturized protein is remarkably improved, and meanwhile, the chewiness, the elasticity, the hardness and the like of the texturized protein are improved; the prepared wiredrawing protein is more suitable for replacing meat products such as vegetarian meat, plant-based sausages and hamburger cakes, the requirements of the market for high-texture and high-nutrition plant protein products are met, and innovative development of the plant-based food industry is powerfully promoted.

The invention belongs to the field of food processing, and relates to a preparation method of smooth and chewy fresh wet noodles. The preparation method comprises the following steps: firstly, modifying konjac polysaccharide with the substitution degree of 0.01-1 to obtain acetylated konjac glucomannan; and then mixing the modified polysaccharide with 0.1-5% of medium gluten wheat flour, adding 1% of sodium chloride and 32% of water, and performing dough kneading, curing, roller pressing, slitting and other processes to prepare the fresh wet noodles. According to the present invention, the product has excellent texture characteristics, the hardness reaches 2874.46 gf when the substitution degree is 0.3, the elasticity reaches 0.83, the chewiness reaches 1593.51 gf, the viscosity is 1921.88 gf, and various indexes are superior to the indexes of the non-modified control group. Meanwhile, the product has good antibacterial property, and the total number of bacterial colonies is obviously lower than that of a control group after the product is stored for 10 days. The acetylated konjac polysaccharide can effectively inhibit the growth of microorganisms and prolong the shelf life of the product. The technical problems that traditional fresh wet noodles are short in shelf life, poor in taste and not chewy are solved, and the method is suitable for industrial production.

The present invention discloses the use of the OsMYB1 gene in regulating rice nutritional indicators and taste quality, belonging to the fields of biotechnology and plant genetic engineering technology. The present invention provides the use of the OsMYB1 gene, the OsMYB1 protein encoded by the OsMYB1 gene, or a biological material with the OsMYB1 gene knocked out, in regulating rice grain nutritional indicators and taste quality. The nutritional indicators include amylose content; the taste quality includes hardness, chewiness, and / or adhesion. The nucleotide sequence of the OsMYB1 gene is shown in SEQ ID No. 1; the amino acid sequence of the OsMYB1 protein is shown in SEQ ID No. 2. The present invention provides a genetic resource for rice breeding, and the application of the OsMYB1 gene in rice breeding has important application value and practical significance.

The invention discloses a composite modifier and a method for improving the texture of meat paste of cultured meat, belongs to the technical field of novel food processing, and aims to solve the problems of loose structure, poor chewing feeling, insufficient water-retaining property and the like of the cultured meat. The method comprises the following steps: chopping and mixing a composite modifier containing soybean protein isolate and distarch phosphate in a mass ratio of (1-9): (9-1) with a culture meat paste base material at 4 DEG C or below according to a proportion of 5-15% of the total weight of the culture meat paste, then carrying out centrifugal degassing on the mixed meat paste, carrying out water bath heating gelation at 80-90 DEG C, and carrying out cooling storage at 2-6 DEG C, therefore, a stable gel network with enhanced hardness, elasticity and water binding capacity is constructed, and the gel network is mainly used for improving the texture quality and sensory acceptance of cultured meat products.

A noodle cutting tool and noodles. The noodle cutting tool comprises: a first cutter roll and a second cutter roll which can be engaged; a plurality of first annular cutter grooves are arranged on the first cutter roll, and a first annular cutter tooth is formed between any two adjacent first annular cutter grooves; a second annular cutter groove is arranged on the second cutter roll, and a second annular cutter tooth is formed between any two adjacent second annular cutter grooves; in the engaged state, the first annular cutter tooth is inserted into the corresponding second annular cutter groove, and a first cavity is formed between the inserted first annular cutter tooth and the bottom of the second annular cutter groove; the second annular cutter tooth is inserted into the corresponding first annular cutter groove, and a second cavity is formed between the inserted second annular cutter tooth and the bottom of the first annular cutter groove; the cross-sectional shape of at least one of the first cavity and the second cavity is in the shape of a flying disc. By using the above scheme, the chewiness of the noodles can be enriched while ensuring the taste of the noodles.

