Food containing heat-treated vegetable, process of producing the same, and method for reducing unpleasant taste of vegetable

A food product includes a heat-treated vegetable. A content of 3,4-dimethylthiophene (x) in the food product ranges from 0.00035 mg/kg to 3 mg/kg. A content of 2,4-dimethylthiophene (y) in the food product ranges from 0.00015 mg/kg to 3 mg/kg. A content of furfural (z) in the food product ranges from 0.1 mg/kg to 10 mg/kg.

PROCESS FOR MAKING A PLANT COMPOSITION

A process for making a vegetable composition with an improved flavour and improved colour is disclosed. The process comprises providing vegetable material having a size of 10 to 50 mm, adding up to 5 wt % of water based on the weight of vegetable material, and performing a maturation step: (a) heating the vegetable material to a temperature of 35° C. to 55° C. and (b) maintaining the vegetable material at a temperature between 35° C. to 55° C. during 45 to 480 minutes. The vegetable composition obtainable by the process and a process of making a food product which comprise a step of incorporating such vegetable composition are also disclosed. 1. A process of making a vegetable composition comprising the steps of providing vegetable material having a size of 10 to 50 mm , adding up to 5 wt % of water based on the weight of vegetable material , and performing a maturation of the vegetable material which comprises heating the vegetable material to a temperature of 35° C. to 55° C. , followed with maintaining the vegetable material at a temperature between 35° C. to 55° C. during 45 to 480 minutes , to obtain the vegetable composition.2. The process according to wherein the heating step is performed at a rate of 0.10° C. to 1.00° C. per minute.3. The process according to claim 1 , wherein the maturation comprises the following consecutive steps:heating the vegetable material for 30 to 50 minutes to reach a temperature between 35° C. and 43° C.;heating the vegetable material for 10 to 20 minutes to reach a temperature between 43° C. and 48° C.;heating the vegetable material for 45 to 90 minutes to reach a temperature between 48° C. and 55° C.; andmaintaining the vegetable material at a temperature between 48° C. and 55° C., during 45 minutes to 80 minutes.4. The process according to claim 1 , wherein the vegetable composition is pasteurised after the maturation.5. The process according to claim 1 , wherein the vegetable composition is cooled down to a temperature between ...

PROCESSED CITRUS FRUIT ITEM HAVING REDUCED BITTERNESS

Provided is a processed citrus fruit item in which the super surface layer of the peel of a citrus fruit is removed at a thickness at which the oil sacs in the peel are not destroyed, whereby the processed citrus fruit item has reduced bitterness while containing a wealth of flavor components. 1. A processed citrus fruit which is obtained by removing a super surface layer of peel of a citrus fruit so that most of oil sacs in the peel are not ruptured.2. The processed citrus fruit according to claim 1 , wherein the super surface layer has a thickness of within 1 mm from an outer surface of the peel.3. The processed citrus fruit according to claim 1 , wherein 50% or more of an area of the super surface layer is removed.4. The processed citrus fruit according to claim 1 , wherein 50% or more of the number of oil sacs are maintained without being ruptured.5. The processed citrus fruit according to which is obtained by further removing pulp and seeds.6. The processed citrus fruit according to which is obtained by further removing 90% or more by weight of segment membrane and albedo.7. A citrus fruit extract which is obtained by a method comprising bringing the processed citrus fruit according to into contact with water or an organic solvent. This invention relates to processed citrus fruits that are reduced in bitterness. More specifically, the invention relates to processed citrus fruits that are manufactured by removing the super surface layer of the peel of citrus fruits with care being taken to keep the oil sacs intact and which are reduced in irritating intense bitterness of the peel of citrus fruits.It is known that citrus fruits have irritating intense bitterness in the vicinity of peel. When making marmalade which contains citrus peel as an ingredient or candied peel as used in confectionary, bitterness of the peel is removed, in general, by repeating a process of washing the peel in water, draining the water, and washing the peel again in new water. However, ...

PROCESSED CAULIFLOWER AND CAULIFLOWER PROCESSING METHOD

A processed cauliflower mixture includes a plurality of cauliflower stem pieces cut from a cauliflower stem, a plurality of cauliflower crown pieces cut from a cauliflower crown, and packaging containing a mixture of the plurality of cauliflower stem pieces and the plurality of cauliflower crown pieces. The cauliflower stem is treated, prior to being cut into the plurality of cauliflower stem pieces, such that the cauliflower stem mimics the visual and tactile effects of the cauliflower crown. 1. A processed cauliflower mixture , the mixture comprising:a plurality of cauliflower stem pieces cut from a cauliflower stem;a plurality of cauliflower crown pieces cut from a cauliflower crown; andpackaging containing a mixture of the plurality of cauliflower stem pieces and the plurality of cauliflower crown pieces, whereinthe cauliflower stem is treated, prior to being cut into the plurality of cauliflower stem pieces, such that the cauliflower stem mimics the visual and tactile effects of the cauliflower crown.2. The processed cauliflower mixture of wherein:the plurality of cauliflower stem pieces and the plurality of cauliflower crown pieces are sealed within the packaging and are indistinguishable in visual appearance.3. The processed cauliflower mixture of wherein:a hydraulic fracturing pressure and an instantaneous vacuum pressure have been applied to both the plurality of cauliflower stem pieces and the plurality of cauliflower crown pieces.4. The processed cauliflower mixture of wherein:{'sup': 3', '3, 'the plurality of cauliflower stem pieces and the plurality of cauliflower crown pieces are each sized to between approximately 15 mmand 1500 mm.'}5. The processed cauliflower mixture of wherein:{'sup': '3', 'the plurality of cauliflower stem pieces and the plurality of cauliflower crown pieces are each sized to approximately 250 mmwith a tolerance of 50 percent.'}6. The processed cauliflower mixture of wherein:the packaging includes a plurality of perforations.7. ...

Tasty P

Application is being made for a utility patent for the invention, “Tasty P”. This invention is a fresh fruit jelled desert (also servable as a smoothie) made from ripe papaya (paw paw) pulp. It is a natural whole food, wholesome and offers several health benefits. 1Because of its conserving production process, “Tasty P” retains the full benefits of the whole papaya fruit. The thrust of this formulation is the creation of a food product that has a special benefit for diabetic and hypertensive populations. As a desert, it offers the advantage of a wholesome health promoting alternative in food choice in an area where food choice for these populations is limited by characteristic dietary restrictions. Tasty P is a healthy food choice for anyone but it provides a much needed opportunity in choice for persons who have diabetes, hypertension or both and must restrict foods with even moderate glucose and lipid levels.. The whole papaya is a storehouse of nutrients with many health enhancing benefits. It is a rich source of vitamins C,B, A and E; folate, magnesium, copper, pantothenic acid, lutein, potassium and lycopene which is a powerful antioxidant. Papaya is known to help prevent asthma and cancer, reduce blood glucose levels in type 2 diabetes, promote healthy lipid levels and lower elevated blood pressure, reduce the risk and progression of age related macular degeneration, prevent constipation and promote a healthy digestive tract trough its high fiber content and enzyme papain, reduce chronic inflammation, support cognitive function, support bone health through its high content in vitamin K-7 and help ward off heart disease. Used topically, it enhances skin health and promotes wound healing; through its high vitamin A content it promotes hair growth and the growth of all cells. 1. Variations:Tasty P may vary by fruit content and flavor, by the type of sweetener used in production and by packaging. The desert may be produced as basic using only papaya pulp, ...

PRESSURIZED STEAM PITTING APPARATUS AND PROCESS

In accordance with the teachings of the disclosure, a process is disclosed for pitting drupes. In some embodiments of a pitting process, the pitting machine uses a pitting knife that has a longitudinal passageway that extends axially through the pitting knife. The pitting machine has a steam source that provides pressurized steam to the passageway of the pitting knife. Prior to pitting the drupe, the pressurized steam flows through the passageway and onto a portion of a drupe positioned within a carrier in the pitting machine. The heat and pressure of the steam between the drupe and the cutting end of the cutting knife can soften a localized portion of the drupe so that the cutting knife can cut through the flesh of the drupe and eject the pit out of the opposite side of the drupe. 1. A pitting machine comprising:a pitting knife comprising a longitudinal body having a connector end and a cutting end, and a passageway extending between the connector end and the cutting end;a steam system configured to deliver steam at a specified temperature and pressure, wherein the steam system has one or more fluid conduits in fluid communication with the passageway of the pitting knife;a carrier configured to position a drupe upright within the carrier, wherein the carrier is configured to be conveyed by a conveyor system, wherein the pitting knife is configured to move relative to the position of the carrier to remove a pit from within the drupe; anda control system configured to control the position of the pitting knife relative to the drupe and the application of steam such that the steam is applied to a top portion of the drupe via the passageway prior to pitting the drupe.2. The pitting machine of further comprising a plurality of pitting knives positioned within a pitting head claim 1 , wherein the pitting knives are configured to operate simultaneously.3. The pitting machine of claim 1 , wherein the control system is further configured to control a rate of movement of the ...

INFANT FOOD ABLE TO BE CONSUMED BY HAND AND PREPARATION PROCESS

A method for preparing an infant food consumable by hand comprises grinding at least one frozen plant base to form grains with a grain size of less than one millimeter, mixing the ground at least one frozen plant base with a natural texturizing agent in a proportion between 2% and 30% by weight based on the final mass of the mixture, and oil and/or at least one aromatic compound in a proportion between 2% and 20% by weight based on the final mass of the mixture, dosing the mixture to prepare individual portions, cooking the individual portions thus prepared in moist heat, freezing the cooked individual portions, and packaging the frozen cooked individual portions. 110.-. (canceled)11. A method for preparing an infant food consumable by hand , comprising:grinding at least one frozen plant base to form grains of the at least one frozen plant base having a grain size of less than one millimeter;mixing the ground at least one frozen plant base with a natural texturizing agent in a proportion between 2% and 30% by weight based on the final mass of the mixture, and oil and/or at least one aromatic compound in a proportion between 2% and 20% by weight based on the final mass of the mixture;dosing the mixture to prepare individual portions;cooking the individual portions in moist heat;freezing the cooked individual portions; andpackaging the frozen cooked individual portions.12. The method of claim 11 , further comprising:grinding a second frozen plant base to form grains of the second frozen plant base having a grain size greater than 1 mm; andadding the second plant base to the ground at least one frozen plant base.13. The method of claim 12 , wherein the natural texturizing agent is selected from the group consisting of corn flour claim 12 , potato flour claim 12 , wheat flour claim 12 , rice flour claim 12 , manioc flour claim 12 , corn starch claim 12 , potato starch claim 12 , wheat starch claim 12 , rice starch claim 12 , and manioc starch.14. The method of claim 13 ...

FRUIT CHEW SUPPLEMENTS

The present specification provides fruit chew dietary supplements comprising proanthocyanidins. Also described are methods for producing the fruit chew supplements. 1. A fruit chew supplement comprising a cranberry acid content of about 2.0% to about 3.2% (w/w) and a proanthocyanidin content of about 0.4% to about 3.2% (w/w).2. The fruit chew supplement of claim 1 , wherein the cranberry acid content is about 2.4% (w/w).3. The fruit chew supplement of claim 1 , wherein the proanthocyanidin content is about 1.2% (w/w).4. The fruit chew supplement of claim 1 , wherein the fruit chew supplement comprises about 20 mg to about 240 mg of proanthocyanidins.5. The fruit chew supplement of claim 1 , wherein the fruit chew supplement comprises an apple paste and/or quince paste content of about 30% to about 90% (w/w).6. The fruit chew supplement of claim 1 , wherein the fruit chew supplement comprises a fruit syrup and/or fruit concentrates content of about 0% to about 60% (w/w).7. The fruit chew supplement of claim 1 , wherein the fruit chew supplement comprises a proanthocyanidin-enriched cranberry concentrate and/or a blend of cranberry concentrate and proanthocyanidin-enriched cranberry extract content of about 10% to about 25% (w/w).8. The fruit chew supplement of claim 1 , wherein the fruit chew supplement comprises an antioxidant content of about 0 mg to about 200 mg.9. The fruit chew supplement of claim 8 , wherein the antioxidant comprises green tea extract claim 8 , rosemary extract claim 8 , acerola extract claim 8 , ascorbic acid and related compounds claim 8 , tocopherol claim 8 , tocotrienol claim 8 , tertiary-butyl hydroquinone (TBHQ) claim 8 , butylated hydroxyanisole (BHA) claim 8 , butylated hydroxytoluene (BHT) claim 8 , or any combination thereof.10. The fruit chew supplement of claim 1 , wherein the fruit chew supplement comprises an added water content of about 0% to about 15% (w/w).11. The fruit chew supplement of claim 1 , wherein the fruit chew ...

