15 results about "Ready to eat" patented technology

The invention belongs to the technical field of food processing, and particularly relates to a processing technology of ready-to-eat chocolate malisi based on goose livers of Sanlian black geese. According to the invention, by combining a preparation technology of the chocolate and the maliphyll, the goose liver of the Sanzhou black goose is perfectly fused in the ball core, so that not only can the fishy smell of the goose liver be effectively removed, but also the nutritional value of the goose liver can be maintained. And the goose liver product prepared by the process is ready to eat after being unpacked and only needs to be stored and transported at normal temperature, so that the transportation cost is greatly reduced. Meanwhile, the processing technology of the goose liver malisi is optimized, and the good taste and natural flavor of the malisi are kept by reasonably controlling the baking temperature and the goose liver adding amount. In addition, the processing technology is easy and convenient to operate, standardized production is easy, and the deep processing requirement of poultry by-products can be met.

Disclosed are a method for manufacturing a ready-to-eat tapioca ball and a structure thereof. Materials, such as glutinous rice flour, modified starch, water, and maltose, are mixed with granulated sugar, brown sugar, matcha, or fruit additives of strawberry, mango, and pineapple, and are steamed and cooked to form a viscose base material, which is extruded by a forming apparatus into a round bar-shaped blank having an appropriate diameter. The round bar-shaped blank is cut into a segmented blank of an appropriate size, and the segmented blank is then kneaded into a spherical tapioca ball semi-finished product, while during the processes of cutting and kneading, the tapioca ball semi-finished product is coated with powder to thereby form tapioca balls of different flavors. The tapioca balls can be manufactured in a faster way and are ready to eat and can be used to conveniently make various tapioca ball-based drinks.

The frozen food for microwave cooking is such that an upper side part or the entire surface of a cooked main ingredient is covered with a fat and / or oil-starch mixture containing 25 wt. % or less of starch in an amount of 3 to 20 wt. % based on the weight of the main ingredient, further on the upper side part of the main ingredient covered with the fat and / or oil-starch mixture, a concentrated liquid soup with a viscosity at 25° C. of 5 Pa·s or more is placed in an amount of 25 to 75 wt. % based on the weight of the main ingredient, and they are frozen in an integrated state. The frozen food for microwave cooking becomes ready to eat by pouring hot water after microwave cooking.

The invention relates to an industrialized production method of green and fresh-keeping instant vegetables, which comprises the following steps of: washing newly harvested pollution-free green hydroponic green vegetables, performing high-quality vacuum packaging on the washed green hydroponic green vegetables by using a high-temperature cooking vacuum packaging food bag, and putting the packaged green hydroponic green vegetables into a mesh frame; the method comprises the following steps of: putting the green vegetables into a special cooking pot, tightly covering and sealing, immediately and quickly pressurizing and heating to cook until the green vegetables are completely cooked or secondarily cooked, cooling and depressurizing, opening a cover, transferring the green vegetables into a quick cooling barrel to be quickly cooled, and lifting out to obtain finished products, namely the instant green vegetables or the instant cooked green vegetables. Therefore, the product does not deteriorate after being refrigerated for 6 months at normal temperature and 12 months at normal temperature. The fully cooked green vegetables are mixed with trace elements and a seasoning bag, are ready to eat after being uniformly mixed, are rich in nutrition and very convenient, and are particularly suitable for office workers and groups in high-intensity living environments such as high and cold frontier defense, island naval vessels and the like; wherein the second-mature instant boiled green vegetables are especially suitable for anti-season storage, long-distance transportation and sales, foreign trade transactions and the like due to long shelf life, so that the requirements are very wide.

The invention discloses ready-to-eat thin and crisp strong-smelling dried bean curds and a preparation method thereof, and relates to the field of bean product processing, and the preparation method comprises the steps of bean curd blank making, stinky marinating fermentation, segmented deep-frying embrittlement, vacuum tumbling for flavoring, dehydration, sterilization and packaging. The prepared dried stinky tofu is in a slice shape, has uniform surface micropores, tastes crispy and not soft, is rich and stable in flavor, has a long shelf life at normal temperature after being subjected to nitrogen packaging and pasteurization, is ready-to-eat after being opened, and is suitable for industrial large-scale production.

