33 results about "Ensure (product)" patented technology

The invention relates to food and a production method thereof and particularly relates to preserved vegetable flaky pastry and a production method thereof. The production method of the preserved vegetable flaky pastry comprises the following steps of: washing preserved vegetables, cutting into shreds and drying at a low temperature; adding vanilla powder and spicy vanilla powder to season for later use; sequentially adding custard powder and white granulated sugar into low-gluten flour, adding butter and lard oil, and uniformly agitating; and adding the uniformly-mixed preserved vegetable shreds into the powder, uniformly agitating, and molding and baking. The preserved vegetable flaky pastry initiates to take the preserved vegetables as the raw materials of the flaky pastry, the vanilla powder and the spicy vanilla powder are added to season and the flaky pastry is mixed and baked by using the soft flour, so that the flaky pastry is sweet and tasty and is full of nutrition; and the special taste of the preserved vegetables is kept to the greatest extent and the product is ensured to have the previous characteristic of the preserved vegetables after being baked during the producing process, so that the characteristics of local foods is reflected and the local characteristics are rich.

The invention discloses cheese liquid milk and a preparation method thereof. The chess liquid milk comprises the following components: 30-90% of raw milk, 0.5-3% of cheese powder, 0.02-2% of yolk powder, 0.01-5% of dilute cream, 0.05-0.2% of emulsifier, 0.05-0.3% of stabilizer and the balance of water. The preparation method comprises the following steps: heating the raw milk to 70-90 DEG C, uniformly mixing with 70-90% of the emulsifier, the stabilizer, the dilute cream, the yolk powder and the water to obtain a feed liquid A; heating the cheese and the rest emulsifier to 65-80 DEG C, melting for 15-25 minutes, uniformly stirring and mixing to form an emulsion and obtain a feed liquid B; mixing the feed liquid A with the feed liquid B, standardizing protein and fat and carrying out second-level homogenizing; firstly carrying out pre-sterilization and then carrying out immersion type super-high temperature instant sterilization to obtain the cheese liquid milk. By means of the preparation method disclosed by the invention, the phenomenon of pipeline blockage or pipe wall serious coking is incapable of happening when the product is sterilized.

The present invention relates to field of food technology, in the concrete, it relates to a spiced vegetarian chicken and its production method. Said invention adopts mechanized continuous production mode to produce spiced vegetarian chicken so as to raise and ensure product quality.

The invention adopts eggs as the pickling material, and adopts edible caustic soda, Pu'er tea and salt as the curing accessories for processing preserved eggs. The complete processing process consists of 7 steps of: material decocting, fresh egg selection and grading, potting, soup filling, pickling, output from a pot, and storing. In order to ensure product quality, proper feed liquid temperature, pickling chamber temperature and storing environment temperature must be controlled. With simple operations, the method of the invention can produce pickled preserved eggs with heavy tea aroma, light alkaline flavour, moderate saline taste, low lead content (about 0.2mg / kg), low copper content (1.00mg / kg, with the standard requirement of less than 10mg / kg), no wrapped mud, cleanliness and hygiene, and the produced preserved eggs can meet the national standard requirements for pollution-free preserved eggs and lead-free preserved eggs.

The invention relates to a making method of improved meat blocks, a making method of fruit and vegetable blocks, and a making method of mixed meat, fruit and vegetable blocks. The making method comprises the following steps of (1) treating raw materials to be the appropriate state; (2) dying the materials by a gradient temperature control method in a vacuum microwave drying system; (3) performingmicrowave sterilization; and (4) performing packing. The making method is reasonable to design and convenient to implement, the materials are dried and sterilized in same equipment, under the premisethat products conform to edible hygienic standards, the reserving degree of nutrients of the products is increased, the production technology is simplified, and the sterilization time is shortened.

According to the minced garlic chilli sauce and the preparation method thereof, chilli, soybean paste, salt, white sugar, vinegar, garlic and monosodium glutamate are fused, and the minced garlic chilli sauce obtained after boiling is delicious and pure in taste, moderate in pungency degree and rich in nutrition; no preservative or additive is added, the safety of the product is ensured, and the product can be stored for more than 12 months after being bottled and sealed since the raw materials are reasonably proportioned and the storage time is longer.

