38results about How to "Soft and delicious" patented technology

The invention discloses an electric drained and steamed rice cooker, and belongs to the field of household cooking appliances. The electric drained and steamed rice cooker is characterized by comprising a cooker body, a cooker cover, an outer pot, an inner pot, a sprinkling device, a lifting device, a temperature detection device, a pot detection device, a heating device, a vent valve, a top probe and a control device. The electric drained and steamed rice cooker provided by the invention solves the problems that drained and steamed rice processed by the electric drained and steamed rice cooker in the prior art is poor in mouth feel and relatively high in sugar content, and has a convenient and simple operating process; the drained and steamed rice processed by the electric drained and steamed rice cooker provided by the invention is better in mouth feel, chewable and low in sugar content, can better meet tastes of the public, and is very suitable for diabetic patients and fat people to eat, so that the diabetic patients and the fat people do not need to worry about adverse effects on own bodies while satiate needs of bellies are met; a byproduct drained and steamed rice soup, obtained in the process of processing the drained and steamed rice, is sweet and delicious, and healthy people eat the drained and steamed rice together with the sweet and delicious drained and steamed rice soup to achieve a better flavor.

The invention discloses an extraction method of collagen polypeptide and active calcium in walleye pollock bone. The method comprises the following steps: (I) pretreating the raw material; (II) preparing bone collagen polypeptide through the substeps of (1) soaking fish bone in a NaOH solution and then carrying out high-temperature and high-pressure treatment, (2) extracting the bone collagen, (3) carrying out treatment via a high-voltage pulsed electric field, and (4) carrying out enzymolysis by firstly adding composite collagen protease for enzymolysis, then adding flavor protease for enzymolysis, decolorizing and deordorizing, carrying out spray drying to obtain the collagen polypeptide; and (III) preparing active calcium in fish bone through the substeps of (1) extracting tartaric acid, (2) extracting tartaric acid again, and (3) combining the extracted tartaric acids to prepare the active calcium in the fish bone. Through the extraction method, the disadvantages of thick fishy smell, bitter taste and unfavorable peculiar smells of the marine source collagen polypeptide can be overcome; the collagen polypeptide of the walleye pollock bone which is free of pungent smell, delicious and moderate in taste can be prepared; meanwhile, the bone dreg can be economically and efficiently used for preparing active tartaric acid chelated calcium; the utilization rate of the walleye pollock bone is increased; the high-value utilization is achieved.

The invention relates to spicy kelp meat paste and a preparation method thereof. The kelp meat paste comprises the following components in percentage by weight: 30 to 45 percent of kelp, 15 to 25 percent of peanut oil, 15 to 20 percent of pork, 1 to 3 percent of chili powder, 5 to 10 percent of soybean paste, 10 to 20 percent of water, 0.5 to 1.5 percent of salt, 1 to 3 percent of scallion and ginger powder, and 0.1 to 0.8 percent of chicken powder. The method for preparing the kelp meat paste comprises the following steps of: selecting and pretreating raw materials; deodorizing; cooking at high temperature; pulping; boiling; and bottling, sealing, and sterilizing. The spicy kelp meat paste and the preparation method thereof have the advantages that: after the kelp and meat are cooked, the taste is fresh and soft; by combining the chili for frying, the kelp meat paste is favorable for appetizing; meanwhile, the kelp taste is more tasteful through deodorization, and is popular with consumers. The spicy kelp meat paste and the preparation method thereof have the advantages of strict material selection, scientific formula, reasonable technology, strong operability, and suitability for mass production.

The present invention belongs to the field of food processing and discloses buckwheat and corn fish cakes and a manufacturing method thereof. The fish cakes are processed with main raw materials of freshwater fish surimi, buckwheat starch and sweet corns. The obtained fish cakes are fresh, fragrant, soft and tender in mouthfeel, and the fragrance and sweetness of the corns and deliciousness of the fish flesh are combined, so that the fish cakes are delicate and tasty, rich in nutrition and suitable for people at all ages. The addition of the buckwheat starch significantly improves the flexibility and elasticity of the fish cakes and improves the problem that the fish cakes are hard in texture after cold storage preservation. In addition, the sweet corns are added in the manufacturing of the fish cakes, which improves the taste and flavor of the fish cakes, and enriches the types of the fish cakes.