The invention discloses application of a flammulina velutipes transcription factor gene AreA in regulation and control of cell wall polysaccharide synthesis and sporocarp taste. Flammulina velutipes as an important edible mushroom is widely welcomed due to rich nutrition, but the edible experience of consumers is seriously influenced and the market potential of the flammulina velutipes is limited due to the problems that the flammulina velutipes is poor in chewiness, easy to plug teeth and the like. The silent strain of the enoki mushroom areA gene is successfully constructed through an RNA interference technology, it is found that the polysaccharide content of cell walls and the toughness of sporocarp can be reduced through reduction of gene expression, then the taste of the sporocarp is improved, and the market competitiveness of the sporocarp is improved. According to the invention, the areA gene in the flammulina velutipes is effectively silenced through the specifically designed siRNA fragment, so that the polysaccharide content of the cell wall and the toughness of the sporocarp are reduced, and a theoretical basis is provided for reducing the toughness of the cell wall of the flammulina velutipes by using a genetic engineering technical means.

The invention discloses fermented beef jerky and a preparation method thereof. The preparation method comprises the following steps: (1) cleaning and cutting beef; (2) beef pretreatment; (3) performing staged fermentation on the pretreated beef; (4) carrying out gradient heating, drying and curing on the fermented beef; and preparing to obtain the finished beef jerky. Through strain compounding, the fermentation process is reasonably regulated and controlled, and the protease activity is controlled; water sudden loss is avoided through staged drying; finally, the hardness of the beef jerky is stabilized at 2,000-3,500 g, the chewiness is 1,200-2,000 g mm, and the beef jerky is free of powdery feeling, not sticky and suitable for consumers of all ages; meanwhile, the strains are compounded and synergistic, so that the a * value is more than or equal to 12, the decrease rate is less than or equal to 15% after storage for 3 months, the nitrite content is less than or equal to 3mg / kg, and the healthy consumption demand is met.

The invention discloses a feed additive and compound feed for improving the muscle quality of litopenaeus vannamei, and belongs to the technical field of aquatic feed. The feed additive comprises the following air-dried substance components in percentage by weight: 1%-30% of procyanidine, 1%-30% of levodopa and 40%-98% of broad bean powder, the compound feed comprises the feed additive and a main feed composed of fish meal, chicken meal, soybean meal, soybean protein concentrate, peanut meal, wheat middling, squid paste, fish oil, soybean lecithin, vitamin premix, mineral premix and the like. According to the litopenaeus vannamei compound feed, the synthesis of muscle collagen is promoted through the procyanidine, the muscle hardness, chewiness and shearing force are improved, meanwhile, the content of free amino acid is increased through the levodopa, the wind taste of the muscle is improved, and the antioxidant capacity and the water retention capacity of the muscle are improved, so that the muscle quality of the litopenaeus vannamei is improved.

The invention discloses a protein bar with marine protein and vegetable protein as protein sources and a preparation method of the protein bar, and belongs to the technical field of food. Comprising the following raw materials: 5%-25% of sorbitol, 20%-40% of soybean protein isolate, 2%-4% of glycerol, 40%-60% of a blueberry diluent, 0.5%-2.5% of nereis protein, 5%-25% of quinoa and 1% of phospholipid. The nereis protein and the soybean protein isolate are compounded, so that the hardness is greatly reduced. In the aspect of chewiness, the product is only one third of the chewiness of the protein bar, the chewiness is easier, meanwhile, the product contains quinoa, the pink texture accompanied by low chewiness is optimized, and the taste level is improved. The sugar content and fat content of the product are low and are only 11% and 1.39%, meanwhile, the product contains high K and Na content, and the effect of maintaining electrolyte balance of the human body can be provided.

