165results about "Food ingredient as replacer" patented technology

Provided are food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes for animal meat. Also provided are processes for production of such ground meat-like food products.

A meat analog product is provided prepared starting from a dry component that is a combination of ingredients, including a dry sulfur protein source, a carbohydrate source, a liquid, and a monovalent cationic bicarbonate or carbonate. The meat analog product can be produced and extruded under low shear conditions to provide a product having a plurality of striated and separable aligned fibers and a real meat appearance.

A dough composition comprising gluten-free cereal flour, a water-soluble cellulose ether, and a low substituted cellulose ether having a molar substitution of 0.05-1.0 is provided. The bread made from the dough composition has a good mouthfeel and a satisfactory volume, retains softness over time, and are eatable by those patients of food allergy to wheat or the like.

The invention provides a meal replacing food containing resistant starch and a production method of the meal replacing food. The meal replacing food comprises following components in parts by weight: 14-18 parts of the resistant starch, 19-25 parts of corn starch, 19-30 parts of low-gluten flour, 8-20 parts of complete protein, 5-8 parts of plant oil, 2-5 parts of a sweetening agent and 4-21 parts of egg liquid. The meal replacing food containing the resistant starch has the beneficial effects that a special physiological effect to a human body by the resistant starch is utilized so as to realize the beneficial effects of losing the weight, adjusting the glucolipid metabolism and the like; meanwhile, the meal replacing food is prepared according to diet requirements of normal adults in China and meal replacement is used for replacing all staple foods of normal diets; meanwhile, the energy intake total amount and the proportion can be calculated accurately and the catering of the normal diets is matched so as to relatively accord with normal dietaries and nutritional structures of people; people can relatively easily insist on eating the meal replacing food for long time.

The invention discloses a passion fruit pulp and juice drink. The drink is prepared by the following steps of: washing, drying and cutting the mature fresh fruits, digging out the pulp, and separating the seeds from the pulp; smashing the separated pulp into granules, boiling in a stainless steel container for 3-5 minutes after stirring, and obtaining the mixed pulp and juice; diluting the mixed pulp and juice by using cold boiling water; adding white granulated sugar into the diluted mixed pulp and juice, uniformly mixing, sterilizing and disinfecting according to the conventional method. The drink is prepared by processing the raw materials of the passion fruit pulp, so that the enriched nutritional ingredients are kept, the drink has the flavor of the passion fruit and is sour and sweet; and moreover, the drink is simple in processing process, easy to operate and low in cost and is safely eaten, and any pigment is not added.

The invention provides no-egg low-fat salad sauce, which consists of the following components in percentage by weight: 3.0 to 4.7 percent of octenyl succinic anhydride modified waxy rice starch, 3.0 to 3.7 percent of hydroxypropyl crosslinked glutinous rice starch, 21 to 27 percent of water, 25 to 33 percent of salad oil, 22 to 28 percent of maltodextrin, 9.2 to 9.4 percent of soft sugar, 1.62 to 1.72 percent of salt, 3.2 to 4.2 percent of table vinegar, 0.007 to 0.015 percent of potassium sorbate and 0.01 to 0.04 percent of xanthan gum. According to the no-egg low-fat salad sauce, collaborative emulsification and thickening effects of edible gum and the glutinous rice starch are utilized, so that the use of fresh eggs is avoided, and low-cholesterol and low-fat salad sauce are provided for people; not only be cold-mixed no-egg low-fat salad sauce provided, but also high-temperature-resistant no-egg low-fat salad sauce is provided, so that the application fields of the no-egg low-fat salad sauce can be greatly expanded.

The invention discloses nutritional meal replacement powder containing high dietary fiber and a processing method thereof, and relates to a meal replacement powder food. The provided nutritional mealreplacement powder containing high dietary fiber contains polyunsaturated fatty acids and rich nutrients, has diverse tastes and is easy to process, preserve and eat, and the processing method is alsoprovided. The nutritional meal replacement powder containing high dietary fiber is prepared from the following raw materials in percentage by mass: 3-30 of inulin, 20-60 of cereal flour, 10-35 of bean flour, 3-16 of dietary fiber powder and 1-15 of fruit and vegetable powder. The processing method of the nutritional meal replacement powder containing high dietary fiber comprises the following steps: curing the cereal and beans by hot air drying or puffing separately, and performing pulverizing at low temperature to 80-100 meshes for later use; and drying the inulin, the dietary fiber powder,the cereal flour, the bean flour and the fruit and vegetable powder separately, performing compounding proportionally, and performing uniform mixing and quantitative packaging to obtain the nutritional meal replacement powder.

