66 results about "GARLIC POWDER" patented technology

The invention belongs to the technical field of functional condiments, and provides a functional minced garlic sauce based on fermentation engineering and a preparation method thereof.According to the functional minced garlic sauce based on fermentation engineering and the preparation method thereof, the design that a lactic acid fermentation minced garlic matrix is combined with a double-layer structure functional microcapsule dispersion phase is adopted, and an inner core layer is composed of a clathrate compound formed by gamma cyclodextrin and allicin; an outer shell is formed by compounding protein and high-methoxyl pectin under a specific pH condition and is subjected to calcium ion cross-linking stabilization, and an immobilized gamma-glutamyltransferase conversion and a lactobacillus plantarum and lactobacillus rhamnosus co-fermentation process are adopted; the microcapsule has the advantages that the content of S-allyl L-cysteine is larger than or equal to 220 mg / kg, the particle size D50 of the microcapsule is 5-10 micrometers, and the viable bacterium stability is good under the low-salt condition, the technical problems that allicin retention and stability of minced garlic seasoning products are insufficient, and functional ingredient enrichment and viable bacterium stability are difficult to consider under the low-salt condition are solved, and the technical effects that the content of S-allyl L-cysteine is larger than or equal to 220 mg / kg and the particle size D50 of the microcapsule is 5-10 micrometers are achieved. And the method has a wide industrial application value.

A method for cooking savory food with a cannabinoid containing mixture. The method comprising the general steps of making a cannabinoid containing mixture and mixing the cannabinoid containing mixture with a savory food item, such as a brisket. In one exemplary embodiment, the cannabinoid containing mixture comprises brown sugar, garlic powder, onion powder, salt, black pepper, cajun seasoning, peppercorn pepper, white sugar, and a therapeutic amount of CBD or THC. If desired, a spicey component, such as habanero peppers, may be added to the cannabinoid containing mixture to add heat.

The invention belongs to the technical field of food bacteriostatic agents, and particularly relates to a composite natural bacteriostatic agent and a preparation method and application thereof. The bacteriostatic agent comprises the following components in parts by weight: 2-4 parts of garlic powder, 1-3 parts of tea polyphenol and 1-3 parts of pediococcus pentosaceus freeze-dried powder. The natural plant source antibacterial components (garlic powder and tea polyphenol) and the microbial source antibacterial component (pediococcus pentosaceus freeze-dried powder) are scientifically compounded, so that a remarkable antibacterial effect is generated, and particularly, a high-efficiency inhibition effect is achieved on common putrefying bacteria (bacillus subtilis) and pathogenic bacteria (staphylococcus aureus) in meat prefabricated food.

The application provides a kind of cement-like solidification characteristics and mineral flavor seaweed mayonnaise and its preparation method, based on the principle of multistage homogenization in cement production, heat treatment and particle grading, porous activated carbon particles prepared by carbonization of brown algae fermentation are graded and matched, combined with ladder type homogenization emulsification process, the cement-like solidification gel characteristics are realized;The activated carbon particles of brown algae are calcined at high temperature to form a multistage pore structure, and form a cement-like mineral flavor in cooperation with black pepper powder, smoked chili powder, clove powder, litsea cubeba powder, catnip powder and garlic powder, etc.The product prepared by the application has unique touch, low-fat characteristics and functional dietary fiber, and is suitable for building theme catering and health food field.

The present application relates to garlic powder processing technical field, specifically is a kind of fermented garlic processing with garlic powder tablet press table, including equipment frame, and the mould machine table being installed in equipment frame;The mould machine table is provided with tablet press mould, and the equipment frame is provided with pressing machine spare, and the pressing machine spare is installed above tablet press mould;The side of the equipment frame is provided with material pushing frame, and the transmission assembly is provided on the material pushing frame, and the drive terminal of the transmission assembly is provided with pusher, and the pusher is arranged in the side of tablet press mould and close to tablet press mould die mouth position;The equipment frame is also provided with linkage assembly, and the material pushing frame is alternately moved with pressing machine spare by linkage assembly;The periphery of the pusher is provided with cleaning outer frame.The present application is committed to optimizing the discharge of tablet finished product and cleaning mould mouth area garlic powder, clean the garlic powder at mould mouth at the same time every time to push out tablet finished product, ensure tablet quality.

