128 results about "Snack foods" patented technology

A snack product includes a starch base, vegetable substrate(s) other than potato and corn, whole grain ingredient(s), and optional additives. The snack product provides about 10% or more vegetables and from about 15% to about 45% whole grains and has a bulk density between about 50 g / L to about 84 g / L. An exemplary method of making a snack product includes hydrating a dry mix containing a starch base, vegetable substrate(s) other than potato and corn, whole grain ingredient(s), and optional additives to form a dough containing from about 30% to about 40% moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried pieces to form the snack product.

The invention discloses a high-protein euphausia superba crisp chip puffed food and a preparation method thereof, and belongs to the technical field of food processing. The high-protein minced shrimp crisp chips are prepared by taking euphausia superba and cassava starch as main raw materials and taking soybean oil, purified water, table salt and sugar as auxiliary materials through the modes of unfreezing shrimp meat, rinsing, dehydrating, chopping, mixing the raw materials and the auxiliary materials, and baking and forming by an electric baking pan. The processing technology capable of effectively improving the quality of the crisp chips is obtained by comparing the influences of the color, texture, protein content and other physical and chemical qualities of the minced prawn crisp chips with different formulas and technologies, the related technology is simple, production operation and control are convenient, the product consistency is good, the method is suitable for industrial production, the hardness of the prepared euphausia superba crisp chips is 200-600 g, the brittleness value is 0.250-0.550 mm, and the quality of the prepared euphausia superba crisp chips is greatly improved. And the protein content is 14-16%. The baking type crispy leisure food meeting the requirements of consumers is obtained, the protein resource of the euphausia superba is fully utilized, and the method has important significance for promoting the development and utilization of the euphausia superba resource.

The present invention provides a flavored radish processing method, which comprises: (1) screening, washing, trimming and slicing a radish raw material to obtain radish slices; (2) soaking the radish slices in a crispness-keeping solution for crispness-keeping treatment to obtain crispness-kept radish slices; (3) sequentially performing marinating and boiling treatment, draining, cooling and vacuum packaging on the crisp-keeping radish slices to obtain a flavored radish prefabricated bag; and (4) performing sterilization treatment and post-treatment on the flavored radish prefabricated bag to obtain the flavored radish. The processing method provided by the invention can keep the radish sweet and white, soft and glutinous in biting feeling, tasty and juicy, and complete in appearance, and the nutrition is not lost; in addition, the flavored radish can be stored at normal temperature, is ready-to-eat, can be used as a staple food dish, also can be used as a leisure food, can be matched with instant food for eating, is delicious and tasty, can promote appetite, and has a very wide market prospect.

The invention relates to the technical field of food processing, in particular to a preparation device based on making tea into leisure food, which comprises a preparation tank, a filter screen plate is fixedly connected in the preparation tank, the filter screen plate divides the preparation tank into a primary mixing cavity and a mixing cavity from top to bottom, and a primary mixing assembly is arranged in the primary mixing cavity; a mixing assembly is arranged in the mixing cavity and comprises a rotating table, the rotating table is provided with a plurality of layers and is divided into a covering layer, a mixing layer, a tea powder layer, a bottom layer and a supporting table from outside to inside, an adsorption assembly is arranged in the supporting table, a plurality of first stabbing assemblies are arranged on the bottom layer, a top cover is arranged on the covering layer, and a second stabbing assembly is arranged on the inner wall of the top cover. Powder distribution is stabilized through layering of the rotating table and the adsorption assembly, the tea powder concentration gradient is formed, efficient mixing is achieved, the taste is improved, and meanwhile the tea powder mixing device is suitable for preparing leisure food prepared by mixing various tea powder and other raw material powder.

The invention relates to the technical field of food processing, in particular to a method for fully utilizing potato raw materials and a product prepared by the method. The potato probiotic fermented beverage and the potato vinegar product provided by the invention are rich in potato flavor, rich in short-chain fatty acid, soluble protein, small-molecule active peptide and the like, and have potential effects of resisting oxidation, diminishing inflammation, enhancing the immunity of the organism, regulating blood pressure and the like; the potato high-fiber nutrition powder is rich in dietary fiber and can be widely applied to processing of staple food and snack food. In addition, through continuous production of the potato probiotic fermented beverage / vinegar and the high-fiber nutrition powder, full utilization of potato raw materials can be realized.

