33results about How to "Crisp and tender meat" patented technology

The invention discloses a pickling method of flavor root mustard and belongs to the technical field of agricultural product processing. The pickling method comprises the steps of pretreatment, wind and light dewatering, preliminary pickling, cleaning and saltness regulating, pickling with ingredients, peeling and chopping, and metering and packaging. The pickling method has the beneficial effects that the root mustard is dewatered under natural wind and light, then pickled with concentrated salt, cleaned and immersed through light salt brine, subjected to saltness regulation and pickled through special spices; by virtue of long-time sealing, the spices in all colors gradually and fully penetrate into the root mustard; meanwhile, magnets for clearing pungent flavor are arranged at the bottom of a porcelain pot; finally, finished products are peeled off, and only fruits are chopped; therefore, the root mustard tastes crispy, smells delicious, is tasty and refreshing, has a good aftertaste and unique flavor and is free of the pungent flavor, and the eating value of the root mustard is greatly increased.

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 food seasoning and the processing method. The food seasoning is made by the following raw materials according to the part by weight: matsutake of 1 to 5 parts, morchella esculenta of 1 to 3 parts, agrocybe cylindracea of 40 to 55 parts, mushroom of 2 to 6 parts, yellow boletus of 1 to 3 parts, sesame of 2 to 5 parts, peanut of 8 to 14 parts, vegetable oil of 10 to 15 parts, feast sperm of 0.1 to 1.5 parts, pepper of 15 to 20 parts, spice of 2 to 4 parts and salt of 1 to 3 parts. The food seasoning of the invention takes feast as the main raw materials, and is a green condiment, and has the advantages of strong mushroom taste, crispy and delicious and rich nutrition.

The invention discloses a feed for meat chicken, and belongs to the technical field of poultry feed. The feed is prepared from the following raw materials in parts by weight: 70 parts of corn, 24 parts of bean pulp, 2 parts of fish meal, 0.7 part of calcium hydrophosphate, 0.3 part of non-phytic acid phosphor, 0.815 part of shell powder, 0.185 part of an additive, 0.3 part of salt, 0.4 part of sodium sulfate, 0.3 part of astragalus multivitamins, and 5 parts of greenfeed, wherein the greenfeed is one or more of grass, pine needle meal, Chinese toon sprouts leaves and bunge pricklyash leaves. The additive is a combination of mountain flour, choline chloride, methionine and lysine. The feed can meet various nutritional requirements of meat chicken in growth and development.

The invention discloses an early spring small watermelon cultivation method, and relates to the technical field of watermelon planting. The method comprises the steps of seedling culture, preparationbefore field planting, field planting and management after field planting. According to the early spring small watermelon cultivation method, the technical problems that in the prior art, watermelon cultivation lacks intensive scientific management and the fruit quality is uneven are solved, and industrial and intensive scientific management can be conducted on watermelons in the whole process from seed selection to picking, so that the watermelons are high and stable in quality, watermelon fruits are regular and attractive, the weight of each watermelon fruit is 2-2.5 kg, the watermelon fruits are thin in peel, crisp and tender in flesh, good in taste and high in sugar degree, the content of central soluble solids reaches 14% or above, the sugar degree gradient is small, brand advantagesof Guopai watermelons are formed, and economic benefits are considerable.

The invention relates to a mountain delicacy wine and a processing method thereof. The mountain delicacy wine disclosed in the invention is made by soaking a group of compounds in 58-degree to 62-degree pure Kaoliang distilled spirit. The compounds consist of the substances by weight portions of: 1-7 portions of Chinese caterpillar fungus, 2-6 portions of glossy ganoderma, 4-12 portions of ginseng, 5-15 portions of campanula pilosula, 4-10 portions of radix adenophorae:, 3-8 portions of fresh morel mushroom, 4-15 portions of fresh matsutake, 10-20 portions of fresh bolete, 2-6 portions of black pedate pinellia rhizome, 10-25 portions of medlar, 15-25 portions of jujube, 4-12 portions of cured raisin, 2-5 portions of honey and 1-4 portions of coptis. The invention mixes wild edible fungi with valuable Chinese medicinal materials, the nutrition and pharmacological ingredients are dissolved in the distilled spirit so as to be absorbed by human body more easily by taking orally. The invention has the effects of relieving heat and regulating qi, tonifying kidney and invigorating brain, nourishing yin and strengthening yang, preserving health and prolonging life for human body.

