189 results about "Peanut butter" patented technology

An edible spread composition comprises a homogenous mixture of plant fiber-containing material, edible oil, water, and an effective amount of an emulsifier that prevents separation of oil from the plant fiber and other mixture solids that otherwise occurs in its absence when the edible spread composition is discharged while held under pressure. The edible spread composition may be, for instance, a peanut butter spread composition or a chocolate spread composition. There also is a packaged spread product comprising the edible spread composition that is held inside a pressurized container and dispensed without experiencing oil separation.

The invention provides a synthetic chew toy formed of a unitary and rigid frame having an elongated center region, a base member at a first end and a chew portion at a second end thereof. The base member includes two opposing outwardly extending flanges. A channel may be formed in a surface of the frame in the elongated center region to permit flavorful foods such as peanut butter therein. A plurality of bulbous projections, such as those on the end of a bone, are formed on and extend from the chew portion of the chew toy. The frame is preferably comprised of nylon infused with fluoride, flavor and / or scent.

The invention provides peanut sauce and a preparation method thereof. The sauce is characterized by comprising the following raw materials in parts by weight: 80-95 parts of peanuts, 10-20 parts of red chilly powder, 12-16 parts of salt, 8-12 parts of sesame, 5-10 parts of edible oil, 2-5 parts of soybean meal, 2-5 parts of cornmeal, 0.2-1 part of white sugar, 8-12 parts of water, 0.5-2 parts of soy sauce, 1-2 parts of chicken essence and 1.5-2.5 parts of diced green onion. The preparation method comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4) drying and adding accessories; and 5) fermenting. The peanut sauce prepared by the preparation method can fully maintain the nutritions of the peanut, can build the bodies, resist the sources of diseases and aging,prevent and treat cancers and lose weight in case of long-term use, has pure colors and strong fragrance, is a superexcellent condiment used as a sidedish and is convenient and sanitary to eat.

Packaged food portions, such as food slices, consisting of two or more food items, such as peanut butter and jelly, and processes for making them. The food portion is provided with sufficient viscosity and textural properties to enable its formation into a cohesive mass which can be extruded while maintaining the individual identity and organoleptic attributes of each food item within the food portion. The food portion may be shaped into a slice or other configuration prior to or during its encasing within a flexible packaging material. Product formulations which provide for minimal moisture migration between the different food items within the food portion and for optimum product stability, as well as processes and methods for providing and processing these formulations, are also disclosed.

A container arranged to function as a holder and support surface for a quantity of food spread to be consumed by an animal, such food spread comprising peanut butter or other edible substance having a similar paste like consistency, which container can be attached to a support surface in a variety of positions and angles from horizontal to upright.

The invention belongs to the technical field of peanut food deep processing and relates to a formula of peanut paste, which is characterized by comprising pulverized skimmed peanut protein particles, pulverized soybean, pulverized garlic, additive, stabilizer and emulsifier, wherein the mass ratio of the skimmed peanut protein particles to the soybean to the garlic is 10:2:1; and the additive, the stabilizer and the emulsifier account for 1.5 percent, 0.2 percent and 0.1 percent of the mass of the mixture of the peanut protein, the soybean and the garlic respectively. The invention also discloses a preparation method of the peanut paste. The peanut paste prepared by the method has the advantages of preventing the paste from separating from fat and oil, along with fine mouthfeel, pure flavor, high stability, long quality guarantee period and the like. Meanwhile, the peanut paste offers a very excellent mouthfeel and can be spread easily. The production method of the peanut paste is simple and the production cost of the peanut past is low, so the peanut paste is suitable for industrial production and can create obvious economic and social benefit.

The invention relates to the chocolate field, and concretely relates to a peanut-containing chocolate used for the external coating of a cold drink. The peanut-containing chocolate used for the external coating of the cold drink comprises, by mass, 19-22% of white granulated sugar, 8-12% of milk powder, 9-13% of maltodextrin, 45-54% of grease, 0.5-1.0% of an emulsifier, 2-4% of roasted peanut powder, and 4-6% of a peanut paste, and the sum of the percentages of the above raw materials is 100%. The addition of the peanut paste and the roasted peanut powder in the formula of chocolate solves the single taste of externally coated chocolate of traditional cold drinks, and also solves the low crispness, sticky and soft mouthfeel and bad oral dissolution of the coated chocolate only containing the peanut paste; and the mouthfeel of the coated chocolate can be guaranteed by controlling the addition of the peanut powder and the peanut paste.