The application provides a preparation method of a rehydrated garlic paste can, comprising the following steps: (1) peeling, washing and slicing garlic to obtain garlic slices; (2) drying the garlic slices to a water content of 10-15% to obtain dried garlic slices; (3) crushing the dried garlic slices into dried garlic particles; (4) adding the dried garlic particles into a material juice 1 with a mass of 4-8 times that of the dried garlic particles, soaking for 20-40 minutes, taking out and draining to obtain rehydrated garlic particles; (5) adding the rehydrated garlic particles into a material juice 2 with a mass of 1-4 times that of the dried garlic particles and mixing thoroughly; and (6) sterilizing and canning. By adding a certain amount of polysaccharides and a surfactant into the rehydrated material juice, the hardness and elasticity of the product are effectively improved, and good taste can be provided in a long time of preservation.

The utility model discloses a smashing device for mashed garlic sauce production, which comprises a base, a barrel body is arranged at the top of the base, a smashing box is arranged at the top of the barrel body, a feeding mechanism is arranged at the top of the smashing box, a smashing mechanism is arranged on the inner side of the smashing box, and a smashing mechanism is arranged at the bottom of a flow guide seat. Garlic can be fed into the crushing box and prevented from being blocked, the garlic can be pretreated and preliminarily crushed into small blocks through the arranged crushing mechanism, the crushed materials are guided into the barrel body through the flow guide base, the materials can be further crushed into particles meeting the production requirement of the minced garlic sauce through the arranged crushing mechanism, and then the garlic sauce can be further crushed through the structure. Efficient pretreatment, fine crushing and convenient discharging of the materials can be achieved, and the production efficiency and quality of the minced garlic sauce are improved.

The application discloses a novel plant protein meat strip and a preparation method thereof, and belongs to the technical field of food processing. The plant protein meat strip is prepared from the following raw materials in parts by weight: soybean protein isolate 30-40 parts, pea protein 20-25 parts, gluten powder 10-15 parts, lentinus edodes powder 8-12 parts, konjac powder 5-8 parts, corn starch 10-15 parts, sunflower seed oil 5-8 parts, yeast extract 2-3 parts, carrot powder 2-4 parts, celery powder 1-2 parts, salt 0.8-1.2 parts, ginger powder 0.5-1 part and garlic powder 0.5-1 part. The preparation method comprises the following steps: mixing ingredients, multi-section temperature control double-screw extrusion molding, low-temperature marinating using specific plant-based broth, drying and high-temperature sterilization. Through protein compounding and process optimization, the application solves the problems of poor texture and single flavor of the existing plant meat strips, the product has a taste close to real meat, the flavor is natural and mellow, and the product is suitable for industrial production.

The invention relates to the field of processing of sea cucumbers and by-products of the sea cucumbers, in particular to sea cucumber egg table sauce and a preparation method thereof.The preparation method comprises the following steps that 1, raw material pretreatment is conducted, specifically, sea cucumbers are soaked and cut into blocks to obtain sea cucumber blocks, and sea cucumber eggs are washed and deodorized; respectively cutting the auxiliary materials, onions and garlic into crushed auxiliary materials, crushed onions and minced garlic; (2) stir-frying: stir-frying the auxiliary materials, the chopped onions and the minced garlic prepared in the step (1) with soybean oil, adding the sea cucumber pieces and the sea cucumber eggs, stir-frying the sea cucumber pieces and the sea cucumber eggs until the sea cucumber pieces and the sea cucumber eggs are brown, adding seasonings, and stir-frying the sea cucumber pieces and the sea cucumber eggs until the sea cucumber pieces and the sea cucumber eggs are brownish red to prepare stir-fried sauce; and (3) cooling and filling: cooling the stir-fried sauce prepared in the step (2) to room temperature, filling, refrigerating and storing to prepare the sea cucumber egg table sauce. The sea cucumber egg table sauce prepared by the invention takes sea cucumber eggs and sea cucumbers as raw materials, is relatively high in nutritional value, reduces waste by utilizing byproducts, removes fishy smell and increases flavor by utilizing a marinating mode of multiple spices, and is healthy, nutritional and unique in flavor.

