35results about How to "Fresh and tender" patented technology

The invention relates to a method for producing edible mushroom with high production, which can promote factory production fast and with high product quality and meet edible mushroom demand for people; comprising method for producing parent seed and domesticated seed, liquid seed and synthesized bacterial variety, culture medium for edible mushroom, culture medium of high quality for high production, plastic bag and box for high temperature sterilizing; the raw material of culture medium is raw material and leftovers bits and pieces of industrial and agricultural, and the auxiliary raw material is seed products. The invention is suitable for production of all kinds of edible mushroom, environment-friendly and the adding farm concentrated feeding stuff of high nutriment content and leftover bits and pieces of livestock products into culture medium to produce mushroom of high quality and high nutriment content can improve human being development.

The invention discloses a convenient and nutritious pudding beancurd jelly, which comprises materials in parts by weight as follows: 30-45 parts of soybeans, 2-5 parts of fruit puddings, 10-18 parts of peanuts, 4-11 parts of sweet almonds, 5-12 parts of semen juglandis, 5-10 parts of semen sesami nigrum, 12-24 parts of fresh milk, 0.55-1.2 parts of edible gels, 2-5 parts of seasonings and 8-17 parts of vegetable juices. The convenient and nutritious pudding beancurd jelly tastes fresh and tender, sweet and delicious, has unique flavor and abundant and balanced nutrition. Particularly, different fruits and vegetables are selected and matched, products with different colors and different flavors can be produced, the demands of people on food diversification and function can be met, and the life of people is enriched.

Nutritional and healthy spirulina tofu comprises the following raw materials by weight: 30-60 parts of soybeans, 20-40 parts of black beans, 10-20 parts of mung beans, 20-50 parts of peanuts, 10-30 parts of almonds, 10-20 parts of walnut kernels, 5-10 parts of coconut juice concentrate, 22-33 parts of fresh milk, 0.4-1 part of spirulina powder and 0.55-12 parts of edible gels. The product has fresh and tender taste, is sweet and delicious, has rich and balanced nutritions and can improve human immunity and fitness, improve malnutrition and pickiness of children, prevent and treat hypertension, prevent cancers and suppress cancer cells, prevent and treat anemia, beautify people and lose weight, eliminate patches, protect livers and resist radiation. The production method of the spirulina tofu is simple and convenient and easy to popularize. The yield of tofu is 4-4.5 times that of the raw materials.

The invention discloses an artificial culturing method of a lepista sordida mycelium and a culturing medium thereof, wherein the culturing medium comprise the following components according to parts by weight: 30-50 parts of pine needle, 5-12 parts of peptone, 6-12 parts of yeast extract powder, 2.5-10 parts of glucose, and 15-20 parts of agar; the artificial culturing method comprises cleaning and boiling the pine needle in water for 20-30 minutes, filtering to extract the juice, metering 1000ml of pine needle juice, then sequentially adding the peptone, the yeast extract powder, the glucose and the agar, boiling and mixing uniformly, subpackaging the prepared culturing medium into a test tube, covering a rubber plug, sterilizing under the temperature of 120-130 DEG C for 20-30 minutes, then taking out the culturing medium, naturally cooling to 20-30 DEG C, making an inclined plane culturing medium, inoculating a purified lepista sordida strain under the aseptic condition, putting the inoculated culturing medium in a constant temperature incubator, culturing for 5-10 days at the temperature of 20-30 DEG C until the mycelium grows fully in the test tube, and then refrigerating the mycelium. According to the artificial culturing method and the culturing medium, the operation is simple, the culturing period is shortened, no pollutants or wastes are produced, and the yield of the mycelium is high.

The invention discloses a production method for dried mutton. The production method comprises four steps of selecting and preprocessing a raw material, salting the raw material, curing and cutting, and drying by hot wind and microwave. Compared with the conventional drying method for producing dried mutton, a hot wind and microwave combined drying technology is adopted, so that the shortage of a single drying technology can be overcome, the advantages of hot wind drying and microwave drying are given into full play, the production cycle is shortened, the energy consumption is reduced, and the quality of a dried mutton product is improved. By adopting a salting way of uniformly applying salting materials and stacking material layers and mutton layers, the contact areas of the salting materials and mutton cubes can be greatly increased, the material liquid permeation speed is increased, and the produced dried mutton is fragrant and delicious in taste, proper in softness and hardness, chewy, scented, unique and long in aftertaste.

