44results about How to "Crispy meat" patented technology

The invention discloses a functional recombined leisure dried meat slice and a preparation method thereof. The preparation method is characterized by comprising the following steps of: selecting fresh lean meat and removing bones, fat and connective tissues to be used as raw material meat; extracting and preparing a scaphium scaphigerum, polygonum multiflorum and red date mixed extracting solution by adopting microwaves; extracting and preparing a grass jelly and rose mixed extracting solution by adopting hot water; injecting a pickling solution prepared by composite phosphate and refined salt into meat blocks and tumbling; chopping and sequentially adding the scaphium scaphigerum, polygonum multiflorum and red date mixed extracting solution, eggs, white pepper powder, white sugar, white spirit, monosodium glutamate and the grass jelly and rose mixed extracting solution; pickling for 1-4 hours; and filling into a mould, baking, chopping, packaging and sterilizing to obtain a finished product. The functional recombined leisure dried meat slice has the advantages of being enriched with dietary fibers, flavone and iron, and having high protein, high dietary fibers, low fat, low heat, dryness and crispiness, and obvious lipid reduction effect.

A soft-packed Kusun food is prepared from fresh Kusun through choosing raw material, preboiling, rinsing in cold water, removing shell, washing, loading in can, regulating pH value, sterilizing, cleaning, loading in bags, adding soup, vacuum sealing, sterilizing in water bath and cooling.

The invention relates to the technical field of plant planting and particularly relates to a cultivation method of syzygium samarangense. The cultivation method of the syzygium samarangense comprises the following steps: step 1, selecting soil; step 2, shaping and pruning syzygium samarangense trees, wherein tree shapes are round-head shapes, carrying out field planting on nursery stocks in the current year or the next year, selecting and remaining 3-4 young sprouts which are uniformly distributed in the peripheral direction, and culturing the young sprouts into main branches, wherein the distance between a growing part of the main branch at the lowest part to the ground is 20cm-30cm, picking a core when the length of each main branch is about 40cm, selecting and remaining 2 shoots in different positions and culturing the shoots in into secondary main branches, picking the cores when the length of the secondary main branches is about 30cm, and after accelerating the number of times of branching, forming relatively ideal round-head-shaped tree crowns; step 3, managing flowers and fruits of the syzygium samarangense trees; and step 4, carrying out fertilizer-water management on the syzygium samarangense trees. According to the cultivation method provided by the invention, the cultivated syzygium samarangense has small cavities or no cavities in fruits, has few sponge-shaped substances, crispy pulp quality and more juice and is sweet.

The invention discloses a stir-frying method of a cream Dabie mountain hickory nut. The stir-frying method comprises the following steps of 1, preparing an ingredient liquid composed of 48000 to 52000g of mountain spring water, 140 to 160g of sodium cyclamate, 45 to 55g of acesulfame potassium (OK sugar), 48 to 55g of ethyl maltol, 90 to 110g of Hangman essence, 9000 to 11000g of table salt, and 3000 to 4000g of white sugar, 2, carrying out acerbity removal and rolling stir-frying on hickory nut kernels, 3, immersing the treated hickory nut kernels in the ingredient liquid, 4, carrying out rolling stir-frying, screening and detection, and 5, carrying out packaging by a bag. The fried cream Dabie mountain hickory nut is glossy, has a clean surface, a uniform color, a moderate saline and sweet taste, a crisp taste, a lasting fragrance, and a long aftertaste.

The invention relates to a formula for pickled snake melon, and the formula comprises the following components in parts by mass: 9-12 parts of wheats, 1.6-1.8 parts of edible salt, 18-20 parts of water and 2-3 parts of snake melons. A preparation method for the pickled snake melon comprises the following steps: cooking, spreading out, fermenting, grinding into powder, stirring thick liquid, exposing to the sun, cutting the snake melons, performing primary pickling, performing secondary pickling and performing tertiary pickling. By virtue of adopting the wheats, the edible salt, the snake melons and water, utilizing beneficial weather which is high in temperature, less in rainfall and rich in light, on dog days in July and August and adopting a technique of exposing to the sun and pickling at the same time, pickled snake melons with unique flavor can be pickled by pure handwork, the pickled snake melons have no additive and seasoner, are fresh and tender in taste, are crisp in fruit pulp quality and translucent, and integrate look, smell and taste together, so that a seasoner for the old and young is added for the human diet life.

