290results about How to "Crisp and tender" patented technology

The invention discloses a processing method for vacuum freeze drying of Hemerocallis fulva L. The processing method comprises the following steps: S1, pre-freezing pretreated fresh Hemerocallis fulva L. at a temperature of -40 DEG C for more than 10 h; and S2, freeze drying the prefrozen Hemerocallis fulva L. at a temperature of -40 to -50 DEG C in a high vacuum state for 12 to 16 h. The invention has the following beneficial effects: pretreated Hemerocallis fulva L. has a yellowish green color and crisp and tender taste and is safe to eat since colchicine is inactivated; the process of vacuum freeze drying is employed, so the processed Hemerocallis fulva L. maintains good appearance, intact flower buds and the original color, fragrance, flavor and shape of Hemerocallis fulva L., water content in the processed Hemerocallis fulva L. is low, a loss late of nutritional ingredients like protein, vitamin C, a dietary fiber and the like is low, and a storage life of the processed Hemerocallis fulva L. is long; rehydration of the processed Hemerocallis fulva L. is easy, and the processed Hemerocallis fulva L. has a yellowish green color and crisp and tender taste and retains original delicate fragrance after rehydration.

The patent provides a preparation method of bread freshwater lobster cake and relates to a food processing method, specifically which is bread cake making method with freshwater lobster as material, wherein the procedure for making break includes, conventional blank-making, quick freezing, enveloping slurry, enwrapping breadcrumb, pre-frying, pre-cooling, packaging and warehousing. Bread freshwater lobster cake made with the method of invention has following advantages including, golden yellow appearance, testing crisp and tender, special flavor, which can be eaten by simple frying, portable and suitable to people of all ages. The present invention provides a making method of bread freshwater lobster cake to accord with common dietary of east and west people, which increases variety of freshwater lobster production, thus contributes to expand domestic and foreign markets of freshwater lobster production.

A processing method of Tujia dried bean curd belongs to the technical field of bean product processing, and comprises the technological steps of immersing, pulp refining, pulp filtering, pulp boiling, solidifying, shaping, squeezing, cutting, marinating, blow drying, seasoning, and packaging sterilizing. The method is in favor of the food nutrition balance because of the six-tank continuous boiling of the obtained soybean pulp, guarantees the dried bean curd raw material quality because of the filtration before and after the pulp boiling, can realize the golden color, crisp and tender mouthfeel, fresh, delicious taste, ready-to-eat, easy carrying and easy preservation by commonly utilizing the seasoning and quality guarantee of a Tujia perfume and the seasoning and color adjustment of a golden sauce, maintains the traditional fresh, fragrant, crisp and tender mouthfeel of Tujia dried bean curd, substantially improves the production efficiency and the product quality and solves the easy acetification and difficult preservation problems of dried bean curd by utilizing a modern technology, and is suitable for the popularization.

The invention discloses termitomyces albuminosus compost and a cultivation method thereof. The termitomyces albuminosus compost comprises the following raw materials by weight percent: 25-30% of cottonseed hull, 20-25% of sawdust, 23-28% of corncob, 1-2% of calcium carbonate, 15-18% of bran, 4-6% of soybean meal, 2-5% of corn powder and 0.5-2% of composite fertilizer, wherein the mixed material has water content within 60-65% and pH value within 6.5-8. As the temperature and humidity in a cultivation room are suitable for growth of the termitomyces albuminosus, the termitomyces albuminosus can be harvested after the termitomyces albuminosus is covered with soil for 20 days. Compared with the traditional greenhouse planting, the fruiting time of the termitomyces albuminosus compost is shortened for 10 days. As the nutrients in the compost are abundant, compared with the traditional plants, the termitomyces albuminosus compost is uniform in shape and much tender in taste, and the output of the termitomyces albuminosus compost is increased by more than 10%.

