56 results about "Snack foods" patented technology

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.

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 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.

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 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.

The utility model provides a seasoning stirrer for konjak snack food, which comprises a cylinder seat, a stirring kettle arranged in the cylinder seat and capable of being pulled out, a stirring shaft rotatably connected to the center of the bottom surface of the stirring kettle, a driving mechanism output end connected to the bottom of the stirring shaft, a top cylinder opening of the cylinder seat in threaded connection with a bottom butting port of a sieve plate box, and a sieve plate horizontally and slidably connected in the sieve plate box. The tail end of the sieve plate is connected with an inner side plate of the sieve plate box through a spring seat, a material conveying barrel is erected above the sieve plate box, a conveying shaft is arranged in the material conveying barrel, and the cam shaft and the conveying shaft are driven by a linkage mechanism; according to the stirring machine, seasonings are thrown onto the sieve plate through the material conveying barrel, and the seasonings are uniformly scattered on konjak in the stirring kettle after being sieved and vibrated by the sieve plate, so that the problem that the seasonings are excessively concentrated when being scattered by a traditional stirring machine is avoided, the konjak and the seasonings are mixed more uniformly, and the flavor of konjak food is guaranteed while the stirring efficiency is improved.

The application discloses a kind of ginseng fermentation mixed culture ferment and application thereof.Belongs to leisure food preparation technical field.The mixed culture ferment includes lactobacillus plantarum LNJ-HQ-01, Leuconostoc mesenteroides LNJ-L-014 and lactobacillus fermentum BNCC194390.The application also discloses a kind of preparation method of hawthorn ginseng leisure food, as follows: hawthorn is washed, cored;after ginseng powder is mixed with water, the mixed culture ferment of the application is used to ferment in dark and sealed;after hawthorn is treated, ginseng is mixed and microwave heating, beating, sieving, and fruit paste is made;fruit paste is mixed with syrup;after being pressed into sheet, microwave intermittent low-speed pulsating airflow drying is used.The beneficial effects obtained by the application are as follows:the mixed culture ferment in the application can effectively avoid bacterial contamination, improve the nutritional value of ginseng, improve the bitter taste of ginseng, and the hawthorn ginseng leisure food prepared by the mixed culture ferment has good nutritional value and palatability.

The invention relates to the field of household snack food drying, and discloses snack food processing and drying treatment equipment which comprises a processing box, a feeding opening and a drying assembly. The removing and disturbing unit is arranged in the processing box; the feeding port is fixedly formed in the top of the processing box, the driving assembly drives the removing assembly to rotate, the rotating removing assembly can blow nuts, melon seeds and the like entering the processing box, empty shells and broken shell residue dust in the nuts and the melon seeds are separated from the nuts and the melon seeds, and the nuts and the melon seeds are discharged out of the processing box. By means of the arrangement, it is avoided that empty shells and broken shell residues fall into the bottom of the processing box and are dried together with normal nuts and melon seeds to be collected, eating of family members and customers is affected, broken shell residue dust falls into the bottom of the processing box, and it is very troublesome and inconvenient that workers need to stretch into the processing box to gradually sweep away the shell residues one by one.

The invention discloses a normal-temperature instant baked sea cucumber and a preparation method thereof, and belongs to the technical field of deep processing of aquatic products and instant snack food. Fresh sea cucumbers are used as main raw materials, and are sequentially subjected to cleaning treatment, pre-cooking shaping, slicing, vacuum rolling and pickling, hot air drying, high-temperature short-time baking, vacuum packaging and sterilization treatment. The obtained instant sea cucumber baked at normal temperature is in a sheet shape, has stable baking fragrance, good sticky and soft elasticity and complete appearance, can be stored for 9-12 months at 25 DEG C, has a sensory comprehensive score of not less than 7.0 points after being stored for 12 months, and overcomes the problems that the existing instant sea cucumber depends on refrigeration, has single flavor type, is easy to age in texture, is limited in shelf life at normal temperature and the like. The method is suitable for various consumption scenes such as family catering, travel carrying and leisure snacks, and has good industrial application prospect and economic value.

A method of manufacturing a starch-based snack food pellet for manufacturing an expanded snack food, the method comprising the steps of: feeding a first starch ingredient into a cooking device; inputting mechanical and thermal energy into the cooking device so as to cook and gelatinise the first starch ingredient in the cooking device, thereby to provide a processed starch component; adding a potato starch ingredient comprising native potato starch to the processed starch component to provide a starch mixture; and forming the starch mixture into pellets by extrusion. Also disclosed is a starch-based snack food pellet for manufacturing an expanded snack food.

The invention discloses a preparation method of high-quality functional tartary buckwheat flour and tartary buckwheat leisure food, and belongs to the technical field of food processing. Aiming at the processing problem faced by the current tartary buckwheat industry, the invention determines a high-quality raw material by analyzing the nutrition and processing characteristics of the tartary buckwheat variety mainly cultivated in Liangshan Province; the influence of each factor on nutritional ingredients in the flour making process is studied, and a high-quality tartary buckwheat flour production process is formulated; the brewing property of the tartary buckwheat flour is improved by regulating and controlling the granularity; the tartary buckwheat leisure food is developed by adopting extrusion debitterizing and formula optimization technologies; and finally, converting and applying the results and establishing a quality control system. The content of flavonoid compounds in the prepared tartary buckwheat light food meal replacement powder is expected to be increased by 30%, the processing efficiency is increased by 20%, and the tartary buckwheat light food meal replacement powder can be directly brewed with boiled water at 90 DEG C or above; the crisp bitterness of the tartary buckwheat is reduced by 80% or above, and the tartary buckwheat has both taste and nutrition; the method is of great significance to promotion of tartary buckwheat industry development, local economic growth and social sustainable development.