Peanut butters and peanut butters spreads with lower fat content, minimal oil separation, long shelf life and having desired sensory, textural and flavor characteristics are produced by a process including steps of (a) roasting peanuts to a specific degree and color; (b) grinding the roasted, unblanched peanuts to a particle size ranging from 1.5 to 3.5 mm; (c) if desired, adding specific herbs, spices, dried fruits and / or extracts of same, together with salt and / or sugar to the thus obtained peanut paste and blending all components at specific temperatures; (d) pumping the resultant peanut butter through specific pumping systems to depositors; (e) feeding into containers and sealing.

Disclosed is peanut sauce with tuber magnatum and a preparation method thereof. Raw materials of the sauce comprise, by weight, 80-90 parts of peanuts, 3-4 parts of acanthopanax, 2-3 parts of perilla leaves, 3.5-4 parts of camellia sinensis (L.) O.Kuntzethea sinensis L., 4-5 parts of motherwort, 4.5-5.5 parts of elderberry flowers, 1-2 parts of pleurospermum hookeri C.B.Clarde var. thomsonii C.B.Clarke, 2-3 parts of viola formosana hayata, 10-12 parts of cherries, 20-23 parts of Chinese cabbage, 10-11 parts of pistachio nuts, 1-1.2 parts of tuber magnatum, 4-5 parts of beer, 7-8 parts of dried shrimps, 2-3 partos of oyster sauce, 15-17 parts of shiitake mushrooms and 4-5 parts of nutrition additives. The peanut sauce is fine in mouthfeel, simple in preparation technology, and reasonable and scientific in formula. With the added tuber magnatum, the sauce is rich in fragrance and is unique in flavor. With the pistachio nut which is rich in vitamin E and fat, the sauce has effects of antisenescence and moistening the intestines and relaxing bowel. In addition, with addition of various Chinese herbal medicines, the sauce has effects of activating blood and freeing collateral vessels, moving qi and harmonizing the middle, and tonifying kidney and strengthening stomach.

The invention relates to a method for preparing a venison liver peanut butter, pertaining to meat processing technology field, which solves the technological problems of heavy fishy odor, harder meat and plain savor, which severely influence the venison liver products. In the method for preparing the venison liver peanut butter, fishy-odor-removal and heating are carried out for flavoring, sugar, salt, wine and peanut oil and so on to remove the fishy favor odor of the venison liver; the venison liver powder and peanut butter are fully mixed and processed to obtain the easy stored venison liver peanut butter with rich nutrients and delicious taste. The products of the method for preparing a venison liver peanut butter are characterized by catchup shape, dark red color, spicy-hot taste, moderate sweetness, easy solubility and unforgettable aftertaste; besides, the products have the functions of supplementing the liver and nourishing the blood, improving eyesight and reducing fever, and strengthening the spleen and the stomach, and moistening the lung and suppressing coughing.

The invention discloses a milk-flavor sliced squid. The milk-flavor sliced squid comprises, by weight, 180-210 parts of squid, 80-100 parts of milk powder, 70-80 parts of lotus root starch, 160-180 parts of flour, 30-40 parts of tomato, 30-40 parts of peanut butter, 30-40 parts of chili paste, 5-6 parts of donkey-hide gelatin, 4-5 parts of pearl powder, 5-6 parts of tuber of dwarf lilyturf, 4-5 parts of boschniakia rossica, 4-5 parts of mint leaf, 5-6 parts of aloe, 3-4 parts of pear root, 3-4 parts of red bean leaf, 150-160 parts of wine, 10-30 parts of monosodium glutamate, a proper amount of table salt, 200-230 parts of peanut oil and a proper amount of water. The milk-flavor sliced squid has a delicious taste, is rich in nutrients, can be prepared by simple and environmentally friendly processes, comprises extract of traditional Chinese medicines such as donkey-hide gelatin, pearl powder and the like having beauty treatment effects, has a certain beauty treatment function, comprises tuber of dwarf lilyturf and mint having effects of clearing heat and generating body fluid, is suitable for most people and is a delicious and nutritive health food.

