104 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 invention discloses a rattan pepper beef flavor code-made seasoning packet and a preparation method thereof, and the rattan pepper beef flavor code-made seasoning packet comprises a base permeation layer which is composed of rattan pepper powder, salt, chilli powder, garlic powder, onion powder, chicken essence and monosodium glutamate and is used for going deep into beef fibers to endow basic flavor; the flavor locking layer is composed of starch and concentrated zanthoxylum armatum oil and used for forming a protective film on the surface of beef to lock the base flavor and juice, the concentrated zanthoxylum armatum oil is prepared through a low-temperature extraction technology, and the loss rate of volatile components is lower than 10%; the base permeable layer and the flavor locking layer are compounded according to the mass ratio of (3: 1)-(5: 1). Based on the innovative design of a layered stacking process, through the synergistic effect of a base permeation layer (small molecular components such as zanthoxylum armatum powder and table salt) and a flavor locking layer (a starch-concentrated zanthoxylum armatum oil composite film), the technical bottleneck that the permeation depth of a traditional single-layer seasoning is insufficient is broken through, and flavor substances can be promoted to permeate into the deep layer of beef fibers within a short time; the internal flavor intensity is the same as the surface flavor.

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 present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.

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 discloses a tricholoma matsutake milk tablet for preventing tumors and a preparation method thereof, and belongs to the technical field of medicine and health food. The tablet comprises dry milk powder, dry tricholoma matsutake extract powder, dry fructus broussonetiae powder and dry garlic powder. The tricholoma matsutake extract dry powder is prepared through the steps of enzymolysis pretreatment, ultrasonic-assisted extraction, decoloration purification and the like. The dry garlic powder is prepared by enzymolysis pretreatment, spray drying, microencapsulation treatment and coating of a protective layer. By optimizing the component proportion and innovating the preparation process, the problems of low bioavailability, insufficient synergistic effect, gastric mucosa irritation and the like of natural active components are solved. High-quality protein in the dry milk powder and the tricholoma matsutake polysaccharide form a nanoscale complex, so that the bioavailability of the polysaccharide is improved; the multi-layer protection mechanism of the dried garlic powder can retain the activity of allicin and reduce the stimulation of gastric mucosa; the fructus broussonetiae component and the tricholoma matsutake polysaccharide synergistically enhance immune response and relieve eye discomfort possibly caused by allicin. Milk lipid is used as a natural adhesive, so that the safety and taste of the tablet are improved.

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.

The invention discloses a minced garlic chilli sauce detection device and method, and relates to the technical field of chilli sauce detection.The minced garlic chilli sauce detection device comprises a base and a conveying belt, the conveying belt is movably mounted in the base through an external motor, a mounting frame is fixedly mounted at the top of the base, and a mounting plate is arranged on the upper portion in the mounting frame; a plurality of first electric push rods are mounted at the bottom of the mounting plate, a grabbing bin is fixedly mounted at the output ends of the first electric push rods, and a sampling mechanism is arranged in the grabbing bin; the sampling mechanism comprises a sampling bin, an overturning cover, a connecting hinge, a sampling pipe, a movable plate and a torsional spring shaft, the sampling bin is arranged on the lower portion of the interior of the grabbing bin, the overturning cover is arranged at the bottom of the sampling bin, the connecting hinge is installed between the sampling bin and the overturning cover, and a linkage mechanism is arranged on the grabbing bin and the sampling bin. According to the invention, the situation that the sampling equipment needs to be cleaned after sampling is finished is avoided, and the sampling efficiency is further improved.

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 provides a preparation method of a rehydrated minced garlic can, which comprises the following steps: (1) peeling, cleaning and slicing garlic to obtain garlic slices; (2) drying the garlic slices until the water content is 10-15% to obtain dried garlic slices; (3) mashing the dried garlic slices into dried garlic granules; (4) adding the dried garlic granules into the material juice 1 which is 4-8 times of the mass of the dried garlic granules, soaking for 20-40 minutes, fishing out and draining to obtain rehydrated garlic granules; (5) adding the rehydrated garlic granules into material juice 2 which is 1-4 times of the mass of the dried garlic granules, and fully mixing; and (6) sterilizing and canning. By adding a certain amount of polysaccharide and surfactant into the rehydrated material juice, the hardness and elasticity of the product are effectively improved, and a good taste can be provided during long-time preservation.

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.

The invention relates to the technical field of condiments, and discloses garlic-flavored spiced salt powder as well as a preparation method and application thereof. The garlic spiced salt powder contains salt, spiced salt powder, monosodium glutamate, trehalose, chili powder, white granulated sugar, garlic powder, five spice powder, silicon dioxide, white pepper powder and microcapsule garlic powder essence. Wherein the microcapsule garlic powder essence is prepared by a method comprising the following steps: SI-1, performing first contact on starch sodium octenylsuccinate, maltodextrin and water to obtain a mixed solution I; sI-2, garlic essence and the mixed solution I are subjected to second contact, and a mixed solution II is obtained; sI-3, the mixed solution II is sequentially emulsified and dried, and the microcapsule garlic powder essence is obtained. The garlic-flavor spiced salt powder provided by the invention not only inherits the delicious taste of traditional spiced salt powder, but also integrates rich garlic flavor, has no obvious caking phenomenon in long-time preservation, keeps the garlic flavor for a longer time, is not easy to disperse, and is beneficial to flavor preservation.

The invention relates to the technical field of mashed garlic machines, in particular to a mashed garlic machine capable of peeling and a mashed garlic making process, the mashed garlic machine capable of peeling comprises a cup body, a blade assembly is mounted at the center of the bottom in the cup body, and a peeling mechanism is arranged on the outer side of the blade assembly and embedded in the inner wall of the cup body; a communicating vessel is installed on the lower side of the blade assembly, synchronously moves along with the blade assembly and is intermittently and electrically connected with the stripping mechanism so that the stripping mechanism can move up and down in the vertical direction. When the blade assembly rotates, the peeling mechanism is driven to reciprocate in the vertical direction under the action of the communicating vessel, garlic cloves are rubbed and collided in the horizontal direction and the vertical direction at the same time under the synergistic effect of the three parts, and the garlic peel peeling rate is greatly increased in cooperation with the vertical peeling effect of the peeling mechanism; particularly, the problem of incomplete peeling caused by adhesion of garlic juice is solved.

The present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.

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.

1. The name of the product of this design: Packaging bag (garlic vermicelli and abalone). 2. Purpose of this design product: used as food packaging bag. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: main view. 5. This design product is a flat product, and the bottom view is omitted; this design product is a flat product, and the left view is omitted; this design product is a flat product, and the right view is omitted; this design product is a flat product, and the top view is omitted. 6. Other situations that require explanation Other explanations: The gray parts in the front view and rear view are made of transparent material.