1154 results about "Staple food" patented technology

The invention discloses a baked staple food for pets, which is prepared from raw materials comprising animal raw materials, grain powder, microbial protein, plant and animal protein, animal fat, vegetable oil, an antioxidant, a water-retaining agent, calcium acid phosphate and / or a dietary supplement, wherein the animal raw materials are fresh animal raw materials, and may be one or more of beef, chicken, mutton, rabbit meat, duck, goose meat, fish, pork, beef liver, beef lung, chicken liver, rabbit liver, rabbit lung, pork liver and pork lung; the animal raw material content of all the raw materials is 10 to 60 mass percent; and the grain powder content of all the raw materials is 10 to 40 mass percent. The staple food for the pets is prepared completely from the fresh raw materials, is healthy, nutrient, highly palatable, digestible, and more favorable for strengthening bones and enhancing the physique of the pets, and can maximally reduce discomfort caused by diet change and effectively improve the intestinal tract function of dogs.

The invention relates to a method for producing coarse cereals rice by extruding a double screw, wherein, the coarse cereals rice takes five cereals as raw materials. The method comprises the following steps: pretreating the raw materials, stirring the raw materials in a mixing way, extruding and curing the raw materials at one time with a double screw extruder and a double screw extruding technology; graining and shaping the raw materials; drying the raw materials; and cooling the raw materials, etc. The coarse cereals rice absolutely takes five cereals as raw materials without any additives and ancillary materials. The coarse cereals rice has various external shapes according to requirements, has a compact structure without the need for polishing, stable quality, good edible quality, balanced nutrition and strong health function, is free of cleaning and convenient, can be stored for a long time, has good heat stability when being cooked, and can be eaten as staple food as the common rice. The invention has the advantages of high production, continuous production process which is especially suitable for large-scale industrialization production, stable product quality, low cost, small production floor space, etc.

The invention relates to food, in particular to minor cereal composite rice with steady quality and a production method thereof. The minor cereal composite rice is characterized in that the minor cereal composite rice is produced through the following steps: five cereals are taken as main raw materials, cucurbits, vegetables and potatoes are added (or are not added), and processes such as raw material pretreatment, mixing and stirring, pelletized molding by adopting a process of 'secondary extrusion, moderate cooking, intermediate supplement, and temperature reduction pelletization', drying, polishing and so on, are performed. The minor cereal composite rice takes the five cereals as the main raw materials, has the appearance and characteristics of rice except that the nutrient component is different from that of the rice, has the advantages of good palatability, smooth surface, compact structure, steady quality, good eating performance, balanced nutrition, strong health care function, washing-free convenience, long storage period, and good thermal stability during the cooking, and can be eaten as staple food like ordinary rice.

A diet-therapy health food consists of fifteen cereals including round-shaped rice and the like, eleven beans including soyabean and the like, fungus including white fungus, blackfungus and the like, nuts including peanut, sesame and the like, marine plants including japonica and the like, Chinese medicine which also can be eaten as food including hawthorn fruit, dioscorea rhizome, lily, poria, lycium fruit and the like which are mixed by a certain proportion. As a staple food, the invention has abundant nutrition, which is beneficial to human health, changes the state of unitary nutrient content in staple foods.

The invention relates to flour food, in particular to a minor cereal nutrient dried noodle produced by a double extrusion and secondary steaming combination method and a preparation method thereof. The invention is characterized in that the minor cereal nutrient dried noodle is prepared through the following steps: five cereals are taken as main raw materials, cucurbits, vegetables and potatoes are added or are not added, an auxiliary material capable of improving and enhancing the quality of a product and a complex quality improvement liquid are added, and processes such as raw material pretreatment, mixing and stirring, noodle-making molding by the double extrusion and secondary steaming combination method, drying, cutting, packing and so on, are performed. The reasonable formula design and the noodle-making molding process by the double extrusion and secondary steaming combination method, namely a process of steaming and cooking once again after two-stage extrusion molding, assure the balanced nutrition and the strong health care function of the product, and the minor cereal nutrient dried noodle has the advantages of long storage period, steady quality, no turbid soup during the cooking, boiling fastness, good thermal stability, smooth appearance, and chewy taste, and can be eaten as staple food like ordinary dried noodles.

