1433results about How to "Crispy taste" patented technology

The invention relates to a desiccated coconut and a sapodilla kernel processing method. A desiccated coconut and sapodilla kernel is prepared from the raw materials of sapodilla kernels, desiccated coconuts, mirabalan powder, malt syrup, white granulated sugar, a nutrient additive, table salt and palm oil through the steps of portioning, removing astringent taste, washing, coating sugar, frying, stirring, cooling and packaging. The desiccated coconut and sapodilla kernel made by the method has natural and pure fragrance and crispy taste, the product has proper greasy sense and high nutritive value and is suitable for all people, and the production equipment is mature, can realize massive production and has wide market prospects.

The invention relates to a composite fruit and vegetable crisp chip and a manufacturing method thereof, especially to a composite fruit and vegetable crisp chip manufactured by using combined microwave vacuum freeze drying technology and vacuum low temperature frying technology, belonging to the field of food processing technology. The manufacturing method for the composite fruit and vegetable crisp chip comprises the following steps: preparation of condensed fruit and vegetable pulp; batching; batch mixing; die molding; microwave vacuum freeze drying; vacuum low temperature frying; etc. With the manufacturing method, generation of harmful substances like acrylamide and trans-fatty acids is reduced in the process of manufacturing, and the manufactured composite fruit and vegetable crisp chip has the advantages of crisp taste, a bright color, small nutrient loss, etc.

The invention relates to a method for producing instant pleurotus eryngii chips, and belongs to the technical field of the deep processing of agricultural products. The main pleurotus eryngii chip production process comprises: performing pretreatment such as conventional selection, washing, precise segmenting, blanching, enzyme killing, cooling and the like on pleurotus eryngii, and performing ultrasonic auxiliary dipping, hot-air drying, vacuum frying and dewatering, centrifugal deoiling, seasoning and packaging. In the method, due to the adoption of a new process of combining the ultrasonic auxiliary dipping, the hot-air drying, the vacuum frying and dewatering, the dipping efficiency is improved, the moisture content of pleurotus eryngii pieces is reduced due to hot-air predrying, and the vacuum frying time is shortened greatly; and products of the pleurotus eryngii chips have the characteristics of high puffing rate, low oil content, excellent sensory quality and the like. In the method, the pleurotus eryngii is not processed by conventional freezing, so the production period of the finished products is shortened greatly, the production cost is saved, and a feasible new path is provided for the deep processing of the pleurotus eryngii.

The invention discloses a preparation method for an edible fungus flavor food. The edible fungus can be any one from edible agaricus bisporus, straw mushrooms, oyster mushrooms, shii-take, needle mushrooms, pleurotus nebrodensis, pleurotus eryngii, agrocybe aegerita, hypsizigus marmoreus, agaricus pratensis schaeff, spring mushrooms, stropharia rugoso-annulata, sparassis crispa, macrolepiota procera, tremellodon gelatinosum, black trumpet mushrooms, hericium erinaceus, pholiota nameko, lepista personata, mitake mushrooms, lactarius hatsudake, golden oyster mushrooms, pholiota adiposa, cantharellus cibarius, termitomyces albuminosus, tricholoma giganteum, pleurotus citrinopileatus, calocybe gambosa, truffle, amillariella mellea, fungus suillus, beef-steak fungus, lactarius deliciosus, tricholoma matsutake, agaricus bitorquis, pleurotus pulmonarius, toadstool and russula vinosa, and after treatment, the edible fungus is steeped into a steeping liquor prepared from red wine vinasse, high quality dry red wine and a flavouring agent in a vacuum and normal temperature and normal pressure combined condition, so as to obtain the flavor food; the edible fungus flavor food for leisure is prepared through oil-bath dewatering; a flavor food flavor puffed food is obtained through a swelling process, so as to meet consumers' hobbies and requirements.

The invention discloses a process for preparing instant nourishing fruit and vegetable crisp tablets, which consists of preserving color of fresh fruits and vegetables, beating, decocting, allocating, roller drying, comminuting and sieving. The original color, luster and flavor of the fruits and vegetables can be well preserved.

