31results about How to "Strong chewing" patented technology

The present invention discloses a flavoured milk and its preparation method. Said flavoured milk includes the following components: (by weight portion) 75-95 portions of milk, 1-20 portions of grain granules, 2-15 portions of sugar, 0.1-0.8 portion of stabilizing agent and 0.05-0.2 portion of edible essence. Said preparation method includes the following steps: (1), weighing raw materials according to the formula; (2), preparing material: adding partial milk into sugar-melting pot, heating to 30-60 deg.C, adding partial sugar and stabilizing agent into the sugar-melting pot, stirring, then continuously heating to 62-85 deg.C, stirring, adding residual sugar, stirring until the above-mentioned materials are be completely molten, then pouring the above-mentioned molten mixture into the mixing vat in which the residual milk is held; (3), preheating; (4), homogenizing; (5), pasteurizing; (6), adding edible essence and grain granules; (7), sterilizing so as to obtain the invented flavoured milk containing grain granules.

The pectin grain containing milk beverage contains milk product 30-60 weight portions, pectin grain 1-20 weight portions, sugar 4.0-15 weight portions, stabilizer 0.1-1.0 weight portions, edible essence 0.05-0.3 weight portions except water. The pectin grain is obtained through inoculating pyracetic bacillus to fruit juice, fermenting culture, taking upper fiber and crushing. The present invention provides the production of milk beverage containing pectin grain, especially coconut pectin grain.

The invention provides millet beverage containing millet particles and a production method thereof, the millet beverage comprises 1.1%-5.5% of the millet particles accounting by dry weight. The millet beverage production method by using the invention comprises the following steps: preparing the other raw materials except the millet particles in the millet beverage into basic feed liquid; mixing the basic feed liquid with the millet particles; and then carrying out sterilization and encapsulation to obtain the product. In addition, by the reasonable formula and the proper process, the millet beverage containing millet particles and the production method of invention can effectively prevent the problems of precipitate and freezing and the like of the millet beverage within the shelf life, and can realize good stability of the product within the shelf life.

The invention provides a liquid milk product containing gellan gum and a production method thereof. The liquid milk product contains milk and gellan gum particles (0.1-5 wt% of the total weight of the liquid milk product) for chewy mouthfeel. The production method comprises dissolving gellan gum in water to obtain gellan gum waster solution, adding into milk under stirring, and allowing coagulation of gellan gum in milk to form granules. The inventive liquid milk product enriches the varieties of liquid milk products, and achieves good stability within shelf life through reasonable formulation and proper process.

The invention discloses a marinated mushroom making method. The method comprises the following steps: carrying out enzymatic hydrolysis of a main raw material fresh edible shiitake mushrooms by using three composite enzymes comprising cellulase, neutral protease and 5'-phosphodiesterase to obtain a crude enzymatic hydrolysis liquid; and rehydrating dry shiitake mushroom stems through using the crude enzymatic hydrolysis liquid, inoculating molds for fermenting the mushroom stems, mixing, marinating, frying, cooling, carrying out vacuum packaging, pasteurizing, and carrying out air drying cooling to obtain marinated shiitake mushrooms. The making method has the advantages of simplicity and operation safety, and the marinated shiitake mushrooms prepared through the making method have the advantages of good mouthfeel, stable quality and eating convenience.

The invention discloses a chicken deep processed food, in particular to an edible chicken beancurd for hot pot, oil frying, frying and the like. The components of edible chicken beancurd are followingraw material: 40-60g of fresh grade breast, 10-20g of chicken skin, 1-3g of egg white powder, 15-20g of ice water, 1.3-1.8g of common salt, 1-2g of white sugar, 0.3-0.5g of monosodium glutamate and 0.05g of five-spice powder; and the preparation method comprises the following steps: high-speed cutting and stirring, dishing, stewing, slitting, quick freezing and package. As the invention adopts ascientific process and an advanced formula, the produced products have pure white appearance which is similar to the conventional beancurd; and the edible chicken beancurd has order cutting blocks, soft and tender mouthfeel, good integrity after longtime boiling, good chewing feeling, incapability of oil frying, stir frying, boiling, rich nutrition, easy digestion and special flavor.

