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33results about How to "Delicious not lost" patented technology
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Fish-flavored shredded pork making method
InactiveCN101416749AGuaranteed nutritionDelicious not lostFood preparationFish FlavorMonosodium glutamate
The invention relates to a method of making shredded pork with garlic sauce, comprising rinsing shredded pork with clean water to remove blood, draining, starching the pork in egg white, frying for 1-2 minutes in oil pan, cooling naturally, thus forming cooked shredded pork; deep-frying shredded lettuces and shredded agarics in water, draining, cooling naturally, thus forming cooked shredded lettuces and shredded agarics; making cooking liquor with edible oil, soyabean paste, ketchup, ketchup, salt, cooking wine, monosodium glutamate, capsicums, bruised gingers, minced shallots and water; packing the cooked shredded pork, cooked shredded lettuces, cooked shredded agarics and cooking liquor with certain weight when charging nitrogen, sealing, sterilizing, and filling in big bags, thus forming finished products. The invention combines the traditional dishes with the modern food engineering technology to form industrial production without any chemical additive and preservative, thus guaranteeing that the nutrition and taste of the traditional shredded pork with garlic sauce do not lose and the shredded pork with garlic sauce is convenient and sanitary to eat, only needing to be heated.
Owner:山西百世特食品有限公司
Process for preparing convenient dish of steamed Wuchang fish
InactiveCN101433344AGuaranteed nutritionNo loss of nutritionFood preparationFlavorAdditive ingredient
The invention relates to a method for preparing a steamed Wuchang fish instant dish, which belongs to a method for preparing a preserved, delicious and nutritive Wuchang fish convenient dish. The method has main technical characteristics that Wuchang fish and soup are packaged and sealed respectively, that is, the washed clean Wuchang fish is preserved for 30 minutes by the prior ingredients, subjected to dehydration technology, filled with nitrogen and packaged and sealed first, and the prepared flavoring substances are placed into a pan and fried into soup by the prior method, cooled, filled with nitrogen and packaged and sealed. The steamed Wuchang fish instant dish integrates the prior restaurant technology and the instant food processing technology, is subjected to industrial production, does not contain any chemical additive and antiseptic agent, and not only guarantees the nutrition and the flavor of the Wuchang fish but also is convenient to eat. When the steamed Wuchang fish instant dish is eaten, a packaging bag is opened and filled into a plate, the soup is poured on the Wuchang fish, and the Wuchang fish can be eaten after steamed for 10 minutes by the prior method. The steamed Wuchang fish instant dish is particularly suitable to be eaten by old people with restricted mobility and young people with quick work rhythm.
Owner:山西百世特食品有限公司
Method for preparing braised chicken chips with brown sauce
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.
Owner:河南省淇县永达食业有限公司
Manufacture method for stewed chicken in beer
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.
Owner:河南省淇县永达食业有限公司
A kind of preparation method of braised chicken nuggets
ActiveCN102266074AGuaranteed nutritionDelicious not lostFood preparationPreservativeAdditive ingredient
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.
Owner:河南省淇县永达食业有限公司
Preparation method of floating ball
InactiveCN102396723AGuaranteed nutritionDelicious not lostFood preparationMonosodium glutamateNitrogen
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.
Owner:山西百世特食品有限公司
Method for making pork-chicken patties
InactiveCN102396731AGuaranteed nutritionDelicious not lostMeat/fish preservation by heatingMeat/fish preservation using chemicalsIsolated Soy ProteinNitrogen gas
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.
Owner:山西百世特食品有限公司
Method for making numbing sliced chicken
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.
