35results about How to "Taste flexible" patented technology

The invention discloses a microgranular laver noodle and the processing method, comprising the following steps: (1) preparing raw material according to proportion by weight: micro-refined laver 10-60%, flour 40-90%, the water content of laver being 5-8%, microgranular 10-90% with size of 60-120 order, ultramicrogranular 10-90% with size of 1000-3000 order; (2) mixing water and raw material according to method producing normal noodle; (3) dough mixing for 5-15b minutes under 15-35 Deg. C, adding edible base solution during the course according to proportion; (4) maturing mixed dough for 10-15 minutes; (5) sheeting with roller and cutting into strap to form noodle; (6) drying wet noodle in oasthouse; (7) packing sterilized noodle and putting into box. The product is characterized by the delicious taste, convenient usage, nourishment and smoother surface.

The invention relates to convenient additive-free five-cereal nutritional noodles and a processing method thereof, and belongs to the field of food processing. The processing method comprises the following steps: performing quality optimization treatment on corns and black beans, grinding together with wheat, polished round-grained rice and yellow millets, blending, and performing curing forming to obtain the convenient five-cereal nutritional noodles. The obtained five-cereal nutritional noodles give full play to complementary nutrition advantages of rice, flour and beans, are endowed with relatively high nutritional value, are good in elasticity, toughness and reconstitution properties, do not need to be digested, can be eaten after being soaked with boiling water, and are convenient and quick; the process conditions are mild, no chemical and biosynthetic technologies are adopted, no pollution, waste residue, waste steam, waste water or harmful substance is generated, green production is realized, no gluten fortifier, thickening colloid, enzyme preparation or preservative is added, and no chemical reagent is used, so that the noodles are safe to eat.

A manufacturing method of a mushroom conserved fruit relates to a mushroom, in particular to a conserved fruit adopting the mushroom, in particular a mushroom stem as raw materials. The invention provides the manufacturing method of the mushroom conserved fruit. The impurities of mushroom raw materials are removed, a hard and rotten mildew part is cut down; the mushroom raw materials after being picked out and cleaned is dipped by water, so that the mushroom condensates; the mushroom after condensation is cleaned, mud and other feculences stuck on the mushroom are scoured off; the cleaned mushroom is boiled in boiling water, thereby reaching the effects of slaking and sterilizing; the mushroom after being boiled is dehydrated; the dehydrated mushroom is seasoned and fried; the mushroom after being seasoned and fried is performed; the mushroom which is performed is dried; the dried mushroom is cooled; and the cooled mushroom is packaged. The mushroom is rich in nutritive materials, such as lentinan, etc., in particular the mushroom stem is rich in over sized fibres, and therefore, after being processed into the conserved fruit, the mushroom has the health care functions of promotion of stomach creepage, assimilation promotion, cancer and diabetes mellitus prevention.

Disclosed is a process for preparing papaya cakes from papaya fruit as the principal raw material through charging gelling agent, cane sugar and lemon acid, heating and moulding, and drying at a changed temperature.

The invention provides a production method for easily-soaked boilproof cured nutritive fresh corn, which comprises the following steps: firstly, ripe corns and boxthorns are grinded down, and fresh corns are hulled, threshed and grinded in a superfine manner; secondly, after secondary curing, the product obtained in the first step is extruded, cut, cooked, refrigerated in vacuum, stored for six months, and can be eaten after being rehydrated in boiling water for three minutes; and the product obtained in the second step is dried in a controlled temperature between 50 to 52 DEG C for 120 minutes, moisture is reduced to about 8 to 9 %, the corn is cooked into pliable and delicious corn food after being rehydrated and boiled in boiling water for 5 minutes, and can be stored for 12 months in an ordinary temperature. By using the method provided by the invention, the shortcomings that the mouthfeel of corn food produced by directly boiling and grinding corn seeds is bad, and the rehydration time in boiling water is short are overcome, the status quo that the fresh corns can be only produced into food with short freshness date such as cans and quick-freeze corncobs is changed, and a novel food processing method for the fresh corn is created.

The invention relates to a process for treating fresh water fish skin and its means for cooking.1) peeling off fish skin scraped the scales , scalding in hot water at 60-85deg.C for 0.5-3.0 min, cooling, the weight of fish skin : weight of hot water = 1: 3-4;2), removing fish meat and fat remained on the skin, cleaning said skin in edible soda and salt solution, soaking in room temp. for 15-30 min,mixing constantly; the weight of fish skin : edible soda and salt solution = 1: 3-8; solution components of edible soda and salt = water : edible soda : salt =1 : 0.005- 0.01:0.005-0.01;3) has been soaked, solution filtered, fish skin cleaned and washing till becoming neutral; 4) treated fish skin to be cut into strips and to be soaked in clear water ready for use.

ntaining much amylopectin, and so on. The rice noodles have fresh, tender, soft and smooth mouthfeel and belong to an environment-friendly food. The invention can produce fresh rice noodles, dry ricenoodles and instant rice noodles with characteristics when used as breakfast and matching with staple foods.The invention discloses a dry three-section maturing production technique of rice noodles, relating to the food processing field, comprising proportioning rice, washing, soaking at high temperature (maturing for the first time), cooling, to make the rice immature for the first time, de-watering, air drying, crushing, mixing the flour at high temperature (maturing for the second time), cooling to make the rice immature for the second time; soaking with water, extruding noodles at high temperature (maturing for the third time), aging treatment, washing, cutting into sections with certain length, thus forming fresh rice noodles. The technique has features of short production period, no food additive, capability of using broken rice processed from later indica type rice or high-quality rice co