The invention provides a preparation method of infant formula milk powder. The preparation method comprises the following steps: A) preparing base powder of which the water activity is less than or equal to 0.18 by adopting a wet process; and B) enabling the base powder, auxiliary materials and probiotics to be subjected to dry mixing, to obtain the infant formula milk powder, wherein the dry mixing condition is that N2 is introduced through vacuumizing, and the residual oxygen is smaller than 3%. Firstly, infant formula milk powder base powder with the water activity being 0.18 or below is produced by adopting the wet process, and then the base powder, the auxiliary materials and the probiotics (Bifidobacterium animalis Bb-12) are subjected to dry-mixing under a low-oxygen condition (specifically under the conditions of vacuumizing and filling inert gas N2 and residual oxygen being less than 3%) to obtain the infant formula milk powder suitable for babies of different month ages. The stability of the probiotics in the production process and the shelf life of the product is ensured, and the attenuation rate of the shelf life of the product is controlled within 10%.

The present invention relates to the technical field of food processing and discloses a manufacture method of sparassis crispa mycelium oral liquid. Fermentation and enzymatic methods are conducted toconvert various types of macromolecular active nutritional components in sparassis crispa mycelia into small molecule nutrients more easily absorbed by human body to manufacture the sparassis crispamycelium oral liquid. The manufacture method specifically comprises the following steps: manufacture of sparassis crispa mother strain, manufacture of sparassis crispa liquid strain, and manufacture of sparassis crispa mycelium fermentation liquid. The manufacture method avoids a defect of short storage time, enables a finished product to be more liable to store, and ensures product safety. The sparassis crispa mycelium oral liquid can also be applied in feature-beautifying products, medical nutrition food and nutritional supplements, as well as production and processing thereof.

The invention relates to food and a production method thereof and particularly relates to preserved vegetable flaky pastry and a production method thereof. The production method of the preserved vegetable flaky pastry comprises the following steps of: washing preserved vegetables, cutting into shreds and drying at a low temperature; adding vanilla powder and spicy vanilla powder to season for later use; sequentially adding custard powder and white granulated sugar into low-gluten flour, adding butter and lard oil, and uniformly agitating; and adding the uniformly-mixed preserved vegetable shreds into the powder, uniformly agitating, and molding and baking. The preserved vegetable flaky pastry initiates to take the preserved vegetables as the raw materials of the flaky pastry, the vanilla powder and the spicy vanilla powder are added to season and the flaky pastry is mixed and baked by using the soft flour, so that the flaky pastry is sweet and tasty and is full of nutrition; and the special taste of the preserved vegetables is kept to the greatest extent and the product is ensured to have the previous characteristic of the preserved vegetables after being baked during the producing process, so that the characteristics of local foods is reflected and the local characteristics are rich.

The invention discloses children formula goat milk powder for promoting bone formation and a preparation method thereof, and relates to the technical field of formula goat milk powder. The formula goat milk powder consists of fresh goat milk, desalted goat whey powder, isomaltooligosacharide, mixed vegetable oil, mixed fruit and vegetable powder, arachidonic acid, docosahexaenoic acid, hydrolyzed yolk powder, colostrum basic protein and a compound nutrition enhancer. Fresh goat milk and desalted goat whey powder are selected as main source substances of protein, it is guaranteed that the protein in the product is goat milk protein, and the goat milk protein mainly aims at children who cannot absorb cow milk well; and through reasonable compatibility of substances such as colostrum basic protein, compounded choline chloride and taurine, absorption is promoted to realize bone formation.

The invention provides milk tea and a preparation method thereof. The milk tea is prepared from the following raw materials in parts by weight: a dairy product, namely 300-700 parts of raw milk or 70-110 parts of whole milk powder or skimmed milk powder or condensed milk, 30-50 parts of white granulated sugar and 300-670 parts of tea extract, totally 1000 weight parts; and when the total amount isless than 1000 parts, the balancing distilled water is added into the raw materials. The tea extract is prepared by the following method: mixing tea leaves or tea powder or tea concentrate with drinking water, performing intermittent stirring at a constant temperature, cooling the brewed tea leaves after a certain period, and performing filtering; and separating the tea filtrate with a separatorto obtain the tea extract. According to the method, by studying the basic formula of a milk tea product, under a condition that no food additive is added, the shelf-life stability of a product is ensured while the flavor of the milk tea product is guaranteed ; and nutritional substances in the raw materials are maintained in a final product to a great extent.

