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30results about How to "Waxy taste" patented technology
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Health care composite rice and preparation method thereof
The invention discloses health care composite rice and a preparation method thereof. The health care composite rice comprises the following raw materials of polished round-grained rice, sticky rice, broccoli, purple cabbage, abelmoschus esculentus, eruca sativa, purple perilla, radix isatidis, folium isatidis, light wheat and sealwort. The invention has the beneficial effects that the health care composite rice with rice shapes, processed by adopting a pelleting process, has the boilability of rice, is fragrant and glutinous in taste, is nutritious, and has an effect of enhancing the immunity of the organism.
Owner:GUYUAN XINYUE HALAL FOOD +1
Dual-purpose steam box and work control method thereof
ActiveCN103960960AIncreased cooking temperatureFast heatingSteam cooking vesselsWork patternElectromagnetic lock
The invention relates to a dual-purpose steam box and a work control method of the dual-purpose steam box. The dual-purpose steam box comprises a box body. An inner container assembly with a cooking chamber is arranged in the box body. The box body is provided with a box door used for opening the cooking chamber. A steam generator communicated with the cooking chamber and a water tank communicated with the steam generator are further arranged in the box body. The dual-purpose steam box is characterized in that a temperature sensor and a pressure sensor are arranged in the cooking chamber, the inner container assembly is provided with a steam valve which enables the cooking chamber to be communicated with the outside, an electromagnetic lock used for locking the box door is mounted on the inner container assembly or the box door, a lock hole matched with a lock bar of the electromagnetic lock is formed in the inner container assembly or the box body correspondingly, a control assembly capable of outputting a normal pressure steaming work pattern and a pressure steaming work pattern is arranged in the box body, and a heating element of the steam generator, the temperature sensor, the pressure sensor, the electromagnetic lock and the steam valve are all connected with the control assembly. The dual-purpose steam box integrates two heating patterns, namely the normal pressure steaming work pattern and the pressure steaming work pattern.
Owner:NINGBO FOTILE KITCHEN WARE CO LTD
Lung-moistening nutritive health congee and processing technology thereof
The invention relates to lung-moistening nutritive health congee and a processing technology thereof. The lung-moistening nutritive health congee comprises, by weight, 600-1000 parts of rice, 200-300 parts of mung bean, 200-300 parts of fresh lotus leaf, 100-150 parts of radish, 100-150 parts of water chestnut, 50-80 parts of fig, 50-80 parts of tendril-leaved fritillary bulb, 40-60 parts of tremella, 40-60 parts of bitter apricot seed, 40-60 parts of tuber of dwarf lilyturf, 80-120 parts of rock sugar and 40-60 parts of sesame oil. The lung-moistening nutritive health congee is rich in nutrients, has a fragrant and glutinous taste, is rich in vitamins A, B1, B2, C and E, vegetable proteins and mineral matters such as calcium, phosphor and iron, and contains linoleic acid, amygdalin, fatty oil and emulsin. The lung-moistening nutritive health congee has effects of relieving cough and resolving phlegm and calming panting, moistening lung and clearing heart and disinhibiting throat, clearing heat and removing stasis, nourishing yin and promoting secretion of saliva or body fluid, cooling blood and stopping bleeding, quenching thirst and relieving internal heat, clearing summer heat and removing toxins, supplementing middle-Jiao and boosting qi, and reinforcing spleen and stomach.
Owner:王丽华
Skin oil chili and production process thereof
The invention relates to a skin oil chili and a production process thereof, which belongs to oil chili. The skin oil chili comprises the raw materials of skins, rap oil, chilies, ginger, garlic and salt. The production process comprises the following steps: purchasing the skins of quarantined animals of pigs, cows, and the like; classifying the skins of different parts of the animals; burning hairand dirt of the surfaces of the skins by flame or ironware of 1000DEG C; soaking the skins in water of 50 DEG C for 1 hour; scraping the burnt dirt of the skins until the skins are creamcoloured andtransparent; cleaning the skins; cooking the skins by using the ginger and the garlic as accessories; cutting the skins into small pieces; evenly mixing the skins which are cut into small pieces and the salt into a pan when the temperature of the oil chili is 100-120 DEG C; dishing up; and packing. The skin oil chili has heavy spicy flavor, is crisp and refreshing, has long aftertaste, is a specific condiment and has glutinous mouth feel; the skins have high collagen content and have the functions of cosmetology and ageing resistance; the high collagen content is a unique feature of the skin oil chili, and the skin oil chili is not equal to other oil chilies.