The invention discloses an extraction method of a soybean oil body having high oxidation resistance, and belongs to the field of health food or biotechnology. The soybean oil body having high oxidation resistance is extracted from soybean seeds through such processes as soaking, grinding, filtering, centrifuging and homogenizing. According to the extraction method disclosed by the invention, the oil body is extracted by taking water as a medium, so that the method is non-toxic, and simple and convenient to operate, and the soybean oil body is stable, relatively high in purity and conducive to the application in food. The oil body extracted by virtue of the method can be dried or rehydrated and added to any other foods or animal feed products such as peanut butter.

The invention relates to a determination method and an evaluation method of quality of peanuts for peanut sauce. The determination method comprises the following steps: determining the 100-kernel weight, the crude fat content, the crude protein content, the specific value of oleic acid / linoleic acid (O / L) and the content of the total vitamin E of peanuts to be determined; substituting each determination value into the following formula so as to obtain the synthesis Y of the quality synthetical value of peanuts for peanut sauce: synthesis Y=1.371001-0.00941*100-kernel weight+0.00852*crude protein content-0.01506*crude fat content+0.03546*content of total vitamin E+0.04408*O / L. The determination method and the evaluation method of the quality can forecast whether a certain peanut variety is suitable for being processed into peanut sauce so as to overcome resource loss and economic loss due to peanut sauce production of mixed varieties for the existing peanut sauce processing industry.

Packaged food portions, such as food slices, consisting of two or more food items, such as peanut butter and jelly, and processes for making them. The food portion is provided with sufficient viscosity and textural properties to enable its formation into a cohesive mass which can be extruded while maintaining the individual identity and organoleptic attributes of each food item within the food portion. The food portion may be shaped into a slice or other configuration prior to or during its encasing within a flexible packaging material. Product formulations which provide for minimal moisture migration between the different food items within the food portion and for optimum product stability, as well as processes and methods for providing and processing these formulations, are also disclosed.

The invention provides nutrient peanut butter and a preparation method of the nutrient peanut butter. The nutrient peanut butter comprises the following ingredients in weight part: 50-70 parts of peanuts, 10-20 parts of sesames, 10-20 parts of cashew nuts, 8-15 parts of walnuts, 5-10 parts of pine nuts, 20-30 parts of honey, 6-8 parts of apples, 6-8 parts of bananas, 3-5 parts of carrots, 4-9 parts of broccoli, 4-6 parts of soybean oil, 0.5-1.2 parts of salt, 0.3-0.6 part of chicken powder, 0.8-1.1 parts of white vinegar, 0.8-1.3 parts of cooking wine, 4-7 parts of garlic, and 0.2-0.4 part of ginger. The preparation method comprises the steps of washing and cutting the apples, bananas, carrots and broccoli into particles, then putting the other ingredients in a stirrer for stirring, and then blending the fruit and vegetable particles with the mixture. As the fruit and vegetable particles are added in the composite peanut butter, the peanut butter is high in nutritional value, special in flavor, fine and smooth in taste, simple and convenient to manufacture, low in manufacturing cost, and suitable for large-scale production.

The invention discloses a green crab peanut sauce and a preparation method thereof. The green crab peanut sauce is prepared from the following raw materials by weight part: 40-50 of minced green crab meat, 20-40 of peanut sauce, 30-50 of soybeans, 5-10 of platycladi seeds, 8-12 of laver powder, 4-6 of egg white powder, 2-3 of wolfberries, 1-2 of pumpkin vines, 2-3 of semen cuscutae, 1-2 of Euphorbia royleana, 2-3 of rhizoma imperatae, 1-2 of Limonium bicolor, 1-2 of Sedum sarmentosum, 2-3 of chrysanthemum, 4-7 of bruised ginger, 5-8 of onion mud, 0.3-0.5 of Chinese prickly ash, 0.2-0.4 of star anise, 0.2-0.4 of fennel, 0.2-0.4 of bay leaves, 1-2 of angelica dahurica, 3-8 of salt, 4-8 of soy sauce, 3-6 of mature vinegar, and a proper amount of plant oil and water. The green crab peanut sauce provided by the invention contains the green crab component, which enriches the nutrition and further increases the delicious taste. Meanwhile, the added Euphorbia royleana has the efficacy of clearing away heart-fire and moistening lung, as well as moistening lung. The semen cuscutae can tonify kidney and nourish liver, and the Limonium bicolor can promote flow of qi to activate blood. The green crab peanut sauce has balanced and reasonable compatibility, and frequent eating can strengthen the body and resist aging, and achieve an energetic state.