This application relates to the field of food processing technology, and in particular to a processing method and system for daylily snack food. The method includes raw material grading, graded blanching and color protection, gradient dehydration, moisture balancing, directional shaping, vacuum impregnation and seasoning, and low-temperature vacuum drying steps, along with corresponding automated equipment. By dynamically matching process parameters with raw material quality characteristic vectors, combined with feedback control of moisture migration rate during dehydration, the method effectively maintains stable texture and color. Directional shaping imparts a standardized geometric shape to the product, improving its adaptability for packaging and transportation. Vacuum impregnation and low-temperature final drying ensure uniform flavor and safe water activity. This application effectively solves problems such as deterioration of texture, nutritional fluctuations, monotonous form, and unstable quality in traditional daylily processing.

A hand portable screen includes three portions connected in series relation, each portion having a camera for capturing image data from a field of view in front of a front surface of the respective portion of the screen. The screen is free standing when configured in an upright use position on a horizontal surface, e.g. a tabletop, so that the three front surfaces form three sides of a forwardly open recess. The side portions may be adjustable to converge the fields of view on a user sitting in front of the screen, for example, during an edible product test. Microphones may be provided, optionally in-ear, to capture sound data simultaneously with the image data from the cameras. The screen may be deployed to provide an individual test environment, for example, for testing snack food in an informal location.

The invention belongs to the technical field of food preparation, and particularly relates to a method for preparing salted egg yolk powder by using a differential frequency microwave curing method, and the preparation method comprises the following steps: S1, pretreating egg yolk to obtain an egg yolk liquid; s2, preparing the salted egg yolk liquid; s3, preparing egg yolk pickling liquid; s4, performing high-speed centrifugal treatment and high-frequency microwave curing on the egg yolk pickling liquid by using a centrifugal machine to obtain oiled egg yolk particles; s5, performing rotary granulation on the oiled egg yolk particles; and S6, performing low-frequency microwave drying and superfine grinding. The salted egg yolk powder which is good in flavor, sufficient in nutrition and stable and excellent in quality can be obtained and can be widely applied to the fields of leisure food seasoning, catering seasoning and the like.

The preparation method comprises the following steps: mixing and pulping cerasus humilis pulp and water to obtain cerasus humilis pulp, and independently pulping the blueberry pulp; mixing the two kinds of fruit pulp according to the mass ratio of (1-2): 10 to form compound fruit pulp; oligosaccharide or sugar alcohol accounting for 1%-10% of the mass of the composite fruit pulp is added into the composite fruit pulp; performing ultrasonic treatment on the mixed fruit pulp for 8-12 minutes at the frequency of 40-60 kHz and the power of 400-500 W; concentrating until the solid content is greater than or equal to 45%, molding into a green body, and drying to obtain a finished product. Through cooperation of ultrasonic treatment and a low-sugar formula, active ingredients are effectively reserved while the sugar content is reduced, and finally the low-sugar preserved blueberry which is uniform in texture and meets the health requirement is obtained and is suitable for the field of leisure food and functional food development.

A shaped snack product having a substantially uniform thickness and an exposed surface area that is capable of receiving seasoning. Processes for making a shaped snack product include forming a shaped dough piece followed by intermediary steps that allow for slicing of the subsequently formed baked shaped piece producing at least two sliced pieces.

Shelf stable, chewy snack food products meeting kosher standards are described that include a pliable binder, including kappa carrageenan, which binds a plurality of liquid permeable particulates. Also described are methods of making the shelf stable, chewy snack food product.

The invention discloses compound traditional Chinese medicine wine-filled chocolate and a preparation method thereof, and relates to the field of wine-filled chocolate. The chocolate candy comprises a chocolate shell, a sugar shell and a compound traditional Chinese medicine liquor core liquid core which are sequentially arranged from outside to inside, the chocolate shell comprises 30-50 parts by weight of a pure chocolate raw material; the sugar shell comprises 100 parts by weight of white granulated sugar; the compound traditional Chinese medicine liquor core is prepared by mixing 10-20 parts by weight of compound traditional Chinese medicine liquid and 8-12 parts by weight of white spirit. The preparation method has the beneficial effects that the functional liquid core is prepared by scientifically proportioning the compound traditional Chinese medicine liquid and the white spirit, and stable embedding of the liquid core is realized by combining sugar shell forming and core injection sealing processes, so that the unique taste and flavor coordination of the traditional wine core chocolate which is crispy outside and flows inside are completely reserved; the product is successfully endowed with an exact anti-fatigue health-care function, and organic fusion of traditional leisure food and traditional Chinese medicine health-care value is realized.

