75 results about "Food culture" patented technology

The invention relates to a beverage containing water-soluble dietary alga fiber carrageenan. The invention has the following characteristics that: the beverage comprises the water-soluble dietary alga fiber carrageenan, sugar, fruit juice or food flavor, citric acid and water, the weight percentage of the water-soluble dietary alga fiber carrageenan ranges from 0.01 percent to 20 percent, the weight percentage of the sugar ranges from 0.0001 percent to 20 percent, the weight percentage of the fruit juice or food flavor ranges from 0.0001 percent to 40 percent, the weight percentage of the citric acid ranges from 0.0001 percent to 2 percent, and the rest is water. The beverage can prevent constipation and intestinal diseases, eliminate heavy metals and radicals in the body, prevent cardiovascular diseases, diabetes and breast cancer and gallstone, reduce blood pressure and enhance the immunocompetence of the human body. The beverage does not contain high-calorific-value ingredients such as protein and fat, belonging to a low-calorific-value functional beverage, and the beverage not only enriches Chinese food culture, but also greatly improves the physical health of people.

The present invention relates to an antioxidant and anti-aging astaxanthin health-care composition and preparation method thereof. The composition comprises the following components in parts by weight: astaxanthin 120-160 parts, lycopene 83-133 parts, and grape seed extracts 67-89 parts. The composition can be processed into hard capsules, soft capsules and oral liquid by adding accessories accepted by the pharmaceutical technology. By using astaxanthin, lycopene, and grape seed extracts as raw materials, aiming at the physical signs and food culture features of Chinese people, and scientifically quantifying and blending the raw materials, the composition maximally exerts the synergistic effect of anti-oxidation, and makes the functional features of these three varieties complement each other, thus leading to comprehensive antioxidant effect and remarkable anti-aging effect.

The invention discloses a fish cake formula and a manufacturing method and superinduces a new menu of Chinese food culture and leads to fresh, savoury, tender, soft and elastic taste when people eat. Technical problems to be solved lie in: firstly, the formula for manufacturing fish cake comprises 20 percent of fish meat which is heaved into paste, 15 percent of starch, 5 percent of white sesame powder, 10 percent of ripe peanut flour, 10 percent of fermented cake head, 40 percent of clean edible water and a little ginger, onion and monosodium glutamate; secondly, the fish cake prepared through the fish cake manufacturing method is transparent, soft, savoury, tender and elastic and can be both eaten directly and used for chaffy dish. With abundant sources, the fish cake formula and the manufacturing method is suitable for fleshy fishes of lotus fish, black carp, common carp, etc.

The invention discloses a bacillus licheniformis and a method for utilizing the sludge as raw material for producing alkaline protease. The bacillus licheniformis is gram-positive bacteria and is shaped like a straight rod, and the collection number is CGMCC 1970. The method for utilizing the bacillus licheniformis for producing the alkaline protease includes (1) the conditioning of a culture medium; (2) shaking culture; (3) the fermentation by a fermentation tank; and (4) the purification of the protease. The bacterial strain of the invention is utilized for producing the alkaline protease, which can not only dispose sludge, but also obtain the alkaline protease product with high additional value and lower cost. The method uses urban waste sludge to replace the traditional food culture medium for producing the alkaline protease product, which not only provides a new way for the resource disposal of urban sludge, but also can greatly reduce the price of the product and promote the industrial production and application of protease preparations.