The invention relates to a new technique for vacuum freezing and frying color potato chips and color sweet potato chips, and is characterized in that the technique flow comprises: raw material selecting, washing and peeling, secondary selecting and trimming, precise carving, starch bleaching, blanching and enzyme killing, clear water cooling, shaking or centrifugal draining, quick-freeze tunnel orrefrigeratory quick-freezing, vacuum deep-frying and vacuum de-oiling, seasoning evenly, packaging and metal foreign object detecting, and finished product boxing up and warehousing. The apple chips,color sweet potato chips, color potato chips, kiwi fruit chips, persimmon chips, peach chips, mushroom chips, carrot chips and the like processed by the new vacuum freezing and frying technique of the invention have a level and even chip shape as like the original state, a color similar to the original color of the raw materials, abundant nutrients, savory and crispy mouth feel, level and even thickness and super-low oil content.

The invention relates to a puffed pleurotus eryngii chip production process and puffed pleurotus eryngii chip products, which belong to the field of agricultural product deep processing. The method for preparing puffed pleurotus eryngii chips is to perform vacuum and far-infrared combined vacuum microwave puffing of the pleurotus eryngii chips, wherein the vacuum and far-infrared combined vacuum microwave puffing is implemented by the following steps: placing fresh cut pleurotus eryngii chips in a cavity of a vacuum far-infrared dryer, and setting a drying temperature of 50 to 55 DEG C, setting a pressure upper limit of -0.085MPa, a pressure lower limit of -0.094MPa, a dehumidification time of 40 to 50 minutes and a drying time of 120 to 150 minutes; placing the materials in the cavity of a vacuum microwave dryer, and setting a microwave drying power of 4.0 to 5.5W / g, a vacuum degree of 0.085 to 0.095MPa and a drying time of 65 to 70 minutes; and obtaining the puffed pleurotus eryngii chips. In the invention, the whole drying process of the pleurotus eryngii is accomplished under vacuum and no food additive is added; and the pleurotus eryngii chip products are environmentally-friendly, have attractive color, crisp mouthfeel and high rehydration performance.

The invention relates to sesame seed sandwich nori and a preparation method thereof, and belongs to the technical field of foods. The sesame seed sandwich nori comprises the following raw materials in parts by weight: 300-500 parts of sliced nori, 300-500 parts of sesame seeds, 450-750 parts of cane sugar powder, 220-380 parts of glucose, 15-28 parts of salt, 2.2-3.8 parts of seafood powder, 0.6-1 part of disodium 5'-ribonucleotide, 0.3-0.5 part of celery seed powder, 0.9-1.5 parts of gourmet powder and 0.3-0.5 part of pepper powder. The sesame seed sandwich nori disclosed by the invention is fragrant, crisp and delicious, and is fresh and fragrant when being put in mouths; the raw materials are environmentally-friendly and healthy, the sesame seed sandwich nori does not contain any preservatives, and the taste of the sandwich nori is enriched.

The present invention discloses a hot and spicy sauce and a preparation method thereof, and belongs to the field of food seasoning technology. The preparation method comprises the following main steps: preparing each raw material according to characteristics of the raw materials, heating siritch to 180-200 DEG C, adding ginger and garlic into the siritch, sauting the ginger and garlic until fragrant, adding thick broad-bean sauce into the mixture, maintaining product temperature at about 95 DEG C and stir-frying the mixture for 3-6 minutes, frying the mixture with pepper, shii-take and chilli paste, edible fungus and diced tofu for about 10 minutes, adding inspissated juice of Chinese wolfberry, red date and apple, spice material and soy sauce into the mixture, frying the mixture for additional 5 minutes at a product temperature of about 95 DEG C, adding salt, edible fungus powder, crushed peanut and sesame, continuing frying the mixture for 5 minutes, adding zanthorylum oil, stopping the fire, and maintaining product temperature at above 65 DEG C for hot filling. The hot and spicy sauce prepared in accordance with the above-mentioned preparation method is rich in nutrition, beautiful, ruddy and shiny in color, rich in gloss, salty and spicy and natural in taste, harmonious in fragrance, and crispy and chewy in taste.

