396results about How to "Beautiful and fragrant" patented technology

The invention relates to a bologna sausage. The bologna sausage comprises pork, chicken, emulsified skin, ice water, salt, sugar, monosodium glutamate, composite phosphate, modified starch, protein isolate, carrageenan, scallion powder, garlic powder, sodium erythorbate, potassium sorbate, a food additive, white wine, an edible pigment and sodium nitrite; and the raw materials are rolled, rubbed, salted, smoked, cooked and sterilized in turn after being mixed. The produced product has good color, aroma and taste, rich nutrition, low fat content and high protein content, and is convenient to eat and suitable for old people and children; and the preparation process is suitable for quick industrial production.

The present invention discloses a preparation method for high-fiber recombinant asparagus chips, and belongs to the deep processing field of fruits and vegetables. The asparagus chips use discarded scraps of old stems and old roots from asparagus production enterprises as raw materials, and are prepared by the following steps: pre-treating the raw materials, blanching the materials in hot water, preserving color, conducting beating, mixing the materials with adjuvant materials, cooking the mixture for a short time, placing the mixture on plates, drying the mixture under vacuum by two section-type microwave to a moisture content of 10% -15%, drying the mixture by short- and medium-wave infrared method under vacuum to a moisture content below 5%, and packaging the mixture to obtain the end products. The dietary fiber content of the asparagus chips is 8.35% - 10.27%, and every 100g of the chips contains flavonoids 12.73-16.86 mg, polysaccharide 9.34-11.28 mg. The preservation rate of chlorophyll is 70% to 75% after processing, and the chip breaking force is 1123-1443 g. The preparation method provides a novel method for taking full advantage of asparagus scraps, and the microwave vacuum drying and the short- and medium-wave infrared vacuum drying have advantages of quick drying, low temperature and higher nutrient retention rate, etc. The asparagus chips are high in cellulose content, rich in flavonoids, polysaccharide and other active substances, crispy and delicious in taste and high in nutritional value. Therefore, the asparagus chips are leisure crisps for people of all ages.

The invention discloses a preparation method for oil cooked chili, which comprises the following steps that: (1) primary oil refining: oil is poured into a frying pan and is heated for refining, the heating is stopped after oil temperature reaches 190-210 DEG C, and the oil is cooled to 34-36 DEG C; (2) secondary oil refining: oil obtained after the primary oil refining is heated to 165-175 DEG C; (3) chili refining: chili is poured into the oil obtained after the secondary oil refining and is continuously stirred and fried, and the heating is stopped after the chili is refined for 24-26 minutes; and (4) flavoring: 100kg of chili obtained after refining is taken out and flavoring additives are added for flavoring, wherein the flavoring additives are formed by gourmet powder, salt, beef, chicken, black salted turnip and peanuts. The prepared oil chili has the advantages of delicious taste and bright color.

The invention provides a preparation method of coarse cereal porridge. By the method, bitter taste of bitter buckwheat and peculiar smell of coarse cereals are better removed, and the nutrient components of the original cereals are not destroyed. Tea leaves and orange peel are put into a steamer, the tea leaves are used for absorbing the peculiar smell in various coarse cereals, and the orange peel plays a role in keeping fresh and prolonging the quality guarantee period, so the peculiar smell in the coarse cereals is removed, original taste is kept, fresh thick taste is increased, and the mouthfeel is good; multiple coarse cereals of different colors are adopted, corn and black rice are kept granular, jujube pulp is finally added, and the jujube pulp is kept fresh and tender, so that the coarse cereal porridge has chewing feeling and achieves the effect on comprehensive nutrition; and the coarse cereal porridge is good in color, aroma and taste by a specific process.

The invention discloses a full-automatic frying pan. The frying pan comprises a turnover frying pan body, wherein a gear motor and fixed supporting legs are arranged at the bottom, a stirring device is mounted in the frying pan body, a heating device and an automatically turnover pan lid device are mounted on the frying pan body, a condensate water collecting device is arranged below the frying pan body, a vacuum control device and an auxiliary material feed valve are arranged on the pan lid device, a pressure control device is arranged on one side of the frying pan body and communicated with the inside of the frying pan body through a pipeline, an automatic control center is arranged beside the frying pan body, a weighing sensor for measuring material weight is arranged at the bottom of the frying pan body, and the pan lid device, the vacuum control device, the pressure control device, the stirring device and the weighing sensor are in communication connection with the automatic control center. According to the frying pan, the visual operation is simple, the vacuum frying temperature is low, the vacuum frying time is short, the weight, the temperature and the pressure of materials are accurately controlled, and fried materials are good in quality and good in color, aroma and taste.