The invention discloses a fermentation method for producing high viscocity xanthan gum by xanthomonas campestris, which relates to the technical field of the production of the xanthan gum by using microorganism fermentation engineering. The prior fermentation method for producing the xanthan gum by the xanthomonas campestris comprises: slant mother seeds, shaking culture, starter can culture, total culture medium fermentation culture and fermentation liquor extracting stage; and a fermentation culture stage of the invention is designed to be a basal culture medium fermentation culture stage which comprises a supplementary food culture medium A fed-batch, a food culture medium B fed-batch and a pH regulation and control process. Starch and crude farm product containing starchiness are sequentially batch-fed in two steps under the condition of firm control of fermentation liquor photodensity to increase the carbon nitrogen ratio gradually; the ferment pH value is controlled by an acid-base neutralization solution, so that the process fermentation time is reduced from 60 to 75 hours to 40 to 48 hours; high cost industrial raw materials are replaced by the low cost primary farm products, so that the raw material cost is reduced by 15 to 20 percent; the reduction of the fermentation time reduces the energy consumption by 25 to 30 percent; and experimental data shows that the feed stock conversion reaches 85 to 90 percent and the viscocity is improved by 10 to 20 percent.

The invention discloses a method for culturing cordyceps militaris with slant solid strains effectively instead of liquid strains. The method comprises the following steps: culturing carrot slant cordyceps militaris strains, wherein a culture medium is prepared from the following components in parts by weight: 200 parts of juice prepared from carrots, 20 parts of glucose, 0.5 part of magnesium sulfate, 1 part of monopotassium phosphate and 20 parts of agar; performing subpackaging, sterilization, cooling, inoculation, culturing and selection on the culture medium; aseptically transferring the slant strains into a one-off injection syringe, sucking glucose injection, extruding a solution obtained by mixing the slant stains and the glucose injection from a syringe needle, pouring the extruded solution back into the one-off injection syringe, repeating the operation until the carrot slant cordyceps militaris strains are completely and uniformly mixed with the glucose injection, and inoculating prepared solidified cordyceps militaris liquid strains into a food culture medium or silkworm pupae; culturing the food culture medium or the silkworm pupae in a constant temperature incubator. The method is easy to operate, short in culture period, high in fruiting body yield and free of pollution and waste, and factory production can be implemented.

The invention relates to a making method of chicken wing with garlic. The present invention aims at providing the make method of chicken wing, enriching the food culture of nation and increasing the competition of the Chinese chicken wing product with the chicken wing product of western fast food. The material mixture ratio of the present invention is: choice chicken wing 1 to 5 shares, garlic 0.5 to 5 shares of garlic, 0.1 to 1 share of respectively salt, monosodium glutamate, honey and chicken powder.

The invention belongs to the field of food processing equipment, and specifically relates to a minitype farcie noodle machine. Noodles, steamed stuffed bun and dumplings are wonders of Chinese food culture, and have healthy property far higher than the healthy property of sandwich and hamburgers as food. Countless Chinese delicious food fans hopes to combine noodles and dumplings for forming farcie noodles and hopes to realize mechanized and standardized production. The invention aims at solving the processing problem of farcie noodles, and the minitype farcie noodle machine is designed and helps to simplify preparation of farcie noodles. The machine has a three-layer jacket structure, and is provided with an n-shaped shaft, a rotary drum with propelling threads at the internal and the external, and a jacket outer drum; the rotary drum with propelling screws at the interior and the exterior is disposed at an interlayer position; and the rotary drum external threads and the jacket outer drum form an annular dough-extruding cylinder, and the rotary drum internal threads and the n-shaped shaft form an annular stuffing-extruding cylinder. When the rotary drum with threads is pushed in a rotary way, noodles formed by wrapping column-shaped stuffing with annular noodles are prepared. The whole machine is assembled in an internal and external nested way, no sealing members are employed, noodles can be processed by employing the whole iron-texture machine, and no lubrication members are employed, so that food processing pollution is reduced.

The invention provides a custard ice crust mooncake which is prepared with glutinous rice flour, chestnut flour, eggs, butter, a milk powder, sugars and oil as raw materials. A wrapper of the custard ice crust mooncake is good to taste and breaks through the characteristics of a flour wrapper of the traditional Suzhou style or Cantonese-style mooncake; and the custard ice crust mooncake has rich nutrients, is low in the sugars and the salts and accords with the needs of modern healthy cooking culture. The invention also provides a preparation method of the custard ice crust mooncake. The preparation method is simple and practical and is easy to realize.

