65results about How to "Great taste" patented technology

Disclosed is a method for preparing low-fat ice cream, characterized by comprising a step wherein rice is homogenized and dried to reduce its moisture content to 20 wt% or less, and 100 parts by weight of cooked rice that has been crushed to reach the average particle diameter of 320 mm to 350 mm, 400 to 600 parts by weight of yogurt, 400 to 600 parts by weight of water, and 150 to 300 parts by weight of saccharides are blended to form a mixture; and a step wherein said mixture is frozen in an ice cream manufacturing machine, wherein the crude fat content of the ice cream formed is 2% or less. According to the present invention, because the ice cream is prepared with natural materials only and does not include any nonfat milk powder, whole milk powder, emulsifiers, stabilizers, etc., there is no heaviness even after repeatedly consuming a large quantity, and the smoothness of soft ice cream can be provided. Such low-fat ice cream is aesthetically excellent, and in addition can be considered harmless to humans even upon repeated consumption since artificial ingredients are not added.

Safflower sprouts fine dried noodles belong to the technical field of food processing. The fine dried noodles are processed from the following raw materials by weight: 100% of wheat flour, 2-10% of sweet potato flour, 15-20% of safflower sprout pulp, 1-3% of salt, 0.1-0.5 % of edible alkali, and 20-25% of water. The fine dried noodles with no addition of pigment or color protection agent are healthier; the safflower sprouts pulp for knead dough makes the fine dried noodles have fresh taste, and maintains the nutrition content of the safflower sprouts. The fine dried noodles have the effects of lowering blood pressure and blood fat, and activating blood circulation to dissipate blood stasis, plays a health care effect, are very suitable for the middle-aged and elderly, especially cardiovascular patients, and have huge market economic benefits and development prospects.

The invention discloses a processing method of hawthorn fruit wine. The hawthorn fruit wine is prepared from raw materials such as hawthorn fruit hawthorn fruits and purple sweet potatoes serving as a substrate through the processes of pretreatment, mixture, chemicals dosing, primary fermentation, secondary fermentation, pressing, clarification, wine decoction, inspection, bottling, storage and the like. During production, hawthorn fruit, cellulase and pectinase are jointly hydrolyzed, so that the nutrient ingredients beneficial to human bodies can be completely separated out of the hawthorn fruit; meanwhile the purple sweet potatoes are adopted as the substrate, therefore the fruit wine is rich in nutrient substances of the purple sweet potatoes; and the hawthorn fruit wine has perfect taste, long persistent aftertaste and rich nutrients, and has the health-care functions of preventing and curing cardiovascular diseases, reducing blood pressure and cholesterol, clearing away heat and toxic materials, helping producing saliva and slaking thirst, and the like.

The invention discloses a phyllanthus emblica compound capsule and a preparation method thereof, and belongs to the technical field of medicines. The phyllanthus emblica compound capsule is prepared from a main material and auxiliary materials, wherein the main material is phyllanthus emblica; the auxiliary materials include fruit of purple perilla, semen raphani, semen cassia and hovenia dulcis thumb. The medicines are compounded with one another to promote and improve the effect, so that the defect of a single medicine is overcome. The phyllanthus emblica compound capsule has a good taste, an obvious effect and a long quality guarantee period. The production process of the phyllanthus emblica compound capsule disclosed by the invention is scientific and effective and is simple and easy to operate. Besides, purifying is carried out for the characteristics of different medicine materials, so that the active ingredients are greatly kept and the health requirements of different consumers can be satisfied.

The invention relates to a novel intelligent kneading-pressing-type kneader. The novel intelligent kneading-pressing-type kneader comprises a machine body, a premix chamber and a stirring chamber, thepremix chamber and the stirring chamber are arranged on the machine body from up to down, and the premix chamber used for mixing and the stirring chamber used for stirring and kneading are communicated; the stirring chamber comprises a stirring cylinder body, a motor, a stirring part and a kneading-pressing part, the stirring part and the kneading-pressing part are arranged in the stirring cylinder body, and the motor arranged outside the stirring cylinder body drives the stirring part and the kneading-pressing part for rotation; the kneading-pressing part is arranged over the kneading-pressing part, the rotation direction of the kneading-pressing part is perpendicular to the rotation direction of the stirring part, the stirring part upwardly conveys dough while stirs the dough, and the rotated kneading-pressing part kneads and presses the upwardly conveyed dough. The novel intelligent kneading-pressing-type kneader has the advantages of larger kneading-pressing force and area, good kneading-pressing effect, and better mouthfeel of the dough after kneading and pressing. The novel intelligent kneading-pressing-type kneader belongs to the technical field of food processing machinery.