The invention discloses corn steamed bread flour and a production method thereof. The corn steamed bread flour is obtained by mixing the following components in parts by weight: 20-40 parts of ultrafine fried corn flour, 20-40 parts of ultrafine raw corn flour, 10-30 parts of rice flour, 10-20 parts of millet flour and 3-8 parts of soy flour. The production method of the steamed bread flour comprises the following steps of: (1) cleaning corn, peeling and degerming; (2) smashing and sieving with a 150-mesh sieve to obtain ultrafine raw corn flour; (3) adding 30 percent by weight of water into the raw flour, stirring uniformly, extruding and curing into corn noodles; (4) smashing dry corn noodles into ultrafine fried corn flour of which the fineness is over 200 meshes; and (5) weighing raw materials in the material ratio and fully mixing uniformly. Corn flour accounts for about 60 percent of the corn steamed bread flour. Steamed bread is golden brown in color, has strong corn flavor and rich nutrition, tastes soft and delicious like wheat flour steamed bread and is easy to digest.

The invention discloses papaya-shitake mushroom health-care steamed buns and a making method thereof, and relates to the technical field of food processing. The papaya-shitake mushroom health-care steamed buns are mainly made from flour, shitake mushrooms, chickpeas, kudzuvine root powder, papayas, asparagus, jackfruits, gynura formosana, soybean meal, broccoli, yeast and sugar. The papaya-shitake mushroom health-care steamed buns have a high nutritional value and are fragrant, sweet, soft and delicious in mouthfeel, free of any preservatives and additives and convenient, rapid, safe and nutritional to eat.

The invention provides Chinese wolfberry fruit nutritive bread. The Chinese wolfberry fruit nutritive bread is characterized by comprising the following components in parts by weight: 100 parts of bread flour, 20 parts of lily bulb powder, 5 parts of granulated sugar, 1 part of dry yeast, 9 parts of condensed milk, 1 parts of milk sesame oil, 10 parts of butter, 50 parts of sliced margirine puff pastry, 0.5 part of salt, 2.5 parts of Chinese wolfberry fruits, and an appropriate amount of dough mixing water, wherein the weight of Chinese wolfberry fruit juice in the dough mixing water is 15% of the weight of the dough mixing water. The Chinese wolfberry fruit nutritive bread disclosed by the invention has the beneficial effects of being orange in color, clear in structural layers, soft in mouth feel, delicious, and capable of meeting requirements of people for health and nutrition of foods; the lily bulb powder is added, so that the Chinese wolfberry fruit nutritive bread can nourish the lung and soothe the nerves, and is particularly suitable for old people to eat; andbesides, the Chinese wolfberry fruits can benefit qi and replenish blood, and also have the health-care effects.

The invention relates to an edible inhibition film agent as well as a production method and application thereof. The edible inhibition film agent is prepared from raw materials in parts by weight as follows: 0.1-5 parts of a starch matrix, 0.1-2.5 parts of glycerin, 0.1-1.5 parts of Tween 80, 0.1-5 parts of officinal magnolia bark essential oil, 0.1-5 parts of epsilon-lysine hydrochloride and 81.0-99.5 parts of water. Except the officinal magnolia bark essential oil, all the components are mixed in proportion, the mixture is heated in boiling water and then cooled to room temperature, the officinal magnolia bark essential oil is added, and stirring and degassing are carried out; and the edible inhibition film agent is uniformly smeared on the surfaces of steamed bun type food, has the inhibition zone diameter of 11-13 mm for gram-positive bacteria and gram-negative bacteria, the inhibition zone diameter of 12-15 mm for penicillium and aspergillus and prolongs the normal-temperature shelf life of steamed bun food to 5 days.

