32results about How to "Good texture properties" patented technology

The invention discloses a method for preparing fish-and-rice mixed breaded fish sticks by using a microorganism leavening agent. The method is characterized in that fresh fish or frozen fish is taken as a raw material; and the fish-and-rice mixed breaded fish sticks are prepared by the following steps: pretreating and mashing the fresh fish or the frozen fish; inoculating the leavening agent; and filling, fermenting, sterilizing, cooling and storing. To sum up, the fish-and-rice mixed breaded fish sticks prepared by the method disclosed by the invention have unique fermentation flavors, are soft, fine and smooth in texture, and have the advantages of high resilience, high nutritive value, good safety and long storage period, thereby especially providing a brand new processing way for processing freshwater fish in China.

The invention relates to the technical field of bread, in particular to mushroom bread and a preparation method of the mushroom bread. The mushroom bread is prepared from the following components: 100 g of bread flour, edible salt in the mass 0.5%-2% that of the bread flour, a bread improver in the mass 0.4%-1% that of the bread flour, butter in the mass 5%-8% that of the bread flour, saccharose in the mass 12%-18% that of the bread flour, active dry yeast in the mass 1.8%-2.2% that of the bread flour, minced mushroom in the mass 1.2%-1.7% that of the bread flour and mushroom juice in the mass 40%-50% that of the bread flour. Fresh mushroom is boiled in water, the mixture is minced firstly and then separated or separated firstly and then minced, and the mushroom juice and the minced mushroom are obtained; the baume degree of the mushroom juice is 1-10 baume degrees, the content of water in the minced mushroom is 20%-30%, and the average particle size of the minced mushroom is 2-4 mm; the mushroom bread is fermented at the temperature of 30-34 DEG C for 43-48 min, then shaped, proved and baked at the temperature of 175-185 DEG C for 18-22 min, and the mushroom bread is prepared. The mushroom bread has the characteristics of good texture, fullness, good glossiness, soft hand feel, proper toughness, softness, palatability, moderate sweetness, moderate bread flavor and mushroom flavor and the like and is nutritious mushroom bread with good sensory indexes and strong flavor.

The present invention relates to a method for preparing a vegetable food product, preferably a 100% vegetable and gluten-free food product, comprising the steps of: a) preparing a protein-hydrocolloid composition by mixing a vegetable protein with an alginate or carrageenan, b) blending the composition of step a) with an aqueous di- or more valent ion solution or dispersion thereby obtaining a fibrous product, c) rinsing of the fibrous product obtained in step b), d) optionally concentrating the rinsed fibrous product of step c), and e) processing the fibrous product of step d) thereby obtaining said vegetable food product. The method is characterized in that it comprises the additional step of blending a non-animal binding agent, preferably in powder form, with the fibrous product of step d) prior to processing said fibrous product. The present invention further provides a fibrous product and a vegetable food product obtainable by carrying out the present method.

The present invention relates to lactic acid bacteria that have low or reduced post-acidification properties, and to a method for providing such bacteria. Also, the invention relates to the use of such bacteria for manufacturing of fermented dairy products, and to dairy products containing the bacteria.

The present invention relates to a zero watermark embedding and extraction method and device based on DWT and principal component analysis compression. When embedding a watermark, an improved Arnold transform is used to transform the original watermark, and then discrete wavelet transform and principal component analysis compression are used to obtain Compress the image, and then perform an XOR operation on the compressed image and the scrambled watermark image to obtain a feature matrix. When extracting the watermark, the discrete wavelet transform is first performed on the carrier image containing zero watermark, and then the low-frequency sub-band image is compressed using the principal component analysis compression method, and the obtained matrix and the characteristic matrix are XORed to obtain the scrambling After the watermarked image, and then use the inverse Arnold transformation formula to get the original watermarked image. The method and device of the invention not only make the construction and extraction of the zero watermark easy to realize, but also effectively improve the security and anti-attack ability of the watermark.

The invention provides an injection molding mechanical arm mold anomaly detection method based on an LMDO (Local Multilayered Difference Operator). The anomaly detection method comprises the following steps: (1) acquiring a standard template image when an injection molding machine opens a mold in place, and pre-processing to obtain a later difference background image; (2) waiting for working state information of the injection molding machine; upon detection of a situation that the injection molding machine is operated until the mold is opened in place, continuously acquiring the image of a mold cavity by a camera, extracting an average image of the plurality of images, and pre-processing the average image to do preparation for subsequent image processing, thereby obtaining a later difference foreground image; and (3) carrying out an anomaly detection algorithm based on the LMDO on the difference foreground image and the difference background image to obtain an abnormal region without a light illumination interference part. The injection molding mechanical arm mold anomaly detection method based on the LMDO, provided by the invention, has the characteristics of good instantaneity, strong robustness on illumination variation and the like; and whether the mold has an abnormal state or not can be monitored through mold opening information of the injection molding machine.