Instant mackerel fish roll and production method thereof. The instant mackerel fish roll is prepared from the following raw materials by weight: 600 parts of mackerel, 150-190 parts of pork belly, 90-130 parts of starch, 80-120 parts of fistular onion stalk, 15-25 parts of egg white, 8-12 parts of monosodium glutamate, 3-7 parts of salt and 3-7 parts of sugar. The method comprises the steps of: (1) raw material pretreatment: preparing the mackerel into minced mackerel; chopping the pork belly and fistular onion stalk; and mixing monosodium glutamate, salt and sugar to prepare reconcile ingredients; (2) evenly stirring the minced mackerel in a blender, adding egg white and the reconcile ingredients, evenly stirring, then adding starch, pork belly and fistular onion stalk, and evenly stirring to obtain a semi-finished product; (3) filling the semi-finished product into casings to prepare raw fish roll; and (4) steaming the raw fish roll to obtain the instant fish roll.

The present invention discloses a traditional Chinese medicinal feed additive for preventing avian influenza. The feed additive comprises the following raw materials: 20-30 parts of radix bupleuri, 20-30 parts of solidago decurrens, 20-25 parts of coptidis rhizoma, 15-20 parts of sunflower plates, 20-25 parts of radix angelicae, 20-40 parts of radix isatidis, 25-30 parts of magnolia liliflora, 20-30 parts of radix astragali and 15-20 parts of dandelions. The ingredients are ground into powder, the powder is stirred evenly with the feed, and the feed additive can be used in the daily feeding of domestic poultries, can effectively reduce the incidence of the avian influenza, and also have obvious treatment effects in the avian influenza onset. Due to no use of any antibiotics, people are safer to eat the domestic poultries. After the domestic poultries eat the Chinese herbal medicines, the meat of the domestic poultries contains fragrance of parts of the Chinese herbal medicines and is rich in medicinal ingredients of the Chinese herbal medicines. The mouthfeel is better after the eating and the feed additive also has supplementing functions of the traditional Chinese medicines for human body.

The invention belongs to the technical field of medicines, and particularly relates to olanzapine and an oral instant film containing the olanzapine. The oral instant film is composed of olanzapine, a film-forming material, a solubilizer, a plasticizer and other auxiliary materials, wherein the solubilizer is dibasic acid. According to the invention, the dissolving capacity of the olanzapine in the hydrophilic film-forming material can be obviously improved under the action of the solubilizer, so that the content of the main drug is uniform, the dissolution is rapid, the oral administration has no gritty feeling, the mechanical property of the product is good, meanwhile, no organic solvent is used in the whole production process, and the production safety is high. The preparation can be rapidly dissolved in the oral cavity, does not need to be taken with water, can effectively avoid the common phenomena of vomiting and drug storage of schizophrenic patients, and helps to improve the medication compliance of patients with schizophrenia.

The invention relates to the technical field of treatment of aquatic products and in particular relates to a method for drying pseudosciaena crocea. The method specifically comprises the following steps: (1) removing internal organs and sundries of fresh pseudosciaena crocea, and cleaning; (2) pre-treating the overall pseudosciaena crocea or diced pseudosciaena crocea; (3) performing preservationtreatment after pretreatment; (4) drying the fish meat to be 45-50% of the original weight by adopting freeze drying; (5) preserving at a temperature of 1-5 DEG C below zero, or preserving in a vacuumbag. The moisture content is moderate and is different from moisture content of the traditional dried fish; and a rehydration rate can reach 90% or higher, and the total volatile amino nitrogen is 15mg/100g or less. According to the fish meat prepared by the method, the original taste can be reduced as much as possible after soaking, and good taste is provided for diners.

The invention discloses a soybean processed food with high Gamma-amino acid content and a production method thereof, which belong to the field of the soybean processed food. The method comprises the following steps: ground soybean is preserved at the temperature of 20 DEG C to 60 DEG C for 12 hours in the presence of proteolytic enzyme, thus obtaining the products of soybean curd, soybean milk, soybean curd residue and the like which contain over 10mg of Gamma-amino acid in every 100g net weight. The products of the invention have good taste and flavor, and can safely and completely achieve the effect of the Gamma-amino acid in daily life. The soybean processed food of the invention can play a favorable role in preventing and relieving various diseases such as hypertension, etc., can be directly taken as food, health food, food for patients, feeds and the like, and can be added to various food as health fortifying food containing Gamma-amino acid.

