30results about How to "Enjoy delicious" patented technology

The invention relates to a succulent fish ball containing stuffing, which is made by an outer-layer fish meat paste wrapper and inner-layer core stuffing, and is characterized in that the succulent fish ball containing the stuffing further contains sauce; the preparation method of the succulent fish ball containing the stuffing is as follows: using 55-65% of outer-layer fish meat paste wrapper material, 20-30% of inner-layer core stuffing and 5-15% of sauce after fully stirring to package and prepare a finished product by using a machine for making the fish balls containing the stuffing; and the greatest characteristics of the succulent fish ball containing stuffing are succulency and industrial production. The succulent fish ball containing the stuffing can overcome the shortcomings of little sauce, dry and astringent stuffing and poor bonding degree between the juice and the stuffing during the traditional production. The succulent fish ball containing the stuffing is more delicious, succulent, nutritional and healthy.

The present invention provides a cream cake containing probiotic bacteria and a processing technique, which can resist pathogen invasion, maintain intestinal microecology balance, effectively prevent absorption of redundant cholesterin and improve coprostasis by adding probiotic bacteria powder into cake ingredients and allowing probiotic bacteria to enter intestine. Then fructo-oligosaccharide and soybean powder are added into cake ingredients, which can reduce the cane sugar content without affecting cake taste and has the efficacy of activating probiotic bacteria. The improvement of the processing technique of the cream cake is that the stirring and foaming procedure adopts the graded slow stirring, namely, the stirring and foaming procedure is divided into two stages: in the first stage, part of cream is added into the probiotic bacteria powder for slow mixing and stirring and the other part of cream is used for high-speed stirring and foaming; in the second stage, the two parts of cream after stirring and foaming are combined for slow mixing and foaming (40 to 100 times each minute). Therefore, the problem that the heat produced by high-speed stirring and foaming is not good for the survival of probiotic bacteria is solved but also the problem that the cream taste can be affected without high-speed stirring and complete foaming is also given attention.

The invention provides Sichuan-flavored nutritional health Chinese sausages and a production method. The Sichuan-flavored nutritional health Chinese sausages are prepared form pork lean meat, fat pork, fillers, salt, white sugar, soybean oil, Baijiu, ground Chinese prickly ash, chilies, ground pepper, monosodium glutamate, fresh gingers, chopped green onions, wrinkled gianthyssop herb, tea leaf powder and anise powder. The Chinese sausages are prepared through the steps of preparing the raw materials, blending the raw materials, filling intestines with the materials, injecting and pricking holes, binding and baking. Potatoes and Chinese yams are used as the raw materials so that the Chinese sausages have soft, smooth, fresh, mellow and rich aromatic flavors of the potatoes and the Chinese yams and a traditional spicy and delicious mouth feel of the Sichuan-flavored Chinese sausages is kept; the Chinese sausages are chewable and have rich nutrients; the production method is simple and feasible and the produced Chinese sausages have the health effects of lowering blood pressure, blood glucose and blood lipid, enhancing the immunity, resisting ageing, resisting cancers, promoting diuresis, building bodies and the like; and the production cost is low and a market prospect is wide.

The invention discloses freeze-dried yogurt ice-cream and a processing method of same. The ice-cream comprises, by weight, 30-80 parts of yogurt, 5-15 parts of milk powder, 2-10 parts of sugar, 5-15 parts of single cream, 1-10 parts of modified starch, 1-10 parts of maltodextrin and 0.2-1 part of pectin. Through more reasonable raw materials of the ice-cream, the ice-cream has best mouth feel and taste. The ice-cream is prepared through a vacuum freeze-drying technology, which is the most advanced process at present, so that nutrients in the ice-cream is maximumly remained by more than 95% and the ice-cream is lower than 8% in water content. The ice-cream is easy to store, transport, market and carry, and also has multiple eating manners. The ice-cream not only can be eaten as a dry product to enjoy the taste of ice-cream but also can be rehydrated to recover the original form of ice-cream. The freeze-dried yogurt ice-cream has comprehensive nutrients and various tastes, has excellent sense feel in both rehydration and dry-eating manner, and is convenient to preserve and carry.

The invention relates to trepang eight-treasure porridge. The trepang eight-treasure porridge is made from the following raw materials in compounding ratio by mass: 50 of trepang, 100-200 of rice, 100-200 of glutinous rice, 10-20 of glossy privet fruits, 10-20 of fleeceflower roots, 5-10 of sweet-scented osmanthus, 30-100 of red adzuki beans, 10-50 of crystal sugar and 1500-2500 of water. The trepang eight-treasure porridge is made through heating and decocting. The trepang contains many unique ingredients such as collagen, protein, fat and polysaccharide, wherein the fat also contains ingredients of saponin and the like, so that the trepang eight-treasure porridge is high in nutrient value. The trepang eight-treasure porridge is viscous, elegant in porridge fragrance, glutinous, smooth, icy and sweet. The trepang eight-treasure porridge has the effects of tonifying the liver and the kidney, replenishing qi and blood, nourishing the heart, nourishing the lungs, blackening hair and whitening the skin, and is high-grade nourishing porridge in autumn. When the trepang eight-treasure porridge is eaten, the trepang can be used for nourishing the bodies, and people can enjoy delicious taste of the trepang and the porridge after eating the trepang eight-treasure porridge.

