225 results about "Cluster beans" patented technology

Disclosed are nutritional compositions having a solid crisp matrix, or a flour derived from the solid crisp matrix, said matrix comprising (A) from about 10% to about 50% by weight of a soluble viscous fiber, preferably guar; (B) from about 10% to about 99% by weight of a carbohydrate other than and in addition to the soluble viscous fiber; and (C) from about 1% to about 49% by weight of protein, wherein the matrix has a bulk density of less than about 0.4 g / cc. It has been found that soluble viscous fiber sources such as guar gum can be formulated into a solid crisp matrix, which then minimizes several limitations commonly associated with the formulation of such fiber sources into a conventional nutrition bar, e.g. slimy mouthfeel, tooth packing. These compositions are especially effective when formulated with gelled inclusions, including those containing or associated with acidulants, sour flavorants, or both. The nutritional compositions are especially useful as satiety agents, weight reduction agents, and / or for blunting the postprandial glycemic response in diabetics or other individuals in whom such a response would be beneficial.

The present invention relates to substantially pure hydrocolloids and derivatives thereof, a novel method of making said hydrocolloids, compositions comprising said hydrocolloids, and using said hydrocolloids as a gelling and thickening agent for aqueous systems, for instance, in the area of food, fodder, cosmetic and pharmaceutical compositions. Typical hydrocolloids are selected from tamarid, fenugreek, cassia, locust bean, tara and guar. The hydrocolloids obtainable by the method of the invention are colorless, odorless and tasteless and they exhibit improved performance properties such as viscosity properties as well as gel strength and break strength.

The invention provides fish sauce seasoning adopting whitebait as a main raw material and a preparation method thereof. The whitebait sauce is made of the following raw and auxiliary materials in parts by weight: 35 to 50 parts of whitebait, 45 to 60 parts of water, 3 to 10 parts of pepper powder, 2 to 5 parts of black sesames, 1 to 3 parts of small sesame oil, 5 to 10 parts of vegetable oil, 0.1 to 0.5 part of aginomoto, 3 to 5 parts of garlic, 0.3 to 0.8 part of sugar, 8 to 15 parts of edible salt, 0.5 to 2 parts of white pepper, 0.25 to 0.40 part of guar gum, 0.10 to 0.12 part of carboxymethylcellulose and 6 to 12 parts of a deodorization agent. The preparation method comprises the following steps of after selecting, washing and salting the raw materials, primarily soaking the raw material in the deodorization agent, seasoning and stewing, deodorizing the raw material, and finally canning and sterilizing the whitebait. The whitebait sauce has the advantages that the natural anchovies is adopted, and the whitebait sauce is red brown and bright in color; the whitebait sauce is reasonable in formula, the deodorization agent is stable in performance, safe and toxic-free, the deodorization effect is good, and the flavor is unique; the nutrients are abundant, and functions of tonifying the deficiency, invigorating stomach, moistening the lung and alleviating the water can be realized; meanwhile, the production process is simple and reasonable, and the cost is low.

The invention discloses a scurf-removal and anti-hair loss shampoo. The shampoo finally obtained comprises, by mass percentage in 100% of the shampoo, 0.3-1% of rosemary extracts, 0.3-1% of thyme extracts, 0.3-1% of lavender extracts, 0.2-0.5% of nettle extracts, 0.2-0.5% of salvia officinalis extracts, 0.2-0.5% of chamomile extracts, 0.1-0.3% of equiisetum arvense, 15-30% of alkyl polyglucoside, 0.5-2.0% of cluster bean hydroxypropyltrimethyl ammonium chloride, 0.15-0.3% of essential oil, 0.15%-0.3% of preservatives and 0.03-0.06% of citric acid. The scurf-removal and anti-hair loss shampoo taking pure natural vegetable components as ingredients has functions of hair oil reduction, scurf removal and preventing hair loss, using effect of shampoo in chemical formulation is improved, and side effect of the shampoo is eliminated.

