71 results about "Food culture" patented technology

The present invention relates to an antioxidant and anti-aging astaxanthin health-care composition and preparation method thereof. The composition comprises the following components in parts by weight: astaxanthin 120-160 parts, lycopene 83-133 parts, and grape seed extracts 67-89 parts. The composition can be processed into hard capsules, soft capsules and oral liquid by adding accessories accepted by the pharmaceutical technology. By using astaxanthin, lycopene, and grape seed extracts as raw materials, aiming at the physical signs and food culture features of Chinese people, and scientifically quantifying and blending the raw materials, the composition maximally exerts the synergistic effect of anti-oxidation, and makes the functional features of these three varieties complement each other, thus leading to comprehensive antioxidant effect and remarkable anti-aging effect.

The invention discloses a fish cake formula and a manufacturing method and superinduces a new menu of Chinese food culture and leads to fresh, savoury, tender, soft and elastic taste when people eat. Technical problems to be solved lie in: firstly, the formula for manufacturing fish cake comprises 20 percent of fish meat which is heaved into paste, 15 percent of starch, 5 percent of white sesame powder, 10 percent of ripe peanut flour, 10 percent of fermented cake head, 40 percent of clean edible water and a little ginger, onion and monosodium glutamate; secondly, the fish cake prepared through the fish cake manufacturing method is transparent, soft, savoury, tender and elastic and can be both eaten directly and used for chaffy dish. With abundant sources, the fish cake formula and the manufacturing method is suitable for fleshy fishes of lotus fish, black carp, common carp, etc.

The invention discloses a fermentation method for producing high viscocity xanthan gum by xanthomonas campestris, which relates to the technical field of the production of the xanthan gum by using microorganism fermentation engineering. The prior fermentation method for producing the xanthan gum by the xanthomonas campestris comprises: slant mother seeds, shaking culture, starter can culture, total culture medium fermentation culture and fermentation liquor extracting stage; and a fermentation culture stage of the invention is designed to be a basal culture medium fermentation culture stage which comprises a supplementary food culture medium A fed-batch, a food culture medium B fed-batch and a pH regulation and control process. Starch and crude farm product containing starchiness are sequentially batch-fed in two steps under the condition of firm control of fermentation liquor photodensity to increase the carbon nitrogen ratio gradually; the ferment pH value is controlled by an acid-base neutralization solution, so that the process fermentation time is reduced from 60 to 75 hours to 40 to 48 hours; high cost industrial raw materials are replaced by the low cost primary farm products, so that the raw material cost is reduced by 15 to 20 percent; the reduction of the fermentation time reduces the energy consumption by 25 to 30 percent; and experimental data shows that the feed stock conversion reaches 85 to 90 percent and the viscocity is improved by 10 to 20 percent.

The invention discloses a method for culturing cordyceps militaris with slant solid strains effectively instead of liquid strains. The method comprises the following steps: culturing carrot slant cordyceps militaris strains, wherein a culture medium is prepared from the following components in parts by weight: 200 parts of juice prepared from carrots, 20 parts of glucose, 0.5 part of magnesium sulfate, 1 part of monopotassium phosphate and 20 parts of agar; performing subpackaging, sterilization, cooling, inoculation, culturing and selection on the culture medium; aseptically transferring the slant strains into a one-off injection syringe, sucking glucose injection, extruding a solution obtained by mixing the slant stains and the glucose injection from a syringe needle, pouring the extruded solution back into the one-off injection syringe, repeating the operation until the carrot slant cordyceps militaris strains are completely and uniformly mixed with the glucose injection, and inoculating prepared solidified cordyceps militaris liquid strains into a food culture medium or silkworm pupae; culturing the food culture medium or the silkworm pupae in a constant temperature incubator. The method is easy to operate, short in culture period, high in fruiting body yield and free of pollution and waste, and factory production can be implemented.