The invention discloses a hazelnut chocolate-flavored leisure food and a preparation method thereof. The hazelnut chocolate-flavored leisure food comprises a puffed green body and a wrapping slurry wrapping the puffed green body, wherein the puffed green body is prepared by mixing rice flour, corn flour, wheat flour, a cocoa product A, a swelling agent and water A according to a specific formula and then carrying out extrusion and puffing treatment; and the wrapping slurry is prepared by mixing white granulated sugar, edible salt, a cocoa product B, a dairy product, a hazelnut product, grease,a stabilizer, water B and essence according to a specific formula and then carrying out batch feeding and stirring. According to the invention, the puffed green body and the wrapping slurry are innovatively combined, so the leisure food has the characteristics of rich and smooth fragrance, unique and harmonious flavor, loose taste, good chewing feeling, no tooth sticking and the like; and the wrapping slurry is in a uniform and consistent stable state, so when the wrapping slurry is combined with the puffed green body, the cocoa fragrance and chocolate flavor of the product are explosively enhanced, and uniform appearance and good crispness of the product are ensured.

The invention relates to the technical field of health drink processing, in particular to a compound fermented beverage of Moringa fruit juice and a preparation method thereof. It is prepared by temperature stage fermentation; the first stage fermentation temperature is 2-4°C, the fermentation time is 24-72 hours, the second stage fermentation temperature is 4-8°C, the fermentation time is 24-72 hours, the third stage fermentation The temperature is 8-15°C, and the fermentation time is 24-72 hours. The present invention creatively limits the fermentation temperature in three stages, while ensuring a good fermentation effect and increasing the content of active ingredients, it avoids the generation of harmful bacteria, does not need high-temperature sterilization, and avoids the inactivation of active ingredients caused by high temperature and the generation of Bitter substances ensure that the product has a good taste and flavor.

The invention discloses a production process of a high-protein original-taste almond beverage, which is characterized in that through proper blanching temperature and blanching time, a debitterizing effect is not influenced, protein can be ensured to be reserved in almonds as much as possible, and hydrocyanic acid harmful to a human body can be removed; through multiple debitterizing treatments, the debitterizing effect is ensured, so that a relatively good taste can be ensured without additionally adding sugar, and the prepared product is suitable for special crowds who do not like sugar or cannot take sugar; a wet grinding mode is adopted, so that the nutritional ingredients can be more completely reserved; through multiple times of grinding, it can be ensured that the product is finer and smoother; the protein content of the product can be further improved by controlling the grinding temperature; homogenizing is performed at 72-75 DEG C, so that the best homogenizing effect can be ensured, and the phenomenon that fat and protein particles easily cause particle aggregation to cause fat floating and precipitation can be avoided; and the protein content of the almond beverage obtained by the invention is greater than or equal to 3.0 g / 100g, which is about 5.5 times of the national standard.

The invention provides a screw and a food processor. The screw includes: a rod body, which includes a conveying section, a grinding section and an extrusion section connected in sequence, and the cross-sectional area of ​​the rod body first increases and then decreases from the conveying section to the extrusion section; Ribs, spiral ribs are wound on the rod body; the cross section of the spiral ribs is trapezoidal, the height of the spiral ribs in the radial direction of the rod body is H, and the maximum diameter of the rod body is D, wherein, H≤0.32D, or H≤0.25D . In this technical solution, the section of the spiral rib is set as a trapezoid, and at the same time, the height of the spiral rib is reasonably limited by the maximum diameter of the rod body, so that the height of the spiral rib can be adapted to the maximum diameter of the rod body, so that the screw can be better. Conveying and squeezing the food materials can ensure the juice extraction speed and efficiency of the product to improve the juice extraction effect of the product. At the same time, this setting can also prevent the phenomenon of clogging and food residue slipping.

The invention provides a matcha pudding and a preparation method thereof. The matcha pudding comprises the following raw materials in mass percentage: raw milk 20-88%, sweetener 0.5-12.5%, stabilizer 0.3-0.5%, starch 0.4-1.2% %, matcha powder 0.8-1.2%, and the balance is water. The preparation method comprises: mixing raw materials, homogenizing, sterilizing, filling and cooling. The matcha pudding of the present invention has good flavor, state and mouthfeel, is elastic, and is semi-solidified, and will not be stratified after being placed for a long time. The method for preparing matcha pudding in the present invention is simple and feasible, and the existing production line can be used for manufacturing, and the manual pudding can be transformed into a large-scale continuous production mode, and the method can ensure that the product will not cause pipeline blockage or severe coking on the tube wall during sterilization , suitable for large-scale production applications.

