369results about How to "Easy to chew" patented technology

The invention discloses an instant spiced shredded beef food, which is prepared from the following raw materials in parts by weight: 100,000 parts of beef, 2300 parts of edible salt, 1800 parts of white sugar, 1500 parts of aginomoto and 50 parts of vitamin C, and is prepared from the following spiced ingredients in parts by weight: 3,000 parts of red oil, 500 parts of five-spice oil, 40 parts of ethyl maltol, 1500 parts of beef cream, 1500 parts of chicken cream, 60 parts of ginger oil, 60 parts of scallion oil, 500 parts of five spice powder and 2,0000 parts of spice water. The preparation method comprises the following steps: preparing fresh meat, tumbling, pickling, charging, marinating, frying with hot oil, mixing raw materials and seasoning; carrying out vacuum packing and sterilization treatment; and cleaning, treating, airing, cooling, inspecting and warehousing. The invention aims at providing the instant spiced shredded beef food. The beef is uniformly seasoned and pickled, is good in flavor and taste, moderate in taste, neither too hard, nor too soft, and easy to chew and eat; most fresh taste of beef is reserved; the color of the beef is close to normal color; no toner needs to be externally added; and the food is relatively healthy.

The invention discloses a straw cutting device for animal husbandry. The straw cutting device comprises a box body, a first separation board, a motor, an incomplete gear, a first rack, a blocking board, a cam, an installation board, a cutting blade, a second spring, a collecting frame and a water sprinkling device. The water sprinkling device comprises a second rack, a piston, a cylinder body and a spray head. According to the straw cutting device for animal husbandry, the motor, the cam, the cutting blade and the second spring are arranged, through cooperation, straw is continuously cut by the cutting blade, the cutting speed is high, and the working efficiency is high; the incomplete gear, the first rack and the blocking board are arranged, through cooperation, the straw subjected to cutting each time is automatically discharged, cutting and discharging are continuously conducted, the labor intensity of a worker is relieved, and the working efficiency is improved; and the water sprinkling device is arranged and comprises the second rack, the piston, the cylinder body and the spray head, the incomplete gear is engaged with the second rack, water mist is sprayed for the straw, the dried straw is wetted, mastication and digestion of animals are facilitated, and meanwhile, moisture is supplemented.

The invention relates to a process for manufacturing tenacity nourishing chewing gum for pet dogs comprising, immersing the livestock skin particles with clean water at normal temperature, charging water immersed particles, water and gelatin into a kneading machine, heating-up for softening and kneading, gelatination kneading at constant temperature, high temperature sterilization and kneading, cooling for stabilizing and kneading, adding various seasoning and nourishing constitutions simultaneously, charging glycerine thermal insulation agent, squeezing at constant temperature, and packaging.

The invention relates to a chewing soft capsule shell, a chewing soft capsule drug and a prepration method thereof. The soft capsule shell consists of the following raw materials: 25-35 wt% of gelatin, 15-25 wt% of glycerol, 35-50 wt% of purified water, 0.1-1 wt% of sodium alginate, 0.1-1 wt% of carrageenan, 0.1-1 wt% of pectin, 1.5-2.5 wt% of sorbitol and 2-5 wt% of polyvinyl alcohol 400. The chewing soft capsule shell further comprises the following components: 0.1-0.3 wt% of sweetener, 0.2-0.4 wt% of acidifier, 0.001-0.01 wt% of spice, 0.001-0.01 wt% of preservative and 0.001-0.01 wt% of pigment. The soft capsule shell prepared by the raw materials has the advantages of small mechanical strength and toughness, and the invention further provides the method for preparing the chewing soft capsule drug.

The invention provides a method for preparing food bars. The method comprises the following steps of: uniformly mixing and heating syrup, glycerol and water-soluble dietary fiber, then adding a mixture of grease and emulsifying agent, stirring, emulsifying, adding residual materials, and mixing the materials uniformly to form the food bars. The food bars prepared by the method can keep more moisture, so that the food bars are softer and chewed more easily and have stable property in the whole shelf life.

