37results about How to "Beautiful in color and fragrance" patented technology

The invention provides a spiced duck product and a production process thereof. The spiced duck product comprises duck giblets, refined salt, soy sauce, white sugar, yellow rice or millet wine, dark soy sauce, light soy sauce, Thailand fish sauce, anise, fennel, cinnamon, wild pepper, laurel leaf, hawthorn, licorice root, kaempferia galangal slice, galangal, lemon grass, white pepper, syzygium aromaticum, amomum tsao-ko and momordica grosvenori. Marinade of the spiced duck product uses tens types of Chinese medical herbs which are matched with each other, produced spiced duck product is good in color, smell and taste and has health care effect, taste of the product is enriched, nutrition constituents of the product are increased, and the spiced duck product is suitable for eating of old users and children. The spiced duck product is low in salt content, moderate in texture softness and hardness and convenient to store, transport and eat. Any artificial preservative and any chemical additive are not added in the production process of the spiced duck product, only pure natural spices and the Chinese medical herbs are used, and the spiced duck product has good taste and the health care effect.

The invention discloses health-care nutritive porridge, which is prepared from the following raw materials in part by weight: main materials: 70 to 80 parts of rice, additional materials: 2 to 4 parts of Chinese date pulp, 1.5 to 3 parts of medlar, 2 to 4 parts of big black beans, 1 to 2 parts of almond, 2 to 3 parts of walnut meat, 2 to 3 parts of rhizoma dioscoreae, 1 to 3 parts of lotus seed pulp and 1 to 2 parts of crystal sugar. Through elaborate allocation and complementation of each other, the health-care nutritive porridge contains multiple vitamins, has the effects of strengthening physique and improving immunity, can also supplement the spleen and invigorate the stomach, invigorate the circulation of blood and stop bleeding, and has the effects of prolonging life, nourishing skin, nourishing brain, nourishing kidney, balancing blood sugar and the like after long time use. Moreover, the health-care nutritive porridge can make body strong and young for long-term use, is optimum food for the old and the young and is a pure natural non-pollution product.

The invention relates to an edible seasoning product, in particular to spice seasoning product which can ensure the processed food and the cooked puree good in color, smell, taste and appearance, and a preparation method thereof; the seasoning product comprises the following raw materials according to the parts by weight: 50 parts of star anise, 10 parts of rhizoma kaempferiae, 12 parts of angelia, 10 parts of pepper, 10 parts of spiceleaf, 10 parts of cassia, 10 parts of clove, 15 parts of vanilla, 10 parts of dried ginger, 4.5 parts of liquorice, 3 parts of Siraitia grosvenorii, 20 parts of round cardamom, 10 parts of wild pepper, 12 parts of radix aucklandiae, 10 parts of curcuma longa, 6 parts of fructus amomi, 12 parts of fennel fruit, 8 parts of common salt and 30 parts of water; the invention has the advantages that: the processed food and the cooked puree are good in color, smell, taste and appearance by using the invention, and the seasoning product has the functions of nutrition promotion and health care, and the preparation method is simple and easy with low cost.

The invention discloses a production method of braised sauce which belongs to the field of seasonings. Xanthan gum, water, fermented soy sauce, salt, caramel pigment, white granulated sugar, sodium cyclamate, disodium succinate, disodium 5'-ribonucleotide, saline food flavor, sodium benzoate, sunset yellow fcf, lemon yellow and aginomoto are used as raw materials and subjected to a specific process to prepare a liquid compound seasoning braised sauce. Research and development of the braised sauce successfully makes up lacks of caramel and dark soy sauce, and the braised sauce is an important novel seasoning of a dining-table. The braised sauce comprises the main ingredients of a plurality of amino acids (especially rich in lysine), a plurality of microelements, vitamins, saccharides and more iron content, plays a role in seasoning after use, is healthy food for angiocarpy patients with high blood pressure, arteriosclerosis, heart disease, and the like and has certain effects of tonifying middle-Jiao and Qi, tonifying spleen, eliminating dampness, stopping bleeding and decreasing blood pressure for healthy persons.

The invention relates to a spicy duck snack food and a production method thereof, belonging to the field of meat product processing technology. Sauce is prepared by blending light soy sauce, mushroom soy sauce, hoisin sauce, soybean paste, sesame oil, salad oil with fried onion, oyster sauce, white granulated sugar, five-spice powder, garlic dices, oil-fried garlic, ginger dices, monosodium glutamate and drinking water. The production method comprises the following steps: intermediately grinding dry chili, crushing anise, radix angelicae, falangal, pepper, dried tangerine peel, amomum tsao-ko, cassia barks, rhizome kaempferiae, fructus amomi, bay leaves, and wild peach, adding the self-made sauce, dry chili chips, spices, refined salt, white granulated sugar, chicken essence, oyster sauce, light soy sauce, and dark soy sauce into the fresh cut duck side product for mixing and conducting dry-process pickling; and steaming and heating. The production method of the spicy duck snack food is short in time, accurate in temperature control, and the spicy duck snack food is less in nutrition loss, high in the specific retention of the products, and good in forming property; purely natural spices and traditional Chinese medicines are mixed, the formula is unique, the spicy duck snack food is orange-red in color, spicy and hot, abundant in mouth feeling, good in color, smell and taste, and fat but not greasy; the production method is simple in production technology, capable of conducting automatic production, short in period, and the spicy duck snack food is stable in the quality and high in output rate.

