765 results about "Convenience food" patented technology

A microwave oven that automatically reads a barcode printed on a food item package, retrieves preprogrammed cooking instructions for that particular item corresponding to the barcode and then operates the microwave over, according to the manufactures specific instructions in order to achieve optimal food quality for the particular convenience food item.

A convenience food product is described having a configuration optimized for rapid microwave heating and providing an integrated storage area for complementary consumables.

Disclosed are a soup-block composite seasoning and a preparation method; as the existing domestic composite seasoning has single major nutrient and edible approach and is mainly used as the ingredient in cooking and instant food, the invention discloses a soup-block composite seasoning composed of seasoning ingredient, seasoning accessory, spice and other ingredients; wherein, the seasoning ingredient mainly comprises iodized salt, cane sugar and monosodium glutamate; the seasoning accessory is mainly composed of animal, seafood, vegetable and other extracts and determines the flavor of the seasoning; the spice mainly comprises ginger powders, cumin powders and onion powders; and other ingredients mainly refer to corn starch and maltodextrin. The soup-block seasoning has pure delicious taste and is rich in amino acids, protein and other nutrients, which can be used in catering as ingredient and can also be directly consumed as soup after being dissolved in hot water.

The invention provides a preparation method of rice noodles, which belongs to the technical field of instant food. The preparation method solves the problems that the preparation methods of the prior rice noodles need to be added with additive, soaked in boiling water or are easy to be conglobated when being cooked, etc. The preparation method of the instant rice noodles comprises the following steps: rice soaking and flour milling; long rice is selected to be soaked in water; the long rice is ground into rice flour after being soaked; powdering and thread extrusion; aging and thread rolling; the flour thread is put into a closed cavity to age; after aging, the glutinous thread is loosened by thread rolling; redistilling: the flour thread after being rolled is put into a steam box, and steam is fed in; washing, shaping and drying; the rolled thread is washed by water, so that the flour thread is fully loosened, put into a mould box to be shaped, dried, and the instant rice noodles are obtained. The rice noodles prepared by the preparation method of the instant rich noodles have the advantages of good taste, no paste, good toughness, sufficient biting performance, etc.

The production method of table convenience food using pepper as base material includes the following steps: making pepper into pepper part with 0.5-3 cm length, washing with water, soaking, mixing it with sesame seed and powder fillers of starch and flour, stirring them uniformly, adding proper quantity of salt, deep-frying it to crisp, brittle and scorched, then separating out oil and mixing flavouring material with the above-mentioned deep-fried pepper part filled with sesame paste material, seating, packaging so as to obtain the invented fragrance crisp, brittle anjd scorched convenient table pepper food.

The actinidia arguta is a specific precious wild resource. The meat of the actinidia arguta is jade green; the actinidia arguta tastes fine, juicy, fragrant and delicious; the sweetness and the sourness are proper; the nutrition is very rich; the actinidia arguta is a fruit well received by customers and is known as the king of fruits. Wild actinidia arguta resources are readily available in Changbai Mountains, but products of the actinidia arguta are few and cannot meet the consumption demands in different seasons, so that the demands of the customers for wild actinidia arguta products are suppressed. The invention discloses a preparation technology for Changbai-mountain pure natural wild actinidia arguta fruit powder. According to the technology, the freeze-dried fruit powder is prepared by selecting fresh and intact actinidia arguta, washing, smashing, pulping and concentrating the actinidia arguta, adding maltodextrin and performing vacuum freeze-drying on mixed fruit paste. The actinidia arguta freeze-dried fruit powder is high in nutrient value and is convenient food suitable for various groups of people.

The invention relates to an instant rice food comprising the following raw materials (by weight ratio): oat 20-30 parts, black wheat 5-10 parts, Chinese sorghum 20-25 parts, buckwheat 15-20 parts, maize particles 15-20 parts. The food is prepared through the steps of immersing, boiling, immersing, and boiling again.