The present invention discloses food, and is especially noodles with special flavor and the making process. The noodles with special flavor feature that at least one kind of beverage is added into the noodles material. The making process of the noodles with special flavor includes making dough with flour and some beverage, cooking, adding beverage, and adding proper amount of diced vegetable, diced fruit, diced meat and / or diced egg. By means of adding tea, tea powder, wine, milk, fruit juice or fruit powder, various kinds of noodles, tea noodles, wine noodles, milk noodles, fruit noodles, etc may be made. The present invention is significant in optimizing food structure and developing food culture.

The invention relates to a container comprising special materials and manufacture method; wherein, the compressed tea is adopted as the container wall; the nontoxic low melting point metal is adopted as connector; the container wall comprising a plurality of blocks of compressed tea is fastened by the nontoxic low melting point metal; the nontoxic low melting point metals are welded with each other; the manufacture method is that (1) the tea is prepared to form the required shape of the container wall by the prior tea compressing craft, (2) the container walls are fastened by the nontoxic low melting point metal according to the connecting joints among the container walls, and the welding art is adopted as the amount of the nontoxic low melting point metal is plural, (3) the interface parts adopt the nontoxic low melting point metal totally. The container has the advantages of being applicable to the storage of light and dry solids, combining the plant tea and metallic tin, combining the traditional block tea craft and modern precise treatment technology, and embracing dietetic culture, decorative culture and harmonious culture.

The invention discloses a manufacturing method of automatically fermenting sweet potato flour coarse food grain products. The process of the manufacturing method comprises: slicing sweet potatoes; coating flour on the sliced sweet potatoes, drying the flour-coated sweet potato slices, grinding the dried sweet potato slices into fine powder, and obtaining the sweet potato flour; mixing the sweet potato flour with coarse food grain powder, adding yeast or baking power, uniformly mixing for later use; kneading dough by mixing the powder with warm water and placing at room temperature for 30 to 40 minutes for automatic fermentation; and after fermentation, making cooked wheaten food such as steamed breads, cakes, steamed bread rolls, etc. In the invention, nutritive grains are combined with the sweet potatoes which are the favorite of people, and fragrant and sweet wheaten food can be made by using the natural sweet mouthfeel offered by the sweet potatoes without any sugar nor sweetener. Thus, the problem that the coarse food grain powder offers a poor mouthfeel and is too coarse to eat and the problem that the sweet potato products product lots of gastric acid and cause heartburn and other discomforts are solved. The automatically fermenting sweet potato flour coarse food grain products offer good mouthfeel, unique flavor, sweetness and fragrance, and can ferment automatically; the manufacturing process is simple, the food culture of people is enriched, and a food with rich nutrients is provided for people.

The invention provides a layout of a novel dining hall and a selling method. The layout comprises a kitchen, a passenger compartment, a hall, a passageway, a corridor, a gate and a reception desk, and also comprises a supermarket area, a PK competition area and a food culture advertising area. The layout of the novel dining hall and the selling method change the single layout and the selling mode of the conventional food and beverage enterprise, form diversified layouts and selling modes, and meet diversified requirements of consumers.

The invention provides a beverage containing water-insoluble algal dietary fibers, which is characterized in that: the beverage is made from water-insoluble algal dietary fibers, citric acid, sugar, fruit juice, plant thickeners and water; and the weight percentage ranges of the ingredients are as follows: 0.01% to 20% of water-insoluble algal dietary fibers, 0.001% to 5% of citric acid, 0.001% to 20% of sugar, 0.001% to 30% of fruit juice, 0.01% to 20% of plant thickeners and water in balance. The beverage has effects of preventing constipation and intestinal tract diseases, removing heavy metals in vivo, scavenging free radicals in vivo, preventing cardiovascular diseases, diabetes, breast cancer and gallstone, lowering blood pressure and improving human immunity. The beverage is free of high-calorie ingredients such as proteins and fats, and is a low-calorie functional beverage. The beverage food enriches the food culture in China and is extremely beneficial for people health.