The invention provides a pure biological fruit-vegetable preservative film pulvis and a preparation method thereof, for overcoming the defeat which exists in the present technology that most of the preservative films can achieve the best anticorrosion and preservation results only at low temperature, and overcoming the defeat which exists in the present technology that the fruit-vegetable preservative films are all viscous liquids which are not suitable for storage and transportation, the product is made from main materials: chitosan, soy isolated protein and refined magic taro powder, and calcium chloride also can be added for realizing better preservative effect, compared with the existing technology, the fruit-vegetable can be stored for one month at room temperature after being painted with the fruit-vegetable preservative film according to the invention, the good fruit rate is above 90%, the fruit-vegetable preservative film of invention which is made into pulvis can be stored at room temperature for more than one years, and it solves the problem that liquid preservative film is not easy to store and transport, the invention biological fruit-vegetable preservative film is pure biological agent without pollution to the fruit-vegetable, stored fruit-vegetable can be eat securely.

The invention relates to an edible mushroom flavor paste and a production method thereof, and belongs to a food processing technology. The entire plants of edible mushrooms are cleaned and screened to remove impurities, and then are subjected to washing, flavor-optimizing, limited-dehydrating, crushing, blending, sterilizing and other treatments so as to produce a sauce seasoning which has well palatability and intense aromas and flavor. The production method provided by the invention can be used for widening the application range of edible mushroom and increasing the varieties of the sauce seasonings; in addition, the product has high protein and high dietary fiber without any artificially synthesized additives, and is convenient, healthy and nutrient serving good item.

The invention discloses a method for improving processing quality of seaweeds and solves a problem of poor processing quality of the seaweeds in the prior art. The method mainly includes following steps: (1) protection of green: blanching seaweeds in a mixed solution composed of calcium chloride and copper chloride at a temperature of 90-95 DEG C for 20-30s, washing the seaweeds with clear water, cooling the seaweeds to room temperature and draining the seaweeds; (2) removal of fishy smell: heating the seaweeds obtained in the step (1) in steam at a temperature of 95-98 DEG C for 2-3 min; (3) fixation of color: soaking the seaweeds obtained in the step (2) in a vitamin C solution for 20-30 min and draining the seaweeds; and (4) removal of astringency: soaking the color-immobilized seaweeds in a liquorice water for 10-15 min, taking the seaweeds out and draining the seaweeds. The method is simple in processes and is good in operability. Seaweeds processed by the method is free of obvious fishy and astringent smell, is fresh green in color and is crisp and tender in mouthfeel. The processing quality of the seaweeds can be greatly improved.

The invention discloses a processing technology of a low-sodium crisp and tender salted waterfowl-meat product. The processing technology comprises the following steps in sequence of: dry-salting, injecting, tumbling, drying by jetting hot air, cooling, packaging, and sterilizing at high temperature, thus obtaining the low-sodium crisp and tender salted waterfowl-meat product. By adopting the new technology, the processed low-sodium crisp and tender salted waterfowl-meat product has the flavor and salinity close to those of traditional salted waterfowl-meat product; and the low-sodium crisp and tender salted waterfowl-meat product contains sodium which is 41.36 to 53.02% that in traditional salted waterfowl-meat product. According to the new process, the way in combination of dry-salting and tumbling is carried out, the flavor of the spices is penetrated into the waterfowl meat, so that the conventional flavor of the waterfowl-meat product can be ensured, and the risk of the harmful substance residual in the product can be reduced; according to the new process, a hot-air jetting drying technology is adopted to dry the waterfowl-meat product in three stages, so that the time can be saved, the temperature and humidity of the skin of the waterfowl meat can be adjusted and controlled by controlling the speed and the temperature of the hot air and injecting a water-retaining agent and adding a color fixative, and the texture, color and gloss of the waterfowl meat and the skin can be adjusted and controlled within certain time, and therefore the waterfowl-meat product is crisp and tender after being sterilized at high temperature.

