46 results about "Mass consumption" patented technology

The invention relates to a beefsteak processing method and belongs to the technical field of food processing. The beefsteak processing method belongs to the improvement on the basis of the prior art and mainly comprises work procedures of beefsteak raw material cooling and acid discharge, biologic tenderization, rolling kneading tenderization, cutting package and finished product quality testing, wherein a, the biologic tenderization work procedure comprises the steps that through being metered by the meat weight, 0.4 percent of biologic tenderization agents are prepared into 8 percent water solution to be uniformly injected into meat blocks, and the biologic tenderization agents are prepared from 10 percent of papain, 30 percent of glucose, 10 percent of monosodium glutamate, 10 percent of table salt, 35 percent of starch and 5 percent of phosphate; b, the rolling kneading time of the beefsteak raw material meat in a rolling kneading machine is 30 minutes, the rotating speed is 30 to 35 turns per minute, and the temperature is 4 to 8 DEG C; and c, the thickness of the beefsteak subjected to cutting package is 1 to 1.5cm, the weight of each block is 150+ / - 5 g, and the vacuum packaging is carried out. The method has the advantages that 1, the method is simple and convenient, and the fresh and tender degree of the beefsteak can be improved; 2, the beefsteak eating is convenient, and the beefsteak is particularly suitable for mass consumption; and 3, the standard and industrial production of the beefsteak can be realized.

The invention relates to a formula and a making method of a crispy cake, in particular to a wheat germ crispy cake and a making method of the wheat germ crispy cake. The wheat germ crispy cake is made by raw materials of natural food such as wheat meal, wheat germs, lard oil, yak butter, cream and eggs through making processes such as mixing, pressing and baking, and the wheat germ crispy cake is rich in nutrients, healthy, safe and crispy in taste and is healthy food preferred by mass consumers.

The invention discloses a tea processing method, and belongs to the field of tea production and processing. The tea processing method comprises the steps of fresh leaf picking, withering, drying, flavor adding, screening and packaging. According to the method, three and four leaves, leaf stalks and other resources can be effectively utilized, and the problem that the resource utilization rate is low due to the fact that only one bud and one or two leaves are adopted in existing white tea and other processing is solved. Tea manufactured through the method has aromatic flavor and unique amiable scorch aroma, the tea soup is bright yellow, has sweet and delicious taste and conforms to the taste of the mass consumers, the market potential is huge, and the method is simple in technological process and short in production time and promotes industrialized production.

The invention relates to a fig tea bag, and belongs to the technical field of health-care food. Fig leaves, fig roots and fig fruits are used as the raw materials of the tea bag, the tea bag is made through the technological processes of washing, drying, smashing, bagging and the like, and the components of the tea bag comprises, by weight percentage, 25-35% of the fig leaves, 12-20% of the fig roots and 50-60% of the fig fruits. The fig tea bag improves the utilization value of the fig leaves, the fig roots and the fig fruits, and the variety of fig products is increased. The used processing method and the used device are simple, and the operation is easy. The products are free of chemical addition, are good in taste, include all the good components of the moraceae fig leaves, the moraceae fig fruits and the moraceae fig roots, and are suitable for mass consumption. The tea bag has multiple health-care functions of cleaning heat and lubricating the intestines, keeping fit and preventing cancer, stimulating the appetite and increasing the appetite, resisting bacteria and carrying out detumescence, removing waste in the body and the like.

The invention discloses a jujube-flavor nutritional-type corn liquor and a brewing method thereof. The brewing method of the jujube-flavor nutritional-type corn liquor comprises the following steps: (1) soaking de-embryonated and crushed corn with edible alcohol, taking and drying corn extraction powder for later use after extraction, and storing an extract liquid subjected to centrifugation in a sealing manner for later use; (2) mixing the corn extraction powder with fresh red jujube subjected to cleaning and beating, adding steamed rice hull, fully mixing and cooking; (3) adding cellulase and medium-temperature yeast into the steam-cooked mixture, uniformly stirring, and fermenting for 35-45 days in a sealing state; (4) distilling after fermentation is finished, and placing original liquor in a ceramic vat for storage; (5) adding seriflux (namely jujube juice) into the original liquor and the extract liquid, and filtering to obtain a finished liquor. The jujube-flavor nutritional-type corn liquor is high in nutritional ingredient, controllable in alcohol content, and good in taste as the jujube-flavor is provided, and can not only meet requirements of mass consumers, but also conform to development requirements on grain saving, high quality, low liquor degree, multiple types, low consumption, less pollution and high efficiency advocated by liquor industries in Chine.