The invention discloses a frozen steamed noodle and a processing method thereof. According to the invention, the frozen steamed noodle comprises the following raw materials: 35-45% of wheat flour, 20-30% of soybean protein powder, 10-20% of purified water, 10-18% of beef bone soup, 2-6% of starch, 1-4% of lecithin and 1-3% of edible salt. The beef bone soup in the raw materials is obtained by selecting first-class fat tender cooker beef, bone marrow and ox leg bone as raw materials and decocting the raw materials together with multiple natural flavorings and auxiliary materials through a traditional soup decocting method. The processing method of the frozen steamed noodle disclosed by the invention comprises the following steps of: first preparing materials to mix the flour in a vacuum state; and then curing the flour; rolling the flour for multiple times; slitting and molding the flour; steaming the molded noodle for two times; and finally freezing the steamed noodle quickly. The frozen steamed noodle produced by the processing method disclosed by the invention has the advantages of rich nutrition, smooth and elastic mouth feel, convenience and health; moreover, in the processingprocess, food additives like preservative are not needed so that the frozen steamed noodle is a green, healthy and convenient food.

The invention provides instant beef food, which is prepared by using sirloin and vegetables as main raw materials, halogenating sirloin, mixing the halogenated sirloin with the vegetables to obtain the instant beef food. The tinstant beef food comprises the following components in part by weight: 100 and 120 parts of sirloin, 60 to 80 parts of vegetable and 200 and 250 parts of water. The instantbeef food of the invention selects the sirloin and vegetables as main raw materials, has good palatability, meets the requirements of consumers at different levels and in different population groups on instantness and nutrition of meat food, realizes the helpful supplement of the variety of the meat products, enriches the variety of the instant food and promotes the fast development of the meat industry.

The instant freeze dried hot and spicy food consists of staple food and auxiliary food. The staple food is freeze dried and may be served simply after being scalded in hot water. The auxiliary food includes sauce and seasoning, the sauce is cooked with butter, Pixian County broad bean paste, beef, sesame and peanut paste, chili powder, ginger, garlic and prickleash; and the seasoning is mixture of salt, monosodium glutamate and chili powder. The staple food, the sauce and the seasoning in the weight ratio of 1 to 1-1.2 to 0.25-0.35 are packed separately and set inside one outer package. The instant freeze dried hot and spicy food is produced through an industrial process and convenient in eating.

The invention provides a non-frying highland barley instant noodle which takes highland barley flour as the main raw material and a making method thereof, belonging to the field of food processing; the making method of the non-frying highland barley instant noodle includes the steps of flour milling, charging, dough making, shaping, stewing, drying, and the like, and is characterized in that: the highland barley flour accounts for 50-100 % of the total weight of dry raw materials in the charging step, water which accounts for 30-35 % of the total weight of dry raw materials and has the temperature of 25-30 DEG C is added in the dough making step, the time for dough making is 10-20 minutes, and a piece of non-expansion extrusion equipment is adopted in the shaping step. The technique can be used for producing the non-frying highland barley instant noodle of whole highland barley flour, and can greatly raise the technology content and added value of highland barley flour food, thus the highland barley flour food can turn into health instant food which can be accepted by most people.

The present invention relates to a vegetable sausage. It is characterized by that its formula includes meat, vegetable and starch, their weight ratio is 4-8: 4-8:2-6. Its preparation method includes the following steps: (1), selecting main material vegetable and auxiliary material vegetable and making them into vegetable puree; (2), selecting meat and making it into meat paste; (3), mixing the vegetable puree with meat paste and uniformly stirring them; (4), adding starch and continuously stirring them to obtain their mixture; (5), adding spice and flavouring material into said mixture, uniformly stirring them; (6), heating for 15-25min; and (7), making high-temperature sterilizing treatment and packaging so as to obtain the invented product.