The invention discloses a formula and a method for preparing auricularia-auricula sandwiched crisp fritter. The method comprises: screening auricularia auricula, cleaning, rewatering, performing homogenizing processing, and enabling auricularia auricula to form fragments; performing first enzymolysis and secondary enzymolysis on auricularia auricula fragments by using pectase, so as to obtain an auricularia auricula enzymolysis solution; adding a tomato seasoning powder, the auricularia auricula enzymolysis solution, albumen powder and water according to the formula, baking, coating baked fritter with a layer of egg white, then uniformly spreading puffed millet, covering puffed millets with another fritter sheet, so as to prepare the sandwiched crisp fritter, then performing compacting on the sandwiched crisp fritter, cooling to room temperature and packaging to obtain the finished product. The auricularia-auricula sandwiched crisp fritter has the function characteristics of auricularia-auricula polysaccharide, also has the nutritive peculiarity of albumen powder, is unique in flavor and sense, is crisp and tender in texture after baked, just melts in the mouth, is delicious and crisp, comprises various concentrated sugar, vitamins and mineral matters in auricularia auricula, is beneficial for growth of children, and is helpful to delay aging of the elderly.

A processing method of clay jar pickled radishes comprises nine processes of material selecting and cleaning, peeling and dicing, hardening treatment, salting and infusing, jar sealed pickling, rinsing and desalting, seasoning pickling, jar sealed flavor pickling, and packaging and sterilization. The processing method of the clay jar pickled radishes has the advantages that pickling is conducted twice, first, salt water is used for sealed pickling, after 5-10 days, seasonings are used for pickling, thus nitrite generated by pickles can be effectively evacuated and dispelled after the fastigium, related substances and acid water in the seasonings and special sealing materials in the whole process are combined to lower the nitrite contained in the pickles to the lowest degree. Meanwhile, the salt dosage in the whole process is small, natural quality keeping materials are added in the seasonings, and the expiration date can not be shortened while the salt content of products is small. Accordingly, the produced radish pickles are bright in color, sour and sweet, tasty, aromatic in flavor, high in resilience, crisp and tender. Meanwhile, the salt content is small, the content of the nitrite is very low, and the quality of the pickles is greatly improved.

The invention relates to a food field, substantially relates to a fungus condiment and the preparation method. The fungus condiment is made by the following raw materials according the part by weight: morchella esculenta of 1 to 5 parts, matsutake of 5 to 10 parts, dictyophora of 1 to 5 parts, boletus of 10 to 25 parts, mushroom of 20 to 25 parts, agrocybe cylindracea of 6 to 15 parts, cantharelloid of 10 to 25 parts, lucid ganoderma of 3 to 8 parts, natural spice of 3 to 15 parts, and sodium glutanmate of 10 to 25 parts. The high concentration is implemented to the wild mushrooms so as to make instant product; the fungus condiment is a condiment which is mainly applicable for mushroom soup; when the fungus condiment is added into the soup, the fungus flavor is more strong, the taste is pure and the nutrition is easier to be absorbed.

The invention relates to a method for producing pickled vegetable by inoculated fermentation of residual soup of prickled Tianjin preserved vegetable, comprising the following steps of: (1) inoculating each lactic acid bacteria starter into a MRS liquid medium for enlarge cultivation and suspending a sterilized vegetable juice to obtain a lactic acid bacteria starter; (2) diluting the Tianjin preserved vegetable soup until the salt content reaches 1-8%, and inoculating the starter according to the volume ratio of 0.5-5%; and (3) washing the vegetable raw materials, cutting, placing into a container, adding the inoculated soup, fermenting at room temperature for 3-5 days, and seasoning to obtain the finished product pickled vegetable. The pickled vegetable prepared in the invention has rich garlic flavor, has a unique taste, and is crispy. As nitrite peak which is usually generated during a traditional natural fermentation process is not generated during the fermentation period, the content of nitrate in the product is lower that that of nitrate in a traditional naturally fermented vegetable. By-products generated by Tianjin preserved vegetable production are utilized for the production of the product in the invention, thus solving the pollution problem caused by discharging the soup into the natural environment.