The invention discloses a dietetic food composition for losing weight. The composition comprises the following ingredients: fresh meat and aquatic product, vegetables, fruits, dried mushroom products, cereals, beans, nut meat, edible vegetable oil, eggs, protein hydrolysate powder, dietary fiber powder, konjac powder, guar gum, polyols, phosphatidylcholine, fruit polyphenols, L-carnitine, vitamin A, vitamin E, vitamin C, thiamine hydrochloride, riboflavin, nicotinamide, pyridoxine hydrochloride, folic acid, cyanide-containing cobalt and pantothenic acid. By adopting the dietetic food composition disclosed by the invention, the total energy intake is reduced under the premise of ensuring normal basic metabolic rate, the requirements of the body on protein at a low-energy diet period are improved, and related nutrients are replenished to facilitate body fat, visceral fat and blood lipid metabolism, so as to achieve the target of losing weight. Meanwhile, the invention also discloses a preparation method of the dietetic food composition and use of the dietetic food composition in preparation of a medicament for preventing or treating an obesity disease.

The invention discloses a method of producing a protein feed by a liquid-solid two-step fermentation method. The method comprises the following steps: performing liquid culture on corynebacterium glutamicum, candida utilis, bacillus subtilis, lactobacillus plantarum and aspergillus oryzae so as to obtain corynebacterium glutamicum fermentation liquor, candida utilis fermentation liquor, bacillus subtilis fermentation liquor, lactobacillus plantarum fermentation liquor and aspergillus oryzae fermentation liquor; mixing the corynebacterium glutamicum fermentation liquor, the candida utilis fermentation liquor, the bacillus subtilis fermentation liquor, the lactobacillus plantarum fermentation liquor and the aspergillus oryzae fermentation liquor so as to obtain mixed bacterium liquor; loading raw materials of soybean meal, cluster bean meal, cottonseed meal and the like into an explosion vat for performing steam explosion; after steam explosion, mixing materials, the mixed bacterium liquor and molasses in proportion, and adding an enzyme preparation so as to obtain mixed materials; conveying the mixed materials into a special modularized solid-state biological raw material continuous fermentation device for enzymolysis and fermentation, and drying the fermented materials so as to obtain the protein feed. According to the method disclosed by the invention, the modularized automatic fermentation device is adopted, the materials after explosion, the fermented bacterium liquor and the enzyme preparation are mixed, then the mixed materials are loaded into the automatic fermentation device for enzymolysis and biological fermentation, so that requirements for automatic temperature control, automatic dampness control and automatic ventilation control are met, the bioconversion rate is high, the fermentation period is short, the consumption is low, the cost is low, and mechanized and large-scale production requirements can be met.

The invention discloses a preparation method of high-salt resistance high-viscosity sodium carboxymethylcellulose. The method takes refined cotton as a cellulose raw material and comprises the steps of alkalization of cellulose and etherification of alkali cellulose, and is characterized in that the average degree of polymerization of the refined cotton is 3,000-3,300. The method disclosed by the invention takes the tailor-made refined cotton with high degree of polymerization as a cellulose raw material, adopts proper temperature control and adds nitrogen in alkalization reaction; and through the effective means of reasonable design of technological formula and technological time and the like, the viscosity of the product reaches over 6,000 mpa.s in 1% aqueous solution, the salinity-viscosity ratio is greater than or equal to 0.90, and the substitution ratio is greater than or equal to 0.90 according to the measurement by a Brookfield LVDV-I+ type viscometer. Through the preparation method disclosed by the invention, the prepared high-salt resistance high-viscosity sodium carboxymethylcellulose can substitute for guar gum, and is applied to a high-pressure hydrofracturing method for extracting oil gas from oil shale. The high-salt resistance high-viscosity sodium carboxymethylcellulose can be used for improving the viscosity of a proppant and can be pressed into a shale gap to expand the crack for the extraction of petroleum and natural gas. The high-salt resistance high-viscosity sodium carboxymethylcellulose is also favorable for reducing the friction force, and the energy consumed for extraction can be reduced.

The invention discloses an air purifying agent and a preparation method and application thereof, belonging to the field of everyday use chemicals. The air purifying agent is prepared form the following raw material formulas according to the weight ratio, wherein the raw material formula 1 comprises the following components of 8-16 percent of sodium chlorate and 0.5-1.5 percent of cane sugar; the raw material formula 2 comprises the following components of 1-4 percent of potassium polyacrylate, 2-5 percent of sodium polyacrylate, 4-8 percent of particular water-absorption type resin, 1-3 percent of guar gum and the balance of water. The air purifying agent obtained in the method has the characteristics of long duration time and low cost, can effectively remove toxic and harmful gases, can carry out sterilization and deodorization, rotatably releases during using without construction of specialized personnel, and is convenient for carrying.