A chevon jerky product is disclosed. The chevon jerky comprises ground goat meat, sugar, oyster sauce, garlic powder, salt, and black pepper, and may further comprise chicken skin and / or textured vegetable protein to improve sensory and physicochemical properties. The meat mixture is cured at low temperature, formed into thin patties, and dried to a controlled moisture content and water activity to obtain a stable dried meat product. The resulting chevon jerky exhibits desirable texture, flavor, and overall acceptability while maintaining product stability during storage. The disclosed formulation provides an alternative dried meat snack utilizing chevon meat with improved consumer acceptability.

A mixing device for processing garlic lobster sauce, relating to the field of food processing technology, includes a frame. A PLC controller is mounted on the side of the frame, and a mixing box is fixed to the inside of the frame. A feed pipe is fixedly connected to the side of the mixing box, and a discharge pipe is fixedly connected to the bottom of the mixing box. A switch valve is mounted on the discharge pipe. A box cover is rotatably connected to the mixing box via a bearing. A stirring rod is connected to the box cover via a position adjustment mechanism. The stirring rod has an internal hollow structure, and a scraper is fixed to the side of the stirring rod. Water spray holes communicating with the interior of the stirring rod are evenly distributed on the scraper. This mixing device for processing garlic lobster sauce has good cleaning effect, reduces manual intervention, saves time and labor, and improves processing efficiency. Furthermore, it allows the stirring rod to be in different stirring positions, thereby improving the mixing effect of the materials.

This utility model discloses a garlic peeling device for garlic sauce production, including a peeling tank and a base. The base is installed at the lower end of the peeling tank, and a top cover is provided on the upper surface of the peeling tank. A first stirring device is provided at the bottom of the peeling tank, and a transmission device is provided at the upper end of the first stirring device. A second stirring device is installed on the outside of the transmission device. An openable and closable discharge port is provided on one side of the peeling tank. Multiple sets of protrusions are installed alternately on the inner wall of the peeling tank. A lifting component is provided on one side of the peeling tank. This utility model uses an electric telescopic rod to drive the top cover to close the peeling tank. A rotating motor drives the first rotating block to rotate, causing the first rotating rod to stir the garlic. In conjunction with the protrusions on the inner wall of the peeling tank, the garlic is rubbed and peeled. At the same time, the rotation of the first rotating block drives the transmission rod and trapezoidal gear to drive the transmission. In conjunction with the second trapezoidal gear, the sleeve and the second rotating block rotate in opposite directions, and the second rotating rod rotates accordingly. This greatly improves the efficiency of garlic peeling and reduces manual operation.

The invention provides a spicy walnut kernel and a preparation method thereof, and belongs to the technical field of food processing. The Chinese prickly ash sesame walnut kernels disclosed by the invention comprise the following components in parts by weight: 800-1200 parts of walnut kernels, 40-60 parts of Chinese prickly ash oil, 3-8 parts of chili oil, 3-5 parts of white granulated sugar, 3-5 parts of edible salt, 1-5 parts of monosodium glutamate, 3-8 parts of garlic powder, 1-5 parts of ginger powder, 3-8 parts of white pepper, 1-5 parts of a yeast extract, 0.02-0.1 part of disodium 5 '-ribonucleotide, 0.05-0.2 part of a rosemary extract, 0.1-0.3 part of an acanthopanax senticosus extract, 3-7 parts of amomum tsao-ko and 0.05-0.15 part of D-sodium erythorbate. 0.1 to 0.2 part of epsilon-polylysine hydrochloride, 0.1 to 0.3 part of potassium sorbate and 0.02 to 0.04 part of sodium pyrosulfite. The spicy walnut kernels prepared by the method are crisp and delicious, the nutrition of the walnut kernels is not lost, and the spicy walnut kernels are spicy, fresh and fragrant and have a long shelf life.