Bamboo shoot squeezing apparatus

A bamboo shoot squeezing apparatus is provided underground and includes a case, a pressure generation element, and a fixing beam. The case includes a bottom wall, a sidewall, a support piece, and a pressing board. The sidewall and the bottom wall are connected to form a column-shaped cavity, the support piece is fixed on the sidewall and is located above the bottom wall, the pressing board is inside the column-shaped cavity and is located above the support piece, the pressing board, the support piece, and the sidewall together form a squeezing cavity, the fixing beam is located above the pressing board and is fixed on the ground, and the pressure generation element is clamped between the pressing board and the fixing beam. The bamboo shoot squeezing apparatus has an advantage of extending a storage period of bamboo shoots and an advantage of a long service life.

Dried Pumpkin Production Process

A method of production for dehydrated pumpkin slices is described. The method involves the dehydration of sliced pumpkin, followed by the rehydration of the slices. Seasoning and condiments are then applied for flavor. Then, the slices of pumpkin are dehydrated or dried naturally in a greenhouse a second time. The result of this process is a seasoned product tit for human consumption having a long shelf life. The method produces a healthy food product from materials often left unused in modern cuisine. The slices may be packaged similar to the way in which beef jerky is packaged and sold, as a snack product. 1cutting the pumpkin into slices;removing all pumpkin seeds from the slices;arranging the slices on sieves;placing the sieves containing the slices into a greenhouse for 24 hours with a temperature of 85 degrees, drying the slices;rehydrating the slices in a pan of water, softening the slices;removing the slices from the pan of water;drying the slices by hand;placing the slices into a pan;adding at least one condiment to the pan;placing the pan into a steamer, steaming the slices for 30 minutes;removing the slices from the steamer and pan;placing the slices on sieves a second time;placing the sieves containing the slices into a greenhouse for a second time, drying the slices;removing the slices from the greenhouse after 12 hours have elapsed;seasoning the slices with at least one condiment; andpackaging the slices for consumption.. A method for drying pumpkins for consumption comprising: The present invention relates generally to methods of food dehydration, and more specifically relates to a method of conditioning pumpkins via a greenhouse-based drying process for human consumption.While there are many pumpkin-flavored foods present on the market today, few foods employ the raw fruit of the pumpkin, or similar gourds. It is often assumed that pumpkin skin and meat is not conducive to the human palate, however this need not be the case. It is known that pumpkin ...

METHODS, COMPOSITIONS, AND KITS FOR PREPARING A MEAL

The present disclosure provides methods and compositions for preparing a meal, an enclosure including multiple packets, meal kits, and a self-service machine for selecting a meal. The disclosure provides healthy meals that are easy to prepare and provide variety. Furthermore, the meals are well-suited for delivery to needy individuals because they are individually packaged, easy-to-prepare, and can have long shelf life and contain healthy ingredients. 1. A method for preparing a meal , comprising:a) selecting, from a first set of packets, a spice-vegetable packet comprising a pre-portioned amount of one or more spices and a pre-portioned amount of one or more vegetables, wherein each packet of the first set of packets is a sealed packet comprising a different mixture of one or more spices and one or more vegetables, wherein the vegetables are whole vegetables or sliced vegetables having a volume of at least 1/20 the volume of the corresponding whole vegetable, and wherein the one or more vegetables have been air dried and/or have not been subjected to a temperature below 0° C.;b) selecting, from a second set of sealed packets, a carbohydrate packet comprising a pre-portioned amount of one or more sources of carbohydrates wherein each packet of the second set of packets comprises a different source of carbohydrates;c) combining the contents of the selected spice-vegetable packet and the contents of the selected carbohydrate packet into a volume of water to form a mixture; andd) heating the mixture under conditions to cook the mixture for no more than 5 minutes in a microwave oven and allowing to sit in a closed container for no less than 5 minutes thereafter, thereby preparing the meal.2. The method of claim 1 , wherein the meal is prepared by combining no more than 2 total packets and wherein the first set of packets comprises at least 3 packets with different mixtures of one or more spices and one or more vegetables and the second set of packets comprises at least ...

COMPOSITIONS AND METHODS FOR NEUTRALIZING FOOD PLANT EYE IRRITANTS

Provided herein are compositions and methods for reducing or inhibiting the release of noxious gases from food products that are capable of generating or emitting volatile lachrymatory agents. Aspects described herein relate to compositions including hydrogen peroxide and methods of using these compositions for reducing or inhibiting the generation of noxious gases or for reducing or inhibiting the release of noxious gases, and thereby for preventing or reducing lachrymatory responses in an individual. 1. A method of inhibiting or reducing the release of a volatile gas from a food product , the method comprising contacting the food product with a composition comprising an inhibitor of the volatile gas , wherein the inhibitor of the volatile gas is hydrogen peroxide , sodium dihydrogen citrate , sodium lauryl sulfoacetate (SLSA) , or alkyl glucoside such as cetearyl glucoside.2. The method of claim 1 , wherein the hydrogen peroxide is present in an amount ranging from about 3 weight percent to about 60 weight percent.3. The method of claim 1 , wherein the hydrogen peroxide is present in an amount of about 8 weight percent to about 20 weight percent.4. The method of claim 1 , wherein the hydrogen peroxide is present in an amount of about 14 weight percent.5. The method of claim 1 , wherein the sodium dihydrogen citrate is present in an amount such that the composition has a pH from about 4.0 to about 5.0.6. The method of claim 1 , wherein the sodium dihydrogen citrate is present in an amount such that the composition has a pH of about 4.5.7. The method of claim 1 , wherein the sodium dihydrogen citrate is present in an amount of about 0.1% w/v to about 20% w/v.8. The method of claim 1 , wherein the SLSA is present in an amount of about 0.01% w/v to about 5% w/v.9. The method of claim 1 , wherein the SLSA is present in an amount of about 0.25% w/v.10. The method of claim 1 , wherein the alkyl glucoside is present in an amount of about 0.01% w/v to about 5% w/v.11. The ...

METHODS AND APPARATUSES FOR PREPARING SPAGHETTI SQUASH

A spaghetti squash apparatus includes microwaveable packaging configured to contain spaghetti squash. The spaghetti squash has a skin of the spaghetti squash removed and the spaghetti squash is cut into a predetermined number of spaghetti squash portions, the predetermined number of spaghetti squash portions being packaged in the microwaveable packaging based on weight. Additionally, the spaghetti squash apparatus includes instructions for spaghetti squash preparation located on the packaging. The instructions include heating the spaghetti squash portions in the microwaveable packaging, cooling the spaghetti squash portions in the microwaveable packaging, and interacting with the spaghetti squash portions in the microwaveable packaging until noodles are formed. 1. A spaghetti squash apparatus , comprising:microwaveable packaging configured to contain spaghetti squash, the spaghetti squash having a skin of the spaghetti squash removed and the spaghetti squash being cut into a predetermined number of spaghetti squash portions, the predetermined number of spaghetti squash portions being packaged in the microwaveable packaging based on weight; and heating the spaghetti squash portions in the microwaveable packaging,', 'cooling the spaghetti squash portions in the microwaveable packaging, and', 'interacting with the spaghetti squash portions in the microwaveable packaging until noodles are formed., 'instructions for spaghetti squash preparation, the instructions being located on the microwaveable packaging and including'}2. The spaghetti squash apparatus of claim 1 , wherein the interacting includes using fingers to squeeze the spaghetti squash portions until the noodles are formed.3. The spaghetti squash apparatus of claim 1 , wherein each spaghetti squash portion is substantially 1.5 inches by 2.5 inches.4. The spaghetti squash apparatus of claim 1 , wherein the spaghetti squash portions remain in the microwaveable packaging for the duration of the interacting.5. The ...

Manufacturing method of Tofu containing strawberry and Tofu containing strawberry

본 발명은 딸기 두부의 제조 방법 및 딸기 두부에 관한 것이다. 본 발명에 따른 딸기 두부는 두유액에 딸기 분말, 비트 분말, 천연 결정 과당, 분말 식초, 응고제를 넣어 제조한다. 본 발명에 따른 딸기 두부는 딸기의 영양 성분을 추가할 수 있으며, 항산화 활성이 높다. 또한, 비트 분말, 천연 결정 과당, 분말 식초에 의해 미생물수가 저감된 딸기 두부를 제조할 수 있으며 저장성 역시 향상된다. The present invention relates to a process for producing strawberry tofu and a strawberry tofu. The strawberry tofu according to the present invention is prepared by adding strawberry powder, bit powder, natural crystalline fructose, powdered vinegar, and coagulant to a soy milk solution. The strawberry tofu according to the present invention can add nutritional components of strawberry and has high antioxidant activity. In addition, strawberry tofu with reduced microbial count can be produced by bit powder, natural crystalline fructose, and powdered vinegar, and storage stability is also improved.

一种甜味糯米烤肠及其制备方法

本发明公开了一种甜味糯米烤肠，包括馅料和肠衣，所述糯米烤肠馅料包括以下重量份的原料：糯米、大米、黑米的混合物800‑1000份、白砂糖100‑200份、红小豆50‑100份、葡萄干50‑120份、菠萝100‑200份、马蹄50‑150份、玉米50‑180份、大豆油50‑100份、水800‑1000份；通过在糯米烤肠的馅料中加入红小豆、葡萄干和菠萝，不仅增加了糯米烤肠的营养价值，而且丰富了糯米烤肠的口味，使其口味香甜可口。本发明还提供了所述甜味糯米烤肠的制备方法，通过调整制备工艺，降低了甜味糯米烤肠在烘烤时馅料的膨胀体积，改善了馅料和肠衣的稳定性，使速冻后的甜味糯米烤肠加热后肠衣组织依然均匀，肠衣表面光滑、不炸口，使用口感佳，制备过程简便易操作，便于实现产业化生产。

一种香蕉片的制作方法

本发明提供一种香蕉片的制作方法，其中包括以下步骤：挑选原料；切片；护色；沥干；烘烤。本发明提供的制作香蕉片的方法，工艺简单，操作便利，在生产过程中不添加任何化工原料，绿色健康，保存了香蕉丰富的营养成分，烘烤前通过香蕉皮的保护能够保持香蕉片的水分含量均匀降低，让香蕉片，香脆可口，感脆而不松，过程不添加任何防腐剂，添加剂，利用柠檬汁跟维生素B的结合使得香蕉片的外表金黄鲜艳，色香味俱全，符合各类人群的口感，具有一定防腐能力，保存时间长久，具有很好的市场前景。

一种香蕉片的制作方法

本发明提供一种香蕉片的制作方法，其中包括以下步骤：挑选原料；切片；护色；沥干；烘烤。本发明提供的制作香蕉片的方法，工艺简单，操作便利，在生产过程中不添加任何化工原料，绿色健康，保存了香蕉丰富的营养成分，烘烤前通过香蕉皮的保护能够保持香蕉片的水分含量均匀降低，让香蕉片，香脆可口，感脆而不松，过程不添加任何防腐剂，添加剂，利用柠檬汁跟维生素B的结合使得香蕉片的外表金黄鲜艳，色香味俱全，符合各类人群的口感，具有一定防腐能力，保存时间长久，具有很好的市场前景。

