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.

A method for making health-care mung bean bread is characterized by comprising the following raw materials, by weight, 80-100 parts of wheatmeal, 4-5 parts of Chinese chestnut powder, 2-3 parts of walnut powder, 2-3 parts of nori powder, 20-25 parts of mung beans, 5-10 parts of mulberries, 4-5 parts of dried small shrimp powder, 1-2 parts of eucommia ulmoides, 1-2 parts of semen allii tuberosi, 2-3 parts of lotus leaves, 1-2 parts of roots of Woods Greenstar, 1-2 parts of stellaria yunnanensis, 1-3 parts of yeast powder, 2-4 parts of salt, 1-2 parts of chopped chive and appropriate water and palm oil. The Chinese chestnut powder, the walnut powder, the nori powder, the dried small shrimp powder and the like are added in the recipe, abundant nutrient substances such as the protein, the vitamin and the mineral substances are provided, and the bread has the functions of invigorating the stomach, tonifying the kidney, benefiting qi and nourishing blood and the heart. Meanwhile, the added eucommia ulmoides, the semen allii tuberosi, the roots of Woods Greenstar and the stellaria yunnanensis have the functions of tonifying the liver and the kidney and strengthening the essence. The bread made through the method is fragrant in chive, delicious and mellow in flavor, suitable for being eaten for a long term, is beneficial to human health and is suitable for being eaten by sub-health people.

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 a quick-frozen fermented steamed wheaten food suitable for microwave rewarming and a production method thereof. The quick-frozen fermented steamed wheaten food comprises the following raw materials: cereal powder, drinking water, active dry yeast, and an acidity conditioning agent; the wheaten food contains a compound water-locking agent 1, and the compound water-locking agent 1 contains edible animal grease. The wheaten food comprises the following components in parts by weight: 100 parts of cereal powder, 50-60 parts of drinking water, 0.5-2 parts of active dry yeast, 0.05-3 parts of the acidity conditioning agent, and 0.1 parts of the compound water-locking agent 1. The wheaten food is suitable for microwave rewarming, the special water-locking agent is used, and the wheaten food has the following advantages that the quick-frozen Chinese-style fermented steamed wheaten food is warmed for eating through a microwave rewarming mode, mouthfeel is loose, soft, and tasty; the novel convenient rewarming mode for the quick-frozen Chinese-style fermented steamed wheaten food is increased, the novel types of the same kinds of products are added, and the wheaten food develops wider sale channels such as convenience stores, railway stations, and airports.

The invention discloses kiwi fruit blended liquor and a brewing method thereof. The method includes the following steps that A, kiwi fruits are picked; B, the picked kiwi fruits are cleaned; c, the cleaned kiwi fruits are peeled, and fruit pulp is smashed to make paste; D, the kiwi fruit pulp paste and a liquor base are blended; E, the blended liquor base and kiwi fruit pulp are brewed; F, after ageing, kiwi fruit seeds and the kiwi fruit pulp in the liquor are filtered away; G, the filtered liquor is subjected to filling; H, the filled liquor is inspected. The kiwi fruit blended liquor is obtained by the adoption of the mode that blending and brewing are performed in sequence, fermentation is performed without adding sulfur dioxide and other substances harmful to a human body, obtaining time is short, and the kiwi fruit blended liquor is soft and delicious in taste and suitable for people of all ages.

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 nutritional bread. The nutritional bread is prepared from the following ingredients 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 part of milk essence oil, 10 parts of melted butter, 50 parts of sweet oil films, 0.5 part of salt, and an appropriate amount of water. The nutritional bread has the following beneficial effects: the bread is golden in color and luster, district in structure and layer, loose and soft in taste, and capable of satisfying demands of the people for healthy foods and nutrition; moreover, the lily bulb powder is added, so that the nutritional bread has the effects of moistening the lung and calming the nerves. The nutritional bread is especially good for the aged to eat.

A mushroom dumpling blended with perilla oil and a preparation method are provided. Most mushroom dumplings on the market adopt vegetables as the main stuffing in the stuffing composition, the types of mushrooms used are single, the content in the composition is small, the characteristics of the edible fungus are not prominent enough, and the nutrition and the flavor are both limited. The composition of the mushroom dumpling blended with the perilla oil comprises oyster mushroom, eryngii mushroom, flower mushroom, tea tree mushroom, bisporus mushroom, red pine mushroom and shiitake mushroom, the perilla oil, soybean oil, light soy sauce, soy sauce, thirteen spice, veggie oyster sauce, edible salt, shredded carrot, shredded black fungus and clear water. The method is applied to the mushroomdumplings.