The invention relates to the field of fish feeds, and provides a feed for improving the muscle quality of rainbow trout. The feed comprises, by weight, 30-35 parts of fish meal, 11-18 parts of Euphausia superba powder, 0.5-1.5 parts of composite vitamins, 0.5-1 part of composite vitamins, 0.3-0.5 parts of vitamin C, 0.2-0.4 parts of L-alanine, 0.2-0.6 parts of a composite microbial preparation, 0.05-0.4 parts of Haematococcus pluvialis powder, 0.1-0.6 parts of Carum carvi L and 0.1-0.5 parts of green tea polyphenol. The feed increases the content of natural astaxanthin in rainbow trout muscles, improves the quality and the nutrition values of the muscles, improves the growth performances of the rainbow trout, has increased utilization efficiency, and reduces the production cost.

The invention relates to the technical field of fruit tree cultivation, in particular to a method for cultivating short shoot type Fuji apple trees. The method for cultivating the short shoot type Fuji apple trees is characterized in that a short shoot type variation shoot selective-breeding test is performed; single Fuji shoots bearing more than 20 apples are selected in multiple apple orchards; the selected shoots are top-grafted onto multiple tree species bearing various type apples for a contrast test; and based on three-year observance, contrast and test, the top-grafted trees having the characteristics of early fruit bearing, robust compact shoots, thick leaves in dark green, short internodes, fast fruit development, bright red fruit color and stable character expression are selected and determined as short shoot type Fuji apple tree species and then cultivated widely. The method for cultivating the short shoot type Fuji apple trees has the beneficial effects that the selectively-bred short shoot type Fuji apple trees bear large high-pile apples with fresh and lovely luster, high content of soluble solids and extremely excellent tolerance to storage and transportation, and the fruit trees are stable in high yield character expression and strong in stress resistance.

The invention provides a method for manufacturing dried sea-cucumbers. The method includes the manufacturing steps of (1) conducting normal-temperature water swelling, placing the dried sea-cucumbers manufactured in advance in normal-temperature pure water, and cleanly removing the epidermis of dried sea-cucumber bodies and dried sea-cucumber bellies after the bodies of the dried sea-cucumbers are softened; (2) conducting pressurization swelling, and placing the cleanly-cleaned dried sea-cucumbers into a sealing container with the normal-temperature pure water to conduct pressurization swelling; (3) vacuumizing, and placing the dried sea-cucumbers swelled in the step (2) in the sealing container with the normal-temperature pure water to conduct low-pressure vacuuming processing. In the step (1), the needed time ranges from 6 hours to 24 hours and should be adjusted according to the different types and the different processes of the dried sea-cucumbers; in the step (1), the step (2) and the step (3), swelling is carried out with the normal-temperature pure water or the low-temperature pure water. A normal-temperature high-pressure water swelling mode is adopted in the manufacturing method, nutritional ingredients of the dried sea-cucumbers can be kept to the greatest degree, and the manufactured dried sea-cucumbers are delicious in taste.

The invention relates to a processing method of food, in particular to a rabbit head food processing method, which comprises the steps of killing, peeling, soaking in clear water, cooking in boiling water, cleaning the inside and outside of rabbit heads, adding seasonings and boiling, drying in the air, adding seasonings and drying the rabbit head, wherein the step of cleaning the inside and outside of rabbit head is to remove residual hair on the eyelids of the rabbit, scrap the coating on the tongue, removing impurities from the mouth, and inserting a supporting frame plug into the mouth; and the step of adding seasonings and boiling is to repeatedly perform process of cooking in boiling water and quickly freezing. The rabbit head food processed by the method offers short meat and nice taste and is suitable for industrial large-scale production.

A method for cooking the hand grabbed mutton includes such steps as carefully choosing raw mutton, washing, and pre-treating, pre-boiling, vacuum packing, sterilizing and cooling.

