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218results about How to "Will not affect the taste" patented technology
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Glutinous rice product and preparation method thereof
The invention relates to the technical field of food processing, in particular to a glutinous rice product and a preparation method thereof. The glutinous rice product has an improved preparation recipe consisting of 80 to 120 parts of high-quality glutinous rice flour, 10 to 20 parts of corn modified starch, 300 to 400 parts of high maltose syrup, 50 to 70 parts of water and compound improving agents which are 5 to 10 percent of the weight of the glutinous rice flour, wherein wrappers account for 70 to 80 percent of the total weight, and the stuffing accounts for 30 to 20 percent of the total weight. The preparation method comprises the following steps of: preparing wrapper, preparing stuffing, filling stuffing automatically, shaping and processing by smoothening agent; then, carrying out ozone sterilization for 1h; and packing to obtain finished products. The invention is characterized in that through the recipe and the process optimization, the preparation process has high automation degree, and the prepared glutinous rice product has strong water preservation performance, high elasticity, good flavor and rich nutrition and is convenient to eat. The problem that the traditional glutinous rice product has short shelf life and can be easily hardened is solved, and the shelf life of the glutinous rice product can reach more than 6 months.
Owner:东莞市圣心食品有限公司
Formula of fermentation bed fillers for breeding pig and production method of ferment thereof
The invention discloses a formula of a filler of a fermentation bed for raising pigs and a method for preparing a fermentation agent thereof. The formula comprises water, grass and wood chips, soil, Chinese medicinal herb, coarse salt and the fermentation agent; and the method for preparing the fermentation agent comprises the processes of natural fermentation, screening and cultivation, propagation and cryodrying. The preparation method is easy and has low cost; and the pigs raised in the fermentation bed using the formula have low disease incidence, and the fermentation bed has wide application range and also has promotion and application value in the south with high temperature and high humidity.
Owner:刘富来
Composite fruit juice and its processing method
A composite fruit juice and its processing method belong to the deep processing field of fruits. The invention aims to solve the technical problem that lipid in present fruit juice drinks is not easy to absorb. The composite fruit juice is mainly prepared by processing blackcurrant, raspberry, cherry, sea-buckthorn, Actinidia arguta, blueberry, blackberry, lingonberry, strawberry, pomegranate, mulberry, Rosa davurica, lonicera edulis and Acanthopanax Sessiliflorus. The processing method is to adopt technologies of fermentation, alcohol extraction, crushing, mixing, ultra-high temperature sterilization and the like. The composite fruit juice has a good capability of removing hydroxyl radicals and the clearance reaches up to 96.9%.
Owner:哈尔滨怡康药业有限公司
Emulsion stabilizer for the production of plant protein milk
InactiveCN101095475AImprove stabilityImprove emulsifying abilityFood preparationMilk substitutesEmulsionChemistry
The invention relates to an emulsion stabilizer for plant protein milk production. The comprised components and weight proportion are as follows: mono-fatty glycerin ester 10-20%, poly-glycerin fatty ester 4-8%, sodium alginate 3-6%, microcrystalline cellulose 60-75%, and sodium pyrophosphate 4-10%. The invention is characterized by increased floating stability, emulsifying ability and raw material usage rate. There is no deposition in preservative period, no apparent floating fatty circle when the product is used for plant protein milk production such as peanut milk, walnut milk and soybean milk, and the product quality is improved.