The invention discloses high-protein lentinula edodes health care steamed buns and a preparing method thereof and relates to the technical field of food processing. The high-protein lentinula edodes health care steamed buns are mainly prepared from four, lentinula edodes, yellow mealworm pupa, silkworm chrysalis meal, Chinese chestnut meal, pork liver meal, mango pulp, Chinese cabbage, soybean meal, broccoli, yeast and sugar. The high-protein lentinula edodes health care steamed buns have high nutritional value, taste sweet, mellow and delicious, do not contain preservative or additive, and are convenient to eat, safe and nutritive.

The invention discloses health-care shiitake mushroom steamed buns helping digestion and a making method thereof and relates to the technical field of food processing. The health-care shiitake mushroom steamed buns are mainly made from flour, shiitake mushrooms, chopped chilli powder, spinach, strawberry juice, watermelon skin, lecithin, peanut buds, soybean meal, broccoli, yeast and sugar. The health-care shiitake mushroom steamed buns have a rich nutritional value and a fragrant and sweet taste, are soft and tasty, do not contain any preservative and additive and are convenient to eat, fast, safe and nutritional.

The invention discloses rhizoma curcumae longae steamed twisted rolls and a preparation method thereof and belongs to the technical field of food processing. According to the technical scheme, the preparation method of the rhizoma curcumae longae steamed twisted rolls comprises the following steps: mixing dough, carrying out primary dough fermentation, preparing rhizoma curcumae longae oil, producing, carrying out secondary dough fermentation, steaming and cooling. According to the rhizoma curcumae longae steamed twisted rolls, two times of the dough fermentation are carried out so that the steamed twisted rolls can be softer and more delicious and are more easily absorbed by human bodies; curcumin and curcumol in rhizoma curcumae longae have the effects of lowering blood lipid, resistingtumors, resisting oxidization, resisting bacteria and preventing Alzheimer's disease; after heated rice bran salad oil is mixed with rhizoma curcumae longae powder and fructus amomi powder, oil-soluble nutrient substances in the rhizoma curcumae longae powder and the fructus amomi powder can be sufficiently released and more easily absorbed by human bodies; the rhizoma curcumae longae steamed twisted rolls have the effects of tonifying stomach and helping to digest.

The present invention relates to a collagen pearl structure, which is integrally spherical particles, and comprises: a pearl core layer, which further comprises spherical particles prepared from collagen, two granulated sugar, jatropha curcas powder and water; a pearl outer layer further prepared from two granulated sugar, dioscorea zingiberensis powder and water, wherein the pearl core layer needs to be coated with the pearl outer layer. Components of brown sugar, bird's nest and collagen are added into the pearl core layer, the pearl not only has a chewy effect, but also has the functions ofsupplementing nutrition, protecting health and beautifying.

The invention discloses a processing technology of sauced ginger slices. The processing technology comprises the following steps that S1 fresh ginger is peeled off and cut into ginger slices, the ginger slices are blanched, aired and pickled, and the pickled ginger slices are obtained; S2, granulated sugar is added into water to be dissolved, then soy sauce, sesame oil, Huangjiu (Chinese rice wine), garlic powder, semen nelumbinis powder and rhizoma dioscoreae mud are added, the mixed solution is boiled and cooled, and the sauce is obtained; and S3, the pickled ginger slices are placed into the sauce to be soaked, then the ginger slices are drained off, then deoxidized sodium acetate, citric acid and fructo-oligose are added, the product is packed and sterilized, and the sauced ginger slices are obtained. The sauced ginger slices obtained by adopting the processing technology is nutrient and delicious, rich in taste, convenient to eat and long in guarantee period, and has the good health care effect.

The invention discloses shiitake mushroom health-care steamed buns capable of maintaining beauty and keeping young and a preparation method of the shiitake mushroom health-care steamed buns and relates to the technical field of food processing. The shiitake mushroom health-care steamed buns are mainly prepared from flour, shiitake mushrooms, pineapple vinegar, purple eggplant, lemon, aloe, sheep spine soup, fig, soybean meal, broccoli, yeast and sugar. The shiitake mushroom health-care steamed buns provided by the invention have abundant nutrient value and a sweet taste, are soft and delicious, do not contain any preservative and additive, are convenient and rapid to eat, and are safe and nutritional.