The invention relates to the food processing field, specifically a processing method of a crispy peel free walnut kernel, which solves the problem that color, taste and nutritional components of walnut kernel are damaged in prior art of walnut kernel processing method, comprising the steps of (1) peeling off the walnut kernel; (2) drying: adjusting temperature of the microwave oven at 75 deg C to 85 deg C, baking 2min to 3min; (3) coating: coating the surface of the walnut kernel evenly by constant temperature liquid flavoring; (4) roasting: adjusting temperature of the microwave oven at 115 deg C to 125 deg C, baking 1.5min to 3.5min; it is appropriate when the walnut kernel observed is golden, then cooling the walnut kernel at constant temperature to prepare the crispy peel free walnut kernel. The walnut kernel is processed respectively before and after coating by microwave oven at low temperature, which enables the walnut kernel to be crispy in mouthfeel, bright in color and great preservation of the nutritional components. The peel off of the walnut kernel is dipped by low temperature, low concentration sodium hydroxide solution that is changed always, then neutralized by citric acid, finally washed to remove the peel of the walnut kernel.

The present invention discloses low temperature pneumatic puffing process to produce fruit and vegetable crisps, it includes raw material selection, sorting, cleaning, slicing, colour protecting, predrying, resoftening, low temperature puffing, solidifying and packaging. The invented product is microporous in structure and is rich in vitamin, cellulose and minerals.

The invention discloses a method for frying purple yam under a vacuum condition, which comprises the following steps that: (1) fresh purple yam is cleaned, peeled and cut into strips or pieces, immediately put into color protection solution to protect the color for 5min, fished out and blanched in the color protection solution with the same components for 2 to 3min at 95 to 100DEG C; (2) the blanched purple yam is fished out, and fried for 20min at the vacuum conditions of 93 to 97DEG C of hot oil temperature and 0.085MPa to 0.095MPa of vacuum degree; (3) the fried purple yam is centrifuged and de-oiled for 3 to 5min in the vacuum state; and (4) is centrifuged and de-oiled purple yam is taken out, cooled to room temperature by cold air, packaged under the vacuum condition or after being filled with nitrogen, and the purple yam strip or piece products are prepared. The method is convenient to operate, and the products have violet red color, above 80 percent of retention rate of anthocyanin, attractive color and above 6 months of product warranty period, and are applicable to industrial production.

The invention discloses a process for freezing and frying fruit slices in vacuum, which is characterized in that the process flow comprises the following steps: selecting raw material, cleaning and removing impurities, slicing precisely, protecting color, dipping, draining, placing into a basket, quick-freezing in a tunnel or a refrigerator, freezing and frying in vacuum, deoiling in vacuum, relishing, packaging, inspecting and putting in storage. The process effectively prevents fruit slices from being easily oxidized and browned; the shape of the fried fruit slice is smooth as original; thecolor is close to the natural color of the raw material; the mouth feel is fragrant and crisp; the thickness is even, the oil content is extra-low ranging from 17% to 20%; and the oil content is lowerby at least 25% than that of the same type of fruit crisp chips. Meanwhile, the vacuum freezing and frying technology effectively prevents generation of harmful substances, such as acrylamide and trans fatty acid and the like, and the traditional constant pressure high temperature frying method and the routine vacuum low temperature frying method can not match with the technology.

The invention relates to a production method for high-quality instant lentinus edodes crisp chips and belongs to the technical field of deep processing of agricultural products. A main process for producing the instant lentinus edodes crisp chips comprises the following steps: harvesting fresh lentinus edodes with good quality; removing pedicles; washing; immersing; freezing; freezing and drying in vacuum; and seasoning and carrying out nitrogen-filled packing. The production method adopts a novel vacuum freezing and drying process to produce the lentinus edodes crisp chips. Compared with the prior art, the process adopts a low-temperature dehydration manner of freezing and drying in vacuum to keep the nutrition and the flavor components of the lentinus edodes to the greatest extent; the sensory quality of the product is improved and the defects of traditional oil fried crisp chips that the oil content is high, the color and luster are poor, the mouth feel is hard and the like are avoided. The product obtained by the process has the characteristics of rich flavor, crispy mouth feel, low oil content, high additional value, good sensory quality and the like; the invention provides a feasible new way for deeply processing the lentinus edodes.

The invention discloses a method for preparing purple sweet potato crispy chips. The method comprises the following steps: picking raw materials, washing, peeling, slicing, blanching, cooling, draining, fast-freezing, deep-frying in oil under vacuum, deoiling and packaging. The purple sweet potato crispy chips have a crisp taste and a mellow fragrance, have the effects of clearing the bowels, eliminating toxins in the liver, lowering blood lipid level, reducing blood pressure, promoting digestion, protecting against oxidation and relieving constipation, are snacks beneficial for health and suitable for people of all ages, and have broad market prospects.