Owner:GUIZHOU MA MO FOOD
Radix fici simplicissimae life-nourishing porridge
The invention discloses radix fici simplicissimae life-nourishing porridge. The porridge is cooked from, by weight, 50-60 parts of radix fici simplicissimae, 40-60 parts of jujubes and 100-150 parts of japonica rice. A making method includes the four steps of material selection, soaking, cooking and tinning. According to the life-nourishing porridge, the three raw materials capable of being used as medicine and food are fine selected to be cooked, the raw materials mutually act and achieve functions in the aspects of food and medicine together, the life-nourishing porridge is delicious and sticky in taste, unique in flavor and capable of invigorating spleen to eliminate dampness, tonifying qi and activating collaterals and delaying ageing, and the porridge is easy to make, capable of being industrially produced and convenient to carry and eat.
Owner:桂林味鑫食品有限责任公司
Making technology of abelmoschus esculentus solid beverage
The invention discloses a making technology of an abelmoschus esculentus solid beverage, and belongs to the technical field of food processing. A common abelmoschus esculentus beverage is made from raw materials of okra flowers or okra fruits, but the nutrient value and the purpose of okra roots are neglected, so that resource waste is caused. A solid abelmoschus esculentus beverage has the disadvantage of being easy to agglomerate when being brewed or astringent in mouth feel, more liquid abelmoschus esculentus beverages exist in the market, but liquid beverages are inconvenient to carry and preserve during travelling. White granulated sugar, or honey or plant sugar is used as a flavoring agent of most of existing abelmoschus esculentus beverages, so that most of the abelmoschus esculentus beverages are not suitable for diabetics to drink. According to the making technology disclosed by the invention, the slurry of abelmoschus esculentus roots and abelmoschus esculentus flowers is used as a raw material, xylitol is used as a flavoring agent, a puffing and crushing technique is adopted, and the abelmoschus esculentus solid beverage which is fragrant and glutinous in mouth feel, suitable for being brewed with cold water or hot water, diversified in application crowd ranges and convenient to carry and preserve is prepared. The abelmoschus esculentus solid beverage is low in making cost, simple in making process and good in application prospects.
Owner:安徽硕然生态农业科技有限公司
High calcium rice planting method
InactiveCN109429951AIncrease productionFull grainSeed and root treatmentFertilising methodsLivestock manureGreen manure
The invention relates to a high calcium rice planting method. The method comprises the following steps of rice seed optimal selection, seed drying in the sun, soaking, seedling raising, transplanting,base fertilizer blending, plant carbon grain spraying, rice seedling planting, topdressing, agricultural plant carbon grain spraying and harvesting. According to the applied agricultural plant carbongrain rice planting method, matter of artificially synthesized chemical components such as fertilizer, pesticide and a growth regulator are completely not used, an agricultural production system of genetic engineering organisms and products thereof is not used, for the kernel of the method, agricultural ecological system biodiversity is established and recovered, the virtuous cycle is achieved, and agricultural sustainable development is kept. Therefore, by means of the planting method, the main sources of plants for obtaining nutrient substances are organic calcium, nanocarbon selenium-enriched granules, crop straw, livestock manure, leguminous crops, green manure, rape seed cakes, soybean meal and other organic bio-fertilizer, and the fertilizer is the main source of rice field soil fertility fertilization.
Owner:辽宁钙谷富碳农业科技有限公司
Health preserving and health care rice for climacteric female and preparation method thereof
InactiveCN104041755AApplicable to health careWaxy tasteNatural extract food ingredientsFood ingredient functionsGourdTremella
The invention discloses a health preserving and health care rice for climacteric female and a preparation method thereof. The rice comprises polished rice, sweet potato, carrot, date, asparagus, tremella, towel gourd flower, black currant, Elaeagnus angustifolia, fig, jade mushroom, dove egg, green tea powder, Hericium erinaceus, Chinese trumpet creeper, root of kudzu vine, cowherb seed and malt. The invention has the beneficial effect that the rice can be cooked for eating, has fragrant glutinous taste, rich nutrition and reasonable raw material matching, and has the efficacies of generating body fluid, moisturizing dryness, nourishing liver, improving eyesight, enriching blood and tranquillizing, and is suitable for daily health care of climacteric female.