The invention relates to a spice seasoning. 17 spices including amomum, cinnamon, cumin, star anise, clove, dahurian angelica root, rhizoma kaempferiae, Chinese prickly ash, galangal, dried orange peel, amomum tsao-ko, dry ginger, liquorice, myristica fragrans, pepper, peeled roasted barley and radix curcuma and salt are put into a stirrer according to a proportion and stirred uniformly for 10-15 minutes, and then sterilization, spot check, metering packaging, boxing and warehousing are performed. By adopting the spice seasoning, the processed food and the cooked dishes are good in color, smell, taste and mouthfeel, and have the nutrition increasing and health-care effects on a human body. The raw materials are rich, the preparation method is simple and feasible, and the cost is low.

The invention discloses a processing method of fresh water perches. The processing method includes the following steps of S1, screening, S2, cleaning and preprocessing, S3, pickling, S4, drying, and S5, packaging and bagging. The perches processed with the processing method is good in color and taste; the perches obtained with the method are convenient to transport, and the preservation time can be prolonged by 30%; the method is simple and easy to implement.

The invention discloses a preparation method of a flavored earth pot chicken. The preparation method comprises the following steps: (1) preparing materials: dicing chicken, mincing dry red peppers, sectioning fistular onion stalks, cutting ginger into powder, slicing garlic and dicing eggplants; (2) frying the materials: using an iron pot, charcoal or firewood as fuel, heating the iron pot with soft fire, adding edible oil, brushing the edible oil to the periphery of the inner surface of the iron pot, then adding minced dry red peppers, sectioned fistular onion stalks, ginger powder, sliced garlic, pepper and anise into the iron pot, adding the diced chicken when frying the materials to be fragrant and yellow, and stirring and frying for 1-2 minutes; and (3) firing: adding cooking wine and dark soy sauce, and stirring and frying for 2-3 minutes. The preparation method disclosed by the invention has the beneficial and technical effects that the chicken is tasty, freshly delicious without hard chewing, the eggplant is soft and minced and is mixed with the flavor of the chicken, the color, the flavor and the taste are good, the preparation method is authentic for preparing the flavored earth pot chicken, and has the double effects of eating and nourishing; and simultaneously, the prepared earth pot chicken is healthy, health-care, comfortable and tasty and is suitable for the old and the young.

The invention belongs to the technical field of minor grain crops food processing, and particularly relates to a manufacture method for minor grain crops grain disc biscuit. The manufacture method comprises the following steps: 1) weighing the minor grain crops grain disc into fresh water according to weight ratio and soaking at the ordinary temperature, 2) draining the redundant moisture of the soaked minor grain crops grain disc , bringing into a clean container, adding 0.05 part of common leaven, stirring uniformly, and fermenting at the ordinary temperature, 3) adding edible saturated soda ash (NaCO3) solution in the soaked minor grain crops grain disc, stirring fully to enable the pH value of the grain disc to reach 7.4, adding edible salt, 0.005 part of potassium sorbate, ginger foam, and scallion foam, stirring uniformly, and fermenting at the condition of 30 to 40 DEG C continuously, 4) putting the continuously fermented minor grain crops grain disc in the bamboo steamer, and steaming at the condition of 100 DEG C under normal pressure, and 5) bringing the steamed minor grain crops grain disc in a cookie cutter to compress into mould, and then bringing to the micro-wave oven to bake. The manufacture method has the advantages that the sugar is reduced; the manufacture technology is simple, the color, the smell and the taste are good; the biscuit is loose and tasty; the nutrition is low; the fibre is high; and the biscuit is an ideal food for outdoor training personnel to satisfy the hunger and for fat person to lose weight.

The invention discloses a preparation method of a fermented bean food, which is characterized by specifically comprising the following steps: (1) selecting plump soybeans, cleaning the soybeans, putting the soybeans into water, soaking the soybeans until soybean hulls fall off, and draining the soybeans; (2) steaming and then cooling the soybeans; (3) putting the soybeans into a container paved with bean food leaves, and fermenting; (4) adding salt, monosodium glutamate, seed powder of Chinese prickly ash, ginger and garlic, and uniformly stirring; and (5) crushing, fixing the shape, and air-drying to obtain the product. The fermented bean food disclosed by the invention is rich in protein, various amino acids, lactic acid, phosphorus, magnesium, calcium and various vitamins, is excellent in color, aroma and taste, and can increase appetite and promote absorption by virtue of the special aroma. The fermented bean food has a series of health-care effects of harmonizing the stomach, relieving restlessness, removing smell of meat or fish and toxins, removing cold and heat and the like, and is also helpful for reducing cholesterol in blood and reducing blood pressure to a certain extent.

The present invention discloses a processing method of deep sea weevers. The processing method mainly comprises the following steps: S1, pretreating; S2, pickling; S3, desalinating; S4, drying; and S5, packaging and storing. The method has the advantages of being simple in operation, high in efficiency and easy for popularization.