36results about How to "Wide range of food" patented technology

Disclosed are a soup-block composite seasoning and a preparation method; as the existing domestic composite seasoning has single major nutrient and edible approach and is mainly used as the ingredient in cooking and instant food, the invention discloses a soup-block composite seasoning composed of seasoning ingredient, seasoning accessory, spice and other ingredients; wherein, the seasoning ingredient mainly comprises iodized salt, cane sugar and monosodium glutamate; the seasoning accessory is mainly composed of animal, seafood, vegetable and other extracts and determines the flavor of the seasoning; the spice mainly comprises ginger powders, cumin powders and onion powders; and other ingredients mainly refer to corn starch and maltodextrin. The soup-block seasoning has pure delicious taste and is rich in amino acids, protein and other nutrients, which can be used in catering as ingredient and can also be directly consumed as soup after being dissolved in hot water.

The invention relates to a production method for table vinegar. The production method adopting rice and bran as raw materials comprises the following steps: mixing, material wetting, inoculating, primary fermentation, secondary fermentation, vinegar pouring, blending, sterilizing, inspecting and filling. The production method has the beneficial effect the table vinegar produced by virtue of the method disclosed by the invention is dark brown in color and luster, strong in vinegar smell, soft in sour, slightly sweet, clear in state and proper in concentration. And moreover, the method is easy to grasp, convenient to realize, long in fermenting and sterilizing time, capable of sufficiently sterilizing and high in safety.

The invention discloses a processing method for producing cooked dry-cured geese and belongs to the field of food processing. The method comprises the steps of: killing geese, removing blood and eviscerating the geese to obtain goose bodies; injecting marinating juice into parts of the goose with more muscles and steeping the geese into the marinating juice for some time; after taking out the goose bodies, spreading the salting spice on the inner and outer surfaces of the geese bodies; drying in air; dry-steaming the watered dried goose bodies for 30-60min; cooling naturally; and, sterilizing and packing. The method provided by the invention combines slating with marinating and realizes preparation of cooked food by dry steaming. The cooked dried geese produced by the processing method provided by the invention have special flavor, dense, fresh and tender meat. The taste of the cooked dry-cured geese is mild relative to the existing uncooked dry-cured geese. The cooked dry-cured geese are eaten directly or cooked with other food, and thus the eating manner of the dry-cured geese is expanded.

The ginger tasted seasoning is produced with fresh ginger as main material, scallion, salt, sugar, honey, oil and chicken bouillon or gourmet powder as supplementary material. The production process includes peeling ginger and cutting into fine grains, cutting scallion into shreds, mixing ginger grains, salt, chicken bouillon or gourmet powder and sugar into mixture, boiling oil, pouring warm oil to the mixture, and adding scallion and honey while stirring. The seasoning has ginger taste and color maintained, and may be used in making various kinds of dish.

The invention discloses a processing method of caragana sinica root and gymnadenia cono-psea soybean sauce. According to the caragana sinica root and gymnadenia cono-psea soybean sauce,caragana sinica roots and gymnadenia cono-psea serve as main ingredients, and the soybean sauce is obtained through the steps of ingredient pretreatment, soybean pretreatment, combined inoculation, fermentation, squeezing, filtration, disinfection and package. The processing method comprises the steps of chopping the ingredients, and immersing the ingredients with saline water, wherein the nutrient substances are prevented from being lost, conducting pulping after immersing the ingredients with the saline water, and conducting complex phosphoesterasum treatment on the pulp, wherein the decomposition of ingredient tissue cells is promoted, the precipitation efficiency of ingredient nutrient substances is improved, and therefore the utilization rate of the ingredients is improved. The caragana sinica root and gymnadenia cono-psea soybean sauce has the advantages that the quality is great, the edible prospect is wide, the processing method is simple and easy to master, the finished soybean sauce is mellow in smell, stable in color, balanced in nutrients, and the soybean sauce has the health care functions of nourishing essence, tonifying spleen, moistening lung, helping produce saliva and slake thirst, replenishing blood and tonifying qi.