The invention relates to a method for making a pet food attractant, which takes duck liver and marine fish as a main material, wherein the addition of the duck liver is 50-100%. The method comprises the following steps: mincing the raw material by a mincer, adding a proper amount of water for disinfection, adding protease for enzymatic hydrolysis, adding amino acid and carbohydrate for carrying out maillard reaction after the enzymatic hydrolysis reaction is finished, spray drying to obtain the food attractant specially used for pet, wherein the water content of the finished product is 6-10%.According to the enzymatic hydrolysis method in the invention, the partial protein is degraded to a polypeptide substance which is easy to be absorbd by pet, The specific local flavor food attractant is prepared by controlling the maillard reaction condition and the food attractant product is finally prepared, the food attractant with dark red color has rich meat fragrance, thereby the initiative for ingestion of pet can be enhanced for first time. The food attractant is capable of applying to exploitation of various pet principal food and snacks products.

The invention discloses an intelligent health kitchen system. Consumption of condiments such as each meal of salt, oil and the like in a kitchen, consumption of staple food such as rice and noodles, consumption of vegetables, meat and the like, consumption of water supply in the kitchen, and lampblack and moisture content in the kitchen, displacement of the kitchen, and spilled residual meal quantity can be obtained in real time through a sensor which is tightly connected with a cabinet, a range hood, a water channel and the like. Whether the dietary habit of a family is healthy or not, oil and salt intake in each meal exceeds the standard or not, and nutritional ingredient and heat intake accords with the health standard or not can be determined by data analysis calculation of an intelligent kitchen control center, and a real-time alarm is given in needs. The intelligent kitchen health system is applicable to people with control demands on healthy diet of the kitchen, convenient and efficient monitoring of healthy diet of the kitchen is achieved by monitoring food materials and taking condiments and the like, and the healthy eating habit is revolutionarily created. The intelligent kitchen health system is simple in structure, reliable in technique, convenient and fast to install, strong in universality and very applicable to large-area popularization and application.

The invention discloses a network tracing system and a network tracing method for a non-staple food industrial chain. The technical scheme includes that a food production enterprise inputs information of links such as purchasing, processing and circulation of products, exchange of data among heterogeneous platforms is achieved by using XML (extensive makeup language) data to exchange standard languages by means of manual data input, XML files, Web Services APIs (application programming interfaces) and the like, node information of each production circulation link on a supply chain is visually displayed, and the platforms provide standard Web Services interfaces to support flexible access of other terminals. When non-staple food or semi-finished food in a specific link on the food chain goes wrong, reasons can be found by the network tracing system, and further relevant responsible persons can be found.

The invention relates to flour suitable for patients with diabetes mellitus. The flour is prepared by uniformly stirring powder made of traditional Chinese medicines, such as rhizoma polygonati, kudzu-vine root, Chinese yam, tuckahoe, semen coicis, mulberry fruit, frosted mulberry leaf, raw hawthorn and semen euryales and the mixed flour of different grain, such as soya bean, string bean, cow peaand wheat which are beneficial to the patients with diabetes mellitus in a certain proportion and can be used for producing various foods suitable for the patients with diabetes mellitus to have as aprincipal food. The special meal flour has the obvious effects of systemically adjusting glucose metabolism, lightening the pancreatic island load, improving carbohydrate tolerance, microcirculation and the function of the visceral organ, reducing blood fat and blood viscosity and eliminating radicals. The special meal flour is suitable for the patient withs diabetes mellitus, adiposity, hyperlipemia, high blood viscosity, adiposis hepatica, hypertension and heart cerebrovascular disease and middle-aged and old people to have as the principal food.