This invention belongs to the technical field of food processing, specifically relating to a method for promoting the ripening and softening of post-harvest kiwifruit. This invention promotes the ripening and softening of kiwifruit by subjecting it to heat dissipation, disinfection, and temperature-controlled treatment, resulting in kiwifruit that is ready to eat. Simultaneously, by combining the ripening regulator specifically prepared according to this invention, the efficiency of kiwifruit ripening and softening can be artificially controlled, and the stability of the ripening effect is greatly improved. Experiments show that using the technical solution provided by this invention, post-harvest kiwifruit can be eaten in as little as 3 days, with a shelf life extended by 10-12 days. Furthermore, the ripened kiwifruit exhibits more complete starch degradation, higher soluble sugar content, and better fruit quality.

Packaged food items, such as a fresh, ready to eat salad, comes in a container maintaining a substantially inert, low pressure atmosphere therein. The salad includes a salad dressing positioned lowermost in the container and a lettuce item positioned upper most in the container. Various additional food items are positioned within the container between the salad dressing and the lettuce item. The additional food items include pickled, raw or cooked vegetable items, grain or pasta items, protein items and cheese items. All of the food items are present in different measured proportions depending on the combination of items in the container. The additional food items are layered in a particular order also dependent upon the combination of items present in the container.

The invention relates to a prefabricated dish and a processing method thereof, which is characterized in that an industrial food-grade packaging material is used for wrapping or wrapping and bundling a prepared dish according to a preset shape, and when the prepared dish is ready to eat, a proper heating method is selected for heating, and the food can be eaten after being completely cooked; and when being eaten, the food is taken out, at least one layer of packaging material is reserved, a proper method is selected for heating, and the food can be eaten after being completely cooked. The industrial food-grade packaging material has the advantages that mixed dishes are wrapped or wrapped and bundled through one or more layers of industrial food-grade packaging materials, the foods are better protected, and dishes with different tastes and better mouthfeel can be obtained by heating the wrapped foods through different methods.

The invention provides konjac cool shrimps, which are prepared from the following raw materials in parts by mass: 67.75 to 86.20 parts of water, 0.4 to 1.5 parts of konjac flour, 0.1 to 0.3 part of carrageenan, 2 to 5 parts of curdlan, 0.05 to 0.2 part of gellan gum, 0.05 to 0.3 part of sodium alginate, 0.05 to 0.1 part of xanthan gum, 0.5 to 3 parts of starch, 0.5 to 3 parts of glutinous rice flour, 0.1 to 0.5 part of gelling agent, 10 to 18 parts of white granulated sugar, 0.02 to 0.15 part of sodium citrate and 0.02 to 0.15 part of citric acid. And 0.01 to 0.05 part of potassium sorbate. The invention provides a production method and production equipment of konjac cool shrimps. According to the production method of the cold shrimps, the traditional process is optimized, the components and the process conditions are more accurately controlled, the consistency of products is improved, the cold shrimps are more attractive and delicious, and meanwhile, sterilization equipment is introduced, so that sanitation is ensured during long-term storage of the cold shrimps. The instant tea has the advantages of being ready to eat, capable of achieving large-scale production, stable in taste and long in preservation time, is suitable for being used in tea stores, has the potential of becoming a large tea small material single product, and brings considerable economic benefits.

According to the two-in-one food and the processing method, prepared rice products and dishes are wrapped or wrapped and bundled by using industrial food-grade packaging materials according to a preset shape, when the two-in-one food is ready to eat, a proper heating method is selected for heating, it is guaranteed that the food can be eaten after being completely cooked, and the two-in-one food is not ready to eat and can be stored at low temperature; and taking out and keeping at least one layer of packaging material, and selecting a proper method to heat until the packaging material is cooked for eating.