The invention relates to a preparation method of fragrant solomonseal rhizome vinegar. The method takes fragrant solomonseal rhizome, fragrant solomonseal rhizome vinasse, rice and bran as the raw material, and comprises the steps of mixing, material moistening, inoculation, primary fermentation, secondary fermentation, sprinkling of vinegar, blending, sterilization, inspection and filling. The fragrant solomonseal rhizome vinegar produced through the steps of the invention has dark brown color, strong flavor, soft sourness, slight sweet taste, clear liquid state and appropriate concentration. Wherein, the adoption of fragrant solomonseal rhizome vinasse, a leftover of fragrant solomonseal rhizome wine, as the raw material makes fully use of disused resources. The fragrant solomonseal rhizome vinegar prepared in the invention takes vinegar as the carrier of fragrant solomonseal rhizome nutrients, and is characterized by wide edible scope, stable consumption amount and simple production technology, thus serving as a new member of the table vinegar family in our country. And the method of the invention is easy to master and convenient for realization.

The invention discloses a heat accumulating type powder saving rice cooker. The rice cooker includes a closed heat insulating case, a ceramic internal bladder. Residual heat and steam is recycled to save power in the case. Ceramic material adopted in the bladder can prevent people from absorbing metal through food. The invention adopts double-temperature inductive control. The invention has the advantages of high automaticity, and low consumption of time, labor, and energy.

The invention discloses a rhizome phragmitis soy sauce processing method. Rhizome phragmitis serves as a raw material, and the method comprises the following steps: performing raw material pretreatment, enzyme treatment and filtration; performing soybean pretreatment, mixing, inoculating, fermenting, pressing, filtering, sterilizing and packaging. The raw material residues obtained by performing raw material enzyme treatment and separation are added into soy sauce paste to be continuously fermented, the utilization rate of the raw materials is increased, the provided rhizome phragmitis soy sauce has the advantages of stable quality, wide edible range, simplicity in manufacturing process and simplicity in mastering, and the finished soy sauce is mellow in taste, delicious and palatable, bright in color and rich in nutrition and has the effects of clearing away heat and toxic materials and relieving restlessness and inducing diuresis.

The invention discloses wild mushroom flavor noodle manufacture method. The manufacture method comprises the following steps: (1) sorting and cleaning: sorting wild mushroom, removing impurities and cleaning the wild mushroom with clean water; (2) performing freeze-drying: drying the cleaned wild mushroom and arranging the wild mushroom in a freeze-drying machine to be frozen and dried; (3) dilapidating walls and grinding: performing nanometer wall dilapidation and grinding on the freeze-dried wild mushroom and achieving micro powder; (4) manufacturing noodle: mixing the wild mushroom micro powder, refined wheat flour and water according to a proportion, kneading into dough, then curing, calendaring, cutting into strips, drying and packaging to obtain the wild mushroom flavor noodle product. The wild mushroom flavor noodle manufacture method is simple in preparation technology, the noodle is smooth, tough and chewy and has heavy flavor of the wild mushroom, and more importantly, the noodle is nutrient and healthy and avoids additional seasoner.

The invention discloses a processing method of Japanese thistle herb root composite soy sauce. Japanese thistle herb roots serve as the main raw material of the Japanese thistle herb root composite soy sauce, and the Japanese thistle herb root composite soy sauce is prepared through the steps of raw material preprocessing, soybean preprocessing, mixed inoculation, fermentation, squeezing, filtering, sterilization, packaging and the like. The raw material is soaked with saline water after being chopped, loss of nutritious substances is avoided, pulping is conducted after the raw material is soaked with water, pulp is subjected to composite enzyme processing, decomposition of raw material tissue cells is promoted, precipitation efficiency of the nutritious substances of the raw material is improved, and thus the utilization rate of the raw material is raised. The Japanese thistle herb root composite soy sauce has the advantages of being excellent in quality, wide in eating range and simple in processing method, the processing method is easy to master, a finished product of the soy sauce is mellow in flavor, stable in luster and balanced in nutrition and has the health-care effects of cooling blood, stopping bleeding, removing stasis, eliminating swelling and the like.