The utility model relates to the technical field of sterilization device, and disclose a kind of sterilization device for leisure food production, including workbench, workbench is equipped with jacketed heating tank in lower left corner, four end turntable is fixedly sleeved on transmission shaft, the upper end of workbench is fixedly installed with fixed frame in upper left corner, the front end of fixed frame is fixedly installed with electric push rod, the lower end output of electric push rod is fixedly installed with lifting plate, the lower end of lifting plate is fixedly installed with jar cover in front side, the lower end of lifting plate is fixedly installed with drying cover in back side, the upper end of workbench is installed with steam type air heater in near left end.This device integrates sterilization and drying process in the same system, can realize the accurate conversion of hole disc between different stations, make sterilization and drying operation closely link, orderly carry out, simplify operation process, improve production efficiency to some extent, reduce labor cost and operation failure risk.

The utility model discloses an anti-fragmentation leisure food transportation turnover box, which relates to the technical field of food transportation turnover boxes, and comprises a box body, a plurality of sponges are fixedly arranged on the inner side wall of the box body, a separation assembly for separating snacks is arranged in the box body, and a first baffle and a second baffle are arranged in the separation assembly. And a mounting assembly for mounting the first baffle plate and the second baffle plate is arranged in the box body. The partition assembly divides the whole box body into three areas, food in the box body is also divided into three parts to be placed on the inner bottom face of the box body, the first baffle and the second baffle respectively, the food in each area is few, the pressure borne by the food at the bottom in each area is small, the sponge can buffer impact generated in the food transferring process, and the food transferring efficiency is improved. And the possibility that the food is broken in the transportation process is reduced.

The invention relates to the technical field of snack food processing and food packaging, discloses a low-oil-absorption peanut and potato compound fried snack with a cavity-divided flavor-adjusting function and a package, and solves the technical problems that traditional fried snacks are high in oil and fat, taste and health are difficult to consider, the packaging function is single, and personalized seasoning cannot be realized. The snack is composed of low-oil-absorption coated peanuts and low-oil-absorption fried potato blocks, through a resistant starch-protein composite coating technology and a whey protein-sodium alginate composite aggregate filling technology, the oil content of the peanuts is smaller than or equal to 15%, the oil content of the potato blocks is smaller than or equal to 12%, the oil reduction rate is larger than or equal to 35%, and meanwhile the crispness and chewiness are improved; the matched package is of a multi-cavity sealed separation structure, food storage and multi-flavor precise seasoning functions are integrated, 'shake 'personalized flavor customization is achieved, the packaging material is environmentally friendly and recyclable, and the shelf life can reach 12 months. According to the invention, low-fat health, high-quality taste and personalized consumption experience are considered, the process parameters are accurate, the packaging design is novel, and the method is suitable for industrial production and market promotion.

The present invention belongs to the technical field of new healthy food products, and discloses a 3D-printed stuffed sweet potato ball rich in carotenoids and anthocyanins, and a preparation method therefor. Orange sweet potatoes and purple sweet potatoes are washed, peeled, sliced, steamed and mashed to prepare a sweet potato puree, and auxiliary materials are added thereto in specified proportions; after a homogenization treatment, the resulting mixture is treated in a water bath of 85-95°C for 20-30 min, and is then left to stand and cooled to room temperature, thereby forming a sweet potato gel rich in carotenoids and anthocyanins; the sweet potato gel is loaded into 3D printing cartridges, separately; a stuffed ball model is designed and drawn with the assistance of a computer, with the diameter of an outer layer being 10-12 mm, the diameter of an inner layer being 4-6 mm and a filling rate being 50%-100%; and 3D printing is then performed. The 3D-printed stuffed sweet potato ball rich in carotenoids and anthocyanins improves the stability of anthocyanins and carotenoids, achieves accurate control over anthocyanins and carotenoids, and is a new healthy leisure food product.

The utility model discloses a snack food packaging box, and relates to the technical field of packaging boxes, in particular to a snack food packaging box which comprises an outer-layer packaging box and an inner-layer packaging box, and an empty groove for the inner-layer packaging box to slide is formed in the outer-layer packaging box. A limiting assembly used for fixing the inner-layer packaging box is installed at the bottom in the empty groove of the outer-layer packaging box. An elastic assembly used for pushing the inner-layer packaging box to stretch out is installed at the bottom of the inner-layer packaging box. A blocking wall is arranged in the inner-layer packaging box, and a sliding assembly capable of closing the circular opening in a sliding mode is installed in the inner-layer packaging box. An opening and closing assembly used for taking out candies is arranged outside the inner-layer packaging box, the inner-layer packaging box is fixed through a limiting assembly, so that the candies cannot slide off, the inner-layer packaging box is rapidly ejected out through an elastic assembly, the candies are convenient to take out, the number of discharged candies can be controlled through a sliding assembly, and waste is reduced.