The invention relates to a preparation method of a food, specifically to a preparation method of a food containing Chinese toon and braised meat. The food provided by the invention is prepared from pork with skin, Chinese ton, honey, soy, salted and fermented soya paste, scallion, raw garlic, ginger, salt, monosodium glutamate, fermented glutinour rice, fermented soya bean, pepper, star anise, yellow rice wine, high-grade Shaoxing wine, fermented bean curd, rock sugar, water and plant oil according to a certain operation. By the adoption of the preparation method, green forest vegetable market values are fully performed and income can be created by farmers for a long time. The food can be suitable for hotels and restaurants, and especially can enrich food culture for the masses.

The invention discloses a processing method for quickly freezing Chinese wolfberry fresh fruits, in particular quick-frozen Chinese wolfberry fresh fruits which are processed with a special process and a production method of the quick-frozen Chinese wolfberry fresh fruits. The technical field of the invention is frozen food processing for raw and fresh fruits and vegetables. The invention is characterized in that during the processing, special exogenous non-specific biological cell protection and tissue component stabilization processing are carried out, high standards of pollution-free treatment are implemented, quick freezing scheme is optimized, and final products are packaged with various methods such as packaging under a controllable atmosphere, so that freezing damage and deterioration during storage and transportation are minimized. The technical system provides suggestions for circulation of Chinese wolfberry fruits, and the prejudice that Chinese wolfberry fruits should not be frozen is overcome. The invention makes Chinese wolfberry fruits a widely well-received resource with oriental flavor in modern frozen food culture. The invention provides a technical scheme for industrialization of Chinese wolfberry, so that storage and selling of Chinese wolfberry fresh fruits all the year round can be realized.

The invention discloses a beverage containing water-soluble seaweed dietary fiber agar, which is characterized in that the beverage comprises water-soluble seaweed dietary fiber agar, sugar, fruit juice, citric acid, edible essence and water. The range of weight percentages of the components are 0.01 percent to 20 percent, 0.0001 percent to 20 percent, 0.0001 percent to 40 percent, 0.0001 percent to 2 percent in sequence and water as the rest. The beverage of the invention can prevent constipation and intestine diseases, clear away heavy metals and free radicals in the body, prevent cardiovascular diseases, diabetes mellitus, mammary cancer and gall-stone and improve the immunological competence of human body. The beverage does not contain components with high calorific value, such as protein, fat and the like, pertaining to functionality beverages with low calorific value, thereby not only enriching food culture in China, but also greatly improving physical health of people.

The invention discloses a production technology of Da Fulai handmade rice crust cuisine, aiming at protecting the intellectual property of the peculiar famous snack rice crust cuisine of Tianjin and laying the foundation for the long-term development of the national food culture. The technology comprises the steps of: (1) preparing a mixture of mung beans, rice and water according to a certain proportion, soaking the mixture and grinding the mixture into paste on a water mill; and then, spreading rice crust on an iron pan, drying the prepared rice crust in the sun for a certain time, and cutting into willow leaf shapes to obtain the rice crust; (2) putting cut coriander stems, bruised ginger and chopped green onions into sesame oil, frying into golden color in the iron pan, putting aniseed powder and flour paste into the iron pan, frying, then pouring soy sauce into the iron pan, and frying to obtain small thick gravy; and pouring clear water, table salt and the small thick gravy into the pan, boiling the water, then pouring the soy sauce, aniseed powder, five spice powder, the bruised ginger and sodium carbonate into the water, stirring, boiling, thickening with a mixture of cornstarch and water, and boiling to obtain big thick gravy; (3) carrying out a preparation technology of condiments: preparing boiled bean cheese with spices, preparing fermented bean curd juice, thinning sesame paste, frying hot pepper and cutting coriander; and (4) during eating, putting the rice crust into a thick gravy material, enabling the rice crust to be submerged half and floated half, and adding the various condiments onto the rice crust for eating.