Owner:MASSON GROUP
Ganoderma lucidum black tea processing technology
InactiveCN104286277AShape effectThe shape is tight and well-proportionedPre-extraction tea treatmentAdditive ingredientBlack tea
The invention belongs to the field of tea processing and mainly provides ganoderma lucidum black tea and a processing technology thereof. The problems in the prior art that ganoderma lucidum and tea activated ingredients cannot be effectively combined and absorbed by a human body, the taste and the color are poor, the soup is turbid, and the product quality is difficult to control when spore powder is used (China Food and Drug Administration stipulates that ganoderma lucidum spore powder cannot be used as a common food raw material). The raw materials comprise black tea fresh leaves and ganoderma lucidum granules. The processing technology comprises the procedures: cutting ganoderma lucidum into granules, putting on a steamer and steaming, selecting the black tea fresh leaves, withering the black tea fresh leaves, simultaneously rolling the ganoderma lucidum and the tea, fermenting, drying, extracting fragrance and examining quality. As the ganoderma lucidum black tea is prepared through the mixed fermentation of the ganoderma lucidum and the black tea, the interior quality of the tea is enriched, and the health-care function of the tea is improved. The tea can perform the functions of protecting the liver, nourishing the stomach, calming the nerves, pacifying the mind, brightening the eyes, reducing blood pressure, blood fat and blood sugar, improving body immunity, delaying aging and the like. Besides, the soup is clear, the taste is great, and the black tea variety in China is enriched.
Owner:詹聪 +1
Dry sintering method and apparatus for aluminum oxide clinker
InactiveCN101462755AHigh trafficImprove thermal efficiencyChemical industryAluminium oxide/hydroxide preparationSlurryMoisture
The invention relates to a method for sintering an alumina clinker by a drying method. The method comprises that: raw slurry is dried in a drying tower to obtain dry raw materials with the moisture content rate of between 3 and 5 percent, and then the dry raw materials are mixed with kiln dust by weight percentage of 9 : 1-7 : 3 to be sintered in a kiln to obtain qualified clinkers. A sintering device comprises an air heater, a slurry drying device, a dry material silo, a kiln tail hood, a kiln body, a powdered coal silo, a powdered coal screw machine, a dry raw material conveyor, a disc feeding machine, a feed opening and a blower. The slurry drying device is provided with the dry raw material conveyor which delivers dry materials into the dry material silo arranged above the disc feeding machine; the slurry drying device is provided with a hot air pipe which is connected with the air heater and one end of the kiln tail hood respectively; and the other end of the kiln tail hood is positioned in a dry material feeding opening on the tail of the kiln body. The method has the advantages of simple process method, convenient operation, energy conservation and high taste of the sintered clinker and is favorable for stabilizing the thermal regulation of a rotary kiln. The device can effectively improve the productivity and the service life of the rotary kiln, is applicable to industrialized production, can be used for matching with the prior rotary kilns with various models, and can replace the process flow for producing the alumina by the prior sintering method.
Owner:湖南中大冶金设计有限公司
Selenium-enriched bacillus bifidus micro-capsules
InactiveCN109601811AHigh embedding rateImprove acid and bile salt resistance propertiesMilk preparationFood scienceVegetable oilFreeze-drying
The invention discloses selenium-enriched bacillus bifidus micro-capsules. The selenium-enriched bacillus bifidus micro-capsules are prepared by adopting a method comprising the following steps: uniformly mixing a sodium alginate solution with selenium-enriched bacillus bifidus thallus and calcium carbonate powder so as to obtain a mixture; dropwise adding the mixture into vegetable oil containingan emulsifier, and carrying out stirring so as to obtain an emulsion; sequentially adding vegetable oil containing glacial acetic acid and an emulsifier solution into the emulsion, carrying out stirring, and allowing standing; and then, separating oil phase so as to obtain aqueous phase, and centrifuging the aqueous phase so as to obtain the selenium-enriched bacillus bifidus micro-capsules. By screening reagents, materials and dosage ratio adopted in micro-capsule preparing, coating and freeze-drying processes, embedding rate of the selenium-enriched bacillus bifidus micro-capsules disclosedby the invention are improved. The embedding rate of the selenium-enriched bacillus bifidus micro-capsules is up to 98% while the particle size is smaller than 200 microns and the freeze-drying survival rate is up to 85%. According to normal-temperature stability results, viable number of the selenium-enriched bacillus bifidus micro-capsules is still about 10<8> cfu / g within 180 days.