The invention discloses an instant chaffy dish condiment sauce and a preparation method thereof. The instant chaffy dish condiment sauce comprises the following raw materials in parts by weight: 5-10 parts of lentinula edodes sauce, 10-20 parts of peanut butter, 5-10 parts of leek flower sauce, 3-5 parts of chicken powder, 10-20 parts of mature vinegar, 8-10 parts of light soy sauce, 3-5 parts of pepper, 2-4 parts of Chinese prickly ash, 5-7 parts of peppercorn, 10-15 parts of chopped peanuts, 3-5 parts of sesame, 10-15 parts of green onion, 8-10 parts of garlic, 5-8 parts of salt, 8-10 parts of rock candy, 20-30 parts of rapeseed oil. The instant chaffy dish condiment sauce is spicy and tasty, delicious and sweet in taste, non-greasy, and people are not easy to suffer from excessive internal heat.

The invention discloses health-care tea particles containing hawthorn leaves and plum blossoms and having effects of relieving asthma and eliminating phlegm. The health-care tea particles are prepared from the following raw materials in parts by weight: 230-250 parts of jasmine flowers, 10-15 parts of hawthorn leaves, 10-15 parts of plum blossoms, 5-6 parts of barley seedling powder, 2-4 parts of peanut butter, 3-5 parts of coix seed oil, 7-8 parts of chicken liver, 15-20 parts of rose-flower tea water, 5-6 parts of rubus parvifolius, 2-3 parts of ginger candy, 5-7 parts of fresh corn niblets, 1-3 parts of buttonbush flowers, 1-2 parts of lycium barbarum leaves, 2-2.5 parts of hawthorn kernels, 2-3 parts of golden camellia, 2-3 parts of rhizoma polygonati, 8-10 parts of maltodextrin, 7-8 parts of beta-cyclodextrin, 3.5-4 parts of vitamin C and proper amount of alcohol and water. The health-care tea particles disclosed by the invention have the advantages that due to addition of the vitamin C, the oxidation resistance of the jasmine flower tea powder is enhanced, and flavanol compounds in the jasmine flower tea powder is not easily oxidized, so that the original color of the jasmine flower tea powder is retained; due to addition of the beta-cyclodextrin, the bitter taste caused by oxidation of the flavanols in tea soup can be adjusted.

The invention discloses frankincense protein peanut butter and a preparation method thereof. The frankincense protein peanut butter is prepared from the following raw materials: peanut kernel, peanut protein flour, whey protein powder, condensed milk, semen coicis powder, pine nut powder, coix seed oil, root of rehmannia, the root bark of the peony tree, folium isatidis, radix puerariae, hovenia dulcis thumb, artichoke, receptaculum nelumbinis, houttuynia cordata, fresh imperata cylindrical root, chilli sauce, red camphor oil, salt, rice vinegar, vegetable oil and a proper amount of water. According to the frankincense protein peanut butter, multiple high-protein components are added, the nutrition is rich, and the added artichoke has the effects of clearing liver and improving vision, treating dyspepsia and improving the intestines and stomach; the folium isatidis has the effects of inhibiting bacteria and detoxifying; the frankincense protein peanut butter is safe to eat, has the effects of increasing the appetite, appetizing and going with rice. As the chilli sauce is added into the frankincense protein peanut butter, the color is increased, so that the color, smell and taste are complete in all varieties, and the frankincense protein peanut butter is a green food which is rich in nutrition and convenient to eat.

The invention relates to a peanut nutritional milk and the preparation method, belonging to the technical field of food drink processing. The ingredients and the weight percentage of the invention are as follows: the protein 2.0 to 4.0 percent, sucrose 5.0 to 8.0 percent, emulsification stabilizing agent 0.15 to 0.25 percent, and remainder is the water. Compared with the prior art, the invention has the advantages that: (1) using the peanut butter protein directly to avoid the complicated crafts of pretreatment of peanut kernel, the protein extraction and other crafts, thus the production equipment disposition is simplified. (2) the nutritional milk prepared according to the invention has a protein content as high as 2.0 to 4.0 percent. (3) the nutritional milk presents cream color and has the unique fragrance and the taste of peanut and milk, taste is pure without burnt taste. During the guarantee of six months, the milk presents the uniform shape of the emulsion without lamination, flocculation phenomena and obvious deposit layer. Only by slightly shaking, the deposit can restore to the original condition.