The invention discloses a making method of fermentation-type ready-to-eat red oil chili thick broad-bean sauce, and belongs to the field of non-staple food processing. The making method of the fermentation-type ready-to-eat red oil chili thick broad-bean sauce takes high-quality salty thick broad-bean sauce, bright red four-flat head chilis produced at the north slope of Tianshan mountain and chick pea meal as main raw materials. The processing method comprises the following steps: carrying out temperature control fermentation, inoculating lactic acid bacteria, adding aspergillus oryzae, inoculating for a second time, processing the finished product and the like. The prepared fermentation-type ready-to-eat red oil chili thick broad-bean sauce is rich in sauce flavor, spicy in mouthfeel and slightly sweet, has flower fragrance, can be directly eaten, and is very palatable and rich in nutrition. The fermentation-type ready-to-eat red oil chili thick broad-bean sauce is rich in components such as vitamins, trace elements and amino acid. The sauce body has natural deep red color, and has very good color modulation function besides seasoning.

The invention relates to flour suitable for obese patients. The special meal flour for preparing foods for obese patients is prepared in the by uniformly mixing power made of rhizoma polygonati, semencassiae, gingko, raw hawthorn, tuckahoe, white lablab bean, Chinese yam and semen coicis with whole wheat (with a husk), oat, azuki bean and black bean. The flour can be used for producing various foods suitable for obese patients to eat as a principle food. The flour has the obvious effects of systemically adjusting lipid metabolism and glucose metabolism, losing weight, lowering blood fat, improving microcirculation and eliminating radicals. The special meal flour is suitable for patients with adiposity, adiposis hepatica, hyperlipemia, high blood viscosity, hypertension and diabetes mellitus, and for middle-aged and old people to keep healthy and eat.

The present invention provides a production method of staple food vermicelli for diabetic population, and the method is as follows: degreasing and ultra-finely grinding tartary buckwheat bran powder, mixing the tartary buckwheat bran powder with part of tartary buckwheat powder, then pre-cooking, then mixing with residual tartary buckwheat powder for preparing tartary buckwheat whole powder, and preparing vermicelli rich in the tartary buckwheat whole powder by formulation optimizing and vacuum flour mixing technology. The vermicelli rich in the tartary buckwheat whole powder comprises the following raw materials in parts by weight: 10 to 80 parts of the tartary buckwheat whole powder, 1 to 30 parts of hulless oat, 20 to 90 parts of wheat flour, 1 to 50 parts of resistant starch, 0.5 to 10 parts of high active gluten powder, 0.1 to 2.5 parts of edible salt, 0.1 to 0.5 part of edible colloid, 0.5 to 10 parts of starch and 0.1 to 0.2 part of dietary alkali. The vermicelli rich in the tartary buckwheat whole powder has the effects of significant control of rise in blood sugar after meals for type 2 diabetic patients, improvement of insulin sensitivity and reduction of insulin resistance, and can be used as a good staple food choice for the type 2 diabetic patients.

The invention discloses a health staple food flour special for diabetes patients, which is prepared from full wheat flour taken as a raw material, and tartary buckwheat swelling powder, oat swelling powder, soybean protein powder, young oat powder, wheat gluten and stevia rebaudiana taken as accessories in certain proportion. The preparation method for the health staple food flour special for the diabetes patients comprises that: high-quality full wheat flour, the tartary buckwheat swelling powder, the oat swelling powder, the soybean protein powder, the young oat powder, the wheat gluten are firstly selected and baked respectively, weighted in proportion, mixed evenly, screened and packaged into a finished product. The health staple food flour special for the diabetes patients and the preparation method thereof have scientific formula and strong pertinency, change the current situation that more diseases are generated due to nutrition deficiency and physical condition deterioration caused by depending on the control of the staple food in the prior diabetic treatment, and provide a novel food therapy concept of sufficient staple food, balanced nutrition and systematic interference.

