145results about How to "Attractive aroma" patented technology

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

The invention relates to a preparation method of a dragon-fruit red-date milk beverage, which comprises the following steps that (1) high quality dragon fruits and red dates are selected and washed; (2) high quality peanuts, Chinese chestnuts and walnut-meat are selected; (3) traditional Chinese herbs are stewed to obtain traditional Chinese medicinal liquid; (4) fruit pulp after being enzymolyzed, nut pulp and the traditional medicinal liquid are blended and are mixed with other ingredients; and (5) the mixture is emulsified and sterilized to prepare a finished product. The dragon-fruit red-date milk beverage has a unique taste and long shelf life, tastes sweet and sour, is sweet-scented and is beneficial to all ages.

A raw material formula of five-cereal soymilk consists of, by mass, 82-86% of water, 10-12% of soybeans, 2-3% of cane sugar, 0.5-1% of oat, 0.5-1% of black rice, 0.5-1% of black sesame, 0.5-1% of corns, 0.2-0.4% of emulsifier, 0.03-0.07% of spice and 0.02-0.06% of sweetener. The preparation method comprises the steps of heating soymilk at the temperature between 98 DEG C and 100 DEG C, mixing the oat, the corns, the sesame and the black rice, grinding a mixture into cereal pulp, mixing the soymilk and the cereal pulp, adding the cane sugar, the spice and the emulsifier to obtain mixed liquid, homogenizing the mixed liquid under the pressure of 35-40 MPa to obtain homogenized liquid, and performing sterilization, cooling and filling of the homogenized liquid to obtain the five-cereal soymilk. The soymilk, the oat, the sesame, the corns and the black rice are combined, mixed and processed to be manufactured into the five-cereal soymilk by means of the method, so that the five-cereal soymilk is balanced in nutrition and unique in special flavor. Shells, fiber and other fine suspended substance carried by cereals are removed through homogeneity, good appearance of the soymilk is retained, and appetite of consumers in eating is ensured.

The invention provides a soda biscuit and a production method thereof. By adopting the traditional secondary fermentation production process, the biscuit product can be prepared through the procedures such as raw material treatment, primary regulation of dough, primary fermentation, secondary regulation of dough, secondary fermentation, rolling, formation, baking, cooling and packing, yeast and lactic acid bacteria are collectively adopted for the fermentation in the fermentation procedure, so the product has the flavor which is produced after the common fermentation of the yeast and the lactic acid bacteria, and the flavor and the taste are more attractive; and at the same time, DVS lactic acid bacteria leaven is also adopted for the fermentation, the propagation is not required, thereby being convenient for the production.

The present invention provides a beef taste seasoning, which is prepared through the following method, wherein the method comprises the following steps: uniformly mixing pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, gravy salt, white granulated sugar, glucose, angelica archang lica powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsao-ko amomum fruit powder, kaempferia galangal powder, illicium verum powder, cassia bark powder, nutmeg powder, disodium 5'-inosinate, sodium glutamate, maltodextrin and a anticaking agent, drying for 50-80 min at a temperature of 55-65 DEG C, cooling to a room temperature, crushing by using a crusher, and screening with a 30 mesh sieve to obtain the beef taste seasoning. The beef taste seasoning has characteristics of rich meat fragrance, natural and comfortable taste, strong cooking feeling, easy storage, easy carrying, and easy use, is especially adopted as a seasoning for instant noodles, mixed rice, food, snack foods and other food industries, and has advantages of simple preparation, natural and rich flavor, high finished product quality, low production cost and the like.