Processing method of a herb remedy

본 발명은 한약재의 가공방법에 관한 것으로, 한방의약품으로서 사용되는 한약재를 증숙(蒸熟) 후 볏짚과 함께 발효하고 건조함으로써, 한약재를 갈변시켜 폴리페놀류와 프로보노이드류의 함유량을 높게 하고, 저장기간을 연장하는 것이다. The present invention relates to a method for processing herbal medicines, and by fermenting and drying the herbal medicines used as herbal medicines with rice straw and drying them, browning the herbal medicines to increase the content of polyphenols and probonoids, and the storage period. To extend. 한약재를 선별하여 정제수로 세척하는 단계와, 상기 세척된 한약재를 증숙기에서 90∼110℃로 2∼7시간 증숙하는 단계와, 상기 증숙된 한약재를 발효조에 볏짚과 함께 투입하여 40∼50℃에서 5∼20일간 발효하는 단계와, 상기 발효된 한약재를 햇볕에서 건조하는 단계를 포함하여 이루어지는 것을 특징으로 한다. Selecting and washing the herbal medicine with purified water, and steaming the washed herbal medicine at 90 to 110 ° C. for 2 to 7 hours in a steamer, and adding the steamed herbal medicine to the fermenter with rice straw at 40 to 50 ° C. 5 to 20 days of fermentation, and the step of drying the fermented herbal medicine in the sun characterized in that it comprises. 한약재, 볏짚, 증숙, 발효, 건조, 갈변 Chinese herbal medicine, rice straw, steaming, fermentation, drying, browning

A method of coloring pear pieces

The present invention relates to a pear piece coloring method capable of coloring the flesh of a pear in a desired color without a loss of nutrients. The method includes a cutting step, a sweat taste adding step, a coloring substance adding step, and a heating and coloring step. The cutting step is for dividing the flesh of a peeled pear into a plurality of pear pieces and putting the pieces in a container. A sweat taste adding step is for mixing 60-100 parts by weight of sweat taste having a predetermined sugar content with 100 parts by weight of the pear pieces. The coloring substance adding step is for adding 15-25 parts by weight of a natural coloring substance with a predetermined color to 100 parts by weight of the pear pieces. The heating and coloring step is for coloring the pear pieces in a color matched with the natural coloring substance by heating the container for a predetermined time within a temperature range which is not more than the boiling point of the sweat taste.

The extracting method of high-quality active polyphenol in a kind of Grape Skin seed

本发明提供一种葡萄皮籽中优质活性多酚的提取方法，包括如下步骤：(1)原料选择及处理，(2)除梗破碎，(3)发酵，(4)减压蒸馏，(5)喷雾冷冻干燥。本发明方法通过发酵法提取多酚类物质，提取方法温柔，提取的多酚类物质质量高，并且整个工艺过程避免高温，不会破坏产品的风味，充分保留了多酚的抗氧化活性。

A new process for enhancing the efficacies of Water culture Ginseng

본 발명은 수경 인삼의 가공방법에 대한 것으로, 수경 인삼의 뿌리뿐만 아니라, 줄기 및 잎도 버리지 않고 농축하여 출하시키기 위한 것으로, 이와 같은 목적을 달성하기 위한 수경 인삼의 가공방법은, 수경 인삼의 뿌리와 잎(줄기 포함)을 각각 동결 건조시키는 단계; 상기 동결 건조된 수경 인삼의 뿌리와 줄기를 포함하는 잎에 40~80% 주정을 넣어 각각 1차 추출한 후, 필터로 여과시키는 단계; 상기 1차 추출된 수경 인삼의 뿌리와 줄기를 포함하는 잎에 50% 주정을 넣어 상기 1차 추출 과정과 동일 조건으로 각각 2차 추출하는 단계; 상기 2차 추출된 수경 인삼의 뿌리와 줄기를 포함하는 잎에 물 100%를 넣어 각각 3차 추출하는 단계; 상기 1차, 2차 및 3차 추출된 상기 수경 인삼의 뿌리와 줄기를 포함하는 잎의 추출액을 각 부위별로 혼합하는 단계; 상기 혼합된 각 부위별 추출액을 회전식 감압 농축기를 이용해 수욕상에서 각각 1차 농축시키는 단계; 및 상기 1차 농축된 농축물들을 회전식 감압 농축기를 이용해 수욕상에서 각각 2차 농축시켜서 최종 농축액을 회수하는 단계를 포함한다. 또한, 이와 같은 수경 인삼의 가공방법은 수경 인삼의 뿌리뿐만 아니라, 줄기를 포함하는 잎도 버리지 않고 가공하여 농축하여 사용할 수 있으므로, 재배 기간 및 노력 대비 그 경제성을 향상시킬 수 있다는 효과가 있다. The present invention relates to a processing method of hydroponic ginseng, not only to the root of the ginseng ginseng, but also to concentrate and shipped without discarding the stem and leaves, the processing method of hydroponic ginseng for achieving the above object is the root of hydroponic ginseng. Lyophilizing each of the leaves (including the stem); Putting 40-80% alcohol into the leaves including the roots and stems of the freeze-dried hydroponic ginseng, respectively, first extracting them, and then filtering them with a filter; Putting 50% alcohol into the leaves including the roots and stems of the hydroponic ginseng extracted first, and extracting the second extract under the same conditions as the first extraction process; Adding 100% of water to the leaves including the roots and stems of the hydroponic ginseng, which were extracted secondarily, tertiary extraction of each; Mixing the extracts of the leaves including the roots and stems of the hydroponic ginseng extracted by the primary, secondary and tertiary extracts for each site; Firstly concentrating the mixed extract for each site in a water bath using a rotary vacuum concentrator; And recovering the final concentrate by secondly concentrating the first concentrated concentrates in a water bath using a rotary vacuum concentrator. ...

A kind of method utilizing the spouted dry efficient uniform dehydrating and conditioning Radix Dauci Sativae of the height microwave combined pulse of frequency

一种利用高低频率微波联合脉冲喷动干燥高效均匀脱水调理胡萝卜的方法，属于果蔬食品加工技术领域。本发明过程为：胡萝卜选取、清洗去皮、切块、2450？MHz与915？MHz微波联合脉冲喷动干燥和充氮包装，两阶段微波顺序能互换。先2450？MHz后915？MHz干燥，调理胡萝卜块干基含水量降至0.15g/g以下，与普通热风干燥相比干燥时间缩短约30%，与普通微波干燥相比改善了干燥均匀性，不均匀率下降70%，β-胡萝卜素含量保存率达77%，复水比达3.24；先915MHz后2450？MHz干燥，胡萝卜块干基含水量降至0.15g/g以下，与普通热风干燥相比干燥时间缩短约40%，与普通微波干燥相比改善了干燥均匀性，不均匀率下降50%，β-胡萝卜素保存率达65%，复水率达2.84；均提高了产品综合品质。

Manufacturing method of dried fruit confectionery

PURPOSE: A method for manufacturing dried fruit confectionery is provided to maintain an inherent color of fruits and to improve preference such as chewing sense. CONSTITUTION: A method for manufacturing dried fruit confectionery comprises the steps of: cutting the apple to make slice; mixing the apple slices with water 100 parts by weight, starch syrup 0.15-0.25 parts by weight, vinegar 0.01-0.02 parts by weight, and sugar 0.07-0.13 parts by weight; drying the dipped apple slices; mixing starch syrup and sugar with warm water of 60°C or more and then cooling the mixture to the room temperature and mixing them.

Method of Fermentation Platycodon

The present invention relates to a method for manufacturing a fermented balloon flower root. According to the present invention, rice bran dough obtained by mixing of milk with rice bran is steamed and sterilized and mixed with lactobacillus and the mixture is kneaded for fermented composition dough to be obtained. A whole balloon flower root is put into the fermented composition dough and then it is fermented. Then, the fermented balloon flower root is obtained. As a result, the original form of the balloon flower root is maintained while active balloon flower root ingredients do not flow out, bioactive substances and digestibility are enhanced through physiological functions of microorganisms that are nutritionally useful, easy intake and a nice mouthfeel can be provided, and active rice bran ingredients can be taken in. The present invention includes: a first step of making the rice bran dough by mixing the milk with the rice bran that has been fried and then kneading the mixture; a second step of steaming and sterilizing the rice bran dough; a third step of making the fermented composition dough by mixing lactic acid-fermented milk with the rice bran dough steamed and sterilized in the second step and then kneading the mixture; a fourth step of fermenting the fermented composition dough obtained in the third step with the balloon flower root; and a fifth step of acquiring only the fermented balloon flower root from the fermented composition dough obtained in the fourth step and then drying it.

Manufacturing method of Fermented material extracted from ginseng seed and fermented food thereof

본 발명은 인삼열매 또는 씨앗을 발효시켜 추출한 발효물의 제조방법 및 이를 이용한 발효식품에 관한 것으로서, 더욱 바람직하게는 인삼의 지상부 중에서 인삼 뿌리와 차별적 성분과 조성을 갖는 인삼열매 또는 씨앗에서 추출한 추출물을 발효 균주로 발효시켜 소화/흡수율의 향상 및 기대치 않은 약리활성 효과(면역활성/억제, 항산화 등)를 기대할 수 있는 기능성 물질을 얻도록 한 것이다. 상기 인삼열매 또는 씨앗의 발효물을 얻기 위한 공정은 인삼열매 또는 씨앗을 미립분쇄기로 미세하게 파쇄한 후, 잡균의 성장을 막기 위해 고온 및 고압 용기인 오토클레이브(autoclave)에서 감압 멸균하고, 파쇄된 인삼열매 또는 씨앗을 증류수와 함께 약탕기를 이용하여 100 ℃에서 끓여 열수 추출을 하여 추출물을 얻는 공정과, 상기 추출물을 원심분리하여 세균 및 이물질을 제거하여 상층액을 필터로 여과하여 히터(Heater)로 건조시키는 공정과, 상기 건조된 인삼열매 또는 씨앗의 분말에 발효균주 L. plantarum, B. subtilis, L. casei 중에서 어느 하나를 선택하여 발효시켜서 발효물을 얻는 공정을 포함한 것을 특징으로 한다. The present invention relates to a method for producing a fermented product extracted by fermenting ginseng fruit or seeds and a fermented food using the same, and more preferably, an extract extracted from ginseng fruit or seeds having a different composition and composition from the roots of ginseng The fermentation was performed to obtain a functional substance that can expect an improvement in digestion / absorption rate and unexpected pharmacological activity effects (immune activity / inhibition, antioxidant, etc.). The process for obtaining the fermentation product of the ginseng fruit or seeds is finely crushed ginseng fruit or seeds with a fine mill, and then sterilized under reduced pressure in an autoclave, which is a high-temperature and high-pressure container, to prevent the growth of bacteria. Boiling ginseng fruit or seeds with distilled water at 100 ° C. using distilled water and extracting hot water to extract the extract, and centrifuging the extract to remove bacteria and foreign substances and filtering the supernatant with a filter to heat the heater. And drying the selected ginseng fruit or seed powder by fermentation strain L. plantarum, B. subtilis, L. casei to any one of the fermentation product.

Method of manufacturing red ginseng

A method for manufacturing red ginseng is provided to produce red ginseng within a fast time without causing a change in quality, reduce a production period of red ginseng, and save a production cost. A method for manufacturing red ginseng includes the steps of: (A) selecting green ginseng; (B) soaking the selected green ginseng in cold water of 0-2 °C to remove foreign substances and sterilize bacteria; (C) immersing the green ginseng in acidic water of 0-10 °C to remove microorganisms and chemicals; (D) spray-washing the green ginseng with high-pressure water; (E) washing the green ginseng with sterile water of 2-10 °C; (F) subjecting the green ginseng to an anti-oxidation treatment at 2-10 °C using 0.1-10wt% of vitamin C and citric acid; (G) removing water from the surface of the green ginseng through an air line; (H) drying the green ginseng to a moisture content of 70-75wt% at -2 to 10 °C using a cold wind; (I) packaging the dried green ginseng using a heat-resistance wrapping paper; and (J) heat-treating the packaged green ginseng for 10-240 minutes using a heat treatment device.