The invention discloses a method for preparing a compound sea crab flavor seasoning, which comprises the steps: selecting sea crabs, sea hares, silkworm pupae and eggs as raw materials, raw material pulp preparation, seasoning preparation, mixture uniformization and preparation, sterilization, cooling and packing. The method of the invention solves the problem that the traditional salting process generates ammonia gas which influences mouth feel, and has a unique seasoning process. The finished product of the method is rich in nutrient, reasonable in formula, and good in mouth feel.

The invention discloses a special feed for sparrows. According to feeding habits and healthy raising of sparrow nestlings, the invention provides a nutritional and health-care daily feed for the sparrow nestlings, which can optimize selection of a mate; the feed is prepared by cooking and crushing fresh sweet potatoes, mussel meat and silkworm pupa which can be conveniently obtained and have nutritional and health-care values, and by preparing pumpkin glutinous rice, corn starch, soybean, chicory, cucumber, blood meal, fish meal, locust powder and eggs, blending starchy sauce, performing extrusion moulding and drying; the feed is shaped as earthworm strips, is rich in fat, protein, dietary fiber, pectin, multivitamins, trace elements and the like, has the characteristics of good elasticity, softness in water, gentle fragrance, palatability, rich nutrition and growth promotion, and has preventive and therapeutic effects on prone enteritis, diarrhea and other diseases of the nestlings. The special feed for the sparrows is low in cost and convenient to process, store and feed.

The invention relates to the technical field of frozen food, in particular to a preparation method of quick-frozen alkaline water bread, the quick-frozen alkaline water bread convenient for cold chain transportation can be prepared by adopting a mode of instant intermittent freezing, spraying, baking and freezing, and the alkaline water bread has the soft taste when being baked in a store on site, and can be used for preparing the quick-frozen alkaline water bread. Due to the quick-freezing characteristic, the shelf life of the alkaline water bread can be prolonged, and batch production of the alkaline water bread in a manufacturing workshop is facilitated.

The invention discloses a special feed for sparrows. According to feeding habits and healthy raising of sparrow nestlings, the invention provides a nutritional and health-care daily feed for the sparrow nestlings, which can optimize selection of a mate; the feed is prepared by cooking and crushing fresh sweet potatoes, mussel meat and silkworm pupa which can be conveniently obtained and have nutritional and health-care values, and by preparing pumpkin glutinous rice, corn starch, soybean, chicory, cucumber, blood meal, fish meal, locust powder and eggs, blending starchy sauce, performing extrusion moulding and drying; the feed is shaped as earthworm strips, is rich in fat, protein, dietary fiber, pectin, multivitamins, trace elements and the like, has the characteristics of good elasticity, softness in water, gentle fragrance, palatability, rich nutrition and growth promotion, and has preventive and therapeutic effects on prone enteritis, diarrhea and other diseases of the nestlings. The special feed for the sparrows is low in cost and convenient to process, store and feed.

The invention relates to a preparation method of particle-energy multi-functional water and particle-energy multi-function water cola beverage, which uses a nano-scale sintered material filter system for pollution-free natural water, and uses modern particle energy technology to make various particles inside the proton act as During the axial rotation movement, the energy provided by the electric potential energy generated decomposes the water molecule group into a single stable water molecule. The basic theory and experimental results of nuclear chemistry and nuclear physics hyperon structure are also used, and the controlled The plasma production process of thermonuclear fusion, and then through the technical process of high temperature, high pressure, separation, stabilization, cooling and combination with nano-scale materials under high temperature reaction conditions, the particle energy multifunctional water and the particle energy multifunctional water cola beverage are produced . The beneficial effect of the invention is that it is beneficial to human blood circulation, decomposes waste protein, excess fatty acid and high-molecular fatty alcohol produced by human metabolism, increases red blood cell oxygen content and flow rate, and satisfies the demand of human cells for water molecules.