40results about How to "Instant convenience" patented technology

The invention discloses a processing method for improving digestibility and reconstituability of instant brown rice powder. The processing method comprises the following steps: (1) germinating rice and then removing rich husk so as to obtain germinated brown rice; (2) crushing the germinated brown rice, sieving the crushed germinated brown rice with a 60-mesh sieve, sprinkling a high-temperature alpha-amylase weak solution into obtained brown rice powder, adjusting moisture content to 10 to 20%, carrying out uniform mixing, then carrying out sealing with a sealing bag, placing the sealing bag in a refrigerator with a temperature of 4 DEG C and balancing moisture for 10 to 20 h, wherein the sprinkling amount of the alpha-amylase weak solution is 40 to 60 U / g, i.e., 40 to 60 U units of the alpha-amylase weak solution is sprinkled into each g of the brown rice powder; and (3) after moisture balancing, carrying out extrusion cooking and crushing so as to obtain the instant brown rice powder. According to the invention, through effective combination of germination, enzymatic hydrolysis with high-temperature alpha-amylase and extrusion cooking, digestibility and reconstituability of the instant brown rice powder are improved to a greatest extent.

The invention relates to a nutritive food and a preparation method thereof, and belongs to the technical field of health-care foods. According to the nutritive food provided by the invention, the partial characteristics in the respect of properties and flavor of foods (grains, meat, fruits and vegetables) are utilized, and 49 kinds of raw materials of five cereals and medicinal and edible traditional Chinese medicines are creatively combined, so that the made nutritive food is natural, healthy, safe, low in calorie and low in blood sugar rise, is used for treating or assisting in treating diseases and adjusting yin and yang so as to reach a yin-yang balanced state, contains various nutrient substances necessary for human bodies, is used for complementing unceasing consumption of yin, yang,qi and blood, has the effects of being health-care and assisting in treatment, is free from any toxic and side effects, is slow and permanent in conditioning and treating effects, can be taken for along term, and is high in biological availability. The invention further provides the preparation method of nutritive food. A traditional technology, a modern traditional Chinese medicine cell wall-breaking technique and an extrusion ageing making technique are integrated, and the made nutritive food is effectively used for preventing diseases and treating diseases and has health-preservation health-care effects.

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 belongs to the technical field of food processing, and provides instant fermented quinoa porridge and a preparation method thereof so as to solve the problem of inconvenient eating of quinoa as a healthy whole-nutrient food. The instant fermented quinoa porridge is prepared by the following steps: mixing steamed sprouted quinoa, a stevia leaf extract, saccharomyces cerevisiae, normal-temperature plain boiled water and white sugar at weight ratio of 100 to 15 to 0.5 to 5 to 2; and then, carrying out fermentation with temperature controlled at 23-27 DEG C for 24-30 hours. The prepared instant fermented quinoa porridge is convenient to eat, balanced in nutrients, good in taste, and capable of clearing away heat and relieving summer-heat. The instant fermented quinoa porridge isalso suitable for people with hypertension, hyperglycemia, hyperlipidemia, obesity, diabetes and the like to eat, and is especially suitable for middle aged and elderly people as well as young children. The preparation method of the instant fermented quinoa porridge solves the problems of inconsistent taste and liable pollution of traditional preparation method. Grassy smell of the stevia leaf juice is eliminated by performing fermentation; moreover, the fermented stevia leaf juice is endowed with refreshing taste due to weak acids produced by the fermentation. In addition, selenium-enriched,chromium-enriched or selenium-and-chromium-enriched saccharomyces cerevisiae is utilized, so that the instant fermented quinoa porridge is capable of supplementing the trace elements selenium and chromium, treating Keshan disease and Kaschin-Beck disease, and preventing cell aging.

The invention relates to the technical field of aquatic product processing, and provides a processing method for cooking an instant dosidicus gigas product at low temperature aiming at the problem that a dosidicus gigas disacidifying additive is strict in use condition. The processing method comprises the following steps of: removing heads, bones and skins of fresh dosidicus gigas to prepare dosidicus gigas carcass raw materials, and soaking the dosidicus gigas carcass raw materials in a disacidifying agent to disacidify; placing the acid-removed dosidicus gigas carcass in a water bath of 45-55 DEG C for heating; taking out, cooling and dicing; adding seasoning liquid into dosidicus gigas blocks, and rolling the dosidicus gigas blocks to be tasty; draining the seasoned dosidicus gigas blocks, performing vacuum packaging, and then performing immersion type water bath cooking at the temperature of 68-75 DEG C for 3-6 hours; and taking out and cooling, and then freezing and storing the product. The prepared dosidicus gigas product is high in moisture content, high in protein content, convenient to eat and good in taste.

The invention discloses a freeze-drying method of dendrobium officinale, which comprises the steps of fumigation, pressure keeping, pre-freezing, freezing, sublimation and the like. The dendrobium candidum product obtained by the method of the present invention has no surface hardening, and the tissue is porous and spongy. After adding water, the rehydration speed is fast, and the original properties are almost restored immediately. The dissolution rate of substances such as alkaloids and polysaccharides in hot water is high. The speed is fast, the loss of volatile oil components is smaller than that of fresh products, and more volatile components are effectively retained. . Moreover, it is light in weight, resistant to storage, and has no special requirements on the ambient temperature. The product is vacuum-packed or nitrogen-filled and stored away from light, with a long shelf life. It is more conducive to the stability of Dendrobium officinale in the storage process, and is of great significance to improving its market competitiveness and increasing economic benefits.

The invention relates to a method for preparing quinoa instant instant rice, which belongs to the technical field of food processing. The specific method is: select and clean the quinoa, put it into a fluidized bed for drying, put it into a pulverizer after drying, and then use a twin-screw extruder to ripen and granulate the quinoa powder, and pass it through a rice-shaped The quinoa rice is made of quinoa rice with a grinding tool, and the quinoa rice is dried in a fluidized bed, then baked in an oven, and then sprayed to form quinoa rice with different flavors, and finally the quinoa rice is obtained after cooling Wheat instant rice. The quinoa instant instant rice of the present invention overcomes the characteristics of bitter taste and poor edible property of quinoa after being washed and matured, is convenient to eat, has various tastes, is suitable for large-scale industrial production, and can maintain the quality and nutrition of quinoa to the greatest extent. After the produced instant quinoa rice is brewed with boiling water, the crispy and delicious quinoa rice paste can be formed, which is convenient to eat and suitable for mass consumption.

The invention discloses a processing method for improving digestibility and reconstituability of instant brown rice powder. The processing method comprises the following steps: (1) germinating rice and then removing rich husk so as to obtain germinated brown rice; (2) crushing the germinated brown rice, sieving the crushed germinated brown rice with a 60-mesh sieve, sprinkling a high-temperature alpha-amylase weak solution into obtained brown rice powder, adjusting moisture content to 10 to 20%, carrying out uniform mixing, then carrying out sealing with a sealing bag, placing the sealing bag in a refrigerator with a temperature of 4 DEG C and balancing moisture for 10 to 20 h, wherein the sprinkling amount of the alpha-amylase weak solution is 40 to 60 U / g, i.e., 40 to 60 U units of the alpha-amylase weak solution is sprinkled into each g of the brown rice powder; and (3) after moisture balancing, carrying out extrusion cooking and crushing so as to obtain the instant brown rice powder. According to the invention, through effective combination of germination, enzymatic hydrolysis with high-temperature alpha-amylase and extrusion cooking, digestibility and reconstituability of the instant brown rice powder are improved to a greatest extent.