Aged Concentrate of Ginseng Steamed Red, and a Preparation Method Thereof

본 발명은 숙성된 홍삼 농축물 및 그의 제조방법에 관한 것으로, 보다 상세하게는 (1) 4~6년근 인삼을 선별하여 세척하는 세척단계; (2) 상기의 세척된 인삼을 50~60℃에서 30분~1시간 1차 증숙하고, 다시 80~90℃에서 2차 증숙하는 증숙단계; (3) 상기의 증숙된 인삼을 50~60℃에서 24~48시간 건조하여 홍삼을 제조하는 건조단계; (4) 상기의 홍삼에 홍삼의 6배의 주정을 사용하여 3~5회 추출하는 추출단계; (5) 상기 추출액을 합하여 여과하고 40~50℃에서 감압 농축하여 홍삼 농축물을 제조하는 농축단계; (6) 상기 농축물을 60~70℃에서 3~4일간 숙성하는 숙성단계;로 이루어지는 것을 특징으로 하는 숙성된 홍삼 농축물 및 그의 제조방법에 관한 것이다. The present invention relates to a mature red ginseng concentrate and its preparation method, and more specifically, (1) washing step of selecting and washing 4-6 years old ginseng; (2) steaming the washed ginseng first steamed at 50-60 ° C. for 30 minutes to 1 hour, and further steaming at 80-90 ° C. for second steam; (3) drying the steamed ginseng at 50-60 ° C. for 24-48 hours to produce red ginseng; (4) an extraction step of extracting 3 to 5 times using 6 times the spirit of red ginseng in the red ginseng; (5) combining and extracting the extract and concentrating under reduced pressure at 40 ~ 50 ℃ to produce a red ginseng concentrate; (6) aging of the concentrate for 3 to 4 days at 60 ~ 70 ℃; relates to a matured red ginseng concentrate, characterized in that consisting of and a method for producing the same. 또한 본 발명은 홍삼 농축물을 숙성하여 사용함으로써, 홍삼 농축물 함량이 종래의 농축물보다 크게 향상되면서도 맛과 향미가 우수하고 음용이 용이한 숙성된 홍삼 농축물을 주성분으로 하는 홍삼제품에 관한 것이다. In addition, the present invention relates to a red ginseng product having a matured red ginseng concentrate, the red ginseng concentrate content is significantly improved than the conventional concentrate, while having excellent taste and flavor, and easy to drink red ginseng concentrate. . 홍삼, 추출, 숙성, 농축물 Red Ginseng, Extract, Aging, Concentrate

Dried Radish leaves Preparing Method

Provided is a method for manufacturing dry radish leaves, wherein the radish leaves have excellent marketability owing to clear green color thereof, contains various minerals and vitamins, and are rich in dietary fiber. The method for manufacturing dry radish leaves comprises the steps of: washing fresh radish leaves with water at least twice to remove various impurities; heating brine having a salinity of 5-8% to 60-80‹C; adding sodium hydrogen carbonate to the heated brine in a ratio of 0.8-1wt% to obtain an immersion water; dipping the washed radish leaves in the immersion water for 50-90 seconds; cooling the dipped radish leaves with cold water below 10‹C rapidly; and drying the dipped radish leaves.

Method of manufacturing Gochujang Pickles Using Angelica

본 발명은 당귀를 이용한 고추장 장아찌 제조방법에 있어서, 좀더 상세히는 당귀를 주원료로 이용하여 전통찹쌀 고추장과 혼합하여 일정기간 동안 숙성시켜 제조하여 일상생활에서 간편하게 고추장 장아찌를 섭취할 때 당귀의 효능을 체험할 수 있도록, 물에 감초를 넣어 끓인 후 식힌 감초물에 소금을 넣어 간을 맞추고 당귀뿌리의 껍질을 벗겨 심을 제거한 당귀뿌리와 당귀잎을 투입시켜 당귀의 특유의 향을 제거한 후 당귀뿌리와 당귀잎을 건져 표면에 묻은 수분을 제거하여 전통고추장에 묻어 숙성시킨 후 다시 당귀뿌리와 당귀잎의 내부에 함유된 수분을 제거한 후 한번 더 새로운 전통고추장에 묻어 숙성시켜 완성하여 일상에서 즐기는 기호식품의 하나인 고추장 장아찌로 제조하여 남녀노소 누구나 쉽게 접할 수 있도록 하는 것이다. In the present invention, the method of manufacturing Gochujang pickles using donkeys, more specifically, by mixing with traditional glutinous rice hot pepper paste using the sugar mulberry as the main raw material to prepare for a certain period of time to experience the efficacy of the donkey when ingesting red pepper paste pickles in daily life To make it, boil licorice in water, boil it, put salt in chilled licorice, season it, peel donkey roots, remove donkeys, and add donkey roots and donkey leaves to remove the unique aroma of donkeys, and then donkey roots and donkey leaves. Remove the moisture on the surface by squeezing it into the traditional red pepper paste and ripening it, and then remove the moisture contained in the inside of the Angelica root and the Angelica leaf. It is made with gochujang pickles so that anyone of all ages can easily touch it. 당귀, 감초, 소금, 당귀뿌리, 당귀잎, 전통고추장, 숙성 Angelica, Licorice, Salt, Angelica Root, Angelica Leaf

Health-care flour capable of preventing pharyngitis and preparation method thereof

本发明公开了一种可预防咽炎的保健面粉，是由下述重量份的原料制成：面粉150-200、核桃粉5-10、大蒜粉4-6、辣木籽粉2-4、槐花粉4-6、石斛5-7、丁香花4-6、枇杷花10-15、枇杷叶10-15、枇杷果8-10、鲜藕10-15，鲜芦根10-15、新鲜的西瓜皮8-10、营养添加剂4-5。本发明的保健面粉具有营养丰富，经常食用可起到平肝明目，预防咽炎的功效，同时还有降压的功效。

Plant extract essence and preparation method thereof

本发明公开了一种植物提取香精及其制备方法，涉及食品添加剂技术领域。其中植物提取香精包括如下重量百分比的原料：丁香1‑2%；八角茴香0.2‑0.6%；小茴香0.1‑0.5%；山药0.5‑1%；白芷0.5‑1%；金银花1‑2%；山楂1‑2%；甘草5‑10%；甜味剂30‑40%；柠檬酸0.05‑0.1%；复合食用酸0.1‑0.2%；复合糖醇1‑2%；防腐剂0.05‑0.1%；蒸馏水补足到100%。本发明制得的植物提取香精用于槟榔发籽或者点卤水的过程中，用量为卤水的0.1%‑1%。丁香、八角茴香、小茴香、山药、白芷、金银花中提取的芳香类物质相互复配，协同增效，并和槟榔果完美结合，提升香气，丰富口感；橘皮、山楂、甘草、罗汉果均具有生津作用，相互复配后协同增效，延长了槟榔的咀嚼时间，同时能够增加香气、提升口感，延长香精的保质期。

Pomelo leaf black garlic as well as preparation process and application thereof

本申请公开了一种柚叶黑蒜，制备工艺，所述柚叶黑蒜在黑蒜的加工过程中，通过采用柚叶水煮水保持湿度制备而成。还公开了柚叶黑蒜在制备防肿瘤与抗病毒食品中的应用。本发明的优点是：保质期延长，在黑蒜的加工过程中，通过采用柚叶水煮水保持湿度，所述柚叶水煮水还加入芳香水，还包括迷迭香天然抗氧化剂与蜂胶，一方面，让蒜粒保持很多的水分，而且能够消除过氧化物、清除自由基，抗脂质过氧化活性来达到抗氧化的效果，使得制备的黑蒜的保质期明显延长；另一方面，浓郁香增加，不仅带有柚子特有的香味，而且营养丰富，其独特的浓郁香气会使人产生一种清爽的感觉。并且具有对高血脂、糖尿病、血管硬化等疾病有辅助治疗作用的食疗效果。

A kind of fresh ginseng bird's nest and preparation method thereof

本发明涉及一种鲜人参燕窝及其制备方法，属于保健品领域。包括山泉水、燕窝、冰糖、鲜人参、枸杞、红枣；其中各材料的重量为山泉水80‑100克、燕窝50‑80克，冰糖6‑9克，鲜人参40‑80克，枸杞1‑2克，红枣1‑3克。本发明制备方法简单，利用本发明制备的鲜人参燕窝能够在兼具方便性和适口性的同时，保证产品的营养物质安全且含量稳定，食用方便，营养丰富，口味上佳，起到良好的滋阴润燥，补气益肾，提神醒脑的作用。

Hami melon crispy chips and production method thereof

本发明属于一种哈密瓜脆片及其制作方法，包括以下重量份数的原料：哈密瓜800~1000份、麦芽糖5~10份、棕榈油5~15份、水50~150份，将哈密瓜经过清洗、去皮、去籽、切条、切片、速冻、解冻、脱水、包装步骤制成哈密瓜脆片，本发明以新鲜哈密瓜为主要原料，以棕榈油为热介质，采用真空低温油炸，在极短的时间内迅速脱水干燥，更好保留了哈密瓜原有的味道和色泽，延长了保质期，方便了人们随身携带，采用真空低温油炸，避免了哈密瓜在油炸时的变色和褪色现象，不产生有害物质，同时真空脱油降低了哈密瓜脆片的含油率，脆而不腻，保存了哈密瓜本身的多种营养成分，具有低糖、低脂、低热等特征，成为健康的休闲食品。

Manufacturing method of black ginseng having higher saponines content

Provided are a method for preparing a black insam(ginseng) to increase the content of crude saponin, and the black insam prepared by the method whose water content is 10-14%. The method comprises the steps of washing undried insam and steaming it in an iron pot at a temperature of 90-110 deg.C for 10-30 min; vacuum drying it at a temperature of 40-50 deg.C for 2-4 hours; steaming it in an iron pot at a temperature of 90-110 deg.C for 1-2 hours; drying it with a hot wind at a temperature of 60-80 deg.C for 1-2 hours; repeating the second steaming and drying processes for 6 times more; steaming the obtained one in an iron pot at a temperature of 90-110 deg.C for 1-2 hours; and vacuum drying it at a temperature of 50-70 deg.C for 4-6 hours.

Manufacturing method of dried permission contained in green tea

A method of manufacturing a dried persimmon containing green tea components is provided to extract green tea components effectively without the damage of catechins and improve the color and preservability of the products. First, 100 to 400g green tea leaf is put into 1L spirit and a temperature at less than 60deg.C is kept. Secondly, 50 to 95% by volume of green tea extract is mixed with 5 to 50% by volume of water to obtain diluted green tea extract. Finally, a peeled fresh persimmon, dried persimmon or semi-dried persimmon is soaked in the diluted green tea extract.

Efficient and energy-saving method for improving berry freeze-drying through cooperation of laser pretreatment and microwave spouted

一种激光预处理协同微波喷动提升浆果冻干高效节能的方法，属于果蔬食品加工技术领域。本发明将经过特殊预冷冻的浆果物料进行激光多点穿孔处理，并协同微波喷动冷冻干燥技术脱水，然后包装。本发明利用特殊速冻以及激光穿孔技术显著增加物料的物理性扩散通道，利用微波喷动技术均匀化物料干燥热点分布，通过协同处理从而解决普通冷冻干燥高能耗、微波干燥均匀性差的难题，提升产品品质，与传统冻干相比，时间缩短50％以上，均匀性提升60％以上，能耗减少30％以上。本发明尤其适合高糖或/和蜡质浆果类物料的干燥，属于高效优质节能创新技术，同时本方法操作简单易行，生产成本较低，适合工业化推广。

Method for producing sweet persimmon topping and sweet persimmon topping produced by the same

본 발명은 (a) 단감을 썰어 데치는 단계; (b) 상기 (a)단계의 데친 단감을 건조하는 단계; 및 (c) 상기 (b)단계의 건조한 단감을 시럽에 침지하여 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 단감 토핑의 제조방법, 상기 방법으로 제조된 단감 토핑 및 상기 단감 토핑을 함유한 식품에 관한 것이다. The present invention relates to a method for producing a starch, comprising: (a) (b) drying the sweet perspex of step (a); And (c) immersing the dry perspex in step (b) in a syrup, followed by aging. The method for producing persimmon topping, the persimmon toppings prepared by the method, and the foods containing the persimmon toppings .