The invention discloses an edible grain, bean and potato coarse cereal rice composition and a preparing method thereof and belongs to the technical field of grain deep processing. According to the edible grain, bean and potato coarse cereal rice composition, broken rice is used as a main raw material, after ultrasonic cleaning, microwave curing, drying and sterilizing of the broken rice, the broken rice, grain powder with a special flavor, enzymatic hydrolysate and other functional raw materials are pelletized, and then grain arrangement and processing through a microwave drying device are carried out, so that the edible grain, bean and potato coarse cereal rice composition is obtained. The edible grain, bean and potato coarse cereal rice composition has a tissue structure, granularity, hardness and viscosity which are similar to those of rice, can be boiled and cooked with rice, has the taste and chewiness, which are similar to those of cooked rice, is unique in flavor, soft in fragrance, high in appetite attractiveness, easy to digest and comprehensive in nutrition, and can improve the immunity and disease resistance of the human bodies and improve the gastrointestinal function. The guarantee period is three times of that of commercial rice. More importantly, a shortcut is developed for the efficient value-added comprehensive utilization of the broken rice, the road for the deep processing of the broken rice is broadened, and the economical value of the broken rice is increased. Better social benefits and economic benefits are realized and a sustainable development road for the deep processing of agricultural byproducts and the effective solving of Three-Rural problems is explored.

The invention discloses kefir particle fermented ginseng powder. The kefir particle fermented ginseng powder is prepared by the following steps: steaming fresh ginseng for 20 to 30 minutes at the temperature of 80 to 100 DEG C, pulping the steamed ginseng by adopting a pulping machine for 10 to 15 minutes at the temperature of 110 to 125 DEG C, inoculating 3 to 15 percent of kefir particles, and culturing the ginseng at the temperature of 28 to 30 DEG C for 36 to 60 hours to obtain a fermentation solution; freeze-drying the fermentation solution to obtain fermented ginseng powder. After the ginseng is fermented by virtue of Kefir particles, the content of rare ginseng saponin Rg3 is increased by 338 percent, content of rare ginseng saponin Rh2 and content of rare ginseng saponin CK are increased to certain extent and are respectively increased by 34 percent to 42 percent, and content of soluble dietary fibers, soluble proteins and total proteins is increased to certain extent; no nutritional substance for microorganisms in kefir particles is added, the ginseng is fermented by only utilizing the kefir particles, the ginseng is successfully fermented, and the result is better than an expected result; compared with the unfermented ginseng, the tissue state of the fermented ginseng is loose, the offensive smell of the fermented ginseng is avoided, an attractive aromatic smell is provided, and the problem that the bitterness of a ginseng product cannot be accepted by consumers can be solved.

The invention discloses a Chinese chestnut chocolate cake. The Chinese chestnut chocolate cake is prepared by the following raw materials according to parts by weight: 70 to 80 parts of flour, 20 to 40 parts of Chinese chestnut, 10 to 20 parts of chocolate, 10 to 20 parts of egg, 1 to 3 parts of salt, 1 to 3 parts of monosodium glutamate, 2 to 4 parts of sodium bicarbonate, 10 to 20 parts of cream and 3 to 5 parts of cake emulsifier. The preparation process comprises the following steps: 1, crushing the Chinese chestnut to obtain Chinese chestnut powder; 2, mixing the flour, the Chinese chestnut powder and the sodium bicarbonate to be stirred with water, then adding in the salt, the sodium glutamate and the cake emulsifier, and then evenly stirring; 3, beating the egg; 4, shaping; 5, spreading the chocolate onto the surface of the cake; and 6, putting the cake into an oven to be baked for 35 to 45 minutes, taking out the baked cake, then putting the cream on the baked cake, and finally, obtaining the Chinese chestnut chocolate cake. The Chinese chestnut chocolate cake has higher nutritional value, integrates the advantages of ordinary cake and Chinese chestnut in taste, tastes sweet and is fragrant and attractive.

The invention relates to a freeze grape wine and the method to manufacture that belongs to wine producing field. The process includes the following steps: selecting grape and taking fast freezing to keep fresh in low temperature, warming in natural temperature, reducing peduncle, compressing, separating the flesh and the juice, purifying, fermenting at a certain temperature, separating to kettle and storage, mixing, taking second freezing process, filtering and bottling. The invention has taken strict test from the four aspects of color aroma, taste and alimentation. And it has all the features of the existing freeze wine.

