219results about How to "Good cooking resistance" patented technology

The invention discloses full-quality vegetable nutritional fine dried noodles and a preparation method of the full-quality vegetable nutritional fine dried noodles. The full-quality vegetable nutritional fine dried noodles are prepared from following raw materials in parts by weight: 90-100 parts of wheat flour, 10-13 parts of starch, 10-12 parts of spinaches, 5-8 parts of purple carrots, 5-8 parts of celeries, 5-8 parts of purple amaranthus mangostanus, 4-6 parts of yellow pumpkins, 2-4 parts of moutan barks, 1-3 parts of pseudo-ginsengs, 3-5 parts of dandelions, 2-4 parts of melon seeds, 3-4 parts of raspberries, 2-4 parts of millet, 1-3 parts of grape seeds, 2-3 parts of table salt and 0.1-0.3 part of soda. The fine dried noodles produced by the method provided by the invention have deep green natural color and luster, unique flavor, good boiling fastness and smooth mouth feel, and can improve the appetite and the eating interests of people. Furthermore, water is not additionally added; the water of vegetables is completely used for kneading dough; in dough kneading and pulping processes, low-temperature operation is adopted so as to ensure that nutritional ingredients are not changed and lost due to the reason that the temperature is too high; components including dietary fibers are also remained; original nutrition and flavor of the vegetables can be kept; the full-quality vegetable nutritional fine dried noodles have the effects of nutrition, health and intestinal tract improvement and are real natural, green and safe food.

The invention provides instant refreshing wet water vermicelli and a processing method thereof. The instant refreshing wet water vermicelli comprises the following components in parts by weight: 40-50 parts of sweet potato starch, 4-10 parts of pea starch, 0.3-1 part of edible salt, 0-0.5 part of konjac glucomannan, 0-0.5 part of xanthan gum, 0.03-0.1 part of sodium polyacrylate, 0.05-0.1 part of sodium dehydroacetate and 35-45 parts of water. The wet water vermicelli refers to potato type instant refreshing wet water vermicelli which is smooth in taste and rapid to eat and can be made into bean vermicelli or vermicelli. The making process is easy to realize, the requirements of customers for the taste of the bean vermicelli and eating convenience and rapidness can be met, and the forms, types and sales market of the instant bean vermicelli are expanded.

The invention provides an aluminium foil sealing film and a preparation method thereof and belongs to the technical field of plastic packaging. The aluminium foil sealing film comprises a protective layer, a separation layer and a heat-seal layer, wherein the protective layer is a gloss oil layer or a PET (Polyethylene Terephthalate) film layer; the separation layer is an aluminium foil layer; and the heat-seal layer comprises the materials as follows: 15 to 25 wt% of polybutene, 25 to 35 wt% of ethylene-propylene copolymer and 40 to 60 wt% of HDPE (high-density polyethylene). As a sealing film for the bottle mouth of a polypropylene plastic bottle, the aluminium foil sealing film provided by the invention has the excellent properties of cooking resistance and easiness for uncovering, and when the cooking-resistant temperature is 121 DEG C, the sealing film is unchanged in color and is not stratified. The opening force is 5 to 25 N after the sealing film and the polypropylene bottle are heat-sealed at 200 DEG C, and the heat-seal strength of a heat-seal strip with the width of 15 mm is 5 to 25 N, which shows that the aluminium foil sealing film has the excellent properties of cooking resistance and easiness for uncovering at the same time.

The invention belongs to the technical field of frozen dumpling processing by additives, in particular to a frozen dumpling modifying agent, a preparation method thereof and application. The frozen dumpling modifying agent is prepared from the following components in percentage by weight via mixing: 35 to 42 parts of active soybean meal, 25 to 38 parts of konjaku flour, 5 parts of complex enzyme, 8 to 12 parts of carrageenin and 10 to 20 parts of modified starch. The modifying agent can adapt to the process requirements of the mechanized production of the frozen dumplings, improve the quality of finished products of the frozen dumplings, effectively improve the mechanical stirring resistance degree of the flour dough of the frozen dumplings, reduce the roll adhesion phenomenon of cheeks during the mechanized production, can simultaneously improve the boil resistance performance, the smooth performance and the freeze-thaw stability of the frozen dumplings, and improve the external appearance and the mouth feeling of the frozen dumplings.

