34results about How to "Fresh and crisp" patented technology

The invention discloses a Porphyra haitanensis processing technology. According to the Porphyra haitanensis processing technology, three steps full-automatic impurity removal are conducted on a scattered round Porphyra cake by using Porphyra haitanensis impurity removing processing equipment, wherein a magnetic element is used for metal adsorption; a normally-opened first air blowing mechanism is used for removing light impurities; a first color difference positioning mechanism and a second sorting device collaborate to remove impurities in different colors; the error-sorting rate of the equipment is greatly decreased by means of double positioning of the primary record of the first color difference positioning mechanism, and secondary color acquisition of the second color difference positioning mechanism, and compared with single color acquisition, the error-sorting rate is decreased by 80%; after drying, the moisture content is superior to the index, being less than or equal to 15%, of the national industrial quality standard of the Porphyra haitanensis; and finally the problems that dried Porphyra is liable to absorb moisture, get damp, be changed in color and flavor, mildew and contract on a supermarket shelf are solved through sealed packaging. The Porphyra haitanensis product processed by the technology is long in shelf life, can be free from being washed, ready to eat, good in quality, and fresh and crisp in taste, and the quality of the Porphyra haitanensis product is improved.

The invention discloses a making technology of duck necks in a brown sauce. The making technology comprises the following steps of (1) making big bone soup; (2) making raspberry juice; (3) packaging materials; (4) performing cooking; (5) performing marinating; and (6) making the duck necks in a brown sauce. The making technology is simple, the compounding ratio of raw materials of marinating materials is based on a traditional Chinese medicine and pharmacy theory and a conventional cooking skill, and the made duck necks in a brown sauce do not contain harmful components, are delicious in mouthfeel, are suitable for both old and young people, have health-care effects on the intestine and the stomach, and do not have any side effects on bodies after being eaten for a long term.

The invention discloses a fatty intestine marinating technology which includes the steps: washing, airing, solarizing and sterilizing base raw materials and then crushing the raw materials into particles in a sterile environment; stir-frying the base raw materials at high temperature and performing hybrid shaping; preparing a seasoning bag in a soaking manner, steaming and marinating fatty intestines and the like. According to the marinating technology, the ratio of marinating seasoning base materials to seasoning bags is based on a traditional Chinese medicine theory and an existing cooking technology, and the fatty intestines prepared by the technology are free from harmful components, delicious, fragrant, crisp and tender in taste, fat but not greasy and suitable for people of all ages,have healthcare functions for intestines and stomachs and have no side effects on bodies when being eaten for a long time.

The invention provides dumpling filling containing shelled shrimps with Longjing tea and a method for preparing the dumpling filling. The dumpling filling containing the shelled shrimps with the Longjing tea is prepared from raw materials including, by weight, 10-30 parts of pork, 30-50 parts of Longjing tea, 10-20 parts of Longjing tea dust and 20-30 parts of shelled shrimps. The dumpling filling containing the shelled shrimps with the Longjing tea has the faint scent of the tea and further has a high nutrient value.

The invention discloses a chayote liver-soothing cough-relieving lettuce cake and a preparation method thereof. The chayote liver-soothing cough-relieving lettuce cake is prepared from the following raw materials in parts by weight: 6-8 parts of chayote, 10-11 parts of blueberry vinegar, 2-3 parts of shredded green pepper, 1-2 parts of hawthorn, 1-2 parts of rhodiola rosea, 1-2 parts of wolfberry, 70-80 parts of lettuce, 29-300 parts of fresh eggs, 150-160 parts of white granulated sugar, 100-110 parts of flour, 15-20 parts of honey, 5-6 parts of ginseng oligosaccharide, 3-4 parts of pomelo peel dietary fiber, 7-8 parts of soybean protein and appropriate ascorbic acid, phytic acid, citric acid, calcium chloride, beta-cyclodextrin, maltodextrin, absolute ethyl alcohol, yellow wine, blend oil and water. In the invention, the chayote is cut into slices which are mixed with the shredded green pepper, and then the mixture is put into the blueberry vinegar for pickling; after microwave drying, smashing and sieving, the fine powder is fetched; and after the chayote is pickled, the mouthfeel is fresh and crisp and smooth and delicate.