Owner:河南省淇县永达食业有限公司
Method for preparing meatballs convenient food
Owner:山西百世特食品有限公司
Method for making stewed chick with mushroom
The invention discloses a method for making stewed chick with mushroom. The method comprises the following steps of: (1) preparing the following main materials of the stewed chick with mushroom in parts by weight: 50-60 parts of chicken dices, 8-12 parts of oyster mushroom and 8-12 parts of tea tree mushroom; and preparing the materials of sauce; (2) starching the chicken dices and frying the chicken dices with oil; scalding the oyster mushroom and the tea tree mushroom, and drying; (3) preparing the sauce; (4) mixing the chicken dices, kelp, chopped green onion oil and the sauce evenly, packing the mixture with high temperature cooking bags, vacuumizing and charging nitrogen, and sealing; and (5) placing the packaged cooking bags into a sterilization pot for regulation and multi-stage sterilization. In the invention, based on catering stewed chick with mushroom, the traditional catering technology and the food engineering technology are organically combined, industrialized production is carried out, no chemical additive or antiseptic is contained, and the quality guarantee period is one year at normal temperature. The step of regulation and multi-stage sterilization is adopted, thus nutrition and flavour of the stewed chick with mushroom are maintained and the stewed chick with mushroom is instant food and is convenient and clean to eat. The stewed chick with mushroom made by adopting the method provided by the invention is stored at normal temperature and can be eaten after being simply heated.
Owner:河南省淇县永达食业有限公司
Method for making deep-fried spare ribs with curry
InactiveCN101653261AGuaranteed nutritionDelicious not lostFood preparationFood technologyFood engineering
The invention relates to a method for making deep-fried spare ribs with curry, which comprises the steps of ribbing, pickling and frying the ribs, then making curry sauce, packaging the ribs and the sauce according to the proportion, carrying out sterilization and then being packaged in a big packaging bag for preparing a finished product. The method is based on a food of the deep-fried spare ribswith the curry and organically combines the traditional food technology with the modern food engineering technology, and the product does not contain any chemical additive or preservative, thereby not only ensuring no loss of the nutrition and the delicious taste of the deep-fried spare ribs with the curry, but also showing certain advantages on the aspects of food sanitation and convenient administration.
Owner:山西百世特食品有限公司
Method for preparing stewed chicken gizzards with needle mushrooms
The invention discloses a method for preparing stewed chicken gizzards with needle mushrooms. The method comprises the following steps of: cleaning chicken gizzards, blanching, and cooking special baste of the product; and after the chicken gizzards and the baste are naturally cooled, packaging the chicken gizzards, the needle mushrooms, the baste and the like according to the proportion, vacuumizing, aerating nitrogen, sealing, and finally performing conditioning multi-stage mild sterilization. In the method, the traditional catering technology and a food engineering technology are organically combined on the basis of catering stewed chicken gizzards with needle mushrooms, chemical additives and preservatives are not contained, and the quality guarantee period is one year at normal temperature. The conditioning multi-stage sterilization process ensures that the nutrition and delicious taste of the stewed chicken gizzards with needle mushrooms are not lost and the stewed chicken gizzards with needle mushrooms are instant, convenient and sanitary. The stewed chicken gizzards with needle mushrooms are convenient to eat, can be kept fresh and stored at normal temperature, and can be eaten after being heated for 3 to 5 minutes under microwaves or being cooked for 5 to 8 minutes in a bag.
Owner:河南省淇县永达食业有限公司
Method for making braised chicken with konjac
The invention discloses a method for making braised chicken with konjac. The method comprises the following steps of: (1) preparing main materials of the braised chicken with konjac in parts by weight: 50-60 parts of chicken blocks, 8-12 parts of lotus seeds and 8-12 parts of konjac; and preparing flavoring liquid of the braised chicken with konjac; (2) enabling the chicken blocks to be soaked inflour slurry and then oil; and quickly boiling the lotus seeds and the konjac in water; (3) making the flavoring liquid; (4) mixing the chicken blocks, the lotus seeds, the konjac with the flavoring liquid uniformly, packaging in a high-temperature retort pouch, vacuuming, filling nitrogen into the retort pouch, and sealing the opening of the retort pouch; and (5) putting the packaged retort pouch into a sterilization pan for regulation and multi-stage sterilization. According to the method for making braised chicken with konjac, on the basis of the braised chicken with konjac for restaurants, a traditional restaurant technique and a food engineering technique are organically combined, the prepared braised chicken with konjac, subjected to industrial production, does not contain any chemical additives and antiseptics, and can be preserved for one year at a normal temperature. The prepared braised chicken with konjac keeps self nutrition and good taste, also is instant, convenient and sanitary, is stored at the normal temperature and can be eaten after simply heated.