The invention relates to a method for cultivating planktonic larvae of sea cucumber, which belongs to the technical field of seedling raising of sea cucumber; the technology includes the following steps: breeding density; water level and water quality control; dry bait; feeding of attachment base; The density of larvae is raised by using dry bait to cultivate larvae, which solves the problem of difficult transportation and storage of fresh bait or concentrated liquid bait; with the assistance of micro-ecological preparations, a new water quality control method is adopted, and the entire seedling raising period is only changed once after the attachment substrate is placed. Water greatly saves the cost of changing water during the sea cucumber seedlings, can effectively prevent and control diseases, saves the cost of bait cultivation, transportation, and storage, and greatly improves the efficiency of sea cucumber seedlings.

The invention which belongs to the technical field of the puffer fish toxin detection concretely relates to a reversed phase ion pair HPLC method for the rapid trace detection of TTX in the fresh puffer fish blood. The method comprises the following steps: 1, acquiring and pretreating fresh puffer fish blood samples; 2, preparing a mobile phase; 3, preparing standard samples; 4, setting chromatography conditions; and 5, carrying out sample introduction detection analysis and result determination. Compared with current national standard methods of the TTX detection, the method of the inventionhas the characteristics of simple sampling, simple sample preparation, time saving and rapidness, low detection cost, high trace, qualitative and quantitative accuracy, good reappearance, no need of mass spectrums or other expensive devices, and easy popularization and application to base detection centers, provides a new detection means and a scientific basis for the safe fresh puffer eating, and performs an important effect to the promotion of the legal puffer fish eating in China and the development of the puffer fish industry and the puffer fish diet culture.

The invention relates to a preparation method of a foodstuff, and specifically relates to noodles containing elm bark powder and sweet potato powder, and a preparation method thereof. The noodles are prepared from materials of, by weight: 1-30 parts of elm bark powder, 10-50 parts of sweet potato powder, and 20-89 parts of wheat flour. The preparation method comprises the steps of: flour mixing, small dough making, extruding or expension-extruding, low-temperature drying, and packaging. Compared to prior arts, the noodles provided by the invention are advantaged in that: with the unique technology, the nutrients of the noodles are balanced; the elm bark powder in the noodles is beneficial for human health, and market value of elm bark powder is sufficiently developed. The noodles can be used in restaurants and hotels. With the noodles, food culture of the masses can be enriched.

The invention relates to a production process of fermented rose wine, belongs to the technical field of food processing, and particularly belongs to the technical field of wine brewing .The process includes the steps that at least one of black rice and purple sweet potato is cleaned, soaked, stewed and cooled and then is subjected to primary fermentation to be saccharified with Chinese yeast to obtain fermented mash; rose leaves frozen at minus 23-minus 18 DEG C are added into the fermented mash to conduct after fermentation, and squeezing, filtering and ageing are conducted to obtain the fermented rose wine .The fermented rose wine has special fragrance of roses and has the low-alcohol nutrient effects of yellow wine .The project is beneficial for development of rose planting industry, increasing peasant income and promoting traditional cooking culture of yellow wine .The flower type yellow wine new variety range is broadened, and the ever-growing requirement for low-alcohol, nutrient and healthy wine products of the market is met.

The invention discloses a novel online catering operation system. The online catering operation system comprises a registration end, a use end, a payment end, a delivery end, a settlement end and an alliance module, so that the online catering operation system can be used for catering and aggregating special food of all regions of the country carefully for users, and the users can find special food products of the surroundings, home or local conveniently, directly and quickly; in addition, the system enables the influence of merchant brands to be widely spread, a community of common future isformed online and offline in the form of a merchant alliance, and product sharing, store sharing, collaborative development and alliance win-win are effectively achieved. A merchant creates, optimizesand innovates unique products and amplifies the unique products through Internet thinking and tools, so that consumers can quickly experience real special food and the food culture can be quickly spread and popularized; in addition, through the single-product food, the regional culture is driven to spread.