The invention discloses a bean curd with radiation protection and health care functions, which is characterized by comprising the following raw materials in parts by weight: 65-80 parts of soybean, 8-14 parts of medlar, 8-12 parts of chrysanthemum, 5-15 parts of tea leaves, 4-9 parts of pine pollen, 5-9 parts of edible jelling agent, 2-5 parts of flavoring and 3-7 parts of spirulina powder. The product of the invention has fresh and tender taste, comfortable fragrance, rich nutrition and unique flavor, and can enhance the working capability of human immunocytes, prevent and restore organism injuries caused by radiation, relieve eyestrain, protect eyes, lower blood sugar, blood pressure and blood fat, treat syndromes, such as headache, insomnia, fatigue, amnesia and the like, boost the memory and improve the working efficiency.

The invention relates to a formula for pickled snake melon, and the formula comprises the following components in parts by mass: 9-12 parts of wheats, 1.6-1.8 parts of edible salt, 18-20 parts of water and 2-3 parts of snake melons. A preparation method for the pickled snake melon comprises the following steps: cooking, spreading out, fermenting, grinding into powder, stirring thick liquid, exposing to the sun, cutting the snake melons, performing primary pickling, performing secondary pickling and performing tertiary pickling. By virtue of adopting the wheats, the edible salt, the snake melons and water, utilizing beneficial weather which is high in temperature, less in rainfall and rich in light, on dog days in July and August and adopting a technique of exposing to the sun and pickling at the same time, pickled snake melons with unique flavor can be pickled by pure handwork, the pickled snake melons have no additive and seasoner, are fresh and tender in taste, are crisp in fruit pulp quality and translucent, and integrate look, smell and taste together, so that a seasoner for the old and young is added for the human diet life.

The invention relates to a dry boiler duck head chaffy dish which is obtained by using duck head as main ingredient matching with refining flavoring, accessory foods and taste substance through stewing and quick-frying. The invention is characterized in that the steps comprises putting duck head which is washed into boiler with water, adding into preferred flavoring substances of aniseed, common fennel fruit, vanilla, cassia bark, tsaoko, homemade fructus amomi, xiansha, shannai, geranium, hay, wild pepper, banksia rose, radix aucklandiae, white kou, murraya paniculata, coriander seed powder, lilac, dahurian angelica root, ginger and dried ginger into the boiler according to proportion, then adding condiments of cooking wine, crystal sugar, glutavene, green Chinese onion, fresh ginger and common salt into the boiler according to proportion, mixing and stirring in the boiler, bringing into a boil on a kitchen stove, stewing for 30 minutes after the temperature reaches 180 DEG C, taking out the boiler to cool down, then adding salad oil into boiler, heating to 180 DEG C, putting duck head which is dissected into the boiler, and adding taste substances of broad bean paste, garlic, Chinese onion, fresh ginger and dry hot pepper, then taking out the boiler after quick-fried for 3 minutes. Duck heads are put on dish in order and are added with little onion powder and sesame seed, thereby obtaining the finished product. The invention has the health functions of nourishing yin and strengthening yang, crisp-fried and no greasy, moderate fragrant and peppery, fresh and delicious taste, overcooked and tasty, strengthening waist and invigorating spleen, and nourishing liver and lung, which is a health green food to feast guests.

A high temperature and moisture multifunctional stove and accessory device for food cooking, comprising: cottage steamer system, high temperature and moisture system, pressure sensing system, water distribution system, water spraying system, cleaning system in the box and air-breathing system; the device can not only make the food crisp, fragrant and delicious, but it also can be used as stove, bake oven, fire tube, multiple-layer cage, pan, pot and cooking pan; baking, frying, coasting, steaming, stewing, soaking in boiling water, stirring juice, slow coasting, slow steaming, vacuum cooking, low-temperature cooking and stewing can be carried out using this device; and it possesses the function of defrosting, preservation and sterilization; the vitamin, mineral matter, nutriment and water can be best preserved; the area the device taking up is small, the charge for use is low, and particularly suit for the fast food with baking and coasting restaurant such as Mcdonald's.