Owner:当涂县龙山桥粮油工贸有限公司
Heat clearing, lung moistening, qi supplementing, nutritional and health-care rice and preparation method thereof
InactiveCN105942139ALess nutrient lossLoose organizational structureNatural extract food ingredientsFood ingredient functionsRed yeast riceBULK ACTIVE INGREDIENT
The present invention discloses heat clearing, lung moistening, qi supplementing, nutritional and health-care rice and a preparation method thereof. The nutritional and health-care rice is composed of the following raw materials in parts by weight: 180-200 parts of rice bran, 230-250 parts of broken rice, 130-150 parts of red yeast rice, 30-35 parts of peanut shell soluble dietary fibers, 23-25 parts of hippophae rhamnoides polysaccharides, 10-12 parts of dried tangerine peels, 10-12 parts of radix astragali, 8-9 parts of hippocampus, 50-60 parts of fresh corn juice, 10-12 parts of bean dregs, 10-12 parts of bulbus fritillariae cirrhosae, 10-12 parts of loquat flowers, 30-35 parts of pine nut kernels, 50-60 parts of goat milk, and 15-18 parts of butter. The heat clearing, lung moistening, qi supplementing, nutritional and health-care rice is rich in nutrition, full in granules, mild and glossy in color and luster, and fragrant and glutinous in mouthfeel. The contained active ingredients have health-care functions of clearing heat, moistening lungs, supplementing qi, killing bacteria, preventing oxidation, etc.
Owner:HEFEI ZHUGUANG GRAIN & OIL TRADE
Abrus cantoniensis body tonifying congee
The present invention discloses an abrus cantoniensis body tonifying congee which is cooked by the following raw materials in parts by weight: 25-35 parts of abrus cantoniensis, 15-20 parts of vigna umbellata seeds, 20-30 parts of wheat and 100-200 parts of rice. The preparation method comprises the four steps of material choosing, soaking, boiling and canning. The life tonifying congee preferably selects four medicinal and edible materials to conduct boiling, the various raw materials interact with each other and collaboratively play their respective roles in the edible ingredients and medicinal materials, and the various materials are brewed into the body tonifying congee product which is fragrant and glutinous in mouthfeel and unique in flavor and can strengthen spleen and remove dampness. The abrus cantoniensis body tonifying congee is simple in preparation, can be subjected to industrial production, and is also convenient for carrying and consumption.
Owner:黄名玉
Roselle health preserving porridge
InactiveCN106306649AWaxy tasteEasy to makeFood processesFood ingredient functionsMedicinal herbsFood flavor
The present invention discloses roselle health preserving porridge. The porridge is prepared by boiling the following raw materials in parts by weight: 50-60 parts of roselle, 40-60 parts of red beans and 100-150 parts of polished round-grained rice. A preparation method of the health preserving porridge comprises four steps of raw material selecting, soaking, boiling and filling. The three medicinal and edible homologous raw materials are finely selected to be boiled. The raw materials are mutually interacted to synergically exert the respective roles in the edible materials and medicinal materials, so that the boiled health preserving porridge is fragrant and glutinous in mouthfeel and unique in flavor, promotes digestion, lowers blood pressure and blood lipids, and delays aging. The porridge is simple in preparation, can be industrially produced, and at the same time is also easy to carry and eat.
Owner:桂林味鑫食品有限责任公司
Lily-containing health preserving congee
InactiveCN106306783AWaxy tasteEasy to makeFood ingredient functionsFood preparationMedicinal herbsLilium
The invention discloses lily-containing health preserving congee. The lily-containing health preserving congee is prepared from 25-35 parts by weight of lily, 15-20 parts by weight of red beans, 20-30 parts by weight of wheat and 100-200 parts by weight of rice through boiling. A preparation method of the lily-containing health preserving congee comprises material selection, immersion, boiling and loading. Four medical foods are selected and boiled to form the lily-containing health preserving congee. All raw materials produce medical and food synergism. The lily-containing health preserving congee has a fragrant and glutinous taste, a unique local flavor and effects of invigorating spleen and eliminating dampness, can be prepared through simple processes, is suitable for industrial production and is convenient for carrying and eating.
