10 results about "Ice water" patented technology

The invention provides a chicken meatball containing kudzu-vine root powder; the chicken meatball is composed of the following raw materials by weight parts: 50-70 parts of chicken breast, 20-30 parts of chicken skin, 2-4 parts of kudzu-vine root powder, 40-50 parts of ice water, 2-3 parts of salt, 1.5-2 parts of white granulated sugar, 3-4 parts of water-retaining agents, 8-10 parts of thickening agents and 2-3 parts of flavor enhancer; in the product, the kudzu-vine root powder which has multiple functions and high food therapy value is added, so as to improve the level of the chicken meat products, enrich the nutrition thereof and improve the health-care function.

The invention discloses deep-fried chicken steak filled with cheese and a preparation method thereof. The deep-fried chicken steak filled with cheese is prepared from the following raw materials: chicken breast, Mozzarella cheese slices, marinade, cream materials and a coating flour material, wherein the marinade is prepared from the following raw materials in parts by mass: ice water, edible salt, white granulated sugar, composite phosphate, chicken essence seasoning, ethyl maltol, salad oil, aginomoto, soybean sauce, five-spice powder, multi-spice powder, ground ginger, onion powder, groundblack pepper, potato starch, corn starch, vegetable oil, chili powder, garlic powder and white pepper powder. The deep-fried chicken steak filled with cheese prepared by the marinade in a scientific proportion has crispy exterior and tender meat quality, and cream is molten in in the mouth since cheese is molten when being heated. The components in the composition are synergized to form unique taste and flavor; and the preparation process is refined and controllable, and is favorable to realizing industrial production; and cost is effectively controlled on the premise that flavor and quality are guaranteed.

The invention discloses a preparation method of a high-dielectric-performance polymer-based composite microporous material. The preparation method concretely comprises the following processes of preparing a gamma-aminopropyltriethoxysilane modified multiwalled carbon nanotube water dispersion solution; using an improved Hummers method for preparing GO; dispersing the obtained GO into deionized water; performing ultrasonic dispersion to obtain a negatively charged GO water dispersion solution; preparing oxidized graphene coated multiwalled carbon nanotube solid powder; preparing polyetherimide/oxidized graphene coated multiwalled carbon nanotube composite sheet materials; preparing a composite material/CO2 mixed sheet material; taking out the composite material/CO2 mixed sheet material; transferring the material into a constant temperature silicon oil bath to be foamed at the foaming temperature being 180 to 220 DEG C for the foaming time of 5 to 60s; finally putting the materials intoan ice water bath to be cooled and shaped to obtain a finished product. The supercritical CO2 fluid is used as a physical foaming agent for introducing microporous structures into the composite material, so that the carbon nanometer material is oriented again to form a great amount of micro capacitance to improve the dielectric performance.

The invention discloses a food containing rich asparagus protein and belongs to the field of food processing. A minced-fish product comprises the following components in parts by weight: 10 parts of fish meat, 6-10 parts of potato starch, 10-15 parts of asparagus protein, 3-6 parts of granulated sugar, 2-4 parts of salt, 0.2-0.4 part of transglutaminase, 0.5-1.0 part of carrageenan, 0.4-0.8 part of sodium bicarbonate, 0.4-0.8 part of composite phosphate, 5-10 parts of iced water and 0.7-1.0 part of seasoning liquid. The asparagus is crushed by using a masher, alkali extraction and acid precipitation are utilized for extracting the asparagus protein. The minced fish product containing rich asparagus protein is rich in nutrition, high in protein content, resistant in storage resistance, good in gelling property and good in mouthfeel, well maintains the freshness of raw fish, can provide stable-quality materials for the processing industry of the minced fish product and has wide market prospect.

The invention relates to a method for improving the elastic modulus of waxy barley leavened bread by using lipase, and belongs to the technical field of food processing. Waxy barley flour, high-gluten wheat flour, granulated sugar, yeast and lipase are added into a stirring cylinder and uniformly mixed; ice water is added into the stirring cylinder, and the mixture is continuously stirred until a gluten film of dough is formed; salt and shortening are added, the mixture is continuously stirred until an uniform and transparent thin film is formed; the dough is taken out and allowed to stand still, cut, rounded, leaved to rise and baked, and finally finished products of the bread can be produced. The waxy barley flour is used as the raw material to increase the nutrition of the products, the lipase is added into the waxy barley flour dough to increase the strength, the extensibility and the elasticity of the waxy barley flour dough, and increase the specific volume of the finished products. The lipase's emulsifying property and the complexing property with amylose are utilized to improve the elasticity and the leavening stability of the waxy barley flour dough and delay the aging of starch, so as to furthermore improve the texture and the taste of the finished products and obtain the waxy barley leavened bread with uniform and fine internal structure and stable shelf life.

The invention belongs to the technical field of food fresh-keeping, and particularly relates to a fresh-keeping packaging method of clean vegetables,. The method comprises the following steps: 1) vegetable pretreatment: cleaning vegetables, pre-cooling in ice water at the temperature of 0-5 DEG C, treating into clean vegetables, cleaning in ice water at the temperature of 0-5 DEG C, and blowing away moisture on the surfaces of the clean vegetables with cold air; and 2) fresh-keeping packaging treatment: packaging the pretreated clean vegetables with a moisture permeable bag, illuminating with an LED lamp, sealing in a PE bag, and storing at the temperature of 0-4 DEG C. A low-temperature environment is adopted, the activity and the growth of microorganisms are inhibited, damage of cutting damage to fruit and vegetable tissue is reduced, no chemical preservative is used in the storage process, excessive water vapor generated in the clean vegetable storage process is permeated through an inner moisture permeable bag, the activity of the microorganisms is inhibited in combination with red and blue light combination, and excessive water vapor evaporation can be reduced through an outer PE bag, the PE bag has a certain modified atmosphere function and can obviously delay the storage and fresh-keeping period of the clean vegetables, and the operation method is simple, effective, safe and environmentally friendly.

The invention discloses a preparation method of a black pepper low-fat chicken sausage, wherein the black pepper low-fat chicken sausage is prepared from the following raw materials in parts by weight: 58 to 62 parts of chicken breast, 7 to 9 parts of soybean protein, 0.4 to 0.6 part of edible salt, 0.1 to 0.2 part of monosodium glutamate, 0.2 to 0.4 part of composite phosphate, 0.002 to 0.004 part of sodium nitrite, 0.1 to 0.12 part of white pepper powder, 0.8 to 1 part of sodium lactate, 1 to 2 parts of maltose, 1.5 to 2 parts of white granulated sugar, 0.5 to 0.6 part of black pepper powder, 0.08 to 0.1 part of black pepper essence, 0.4 to 0.5 part of pork paste essence, 0.033 to 0.035 part of nisin and 24 to 26 parts of ice water. According to the preparation method of the black pepper low-fat chicken sausage, the prepared black pepper low-fat chicken sausage is prominent in black pepper flavor, high in protein, low in fat, free of starch, high in satiety after being eaten and low in energy intake, and is favored by low-fat light eaters; the product can be rapidly placed and fixed, the product on a hanging frame rotates, and more comprehensive contact with infrared high temperature is realized for sterilization use, so that convenience is brought to sterilization use of the product.