1428 results about "Snack foods" patented technology

The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Imperfections in conveyor belting and its supporting elements can adversely affect weighing accuracy of belt scales, particularly when weighing and/or metering low density materials, such as those encountered in the snack food industry. A system and methods for a belt conveyor according to an embodiment of the present invention provide simultaneous benefits of both short and long weigh spans. According to an embodiment of the present invention, a virtual weigh span may be programmably set to adjust for variations in the belt conveyor weighing system. Advantages include, higher degrees of accuracy and calibration to account for changes in the belt or belting system over time using non-mechanical adjustments. In addition, weight measurement error producing effects, some that may not be particularly known, may be reduced.

A cooked snack food or cooked edible core material, such as roasted nuts, or baked snack chips, while still hot from the cooking step, is tumbled and sprayed with an aqueous solution of a water-soluble, film-forming coating component, such as a maltodextrin. The tumbling and spraying is performed immediately after cooking so that latent heat from the cooked edible core material, reduces the moisture content of the applied aqueous solution to form a dry, thin film coating of the coating component on the edible core material. The need for a separate, subsequent drying step or forced air drying equipment to reduce the moisture content is eliminated by evaporative cooling of the hot cooked snacks and flashing of the applied aqueous coating solution. The dry, coated cooked snack may be cooled to obtain a snack food having a thin, uniform coating which enhances appearance, texture, taste and shelf life.

The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.

A fully baked, soft, breadstick product is provided having a water activity in the range of about 0.9 to 0.95. The breadstick product is ideally suited for use in a refrigerated, ready-to-eat kit. The breadstick products are of a convenient size and shape with perforations to allow the breadstick product to be separated into individual breadsticks. The breadstick product is especially adapted as a single serving or snack food product. Also provided is a kit containing the breadstick product with one or more additional food items. Such additional food items include, for example, cheese, cheese products, cheese sauces, tomato sauces, cream cheese, butter, margarine, jam, jelly, honey, peanut butter, olive oil, salad ingredients, salad dressings, and the like. Preferably, each component item is in a separate container sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another. The breadstick products retain a soft, desirable texture throughout their anticipated shelf lives.

A method for making a low carbohydrate high protein puffed snack food product. Ingredients comprising soy isolate, soy concentrate, corn meal, and water are introduced into an extrudate. The ingredients are extruded through a die orifice at a high specific mechanical energy. The ingredient formula ranges have been determined that maximize volumetric expansion and the set operating conditions and keep texture, color, and flavor acceptable. The puffed snack is then dried and seasoned. There are minimal off-flavors in the product.

The invention discloses steamed bread slice (dry steamed bread slice) health-care food and a production method thereof. Flour is used as a main raw material, and is added with yeast powder, coarse grain, vegetable powder, dietary fiber, gizzard pepsin powder and flavoring to be prepared into leisure food. The flower-color steamed bread slice product has rich nutrition; various components are scientifically and reasonably compounded; coarse-fine grain and vegetable are matched to accord with the nutrition required by the human body; and the flower-color steamed bread slice product has the characteristics of rich natural color, attractive appearance and unique flavor and mouth feel, meets the demands of various places and various crowds, invigorates the stomach and beautifies, and is favorable for health.

A container for vending single servings of beverages and snack foods, includes a liquid-impermeable wall providing a compartment for the beverage. An inside section of the wall defines a recess isolated from the compartment and open to the container exterior at the bottom. Near the upper end of the recess, the inside wall diameter is decreased in steps, to frictionally engage a leading edge region of a snack-food cartridge or other product inserted into the recess. A pull tab between the cartridge and the recess is accessible to remove the cartridge. Alternatively, a cartridge wrapper can be shaped to provide a pull tab component. The preferred snack-food cartridge includes a compliant thin film or foil wrapping surrounding a stack of cookies, a bar, or other snack food. In alternative arrangements, the container has a vertical slot for viewing a cartridge inserted into the recess, or is formed with horizontal top and bottom wall sections. Further alternatives involve a refrigeration package or chilled cartridge insertable into the recess to cool the beverage.