The invention belongs to the field of food processing equipment, and specifically relates to a minitype farcie noodle machine. Noodles, steamed stuffed bun and dumplings are wonders of Chinese food culture, and have healthy property far higher than the healthy property of sandwich and hamburgers as food. Countless Chinese delicious food fans hopes to combine noodles and dumplings for forming farcie noodles and hopes to realize mechanized and standardized production. The invention aims at solving the processing problem of farcie noodles, and the minitype farcie noodle machine is designed and helps to simplify preparation of farcie noodles. The machine has a three-layer jacket structure, and is provided with an n-shaped shaft, a rotary drum with propelling threads at the internal and the external, and a jacket outer drum; the rotary drum with propelling screws at the interior and the exterior is disposed at an interlayer position; and the rotary drum external threads and the jacket outer drum form an annular dough-extruding cylinder, and the rotary drum internal threads and the n-shaped shaft form an annular stuffing-extruding cylinder. When the rotary drum with threads is pushed in a rotary way, noodles formed by wrapping column-shaped stuffing with annular noodles are prepared. The whole machine is assembled in an internal and external nested way, no sealing members are employed, noodles can be processed by employing the whole iron-texture machine, and no lubrication members are employed, so that food processing pollution is reduced.

The invention provides a custard ice crust mooncake which is prepared with glutinous rice flour, chestnut flour, eggs, butter, a milk powder, sugars and oil as raw materials. A wrapper of the custard ice crust mooncake is good to taste and breaks through the characteristics of a flour wrapper of the traditional Suzhou style or Cantonese-style mooncake; and the custard ice crust mooncake has rich nutrients, is low in the sugars and the salts and accords with the needs of modern healthy cooking culture. The invention also provides a preparation method of the custard ice crust mooncake. The preparation method is simple and practical and is easy to realize.

The present invention discloses food, and is especially noodles with special flavor and the making process. The noodles with special flavor feature that at least one kind of beverage is added into the noodles material. The making process of the noodles with special flavor includes making dough with flour and some beverage, cooking, adding beverage, and adding proper amount of diced vegetable, diced fruit, diced meat and/or diced egg. By means of adding tea, tea powder, wine, milk, fruit juice or fruit powder, various kinds of noodles, tea noodles, wine noodles, milk noodles, fruit noodles, etc may be made. The present invention is significant in optimizing food structure and developing food culture.

The invention relates to a container comprising special materials and manufacture method; wherein, the compressed tea is adopted as the container wall; the nontoxic low melting point metal is adopted as connector; the container wall comprising a plurality of blocks of compressed tea is fastened by the nontoxic low melting point metal; the nontoxic low melting point metals are welded with each other; the manufacture method is that (1) the tea is prepared to form the required shape of the container wall by the prior tea compressing craft, (2) the container walls are fastened by the nontoxic low melting point metal according to the connecting joints among the container walls, and the welding art is adopted as the amount of the nontoxic low melting point metal is plural, (3) the interface parts adopt the nontoxic low melting point metal totally. The container has the advantages of being applicable to the storage of light and dry solids, combining the plant tea and metallic tin, combining the traditional block tea craft and modern precise treatment technology, and embracing dietetic culture, decorative culture and harmonious culture.

The invention provides a beverage containing water-insoluble algal dietary fibers, which is characterized in that: the beverage is made from water-insoluble algal dietary fibers, citric acid, sugar, fruit juice, plant thickeners and water; and the weight percentage ranges of the ingredients are as follows: 0.01% to 20% of water-insoluble algal dietary fibers, 0.001% to 5% of citric acid, 0.001% to 20% of sugar, 0.001% to 30% of fruit juice, 0.01% to 20% of plant thickeners and water in balance. The beverage has effects of preventing constipation and intestinal tract diseases, removing heavy metals in vivo, scavenging free radicals in vivo, preventing cardiovascular diseases, diabetes, breast cancer and gallstone, lowering blood pressure and improving human immunity. The beverage is free of high-calorie ingredients such as proteins and fats, and is a low-calorie functional beverage. The beverage food enriches the food culture in China and is extremely beneficial for people health.

The invention discloses a beverage containing water-soluble seaweed dietary fiber agar, which is characterized in that the beverage comprises water-soluble seaweed dietary fiber agar, sugar, fruit juice, citric acid, edible essence and water. The range of weight percentages of the components are 0.01 percent to 20 percent, 0.0001 percent to 20 percent, 0.0001 percent to 40 percent, 0.0001 percent to 2 percent in sequence and water as the rest. The beverage of the invention can prevent constipation and intestine diseases, clear away heavy metals and free radicals in the body, prevent cardiovascular diseases, diabetes mellitus, mammary cancer and gall-stone and improve the immunological competence of human body. The beverage does not contain components with high calorific value, such as protein, fat and the like, pertaining to functionality beverages with low calorific value, thereby not only enriching food culture in China, but also greatly improving physical health of people.

