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 belongs to the field of food additives and in particular relates to a compound spice condiment and a preparation method thereof. The condiment is prepared from the following raw materials: cinnamon, fennel, fructus amomi, radix angelicae, bay leaves, costus root, rhizoma kaempferiae, wild peppers, galangal, orange peels, amomum tsao-ko, chives, dried ginger, liquorice, myristica fragrans, black peppers, tarragon, purple perilla and salt. The compound spice condiment adopts natural spices as raw materials, so that processed foods and cooked dishes are excellent in color, aroma and taste and good in mouth feel, and have the effects of adding nutrition to and protecting the health of a human body. The compound spice condiment is rich in raw materials, easy and convenient to prepare and low in cost.

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 relates to a rice mate, which is prepared by pretreating raw materials, wherein the raw materials comprise basic materials and accessories; the basic materials are one or more of oat kernels, pearl barley and hulled rice; the accessories are one or more of shelled buckwheat, black rice, red rice, purple rice, brown rice, millets and barley rice. The rice mate is cooked simultaneously with rice after being pretreated, so that the problem of difficulty in the cooking and eating of coarse grains is solved. The rice cooked with the rice mate is functional staple food, and the GI (glycemic index) value of the rice is lowered.

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 baked eel viscera and a production process thereof. eel viscera of which the impurities are removed and which is cleaned is processed into the backed eel viscera by the following backing steps: 1, performing primary white burning; 2, turning over; 3, performing secondary white burning; 4, steaming; 5, baking; and 6, roasting. The production process is suitable for batch production, the nutritional value of the eel viscera is effectively utilized, resource waste is avoided, and the baked eel viscera is good in color, smell and taste and maintains the nutritional value.

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 discloses a litchi chinensis liquor for invigorating stomach and improving looks and a preparation method thereof. The litchi chinensis liquor is prepared from the following raw materials in parts by weight: 150-160 parts of litchi chinensis, 4-5 parts of green dates, 7-8 parts of baked steamed bun slices, 3-4 parts of salad sauce, 12-15 parts of lemon grass tea water, 1-2 parts of semen raphani, 1-2 parts of bletilla striata, salt, cane sugar, tartaric acid, pectinase, DV10 yeast, macroporous resin, glutamic acid, chitosan and a proper amount of water. According to the method, green dates and salad sauce are mixed, so that the taste is fresh and sweet; then the baked steamed bun slices are coated with the mixture and placed into the lemon grass tea water to be pulped, so that the color, aroma and taste are good, and the effects of boosting immunity, invigorating stomach and improving looks are achieved; nitrogen is filled, so that dissolved oxygen in the litchi chinensis liquor is reduced, and browning is delayed to a certain extent; glutamic acid is added into fermentation liquid before fermentation, so that the flavor of the litchi chinensis liquor is improved, the fragrance is improved, and the litchi chinensis liquor is rich in fragrance; the added traditional Chinese medicines have the effects of promoting digestion, removing flatulence, depressing qi and dissipating phlegm.

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 discloses total-nutrient nourishing health grain which consists of main grains and auxiliary grains, wherein the auxiliary grains consist of the following components in parts by weight: 15-20 parts of black soya beans, 15-25 parts of black rice, 10-20 parts of green soya beans, 10-15 parts of black sesames, 10-15 parts of sorghum rice, 5-8 parts of brown rice, 6-10 parts of dried currants, 5-10 parts of barbary wolfberry fruit, 8-15 parts of pumpkin seeds, 10-16 parts of lotus seeds, and 8-10 parts of walnut kernels. Through reasonable collocation, the prepared rice or porridge is fragrant, sticky and delicious, and is good in color, smell and taste and has alternative black, white, green and red colors, so that the edible mouthfeel of people is met; the components are matched with one another, so that the nutrition needed for a human body is completely supplemented. The total-nutrient nourishing health grain has the effects of consolidating body resistance and activating blood, nourishing qi, warming spleen and stomach and tonifying kidneys, thus truly achieving homology of medicine and food and achieving a health purpose in the daily life and food.