Snack product of roasted legumes

FIELD: food industry. SUBSTANCE: invention relates to a method for production of a snack product of roastedsbeans with the bean shells remaining undamaged in the process of treatment. The method involves saturation of whole beans with undamaged shells with water, removal of surface moisture, roasting till content of oil in the beans is 10-20% (weight), further culinary treatment of partially roasted beans in oil-free medium till moisture content is 1-4% (weight). Destruction of bean shells in the course of roasting is prevented through piercing such shells prior to culinary treatment or through stagewise consistent culinary treatment. EFFECT: invention enables production of a nourishing and tasty snack product with a relatively low content of oil which product preserves its shape and shell integrity during culinary treatment and processing. 15 cl, 1 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 410 902 (13) C1 (51) МПК A23L 1/20 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ Приоритет(ы): (30) Конвенционный приоритет: 31.01.2007 US 11/669,580 (73) Патентообладатель(и): ФРИТО-ЛЕЙ СЕВЕРНАЯ АМЕРИКА, ИНК. (US) R U (24) Дата начала отсчета срока действия патента: 25.01.2008 (72) Автор(ы): БАРНЕТТ Мишель Латрес (US), КРОСБИ Томас Джордж (US), ГУАЖАРДО-ФЛОРЕС Давид (MX) (21)(22) Заявка: 2009130695/13, 25.01.2008 (45) Опубликовано: 10.02.2011 Бюл. № 4 2 4 1 0 9 0 2 (56) Список документов, цитированных в отчете о поиске: US 6090433 A, 18.07.2000. US 5409729 A, 25.04.1995. RU 2202230 C2, 20.04.2003. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 31.08.2009 2 4 1 0 9 0 2 R U (87) Публикация заявки РСТ: WO 2008/094829 (07.08.2008) C 1 C 1 (86) Заявка PCT: US 2008/052043 (25.01.2008) Адрес для переписки: 127006, Москва, ул. Долгоруковская, 7, Садовая Плаза, 11 этаж, фирма "Бейкер и Макензи", пат. пов. В.М.Угрюмову, рег. № 816 (54) ЗАКУСОЧНЫЙ ПРОДУКТ ИЗ ОБЖАРЕННЫХ БОБОВЫХ (57) Реферат: ...

Preparation method of honeydew lotus root

本发明公开了一种蜜汁莲藕的制作方法，属于食品加工领域。其特征在于：采用选料→切片→护色→糖煮→晾晒→包装的加工工艺流程。有益效果：本发明产品香糯味浓，口感细腻、香脆，清甜可口，具有莲藕香甜清脆的风味。本产品营养价值很高，富含蛋白质、维生素等多种营养物质，有利于人体对食物进行消化和吸收，增强人体免疫力作用，具有滋补养性、益血补心、健脾开胃和生津止渴的功效，是一种老少皆宜的绿色营养食品。操作简单，易于实施。

making method of a dried persimmons to aid virility

본 발명은 보양용 곶감 제조방법 및 그 곶감에 관한 것으로서 더욱 구체적으로 양질의 곶감 중앙을 절개하여 전개한 후 그 전개면에 전개면을 벗어나지 않는 크기의 직사각형 마른김을 얹는 제1공정과; 전개면에 얹혀진 마른김 상면에 인삼분말, 꿀, 녹차분말, 녹용엑기스, 땅콩분말, 대추편, 잣의 보양 재료들이 혼합됨으로써 얻어진 보양재를 일정두께로 도포한 후 그 중앙에 마른김의 폭을 넘지않는 길이의 인삼을 얹는 제2공정과; 상기 제2공정을 완료한 후 절개곶감을 말아 마른김,인삼, 보양재, 곶감이 동심원 형상으로 되도록 하는 제3공정으로 보양용 곶감을 제조할 수 있도록 함으로써 첫째 곶감의 섭취만으로 각기 서로 다른 효능을 가진 여러 가지의 보양재료를 섭취할 수 있고, 둘째 수시 섭취 가능하며, 셋째 상품성이 뛰어나는 등의 효과를 가진 곶감을 제공할 수 있도록 한 것이다. The present invention relates to a method for producing persimmon dried persimmon and the dried persimmon, and more specifically, a first step of placing a rectangular dry laver having a size that does not deviate from the developed surface after cutting and developing the center of a good dried persimmon; On top of the dried laver placed on the spreading surface, apply the replenishment material obtained by mixing the ingredients of ginseng powder, honey, green tea powder, antler extract, peanut powder, jujube slices and pine nuts to a certain thickness, and do not exceed the width of the dried laver in the center. A second step of placing ginseng of which length does not exist; After completing the second step, dried dried seaweed, ginseng, yangjae, dried persimmons can be manufactured in the third process to make dried persimmons into concentric circles. It is possible to provide various dried ingredients, second intake, and third, to provide dried persimmon with the effect of excellent commerciality. 보양, 곶감, 인삼, 보양재, 마른김 Recreation, dried persimmon, ginseng, relics, dried seaweed

Processing method for broiled egg plant

本发明涉及一种烤茄子的加工方法，该具体过程为：步骤a，选材及加工前准备；选取新鲜茄子，用气泡清洗机清洗，去除茄子上的泥沙、杂物，用刀将茄子柄及茄子蒂削除，将根部去除，用直径2mm的不锈钢针在茄子粗部、均匀打孔6个；用直径为2mm的不锈钢丝把茄子穿成串；步骤b，烤制茄子；将上述步骤a中的茄子烤制，并用木灰熏制，扒皮；步骤c,冷冻及储藏；将上述步骤b中获取的茄子，沥水，将茄子吹干，装袋、冷却并冻结后，储藏。本发明烤茄子的加工方法，制取的茄子味道鲜美，并且，未增加辅助调料，便于广泛应用于多种食品加工的场合。

Biological food additive - contains a vegetable mixture of high vitamin and mineral value

A biological food concentrate contains 5-20% pref. 10% (a) beetroof, pumkin, carrots, cabbage, endive, gourds, green beans, with 1-5% (b) celery, ionions, leeks, tomatoes. Teh concentrate contains essential minerals and vitamins to restore biological equilibrium without large intake.

Cookery recipe entitled Ragout de Huit Legumes

A dish prepared by cooking peas, tomatoes, courgettes, fennel, haricot beans, carrots, turnips and runner beans in meat stock. A cookery recipe named Ragout de huit legumes giving a dish with a net weight of 9-12 kg is made from the following ingredients: garden peas, between greater than 0.55 and less than 0.65 kg; tomatoes, between greater than 1.25 and less than 1.8 kg; corgettes, between greater than 1.77 and less than 3 kg; fennel, between greater than 0.3 and less than 0.8 kg; haricot beans, between greater than 1 and less than 1.5 kg; carrots, between greater than 0.5 and less than 1.2 kg; runner beans, between greater than 0.4 and less than 0.9 kg; white turnips, between greater than 0.3 and less than 0.8 kg; at least one seasoning agent, between greater than 0.04 and less than 0.15 kg; meat stock (dehydrated) between greater than 0.07 and less than 0.25 kg.

Fruit preserve - contg mixed fruits of agreeable colour distribution

The mixture contains >=1 of the fruits having a colour (pref. dyed) sharply contrasting with the colours of the other fruits. Pref. the fruits are cut into prismatic or parallelepipedic form, and the mixture contains 43% of cubed peaches, 43% of cubed William pears, 7% dyed bigaroons and 7% pineapple chunks, with a 20% margin or each of the amts.

Ultrasonic betel nut seed-growing method

本发明提供一种超声波槟榔发籽的方法。所述超声波槟榔发籽的方法包括，以下步骤：S1、调制：将水源排至到入味水调制机的内部，再将入味原料排至到入味水调制机，通过入味水调制机中的加热结构对入味原料和水源进行加热，再通过入味水调制机对入味原料和水源进行搅拌混合，得出入味水，再将通过入味水调制机调制的入味水放入到处理池。本发明提供的超声波槟榔发籽的方法，通过槟榔沉浸在一定温度的入味水中，在大功率超声波处理下，使槟榔快速吸水，同时通过超声处理的槟榔纤维更软，原来需要48小时的发籽时间，现在用大功率超声处理只需要1小时，节省了大量时间，入味均匀、槟榔纤维软，入味时间短、产能大，产能在1000公斤每小时。

Process for preparing a can of apples and / or pears

L’invention concerne un procédé pour préparer une conserve de pommes, entières ou en morceaux, qui comprend les étapes suivantes : on dispose des pommes et/ou de poires ou des morceaux de pomme et/ou de poire dans un récipient thermorésistant, on chauffe l’ensemble à une température telle que la température à cœur des pommes et/ou des poires ou des morceaux de pomme et/ou de poire atteint une valeur allant de 75 à 99°C pendant une durée n’excédant pas 15 minutes, et on refroidit l’ensemble, ledit procédé comprenant en outre l’étape selon laquelle on ferme hermétiquement le récipient, la fermeture étant effectuée avant ou après l’étape de chauffage. L’invention porte aussi sur une conserve de pommes et/ou de poires ainsi obtenue. The invention relates to a process for preparing a can of apples, whole or in pieces, which comprises the following steps: placing apples and / or pears or pieces of apple and / or pear in a heat-resistant container, heating the whole at a temperature such that the core temperature of the apples and / or pears or pieces of apple and / or pear reaches a value ranging from 75 to 99 ° C for a period not exceeding 15 minutes, and the assembly is cooled, said method further comprising the step according to which the container is hermetically closed, the closing being carried out before or after the heating step. The invention also relates to a can of apples and / or pears thus obtained.

Condiment based on young courgettes, cooked in vinegar with spices such as oregano and preserved in olive oil

A condiment based on young courgettes cooked in vinegar with spices such as oregano and preserved in olive oil. Culinary preparation characterized by the presence of young courgettes pickled in a vinegar mixture. The courgettes are preferably associated with spices, particularly oregano, and are preferably preserved in olive oil in glass jars for keeping.

Mulberry health flour and preparation method thereof

本发明公开了一种桑椹保健面粉，是由下述重量份的原料制成：全麦面粉200-250、山楂粉5-10、大枣粉4-6、党参4-6、灵芝1-2、莲子心4-6、黄精3-5、鸡内金4-6、桑椹4-6、黄瓜4-5、洋葱2-3、百合4-6、玉竹4-6、营养添加剂4-5。本发明的保健面粉含有大量的膳食纤维，多种维他命，尤其是B族维他命和多种微量元素，具有口感好、营养丰富等优点。

PROCESS FOR THE PREPARATION OF PRE-COOKED FRUITS AND VEGETABLES

Patent FR2251275B3

Process for preparing a can of apples and/or pears

L’invention concerne un procédé pour préparer une conserve de pommes, entières ou en morceaux, qui comprend les étapes suivantes : on dispose des pommes et/ou de poires ou des morceaux de pomme et/ou de poire dans un récipient thermorésistant, on chauffe l’ensemble à une température telle que la température à cœur des pommes et/ou des poires ou des morceaux de pomme et/ou de poire atteint une valeur allant de 75 à 99°C pendant une durée n’excédant pas 15 minutes, et on refroidit l’ensemble, ledit procédé comprenant en outre l’étape selon laquelle on ferme hermétiquement le récipient, la fermeture étant effectuée avant ou après l’étape de chauffage. L’invention porte aussi sur une conserve de pommes et/ou de poires ainsi obtenue. The invention relates to a method for preparing a can of apples, whole or in pieces, which comprises the following steps: placing apples and/or pears or pieces of apple and/or pear in a heat-resistant container, heating the whole at a temperature such that the core temperature of the apples and/or pears or pieces of apple and/or pear reaches a value ranging from 75 to 99°C for a period not exceeding 15 minutes, and the assembly is cooled, said method further comprising the step according to which the container is hermetically closed, the closing being carried out before or after the heating step. The invention also relates to a can of apples and/or pears thus obtained.

Method for preparing red ginseng containing silver

A method of manufacturing red ginseng containing silver is provided to neutralize heavy metal and pesticides remaining in the ginseng and produce high-quality red ginseng products. Ginseng is washed, soaked in an aqueous silver solution for 30min and steamed. The steamed ginseng is sprayed with the aqueous silver solution and dried at 70deg.C in a vacuum dryer to a moisture content of 14%. In the soaking process, 150L water is mixed with 100g silver powder. In the spraying process, 1L of distilled water is mixed with 50g silver powder.

