31results about How to "Reduce frost cracking rate" patented technology

The invention discloses quick-frozen and fresh-keeping thousand-layer Tofu and a preparation method of the quick-frozen and fresh-keeping thousand-layer Tofu. The quick-frozen and fresh-keeping thousand-layer Tofu comprises the following components in parts by weight: 13-15 parts of soy isolate protein, 0.1-0.25 part of glutamine transaminase, 2-3 parts of cassava acetate modified starch, 5-8 parts of soybean oil, 0.3-0.6 part of aginomoto, 0.3-0.6 part of white sugar, 0.4-0.7 part of complex adhesive, 2.5-3.5 parts of duck egg white and 68-75 parts by weight of water. The quick-frozen and fresh-keeping thousand-layer Tofu disclosed by adopting the preparation method is prepared from the raw materials of the soy isolate protein, the glutamine transaminase, the cassava acetate modified starch, the soybean oil, the aginomoto, the white sugar, the complex adhesive and the duck egg white, keeps the original tender and fresh taste of Tofu, has a special tender, crisp, tasty, delicious taste, and has better elasticity and toughness, and strong soup water absorbing capacity; and regardless of frying, stir-frying, oil-frying, stewing or blending other seasonings, the quick-frozen and fresh-keeping thousand-layer Tofu is special in flavor and delicious in taste when being eaten.

The invention discloses a formula for a high-grade quick-frozen dumpling powder. The formula comprises flour and additive, and is characterized in that the additive comprises biological polysaccharid colloid, glutamine transaminase and emulsifying agent, which are mixed evenly with the flour by the weight proportion of biological polysaccharid colloid: glutamine transaminase: emulsifying agent: flour is equal to 1-10: 0.1-0.4: 10-25: 10000 to crank out the quick-frozen dumpling powder. The invention uses preferentially selected wheat flour to produce base flour, and biological polysaccharid colloid and glutamine transaminase are adopted as main ingredients, and emulsifying agent is added to make modifying agent for high-grade quick-frozen dumpling powder, thus improving the production of the high-grade quick-frozen dumpling powder. The quick-frozen dumpling made of the quick-frozen dumpling powder has the good qualities of boiling fastness, pliability, smooth surface and high transparency, and the using effect is obviously better than imported wheaten flour and wheaten flour from Hetao areas of Inner Mongolia that are adopted currently; at the same time, the production cost of high-grade quick-frozen dumpling powders is greatly reduced.

The invention discloses a use method of quality modifying agent for flour and coarse cereal powder quality. The quality modifying agent is prepared by compounding transglutaminase, an enzymic preparation commonly used in flour products, other auxiliary materials and the like in a certain ratio. The invention relates to a method characterized in that the quality modifying agent containing transglutaminase is used for making uncooked wet flour products, baked food and coarse cereal food. The specific method comprises the following steps: (1) adding the quality modifying agent into coarse cerealor flour in a certain ratio, and mixing; (2) kneading dough; (3) keeping warm for a certain time period; and (4) preparing into a finished product. by the adoption of the modifying agent, dough processing property can be improved, the network structure of gluten is improved, noodles are hardly broken when being boiled and steamed so as to reduce leachable substances, and the noodles can be protected from frost splitting when being frozen; the processing property of the coarse cereal flour and flour can be improved; the volume of flour bread and coarse cereal bread is improved; the side wall of the flour bread and coarse cereal bread is reinforced to improve slicing performance; fermentation time is shortened; and functions, such as moisture adsorption and the like, are increased.

The invention discloses a quick-frozen fresh-keeping deep-fried dough stick and a making method thereof and belongs to the technical field of food processing. The quick-frozen fresh-keeping deep-fried dough stick is mainly composed of, by weight, 110-120 parts of flour special for making deep-fried dough sticks, 8-10 parts of acetylated wheat modified starch, 10-15 parts of white glutinous rice flour, 60-70 parts of water, 2-3 parts of leavening agents, 0.1-0.2 part of yeast, 3-5 parts of soybean oil, 5-10 parts of edible salt, 5-10 parts of eggs and 7-12 parts of white sugar. The flour special for making the deep-fried dough sticks, the acetylated wheat modified starch and the white glutinous rice flour are adopted, so that forming of a gluten network can be promoted, strength and gluten tenacity of the deep-fried dough stick are improved, and frost crack rate of skin of the deep-fried dough stick after quick freezing can be lowered; a low-temperature quick deep-fry method and a quick freezing method are adopted to make the deep-fried dough stick, so that water content, oil content, acid value and peroxide value of the deep-fried dough stick can be lowered, and original freshness and nutrition facts of the deep-fried dough stick can be maintained furthest.