The invention relates to Muslim spicy sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim spicy sauce is prepared from the following raw materials in parts by weight: 30-300 parts of fresh chili sauce, 30-100 parts of edible vegetable oil, 10-100 parts of thick broad-bean sauce, 5-50 parts of capsicum frutescens, 10-50 parts of diced tofu, 10-20 parts of edible mushrooms, 1-10 parts of wolfberry concentrated juice, 2-5 parts of red date concentrated juice, 2-40 parts of soybean sauce, 5-50 parts of fresh gingers, 3-50 parts of garlic, 2-5 parts of table salt, 0.2-5 parts of spices and 1-3 parts of edible mushroom powder. The Muslim spicy sauce has the characteristics of fine material selection and rigorous and scientific formula; the requirements in all the aspects of nutrition, taste, color and the luster and the like are considered, and the process is scientific and reasonable; and the aromas of a lentinus edodes aroma, a chili sauce aroma, a spice aroma and the like are harmonious, and the Muslim spicy sauce crispy in taste and chewy.

The invention discloses a jerusalem artichoke-soybean fermentation beverage and a preparation method thereof. The beverage contains a jerusalem artichoke-soybean fermentation solution as a main component. The preparation method of the jerusalem artichoke-soybean fermentation solution comprises the following steps of: mixing jerusalem artichoke pulp and soya-bean pulp in a volume ratio of (3-5):1, heating and sterilizing, wherein the obtained mixture is used as a fermentation base material; and then inoculating mixture bacterium of lactobacillus bulgaricus, streptococcus thermophilus, monascus and beer yeast into the fermentation base material according to an inoculating amount of 3-5%, fermenting for 12-20hours at a temperature of 28-32 DEG C, filtering after finishing fermentation and then adding aroma enhancement yeast into the fermentation base material according to an inoculating amount of 1-2%, then fermenting for 48-60 hours again at the same temperature, and filtering a fermentation solution after finishing fermentation to obtain a jerusalem artichoke-soybean fermentation solution. The mass ratio of lactobacillus bulgaricus to streptococcus thermophilus to monascus to beer yeast is 2:2:4:2. The preparation method disclosed by the invention is unique; the obtained beverage has good mouth feel, good appearance and rich nutrition; and the immunity can be improved after drinking the beverage for a long time.

The egg-yolk puff is made of the following raw material according to weight by parts: 10 to 40 parts of bread flour, 5 to 25 parts of cake flour, 8 to20 parts of butter, 2 to 10 parts of white sugar; 20 to 50 parts of ghee, 45 to 150 parts of stuffing, 0.01 to 0.04 part of foodstuff additive and 1 to 10 parts of water. The invention further provides an eggy-yolk puff preparation method for the same. The technology process is formed by weighing raw material, preparing doughs, covering ghee, pressing the doughs, opening the ghee, injecting stuffing, forming, brushing egg liquid, baking, cooling and packaging. The raw material can be easily achieved; the egg-yolk puff prepared by the method contains well-bedded multi-layered stuffing; the external layer is compact and crispy; the stuffing is soft and tender but not sweet and greasy; the puff cake has pure taste and fragrance and is not greasy; the egg-yolk puff is produced via a semi-mechanical way, so labor intensity can be reduced and production efficiency can be reduced; and the egg-yolk puff quality can be easily remained the same.

The invention discloses a novel black mushroom biscuit, which is prepared by kneading black mushroom and flour together. The novel black mushroom biscuit is characterized in that: every 926.35g of the biscuit contains the following ingredients: 160g of powdered sugar, 40g of vegetable oil, 0.25g of salt, 5g of monosodium glutamate, 125g of black mushroom powder, 500g of wheat flour, 3.5g of sodium bicarbonate, 2.5g of ammonium acid carbonate, 0.1g of antioxidant BHT, 35g of lard oil, 30g of eggs and 25g of milk powder. The black mushroom with relatively low calorie is taken as the raw material to prepare the biscuit, thus the calorie of the finished product of the biscuit is lowered, and the proportion of the nutrient content of the product is relatively enhanced; therefore, people can ingest nutrient substances while enjoying a delicious food, and the novel black mushroom biscuit brings health to the people.

