6256results about How to "Delicious" patented technology

The invention relates to mushroom flavor sauce and a manufacturing process thereof. The mushroom flavor sauce comprises the following raw material components by weight percentage: 30-70wt% of mushrooms, 10-50wt% of meat and 20-60wt% of thick chili sauce. In the processing process of the source, unique formulas and techniques are adopted and plant oil is used for mixing and frying abundant ingredients, so that the obtained source has a mellow flavor, palatable salty, spicy and numb tastes and has no bitter, acerb, parched tastes and other peculiar smells; and therefore, the mushroom flavor sauce provided by the invention sufficiently keeps the sauce flavor, ester flavor and mushroom flavor, has no bad smells, and has complete nutrition and a delicious taste.

The invention discloses a production method of preserved dried beancurd. The production method comprises the following steps: (1) selecting proper soybean, pretreating the soybean, soaking and washing with water; and (2) pulping the washed soybean, boiling, filtering, curdling, standing to form jellied bean curd, breaking the jellied bean curd, boxing, pressing, removing filter cloth, shaping, quickly boiling in soda, preserving, roasting and mixing with flavor to prepare the preserved dried beancurd. The production method of the preserved dried beancurd disclosed by the invention has reasonable process and high resource utilization rate; and the preserved dried beancurd has delicious taste and rich nutrients, is clean and sanitary, can be stored for longer time, and is convenient for transport and storage.

The invention discloses a production method for a sauced split duck leisure food. The method is characterized in that: the split duck and accessories thereof are adopted as raw materials; a production process of the method comprises defrosting, adjusting, rolling and kneading, sousing, bittern, baking, cutting, mixing, vacuum packaging, sterilizing, rinsing and drying. The raw materials for the sousing comprise, by weight, 100 parts of the split duck raw material, 0.80-1.20 parts of a salt substance, 0.005-0.50 parts of a flavor enhancer, 0.05-0.15 parts of a sweeting agent, 0.10-0.30 parts of a deodorization agent, 0.008-0.035 parts of a pigment, 0.005-0.06 parts of a preservative, 0.04-0.10 parts of a flavoring agent. The raw materials for the bittern comprise, by weight, 100 parts of the soused split duck, 0.20-0.40 parts of the flavor enhancer, 0.05-0.20 parts of a flavoring agent, 0.01-0.04 parts of a toner and 0.8-1.2 parts of a perfume. The products prepared by the method have delicious and rich fragrance, moderate salt taste, mellow flavor, a unique flavor of the sauced products.

The present invention relates to a kind of edible fungus ready-to-serve product and its preparation method, including two products of ready-to-serve soup concentrate and flavouring powder. It adopts several fresh edible fungus sporocarps as raw material, and adopts the following steps: weighing, cleaning, pulverizing, flavouring, cooking, high-temp. steaming and heating, canning, sealing and sterilizing to obtain soup concentrate, or directly spraying, drying to obtain the invented flavouring powder with colour, smell and taste of edible fungus and rich nutrients. When used, it is mixed with boiling water, and can be eaten.

A multi-colored health care tofu containing fruit and vegetable comprises the following raw materials with the weight portions of 8 to 10 portions of soybean, 4 to 10 portions of fruits, 8 to 10 portions of vegetables and 0.3 to 1 portions of ecological coagulant, wherein, the fruit and the vegetable are the fruits and the vegetables with the pH of less than 7. The ecological coagulant is the mixture of glucose and plaster which is in the ratio of 1 to 3:22 to 28. The production process comprises screening and sorting soybean, soaking and removing peels, grinding for separation, mixing and coloring by adding the extracted natural vegetable juice and fruit juice, cooking and coagulating, squeezing and forming and packing the finished products. In the invention, algin, mannite, plant fiber, protein, a plurality of amino acids, a plurality of vitamins, a plurality of trace elements including calcium, iron and selenium which are the essential matter inside the body are added, which can effectively prevent a plurality of diseases including high blood pressure, obesity, cardiovascular genomic, biliary calculus and other diseases.

The invention discloses a processing method of whole-grain instant porridge. According to the method, whole-grain flour is subjected to pretreatment, and the whole-grain instant porridge can be prepared through extrusion forming primary Alpha treatment, low-temperature drying and high-temperature secondary Alpha treatment. The instant porridge prepared by the method has the moisture content being lower than 10 percent and the Alpha degree being high than 95 percent. The processing method disclosed by the invention is simple, convenient and feasible, the continuous degree of the processing process is high, the prepared whole-grain instant porridge has good rehydration effect and can be rehydrated within 3 to 4 minutes through being immersed by hot water, various kinds of nutritional ingredients of the original whole grain are maintained, the mouth feeling is excellent, the eating by customers is convenient, and the storage time of products is prolonged.

The present invention discloses one kind of high temperature resistant ceramic cooker suitable for use in electromagnetic induction furnace. The high temperature resistant ceramic cooker is produced with the main materials, including lithium-containing mineral material, quartz, kaolin, etc, and through grinding, mixing, forming, drying, glazing and high temperature baking to obtain the ceramic body; coating far infrared radiation layer, electromagnetically inducing eddy flow heating layer and far infrared reflecting layer to the bottom of the ceramic body; and roasting. It has high heat stability, no cracking even in no-water cooking state, high heat utilization rate and long service life. It is especially suitable for cooking in electromagnetic induction furnace.