The invention discloses bream feed capable of improving disease resistance. The bream feed is prepared from components as follows: corn flour, soybean dregs, black bean powder, wheat middling, a nutrient enhancer, an attractant, a disease resistant agent and table salt, wherein the disease resistant agent is prepared from raw materials in parts by weight as follows: 3-5 parts of radix sophorae flavescentis, 1-3 parts of eupatorium adenophorum, 1-3 parts of green tea, 5-10 parts of fermented bread, 10-20 parts of wort, 1-3 parts of aquilegia viridiflora, 1-3 parts of lyonia leaves, 1-3 parts ofherba corydalis, 1-3 parts of gnaphalium affine, 10-15 parts of distillers' grains, 10-20 parts of milk, 10-20 parts of butter, 2-5 parts of chicken paste, a microbial agent and an enzymatic preparation; the microbial agent is prepared from raw materials as follows: Raman lactobacillus, gram-positive vacilli, bacillus mucilaginosus, actinomycetes and saccharomycetes; the enzymatic preparation comprises bromelin and amyloglucosidase. The bream feed has the benefits of improving disease resistance of bream, increasing the survival rate, promoting bream weight increase and improving the bream quality.

The invention discloses a peanut sprouting vegetable soilless culture technology, and belongs to the technical field of agriculture. The peanut sprouting vegetable soilless culture technology aims at solving the problems about culture and taste of peanut bud seedlings and mainly comprises the following steps that 1, adopted equipment comprises a culture greenhouse, a stereoscopic supporting frame, seedling growing trays and a sprayer; 2, seed germination accelerating is carried out, wherein peanut seeds are placed in a cloth bag, the bag is soaked in clear water of 28 DEG C to 30 DEG C for 12-15 hours and lifted out, the bag is soaked in the water for 5-6 minutes again after being put aside for 4-5 hours, slight stirring is carried out for cooling, and after the process is repeated 3-4 times, shoot tips of peanuts grow out; 3, transplanting is carried out, wherein the peanut buds are carefully scattered to stainless steel nets of the seedling growing trays and carefully leveled and spread, and it is optimal that each peanut bud occupies one mesh; 4, cultivating management is carried out, wherein the temperature of the greenhouse is kept at 25 DEG C to 30 DEG C, clear water is sprayed once every other 8-10 hours, a nutrient solution is sprayed once every other 20-24 hours, and the nutrient solution contains 0.3% of urea, 0.1% of potassium chloride and 0.2% of monocalcium phosphate; 5, harvesting time is set; 6, 7-8 days later after transplanting, the seedling growing trays can be taken out, and the stainless steel nets are separated to obtain peanut sprouting vegetables.

The invention discloses a method for preparing furong meat. The method comprises the steps of pretreatment of pork, pickling, steaming, frying, mixing, stir frying and the like. The furong meat obtained by the method has unique flavor, fresh and tender taste and rich nutrition, is beneficial to human body absorption, has an attractive color, has no mutton smell and fishy smell of meat, smell of blood and harmful smell, the meat is delicious, the chewing feeling is very good, and the color, flavor and taste are good; no food additive and no preservative are added, the product is non-toxic and harmless, safe and healthy and has effects of tonifying qi-blood, tonifying deficiency, treating malnutrition, inducing diuresis, tonifying the spleen, removing pain or numbness and carrying out apocenosis, removing speckles, nourishing skin, clearing away heat and toxic materials and the like; after passing the inspection, the finished product is sent into a vacuum packaging machine in an asepticstate for vacuum packaging, so that the expiration date of the product is prolonged, carrying and transport are facilitated, the whole process is implemented in an automatic cooking device, the furongmeat is automatically manufactured, the requirements on occasions where a large number of meals need to be prepared are met, manpower and material resources are saved, and the production costs are reduced.

The present invention discloses a processing method for improving freshness of pork. The food processing comprises the following steps: pork of slaughtered pigs is washed, water of the washed pork iscontrolled, the pork is cut into blocks, heat of the cut pork is dissipated to room temperature, the heat-dissipated pork is put in a freezing chamber, the pork is subjected to an aging process at a temperature of 2-3.5 DEG C until pH value of the pork is reduced to 5.4-5.8, a preservative is prepared, an ultrasonic treatment is conducted to enable the preservative to penetrate into the pork, thepork is subjected to a modified atmosphere packaging, and the packaged pork is put in the freezing chamber with a freezing point temperature to be stored. The preparation method can delay deterioration of the aged pork and maintain freshness, color and luster of the aged pork for a long time, the pork has functions of clearing heat, removing dampness, benefiting the spleen and caring health at thesame time, and the preparation method is also simple and easy to operate and suitable for mass production.

