56 results about "Food practices" patented technology

The patent provides a preparation method of bread freshwater lobster cake and relates to a food processing method, specifically which is bread cake making method with freshwater lobster as material, wherein the procedure for making break includes, conventional blank-making, quick freezing, enveloping slurry, enwrapping breadcrumb, pre-frying, pre-cooling, packaging and warehousing. Bread freshwater lobster cake made with the method of invention has following advantages including, golden yellow appearance, testing crisp and tender, special flavor, which can be eaten by simple frying, portable and suitable to people of all ages. The present invention provides a making method of bread freshwater lobster cake to accord with common dietary of east and west people, which increases variety of freshwater lobster production, thus contributes to expand domestic and foreign markets of freshwater lobster production.

The invention provides flour for steamed buns, and particularly relates to flour for steamed buns for hypertension patients and belongs to the technical field of food engineering. The flour is composed of, by weight, medium gluten wheat flour, green beans, corn flour, glutinous rice flour, kelp, chufa, lotus roots, pears, reed rhizome juice, radix ophiopogonis, celery, golden cypress, rhizome anemarrhenae, antelope horn powder, sea cucumber, Chinese yam, xylitol, watermelon peel, lotus seeds, green tea, hawthorn, bananas, nuts, radix scrophulariae, corn stigmas, spinach, black fungus, sea blubber skin, fried eucommia ulmoides, lucid ganoderma, folium mori, chrysanthemum, lily, balsam pears, white radish, figs, Arabic gum, arabian jasmine flowers, soy isolate protein, sodium citrate, glycerin monostearate, tapioca, honeysuckle, sodium carboxymethyl cellulose, alginic acid propylene glycol ester and yeast powder. The flour for the steamed buns for the hypertension patients has certain curing and health care effect on the hypertension patients, the taste of the traditional steamed buns is kept and the flour is suitable for the dietary habit of people.

The present invention relates to a preparation method of kimchi, which includes the following steps, (1) first of all, selecting fresh vegetables as raw material, adding raw salt, sugar, pepper, dried tangerine peel, pinang skins, olive skin, huixiang, anise and raw water for making a soak solution; (2) placing a layer of raw material and then spraying a layer of soak solution and compacting; (3) placing the two-thirds part of the curing tank, and adding the soak solution to immerge the raw materials; (4) finally, loading the ozone into the curing tank through the hose, until smelling the ozone, capping for sealing. The invention adopts fresh vegetables as raw material, input raw water, raw salt, and ozone, for aseptic processing, so as to obtain a nutrient-rich green food kimchi which has brilliance color, no preservatives, and can be preserved for a long-term. The preparation method of kimchi not only simplifies the kimchi production process, but also greatly shortens the production cycle of the kimchi; the saline salinity and sweetness of the kimchi juice can be flexibly modulated based on different dietary habits and tastes, which is suitable for producing kimchi with various flavor and tastes.

The invention discloses a probiotics fruit-vegetable enzyme beverage. The beverage contains L. plantarum HM6008 or is prepared by the L. plantarum HM6008. The probiotics fruit-vegetable enzyme beverage has the advantages that the beverage is developed by the L. plantarum HM6008 according to the dietary structure and dietary habits of Chinese consumers, and purposes of increasing the nutritional value of fruit-vegetable juice, endowing high oxidization resistance and acid resistance of the fruit-vegetable juice, evidently delaying the deterioration of the fruit-vegetable juice and expanding the application range of the L. plantarum in food especially in beverages are achieved; the nutritional components of the fruit-vegetable juice and the pH, suitable for fermentation, of lactic acid bacteria can be regulated to improve the taste and flavor of the fruit-vegetable juice beverage and prolong the shelf life of the fruit-vegetable juice beverage; the L. plantarum HM6008 as probiotics is promising in application prospect in the field of beverages.

A highland barley particle (or flour) with health-care function is prepared from the grains of highland barley through cleaning, removing bran and embryo bud, washing, polishing to obtain highland barley particles, and grinding to obtain highland barley flour.