The invention relates to Chinese wolfberry fruit tablets being refreshing in mouth feel and a preparation method of the Chinese wolfberry fruit tablets. The Chinese wolfberry fruit tablets are prepared through adding water to the following raw materials in percentage by weight of 10-40% of a Chinese wolfberry fruit extract, 0-40% of a functional additive, 20-50% of a film forming material, and the balance of any components selected from the following components: a filler, a plastifier, an emulsifying agent and a correctant, wherein the Chinese wolfberry fruit extract is powder obtained through the steps of extruding Chinese wolfberry fruits, performing repeated frost thawing for 2-5 times, then performing extraction to obtain an extracting solution, and then performing spray drying. The extruding is performed with an extruder under the condition that the Chinese wolfberry fruits are not expanded. The Chinese wolfberry fruit tablets being refreshing in mouth feel are good in film forming properties, good in mouth feel, and rich in nutrient components, and are particularly suitable for sub-health crowds.

The present invention relates to fried rice with curry braised chicken dices and a production process thereof. A recipe of the fried rice with curry braised chicken dices includes rice, chicken breast, carrots, onions, salt, sugar, cooking wine, soy sauce, rapeseed oil, curry powder, coconut juice, alcohol, baking soda and water. The production process includes: a) marinating the chicken dices; b) subjecting the curry powder to alcohol impregnation treatment; c) stir-frying the marinated chicken dices until cooked; d) adding the curry powder into the cooked chicken dices; and e) adding the rice into curry braised chicken dices, thereby obtaining the fried rice with curry braised chicken dices. Beneficial effects of the fried rice with curry braised chicken dices are: a pungent piquant taste of the curry is removed, and the fried rice with curry braised chicken dices is suitable for people suffering from indigestion to eat and to enjoy fragrance and deliciousness of the curry.

The invention discloses a method for planting pleurotus ostreatus with corncobs and straws, belonging to the technical field of cultivation of oyster mushrooms. The method comprises the following steps: selection of cultivation material, preparation of cultivation material, stacking and fermentation of cultivation material, bagging inoculation, spawning and fruiting management. Pleurotus ostreatuscan be convenient and quick to produce. Corncobs and straws are selected as the cultivation material so that cost is low. People conveniently enjoy the flavor of pleurotus ostreatus.

The invention relates to a melon seed packaging zippered bag. The melon seed packaging zippered bag comprises a bag body, a bag front face, a bag back face, a groove ditch, a protruding block and a zippered buckle, wherein the bag front face and the bag back face are bonded to form the bag body; the groove ditch is formed in the top end of the bag front face; the protruding block is arranged at the top end of the bag back face; and the zippered buckle is arranged on the outer side of the groove ditch and the outer side of the protruding block. The melon seed packaging zippered bag is simple instructure, convenient and fast to operate and low in manufacturing cost; and by sliding the zippered buckle left and right, a bag opening of the melon seed packaging bag can be easily opened and closed, the situation that melon seeds which are not eaten up are exposed in air for a long time and are not fresh and go bad is avoided, and the quality of the melon seeds is guaranteed.

The invention relates to the technical field of fish processing, and discloses a device for quickly removing scales of fishes, which comprises a shell, a button is fixedly connected to the outer part of the shell, a handle is fixedly connected to the outer part of the shell, a detection assembly is fixedly connected to the inner side of the handle, and an elastic plate is fixedly connected to the outer part of the handle; a connecting rod I is movably connected inside the shell, and a connecting rod II is movably connected outside the connecting rod I; under the interaction of the handle, the detection assembly, the elastic plate, the connecting rod I, the connecting rod II, a connecting rod III, a radian plate, a rotating plate, a rotating shaft, a movable plate, a sliding groove, a belt wheel, a belt, a scaling plate and a friction block, the fish scale removing process of people can be more convenient, and the fish meat processing efficiency is improved; meanwhile, the problem that the appearance of the fish meat is easily damaged due to manual treatment is effectively prevented, the attractiveness and taste of the fish meat are improved, and people can enjoy high-quality fish meat.

The invention relates to a novel cheese pot assembly. The novel cheese pot assembly comprises a cheese pot body, and is characterized by further comprising a combined pot frame and food material containing cups; the combined pot frame is composed of a base, a pot supporting seat, cup supporting frames and a lifting beam; a fuel containing groove is formed in the middle of the base, the pot supporting seat surrounds the edge of the fuel containing groove, the lifting beam is rotationally installed on supporting jaws oppositely arranged on the pot supporting seat, supporting tables are evenly distributed on the inner wall of the pot supporting seat, the cheese pot body is seated on the supporting tables on the pot supporting seat, and the cup supporting frames are evenly arranged on the outer wall of the base and provided with the food material containing cups. The novel cheese pot assembly is scientific and reasonable in structural design, has the advantages of being convenient to use, capable of relieving the burden of carrying and taking tableware back and forth and accelerating meal serving and table clearing, capable of easily fixing and distinguishing forks, high in flexibility and easy to achieve, and has high innovativeness.