The invention discloses a preparation method of water steamed chicken and relates to the technical field of poultry processing. The water steamed chicken is prepared from a yellow-feather broiler fed in a rotation grazing stocking way. The preparation method comprises the following steps of: selecting a yellow-feather broiler (hen) of 1150-1300 grams, 5-8 grams of peanut oil and 30-33 grams of salt; and removing feathers and internal organs from the whole yellow-feather broiler (hen) and cleaning the broiler for later use, uniformly applying the peanut oil and the salt on the broiler breast and the broiler skin and pickling for six minutes, boiling clear water in a steaming pot, putting the pickled hen on a steaming tray, steaming the steaming tray with water isolation in a steaming oven for 23-28 minutes. The water steamed chicken has rich nutrients, original flavor, delicious taste, and nourishing health-care function functions.

The invention relates to the technical field of pleurotus eryngii cultivation and discloses a pleurotus eryngii cultivation method. The pleurotus eryngii cultivation method includes steps: (1) culture medium preparation; (2) culture medium sterilization treatment; (3) culture bottle preparation; (4) bottling treatment; (5) cooling; (6) inoculation and strain culture; (7) harvesting. The pleurotus eryngii cultivation method is short in sterilization time and thorough in sterilization, and pleurotus eryngii cultivated according to the method is full in weight, fast in growth, tasty and rich in nutrition.

The invention discloses a salting process of flavored turnip. The salting process comprises the following process steps: step 1. preprocessing raw materials; step 2. bundling and airing; step 3. salting in a cylinder for the first time; step 4. turning three times and drying three times; step 5. boiling marinade solution; and step 6. salting in the cylinder for the second time. According to the salting process, the original flavor of the turnip is guaranteed, meanwhile, through the marinade spice liquid prepared by various species according to proper proportion during the secondary salting, various species can gradually sufficiently infiltrate, so that the turnip is crisp and tender, thick in fragrance, delicious and tasty, keeps long agreeable aftertaste, has long special flavor, and can greatly increase the edible value of food.

The invention relates to a method for processing a braised magnolia slice can, which is prepared by the following steps: selecting and purchasing the raw materials, soaking for the first time and washing, cutting into blocks and grading, soaking for the second time, slicing, soaking for the first time, pre-boiling, rinsing, canning, sealing after adding soup, sterilizing and cooling, preserving heat and the like. The braised magnolia slice prepared by the method has the advantages of yellow and bright color, crisp and delicate taste, and rich nutrition, can be directly served on a dinning table or used as an instant food for traveling.

The invention relates to a wine (in which a plurality of crude drugs are infused) and a preparation method. The wine is produced by immerse a combination of crude drugs in pure jowar liquor (alcohol: 58 to 62 percent). The combination consists of the following raw materials (calculated in weight percent): worm grass (2-8), ganoderma lucidum (3-8), toadstool (15-25), tricholoma matsutake (20-30), bolete (15-25), Pseudohydnum Gelatinosum (4-8), Chinese wolfberry medlar (10-30), Chinese date (10-17), crystal sugar (2-8) and a dried snake; wherein, the dosage of the combination is 2 to 8 weight percent of the liquor. The invention combines wild edible fungi and rare Chinese medicinal plants, the nutrients and pharmacologic ingredients are dissolved in the liquor, therefore, oral taking is more helpful to absorption. The wine has the efficacies in fever alleviating and vital-energy regulating, beneficial to the kidney and brain, nourishing Yin and Yang, curing disease and preventing cancer, preserving health and prolonging life.

The present invention relates to the technical field of egg products and processing thereof and particularly relates to a manufacture method of a five-colored glutinous rice egg. The manufacture method of the glutinous rice egg comprises the following steps: raw material preparing, grain cutting, five-colored accessory material preparing, segment cutting, pickling, raw salted duck egg washing andegg white removing, pickling material filling and cooking. Red beans, fresh cucumbers, potatoes, laver and raw glutinous rice are added in the raw materials in a step 1, so that the glutinous rice egghas a five-colored appearance, is greatly improved in taste and at the same time can stimulate appetite. The red beans are rich in proteins and a variety of nutrients, and have effects on inducing dieresis, removing dampness, harmonizing blood, expelling pus, relieving swelling, removing toxins, etc. The cucumbers are crisp in mouthfeel, have effects on clearing heat, relieving thirst, causing dieresis and relieving swelling, has special fragrance, are rich in proteins, sugar, vitamin B2, vitamin C, vitamin E, carotene, niacin, calcium, phosphorus, iron and other nutrients, and enhance the mouthfeel and taste of the glutinous rice egg.

The present invention relates to diet therapy technology, and is especially one kind of Chinese medicated food for preventing and treating trace element deficiency of children. The Chinese medicated food is compounded with golden mushroom, glutinous rice, table salt and other material. It has the health functions of promoting children' s intelligence growth and promoting children' s physical development.

