9 results about "Steaming" patented technology

The invention discloses a grain steaming and gelatinization technology of fen-flavor xiaoqu liquor. The technology includes following steps: (1) filling a high-pressure steaming and boiling pot with water and preheating the water to 85-94 DEG C through steam; (2) mixing red grain and water in the high-pressure steaming and boiling pot with stirring uniformly and performing a soaking process; (3) increasing the temperature in the high-pressure steaming and boiling pot to 103-105 DEG C through steam, wherein a pressure of the steam is 0.3-0.5 kg, for braising and steaming the red grain; (4) closing the steam, allowing the pot to stand for braising and steaming until the pressure in the high-pressure steaming and boiling pot is naturally reduced to the atmospheric pressure; and (5) moving the steamed and gelatinized red grain out from the pot and cooling the red grain. The technology is advantaged in that a grain steaming time is significantly reduced, sewage discharging amount is reduced by more than 95%, labor intensity is significantly reduced and required steam amount is reduced by more than 50%.

The invention provides a processing method of immature xinhui citrus peel filled with Liupao tea, and belongs to the technical field of tea leaf processing. The processing method comprises the steps of preparing semi-finished Liupao tea and preparing the immature xinhui citrus peel filled with Liupao tea, wherein the step of preparing the semi-finished Liupao tea comprises the steps of performingfresh leaf fixation, performing primary twisting, performing heaping for fermentation, performing secondary twisting and performing drying; and the step of preparing the immature xinhui citrus peel filled with Liupao tea comprises the steps of treating small green citruses, loading tea, performing primary steaming, performing cold fermentation, performing secondary steaming and performing ageing.The processing method disclosed by the invention is simple in technology, easy to operate and high in production practicality; and according to the method disclosed by the invention, high quality andhigh efficiency of processing of the immature xinhui citrus peel filled with Liupao tea can be guaranteed, particularly the color, fragrance, taste, and shape and the quality of tea grounds of the immature xinhui citrus peel filled with Liupao tea can be improved, the yield for making tea is increased, and the quality of the immature xinhui citrus peel filled with Liupao tea can be improved.

The invention relates to a quickly frozen steamed bun raw product and a production method thereof, belonging to the technical field of food processing. Wheat flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerol, locust bean gum, artemisia gum, carboxymethylcellulose, guar gum, wheat gluten, wheat starch, or corn starch, or potato starch or rice starch are put in a mixing tank, are slowly agitated and are evenly mixed, water is added in the mixture and the obtained mixture is agitated into dough at medium-speed; the dough is pressed and formed, the obtained dough is quickly frozen after the bough is pre-fermented and cooled or the obtained dough is directly and quickly frozen, and the obtained dough is frozen for future use; and when in use, the dough is directly steamed only to obtain fresh bun products, and for dough not pre-fermented,pre-fermentation is required before steaming. The invention has the advantages that the traditional manual workshop production of the steamed bun is shifted to industrial production in an accelerating way, the product quality, the safety and the convenience are improved, the flavor loss caused by repetitive steaming is avoided and the energy is saved when compared with the steamed bun products quickly frozen after steaming.

The invention discloses a cotton imitation wax printing process, which comprises pretreatment, printing, drying, baking steaming, water washing, stenting, and inspection packaging, wherein the components of the printing formula comprise seaweed paste, a disperse dye, a printing penetrant, a defoamer, a thickener and synthetic printing paste according to a mass ratio of 400:0.01-0.5:0.1-0.15:0.1-1:0.5-1:100, and the printing back surface drying temperature is 30-50 DEG C higher than the printing front surface drying temperature during the drying. According to the present invention, the wax printing style with the same front surface and back surface effect is achieved by using the thermal motion of the disperse dye molecule, designing the printing formula and setting the drying temperature difference, and the cotton imitation wax printing process has characteristics of simple process, less sewage discharge, low energy consumption and high production efficiency.