The invention discloses a preparation method of a cordyceps sinensis-blueberry biscuit. The preparation method comprises the following steps: preparing a cordyceps militaris fermentation substrate, preparing blueberry pomace, drying and smashing, burdening, preparing mixed liquor of auxiliary materials, preparing dough, carrying out roller printing and forming, baking, cooling and packaging. The biscuit prepared by adopting a way that cordyceps militaris and blueberry are combined has health efficacies of cordyceps militaris and blueberry and also contains unique fragrances of the cordyceps militaris and blueberry, the cordyceps sinensis-blueberry biscuit prepared by adopting the preparation method is expected to be complete in appearance, clear in decorative patterns, unshrinkable and undeformed, color and luster are expected to be golden yellow and uniform, surface is slightly glossy, the biscuit is not scorched or too white, porous tissues are contained inside, meat quality of the biscuit is crisp, taste is fragrant and sweet but not greasy, fungus fragrance is strong, and the cordyceps sinensis-blueberry biscuit is enriched in taste and also has a better health function.

The invention provides a special fertilizer for green dates. The special fertilizer for the green dates is mainly prepared from the following raw materials in parts by weight: 50 to 60 parts of farmyard manure, 20 to 30 parts of crop stalks, 10 to 20 parts of green date peels, 5 to 10 parts of green date kernels, 0.6 to 1.2 parts of distiller's grains and 2 to 6 parts of traditional Chinese medicine additives. The traditional Chinese medicine additives are mainly prepared from 35% of luffa stems, 15% of pepper leaves, 10% of butterflybush flowers, 10% of sweet-scented osmanthus branches, 8% of watermelon peels, 7% of crabapple leaves, 5% of tricocyst branches, 5% of ginger flakes, 2% of pumpkin seeds and 3% of herba lophatheri. According to the special fertilizer for the green dates, the green date peels and the kernels are used as the fertilizer, for one thing, the fertilizer is changed into a treasure, for the other thing, the green date peels and the kernels contain a large amount of calcium and phosphorus to provide nutrients for the growth of the green dates and make the fruit big and the pulp crispy.

The invention relates to a manufacturing method of dry horse meat. The manufacturing method specifically comprises the following steps: (1) pre-treating horse meat; (2) preparing marinade; (3) pickling the horse meat; (4) baking the horse meat; (5) sterilizing, performing vacuum packaging to obtain the dry horse meat. The horse meat is repeatedly treated to completely remove the bloody water so as to guarantee that the horse meat is excellent in flavor, good in taste and free from extraneous odor; the special marinade is used for pickling the horse meat, and then the pickled horse meat is dried in a dryer to guarantee that the horse meat is tasty and unique in flavor; due to the marinade-saturated internal of the horse meat, the horse meat is uniformly heated in the baking, the meat quality is crisp and tender; the baked horse meat is air-dried by use of cold air to further avoid the old of the horse meat quality, the mouthfeel of the horse meat is improved so that that consumer with bad teeth can eat the horse meat.

The invention relates to a tilapia mossambica embrittlement breeding method which comprises the steps that tilapia mossambica with the body weight of 300-500 g is selected and bred for 2 months at the stocking density of 2000-3000 tilapia mossambica per mu, the weight of feed fed every day is 1.0-3.0% of the body weight of the tilapia mossambica, and the feed contains broad beans. By means of the tilapia mossambica embrittling breeding method, the quality of tilapia mossambica meat can be improved, and the tilapia mossambica meat is

The invention discloses a making method of a preserved egg drumstick and relates to the field of food processing. By improving a processing technology of the preserved egg drumstick, selecting specialfruit tree saw dust and mixing fumigating materials for use, the making method of the preserved egg drumstick is provided and does not need preservative or pigment or other additives, and the makingtechnology using natural raw materials is provided, wherein the made preserved egg drumstick is complete in color, flavor and taste and easy to preserve.

The invention discloses a method for cultivating high-yield high-quality apple trees. The method comprises the steps of 1) female parent cultivation, wherein variant main branches of 2-year-old honeycrisp apple trees are selected to be top-grafted on a cherry-apple tree and managed until fruit bearing, so that a variant top-grafted female parent is obtained; 2) orchard construction with stocks, wherein a mountainous area where the annual average air temperature is 7.5 DEG C or above, the altitude is 1300-1800 meters, the annual precipitation is larger than 500 millimeters or drainage and irrigation are convenient is selected to construct a T377 dwarf stock orchard; 3) grafting, wherein in the autumn of the current year, branch scions are cut from the variant top-grafted female parent and grafted onto the stocks in the stock orchard to obtain the high-yield high-quality apple trees. The method for cultivating the high-yield high-quality apple trees has the advantages that the cultivatednovel apple tree variety has the advantages of high survival rate, high yield and high quality, and the cultivated novel tree variety can also be grafted as a female parent multiple times, so that itcan be achieved that the apple orchard of a larger area is constructed rapidly, the cost is low, the branches and leaves are small, the yield is stable and high, and the method is of great significance for the development of local forestry fruit production and the improvement of the economic benefits of apple growers.