The invention discloses a preparation technology of dried ficus tikoua fruits, and belongs to the technical field of leisure food processing. The method takes ficus tikoua fruits as raw materials, and sequentially comprises the steps of raw material screening and cleaning, pedicel removal, grading, color protection treatment, slicing, drying treatment, cooling and softening treatment, selection and grading, bagging and warehouse-out and the like. Through a specific technology, the problems that ficus tikoua fruits are thin in peel, juicy, high in seasonality, prone to rot and deterioration and the like are solved, and the storage property and the commodity value of the ficus tikoua fruits are remarkably improved. The prepared dried ficus tikoua fruits are amber or reddish brown, soft and tough in pulp, unique in faint scent of ficus tikoua fruits, sour, sweet and palatable in taste and unique in flavor, the nutritional value and traditional flavor of ficus tikoua fruits are reserved, the method better meets the requirements of populations after 80 and 90 for healthy and old leisure food, and the good market prospect and popularization value are achieved.

The invention relates to a food containing salted duck egg white and a preparation method thereof. The food containing the salted duck egg white is prepared by the following steps: performing alkali denaturation on salted duck egg white liquid, forming a mixture with konjac powder, heating and desalting. And the prepared food containing the salted duck egg white is low in salt content and rich in elasticity, and can be used for improving the flavor of leisure food.

The present application relates to the technical field of dairy by-product deep processing, and discloses a cheese whey sugar and a manufacturing method thereof. The cheese whey sugar is made of the following raw materials in parts by weight: whey 15-60 parts, white granulated sugar 5-30 parts, glucose syrup 2-10 parts, cheese powder 1-5 parts, and citric acid 0.1-0.5 parts. The preparation steps include four processes of whey preparation, whey nanofiltration, cheese whey syrup boiling, and cooling, shaping and packaging. The present application takes cheese processing by-product whey as the main raw material, and is matched with cheese powder to give the product a rich cheese fragrance. The segmented temperature control boiling process optimizes the physicochemical properties of the syrup. The prepared cheese whey sugar is sweet and sour, has pure cheese aroma, delicate texture, and is not sticky, has complete block shape and uniform color, does not contain additional artificial pigment and preservative, fully retains whey protein, lactose and mineral nutrients in the whey, has both nutritional value and leisure food edible properties, and has a good market application prospect.

The invention discloses gluten-free clam crackers and a preparation method thereof, and belongs to the field of food processing. The gluten-free clam crackers comprise the following basic raw materials in percentage by mass: 50-60% of clam freeze-dried powder and 40-50% of wheat starch. And the auxiliary materials comprise the following components in percentage by mass (calculated by the basic raw materials): 5-25% of vegetable oil, 0-0.25% of salt and 150-400% of water. The biscuit is rich in high protein, low fat, various vitamins, calcium, phosphorus, iron, selenium and other nutrient substances required by the human body, has good brittleness, good taste and good appearance, can meet the requirements of consumers, is simple in preparation process and low in production cost, can occupy an important position in the snack food market, and is suitable for large-scale processing and production.

This invention discloses an optimized process for drying rainbow trout skin using vacuum microwave combined with airflow puffing, belonging to the field of food processing technology. Addressing the problems of low crispness and lack of systematic optimization of process parameters in existing rainbow trout skin puffing processes, this invention investigates the effects of pre-drying moisture content, puffing temperature, and vacuum drying time on the puffing rate, hardness, and crispness of the product through single-factor experiments. Based on this, using crispness (deformation distance) as the response value, a quadratic polynomial regression model is established using Box-Behnken design, and the optimal combination of process parameters is determined through response surface methodology. The regression model is: Y = 0.2832 + 0.0837A + 0.0241B + 0.0186C + 0.0025AB + 0.0148AC + 0.0040BC + 0.2480A 2 +0.1190B 2 +0.0286C 2 The optimal process parameters obtained by this invention are: pre-drying moisture content of 30%, puffing temperature of 85℃, and vacuum drying time of 30 min. Under these conditions, the puffed rainbow trout skin product exhibits a deformation distance of 0.25–0.31 mm, a puffing rate exceeding 200%, significantly improved crispness, and stable quality. The regression model established in this invention shows a good fit (R²). 2 =0.9948), with high prediction accuracy, it provides a clear technical parameter window for the industrial production of rainbow trout skin puffed snack food, and has good prospects for industrial application.