The invention discloses Xinjiang naan made of potatoes. The Xinjiang naan made of potatoes is prepared from main ingredients and auxiliary ingredients, wherein the main ingredients comprise, by weight, 285-323 parts of high-gluten flour produced in Xinjiang and 88-212 parts of potato flour or mashed potatoes, the auxiliary ingredients comprise, by weight, 3-5 parts of yeast powder, 3-5 parts of salt, 18-24 parts of milk powder, 8-12 parts of wheat gluten, 30-254 parts of warm water, 1-2 parts of sesame seeds and 1-2 parts of peanut oil, and the temperature of the warm water is 27-38 DEG C. According to the making technology of the Xinjiang naan made of potatoes, by reasonably controlling the matching, the temperature, the humidity and the time of the main ingredients and the auxiliary ingredients, dough kneading and softening fermentation are performed, naan blanks are made and finally fermented, and the Xinjiang naan made of potatoes is finally made through the baking technology. The making technology of the Xinjiang naan made of potatoes is simple, the baked Xinjiang naan made of potatoes is rich in nutrient and tempting in aroma, and the Xinjiang naan made of potatoes is suitable for large-scale production.

The invention provides biscuits and a production method thereof, and the production method adopts the traditional secondary fermentation production technology. The method comprises the following steps in turn: preparing fermented soya-bean milk, preparing yeast suspension, performing first dough mixing, performing first fermentation, performing second dough mixing, performing second fermentation, rolling, forming, baking, cooling and packaging to obtain the product. The soya-bean milk is used as culture medium, lactic acid bacteria is inoculated in the culture medium for long-time fermentation to propagate lactic acid bacteria and accumulate flavor substances, and then lactic acid bacteria is added in dough to ferment along with yeast so that yeast and lactic acid bacteria are commonly fermented in the product, the fermentation time is longer, plenty of time is provided for the growth of yeast and lactic acid bacteria so as to generate alcohol and lactic acid, and esters are also generated. Owning to the above products and the flavor substances generated by lactic acid bacteria, the flavor and mouth feeling of the product are greatly improved.

The invention discloses a walnut chocolate cake, which comprises the following raw materials by weight: 500g of flour, 130g of walnut, 25g of honey, 15g of raisin, 25g of chocolate, 90g of egg, 10g of salt, 8g of monosodium glutamate, 8g of baking soda, 90g of cream and 8g of cake emulsifier. A making method comprises the following steps of: (1) grinding the walnut; (2) mixing the flour, walnut powder and the baking soda, adding water, stirring, adding the salt, the monosodium glutamate and the cake emulsifier, and uniformly stirring; (3) breaking the egg, uniformly stirring, adding into the raw materials in the step (2), adding the honey and the raisin, and uniformly stirring; (4) forming; (5) spreading the chocolate on the surface of the cake; and (6) baking, namely putting into a baking box, baking for 35 to 45 minutes, taking out, spreading the cream, and thus obtaining the walnut chocolate cake. The walnut chocolate cake is prepared from the walnut serving as a raw material, and has high nutritional value.

The invention relates to a preparation method of milk beverage containing various jujube components, comprising the steps of (1), selecting good-quality wild jujubes and cleaning red dates; (2), selecting good-quality lotus seeds, green beans and walnut kernels; (3), decocting traditional Chinese medicines to obtain traditional Chinese medicine juice; (4), mixing the enzymolysis fruit pulp, nut pulp, traditional Chinese medicine juice and other components; (5), obtaining the finished product by emulsifying and sterilizing. The milk beverage containing various jujube components has rich nutrients, pure taste, good sour and sweet taste and attractive fragrance and is suitable for young and old.