The invention discloses a method for making a coarse cereal food, and the method comprises the following specific steps: 1) adding a quality modifying agent containing transglutaminase into coarse cereal powder in a certain proportion and mixing; 2) kneading dough; 3) performing heat preservation for certain time; and 4) preparing a finished product. By adopting the modifying agent, the processing performance of the coarse cereal powder dough can be improved, the network structure of the coarse cereal powder can be improved, the volume of the coarse cereal food can be improved, the side wall of coarse cereal bread can be reinforced, the slicing performance can be improved, the fermentation time can be shortened, the water absorption can be increased, dissolving-out substances can be reduced during stewing, and frost cracking can be prevented during freezing.

The invention discloses liquid nitrogen quick-freezing equipment for swimming crabs. The liquid nitrogen quick-freezing equipment for the swimming crabs comprises a box, a material-feeding transmission mechanism and a material-discharging transmission mechanism; a material inlet and a material outlet are arranged at two ends of the box; a front clapboard and a rear clapboard are arranged inside the box; the material-feeding transmission mechanism comprises a driving feeding drum, a driven feeding drum, a front guide roller, a lower guide roller and a rear guide roller; a material-feeding conveyor belt is wound between the driving feeding drum and the driven feeding drum; the material-feeding conveyor belt sequentially passes downwards through the front guide roller, winds the lower guide roller and passes through the rear guide roller so as to form a recessed portion; the material-discharging transmission mechanism comprises a driven discharging drum and a driving discharging drum; a material-discharging conveyor belt is wound between the driving discharging drum and the driven discharging drum; the material-discharging conveyor belt and the material-feeding conveyor belt both moveclockwise; a turning-over mechanism is arranged outside a terminal of the material-feeding conveyor belt; and liquid nitrogen spraying mechanisms are arranged, inside a freezing chamber, above both the material-feeding conveyor belt and the material-discharging conveyor belt. The liquid nitrogen quick-freezing equipment for the swimming crabs is quick in freezing rate, so that, overall freezing efficiency and freezing quality of swimming crabs can be improved so as to have liquid nitrogen consumption reduced.

The present invention provides an anti-cracking method of quick-frozen sweet soup balls. The anti-cracking method comprises the following steps: a sweet soup ball modifier at a weight of 1%-8% of glutinous rice flour is added into the glutinous rice flour, the mixture is mixed evenly, and the sweet soup ball modifier consists of the following raw materials in parts by mass: 1-2 parts of monoglycerides, 2-4 parts of trehalose, 2-4 parts of sodium carboxymethyl cellulose and 1-2 parts of sodium tripolyphosphate; the mixed well glutinous rice flour is prepared into glutinous rice balls; fillings and the glutinous rice balls are respectively added into a sweet soup ball machine to conduct filling wrapping to obtain the sweet soup balls; and the sweet soup balls are subjected to quick-freezing, the quick-frozen sweet soup balls are packaged, and the packaged sweet soup balls are put into a cold storage to conduct storage below -18 DEG C. The quick-frozen sweet soup balls prepared by the above provided method are prevented from cracks from naked eyes and do not crack.

The invention belongs to the technical field of food manufacturing and discloses a hawthorn, orange peel and matcha crystal dumpling, a preparation method thereof and an instant frozen stuffed dumpling. Dumpling powder is composed of the following components in parts by weight: 10-30 parts of hawthorn, 10-30 parts of orange peel, 25-70 parts of sago powder, 5-25 parts of sweet potato starch and 0.5-4.0% of matcha powder; stuffing is composed of 50-100 parts of white sesame, 50-100 parts of red peanuts and 50-100 parts of brown sugar; and the preparation method comprises the following steps: decocting the hawthorn and orange peel into water decoction; polishing sago into sago powder; mixing with sweet potato starch, adding matcha powder, adding the mixed water decoction of the hawthorn andorange peel, kneading a sago powder dough, and standing for 20 minutes; and adding the stuffing composed of the white sesame, red peanuts and brown sugar, so that the finished product is obtained. Thehawthorn, orange peel and matcha crystal dumpling disclosed by the invention has the advantages that unique matcha flavor and faint scents of the hawthorn and orange peel are given to the dumpling, the dumpling is soft and waxy and also has elastic taste; and the dumpling disclosed by the invention does not contain any additive, and the matcha is added, so that the dumpling is more nutrient.