The invention relates to a method for processing a low-salt dried poultry snack product. The method is characterized by adopting a new technical method which comprises steps of 'cutting and separating poultry, wringing, proportioning, low temperature cutting and mixing, shaping, infrared high temperature baking, intermediate temperature hot air drying, cooling, slitting, packing and outputting finished products', adopting food-grade compounded salt comprising potassium, sodium and calcium to replace traditional sodium salt so as to reduce the content of sodium salt in product and enhance the microelement composition of meat product while preserving original quality of meat product, and introducting the advanced methods such as low-temperature cutting and mixing, infrared high temperature baking and the like to simplify traditional process. The method is applicalbe to the preparation of dried poultry such as chicken, duck, goose and the like, and the low-salt dried poultry snack with easy-chewing property, strong meat flavor, even cutting section, clean appearance and salt content of not greater than 3.5 percent can be obtained while simplifying traditional dried meat preparing process and shorting process period. The method is positively significant for promoting technical development of traditional poultry food industry and meeting the requirement to health-keeping snack foods.

The invention relates to an edible collagen sausage-casing produced by a gelatinized peel, pertains to the sausage-casing packaging material use for meat food processing and production method thereof. Based on collagen molecular construction theory, the method gelatinizing peels from different source or peel from the same source but with different quality with acid, alkali or enzyme to produce uniform slurry, forms and dries to obtain uniform, stabilized collagen sausage-casing with no obvious quality difference, and solves difference between materials from different source and application and quality of obtained product for materials from the same material. The sausage-casing produced by the method has high pressure resistant strength, high humidity and heat resistant pulling force, great adhesiveness of meat paste, no break phenomenon caused by over-contracting, and characteristic of chewing easiness in sausage production, so that the method is suitable for production of various kinds of sausages.

An edible pet chew having a non-branching body configured to at least partially enclose an open space between portions of the body, and is preferably in the form of a ring with a central opening. The width or thickness of the chew is sized to fit within the mouth of pet of pre-determined size for chewing action, but the overall dimension of the chew is such that the chew cannot be swallowed whole by the pet. One or more lines of weakness may also be formed in the body of the pet chew to serve as pre-determined fracture lines along which the pet chew will break into smaller pieces. The pet chew may be formed of segments that are sized to provide a recommended single portion for the pet.

The cheek tooth slope guide board appliance consists of upper and lower long slope guide boards in the cheek tooth areas of both sides, fixing clamp ring, base support and connecting plastic body. The upper long slopes and the lower long slopes are connected to the base support in palate side and tongue side separately; are connected with the fixing clamp ring and base support in the upper palate and the lower palate side separately via plastic; and the correcting spiral expander is used to expand the upper dental arch or sutura palatina mediana. The present invention has simple structure and convenient use, and may be worn all the day to result in fast treating effect.

The invention discloses vegetable dried pork with a carrot taste and a preparation method thereof. The preparation method comprises the following steps: using pork and carrots as main raw materials; adding auxiliary materials, such as white granulated sugar, soybean oil, honey, edible glycerin, rice wine, common salt, white pepper, monosodium glutamate, licorice powder, five-spice powder, star aniseed powder, and the like; and seasoning to prepare the vegetable dried pork with a carrot taste. Compared with the prior art, fresh carrots with special faint scent, nutritive peculiarity and flavorare utilized to be reasonably combined with pork, and the pork and the carrots are repeatedly flavored and processed into a cooked pork product. The product has the faint scent of the carrots and thenatural sweet smell of the pork, has durable aftertaste and sweet, delicious and palateful aroma and is a leisure food beneficial to all ages.

The present invention discloses a collagen protein fibre casing weaving-forming machine. It includes the following several portions: machine frame with internal cavity, forming spindle, weaving sleeve, storage flange and ring-shaped nozzle component. Said invention also provides the concrete structure of every above-mentioned portion and connection mode of all the above-mentioned portions, and also provides the working principle of said casing weaving-forming machine and its concrete operation method.

The present invention is a kind of dried cooked salted vegetable and its making process. The making process of the dried cooked salted vegetable includes the following steps: preparing material, washing and drying, cooking and vacuum packing. The dried cooked salted vegetable is tough, fragrant, delicious and unique in taste. The dried cooked salted vegetable is easy to chew up and especially suitable for old people and those with dental diseases to eat.