The invention aims at providing a preparation method for marinating spicy and hot rabbit head. The preparation method is as follows: firstly, unfreezing a rabbit head, washing the rabbit head to clean, adding ginger pieces, onion junctions, refined salt, cooking wine and nitrate, then stirring uniformly, pickling the rabbit head for 12 hours, then taking out, cleaning the pickled rabbit head by clear water, then putting the rabbit head into a pot with boiled water for quick boiling, then taking out the rabbit head for standby; secondly, preparing marinated seasoning secretly; thirdly, marinating: putting the rabbit head after the primary process into boiled spicy marinated juice, marinating the rabbit head for one hour by small fire, then extinguishing the fire; soaking the rabbit head in the spicy marinated juice for 30 minutes, then taking out the rabbit head for cooling, and finally chopping the rabbit head for eat. The rabbit head prepared by the method is complete in color, flavor and taste.

The invention relates to a normal juice freshwater mussel can and a production method thereof. The normal juice freshwater mussel can comprises the following components in parts by weight: fresh freshwater mussel 280-320 and soup bases 90-110, wherein the soup bases comprise the following components in parts by weight: water 90-105, common salt 1-3, ginger juice 1-3, and yellow rice (or millet) wine 1-3. The production method thereof comprises the following steps of (1) non-feeding fostering, (2) poaching, (3) gutting, (4) washing, (5) rubbing salt and alkali, (6) filling and (7) sterile cooling. The normal juice freshwater mussel can produced by the method is good in color, scent and taste, has strong fresh flavor of normal juice freshwater mussel, and is a good product for going with dishes and for ordinary eating.

The invention discloses a spiced duck neck food and a preparation method thereof. The spiced duck neck food is prepared from 40 to 60 portions by weight of duck necks, 30 to 40 portions by weight of water, 0.5 to 1.3 portions by weight of pericarpium zanthoxyli, 1 to 6 portions by weight of dried chilli, 0.5 to 2 portions by weight of Chinese prickly ash, 5 to 10 portions by weight of soybean oil, 1 to 3 portions by weight of edible salt, 0.5 to 1.0 portion by weight of monosodium glutamate, 0.02 to 0.04 portions by weight of seasoning disodium ribonucleotide, 0.03 to 0.5 portions by weight of a mixed auxiliary material No. 1, and 4 to 12 portions by weight of a mixed auxiliary material No. 2 through a decoction method. In preparation, the duck necks are cut into duck neck blank sections having length of 15 to 50mm, the duck neck blank sections are punctured along the end surfaces through a perforator so that seasoning holes are obtained, the number of the seasoning holes is greater than or equal to 3 and the seasoning holes are uniformly distributed on the end surfaces of the duck neck blank sections so that the spicing soup uniformly passes through the duck neck blank sections. The spiced duck neck food has a unique formula, and pickling and soup-stock boiling are avoided. The product has good color, fragrance and taste, is rich in nutrients and has a unique taste. The preparation method has the advantages of standardized and processized operation, cost saving and high work efficiency.

The invention discloses calcium-supplementing sliced dried beef containing shrimp meat. The calcium-supplementing sliced dried beef is made from, by weight, 250-300 parts of beef, 4-5 parts of blueberries, 6-7 parts of strawberries, 5-6 parts of shrimp meat powder, 0.2-0.3 part of endothelium corneum gigeriae galli, 0.4-0.5 part of plantain herb, 0.3-0.4 part of emblic leafflower fruit, 5-6 parts of salt, 4-5 parts of white sugar, 2-3 parts of ginger juice, 2-3 parts of chili powder, 3-4 parts of pepper powder, 11-12 parts of green tea powder, an appropriate amount of dried tangerine peel and an appropriate amount of water. The adopted auxiliary materials of the shrimp meat and the like have the functions of tonifying the kidney, supplementing calcium, regulating qi and promoting appetite, and the adopted Chinese herbal medicine of endothelium corneum gigeriae galli and the like have the effects of eliminating stagnation and strengthening the spleen and stomach.

