15 results about "Chinese bean" patented technology

This product is a baked confection made by pouring batter into a mold shaped like a pufferfish and baking it, and is a baked confection similar to taiyaki, with red bean paste, cream, etc. filling the inside.

The invention relates to the technical field of pastry processing, in particular to grain highland barley moon cake stuffing capable of resisting aging and retrogradation and a preparation method of the grain highland barley moon cake stuffing. According to the preparation method, the highland barley rice is processed through the static pulsed electric field, the alpha-amylase and cooking in sequence, the obtained highland barley rice and the red bean paste are mixed to prepare the moon cake stuffing, highland barley and red beans are coordinated in flavor, rich in taste, good in adhesion, high in elasticity and easy to chew, and retrogradation and hardening do not occur after long-time storage. Under the condition that no anti-aging agent is added, anti-aging retrogradation and taste optimization of the highland barley moon cake stuffing can be achieved, and a green, controllable and low-cost industrial solution is provided for application of coarse cereal stuffing.

The invention relates to the technical field of hawthorn deep processing. The invention provides a dessert rich in hawthorn anthocyanin and a preparation method of the dessert. The dessert rich in hawthorn anthocyanin is prepared from the following raw materials in parts by weight: 80-120 parts of flour, 160-180 parts of hulless oat flour, 50-90 parts of glutinous rice flour, 25-30 parts of edible oil, 20-25 parts of high maltose syrup, 200-240 parts of red bean paste, 380-420 parts of hawthorn, 20-25 parts of sesame and 60-70 parts of erythritol. According to the dessert prepared by the invention, the hawthorn is processed for a short time, so that the problem of loss of components such as anthocyanin in a traditional hawthorn product is effectively avoided while the quality of the hawthorn product is ensured. Meanwhile, erythritol is used for replacing part of traditional saccharides, so that the intake of sugar is reduced, and the requirement of low sugar in the modern society is better met.

This product is a baked confection made by pouring batter into a whale-shaped mold and baking it, and is a baked confection similar to taiyaki, with red bean paste, cream, etc. filling the inside.

The invention discloses a novel sweetened bean paste tartary buckwheat cake and a preparation method thereof, and belongs to the technical field of food processing, and the novel sweetened bean paste tartary buckwheat cake is prepared from wheat flour, tartary buckwheat flour, red bean paste stuffing, maltitol liquid, Taigu syrup, vegetable oil, sodium bicarbonate and water according to a specific proportion. Through a reasonable raw material ratio, the nutritional and health-care functions of the tartary buckwheat and the fragrant and sweet taste of the sweetened bean paste are perfectly combined, and the tartary buckwheat sweetened bean paste is not only soft and fragrant and sweet in taste, but also rich in nutritional ingredients such as dietary fibers, proteins, vitamins and minerals; according to the preparation method disclosed by the invention, by optimizing the raw material ratio and process parameters, the product tastes soft, fragrant and sweet, has the special fragrance of tartary buckwheat, is free from the problems of roughness and excessive bitter taste, and can meet the taste requirements of different consumers; meanwhile, the preparation method is simple in process, convenient to operate, short in production period, free of complex equipment, low in production cost and suitable for industrial large-scale production.

1. Name of the designed product: label (red bean paste). 2. Use of the designed product: used for food packaging. 3. Design points of the designed product: in the pattern. 4. Picture or photo that best shows the design points: assembly 3 front view. 5. The designed product is a flat product, and other views are omitted.

1. Name of the product in this design: Bean Paste Bowl. 2. Purpose of this design: This design is used to hold food such as bean paste. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention discloses an intelligent automatic conveying production line for raw materials for making sweetened bean paste, and belongs to the technical field of making of sweetened bean paste. The device comprises a shell, a feeding port is fixedly formed in the shell, a motor is fixedly installed on the shell, a rotating shaft is fixedly installed at the output end of the motor, spiral blades are fixedly connected to the outer side of the rotating shaft, the rotating shaft is fixedly connected with a partition plate, and an anti-sticking assembly is fixedly installed in the shell. The anti-sticking assembly can reduce the possibility that the sweetened bean paste raw materials are stuck to the inner wall of the shell and the spiral blades, and normal transportation of the sweetened bean paste raw materials is kept. In the conveying process of sweetened bean paste raw materials, the rotating cylinder can abut against the sweetened bean paste raw materials adhering to the spiral blades, hindering is formed on the sweetened bean paste raw materials, most of the sweetened bean paste raw materials adhering to the spiral blades can fall off, and the spiral blades are kept in a good working state all the time.