The invention discloses a honey health preserving wine, which comprises the following raw materials and auxiliary materials: 3 g of honeybee pupae, 3 g of bee, 3 g of honey, 10 g of red date, 10 g ofChinese wolfberry, 5 g of millettia speciosa champ, 500 g of Baijiu with an alcoholicity of 62 DEG, and 10 g of longan. According to the present invention, leaching, extraction of the medicinal components of honey and bee venom and prepared fermentation with high-concentration Baijiu are performed, and finally the high-alcohol-concentration honey health preserving wine is obtained through the secondary fermentation; the honey health preserving wine has advantages of stable performance, good efficacy, golden color, unique fragrance and delicious taste, has effects of wind dampness removing, wind cold removing, blood pressure lowering, paralysis treating, impotence treating, prospermia treating, blood fat lowering, face nourishing, blood enriching and qi supplementing, contains the medicinalcomponents of bee venom, can be used for treating chronic bronchitis, can further be used for the assisted treatment of acquired immunodeficiency syndrome, lung cancer, gallbladder cancer and other cancers, can be used for coated treatment of psoriasis and eczema, and has significant treatment effects.

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 belongs to the field of food additive, concretely referring to spice compound condiment and preparing method thereof. The condiment is prepared from cassia bark, fennel, fructus amomi, dahurian angelica root, myrcia, Saussurea costus, rhizoma kaempferiae, pepper, galangal, orange peel, Amomum tsaoko, chive, zingiber, liquorice root, myristica fragrans, pepper, tarragon, purple perilla and salt. The product takes natural spice as raw material, therefore, it can not only make food and dish taste good and look fine, but also enhance nutrient and health care to human body. The product has rich raw materials, simple making method and low cost.

The invention relates to a spice condiment, comprising the following raw materials: cinnamon, fennel, fructus amomi, radix angelicae, myrcia, saussurea lappa, white peony root, Chinese prickly ash, galangal, pericarpium citri reticulatae, amomum tsao-ko, shallot, rhizoma zingiberis, liquorice, myristica fragrans, pepper, cortex albiziae, purple perilla, table salt, polygala tenuifolia and acanthopanax root. Natural spices are adopted as raw materials, so that the processed food and cooked dishes are good in color, smell and taste, and good in mouthfeel, and have nutrition-increasing and health functions on a human body; and the spice condiment is abundant in raw materials, simple and feasible in preparation method, and low in cost.

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.

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 ofround 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; theinvention 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 provides a kind of ready-to-eat high-fiber soybean dregs and red yeast rice chips, comprising the following components in parts by weight: 40-70 parts of dried bean dregs powder, 5-15 parts of dried red yeast rice powder, and 0.1-3 parts of xylitol 0.1-1 part of baking soda, 0.1-1 part of baking powder, 0.1-3 part of sodium carboxymethylcellulose, 1-3 part of edible salt, 0.08-1 part of preservative, 5-15 part of drinking water. The finished product prepared by the invention is rich in lysine, dietary fiber and trace elements, etc., and is suitable for consumption by various groups of people. At the same time, it can increase the protein content obtained from the human body and provide people with sufficient nutrients. The high-fiber low-calorie food can meet people's dual needs for snack food taste and nutritional value, and also meet the snack needs of fitness and beauty lovers.

The invention discloses a multi-flavor fish larva serial food preparation technology. The multi-flavor fish larva serial food preparation technology comprises the following steps: selecting fresh water fish larvae and fish, which come from markets of Thailand, Vietnam or China and have the specifications of 3-5 and 4-6 kilograms above, as main materials; screening, removing residues, removing internal impurities, rinsing three times, airing, frying until the fish larvae and fish are cooked, marinating, airing, blending with ingredients, and immersing, wherein the ingredients comprise spicy and hot fish larva ingredients, rod-chilli-flavor fish larva ingredients and sauce-juice-flavor fish larva ingredients; packaging in vacuum after immersion, carrying out drying disinfection and high-temperature sterilization or ultraviolet sterilization, boxing, checking, putting in storage, and carrying out casual inspection and delivery. A multi-flavor fish larva serial food provided by the invention has no preservation and chemical additive, is a pure environment-friendly healthy food, is spicy and fresh in flavor, is convenient to carry, is edible instantly without limitation of time, place and condition, and meets requirements of different industries and consuming groups.