The present invention discloses a fermented mushroom product and a preparing method thereof. The invention relates to a product which is processed and fermented by the edible mushroom. The preparing method comprises the following steps: selecting the mushroom, cleaning, sterilizing, inoculating, starter propagating, fermenting, mixing, packaging, sterilizing, etc. The fermented mushroom product of the invention has the advantages of unique flavor and rich content of a plurality of easy-absorbing nutrient components. The fermented mushroom product of the invention not only is a delicious, healthy and convenient food which integrates the functions of supplementing nutrition, nourishing and regulating the immunity of human body, but also is a flavoring ingredient in the food industry.

The invention relates to a machining method of instant foods with comprehensive nutrition, and particularly relates to the recombined fruit and vegetable coarse cereal instant food and a machining method thereof. Fruits and vegetables, and meats are dehydrated by using a vacuum freezing and drying method; coarse cereals are cooked by using a puffing method; the frozen and dried fruits and vegetables, and the frozen and dried meats are mixed with the puffed coarse cereals, dextrin and milk powder to carry out superfine grinding; and compound probiotics are added so that the final products are obtained. The method disclosed by the invention keeps nutritional components in ingredients to the greatest extent and provides probiotics which are beneficial to human health. The formula is formed by natural raw materials and any preservative is added; and the recombined fruit and vegetable coarse cereal instant food is natural and healthy, has comprehensive and balanced nutrition, is easily digested, is suitable for being used by people of all ages, and is particularly suitable for being used for nutrition replenishing, used as extra meals or replaced meals for students or tourists.

The invention provides a production method of potato flour and vermicelli. The production method comprises the following steps: taking the following components in parts by weight: 65-70 parts of potato flour, 25-35 parts of cassava modified starch, 5-8 parts of konjac fine flour or soybean flour, 5-10 parts of gluten flour, 0.25-0.5 part of sodium alginate, 0.3-0.6 part of guar gum, 0.1-0.3 part of carrageenan, 0.2-0.3 part of xanthan gum, 0.1-0.5 part of ethyl maltol, 0.1-0.5 part of composite phosphate, 1.0-4.0 parts of yeast extract, 0.3-0.8 part of hydrolyzed vegetable protein and 19-25 parts of water or vegetable juice; and mixing the components step by step, heating to 58-65 DEG C, mechanically stirring the mixture for 23-25 minutes into full flour floc, laying aside for 25-35 minutes, repeatedly rolling for 10-15 times by a noodle press, producing the vermicelli by a multifunctional double-drum self-cooked vermicelli machine, and treating by a dryer and a screening machine to obtain the vermicelli. The potato flour is prepared by firstly blending the cassava modified starch, the konjaku refined flour or soybean flour and the gluten flour into the flour floc and then processing the floor floc into the vermicelli. The adopted food nutrition additives are dissolved firstly and then used. The vermicelli can be produced into a vermicelli ball and dried, vacuumized, sealed with a film and added with a seasoning bag to produce a convenience food.

The invention provides a glutinous rice pig-blood sausage and production method thereof, belonging to the food, using glutinous rice, pork intestines, pork and pig blood as the main materials and salt, pepper and sodium glutamate as the auxiliary materials. The glutinous rice pig-blood sausage comprises by weight parts: pork intestines 100 parts, glutinous rice 60-100 parts, pork 5-50 parts, pig blood 5-50 parts, iodine salt 0.5-3 parts, pepper 0.1-1.0 part and sodium glutamate 0.5-1.0 part. The production method comprises the following steps: cleaning, soaking and braising the glutinous rice, chopping the fresh pork into chopped meat, cleaning the pork intestines; uniformly mixing the fresh pig-blood, glutinous rice and chopped meat, adding salt, pepper, sodium glutamate into the mixture and uniformly stirring up the mixture; filling the port intestines with the mixture using a pre-cleaned filling machine and bundling and shaping the filled port intestines to obtain the crude materials; braising the crude materials and cooling, sterilizing and vacuumizing the glutinous rice pig-blood sausage to obtain the finished products of the glutinous rice pig-blood sausage. The glutinous rice pig-blood sausage has features of special taste, rich nutrition, fresh taste, convenient carry and edible convenience, namely a fast food with special taste.