The invention discloses a processing method for a sour and hot bambusa oldhami. The processing method mainly comprises the following steps: raw materials pre-processing, pickling, batching, seasoning, bagging, and sterilizing. The bambusa oldhami is elaborately prepared through the following steps of low-concentration salt water pickling, lactic fermenting, seasoning and bagging, sterilizing and the like. Due to the adoption of the processing method, the obtained bambusa oldhami is sour and hot and agreeable to the taste, is crisp, tender and delicious, and has functions of appetizing, strengthening spleen and aiding digestion. Moreover, the processing method is simple, the cost is low, and the added value of the bambusa oldhami is improved to increase the economic benefits. Therefore, the sour and hot bambusa oldhami has a wide market prospect.

The invention relates to a making method of monascus sweet and sour garlic. The method mainly includes the steps of adding sugar and vinegar mixed liquor in appropriate proportion into a closed container with fresh garlic, making sweet and sour garlic through a depressurization vacuumizing method, removing the sugar and vinegar mixed liquor, adding a monascus fluid medium in certain proportion, adding monascus spore liquid in appropriate proportion, fermenting for a certain period of time at a certain temperature, conducting depressurization vacuumizing, removing the fermenting liquid, and obtaining the monascus sweet and sour garlic. The monascus sweet and sour garlic made through the method is red and bright in color and luster, unique in flavor and crisp and tender in taste and has functional components of monascus. The making method is short in cycle and simple and easy to implement and has good economic value.

The invention relates to a processing method for a harsh-taste-free taro leaf stalk pickle, which comprises the steps of: taking fresh taro leaf stalks which grow for 10-20 days, washing the taro leaf stalks clean and cutting the taro leaf stalks into small sections; dissolving lactic acid bacteria starter and table salt into potable water according to certain proportions and conducting even agitation; then dipping the small fresh taro leaf stalk sections in solution and sealing at normal temperature to conduct raw material fermentation; and finally taking out the fermented small taro leaf stalk sections and conducting vacuum airproof packaging, sterilization and cooling to obtain the harsh-taste-free taro leaf stalk pickle. The taro leaf stalk pickle which is produced by adopting the processing method through the anaerobic respiration of raw materials and the anaerobic fermentation of lactic acid bacteria is free of harsh taste, the flavor is strong, the texture is crisp and tender and the harsh-taste-free taro leaf stalk pickle can be easily preserved for a long term.

The invention belongs to the field of technologies for processing aquatic products, and discloses a method for regulating and controlling flavor of prepared food with freshwater fish blocks and retaining the freshness of the prepared food. The method is characterized by comprising steps of 1), washing fresh integral herba schizonepetae, fresh integral perilla frutescens and fresh integral capsella bursa-pastoris and drying the fresh integral herba schizonepetae, the fresh integral perilla frutescens and the fresh integral capsella bursa-pastoris in the air; 2), extracting extract liquid; 3), carrying out freeze drying on herba schizonepetae, perilla frutescens and capsella bursa-pastoris leaves obtained at the step 1); 4), temporarily cultivating fresh and alive freshwater fish in circulating tap water or circulating aerated water before the fresh and alive freshwater fish is slaughtered; 5), slaughtering the fresh and alive freshwater fish; 6), fetching 2.0%-3.0% of salt, 2% of cooking wine, 10% of ginger, 0.5% of sugar and 30% of the extract liquid obtained at the step 2) according to the weights of the fish blocks obtained at the step 5); 7), preserving the fish blocks; 8), steaming the fish blocks by the aid of fresh or dry folium nelumbinis until the fish blocks are cooked by 70%; 9), packaging the fish blocks obtained at the step 8) by the aid of trays by means of filling nitrogen, individually packaging every 500 grams of the fish blocks, respectively arranging three seasoning sachets obtained at the step 3) in each package, carrying out irradiation sterilization treatment on the packages under the condition of absorbed dose of 5-10 kGy so as to obtain the prepared food with the freshwater fish blocks. The method has the advantage that fishy smell or peculiar smell of the prepared food with the freshwater fish blocks can be reduced or hidden by the aid of the method.