Owner:JIANGSU DAYSEBIOTECH LTD +1
Special powder for producing high-quality mochi and making method of powder
The invention belongs to the technical field of food processing methods, in particular to a special powder for mochi and a making method of the powder. The powder special for mochi is processed by mixing glutinous rice flour, modified corn starch, high maltose syrup, a compound improver and water by certain weight percent and carrying out the following steps: (1) mixing; (2) steaming; (3) mixing the high maltose syrup with the material; (4) taking out the steamed powder; (5) cooling the steamed powder; and (6) sterilizing and packaging the steamed powder. The invention has the following characteristics: by using the method in which the raw materials and the process are simultaneously improved, the problems that the traditional mochi powder is easy to harden and go bad, has poor taste and short shelf life and is hard to preserve are solved; and the mochi products made of the mochi powder have good elasticity, strong pliability, tender taste and more than 6 months of shelf life.
Owner:东莞市圣心食品有限公司
Sesame sauce and processing method thereof
The invention provides sesame sauce and a processing method thereof. The sesame sauce includes the following constituents in parts by weight: sesame 100, oil 6.5-7.5, an emulsifying agent 0.001-0.25,wherein the emulsifying agent includes the following constituents in parts by weight: sucrose esters 0.03-0.18 and monostearin 0.07-0.18. The sesame sauce is prepared by the method including the processes of roasting and grinding the sesame. According to the invention, through adopting a scientific formula and preparation process, the viscosity coefficient of the sesame sauce is increased from 2.3778 to 29.0216 and the stability coefficient of the sesame sauce is increased from 81.60% to 99.31%. Meanwhile, no oil phase is precipitated and yield is increased by about 23%.
Owner:HUAZHONG AGRI UNIV
Compounded gel used as fat substitute, and sausage made of compounded gel
The invention discloses a compounded gel used as fat substitute. The compounded gel is made through the steps of raw material selection, uniform mixing, puffing stirring, heat insulation swelling, alkali addition, heat insulation molding and heating solidification, wherein above raw materials comprise, by weight, 1 part of fine konjak powder, 40-50 parts of water, 0.15-0.20 part of carrageenan and 0.12-0.13 part of soda ash. The invention also discloses a processing method of a Chinese style sausage. The processing method comprises the steps of material choosing, cutting, preserving, sausage filling, and baking or air-drying, wherein chosen materials comprise a main material, an auxiliary material and an additive, and the main material comprises 8-10 parts by weight of pork and 0.9-2.5 parts by weight of the compounded gel. The contradiction of middle and old consumers wanting to eat but not daring go to eat due to the high fat content of the sausage is solved in the invention.
Owner:SICHUAN TOURISM UNIV
Method for quickly pickling salted duck eggs with spicy lentinus edodes compound flavor
The invention discloses a method for quickly pickling salted duck eggs with a spicy lentinus edodes compound flavor. The method provided by invention comprises the following steps: firstly treating duck eggs with acetic acid solution to remove an outer film on the surface of duck egg shell to reduce the immersion resistance to the salt so that the duck eggs are easier to pickle; adopting partial potassium chloride to replace sodium chloride to prepare pickling solution, so as to reduce the penetration of sodium ions and keep the taste of the salted duck eggs intact; and drying wasted lentinus edodes pedicels, grinding the wasted lentinus edodes pedicels into powder, preparing the lentinus edodes powder and spices like chilies and star anise to into spicy lentinus edodes compound pickling materials, mixing the spicy lentinus edodes compound pickling materials with diatomaceous earth and white spirit to prepare a pickling substrate, and wrapping the first-time pickled duck eggs in the pickling substrate and pickling the duck eggs in an airtight space. Due to the addition of the white spirit, alcohol can destroy biological membrane structures, open membrane pore passages and increase the permeability of the duck egg shell to improve the penetration rate of salt, the chilies and the lentinus edodes so that the duck eggs can have diversified tastes and aromas; and the precipitation and accumulation of the protein of egg yolks occur so that dispersed extremely tiny oil drops gather together to promote the generation of egg yolk oil.