Preparation of plantains in different forms

Preparation (1) comprises taking ripe or very ripe plantains, peeling, cutting , removing all black bits, placing the fruit in a grinding machine, and adding wheat flour, corn flour, animal fat, yeast and raw shrimp powder. All the ingredients are mixed to form a paste which is left to stand for 1 hour then placed in moulds for cooking in an oven. Preparation (2) comprises taking plantains which are not too ripe, and preparing them as in (I). Then the plantains are sliced and covered with a mixture of wheat flour, cornflour, animal fat, glucose syrup, barley malt, ascorbic acid as antioxidant, tocopherols of natural origin, emulsifier and raw shrimp powder. The obtained 'chips' are dried in an oven, then frozen to obtain 'Pink Chips' ready for sale. Preparation (3) comprises peeling just-ripe plantains, cutting into rounds of constant thickness and coating with a mixture as in (2). The rounds are oven-dried then frozen to obtain 'Alocos' ready for sale.

Dried plums manufacturing method and dried plums prepared by the same

The present invention relates to a method for manufacturing dried plums and the dried plums prepared by the same. Specifically, the method for manufacturing dried plums comprises the steps of: (1) washing plums, removing seeds, and cutting; (2) heat-treating the plums in water at 100 ℃ for 3 to 5 minutes; (3) immersing the heat-treated plums in a sugar solution mixed with sugar and water; and (4) drying with hot air at 85 ℃ for 18 hours using a hot air dryer. The dried plums prepared by the method according to the present invention have an increased content of dietary fiber, total polyphenols, sugars, and organic acids compared to fresh plums, and microorganisms do not propagate even when the dried plums are stored at room temperature for a long time, so that long-term preservation is possible.

Nicoise salad and making method thereof

本发明公开了尼斯沙拉及其做法，材料包括马铃薯200g、鱿鱼200g、小黄瓜1条、芹菜2枝、红色甜椒1个、青椒1个、蕃茄200g、四季豆100g、小黄旦2个、樱桃胡萝卜1把、沙拉菜1个、黑水榄8个、盐渍鱿鱼4条、橄榄油适量、百里香1枝、月佳1片、橄榄油90毫升，红酒醋30毫升、芥菜1大匙、盐、胡椒适量。本发明所述尼斯沙拉，味道可口，营养均衡，绿色健康。

Removing method of residue pesticide for root vegetable and leaf vegetable

본원은 인삼, 도라지, 더덕 등 근채류의 잔류농약 제거수단으로 인체에 무해한 소성패각 분말로부터 얻는 산화칼슘을 1~5w% 범위로 함유하는 알카리성 수용액의 이용가능성을 찾고자 하는 과제를 갖는 발명이다. 본원에서 제시되는 인삼을 포함한 근채류의 잔류농약 저감수단은 잔류농약 저감장치에 패각류를 소성시켜 얻은 분말로 CaO 함량이 95.0w% 이상의 산화칼슘을 1~5 w% 범위로 물에 녹여 얻은 알카리성 수용액이 저류조에 채워지고, 저루조에는 근채류가 재치되는 재치대가 구비되며 저류조의 밀폐가능한 뚜껑부를 갖고 저류조의 내부에는 오존발생기와 오존발생기에 연통된 오존튜브가 개재되어 저류조의 저면에 부착되는 오존투입구로 오존이 투입되도록 설치되며, 동시에 저류조의 저면 공간에는 초음파발생기가 위치하여 초음파발생기에 연결된 진동판이 저류조 저면에 부착되며, 상기 뚜껑부의 저면에는 오존처리촉매가 위치하고, 뚜껑부의 내부 상단에는 순환팬과 오존센서가 설치되는 구성을 포함하는 구성으로 제공되어 근채류의 잔류농약을 제거하고자 하는 기술사상의 발명이다. The present invention is an invention having a problem to find the availability of an alkaline aqueous solution containing calcium oxide obtained from the plastic shell powder harmless to the human body as a means for removing residual pesticides of root vegetables such as ginseng, bellflower, deodeok. Residual agrochemical reduction means of root vegetables including ginseng presented herein is a powder obtained by calcining shells in a residual pesticide reduction device, an alkaline aqueous solution obtained by dissolving calcium oxide of 95.0 w% or more in water in a range of 1 to 5 w%. Filled in the reservoir, the reservoir is equipped with a mounting table where root vegetables are placed. The reservoir has a sealable lid, and inside the reservoir is an ozone inlet attached to the bottom of the reservoir with an ozone tube connected to the ozone generator. At the same time, an ozone generator is installed in the bottom space of the storage tank, and a diaphragm connected to the ultrasonic generator is attached to the bottom of the storage tank, and an ozone treatment catalyst is located at the bottom of the lid, and a circulation fan and ozone are located at the top of the lid. Provided in a configuration that includes a sensor installed to remove residual pesticides of root vegetables The invention of the technical idea of trying.

Mild-calming and nerve-soothing health flour and preparation method thereof

一种静心安神的保健面粉，其特征在于由以下重量份的原料制成：小麦粒550~600、炒香芋粉20~24、柠檬汁18~22、木瓜50~60、脱脂牛奶30~40、莲子粉15~18、决明子5~7、紫石英7~9、牛黄4~6、啤酒花5~7、灵芝草8~10、红枣皮15~20、玫瑰花瓣4~6、助剂4~5和适量的水；本发明是一种静心安神的保健面粉，它是精选小麦经过润麦，微波熟化、磨粉、混合添加料后加水混匀，最后烘干粉碎制得，其中润麦是特制的汤汁，由灵芝草、牛黄、紫石英等具有安神定心功效的中草药加水煎煮而成，所得汤汁用于润麦所用，润麦后利用微波熟化，水分子的热运动可以很好的让麸皮于面粉脱离，还可以使成分间混合的更加均匀，磨粉后加入柠檬汁、木瓜、莲子粉等加水调成糊状，混合更加均匀，成品可用于制面包，高点或面条等。

Instant single-meal-package special-purpose freeze-dried vegetable-fruit product and processing method thereof

本发明公开了一种速食单餐包装专用冻干蔬果，该营养蔬果由下列重量份的蔬果原料得到，苹果20份—40份、香蕉20份—40份、梨20份—40份、梅5份—10份、草莓10份—20份、芹菜30份—50份、大蒜20份—30份、青菜30份—50份、胡萝卜10份—20份、豆类10份—20份、稻5份—10份、玉米5份—10份。该营养蔬果利用冷冻干燥技术对新鲜食材进行加工处理，完美地保存了食物的原始口味和营养价值，保鲜期极长，食用方法简单、安全，能够完全满足不同类型的需求。

New greenery seasonal vegetable and production and processing technology

本发明公开了新型绿叶时蔬及生产加工技术。利用选出的包括地黄叶在内的66种植物嫩叶，开发了新型时蔬原料，按各原料的使用效果特点，设计了包括生食、熟食、干制品、代用茶和饮品在内的时蔬制品，为广大消费者提供了新型营养时蔬品种。

Fruit fishing equipment for coconut processing and fruit fishing process thereof

本发明涉及了一种椰果加工用捞果设备及其捞果工艺，包括工作台、支撑单元和打捞单元，所述工作台前端贯穿安装有出料筒，出料筒另一端卡接有封闭盖，工作台上端安装有支撑单元，支撑单元上端设置有打捞单元；本发明能够解决以下问题：一、目前的椰果在加工时，多是采用的搅拌的方式对椰果进行清洗，由于该类装置只能对椰果清洗，因此需要对椰果进行二次打捞处理，从而增加工作量，且不便于椰果的打捞；二、一般的椰果在清洗完成之后，大部分是通过人工打捞，而人工打捞过程中，打捞容器无法将椰果进行储存，因此需要重复打捞动作，从而影响效率。

Process for producing dehydrated vegetables in pieces withreduced preparation times and dehydrated instant vegetables in pieces

Pill type a healthy food for improving and alleviating the diabetes and preparation method thereof

PURPOSE: A pill-shaped health food and a preparation method thereof are provided using Benincasa hispida, Astragalus membranaceus, Gastrodia elata Blume, Coptis japonica, and Trichosanthes kirilowii. CONSTITUTION: A pill-shaped health food is composed of 10-60 parts Angelica sinensis, 10-60 parts Glycyrrhiza uralensis, 10-60 parts Polygonatum odoratum, and 10-60 parts Dioscorea batatas as main ingredients. The pill-shaped health food additionally contains Benincasa hispida, Astragalus membranaceus, Gastrodia elata Blume, Coptis japonica, and Trichosanthes kirilowii at a ratio of 1 : 0.5~3 : 0.5~3 : 0.5~3 : 0.5~3 by weight. A method for preparing the pill-shaped health food comprises the following steps of: adding water to the Benincasa hispida and making it gel with 10-15wt% moisture; mixing 0.5-3wt% Astragalus membranaceus powder, 0.5-3wt% Gastrodia elata Blume powder, 0.5-3wt% Coptis japonica powder, and 0.5-3wt% Trichosanthes kirilowii powder with 1wt% Benincasa hispida gel; drying the mixture under a shade of 20~30 °C; and mixing the 100 parts mixture, 10-60 parts Angelica sinensis, 10-60 parts Glycyrrhiza uralensis, 10-60 parts Polygonatum odoratum, and 10-60 parts Dioscorea batatas.

A kind of plants probiotics fermentation precocious strains slurry and its processing method

本发明公开了一种植物益生菌发酵早酥梨浆及其加工方法，属于果蔬深加工技术领域。该植物益生菌发酵早酥梨浆由如下原料组成：早酥梨、胡萝卜、麸皮、麦冬、肉豆蔻、杜仲、土茯苓、余甘子、白砂糖、植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌、双歧杆菌。本发明加工的早酥梨浆无明显悬浮物和沉淀物、具有明显的早酥梨香、香气自然协调、无异味，后味长。本发明对香酥梨采用三道工序对其进行焙炒，可完全提炼出香酥梨的营养物质，对胡萝卜利用中药液和去离子进行润湿、蒸料处理，使得B族维生素完全的融入到早酥梨浆中，保证了早酥梨浆营养物质的均衡供应。

Foaming food pressurising with water-soluble gas - then depressurising at controlled rate to form voids in the food

A process for foaming food comprises introducing a water-soluble gas (e.g. air, nitrogen or carbon dioxide) into the food under pressure (at least 15 kg/cm2, pref. 20-70 kg/cm2); then reducing the pressure at a controlled rate (1.5-150 kg.cm2 min, pref. 2-60 kg.cm2 min). The process pref. takes 10-60 minutes at a temp. of 5-25 deg. C. The foamed product may then be freeze-dried to evaporate the gas and solidify the void cells formed within the tissue of the food.

Multifunctional nutritional whole powder and production method thereof

本发明提供了一种多功能营养全粉及其生产方法，组分包括以新疆维吾尔医使用最广泛的药用动植物鹰嘴豆、巴旦木仁、杏仁、核桃仁和骆驼奶，同时加入了红枣和枸杞配合使用，有效的改善人体血液循环、增加血量、增强记忆力和人体免疫力，同时在营养全粉配方中加入红枣和枸杞，红枣性温、味甘，具益气补血、健脾和胃、袪风功效，枣中的黄酮类化合物，有镇静降血压的作用，枸杞具有促进免疫、抗衰老、抗肿瘤、抗疲劳、保肝、生殖功能保护和改善等作用，而骆驼奶富含牛奶中缺少的乳铁传递蛋白和溶解酵素，可强化人体的免疫系统，而且骆驼奶还有益减缓糖尿病、高血压及心脏病，含铁量极高，极大的增加了营养全粉的适用范围。

A black ginseng having excel content of active ingredient and the concentrate of black ginseng

본 발명은 활성성분의 함량이 뛰어난 흑삼 및 흑삼농축액에 관한 것이다. 본 발명의 흑삼은, 9회 증숙시키고 10회 건조시켜 제조된 흑삼으로서, 진세노사이드 Rg3가 9.0 ~ 15.0 ㎎/g, Rb1이 1.5 ~ 5.0 ㎎/g, Rb2가 1.0 ~ 4.0 ㎎/g, Rc가 1.0 ~ 4.0 ㎎/g, Rd가 1.0 ~ 6.0 ㎎/g, Re가 0.2 ~ 1.5 ㎎/g, Rf가 0.6 ~ 1.5 ㎎/g, Rg 가 0.2 ~ 0.6 ㎎/g, Rh1이 1.0 ~ 1.2 ㎎/g, Compound K가 0.05 ~ 0.1 ㎎/g인 것으로 구성된다. 본 발명에 의하여, 일반 흑삼에 비해 활성성분의 함량이 월등히 높아진 흑삼과 이를 이용한 흑삼농축액이 제공된다. 인삼, 흑삼, 증숙, 추출, 농축

Fried legume snack food

Process for producing a fried foodstuff

Bamboo shoot squeezing apparatus

A bamboo shoot squeezing apparatus is provided underground and comprises a case, a pressure generation element, and a fixing beam. The case comprises a bottom wall, a sidewall, a support piece, and a pressing board. The sidewall and the bottom wall are connected to form a column-shaped cavity, the support piece is fixed on the sidewall and is located above the bottom wall, the pressing board is inside the column-shaped cavity and is located above the support piece, the pressing board, the support piece, and the sidewall together form a squeezing cavity, the fixing beam is located above the pressing board and is fixed on the ground, and the pressure generation element is clamped between the pressing board and the fixing beam. The bamboo shoot squeezing apparatus has an advantage of extending a storage period of bamboo shoots and an advantage of a long service life.