The invention discloses a gas steaming oven, and relates to the technical field of steaming oven equipment. The gas steaming oven comprises an oven body, wherein the oven body comprises a steam chamber and a water tank chamber, wherein a gas heating system is arranged outside the water tank chamber; the gas heating system comprises a gas delivery pipeline; the gas delivery pipeline is communicatedwith a gas-controlled combustion device and an ignition detecting device; the gas-controlled combustion device comprises a combustion head and a first valve for controlling the switching on and off of the combustion head; the ignition detecting device comprises an ignition head and a second valve for controlling the switching on and off of the ignition head; a flame probe is linked with the ignition head; the gas delivery pipeline is communicated with a third valve linked with the flame probe; the flame probe controls the switching on and off of the third valve; the first valve and the thirdvalve are connected in series, and the second valve and the third valve are connected in parallel. Ignition and combustion actions are completed through the matching of the ignition detecting device and the gas-controlled combustion device, and explosion risks caused by gas leakage of the pipeline, gas leakage of the combustion head or gas leakage of the ignition head can be reduced through the matching of the ignition detecting device and the gas-controlled combustion device, so that the purpose of increasing the using safety of the gas steaming oven can be achieved.

The invention discloses a multifunctional wine brewing and rice steaming bed and belongs to the technical field of wine brewing instruments. The multifunctional wine brewing and rice steaming bed comprises rice steaming, rice cooling, rice loosening and rice turning integration, wherein a plurality of supporting legs are arranged on the lower surface of the rice steaming bed, a bottom steam cabin is arranged on the lower surface of the rice steaming bed, steam and cold air (air blower) inlets are formed in the two sides of the bottom steam cabin separately, a cold air connecting port is formed in one side of the bottom steam cabin, and concave-convex grooves and chains are arranged on the left and right sides of the upper surface of the rice steaming bed. By arranging a driving assembly and a rice loosening assembly, in a working process, the speed is adjusted through a controller, and forward rotation and reverse rotation of a driving motor are controlled, so that a rotating shaft and a rice baffle can move back and forth above the rice steaming bed, rice above the rice steaming bed can be turned over and cooled rapidly, and the optimal rice cooling and loosening effects are achieved; and compared with traditional manual rice loosening, the rice loosening is faster, more uniform, time-saving and labor-saving. The most hard link in a wine brewing process is solved.

The invention discloses a method for producing natural and pure canarium album wine. The method disclosed by the invention comprises the following steps: (1) soaking sticky rice, lycium chinense and salvia miltiorrhiza powder in a soaking pool, taking out the mixture after soaking, performing dry steaming in a steamer for an hour, and sprinkling water twice in the dry steaming process; (2) draining, adding panax notoginseng extract and poria cocos powder, and continuously steaming for 50-70 minutes so as to obtain steaming residues; (3) cooling the steaming residues to the temperature of 30-40 DEG C, performing ultrasonic sterilization for 20-30 minutes, adding distiller's yeasts into the steaming residues, fully and uniformly stirring, fermenting the steaming residues mixed with the distiller's yeasts in a fermentation tank for 20-30 hours, and then fermenting in pits for 5-8 days; and (4) totally taking out the fermented materials in the pits, and steaming liquor in the steamer, thereby obtaining the canarium album wine. According to the method disclosed by the invention, the bitterness, sour and astringency of the canarium album wine can be removed by the processes of steaming, cooking, fermenting and distilling, the taste is improved, and natural flavor, sweetness and nutritive values of olives are kept.

The invention provides a brewing process for Baijiu. The brewing process for the Baijiu comprises the steps of raw material selection, soaking, steaming and boiling, spreading for cooling, yeast mixing, fermentation, distillation, waste residue treatment and waste water treatment. As the Baijiu is brewed by using organic rices and sorghum as raw materials, the nutritive value of the Baijiu is increased and the brewed Baijiu is aromatic. The brewing process for the Baijiu, provided by the invention, has the advantages of simple process, full-process fixed time and temperature, easy process, high alcohol yield, good transparency, no turbidity and precipitate, rich bouquet and sweet taste.