The invention relates to an enhanced high-temperature curing method with synergism of low salt and K salt substitution for producing dry-cured hams of acorn pigs and belongs to the technical field of deep processing of animal products. The method comprises the following steps: hybridizing local black pigs with Duroc, breeding pigs, taking legs of acorn pigs fed by taking acorns as main feeds as the raw materials, airing, fermenting and curing by using a modern enhanced high-temperature curing process for salting the legs with synergism of low salt and K salt which partially substitutes the salt, carrying out short-time enhanced high-temperature pretreatment after the salting is completed, carrying out anti-oxidization coating treatment on the surface of the hams in the middle period of fermenting and curing, and developing to obtain novel products of dry-cured hams of acorn pigs. The content of sodium chloride in the hams can be obviously reduced; meanwhile, the processing time of the hams is shortened from 10-12 months of the conventional dry-cured hams to 5-6 months through the enhanced high-temperature curing process; the flavor and the quality of the hams are obviously improved. Through the method, the production efficiency of the dry-cured hams is greatly improved; the flavor and the quality of the conventional hams are retained and developed; the characteristics of the process which breaks through the international process and the conventional process and is characterized by fermenting low-salt hams under high temperature are highlighted; the hams can more meet the requirements on health, nutrition and flavor of consumers in the modern society, and have broad market prospects.

The invention belongs to the field of food processing, and provides a processing method of vegetable protein substitute meat. The processing method comprises the following steps: (1) soaking and tumbling vegetable tissue protein and liquid emulsion; (2) filling the plant tissue protein obtained in the step (1) with a liquid emulsion through a vacuumizing process; (3) adding a colloid adhesive into the plant tissue protein obtained in the step (2) and tumbling; (4) enabling the surface layer of the plant tissue protein obtained in the step (3) to be full of a colloid adhesive through a vacuumizing process; and (5) pressing the mixture of the plant tissue protein and the colloid adhesive in the step (4) into a shape by using a mold, and heating, curing and shaping to obtain the vegetable protein substitute meat. The vegetable protein substitute processed by the method is large in meat loaf, juicy and tender in taste, the plant tissue egg fiber is full of fat, and rich grease exists during frying.

A peony seed drink and a preparation method thereof. The peony seed drink is prepared by mixing dry powder with mother liquor according to a weight ratio of 1:10-20, and boiling the mixture for 3-5 min; the dry powder is peony seed powder which is prepared by drying and grinding peony seeds and has a fineness of 150-180 meshes; the mother liquor is drinkable liquid. According to the invention, peony seeds are pretreated, grinded into dry powder, and boiled for 3-5 min for drinking, which provides the product with fragrance and taste similar to coffee, and also provides the product with both the nutrition and function value of peony seed itself; the prepared novel and health drink can be used to substitute coffee, which not only widens the application field of peony seeds, but also effectively alleviates the insufficiency of coffee import.

The present invention relates to a salt mixture with low sodium content for human consumption which comprises sodium chloride, potassium chloride, magnesium sulphate, calcium carbonate, folic acid and zinc oxide. The mixture can also comprise potassium iodide and / or a flavouring additive. The present invention further relates to a food, a food supplement and a functional food comprising said salt mixture, and to the use of the salt mixture in food.

The invention provides konjak dietary fiber meal replacement flour. The konjak dietary fiber meal replacement flour comprises the following components in parts by weight: 10 to 12 parts of konjac glucomannan, 66 to 70 parts of maltodextrin, 10 to 11 parts of niblet, 3 to 4 parts of carrot, 0.05 to 0.1 part of sucralose, 1.6 to 2.1 parts of sodium citrate, 1.6 to 2.1 parts of diced cranberry, and 3 to 4 parts of vitamin and mineral substance used for food. The konjak dietary fiber meal replacement flour is prepared by the following steps: uniformly mixing konjac glucomannan, vitamin and mineral substance, and sucralose for later use; uniformly mixing the prepared maltodextrin, niblet, diced carrot, sodium citrate and diced cranberry for later use; then uniformly mixing the prepared mixtures; and sterilizing to obtain the konjak dietary fiber meal replacement flour. The konjak dietary fiber meal replacement flour prepared by the mode above can be brewed with boiling water for eating, is comprehensive in nutrition, convenient to eat, saves time, and also overcomes the shortcomings in the prior art; in addition, the production method is simple and convenient, and the raw materials and cost are saved.