The invention relates to rosa rugosa cv.plena calcium tablets. The rosa rugosa cv.plena calcium tablets mainly comprise the following raw materials in parts by weight of 18-30 parts of rosa rugosa cv.plena essence, 53-72 parts of calcium aspartate, 13-25 parts of maltodextrin, 7-19 parts of collagen protein powder, 6-13 parts of glucose, 0.3-2.1 parts of magnesium stearate and 0.4-2.3 parts of citric acid. A certain amount of the rosa rugosa cv.plena essence is added to the calcium tablets. Through a scientific compounding ratio, sufficient calcium can be provided, the effects of nourishing and keeping young can be effectively achieved, and the rose calcium tablets are suitable for female. The prepared calcium tablets have delicate fragrance of the rosa rugosa cv.plena, are good in mouth feel, and quick to absorb, and are suitable for being taken for a long term.

The invention relates to Xiangru egg noodles, which comprise 5-8% of Xiangru powder, 2-5% of eggs, 4-6% of starch, 66-78.8% of flour, 0.2-0.3% of salt, broth 10-15%. The noodles made by the method of the invention not only have good taste, delicious taste and diversified nutrition, but also have no sticky soup and no sticks, and do not need to add too much monosodium glutamate and other additives when eating, which is beneficial to promote organic and green environmental protection food.

The invention discloses composite fruit wine. The problems that fruit wine is simplex in nutrient ingredient, poor in tastiness and prone to being oxidized to make color change in the prior art are solved. The composite fruit wine is prepared from the following raw materials of, in parts by weight, 10-20 parts of grapes, 15-25 parts of kiwi fruits, 10-20 parts of cherries, 10-20 parts of mulberryfruits and 10-40 parts of loquat fruits. The composite fruit wine is prepared through brewing by adopting various kinds of fruits at the proportions, the fruits contain rich nutrient ingredients, thecontent of Vitamin C is no less than 80 mg/L, and the content of Vitamin B2 is no less than 60 mg/L. Through control over sugar, the composite fruit wine is suitable for being taken by the low-sugar demand group, meanwhile, the good tastiness of the composite fruit wine can be ensured, and people can have the pleasant feeling after drinking the composite fruit wine.

The invention relates to a nutrient solution and especially relates to a beautifying nutrient solution. The beautifying nutrient solution comprises the following components in mass percent: 0.002-0.003% of vitamin A, 0.105-0.107% of vitamin B3, 0.009-0.01% of vitamin B6, 0.5-0.6% of vitamin C, 0.05-0.07% of zinc, 0.1-0.3% of hyaluronic acid, 0.1-0.3% of ceramide, 0.1-0.3% of organic agave syrup, 30-40% of a fruit juice mixture and the balance of water. The beautifying nutrient solution disclosed by the invention is quick to absorb, good in mouthfeel, short in course of treatment and free of industrial additives such as preservatives, pigments and thickening agents, has good protection and beautifying effects on skin and also has obvious effects on nails and hair.

The invention relates to a vanilla ice cream. The vanilla ice cream comprises the following raw materials: 16 percent of white sugar, 7.07 percent of coconut oil, 2.5 percent of powdered glucose, 0.03 percent of guar gum, 8 percent of powdered whole milk, 1 percent of high-rank ice cream, 1 percent of eggs, 0.25 percent of CMC, 4.5 percent of high fructose syrup, 0.03 percent of sodium tripolyhosphate, 0.16 percent of sodium acetylide, and 0.05 percent of xanthan gum. The vanilla ice cream is good in mouthfeel, easy to store and long in preservation period.

Provided are rice dumplings filled with bananas and black fungi and a making method of the rice dumplings. Sticky rice and filling are wrapped by bamboo leaves for molding, and sticky corn, rhubarb rice and purple rice are added into the sticky rice; the filling is banana and black fungus filling and is made from the bananas, the black fungi, laver, brown sugar, white granulated sugarm and red dates. The making method of the rice dumplings comprises the specific steps of 1 material preparation, 2 rice dumpling making and 3 rice dumpling boiling. The rice dumplings filled with the bananas and the black fungi have the advantages of being high in nutritional value, good in mouthfeel, heavy in fragrance, chewy and easy to digest, choices of flavors of the rice dumplings are increased, and due to the fact that the sticky corn, the rhubarb rice and the purple rice are added into the sticky rice, the nutritional value of the rice dumplings is greatly increased.

A device (1) for preparing a beverage on the basis of interaction between a beverage extract and an extracting fluid, particularly a beverage having a crema layer, comprises a brewing chamber (10) for accommodating a quantity of the beverage extract, having an inlet (11) for receiving the extracting fluid and an outlet (12) for discharging the beverage. Furthermore, the device (1) comprises restricting means (60) which are movable between an activated position for realizing a restriction (61) in the outlet (12) of the brewing chamber (10) and an inactivated position for minimizing the restriction (61) in the outlet (12) of the brewing chamber (10), and also actuator means (70) for controlling the position of the restricting means (60) in relation to an actual state of pumping means (30) as present in the device (1) for realizing a flow of the extracting fluid.