The present invention provides Maca coffee which is prepared by the following methods: crushing dried Maca to obtain Maca powder; mixing the Maca powder and pure water evenly, packing the mixture into food grade vacuum packaging bags, sealing the food grade vacuum packaging bags, extracting the Maca under the condition of a pressure of 120-150 MPa and a temperature of 20-25 DEG C, filtering Maca extract to obtain liquid extract; concentrating the liquid extract under a low temperature and a negative pressure until the liquid extract is sticky, freezing concentrated extract in a freezer at a ultra low temperature, vacuum freeze drying the concentrated extract and removing the dried extract from a vacuum freeze dryer, thereby obtaining Maca extract; and mixing the Maca extract, pure coffee powder, plant creamer and powdered sugar and pulverizing the mixture at a low temperature, thereby obtaining the Maca coffee. The Maca extract is prepared by low temperature, ultra-high pressure, vacuum concentration and vacuum freeze drying technology so that the loss of nutritional ingredients of the Maca can be controlled at "zero" in the processing stage. The Maca coffee also has health-care functions, and is suitable for mass consumer groups to drink and convenient for carrying and drinking. The Maca coffee breaks the present situation that the traditional beverages containing Maca are liquid, and produce solid beverages so that the Maca coffee is health-care and also more convenient.

The present invention discloses a mulberry fruit and leaf teabag which uses mulberry fruit and mulberry leaves as raw materials and is made by the following processes: cleaning, shredding and microwave enzyme deactivating of the mulberry leaves, soaking of the treated mulberry leaves into mulberry fruit juice, microwave drying, sterilizing and bag packaging. The teabag is composed of 70-90% by weight of mulberry leaves and 10-30% by weight of mulberry fruit juice. The preparation method is simple, and easy to operate and the produced teabag not only has significant medical and health-care functions, but also has a good color, a unique flavor and undestroyed nutrients. The teabag contains all the beneficial components of mulberry fruits and leaves, is rich in nutrition, is suitable for mass consumption, and is a convenient drinking tea with a variety of health-care benefits.

The invention relates to health foods and in particular relates to a preparation method of biological wheat flour containing cordyceps sinensis. Firstly, high-quality seeds can be prepared; secondly, fertile land is found and cultivated; thirdly, stable technical quality and high yield of cordyceps sinensis powder can be ensured. The cordyceps sinensis powder is artificial cordyceps sinensis prepared by performing extraction and secondary cultivation on mycelia of native cordyceps sinensis, planting the cordyceps sinensis in wheat matrix and growing; the ingredients, the content and the functions of the cordyceps sinensis powder are equivalent to and even are better than the native cordyceps sinensis; the production cost is relatively low; the biological wheat flour is suitable for mass consumption.

The invention discloses a generation method of a water heater / fish tank water quality map and a map control method. The generation method comprises the steps of: acquiring water quality information ofa water source connected with a water heater / fish tank and position information of the water heater / fish tank; and associating the position information of the water heater / fish tank and the water quality information to generate sample point data, and establishing a water heater / fish tank water quality map according to the sample point data. Through establishing the water heater / fish tank water quality map, users and manufacturers of the water heaters / fish tanks are served; the user can pay attention to the water quality condition of the water heater / fish tank at home in real time by means ofa mobile phone APP, and optimizes the operation of the water heater / fish tank according to the water quality condition; on the other hand, the manufacturer can optimize and upgrade the product according to the data in the water quality map, the water heater / fish tank intellectualization can be achieved, and a design basis can be provided for new products in future; and the inflow water quality isfurther comprehensively evaluated by means of the water quality information, so that the intuitive water quality condition is provided for mass consumers.