The invention discloses a preparation method of canned liquid-smoked procypris mera and belongs to the technical field of processing of aquatic products. The preparation method comprises the following steps: (1) treatment of fish serving as a raw material; (2) liquid smoking; (3) frying; (4) canning and sealing; (5) sterilization; (6) cooling and packaging. The procypris mera is processed with a liquid smoking method, the attractive smoked color and fragrance can be obtained, and the functions of resisting bacteria, resisting oxidation and prolonging the guarantee period are realized; with the adoption of the smoking process, nutrients of the procypris mera are seldom damaged, processing is easy, time is saved, the efficiency is improved, the flavor of the product is good, and the canned liquid-smoked procypris mera has a golden color and a strong smoking flavor, is safe to take due to the fact that the content of residual BaP (benzopyrene) is lower than a national tolerance limit, and is very characteristic.

The invention discloses a formula of an energy-type suckable jelly functional beverage and a preparation method of the functional beverage. Based on 100g, the energy-type suckable jelly functional beverage comprises 37-43mg of potassium chloride, 30-34mg of locust bean gum, 139-161mg of gellan gum, 30-34mg of xanthan gum, 4.7-5.5g of maltodextrin MD 10, 11-13g of maltodextrin MD 20, 7.5-8.8g of isomerized sugar F-55, 64-74mg of trisodium citrate, 28-32mg of a vitamin B compound, 2.7-3.2mg of ascorbic acid VC, 555-645mg of a concentrated grape juice, 146-169mg of citric acid, 185-215mg of calcium lactate, 65-75mg of a perfume, 12-14mg of vitamin E and the balance water. The preparation method comprises gelata preparation and suckable jelly preparation. The energy-type suckable jelly functional beverage has a good and fresh taste and a grape fragrance, has a high nutritive value and is environmentally friendly and safe, and can fast supply energy for white-collar workers and special people or workers working in a special environment. The energy-type suckable jelly functional beverage supplies water, basically satisfies people breakfast energy requirements and fast supplies energy in a stress state.

The present invention discloses a health-care chili sauce production technology. The chili sauce is composed of chilies, ganoderma lucidum, cordyceps sinensis, Chinese wolfberry fruits, garlic bulbs, fresh gingers, soybean sauce, sesame oil, edible salt, white sugar, monosodium glutamate, Chinese prickly ash and star anises. By implementing the production technology, the nutritious and health-care cordyceps sinensis, ganoderma lucidum and Chinese wolfberry fruits are used as accessory materials to enable the nutrition of the chili sauce to be more prominent and the quality of the chili itself can be increased. The soybean sauce and sesame oil are used so that the health-care chili sauce is unique in taste and enticing in aroma, can stimulate saliva and gastric secretion, improve people's appetite, cure poor appetite and abdominal distension and pain caused by exposure to cold, promote human body blood circulation, and dispel cold and remove dampness, and has efficacies of preventing against aging, beautifying features and strengthening body in a long-term consumption. The chili sauce product has unique characteristics, health-care effects, and an obvious market advantage.

The invention relates to a brewing method of sea cucumber beer. The sea cucumber beer is prepared by sea cucumber zymolyte preparation, wort preparation, primary fermentation and secondary fermentation processes, and sea cucumber zymolyte is added in the wort preparation boiling process and before secondary fermentation respectively. The sea cucumber zymolyte prepared by the method is extremely low in lipid substance content, proteins and polysaccharide are separated through enzymolysis, macromolecular proteins are decomposed into micromolecular polypeptide and amino acids, wine turbidity caused by the macromolecular proteins is avoided, rich nutrient substances are provided for yeast, and beer can form rich foams lasting in cup hanging; and meanwhile, sea cucumber polysaccharide and polypeptide contained in the beer provide rich nutritional value for the beer. The sea cucumber beer is clear, transparent, free of impurities, mellow and unique in taste and attractive in fragrance, and not only has the fragrance of malt and hops, but also has the fragrance of sea cucumber saponin; sea cucumber polypeptide and sea cucumber polysaccharide contained in the sea cucumber beer endow the sea cucumber beer with health-care functions of resisting cancer, resisting oxidation, enhancing immunity and the like.

