22 results about "Chinese bean" patented technology

The invention relates to a dried orange peel, red bean paste and sago milk beverage and a preparation method thereof, and aims to improve the flavor and functionality of dairy products. According to the dairy product, the milk is used as a basic raw material, the dried orange peel, the red bean paste and the sago are added, and the components are uniformly fused through an improved preparation process, so that the qi-regulating and spleen-tonifying effects of the dried orange peel and the qi-tonifying and blood-enriching functions of the red bean paste are reserved, the taste of the dairy product is improved, and the dairy product has unique fragrant and sweet flavor. The preparation method comprises the steps of raw material preparation, heating, mixing, emulsification, homogenization, sterilization and the like, and ensures that the product meets the food safety standard while maintaining the flavor. By means of the innovative dairy product, the dual requirements of consumers for health and taste are met, and the milk product has high market potential and wide application prospects.

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 present invention relates to the technical field of food packaging, and discloses a filling type red bean paste filling machine, which includes a packaging machine main body, a filling machine, a packaging bag, a conveying device, an auxiliary separation device, a sealing machine and a cutting machine. The filling machine is installed on the top of the outer wall of the packaging machine main body, the packaging bag is arranged inside the filling machine, the conveying device is arranged on the outer wall of the packaging machine main body and below the filling machine, an auxiliary separation device is installed at the bottom of the conveying device, and the sealing machine is installed on the outer wall of the packaging machine main body and below the auxiliary separation device; when the square rod rotates, the main gear slides on the outer wall of the square rod, so that the main gear can adjust the meshing state with the two driven gears, so that the turntable can stretch the packaging bag unidirectionally, so that the folded part of the packaging bag can be unfolded, avoiding the problem that the red bean paste cannot be filled evenly inside the packaging bag due to folding during the spreading process of the packaging bag.

The invention discloses a making method of a non-abandoned inheritance manual firewood sweetened bean paste mooncake, and belongs to the technical field of food making, and the making method comprises the following steps: 1) soaking red beans for 12 hours to absorb water and soften the red beans, boiling the red beans with firewood for 3 hours until skin and flesh are separated, fishing out the red beans, and washing to remove bean hulls to ensure that sweetened bean paste is pure and free of residues; (2) grinding the boiled red beans into soybean milk, squeezing the soybean milk with a cotton bag to obtain water, and removing excessive water to form fine and smooth soybean paste; (3) pouring the bean paste into an earth pot and an earth stove, slowly boiling with firewood, and continuously stirring during the boiling until the bean paste becomes fragrant, smooth, soft and ruddy in color; (4) mixing the flour with the sweet water, manually kneading dough, standing and fermenting for 20 minutes, and ensuring that the wrapper is flexible and elastic; the mooncake finished product is obtained by soaking carefully selected red beans for 12 hours, boiling the red beans for at least 3 hours, finely peeling the red beans, filtering with cotton cloth, boiling the sweetened bean paste in a large pot and a large stove for at least 3 hours, wrapping the sweetened bean paste in the wrapper, shaping by using a mold and baking, and the mooncake finished product is fine and smooth in taste, not sticky to teeth, full in sweetened bean paste fragrance and free of obvious satiety after being eaten.

The present invention belongs to the technical field of small rice cakes production, and particularly relates to a production process for small rice cakes, including: S1: Preparation of materials. After soaking glutinous rice in water for 3 hours, drain the water and crush it into glutinous rice flour with a pulverizer. Pour the glutinous rice flour into a dough mixer and add water to stir to obtain dough. Wash red beans with clean water, add water, simmer until soft and rotten with a pressure cooker, and then boil it together with sugar, oil, and sesame to make red bean paste filling; S2: Stuffing. Put the dough into the skin hopper of a stuffing machine, put the red bean paste filling into the filling hopper of the stuffing machine, and perform stuffing. The cutting mechanism of the stuffing machine cuts the columnar object discharged from the discharger to form small rice cakes, which fall into the paper trays in the receiving tray; S3: Steaming: Flatten the small rice cakes in the paper trays, and then put them together with the receiving tray into a steamer to steam them thoroughly; S4: Packaging: Package the steamed small rice cakes into independent packaging bags. By adopting the form of stuffing and using a stuffing machine to make small rice cakes, the present invention is suitable for the production of small-sized rice cakes, with high production efficiency and low production cost.

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.

1. The name of the product under this design: Packaging bag (144g of tangerine peel and red bean paste). 2. Purpose of this design product: used for product packaging bags. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: main view.

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 present invention discloses a pastry production method, and relates to the technical field of pastry production, and the pastry production method comprises the following steps: step 1: water-oil crust preparation: medium strength flour (160 g) and low strength flour (40 g) are mixed, softened butter (30 g), salt (3 g), an emulsifier, a preservative, berry sugar (15 g) and ice water (60 g) are added, the mixture is kneaded into smooth dough, and the smooth dough is sealed, refrigerated and relaxed for 30 min; (2) preparation of sweet and salty stuffing: the sweet stuffing is prepared by frying red bean paste until the water content is less than or equal to 15%, the sweet stuffing is prepared by frying red bean paste until the water content is less than or equal to 15%, and the sweet stuffing is prepared by kneading low-gluten flour (100g) and refrigerated butter (70g) into a dough, controlling the temperature to be less than or equal to 12 DEG C to avoid grease melting, adding 0.5% of potato starch to reduce the crisp breaking risk and adding 0.5% of an alpha-amylase modifier to shorten the dough relaxation time to be 10 minutes. The production method of the crust pastry has unique advantages in texture, efficiency, flavor diversity and cultural value through scientific proportioning, flexible process and temperature control technology, can meet traditional manual refining requirements, and can adapt to modern food industrial production.

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.

1. The name of the product under this design: Packaging bag (288g of tangerine peel and red bean paste). 2. Purpose of this design product: used for product packaging bags. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: main view.

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.