35results about How to "Delicious and rich" patented technology

The present invention relates to an anchovy enzymatic protein seasoning liquid and a preparation method thereof. Fresh or frozen and unfrozen anchovy is used as a raw material. Papain, compound protease and flavor enzyme are combined as compound enzyme to be hydrolyzed as short peptide protein liquid. After anchovy protein enzymatic hydrolysate is processed for killing enzyme, residue and liquid are separated to obtain hydrolysate solution; active carbon with the weight of 1 percent to 3 percent of the weight of the hydrolysate solution is added for filtering; 0.5 percent to 1 percent of beta-cyclic dextrin is added for debitterizing; the solution is condensed to 1/2 to 1/3 of the original volume after centrifugal filtration; colorant with the weight of 0.05 percent to 0.2 percent of the weight of the condensed anchovy protein enzymatic hydrolysate, 0.05 percent to 0.2 percent of emulsifier and 5 percent to 25 percent of seasoning are added for homogenizing and seasoning. The seasoning liquid preserves all nutrient contents and functional factors of anchovy, has high nutrient value and fresh and dense taste, is easy for digesting and absorbing and has the health care efficacies on reducing cholesterol, eliminating fatigue, improving body immunity, etc. The preparation method has reasonable technology, simple operation and strong operability and is easy for realizing the industrialized production.

The invention discloses a dried konjak egg curd and a making method thereof. The making method comprises the following steps: (1) providing egg white; 2, uniformly mixing 100 parts by weight of the egg white with 1-40 parts by weight of a konjak powder solution, 1-10 parts by weight of a first seasoning mixture and 1-12 parts by weight of a second seasoning mixture to obtain a mixed solution; 3, steaming the mixed solution, solidifying the steamed mixed solution, cooling the solidified mixed solution, and shaping the cooled mixed solution to obtain semi-finished dried konjak egg curd; and 4, marinating the shaped semi-finished dried konjak egg curd, and drying the marinated semi-finished dried konjak egg curd to obtain the dried konjak egg curd. The konjak powder is added to raw materials, so the healthcare functions of the dried egg curd are increased, protein fermentation is reduced, the hardness, the toughness and the water retention property of the dried egg curd are improved, and the yield is increased.

The invention relates to the technical field of convenient food, and provides instant cedrela sinensis. The instant cedrela sinensis is prepared from following raw materials in parts by weight: 25-30 parts of cedrela sinensis sprout, 30-35 parts of fresh pepper, 40-45 parts of vegetable oil, 3-5 parts of fresh ginger, 2-4 parts of garlic, 1-1.5 parts of edible salt, 0.6-0.8 part of white granulated sugar, 0.3-0.5 part of white spirit, 0.1-0.2 part of pepper, and 0.5-0.8 part of aginomoto. The invention also provides a preparation method for the instant cedrela sinensis. The instant cedrela sinensis prepared by the method has fragrant flavor, is delicious, can be eaten directly, and is especially suitable for rice, noodles, condiment sauce and so on.

The invention discloses a method for preparing furong meat. The method comprises the steps of pretreatment of pork, pickling, steaming, frying, mixing, stir frying and the like. The furong meat obtained by the method has unique flavor, fresh and tender taste and rich nutrition, is beneficial to human body absorption, has an attractive color, has no mutton smell and fishy smell of meat, smell of blood and harmful smell, the meat is delicious, the chewing feeling is very good, and the color, flavor and taste are good; no food additive and no preservative are added, the product is non-toxic and harmless, safe and healthy and has effects of tonifying qi-blood, tonifying deficiency, treating malnutrition, inducing diuresis, tonifying the spleen, removing pain or numbness and carrying out apocenosis, removing speckles, nourishing skin, clearing away heat and toxic materials and the like; after passing the inspection, the finished product is sent into a vacuum packaging machine in an asepticstate for vacuum packaging, so that the expiration date of the product is prolonged, carrying and transport are facilitated, the whole process is implemented in an automatic cooking device, the furongmeat is automatically manufactured, the requirements on occasions where a large number of meals need to be prepared are met, manpower and material resources are saved, and the production costs are reduced.

The invention provides lentinus edodes spicy sauce. The lentinus edodes spicy sauce is prepared in a way of: adding dried lentinus edodes and vegetable sauce such as tomato sauce and/or carrot sauce and the like into ingredients, on the basis of a spicy flavor, fresh flavors of the lentinus edodes and vegetables are added, the mouth feel of the sauce is relatively delicious and rich, and the requirements of people on the flavor of the spicy sauce are met.

The invention relates to beef chilli sauce and a production method thereof, and belongs to the technical field of production of seasonings. The beef chilli sauce comprises the following raw materials in part by weight: 10 to 18 parts of red peppers, 10 to 16 parts of banana peppers, 5 to 8 parts of beef, 5 to 9 parts of soybean paste, 8 to 15 parts of peanut oil, 2 to 5 parts of salt, 0.5 to 3 parts of saccharose, 2 to 9 parts of pepper powder, 2 to 6 parts of miso, and 1 to 5 parts of curry paste. According to the beef chilli sauce disclosed by the invention, the red peppers and the banana peppers are matched, then particular quantities of other raw materials are combined, and water is not additionally added; the beef chilli sauce is reasonable in matching, coordinated in taste and delicious, full-bodied in flavor, mellow and lasting.