The invention provides millet jelly and a production method thereof, the millet jelly comprises 3.0%-15% of millet particles on the basis of the total weight of the millet jelly. The millet jelly production method by using the invention comprises the following steps: preparing the other raw materials except the millet particles in the millet jelly formula into basic feed liquid; mixing the basic feed liquid with the millet particles, and then carrying out sterilization and encapsulation to obtain the product. By the reasonable formula and the proper process, the millet jelly and the production method of the invention can realize good stability of the product within the shelf life.

The invention discloses a compounded edible fungus meat product and a processing method thereof. The method comprises the following steps: by taking fresh edible fungi and mauremys mutica as raw materials, firstly carrying out rinsing, color-protecting, slicing, precooking, salting, desalting and the like on the edible fungi so as to prepare a semi-product; carrying out rinsing, fishy smell removing, precooking, bone soup flavoring, cooling, slitting and the like on the mauremys mutica so as to prepare a semi-product; proportionally combining the semi-product of the edible fungi with the semi-product of the mauremys mutica, adding spices, seasonings and auxiliary materials and evenly mixing so as to obtain the compounded edible fungus meat product. The compounded edible fungus meat product has the advantages of being green and natural, reasonable in nutritional matching, excellent in flavor, good in taste, convenient to eat, long in shelf life and the like.

The invention provides a liquid dairy product containing red jujube particles and a production method thereof. The total weight of a liquid dairy product is used as a reference, and raw materials comprise 1-10 percent of red jujube particles. The product adds product variety of the liquid dairy product, and the addition of the red jujube particles realizes the combination of vitamins, minerals and special activated contents in red jujubes with milk protein so that the nutritive value of the product is more reasonable and balanced. Moreover, the invention can realize the favorable stability of the product during the shelf life by the reasonable prescription and the suitable technology.

The invention discloses a spiced chicken wing root and a preparation method thereof. According to the method, a chicken wing root, Baijiu, edible salt, white granulated sugar, fresh ginger, monosodium glutamate, cooking wine, flavoring essence and a yeast extract are adopted to prepare the spiced chicken wing root. The method mainly comprises the steps that the chicken wing root is pickled to remove fishy flavor, meanwhile, after the chicken wing root is salted tasty, the chicken wing root is marinated through using brine with mellow fragrance and then processed into the spiced chicken wing root, the used chicken wing root is compact and elastic in meat quality, mellow in spiced flavor after being processed, strong in chewing sense, tasty and free of grease, and long in aftertaste, has flavor left on teeth, and conforms to demands of modern people for high-quality and unique consumption needs, the product can be eaten instantly after a bag is opened, the edible method is simple and convenient, and the spiced chicken wing root is a leisure chicken product with unique flavor.

The present invention belongs to the technical field of food production and processing, and discloses a collagen-enriched sausage and a preparation method thereof. The sausage firstly uses collagen-enriched livestock skins as raw material meat and the collagen-enriched livestock skins are combined with Western-style technology processed meat stuffing, thereby solving problems that the past sausages are slightly hard in mouthfeel and not excellent in elasticity, and the pre-treated pig skins are moderate in softness and hardness, full of flexibility and strong in chewing feeling. A specific technology is used to conduct pre-treatment of the collagen-enriched livestock skins, so that obtained skin grains are stable in texture, collagen is not easy to separate out by secondary processing, andmouthfeel and flavor of the product are ensured.

The invention provides high-content dietary fiber jelly and a preparation method thereof. The high-content dietary fiber jelly provided by the invention comprises the following components in parts by weight: 20-50 parts of dietary fibers and 1-2.5 parts of a gelling agent, the gelling agent consists of carrageenan, locust bean gum, xanthan gum, agar and tamarind polysaccharide gum. The weight content of dietary fibers in the jelly with high dietary fiber content is higher than 20%, and the jelly is high in water binding capacity, less in bleeding, strong in chewing feeling and good in stability under the condition of long-term storage.