The invention discloses instant nata de coco gel as well as a preparation method and application thereof, and belongs to the technical field of food preparation. The preparation method of the instant nata de coco gel comprises the following steps: repeatedly freezing and warming nata de coco raw materials, deacidifying, draining, putting the nata de coco raw materials into a polysaccharide solution for primary impregnation, and then transferring the nata de coco raw materials into a colloidal solution for secondary impregnation; and taking out the nata de coco, removing the glue solution on the surface of the nata de coco, soaking the nata de coco in an organic calcium salt solution, standing, cleaning, draining and dehydrating to obtain the instant nata de coco gel. By optimizing the nata de coco raw material and the preparation process, the prepared nata de coco gel has a unique taste similar to that of vegetarian fish slices, is elastic and tight and has chewiness, after the nata de coco gel is fully wrapped with the sauce, the product concept of the vegetarian fish slices is provided for consumers, and the nata de coco gel is vacuum-packaged, ready-to-eat, convenient to carry and eat and suitable for large-scale production. As a leisure snack food, the snack food has a relatively great market prospect.

The invention relates to an industrialized production method of green and fresh-keeping instant vegetables, which comprises the following steps: washing pollution-free green hydroponic green vegetables newly harvested by Shandong Weifang Vegetable Primary Company, carrying out high-quality vacuum packaging by using a high-temperature cooking vacuum packaging food bag, putting into a division mesh frame, and carrying out vacuum packaging by using a high-temperature cooking vacuum packaging food bag, so as to obtain the green and fresh-keeping instant vegetables. The green vegetables are hung into a special cooking pot to be tightly covered and sealed, the green vegetables are immediately and rapidly heated to be cooked until the green vegetables are completely cooked or secondarily cooked, then the green vegetables are depressurized and uncovered, the green vegetables are hung into a rapid cooling barrel to be rapidly cooled, and then the green vegetables are hung out to obtain finished products, namely the instant green vegetables or the instant cooked green vegetables. The green vegetables prepared by the technology disclosed by the invention are steamed at high temperature after being packaged in vacuum, and various bacteria and nitrate reductase are killed, so that the green vegetables do not deteriorate after being refrigerated for 6 months at normal temperature and 12 months. As no additive or any side effect is contained, the food is healthy, the preparation method is simple, and factory-like batch production can be realized. Wherein the fully-cooked green vegetables are mixed with trace elements and seasoning bags and are ready to eat, so that the vegetable sauce is rich in nutrition, very convenient and particularly suitable for office workers and groups in high-intensity living environments such as high-cold frontier defense, island naval vessels and the like; wherein the second-mature instant boiled green vegetables are especially suitable for anti-season storage, long-distance transportation and sales, foreign trade transactions and the like due to long shelf life, so that the requirements are very wide.

The invention relates to a ginseng and Chinese forest frog thick soup which is prepared from the following raw materials by weight: 2-2.5 g of ginseng, 2 g of rana japonica oil, 1-1.5 g of dried tremella, 3-4.5 g of lotus seed, 3-5 g of longan, 3-6 g of jujube, 1.5-2 g of xylitol, 1-2 g of wolfberry, and a proper amount of black tea water and purified water. The ginseng and Chinese forest frog soup is prepared by the processes of cleaning, soaking, deodorizing, filling, sterilizing and the like. The invention aims to provide the ginseng and Chinese forest frog thick soup which is low in sugar, comprehensive in nutrition, good in taste, ready to eat after being stewed fresh and light in ginseng fragrance for consumers.

The invention discloses a processing technology of an instant freeze-dried lemon myrtle leaf product, and belongs to the technical field of food processing. According to the process, lemon myrtle leaves and various auxiliary materials such as gastrodia elata, polygonatum kingianum and polygonatum odoratum are treated through the steps of an enzymolysis technology, an extraction technology, steam fumigation sterilization, vacuum freeze drying and the like, and the instant freeze-dried lemon myrtle leaf product is prepared. Beneficial components in the lemon myrtle leaves and all the auxiliary materials are effectively reserved, the product is good in taste and flavor, has a certain dietary therapy effect, can be directly eaten or brewed for drinking, meanwhile, a standardized production process is established, and the lemon myrtle leaf beverage is suitable for large-scale production and has good market prospects. The problems that an existing lemon myrtle leaf processed product is single in form and cannot be eaten instantly, and beneficial components are not sufficiently reserved are solved.