The invention relates to the technical field of spicy snack food detection, and discloses a sampling structure for spicy snack food detection, which comprises a sampling block, the inner side of the sampling block is slidably connected with a clamping plate, the inner side of the clamping plate is hinged with a clamping rod, and the outer side of the clamping plate is slidably connected with an extrusion block. Through the arrangement of the movable assembly, when clamping sampling is adopted, an operator pushes an extrusion block to the inner side of a sampling block to drive a clamping plate to slide, so that a clamping rod moves towards the center to clamp food; when the switching spoon is used for sampling, an inserting plate of the fixing assembly is shifted upwards, a second volute spiral spring is compressed to enable an inserting strip to be separated from a toothed plate, a sliding block is unlocked, a transverse sliding extrusion block drives the sliding block and a sliding plate to move, a spoon block extends out, meanwhile, an abutting rod abuts against a trigger rod, a clamping rod is driven to abut against the spoon block, and the spoon block is spliced into an oval spoon body; according to the design, sample damage or omission caused by poor sampling adaptation of different forms of food can be prevented, the sample integrity is guaranteed, and the detection precision and efficiency are improved.

The invention discloses a cheese processing method which comprises the following steps: sterilizing a milk component containing casein, adjusting acid by an acidifying agent, fermenting by a fermenting agent, curding and discharging whey to prepare a cheese primary product; and carrying out gradient heating, extruding and puffing on the cheese primary product to form the extruded cheese. The extruded cheese obtained by the method disclosed by the invention has good formability and processing stability, can be prepared into cheese foods with various flavors, is high in nutritional value and unique in taste, has the flavor comparable to that of traditional snacks, does not need to additionally add any foaming agent and bulking agent in the processing process, is a novel healthy and nutritional snack food, and is suitable for popularization and application. And the method has extremely important practical significance and application prospects.

Alcohol water-based, edible ink formulations comprising scalenohedral calcium carbonate particles are provided. The calcium carbonate particles can act as a white pigment to impart white color properties to the edible ink formulations which provide improved print quality and durability. The edible ink formulations can be printed onto a variety of surfaces, including the surfaces of food products such as confectionery products and snack food products.

1. Name of the product in this design: Packaging bag (beef snack food). 2. Purpose of this design: For holding food. 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. This design is a thin product, so the top view is omitted; this design is a thin product, so the bottom view is omitted; this design is a thin product, so the left view is omitted; this design is a thin product, so the right view is omitted.

The utility model discloses screening equipment for snack food processing, and relates to the technical field of food processing. The device comprises supporting frames, a sweeping mechanism and a vibrating mechanism are arranged on the supporting frames, a connecting plate is fixedly connected between the supporting frames, the sweeping mechanism comprises a treatment box connected between the supporting frames in a sliding mode, a sieve plate is arranged on the inner wall of the treatment box, a first handle is fixedly connected to the front side of the sieve plate, and a second handle is fixedly connected to the rear side of the sieve plate. The vibrating mechanism comprises a square groove plate fixedly connected to the top of the connecting plate, and an oscillating block is slidably connected to the inner wall of the square groove plate. By arranging the sweeping mechanism, the problems that when existing leisure food screening equipment works, gaps of the screening equipment are difficult to clean, leisure food scraps existing in the gaps can block a screen plate, a large number of bacteria can be bred for a long time, food safety is affected, and the screening efficiency is high are solved. And meanwhile, the public praise of the brand food can be reduced.

The application discloses a starch-based porous, crisp and nutritious leisure food and a preparation method thereof. The starch food is added into sterilized fresh milk, broken, mixed with well-foamed light cream and egg white after being cooked and gelatinized, and then edible yeast is added after cooling; then, the mixture is formed after being molded, fermented, rapidly frozen, pre-frozen and freeze-dried, and the finished product can be coated with chocolate, edible gel and butter to form an outer coating. The starch-based porous, crisp and nutritious leisure food prepared by the application has a pleasant aroma, a crisp taste, a clear level, is easy to digest and balanced in nutrition, and no chemical preservative, artificial pigment or other harmful substances are added in the preparation process.

