33results about How to "Increased crispiness" patented technology

The invention relates to a method for producing instant pleurotus eryngii chips, and belongs to the technical field of the deep processing of agricultural products. The main pleurotus eryngii chip production process comprises: performing pretreatment such as conventional selection, washing, precise segmenting, blanching, enzyme killing, cooling and the like on pleurotus eryngii, and performing ultrasonic auxiliary dipping, hot-air drying, vacuum frying and dewatering, centrifugal deoiling, seasoning and packaging. In the method, due to the adoption of a new process of combining the ultrasonic auxiliary dipping, the hot-air drying, the vacuum frying and dewatering, the dipping efficiency is improved, the moisture content of pleurotus eryngii pieces is reduced due to hot-air predrying, and the vacuum frying time is shortened greatly; and products of the pleurotus eryngii chips have the characteristics of high puffing rate, low oil content, excellent sensory quality and the like. In the method, the pleurotus eryngii is not processed by conventional freezing, so the production period of the finished products is shortened greatly, the production cost is saved, and a feasible new path is provided for the deep processing of the pleurotus eryngii.

[Problem] To provide a cellulose composition which can be easily dispersed in an aqueous medium having a high salt concentration, and which, particularly when used in a food or drink having a high oil content, has a high dispersion stabilizing effect for unemulsified oils, as well as a suspension stabilizing effect and a shape retaining effect. Also, to improve the quality and production suitability of low-density confectionery having a delicate texture, and improve the texture of bakery products using said cellulose composition. [Solution] A cellulose composition including cellulose, a water-soluble polysaccharide, and a modified starch, said cellulose composition having, when dispersed in an aqueous solution of 5 mass% sodium chloride such that the concentration of said cellulose composition therein is 0.01 mass% and subjected to sonication for two minutes, a particle size distribution of 6% or greater of 1-mum or smaller components in an area frequency histogram obtained by measuring using a laser diffraction / scattering particle size distribution analyzer at a refractive index of 1.04.

The invention discloses a crispy delicious crunchy candy and a preparation method thereof. The crispy delicious crunchy candy comprises plate sugar and crunchy candy crumbs, the crunchy candy crumbs comprise 50-70 parts of soft sugar, 60-80 parts of flour and 33-47 parts of sesame paste, wherein the flour is formed through frying and cooking of wheat flour, and the sesame paste is prepared by using a 60-80-mesh sieve to filter white sesame seed powder and / or black sesame seed powder ground by a stone mill, the weight ratio of the plate sugar to the crunchy candy crumbs is 1:(3-4), and the plate sugar and the crunchy candy crumbs are arranged in a laminated manner to form a multi-layer laminated structure. Through the arrangement, the stir-fried wheat flour is adopted, so that the overall fragrance can be improved, meanwhile, the sesame paste prepared by means of the stone mill also has special sesame fragrance, and after the plate sugar and the crunchy candy crumbs form the laminated structure, the mouthfeel is changed more.

The invention provides a cellulose composition which can be easily dispersed in an aqueous medium having a high salt concentration, and which, particularly when used in a food or drink having a high oil content, has a high dispersion stabilizing effect for unemulsified oils, as well as a suspension stabilizing effect and a shape retaining effect. Also, to improve the quality and production suitability of low-density confectionery having a delicate texture, and improve the texture of bakery products using said cellulose composition. [Solution] A cellulose composition including cellulose, a water-soluble polysaccharide, and a modified starch, said cellulose composition having, when dispersed in an aqueous solution of 5 mass% sodium chloride such that the concentration of said cellulose composition therein is 0.01 mass% and subjected to sonication for two minutes, a particle size distribution of 6% or greater of 1-mum or smaller components in an area frequency histogram obtained by measuring using a laser diffraction / scattering particle size distribution analyzer at a refractive index of 1.04.

The invention discloses a preparation method of an ultrasonic pre-treatment Chinese doughnut, which comprises the following steps: 500-800 parts of flour, 50-70 parts of egg, 150-250 parts of milk, 3-6 parts of mixed leaven, 1-3 parts of salt, 10-30 parts of honey and 20-40 parts of crystalline fructose are mixed and fermented, an ultrasonic device is used for carrying out ultrasonic auxiliary proofing on the mixture, and then forming is carried out, and the Chinese doughnut is fried to golden yellow Chinese doughnut finished product by using salad oil; compared with the prior art, the methodhas the advantages that the prepared Chinese doughnut has lower oil absorption performance, the crispness degree is increased, the finished Chinese doughnut has the advantages of low oil content, crisp and delicious taste and higher nutritional value; and the Chinese doughnut is more in line with the healthy nutritional needs of modern people, and meanwhile the preparation method is simple and iseasy to promote, and the economic value is remarkable.

The invention mainly relates to the field of food processing, and discloses fragrant crispy sleeve-fish lotus root patties. The fragrant crispy sleeve-fish lotus root patties are prepared from the following raw materials: sleeve-fish, lotus roots, corn flour, wheat flour, konjak starch, spice juice, green peppers, iodate, white granulated sugar, breadcrumbs, lactobacillus delbruckii, angel wine yeast and coconut oil. The fragrant crispy sleeve-fish lotus root patties have the beneficial effects that the raw materials are abundant and are scientifically matched; the fragrant crispy sleeve-fish lotus root patties are in yellow with green, bright in color, crispy on the outside and soft on the inside, in softness with crispness, fresh, fragrant and mellow; multiple flour is added for increasing faint scent, and the flour is stirred by adding the high-temperature spice juice so as to improve the softness and tenderness of dough; after being fried, the fragrant crispy sleeve-fish lotus root patties are crispy on the outside and soft on the inside; the quantity of oil for drying is reduced; the production cost is saved by 6.2%; after the lotus root flour, the fermented sleeve-fish and the corn flour are mixed, the mixture is fermented by the angel wine yeast to increase the crispness of the lotus root flour; after being initially fried, the fragrant crispy sleeve-fish lotus root patties are packaged and sterilized, do not contain additives, are safe and healthy; and the patties are fried when people want to eat the patties, so that people can eat the patties which have delicious mouthfeel, crispy outside and soft inside and are convenient to eat; the deep processing approaches of the sleeve-fish and the lotus roots are added, so that the economic income of the lotus root planting farmers is increased by 14.3%.