The invention relates to the field of processing of melon seeds, in particular to jasmine tea-flavor semen trichosanthis and a preparation process thereof. The jasmine tea-flavor semen trichosanthis is prepared from the following raw materials: 300-400 parts of semen trichosanthis, 30-40 parts of jasmine tea, 20-30 parts of rose tea, 15-20 parts of dried roxburgh rose, 4-5 parts of white sugar, 3-4 parts of cassia bark, 2-3 parts of dried lemon, 2-3 parts of dried Chinese hawthorn, 2-3 parts of licorice root, 1-2 parts of orange peel, 1-2 parts of table salt and 2-3 parts of edible oil. The preparation process comprises the following specific steps: (1) selecting semen trichosanthis; (2) cooking; (3) drying; (4) grinding; (5) frying; (6) baking; and (7) bagging. The semen trichosanthis with slightly sweet flavor is prepared so as to meet the consumer needs, so that the market is expanded; dried natural plant flowers and fruits are adopted, and no additives and compounds are added, so that the semen trichosanthis is safe and healthy and has wide edible range; the semen trichosanthis prepared by the dried flowers and fruits contains tea polyphenol and is good in taste and high in nutrient content.

The invention relates to an instant-boiled soup and a boiling method thereof, which is characterized in that garlics and onions are taken as main ingredients and the following ingredients are added: spice, seasoning and fermented glutinous rice; furthermore, the following steps are carried out to prepare the instant-boiled soup: selecting raw materials, cutting and mixing raw materials, cooking, boiling, deslagging and storing. The instant-boiled soup has rich nutrition and moderate taste, is spicy but not dry, is fresh and savory, has excellent taste and wide edible range, can be taken at any time and is economical; the raw material has wide source, and is sufficient and cheap, therefore, the instant-boiled soup is beneficial for popularization and usage.

The invention discloses a preparation method of chicory soybean sauce. The chicory soybean sauce is prepared from the following components in parts by weight in a mixing manner: 100 parts of cooked soybean, 20-25 parts of chicory slurry, 10-20 parts of bran, 10-12 parts of salt and 4-6 parts of mold starter, wherein the chicory soybean sauce is prepared by the following steps: preparing raw materials; pre-processing the soybean; mixing; inoculating; fermenting; squeezing; filtering; sterilizing; and packaging. The chicory soybean sauce provided by the invention has the advantages of being stable in quality, wide in edible range, simple in preparation process and easy to grasp, the finished soybean sauce is mellow in smell, delicious and palatable, fresh and bright in color and luster, and abundant in nutrient, and has the efficacies of clearing away heat and toxic materials, inducing diuresis to reduce edema, invigorating the stomach and benefiting bile, promoting appetizing and the like.

The invention relates to a botanic fungicide and a preparation method thereof, and belongs to the technical field of processing of a fungicide. The botanic fungicide comprises the following components in parts by weight: 10-15 parts of marigold, 10-15 parts of asarum, 10-15 parts of banana peel, 10-15 parts of ilex pur-purea, 45-55 parts of absolute ethyl alcohol and 5-10 parts of water. The preparation method of the botanic fungicide comprises the following steps: preparing marigold, asarum, banana peel and ilex pur-purea in proportion and drying at 55-60 DEG C for 2-3 days; adding ethanol and water in proportion; extracting for 8-10 hours at 45-50 DEG C, and finally concentrating, so as to obtain the required fungicide. The fungicide is convenient to use, friendly to environment, free of harm to people and livestock, and wide in edible range, and the resistance to drugs is not easily generated.