The invention relates to the field of food industrialized production, in particular to baked eggplant with green beans capable of reasonably maintaining the nutrition proportioning ratio of each foodmaterial. Each ingredient food material is organically combined to achieve a cooperated effect. According to a making method, the recipe proportion of the sauce juice is independently invented; the baked eggplant is boiled by using a special process; the taste is intense and authentic; the color is red; the dish product is cooled by using a vacuum fast cooling machine; the commodity can be fast cooled; the original flavor is maintained; the microbial reproduction is inhibited; the product quality is enabled to conform to the national requirements.

The invention provides a roller design method suitable for COF tin baking and relates to the technical field of COF baking. The method comprises steps that S1, the baking temperature in a COF tin linear baking oven is determined, and the deformation degree of a product in the baking oven at different temperatures is observed and recorded; S2, on the basis of a normal roller, according to the deformation degree of a product, the roller is made to have a radian, and the length of the roller is reduced; and S3, when the product is subjected to linear baking and carrying, that the bending amount of the product is consistent with the radian of the roller is ensured, and the product can be tightly attached to the roller during carrying. The method is advantaged in that the roller has a certain radian, so a product can still be in close contact with the roller after being heated to deform, perfect carrying is realized, the situation that the product is scratched due to contact with the rollerwhen being bent is prevented, moreover, the product is uniformly heated, the baking effect is good, operation steps in the prior art are reduced, and production cost of enterprises is reduced.

The invention discloses sorting equipment based on nut shells for food processing, relates to the technical field of food processing, and solves the problem that existing nut sorting devices can only sort nuts by size, and have insufficient screening ability for empty shell nuts. The accuracy is low, and the finished product is often mixed with empty shell nuts, which affects the yield of the product, including the outer shell; the driving part, which is fixedly connected to the upper left part of the outer shell; the sorting rotating disc, sorting The rotating disk is rotatably connected to the inside of the outer shell; there are 15 groups of sorting material cylinders, and the circular array of the sorting material cylinders is slidably connected to the sorting rotating disk. The invention sorts the nuts by using the density difference between the empty shell nuts and the full nuts by adopting the air blowing method, can effectively screen out the empty shell nuts, has high screening accuracy, and effectively improves the yield of nuts , to ensure product quality, easy to use, high sorting efficiency, simple structure and low cost.

The invention discloses a beverage for regulating intestinal health and a preparation method of the beverage, and belongs to the technical field of food processing. The beverage for regulating intestinal health comprises the following components: perilla frutescens powder and inulin. According to the beverage for regulating intestinal health disclosed by the invention, the perilla powder and the inulin which have strong defecation capability are combined together, so that the perilla powder and the inulin have a synergistic effect, and through compounding and proportioning, the advantages of the two raw materials in regulating defecation frequency and reducing intestinal stress reaction functions are brought into full play, and the beverage is safe and non-toxic, so that the efficacy of the product is ensured.

The invention provides a feeding cup assembly and a food processor, the feeding cup assembly is used for the food processor, the feeding cup assembly comprises: a feeding cylinder provided with a feeding channel; a mounting base is mounted on the feeding cylinder, and a first feeding port is formed in the mounting base; a first safety cover is mounted on the mounting base and can rotate in a planewhere the first feeding port is located so as to open or close the first feeding port; a second safety cover is rotatably mounted on the mounting base and extends into the feeding channel; a transmission part is installed between the first safety cover and the second safety cover, can divide the feeding channel into two areas when the first safety cover opens the first feeding port and can resetwhen the first feeding port is closed, and the second safety cover can also reset when the first feeding port is closed. According to the scheme, the safety of a product can be ensured through the first safety cover when food materials do not need to be put, and the second safety cover can prevent a user from excessively stretching hands into the feeding cylinder when the food materials need to beput, so that the safety of the user during feeding is ensured.