The invention relates to a preparation method for transforming a conventional well-known snack in the Huainan region to a convenience food which can be circulated in the market. The preparation method is adopted to prepare the convenience food which can be stored for a long time, is convenient to transport and can be eaten at any time and any place while the advantages of the traditional snack, Huainan beef soup, are developed, and the nutritional ingredients and flavor materials in beef are fully extracted, so that a market of fast-moving consumer goods is greatly enriched, and the requirements of people on various types of foods are met. Simultaneously, the product quality is stable, the product is convenient and safe, the large-scale industrial production can be realized, and economic and social benefits are remarkable.

The invention discloses a premix type cake mix, and belongs to the technical field of food. The premix type cake mix comprises compositions of, by weight part ratio, 100 parts of wheat flour, 65-80 parts of white granulated sugar, 15-25 parts of milk powder, 5-20 custard flour, 5-7 parts of fragrant and sweet baking powder, 4-6 parts of edible corn starch, 1-3 parts of gluconic acid-Delta-lactone, 0.5-1.5 parts of baking soda and 0.05-0.2 part of xanthan gum. The premix type cake mix is a novel convenient food which is manufactured by using modern food processing technology, easy to preserve, long in quality guarantee period and convenient to use, conforms to requirements of people, has great market potential, and can be made into cakes with flavors of an original flavor, a pineapple flavor, a strawberry flavor, a chocolate flavor and the like according to tastes of consumers. According to the premix type cake mix, a traditional cake processing method is broken through. The consumers can easily manufacture delicious, tasty and fresh cakes with different flavors at home, and the cakes are characterized by being simple in manufacturing process, short in manufacturing time and the like.

The present invention discloses a flavour mushroom pickled vegetable product and a preparing method thereof, and relates to the pickled vegetable product fermented by edible mushroom and a preparing method thereof. The preparing method comprises the following steps: selecting the mushrooms, cleaning, boiling, preparing the pickling water, pickling, mixing, packaging, sterilizing, etc. The flavour mushroom pickled vegetable product of the invention has the advantages of unique flavour, delicious taste, tender mouthfeel, excellent softness, crisp mouthfeel and better taste. The flavour mushroom pickled vegetable product of the invention is a delicious, nutritious, healthy and convenient food which integrates the functions of supplementing nutrition, nourishing and regulating the immunity of human body.

The invention discloses an agricultural grain drying device, which comprises a machine body, the top of the left side of the machine body is connected with a feeding hopper, the top of the left side of the inner cavity of the machine body is fixedly connected with a connecting plate, and the bottom of the connecting plate is fixedly connected with There is a vibrating motor, a dryer is fixedly connected to both sides of the top of the body, and a baffle is fixedly connected to the right side of the inner cavity of the body. The invention can dry the grain through the setting of the dryer, through the setting of the vibrating motor and the connecting plate, it is convenient for the grain to slide down, and at the same time, the uniformity of drying is increased. Through the setting of the motor, the turntable and the fixed rod can be driven to rotate, Through the setting of movable rods, connecting rods and movable racks, the sieve can be driven to shake and the grain can be screened. At the same time, it solves the problem of uneven drying when drying the grain and the impossibility of screening the impurities in the grain, which reduces the The problem of drying efficiency of grain.

The invention relates to convenience food, and in particular relates to a preparation method of dried rabbit meat nutritional food, wherein rabbit meat is taken as a main raw material and nutritious Chinese herbal medicines are taken as auxiliary materials. The preparation method comprises the following steps: (1) preparing the materials; (2) arranging and soaking; (3) preserving; (4) marinating; (5) slicing; and (6) making dried rabbit meat. The rabbit meat food processed by the preparation method has diversified flavors, namely the flavors can be changed by adding flavorings according to different tastes of various groups; and the food has the characteristics of crispy outside and tender inside without greasiness and fragrant and sweet taste, and can be easily chewed without weariness, thus being suitable for people of all ages and realizing wide application range.