A superfine instant black fungus blueberry red yeast rice meal replacement powder and a preparation method thereof, prepared according to the following parts by weight: 4.5-5.5 parts of black fungus superfine powder, 1.5-2.0 parts of blueberry fruit powder, and 0.5-0.7 parts of red yeast rice powder 0.3-0.4 parts of defatted black soybean powder, 0.2-0.3 parts of hawthorn powder, 0.3-0.5 parts of chitosan, 0.04-0.06 parts of tangerine peel powder, 0.02-0.03 parts of lily pollen, 0.0002-0.0003 parts of ethyl maltol, sorbose 3.5-4.0 parts of alcohol; its preparation method: step 1, raw material pretreatment; step 2, raw material mixing; step 3, making soft material; step 4, granulating, drying, and sterilizing. The invention provides a black fungus blueberry red yeast superfine instant nutritional meal replacement powder with good water solubility and good taste, which can significantly improve the effect of apolipoprotein, and has the effects of lowering blood fat, lowering blood sugar, improving immunity and the like.

The present invention provides soy based non-dairy compositions and the method for producing the soy based non-dairy compositions. In particular, the soy based non-dairy compositions comprise soy protein hydrolysate compositions in non-dairy coffee creamers.

The invention discloses a preparation method of low-sodium-salt air-dried preserved meat. The preparation method comprises the following steps: finishing raw meat, carrying out blanching on the raw meat, rolling and kneading the blanched raw meat, inoculating a compound fermentation microbial agent, carrying out pickling, carrying out an enzyme catalytic reaction, drying and airing the meat with cold air, spraying a compound bacteriostatic agent to the meat, and carrying out vacuum packaging. The prepared preserved meat has the advantages that the content of sodium chloride is low, so that therisk of diseases is effectively reduced; the preserved meat is soft, glutinous and not hard, and soft chewiness is kept; rancidity is inhibited, and the flavor of the product is improved; and the purpose of eliminating health hidden dangers caused by nitrite residues is achieved, so that the preserved meat becomes a safe meat product which can be eaten by consumers for a long time.

The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and / or animal origin, and more particularly animal fats such as butter. The invention also concerns its uses as novel products in the fields of breadmaking and / or patisserie and / or viennoiserie. The invention further concerns the breadmaking, patisserie and viennoiserie products obtained by the use of said vegetable butter in their recipes.

The invention discloses a 23-ingredient ultramicro egg, milk, fruit, vegetable, and cereal powder with a reasonable formula, energy and amino acid composition. The powder is composed of the following components in parts by weight: 3.5 parts of egg powder, 6.2 parts of whole milk powder, 3 parts of chicken liver, 5 parts of fresh oyster, 4.4 parts of white hyacinth bean, 5 parts of soybean meal, 5 parts of soybean flour, 10 parts of black rice, 4.8 parts of millet, 4.8 parts of buckwheat, 3.5 parts of seed of Job's tears, 3.4 parts of wheat bran, 3.5 parts of rice bran, 11.6 parts of sweet potato sheet, 5 parts of konjak fine flour, 4.5 parts of dry red date, 10.3 parts of chestnut kernel, 8 parts of lotus root flour, 24.2 parts of clover, 4.5 parts of rapeseed oil, 2 parts of licorice, 2.8 parts of fructo-oligosaccharide, and 0.2 part of stevia sugar. The powder can simultaneously meet the suggested proper value of diet energy and amino acid composition of World Health Organization (WHO) and the reasonable suggested value of food composition of "Chinese Resident Dietary Guideline 2007". Moreover, medicine-food homology materials are adopted as the raw materials, probiotics fructo-oligosaccharide is also added, so the powder contains more healthy factors.

The present invention provides low GI cereal and mixed bean compound brewing powder and a preparation method thereof. The brewing powder comprises the following raw materials in parts by weight: 60-70parts of natural cereals, 15-25 parts of compound mixed beans, 10-15 parts of compound additives and 3-5 parts of compound sweeteners; and the compound cereals comprise chenopodium quinoa germ rice,oat germ rice and coix seeds, and a weight ratio of the chenopodium quinoa germ rice to the oat germ rice to the coix seeds is (15-20):(10-14):(3-5). The preparation method comprises the following steps: 1) compound cereal flour preparation, 2) compound mixed bean powder preparation, 3) compound cereal flour pre-enzymatic hydrolysis, 4) compound mixed bean powder pre-enzymatic hydrolysis, 5) compound cereal flour pre-gelatinization, 6) compound mixed bean powder pre-gelatinization, 7) secondary extrusion and aging, 8) ultrafine pulverization, 9) blending, 10) drying and 11) packaging. The prepared low GI cereal and mixed bean compound brewing powder is rich and balanced in nutrients, liable to eat, delicate in mouthfeel, good in brewing and very suitable for patients with high blood sugar and diabetes as daily meal replacement for consumption.