The invention discloses a preparation method of a black bean and colla corii asini beverage capable of replenishing blood and tonifying kidney. The preparation method is characterized in that black bean serosity made from black beans and black sesame seeds as raw materials cooperates with colla corii asini serosity prepared from colla corii asini and yellow wine as raw materials, and a traditionalChinese medicine extracting solution prepared from Chinese wolfberry fruits, mulberries, Chinese jujubes, haws and fructus momordicae as raw materials is added; and the preparation method comprises the following technological steps of performing mixing, performing enzymolysis, performing concentration, performing degassing, performing filling, performing sealing, performing sterilization and performing packing. A physical means and a biological enzymolysis technique are organically combined, so that the characteristics of original color, original taste and nutrient efficacy of natural raw materials are maintained, absorption by human bodies is facilitated, and the cooperative formula is scientific. The components achieve the effects of intercoordination and reinforcing, nutrient and health-care effects of natural substances for human bodies are commonly achieved, and the black bean and colla corii asini beverage can achieve the efficacy of replenishing blood and tonifying the kidney.The black bean and colla corii asini beverage is free from any chemical additives, free from food preservatives, high in nutrient value and good in mouth feel, is suitable for mass consumption, and can nourish and strengthen bodies after being taken for a long term. The beverage prepared by the preparation method can replenish blood and tonify the kidney.

The invention relates to the technical field of food processing, in particular to a solid beverage and a preparation method thereof. The preparation method specifically comprises the following steps: raw materials are sequentially subjected to fermentation, Maillard reaction, extrusion puffing and granulation to obtain the solid beverage; wherein the raw materials comprise any one of dandelion roots and dandelion leaves or a composition of the dandelion roots and the dandelion leaves. According to the invention, the solid beverage is obtained by fermentation, Maillard reaction, extrusion puffing and granulation; the solid beverage is taken after being mixed with water and is dissolved immediately; the traditional Chinese medicine taste of dandelion roots and leaves is eliminated, and dandelion coffee with the color, fragrance and taste exactly like coffee or dandelion black tea with the unique flavor is obtained. Effective substances are fully utilized; the nutritional value of the solid beverage is richer and easier to absorb; emission pollution is reduced; the processing cost is greatly reduced; the solid beverage conforms to expectation of mass consumption, dietary habits and health concepts, is easy to popularize, and has a wide market prospect, and the defects that the technology is complex, equipment is expensive, resources are wasted, and the use cost of the equipment is high in the prior art are effectively overcome.

The invention relates to apricot-flavored soft sweets, comprising the following raw materials in parts by weight: 50-200 parts of canned sugar apricot; 20-100 parts of castor sugar; 20-80 parts of maltose; 10-50 parts of cooking syrup; 1-5 L of lemon juice; and 4-9 parts of fish gelatin powder. The apricot-flavored soft sweets disclosed by the invention have extremely high nutritional value, arerich in protein, mineral elements, vitamins and amino acids, low in production cost, simple in preparation process and good in taste, and are suitable for mass consumption.

The invention discloses a spicy condiment sauce for instant chafing dish and a preparation method of the spicy condiment sauce. The preparation method comprises the following steps: preparing spicy powder, preparing a vegetable bag and preparing an oil bag. The spicy condiment sauce disclosed by the invention consists of the spicy bag, the vegetable bag, the oil bag and the vinegar bag, and can beadded and mixed according to the taste of a customer, so that the eating requirement that a hot pot is convenient and instant anytime and anywhere is met, and the inherent spicy taste of the hot potis kept; according to the invention, the fragrance and hemp of the spice are well blended into the oil through reasonable spice compatibility and preparation method; as the oil of the fried chilies isfirstly treated by the Chinese prickly ash, the amomum tsao-ko and the star anise, the fragrance of the Chinese prickly ash, the amomum tsao-ko and the star anise and chilli powder prepared from thechilies through chemical action have fragrance; the beverage is low in raw material and manufacturing cost, suitable for mass consumption and convenient to manufacture and store.

The invention relates to a xylitol biscuit. The biscuit comprises, by weight, 36-40% of flour, 10-12% of rice sheets, 4-6% of oil powder, 16-18% of malt flavors, 8-10% of whole milk powder, 14-16% of xylitol, 4-6% of fresh milk, 0.12% of composite vitamin and 0.06% of vanilline. By the aid of the technical scheme, the xylitol can inhibit the growth of streptococcus mutans and reduce the attaching capability of the streptococcus mutans, the bacteriostatic action is achieved, the caries cannot be caused easily, the good caries resistant effect is achieved, the cost is low and the biscuit is suitable to mass consumption.