Corn dog and the manufacturing method thereof

개시된 콘도그의 제조방법 및 상기 제조방법에 따라 제조된 콘도그는, 막대기에 과일 조각들을 꽂은 튀김용 꼬지와, 치즈와 버터 및 우유로 형성된 과일피착액을 준비하는 단계, 과일피착액을 가열하여 혼합 형성한 후, 튀김용 꼬지를 과일피착액에 담궈 피착시키는 단계, 과일피착액이 피착된 튀김용 꼬지를 냉각 건조시키는 단계, 냉각 건조된 튀김용 꼬지에 밀가루 반죽이나 빵을 피착시키는 단계, 밀가루 반죽이나 빵이 피착된 튀김용 꼬지를 튀김기름에 튀기거나 오븐에 넣어 가열하는 단계를 포함한다. The method of manufacturing the disclosed corn dog and the corn dog prepared according to the manufacturing method, preparing a fruit sticking liquid formed of cheese, butter and milk with a frying skewer sticking pieces of fruit on a stick, heating the fruit sticking liquid to form a mixture Then, the frying skewers are immersed in the fruit coating liquid to be deposited, the drying of the frying skewers having the fruit coating liquid thereon is carried out, and the dough or bread is deposited on the cold dried frying skewers, the dough or And frying the breaded frying skewers into frying oil or by heating them in an oven. 이와 같은, 콘도그의 제조방법 및 상기 제조방법에 따라 제조된 콘도그는, 튀김용 꼬지에 꽂혀 있는 과일 조각들에 치즈와 버터 및 우유로 형성된 과일피착액을 피착시킨 후, 과일들을 감싸도록 밀가루 반죽이나 빵을 피착하고 튀기거나 구어냄으로써, 튀김용 꼬지에 꽂힌 과일의 맛과 모양을 그대로 유지되게 하여 시식자에게 식욕 및 구매의욕을 자극하는 형상 및 맛을 제공할 수 있다. Such a method of manufacturing a corn dog and the corn dog manufactured according to the manufacturing method, after depositing a fruit coating liquid formed of cheese, butter and milk on the pieces of fruit plugged into the frying pan, and then wrap the dough to wrap the fruits By depositing and frying or baking the bread, it is possible to maintain the taste and shape of the fruit sandwiched in the fried skewers to provide the taster with a shape and taste that stimulates appetite and willingness to purchase.

Process of vacuum treating onions

Onions are subjected to a vacuum treatment to remove lachrymator compounds and compounds that impart harsh taste. The resultant onion product, preferably in sliced form, has a much sweeter taste. The onions are preferably Vidalia onions.

Pot-au-feu units

Method of manufacturing dried fruit using strawberry

본 발명에 따른 딸기를 이용한 건과 제조방법은, 딸기 및 밑재료층을 크기에 맞게 선별한 후 딸기에 잔존하는 농약이나 각종 이물질을 제거하기 위해 세척하는 세척단계; 세척된 딸기를 세로방향으로 슬라이스하고 세척된 밑재료층을 3㎜ 내지 5㎜로 유지되도록 슬라이스하여 준비하는 원재료준비단계; 슬라이스된 밑재료층에 슬라이스된 딸기를 안착시킨 후 온도가 60℃ 내지 80℃로 유지되는 드라이오븐기에 인입하는 건조준비단계; 드라이오븐기에 인입된 밑재료층과 딸기는 19시간 내지 21시간 동안 건조하여 수분함유율이 5% 미만으로 건조시켜 밑재료층에 딸기가 안착된 형태로 건조되는 건과로 형성되는 건조단계;로 이루어지는 것을 특징으로 한다. 따라서 딸기 및 여러 가지 식품군 중 어느 하나로 이루어진 밑재료층을 본 발명에서 한정하는 온도에서 일정한 시간 동안 건조하여 수분함유율이 5% 미만으로 유지되는 건과를 제조하기 때문에, 바삭거리는 식감이 구비되고 딸기 및 밑재료층이 가지고 있는 고유의 맛과 향을 유지시키면서도 영양소의 파괴를 최소화하고 장기간 보존이 가능하며 딸기 및 밑재료층을 거의 생식상태로 취식할 수 있는 건과를 제공하는 효과를 발휘한다. Drying method using a strawberry according to the present invention, the washing step of screening to remove the pesticide or various foreign matter remaining in the strawberry after screening the size of the strawberry and the base material to the size; Raw material preparation step of slicing the washed strawberry in the longitudinal direction and slicing the washed underlying material layer to maintain 3 to 5 mm; A dry preparation step of placing the sliced strawberry on the sliced base material layer and then introducing the dried strawberry into a dry oven maintained at a temperature of 60 ° C. to 80 ° C .; It is made of a drying step formed by drying the base material and the strawberry introduced into the dry oven for 19 to 21 hours to dry the moisture content less than 5% dried to form a strawberry seated on the base material layer; It features. Therefore, by drying the base material layer composed of any one of strawberries and various food groups at a temperature defined in the present invention for a predetermined time to produce a dried fruit that maintains a moisture content of less than 5%, a crispy texture and strawberry and bottom While maintaining the inherent taste and aroma of the material layer, it minimizes the destruction of nutrients, and can be preserved for a long time, and has the effect of providing a dry fruit that can eat the strawberry and the underlying material ...

Processing technology of slow-baking product

本发明公开了一种慢烤产品的加工工艺，属于蔬菜加工技术领域。一种慢烤产品的加工工艺，包括以下步骤：S1：慢烤前准备：对农药合格的原料进行预处理得到预加工成品，预处理包括调理、消毒、清洗和断切；S2：慢烤：将预加工成品通过热风机进行慢烤，慢烤温度为60℃‑80℃，慢烤时间为4‑6h，得到含水量为70‑75％的半成品；S3：冻型：对半成品进行冷冻定型，得到预制产品；S4：出货定量包装保存：对预制产品进行定量分装成袋，得到分装成袋的产品。它可以最大程度锁住产品原有风味,且加工简单,使用广泛。

Apparatus for preparing fried plantains for filling or topping

This invention shapes a thick slice of green or ripened plantain into an open rectangular bowl that can be filled with various edible foods such as, but not limited to, chicken, shrimp, beef, and custard, and also pushes the plantain out mold by the use of a very simple, yet efficient, mechanism.

The preparation method of solid Germinatus Phragmitis ferment

本发明属于功能食品加工领域，特别涉及一种固体芦笋酵素的制备方法。该固体芦笋酵素的制备方法，以芦笋和玉米为原料，其特征在于，将芦笋烘干破碎制成芦笋微粉，加入玉米糁，经培蒸、糖化、发酵、FD冷冻干燥后粉碎制粒，得到芦笋酵素产品。采用本发明制备固体芦笋酵素过程绿色无污染，能将芦笋制成可以直接被身体吸收的小分子物质，保留芦笋中的氨基酸等有效成分，增加了酵素的新品种；同时添加玉米辅料，提高了芦笋酵素的药用价值和保健价值。

Manufacturing method of leisure food adopting purple sweet potatoes as raw material

本发明公开了一种以紫薯为原料的休闲食品的制作方法，该方法采用新鲜紫薯为原料，工序包括选料、洗净去皮、切条、沸水漂烫、冷却、速冻、解冻、低温油炸、真空脱油、添加调料、包装。由该法生产的休闲食品油炸紫薯条或薯块，保持了紫薯独特的风味和营养，开袋即食，口感酥脆，保鲜期达14个月，是富有特色的绿色食品。该方法适合用于工业生产。

A kind of Herba Cistanches ferment and preparation method

本发明公开了一种肉苁蓉酵素及其制备方法，该肉苁蓉酵素的制备原料包括水果和草本药材原料，本发明中采用微生物发酵方法，筛选适用于草本药材原料的菌种进行发酵，结合萃取技术，不同于传统的物理提取和化学合成方法，既提高营养利用率，又可以有效改善食品口感。

Extract with high content of ρ -synephrine from Citrus unripe fruit, the preparing method and the use thereof

本發明係關於一種從未成熟柑橘類水果果實分離、純化含有高含量辛內弗林素之萃取物及其製備方法。根據本發明所製得之高含量辛內弗林素萃取物可取代麻黃鹼，應用於與其他複方材料混合製備用於體重控制及降血脂保健品之補充劑。

A kind of bamboo shoots intestines and its production technology

本发明公开了一种竹笋肠及其生产工艺，涉及笋制品技术领域。本发明由以下重量份数的组分制成：20～35份的笋粒，20～30份的肉类，8～12份的豆制品，5～10份的蔬菜，6～10份的肉皮，7～9份的淀粉，6～13份的胶类，3～6份的调味剂，肉类是指畜、禽、兽类的肉或其混合物，肉类为猪肉、羊肉、鸡肉、牛肉等，蔬菜包括各种可以食用的蔬菜、野菜等，它可以是白菜、胡萝卜、菠菜、芹菜、蕨菜、山芹菜等之中的任何一种或六种中任何不少于2种的混合物。本发明通过集竹笋、肉和蔬菜与一体制成肠类食品，具备绝佳的竹笋口味，营养均衡，具备较高的植物蛋白含量，具有一定保健功效，色香味俱佳，满足了人们对笋制品的更多口味需求。

PROCESS FOR PRODUCING PRE-COOKED FRUIT AND VEGETABLES

A dietary supplement

The present invention relates to a dietary supplement using garlic as a main ingredient, which is manufactured by the following steps of turning garlic into powders as a main ingredient and turning bulking agents having functional materials for health into powders as a side ingredient; agitating garlic powders and bulking agent powders and mixing the same; and filling the mixed powders in a capsule, thereby enabling users to easily take the dietary supplement as a capsule wherein a selected bulking agent is one of Abeliophyllum distichum Nakai leaves, pine leaves, mulberry leaves, carrots, radish leaves, radish, tomatoes, broccoli, cabbage, beet, water melon, muskmelon, apple, spinach, onions, pear, mushrooms, paprika, apricot and peach, and the selected bulking agent is mixed with garlic powders and is made in a powder form, being filled in the capsule, thereby manufacturing a dietary supplement in a capsule by using garlic as a main ingredient.

Making manufacture of black ginseng

본 발명은 흑삼의 제조방법 및 이를 이용하여 제조된 흑삼에 관한 것으로, 보다 상세하게는 사포닌 성분을 배출하지 않고 많은 사포닌 성분을 함유하는 고품질의 흑삼 및 이의 제조방법에 관한 것으로, 상기 제조방법에 따른 흑삼은 유효성분의 함량이 홍삼 등 종래 인삼제품에 비해 우수할 뿐만 아니라 유통기한이 길며 깊고 구수하며 풍부한 그 맛과 향으로 인해 남녀 노소 누구나 그대로 즐겨 먹을 수 있는 건강식품으로서 이용될 수 있으며, 유효성분을 추출하여 엑기스 형태나 음료 등의 여러 제품 형태로도 응용될 수 있고, 기능성 의약품 및 화장품 원료로도 사용될 수 있어 그 상품성으로 인한 경제적 효과가 클 것으로 예상된다. The present invention relates to a method for producing black ginseng and black ginseng prepared using the same, and more particularly, to a high-quality black ginseng containing a large number of saponin components without releasing saponin components and a method for preparing the same. Black ginseng is not only superior to conventional ginseng products such as red ginseng, but also has a long shelf life, deep water, and rich taste and aroma, so it can be used as a health food that can be enjoyed by all ages. It can be applied to a variety of product forms such as extract form and beverage, and can be used as a functional drug and cosmetic raw material is expected to have a great economic effect due to its commerciality.