A first portion and a second portion form a container which can hold objects. The first portion and second portion is connected using screw threads. A lid can be utilized to seal one portion, enabling different objects to be placed in one portion of the container and not be indirect contact with the other portion of the container. A snack food is placed into one portion and a toy in the other portion. A lid handle is folded inward and is utilized to remove the lid and obtain the object in that portion of the container.

The utility model relates to a preparation method of a fishbone snack food with low fat, which belongs to the technical field of the snack food handling. The utility model uses fishbone, which is the leftovers in the marine product processing as material; after rinsing, fishy smell removal, washing, curing, embrittlement, and flavour treating, the fishbone is made into the fishbone snack food product with low fat. The utility model can cure the fishbone adequately by means of the autoclave steaming; and then removes the moisture content by means of the microwave to embrittle the products. Themethod gets rid of the deep fry, has low fat, can meet the requirements of the human health adequately. The method of preparing the fishbone snack food with low fat for filling calcium is easy and quick, and is very good for improving the processing level of the farm products, the livestock products and the marine products in our country, and can bring along great economic benefits. The utility model uses the castoff as material to reduce the production cost, and prepares new products.

The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a small amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step. The dehydrated food slices can then be heated to impart fried flavor notes. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

The present invention relates to a kind of sweet spicy meat jam and its making process. The materials include: deep fried chili food 10-14 weight portions, farm animal meat 3-4 weight portions, dry salted and fermented soya paste 3-5 weight portions, soybean 1.5-2.5 weight portions, sauce 0.3-0.5 weight portions, sugar 0.4-0.6 weight portions, cooking wine 0.4-0.6 weight portions, malt syrup 0.1-0.3 weight portions, crushed pricklyash 0.1-0.3 weight portions, chicken essence 0.1-0.3 weight portions, soybean oil 13-18 weight portions, salt 0.4-0.8 weight portions, potassium sorbate 0.01-0.02 weight portions, scallion 0.8-1.2 weight portions, and ginger 0.4-0.6 weight portions. The farm animal meat may be pork, beef or chicken. The sweet spicy meat jam is one kind of snack food with good taste and rich nutrients.

In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.

The invention relates to a leisure food, namely a cereal nutrient biscuit and a preparation method thereof, belonging to the technical filed of food processing, which is composed of flour, white sugar, edible vegetable oil, black sesame seed, broken peanut, black soy milk powder, yam flour, rice powder, millet powder, corn powder, sorghum powder, oatmeal, fresh hen eggs, salt, sodium bicarbonate, ammonium bicarbonate and citric acid. The preparation method is as follows: evenly mixing the raw materials and stirring into paste; rolling the paste into the shape of biscuit and then baking; spraying palm oil on the surface of biscuits; cooling at room temperature; detecting the biscuits by a metal detector, removing biscuits containing metal chips or metal particles; picking out damaged biscuits; and packaging and warehousing the biscuits. In the invention, multiple grains such as sesame, peanuts and black beans are added to ensure more reasonable nutrition, no fumet is added to let the biscuits keep natural fragrance of rice; and the biscuit has the advantages of rich nutrition, multiple disease prevention, beautifying and body building, prolonging life, thin and crisp mouth feeling and the like, thus is a convenient leisure food suitable for people at all ages.

The invention relates to a lutein ester soft sweet and a preparation method of the lutein ester soft sweet. The soft sweet comprises 60-90% of sweet material, 0.01-10% of lutein ester micro-capsule or water soluble powder, 0.1-15% of gelling agent, 0.01-5% of sour agent, 0-10% of extract, 0-30% of concentrated juice, 0-0.5% of food flavor and 5-34% of water. The preparation method of the lutein ester soft sweet comprises the following steps of: a. sugaring off; b. gelling; c. mixing sugar liquid with gel liquid or gel peptone; d. adding lutein ester, the extract, the concentrated juice, the flavor and the sour agent into the mixed liquid; and e. preparing a finished product. The lutein ester soft sweet has health care functions of relieving visual fatigue, improving eyesight, preventing age related macular degeneration (AMD), and is good in mouthfeel, not glutinous, chewable and palatable in sour and sweet, thus being a healthy snack food; and the preparation method of the lutein ester soft sweet is simple, easy to operate and suitable for industrial production.