The invention discloses low-gelatinization-degree staple food regenerated rice and a processing technology thereof. The raw materials of the regenerated rice comprise main ingredients and auxiliary materials, wherein the main ingredients are one or more of broken rice flour, potato powder and corn flour; the auxiliary materials are one or two of yam flour and lotus root powder. The processing technology of the regenerated rice comprises the following steps: crushing the raw materials, adding water for tempering, extruding and granulating, performing surface hardening treatment and drying, wherein the step of extruding and granulating comprises the sub-steps: uniformly adding the materials subjected to water adding and tempering into a twin screw extruder, controlling the temperature of a compression section, a feeding section and a metering section of an extruder and a rotating speed of a screw rod, performing extrusion melting on the materials, molding by virtue of a die head, and cutting into the shape of rice grains by virtue of a cutter; the drying step comprises the sub-step of drying the materials in the shape of rice grains subjected to the surface hardening treatment into the moisture content of 10-13 percent by adopting three-section gradient hot air. The regenerated rice is easy to form, and the processed staple food regenerated rice is low in gelatinization degree, low in swelling degree, low in crack rate, low in broken rice rate, uniform in rice grains, boiling-resistant and steaming-resistant and good in taste.

The invention discloses a high-performance environment-friendly pig feed. The feed for pork pigs and mountain pigs is prepared by substituting raw materials such as earthworm powder, snail powder, fly maggot powder and yeast for protein raw materials such as fish meal, meat and bone meal and the like, substituting peanut powder for dregs of beans, substituting minor cereals-cassava powder for staple food grain such as corn, wheat and the like, and substituting polypeptide substances in the fly maggot powder, enzyme of the earthworm powder, complex enzyme of a multi-functional plasminogen activator, a flora of microbial probiotics, mechanism actions such as pathogenic bacteria inhibition for chemical growth hormones and chemical medicament antibiotics. The pig feed is characterized in that the pig feed contains a plurality of raw materials in portion by weight: 30 to 60 portions of detoxicated cassava powder, 10 to 25 portions of earthworm powder, 5 to 20 portions of snail powder, 2 to 10 portions of fly maggot powder, 6 to 30 portions of yeast powder, 5 to 20 portions of peanut powder, 1 to 4 portions of garlic powder, 1 to 4 portions of mineral trace elements, 2 to 5 portions of various amino acids, 0.5 to 2 portions of lecithin, 0.5 to 2 portions of various vitamins, 0.5 to 3 portions of multi-functional plasminogen activator, and 0.5 to 3 portions of microbial probiotics. The invention has the advantages of improving the quality of feeds, reducing production cost, promoting the safety probability of meat product and the like.

A technology for processing the highland barley includes such steps as washing highland barley grains, removing impurities, wetting, peeling, screening to obtain the peel and grains, preparing the instant peel powder which contains protein, unsaturated fatty acid, edible fibers, vitamins, minerals and beta-glucosan, and refining the grains, which can be used to cook staple food.

The invention discloses a method for producing vegetarian ham sausages through twin-screw extrusion. The vegetarian ham sausages are produced by performing pretreatment on vegetable protein powder, isolated soy protein and vital wheat gluten as raw materials through, and then mixing and stirring the pre-treated raw materials by adopting a twin-screw extruder and a twin-screw extrusion technology for completing the processes such as extrusion curing, denaturation and texturization forming for one time. The method completely takes the vegetable protein powder as the raw material without adding any additives or auxiliary materials, so that the vegetarian ham sausages are good in texturization structure, high in protein content, similar to meat taste in taste, smooth in appearance, compact in structure and stable in quality, the moisture content of final products can be up to 50%, and the vegetarian ham sausages can be eaten as leisure food and staple food. By utilizing the twin-screw extruder for production, the method is a continuous mixing, melting and forming process, and as a high-temperature instantaneous biochemical reactor, the twin-screw extruder has the outstanding advantages of high efficiency and energy, low cost, energy consumption and the like, and also has the characteristics of high volume of the production, continuous production process, realization of the large-scale industrialized production, stable product quality, high degree of automation, small occupying area for the production and the like.