This invention relates to a red bean paste filling for glutinous rice cakes, made from the following ingredients in parts by weight: 70-90 parts broad beans, 15-25 parts pork cracklings, 10-14 parts lard, 1-3 parts minced ginger, 3-5 parts garlic sprouts, 1-3 parts salt, and 1-3 parts MSG. The filling is prepared by the following steps: Broad beans are steamed and then mashed into a paste; pork cracklings are mashed into a paste; lard is melted in a pan, and the pork crackling paste is added until foamy. Minced ginger is then added and stir-fried until fragrant. The mashed broad beans are then added and stir-fried over low heat for 50-60 minutes. Salt, MSG, and chicken bouillon are added for seasoning. After cooling, the red bean paste filling is obtained. The advantages of this invention are: reasonable ingredient design, convenient preparation, a flowing, sandy texture, delicious flavor, rich nutrition, and good taste, making it a promising product with significant economic value.

This invention discloses a method for preparing crispy pork with red bean paste flavor, relating to the field of food processing technology. The method includes: chopping and mixing red bean paste under low-temperature conditions to obtain a fine paste; adding a soy protein isolate solution containing TG enzyme and homogenizing; adding a sodium alginate solution containing calcium carbonate and homogenizing; adding sunflower seed oil containing Span emulsifier and homogenizing; adding gluconate-δ-lactone and stirring, centrifuging to remove the upper oil layer, collecting the precipitate, and obtaining red bean paste gel microspheres; mixing egg white, compound coating powder, and red bean paste gel microspheres to form a slurry; uniformly coating marinated pork strips with the slurry and frying to obtain crispy pork with red bean paste flavor. The crispy pork of this invention has moderate hardness after double-frying, exhibiting good crispness and crunchiness, a juicy texture, and a good color and pure bean paste flavor.

The invention relates to the technical field of food processing, and discloses a radix fici simplicissimae and phaseolus calcaratus paste and a preparation process thereof, the core of the method is that a two-way parallel pretreatment mode is adopted: matrix group raw materials such as mulberries, phaseolus calcaratus and the like are subjected to superfine grinding and high-pressure homogenization to construct a fine and stable three-dimensional network matrix skeleton; meanwhile, extracting, concentrating and clarifying raw materials extracted from radix fici simplicissimae, orange peel and the like to obtain pure flavor active core liquid; and then, mixing the two materials, and accurately regulating and controlling the flavor and texture formation of the product by adopting a multi-stage temperature-controlled curing process of low-temperature permeation, programmed heating and humidity-controlled paste collection. According to the prepared paste, a stable microscopic phase structure is constructed through physical shaping, the beneficial effects that the taste is extremely fine and smooth, the flavor is mellow and harmonious, and the paste is not prone to bleeding after being stored for a long time are achieved, and the product quality is remarkably improved.

The invention discloses smashing and grinding equipment capable of screening and peeling for sweetened bean paste processing, and relates to the technical field of crushing, the smashing and grinding equipment comprises a smashing box, a smashing part is arranged at the top of an inner cavity of the smashing box, a first guide plate is fixedly connected to the bottom of the inner cavity of the smashing box, and a second guide plate is arranged at the bottom of the first guide plate; a mounting plate is fixedly connected to one side of the surface of the crushing box, a screening frame is arranged at the top of the mounting plate, and a screening part is arranged on one side of the screening frame; chippings are filtered through the filter plate, meanwhile, synchronous operation of ventilation and cleaning can be achieved through the self-cleaning part, airflow generated by the fan can directly drive the cleaning plate to continuously clean the chippings on the surface of the filter plate, and therefore the dust diffusion problem caused by traditional direct discharging is thoroughly avoided, and then the hidden danger of blockage and falling in a filter bag collection mode is completely eradicated; and the labor cost and the consumable expenditure for manually replacing the filter bag are greatly reduced.

The invention provides five-red bread and a making method thereof.The making method comprises the steps that five-red raw materials are obtained, and the five-red raw materials include but not limited to Chinese wolfberry fruit powder, red date concentrated paste, red bean paste, peanut powder and brown sugar; wherein the moisture content in the red bean paste is not higher than 25%, and the solid content in the red date concentrated paste is not lower than 70%; obtaining five-red dough containing the five-red raw materials; the five-red dough is sequentially subjected to gradient fermentation and pulse type baking, and the five-red bread is prepared. According to the five-red bread prepared by the invention, the core raw material of the five-red soup is innovatively introduced, so that the prepared bread is fluffy, soft and stable in structure.

This product is a baked confection made by pouring batter into a mold shaped like an anglerfish and baking it, and is a baked confection similar to taiyaki, with red bean paste, cream, etc. filling the inside.