The present invention discloses boletus edulis Maillard flavor peptide and a preparation method thereof. The boletus edulis Maillard flavor peptide is prepared by the following step: carrying out enzymatic hydrolysis treatment on treated fresh boletus edulis or the remained leftover bits and pieces of the boletus edulis after processed; carrying out ultrafiltration enrichment of the flavor peptide, carrying out Maillard reaction, concentration and spraying drying, and obtaining the boletus edulis Maillard flavor peptide. The prepared boletus edulis Maillard flavor peptide is strong in fresh flavor, has a natural flavor, can effectively enhance mellowness and delayed permeation property of seasonings and food, and is an ideal food additive and freshener. The boletus edulis Maillard flavor peptide can be used as an additive for puffed food, instant food and meat products, and can be used as a basic raw material for new natural compound seasonings. The boletus edulis Maillard flavor peptide has good development prospects.

The invention discloses a preparation method of a convenient instant purple potato food, which aims at solving the problems that the heating time of sweet potatoes is longer, the loss of nutritional ingredients in the sweet potatoes is greater and a preservative is further added in the prior art. The method comprises the following steps: (1) selecting materials, cleaning and cutting; (2) performing primary film coating; (3) performing secondary film coating; and (4) sterilizing and cooking. A product is obtained by uniformly coating an edible pectin compound twice, packaging, sealing, sterilizing and cooling, the texture and the color of the product are kept good, the loss of the nutritional ingredients in the convenient instant purple potato food is lower, the guarantee period is long, the convenient instant purple potato food can be stored above 12 months at normal temperature, and the preservative is not used simultaneously, thereby meeting the requirements of people on green and healthy foods.

The invention discloses convenient nutritional porridge prepared by combining a traditional formula and a scientific formula and taking the essence of cereal grains; the nutritional porridge is prepared as follows: preparing different taste, different varieties and different colors of food into convenient cooked food by frying, freeze-drying and other processes; preparing solid convenient porridge by rational combination and mixing with auxiliary materials; the nutritional porridge can be prepared into dozens of varieties such as eight treasure porridge, nutrition porridge, dietotherapy porridge, flavor porridge and other series. The product is low in cost and convenient to eat, does not contain preservatives and artificial color, can keep the shape and flavor of traditional porridge food, keeps nutrition components of raw materials, has the health functions of physique enhancement and the like, is in line with the modern diet concept, and is an ideal convenient food for home life, travels and field operation.

The invention discloses a nutritious health caring food for lying-in women, belonging to the nutritious health caring food technology field. The nutritious health caring food of the present invention is a medicament made from the following pharmaceutical materials: radix bupleuri, white peony root, bighead atractylodes rhizome, Poria cocos, Chinese magnoliavine, dark plum, licorice, radix pseudostell, peanut, Chinese yam, astragalus, Chinese angelica, Ginseng, ricepaperplant pith medulla tetrapanacis, seed of cowherb, jujube and brown sugar. The nutritious health caring food of the present invention can be made into instant food by adding food materials capable of providing nutrition; for example, it can be made into instant congee or paste by adding glutinous rice, boned pig trotter, boned chicken and soybean which are suitable for the physiological characteristics of lying-in women. The nutritious health caring food of the present invention has the functions of nourishing yin, enriching blood, generating body fluid, freeing channels, stimulating milk secretion, coursing liver and rectifying qi; achieves the advantages of properly combined nutrition, good taste, convenient taking and substantial milk stimulating effect; does not cause obesity; is particularly suitable for treating postpartum inappetence, malnutrition, less milk or agalactia.

The invention belongs to the nutritious egg-based convenience food of the food field and mainly comprises, by mass, 37 to 95% of liquid poultry egg, 3 to 60% of konjac (amorphophallus konjac) slurry, 1 to 3% of flavoring and additives. The nutritious egg-based convenience food with different local flavors is formed by filling liquid egg, konjac slurry, different nutriments, different flavourings , different additives, and one kind or more than one kind of meat (including chicken, fish, shrimp, etc.) to into a die, boiling, demoulding, marinating (which can be omitted), sterilizing at a high temperature and performing vacuum packaging. The invention changes the shapes of eggs but reserves the local flavors of the eggs. Besides, different nutriments added increase different nutritional functions and different flavorings added provide different local flavors. The products of the present invention are convenient, nutritious and delicious and convenient for transportation and storage.