The invention relates to wrapper of a stuffing flour product as well as a preparation method and an application of the wrapper, and in particular relates to wrapper for a frozen stuffing flour product as well as a preparation and an application of the wrapper, belonging to the technical field of food processing. The wrapper for the frozen stuffing flour product is prepared by scientific compounding of special wheat powder, cassava starch, glutamine transaminase, wheat plant protein, common salt and water, through kneading dough, enzymolysis and pressing. In comparison with the existing method, the preparation method provided by the invention has the advantages of effectively reducing frozen cracking rate of the product and rupture rate after the product is boiled when the prepared frozen wrapper product is frozen and stored for long time, and the product is bright in color and good in mouthfeel.

The invention relates to the technical field of freezing and refreshing of aquatic products, in particular to a liquid nitrogen flash freezing method for swimming crabs. The method comprises the following steps of 1, cleaning; 2, pore formation; 3, immersion; 4, ice glazing; 5, average-temperature liquid nitrogen flash freezing; 6, vacuum packaging. The technical steps are easy, the process is stable and controllable, the operability is high, the frozen cracking rate of the frozen swimming crabs obtained by using the method is low, the ice is uniform in thickness and not likely to peel off, and the frozen swimming crabs are good in appearance quality.

The invention provides a lung-heat clearing glutinous rice ball containing Chinese yam, tremella, snow pear, lotus seed, lily, honey and other health care food materials. The glutinous rice ball is refreshing, neither too hard nor too soft, is free of hard core, non-sticky to teeth, fine in taste, soft and al dente, and has good elasticity, the glutinous rice ball has a smooth and complete surface, is free of fold, fine line and deformation, and has a fine texture structure. And after refrigeration or freezing, the frost crack rate is low, and the product defect rate is low. The invention alsoprovides a making method of the lung-heat clearing glutinous rice ball, the making process is simple, avoids starchy sauce boiling, blanching or other procedures, and is more suitable for enlarged production.

The invention discloses quick-frozen inulin rice dumplings and a preparation method thereof. The quick-frozen inulin rice dumplings comprise 60-80% of starch flour and 20-40% of stuffing; the starch flour is formed by mixing 52-57% of powder with 43-48% of water and kneading, wherein in the powder, inulin accounts for 0.5-7%, and sticky rice accounts for 93-99.5%; inulin is sweet, so that additive amount of sugar in the stuffing can be reduced when the inulin is added in the starch flour, and the inulin is high-sweetness, low-fat and low-calorie water-soluble dietary fiber, so that nutritional and health effects are also realized when people taste food; and the inulin rice dumplings have the advantages that frost cracking ratio is obviously reduced, dehydration rate is reduced in a certain degree and light transmittance is not obviously changed. The preparation method of the inulin rice dumplings is simple and easy to operate.

The invention discloses a quick-frozen rice dumpling wrapper improver. The improver comprises raw materials in parts by weight as follows: 30-35 parts of sodium polyacrylate, 25-30 parts of xanthan gum, 15-20 parts of guar gum and 15-30 parts of modified starch which is distarch phosphate. A preparation method of the quick-frozen rice dumpling wrapper improver comprises the steps of weighing and uniformly mixing all the raw materials in proportion. Multiple tests prove that quick-frozen rice dumpling wrappers with the quick-frozen rice dumpling wrapper improver added can improve mechanical operation resistance of rice dough, reduce the freeze crack rate of the rice dumpling wrappers, improve the freeze-thaw stability of quick-frozen rice dumplings and adapt the large-scale mechanical production requirement. The quick-frozen rice dumpling wrapper improver is used after multiple food additives are compounded in a reasonable ratio, the effect of a single additive is played, and the synergistic effect of all additives is realized, so that the large function with small dosage is realized.

The invention discloses a use method of quality modifying agent for flour and coarse cereal powder quality. The quality modifying agent is prepared by compounding transglutaminase, an enzymic preparation commonly used in flour products, other auxiliary materials and the like in a certain ratio. The invention relates to a method characterized in that the quality modifying agent containing transglutaminase is used for making uncooked wet flour products, baked food and coarse cereal food. The specific method comprises the following steps: (1) adding the quality modifying agent into coarse cerealor flour in a certain ratio, and mixing; (2) kneading dough; (3) keeping warm for a certain time period; and (4) preparing into a finished product. by the adoption of the modifying agent, dough processing property can be improved, the network structure of gluten is improved, noodles are hardly broken when being boiled and steamed so as to reduce leachable substances, and the noodles can be protected from frost splitting when being frozen; the processing property of the coarse cereal flour and flour can be improved; the volume of flour bread and coarse cereal bread is improved; the side wall of the flour bread and coarse cereal bread is reinforced to improve slicing performance; fermentation time is shortened; and functions, such as moisture adsorption and the like, are increased.