The invention discloses a production technology of Da Fulai handmade rice crust cuisine, aiming at protecting the intellectual property of the peculiar famous snack rice crust cuisine of Tianjin and laying the foundation for the long-term development of the national food culture. The technology comprises the steps of: (1) preparing a mixture of mung beans, rice and water according to a certain proportion, soaking the mixture and grinding the mixture into paste on a water mill; and then, spreading rice crust on an iron pan, drying the prepared rice crust in the sun for a certain time, and cutting into willow leaf shapes to obtain the rice crust; (2) putting cut coriander stems, bruised ginger and chopped green onions into sesame oil, frying into golden color in the iron pan, putting aniseed powder and flour paste into the iron pan, frying, then pouring soy sauce into the iron pan, and frying to obtain small thick gravy; and pouring clear water, table salt and the small thick gravy into the pan, boiling the water, then pouring the soy sauce, aniseed powder, five spice powder, the bruised ginger and sodium carbonate into the water, stirring, boiling, thickening with a mixture of cornstarch and water, and boiling to obtain big thick gravy; (3) carrying out a preparation technology of condiments: preparing boiled bean cheese with spices, preparing fermented bean curd juice, thinning sesame paste, frying hot pepper and cutting coriander; and (4) during eating, putting the rice crust into a thick gravy material, enabling the rice crust to be submerged half and floated half, and adding the various condiments onto the rice crust for eating.

The invention relates to a method for cultivating planktonic larvae of sea cucumber, which belongs to the technical field of seedling raising of sea cucumber; the technology includes the following steps: breeding density; water level and water quality control; dry bait; feeding of attachment base; The density of larvae is raised by using dry bait to cultivate larvae, which solves the problem of difficult transportation and storage of fresh bait or concentrated liquid bait; with the assistance of micro-ecological preparations, a new water quality control method is adopted, and the entire seedling raising period is only changed once after the attachment substrate is placed. Water greatly saves the cost of changing water during the sea cucumber seedlings, can effectively prevent and control diseases, saves the cost of bait cultivation, transportation, and storage, and greatly improves the efficiency of sea cucumber seedlings.

The invention which belongs to the technical field of the puffer fish toxin detection concretely relates to a reversed phase ion pair HPLC method for the rapid trace detection of TTX in the fresh puffer fish blood. The method comprises the following steps: 1, acquiring and pretreating fresh puffer fish blood samples; 2, preparing a mobile phase; 3, preparing standard samples; 4, setting chromatography conditions; and 5, carrying out sample introduction detection analysis and result determination. Compared with current national standard methods of the TTX detection, the method of the inventionhas the characteristics of simple sampling, simple sample preparation, time saving and rapidness, low detection cost, high trace, qualitative and quantitative accuracy, good reappearance, no need of mass spectrums or other expensive devices, and easy popularization and application to base detection centers, provides a new detection means and a scientific basis for the safe fresh puffer eating, and performs an important effect to the promotion of the legal puffer fish eating in China and the development of the puffer fish industry and the puffer fish diet culture.

The invention relates to a preparation method of a foodstuff, and specifically relates to noodles containing elm bark powder and sweet potato powder, and a preparation method thereof. The noodles are prepared from materials of, by weight: 1-30 parts of elm bark powder, 10-50 parts of sweet potato powder, and 20-89 parts of wheat flour. The preparation method comprises the steps of: flour mixing, small dough making, extruding or expension-extruding, low-temperature drying, and packaging. Compared to prior arts, the noodles provided by the invention are advantaged in that: with the unique technology, the nutrients of the noodles are balanced; the elm bark powder in the noodles is beneficial for human health, and market value of elm bark powder is sufficiently developed. The noodles can be used in restaurants and hotels. With the noodles, food culture of the masses can be enriched.

The invention discloses a preparation method for instant spare ribs. Spare ribs can be freshly made and eaten instantly, however, the pace of modern life is fast, people do not hope to devote all the time to cooking, but hope to conveniently and quickly enjoy delicious spare ribs in time after work. The instant spare ribs are prepared by heating and boiling spare ribs with light soy sauce, Kaempferia galanga, chicken powder, thirteen-spices, and 3-6g of sugar. The spare ribs prepared by the method provided by the invention is a typical special snack of southern cities, has rich nutrition, delicious taste, attractive color, and is tasty and non-greasy. The instant spare ribs prepared by the invention are stored under a low temperature ranging from -18 to 0DEG C, can be sold in supermarkets, and only need heating thawing before eating. Therefore, the marketing scale is enlarged, the local special flavor can be better popularized, more people can enjoy the delicacy of local special flavor, and the food culture can be spread farther. The preparation method provided by the invention is simple and practical, and low in cost, and enjoys great popularity.