The present invention relates to a preparation method of low AGEs wafer biscuits. Flour, starch, ammonium bicarbonate, sodium bicarbonate, water and catechins are taken to be mixed evenly, the mixture is beat into slurry at a water temperature of 14 DEG C, and the slurry is filtered to remove insoluble substances; the slurry is poured into an aperture disk type wafer baking mold to be baked and qualified wafer biscuit slices are picked; white granulated sugar, vegetable oil, sesame seed paste, peanut butter, whole milk powder, edible salt, edible spices and catechins are mixed evenly to prepare stuffing; a slice stacking machine is used to add the stuffing into the picked biscuit slices to obtain wafer biscuit blocks; the wafer biscuit blocks are sent into a slice pressing machine to be treated, the treated wafer biscuit blocks are frozen, and the frozen wafer biscuit blocks are stored in a low temperature freezer; and the wafer biscuits are cut according to design weights. The catechins are added in the manufacture process of the wafer biscuits and a natural antioxidant, and can reduce production of advanced glycation end products and enhance edible safety and nutrition of the wafer biscuits. The wafer biscuits are fresh in flavor and enable users to feel at ease and assured.

An improved seal and stabilizing system for a piston head in a tank cylinder provides a better mechanism for discharging and wiping a cylinder when heavy liquids such as chocolate or peanut butter are being dispensed. The seal system now includes a free-floating block inside the seal and grooves in the inner lower part of the hollow seal. The block and grooves keep the upper, outer part of the seal from deforming away from the inner surface of the cylinder that facilitates complete discharging and wiping of the material from the cylinder tank. The tensioning mechanism of the seal is made from a unitary and annular ring T-ring that easily slides on the rear surface of the piston head. In order to stabilize the movement of the piston head down the cylinder, clockwise and counterclockwise springs are provided for the stabilizing shoes. The dual spring arrangement prevents coil binding of the springs. The springs and stabilizing shoes maintain the piston head cross section parallel to the cross section of the cylinder.

Chocolate flavored compound coating and nut butter based coated snack products are provided whose coatings are resistant to rub-off or oiling out of the nut oil constituent as well as methods for preparing such coated snack products. The present methods include a first step of providing a hot (˜32 to 44° C.), chocolate and creamy nut butter coating slurry. The methods include a second step of applying the hot coating to a food base to provide a liquid coating coated food base in a weight ratio of coating to food base ranging from ˜1:10 to ˜1:1. The methods include a third step of applying sufficient amounts of a dry particulate setting sugar to a quantity of liquid hot slurry coated food base pieces to provide a finished dry stabilized non-sticky powdered coated food base.

The invention relates to a preparation method of peanut soy, belonging to the technical field of preparation methods of soy. The peanut soy provided by the invention adopts groundnut kernels as a raw material, bacillus licheniformis, brevibacterium flavum, clostridium acetobutylicum and rhamnose lactobacilli are taken as composite fermentative bacteria of a peanut fungi solution; the special proportional aspergillus oryzae, aspergillus niger and monascus are utilized as fermenting aspergillus of a peanut yeast, and a preparation process of natto soy is adopted. The preparation method provided by the invention has the advantages that the fermentation period is shortened, natto kinase is generated after fermenting of groundnut kernels, the kinase can restrain the browning of the soy in preservation, a maillard reaction is reduced, the nutritive values of the groundnut kernels are high, the flavor is unique, and the color, the aroma and the taste of the prepared soy are good; the content amino acid nitrogen is improved by 43.9%, the full nitrogen content is improved by 17.5%, a soluble salt-free solid is improved by 18.8%, and the preparation method is especially used for preparing ideal soy of pickles.