The invention provides compound probiotics as well as a production process and an application thereof to a leavening agent. The compound probiotics are obtained as follows: strains with strong tolerance and excellent fermentation performance are combined and proportioned to prepare the dry powder of probiotics by virtue of strain activation and cultivation, fermentation, separation and vacuum low-temperature drying; and then the dry powder of probiotics is compounded and packaged to obtain the complex probiotics. A continuous vacuum low-temperature drying process is adopted, the period is shortened and the yield is improved; and the complex probiotics comprises lactobacillus plantarum, lactobacillus fermentum, lactobacillus casei and lactobacillus rhamnosus in a ratio of (2-8) to (1-6) to (1-4) to (1-3); during application, every ton of vegetable can be well fermented within 3-5 days by use of 0.2-1kg of the leavening agent at a fermenting temperature of 20-30 DEG C, wherein the fermentation time is shortened by 50% in comparison with that in the conventional method, the yield of the salted and preserved vegetable is over 75%. The multipurpose probiotics leavening agent prepared by the production process disclosed by the invention can be used for the vegetable fermenting industry and the feed fermenting industry, so that a realistic problem in agricultural production and a food processing process is solved; and meanwhile, the product quality and the production efficiency are improved.

The invention provides a preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature, which belongs to the technical field of instant fish products. The instant fish dried bean curd is prepared from the following raw materials in percentage by weight: 30%-40% of frozen fish meat paste, 8%-10% of starch, 8%-9% of soybean protein isolate, 6%-7% of soybean oil, 0.5%-1.0% of egg white powder, 1%-3% of table salt, 0.2%-0.3% of glucose, 0.1%-0.3% of TG enzyme and the balance of pure water. The preparation method comprises the following steps of: adding the table salt into the frozen fish meat paste which is in a half-thawed state, and kneading for 10-20 minutes; then, adding the soybean protein isolate, the soybean oil and the egg white powder, and stirring uniformly; further, adding the TG enzyme, the glucose, the starch and the water, and chopping and stirring until the mixture is in a uniform exquisite pastry shape; and performing molding, streaming, vacuum frying, marinating, vacuum packaging and sterilizing on the materials, and cooling so as to obtain the instant flavor-conditioning fish dried bean curd. The fish dried bean curd can be eaten instantly after being unpacked, the shelf life of the fish dried bean curd stored at room temperature reaches 9 months, and as a healthy instant conditioning food, the fish dried bean curd is good in elasticity and toughness, fresh in taste, rich in nutrition and suitable for the young and the old.

The invention discloses a manufacturing method for spiced beef. The manufacturing method is characterized by comprising the following steps of: cleaning and slicing, sliced beef is frozen in a freezer at a temperature of 15 DEG C below zero-18 DEG C below zero for 20-24 hours, pickling, light-stewing, primarily stewing in soy sauce, secondarily stewing in soy sauce, deep frying, slicing, mixing with stuff, packing, vacuum sealing and sterilizing. The beef mixed with stuff oil is packed and sealed on a vacuum sealing machine, after being placed in a sterilizing device for sterilization at a temperature of 121 DEG C for 20 minutes, the spiced beef is cooled into a normal temperature and then is encased.

The invention discloses a processing production method of flavor mushroom sauce, and belongs to the technical field of mushroom deep processing. The flavor mushroom sauce is processed by main raw materials of dry mushroom, soybean oil, meat, and fermented soya beans. The processing manufacturing process comprises the steps of dry mushroom rehydration, dicing processing, fried diced meat processing, fermented soya bean oil pouring preparation, flavor chili oil preparation, stir-frying, filling, exhausting, and sterilization. The flavor mushroom sauce product has strong mushroom flavor, and is delicious in taste; when compared with seasoning sauce products on the market, the product perfectly combines meat, vegetables with mushroom, integrates nutrition with health, belongs to a nutrient seasoning sauce, and effectively solves the problem of unbalanced nutrition combination for current office workers. The flavor mushroom sauce enriches the types and flavor of sauce products on the market; mushroom is deeply processed, which increases the added value of mushroom.

The present invention discloses a hot and spicy sauce and a preparation method thereof, and belongs to the field of food seasoning technology. The preparation method comprises the following main steps: preparing each raw material according to characteristics of the raw materials, heating siritch to 180-200 DEG C, adding ginger and garlic into the siritch, sauting the ginger and garlic until fragrant, adding thick broad-bean sauce into the mixture, maintaining product temperature at about 95 DEG C and stir-frying the mixture for 3-6 minutes, frying the mixture with pepper, shii-take and chilli paste, edible fungus and diced tofu for about 10 minutes, adding inspissated juice of Chinese wolfberry, red date and apple, spice material and soy sauce into the mixture, frying the mixture for additional 5 minutes at a product temperature of about 95 DEG C, adding salt, edible fungus powder, crushed peanut and sesame, continuing frying the mixture for 5 minutes, adding zanthorylum oil, stopping the fire, and maintaining product temperature at above 65 DEG C for hot filling. The hot and spicy sauce prepared in accordance with the above-mentioned preparation method is rich in nutrition, beautiful, ruddy and shiny in color, rich in gloss, salty and spicy and natural in taste, harmonious in fragrance, and crispy and chewy in taste.