Owner:河南省淇县永达食业有限公司
Manufacturing method of Luoyang sliced meat
InactiveCN102396720AGuaranteed nutritionDelicious not lostFood preparationMonosodium glutamateNitrogen
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.
Owner:山西百世特食品有限公司
Processing method of stewed black bone chicken with pilose asiabell root
The invention discloses a processing method of stewed black bone chicken with pilose asiabell root, which comprises the following steps: scalding the main raw material black bone chicken, stewing the black bone chicken together with pilose asiabell root, Chinese date and other auxiliary materials, cooling, packaging proportionally, introducing nitrogen gas, sealing, conditioning, and conducting multistage mild sterilization to obtain finished product. On the basis of the dish of stewed black bone chicken with pilose asiabell root, the processing method of the invention combines traditional food & beverage technology and food engineering technology. The obtained dish using the processing method of the invention is suitable for industrial production, and does not contain any chemical additives and preservatives, and can be stored for one year at room temperature. The adoption of conditioning and multistage mild sterilization ensures the retaining of the nutrition and delicate flavor of the dish of stewed black bone chicken with pilose asiabell root, and endues convenience and instant and sanitary characteristics. The obtained dish can be stored at room temperature, and can be consumed by simply heating.
Owner:河南省淇县永达食业有限公司
Method for making braised chicken with konjac
Owner:河南省淇县永达食业有限公司
Method for cooking braised chicken chips with brown sauce
ActiveCN102266074BGuaranteed nutritionDelicious not lostFood preparationPreservativeAdditive ingredient
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.
Owner:河南省淇县永达食业有限公司
Method for manufacturing tomato spareribs
InactiveCN101611881AGuaranteed nutritionDelicious not lostFood preparationPreservativeFood engineering
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.
Owner:山西百世特食品有限公司
Making method of mutton lotus root sticks
ActiveCN102342525BGuaranteed nutritionDelicious not lostFood preparationPreservativeFood engineering
The invention discloses a making method of mutton lotus root sticks. The method comprises the following steps of: scalding mutton and lotus root sticks serving as main materials in hot water, and sauting sauce; and naturally cooling the main materials and the sauce, performing nitrogen charging packing and sealing on the mutton, the lotus root sticks and the sauce, conditioning multistage temperatures and sterilizing, and thus obtaining a finished product. The mutton lotus root sticks are prepared on the basis of catering mutton and lotus root by organically combining a traditional catering technology and a food engineering technology, and does not contain any chemical additive and preservative by industrialized production. By conditioning multistage sterilization, the nutrition and the taste of the mutton lotus root sticks are not lost, and the mutton lotus root sticks are instant, convenient and sanitary and can be eaten after being heated.
Owner:河南省淇县永达食业有限公司
Processing method of stewed black bone chicken with pilose asiabell root
The invention discloses a processing method of stewed black bone chicken with pilose asiabell root, which comprises the following steps: scalding the main raw material black bone chicken, stewing the black bone chicken together with pilose asiabell root, Chinese date and other auxiliary materials, cooling, packaging proportionally, introducing nitrogen gas, sealing, conditioning, and conducting multistage mild sterilization to obtain finished product. On the basis of the dish of stewed black bone chicken with pilose asiabell root, the processing method of the invention combines traditional food & beverage technology and food engineering technology. The obtained dish using the processing method of the invention is suitable for industrial production, and does not contain any chemical additives and preservatives, and can be stored for one year at room temperature. The adoption of conditioning and multistage mild sterilization ensures the retaining of the nutrition and delicate flavor of the dish of stewed black bone chicken with pilose asiabell root, and endues convenience and instant and sanitary characteristics. The obtained dish can be stored at room temperature, and can be consumed by simply heating.