The invention provides a method for preparing high-purity oligosaccharides by the enzymolysis of hemicellulose containing mannosan, and a product which is a high-effect beta-mannase BM-II produced by fermenting bacillus subtilis TQBm with the preservation No. of CCTCC No: M 211147. Konjac glucomannan, guar gum, sophora bean gum, sesbania gum and other hemicelluloses containing the mannosan are hydrolyzed into relatively small molecule materials, and then are desalted, decolored and deodorized through centrifugal separation, flocculation clarification and ion exchange techniques, large molecule materials in sugar solution are separated by the combination of an ultrafiltration technique and a molecular sieve chromatography technique, and finally the high-purity oligosaccharides is prepared through concentration and drying. The method for preparing the high-purity oligosaccharides disclosed by the invention has the advantages of simple operation, good separation effect, low cost and no chemical pollution, and industrialized production can be realized. The oligosaccharides product disclosed by the invention can obviously proliferate bifidobacteria in the human intestinal tract and otherbeneficial bacteria and obviously reduce enterobacter and other harmful bacteria, has the functions of blood sugar and blood fat reduction and immunoregulation, and is a novel raw material and assistant for gastrointestinal health, blood sugar and fat reducing, immunoregulation and disease resisting and preventing medicines.

The invention discloses a hidegelatin fabricated food with a beautification function and a production process thereof. The hidegelatin fabricated food can be prepared into various preparation formulations, such as a tablet, a granular formulation, a capsule, powder, electuary and the like, by utilizing hidegelatin, black bean flour, semen sesaminigrum, Chinese date, walnut powder, hawthorn powder, collagen, vitamin E, vitamin C, vitamin B1, vitamin B2, vitamin B6, oligosaccharide, medlar extract, siberian ssolomonseal rhizome extract, spine date seed extract, guar gum, microcrystalline cellulose and the like are taken as raw materials, and auxiliary materials. In the invention, various raw materials are mutually matched have cooperative functions, and different nutritive substances are blended into the product through multiple measures, such as systematic, comprehensive and pertinent conditioning, nutritive complementation, circulation improvement and the like; and the balance of the nutrition and the supply of the system lead food eaters to achieve the purposes of enriching the blood with nutrition, combining nutrition and conditioning, improving the organism functions, promotingthe toxin excretion, deferring the senility, removing acne and chloasma and restoring the elasticity and gloss of skins.

The present invention discloses a waxgourd juice ice-cream and a method of manufacturing the same, the ice-cream is composed of 1.5-2.5% of whole milk powder; 10-20% of condensed whole milk; 5-6% of hardened oil; 1-2% of cream; 10-15% of white granulated sugar; 5-10% of fresh egg plasm; 0.2-0.3% of guar gum; 0.05-0.1% of sodium alginate; 0.05-0.1% of CMC; 0.1-0.15% of konjak gum; 15-25% of waxgourd juice and an amount of drinking water. The production process includes the steps of fetching juice from waxgourd, mixing and confecting original adjuvant, sterilizing, homogen, cooling, aging, gelling, loading to mold, ossifying and the like; comparing with the traditional ice-cream, the ice-cream containing waxgourd juice of the invention has not only a taste of cooling and daintiness, also has a double action of nourishing and sanitary, has the nutrition health-care efficacy of cool down, relieving summer-heat, diuresis, reducing fever, resolving phlegm, quench one's thirst and the like, and the ice-cream conforms to the requirement of people to the health-care function.