The instant freeze dried hot and spicy food consists of staple food and auxiliary food. The staple food is freeze dried and may be served simply after being scalded in hot water. The auxiliary food includes sauce and seasoning, the sauce is cooked with butter, Pixian County broad bean paste, beef, sesame and peanut paste, chili powder, ginger, garlic and prickleash; and the seasoning is mixture of salt, monosodium glutamate and chili powder. The staple food, the sauce and the seasoning in the weight ratio of 1 to 1-1.2 to 0.25-0.35 are packed separately and set inside one outer package. The instant freeze dried hot and spicy food is produced through an industrial process and convenient in eating.

The invention provides a whole potato starch preparation technology by a freeze drying method and belongs to the technical field of potato processing. The whole potato starch preparation technology includes the steps of taking fresh potatoes as a raw material, subjecting the potatoes to cleaning, peeling and slicing, soaking the sliced potatoes in color-protecting liquid for color protection, taking out for draining and quick freezing, and placing in a freeze drying bin for freeze drying and dewatering; subjecting the dried and dewatered potatoes to smashing, sieving and packing to obtain whole potato starch. The whole potato starch preparation technology by the freeze drying method has the advantages that activity, color, aroma and taste of the potatoes can be kept in the whole potato starch maximally, and a high-quality product can be obtained, so that the prepared whole potato starch has biological activity in protein, a gluten network structure can be formed by the aid of protein crosslinks during dough kneading, the problem of low processing performance of a potato dough used for processing needles and steamed buns is solved, and the whole potato starch preparation technology is significant to propulsion of making the potatoes as staple food.

Belonging to the field of food deep processing, the invention relates to a preparation method and process of five-colored steamed rice. The basic process of the five-colored instant steamed rice consists of: subjecting rice to dip dyeing, steaming, rice blending, hot filling, and vacuum packaging, thus obtaining a finished product. The method is characterized in that: polished round-grained rice, glutinous rice or germinated brown rice is adopted as the raw material, natural pigments derived from different plants are employed to dye the rice into different colors, the juice of caulis spatholobi is used to dye the rice red, the juice of Peristrophe roxburghiana is used to dye the rice purple, the juice of Vaccinium bracteatum Thunb leaves is used to dye the rice black, the juice of curcuma longa is used to dye the rice yellow, and a part of undyed rice (white) is retained to constitute five colors. In the invention, a vacuuming penetration technology is employed, the rice dyeing rate is accelerated, and the process time is shortened. With a high degree of industrialization, the method produces the five-colored steamed rice with the characteristics of aromatic flavor, rich nutrition, and strong health care. As the plants for dyeing all contain abundant functional components, the nutrition and health care components of the steamed rice are increased. The five-colored steamed rice can serve as both a staple food and a leisure health food.

The invention provides nutrition powder capable of losing weight and lowering blood glucose. The nutrition powder capable of losing weight and lowering blood glucose is prepared from the following components in parts by weight: 20-80 parts of highland barley, 5-30 parts of oat bran, 0.5-10 parts of Konjac powder, 1-10 parts of folium morie extract, 1-10 parts of lotus leaf extract, 0.5-8 parts of bitter gourd extract and 0-30 parts of newtol. The invention further provides a preparation method of the nutrition powder capable of losing weight and lowering blood glucose. According to the nutrition powder and the preparation method provided by the invention, natural food materials with ingredients capable of lowering blood glucose and losing weight are adopted as an effect enhancer for preparing the functional nutrition powder, the nutrition powder can be directly brewed for eating, and also can be added into the traditional food, including noodles, bread, steamed buns, biscuits and composite rice, as nutrient enrichment powder, and therefore, the traditional staple food with obvious efficacy of lowering blood glucose and fat can be developed.

The invention discloses staple food blend rice and its preparation method. The blend rice is characterized in that: it is composed of the following components by weight part. The method mainly includes the processes of: complete mixing, extrusion cooking, cutting granulation and the like. The staple food blend rice provided in the invention balances the nutrition of a variety of coarse cereals, improves the palatability of coarse cereal food, and is convenient to eat by co-cooking with rice, thus reflecting the new development trend of coarse cereal health food.