Owner:河南省淇县永达食业有限公司
Method for preparing braised chicken chips with brown sauce
ActiveCN102406183BGuaranteed nutritionDelicious not lostFood preparationRetort pouchFood engineering
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 sterilization pan 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.
Owner:河南省淇县永达食业有限公司
Method for processing egg white shredded chicken
The invention discloses a method for processing egg white shredded chicken, which comprises the following steps: pulping and oiling the main raw material shredded chicken, cooking special sauce for the product; after shredded chicken and sauce are naturally cooled, proportionally packaging shredded chicken, shredded jelly fungi, shredded red pepper and sauce, introducing nitrogen gas, sealing, conditioning, and conducting multistage mild sterilization to obtain finished product. On the basis of the dish of egg white shredded chicken, the method of the invention combines traditional food & beverage technology and food engineering technology. The obtained dish using the method of the invention is suitable for industrial production, and does not contain any chemical additives and preservatives, and can be stored for one year at room temperature. The adoption of conditioning and multistage mild sterilization ensures the retaining of the nutrition and delicate flavor of the dish of egg white shredded chicke, and endues convenience and instant and sanitary characteristics. The obtained dish can be stored at room temperature, and can be consumed by simply heating.
Owner:河南省淇县永达食业有限公司
Method for preparing Sanbao steamed chicken
The invention discloses a method for preparing Sanbao steamed chicken. The method comprises the following steps of: pickling chicken leg meat loaves, uniformly stirring the chicken leg meat loaves, chestnuts, lotuses and Chinese wolfberry, packaging, vacuumizing, aerating nitrogen, sealing, and performing conditioning multi-stage mild sterilization to obtain the Sanbao steamed chicken. In the method, the traditional catering technology and a food engineering technology are organically combined on the basis of catering Sanbao steamed chicken, chemical additives and preservatives are not contained through industrialized production, and the quality guarantee period is one year at normal temperature. The conditioning multi-stage sterilization ensures that the nutrition and delicious taste of the Sanbao steamed chicken are not lost and the Sanbao steamed chicken is instant, convenient and sanitary. The Sanbao steamed chicken is convenient to eat, can be kept fresh and stored at normal temperature, and can be eaten after being heated for 3 to 5 minutes under microwaves or being cooked for 5 to 8 minutes in a bag.
Owner:河南省淇县永达食业有限公司
Method for making shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage
The invention discloses a method for making shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage, which includes steps of scalding main materials, such as shredded chicken, shredded salted vegetable in oil and water, then stir-frying sauce for the shredded chicken; filling in nitrogen for packaging and sealing for the shredded chicken, the salted vegetable or the Sichuan picked cabbage, the sauce and the like after the main materials and the sauce are cooled naturally; and finally obtaining the finished product via conditioning and multi-stage mild disinfection. Based on the dish of shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage, the traditional catering technique is organically combined with the food engineering technique, and the shredded chicken industrially produced contains no chemical additives or preservatives. By means of conditioning and multi-stage disinfection, loss of nutrition and flavor of the shredded chicken with salted vegetable is avoided, and the shredded chicken with salted vegetable is edible, convenient and sanitary. The shredded chicken with salted vegetable or the shredded chicken with Sichuan picked cabbage made by the method can be eaten after being heated.
Owner:河南省淇县永达食业有限公司
Manufacture method for stewed chicken in beer
ActiveCN102475298BGuaranteed nutritionDelicious not lostFood preparationPreservativeRoom temperature
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.
Owner:河南省淇县永达食业有限公司
Method for processing egg white shredded chicken
The invention discloses a method for processing egg white shredded chicken, which comprises the following steps: pulping and oiling the main raw material shredded chicken, cooking special sauce for the product; after shredded chicken and sauce are naturally cooled, proportionally packaging shredded chicken, shredded jelly fungi, shredded red pepper and sauce, introducing nitrogen gas, sealing, conditioning, and conducting multistage mild sterilization to obtain finished product. On the basis of the dish of egg white shredded chicken, the method of the invention combines traditional food & beverage technology and food engineering technology. The obtained dish using the method of the invention is suitable for industrial production, and does not contain any chemical additives and preservatives, and can be stored for one year at room temperature. The adoption of conditioning and multistage mild sterilization ensures the retaining of the nutrition and delicate flavor of the dish of egg white shredded chicke, and endues convenience and instant and sanitary characteristics. The obtained dish can be stored at room temperature, and can be consumed by simply heating.
