33results about How to "Delicious not lost" patented technology

The invention discloses a method for preparing braised chicken chips with brown sauce, comprising the following steps: (1) preparing the raw material of the braised chicken chips with brown sauce according to the following weight in parts; (2) pulping the chicken blocks, soaking in hot oil, scalding kelp in hot water, and preparing seasoning sauce; (3) uniformly mixing the chicken blocks, the kelp, the chopped green onion with the seasoning oil; putting in high-temperature cooking bags; vacuumizing and filling nitrogen; and sealing; and (4) putting the packaged cooking bags in a sterilizationpan to sterilize at all stages. The invention adopts the eating and drinking braised chicken chips with brown sauce as base to organically combine the traditional dining technology with the food engineering technology, so it does not have any chemic additive and preservative after the industrial production. The invention not only ensures the nutrition of the braised chicken chips with brown sauce, but also ensues that the good taste does not lost. The invention can be eaten immediately, and it is convenient and sanitary. The greatest characteristic of the product is convenient and delicious, and can be eaten immediately after being heated.

The invention relates to a manufacture method for stewed chicken in beer. According to the method, the main raw material chicken is subjected to scalding and quick-frying with oil; the special sauce for the product is cooked; after naturally cooling, the chicken and the sauce are packaged according to a certain ratio, and nitrogen is introduced to carry out sealing; finally a multi-stage conditioning and mild sterilization treatment is performed to obtain the finished product. According to the present invention, based on the catering stewed chicken in beer, the traditional catering technologyand the food engineering technology are organically combined, the industrial production is performed, the finished product does not contain any chemical additives and preservatives, and the guaranteeperiod of the product at the room temperature is one year; the nutrition and the delicious taste of the stewed chicken in beer (instant dish) do not loss, and the stewed chicken in beer has characteristics of instant property, convenience and health; the product has the most significant characteristics of convenient eating, freshness keeping, storage at the room temperature, and direct eating after simple heating.

The invention discloses a method for cooking braised chicken chips with brown sauce, which comprises the following steps of: (1) preparing major ingredients of the braised chicken chips with the brown sauce in part by weight: 50 to 60 parts of chicken chips and 8 to 12 parts of kelp seaweed, and preparing the sauce of the braised chicken chips; (2) carrying out sauce coating and primary heat treatment in oil on the chicken chips and scalding the kelp seaweed in hot water; (3) preparing the sauce; (4) uniformly mixing the chicken chips, the kelp seaweed, chopped green onion oil and the sauce, placing the mixture into a high temperature boiling bag, vacuumizing and filling nitrogen and sealing up a bag mouth; and (5) placing the packaged boiling bag into a cooker cooler to carry out conditioning multistage sterilization. In the invention, based on the restaurant braised chicken chips with the brown sauce, a conventional restaurant technology is organically combined with a food engineering technology. The braised chicken chips with the brown sauce do not contain any chemical additive or preservative by industrial production and have the quality guarantee period of one year at normal temperature. Due to the adoption of conditioning multistage sterilization, not only the nutrition and the good taste of the braised chicken chips with the brown sauce are ensured not to be lost, but also the braised chicken chips with the brown sauce can be instantly eaten and are convenient and sanitary. The braised chicken chips with the brown sauce are stored at normal temperature and can be eaten after being simply heated.

Relating to the technical field of fast food production, the invention especially relates to a preparation method of a floating ball which is instant, freshness retained, delicious, nutritional, and eating convenient. The method employs a technical scheme as the following: first washing, draining and mincing the carefully selected main material healthy chicken, which is then mixed with starch, egg white, salt, cooking wine, monosodium glutamate, minced ginger, diced green onion, chicken bone paste, soybean protein isolate and light soy sauce into stuffing, and kneading the stuffing into a ball shape, boiling the ball in boiling water for 5min, and when the ball cools to a temperature below 24FEG C, conducting nitrogen-infilling packaging immediately in terms of 200-400g/bag, and carrying out sterilization; then cooking a sauce special for the floating ball, performing nitrogen-infilling packaging according to 200-450g/bag, and carrying out sterilization; subjecting dehydrated coriander to bacteria reducing treatment, then packaging it based on 4-6g/bag; and finally putting one floating ball bag, one sauce bag and one dehydrated coriander bag into a big packaging bag, thus obtaining a finished product.