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 discloses fructus momordicae nutritive cakes. The fructus momordicae nutritive cakes consist of the following raw materials in parts by weight of 30-50 parts of fructus momordicae, 50-70parts of coconut milk, 30-40 parts of vegetable oil, 10-20 parts of Guiling jelly powder, 8-12 parts of xylitol, 30-50 parts of high gluten flour, 40-50 parts of low-gluten flour, 20-30 parts of yolk, 20-30 parts of egg white, 8-12 parts of passion fruit juice, 5-7 parts of lemon juice and an appropriate amount of water. The fructus momordicae nutritive cakes are unique in flavor, soft and delicious in taste, comprehensive in nutrients, free from any food additives, and suitable for old and young people. The fructus momordicae nutritive cakes are carefully selected from medicinal and edible raw materials, the raw materials are in interaction, and the good food function and medical health-care functions of foods are combined together, so that conventional medical concepts are conformed, and modern health-care food concepts are also conformed. The production working procedures are simple, the fructus momordicae nutritive cakes are convenient to make, and low in cost, and requirements ofindustrial production can be met. The fructus momordicae nutritive cakes are convenient to carry and eat, and can be eaten after being unpacked.

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 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 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 shepherd's purse-shiitake mushroom health care steamed buns and a making method thereof, and relates to the technical field of food processing. The steamed buns are mainly made from flour, shiitake mushrooms, longan pulp, honey dates, red wine, olive oil, shepherd's purse, purple rice, soybean meal, broccoli, yeast and sugar. The shepherd's purse-shiitake mushroom health care steamed buns have rich nutritional value, are fragrant, sweet, soft and delicious in mouthfeel, free of any preservatives and additives and convenient, rapid, safe and nutritional to eat.

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 belongs to health products. The invention relates to a sea cucumber solid drink with health care function, the weight composition of the formula is: sea cucumber: 100-500g, rape pollen: 100-300g, spirulina: 100-400g, mangosteen: 50-150g. The invention has reasonable formula, definite ingredients, reliable efficacy, safe taking, and no side effects; it adopts granule dosage form, which is convenient to carry and store; Anti-cancer, anti-radiation and other effects.

The invention discloses a purple cabbage salty cake which is composed of the following raw materials in parts by weight: 90-120 parts of curing meat, 150-200 parts of purple cabbage, 60-90 parts of carrots, 20-30 parts of eggs, 150-180 parts of flour, 5-8 parts of baking powder, 50-60 parts of cheese, 30-40 parts of corn oil, 3-5 parts of salt and 2-3 parts of ground black pepper. The purple cabbage salty cake disclosed by the invention is unique in flavor, soft and delicious in taste and comprehensive in nutrition, and the product is made by selecting raw materials with homology of medicine and food. According to mutual effects among the raw materials, delicious food functions of foods and medicine and health care functions are combined together, the product meets the traditional medical concept and is close to the concept of modern health foods, is not added with any food additive and is suitable for people of all ages; and moreover, the purple cabbage salty cake is simple in production process, convenient to manufacture, low in cost, capable of meeting the requirement on industrialized production and convenient to carry and eat and can be eaten when opened.

The invention discloses a momordica grosvenori ice cream and a preparation method thereof, and belongs to the technical field of food. The momordica grosvenori ice cream is prepared from the following raw materials in parts by weight: 15 to 20 parts of momordica grosvenori powder, 5 to 10 parts of honey, 1 to 5 parts of aspartame, 5 to 10 parts of egg white, 38 to 50 parts of whole milk powder, 1 to 3 parts of thickening agent, 2 to 4 parts of emulsifier, 6 to 8 parts of non-dairy creamer, 1 to 5 parts of Chinese lobelia, 1 to 5 parts of wild chrysanthemum, 1 to 5 parts of hedyotis diffusa, 0.5 to 2 parts of evodia, 0.5 to 2 parts of gingko, and 2 to 5 parts of yeast. The momordica grosvenori powder is prepared from dregs, which are generated in the mogroside production through squeezing momordica grosvenori. The waste is converted into valuable resources and recovered. The produced momordica grosvenori ice cream is rich in nutrients and has a soft and palatable taste. The contained Chinese herbals have the functions of clearing heat and removing toxicity, and the ice cream is especially suitable for summer.