The invention discloses a preparation method of chicory soybean sauce. The chicory soybean sauce is prepared from the following components in parts by weight in a mixing manner: 100 parts of cooked soybean, 20-25 parts of chicory slurry, 10-20 parts of bran, 10-12 parts of salt and 4-6 parts of mold starter, wherein the chicory soybean sauce is prepared by the following steps: preparing raw materials; pre-processing the soybean; mixing; inoculating; fermenting; squeezing; filtering; sterilizing; and packaging. The chicory soybean sauce provided by the invention has the advantages of being stable in quality, wide in edible range, simple in preparation process and easy to grasp, the finished soybean sauce is mellow in smell, delicious and palatable, fresh and bright in color and luster, and abundant in nutrient, and has the efficacies of clearing away heat and toxic materials, inducing diuresis to reduce edema, invigorating the stomach and benefiting bile, promoting appetizing and the like.

The invention relates to a Rosa xanthina Lindl flower jam and a preparation method thereof, and belongs to the technical field of foods. Rosa xanthina Lindl and white granulated sugar are adopted as raw materials in the invention. The method comprises the steps of picking, raw material selection and processing. The Rosa xanthina Lindl is processed to form the jam in the invention, so abundant beneficial trace elements and vitamins contained in the Rosa xanthina Lindl are effectively guaranteed, and the jam can be widely eaten, is convenient to use, can be used as a food seasoning to make cakes, biscuits, candies, fructose, preserved fruits, sweet dumplings and breads, or can be used as a seasoning to make sweet foods at home, and can also be drunk after being diluted with water.

The present invention relates to a preparation method of eggplant sauce. The preparation method includes the following steps: 0.5 kg of eggplant, 0.1 kg of rhizoma imperatae, 0.1 kg of reed rhizome, 0.05 kg of moss, 0.02 kg of radix astragali, and 0.02 kg of poria cocos are weighted, the weighed raw materials are washed clean, the washed raw materials are chopped into granules with a diameter of less than 4 mm, the chopped raw materials are respectively blanched by boiling water, and the blanched raw materials are air-dried for standby applications; a soaking liquid is prepared; 0.05 kg of shallot, 0.05 kg of chili, 0.05 kg of garlic, and 0.05 kg of fresh ginger are washed clean, the washed raw materials are chopped into granules with a diameter of less than 2 mm, and 0.25 kg of the soaking liquid is added; 0.1 kg of honey is added and the mixture is stirred evenly; the stirred mixture is mixed and stirred evenly with the water blanched and air-dried primary sauce body; 0.05 kg of green soybean and 0.1 kg of beef are weighed, the green soybeans are soaked to be swollen using water, the beef is diced into blocks as the sizes of the green soybeans, the diced beef and green soybeans are put into a pot together, water at three amount of the diced beef and green soybeans is added, the mixture is simmered for 60-70 minutes, then 0.05 kg of vegetable oil, 0.05 kg of edible salt and 0.15 kg of the unused soaking liquid are added into the pot, and after the mixture is simmered, the mixture is cooled for standby applications; and earth burnt or glass containers are taken, the containers are washed clean, the washed containers are disinfected, the products are stirred evenly, the stirred products are sealed for 15-20 days, and lids are opened to prepare the eggplant sauce.

The invention provides a movable type dirt high-efficiency solid-liquid separation device, and relates to the technical field of sewage dirt treatment. The device comprises a dirt suction device which communicates with a flotation tank. A sediment-scraping machine is arranged at the top of the flotation tank. The sediment-scraping machine comprises a scraping-in end and a scraping-out end. A sludge dehydration machine communicates with the sidewall of the flotation tank at the scraping-out end. The sludge dehydration machine comprises an inlet end and an outlet end. The outlet end communicates with the flotation tank. A filtering device is arranged at the bottom of the flotation tank. A recycle water tank is arranged on a flotation tank sidewall away from the dirt suction device. The recycle water tank is provided with a water inlet at a part at the filtering device. According to the movable type dirt high-efficiency solid-liquid separation device, a vacuum pump, the flotation tank and a volute machine are combined, such that the solid-liquid separation device has the advantages of simple structure, low cost and convenient operation. With the device, fast and effective solid-liquid separation treatments can be carried out upon any solid-liquid mixture such as manure and sludge.