Owner:桂林味鑫食品有限责任公司
Heat clearing and eyesight improving fragrant nutritional and health-care black rice and preparation method thereof
The invention discloses heat clearing and eyesight improving fragrant nutritional and health-care rice and a preparation method thereof. The nutritional and health-care black rice is composed of the following raw materials in parts by weight: 200-230 parts of rice bran, 200-230 parts of broken rice, 200-230 parts of black rice, 30-35 parts of soybean dietary fibers, 23-25 parts of bovine colostrum powder, 30-35 parts of fermented black sesame seeds, 10-12 parts of yeast extract, 10-12 parts of radix salviae miltiorrhizae, 10-12 parts of herba houttuyniae, 10-12 parts of mulberry leaves, 30-35 parts of rice vinegar, 10-12 parts of herba lysimachiae, 10-12 parts of peach gums, 10-12 parts of bean dregs, and 23-25 parts of orange peel oil. The heat clearing and eyesight improving fragrant nutritional and health-care rice is rich in nutrition, fragrant and glutinous in mouthfeel, glossy and full in granules, and even in texture. The contained active ingredients have the health-care functions of clearing heat and improving eyesight, enhancing immunity, killing bacteria and preventing inflammation, moistening intestines, etc.
Owner:HEFEI ZHUGUANG GRAIN & OIL TRADE
Choerospondias axillaris fruit cake and making method thereof
A choerospondias axillaris fruit cake is made of, by weight, 80-100 parts of fresh choerospondias axillaris fruit, 30-50 parts of sweet potatoes, 3-5 parts of rock candy, 0.5-0.8 part of licorice root, 2-4 parts of honeysuckle flowers, 2-4 parts of brown sugar, 0.2-0.4 part of herba menthae, 0.2-0.4 part of poria cocos, 2-3 parts of sesame, 5-8 parts of radix puerariae and 2-3 parts of pericarpium citri reticulatae. The choerospondias axillaris fruit cake is unique in flavor and excellent in taste; on one hand, the production range of the choerospondias axillaris fruit can be expanded, and the economical value of the choerospondias axillaris fruit is improved; on the other hand, the choerospondias axillaris fruit cake serving as a snack with a unique flavor has the effect of promoting appetite and digestion, and when a consumer eats the choerospondias axillaris fruit cake, a certain physical health effect can be achieved.
Owner:黄丽
Preparation method of Thai-style tied meat
InactiveCN110140892ASolve the problem of few sourcesImprove productivityFood scienceMonosodium glutamateWater temperature
The present invention discloses a preparation method of Thai-style tied meat. The preparation method comprises the following steps: 100 jin of hind leg meat, 5 jin of ice grains, 4-5 jin of pepper grains, 2 liang of garlic cloves, 4 liang of sesame oil, 3 jin of monosodium glutamate, 1 jin of weixian (a seasoning material), 3 jin of fish sauce, 7 liang of salt and 7 liang of starchy flour. The meat material is selected and cut into blocks with equal length, then the meat blocks are put into a meat grinder to be stirred and crushed, then ice grains are added into the meat grinder to be stirredand crushed together, then 4-5 jin of the pepper grains, 2 liang of the garlic cloves, 4 liang of the sesame oil, 3 jin of the monosodium glutamate, 1 jin of the weixian, 3 jin of the fish sauce, 7 liang of the salt and 7 liang of the starchy flour are added, and the materials are stirred evenly to be tasty; when the seasoning materials are fully absorbed by the meat, the stirred well meat is vacuum extruded and shaped, and then vacuum packaging and bagging are conducted; and extruding, shaping and packaging are conducted, and the well packaged finished product is soaked in water at a temperature of 60-70 DEG C. Compared with conventional tied meat technologies, the product can be cooked at one time. The processing technology is simple and reasonable, does not add any pigments, and enablesthe meat to be cooked by the soaking. After the cooking, the meat is white in color, fragrant and glutinous in mouthfeel, fat but not greasy, elastic and refreshing.
Owner:黄钊和
Method for preparing special five lotus pond natural mineral water for rice
ActiveCN103979724BBright yellow colorWaxy tasteMultistage water/sewage treatmentNatural mineralMineral spring
The invention discloses a method for preparing special five lotus pond natural mineral water for rice and relates to the field of drinking water and the method can be used for solving the problem that the traditional tap water for cooking rice has insufficient mineral elements and has high cost. The method comprises the following steps: 1, processing five lotus ponds natural mineral water with heavy carbonic acid; 2, processing five lotus pond natural metasilicic acid mineral water; 3, preparing the special five lotus pond natural mineral water for rice. The special water for rice prepared by the method is healthy, safe and pollution-free, and also can meet the demands of people on the edible quality and nutritional supplement of the rice; the rice cooked by the natural mineral water has yellow bright color and luster, has fragrant soft taste which lingers for long, and has proper hardness; the natural mineral water not only meets the edible requirement of people, but also can play a role in supplementing microelements by the mineral substances.
