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

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 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.

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.

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.

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.

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.

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.

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.

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 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.

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.