The invention provides a fermentation type air-dried beef and a production method of the fermentation type air-dried beef. The production method comprises the following steps that beef raw materials are subjected to vacuum rolling twisting pickling; the beef subjected to the vacuum rolling twisting pickling is subjected to fermentation treatment, and the fermented beef is subjected to air drying treatment; and the air-dried beef is fried, and the fermentation type air-dried beef is obtained after the cooling, wherein pickling materials adopted in the vacuum pickling rolling twisting pickling process comprise auxiliary materials and lactic acid strains TEXEL DCM-1, beef raw materials are used as the reference, the addition of the auxiliary materials is 2.30 to 2.50 weight percent, and the addition of the lactic acid strains TEXEL DCM-1 is 0.0090 to 0.0125 weight percent. The fermentation type air-dried beef has the advantages that any additives and spice are not added, and the microbe fermentation effect is utilized, so the beef product has the special fragrance, the mouth feeling is soft, the chewing is easy, the digestion is easy, the color is bright and is red brown, and the consumption requirement of modern customers on the health food is met.

The invention discloses vegetable dried pork and a preparation method thereof. The preparation method comprises the following steps: using pork, fresh onion, tomatoes and celery as main raw materials; and adding auxiliary materials, such as white granulated sugar, soybean oil, honey, glycerin, rice wine, soy sauce, common salt, monosodium glutamate, licorice powder, five-spice powder, and the like. Compared with the prior art, the preparation method reasonably combines the fresh onion, the tomatoes and the celery with special faint scent with pork, and the pork is cut into particles and cooked, fried, baked, packed and processed into a coked poke product. The product has the faint scent of vegetables and the natural sweet smell of the pork, has durable aftertaste and sweet, delicious and palateful aroma and is a leisure food beneficial to all ages.

The invention discloses attractant pig forage having good palatability. The attractant pig forage having good palatability comprises, by weight, 100-120 parts of corn, 70-78 parts of straw powder, 10-14 parts of sweet potato stem and leaf, 4-6 parts of chicken intestine powder, 3-5 parts of silkworm chrysalis powder, 3-4 parts of sesbania powder, 10-20 parts of edible fungus residue, 10-16 parts of fruit residues, 4-5 parts of dry red date powder, 10-20 parts of stir-fried wheat bran, 15-20 parts of watermelon peel, 2-3 parts of alfalfa, 1-2 parts of blueberry leaf, 3-4 parts of haw powder, 1-3 parts of yellow rice wine, 4-5 parts of Psychotria serpens Linn and 4-7 parts of a flavoring agent. The attractant pig forage has a high nutrition value and good palatability, can improve a forage taste by the flavoring agent, can accelerate a pig growth rate, can improve pig immunity by the chicken intestine powder and the silkworm chrysalis powder, can reduce a disease incidence rate, can be chewed and digested easily, utilizes the safe and nontoxic raw materials and does not produce drug residues.

The present invention provides a chewable tablet having an improved oral disintegration property, which is easily chewed and capable of containing a large amount of an amino acid depending on need, more specifically, a chewable tablet comprising an amino acid and an oral disintegration promoting agent.

The invention discloses biologically fermented black purslane food and a preparation method thereof. The preparation method is realized by the following technical measures: first, immersing pretreated and dried purslane into a culturing fermentation liquid containing 3-6% by weight of mixed lactic acid bacteria per kg; slowly fermenting the purslane at 18-28 DEG C under a sealed condition for 10-12 days, and then fishing out the purslane; completely draining a bacteria liquid, and then placing the purslane in a stainless steel container at the temperature of 85-90 DEG C and the humidity below 65-70%; after the purslane is fermented for 7-9 days, taking out the purslane and placing the purslane in a shady and ventilated place for 5 days so as to obtain the biologically fermented black purslane food. The fermented purslane has the advantages of tender meat, easiness for chewing, good absorption after eating, aromatic, sweet and mellow taste, is suitable for the aged and people with bad teeth to eat and can be directly eaten; and different seasonings can be also added to the fermented purslane to obtain appetizers with different tastes.

The invention discloses a beef stick and a preparation method thereof. The beef stick is prepared from the components of: beef, spice, ice water, refined salt, a chromogenic reagent, an antioxidant, a water-retaining agent, a freshening agent, white sugar, a rose flavoring agent, a meat-flavor flavoring agent, a coloring agent, and an antiseptic. The preparation method of the beef stick comprises the technical steps of: (1) raw material beef acceptance; (2) moderating; (3) trimming; (4) beef mincing; (5) stirring and salting; (6) filling; (7) drying before steaming; (8) steaming; (9) drying after steaming; (10) separating; (11) blending; and (12) packaging, such that finished products are obtained. The beef stick and the preparation method provided by the invention are advantaged in that: no starch or fat lining is added into the beef stick, such that a fat content is greatly reduced; the beef stick provided by the invention has a unique rose flavor; the beef stick is easy to chew and easy to digest and absorb; and the beef stick is suitable for all populations, and has a wide consumption region range.