The invention relates to a method for preparing novel aluminum-free quick frozen deep-fried puffy dough strips. The method comprises the steps of: making dough by taking ingredients, such as gluconic acid-delta-lactone, calcium dihydrogen phosphate, sodium bicarbonate, glycerol monolaurate and the like, as a leavening agent and performing the processes of blanks making, frying, quick freezing and the like. Compared with the deep-fried puffy dough strips prepared by the traditional alums formula, the deep-fried puffy dough strips prepared by the method has the advantages that the evaluation result of sense organ is better, and the grease content is reduced by 9.7 percent, so that the process of the deep-fried puffy dough strips is simplified and convenient, the market is convenient to develop and the economic benefit is better.

The invention belongs to the technical field of food processing and specifically relates to a flavored low-fat white mushroom crisp chip and a preparation method thereof. The flavored low-fat white mushroom crisp chip comprises the following materials in parts by weight: 1000 parts of white mushrooms, 5-10 parts of konjac glucomannan, 10-80 parts of chitosan, 10-60 parts of salt, 60-200 parts of isolated soybean protein and 40-200 parts of a nutrition balancing agent. The preparation method comprises the following steps: pre-treating the white mushrooms, preparing impregnation liquid, carrying out vacuum soaking and ultrasonic coating, carrying out quick-freezing and slicing, carrying out vacuum frying and dehydrating, removing oil, and packaging. The prepared flavored low-fat white mushroom crisp chip has the advantages of being low in fat content, uniform in color, crisp in mouthfeel, full in nutrition, complete in product shape and almost free of fractures.

The invention discloses a method for processing fruit and vegetable chips by vacuum low-temperature oil bath and dehydration, comprising the following steps of: selecting fruit and vegetable raw materials, cleaning, cutting into slices or strips or puncturing, and carrying out oil bath in vacuum. The method for processing fruit and vegetable chips by vacuum low-temperature oil bath and dehydration, provided by the invention, ensures that the product of the fruit and vegetable chips is far ahead of the domestic same industry on both production efficiency and product quality and reaches the advanced world level, and the fruit and vegetable chips have the advantages of crisp taste, full shape, brightness in color and low oil content.

The invention relates to a food, in particular to a juice interesting biscuit made by utilizing fresh fruit juice and vegetable juice added with flour and oat flour, belonging to the food processing technology. The juice interesting biscuit is made by raw materials according to the following parts by weight: 8-10 of flour, 1-2 of soda powders, 2-5 of oat flour, 1-2 of salad oil, 2 of granulated sugar, 2 of brown sugar, 2-4 of eggs, 1 of vanilla extract, 1 of salt, 3 of fresh juice and 3 of fresh vegetable juice. The juice interesting biscuit has reasonable formulation, rich nutrition, crisp taste and simple production; the roasted biscuits have the shapes of animals and fruits; and the juice interesting biscuit is interesting while being eaten and especially suitable for the aged and children to eat.

The present invention discloses probiotics enriched crisp apple products and a preparation method thereof, and belongs to the technical field of agricultural product processing. Apples are used as raw materials, the apples are washed, the washed apples are blanched, a vacuum soaking method is used to enrich probiotics into apple tissues, and then a vacuum freeze-drying and vacuum microwave combined drying method is used to prepare the probiotics enriched crisp apple products. The method comprises the following steps: (1) raw material washing and blanching; (2) probiotic soaking liquid preparing; (3) vacuum soaking; and (4) vacuum freeze-drying and vacuum microwave combined drying. The prepared probiotics enriched fruit and vegetable crisp products are mellow in fruit fragrance, and crisp and tasty. The viable probiotic number can be maintained at 10<7> CFU / g at 25 DEG C for 90 days or more. The preparation method avoids the two major defects of high cholesterol risk of the probiotic fermented milk products and the non-consumption of lactose intolerant population, and the products combine health care and leisure, and have broad market prospects.

A paper-type vegetable is prepared from vegetables through washing, cutting, scalding, centrifugal dewatering, mixing it with the solution of filming material, rolling, microwave drying, stripping film, spraying the solution of flavouring, and microwave drying again.