The invention belongs to the technical field of green tea processing technologies, and discloses cold-brewed green tea and a processing technology thereof. According to the processing technology, a gradual pressing and long rolling method of a rolling procedure is adopted, so that good treatment of tea leaves is guaranteed, meanwhile, the cell breakage rate of the rolled leaves can reach 80% or above, the leaching rate of the tea leaves is guaranteed, and the processing technology is suitable for cold soaking. The water content of the treated leaves is 9-12%. A box-type aroma extraction method is adopted in an aroma extraction process, the aroma and taste are obviously superior to those of existing cold-brewed green tea, and the high quality of the finished tea is ensured by an aroma extraction treatment method. By using the green tea processing technology, continuous deep processing including crushing, packaging and the like is not needed, the production technology is simplified, the production cost is reduced, the technology is easy to master, and products are easily accepted by mass consumption.

The disclosure involves the method and process in which to manufacture an edible cheesecake sandwich that can be consumed by the masses. A baked good that allows people of all ages to enjoy a novelty dessert combination of cookies, and cheesecake in a predetermined individual serving size that creates a new delivery system integrated during the baking process allowing a defined heat exchange to alter the molecular structure of the two compounds to create a handheld cheesecake sandwich, which can be eaten without the use of plates and cutlery in any location at any time in the 24-hour cycle of a day.

The invention belongs to the technical field of green tea processing technologies, and discloses spherical cold-brewed green tea and a processing technology thereof. The water content of enzyme-deactivated leaves in the process is about 56%, and the aroma is higher; gradual pressing and long-time rolling are adopted, the appearance strips of finished tea are tight, fine and beautiful, and the cell breakage rate directly exceeds 80% or above; the forming process is improved on the original basis, so that the tightness of tea balls is greatly changed; the moisture regaining time is prolonged, the moisture regaining method is changed, the fresh and fragrant degree of tea is improved, and the requirements of cold-brewed green tea are completely met. The finished tea obtained by the processing technology is not only high in condition, but also fragrant, sweet and delicious, can be soaked for drinking within 10 minutes, and is easily accepted by mass consumption. The forming process comprises the steps of lifting, twisting and gently kneading, so that the tea balls are attractive and can be scattered and leached in a short time, and the aroma and taste can be exerted to the maximum extent.

The invention discloses Chinese herbal medicine prepared honey and a preparation method of the honey. The honey is prepared from, by weight, 30%-45% of honey, 1%-3% of ginseng, 5%-10% of dandelion, 4%-8% of schisandra chinensis, 3%-7% of polygonatum kingianum, 10%-15% of pseudo-ginseng, 5%-10% of astragalus membranaceus, 5%-10% of Chinese wolfberry, 10%-20% of jerusalem artichoke and 1%-3% of teapolyphenol. Natural traditional Chinese medicine components are adopted for preparation; pretreatment of honey is carried out, the sugar degree and the pH value reach the optimal state; the ginseng, the dandelion, the schisandra chinensis, the polygonatum kingianum, the pseudo-ginseng, the astragalus membranaceus and the Chinese wolfberry are matched, so that the nutritional ingredients of the honey are improved; meanwhile, the tea polyphenol is added, which has the refreshing and anti-fatigue effects, a jerusalem artichoke component is added, the honey has the cooling and antipyretic effects,and the honey making process is simple and easy to operate, convenient to control, low in production energy consumption, low in cost and suitable for common mass consumption.

The present invention relates to a spicy squid food and a production process thereof. The production process includes the following steps: performing pretreatment to obtain squid slices, performing ethyl acetate extraction, adding activated carbon and distilled water into the treated squid slices, adding yeast powder into the treated squid slices for fermentation, marinating the treated squid slices with salt, stewing the marinated squid slices in soup, frying the stewed squid slices, etc., and finally vacuum packaging the squid slices; the activated carbon, the yeast powder and other goods used in the recipe can improve the nutritional value of products. Beneficial effect of the spicy squid food: the spicy squid food is good in mouthfeel, good in taste, good in palatability and more in line with the choice of mass consumers, permanent organic matters difficult for degradation accumulated in the squid body are removed at the same time, and long-term consumption of the spicy squid food does not affect human health.