Owner:HEFEI FULAIDUO FOOD
Sugarcane fermented fruit vinegar drink and preparation method thereof
ActiveCN105441296AUnique flavorPure fragranceVinegar preparationNutritive valuesContinuous fermentation
The invention discloses a sugarcane fruit vinegar drink and its preparation method. Components of the sugarcane fruit vinegar drink contain, by weight, 8-20 parts of fresh sugarcane juice, 3-8 parts of soft white sugar, 2-4 parts of rock sugar, 1-5 parts of sugarcane vinegar, 0.1-0.5 part of wolfberry and 0.1-0.5 part of ginseng. The preparation method comprises the following steps: (1) preparation of the sugarcane juice; (2) preparation of the sugarcane vinegar; (3) mixing of the sugarcane juice and the sugarcane vinegar; (4) addition of wolfberry and ginseng for flavoring; (5) secondary fermentation; and (6) addition of soft white sugar and rock sugar and continuous fermentation. By the above preparation method, the sugarcane fruit vinegar drink is obtained. The prepared sugarcane fruit vinegar drink has high nutritive value and has effects of improving body circulation, enhancing appetite, strengthening stomach and protecting liver, and is green and healthy.
Owner:广西轻工业科学技术研究院有限公司
Resveratrol enrichment method in wine brewage process
InactiveCN103865706AIncrease contentSimple processMicroorganism based processesWine preparationYeastAlcohol
The invention relates to a resveratrol enrichment method in a wine brewage process. The method comprises the following steps: gradually fermenting brewed wine, under the effects of aspergillus and / or yeast, to produce alcohol and a variety of by-products, and meanwhile converting added polydatin into resveratrol. According to the method, the wine brewing process is not changed, the resveratrol can be enriched in wine, and the wine has no significant change in taste and flavor, is suitable for industrialized production, and has higher commercial value.
Owner:蔡洪亮
Liver-nourishing and eyesight-improving leisure dried bean curd and preparation method thereof
InactiveCN103444887AWill not affect the tastePromote absorptionCheese manufactureFood scienceBiotechnologySchisandra chinensis
The invention claims liver-nourishing and eyesight-improving leisure dried bean curd. The leisure dried bean curd is prepared from the following raw materials in parts by weight: 130-140 parts of soybeans, 4-5 parts of chrysanthemum, 6-7 parts of radix paeoniae alba, 1-2 parts of schisandra chinensis, 2-3 parts of semen cassia, 2-3 parts of fructus lycii, 1-2 parts of glossy privet fruits, 2-3 parts of spina date seeds, 2-3 parts of longan, 1-2 parts of mulberry, 1-2 parts of cortex acanthopanacis, 1-2 parts of purple cabbage, 2-3 parts of eucommia ulmoides, 2-3 parts of radix puerariae, 1-2 parts of radix scutellariae, 2-3 parts of gructus corni, and 1-2 parts of eclipta prostrate. According to a method for preparing the leisure dried bean curd, a small amount of white vine is added to sterilize soybean milk during pulping the soybeans; the traditional Chinese medicine extraction liquid with a function of nourishing liver and improving eyesight is atomized and dried to prepare into particles, then is mixed and fried with the traditional Chinese medicines such as the schisandra chinensis and then is added into the bean curd again, so that traditional Chinese medicine components can be relatively easily absorbed by a body; furthermore, the mouth feel of the bean curd is not affected.