The invention discloses a high-ridge white ginger cultivating and planting process. The process includes step 1) of preparing land, selecting sandy soil which is leeward and exposed to sun and has soil layers and rich humus, and performing deep ploughing and ridge freezing after the winter solstice of the last year; step 2) of performing ploughing before seeding, starting to form comb-shaped smallrow ridges according to the line spacing of 55-65 cm in the horizontal direction of the rectangular pieces of land in a field, forming seeding ditches between the small row ridges, causing the depthof each seeding ditch to be 30-35 cm, causing the ditch wall of the seeding ditch to be steep in south and inclined in north, and treading on the north ditch wall with force for seeding; step 3) of performing seed selection; and step 4) of seeding. According to the white ginger cultivating and planting process, the ginger field is tidied by adopting a method of preparing high rectangular pieces ofland in the field and treading on the ginger ridges, so that the seeding ditches gradually become ridges at a later ginger growth period, and the original ginger ridges become ginger ditches. Therefore, the high-ridge white ginger cultivating and planting process is favorable for growth and development of ginger in the loose soil, the ginger expands quickly, and the white ginger is large in size,has thin skin, crisp and tender pulp, more juice and less residue.

The invention provides a method for planting houttuynia cordata shoots in winter, and belongs to the technical field of crop planting. The method comprises the steps of firstly, from October to November of the year, conducting seedling cutting on houttuynia cordata from the ground, and meanwhile, removing field stubbles and weeds; secondly, uniformly conducting fertilizing and watering on a wholefield; applying 50-60 kg of composite fertilizer per mu and conducting watering on the whole field, so that the fertilizer is dissolved in water and permeates the soil, and the field is kept humid; thirdly, covering houttuynia cordata with 'one kind of grass and two kinds of film' to keep humidity and keep temperature, wherein 1, houttuynia cordata in the soil is covered with straw (one kind of grass), 2, the straw is covered with black film while the surrounding part is not covered with film (ground film), and 3, the straw is covered with simple greenhouse film (ceiling film); fourthly, fromDecember of the year to January of the next year, when houttuynia cordata shoots grow to 5-10 cm, conducting harvesting under weak light conditions at dusk or in the early morning. After harvesting, the straw continues to be covered with the black film, and 3-4 batches can be continuously harvested. By means of the method for planting the houttuynia cordata shoots in winter, different from a traditional method for planting houttuynia cordata seedlings, the yield of several batches of the houttuynia cordata shoots can be increased, and the effects of increasing the income and the yield are outstanding.

The present invention discloses a preparation method for strawberry tomatoes, and belongs to the field of food processing. The strawberry tomatoes are characterized in that the strawberry tomatoes are prepared by the following raw materials: fresh tomatoes 35 kg, strawberry juice 8 kg, fructose 30 kg, refined salt 2 kg, glucose syrup 600 g, jasmine powder 450 g, sodium benzoate 35 g and albumen powder 800 g. The process flow of the strawberry tomatoes includes: processing the raw materials, soaking the raw materials with sugar, baking the raw materials and packaging the end products. The beneficial effects of the strawberry tomatoes are that: the strawberry tomatoes are red and translucent, and have rich fragrance, crisp flesh, a palatable sweet and sour taste, a unique flavor of the tomatoes and a sweet and sour taste of the strawberry juice; the strawberry tomatoes are rich in proteins, fibers, and other nutrients, which can be easily absorbed by the human body, and have a good intestinal cleaning function; the strawberry tomatoes not only can remove heat to promote salivation, but also can supplement nutrition and can be used to prevent meningococcal meningitis and influenza; and the strawberry tomatoes are convenient to eat, easy to prepare. Thus, the strawberry tomatoes are delicious and nutritious healthy green food.

The invention relates to a home-made feast delicacy. The home feast delicacy is a mixture composing the following of ingredients according to the weight proportion: toadstool of 30 to 80 grams, matsutake of 30 to 80 grams, old head of 30 to 80 grams, dictyophora 30 to 80 grams, Jizong mushroom of 30 to 80 grams, boletus luridus schaoff of 30 to 80 grams, boletus edulis of 30 to80 grams, mushroom of 30 to 80 grams, mountain feast QQ fragrance of 60-100 grams and orient magic dumpling of 30 to 60 grams. The invention adopts the preparation of rare wild edible fungi to make the home-made feast delicacy, and the invention has the advantages that: the customer can cook the feast delicacy at home according to the operation methods; the operation is simple and convenient; the taste is delicious; the nutrition is rich; the prior problem that the feast delicacies only are provided in restaurants can be solved; the feast delicacy with the same flavor can be made at home, and which also can be presented to friends and relatives as a present.