The invention provides a hovenia acerba and grapefruit compound beverage and a preparation method thereof, and relates to the technical field of food processing. According to the formula of the hovenia acerba and grapefruit hangover alleviating beverage in the invention, every 500 ml of finished beverage contains 50-60 ml of hovenia acerba juice, 50-80 ml of grapefruit pulp juice, 10-25 ml of fructus amomi water extract and the balance of water. The preparation method in the invention comprises the following steps of: cleaning the raw materials, mixing fructus amomi seeds with water, performing boiling to obtain fructus amomi water extract, juicing the hovenia acerba raw material and grapefruit pulp to respectively obtain hovenia acerba juice and grapefruit juice, and preparing the hoveniaacerba and grapefruit composite beverage according to the product formula. According to the invention, by adding the grapefruit juice, the problem of bitter and astringent taste of a pure hovenia acerba beverage is effectively solved; meanwhile, the basic medicinal effects of the hovenia acerba, grapefruit and fructus amomi are maintained; the maximum effect and value of the hovenia acerba, grapefruit and fructus amomi as edible plants are exerted to the maximum extent; the medicinal and edible effects are truly achieved; and the hovenia acerba and grapefruit compound beverage is more suitable for mass consumption.

The invention discloses a coix seed and chrysanthemum soup bag which comprises a hesperidium shell and a soup bag filling the hesperidium shell, wherein the soup bag comprises the following components in percentage by mass: 8%-20% of radix puerariae, 30%-45% of coix seeds, 30%-45% of phaseolus calcaratus, 10%-15% of chrysanthemum, 2%-5% of red dates and 1%-5% of shredded pericarpium citri reticulatae. According to the invention, the hesperidium shell is filled with the soup bag, the soup bag comprises the main materials including the coix seeds, the phaseolus calcaratus and the chrysanthemum and the auxiliary materials including the radix puerariae and the red dates, and the pericarpium citri reticulatae, the coix seeds, the chrysanthemum and other medicinal materials are organically combined, so that the effects of regulating qi, calming adverse-rising energy, regulating middle energizer, promoting appetite, eliminating dampness, reducing phlegm, inducing diuresis to alleviate edema and clearing away heat and toxic materials are achieved, the hesperidium shell is dried, suncured and dried, the optimal medicinal effect is achieved, so that a user does not need to consume time for collocation, the soup bag is directly put into a pot for cooking, the nourishing and balancing effects on the human body can be achieved, and the requirements of mass consumers are met.

The invention discloses a radix fici hirtae and rhizoma dioscoreae decoction bag. The decoction bag comprises a hesperidium shell and a soup bag filling the hesperidium shell, and the soup bag comprises the following components in percentage by mass: 30%-45% of radix fici hirtae, 10%-15% of rhizoma dioscoreae, 12%-18% of semen lablab album, 15%-30% of lily, 5%-10% of poria cocos, 2%-10% of red dates and 1%-5% of shredded pericarpium citri reticulatae. According to the invention, the hesperidium shell is filled with the soup bag, the soup bag comprises the main materials such as the radix fici hirtae and the rhizoma dioscoreae and the auxiliary materials such as the semen lablab album, the lily and the poria cocos, and the pericarpium citri reticulatae, the radix fici hirtae, the rhizoma dioscoreae and other medicinal materials are organically combined so as to achieve effects of regulating qi, calming adverse-rising energy, regulating middle energizer, promoting appetite, eliminating dampness, reducing phlegm, tonifying the lungs, removing dampness, relaxing muscles and bones, activating channels and collaterals, soothing the nerves and prolonging life, the hesperidium shell is dried, suncured and dried, the optimal medicinal effect is achieved, so that a user does not need to consume time for collocation, the soup bag is directly put into a pot for cooking, the nourishing and balancing effects on the human body can be achieved, and the requirements of mass consumers are met.