The invention discloses a production method of asiatic cornelian cherry fruit sauce is produced by using asiatic cornelian cherry fruits as a raw material through the steps of pretreating, inoculating, fermenting, spraying with oil, mixing, sterilizing, settling, inspecting and packing. In the production, multiple enzymes are adopted to be combined with the scheme for hydrolyzing the asiatic cornelian cherry fruits and fermenting with low salt, so that multiple nutrients in the asiatic cornelian cherry fruits can be adequately utilized and reserved; and the produced asiatic cornelian cherry fruit sauce has red color and delicious taste and is slightly sweet and in rich flavor, and has the advantages of rich nutrients, wide application range and easiness in controlling technique.

The invention discloses a preparation method of circium japonicum propolis soy sauce. According to the preparation method, circium japonicum and propolis are taken as the main raw materials, and the preparation method comprises steps such as raw material pretreatment, soybean pretreatment, mixing and inoculation, fermentation, squeezing, filtering, sterilizing, and packaging. According to the preparation method, the raw materials are cut into pieces, and then are immersed in a salt solution, so that loss of nutrients is avoided; after salt solution immersion, pulping is carried out, an obtained pulp is subjected to composite enzyme treatment to promote decomposition of raw material tissue cells, increase raw material nutrient precipitation efficiency, and increase raw material utilizationefficiency. The circium japonicum propolis soy sauce is high in quality, and is widely welcomed; the preparation method is simple; the flavor of the finished product is mellow; the color is table; thenutrients are balanced; the circium japonicum propolis soy sauce is capable of cooling blood and stopping bleeding, moisturizing skin and engendering flesh, and relieving inflammation and pain.

The invention relates to a processing method of beef-flavored snakegourd seeds. The processing method comprises the following steps of adding an appropriate amount of water to beef, nardostachyos roots and rhizomes, fresh ginger, salt, a soy sauce and Shaoxing rice wine to obtain a mixture A, putting the mixture A into a pot, and performing marinating and cooking to obtain beef-flavored marinatingliquid; loading snakegourd seeds and the beef-flavored marinating liquid into a rotary steaming machine, performing cooking until the snakegourd seeds are tasteful, fishing out the tasteful snakegourd seeds, and performing draining; mixing ginseng with yellow orange peel, millet sprouts, licorice roots, villous amomum fruits and medicated leaven to obtain a mixture B, performing crushing, placingthe crushed mixture B in a steaming pot, adding water, performing decoction, and performing concentration so as to obtain nutrient fluid; and putting the treated snakegourd seeds into the pot, uniformly sprinkling the nutrient fluid onto the surfaces of the snakegourd seeds, performing frying to obtain cooked snakegourd seeds, performing cooling to 35-45 DEG C, sprinkling essence, and performingpackaging in bags. The snakegourd seeds obtained by the processing method disclosed by the invention do not contain additives or compounds, are safe, healthy, wide in eating range, unique in mouth feel and rich in nutrients; and the intrinsic nutrient value of the snakegourd seeds is reserved, and the snakegourd seeds have the efficacy of promoting digestion, strengthening appetite, enhancing immunity and the like.

Disclosed are a soup-block composite seasoning and a preparation method; as the existing domestic composite seasoning has single major nutrient and edible approach and is mainly used as the ingredient in cooking and instant food, the invention discloses a soup-block composite seasoning composed of seasoning ingredient, seasoning accessory, spice and other ingredients; wherein, the seasoning ingredient mainly comprises iodized salt, cane sugar and monosodium glutamate; the seasoning accessory is mainly composed of animal, seafood, vegetable and other extracts and determines the flavor of the seasoning; the spice mainly comprises ginger powders, cumin powders and onion powders; and other ingredients mainly refer to corn starch and maltodextrin. The soup-block seasoning has pure delicious taste and is rich in amino acids, protein and other nutrients, which can be used in catering as ingredient and can also be directly consumed as soup after being dissolved in hot water.