The present invention relates to a new guar meal animal feed additive product prepared by mixed microbial solid fermentation. Microorganisms and two-step solid fermentation are combined to completely degrade anti-nutritional factors in the guar meal, accumulate beneficial metabolites and improve feeding value. The feed additive is unique in flavor and can replace feed additives originated from animals and fermented soybean meal products. Compared with unfermented raw materials, the fermented guar meal feed additive product has the advantages that crude protein content of the new fermented guar meal feed additive product can be improved by 2%-5%, reaching 54% or above. The products contain bacillus subtilis, bacillus licheniformis, lactobacillus acidophilus, lactobacillus lactis and lactic streptococci. The total number of beneficial bacteria in the product is no less than 4.5 billion / g. After the products are fermented, the products present dark yellow color. The products are added into animal daily diet at a proportion of 6%-8%, which can increase daily weight gain and average feed intake of animals, and the optimum addition amount is 6%.

The invention discloses a flour improver for instant frozen dumplings, a method for manufacturing the flour improver and application thereof. The flour improver for the instant frozen dumplings comprises, by weight, 2-5 parts of xanthan gum, 2-4 parts of guar gum, 2-4 parts of monostearin, 5-9 parts of stearic calcium and sodium lactate, 1-4 parts of composite phosphate, 1-3 parts of glutamine transaminase and 2-6 parts of sodium chloride. The composite phosphate comprises tetrasodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. The method includes respectively sieving the xanthan gum, the guar gum, the monostearin, the stearic calcium and sodium lactate, the tetrasodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate, the glutamine transaminase and the sodium chloride by the aid of Number-CB36 sieves; mixing the xanthan gum, the guar gum, the monostearin, the stearic calcium and sodium lactate, the tetrasodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate, the glutamine transaminase and the sodium chloride with one another to obtain the improver for the instant frozen dumplings. The flour improver, the method and the application have the advantages that problems of frost cracking and the like of dumpling wrappers of existing instant frozen dumplings during instant freezing, mechanical packaging and low-temperature storing can be solved by the aid of the improver for the instant frozen dumplings, the smoothness, the boiling fastness and the freeze-thaw stability of the instant frozen dumplings can be enhanced, and the taste and the appearance of the instant frozen dumplings can be obviously improved.

The invention discloses a preparation method of Chaozhou crisp dried meat floss, which comprises the following production steps that (1), pork is chopped into pork strips; (2), spice is wrapped with gauze, the spice, the pork strips, locust bean gum powder and guar gum powder are put in a pot, and water is added and boiled till at least 1 / 3 of the water is left; (3), soybean sauce, sugar and salt are added, boiled and subjected to soup reduction till soup in the pot is evaporated completely; (4), the pork strips are taken out and stir-fried to be loosened by a stir-frying loosening machine, the water is added, the pork strips are placed in a refrigerating chamber after absorbing the water completely, and stir-fried to be loosened by the stir-frying loosening machine again, the water is added, the pork strips are, placed in the refrigerating chamber after absorbing the water completely, and then stir-fried to be loosened by the stir-frying loosening machine, and semifinished dried meat floss is prepared; and (5), the loosened semifinished product dried meat floss is placed in a rubbing loosening machine for rubbing loosening, and then packaged, and the Chaozhou crisp dried meat floss is obtained. The prepared Chaozhou crisp dried meat floss is fragrant in flavor, rich in nutrient, flocculent, loose, and good in taste.

The invention discloses a composite thickening stabilizing agent for a fresh ground nutrient beverage. The composite thickening stabilizing agent comprises components of, by weight: 30 to 50% of guar gum, 20 to 40% of xanthan gum, 5 to 10% of gellan gum, 5 to 10% of locust bean gum, 5 to 20% of modified starch, and 5 to 20% of an emulsifier. The composite thickening stabilizing agent provided by the invention is aimed at nutrient beverages such as fresh ground soybean milk. According to the invention, natural gums and the emulsifier are complex-formulated. With an addition amount of 0.05% to 0.5%, the composite thickening stabilizing agent assists in solving problems of fresh ground nutrient beverages such as thin mouthfeel, rough quality and easy lamination. The composite thickening stabilizing agent provides good thickening, smoothing, suspending and stabilizing effects.