The invention provides a method for making chocolate cheese sandwich chicken cutlets. The product uses chocolate, cheese and chicken breast meat as raw materials, and studies the processing technology of chocolate cheese sandwich chicken cutlets through the steps of sizing, flour coating, pre-frying and the like. This product is bright in color, mellow in taste, rich in nutrition, has therapeutic effects such as calcium supplementation, immunity enhancement, and anti-aging, and is a nutritious food suitable for all ages.

The invention relates to a preparation method of sea intestine seasoning powder. The method comprises the following steps: with fresh sea intestines as a raw material, carrying out conventional treatment, and then crushing to prepare sea intestine pulp; adjusting the concentration of a substrate with the sea intestine pulp, and then adding compound protease to carry out enzyme-control enzymolysis, so as to obtain enzymatic hydrolysate; inactivating and filtering the enzymatic hydrolysate, adding activated carbon, purifying, adding beta-cyclodextrine, debitterizing and filtering to obtain a refined solution of the sea intestines; and adding edible salt to the refined solution of the sea intestines, seasoning, and carrying out spray drying, so as to obtain the sea intestine seasoning powder. The preparation method is reasonable in process, simple and convenient to operate, mild in preparation process, free of environmental pollution and high in operability; according to the prepared sea intestine seasoning powder, the original taste and flavor of the sea intestines are kept; and the sea intestine seasoning powder is fresh and strong in taste, and easy to absorb by a human body, and has important health efficacies of warming and tonifying the liver and kidneys, and tonifying yang and controlling nocturnal emission with astringent drugs.

The invention discloses a making method of an instant pickled chilli-flavor black fungus product. The making method comprises the following steps: (1) carrying out pretreatment; (2) carrying out soaking treatment; (3) cooking; (4) shredding; (5) preparing auxiliary materials; (6) pickling; (7) evenly stirring. The black fungus made by using the making method of the instant pickled chilli-flavor black fungus product has the characteristics of being convenient and fast, ready-to-eat, rich in nutrition, crisp and tender in mouth feel and unique in flavor; furthermore, the flavor and nutrients of the black fungus are well maintained.

The invention discloses a tea-flavored granular seasoning and a preparation method thereof. The seasoning comprises the following raw materials in parts by weight: 2-3 parts of broken tea leaves, 10-15 parts of starch, 26-30 parts of edible salt, 30-35 parts of monosodium glutamate, 6-8 parts of white granulated sugar, 1.5-2.5 parts of a meat flavor extract, 1.5-2.0 parts of maltodextrin, 1.2-2.2parts of disodium ribonucleotide, 0.5-1 part of compound amino acid, 1.5-2 parts of papain, 0.2-0.3 part of nutmeg, 0.3-0.5 part of white pepper, 0.2-0.3 part of fresh ginger, 0.01-0.05 part of vitamin B1, 1-1.5 parts of chicken oil, 0.1-0.2 part of turmeric powder, and 0.02-0.05 part of tea polyphenol. The tea leaves are made into the seasoning, and the seasoning is not prone to damp and long inshelf life.

The invention provides tricholoma matsutake chicken essence and a preparation method thereof. The tricholoma matsutake chicken essence is mainly prepared from the following ingredients in parts by weight: 45-50 parts of sodium glutamate, 25-30 parts of edible salt, 10-15 parts of maltodextrin, 6-10 parts of white granulated sugar, 1-5 parts of I+G, 1-3 parts of pure chicken meat powder, 0.2-2 parts of garlic powder, 0.05-0.5 part of ginger powder, 0.5-3 parts of a chicken meat extract, 0.01-0.2 part of pepper powder, 0.1-20 parts of tricholoma matsutake powder and liquid spice, wherein the liquid spice consists of chicken meat essence fluid, shiitake mushroom essence fluid and old hen essence fluid. The tricholoma matsutake chicken essence disclosed by the invention has the advantages of being delicious in flavor and high in nutrient value, can stimulate the appetite and can also strengthen the constitutions.

A medical vinegar features that it can be used to prevent and treat asthma and has the special curative effect to neurasthenia, chronic bronchitis, and cardiovascular and cerebrovascular diseases.

The invention provides capsule making type herb tea-based drink applicable to damp heat constitution as well as preparation and using methods thereof. The herb tea at least comprise the following rawmaterials in parts by weight: 1-5 parts of sophora flower bud, 2-10 parts of chrysanthemum, 1-5 parts of rhizoma phragmitis, 1-5 parts of lonicera japonica and 2-10 parts of phaseolus calcaratus. Theproduct adopts capsules as the package, and is made by adopting a capsule making machine. The active substances in the product are rapidly dissolved out, the dissolution rate is high, and separation of water-insoluble macromolecular impurities is avoided. Compared with the traditional tea bag, the tea drink disclosed by the invention is beautiful and clarified in soup and aromatic and strong in taste, and the effect of improving the damp heat constitution is improved. Moreover, the product has the characteristic of avoiding taste change when stored for a long time.