The invention discloses mushroom and beef sauce and a preparation method thereof. The mushroom and beef paste is prepared by taking mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus, toadstool and beef as main materials, subjecting the main materials to deep processing, and mixing the obtained product with pepper, ginger, pericarpium zanthoxyli, fructus amomi, amomum tsaoko, clove seeds, star anise, monosodium glutamate, edible salt and water. The unique and novel preparation method ensures that the prepared mushroom and beef sauce has rich nutrients, attractive fragrance, delicious taste and rich mouthfeel. The grinded garlic, imperata root and the clove seeds which have antibacterial and anti-inflammation functions are added in the mushroom and beef sauce. The shelf life of food is prolonged, and the mushroom and beef sauce is suitable for industrial production.

The invention relates to a soup base for infusing spicy small lobsters, belonging to the field of foods. The soup base is prepared by the raw materials by weight ratio: 1000g of water, 10-50g of table salt, 10-100g of white sugar, 1-10g of monosodium glutamate, 1-20g of chillies, 1-20g of star anise, 1-15g of dahurian angelica root, 1-10g of cumin, 1-20g of wild pepper, 1-10g of cinnamon core, 1-5g of dry ginger slices, 1-10g of fennel seeds and 0-2g of amomum cardamomum; a preparation method of the soup base comprises the steps of: putting 1-20g of chillies, 1-20g of star anise, 1-15g of dahurian angelica root, 1-10g of cumin, 1-20g of wild pepper, 1-10g of cinnamon core, 1-5g of dry ginger slices, 1-10g of fennel seeds and 0-2g of amomum cardamomum into a boiling pan, adding 1000g of water and soaking for 8-16 hours, and then covering and boiling for 1-1.5 hours; adding 10-100g of white sugar, 10-50g of table salt and 1-10g of monosodium glutamate into the boiling pan, stirring and dissolving; and finally, filtering spice residues, cooling and preparing the soup base. The soup base for infusing the spicy small lobsters has the advantages of being suitable for the taste of Chinese and fits for industrialized production.

The invention discloses jasmine cordyceps puerh tea which is characterized by comprising the following components in parts by weight: 5-20 parts of puerh tea leaves, 5-20 parts of fresh jasmine flower and 1-5 parts of dry cordyceps militaris. The jasmine cordyceps puerh tea is unique in formula and attractive in fragrance and has the efficacies of decreasing lipid, losing weight, reducing blood pressure, preventing and fighting cancer, delaying ageing, refreshing and improving the immune of a human body.

The invention provides a termitomyces albuminosus and mushroom paste which is prepared from, by weight, 10 parts of termitomyces albuminosus, 55 parts of pleurotus eryngii, 5 parts of peanuts, 2 parts of walnut kernels, 1.5 parts of sesame seeds, 5 parts of Pi County thick broad-bean sauce, 2.5 parts of fermented soya beans, 1.5 parts of soybean paste, 0.5 part of laver powder, 1 part of cooking wine, 1 part of white sugar and 15 parts of edible oil with fried onions, ginger and garlic, wherein the using amount of the onions accounts for 0.1-0.2% of the total weight of the termitomyces albuminosus and mushroom paste, the using amount of the ginger accounts for 0.01-0.02% of the total weight of the termitomyces albuminosus and mushroom paste, and the using amount of the garlic accounts for 0.01-0.02% of the total weight of the termitomyces albuminosus and mushroom paste. The termitomyces albuminosus and mushroom paste is rich in nutrient, delicious, attractive, unique in taste and convenient to eat.