The invention discloses a konjac bionic food and a production process thereof, wherein the konjac bionic food is prepared from the following raw materials by mass: 3-4% of konjac fine powder, 4-6% of corn starch, 2.6% of a coagulant, 1-1.5% of vegetable oil, 1.2-1.7% of edible salt, 0.5-1% of monosodium glutamate, 0.5-1% of soy sauce, 1-2% of white granulated sugar, 0.1-0.5% of vinegar, and 3-4% of spice. The production process comprises: stirring, coagulation, cake decoration, cooling, slicing, rinsing, centrifugal drying, bagging, sealing, sterilization, packaging, and finished product obtaining. According to the present invention, the konjac bionic food is the completely-natural green healthy food, is the a local specialty food integrated into the tourism and food culture industry, can be instantly eaten after the bag opening, and can further be cooked with other raw materials to obtain the dishes on family tables or high-class feasts.

The invention provides a beef mooncake which is prepared with flour, eggs, salts, sugars, beef, sesame oil, monosodium glutamate and water as raw materials. The beef mooncake is good to taste, has rich nutrients, is low in the sugars and the salts and accords with the needs of modern healthy cooking culture. The invention also provides a preparation method of the mooncake. The method is simple and practical and is easy to realize.

The invention discloses shiitake mushroom oil and a making method thereof. The shiitake mushroom oil is mainly made from the following raw materials in parts by weight of 30-40 parts of shiitake mushroom powder, and 60-80 parts of edible vegetable oil. The invention further provides the making method of the shiitake mushroom oil. Through the use and preparation method of the raw materials, the shiitake mushroom oil has pure full shiitake mushroom fragrance and mouth feel, and nutrient components of the shiitake mushrooms are rapidly, conveniently and sufficiently absorbed by human bodies. Theshiitake mushroom oil can greatly improve the mouth feel of various dishes, the storage time can be 2 years or above, and the shiitake mushroom oil has great promoting significance in the cooking culture and cooking techniques, and new species of edible oil are created. The shiitake mushroom oil and the making method thereof provide new selection for food industry and consumers.

The invention discloses a multi-functional vegetable, fruit, fresh flower powder, juice-pressing forming mask, bread and biscuit machine, which relates to food and beauty processing technology. The structure of this machine is: from bottom to top, the base, the first hinge, the first electric heating plate, the second hinge, the cavity, the second electric heating plate, the stirring chamber and the top cover are arranged and connected in sequence; the top cover and the stirring chamber There is a stirring mechanism inside; all electrical components are powered by an external power supply. The present invention can quickly pulverize and stir the food material through the pulverizing and stirring mechanism in the stirring chamber, and the efficiency is high; the first electric heating plate, the second electric heating plate and the cavity can be used alone for fermentation and two-way baking of bread or sesame cakes, and can also be used to make various The mask of different materials; the variable pattern forming template can change the template of different shapes to make food of different shapes, the forming is fast, and the food culture of consumers is enriched; the cost is low, the production is easy, and the economic benefit is high.

The invention relates to a quick-frozen chicken rice dumpling and belongs to instant foods. The chicken rice dumpling comprises a glutinous rice skin and minced chicken filling, and chicken soup is added into the minced chicken filling. The quick-frozen chicken rice dumpling product also comprises a mixed seasoning bag which is used for seasoning and formed by blending a proper amount of sesame paste, salt, monosodium glutamate, pepper and peanut powder, and a chicken oil soup bag for seasoning the soup. A proper amount of pork lean and pork fat are added into the minced chicken filling according to specific needs, so that the taste of the chicken rice dumpling is better. Meats are added into quick-frozen rice dumplings, so as to enrich the types of the existing quick-frozen rice dumpling products, improve the nutrition value of the existing rice dumplings, enrich the taste, make the taste more unique, delicious and cool, and better facilitate the people's lives. The quick-frozen chicken rice dumpling products are simple to manufacture and easy to produce on a large scale, the sales channels and ranges of the traditional food are extended on a very large level, the food culture of Xingyi city in Qianxinan prefecture is promoted, and the requirement of people who like the chicken rice dumplings across the country for enjoying the chicken rice dumplings at anytime and anywhere is satisfied.