The invention relates to a snack dry tremella and a preparation method thereof, belonging to the technical filed of snack food, and providing a novel snack dry tremella on the basis of the preliminary work. The water content of the snack dry tremella is 3-5%; before rehydration, the snack dry tremella keeps the original shape of tremella leaves, the shape and volume thereof are the same as the raw tremella or the tremella before being dried; and the section thereof is cellular, the volume after the rehydration increases by 5-20%, but the shape does not change basically. The rehydration time is very short and does not exceed 5min, and the tremella can be rehydrated within 1min at the fastest speed. In the preparation process, no useful elements are lost, and the shape and the flavor of theoriginal tremella are reminded. The tremella can be soaked with boiling water for eating during traveling and going out, and is delicious as the boiled tremella porridge after being added with medlar, red jujube, crystal sugar and the like,.

The present invention discloses a preparation method for flavoring medlar, and belongs to the technical field of snack food processing. High-pressure pulsed electric field and ultrasound wave are synergically applied to moderately break the wall of medlar fruits, so that permeation solution is facilitated to fully penetrate into the medlar fruit grain. Medlar, extract of flavoring materials and other functional food materials are scientifically compounded and fuse as a whole without destroying the natural shape, color and texture of medlar fruits, not only can balance diet, but also can serve for leisure and health. The prepared flavoring medlar has natural color, delicious taste and crisp mouthfeel, is easy to digest and absorb without suffering from excessive internal heat after eating, is suitable for all types of people, and is a safe, nutritional and healthy functional snack food truly consistent with the development directions of international and domestic snack food. The present invention has a simple process and is easy to operate, the whole process is conducted at low temperature such that the nutrient loss is low. The preparation method has high efficiency and can achieve large-scale and industrialized production.

A dual textured, multicomponent snack food item comprising an outer jacket and a center filling encased within the outer jacket is disclosed. The center filling has a creamy texture. At the interface between the outer jacket and center filling, the center filling does not substantially migrate into the outer jacket during co-extrusion processing of the food item and/or in the final food item.

The invention discloses a spicy bean curd snack food, which is prepared from the following raw materials in parts by weight: 30,000 parts of bean curd, and spicy accessories including 500-700 parts of red oil, 80-120 parts of chilli powder, 30 parts of beef essential oil, 80-120 parts of cumin powder, 100 parts of thirteen spices, 30 parts of sesame oil essence and 30,000 parts of brine. The preparation method comprises the following steps: selecting the raw materials; pulping; boiling; curdling; shaping; baking; marinating; stirring; packaging; sterilizing; cleaning; airing; and warehousing. The invention aims at providing the spicy bean curd snack food which is spicy, good in taste, high in nutritive value and long in storage time.

The invention discloses a puffed minced fish instant food, which is characterized by consisting of frozen minced fish, NaCl, ovalbumin, starch, chicken extract, ginger juice, cooking wine, granulated sugar, white pepper powder, zanthoxylum powder and foaming agent, respectively by the mass percentage concentration: 60-90, 1-3, 0.5-2, 5-25, 0.5-2, 0.5-3, 0.5-3, 0.5-2, 0.01-0.1, 0.01-0.1 and 0.5-2. The preparation method comprises the steps of: unfreezing the frozen minced fish; chopping and stirring; adding with the NaCl, the ovalbumin and the starch; seasoning; adding with the foaming agent to be formed and shaped; boiling; and finally puffing by means of microwave, vacuum microwave, vacuum frying and/or vacuum drying. The puffing rate of the puffed minced fish instant food prepared by the invention is more than 2 times, thereby having crisp mouth feel, even texture, beautiful exterior appearance, and being a popular snack food.