The invention belongs to the field of food processing and making, and particularly relates to a whole grain flour and minor grain crop cookie. The whole grain flour and minor grain crop cookie is characterized in that the whole grain flour and minor grain crop cookie is made of sweet buckwheat whole grain flour, bitter buckwheat whole grain flour, hulless oat whole grain flour and flaxseed whole grain flour. The whole grain flour and minor grain crop cookie is mainly characterized in that four main raw materials, including bitter buckwheat, sweet buckwheat, hulless oat and flaxseed, of the whole grain flour and minor grain crop cookie are used in a whole grain flour mode, in other words, the raw materials are ground to form the flour together with husks; compared with an existing cookie product, coarse grain and refined grain are matched in the whole grain flour and minor grain crop cookie, the structure is reasonable, all the nutrient substance ingredients of the four main raw materials are sufficiently maintained, dietary fiber, rutin, linoleic acid, linolenic acid, various vitamins, various microelements and flavonoid substances such as quercetin and buckwheat alcohol are contained in the whole grain flour and minor grain crop cookie, and the whole grain flour and minor grain crop cookie is a new fashionable health food integrating the edible function and the medical function.

The invention provides ready-to-eat high-fiber-type soybean-dreg red yeast rice chips. The ready-to-eat high-fiber-type soybean-dreg red yeast rice chips comprise the following ingredients in parts byweight: 40-70 parts pf dried bean dreg powder, 5-15 parts of dried red yeast rice powder, 0.1-3 parts of xylitol, 0.1-1 part of sodium bicarbonate, 0.1-1 part of baking powder, 0.1-3 parts of sodiumcarboxymethyl cellulose, 1-3 parts of edible salt, 0.08-1 part of preservative and 5-15 parts of drinking water. The finished product is rich in lysine, dietary fibers, minor elements and the like, issuitable for being eaten by all kinds of people, meanwhile, can be used for increasing the content of proteins obtained by a human body and providing sufficient nutritional ingredients for people andis a high-dietary-fiber-type low-calorie food prepared through reasonable nutrient matching, processing and baking, so that dual requirements of people on taste and nutritive value of snack foods canbe met simultaneously, and the requirements of body building and dressing-up enjoying people on snacks are also met.

Provided is the fillet processing technology for local spotted pig spicy series. The technology comprises the steps of selecting fresh lean of Ningxiang local spotted pigs as a raw material; arranging the lean into a freezer at 0-5 DEG C for refreshment; cutting the defrosted lean into sheet-shaped lean fillets; mixing the fillets with the ingredients of grain alcohol of high quality, edible salt, white sugar, pepper and sesame oil for the first time; soaking the fillets for thirty minutes, attaching the soaked fillets evenly to a stainless steel mesh plate and arranging the fillets in an oven for baking, steaming the fillets after baking, mixing the fillets with the ingredients of advanced vegetable oil, hot pepper, cumin, Chinese read pepper and sesame for the second time, soaking the fillets for thirty minutes; cooling the fillets after the second soaking, filtering oil of the fillets, conducting ultrasonic disinfection and sterilization on the fillets after cooling and oil filtering, packing the fillets through a packing machine, encasing the fillets, conducting ultrasonic disinfection and sterilization again, and conducting inspection and delivery. By means of the fillet processing technology for local spotted pig spicy series, pure green and healthy foods without any preservatives and chemical addition agents are provided, the foods are spicy and delicious in taste and convenient to carry, can be consumed at any time, and meet the requirement of consumers in various industries and various fields.

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 relates to spice seasoning. The invention adopts 17 raw materials of amomum fruit, cinnamon, common fennel, star anise, cloves, dahurian angelica root, kaempferia galamga, bunge pricklyash peel, galangal rhizome, tangerine peel, tsaoko cardamom, dried ginger, licorice, nutmeg, pepper, peeled fried barley and turmeric, the processed spice and salt are put into a stirring machine according to the proportion to be stirred uniformly, and the mixture is sterilized and sampled for test after being stirred for 10 to 15 minutes, and then is packaged for warehousing. The invention not only can promote the processed food and the cooked dishes to be with flavoring and delicious and good taste, but also has the functions of enhancing nutrition and caring the health of a human body. The invention has rich raw materials, convenient as well as simple production method and low cost.