The invention provides an alginate bean jelly and a preparation method thereof, which can solve the problems in the traditional method for producing bean jelly with sodium alginate, increase the water retention and elasticity of the bean jelly, cause the bean jelly to taste smooth and delicate, simplify production technique and render operation convenient. The technical proposal is as follows: the alginate bean jelly comprises an A component and a B component; calculated by weight percentage, the A component comprises 54 percent to 65 percent of alginate and 5 percent to 10 percent of water retention agent and the B component comprises 20 percent to 28 percent of gelling agent and 5 percent to 12 percent of retarder. The method adds macromolecule waterholding material and the retarder to the bean jelly formula, and guar gum, sodium carboxymethyl cellulose, konjaku powder and alginate added improve the rigidity and ductility of the bean jelly; consequently, the elasticity and taste are improved and the water retention is increased simultaneously.

The invention provides a bacillus subtilis TQBm strain capable of expressing beta-mannase at high efficiency. The bacillus subtilis TQBm strain is prepared by inducing culture of bacillus subtilis TQK used as a starting strain through adopting a composite mutation technology which repeatedly uses UV (ultraviolet), NTG (nitrosoguanidine) and microwave mutation methods twice. The bacillus subtilis TQB strain has a preservation number of CCTCC (China Center for Type Culture Collection) No.M211147 and can be used for producing high-efficiency beta-mannase and enzyme products BM-I and BM-II. The high-efficiency beta-mannase with average enzyme activity of between 1000 and 2,000mu / ml can be obtained by fermentation under an optimal enzyme production condition, 1ml of enzyme solution can convert 10 to 20g of mannan, and the concentration of a substrate is between 10 and 20 percent. The TQBm strain cultured by the invention has high enzyme production capacity and high enzyme activity; and by using the enzyme product, mannan in konjak, cluster beans, locust beans, sesbania and other plants can be efficiently and economically hydrolyzed to produce mannooligosaccharides.

The invention discloses a preparation method of galacto-mannan-oligosaccharides and application of the galacto-mannan-oligosaccharides. The preparation method comprises the following steps: (1) performing segmented composite enzymatic hydrolysis on galacto-mannan-oligosaccharides such as guar gum, sesbania gum, locust bean gum, fenugreek gum and Tara gum, wherein the enzyme is a complex enzyme ofacid mannase and cellulase; and (2) by segmented ultrafiltration classification, obtaining degraded galacto-mannan-oligosaccharides which are a mixture of a disaccharide, a trisaccharide, a tetrasccharide and a pentosaccharide. The preparation process is simple and easy, and is environmentally friendly. The conversion rate of the galacto-mannan-oligosaccharides is high, and the galacto-mannan-oligosaccharides are easy to separate. The prepared galacto-mannan-oligosaccharides can be used as prebiotics to be applied to food and animal feed, the proliferation of a butyric acid-production probiotic is promoted, and the intestinal environment is improved.

The invention discloses large chicken cutlet coating flour and a preparation method thereof. The large chicken cutlet coating flour is prepared from wheat flour, wheat starch, corn starch, cassava starch, cassava granulated flour, table salt, white sugar, sodium carbonate, onion powder, garlic powder, baking powder and guar gum. According to the edible characteristics of a large chicken cutlet on a food terminal market, the surface of a large chicken cutlet is coated with flour and the flour-coated large chicken cutlet is fried so that yellow appearance and a crisp taste of the large chicken cutlet are obtained and large chicken cutlet local flavor and taste are improved. Through the standard flour coating production process, large chicken cutlet taste standardization is realized.

The invention provides a method for preparing a peanut sauce beverage and peanut red skin powder by fully utilizing peanuts. The method comprises the steps that the peanuts are baked, processed through skin removal and then processed through pulp grinding, and after enzymolysis is performed through cellulase, secondary enzymolysis is performed by adding at least one of trypsin, papain, alkaline protease and neutral protease; after enzyme deactivation is performed, peanut pulp is processed through a colloid mill, then ultra-fine pulverization treatment is performed, and a sweetening agent, guar gum and sucrose fatty acid ester are added for blending; homogenizing is performed through a high pressure homogenizer; ultra high temperature sterilizing and cooling are performed, and then aseptic packaging is performed to obtain the fully-utilized peanut sauce beverage; removed peanut red skin is processed through pulverization, microwaves, ultra-fine pulverization and spray drying, and then the food ingredient peanut red skin powder with the blood replenishing function is prepared. The peanut sauce beverage has the advantages that nutrition is rich, the flavor is unique, absorption is easy, the health care effects of resisting oxidation, resisting bacteria and reducing the blood pressure are achieved, and full utilization of the raw materials is achieved.