Owner:黑龙江省科学院火山与矿泉研究所
A kind of health-care compound rice and preparation method thereof
Owner:GUYUAN XINYUE HALAL FOOD +1
A dual-purpose steamer and its working control method
ActiveCN103960959BIncreased cooking temperatureFast heatingSteam cooking vesselsPressure-cookersWork patternElectromagnetic lock
Owner:NINGBO FOTILE KITCHEN WARE CO LTD
Rose porridge and preparation method thereof
The invention relates to the technical field of rose porridge, and provides a rose porridge that comprises the following components in parts by weight: 2-6 parts of rice, 2-6 parts of sticky rice, 2-5parts of sago, 2-8 parts of rose sauce, 2-4 parts of rose flowers, 1-3 parts of Chinese yams, 0.5-1.5 parts of red jujubes, 1-3 parts of strawberries, 0.5-1 part of black tea, 0.5-1 part of Chinese wolfberry fruits, 0.5-1.5 parts of crystal sugar and 64-79 parts of chicken soup. According to the technical scheme, the rice, the sticky rice and the sago are used as main raw materials, the Chinese yams are used as ingredients, the rose sauce, the rose flowers, the red jujubes, the strawberries, the black tea, the Chinese wolfberry fruits and the crystal sugar are used as ingredients and seasonings, so the taste is fragrant and glutinous, natural chicken soup and plant and fruit fragrance are achieved, nutrition is richer, use of chemical flavoring agents is avoided, and people health is facilitated.
Owner:北京嘉和一品餐饮管理有限公司
Mangnolia health-preserving congee
InactiveCN106306650AWaxy tasteEasy to makeNatural extract food ingredientsFood ingredient functionsFlavorMedicine
The invention discloses a mangnolia health-preserving congee. The congee comprises the following raw materials in parts by weight: 50-60 parts of mangnolia, 40-60 parts of wolfberry, and 100-150 parts of rice. A preparation method comprises four steps of materials selection, immersion, boiling and canning. The health preserving congee carefully selects three medicinal and edible raw materials by boiling, the raw materials are interacted, and the raw materials perform the effects on the medicinal and edible material, the boiled health-preserving congee has the advantages of good mouthfeel and unique flavor, and has functions of dispelling wind and dispelling cold, eliminating fatigue, and delaying aging, the preparation method is simple is suitable for industrial production, and the health-preserving congee is portable and edible.
Owner:桂林味鑫食品有限责任公司
A dual-purpose steamer and its working control method
ActiveCN103960961BIncreased cooking temperatureFast heatingSteam cooking vesselsPressure-cookersWork patternElectromagnetic lock
The invention relates to a dual-purpose steam box and a work control method of the dual-purpose steam box. The dual-purpose steam box comprises a box body. An inner container assembly with a cooking chamber is arranged in the box body. The box body is provided with a box door used for opening the cooking chamber. A steam generator communicated with the cooking chamber and a water tank communicated with the steam generator are further arranged in the box body. The dual-purpose steam box is characterized in that a temperature sensor and a pressure sensor are arranged in the cooking chamber, the inner container assembly is provided with a steam valve which enables the cooking chamber to be communicated with the outside, an electromagnetic lock used for locking the box door is mounted on the inner container assembly or the box door, a lock hole matched with a lock bar of the electromagnetic lock is formed in the box door or the inner container assembly correspondingly, a control assembly capable of outputting a normal pressure steaming work pattern and a pressure steaming work pattern is arranged in the box body, and a heating element of the steam generator, the temperature sensor or the pressure sensor, the electromagnetic lock and the steam valve are all connected with the control assembly. The dual-purpose steam box integrates two heating patterns, namely the normal pressure steaming work pattern and the pressure steaming work pattern.