The invention relates to a preparation method of chufa chicken balls. The preparation method comprises the following steps of: peeling chufas and cutting the chufas into particles of 0.3-0.5 centimeter; soaking the chufa particles by using citric acid, ascorbic acid and a sodium chloride solution as a color fixative for 15-30 minutes for protecting the color of the particles; mincing peeled chicken by a meat mincer; placing the minced chicken at 0-4 DEG C for 5-10 minutes, and then chopping for 3-5 minutes under a low speed condition; adding table salt and phosphates, chopping for 8-10 minutes at a high speed and adding sodium alga acid and wheat gluten; adding 3-5 weight percent of the chufa particles to the chopped chicken paste and placing the chicken at 0-4 DEG C for cooling for 1-3 hours for molding; boiling by water for 8-10 minutes; cooling; packaging; quick-freezing into a product; and putting the product into storage. The chufa chicken balls prepared by the method maintain the characteristics of high protein and low fat of chicken, combine the delicious taste of the chicken and the delicate fragrance of the chufas and ensure that the chicken balls have unique refreshing and crisp taste. Original nutrient components and flavors of the product are maintained through quick-freezing treatment, and the product is quite convenient to store and eat.

The invention relates to a method for cultivating clamworms in ponds. Including the following steps (1) making a culture pond: laying more than one composite layer at the bottom of the culture pond, each layer of composite layer includes a lower layer of volcanic rock layer and an upper layer of mixed culture soil layer, and the height of each layer of volcanic rock layer is 1-2 cm , the height of each layer of mixed culture soil layer is 10-20 cm, and each layer of volcanic rock layer is laid with volcanic rock. Each layer of mixed culture soil layer is mainly composed of the following components: 40-60 parts of sea mud, 40 parts of sea sand ‑60 parts, 2‑3 parts of tea dry powder, 2‑5 parts of shell powder and 2‑3 parts of multivitamins; (2) Seed throwing: drain the water in the culture pond, make the remaining water surface height higher than the top of the composite layer The surface is 1-2 cm, and the density of putting in is 600-1500 seedlings / ㎡; (3) Feeding: During the breeding process, spray water 2 to 4 times evenly in the culture pond every day, and the water sprayed each time is alternately seawater or freshwater. The method can realize rapid growth of high-density clamworms without inputting feed, and has a high survival rate.

The invention provides a processing method for removing chromium and arsenic in kelp. The method mainly comprises the following steps of S1 raw material cleaning and foaming, S2 calcium hydroxide solution infiltration and color protecting, S3 high temperature and high pressure fluidization, S4 high temperature steam deodorization, S5 rinsing and cooling, S6 removal of chromium and arsenic in citric acid solution, S7 airing and storing after pure water cleaning. Calcium hydroxide is adopted for performing color protecting on the kelp, then, the high temperature fluidization technology is used for processing the kelp, hot steam is used for removing fishy smell in the kelp, and finally the citric acid solution is used for processing and removing chromium and arsenic in the kelp. By adopting the scheme, chromium and arsenic in the kelp are removed, operation is easy, the heavy metal removal efficiency is high, the chromium removal rate reaches up to 70% or more, and the arsenic removal rate reaches up to 90% or more; the calcium hydroxide solution is used for performing color protecting processing, the influence caused by later period citric acid processing on the color and taste of the kelp is reduced, and the processed kelp is bright green in appearance and fresh and crisp in taste.