The invention discloses an ecological fish farming method in a rice field, which comprises the following steps of rice field preparation, rice field transformation, fish farming facility preparation, rice seedling transplantation, biosorption, rice field disinfection, irrigation, fertilization, stocking fish seed selection, stocking fish fry disinfection, stocking and feeding management, wherein annular field fish ditches dug through the rice field transformation are V-shaped ditches arranged on the inner sides of ridges around the rice field; the biosorption utilizes a biosorption agent to adsorb heavy metal in rice field soil and irrigation water; and stocking fish seeds are selected from eight-beard catfishes. The invention further discloses rice produced by rice plants planted in the rice field using the ecological fish farming method. According to the method and the rice, an effective usable area of the rice field is increased significantly; pollution of the heavy metal such as lead and cadmium is reduced; integral benefits of fish farming in the rice field are improved; the ecological rice contains rich protein, more microelements such as iron, magnesium and calcium, and vitamin C, has no chemical pesticide residual, and is green and environment-friendly; and the content of the heavy metal such as lead and cadmium is very low.

The invention provides chilli sauce, which is prepared from a raw material composition by boiling, wherein the raw material composition contains capsicum, flour paste, sugar, vinegar, salt, monosodium glutamate, fruits, peanuts, gingers, garlic and oil. The invention further provides a preparation method of chilli sauce. Capsicum, flour paste, sugar, vinegar, salt, monosodium glutamate, fruits, peanuts, gingers, garlic and oil are used as raw materials, which are boiled to obtain the chilli sauce after mixed. The chilli sauce not only has advantages of brilliant color, delicious taste, abundant nutrition, moderate pungent taste, long aftertaste, but also has a long shelf-life, and can be preserved for two years without deterioration by seal and normal temperature preservation in a condition without adding any preservatives. Furthermore, the chilli sauce can be prepared only by mixing the raw materials and then boiling the raw materials without fermentation, has advantages of simple preparation technology and short preparation period, and is not only suitable for household self-made and edible, but also suitable for large scale production.

The invention discloses a golden soup hotpot condiment and a preparation method thereof and belongs to the field of seasonings and condiments. The hotpot condiment consists of 12-18 parts of oil package, 1-3 parts of condiment package and 2-3 parts of nutrient package, wherein the main ingredient oil package comprises the following raw materials by weight: 1-10 parts of salt, 1-10 parts of garlic, 20-200 parts of edible vegetable oil, 0.1-2 parts of spice, 1-15 parts of ginger, 1-15 parts of white sugar, 1-10 parts of pepper, 5-20 parts of carrot chili sauce, 1-10 parts of pickle pulp, 1-5 parts of pickle fermentation liquor, 1-20 parts of goji juice, 1-10 parts of red date juice, 1-10 parts of edible mushroom enzymatic hydrolysate, 5-10 parts of pumpkin sauce and 1-20 parts of concentrated soup-stock. Through the adoption of biological fermentation and enzymolysis technologies, the operations of frying, thermally insulating and dipping are combined, so that the prepared hotpot condiment is balanced and comprehensive in nutrition, harmonious in flavors such as sour, pungency, saltness, sweetness, freshness, fragrance and spice, golden and attractive in color and outstanding in characteristics.

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

The invention discloses an instant sea cucumber, wherein the preparation process comprises removing internal organs of the sea cucumber, cleaning and loading into pressure cooker, boiling for 10-30 minutes under 100-110 deg. C, washing fresh bamboo shoots and mushrooms, loading into a pot, boiling with big fire, simmering 40-90 minutes, charging in other ingredients, continuously simmering 10-20 minutes, filtering slag in the soup, loading in the sea cucumber and stewing 10-30 minutes, finally packaging and sterilizing.

The invention relates to an ecological repairing method of porphyry macroalgae to an eutrophic open sea area, which is mainly characterized by comprising the following steps: firstly, selecting a cultivating area; secondly, fabricating a raft frame and a lace curtain of a cultivating facility; thirdly, pulling seedlings of conchospores cultivated by a seedling net, conveying the seedling net, hanging the lace curtain and managing in a seedling stage; fourthly, managing the cultivation of raped porphyry macroalgae; fifthly, picking the ripe porphyry macroalgae; and sixthly, measuring nitrogen and phosphorus in texture. Purpuralgen is cultivated in the eutrophic open sea area, on the one hand, necessary nutrient substances are provided for the purpuralgen, on the other hand, nutrient substances in sea can be transformed out of a pollution system through the harvest of the purpuralgen, therefore, the application of the ecological repairing method can achieve the purpose of releasing and eliminating eutrophication, and also obtains higher economical value.