The invention relates to a processing method of rhizoma anemarrhenae, cortex phellodendri and rehmannia glutinosa health-care wine, and is characterized by comprising the following eight traditional Chinese medicine raw materials, namely prepared rehmannia glutinosa, dogwood pulp (prepared), Chinese yam, moutan bark, poria cocos, rhizoma alismatis, rhizoma anemarrhenae and cortex phellodendri according to the weight ratio of 8-16: 4-8: 4-8: 3-6: 3-6: 3-6: 2-4: 2-4, and a traditional Chinese medicine extraction liquid is prepared by the above materials with the weight ratio, such that the health-care wine is prepared from the traditional Chinese medicine extraction liquid and the wine according to the weight ratio of 50: 500-1000. According to the present invention, a base wine is white spirit, wine, yellow wine, beer or fruit wine, and the compound wine processed by using the traditional Chinese medicine extraction liquid and different base wines according to the method can meet the selection requirements of health care and health of mass consumers according to the different hobbies of people on drinking.

The invention relates to a preparation method of red beet pulp particle yoghourt, and belongs to the technical field of dairy product processing. The preparation method comprises the following steps of: deodorizing red beet pulp by utilizing ozone, separating out betacyanin from the deodorized red beet pulp, respectively preparing red beet pulp particles and red beet pulp, and then adding the red beet pulp particles and the red beet pulp into fermented yoghurt to complete the preparation of the red beet pulp particle yoghurt. The red beet pulp particle yoghourt obtained by the invention has the characteristics of rich nutrition, fine and uniform tissue state, moderate sour and sweet taste and unique flavor of red beet, and is pink loved by mass consumers in color.

The invention belongs to the field of food, and relates to a functional dairy product containing whey oligopeptide and a preparation method thereof, and the functional dairy product comprises two product types: yogurt and modified milk. The product realizes normal temperature storage of the pasteurized milk, has the characteristics of rich branched chain amino acids and easy digestion and absorption, and is helpful for improving immunity and intestinal health, soothing nerves and helping sleep, moistening lung to arrest cough, protecting liver and the like. The product can be used as a functional dairy product for mass consumers, and can also be used for consumers with special diet requirements, such as people with insomnia, intestinal flora disorder and liver function improvement. The product has the effects of improving immunity and protecting liver while providing nutritional support, is beneficial to improving the industrial value, and has certain market potential.

The invention discloses a basalt fiber cinerary casket and a preparation method thereof. The basalt fiber cinerary casket is prepared from, by weight, 100 parts of an adhesive, 130-190 parts of a filler, 0.6-1.3 parts of a curing agent, 0.3-0.8 part of an accelerant, 25-40 parts of a basalt fiber, 0.5-5 parts of a silane coupling agent and 0.5-5 parts of a pigment, eherein the filler is at least one of fine crystal powder, glass powder and volcanic ash silica, and the adhesive is unsaturated polyester resin or epoxy resin. The novel cinerary casket is firm, durable, environmentally friendly, low in cost, mature and simple in manufacturing process and suitable for mass consumption, and the problem of peculiar smell of a bone ash storage hall is solved.

The invention provides a preparation method of a tourmaline bacteriostatic and anti-inflammatory multifunctional toothpaste, a tourmaline bacteriostatic and anti-inflammatory multifunctional toothpaste product prepared by the method, and an application of the product. The preparation method comprises the following steps: adding 1-butanol, hexadecyl trimethyl ammonium bromide and epichlorohydrin into a beaker and performing stirring, dissolving a tourmaline powder, a nano zinc oxide powder and a tetrastigma hemsleyanum powder into deionized water and performing stirring, mixing the two solutions, and performing ultrasonic freezing to obtain a spongy fine powder; mixing sorbitol, glycerol and polyethylene glycol-400 and then adding cellulose gum, and performing uniform mixing to obtain a viscous glue a; and adding xylitol, sodium lauroylsarcosinate, sucralose, calcium carbonate, Span-60, an apple essence and the spongy fine powder into water, performing stirring and dissolving to obtaina solution b, adding the solution b into the glue a, performing stirring for 30-60 min, performing standing for 12-18 h, and performing canning. The problem that a toothpaste has the single function is solved, and the role in conditioning and nursing teeth is played. In addition, the preparation method is simple, the price is low, and thereby the toothpaste is suitable for the mass consumption level.