90 results about "Snack foods" patented technology

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.

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.

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.

According to the composite raw material ratio and the processing technology of the sweet potato crisp fritters, the sweet potato starch, the cassava starch and the fresh potato pulp are used as main base materials of the raw materials, konjac glucomannan is added to construct an anti-aging network, and the flavor permeability is improved through microencapsulation of seasonings. The processing technology adopts three-stage gradient dehydration: carrying out initial dehydration with hot air at 80-85 DEG C to gelatinize and shape starch; performing microwave puffing at 120-130 DEG C to form a porous structure; and instant hot air at 160-170 DEG C forms a compact layer on the surface. And finally, carrying out trehalose spraying and tempering treatment to obtain the sweet potato crisp fritters with low grease seepage and high crispness retention rate. The problem that the crispness of traditional potato chips is reduced due to grease migration is solved, meanwhile, uniform distribution of flavor is achieved through a microcapsule slow release technology, and the product has low oil content, high nutrition retention rate and industrial production adaptability and is suitable for the field of healthy leisure food.

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 provides a full sorghum flour sponge cake and a preparation method thereof, and belongs to the technical field of deep processing of sorghum. The full-sorghum flour sponge cake provided by the invention is prepared from the following raw materials in parts by weight: 80-150 parts of sorghum flour, 200-250 parts of eggs, 50-70 parts of xylitol, 6-8 parts of SP cake oil and 8-12 parts of vegetable oil. The whole sorghum flour sponge cake provided by the invention is excellent in quality, rich in nutritional ingredient composition, obvious in slow sugar rising effect, relatively low in glycemic index (GI value) and high in sensory score, a healthy leisure food is provided for consumers while the processing and utilization approach of sorghum is widened, the product, variety and processing technology reserve is made for recovering eating of sorghum, and the whole sorghum flour sponge cake is worthy of popularization and application. The method is of great significance in broadening the sorghum processing and utilization approach and promoting the sorghum eating process.