The invention discloses a compound food gum taking attainable glue main proportioning, and its application in noodle preparation. The comprised component and weight proportion are as follows: attainable glue 60-70%, konjaku flour 10-20%, guar gum 10-15%, and sodium carboxymethylcellulose 5-10%. The addition amount of said compound food gum is 0.2-1.0% of that of total weight of noodles. The invention is characterized by simplified process, reduced consumption, better taste; as for noodles prepared with compound food gum, it is characterized by increased boiling durability and strength, and low cost.

The invention discloses a method for processing pure sweet potato starch noodles. The method comprises the following steps of: blending pulp, namely based on 50 kilograms of dry sweet potato starch, adding 30 to 35 kilograms of water and stirring; performing primary curing, namely adding the sweet potato starch subjected to pulp blending into a starch noodle machine, and extruding, curing and molding in a screw extrusion mode at the curing temperature of between 70 and 90DEG C and at the rotation speed of a motor of 600-900 rpm, so that starch sheets are cured by 60 to 70 percent; performing secondary curing, namely immediately putting the 60 to 70 percent cured starch sheets into water at the temperature of between 90 and 100DEG C, so that the starch sheets are completely cured; and spreading to air and age the cured starch sheets until the starch sheets are not sticky to hands, cutting the aged starch sheets, and airing or drying the cut starch noodles. According to the method, the molding rate of the starch noodles is high due to mechanical production, and the starch noodles are fine and smooth in mouthfeel, high in fastness to boiling, difficult to break; and the process is simple, the cost is low and the production efficiency is high.

The invention discloses a flour improver for instant frozen dumplings, a method for manufacturing the flour improver and application thereof. The flour improver for the instant frozen dumplings comprises, by weight, 2-5 parts of xanthan gum, 2-4 parts of guar gum, 2-4 parts of monostearin, 5-9 parts of stearic calcium and sodium lactate, 1-4 parts of composite phosphate, 1-3 parts of glutamine transaminase and 2-6 parts of sodium chloride. The composite phosphate comprises tetrasodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. The method includes respectively sieving the xanthan gum, the guar gum, the monostearin, the stearic calcium and sodium lactate, the tetrasodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate, the glutamine transaminase and the sodium chloride by the aid of Number-CB36 sieves; mixing the xanthan gum, the guar gum, the monostearin, the stearic calcium and sodium lactate, the tetrasodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate, the glutamine transaminase and the sodium chloride with one another to obtain the improver for the instant frozen dumplings. The flour improver, the method and the application have the advantages that problems of frost cracking and the like of dumpling wrappers of existing instant frozen dumplings during instant freezing, mechanical packaging and low-temperature storing can be solved by the aid of the improver for the instant frozen dumplings, the smoothness, the boiling fastness and the freeze-thaw stability of the instant frozen dumplings can be enhanced, and the taste and the appearance of the instant frozen dumplings can be obviously improved.

The invention discloses stone-milled black soybean health-maintaining dried noodles, which are prepared from the following raw materials in part by weight: 80 to 90 parts of stone-milled triticale flour, 10 to 15 parts of stone-milled black soybean flour, 5 to 10 parts of dark brown jam, 5 to 10 parts of grifola frondosa, 5 to 8 parts of coix seed powder, 4 to 6 parts of robiniae pollen, 5 to 8 parts of Chinese wolfberry powder, 5 to 8 parts of lily powder, 5 to 8 parts of cactus powder, 3 to 6 parts of wild persimmon powder, 3 to 6 parts of gordon euryale powder, 1 to 2 parts of refined salt, and 0.2 to 0.4 part of dietary alkali. The produced dried noodles are slightly ash black, have thick aroma of black soybean and unique flavor, are rich in proteins and other nutrition required by human beings, have the health-care effects of clearing free radicals, delaying senescence, improving nutritional anemia, enhancing immunity, calming, improving sleep and the like, and integrate nutrition and food therapy.

The present invention relates to a food processing method, in particular it relates to a boil-proof health-care konjak starch vermicelli. It is made up by adding konjack fine flour and other auxiliary material in the market starch with various types through the vermicelli production process. As compared with traditional high-quality starch vermicelli said invented product is smooth in surface, transparent and uniform in fineness, boil-proof and possesses a certain health-care function.

