93results about How to "Delicious food" patented technology

The invention relates to organic-inorganic biological mineral composition composite synusiologic fertilizer and the preparation method thereof. The invention comprises the raw materials as follow in weight proportion: 20 to 30 parts of organic raw material, 30 to 60 parts of inorganic fertilizer, 10 to 20 parts of mineral composition raw material, and 1 to 5 parts of synusiologic mushroom. The invention has the advantages of promoting the absorption of crops, increasing the fertilizer absorption rate from primary 34 percent to more than 60 percent, decreasing the fertilizer residue, promoting the growth of the crops, improving the quality of the crops, ensuring the early development of the crops, the rich branching roots, the rich branches, the rich leaves, and early mature, and increasing the yield by 50 to 80 percent. Besides, the invention also has the advantages of restraining the development of pathogenic bacteria inside the soil, decreasing the disease and the harm to the crops, improving the structure of the soil, activating the nutrient of the soil and achieving the synusiologic planting.

The invention discloses a premix type cake mix, and belongs to the technical field of food. The premix type cake mix comprises compositions of, by weight part ratio, 100 parts of wheat flour, 65-80 parts of white granulated sugar, 15-25 parts of milk powder, 5-20 custard flour, 5-7 parts of fragrant and sweet baking powder, 4-6 parts of edible corn starch, 1-3 parts of gluconic acid-Delta-lactone, 0.5-1.5 parts of baking soda and 0.05-0.2 part of xanthan gum. The premix type cake mix is a novel convenient food which is manufactured by using modern food processing technology, easy to preserve, long in quality guarantee period and convenient to use, conforms to requirements of people, has great market potential, and can be made into cakes with flavors of an original flavor, a pineapple flavor, a strawberry flavor, a chocolate flavor and the like according to tastes of consumers. According to the premix type cake mix, a traditional cake processing method is broken through. The consumers can easily manufacture delicious, tasty and fresh cakes with different flavors at home, and the cakes are characterized by being simple in manufacturing process, short in manufacturing time and the like.

The invention relates to a production method of instant day lilies. The production method comprises steps as follows: raw material selection; soaking; cleaning; fixation; cooling: placing fixed day lilies in an ice-water bath containing edible acetic acid for quick cooling; cold air dehydration: placing cooled day lilies in a shaking type airing bed and cold-airing the day lilies with air of an air cooler for 30-50 min to remove part of moisture; material mixing; sterilization, packing and the like. The day lilies are soaked with proper amounts of edible salt and citric acid for color protection, then high-temperature steam (103-108 DEG C) is used for fixation and enzyme deactivation, and browning of the day lilies and product pollution are avoided; the temperature of the day lilies is quickly decreased to 4-8 DEG C with an acetic acid aqueous solution ice-bath technology, the original color and nutria ingredients are kept, and the instant day lilies are easy to store and convenient to carry, have advantages that the day lilies are convenient to eat, safe, tasty, efficient to absorb, suitable for people of all ages and the like and have higher promotional value.

The invention relates to black pepper flavored skewered pork and a preparation method thereof. The black pepper flavored skewered pork comprises the following raw materials in parts by weight: 80-120 parts of raw pork meat, 0.5-1 part of sweet chilli powder, 0.1-0.3 part of garlic powder, 0.2-0.6 part of maltodextrin, 0-0.4 part of chicken flavor powder, 0.1-1 part of pork paste, 0.3-1 part of cracked black pepper and other seasonings. The preparation method provided by the invention comprises the steps of: firstly, cutting the selected raw pork meat into pork pieces with uniform size; secondly, preparing black pepper flavored curing ingredients according to the weight of the raw pork meat, and conducting operating sequences of kneading the raw pork meat with the black pepper flavored curing ingredients, curing and the like; and finally, skewering, quick-freezing and refrigerating products. According to the black pepper flavored skewered pork and the preparation method provided by theinvention, the black pepper flavored skewered pork is developed, the purpose of guaranteeing the product quality is reached through control of the raw pork meat, and the production environment and other links, the requirements of industrialized production are met. The skewered pork made and provided by the invention has the characteristics of unique flavor, fresh and tender meat, sanitation and safety, thereby being suitable for large batch production.