The utility model relates to the technical field of snack food processing, in particular to a fast slicing device based on flaky snack food production, which comprises two symmetrical bases, a fixing base fixedly connected with the tail end of a piston rod of the first electric cylinder is arranged on the front side of the upper portion of the notch, and a plurality of cutters are fixed to the bottom of the fixing base. A plurality of stop levers are fixed at the top end between the two side plates, and the cutter penetrates through the position between every two adjacent stop levers; by arranging a first electric cylinder, a fixed seat and a cutter, potatoes can be conveniently sliced; when the cutters ascend after slicing is completed, due to the fact that the stop rods are arranged between every two adjacent cutters, along with ascending of the cutters, the stop rods can push down potato slices attached to the surfaces of the cutters, the problem that the potato slices are attached to the cutters, and consequently adverse effects are generated on follow-up potato slicing is solved, and the efficiency and quality of potato slicing are guaranteed; therefore, the subsequent processing quality of the potato chips is ensured.

The invention discloses chenopodium quinoa protein and sodium alginate compound emulsion gel as well as a preparation method and application thereof. The preparation method comprises the following steps: mixing and stirring a quinoa protein dispersion liquid and a sodium alginate dispersion liquid to form a physical mixture, then adding an oil phase (vegetable oil or vegetable oil-essential oil mixed oil), and carrying out shearing treatment to prepare a physical mixture emulsion; or mixing the quinoa protein dispersion liquid and the sodium alginate dispersion liquid, heating and stirring to form a covalent compound, adding the oil phase, and shearing to prepare a covalent compound emulsion; then calcium carbonate and glucolactone are added, and compact double-crosslinking emulsion gel is constructed. The hardness of the obtained gel is improved gt; the water binding capacity and the freeze-thaw stability are obviously enhanced, and the embedding rate gt of the plant essential oil is realized; and the fragrance release rate is reduced by 30%. The device is safe, efficient and adjustable in structure, and a novel edible carrier is provided for functional food and leisure food.

The invention discloses a method for developing a freshwater shrimp leisure instant product by utilizing a microwave vacuum combined airflow puffing drying technology. The quality of freshwater shrimps developed by combining multiple pre-drying modes with airflow puffing drying is compared, a rapid heating microwave vacuum drying technology is preferably selected to be combined with a novel airflow puffing drying technology, and the non-fried freshwater shrimp puffed leisure food with high crispness and a loose porous structure is developed. The product is moderate in hardness, high in crispness, bright in color and luster, high in macro component content, good in rehydration performance and relatively high in comprehensive response signal value on aromatic components and delicate flavor. Technical support is provided for development of green and healthy freshwater shrimp leisure food.

The utility model relates to the field of food packaging, and discloses a cereal leisure food packaging device which comprises a packaging machine support, a U-shaped plate is fixedly installed on the top face of the packaging machine support, a storage hopper is arranged on the top face of the U-shaped plate, and an inner discharging pipe is fixedly installed on the bottom face of the storage hopper. The outer surface of the inner discharging pipe is movably sleeved with an outer discharging sleeve, a vibration conveying mechanism connected with the outer discharging sleeve is arranged on the top face of the packaging machine support, a conveying pipe is arranged at the end, away from the inner discharging pipe, of the outer discharging sleeve, and a rectangular hole is formed in the front side of the conveying pipe. Through cooperation of a second air cylinder and a special-shaped baffle, the flow speed can be flexibly controlled according to food of different shapes in the outer discharging sleeve, the outer discharging sleeve is vibrated through the vibration conveying mechanism, it is guaranteed that the food is evenly and continuously discharged, packaging is convenient after the food is quantified through the quantifying mechanism, damage to the food in the conveying process can be reduced through the vibration mode, and the food quality is improved.

The invention relates to broad bean (Vicia faba L.) sugar as an alternative snack food and the production method of this sugar. With the aforementioned method, nine different broad bean sugars are obtained. The broad bean sugar described in the invention is a healthy alternative snack food due to its high nutritional value and is cost-effective due to its primary raw material being broad beans.

A snack product includes legume, deactivated transglutaminase (TG), oil, moisture, and / or seasonings. The legume dough used to make the snack product includes transglutaminase (TG) to form a modified dough having improved sheetability characteristics as compared to a similar dough without TG. The legume dough may include from about 60 wt. % to about 100 wt. % legumes. An exemplary method of making the modified legume dough includes adding about 0.5 wt. % to about 5 wt. % TG, incubating the modified legume dough at about 100 °F (37.8 °C) to about 140 °F (60 °C) for between about 5 minutes to about 120 minutes.