The invention discloses a processing method of Shouxiang chicken. The processing method comprises the following steps: (1) processing chicken; (2) preparing marinade, wherein raw materials are cookingwine, vinegar, sugar, table salt, ginger, garlic, star anise, pepper, lemon and water; (3) marinading the chicken by using the marinade; (4) primarily steaming over water for 15-20min; (5) secondarily steaming, taking out the Shouxiang chicken, cooling to 5-8 DEG C, then spraying orange water on the surface and in the inner cavity of the Shouxiang chicken, then wrapping the Shouxiang chicken by using gauze, putting into a steamer, and steaming over water for 3-5min. By the processing method, nutrients of the Shouxiang chicken and the original flavor of the chicken can be maintained very well,the chicken is yellow and crisp in skin, good in color and luster, crisp, tender and fragrant in meat and free of chicken smell and greasiness, and the mouth feel of the chicken can be greatly improved.

The invention discloses a preparation method of fruit-flavor candied liquorice roots, and belongs to the field of food processing. The preparation method of the fruit-flavor candied liquorice roots is characterized by comprising the following processing processes of selecting materials; carrying out washing; preparing bases; carrying out rinsing by using ash, and carrying out hardening; carrying out rinsing by using water; stirring the bases; carrying out simmering with sugar for three times; concentrating water; carrying out candying; carrying out coating by using sugar; and carrying out packaging. The preparation method of the fruit-flavor candied liquorice roots has the following beneficial effects: surfaces of the fruit-flavor candied liquorice roots are dry, and are coated with sugar-coating; the fruit-flavor candied liquorice roots are crispy and tender in texture, as well as sour-sweet and slight bitter in taste; moreover, the fruit-flavor candied liquorice roots have unique flavor of the liquorice roots. The fruit-flavor candied liquorice roots are rich in nutrition, vitamin A and multiple saccharides; moreover, the fruit-flavor candied liquorice roots also have the functions of clearing away heat, detoxifying, eliminating phlegm, relieving cough, treating abdominal fullness and distention, and so on. The fruit-flavor candied liquorice roots are a health food which is beneficial for nourishing, preserving health, building up good physique and improving health; moreover, the preparation method of the fruit-flavor candied liquorice roots is simple in operations and convenient to apply.

The invention belongs to the field of pleurotus eryngii cultivation technologies and relates to a cultivation method of bagged cultivated pleurotus eryngii, in particular to a production method for improving the fruiting quality of the bagged cultivated pleurotus eryngii. The production method for improving the fruiting quality of the bagged cultivated pleurotus eryngii has the advantages of being high in fruiting quality and low in cultivation cost. According to the technical scheme, the method includes the first step of preparing bag cultivation materials, wherein a special cultivation material recipe is adopted, and the moisture content is controlled within 62-65 wt%, the second step of carrying out inducement to primordium after spawn running of inoculated microbial strains, wherein the cultivation temperature ranges from 17 DEG C to 19 DEG C, the relative air humidity ranges from 50% to 70%, and the third step of adjusting the temperature to be 15 DEG C to 17 DEG C and the relative air humidity to be 75% to 95% after budding and then continuing cultivating until fruiting, wherein in the whole cultivation process, the light conditions include light-tight cultivation in the first four days, light cultivation in the fifth to twelfth day and light-tight cultivation from the thirteenth day; the ventilation condition is to ventilate once every three hours.

The invention discloses a processing method of a health-care garlic food. The method is mainly characterized in that: a medicinal liquor prepared by soaking Chinese wolfberry, Chinese Angelica, dangshen, red dates and liquoric root is added, and the components permeates into garlic through the medicinal liquor, so that the qi invigorating, blood nourishing, yang tonifying and deficiency curing effects are achieved on the basis of the original stomach strengthening and detoxifying effects of garlic are kept; and meanwhile, white sugar, crystal sugar, honey, table vinegar and table salt are added into curing liquid, so that odor and hot taste of garlic can be removed, the mouthfeel of garlic is improved, and the garlic tastes crisp, tender, sweet and delicious. In the method, natural ingredients are adopted, so that the health-care garlic food does not have any toxic or side effect, tastes crisp, tender, sweet and delicious, can be used for invigorating stomach, protecting liver and kidney, sterilizing and detoxifying, has the effects of invigorating qi, nourishing blood, tonifying yang and curing deficiency to lower blood pressure, regulate blood sugar level, prevent arterial sclerosis and prevent cancers by being taken for a long time, and is a health-care food for improving the sub-healthy state and improving the health.