Owner:NINGBO FOTILE KITCHEN WARE CO LTD
Cordate houttuynia health-preserving congee
The invention discloses a cordate houttuynia health-preserving congee. The cordate houttuynia health-preserving congee comprises the following raw materials in parts by weight: 25-35 parts of cordate houttuynia, 40-60 parts of black soya beans, and 100-150 parts of polished rice. A preparation method comprises the following steps: selecting the materials, immersing the materials, boiling the materials and canning a product. The health-preserving congee is cooked by three medicinal and edible raw materials, the raw materials are interacted, by combining with the effect of the raw materials on the edible and medicinal materials, the made health-preserving congee has the advantages of aromatic glutinous mouthfeel and unique flavor, and has the functions of clearing heat and detoxifying, and promoting dieresis and dehumidifying, and the cordate houttuynia health-preserving congee has the advantages of simple production, industrial production, and convenience in carrying and eating.
Owner:桂林味鑫食品有限责任公司
Preparation method of dried fried glutinous pudding slices, and product
The present invention discloses a preparation method of dried fried glutinous pudding slices and the dried fried glutinous pudding slices obtained by the method. The preparation method of the dried fried glutinous pudding slices comprises the following steps: plant accessory materials are washed, the washed plant accessory materials are cooked, and the cooked plant accessory materials are minced;the treated plant accessory materials are mixed with glutinous rice powder, and water and seasonings are added into the mixture to obtain a first crude product; the first crude product is cooked, thecooked first crude product is ground and smashed, the smashed first crude product is rolled flatly, and the rolled first crude product is air-dried; the treated first crude product is cut into stripsto obtain a second crude product; the second crude product is dried and the dried second crude product is cut into slices; the treated second crude product is fried to obtain a third crude product; and the third crude product is dried and the dried third crude product is cooled to obtain the dried fried glutinous pudding slices. The method and the product have the following advantages that the dried fried glutinous pudding slices are free of any preservatives, essences and pigments; the original quality, original taste and original color of the raw materials are preserved; and the product is glutinous, mellow, fragrant and sweet in mouthfeel, and is high in nutritional value and long in shelf life.
Owner:俞贤能
Sterculia nobilis fruit cakes and production method thereof
The invention discloses sterculia nobilis fruit cakes and a production method thereof and belongs to the technical field of food processing. The sterculia nobilis fruit cakes disclosed by the invention are prepared from sterculia nobilis fruit seed kernels, jackfruit seed kernels, rhizoma dioscoreae, sweet-scented osmanthus flower, glutinous rice, rice, flos chrysanthemi indici, preserved red dates, pericarpium citri reticulatae, limes, a sweetener, soybean oil and sesame powder. The production method comprises the following steps: treating the sterculia nobilis fruit seed kernels, the jackfruit seed kernels, the rhizoma dioscoreae, the glutinous rice, the rice and the preserved red dates respectively to obtain sterculia nobilis fruit seed kernel powder, jackfruit seed kernel powder, rhizoma dioscoreae paste, glutinous rice powder, rice flour and jujube paste; mixing lemon juice obtained by squeezing the limes and a sweetener solution to obtain mixed juice; mixing immersion solutions obtained by carrying out secondary immersion on the sweet-scented osmanthus flower, the flos chrysanthemi indici and the pericarpium citri reticulatae to obtain a mixed solution; finally, mixing all components to prepare the sterculia nobilis fruit cakes which have a fresh taste, a delicious and glutinous taste and abundant nutrients and are easy to digest.
Owner:SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
A dual-purpose steamer and its working control method
ActiveCN103960960BIncreased cooking temperatureFast heatingSteam cooking vesselsWork patternElectromagnetic lock
Owner:NINGBO FOTILE KITCHEN WARE CO LTD
Pearl sesame slice and preparation method thereof
The invention discloses a pearl sesame slice and a preparation method thereof. The key of the pearl sesame slice is that the raw material formula of the pearl sesame slice includes 0.565 kg of glutinous rice, 1.3 kg of sesame, 0.825 kg of white granulated sugar, 0.675 kg of maltose, and 0.4 kg of vegetable oil. The preparation method includes the following steps: putting mixed syrup of the maltoseand the white granulated sugar and a small amount of the vegetable oil in a pot, heating and cooking the mixture, continuously stirring the mixture for 3 minutes, and removing the mixture from the pot for later use; putting fried puffed rice, the cooked sesames and the syrup mixture into the pot, quickly mixing well, pouring the mixture into a forming die, and quickly spreading out the mixture and rolling the mixture flat; and quickly cutting the mixture which is rolled flat into pieces for packaging. On the basis of a conventional sesame slice, the fried puffed rice made of glutinous rice isadded into the pearl sesame slice, and so the pearl sesame slice tastes crisper. The places where the puffed rice is located become weak parts of the pearl sesame slice, and so the degree of tooth stickiness of the pearl sesame slice can be reduced, and the taste is more fragrant and glutinous. The pearl sesame slice is interspersed with the fried puffed rice which is like pearls, and so the appearance of the pearl sesame slice is more pleasing to the eye.
