6 results about "Ready to eat" patented technology

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 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.

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.

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 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.