The invention discloses lucky sheet jelly and a preparation method thereof, and relates to a kind of food. A protruding character layer is arranged on the surface of a flaky sheet jelly base layer. The preparation method of the lucky sheet jelly comprises the following steps: 1) uniformly making multiple sunk lucky characters or patterns on the inner side of the bottom surface of a conventional mould disc 1; 2) putting the mould disc 1 into a sheet jelly forming machine; 3) putting the sheet jelly slurry of one color into the mould disc 1 so that the sheet jelly slurry full fills a groove with the lucky characters or patterns; 4) heating and preserving heat for a certain period of time so that the slurry stays in a semi-cured state; and 5) putting the sheet jelly slurry of another color into the mould disc 1, and heating and preserving heat by a conventional sheet jelly preparation process so that the sheet jelly slurry is completely cured, and then discharging. Another embodiment of the mould disc is characterized in that a layer of hollow character board is arranged in the conventional mould disc. The lucky sheet jelly meets the need of eating, improves the appetite, and can propagate the Chinese catering culture.

The invention discloses a konjac bionic food and a production process thereof, wherein the konjac bionic food is prepared from the following raw materials by mass: 3-4% of konjac fine powder, 4-6% of corn starch, 2.6% of a coagulant, 1-1.5% of vegetable oil, 1.2-1.7% of edible salt, 0.5-1% of monosodium glutamate, 0.5-1% of soy sauce, 1-2% of white granulated sugar, 0.1-0.5% of vinegar, and 3-4% of spice. The production process comprises: stirring, coagulation, cake decoration, cooling, slicing, rinsing, centrifugal drying, bagging, sealing, sterilization, packaging, and finished product obtaining. According to the present invention, the konjac bionic food is the completely-natural green healthy food, is the a local specialty food integrated into the tourism and food culture industry, can be instantly eaten after the bag opening, and can further be cooked with other raw materials to obtain the dishes on family tables or high-class feasts.

The invention provides a beef mooncake which is prepared with flour, eggs, salts, sugars, beef, sesame oil, monosodium glutamate and water as raw materials. The beef mooncake is good to taste, has rich nutrients, is low in the sugars and the salts and accords with the needs of modern healthy cooking culture. The invention also provides a preparation method of the mooncake. The method is simple and practical and is easy to realize.

The invention discloses shiitake mushroom oil and a making method thereof. The shiitake mushroom oil is mainly made from the following raw materials in parts by weight of 30-40 parts of shiitake mushroom powder, and 60-80 parts of edible vegetable oil. The invention further provides the making method of the shiitake mushroom oil. Through the use and preparation method of the raw materials, the shiitake mushroom oil has pure full shiitake mushroom fragrance and mouth feel, and nutrient components of the shiitake mushrooms are rapidly, conveniently and sufficiently absorbed by human bodies. Theshiitake mushroom oil can greatly improve the mouth feel of various dishes, the storage time can be 2 years or above, and the shiitake mushroom oil has great promoting significance in the cooking culture and cooking techniques, and new species of edible oil are created. The shiitake mushroom oil and the making method thereof provide new selection for food industry and consumers.

The invention discloses a multi-functional vegetable, fruit, fresh flower powder, juice-pressing forming mask, bread and biscuit machine, which relates to food and beauty processing technology. The structure of this machine is: from bottom to top, the base, the first hinge, the first electric heating plate, the second hinge, the cavity, the second electric heating plate, the stirring chamber and the top cover are arranged and connected in sequence; the top cover and the stirring chamber There is a stirring mechanism inside; all electrical components are powered by an external power supply. The present invention can quickly pulverize and stir the food material through the pulverizing and stirring mechanism in the stirring chamber, and the efficiency is high; the first electric heating plate, the second electric heating plate and the cavity can be used alone for fermentation and two-way baking of bread or sesame cakes, and can also be used to make various The mask of different materials; the variable pattern forming template can change the template of different shapes to make food of different shapes, the forming is fast, and the food culture of consumers is enriched; the cost is low, the production is easy, and the economic benefit is high.