The invention relates to a coil for a closed cooling tower heat radiator, which is characterized by being of a continuously-bent pipeline structure which is integrally molded, the cross section of a flattened coil is shaped like an olive with the width of 13mm and the height of 35mm. A manufacturing method of the coil comprises the following steps of (1) flattening the coil to be shaped like an olive with the width of 13mm and the height of 35mm by using a machine; (2) continuously bending the coil into a piece from the length of 90m by using a pipe bending machine to achieve the aims of having no joints and welding spots; and (3) forming a coil group, and then, assembling the coil group into a cooling tower. The coil has the advantages that 1, the problems of short life, low heat exchange efficiency, material waste and the like existing in traditional elbow pipes are solved; 2, due to the adoption of the olive-shaped coil, the condensation area is increased, the transportation width is reduced, spray water can be uniformly sprayed, and saturation exchange reaches the optimal cooling effect (100%); and 3, the coil is convenient to manufacture and low in market price and can be largely purchased for standby application.

The invention belongs to the field of food processing and relates to highly digestible sweet soup balls and a preparation method thereof. The highly digestible sweet soup balls are characterized by being prepared from components by weight as follows: 40-70 parts of glutinous rice flour, 28-35 parts of wheat starch, 7-12 parts of lotus root starch, 3-8 parts of sucrose, 60-75 parts of water, 0.15-0.25 parts of hydroxypropyl distarch phosphate starch, 0.01-0.02 parts of monoglyceride, 0.03-0.05 parts of sucrose ester, 0.1-0.25 parts of ascorbic acid and 0.05-0.2 parts of composite phosphate. A traditional technology is adopted and tightly combined with a modern production technology, and production cost can be reduced substantially. The sweet soup balls prepared with the formula are easy toform and are full, besides, frost cracking rate and water loss rate of the quick-frozen sweet soup balls are greatly reduced, time for cooking is shortened, soup obtained after cooking cannot be turbid, and the digestive rate is increased by 10.5%.

The invention discloses sweet and sour rice glue balls. The sweet and sour rice glue balls mainly comprise wrappers and fillings, wherein the wrappers comprise the following raw material components inpercentage by mass of 55-60% of stirred glutinous rice flour, 30-35% of water, 1-3% of modified starch and 0.4-0.6% of a rice glue ball improver; and the stuffing comprises 30-40% of strawberry jam,10-15% of passion fruit juice, 5-10% of mango granules, 10-15% of pineapple granules and 5-10% of coconut granules. A traditional process is adopted and is tightly combined with a modern production technology, so that the production cost can be greatly reduced. The rice glue balls prepared by the formula are easy to form and full in particles, the frost crack rate and the water loss rate of the quick-frozen rice glue balls are greatly reduced, the time required for cooking is shortened, the cooked soup is not turbid, the rice glue balls are sour and sweet in taste, and the digestibility is improved by 10.5%.

The invention provides an additive used for quick-frozen pastries. According to the additive, L-cysteine hydrochloride, starch acetate, fumaric acid, sodium alginate, and xanthan gum are capable of improving pastry mouthfeel and reducing quick-frozen pastry secondary steaming cracking rate, but the effect is limited; and specific combination of catechinic acid, paeonol, cinnamyl acetate, and liriopesides B is capable of improving the mouthfeel of quick-frozen pastry after secondary steaming, and the mouthfeel is more close to that before quick freezing; and combination with a special production method disclosed in the invention is capable of reducing quick-frozen pastry secondary steaming cracking rate and improving product quality.

The invention discloses a method for preparing raw wet flour products, which comprises the following steps of: 1) adding a quality modifier of transglutaminase into flour in a certain ratio, and mixing; 2) kneading to form dough; 3) keeping the temperature for a certain time; and 4) preparing to form a finished product. In the method, the modifier can improve the processing performance of dough and improve a mesh structure of gluten, so that noodles are insusceptible to breaking when cooked, dissolved matters are reduced, and the frost crack of the noodles is prevented during freezing; and the modifier also has the functions of improving the volume of bread, reinforcing the edge wall of the bread, improving the slicing performance, shortening fermentation time, increasing the absorption of moisture and the like.