The invention discloses a method for producing protein feed material by enzymolysis and fermentation of guar meal, comprising the steps of: liquid culturing candida utilis fermentation liquor, bacillus natto fermentation liquor and lactobacillus plantarum fermentation liquor; preparing a mixed bacterium solution according to the proportion; putting guar meal into an explosion tank, and performing steam explosion under certain conditions; mixing the materials after steam explosion with the mixed bacterium solution and molasses according to the proportion, and meanwhile adding enzymatic preparations to prepare mixed materials; sending the mixed materials into a special modular solid state biological material continuous fermentation device for performing enzyme solution and fermentation, drying the fermented materials and thereby obtaining the protein feed material. According to the method, the modular automatic fermentation device is adopted, and after being mixed with the fermentation bacterium solution and the enzymatic preparations, the materials after explosion is put into the automatic fermentation device for performing enzyme solution and biological fermentation, so that the requirements of automatically controlling temperature, humidity and ventilation quantity are achieved, the biotransformation efficiency is high, the fermentation period is short, the loss is little, the costs are low, and the requirement of mechanized and large-scale production can be achieved.

The invention relates to a convenient nutritional coarse-cereal rice flour food and a production process of the convenient nutritional coarse-cereal rice flour food, belonging to the technical field of convenience foods. The convenient nutritional coarse-cereal rice flour food comprises a rice flour material package, a subsidiary food material package, an oil package and a spice package, wherein the rice flour material package is prepared from the following raw materials in part by weight: 75-85 parts of rice meal material, 10-20 parts of high gluten wheat flour, 2-5 parts of mixture of dried konjac glucomannan powder and sweet potato gum, 1-3 parts of corn starch, 0.01-0.1 part of guar gum, 0.02-0.06 part of an emulsifying agent and 0.1-0.5 part of table salt. The rice flour material package has balanced nutrition formula and is complementary in a diversified manner, the contents of vegetable protein, amino acid, B vitamins in the high gluten wheat flour can be improved, the tensile resistance and the affinity of the rice flour can be improved favorably, and the shaping is easy; the convenient nutritional coarse-cereal rice flour food can be used for solving the problem of poor affinity of the coarse cereals, has multiple efficacies, has diversification, has balanced nutrition, can be eaten conveniently and is clean and sanitary.

The invention discloses a glossy ganoderma fagopyrum tararicum tea and a preparation technology thereof. The fagopyrum tararicum tea is formed by 500-850 parts of fagopyrum tararicum cortex powder, 150-500 parts of glossy ganoderma powder, 50-100 parts of folium mori powder, 20-70 parts of fagopyrum tararicum extracts, 2-10 parts of guar gum, 2-10 parts of xanthan gum and 2-10 parts of konjac glucomannan. The preparation technology includes steps of powder mixing, forming, drying and aroma raising, detailedly, first evenly mixing the fagopyrum tararicum cortex powder, the glossy ganoderma powder, the folium mori powder, the fagopyrum tararicum extracts, the guar gum, the xanthan gum and the konjac glucomannan until the color is uniform and standing for 20 minutes; then adding 25%-40% of water into the evenly mixed tea powder, blending evenly through a pressure forming machine, sieving the tea powder through a 30-mesh sieve, and granulating; filling a disk with formed fagopyrum tararicum tea particles, placing in a hot air drying oven, drying at 50-55DEG C until the water content is lower than 8%, then placing in a far infrared oven, baking at 200-220DEG C for 2-3 minutes, and cooling naturally; and finally, placing the cooled fagopyrum tararicum tea in a drum drying oven and baking until the water content is not higher than 5% at 110-145DEG C.