The invention pertains to a health-care food, which particularly relates to a weight-losing food and a preparation method thereof. The technical proposal of the invention is that: the raw materials of the weight-losing food comprise: pearl barley, yam, hawthorn, medlar, lentils, thallus eckloniae, cumin, dry ginger and cinnamon; the preparation method comprises that the pearl barley, the yam, the hawthorn, the medlar, the lentils, the herba laminariae, the cumin, the dry ginger and the cinnamon are ground into powder respectively and are mixed according to proportion by weight and are sub packaged or prepared into various foods according to conventional methods. The raw materials of the slimming food of the invention support and complement each other, essentially aiming at 'invigorating spleen to remove dampness, promoting yang and eliminating wastes and reducing fat and weight'; after being tried out by people who want to loose weight for a long time, the weight-losing food is proved to have obvious weight reduction effect without any side or toxic effect for long-term taking and without being restricted by dosage when taking, therefore, the weight-losing food can be taken as staple food, is safe in weight reduction without rebound effect and can strengthen physique for long-term taking.

The invention provides a technology for preparing potato flour by an electrothermal forced air drying method, and belongs to the technical field of potato processing. The technology includes taking a fresh potato tuber as a raw material, cleaning, peeling and dicing the tuber, soaking the tuber in color protection liquid for color protection, taking out the tuber, draining off water, and putting the tuber in an electrothermal forced air dry box to perform electrothermal forced air drying and dehydrating; smashing, sieving and packaging the tuber to obtain the potato flour. The technology has the advantages that the temperature for electrothermal forced air drying and dehydrating is controlled to be lower than potato albuminous degeneration temperature and starch pasting temperature, so that color, smell and taste of a potato can be kept to the utmost to obtain a high-quality final product; protein of the prepared potato flour has biological activity, and protein crosslinking can be achieved during kneading to form a gluten network structure, so that the processing performance problems in processing of potato paste into noodles and steamed buns are solved, and the technology has a great significance in promotion of potatoes serving as staple food.

The invention relates to a corn recombinant rice and a producing method thereof, which belong to the field of food deep processing. The method comprises the following steps of: after peeling and degerming common corns, crushing the common corns to obtain common corn starch; carrying out enzymatic modification and twin-screw extrusion modification on the common corn starch so as to obtain modified corn starch; and then mixing the modified corn starch and the common corn starch according to a certain ratio so as to obtain a complex starch; after humidifying the complex starch, carrying out screw extrusion molding, cutting granulation, hot air drying and polishing the complex starch so as to obtain the corn recombinant rice with golden color, regular shape, boiling resistance and good water reabsorbing capacity. In order to lay a good technical basis for turning corns into a staple food as soon as possible, the invention provides a new way for the development of a corn food industry chain.

The invention discloses a sweet potato healthcare vermicelli, which relates to the field of food processing. The vermicelli is made from 20-50 parts of sweet potato starch, 20-50 parts of whole sweet potato powder, 5-20 parts of cassava starch, 10-30 parts of kudzuvine root powder; the vermicelli is characterized by containing no food additive, keeping the original quality of the sweet potato, and the like; the product appearance of the vermicelli is uniform and transparent; the vermicelli does not break and adhere, and the turbidity of vermicelli soup dose not occur when the vermicelli is eaten and processed, and the vermicelli has tender taste and good strength, needs not to be soaked, and the cooking time is short; each physiochemical index of the vermicelli meets the international standard, the vermicelli is an ideal crude fiber green food for modern life, and is a specialty both as breakfast cooking and the match of a staple food; as the kudzuvine root powder contained in the ingredients is beneficial to providing necessary nutrition for the middle age and the elderly, the vermicelli has health-care function.