The utility model belongs to the technical field of garlic processing, and particularly relates to a garlic powder mixing screw elevator which comprises a base, a bottom plate frame arranged on the base, a first barrel arranged on the bottom plate frame, a second barrel mounted at the bottom of the first barrel, and a feeding barrel arranged at the front end of the first barrel and used for feeding garlic and starch. A first through groove for communicating the first barrel with the second barrel is formed in the joint of the first barrel and the second barrel, a first filter plate for screening garlic bulbs is arranged in the first through groove, lifting assemblies are arranged in the first barrel and the second barrel, and a starch bearing shell is mounted at the bottom of the second barrel; a second through groove communicated with the starch bearing shell is formed in the second barrel, and a second filter plate is arranged in the second through groove. According to the device, starch and garlic can be separated and collected, starch waste is prevented, follow-up processing is facilitated, meanwhile, garlic bulbs of different sizes can be collected, and follow-up processing is facilitated.

The application discloses a selenium nutrient composition and a simple preparation method thereof, and belongs to the technical field of selenium-containing food processing. The selenium nutrient composition is prepared from ordinary garlic processing by-products and selenium-rich water as raw materials, and high-efficiency selenium enrichment is realized in one step by adopting a supercritical extraction technology, and selenium-rich garlic powder, garlic essential oil and garlic crude extract are simultaneously prepared. The raw materials are easy to obtain, the process is simple, green and environment-friendly, and the utilization rate of garlic resources is greatly improved. By adjusting process parameters such as the amount of selenium-rich water and the extraction time, the selenium content of the selenium-rich garlic powder can be accurately customized to adapt to the individual selenium supplement needs of different groups of people. The extraction process effectively separates sulfur compounds in garlic, significantly reduces the pungent smell of the product, and the product has better palatability. The prepared selenium nutrient composition can be widely applied to various food processing such as tablet candies and solid beverages, and has the advantages of nutrition, practicability and industrialization promotion value.

The invention relates to the technical field of feed processing, and particularly discloses a production method for removing fishy smell of selenium-rich eggs and a selenium-rich feed thereof. The selenium-rich feed for removing fishy smell of selenium-rich eggs is prepared from the following raw materials in parts by weight: corn, soybean meal, stone powder, grease, a premix, Chinese prickly ash seeds, corn protein powder, pericarpium citri reticulatae, haws and garlic powder. The production method comprises the following steps: S1, pretreating the raw materials; s2, selenium-rich feed mixing; s3, performing granulation; s4, feeding; s5, collecting eggs. By adopting the technical scheme of combining low-temperature baking pretreatment of the Chinese prickly ash seeds and step-by-step material mixing, the technical effects of fully activating fishy smell removing active ingredients and uniformly dispersing the fishy smell removing active ingredients in the feed are achieved; the problems of obvious fishy smell residue of egg products and unstable effect caused by non-uniform dispersion of fishy smell removing components are solved.

This utility model discloses a chili washing device for producing garlic chili sauce, comprising a washing tank and a rinsing tank. Multiple evenly arranged guide pipes are connected between the washing tanks. A control valve is installed inside each guide pipe, and a filter element for filtering wastewater is embedded inside each guide pipe near one end. A rinsing basket for holding chilies is movably connected to each washing tank. A movable frame is placed outside the washing tank, and the frame can move freely outside the washing tank and rinsing tank via casters. A drive unit can drive the washing components to rotate rapidly to clean the materials. Simultaneously, the drive unit can switch the washing components between the washing tank and the rinsing tank, and also can switch the rinsing basket between the two, improving the convenience and practicality of loading, unloading, and cleaning materials.