The invention discloses a maize noodle production method in an enzyme method, and belongs to the food biotechnology processing field. The technical proposal comprises that maize starch is added into amylase buffer solution, and the amount of the amylase is 800 to 2000 units / g starch, the oscillation treatment is adopted, after the treatment, water is added to remove the residual enzyme activity, and the water is added until the moisture content is about 55 to 70 percent, and is then placed on a conveyor belt to form a slurry layer with the thickness about 1.5 to 2.5 mm, finally the fresh maize noodle product can be obtained cooling, cutting or silk extruding packaging the steamed pasty; if the dry product is required, the drying process of the noodle is connected. The invention adopts the biotechnology, the shaping is completed by heating with one step, the operation is simple, the production cost is low, the controlling is easy, and the equipment requirement is low. Chemical additive is not used in the product, thereby being more acceptable for consumers. The produced pasty has smooth taste, soft glutinousness and good flexibility, improved boiling fastness, as well as more transparent appearance.

The invention discloses a formula and a production method for sweet-buckwheat coarse-cereal mixed-bean recombinant rice. The formula comprises lactobacillus plantarum, Lactobacillus bulgaricus, soybean, sweet buckwheat, water, sorghum powder, large millet meal, millet meal, mung bean flour, red bean flour, black soya bean flour, vital gluten, egg white powder and dietary alkali. The production method comprises the following steps: pretreating sweet buckwheat and soybean; carrying out wet grinding and lactobacillus fementation; neutralizing a pH value; drying and crushing buckwheat paste; uniformly mixing sweet buckwheat flour with large millet meal, millet meal, mung bean flour, red bean flour, black soya bean flour and water; and subjecting buckwheat flour to screw extrusion, drying and polishing. The sweet-buckwheat coarse-cereal mixed-bean recombinant rice produced by using the production method tastes good, improves toughness and water retention performance of flour, has a regular shape, boiling resistance, good reconstitution properties and a high nutritional value; and the production method has the advantages of easiness, low cost and good development space.

The invention discloses health-care stone-milled triticale fine dried noodles, comprising following materials in part by weight: 90-100 parts of stone-milled triticale flour, 30-40 parts of stone-milled buckwheat flour, 10-20 parts of black fungus powder, 10-15 parts of mulberry powder, 5-10 parts of black plum juice, 8-12 parts of raspberry juice, 5-10 parts of Hawk tea, 5-10 parts of the fruit of Chinese wolfberry, 5-10 parts of sweet potato stem, 5-8 parts of purslane, 5-8 parts of cushaw flower, 4-6 parts of polygonum multiflorum, 4-6 parts of sweet potato leaf, 2-5 parts of pseudo-ginseng, 2-5 parts of poria cocos, 1-2 parts of refined salt and 0.2-0.3 part of edible alkali. The fine dried noodles produced by the invention are lavender, have rich wheat fragrance, special taste and good cooking resistance, do not get burnt after being cooked, are non-stick and smooth, are rich in needed various trace elements and other nutrients, have health-care functions of nourishing yin, moisturizing lung, slowing down ageing, reinforcing qi, nourishing blood, increasing immunity, improving alimentary anemia, building brain and nurturing the soul, and are health-care noodles integrated with nutrition and dietary therapy.

The invention relates to high-fiber additive-free pure-corn noodle and an environment-friendly production method thereof, belonging to a food processing technology. The preparation method of the high-fiber additive-pure pure-corn noodle comprises the steps of after impurities are removed through screening ripen corn kernels, melting and expanding through high-pressure steam, crushing, improving textures, carrying out fine-crushing, blending, forming and the like to produce the high-fiber additive-free pure-corn noodle. The high-fiber additive-free pure-corn noodle produced by adopting the invention has the advantages of being good in binding force, proper in extensibility and flexibility, good in boiling fastness, and pure in corn flavor, improving the digestibility of the corn foods, and developing the main food function and the nutrition health care function of the corn. The production method is mild in conditions in a production process, does not adopt any chemical and biological synthesis technologies, is free of pollution, waste residue, waste steam and harmful substances, and realizes the environment-friendly production; no non-corn grain raw materials and products are added, thus the pure flavor of the corn is ensured; no gluten fortifier, thickening colloid, enzyme preparation or preservative is added, no chemical reagents are used, thus the eating safety is ensured.