The invention discloses high-performance environment-friendly shrimp fodder and a preparation method thereof. The fodder for sea shrimps and freshwater shrimps is prepared by substituting raw materials, such as earthworm powder, snail powder, fly larvae powder, yeast, and the like for protein raw materials, such as fish meal, meat, bone meal, and the like, substituting peanut powder for soybean meal, substituting minor cereal tapioca for staple food grain, such as corn, wheat, and the like, and substituting the mechanism effects of peptide substances in maggot powder, enzymes of earthworm powder, enzymes of a multifunctional plasminogen activator, microbial probiotics flora, pathogenic bacteria inhibitor, and the like for chemical growth hormones and chemical medical antibiotics. The high-performance environment-friendly shrimp fodder is characterized by being prepared from the following raw materials by weight parts: 30-50 parts of virus-free cassava, 10-20 parts of earthworm powder, 5-20 parts of snail powder, 5-15 parts of fly larvae powder, 6-20 parts of yeast, 5-10 parts of peanut powder, 1-4 parts of garlic powder, 1-4 parts of mineral trace elements, 2-5 parts of amino acids, 0.5-2 parts of lecithin, 0.5-2 parts of vitamins, 0.5-3 parts of multifunctional plasminogen activator and 0.5-3 parts of microbial probiotics. The invention has the advantages of improved fodder quality, decreased production cost, improved safety rate of culture food, and the like.

The invention relates to a preparation method of special wholewheat staple food flour with the long shelf life. The method comprises the following steps that a wheat raw material is subjected to impurity removal through the processes such as cleaning, wheat wetting, wheat threshing and wheat rubbing and then threshed, ground and sieved, germs and bran are separated out, and a smashed endosperm material is obtained; the separated germs and bran are treated through microwave humidifying and extrusion expanding and then smashed at the temperature of below 40 DEG C, germ flour and bran flour are obtained and then mixed with endosperms in different proportions, and then the flour special for different kinds of wholewheat staple food is obtained. The preparation method has the following advantages that harmful substances such as eggs and microorganisms can be effectively killed, lipase, protease, amylase and the like can be completely inactivated simultaneously, the product quality is guaranteed, and the shelf life of the product is prolonged; the technological process is shortened, the operation time is short, the nutrient ingredients in wheat grains are protected, and therefore the nutritional value of the product is increased; 3, the wheat aroma of the product is increased, the mouthfeel and the color uniformity are improved, and the specific volume is increased.

The invention discloses a method for making aged vinegar by using extrusion of raw materials, belonging to the field of making of vinegar and solving the problems of long production period, low starch utilization rate and complex process of the prior art. The method comprises the following steps of: extruding sorghum to obtain a staple food grain; mixing and overturning and stirring the staple food grain and water, mixing and tightly covering yeast and water for 2hours to obtain an activated strain, adding the activated strain into the overturned and stirred staple food grain to obtain a fermentation material; sequentially carrying out alcohol fermentation and acetic fermentation on the fermentation material; after the acetic fermentation is ended, adding edible salt and sealing for maturation; then carrying out smoking solid-substrate fermentation and vinegar sprinkling and ageing; and filtering and clearing, sterilizing, and canning to obtain a finished product of the aged vinegar. According to the method, the process can be effectively simplified, the utilization rate of starch in the raw material is increased, the consumption of yeast is reduced, the fermentation period is shortened, and the flavor of the conventional making method is ensured.

The invention provides a potato raw flour preparing process by the vacuum drying method and belongs to the technical field of potato processing. The process includes adopting fresh potatoes as raw material, cleaning, peeling and dicing the potatoes, soaking the potatoes through color protecting liquid to protect color, fetching and draining the potatoes before placing into a vacuum drying box to perform vacuum drying; obtaining the potato raw flour after smashing, filtering and packaging. The color, flavor and taste of potatoes can be remained to the utmost extent, the quality of the obtained potato raw flour is high, the protein has the biological activity, protein crosslink occurs to form a gluten network structure during dough making, the processing performance problem is solved when the potato dough is used for noddle and bread processing, and the significance is provided for promoting potatoes to be staple foods.