The invention discloses an accurate 3D printing method for high-protein semifluid instant food, and belongs to the technical field of novel food processing. High-quality concentrated lactoprotein is taken as a primary raw material, and the accurate 3D printing method for high-protein semifluid instant food is established by adding a proper amount of proper polysaccharide colloid. The method is simple and practical and high in printing accuracy, products are nutritious and healthy, and the 3D printing of high-protein food is achieved. Products can be accepted by consumers as low-calorie high-nutrient healthy food, the products are semifluid food, the products are soft and easy to be chewed and swallowed, and the products are also suitable for children and elderly people to eat.

The invention discloses fermented spiced black pickles and a preparation method thereof. The fermented spiced black pickles are characterized by being prepared by pickling, airing, re-pickling and fermenting 100 kilograms of radish or carrot or kohlrabi or tuber mustard head or Chinese artichoke or rutabaga or horseradish or alpinia japonica or sweet potato or dasheen or potato or yam or burdock or platycodon grandiflorum, 15 to 18 kilograms of salt, 0.2 to 0.3 kilogram of pepper, 0.2 to 0.25 kilogram of aniseed, 0.2 to 0.25 kilogram of cinnamon, 0.1 to 0.15 kilogram of fennel and 0.05 to 0.1 kilogram of clove. After pickling and natural fermentation, the cellulose and the organic ingredients of the product are transformed, so the nutritional quality of the product is improved, the product is fresh, fragrant and delicious, and the pickles are fine, smooth and easy to chew. The spiced black pickles prepared after fermentation can be stored for a long time, are not limited by the seasons of vegetables, can provide delicious dish to accompany a meal for people all year around, and enriches people's dining table. The product is simple in preparation process, low in price and suitable for ordinary people to eat, and can form a good market advantage.

The invention discloses a preparation method of tea-fragrance dried pork. The preparation method comprises the following steps: (1) performing beating and hammering treatment on pork; (2) performing fermentation treatment: mixing 100-150 parts by weight of pork after beating and hammering treatment with 50-100 parts by weight of fermentation liquor, and performing oxygen-free fermentation at the temperature of 4-7 DEG C for 12-20 h so as to obtain pork after fermentation treatment; (3) performing macerating and kneading treatment: putting the pork after fermentation treatment into green tea macerating liquor, performing pickling for 2-4 h, taking out the pickled pork, then applying a layer of green tea powder on the surface of the macerated pork, and then performing kneading at 2-5 DEG C for 45-60 min so as to obtain preprocessed pork; (4) performing baking treatment. According to the tea-fragrance dried pork prepared according to the preparation method disclosed by the invention, meat quality can be sufficiently softened, the elasticity of the meat quality can be maintained, the tea-fragrance dried pork contains rich tea fragrance, the tea-fragrance dried pork with completely new mouth feel can be brought for consumers, and the tea-fragrance dried pork is simple in technology and convenient to process and has broad market popularization prospects.

The invention discloses a medlar polysaccharide chewable tablet and a preparation method thereof. The medlar polysaccharide chewable tablet is prepared from a medlar extract, dextrin, menthol and magnesium stearate. The chewable tablet has the advantages that the chewable tablet is sour and sweet in flavor, good in taste, easy to chew, easy to absorb, and free of thrill on gastrointestinal tracts, can achieve the effect of immune adjustment in people taking the chewable tablet, can play the roles of resisting aging, tumors, fatigue, and oxygen deficit, reducing blood sugar and blood pressure, improving the immunity of the organism and the like, and is suitable for all peoples and any sensitive people. The medlar polysaccharide chewable tablet does not contain micromolecule sugar, and is suitable for diabetics.

The invention discloses a method for preparing a yellow corn silage feed by compounding and fermenting shells of bamboo shoots. The method specially comprises the following operating steps: (1) crushing the shells of the bamboo shoots, adding a small amount of bran and a proper amount of water, mixing uniformly, and sterilizing to prepare a fermenting base material; (2) inoculating oyster mushroom strains into the fermenting base material, and culturing oyster mushroom mycelia under the conditions of suitable temperature and humidity; (3) inoculating lactobacilli into the fermenting material of oyster mushroom, performing anaerobic fermentation at a suitable temperature to generate lactic acid until the pH of the material is lower than 6.0, and completing the fermentation. According to a process, the method of aerobic fermentation and anaerobic fermentation in series is adopted; two microbes are respectively inoculated to serve as fermenting strains, so that the shells of the bamboo shoots which are difficult to degrade are converted into the yellow corn silage feed which is easily absorbed and utilized by animals; by the process, the economic benefits of a bamboo shoot food processing plant can be improved, and meanwhile, the pollution of surrounding environment caused by the plant can be reduced.