The invention relates to a bean product and a method for producing the same, in particular to a fried dried beancurd with spiced sauce and a method for producing the same. The bean product is characterized in that the fried dried beancurd with spiced sauce contains 25 to 38 percent of water; and the producing method is technically characterized in that: before marinating, the bean product is boiled in solution of sodium carbonate for 2 to 4 minutes; and then the bean product with spiced sauce is deep-fried, mixed with other raw materials and packaged.

A technology for preserving the salty eggs includes such steps as washing eggs, drying in air, immersing in the mixture of spirit and white vinegar, rolling in the flavouring powder for attaching the flavouring to their surface, and preserving in sealed container for 30-40 days.

The invention discloses a making method of a crisp muscle and bone stick. The making method of the crisp muscle and bone stick is characterized in that principal raw materials are cut into dices first, matched in a balance mode according to a proportion, subjected to the processes of stirring, pickling, syrup adding and flour wrapping to enrich taste, prefrying, coloring, shaping, cooking and the like, and then quickly frozen and packaged to form a finished product. The making method of the crisp muscle and bone stick organically combines a traditional catering technology and a food engineering technology, exquisite technological operation is conducted, the crisp muscle and bone stick contains no preservative, and the quality guarantee period is one year under the condition of refrigerated storage; the crisp muscle and bone stick is novel, crisp in taste, balanced in nutrition, ready to eat, convenient to eat and healthy. The crisp muscle and bone stick is convenient to eat, delicious, and capable of being eaten after being heated simply.

The present invention disclose a high-purity tea polyphenol buccal tablets which is mainly made by efficacy ingredient as tea polyphenol, bulk additive, sweetening agent, algefacient, acid taste, cementing substance and disintegrating agent. The high-purity tea polyphenol is made to buccal tablets through the invention which keeps efficacy effect of tea polyphenol and delicious, easy to take, tasty and refreshing.

The invention discloses liver protection sober-up soft sweets and a preparation process thereof. Hovenia acerba, radix puerariae, mulberry fruits, dandelions, plantain herbs, rhizoma polygoni cuspidati, fructus ligustri lucidi, radix bupleuri, radix scutellariae, gingers, codonopsis pilosula, liquorice roots, jujube and lucid ganoderma are fermented by using microorganisms, filtered, and vacuum concentrated to obtain medicinal-edible plant formula extract solution, the medicinal-edible plant formula extract solution is mixed with substances such as glucose, fructose and carrageenan to be made into a novel soft sweet product for dispelling the alcohol effect, protecting liver, facilitating urine, benefiting gallbladder and supplementing energy. The soft sweet is of a carrier form, not only contains sufficient functional substances, but also can supplement the excessively consumed energy of a human body in time. By adopting the microorganism fermentation extraction technology, the medicinal and edible plant resources are efficiently utilized, the obtained new product is convenient to carry and eat and delicious in taste, the effect for dispelling the alcohol effect and protecting the liver is remarkable, the production process is mature, the mass production is facilitated, and the market application prospect is wide.