The invention discloses an automatic strawberry pedicle removing device, and belongs to automatic fruit pedicle removing tools. According to the adopted specific scheme, the automatic strawberry pedicle removing device comprises a pedicle removing device and a conveying mechanism; the pedicle removing device comprises a driving mechanism, a knife rest, a cam mechanism and a plurality of spiral knives; the spiral knives are arranged on the knife rest at equal intervals in the conveying direction of the conveying mechanism; the spiral knives are connected with a driving shaft of the driving mechanism through a transmission belt; the driving mechanism is fixedly connected with the knife rest; the cam mechanism is arranged below the knife rest; the conveying mechanism comprises a conveying belt and a plurality of discharging trolleys, and the discharging trolleys are sequentially arranged on the conveying belt and magnetically connected with the conveying belt; the magnetic force between the discharging trolleys and the conveying belt is larger than the gravity of the discharging trolleys; and the conveying belt is located below the multiple spiral knives and arranged in a rotating mode. According to the strawberry pedicel removing device, automatic operation of removing strawberry pedicels and hard fruit stem roots in the middle of strawberry pulp is achieved through synchronous cooperation of the pedicel removing device and the conveying mechanism, and the working efficiency is greatly improved.

The invention discloses a processing method of mangnolia officinalis soy sauce. The processing method uses mangnolia officinalis as a raw material, adopts raw material preprocessing, filtration, enzyme treatment and filtration and comprises the processing steps of soybean preprocessing, mixing, inoculation, fermentation, squeezing, filtration, sterilization, package and the like. Joint enzymolysisis conducted on filtration residues after pulping and filtration of the raw material, the nutrient substances in raw material liquid can be effectively prevented from being destroyed by the enzymolysis, more nutrient substances can be also decomposed from raw material residues, and the raw material utilization rate is improved. The mangnolia officinalis soy sauce prepared by adopting the method has the advantages of being stable in quality, wide in application range, simple in manufacturing process and easy to master, and the finished product mangnolia officinalis soy sauce has mellow fragrance, palatable taste and rich nutrition and has the health-care effects of promoting the circulation of qi, removing food retention, calming the adverse-rising energy, relieving asthma and the like.

The invention relates to an almond cake and a production method. The almond cake takes mung bean powder, soy protein isolate, fructo-oligosaccharides and mulberry leaf powder as raw material, can also use the nuts with a certain flavor and taste as the supporting material; and the improved almond cake raw material formula is more scientific, while the nutrition is more balanced. To produce the almond cake, firstly, mung beans are selected, soaked, germinated, blanched, dried, peeled and finely ground into mung bean powders; fresh mulberry leaves are picked, washed, dried at low temperature and crushed to get mulberry leaf dry powders which are then reserved; then the soy protein isolate and the fructo-oligosaccharides are added into a mixing barrel, stirred into uniform emulsion and kept static for 45 to 60 minutes; after butter is added into the uniform emulsion and stirred evenly, the green bean powders and the mulberry leaf powders are added into the mixture to generate the powder material; then the prepared powder material is placed in a cake mold, molded into a cake, put into an oven with the temperature less than 100 DEG C, baked for 35-60 minutes, cooled, sorted and packed.

The invention provides a crushing and eating assisting device with a heating function. The crushing and eating assisting device comprises a food crushing mechanism, a food taking mechanism and a heating mechanism. The food taking mechanism comprises a mounting box, a food injection pipe fixedly mounted in the mounting box and a pushing assembly coaxially connected in the food injection pipe, wherein the pushing assembly is fixedly mounted in the mounting box; the food crushing mechanism comprises a loading box for loading food and a food crushing assembly mounted on the loading box, wherein the bottom of the loading box communicates with the middle of the food injection pipe, and the loading box is fixedly connected with the mounting box; and the heating mechanism comprises a heating pipe and a heating assembly arranged in the heating pipe, wherein the heating pipe is coaxially connected to the discharging end of the food injection pipe. The food crushing mechanism, the food taking mechanism and the heating mechanism of the device are designed in a modular mode, so that installation, maintenance and cleaning are easy and fast; and the applicable food range of the device is wide.