Processing method for cooked ginger

本发明公开了一种熟食生姜的加工方法，包括以下步骤：a、清洗：将新鲜生姜用清水清洗干净，沥干；b、制作浸泡液：将选取温度为1-10℃的食用水中，并在食用水中加入调料；c、浸泡：将经上述清洗完毕的后的生姜，放入浸泡液中浸泡并食用重物持续压制；d、风干：将浸泡后的生姜取出，进行风干；e、切片包装：将风干后的生姜切片包装。本发明的方法加工出来的生姜可以即食，便于保存，不会含有太多盐分，既保留了生姜的营养，又美味爽口，而且便于携带。本发明的方法制作简单、成本低。

Composition comprising a fat phase, vegetable matter and salt

Edible compositions containing a fat phase and vegetable matter from members of the botanical genus of Allium, such as onions, garlic, chives, leek or mixtures thereof. Said composition is suitable for food preparation processes, such as frying or simmering.

Red date slices production, sewage treatment and jujube core recycle combination process

本发明公开红枣片生产、污水处理及枣核回收利用复合工艺,包括如下步骤：(S1)鲜红枣生产、包装、出厂销售；(S2)利用步骤(S1)中生产出来的部分鲜红枣进行枣片生产，并对生产出来的枣片进行抽检，包装、出厂销售；(S3)污水处理；(S4)枣核回收利用。所生产出来的鲜红枣和枣片符合国家卫生标准，可以直接食用。

Coarse cereal powder spinning cake

一种杂粮粉丝饼，涉及食品技术领域，由主料、辅料和配料按70:30：10的比例构成，所述主料由以下重量份数的组份组成，红薯淀粉30份、木薯粉15份、玉米淀粉50份、小麦面粉10份、高粱粉5份、蚕豆粉3份、绿豆粉4份、山药淀粉5份、木豆粉5份、鹰嘴豆粉6份及芸豆粉4份；所述辅料由以下重量份数的组份组成，木瓜10份、海带5份、香蕉3份、苦瓜1份、茄子2份、枸杞2份及草莓3份；所述添加剂由以下重量份数的组份组成，蜂花粉5份、荷叶粉0.2份、牛骨髓3份、生姜末0.5份、香葱末1份、食盐0.5份、味精0.5份、芹菜冻干粉0.5份、猪肉粉1份、核桃粉1份、花生芽干粉0.6份及马齿苋干粉4份；本发明制备的粉丝饼营养丰富，口感好，可延长保存时间。

A kind of additive-free bamboo bamboo shoot processing technology

本发明公开一种无添加剂的楠竹笋加工工艺，包括：原料处理、干蒸、烘干和包装步骤，加工过程中采用干蒸断生，即通过高热的蒸汽使楠竹笋断生，避免传统直接加水蒸煮断生，造成大量营养随着水分流失的弊端，本申请通过调节干蒸环境的压强和温度，使得楠竹笋快速断生，楠竹笋能通过自循环烘干机中烘干确保了竹笋没有即时处理而腐烂变质的问题，既节约加工时间，又节约生产成本，改进传统加工工艺，能防止竹笋营养成分的流失，增加竹笋的口感，生产效率高，绿色环保。

Novel method for producing instant wolfberry food

本发明提供了一种新型枸杞即食食品的生产方法，其包括将清洗后的枸杞与食盐混合均匀，进行干燥，然后进行分等级并去除杂质，之后再干燥并混合糖和柠檬酸，形成枸杞食品；本发明还提供了可以通过这种生产方法生产获得的枸杞食品，可以用作为休闲食品直接入口食用。

Manufacturing method of black ginseng comprising step irradiating ultraviolet rays

본 발명은 증숙과 건조를 반복하는 흑삼 제조방법에 있어서 조사포닌, 진세노사이드의 함량을 높일 수 있는 자외선 조사 단계를 더 포함하는 흑삼 제조방법에 관한 것이다. 흑삼, 자외선

Production of a sweetened fried fruit or vegetable product

Thin slices of fruit or vegetables are impregnated with sugar by being immersed in a sugar solution, dehydrated and fried in vegetable oil. The final product contains \-30% sugar on a dry weight basis.

METHOD FOR PRODUCING PIECE DRY VEGETABLES WITH SHORTENED PREPARATION TIME, PIECE INSTANT DRY VEGETABLES AND ITS USE

Post-roast infusion of vegetable and fruit pieces

Vegetable or fruit pieces such as potato wedges or chunks and the like are blanched and then roasted. The post-roast pieces are then infused with liquid preferably such as an aqueous solution as by spraying or dipping to result in a post-roast product weight increase on the order of up to about 20% by weight, followed by freezing for shipment and/or storage. This invention enhances process control by providing a means of independent control of color development and moisture. The thus-prepared and frozen potato pieces are suitable for subsequent finish preparation as by finish frying or oven heating, resulting in a finish-prepared product having a desirable combination of taste, texture and appearance attributes. The invention is not limited to potatoes but includes other vegetables and fruits as well.

Food preparation based on horseradish and procedure for obtaining it

The invention refers to a food preparation, of the type of spicy paste and to a procedure for obtaining it. The food preparation based on horseradish according to the invention is composed of 28.24% horseradish, 21.18% nuts, 14.12% mustard, 2.11% garlic, 1.41% honey, 21.18% vegetable oil, 11.29% apple vinegar and 0.423 salt, presents the following characteristics in relation to 100 grams of product: proteins 33.14 gr/100 grams of product, lipids 165.44 gr/100 grams of product, carbohydrates 151.18 gr/100 grams of product and has an energy value of 2233 K Kal/l100 grams. The procedure for the preparation of 700 grams of food product based on horseradish defined above consists in the stage in which horseradish and garlic are grated on the fine grater and nuts are crushed, followed by the step of mixture and homogenization of mustard, with oil, vinegar, honey (sugar) and salt, until a fine emulsion is obtained; the operation can be done manually or mechanically for larger quantities, and in the next step, firstly, the mixture of horseradish and garlic is incorporated into the fine emulsion of mustard, oil, vinegar, honey (sugar) and salt and the composition is uniformised, and after uniformisation, crushed nuts are added and the ingredients are mixed.

Manufacturing method of ocher red ginseng using jijangsu

본 발명은 지장수를 이용한 황토 홍삼의 제조 방법에 관한 것이다. The present invention relates to a method for producing ocher red ginseng using Jijangsu. 본 발명은 준비된 지장수를 98~100℃로 가열시키고, 여기에 인삼을 넣어 약 30분 동안 익히고 수분의 함량이 약 10~20%가 되도록 음지와 양지에서 교대로 건조시켜서 완성된 홍삼을 제조하는 것으로, 인체에 유익한 작용을 하는 지장수를 이용하여 홍삼을 제조하게 됨에 따라 홍삼의 효능 이외에 지장수가 가지고 있는 효능이 복합적으로 작용하여 상승효과를 나타낼 수 있는 홍삼을 제공할 수 있게 되는 것이다. The present invention is to prepare the finished red ginseng by heating the prepared Jijangsu to 98 ~ 100 ℃, put the ginseng to cook for about 30 minutes and alternately dried in the shade and sun so that the moisture content is about 10 to 20% As red ginseng is manufactured using Jijangsu, which has a beneficial effect on the human body, the effects of Jijangsu in addition to the effects of red ginseng are combined to provide a red ginseng that can exhibit a synergistic effect. 지장수, 황토, 홍삼 Jijangsu, ocher, red ginseng

A kind of fruits and vegetables cake skin of low fat high dietary-fiber

本发明涉及食品加工技术领域，具体涉及一种低脂高膳食纤维的果蔬饼皮。主要技术方案为：一种低脂高膳食纤维的果蔬饼皮，由如下质量份数的原料制备而成：糯米粉40‑50份、粘米粉30‑40份、小麦淀粉10‑30份、牛奶90‑110份、糖30‑50份、色拉油10‑30份、果蔬汁70‑80份。本发明利用了天然的果蔬汁提取物，通过对色彩大胆尝试及精心制作，满足了消费者对多样化及大健康主题的需求，巧用天然的果蔬色泽，得到了一款全新的七彩冰皮月饼皮，不仅富含果蔬特有的营养和香味，且食用口感清香细滑，味道甜而不腻，样式多彩清新，低脂营养，绿色健康，符合新一代人的需求。

Pressurized steam pitting apparatus and process

In accordance with the teachings of the disclosure, a process is disclosed for pitting drupes. In some embodiments of a pitting process, the pitting machine uses a pitting knife that has a longitudinal passageway that extends axially through the pitting knife. The pitting machine has a steam source that provides pressurized steam to the passageway of the pitting knife. Prior to pitting the drupe, the pressurized steam flows through the passageway and onto a portion of a drupe positioned within a carrier in the pitting machine. The heat and pressure of the steam between the drupe and the cutting end of the cutting knife can soften a localized portion of the drupe so that the cutting knife can cut through the flesh of the drupe and eject the pit out of the opposite side of the drupe.

Preparation Method of a dried yellow corvina mixed korean hot pepper paste

본 발명은 고추장굴비의 제조방법에 관한 것으로 보다 상세하게는 굴비를 죽초용액에 침지시킨 다음 숙성 및 건조하는 단계; 상기 숙성 및 건조된 굴비로부터 살을 발려낸 다음 굴비살을 갈아서 고추장양념에 넣어 숙성시키는 단계를 포함하는 고추장굴비의 제조방법에 관한 것이다. The present invention relates to a method for producing red pepper oyster ratio, and more particularly, immersing the oyster in the bamboo shoot solution and then aging and drying; It relates to a method for producing red pepper paste gulbibi comprising the step of aging the dried and dried oysters and then grind oyster meat and put into red pepper paste seasoning. 본 발명의 고추장굴비는 죽초용액과 고추장양념을 이용하여 의해 기능성, 관능성이 향상된 고추장굴비를 제공할 수 있다. Gochujanggulbi of the present invention can provide improved kochujanggulbi by using bamboo shoot solution and chili sauce seasoning. 본 발명의 고추장굴비는 밥 반찬으로 사용할 수 있는 밑반찬 뿐만 아니라 탕이나 찌개 및 비빔장으로 사용할 수 있어 그 적용범위가 다양하고, 특히 굴비 자체가 가지는 맛에 의해 남녀노소 모두 좋아하는 식품을 제공할 수 있다. Gochujang gulbibi of the present invention can be used as a side dish that can be used as a side dish as well as soup or stew and bibimbang range of application, it can provide a favorite food for both men and women of all ages by the taste of gulbi itself. . 고추장, 굴비 Gochujang, Oyster

Mango flavor chafing dish bottom flavorings and manufacture craft

本发明属于食品技术领域，具体涉及一种芒果风味火锅底料及制作工艺；主要包括植物油、艳椒糍粑辣椒、豆瓣酱、大蒜、老姜、芒果干、盐、味精、白糖、花椒油；其中芒果干采用以下工艺，选择新鲜干净无损伤的芒果，并去除外皮和斑疤；将芒果去核切成芒果颗粒，进行芒果颗粒干燥，干燥温度控制在70～75℃，干燥时间30～35min，然后干燥温度控制在60～65℃，直至芒果颗粒水分含量低于25%；从植物油中分取与芒果颗粒等重的量，在110℃度温度预先炒制芒果颗粒2～3分钟，得到芒果干，采用本发明技术方案芒果风味火锅底料及制作工艺，解决了芒果果味浓厚但丧失快，易盖住其它食材香味，且容易导致火锅浑浊的技术问题。