The invention discloses a dendrobium candidum health-preserving soy sauce, and belongs to the technical field of condiments. The soy sauce disclosed by the invention comprises 85-90% of a basic soy sauce and 10-20% of a Chinese herbal medicine extracting solution, wherein the total percentage is 100%; the Chinese herbal medicine extracting solution comprises the following components in parts by weight: 10-17 parts of dendrobium candidum, 10-15 parts of deep-fried bighead atractylodes rhizomes, 6-10 parts of tree peony bark, 9-14 parts of Chinese yam, 8-12 parts of medicated leaven, 5-10 parts of wrinkled gianthyssop herb, 5-10 parts of fortune eupatorium herb, 5-12 parts of lotus seeds, 6-10 parts of white mulberry root bark, 4-9 parts of platycodon roots and 7-9 parts of heartleaf houttuynia herb. The soy sauce disclosed by the invention is rich in nutrition, mellow in mouth feel and delicious in taste; when the soy sauce is cooked, the appetite of people is improved, and after people eat the soy sauce for a long term, the soy sauce can have the efficacies of reducing blood lipid, reducing the cholesterol of a human body, reducing the attack rate of cardiovascular diseases, preventing cancers, reducing damage of free radicals to the human body, and improving the immunity of the human body so as to achieve the efficacies of enhancing nutrition, and preventing and relieving diseases.

The invention provides a production method of an instant eating potato. The method comprises the steps that potatoes are selected, cleaned, dried until no bead on the surface of the potatoes, vacuum packing is carried out, then sterilization treatment follows, meanwhile, the potatoes are steamed, and the potatoes can be eaten after being unpacked. In the production method, the potatoes need not to be sliced, thus avoiding the loss of nutrients to the utmost extent; the instant eating potato is not fried, and the sterilization is carried out after the vacuum packing, therefore, the original flavor of the potatoes is maintained; the instant eating potato has the advantages of convenient eating, being nutritious and tasty, simple technology and convenient operation, which solves the problems that the potatoes are not easy for storage and inconvenient in eating, and provides an instant eating and nutritious potato product.

The invention provides a method for making cooked hairtail which comprises the steps of, removing fish heads and internal organs, washing, removing spur to obtain hairtail slices, charging into material juice for steeping, coating pasty state flavoring, roasting for 2-5 minutes, frying with oil, coating edible oil onto the hairtail strips and baking again, segmenting and vacuum-packing.

The invention discloses a method for preparing fragrant smoked leg chops, which comprises the following steps of: pricking peeled chicken thigh meat, adding materials, kneading, pre-cooling, flattening, and sizing; and steaming, baking and curing in a steam box, quickly freezing and packaging. On the basis of catering fragrant smoked leg chops, the conventional catering technology is integrated with a food engineering technology, and pricking and flattening processes are adopted, so that products are deeply tasty, fresh and tender in meat quality and nutritious and have the shelf life of one year when stored in a refrigerator; and the fragrant smoked leg chops are fragrant, tender and juicy in metal quality, refreshing and palatable, unique in flavor, ready to eat, convenient, sanitary, convenient to eat, and delicious, and can be eaten after being simply heated.

A food product and related method is provided in which the product is prepared in a manner that allows for optimum removal of food for consumption while retaining the delectable taste of the food and the overall easy storage and disposal of the food product. The food product includes a wrapper that contains a food item having a primary fruit substance and a release agent that is associated with the outer surface of the food item such that it substantially prevents the wrapper from adhering to the food item as the wrapper is removed from the food item. Consequently, the wrapper can be removed from the food item without a portion of the wrapper clinging or sticking to the food item and without any portion of the wrapper tearing away from the body of the wrapper and attaching itself as a remnant to the food item. Thus, the consumer does not have to contend with the tediousness of detaching the wrapper from the food item or the messy experience of sticky hands. The food item is made by a method that includes extruding a fruit substance so as to form the food item and then coating the food item with a release agent that substantially prevents the wrapper from adhering to the food item as the wrapper is removed from the food item. The coating is in turn effectuated by a freeze drying process. Alternatively, in lieu of coating the food item with the outer surface of the food item with a release agent, the method includes baking the outer surface of the food item as to provide an anti-stick barrier.

The invention relates to a process for preparing pickled vegetable containing Siberian solomonseal rhizome, wherein the raw materials include vegetable 100 weight parts, cooking wine 0.40 weight part, pricklyash peel 0.40 weight part, ginger powder 0.20 weight part, pimiento 1 weight part and common salt 19 weight parts.