The invention relates to a purple corn paste and a production method thereof. The method comprises the following steps: mixing and crushing purple corn grains and frumentum accessories; spraying water and humidifying the crushed raw materials; then, carrying out puffing processing and cutting the major ingredient into short strips; crushing the puffed short strips into major ingredient powder; stir-frying flavor and nutrition accessories to ripeness and crushing the ripe accessories; evenly mixing the flavor and nutrition accessories and the major ingredient powder; carrying out drying and sterilization on the mixture; finally, adding seasoning and evenly mixing the mixture. The invention has the advantages that the purple corn paste is purely natural anthocyanin food, anthocyanin in the purple corn is the best variety in terms of effect among all plant anthocyanins and is superior to other anthocyanin food in terms of food effect; the purple corn paste contains a large amount of purple corn anthocyanin, thus being nutritious and safe to eat; the paste enjoys typical corn food flavor and achieves a good combination of color, aroma and taste; the paste is in line with the traditional dietary habit and meets the demand of mass consumption; the purple corn features high yield of raw material per unit area, low plantation cost and simple cultivation technique, and can be planted widely, thus enjoying abundant sources of the raw material and product processing features simple technology, easy operation, low cost and high economic benefit.

The invention discloses fresh red rice cheese and a preparation method of the fresh red rice cheese. The preparation method comprises the following steps: (1) inoculating a monascus culture solution to sterilized raw milk at the temperature of 28-32 DEG C, and reducing the pH value to be 4.8-5.2; (2) adding 0.0002%-0.0005% of chymosin by mass percent, and fermenting until the pH value is 4.5-4.7, so as to obtain curd; (3) cutting the curd, raising the temperature to 49-54 DEG C within 120 minutes, carrying out washing by virtue of sterile water at 49-54 DEG C, and eliminating whey, so as to obtain curdled milk; and (4) washing the obtained curdled milk by virtue of the sterile water at 1-5 DEG C, draining away water, and filling the curdled milk into a container, so as to obtain the fresh red rice cheese. The fresh red rice cheese is gentle in flavor, long in guarantee period, high in nutrition value, rich in active functional components and conforms to the dietary habit of Chinese.

The invention relates to a sour milk powder, which contains milk powder and bacterial powder, wherein it adds bacterial that ferment sour milk into the common milk powder. The invention has simple storage to ferment sour milk freely.

The invention relates to a vacuumized convenient pie with high water content and its preparation process, which comprises the steps of making flour, stuffing, making cakes, curing, vacuum-packing the soup stock bags, selecting right processor, and finally determining the parameters of pie moisture content, pie weight, thickness and area.

The invention discloses a flavor caviar and a preparation method. The flavor caviar comprises the following raw materials in parts by weight: 50-60 parts of tuna roe treated by salt, 10-15 parts of fishy smell removing solution and 5-10 parts of delicate flavor solution, wherein the fishy smell removing solution is a mixture of onion extracting solution and table vinegar, and the delicate flavor solution is a mixture of oyster sauce, fish oil, shrimp sauce and oleum morrhuae. Through the pickling of the fishy smell removing solution and the delicate flavor solution, the self dense fishy smell of the roe can be removed, but the delicate flavor and the marine flavor can not lose, so that the flavor caviar disclosed by the invention conforms to the dietary habit of all consumers.

The invention discloses a solid instant food of purple sweet potato and soymilk and a preparation method thereof. Purple sweet potato powder, milk powder and beans are mixed, and accessories are added for seasoning. The invention also discloses a preparation method of the solid instant food of purple sweet potato and soymilk, which comprises the following steps: crushing of raw materials, water adding, mixing, curing, spray drying and packing of finished products. The solid instant food disclosed by the invention has the advantages that: the selected purple sweet potato is processed by a scientific method, and sufficiently maintains the nutrient components and anthocyanin of sweet potato; the solid instant food prepared in combination with bean raw materials and milk powder is rich in anthocyanin and dietary fibers, has smooth mouthfeel, rich flavor and high nutritional value, and conforms to the traditional eating habit; moreover, the solid instant food is convenient to eat, and has high economic benefits and the like; and through the invention, the problem of few deep processing products of purple sweet potato currently is solved, and the solid instant food of purple sweet potato and soymilk creates a brand new eating method of the purple sweet potato products, and has a broad market prospect.