The invention provides an instant octopus and a production method thereof. According to the production method, 60-75 weight parts of octopuses are taken as main ingredients and 3-8 weight parts of apple butter, 6-15 weight parts of syrup, 2-5 weight parts of bruised ginger, 5-10 weight parts of mashed garlic, 2-5 weight parts of sesame, 2-5 weight parts of white vinegar and 5-8 weight parts of paprika are selected as auxiliary materials. The production method comprises the following steps: after removing entrails from the octopuses, cleaning the octopuses, selecting the odor octopuses and removing; curing the selected octopuses for 8-20h with salt, milling for 10-60min with salt, cleaning for 2-4 times and controlling water for 10-30min, and then cutting the octopuses into 5-7cm sections; modulating the auxiliary materials, namely, the apple butter, syrup, bruised ginger, mashed garlic, sesame, white vinegar and paprika; mixing and uniformly stirring the auxiliary materials with the octopus sections; and curing for 8-20h. The problems that the present octopus processed products contain few octopuses and are low in nutritive value are solved.

The invention relates to bean flour press cakes and a making method thereof. The cakes are prepared from, by weight, 40-50 parts of flour, 30-40 parts of soybean flour, 8-10 parts of red date powder, 8-10 parts of rhizoma dioscoreae powder, 6-9 parts of pearl barley powder, 3-6 parts of white sugar, 110-140 parts of spring water, 8-12 pieces of eggs, 8-10 parts of edible oil and 2-5 parts of lard oil. By using purely natural spring water and adding eggs and edible oil, the obtained press cakes are more crispy and delicious. By adopting soybean flour, red date powder, rhizoma dioscoreae powder and pearl barley powder besides flour and eggs, the obtained press cakes contain rich nutrients; besides, sesame seeds are spread on the cakes, so that color, aroma and taste are all good.

The invention relates to the field of food processing, and in particular relates to a spicy lengchi (Chinese character) rabbit. The spicy lengchi rabbit comprises the following components in parts by weight: 100 parts of rabbit meat, 1-3 parts of salt, 1-3 parts of yellow rice, 30-40 parts of colleseed oil, 15-25 parts of dried chilli, 1-3 parts of Chinese prickly ash, 1-3 parts of old ginger, 0.5-1.5 parts of anise, 0.8-1.2 parts of sesames and 1-3 parts of dark soy sauce; and the preparation method of the spicy lengchi rabbit comprises the following steps: (1) pretreating the raw materials; (2) dicing; (3) precooking; (4) pickling; (5) frying; (6) packaging; (7) sterilizing; and (8) inspecting a finished product. The spicy lengchi rabbit product provided by the invention is outstanding in spiciness, good in sensory properties, nutrient, delicious, good in color, aroma and taste, long in storage time and suitable for industrialized large-scale production.

The invention provides processing method for radix fici simplicissimae chicken soup, which pertains to the technical field of cooked food processing. The radix fici simplicissimae is fragrant, pungent, sweet, hot in nature, capable of spleen tonifying, qi benefiting, superficial consolidating, qi adjusting, pain killing, cough relieving, and phlegm eliminating. The invention is processed into various kinds of delicious soup for dietary treatment and supplement matched with domestic chicken, pig bone, pig lung, Chinese yam, medlar, white fungus, carrot, white cow gram, red jujube, fructus momordicae. The soup has scientific formula, functions of nutrition supplement, warm nourishing, light nourishing, lung moistening, cough relieving, diuresis promoting, dewetting, which is suitable for daily eating by men and women, old and young. The food is beneficial to dietary treatment and prevention for commonly encountered diseases of human, and body nourishing.

The invention relates to a preparation method of peanut soy, belonging to the technical field of preparation methods of soy. The peanut soy provided by the invention adopts groundnut kernels as a raw material, bacillus licheniformis, brevibacterium flavum, clostridium acetobutylicum and rhamnose lactobacilli are taken as composite fermentative bacteria of a peanut fungi solution; the special proportional aspergillus oryzae, aspergillus niger and monascus are utilized as fermenting aspergillus of a peanut yeast, and a preparation process of natto soy is adopted. The preparation method provided by the invention has the advantages that the fermentation period is shortened, natto kinase is generated after fermenting of groundnut kernels, the kinase can restrain the browning of the soy in preservation, a maillard reaction is reduced, the nutritive values of the groundnut kernels are high, the flavor is unique, and the color, the aroma and the taste of the prepared soy are good; the content amino acid nitrogen is improved by 43.9%, the full nitrogen content is improved by 17.5%, a soluble salt-free solid is improved by 18.8%, and the preparation method is especially used for preparing ideal soy of pickles.