1. Name of the product in this design: Meat grinder. 2. Purpose of this design: For food processing, including mincing meat, chopping vegetables, mixing baby food, and mincing garlic and sauces. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

The invention discloses a compound seasoning based on an in-situ enzymolysis and grease coating technology and a preparation method of the compound seasoning, and relates to the technical field of food processing and seasonings, the compound seasoning comprises fresh shiitake mushrooms, dried bolete, a yeast extract, onion powder, garlic powder, kelp powder, coconut oil and silicon dioxide, the seasoning takes the shiitake mushrooms and the bolete as main raw materials, and the seasoning is prepared by mixing the shiitake mushrooms, the dried bolete, the yeast extract, the onion powder, the garlic powder, the kelp powder, the coconut oil and the silicon dioxide. According to the invention, mushroom is taken as a raw material, natural components such as yeast extract and kelp powder are taken as auxiliary materials, guanylic acid and free amino acid in mushroom cells are efficiently released through a composite enzymatic hydrolysis technology, a multi-layer flavor system is constructed by combining a temperature-controlled and humidity-controlled Maillard reaction, and the stability and solubility are improved through microcapsule granulation. The product is completely free of sodium glutamate, I + G or synthetic essence, but the palatable taste strength can be 1.5-2 times of that of a traditional monosodium glutamate type product, and the product is suitable for the fields of healthy food, infant complementary food and plant-based food. The invention solves the technical bottleneck of insufficient delicate flavor of natural seasonings, and has obvious innovativeness and industrialization value.

1. The name of the design product: multi-purpose garlic paste crusher. 2. The use of the design product: for crushing garlic paste and other articles. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view.

The invention discloses garlic powder of a core-shell structure and a preparation method and application thereof, and belongs to the technical field of medicines.The preparation method of the garlic powder of the core-shell structure comprises the following steps that garlic and water are pulped, and slurry is obtained; adding a compound enzyme into the slurry, and carrying out enzymolysis to obtain an enzymatic hydrolysate; carrying out ultrafiltration on the enzymatic hydrolysate by using an ultrafiltration membrane with the molecular weight cut-off of 1000Da, and then carrying out ultrafiltration by using an ultrafiltration membrane with the molecular weight cut-off of 100Da, so as to obtain ultrafiltrate; performing vacuum freeze drying on the ultrafiltrate to obtain garlic powder; the preparation method comprises the following steps: adding pullulan, galactose and polycarboxylic acid into water, uniformly stirring, then adding amylopectin, chitosan and maltodextrin, and uniformly stirring to obtain shell liquid; adding the garlic powder into the shell liquid, ultrasonically stirring uniformly, and freeze-drying in vacuum to obtain the garlic powder with the core-shell structure. The garlic powder with the core-shell structure has excellent stability, meanwhile, the garlic powder with the core-shell structure has a good slow-release effect, and the effect of effectively treating the non-alcoholic steatohepatitis can be achieved.

The utility model discloses minced garlic chilli sauce processing equipment with an impurity removal function, which comprises an ultrasonic cleaning pool, fixed plates are welded on two sides of the top of the ultrasonic cleaning pool, a movable plate is mounted between the fixed plates, a lifting component is arranged on one side of each fixed plate, the height of the movable plate can be adjusted by the lifting component, and the movable plate is arranged on the other side of the ultrasonic cleaning pool. And a fixing assembly is arranged at the bottom of the movable plate, and a worker can conveniently take the cleaning basket through the fixing assembly.

The invention provides garlic and sea-buckthorn paste and application thereof in treatment of oral ulcer. Specifically, the invention provides a specific formula and preparation of the garlic and sea-buckthorn paste, the garlic and sea-buckthorn paste comprises the following components: garlic powder, sea-buckthorn oil, vaseline, glyceryl monostearate, glyceryl distearate, cera alba, wool fat and peppermint oil, and the proportion of the components is provided. In addition, the garlic and sea-buckthorn paste has good bacteriostatic and oral ulcer repairing effects.