Owner:JINCAIDI FOOD CO LTD
Preparation of fat substitution and its application in meatballs
The invention relates to the technical field of food processing and discloses composition of a fat substitution and its application in meatballs. The fat substitutionis prepared from sodium alginate serving as a base material, calcium sulfate dihydrate, gluconic acid-delta-lactone, propylene glycol alginate, maltodextrin, fucoidan and fucoxanthin, wherein the sodium alginate, the calcium sulfate dihydrate and the gluconic acid-delta-lactone can form a gel substance, the propylene glycol alginate and the maltodextrin are used as a compound to be synergistic with a thickening stabilizer in use,and the fucoidan and the fucoxanthin serve as special health-carenutrient substances. By stirring the sodium alginate, the calcium sulphate dihydrate, the gluconic acid-delta-lactone, the propylene glycol alginate, the maltodextrin, the fucoidan and fucoxanthinwith water and a lipid material to form a mixture, and placement is executed so as to process a solid fatsimulant similar to fat. The product has the physical properties similar to natural fat, the used auxiliary materials have the health-care function characteristics of lowering blood sugar, lowering blood fat, losing weight and the like and can be applied to meatballs to serve as a fat substitution. The fat content in the meatballs is reduced,the health hazard caused by its excessive calorie is reduced, and it is showed through itssensory evaluationthat themeat pellets using the fat substitution are not significantly different from the meat pellets containing non-substituted fat.
Owner:SHANDONG JIEJING GROUP CORP
Ganoderma lucidum black tea processing technology
The present invention belongs to the field of tea processing and mainly provides a ganoderma lucidum black tea and a processing technology thereof. The products will enrich the tea leaf varieties in the Chinese tea leaf industry, provide consumers with versatile tea drinks, and foster and enhance the Chinese tea culture. The raw materials include raw tea fresh leaves and ganoderma lucidum particles. The processing technology line is as follows: cutting ganoderma lucidum into particles, enzyme deactivating raw tea fresh leaves, rolling the ganoderma lucidum and tea leaves together, pile fermenting, rolling again, drying, inspecting, and checking and accepting. The ganoderma lucidum and raw tea are mixed and prepared into ganoderma lucidum black tea, the inherent quality of tea leaves are enriched, and the health-care functions of the tea is improved. The ganoderma lucidum black tea can protect liver, nourishing stomach, calm heart and mind, improve eyesight, lower blood pressure, blood lipids and blood sugar, improve human body immunity, prevent aging, etc., and the tea soup is orange yellow, the mouthfeel is good, and the black tea varieties of our country is enriched.
Owner:詹聪
Nerve soothing biscuit
InactiveCN103651708AWill not affect the tasteEasy to carryDough treatmentBakery productsSugarCitrus medica
The invention relates to a nerve soothing biscuit. The nerve soothing biscuit comprises wheat flour, white granulated sugar, yeast, cream, eggs, lavender, semen cassiae, fingered citron and agilawood. According to the nerve soothing biscuit, due to the fact that traditional Chinese medicine having the nerve soothing function is added in the making process of the biscuit, the biscuit not only is delicious but also has the nerve soothing function and the pressure relieving function; meanwhile, the effective component in the traditional Chinese medicine is extracted through concentration, the taste of the biscuit can not be influenced, the biscuit is convenient to carry, and when people feel irritable, the nerve soothing function and the pressure relieving function can be achieved by eating the biscuit.
Owner:YINGSHANG HAOYUAN FOOD
Capsicum annuum oil and production method thereof
InactiveCN104824176AEvenly scentedHighlight the spicinessEdible oils/fatsStomach mucous membraneIllicium verum
The present invention relates to the technical field of seasonings, particularly to a capsicum annuum oil and a production method thereof. According to the present invention, corn oil, wheat germ oil, dried capsicum annuum, Illicium verum hook, zanthoxylum bungeanum, ginger slices, white sesame and secretly-made plant perfume are subjected to mixing frying to prepare the capsicum annuum oil; with the oil temperature control, the more color generating substances and the more taste generating substances in the capsicum annuum are rapidly leached, the more aroma generating substances are rapidly generated, the odor and the bitter taste in the perfume are removed, and the flavor of the capsicum annuum oil can be increased, such that the capsicum annuum oil aroma is balanced, and the peppery taste and the aroma are prominent; the prepared capsicum annuum oil has characteristics of good brightness, cleaning property and no black residue, and the secretly-made perfume contains the pathogenic fire removing component, such that the effect and the taste of the capsicum annuum and the spice can not be affected, the pathogenic fire removing effect is provided, and the intestine and stomach mucous membrane can be prevented from irritation; and the capsicum annuum oil is rich in the anti-oxidation substances, and can be stored for 10-12 months without the preservative addition and has the original flavor.