The invention provides Chinese black mushroom soup stock seasoning powder, which comprises the following raw materials by weight parts: 2-10 parts of Chinese black mushroom powder, 2-6 parts of compound seasonings and 0.1-5 parts of mushroom alcohol. The compound seasonings are formed by the following components in a mixing way: table salt, sugar and monosodium glutamate. The produced seasoning powder has good characteristic fragrance and a fragrant, sweet and delicious taste, overcomes the defects that the fragrance of the traditional Chinese black mushroom seasoning powder is not enough, the taste is not rich, fragrant and sweet enough and the like, has the advantages of simplicity in preparation, high finished product quality, convenience in storage and use and the like, can be used as a high-quality seasoning and can be widely used in fields of snack food seasonings, instant noodle seasonings and the like.

A raw material formula of five-cereal soymilk consists of, by mass, 82-86% of water, 10-12% of soybeans, 2-3% of cane sugar, 0.5-1% of oat, 0.5-1% of black rice, 0.5-1% of black sesame, 0.5-1% of corns, 0.2-0.4% of emulsifier, 0.03-0.07% of spice and 0.02-0.06% of sweetener. A method comprises the steps of heating soymilk at the temperature between 98 DEG C and 100 DEG C, mixing the oat, the corns, the sesame and the black rice, grinding the mixture into cereal pulp, mixing the soymilk and the cereal pulp, adding the cane sugar, the spice and the emulsifier to obtain mixed liquid, homogenizing the mixed liquid under the pressure of 35-40 MPa to obtain homogenized liquid, and performing sterilization, cooling and filling of the homogenized liquid to obtain the five-cereal soymilk. The soymilk, the oat, the sesame, the corns and the black rice are combined, mixed and processed to be manufactured into the five-cereal soymilk by means of the method, so that the five-cereal soymilk is balanced in nutrition and unique in special flavor. Shells, fiber and other fine suspended substances carried by cereals are removed through homogeneity, good appearance of the soymilk is retained, and appetite of consumers in eating is ensured.

The invention relates to a five-cereal crisp chip and a production technology thereof. The five-cereal crisp chip comprises the compositions in parts by mass: 40-42 parts of flour, 15-17 parts of corn powder, 3.5-4.5 parts of millet powder, 0.7-0.9 part of black soya bean powder, 3.5-4.5 parts of black rice powder, 7-9 parts of oat powder, 7-9 parts of purple sweet potato powder, 2.5-3.5 parts of Chinese yam powder, 3.5-4.5 parts of lentinus edodes pwoder, 3.5-4.5 parts of oyster mushroom powder, 0.7-0.9 parts of yeast, 3.5-4.5 parts of white sugar, and 0.07-0.1 part of sodium bicarbonate. The production technology comprises mixing, fermenting, preparing a sodium bicarbonate solution, kneading dough, steaming, slicing, baking and packaging. The five-cereal crisp chip is prepared by employing domestic fungus powder, purple sweet potato powder, five-cereal powder and other raw materials according to the principle of reasonable complementation of different nutrition health-care functions through a scientific formula and technology, is low-sugar light type food, and has efficacy of fortifying spleen and appetizing, fortifying stomach and promoting digestion.

The invention relates to mulberry-chestnut health wine and a preparation method thereof, wherein the preparation method comprises the following steps: selecting and cleaning high-quality mulberry, processing high-temperature enzyme inactivation, grinding the mulberry by a colloid grinder, and filtering liquid so as to prepare mulberry juice; selecting high-quality chest nut, cleaning, baking, shelling and crushing the chestnut so as to obtain 0.5-0.8cm of particles, boiling the particles with boiling water for 30-40 minutes, and softening and grinding the particles so as to prepare chestnut slurry; mixing the mulberry juice with the chestnut slurry, adding red rice, sealing and fermenting mixture at 32-37 degrees centigrade for 50-55 days; adding rice wine as 10-15 times as the weight of the mixture into the fermented mixture, immersing the mixture for 20-30 days, and filtering liquor so as to obtain a product. The mulberry-chestnut health wine of The invention is characterized by unique taste and high nutritional value and has good health protection effect; in addition, a brewing method is simple; and production cost is low.

