69 results about "Evaporated milk" patented technology

The invention relates to a cattle bone soup, a preparation method and applications thereof. The cattle bone soup comprises, by mass, 17-22% of protein substances (including non-dairy creamer, whole milk powder and full-fat evaporated milk), 60-70% of a beef preparation (including beef extract, cattle bone soup sauce, beef powder and beef essence), 2-3% of saccharide substances (including caramel powder, white sugar powder, and maltodextrin), 5-6% of a freshener (including monosodium glutamate and disodium nucleotide), 0.1-0.2% of amino acids (including glycine and L-alanine), 0.5-0.7% of oil substances (including ginger oil and cattle oil), and the balance of a flavoring agent (including salt powder, a yeast extract, citric acid powder, malic acid powder and fresh ginger powder). The cattle bone soup of the present invention has characteristics of mellow taste, unique flavor, delicious taste, rich nutrition, safety, health, and easy use. The cattle bone soup preparation method is simple.

The invention discloses a high-stability mango and coconut milk beverage containing fruit granules and a preparation method thereof. The beverage is composed of mango puree with pulp content of 65-90%, coconut pulp, evaporated milk, whole milk powder, white granulated sugar, fruit granules, citric acid, malic acid, sodium citrate, single and double glycerol fatty acid ester, sucrose fatty acid ester, sodium carboxymethyl cellulose, gellan gum, agar, pectin, essence and water. The amount of the acidic juice, the coconut pulp, the evaporated milk and the whole milk powder is stably balanced by optimizing technological parameters for affecting emulsibility and stability factors of the coconut milk beverage and adjusting the formula, on the basis of first-time juice sterilization, fruit granule smoothness and juice sensation are ensured, meanwhile, the juice and the fruit granules are sterilized for the second time, it is ensured that the system is stable when the juice is stored at normal temperature, the long shelf life is achieved, and the requirements of people for safe, healthy and high-grade dessert are met.

The invention discloses a health-preservation vitamin oil obtained by mixing volvariella volvacea with meat, and a preparation method of the health-preservation vitamin oil. The preparation method comprises the following steps: cleaning the volvariella volvacea, cutting the cleaned volvariella volvacea into slices, soaking the volvariella volvacea slices in evaporated milk, when the evaporated milk is totally absorbed by the volvariella volvacea, taking peanuts, grinding peanuts into peanut powder, and spreading the peanut powder on the volvariella volvacea; cutting jujube into slices when the volvariella volvacea absorbs the evaporated milk, and drying the jujube slices under the sun; taking ginseng and atractylodes macrocephala, grinding the ginseng and atractylodes macrocephala into powder, adding the ginseng powder and the atractylodes macrocephala powder in a distilling flask, adding Ceylon black tea in the distilling flask, performing distillation, and collecting distilled water; placing the jujube slices in the distilled water, enabling the jujube slices to absorb the distilled water, taking out the jujube slices when the water content of the jujube slices rises to 70%-75%, placing the jujube slices and the volvariella volvacea slices in a pot, adding water in the pot, stewing the jujube slices and the volvariella volvacea slices, adding meat during stewing, stewing the mixture till the mixture is boiled, adding salt, chicken powder and sesame oil in the pot, and mixing vitamin D2 emulsion with the liquor so as to obtain the vitamin oil. The vitamin oil prepared by the preparation method tastes good, and contains a certain quantity of traditional Chinese medicines; the vitamin oil can be directly added in medicines, foods or feeds, so that people or animals can regularly take vitamin D2 in vitro.

The invention discloses vitamin oil capable of preserving health prepared by mixing quail and bamboo fungus and a preparation method thereof. The preparation method comprises the following steps: cleaning bamboo funguses, cutting the cleaned bamboo funguses into slices, soaking the cut bamboo funguses in evaporated milk, after the evaporated milk is absorbed out by the soaked bamboo funguses, taking peanuts, grinding the taken peanuts into powder, and spraying the peanut powder on the soaked bamboo funguses; when the evaporated milk is absorbed by the soaked bamboo funguses, cutting Chinese date into slices, and drying the cut Chinese date by airing; grinding ginseng, bighead atractylodes rhizomes and the like into powder, adding the powder in a distillation flask, adding a Ceylon black tea into the distillation flask, distilling the mixture of the added powder and the Ceylon black tea, collecting distilled water, and placing Chinese date slices in the collected distilled water, wherein the Chinese date slices absorb the distilled water; when the water content in the Chinese date slices is increased to 70%-75%, taking out the placed Chinese date slices, and placing the taken Chinese date slices and the soaked bamboo funguses together in a pot, adding water, and cooking the mixture of the placed Chinese date slices, the placed bamboo funguses and the water; adding quails during cooking, and cooking the mixture of the placed Chinese date slices, the placed bamboo funguses, the water and the added quails until boiling; adding salt, chicken essence and sesame oil, and mixing emulsified mixture of vitamin D2 with the obtained liquid so as to obtain the vitamin oil. The vitamin oil prepared by the preparation method disclosed by the invention is good in mouth feel, besides the vitamin oil contains a given amount of traditional Chinese medicine components, and the vitamin oil can be directly added into medicines, foods or feeds.