Owner:河南省淇县永达食业有限公司
Method for making numbing sliced chicken
Owner:河南省淇县永达食业有限公司
Manufacturing method for saute chicken with walnuts
The invention provides a manufacturing method for saute chicken with white walnuts. The method comprises the following steps: carrying out slurry coating and slight frying on the main raw material diced chicken and then cooking unique seasoning juice for a product of the invention; after the diced chicken and the seasoning juice are naturally cooled, filling the diced chicken, white walnuts, carrot and the seasoning juice in proportion in a bag, inflating nitrogen into the bag, sealing the bag and then carrying out conditioning and multi-stage mild sterilization so as to obtain a finished product. According to the invention, based on the dish of saute chicken with walnuts in catering industry, the product provided in the invention is produced through industrial production by using organically combined traditional catering technology and food engineering technology; the product does not contain any chemical additive and antiseptic, has a shelf-life of a year at normal temperature, ensures no loss of original nutrients and delicious taste of saute chicken with walnuts (a convenient dish) and is ready-to-eat, convenient and healthful. The greatest characteristics of the product are as follows: the product is convenient to eat, is fresh-keeping, can be stored at normal temperature and can be eaten after simple heating.
Owner:HEBI YONGDA FOOD
Method for manufacturing full-mutton dumplings
ActiveCN103053919BNo loss of nutritionDelicious not lostFood preparationAdditive ingredientEngineering
The invention discloses a method for manufacturing full-mutton dumplings. The method comprises the following steps of: (1) preparing dumpling wrapper materials of the full-mutton dumplings, and manufacturing dumpling wrappers; (2) preparing dumpling stuffing materials of the full-mutton dumplings, and manufacturing dumpling stuffings; (3) respectively putting the dumpling wrappers and the dumpling stuffings into a dumpling forming machine for forming; and (4) performing quick-freezing, packaging and putting the formed full-mutton dumplings into a refrigerator, thus manufacturing the full-mutton dumplings. A traditional catering technology is organically combined with a food engineering technology, and due to industrial production, the quality guarantee period is one year under the freezing conditions at the temperature of -18 DEG C. The nutrition and good taste of the full-mutton dumplings are not lost, and the full-mutton dumplings are instant, convenient and sanitary. The product has the largest characteristics that the full-mutton dumplings are convenient to eat, the freshness is retained, the nutritional ingredients are not lost, the full-mutton dumplings are not required to be thawed, the dumplings are put into a pot after the water is boiled and are cooked for about eight minutes, and the full-mutton dumplings are ideal foods for hotpots, soup, barbecue, frying and the like.
Owner:河南省淇县永达食业有限公司
Method for making stewed chicken chops with red wine
The invention discloses a method for making stewed chicken chops with red wine, which includes the steps: scalding raw chicken chops in oil first, then cooking special sauce, proportionally packaging the chicken chops, the sauce, red wine and the like, filling nitrogen and sealing after the chicken chops and the sauce are naturally cooled, and finally obtaining the finished product by means of conditioning and multi-stage mild disinfection. Based on the dish of stewed chicken with red wine, the traditional catering technique is organically combined with the food engineering technique, and thestewed chicken chops with red wine produced industrially contain no chemical additives or preservatives and have a shelf life of one year at the normal temperature. Conditioning and multi-stage disinfecting can avoid loss of nutrition and flavor of the brewed chicken chops with red wine, and the stewed chicken chops with red wine are instant, convenient and sanitary. The stewed chicken chops withred wine can be stored at the normal temperature, and can be simply heated and eaten.
Owner:河南省淇县永达食业有限公司
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