The invention discloses a mushroom powder seasoning. The mushroom powder seasoning is prepared from the following raw materials in parts by weight: 6-16 parts of tricholoma matsutake, 6-16 parts of termitomyces albuminosus, 6-16 parts of boletus, 6-8 parts of cantharellus cibarius, 2-3 parts of lactarius volemus, 3-4 parts of morchella vulgaris, 2-3 parts of wild portobello, 3-4 parts of tremellodon gelatinosum, 7 parts of mushroom stems, 15 parts of table salt, 6 parts of starch, 7 parts of maltodextrin, 5 parts of monosodium glutamate, 12 parts of bone seasoning matter and 1 part of white granulated sugar. The seasoning is suitable for the dietary habit of present customers and sufficiently meets the consumption requirements of different consumer groups; the original taste and flavor of the seasoning are guaranteed and the nutrition and health-maintaining values of the food materials are considered; the mushroom powder seasoning is convenient to use.

A hypoglycermic sour milk for treating diabetes features that it contains the hypoglycemic component prepared from broom cypress.

The invention discloses a laying duck feed capable of ensuring flavors of local duck eggs and a preparation method thereof. The laying duck feed comprises the following raw materials in parts by weight: 100-120 parts of corn flour, 160-180 parts of soybean flour, 70-80 parts of wheat middling, 50-80 parts of asparagus schoberioides kunth, 80-100 parts of pennisetum, 30-50 parts of toona sinensis leaves, 70-80 parts of Yezhucao, 40-60 parts of melon and fruit peel residues, 20-30 parts of pods, 0.05-0.15 part of EM (effective microorganisms), 30-40 parts of river snails, 10-15 parts of clams, 50-70 parts of earthworms, 10-15 parts of shrimps, 2-3 parts of salt, 3-4 parts of rhizoma polygonati, 2-3 parts of yerbadetajo herb, 1-2 parts of glossy privet fruit, 2-3 parts of prepared rhizome of rehmannia, 2-3 parts of fleeceflower root and 5-15 parts of insect repellent. The laying duck feed has the beneficial effects that the feed is prepared according to the dietary habits and characteristics of local ducks, is rich in nutrients and tastes crisp; the laying ducks eat more feeds, have good digestion, have healthy and strong bodies, do not get ill and have high egg yields; the duck eggs have excellent quality, taste delicious and have crisp and tender yolks and bright colors; eggshells are smooth and hard and look beautiful.

The invention relates to an agent for pickling salted eggs and method of pickling, wherein the agent comprises (by weight percentage) salt 18-20%, lemon acid 0. 05-1. 5%, spirit 0. 05-1. 5%, speranskia herb 0. 01-0. 02%, pine or cork tree extract 0. 01-0. 02%, and balancing water.

The invention provides a cooking method and a cooking system. The cooking method comprises the steps of detecting geographical location information and environmental parameter information of a cookingappliance when the cooking appliance obtains any cooking instruction; sending the cooking instruction, the geographical location information and the environmental parameter information to a server soas to enable the server to adjust a power-time curve of the cooking instruction according to the geographical location information and the environmental parameter information; acquiring the adjustedpower-time curve fed back by the server, and performing cooking according to the adjusted power-time curve. According to the technical scheme, control parameters of the cooking instruction are adjusted by combining geographical conditions, eating habits and use habits of a user, so that more scientific, reasonable, healthy, suitable and convenient cooking service schemes are provided for the user,and the cooking experience and the quality of life of the user are improved.

The invention discloses a tea jam, which is characterized by the following: adding 5-1000g honey and or sugar in the tea solution with weight rate at 1:100-1:0.5 per 1000 ml; reducing blood fat; supplementing calcium; balancing nourishment.

The invention provides means for manufacturing germ rice out of highland barley, by taking said barley as the original stuff. Specifically, steps including: said barley seeds to be immersed; after immersing said seeds to be steamed; then drying said seeds and discarding the bran and to turn said seeds into raw highland barley rice; and to clean and polish said seeds. This invention is characterized by avoiding damage of nutritious stuff to said germ caused by discarding the bran in the process of said barley. Through steaming said nutritious stuff could be spread to albumen of said barley, thus to make it difficult for discarding said germ in the process of treating said barley.

The invention discloses a lipid-lowering health beverage and a preparation method thereof. The lipid-lowering health beverage comprises the following raw material components in parts by weight: 4-6 parts of lotus leaf, 4-6 parts of dried balsam pear, 3-5 parts of poria cocos, 6-8 parts of chrysanthemum, 6-8 parts hawthorn, 4-6 parts of Pu'er tea, 3-5 parts of green tea, 2-4 parts of cassia seed, 7-9 parts of milk, 10-20 parts of lemon, 9-11 parts of sugar candy and 200-400 parts of water. The production technology process comprises the steps of material selecting, stoving, grinding, mixing, packaging and sterilizing. The lipid-lowering health beverage can effectively resist fat absorption, prevents fat accumulation, meanwhile decomposes more fat in body to be discharged in vitro, improves greasy dietary habit, and has the excellent weigh losing efficacy and excellent lipid-lowering health function.