The invention discloses fishing bait having excellent attraction, and a preparation method of the fishing bait. The fishing bait is prepared from the following components in parts by weight: 15-17 parts of lemongrass, 12-14 parts of thymus mongolicus ronn, 7-9 parts of rhizoma kaempferiae leaves, 140-150 parts of soybean meal, 32-35 parts of coarse rice powder, 4-5 parts of chicken stock, 7-8 parts of shrimp meat, 3-4 parts of nori, 1-2 parts of peanut butter, 18-21 parts of cow blood meal, 12-15 parts of white sesame powder, 31-35 parts of green bean dregs, 0.1-0.2 part of lactic acid bacteria strain, 13-15 parts of folium mori, 17-19 parts of common ducksmeat herb, 0.4-0.6 part of table salt, 4-5 parts of snail meat, 1-2 parts of cane shoots, 1.2-1.5 parts of pepper oil, 1-2 parts of pig bone extract and 1-2 parts of carboxymethyl starch. The fishing bait has the characteristics of fish luring and fishing; the bait is wet, soft and palatable as well as diversified in nutrition, and has durable aroma; the fishing bait is capable of gathering a shoal of fish within a short time, has stronger ability against water flow, and is prepared from natural and environment-friendly raw materials, thus not causing pollution and damage to water.

The invention discloses sea sedge-peanut sauce and a preparation method thereof. The sea sedge-peanut sauce is prepared from the following materials in parts by weight: 20-30 parts of sea sedges, 10-20 parts of cucumbers, 10-15 parts of white hyacinth beans, 25-40 parts of peanut kernels, 15-25 parts of mulberries, 10-15 parts of jujubes, 4-8 parts of brown sugar, 3-6 parts of white gourd seed powder, 4-8 parts of spiral seaweed powder, 10-20 parts of chicken soup, 8-12 parts of concentrated milk, 2-3 parts of selfheal, 2-3 parts of liquorice, 1-2 parts of folium microcotis, 1-2 parts of glossy privet fruits, 2-3 parts of polygonatum kingianum, 1-2 parts of madake bamboo roots, 2-3 parts of horseradish, 2-6 parts of salts, 2-5 parts of light soy sauce, 1-3 parts of monosodium glutamate, 10-15 parts of peanut oil and a proper amount of water. The sea sedge-peanut sauce disclosed by the invention is fresh and sweet, fine and pure in mouthfeel, added with the sea sedges, and fruits and vegetables, so that nutrition is balanced and rich; the sea sedge-peanut sauce is co-acted with traditional Chinese medicines with effects of invigorating the spleen and tonifying kidney, clearing away internal heat and improving eyesight, tonifying and protecting liver, and the like, is suitable for people of all ages to quench thirst and eat, and can promote development, can protect eyesight, can delay ageing, and can increase healthcare value while providing delicious food going with rice or bread.

A crustless sandwich made from two slices of baked bread. The sandwich includes first and second matching crustiess bread pieces. The bread pieces have the same general outer shape defined by an outer periphery with central portions surrounded by an outer peripheral area, the bread pieces being at least partially crimped together at the outer peripheral area. A central composite food layer is positioned between the central portions of the bread pieces and spaced inwardly of the crimped outer periphery area. The composite food layer includes a first and second layer of a first food spread and a second food spread that is substantially encapsulated between the first and second layer of the first food spread. The first food spread is nutritionally enhanced.

The invention discloses blended paste. The paste is characterized in that a certain proportion of peanut soybean paste is placed in a container; a certain proportion of sesame oil is placed into the container for stirring; when the mixture is evenly stirred, a certain proportion of white sesame paste is placed into the container for evenly stirring again; and thus the blended paste is prepared. A common formula of the blended paste comprises: 10 to 90 percent of the white sesame paste, 10 to 90 percent of peanut soybean paste and 20 to 80 percent of the sesame oil. The preferred formula of the blended paste comprises: 40 to 60 percent of the white sesame paste, 40 to 70 percent of the peanut soybean paste and 2 to 5 percent of the sesame oil. The standard formula of the blended paste comprises 40 percent of the white sesame paste, 60 percent of the peanut soybean paste and 4 percent of the sesame oil. The blended paste is processed by pure natural food and has the characteristics of fragrant and sweet taste, long lasting paste scent, fresh aftertaste and so on. The blended paste has the fragrant taste of the sesame paste and the fragrant and sweet of peanut paste, contains rich nutrients and is suitable to be used as a condiment for chaffy dish or be eaten directly.