34results about How to "Does not spoil the taste" patented technology

The invention relates to the field of food processing, in particular relating to a method for refreshing a spiced goose, which comprises the following concrete steps: atomizing and sterilizing by electrolytic water, and sterilizing by an edible film preservative. The refreshing method in the invention adopts no chemical preservative, thus satisfying the requirement of customers on health food; and moreover, the refreshing method can further prolong the shelf life of the spiced goose under the premise of maintaining the taste, flavor and nutritional value of the spiced goose, thus providing basic guarantee for sales volume and economic cost of products.

The invention discloses a vibration elimination device used in a wine refrigerator, comprising a main body with a storage and an installing space, a motherboard that is arranged at the lower part of the installing space of the main body and has a setting distance with the main body and forms a machinery room with the installing space, a compressor arranged on the upper surface of the motherboard and a supporting device connected between the main body and the motherboard or between an installing board of the compressor and the motherboard for keeping elasticity. The supporting device is the vibration elimination device that is arranged between the main body and the motherboard or between the installing board of the compressor and the motherboard of an elastomer. The vibration eliminator can be a balloon type vibration eliminator, a hydraulic type vibration eliminator, an adjustable spring vibration eliminator and a separable balloon vibration eliminator. The setting distance is kept between the main body and the motherboard or between the installing board of the compressor and the motherboard and the motherboard is supported elastically. Therefore, the vibration of the main body can be effectively eliminated to prevent shake of the wine bottles in the wine refrigerator, thereby, the unique taste of the wine does not be damaged.

The invention provides an apparatus and method for cooking liquid food, which comprises a heating mechanism, a pressure vessel heated by the heating mechanism, a extracting vessel having a connected pipe extending from the bottom of a receiving-filtration mechanism into the pressure vessel and arranged on an opening of the pressure vessel for sealing the opening, a disintegrator inserted into theinner of the extracting vessel. The extracting vessel is filled with food material and cooking water, then the disintegrator is turned on for smashing the food material in the cooking water left in the extracting vessel. After smashed, the food material is heated by boiled cooking water for extracting available component. Stop heating by the heating mechanism in proper time after extracting, thenfiltrate the extracting liquid form the extracting vessel using the filtrating mechanism, pump the extracting liquid to the pressure vessel for reclaiming employing the pressure decline, caused by heating stop, though the connected pipe.

A walnut milk production process comprises a cleaning step, a husking step, a filtering step, a blending step, a primary homogenizing step, a secondary homogenizing step, a sterilizing step, a spraying sterilizing step and a cooling step. The steps are performed under proper pressure, at proper temperatures and within proper time, so that the prepared walnut milk can not only ensure the beneficial components of walnuts, but also does not destroy the mouthfeel of the walnut milk.

The invention relates to a method for inhibiting generation of hydrogen sulfide during production of preserved vegetables. The method comprises the following steps: S1, completely washing fresh brassica juncea to serve as the raw materials of the preserved vegetables; S2, putting the cleaned preserved vegetable raw materials into a vegetable pool, adding salt and pickling for 2 to 3 days to obtainpreserve vegetable semi-finished products, wherein 0.1 to 0.5 percent of hydrogen sulfide inhibitor is added in the pickling period; S3, taking out the pickled preserved vegetable semi-finished products and cleaning with water to desalt; and S4, supplementing to add 0.1 to 0.2 percent of hydrogen sulfide inhibitor into the desalted preserved vegetables, mixing uniformly, putting into a plastic film bag, vacuumizing and storing, and performing sealed fermentation at set temperature for 10 days to prepare preserved vegetable finished products, wherein in the fermentation process, part of fermenting preserved vegetables are selected to be tested and the generation quantity of the hydrogen sulfide is judged. By the method, the food safety of the preserved vegetables can be guaranteed while the generation quantity of the hydrogen sulfide can be reduced, and the taste of the preserved vegetables is not influenced; and the method has high adaptability and can be popularized and applied to other aspects of the food processing field.

The invention discloses a making method of instant rice. The making method is characterized by comprising the steps of 1. cleaning rice; 2. cooking the rice; 3. loosening rice grains; 4. drying the rice grains; and 5. discharging and packaging. In a process of cooling the rice, the rice is cooked through a gradual increasing temperature, smooth pores can be kept in the rice grains so that the water retention capability of the rice grains is good and the rice grains are easily cooked; in a process of drying the rice grains, through a series of steps of pre-drying, constant-temperature moisturizing, drying, preheating and insulating, and cooling, the rice grains are dried thoroughly, and the mouthfeel of the rice can not be damaged. The instant rice made by adopting the making method is high in rehydrating speed of the rice grains, complete in rice grains after rehydrating, and good in mouthfeel.

The invention discloses a breeding method of pork pigs in an adult period, and relates to the technical field of pork pig feeding. The method is characterized by comprising the following operation steps: establishing a pigsty, freely breeding pork pigs, managing the pork pigs and carrying out slaughtering. The method is reasonable, is convenient to operate, and can be used to reduce fat and adjusting bodies of the pigs.