The invention discloses fried tulip-like chicken wing roots and a processing method thereof. The fried tulip-like chicken wing roots are prepared by marinating chicken wing roots, mixing the chicken wing roots with a paste, coating the chicken wing roots with powder, and frying. The marinade is prepared from the following raw materials in parts by weight: 1-2 parts of edible salt, 2-4 parts of mashed fresh ginger, 0.3-0.7 part of white pepper powder, 1-2 parts of glucose, 2-3 parts sodium tripolyphosphate, 1-2 parts of corn starch, 4-6 parts of soybean sauce, 1-2 parts of monosodium glutamate, 1-2 parts of ethyl maltol, 0.2-0.6 parts of balsam and 30-40 parts of water; the paste is prepared from the following raw materials in parts by weight: 15-20 parts of starch, 5-10 parts of flour, 3-8 parts of soybean protein isolate, 0.1-0.5 part of sodium bicarbonate, 0.1-0.3 part of guar gum and 0.2-0.4 part of edible salt; the coating powder is prepared from the following raw materials in parts by weight: 30-60 parts of starch, 20-40 parts of flour, 0.3-0.6 part of edible salt, 0.4-0.7 part of monosodium glutamate, 1-3 parts of sugar, 10-25 parts of soybean protein and 5-8 parts rice flour; and the chicken wing roots account for 60-70 parts by weight. The product adopts an innovative technological operation, is balanced in nutrition and is healthy. Compared with the traditional fried chicken wing roots, the fried tulip-like chicken wing roots provided by the invention are low in content of cholesterol, are attractive in appearance, are convenient to eat and are good for health.

The invention discloses original recipe strips, which are prepared by cutting chicken breast into strips, pickling, soaking in slurry, and wrapping with breadcrumbs, wherein the original recipe strips are characterized by comprising the following component: the chicken breast; pickling materials are prepared from the following components: salt, sugar, yellow onion powder, ginger powder, sodium bicarbonate, a chilli extract and chilli powder; and slurry comprises the following components in parts by weight: guar gum, glucose, soy isolate protein, the salt, aginomoto, flour, starch, the chilli powder, the chilli extract and the breadcrumbs. The invention further discloses a processing method of the original recipe strips. Through the technical scheme, the original recipe strips have the beneficial effects that the adopted chicken breast is high in protein content; through reasonable proportion, the chicken breast is blended with the abundant taste in a pickling manner; and breadcrumbs coat outside the chicken breast, so that the chicken breast reserves the flavor of chicken when being fried to be eaten, and is blended with the abundant taste; and the taste is not single again.

The invention relates to a natural pork flavor. The flavor is prepared from a method which comprises the following steps of adding meaty flavor base, salt, monosodium glutamate, I (disodiuminosine 5'-monophosphate) plus G (disodium guanosine 5'-monophosphate) and white granulated sugar into a pork reaction flavor base, then adding xanthan gum or guar gum, uniformly mixing to be fed to a colloid grinder, and accordingly, obtaining the natural pork flavor. Through combining an enzymolysis technology and a maillard reaction technology, operating conditions are simpler compared with maillard reaction only, moreover, resources can be saved, the content of free amino acid in raw materials can be increased, and the content of fragrant precursors after the maillard reaction is also increased. In addition, the reaction time can be greatly shortened, the scorched flavor phenomenon which is caused by long-term high-temperature reaction is avoided, and the produced natural pork flavor has strong meaty flavor and realistic taste and meat quality.

The invention provides a preparation method of fermented glutinous rice yoghurt. The preparation method comprises the following steps: evenly mixing the following raw materials in parts by weight: 30 to 70 parts of fermented glutinous rice, 0.1 to 0.45 part of thickening agent, 0.1 to 2 parts of starch, 20 to 30 parts of high fructose syrup and / or white granulate sugar, and 9 to 38 parts of water and / or fermented glutinous rice supernate, sterilizing the mixture at a temperature of 90 to 95 DEG C for 10 to 15 minutes so as to obtain fermented glutinous rice sauce; and mixing the obtain fermented glutinous rice sauce with yoghurt according to a mass ratio of 1:(5-19) at a temperature of 15 to 25 DEG C; wherein the thickening agent is one or more of carrageenan, pectin, xanthan gum, locust bean gum and guar gum. The total content of solids in yoghurt is in a range of 18 to 22.5%. The prepared fermented glutinous rice yoghurt can be stably stored under a refrigeration condition, is suitable for massive industrial production, and can be stored for 21 days at a temperature of 2 to 6 DEG C.