The invention discloses a chicken dish stuffed with pork belly and a preparation method thereof, which belongs to the technical field of food and its processing. The technical problem to be solved is: to provide a dish with rich nutrition, delicious taste, nourishing and health care functions and a preparation method thereof. It is characterized in that the main and auxiliary materials of pork belly stuffed chicken dishes and their weight proportions are: 1300-2000 hen, 750-1100 pork belly, 15-25 ginseng, 5-10 angelica, 2-5 star anise, 5-10 wolfberry, Ginger 5-10, shallot 5-10, salt 5-10, water 2000-3000. The production method is: after removing the fat on the internal organs of the hen and the pork belly, first put the auxiliary materials into the inner chamber of the hen, then stuff the hen into the pork belly, put it into a pottery simmering pot, add boiling water and simmer for 7-8 hours Instantly. This dish not only has crisp meat, thick and delicious soup, and rich nutrition, but also has the functions of nourishing blood, nourishing blood, promoting blood circulation, regulating qi and blood, nourishing kidney deficiency, reshaping kidney yang, nourishing deficiency yin, nourishing vitality, quenching thirst and promoting body fluid, nourishing stomach and warming stomach. Nourishing health function.

The invention discloses a manufacturing method of smoked rabbit meat. The manufacturing method is characterized by comprising the following steps: soaking the rabbit meat, placing the meat in brine prepared with anise, fructus amomi, pepper, fructus galangae, radix angelicae, galangal, cumin, rhizoma kaempferiae, clove, fennel, star anise and myrcia to be mature, and smoking and steaming the brined rabbit meat with white sugar. The manufacturing method is simple in process, convenient, practical, wide in raw material sources, and low in production cost; the product is easy to store and convenient to carry; the manufacturing method is free from addition of any chemical preservative in the processing process; the finished product is golden and rosy on the surface and appearance, complete in the rabbit shape, dry tough on the skin, thin, tasty and crispy in the meat, good to see, more pure in flavor, thick in the smoking flavor, mellow and tasty in the meat, crispy and mushy in the texture, and more suitable for meeting the demand of people; the added brine materials are medical and edible seasonings, can keep from going bad and reverting for several days at normal temperature, has certain pharmacologic and healthcare functions, and can tonify spleen and stimulate appetite, promote digestion to eliminate stagnation, increase appetite, and further prevent diseases and promote physical health of human body.

The invention is aimed at providing a method for deeply frying trout fillets, and is aimed at providing a travel and leisure food which is convenient to carry, convenient to eat, delicious in taste, rich in nutrient and long in shelf life. The method is put forward for the problems that fresh trout is difficult to store and transport, rapidly rots and deteriorates at normal temperature and is prone to fishbone separating, difficult to sell in far places and not convenient to eat. The product is free of any food additives and preservatives, deeply-fried fillets keep the inherent aroma and quality of trout, and nutrients of trout are prevented against damage and are kept to the maximum extent. During slicing, the thickness of each fillet is properly 8-12 mm; the fillets can not be easily fried thoroughly within a short period of time and can not be tasty easily if the fillets are too thick, and the fillets are prone to being burnt during deep frying if the fillets are too thin. During deep frying, the oil temperature is controlled to be 240-250 DEG C, the deep frying time is properly 1-1.2 min, and in this way, the fried fillets are crispy outside and tender inside, golden yellow in color and luster, crispy and soft in taste and strong in aroma. The preparation technological method is simple and reasonable, high in operability, suitable for industrialized production and huge in development potential.

The invention discloses a method for solving the only blooming but no bearing of psidium guajave, and flowers of the only blooming but no bearing psidium guajave are subjected to artificial pollination; the pollen selected in the artificial pollination process uses pollen of the flowers of the psidium guajave which can bloom and bear normally. With the adoption of the method, the problems of blooming but no bearing and few fruiting of the psidium guajave plants are solved, and at the same time, the quality of the psidium guajave fruit is improved greatly. Further the method can be used for improving psidium guajave plants with poor fruit taste and light flavor.