The invention relates to a pretreatment method for edible coarse cereals of grains, beans and tubers. The method is applicable to production of mixed coarse cereals of grains, beans and tubers and to production of products which can be cooked with rice without soaked in advance. The method is characterized by comprising the following steps: (1) soaking coarse cereals of grains and beans with 1 to 3 times by mass of water having a temperature of 10 to 50 DEG C until the coarse cereals have a water content of 30 to 80%, peeling the coarse cereals, cutting the coarse cereals into dices with a side length of 2 to 8 mm and draining water; (2) precooling obtained coarse cereal dices in a freezer for 1 to 8 h and controlling the temperature of the coarse cereal dices to be in a range of -18 DEG C to -50 DEG C; and (3) carrying out vacuum freeze drying on the precooled coarse cereal dices for 8 to 25 h, with temperature controlled to be in a range of -15 DEG C to -30 DEG C. Compared to the prior art, the invention has the following beneficial effects: edible coarse cereals and mixed beans which have undergone vacuum freeze drying have reduced hardness and improved water absorbability; nutrients in and flavor of original mixed beans are retained, the requirement for rapid cooking of the mixed beans is achieved, and the mixed beans are applicable to cooking of mixed bean rice and production of mixed bean snack food.

The invention relates to a production process of instant Chinese chestnut kernels and a product, which belong to the field of the deep processing of agricultural products. The production process comprises the following main technological processes: taking Chinese chestnuts with high water content, low reducing sugar, low starch and low fruit breaking rate as a raw material, processing instant Chinese chestnut kernels, sieving the raw material, classifying, removing outer peels, blanching, removing inner peels, quick-freezing, unfreezing, saccharifying, steaming, pasting, packaging and sterilizing. The instant Chinese chestnut kernels produced by the method have golden color, low fruit breaking rate and proper sweetness, are fragrant, glutinous and delicious and can be used as leisure foods for eating.

The invention discloses a preparation method of jelly with health preserving and health caring functions and relates to the technical field of food production. The method comprises the following steps: preparing a traditional Chinese medicine extract; weighing 50-70 parts of the traditional Chinese medicine extract, firstly adding 1-2 parts of red bean powder, 2-5 parts of almond powder, 2-4 parts of egg yolk powder, 1-2 parts of sporoderm-broken ganoderma lucidum spore powder, 3-5 parts of composite fruit freeze-dried powder and 0.3-0.6 part of konjak gum into the traditional Chinese medicine extract while stirring, and then, sequentially adding 6-10 parts of xylitol and 0.16-0.2 part of citric acid to dissolve; adding 10-15 parts of traditional Chinese medicine micropowder, heating to the temperature of 100 DEG C, and then, uniformly stirring; cooling to the temperature of 45 DEG C, then, adding 5-10 parts of honey, uniformly stirring, and preparing the jelly with a jelly machine. The jelly prepared by the method has a health care effect; through being eaten as snack food, the effects of stimulating appetite and promoting digestion can be achieved, and the occurrence of circumstances of indigestion is avoided; essence and pigments are not added, the medicine fragrance is pure and fresh, the color and luster are natural, the flavor is unique, the preparation method is simple, and the cost is relatively low.

The invention discloses a formula of sea-sedge wrapped peanuts and a preparation method of the sea-sedge wrapped peanuts. The formula contains skulled peanut kernels, wrapping powder, soft sugar, sea sedge, dried fruits, dehydrated vegetables and flavoring; and the preparation method comprises the steps of selection of peanut kernels, wrapping, drying, expanding and drying, cooling, curing and selecting, metal detection, weighing, packing, boxing and warehousing of finished products. On one hand, the sea sedge is applied to the peanut leisure food, and a novel way is created for the development of the sea sedge; and on the other hand, the nutritional value of the peanuts and sea sedge is compared with that of the traditional wrapped peanuts, the sea-sedge wrapped peanuts have the advantages of softness, crispness and deliciousness, but also integrate the nutrients of the peanuts and the sea sedge, enrich the variety of the leisure foods and have remarkable social benefit and economical benefit.

A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients.

A low-fat, low-moisture crispy snack food product on the basis of potato and/or corn and/or rice said food being a particle or plurality of particles of loosely crinkled dough sheet.