The invention discloses a method for making pork-chicken patties. The pork-chicken patties made with the method have the advantages of instance for eating, convenience, original taste and flavor and rich nutrition. According to the technical scheme of the invention, the method comprises the following steps of: cleaning pork and chicken, draining to dryness, mincing, mixing with starch, bruised scallion, bruised ginger, table salt, soy sauce, pig bone cream, five-spice powder and isolated soy protein into stuffing with moderate consistency; making into pills, frying with oil for 3-5 minutes, cooling, filling nitrogen gas for packaging, and sterilizing; and cooking special seasoning juice by using edible oil, bruised scallion, bruised ginger, soy sauce, white pepper powder, table salt, monosodium glutamate, cooking wine, sesame oil, modified starch and water, filling nitrogen gas into every bag which is 150-300 grams for packaging, sterilizing, and putting a pork-chicken patty bag and a seasoning bag into a large bag or box according to the proportion 1:1 to obtain a finished product.

The invention discloses a method for making numbing sliced chicken, which includes the steps: scalding raw sliced chicken in oil first, then cooking sauce, proportionally packaging the sliced chicken, shredded chili and the sauce, filling nitrogen and sealing after the sliced chicken and the sauce are naturally cooled, and finally obtaining the finished product by means of conditioning, multi-stage mild disinfecting. Based on the dish of numbing sliced chicken, the traditional catering technique is organically combined with the food engineering technique, and the numbing sliced chicken industrially produced contains no chemical additives and preservatives and has a shelf life of one year at the normal temperature. Conditioning and multi-stage disinfecting can avoid loss of nutrition and flavor of the numbing sliced chicken, and the numbing sliced chicken is instant, convenient and sanitary. The numbing sliced chicken is simple in storage at the normal temperature, and can be simply heated and eaten.

The invention discloses a manufacture method for a fast food of mariko and relates to the field of food. The invention aims at providing a manufacture method for a fast food of mariko which has good rehydration character, is easily digested as well as is conveniently and instantly eaten. The manufacture steps of the invention are as follows: step one, manufacturing the mariko; step two, manufacturing side dishes; step three, packaging the mariko and the side dishes into a bag; the manufacture method is mainly applied to the field of fast food.

The invention relates to the technical field of fast food production and especially provides a manufacturing method of Luoyang sliced meat, which is instant, fresh, delicious, nutrient and conveniently edible. A technical scheme of the present invention comprises steps of: cleaning, draining and slicing a main material of pork tenderloin, coating the pork with egg slurry and starch slurry and frying in oil for 1-2 min; cleaning and draining tomato, winter bamboo shoot, mushroom, edible fungus and golden mushroom; slicing the tomato, winter bamboo shoot and mushroom; irradiating with ultraviolet ray respectively to reduce bacteria; cleaning and cooking mung beans; cooking a special seasoning juice with edible oil, ginger, scallion, salt, monosodium glutamate, light soy sauce, aromatic vinegar, white pepper powder, pig bone paste, thick broad-bean sauce and water; at last mixing and uniformly stirring the main material and the seasoning juice and conditioning for 30 min under a normal temperature; packaging with nitrogen filling according to 300-500 g per bag, disinfecting and cooling to obtain a finished product.

The invention relates to a method for manufacturing tomato spareribs. The method comprises the following steps: spareribs are split, pickled and fried, then tomato sauce is manufactured, and afterwards, the spareribs and the sauce are proportionally packaged, sterilized and loaded into a big packaging bag to obtain a finished product. The invention takes diet tomato spareribs as a basis and organically combines the traditional diet technique and a modern food engineering technique, a product does not contain any chemical additive and any preservative, the invention not only ensures that the self nutrition and taste of the tomato spareribs is not lost, but also the tomato spareribs is instant, fresh and sanitary, and the tomato spareribs can be preserved at normal temperature for one year. The invention has a certain advantage in the aspects of food sanitation and edible convenience.