Owner:周磊磊
Preparation method of double-opening ceramic cup
The invention discloses a preparation method of a double-opening ceramic cup. The method comprises the following steps: a, pugging; b, throwing; c, body printing: two bodies which are aired to be semi-dry cover a model and are subjected to extrusion forming by a briquet press and then subjected to demoulding, two cup bodies obtained after demoulding are subjected to foot-to-foot butt joint by mudat the bottom, and one or more small holes are formed in the butt joint part to facilitate exhausting; d, body airing; e, engraving; f, glaze application; g, firing: a ceramic product is firstly put in a sagger, and the sagger is sent into a kiln for firing; and h, drawing: pattern pictures are drawn on the bodies by under-glaze pigments, and then the bodies are glazed, sent into the kiln and fired at the high temperature. The method has the beneficial effects as follows: the method for firing can bond two independent cup models together, integrates attractiveness, practicability and uniqueness and can be used for drinking wine and tea without affecting taste of users, besides, the raw materials are cheap, the manufacturing cost is low, the process is reasonable, the product qualificationratio can reach 90% or higher, and large-scale production can be realized.
Owner:骆孝民
Peony seed coffee and preparation method thereof
The invention discloses peony seed coffee and a preparation method thereof. The peony seed coffee is prepared by mixing and pulverizing peony powder and coffee beans, wherein the content of the coffee beans accounts for 0-98 percent, and the peony powder is formed by mixing peony seed powder and peony root hair powder. According to the invention, the peony seeds pretreated replaces part of coffee, is prepared into powder for drinking after grinding, not only the proper nutritional value of the peony seeds and the physiotherapy value of the peony root hair are achieved, but also the taste and the perfume of the coffee cannot be influenced, the consumption of the coffee beans is reduced, and the using field of the peony seeds is expanded. Moreover, since the peony seeds and the peony root hair are used after being soaked in a peony scouring liquid, light peony fragrant is enabled to be available after brewing, and the product value is improved.
Owner:洛阳牡丹咖啡食品开发有限公司
Potato peeling and cutting device for food processing
The present invention discloses a potato peeling and cutting device for food processing. Two sets of elastic rods enable a fixed plate on the elastic rods to fit surface skins of potatoes and a rotarydevice for rubbing and removing of outer skins of the potatoes one by one is combined. The potato peeling and cutting device is characterized in that an annular waterway is arranged on an inner wallof a fixed barrel, a plurality of water outlet holes are equidistantly opened in the inner wall of the fixed barrel and respectively communicate with the annular waterway, inlets of the water outlet holes are broad and outlets of the water outlet holes are narrow, a sliding groove is formed in the inner wall of the fixed barrel and located under the annular waterway, the sliding groove is in an annular shape, one end of a water inlet pipe is arranged on one end of the fixed barrel and communicates with the annular waterway in the inner wall of the fixed barrel, the fixed plate is arranged on outside wall of a main body barrel, and the potato peeling and cutting device is small in structures, conducts peeling of the potatoes one by one, facilitates the peeling of the potatoes in small batches, and is wide in application scopes, the potatoes have no rotary collisions, and taste of the potatoes is not affected.