A Tujia flavor mutton preparation method comprises the following steps: before a sheep is slaughtered, the sheep is fed with mixed materials containing licorice and lemongrass, so that the smell of mutton is greatly reduced; then the whole sheep is cooked until the color is golden and then is cleaned, bone is removed, then the mutton is sliced and stir-fried with pure rapeseed oil until the color is yellow, and the mutton is braised with yellow rice wine so that the smell of mutton is further reduced; and then the mutton is stir-fried with a plurality of seasonings containing honeysuckle flowers. The method can produce spicy mutton which is not dry and has a unique flavor. People will not suffer from excessive internal heat easily after eating too much mutton. Secret spices are added into the mutton for stir-frying together in the finishing stage, so that the shelf life of the Tujia flavor mutton can be extended. The Tujia flavor mutton has a red color, is spicy but not dry, has a mellow and thick taste, is fresh and chewy, and has a unique flavor. The mutton can be sealed in bags, which facilitates long distance transportation, and then the mutton can be shipped to farther places through e-commerce and logistics. The mutton can be eaten after being heated in a pan. The Tujia flavor mutton produced with the method does not have the smell of mutton and does not induce excessive internal heat, and thus is suitable for more people to eat. As preservative spices are added, the mutton can be shipped for long distance and eaten after being heated in a pan, so that a remote kitchen function is realized.

The present invention provides production equipment and a production method of an interesting bead product. The production equipment at least comprises a first rolling support bearing, a second rolling support bearing, a driving motor, a supporting frame, a rolling casting molding barrel, a conical sieve barrel, a guide spiral rail, a content composition liquid conveying pipeline, a coating composition liquid conveying pipeline, a protection liquid conveying pipeline, a mixing barrel, a bead collection device, a casting dispenser, and the like. The production method comprises: casting, molding, discharging beads out of a barrel, mixing with a protection liquid, sterilizing, filling, and other steps. With the production equipment and production method of the present invention, the prepared interesting bead product can have good molding degree and good taste, it can be ensured that the interesting bead product meets the aseptic filling standard, and the production equipment and the production method are easy to operate and are suitable for large-batch continuous production.

The invention discloses fruit and vegetable noodles and a preparation method thereof, and belongs to the technical field of foods. The fruit and vegetable noodles comprise the following main materialand auxiliary material. The main material is flour, and the auxiliary material is fruit and vegetable powder or fruit and vegetable coarse cereal powder. The preparation method of the fruit and vegetable noodles comprises the following steps: S1, dough kneading; S2, calendaring; S3, proofing; S4, forming; S5, drying; S6, metal inspection; and S7, packaging so as to obtain the noodle product. The preparation method of the fruit and vegetable noodles is simple. The obtained fruit and vegetable noodles are convenient to eat, good in taste and chewy in chewing, are nutritious and suitable for people who do not like to eat vegetables, meet the requirements of the masses of people, and are convenient for daily life of people.

The invention discloses an edible mushroom composite meat product and a processing method thereof. According to the method, fresh edible mushrooms and livestock great vessels are used as raw materials. The method comprises the following steps of firstly performing working procedures of performing rinsing, performing color protection, performing cutting into slices, performing preliminary cooking,performing salting, performing salt removal and the like on the edible mushrooms so as to obtain semi-finished products; performing working procedures of performing rinsing, performing fishy smell elimination, performing preliminary cooking, performing taste increase with bone soup, performing cooling, performing cutting and the like on livestock great vessels so as to obtain semi-finished products; and enabling the edible mushroom semi-finished products and the livestock great vessel semi-finished products to be matched in proportion, performing admixing with seasoned aroma, seasonings and auxiliary materials, and performing uniform mixing so as to obtain the edible mushroom composite meat product. The product has the advantages of being green, natural, reasonable in nutrition collocation, good in flavor, good in mouth feel, convenient to eat, long in quality guarantee period and the like.