The invention provides a steamed bun manufacturing method. The steamed bun manufacturing method comprises the following steps of 1, raw material selection, 2, warm water blending, 3, yeast dissolution, 4, flour mixing, 5, segmentation and molding, 6, standing, and 7, steaming. The steamed bun manufacturing method utilizes a specially-made measuring cup to solve the problems of gram weight and calculation. Through the raw material selection, warm water blending, yeast dissolution, flour mixing, segmentation and molding, standing and steaming processes, the steamed bun manufacturing method can be operated simply and is convenient for use. A steamed bun obtained by the steamed bun manufacturing method has a traditional and unique special flavor, is safe for taking, has a delicious taste and is rich in nutrients.

The present invention relates to a preparation method of a fresh prepared mutton product and a quality control method thereof. The preparation method is characterized by comprising the successive steps of salt water injection, kneading, PH value adjustment, surface dehydration treatment, packaging, super high pressure treatment and cold chain preservation at a temperature of 0 to 4 DEG C, such that the fresh prepared mutton product is obtained. The invention provides the preparation method for the fresh prepared mutton product. By employing a physical and biological preservation method to control product quality comprehensively, the shelf life of the fresh prepared mutton product is extended to over 30 days. By the key monitoring of growth change of enterobacterium in the fresh prepared mutton product, quality safety of the fresh prepared mutton product can be controlled. Compared with a majority of meat products on the market, food additives selected for the fresh prepared mutton product are safe and nontoxic; and the food safety of fresh prepared mutton product is improved by using monascorubrin to replace nitrite.

A pickled arctium lappa is prepared from arctium lappa root, green radish, ginger, liquid soy, etc. through choosing raw materials, immersing, separating out the immersing liquid, heating it, and immersing again. Its advantages are low cost and high nutritive and medical values.

The invention relates to the technical field of foods, in particular to a flour improving agent and application and product thereof. The flour improving agent comprises pre-gelatinized hydroxy propyl distarch phosphate cassava modified starch, calsium lactate stearate, sodium stearyl lactate, phenylalanine, xylanase, citrus fiber and alpha-amylase. By means of the provided flour improving agent, the shrinking percentage of a freeze leavened cooked wheaten food can be effectively reduced, after the freeze leavened cooked wheaten food is subjected to re-steaming heating or microwave heating, the taste of the freeze leavened cooked wheaten food is the same as that of the food which is just steamed out. The cooked wheaten food prepared with the provided flour special for the freeze leavened cooked wheaten food is thick in wheat fragrance and good in taste. The provided freeze leavened cooked wheaten food is convenient and fast to eat and delicious and is well received by vast consumers.

The invention relates to non-fried instant noodles with the flavor of hams, and belongs to the technical field of food processing. The non-fried instant noodles are prepared from the following components: hams, flour and mixed powder, wherein the mass ratio of the flour to the mixed powder is (1-5):(1-5); the mixed powder comprises cassava modified starch, corn starch, wheat starch, vital wheat gluten and table salt. The non-fried instant noodles disclosed by the invention have the advantages that the prepared noodles can be eaten after being soaked with hot boiling water for 3-5 minutes, the taste is delicious when the non-fried instant noodles are eaten, the non-fried instant noodles have the special flavor of the hams, are tenacious and chewy; after being soaked for a long time, the non-fried instant noodles are not pasty or swelled, and still maintain the original shapes and the chewiness.