A jujube granule producing method is disclosed. The method includes raw material selecting, cleaning, dehydrating, stoning, sterilizing, enzymolysis, fermentation, low-oxygen low-temperature heat-pump drying, nitrogen charging pressure difference rapid puffing, medium and short wave infrared drying, crushing, grading, packaging, and other steps. The enzymolysis is performed firstly so that jujube viscosity is reduced and jujube flavor is adjusted. Then through progressive multi-stage drying, the color of jujubes is kept, a proper tissue structure is formed, the water content is controlled ingeniously. Through combining a crushing manner, the rotating speed, environment temperature and humidity, and other factors, the problem that jujubes are liable to stick to form clump or liable to be powdered, and the like in granulation is overcome by and objectives of improving uniformity, reducing viscosity, maintaining the original color, increasing the crisp degree, making granulation easy and avoiding powder generation are achieved. The method is simple and convenient to operate, high in controllability and high in mechanization degree. The utilization rate, edibility and healthcare properties of raw materials are improved. A product of the method can be used for snacks, soup making, medicines, tea drinks and stuffing.

The present invention relates to a shelf-stable cooking-aid for coating and frying a food product in one step for example in a heating pan, the cooking aid comprising 25-40 wt % oil, 35-65 wt % water, 10-25 wt % flour and / or starch, and emulsifier, and wherein the oil and water are in the form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and flying a food product in a pan or heated surface.

The invention discloses fried meat wrapper-stuffed meat; the meat wrapper-stuffed meat is tasty and refreshing as well as crisp and fragrant. The fried meat wrapper-stuffed meat comprises wrappers and stuffing wrapped in the wrappers, wherein the wrappers are prepared from chicken and mixed seasonings, and the filling is prepared from pork and mixed seasonings; the wrappers are in barrel shapes, and the stuffing is in a column shape; the middle parts of column-shaped inner cavities of the wrappers are filled with the stuffing; the stuffing is prepared by cooking, and the wrappers are prepared by frying; the two end parts of the column-shaped inner cavities of the wrappers are filled with soft sweets.

The invention relates to a method for producing instant pleurotus eryngii chips, and belongs to the technical field of the deep processing of agricultural products. The main pleurotus eryngii chip production process comprises: performing pretreatment such as conventional selection, washing, precise segmenting, blanching, enzyme killing, cooling and the like on pleurotus eryngii, and performing ultrasonic auxiliary dipping, hot-air drying, vacuum frying and dewatering, centrifugal deoiling, seasoning and packaging. In the method, due to the adoption of a new process of combining the ultrasonic auxiliary dipping, the hot-air drying, the vacuum frying and dewatering, the dipping efficiency is improved, the moisture content of pleurotus eryngii pieces is reduced due to hot-air predrying, and the vacuum frying time is shortened greatly; and products of the pleurotus eryngii chips have the characteristics of high puffing rate, low oil content, excellent sensory quality and the like. In the method, the pleurotus eryngii is not processed by conventional freezing, so the production period of the finished products is shortened greatly, the production cost is saved, and a feasible new path is provided for the deep processing of the pleurotus eryngii.

The invention provides methods and compositions for producing plants with fruit having increased post-harvest storage life, the method comprising reducing the expression or activity in the plant, of a polypeptide with the amino acid sequence of SEQ ID NO: 1, or a variant of the polypeptide. The invention provides host cells, plant cells and plants transformed with the polynucleotides of the invention. The invention also provides methods for selecting plants with fruit having increased post-harvest storage life. The invention also provides plants produced and selected by the methods of the invention.

The invention discloses a deep-fried pork wonton which is both tasty and crisp. The deep-fried pork wonton comprises an outer wrapper and stuffing wrapped in the outer wrapper, wherein a manufacturing material of the outer wrapper is a mixture of chicken and seasonings, and a manufacturing material of the stuffing is a mixture of pork and the seasonings; the outer wrapper is barrel-shaped, and the stuffing is cylindrical; a cylindrical cavity of the outer wrapper is filled with the stuffing, the stuffing is steamed, and the outer wrapper is deep-fried.

The invention relates to the technical field of biscuit making, in particular to a waffle frying and baking method which comprises the following steps: S1, preheating an oven for 3-5 minutes, smearing butter on a mold, putting the mold into the oven, conducting preheating for 1-2 minutes, enabling the temperature of the mold to be 45-55 DEG C, and pouring made paste into the preheated mold; S2, making the temperature of the oven range from 200 DEG C to 220 DEG C and the heating time range from 6 min to 8 min, then reducing the temperature to 160 DEG C to 180 DEG C, and controlling the heating time to be from 10 min to 12 min; S3, observing the water vapor emission condition, opening the oven and taking out the waffle when no water vapor exists, continuing heating for 20-30 seconds when the water vapor exists, and then taking out the waffle, so as to avoid the condition that the waffle is adhered when the oven is directly opened and the waffle is not mature, and after the waffle is taken out, brushing butter on the waffle and heating the waffle again for 3-4 minutes; and S4, after the step S3 is completed, subjecting the waffle to demolding treatment, and airing the taken-out waffle for 20-30 min. The method enhances the taste of the waffle.

The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.