The invention provides a method for cooking curry chicken chops. The method which has the advantages of instantness, fresh keeping, daintiness, nutrition, and eating convenience comprises the following steps: choosing boneless chicken thigh or chicken breast meat, cleaning, shaping, uniformly scattering a protease on the chicken meat, allowing it to stand for 10min for tenderizing, pickling for 4h with a mixed solution of a chicken essence, monosodium glutamate, salt, white sugar and water, draining, sauting for 1-2min in 120DEG C oil, cooling to below 24DEG C within 30min, carrying out nitrogen filling packaging based on 300-500g / bag, disinfecting, preparing a curry sauce from coconut milk, curry powder, desiccated coconut, white granulated sugar, edible oil, whole evaporated milk, salt and water, cooling, carrying out nitrogen filling packaging based on 75-125g / bag, disinfecting, filling a main material bag and a sauce bag into a big bag, and sealing to obtain a finished product.

The invention provides a salty spicy roast beef candy. The candy is prepared from the following raw materials: white granulated sugar, glucose syrup (75%), a sucrose ester, lecithin, beef tallow, whey powder, maltodextrin, table salt, water, edible dry gelatin, granulated sugar powder, evaporated milk, powdered caramel, curry powder, edible essence and spices, wherein the spices comprise ground cinnamon, fennel powder, ground cloves powder, dried ginger powder and glycyrrhiza uralensis fisch powder; and beef extract or beef granules are added into the raw materials. The candy is brown yellow, cubic and I-shaped. The salty spicy roast beef candy is prepared by the following production steps: (1) dissolving the sugar; (2) filtering; (3) boiling; (4) cooling; (5) agitating and mixing; (6) drawing the mixture; (7) extruding for forming; (8) cooling and conveying; and (9) packaging. The salty spicy roast beef candy has spicy roast beef flavor; and the candy has a flat surface and a tight section, is fine and smooth and has chewable taste. The salty spicy roast beef candy is particularly suitable for being taken as a popular snack food.

The invention provides a sweet milk and a preparation method. The preparation raw material of the sweet milk includes a cow milk, a single cream, an evaporated milk, a momordica grosvenori concentrate, an inulin and a pH adjuster. The sweet milk contains 2.9-5% protein and 3.1-4.5% fat, and a pH is 6.5-6.8. The sweetness of the momordica grosvenori concentrate is 300 times of that of sucrose sweetness, the sweet milk does not produce heat, and convenience is provided for diabetics and the like to eat. A screen filtration and high-speed centrifugation method removes mechanical impurities, surface microorganisms, somatic cells and the like from the milk. High-pressure homogenization under different pressures and temperatures can make the sweet milk have finer molecules, and there is no precipitation or oil slick phenomenon during a long-term placement process. Two different sequences of pH adjustment can avoid precipitation reactions between the raw materials and affect the production finished product yield of the sweet milk. The preparation method has a high raw material utilization rate and a production efficiency, and the prepared sweet milk is fine in emulsion, moderate in sweetness and long in warranty period.

The invention discloses a preparation method for preparing evaporated milk, and relates to the technical field of food processing. The preparation method comprises the following steps: step I, preparing raw materials including 20-30% of pasteurized milk and anhydrous cream, 3-5% of whey powder, 5-10% of a cocoa butter replacer, 1-3% of white granulated sugar and 3.55-6.6% of food additives, and then adding water to 100%; step II, completely sucking the raw materials in the step I into a vacuum mixing tank from a hopper, flushing the hopper to a vacuum mixing tank by using hot water after feeding is finished, and performing shearing until the raw materials completely dissolve; and step III, closing the shearing functions of the raw material vacuum mixing tank and the vacuum mixing tank, performing switching to a stirring function, after stirring and dissolving for 20 minutes, performing sampling, observing the uniform mixing condition, ensuring that the materials are uniformly mixed, the grease is uniformly dispersed and no obvious granular substances or insoluble substance exists, and if the particles or the insoluble substances exist, continuing to perform shearing and dissolvinguntil no obvious particles exist. According to the preparation method of the evaporated milk, the production mode of the evaporated milk is changed, the mouth feel and the flavor of the evaporated milk are improved, and besides, the nutrient value of the evaporated milk is improved.