The invention provides a process for producing fresh water boiled peanuts and green soy beans, which comprises raw material screening and grading, rinsing with water, charging flavorings, water boiling, cooling down, drying, packaging, sterilizing and boxing.

The invention is concerned with a kind of produce method for eatable man made enteric-coated of enzyme hydrolyzed collagen. Dispose animal skin having active albumen using albumen enzyme and hydrolyze reaction to get long exquisite collagen fibre. Wring and smash the fibre, take out under high pressure and mix up to get more differentiating and softer exquisite collagen fibre and long strip of lognitudinal exquisite collagen fibre. Weave exquisite collagen fibre with ring crossing braiding machine and shape with ammonia, dry and mold to get tube-type of slotless enteric-coated with soft and thin wall. The enteric-coated has 50 to 60 percent of weight of enzyme hydrolyzed collagen with enough intensity of pressure without avulsion. It is fit for middle and top grade western-style sausage and high-speed automatic sausage-filling machine with good edibility and taste.

The invention discloses a processing technique of baked fish bone. The processing technique comprises the following steps of (1), cleaning; (2), removing the fish smell; (3), softening at a high pressure; (4), dipping; (5), freezing; (6), wrapping; (7), frying; (8), baking; and (9), improving the fragrance. Through optimizing the processing technique of the baked fish bone, by adopting a self-made fish smell removing solution and a swelling agent, the made baked fish bone is uniform in size and thickness, compact in structure, crisp in mouth feel and easy to chew, is greatly improved in additional value of the fish bone, and also provides a convenient calcium supplementing manner for people.

The invention discloses a method for manufacturing pickled dried vegetable, comprising the following steps: selecting raw materials, cleaning, draining, pickling for 7-15 days according to the weight ratio of salt to vegetable raw materials of 5-6:100, cleaning again, slitting, drying for the first time (the moisture content is required to be 18-22%), steaming for 15-18min for the first time, drying for the second time (the moisture content is required to be 13-16%), steaming for 15-25min for the second time in a thermal manner, and drying for the third time (the moisture content is required to be 8-12%), thus obtaining the finished product pickled dried vegetable; and packaging and warehousing. The invention has the advantages that the pickled dried vegetable manufactured by the method has good brittleness, easy poltophagy, moderate salty taste and good taste, has bluish yellow or faint yellow appearance, and has substantial uniform color, no impurities, no mildew and brittle and refreshing taste; and the moisture content thereof is less than 15% and the salty content is less than 10%, thus conforming to national related standard requirements.

The invention discloses a mutton acid-removing technology. In the mutton acid-removing technology, mutton is placed in an acid-removing bank; and the temperature, the wind speed, the humidity and the acid-removing time of the acid-removing bank are controlled. The advantages are as follows: after treatment by the acid-removing technology, the mutton shows attractive rose red in color, is fresh and tender and juicy in mouthfeel and has rich nutrient components.

The invention relates to the field of food processing, and in particular relates to a process for manufacturing sliced dried beef. The process comprises the following steps of: pickling beef with first seasoning; putting the pickled beef into boiled water with the temperature higher than 90 degrees, and boiling; frying the boiled beef into oil with the temperature of 270 to 290 DEG C for 25 to 35 seconds; adding second seasoning into the fried beef; and sauting the beef in the oil with the temperature of 80 to 100 DEG C for 15 to 20 minutes until the moisture content in the beef is up to be 8 to 10 percent. By the process for manufacturing the sliced dried beef, the moisture content in the sliced dried beef can be increased, and the sliced dried beef is easy to chew.

The invention relates to a method for preparing waxy corn fermentative corn flour and the application in preparing viscous food, such as waxy corn dumplings and noodle. The method is the natural fermentation under artificial control or inoculating fermentation with artificial inoculation of lactic acid bacteria. The preparing process comprises: baking, degerming, washing, immersing, water milling, sifting, fermenting, dewatering and drying. The invention is characterized by specific method, simple process, greatly reduced raw material cost, high nutrient content in product, fine powder, good taste, strong viscosity, no cracking of frozen food after unfreezing, and so on.