The invention relates to a sweetend roll containing fermented Furong plum and areca taros. The sweetend roll comprises the following raw materials in parts by weight: 2-4 parts of fermented Furong plum fruit powder, 5-15 parts of areca taros pulp, 50 parts of hawthorn pulp, 40-60 parts of compound syrup and 25-30 parts of water. The compound syrup contains oligosaccharide. By compounding the fermented Furong plum fruit powder, the betel nut taro pulp, the hawthorn fruit pulp and the compound syrup according to a proper proportion, flavor, texture and health can be considered at the same time, the fermented Furong plum fruit powder can generate unique aromatic substances, and the unique aromatic substances are well fused with the hawthorn smell, so that the flavor of the product is enriched; plant colloids in the areca taros and the hawthorn pectin can form a synergistic gel network, so that the formability, chewiness, toughness and the like of the product can be ensured without adding a thickening agent; the oligosaccharide-containing composite syrup not only can achieve the purpose of reducing blood sugar, but also can assist in strengthening the betel nut taro-hawthorn main gel network structure, and improves the formability and viscoelasticity of the product.

A noodle cutting tool and noodles. The noodle cutting tool comprises: a first cutter roll and a second cutter roll which can be engaged; a plurality of first annular cutter grooves are arranged on the first cutter roll, and a first annular cutter tooth is formed between any two adjacent first annular cutter grooves; a second annular cutter groove is arranged on the second cutter roll, and a second annular cutter tooth is formed between any two adjacent second annular cutter grooves; in the engaged state, the first annular cutter tooth is inserted into the corresponding second annular cutter groove, and a first cavity is formed between the first annular cutter tooth and the bottom of the inserted second annular cutter groove; the second annular cutter tooth is inserted into the corresponding first annular cutter groove, and a second cavity is formed between the second annular cutter tooth and the bottom of the inserted first annular cutter groove; the cross-sectional shape of at least one of the first cavity and the second cavity is in the shape of a horizontal 8. By using the above scheme, the chewiness of the noodles can be enriched.

This invention discloses a method for improving the distinctive fishy odor of frozen duck meat, belonging to the field of food processing technology. The method involves dissolving NY50C protease in water to form an enzyme treatment solution, uniformly injecting it into the duck meat, allowing it to stand at 4°C for 12-24 hours, and then freezing it. This method effectively reduces the content of typical fishy odor substances such as 1-octen-3-ol, 1-octen-3-one, and octanoic acid produced during the freezing process of duck meat without damaging the integrity of the myofibrillar protein gel network. It also shows a good inhibitory effect on rancid substances such as (E,E)-2,4-decadienal, and moderately retains oily aroma substances such as heptanal and octanal, thereby significantly optimizing the flavor profile of frozen duck meat. Furthermore, it improves the textural properties of frozen duck meat, maintaining suitable elasticity and chewiness, and preserving good color stability.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a black bean cake, which comprises the following steps: wrapping an oil core with a wrapper, and then performing crisping treatment to obtain the crisped wrapper; wrapping black bean stuffing with the crisped wrapper, and carrying out compression molding to obtain a molded dough cake; sequentially performing segmented baking and cooling on the formed flour cake to obtain the black bean cake, the invention also respectively limits the preparation methods of the wrapper, the oil core and the black bean stuffing. The black bean cake is prepared by optimizing the components of the wrapper, the oil core and the black bean stuffing and combining a four-section baking process, the stuffing is fine and smooth, fiber chewiness is reserved, the natural fragrance of the black beans is reserved, and beany flavor and burnt flavor are avoided.

The invention discloses a preparation process of handle meat, which sequentially comprises the steps of roasting, cleaning, cutting, quick-freezing, cutting, blanching, degreasing, boiling and braising, at least collagen peptide is added in the braising step, and the addition amount of the collagen peptide is 0.1-10% of the mass of the meat. The collagen peptide has a water retention effect, so that the water retention property of the handmade meat can be improved, and the meat is fresher, tender and juicy; the collagen peptide is added, so that the meat tenderness and chewing elasticity are remarkably improved while the sauce flavor of traditional handle meat is maintained, meanwhile, the porous structure of the peptide fragment can adsorb part of free fat and reduce the greasy feeling, and the obtained handle meat is regular in shape, fat but not greasy, thin but not hard, rich in colloid, full in flavor and stable in quality. The food is especially suitable for consumers pursuing healthy diet.