The invention discloses a fragrance-locking and freshly squeezed method of rapeseed oil. The fragrance-locking and freshly squeezed method comprises the following steps: firstly, putting fresh rapeseeds into water for soaking; secondly, carrying out stir frying on the fresh rapeseeds and controlling the stir frying temperature at 130 to 140 DEG C; thirdly, drying and smoking the stir fried fresh rapeseeds; fourthly, crushing the dried and smoked fresh rapeseeds in a first airtight environment, and controlling the crushing particle size within 25 to 35 meshes; in the crushing process, keeping the pressure in the first airtight environment at 1.2 to 1.5 standard atmospheric pressure; fifthly, coating the crushed fresh rapeseeds with fresh straws to obtain material cakes, putting the materialcakes into a water steamer for steaming and enabling the water content of the material cakes to be smaller than or equal to 6 percent; sixthly, squeezing the steamed material cakes in a second airtight environment to obtain crude oil; seventhly, mixing the crude oil with salt water to obtain an oil-water mixture, putting the oil-water mixture and air in the second airtight environment together into an oil tank for sealing and statically settling; after separating the oil from water, filtering to obtain the rapeseed oil. According to the fragrance-locking and freshly squeezed method of the rapeseed oil, dissipation of aroma and delicate flavor can be reduced. The invention also discloses the rapeseed oil.

The invention discloses an ancient prescription herbal coarse grain sauce. The sauce comprises the following components in parts by weight: 52-62 parts of coarse food grain, 2.5-3.0 parts of ancient prescription herbal materials, 22-28 parts of rapeseed oil, 22-28 parts of sunflower seed oil, 15-19 parts of beef, 16-20 parts of soy sauce, 11-15 parts of refined salt, 4-6 parts of chicken essence,7-9 parts of chili powder and 4-6 parts of black sesame seeds. Meanwhile, the invention discloses a preparation method of the ancient prescription herbal coarse grain sauce. The invention belongs to the technical field of food processing and particularly provides the ancient prescription herbal coarse grain sauce and the preparation method thereof. According to the present invention, a variety ofancient prescription herbal materials are adopted as the basis to improve aroma and freshness of the coarse food grain, and a variety of herb components are matched to maximize the sauce aroma of thecoarse food grain. Meanwhile, the ten coarse food grains contain a variety of trace elements which have the effects of intestinal peristalsis promoting, spleen strengthening, lung tonifying, kidney strengthening, essence benefiting and the like, and the coarse grain sauce has the characteristics of rich and delicious taste, unique mouth feel, and healthy and safe use.

The invention relates to a condiment, in particular to a shrimp-flavored soy sauce. The shrimp-flavored soy sauce consists of the following substances in parts by weight: 45-55 parts of soy sauce juice, 25-35 parts of white shrimps, 15-20 parts of opossum shrimps, 25-35 parts of crab claws, 1-3 parts of citric acid, 3-8 parts of licorice roots, 0.5-0.8 part of yeast, 0.5-0.8 part of gourmet powder, 0.5-0.8 part of radix angelicae, 1-3 parts of high fructose corn syrup, 0.05-0.08 part of tripotassium glycyrhetate, 0.05-0.08 part of glycine, 5-15 parts of black tartarian buckwheat, 5-10 parts of black soybeans, and 5-15 parts of black millet. The shrimp-flavored soy sauce disclosed by the invention has unique shrimp flavor, is rich and delicious in flavor, and auburn in color, has gloss and fragrance, has sauce fragrance of the soy sauce, also has delicious flavor of the shrimps, is low in salt content and healthy to eat, and contains various vitamins and amino acids, which are required by human bodies.

The invention discloses a flavored rice mixing paste. The flavored rice mixing paste comprises the following components in parts by weight: 900-1100 parts of chili pieces, 200-300 parts of chili kingsegments, 70-80 parts of red spicy pepper powder, 70-80 parts of green spicy pepper powder, 120-180 parts of thick broad-bean sauce, 175-255 parts of medicinal materials, 180-220 parts of fermented soya beans, 80-120 parts of white granulated sugar, 80-120 parts of chicken essence, 40-60 parts of monosodium glutamate, 80-120 parts of refined salt, 1700-2300 parts of salad oil, 1700-2300 parts of rapeseed oil, and 40-60 parts of liquor. The invention further discloses a preparation method of the flavored rice mixing paste. The flavored rice mixing paste belongs to the technical field of food processing, and specifically provides a flavored rice mixing paste and a preparation method thereof. The flavored rice mixing paste is simple and convenient to manufacture and can be prepared by the personnel with ordinary cooking skill and is suitable for large-scale popularization; and through mutual cooperation of a plurality of spice components, the flavored rice mixing paste is rich and delicious in taste, unique in mouthfeel and healthy and safe to eat.