The invention discloses a multi-fiber safe nutrient convenient konjac porridge prepared by using fresh raw konjac. The multi-fiber safe nutrient convenient konjac porridge is prepared from the following raw materials in parts by weight: 20-70 parts of fresh raw konjac, 1-7 parts of konjac fine flour, 10-30 parts of fresh raw potatos, 5-25 parts of raw vegetables and fruits and 10-40 parts of minor cereals. In the invention, a convenient and fast health-care principal food is provided for people with hypertension, diabetes, hyperlipidemia, adiposis, and the like and people who need to be replenished with celluloses, and outstanding health-care function and food therapy effect are achieved.

The invention provides a bologna sausage and a making method thereof, and solves the food safety problem caused by the addition of too much food additives of bologna sausages in the prior art. Raw materials for making the bologna sausage comprise, by weight, 80-120 parts of pork, 2-4 parts of salt, 0.5-3 parts of white sugar, 0.1-2 parts of monosodium glutamate, 0.001-0.01 parts of sodium nitrite, 0.1-1 part of composite phosphate, 0.01-0.08 parts of sodium isoascorbate, 0.1-0.5 parts of white pepper powder, 0.05-0.2 parts of cinnamon powder, 1-4 parts of soybean protein isolate, 0.1-1 part of carragheenan, 0.01-0.02 parts of an edible pigment, 3-8 parts of modified corn starch, 1-4 parts of fresh garlic and 20-50 parts of water. The method comprises the following steps: choosing the raw materials, granulating, burdening, stirring, loading, fire-curing, boiling, cooling, packaging, sterilizing, and warehousing. The bologna sausage has the advantages of perfect combination of color, smell and taste, abundant nutrition, safety, health, and eating convenience; and the making method of the bologna sausage is simple, and is suitable for industrial rapid production.

The invention discloses a pecan-milk compound protein beverage and a processing method thereof. The pecan-milk compound protein beverage is characterized by comprising the following raw materials: pecan kernels, whole milk powder, a compound stabilizer, white granulated sugar, concentrated jujube juice, edible salt, starch, sodium caseinate, sodium tripolyphosphate, sodium citrate, trichlorosucrose, sodium hydrogen carbonate, edible essence and water. The processing method comprises the following steps: screening, rinsing, finely grinding, dissolving milk powder, dissolving white granulated sugar, dissolving ingredients, blending with the jujube juice, homogenizing, sterilizing, filling and sterilizing. The pecan-milk compound protein beverage has a peculiar fragrance of pecans and rich nutrition of the whole milk powder, has a unique milk red color of a pecan beverage, and has good color, fragrance and taste; the pecans and the milk powder are mixed in one beverage product, so that the pecan-milk compound protein beverage is more balanced in nutrition and has a gentle mouth feel at the same time.

The invention discloses hotpot oil extracted based on a supercritical technique. The hotpot oil comprises beef tallow, plant oil, chili, bean sauce, ginger, garlic, a yeast extract, aginomoto, chicken essence, Chinese prickly ash, rice wine, fermented glutinous rice, fermented soya beans, rock candy and salt. The hotpot oil is made by frying the materials so as to obtain a dreg-containing base material, cooling the dreg-containing base material, filtering by using a horizontal spiral centrifuge till the oil content of separated material dregs is about 5%, and pouring out separated fried oil for later use; performing supercritical CO2 extraction for 1-2 hours on the separated material dregs so as to obtain supercritical extracted base material essence oil; adding the extracted base material essence oil into the fried oil, adding Chinese prickly ash oil produced by using a cold pressing process, and sufficiently mixing, thereby obtaining the hotpot oil. The hotpot oil has the advantages of being added into other hotpot base materials to improve the taste, and also added into Sichuan tasty oily stewed meal, food cooked with spicy and hot soup, braised food, fried food and the like to enrich the taste.