107results about How to "Food hygiene" patented technology

The invention relates to a process for preparing sesame oil. The process comprises the following steps of: removing impurities from sesame serving as a raw material, roughly washing the sesame, immersing and flushing the sesame, dehydrating and drying the sesame until the water content is reduced to 4.5 to 7wt%, then baking until the water content is reduced to below 2.5wt%, squeezing by a vertical type hydraulic squeezing machine at low temperature to obtain oil, and performing natural sedimentation and filtration on the squeezed rough oil to obtain the edible sesame oil. The technical steps are reasonable; the process is easy to operate; the prepared sesame oil has no rich sesame oil flavor; the flavor is natural and pure; the gloss is clear and crystal; the taste is mellow; and the original essence in the sesame can be retained to the maximum extent.

The invention relates to a production method for sweet potato vermicelli. The production process for sweet potato vermicelli comprises the processes of slurrying, forming, peel cooking, ageing, shredding and drying, wherein the slurrying process comprises the following steps: 1) preparing a cooked paste, namely, placing 2-3% of the total of starch in a basin, adding running water or warm water and uniformly stirring, then adding boiling water occupying 2-3% of the total of starch, rapidly stirring to a thick paste, and naturally cooling to 40-50 DEG C; 2) slurrying, namely, pouring the prepared and cooled cooked paste in a mixing-stirring bucket, adding water and uniformly stirring, then continuously adding the remainder starch in the mixing-stirring bucket, and adding water and uniformly stirring simultaneously; and 3) vacuumizing, namely, pumping the paste prepared in the step 2) in a slurry storage tank by a vacuum pump, vacuumizing, then opening a discharge valve of the slurry storage tank, and discharging to a forming mechanism. According to the production method for sweet potato vermicelli, which is disclosed by the invention, the produced vermicelli is good in impression, boilproof and not liable to break through the vacuumizing treatment in the slurrying process; moreover, other auxiliary materials such as alums and edible gum are not used in the production process, thus guaranteeing the safety and sanitation of the vermicelli.

The present invention discloses a kind of chestnut shell crushing process and air jet impact chestnut shell crusher. The chestnut shell crushing process includes washing, graidng, depurating, and shell cutting and features that after being cut with 1-5 cuts chestnut is impacted under air jet of 5-30 m / s speed and at 100-190 deg.c for 1-60 min inside air jet impact chestnut shell crusher, so that the chesnut shell is separated from its pulp by the steam pressure produced inside the chesnut. The present invention has increased air distributing chamber, air jet and air impact chamber. The present invention makes the shell and its red inner coating separated from its pulp through continuous mechanical operation.

The invention discloses a making method of a crisp muscle and bone stick. The making method of the crisp muscle and bone stick is characterized in that principal raw materials are cut into dices first, matched in a balance mode according to a proportion, subjected to the processes of stirring, pickling, syrup adding and flour wrapping to enrich taste, prefrying, coloring, shaping, cooking and the like, and then quickly frozen and packaged to form a finished product. The making method of the crisp muscle and bone stick organically combines a traditional catering technology and a food engineering technology, exquisite technological operation is conducted, the crisp muscle and bone stick contains no preservative, and the quality guarantee period is one year under the condition of refrigerated storage; the crisp muscle and bone stick is novel, crisp in taste, balanced in nutrition, ready to eat, convenient to eat and healthy. The crisp muscle and bone stick is convenient to eat, delicious, and capable of being eaten after being heated simply.

The invention discloses a health- caring wine containing good effective element. The wine with alcohol degree being 15- 75 (V / V %) comprises maltol, borneo camphor, cedrol, dimethyl trisulfide, dimethyl bisulfide, ligustrazine, daidzein, crust and puerarin, which not only changes wine color, but aslo does not influence waste, no toxic action. The health- care wine can improve bloos circulation, reduce blood pressure, reduce blood fat and promote circulation of qi and relieve pain, resist tumor and cause head pain after excessive drink.

The invention discloses a method for preparing fragrant smoked leg chops, which comprises the following steps of: pricking peeled chicken thigh meat, adding materials, kneading, pre-cooling, flattening, and sizing; and steaming, baking and curing in a steam box, quickly freezing and packaging. On the basis of catering fragrant smoked leg chops, the conventional catering technology is integrated with a food engineering technology, and pricking and flattening processes are adopted, so that products are deeply tasty, fresh and tender in meat quality and nutritious and have the shelf life of one year when stored in a refrigerator; and the fragrant smoked leg chops are fragrant, tender and juicy in metal quality, refreshing and palatable, unique in flavor, ready to eat, convenient, sanitary, convenient to eat, and delicious, and can be eaten after being simply heated.

The invention relates to meat of instant Chinese hamburger and an industrialized manufacturing method thereof, which is meat of instant Chinese hamburgers bagged, bowled or quality guaranteed at ordinary temperature, can be eaten instantly and heated in a short time, thereby enabling Chinese hamburgers to be a convenient and rapid food. The invention comprises the following components (by the weight part): 90 to 110 parts of streaky pork, 2 to 6 parts of cooking wine, 0.8 to 2.2 parts of scallion, 0.8 to 2.1 parts of ginger, 0.6 to 0.9 part of crystal sugar, 2 to 12 parts of soy sauce, 2 to 5 parts of salt, 0.03 to 0.1 part of fennel, 0.1 to 0.5 part of schisandra, 0.8 to 2.2 part of aniseed, 0.12 to 0.8 part of cassia bark, 0.12 to 0.3 part of prickly ash, 0.12 to 0.3 part of spiceleaf, 0.12 to 0.2 part of clove, 0.08 to 0.12 part of tsaoko cardamom, 0.12 to 0.4 part of amomum, 0.12 to 0.4 part of long pepper, 0.001 to 0.2 part of nutmeg, 0.1 to 0.15 part of hexyl malt powder, 0.6 part of gourmet powder, 100 parts of water and soup stock in proper amount.