The invention relates to a puffed kelp snow rice cracker and a preparation method thereof. The preparation method comprises the following steps of washing fresh kelp, then soaking to remove arsenic, removing fishy smell, further air-drying, cutting up, drying, and pulverizing to get kelp powder; weighing the kelp powder, millet flour and corn starch to prepare main materials, weighing sodium bicarbonate, soft sugar, common salt, chicken essence, baking powder and vanillin as auxiliary materials, and uniformly mixing to get mixed powder; wetting and pasting 90% of the mixed powder, and then mixing the pasted mixed powder with the remaining 10% of the mixed powder to prepare a cracker blank; and further drying the cracker blank, adjusting water content, puffing, spraying sugar, performing oil spraying treatment and packaging to get a finished product. The puffed kelp snow rice cracker disclosed by the invention has the advantages of unique flavor, crisp taste, abundant nutrition and easiness for digestion and absorption, and has the effects of strengthening stomach, enhancing immunologic function and the like. The preparation method has the advantages of scientific mixture ratio of the selected materials, reasonable process steps, simple process, strong operability and short production period, and is suitable for industrial production.

The invention relates to a biological enzyme preparation. The biological enzyme preparation comprises, by weight, 1.2-1.5 parts of dextranase, 2.5-8 parts of amylase, 1-5.3 parts of lipase, 1.8-4.5 parts of protease, 1.5-3.8 parts of oxidase, 0.8-1.6 parts of glutamine transaminase, 0.5-1.2 parts of phytase, 1.5-5.0 parts of emulgator, 1.0-5.0 parts of water retention agents and 0.5-3.5 parts of flour gluten fortifier. By means of the biological enzyme preparation, the dough performance can be adjusted obviously, the bread size is increased, the bread stiffness is obviously improved, and the bread softness is improved. A preparing method of the biological enzyme preparation includes the steps of weighing the above raw materials by weight to be stirred and evenly mixed, passing through an 80-mesh sieve, further stirring and even mixing until the raw materials are completely and evenly mixed, and obtaining the biological enzyme preparation.

The invention relates to moon cakes having high fiber content and process for production, wherein the raw materials of the moon cake cladding comprise the following ingredients (by weight ratio): black wheat 20-30%, oat 5-10%, soybean 5-10%, indica rice 10-20%, maize 10-20%, vegetable fat 10-20%, white sugar or xylitol 10-15%, water 20-25%. The stuffing of the moon cakes comprises the following ingredients (by weight ratio): base stuffing material 40-48%, konjak cellulose 1-3%, fruit and vegetables cellulose 2-3%, soybean cellulose 3-5%, corn cellulose 1-3%, vegetable fat 15-20%, white sugar or xylitol 10-15%, water 20-25%. The weight of the cladding amounts to 20-30% by weight of the total weight of the moon cakes, the weight of the stuffing amounts to 70-80% by weight of the total weight of the moon cakes.

The invention relates to a black fungus scented crisp chip, which is prepared from black fungi, black rice or black beans, black sesame seeds, water, refined salt or white sugar, pepper powder, monosodium glutamate and cooked vegetable oil through processing. The product has fragrant and crisp taste and rich nutrition, has the health-care function on hairs of a human body, can keep the hairs blackand shiny for long-term eating, has tasty, sweet and delicious flavour, simple preparation method and low cost, and is particularly suitable for being eaten by children and tourism to carry.

The invention discloses a flash drying method for fruits and vegetables through pulse pressure difference. The flash drying method comprises the following steps: (1) putting pretreated fruits and vegetables in a drying bin after heating, and then carrying out pressure relief on the drying bin; (2) carrying out pressure boost on the drying bin, and carrying out pressure maintaining; (3) carrying out pressure relief on the drying bin; (4) heating the drying bin; (5) repeating the step (2) to the step (4) until the mass moisture content of the fruits and vegetables is 10-25%; carrying out vacuum drying to realize drying for the fruits and vegetables. The flash drying method has the advantage that high-temperature and high-pressure water inside the fruits and vegetables is subjected to explosively acute gasification for multiple times, so that quick migration of the water towards the outside of the materials is realized. Quick dehydration of the materials can be realized through the repeated pulse flash evaporation, so that the drying time is greatly shortened, the drying efficiency is improved, and the cost is reduced; moreover, pores among internal organizational structures of the materials are increased, so that the product has the unique crispy mouthfeel and character, and nutrient substances are better stored.