The invention relates to the technical field of health-care beverage processing, and in particular to a fresh fruit maca composite beverage. The beverage is prepared by taking maca powder, fruit juice, acid-producing probiotics, sucrose and water as main raw materials to performing fermentation at three temperature stages, wherein in the first stage, the fermentation temperature is 2-4 DEG C and the fermentation time is 24-72 hours; in the second stage, the fermentation temperature is 4-8 DEG C and the fermentation time is 24-72 hours; and in the third stage, the fermentation temperature is 8-15 DEG C and the fermentation time is 24-72 hours. According to the invention, through creatively limiting the fermentation temperatures of three stages, production of harmful bacteria is avoided while the good fermentation effect is ensured and the content of the active components is improved, high-temperature sterilization is not needed, and inactivation of the active components and generation of bitter substances caused by high temperature are avoided, and the product is ensured to have good taste and flavor.

The invention provides a screw and a food processor. The screw comprises a rod body and a spiral rib. The rod body comprises a conveying segment, a grinding segment and an extrusion segment which areconnected in sequence. The area of the cross section of the rod body can be increased at first and decreased from the conveying segment to the extrusion segment; the spiral rib winds the rod body; thecross section of the spiral rib is trapezoid, the width of the end face of the end, away from the rod body, of the spiral rib is t1, the width of the end face of the end, close to the rod body, of the spiral rib is t2, and t1 is smaller than or equal to t2; the maximum diameter of the rod body is D, and t2 is larger than or equal to 0.06D and smaller than or equal to 0.15D or t2 is larger than orequal to 0.08D and smaller than or equal to 0.11. According to the technical scheme, the cross section of the spiral rib is arranged to be trapezoid, the widths of the upper and lower ends of the spiral rib are reasonably limited through the maximum diameter of the rod body so that the widths of the upper and lower ends of the spiral rib can be matched with the maximum diameter of the rod body, the screw can better convey and extrude food materials accordingly, the juicing speed and efficiency of products can be guaranteed to improve the juicing effect of the products, and meanwhile residue blocking and food residue slip can be prevented through the screw.

The invention relates to a preparation method for improving the emulsification stability of liquid egg yolk. The method belongs to the technical field of poultry and egg product processing. The method comprises the following steps: (1) stirring and filtering the liquid egg yolk to obtain the initial liquid egg yolk, and measuring the protein content; (2) Mix phytic acid powder with water to make phytic acid solution; (3) Mix the initial egg yolk liquid and phytic acid solution in proportion, adjust the pH of the mixed egg yolk liquid to a certain acidic condition; (4) Stir the mixed egg yolk liquid It can be refrigerated after uniformity; the emulsification stability of the modified egg yolk liquid system prepared according to the present invention is significantly improved, the appearance and viscosity of the emulsion are better, and it can be used in sauces and other products. The raw materials are simple and easy to obtain, and the method is simple and easy Operation, to ensure product quality and reduce costs at the same time.

The invention provides a squeeze barrel and a food processor. The food processor includes a crushing barrel, and the squeezing barrel includes: a barrel body, the first end of the barrel body is connected to one end of the crushing barrel, and is connected to the crushing barrel; the barrel A cover is detachably mounted on the second end of the bucket body. In the squeeze barrel provided by the present invention, the squeeze barrel is set as a detachably connected barrel body and a barrel cover, so when the food processor is running, the barrel cover can be installed on the barrel body, so that the squeeze barrel forms a complete Squeeze the cavity to complete the extrusion of the ingredients, and when the food processor is finished, the lid can be disassembled to clean the barrel body and the lid separately, which can reduce the difficulty of cleaning. It can also clean the dead corners that are not easy to clean in the extrusion barrel, so as to thoroughly clean the extrusion barrel, thereby ensuring the cleaning effect of the product and ensuring the cleanliness of the product.

The invention discloses a compound beverage and a preparation method thereof, and relates to the technical field of processing of fruit-vegetable products. The compound beverage contains the followingcomponents: orange flesh, white granulated sugar syrup, selenium-rich vegetable powder and wheat bran powder. By adding the wheat bran powder, the content of dietary fibers in the compound beverage is increased, so that the ingestion satiety of the product is increased, the calorie of the product is reduced, and the product is relatively healthy to eat; and the dietary fibers are capable of increasing consistence of the beverage and improving taste texture, so that the product has batter taste; by adding the selenium-rich vegetable powder with a high selenium content, nutrients of the compound beverage are enriched, the compound beverage is rich in selenium, and the nutritive value of the compound beverage is increased; and the selenium content of the vegetable powder is easy to control,so that the selenium content of the compound beverage can be precisely controlled, and the stable quality of the product is guaranteed, thereby contributing to realizing of industrial production.