The invention discloses a production process of chili beef fat. The production process is characterized by comprising the following steps: step 1, preparing chilies into glutinous rice cake chilies; step 2, putting beef fat, broad bean paste and the glutinous rice cake chilies into a wok to be stir-fried, wherein the stir-frying temperature is controlled to be 100-120 DEG C, and the stir-frying time is controlled to be 15-120min; step 3, performing filtration or centrifugation; step 4, performing flavoring; and step 5, sterilizing internal packaging materials with ultraviolet light for 3h or more, and then, performing packaging after sterilizing. The chili beef fat produced by the production process disclosed by the invention takes the beef fat as a raw material, can not influence the bodyhealth of people, has effects of resisting cancers and the like, has excellent taste and fragrance, and can be easily accepted by consumers.

The invention relates to a production technology of dual-crop compound protein isolates, which comprises the followings: low-temperature soybean meals (1) are prepared into soybean emulsion of acid sediment (14) through extraction and acid sediment procedures; peanut flour (21) can be prepared into peanut extractive and mixed emulsion (29) through an extraction procedure; the soybean emulsion of acid sediment (14) and the peanut extractive and mixed emulsion (29) are added into a neutralization tank (C) based on the proportion for mixing, stirring and confecting; the emulsions are prepared into neutralized solution (15) through a neutralization procedure; the neutralized solution (15) is prepared into enzyme solution (17) through an enzymolysis procedure; the enzyme solution (17) is prepared into flashing liquid (18) through a sterilization procedure; the flashing liquid (18) is prepared into compound protein isolates (19) with protein content more than or equal to 90% through a drying procedure and finally the compound protein isolates (19) enter warehouses after being packed and detected through packing and detecting procedures. The production technology features compact procedure linkage and complete device configuration, can fit the demand of scale serial production, promotes the increase of deep processing conversion rate and utilization factor of farm products and conduces to optimizing industrial structures and product structures of soybeans and peanuts to realize industrialization. The prepared product combines the characteristics of both soybean protein isolates and peanut protein isolates and has rich nutrition, wide application and high added value of products.

The invention provides a liquid milk and production method thereof, wherein the ram material of the liquid milk comprises: equal to or more than 80wt% of milk, 0.06wt%-0.5wt% of L-carnitine, 0.05wt%-0.2wt% of emulsifier. The L-carnitine of specific amount and the normal milk are mixed together, therefore the obtain milk has weight-reduction function and is convenient for drinking at any moment therefore the body weight can be controlled after long-time continuous drinking and the liquid milk has good shelf-life stability.

The invention discloses a sour murraya euchrestifolia processing method, and belongs to the technical field of food processing. The specific processing process includes the seven steps of picking at proper time, cleaning and screening, airing, blanching, pit extruding, pickling, canning and exposure. The method effectively solves the problems that sour murraya euchrestifolia manufacturing is complex in procedure and sour murraya euchrestifolia is not easy to store. The method has the advantages that sour murraya euchrestifolia is completely manufactured with hands, the processed sour murraya euchrestifolia can keep natural color of murraya euchrestifolia, is uniform, can be stored over 3 years, does not contain preservatives, is unique in flavor and sour in taste, can effectively eliminate stink odor of some meat, can help digestion, reduces fat, invigorates the stomach and the spleen, increases appetite and is convenient to carry and hygienic to eat, and the method is easy and convenient to use and easy to operate.

A process for extracting sesame oil comprises the steps of screening, ultrasonic cleaning, seed frying, grinding into thick liquid, static settlement and filling and the like. The screening and ultrasonic cleaning technology is adopted, pollutants of sesame raw material are reduced to the largest extent; particularly, harm to the human body caused by heavy metals and pesticide residue can be avoided fundamentally, so that he sesame oil is eaten more hygienically and safely; a pure physical extraction process is adopted, specific natural nutrient substances and performances of sesame are reserved to the largest extent, and substances harmful to the human body are not generated; the prepared edible sesame oil has no thick sesame oil smell, is natural and pure in taste, sparkling and crystal-clear in color, mellow and normal in taste and more suitable for high-temperature vegetable cooking and has distinct characteristics.

The invention discloses a method for making a egg cake. The method comprises the following steps of: stirring egg liquid, putting the stirred egg liquid into a die for molding and roasting, putting fillings on the roasted egg sheets, freezing and packaging. On the basis of catering egg cakes, the conventional catering technology and the food engineering technology are combined organically; by strict process operation, original nutrition, such as rich proteins and the like, is retained basically; the egg cake does not contain chemical additives and preservatives; under the condition of refrigeration, the quality guarantee period lasts one year; the egg cake tastes soft and is smooth and delicious; and as the space egg cake is defrozen and instant, the egg cake is convenient and sanitary. The egg cake is convenient to eat, namely that the space egg cake can be enjoyed by simple heating.

The invention relates to a process for preparing sesame oil. The process comprises the following steps of: removing impurities from sesame serving as a raw material, roughly washing the sesame, immersing and flushing the sesame, dehydrating and drying the sesame until the water content is reduced to 4.5 to 7wt%, then baking until the water content is reduced to below 2.5wt%, squeezing by a vertical type hydraulic squeezing machine at low temperature to obtain oil, and performing natural sedimentation and filtration on the squeezed rough oil to obtain the edible sesame oil. The technical steps are reasonable; the process is easy to operate; the prepared sesame oil has no rich sesame oil flavor; the flavor is natural and pure; the gloss is clear and crystal; the taste is mellow; and the original essence in the sesame can be retained to the maximum extent.