Owner:徐州橙空间厨具有限公司
Method for reducing content of heterocyclic amine in roasted mutton cakes based on tea polyphenol
ActiveCN111631342AReduce contentFood safetyComponent separationFood scienceHuman healthHeterocyclic amine
The invention relates to the technical field of food processing, and discloses a method for reducing the content of heterocyclic amine in a roasted mutton cake based on tea polyphenol. The method comprises the following steps: 1) preparing mutton and tea polyphenol; 2) processing the mutton into minced mutton; 3) uniformly adding tea polyphenol accounts for 0.05-1wt% of the minced mutton into theminced mutton, and processing the minced mutton into mutton cakes; and 4) baking the mutton cake. A proper amount of tea polyphenol is added in a processing process of the mutton cake, so that the content of heterocyclic amine in the mutton pie can be effectively reduced, the barbecue product is safer to eat, and meanwhile, the taste of mutton is not excessively influenced. The added tea polyphenol does not have any toxic or side effect on human health and completely conforms to the natural, green and healthy development trend, and the common substances are easy to obtain, so that the method can be suitable for large-scale industrial production.
Owner:BOHAI UNIV
Anti-radiation functional beverage and production method thereof
ActiveCN103767038AWill not affect the tasteAnti agingFood ingredient functionsFood preparationCancer cellAdditive ingredient
The invention discloses an anti-radiation functional beverage. The anti-radiation functional beverage is prepared from following raw material in parts by weight: 19-23 parts of lucid ganoderma, 1-2 parts of astragalus membranaceus, 1-2 parts of rhodiola rosea, 1-2 parts of sea cucumbers, 15-19 parts of lentinus edodes, 14-18 parts of agropyron cristatum, 8-9 parts of black sesames, 3-5 parts of garlic, 14-18 parts of tomatoes, 13-17 parts of cabbages, 18-20 parts of leaf mustards, 14-19 parts of bodinier beauty-berry seeds, 13-15 parts of apples, 10-12 parts of bananas, 5-6 parts of an auxiliary agent and a proper amount of water. Compared with the prior art, the anti-radiation functional beverage prepared by the invention is added with less garlic and other auxiliary components, and the mouth feel of the beverage is not influenced; elements including germanium, selenium and the like in the garlic can inhibit the growth of tumor cells and cancer cells so that the beverage has the effects of life cultivation and health preservation, immunity enhancement, oxidization resistance, fatigue resistance, aging decaying, anti-radiation function and the like after being drunk for long time.
Owner:南京洺商生物科技有限公司
Icy coconut as well as food and beverage containing same
The invention discloses a preparation method of icy coconut and a prepared icy coconut product. The method is mainly characterized by comprising: rehydrating the compressed coconut by utilizing a rehydration liquid containing a cooling agent so as to obtain the uniform and stable icy coconut product containing the cooling agent, wherein when a consumer chews the icy coconut of the obtained coconut product, the cooling agent is released to provide an icy mouthfeel. Due to the dense fiber mesh structure of the coconut, the volatile cooling agent and other flavoring agents can be firmly locked in the coconut, thus the instability of the icy coconut product in the storage, transportation and shelf processes is greatly reduced; and moreover, by directly adding the icy coconut product into food or beverage, the instability of the product character can be effectively prevented, the volatilization loss of the cooling agent is greatly reduced, and the taste or mouthfeel of the food or beverage is not influenced at the same time.
Owner:钟春燕
Konjac vegetarian tripe gelation treatment stirring mixing device
InactiveCN110732263AWill not affect the tasteProportion precise controlRotary stirring mixersTransportation and packagingBiotechnologyEngineering
The invention relates to a konjac vegetarian tripe gelation treatment stirring mixing device. The konjac vegetarian tripe gelation treatment stirring mixing device comprises a stirring box, a pasty colloid feeding tank, a coagulator feeding tank, a constant-speed motor, an ampere meter and a PLC; the pasty colloid feeding tank and the coagulator feeding tank are fixedly connected to the top of thestirring box; the constant-speed motor is arranged between the pasty colloid feeding tank and the coagulator feeding tank; the bottoms of the pasty colloid feeding tank and the coagulator feeding tank are respectively communicated with a first feeding pipe and a second feeding pipe; a first electromagnetic valve and a second electromagnetic valve are respectively mounted on the first feeding pipeand the second feeding pipe; the ammeter is used for detecting the change of the supply current of the constant-speed motor to determine continuous adding of which raw material is needed; the PLC controller is used for receiving the reading of the ampere meter for analysis, then the first electromagnetic valve and the second electromagnetic valve are controlled to be opened and closed to achieveaccurate control over the raw material ratio, the stirring effect is good, subsequent processing is facilitated, and the taste of the konjac vegetarian tripe is not affected.