The invention discloses minced garlic sauce as well as a preparation method and application thereof, and relates to the technical field of food processing. According to the minced garlic sauce, fresh purple garlic is used as a raw material, steam enzyme deactivation and crushing are carried out, then white granulated sugar, edible salt, monosodium glutamate and citric acid are used as auxiliary materials, and the minced garlic sauce is prepared through the working procedures of burdening, stir-frying, filling, sterilizing, cooling and the like, the water content of the product is 35-40%, the pH value is 4.0-4.3, the salt content is 3.5-4.5%, and the product is pure white in color, rich in garlic flavor and crisp in taste and has the fresh garlic flavor.

A process for producing chevon jerky product is disclosed. The chevon jerky comprises ground goat meat, sugar, oyster sauce, garlic powder, salt, and black pepper, and may further comprise chicken skin and / or textured vegetable protein to improve sensory and physicochemical properties. The meat mixture is cured at low temperature, formed into thin patties, and dried to a controlled moisture content and water activity to obtain a stable dried meat product. The resulting chevon jerky exhibits desirable texture, flavor, and overall acceptability while maintaining product stability during storage. The disclosed formulation provides an alternative dried meat snack utilizing chevon meat with improved consumer acceptability.

The present utility model relates to a composition for producing rabbit meat tocino. More particularly, the utility model provides a composition comprising rabbit meat, refined salt, phosphate, curing salt, chilled water, refined sugar, pineapple juice, anisado wine, garlic powder, and monosodium glutamate in predetermined proportions. The composition is formulated to produce a rabbit meat tocino product, wherein the rabbit meat serves as the primary protein component, the refined salt, phosphate, and curing salt function as curing and processing agents, the chilled water functions as a carrier medium, and the remaining ingredients function as flavoring and seasoning agents. The utility model provides a composition specifically formulated for rabbit meat processing.

The utility model discloses a full -automatic garlic flake breaker, including processing big cup, top cover and crushed material cutter bar, the upper end of processing big cup is equipped with the top cover, the upper end left side sealed coupling of top cover has the rolling -in box, the upper end middle position department of rolling -in box is sealed coupling and has the feed pipe, the inside front and back of rolling -in box all rotationally connected has the rolling -in roll, the utility model discloses the effect of feed pipe can directly send garlic into the rolling -in box, after the garlic enters the rolling -in box, through the rotation of the slow -speed motor and the transmission of gear set make the rolling -in roll of two sides can carry out the rolling -in of garlic to the garlic, and the rolling -in round block and the rolling -in groove that set up can guarantee the garlic to move down smoothly, and the first scraper and the second scraper that set up can carry out surface cleaning to the rolling -in roll, avoid the garlic after rolling -in and adhere to the rolling -in roll surface, can guarantee the garlic flake more soft and delicate when the subsequent comminution garlic, improve the garlic edible taste.

1. Name of the product in this design: Packaging Bottle (Garlic Sauce). 2. Purpose of this design: For holding food ingredients. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This product is made of transparent material.

This invention relates to a cracker composition made from cassava (Manihot esculenta), carrot (Daucus carota) and dried shrimp (Macrobranchium rosenbergii). The cracker composition consists of, based on the total weight of the dough ingredients before cooking, 50% by weight of cassava (Manihot esculenta), 15% by weight of carrot (Daucus carota), 5% by weight of dried shrimp (Macrobranchium rosenbergii), 15% by weight of tapioca flour, 2% by weight of garlic powder, 1% by weight of coriander powder, 1% by weight of chili powder, 2% by weight of spring onion, 1% by weight of salt, 8% by weight of cooking oil. The composition is made without the addition of monosodium glutamate (MSG). This invention provides a seafood-based meatball composition that can be applied in the food industry.