The invention belongs to the field of food processing and specifically relates to ultrathin bean flour and a bean nutrition meal bar. The technical problem to be solved in the invention is to provide the ultrathin bean flour. The technical proposal adopted in the invention is that the granularity of the ultrathin bean flour is D90 which is more than or equal to 6.5 microns and less than 13 microns. The invention also provides the bean nutrition meal bar prepared with the ultrathin bean flour as the major raw material. The ultrathin bean flour provided by the invention is good in fragrance retaining property, dispersibility and dissolubility, thereby being quite easy for the human body to absorb and digest. The bean nutrition meal bar prepared with the ultrathin bean flour as the major raw material is optimal in taste, fragrance, appearance, nutrition and the like, and is good-quality meal replacement food.

A crisp roast duck with flower fragrance is cooked from raw duck through pretreating, inflating while pouring fresh flower juice, drying in air, roasting and coating sugar. Its advantages are strong fragrance, good enjoyment to eat it, high nutritive value and no odour after cooled.

The invention discloses a method for preparing a liquid-smoked fish product. The method sequentially comprises the following steps: cleaning killed and dissected fresh fish, cutting into slices, draining off, deodorizing, pickling, soaking with liquid, drying, packaging in vacuum, cooking for sterilizing, so as to obtain the product. The method has the advantages that the inconvenience caused by cleaning, regulating and controlling, parameter setting, repairing and maintaining of the devices is avoided since a few devices are used; the economic cost is reduced; the addition amount of flavorings can be determined conveniently; weighing is not needed; the technological process is simplified; time is shortened; the efficiency is improved; and the fish product prepared by the method has strong smoky flavor, does not need to be fried, is low in content of harmful substances such as benzopyrene, and is safe to eat.

The invention provides nutritious beef jerky and a preparation method thereof and relates to the technical field of food processing. The nutritious beef jerky is mainly prepared from, by weight, 150-200 parts of beef, 40-60 parts of curing materials, 20-30 parts of passion fruit, 50-80 parts of Fructus Crataegi, 10-15 parts of Flos Jasmini Sambac, 3-9 parts of Fructus Forsythiae, 3-9 parts of Herba Menthae, 5-10 parts of Herba Rabdosiae Serrae, 1-3 parts of dry red pepper, 2-5 parts of garlic, 2-7 parts of ginger, 5-10 parts of olive oil and an appropriate amount of water. The nutritious beef jerky and the preparation method thereof have the advantages that a specific formula is combined with the special preparation method to make the food materials give maximal play to efficacy, and accordingly the prepared beef jerky exudes a mouthwatering aroma, is fluffy with elasticity, smooth, tender with a crispy crust and delicious, cannot make people get inflamed after being eaten, and is free of harmful substances such as pigments and preservatives, thereby being safe and healthy and worthy of popularization and production.

The invention discloses a method for making a salt roasted Wuhua three-yellow chicken food, and aims to provides a method for making a salt roasted Wuhua three-yellow chicken food with rich nutrients and good mouthfeel. The method comprises the following steps of: 1) selecting Wuhua three-yellow chicken with the weight of 800-1,000g and without diseases; 2) slaughtering; 3) adding a yellow wine into table salt, uniformly stirring, coating the table salt mixed with the yellow wine on the interior and exterior of the chicken body, uniformly mixing scallion sections, ginger slices, cooked sesame powder and seasonings, filling the mixture into the belly of the chicken, and sealing two holes on the head and the butt by using toothpicks; 4) uniformly mixing egg white, wet potato starch and refined salt, and putting 1 / 4 of the mixture into a pressure cooker; 5) wrapping the Wuhua three-yellow chicken prepared in the step (3) with paper, and putting into the pressure cooker; and 6) adding the rest mixture in the step (4) into the pressure cooker to bury the chicken, covering a cover, cooking over medium fire for 10 to 15 minutes, stopping the fire and baking for 10 to 15 minutes to obtain the finished product. The method belongs to the technical field of food making.