The invention discloses a making method of pineapple, sticky rice and purple sweet potato cakes and belongs to the field of foods. The making method includes the steps that 1, 400-500 g of high-quality purple sweet potatoes, 300-400 g of sticky rice powder, 200-300 g of peeled pineapples and warm boiled water are taken; 2, the purple sweet potatoes are peeled after being cooked through high-temperature steaming, and purple sweet potato pulp is rolled into mashed purple sweet potato; 3, the pineapples are cooked through high-temperature steaming and rolled into mashed pineapples to be placed for standby application of cake crusts; 5, purple sweet potato and sticky rice dough is made into the pineapple, sticky rice and purple sweet potato cakes in accordance with the weight ratio of 4:2, wherein the weight of each cake is 30-50 g; 6, the cakes are put into a steamer for 15-20 minutes and then are taken out to be cooled, namely the pineapple, sticky rice and purple sweet potato cakes are obtained. The making method has the advantages that the method is simple, the cakes are delicious to eat and high in nutrition, sugar intake is controlled, and the cakes are suitable for diabetic patients to eat.

The present invention discloses a dog chew. The dog chew comprises two-layered cowhide. The two-layered cowhide has a transverse edge and a longitudinal edge which intersects with the transverse edge. A plurality of weaving openings are formed on the two-layered cowhide, and the weaving openings are parallel to the transverse edge. The two-layered cowhide is divided into a plurality of cross-weave strips by the weaving openings. A plurality of seaweed strips arranged in the weaving openings are staggered and interspersed with the cross-weave strips to form an edible body. The dog chew can form a cylindrical body by rolling an edible body along either edge of the two-layered cowhide and knotting both ends of the cylindrical body. By adding kelp into the dog chew by adopting the weaving method, the saline taste is more appropriate in match, so that feather of dogs is more bright and smooth, and dogs eat the dog chew more deliciously while dogs eat the dog chew healthily.

A tonic health-care dumpling is composed of dough wrapper and stuffing. The stuffing is prepared from bull penis, beef's kidney, scallion, ginseng, dogwood fruit, astragalus root, walnut kernal, edible oil, table salt and edible flavouring through high-pressure steaming of bull penis, cold storage, mincing it along with the beef's kidney, adding ox bone soup or marrow, and sequentially mixing with the broken scallion and walnut kernel, and stirring. Its advantages are unique taste, and health-care function.

The invention discloses a soft canned pneumatophorus japonicas and a processing technology. The operation steps include: 1) pretreatment; 2) slicing; 3) fermentation; 4) microwave vacuum frying; 5) seasoning; and 6) packaging. The soft canned pneumatophorus japonicas prepared by the technology provided by the invention retains the original fresh fragrance of pneumatophorus japonicas, also has the lactic acid taste and crisp fragrance of fried food, has little nutrition loss, and is fully tasty, seasoning liquid ingredients penetrate into the fish meat, all the components are complementary, and bring out the fresh fragrance of fish meat to reach the effects of mellow mouthfeel and delicious taste. The soft canned pneumatophorus japonicas is free of fishy smell, ready-to-eat, and convenient to eat. The processing technology has the advantages of simple operation, good reproducibility and good product quality, thus being suitable for mass production.

The present invention provides a chicken fresh essence which is characterized in that: the chicken fresh essence consists of the following raw materials in percentages by weight: 26-28% of edible salt, 22-24% of sodium glutamate, 23-25% of starch, 16-18% of white granulated sugar, 3-5% of maltodextrin, 2-4% of chicken meat powder, 1-3% of edible spices and 0.2-0.4% of disodium 5'-ribonucleotide. In the cases of no increase or even decrease of the addition amount in food, the chicken fresh essence improves the freshness increasing effect of monosodium glutamate, is more safe and healthy, and reduces people's worries.