The invention discloses a preparation method of a pickled fish; according to the preparation method of the pickled fish, the pickled fish is prepared through four steps; high-quality crisp-flesh grass carp flesh is used as a main material, fish fillets cannot generate a scattering phenomenon during cooking, and the flesh is crisp in texture, fresh, sweet and delicious. In addition, the preparation method of the pickled fish does not adopt conventional pickled Chinese cabbage, but chooses fresh mustard; a proper amount of glutinous rice vinegar, rock sugar and other seasonings are added to adjust a sweet and sour taste, the used pickled Chinese cabbage in a traditional pickled fish is broken through, too much nitrate are prevented from being eaten, health hazard is prevented, and modern life health and green dietary habits are met. The pickled fish of the preparation method has the advantages of simple cooking method, delicious taste, rich nutrition and health.

The invention discloses a method for producing dried beef food, which comprises the following steps: taking seafood, spices and water as raw materials, mixing and boiling for 1-2 hours to obtain a XO sauce; boiling the beef in boiling water for 30-60 minutes and cutting the beef into small blocks, mixing with the XO sauce and a flavoring, heating for frying for 1-3 hours to obtain a semi-finished product; and drying the semi-finished product at 100-150 DEG C for 1-2 hours to obtain the dried beef food. The dried beef food prepared by the method has delicious fragrance of seafood, so that the taste is abundant and meaningful aftertastes. Simultaneously, the taste of the traditional spices can be reserved, the diet habits of consumers at different regions can be considerate, and a brand new taste is brought to consumers. The dried beef food especially accords with the taste of teenager consumers. In addition, the seafood contains abundant protein and calcium, thereby compared with common dried beef, the nutrition of the dried beef food provided by the invention is more abundant.

The invention relates to an agent for pickling limed eggs and method of pickling, wherein the agent is prepared from (by weight portions) water 100 parts, edible alkali 7-7. 5 parts, lime 26-28 parts, tea 2-3 parts, copper hydroxide 0. 2-0. 25 part, zinc gluconate 0. 2-25 part, condiment 0. 2-0. 25 part.

The present invention discloses a method for producing cheese and yoghurt which uses the high-protein and high-fat peanut or partially degreased peanut through the procedures of milk producing, fermenting, milk coagulating, etc. The method comprises the following steps: (1) preparing peanut milk with a weight proportion of 1: 5-7.0 between the peanut kernel or degreased peanut kernel and water; (2) mixing 80-90% of peanut milk, 5-8% of sucrose, 2-3% of ferment accelerating agent and 0-13% of milk to uniform for sterilizing; and (3) adding the spawn into the sterilized material for fermenting. According to the invention, the fermentation material is added with ferment accelerating agent. The fermenting only requires 2-3 hours and is 1/3-1/4 of the time when the ferment accelerating agent is not added. The ferment speed is greatly increased. The product of the invention has no cowy smell or saline taste of the foreign cheese, is moderate in fragrant taste and sweet taste, and is suitable for the dietary habit of countrymen.

The invention provides a processing method of pleurotus cornucopiae snack food. The processing method comprises steps as follows: (1), raw material preparation; (2), slicing; (3), fixation and cooling; (4), soaking and rinsing; (5), vacuum low-temperature dehydration; (6), vacuum low-temperature frying; (7), cooling and sorting; (8), nitrogen-filled packing. According to the processing method, fresh edible mushrooms are taken as raw materials and processed with a vacuum low-temperature embrittlement technology, oxygen concentration in the production process is low, so that color of a product is not changed, oil content of the product can be greatly reduced, original nutritional value of the product can be reserved, and the product is rich in nutrients, tastes crisp and has unique flavor; the obtained product contains no artificial sweetening agents and additives and is nutritional and delicious, a variety of flavors such as classic original flavor, seaweed flavor, juicy tomato flavor and the like can be prepared according to the demands of consumers, and the product can meet dietary habits of the consumers at different ages.