The invention relates to a production process of convenient preserved egg and pork congee, which belongs to the technical field of food processing. The production process comprises the following steps of: curing rice and sticky rice, pre-cooking the rice and the sticky rice, processing preserved eggs and fresh pork, and canning the food. The convenient preserved egg and pork congee is prepared by mixing the rice and the sticky rice according to a certain ratio and matching appropriate auxiliary ingredients. The preserved egg and pork congee is full of nutriments, is capable of promoting appetite and the digestive absorption of nutrients and improving iron-deficiency anemia, is less in cholesterol, has the functions of warming spleen and stomach and is suitable for being appropriately taken by ordinary people. Meanwhile, the convenient preserved egg and pork congee conforms to a modern diet concept and is fast food for supplementing nutrients of modern people with a rapid pace of life.

The invention belongs to the field of foods, which in particular relates to a technique for preparing yam convenient porridge. The yam convenient porridge comprises the components of rice, yam and corn starch. The method comprises the following steps: firstly, sieving with a sieve of 80 meshes after pulverizing the rice and the yam respectively, mixing the rice after being pulverized again, the yam after being pulverized again and the corn starch in the proportion of 50-80 parts of rice, 10-30 parts of yam and 15-30 parts of corn starch according to parts by weight, pulping, then delivering into a roller drier for curing and forming after milling with colloids, and preparing porridge pieces of 5*5mm by a pulverizer; taking the porridge pieces as a basis and adding glucose and pregelatinized starch into the porridge pieces; or, adding flavoring dry meat; or, adding flavorings; or, adding the glucose, the pregelatinized starch, the flavoring dry meat and the flavorings and also adding dewatered scallion and the like to prepare the yam convenient porridge with various tastes. The invention can fully keep the nutritional components of the yam, has convenient carrying, light weight, long storage period and convenient and easy infusion and is a convenient food conforming to the modern quick-rhythm life.

The invention relates to a seafood condiment and a spray drying method thereof. The seafood condiment product in the form of powder or particles is milk-white and has the peculiar fragrance of seafood, the weight loss on drying is less than or equal to 2 percent to 4 percent, the total nitrogen content is 0.40 percent to 1.50 percent, and the amino nitrogen content is 0.25 percent to 0.75 percent. The product adopts quick-frozen and dry-screened residual scallop adductor-processed by-product with irregular sizes and shapes as material, the by-product is mashed by a Waring blender and finely ground by a colloid grinder and a viscolizer, and then receives staged enzymolysis by protease, and enzymatic hydrolysate is centrifuged, filtered, clarified, concentrated and spray-dried, so that the seafood condiment is provided. The invention has the following advantages that: because bacillus subtilis neutral proteinase and flavourzyme are chosen for staged enzymolysis, the nutrition and flavor of scallop seafood are kept, the technique is simple, the spent time is short, and the effect is good. After the scallop adductor-processed by-product is ground into pulp by the colloid grinder and the viscolizer, the effect of sufficient enzymolysis can be achieved. The product has unique seafood flavor, and can be widely used as condiment for convenience food.

The invention discloses a preparation process of an abalone can, which comprises the following processing steps of: selecting abalones, sterilizing by ozone, preprocessing, rinsing, seasoning, cleaning internal organs of the abalones, pulping, carrying out compound zymohydrolysis to obtain a protein hydrolyzate, processing the protein hydrolyzate into abalone sauce, adding the abalone sauce in a can, sealing and sterilizing at high temperature. The invention provides a convenience food, a seasoning method of the abalone, and a method for processing a protein hydrolyzate of the internal organs of the abalones into abalone sauce. The abalone can has the advantages of elastic abalone meat, rich nutrition and delicious taste.