The invention discloses black fungus-white fungus biscuits and a preparation method thereof. The black fungus-white fungus biscuits are prepared from the following raw materials: 100 parts of wheat flour, 1-30 parts of black fungi, 1-30 parts of white fungi, 0.1-2.5 parts of a swelling agent, 1-35 parts of a sweetener, 8-18 parts of edible oil, 0.6-2 parts of table salt, 0.02-5 parts of edible essences and 10-30 parts of water. The preparation method comprises the following steps: respectively washing the black fungi and the white fungi; drying the washed black fungi and white fungi, and performing low-temperature ultrafine grinding so as to prepare mixed fine powder of which the size is beyond 150 meshes; soaking the mixed fine powder for 3-24 hours, and performing high-pressure homogenization on the mixed solution, wherein the homogenization pressure is 1-25MPa; mixing the mixed solution with the wheat flour according to a ratio, adding the swelling agent, the sweetener, the table salt, the edible oil and the essences, and carrying out stirring; preparing the uniformly stirred mixture into dough; adding the dough in biscuit moulds; and carrying out high-temperature baking, so that the black fungus-white fungus biscuits are prepared. The black fungus-white fungus biscuits are convenient to eat, delicious in taste and suitable for scale production; thus, the black fungus-white fungus biscuits have very great market potential.

The invention discloses a sweet and sour garlic for improving immunity and a making method thereof. The main technical scheme includes: pretreating the raw material garlic, then conducting first pickling, cylinder inverting, air drying and secondary seasoning pickling, thus finally obtaining a finished product. According to the making method of the sweet and sour garlic for improving immunity provided by the invention, a variety of natural Chinese herbs and food materials are blended, no food preservative or food additive is added, the pickled sweet and sour garlic not only has bright color, delicious taste, and doubles people's appetite, but also has immunity improving efficacy, thus being a healthy seasoning food suitable for people of all ages. At the same time, the production process is simple, and the production cost is low, thus being convenient for large-scale industrial production.

The invention discloses a qi invigorating and blood nourishing sweet and sour garlic and a making method thereof. The main technical scheme includes: pretreating the raw material garlic, then conducting primary pickling, cylinder inverting, airing drying and secondary seasoning pickling, thus obtaining a finished product. According to the making method of the qi invigorating and blood nourishing sweet and sour garlic, a variety of natural Chinese herbal medicines and food materials are blended, no food preservative or food additive is involved, the pickled sweet and sour garlic not only has bright color and delicious taste, and doubles people's appetite, but also has qi invigorating and blood nourishing efficacy, is a healthy flavoring food suitable for people of all ages, and is especially suitable for the vast females and qi and blood deficient people to eat. Meanwhile, the production process is simple, and is low in production cost, thus being convenient for large-scale industrial production.

Disclosed is a yoghourt containing silver bar, which is prepared from fresh cow's milk 80-95%, composite lactic acid bacteria 2-5%, refined granulated sugar 5-8%, silver bar 5-10%, lactalbumin 0.1-1.0%, thickening agent 0.1-0.3%.

The invention discloses a high-nutrition environment-friendly feed, which comprises a basic nutrient and traditional Chinese medicine mixed powder, wherein the basic nutrient comprises potato residues, bran, apple residues, white distillers grains, beer distillers grains and bone meal; the traditional Chinese medicine mixed powder comprises radish seeds, pinellia tuber, polygonum multiflorum, Chinese violet, dried orange peel, medicated leaven, Poria, Semen Armeniacae Amarum, Fructus Crataegi, and Radix Astragali; the invention further discloses a preparation method of the high-nutrition environment-friendly feed, which comprises the following steps: 1) uniformly mixing the basic nutrient and the traditional Chinese medicine mixed powder to prepare the high-nutrition environment-friendly feed; 2) uniformly mixing candida utilis, aspergillus niger, xylinase, paecilomyces and bacillus subtilis to prepare mixed strain liquid; 3) adding ammonium sulfate and mixed bacterial liquid into thehigh-nutrition environment-friendly feed, and then adding the ammonium sulfate and the mixed bacterial liquid into the high-nutrition environment-friendly feed, and fermenting at the temperature of 23-29 DEG C for 2-4 days; 4) drying the fermentation product at the temperature of 50-55 DEG C; the high-nutrition environment-friendly feed can improve the utilization rate of feed, reduce the discharge amount of nutrient assemblys in excrement, improve the immunity of pigs and promote the growth of pigs.