Owner:ANHUI SPICY MAGIC KING FOOD CO LTD
Method of producing leisure foods with shrimp shells and dried small shrimps
ActiveCN109077108AAffect the tasteGreat tasteMeat/fish preservation using chemicalsFood dryingMicrowaveHigh pressure
The invention provides a method of producing leisure foods with shrimp shells and dried small shrimps. The method includes pretreating, softening, shaping, drying by hot blast, expanding by microwave,and packing. According to the method herein, shrimp shells and dried small shrimps are pretreated first for disinfection and removal of heavy metals; the shrimp shells are softened by steam under high pressure, thereby preventing excessive hardening of the shrimp shells which affects taste; the shaping helps improve taste and palatability; drying by hot blast and stepwise expanding by microwave help produce a shrimp shell leisure food which has high expansion degree, low oil content, good taste, good eating convenience, and rich nutrition.
Owner:北海市海庆兄弟水产有限公司 +1
Functional composition capable of increasing bone density and applications thereof
InactiveCN106551385AIncrease bone densityWill not affect the tasteFood ingredient functionsOrganic compound food ingredientsPhosphatePhosphopeptide
The invention discloses a functional composition capable of increasing the bone density and applications thereof. The functional composition comprises casein phosphopeptide, phosphate, and a calcium agent. The provided functional composition can prominently increase the bone density. Moreover, the functional composition will not influence the taste and flavor of products, especially dairy products, when being added into the products, and at the same time, the stability of the products is ensured.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Automatic bean curd brine adding technology and equipment
InactiveCN105941659AWill not affect the tasteCheese manufactureFood scienceBiotechnologyProcess equipment
The invention relates to a technology and equipment combination for automatically controlling bean curd brine adding in industrial bean curd production process. The technology and preparation combination is characterized in that an online concentration instrument is used for monitoring the concentration of soybean milk in real time, and controlling the ratio of soybean milk and brine in the brine adding process, so that the protein of the soybean milk and the brine can sufficiently react, and the influence to yield rate or mouth feel of bean curd by the excessive amount of soybean milk or brine due to fluctuating of concentration of soybean milk is avoided.
Owner:JIUSAN OILS & GRAINS IND GRP CO LTD
Kneading type pig tripe washing machine
InactiveCN108402152AOverall small sizePrevent spoilageAnimal stomach clearancePulp and paper industryUltimate tensile strength
The invention discloses a kneading type pig tripe washing machine. The kneading type pig tripe washing machine comprises a base, a supporting pipe, a spray washing pipe, an air nozzle, drying racks and a kneading mechanism, wherein the base is a cuboid; arc-shaped supporting feet are respectively arranged at four bottom corners; the supporting pipe is mounted on the base; the spray washing pipe sleeves in the supporting pipe; the air nozzle is mounted at the top of the outer part of the supporting pipe; the drying racks are mounted on the side edge of the base; and the kneading mechanism is mounted on the base. According to the kneading type pig tripe washing machine disclosed by the invention, pig tripe can be quickly washed, so that the pig tripe washing efficiency of people is improved,and labor intensity of people is reduced; using a vacuum pump as a power source is not needed, and washing and blowing are integrally combined, so that the situation that the pig tripe is thoroughlywashed is further guaranteed; and besides, the kneading type structure is utilized, so that the situation that the washing is clean and thorough can be guaranteed, and the edible mouth feel of the pigtripe can also be improved.
Owner:GUIGANG RUICHENG TECH CO LTD
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