Owner:重庆市荷花米花糖(集团)有限责任公司
A dual-purpose steamer and its working control method
ActiveCN104083073BEasy to cleanProtection lifeSteam cooking vesselsPressure-cookersElectromagnetic lockEngineering
The invention relates to a dual-purpose steam box and a working control method thereof. The dual-purpose steam box comprises a box body, wherein a liner assembly with a cooking chamber, a box door, a steam generator and a water tank communicated with the steam generator are arranged in the box body; the dual-purpose steam box is characterized in that a temperature sensor and / or a pressure sensor are / is arranged in the cooking chamber; a steam valve for communicating the cooking chamber with the outside is arranged on the liner assembly; an electromagnetic lock for closing the box door is mounted on the liner assembly or the box door; a control assembly capable of outputting a normal pressure steam working mode and a pressure steaming work mode is arranged in the box body; furthermore, a water level control box is arranged in the box body; the water tank is connected with the steam generator through the water level control box; the position of the steam generator in the box body is higher than that of the water level control box in the box body; a heating element, the temperature sensor and / or the pressure sensor, the electromagnetic valve, a steam valve, a first water pump, a first check electromagnetic valve, a third check electromagnetic valve and a second water pump of the steam generator are connected with the control assembly.
Owner:NINGBO FOTILE KITCHEN WARE CO LTD
Red bean-coix seed porridge and preparation method thereof
The invention relates to the technical field of red bean and coix seed porridge. The invention provides red bean and coix seed porridge. The red bean and coix seed porridge comprises the following components in parts by weight: 2-5 parts of coix seeds, 2-5 parts of glutinous rice, 2-5 parts of red beans, 1-3 parts of black rice, 1-2 parts of purple sweet potatoes, 0.5-1.5 parts of black sesame seeds, 0.5-1 part of longan aril, 2-4 parts of lotus seeds, 1-4 parts of Chinese yams, 0.5-2 parts of red dates, 0.5 to 1.5 parts of fructus lycii, 1 to 3 parts of rock candy and 65 to 83 parts of water.According to the technical scheme, coix seeds and glutinous rice are used as main raw materials, red beans, black rice, purple sweet potatoes and Chinese yams are used as auxiliary materials, black sesame seeds, longan aril, lotus seeds, red dates and fructus lycii are used as auxiliary materials and seasonings at the same time, so that the taste is fragrant and glutinous; natural plant and fruitfood material fragrance is achieved, nutrition is richer, chemical odorants are avoided, and body health of people is facilitated.
Owner:北京嘉和一品餐饮管理有限公司
Carnation health preserving porridge
The present invention discloses carnation health preserving porridge. The health preserving porridge is prepared by boiling the following raw materials in parts by weight: 50-60 parts of carnation, 40-60 parts of Chinese wolfberry fruits, and 100-150 parts of rice. A preparation method of the health preserving porridge comprises four steps of raw material selecting, soaking, boiling and filling. The three medicinal and edible homologous raw materials are finely selected to be boiled. The raw materials are mutually interacted to synergically exert the respective roles in the edible materials and medicinal materials, so that the boiled health preserving porridge is fragrant and glutinous in mouthfeel and unique in flavor, promotes digestion, lowers blood pressure and blood lipids, and delays aging. The porridge is simple in preparation, can be industrially produced, and at the same time is also easy to carry and eat.
Owner:桂林味鑫食品有限责任公司
Prunella vulgaris health preserving congee
The invention discloses a prunella vulgaris health preserving congee, which is boiled from the following raw materials by weight part: 25-35 of prunella vulgaris, 40-60 of black beans, and 100-150 of polished rice. The preparation method comprises the 4 steps: material selection, soaking, boiling and canning. According to the health preserving congee provided by the invention, three medicinal and edible raw materials are carefully selected for boiling, the raw materials interact to play respective role in food and medicinal materials collaboratively, so that the health preserving congee with the characteristics of fragrant and glutinous taste, unique flavor, heat clearing and detoxification, blood pressure and lipid lowering can be prepared. Also, the prunella vulgaris health preserving congee is simple to make, can realize industrial production, and is also easy to carry and eat.
Owner:黄名玉
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