The invention relates to a method for cultivating Flammulina velutipes, comprising: ① preparation of culture medium; ② bag making: using a bagging machine to pack the culture medium prepared in step ① into a fungus bag; ③ sterilization; ④ inoculation; Silk culture; ⑥ bag-opening fungus; ⑦ bud reminder; ⑦ fruiting management; Compared with the production method at normal temperature in winter, this cultivation method is stable and not affected by seasonal alternation and weather changes. Annual production can provide fresh Flammulina velutipes to the market, alleviating the demand pressure in spring, summer and autumn, and this method enables Flammulina velutipes to be effectively and quickly , Healthy growth, so that the yield of Flammulina velutipes is higher, the quality is better, the color is the same, the thickness of the stipe is the same, the cap is hemispherical, the taste is fresh and crisp, and it has a higher commodity value.

The invention discloses a preparation method of high-moisture peeled walnuts with low browning index, comprising the following steps: S1, peeling dry walnut kernels to obtain peeled walnut kernels; S2, placing the peeled walnut kernels in an ultrasonic water tank of an ultrasonic machine, It is connected with the ultrasonic water tank and equipped with a water circulation device. Add water to the ultrasonic water tank and add acid accounting for 0.5-2% of the water quality for water circulation and ultrasonic cleaning to clean the walnut kernels. Wherein, the water circulation device is provided with an adsorption filter layer, which passes through the water circulation device. The water passes through the adsorption filter layer; S3, washing the walnut kernels, blanching, rehydrating, and then packaging. A high moisture peeled walnut with a low browning index. The invention has the beneficial effects of inhibiting the discoloration of the rehydrated peeled walnut kernels, ensuring less browning of the peeled walnut kernels with high water content, and maintaining fresh and crisp taste.

The invention discloses sour bean sprouts and a novel production method thereof and belongs to the technical field of food processing.The sour bean sprouts are characterized by being composed of fresh beam sprouts, edible salt, white granulated sugar, white vinegar, calcium chloride, Baijiu, gourmet powder, nisin and fermentation liquid.The production method is unique in process, audio frequency liquid fermentation technology is adopted, and blanching, color protecting, crispness keeping and freshness keeping are integrated, so that production process is simplified, production steps are reduced, production period is shortened greatly, energy sources are saved, production cost is lowered, and product quality is improved; the objective of commercial sterilization can be achieved by adopting a normal-pressure sterilizing method, the sour bean sprouts are fresh and crisp in taste, attractive in appearance and excellent in color, smell and flavor, and quality guarantee period at normal temperature can reach more than one year.

The invention discloses a stepped grass carp culture method. The method comprises specific steps as follows: (1) fishpond construction: a mountain stream which has the stepped terrain and has the fall of 3-5 m is selected, multiple first-stage culture fishponds are built in the highest position, multiple second-stage culture fishponds are built in next stepped areas of the first-stage culture fishponds, the first-stage culture fishponds and the second-stage culture fishponds are connected through sewerage systems, water absorbing ends of the sewerage systems are arranged in the first-stage culture fishponds, water draining ends of the sewerage systems are connected to the second-stage culture fishponds, multiple stages of culture fishponds are sequentially arranged layer by layer, and adjacent culture fishponds are connected through the sewerage systems; (2) fry release; (3) feeding and daily management. Slopes can be utilized skillfully for stepped culture, the natural selenium-rich water source drawn from a high mountain is used, the content of oxygen and selenium in the culture fishponds is kept, so that grass carp is strong, has less fat and tastes fresh and crisp, the growth period is short, and the yield is high.

The invention provides a method for prolonging preservation time of fresh-cut watermelons, which comprises the following steps of: cutting the watermelons, and processing watermelons blocks by using calcium ion solution, performing vacuum processing and ultrahigh pressure processing on the cut watermelons block, and storing in the environment with the temperature of between 5 and 8 DEG C, wherein the concentration of calcium ions in the calcium ion solution is between 0.01 and 2 mol / L. The invention also provides fresh-cut watermelon products which are obtained by the method and have long preservation time. In the method, the characteristics of biology and physiology of the watermelons are considered fully, and the processing measures which are favorable for storing the quality of the watermelons are screened and determined to perform scientific and reasonable combination. The fresh-cut watermelons are processed by the method, so the preservation time and quality guarantee period of the watermelons reach half a year, and the using season and applicable season of watermelon fruits are prolonged obviously.