The invention discloses a health bamboo fungus and nut soybean dreg pie which is prepared from the following raw materials in parts by weight: 30-40 parts of soybean dregs, 60-70 parts of wheat powder, 10-20 parts of oat powder, 10-20 parts of corns, 2-5 parts of kudzuvine root, 1-2 parts of bamboo fungus, 1.2-2.3 parts of grapefruits, 1-2 parts of aralia elata, 2-3 parts of pimiento, 1-2 parts of carrots, 0.5-1.5 parts of spinach, 1-2 parts of kalimeris, 2-3 parts of corychophramus violaceua, 1-2 parts of fresh lilies, 3-4 parts of walnut kernels, 1-2 parts of peanut kernels, 1-2 parts of sesame, 1.5-1.8 parts of rice vinegar, 0.7-0.8 part of onions, 0.1-0.15 part of anise, 0.25-0.35 part of ginger, 1-2 parts of cranberries and 4-6 parts of composite traditional Chinese medicinal sauce. The preparation steps of the soybean dreg pie are simple and are convenient to operate; the health bamboo fungus and nut soybean dreg pie tastes fresh and tender and has extremely good health effects of clearing heat and moistening lung; bamboo fungus has the effects of nourishing and strengthening, benefiting qi, tonifying brain, calming nerves and building fitness; therefore, the pie has the advantages of supplementing qi, nourishing yin, moistening lung, relieving cough, clearing heat and promoting diuresis.

The invention relates to a production technique for vegetables. According to the production technique for vegetables, 1, the product is prepared from the following constituents in ratio by weight: 93% of Chinese cabbage, 4% of salt, 1% of vegetable oil, 1% of sugar, 0.5% of pepper and 0.5% of natural spices; and 2, a preparation method comprises the following steps of: (1) airing fresh Chinese cabbage for 3-4 days at first; (2) cleaning the cleaned Chinese cabbage, drying and chopping; (3) salting for 3-4 days with salt; (4) salting for 3-4 days with vegetable oil, sugar, pepper and natural spices; and (5) packaging in a vacuum.

The invention discloses a healthy type seasoning of boiled fish with pickled vegetable which includes vegetable oil, salt, cinnamon, folia perillae acutae, star anise, fructus amomi, licorice roots, kaempferia galanga, fennel, amomum kravanh shell, radix aniphyllum fortunei, and chili. By adding the amomum kravanh shell and radix aniphyllum fortune, the seasoning can maintain fish to be fresh and tender well. The seasoning is produced in a stir-frying manner and is easy to store with shelf life being more than 3 years. The seasoning is free of any chemical preservatives, is safe and healthy and is suitable for being applied for a long time.

The invention discloses a method for cultivating lepista sordida (Schum.: Fr.) Sing.with miscanthus sacchariflorus and a culture medium of the method.The culture medium is composed of, by weight, 75-80% of the miscanthus sacchariflorus, 17-20% of wheat bran, 1-2% of urea and 2-3% of gypsum, the water content of the culture medium is controlled to be 65-70%, and pH is 7.5-8.5; the cultivation method includes the steps that a small segment of the miscanthus sacchariflorus is placed into lime water for soaking, and after the miscanthus sacchariflorus is dried, the wheat bran, the urea and the gypsum are added, mixed and stirred; then heap building is conducted, air holes are formed in a punching mode, membrane covering is conducted, heap turning is conducted when the material temperature is raised to 70 DEG C or above, heap turning is conducted once every day, and water is added for preserving moisture when the water content is lower than 65%; fermentation is conducted for 13-17 days; bed building is conducted, inoculation is conducted when the material temperature reaches 20-30 DEG C, and the weight ratio of the material to seeds is 5: 1, compression is conducted, and the heap is covered with turfy soil which is 1.8-2.2 cm in thickness; culture is conducted for 30 days at the temperature of 20-25 DEG C.According to the method, planting raw materials are sufficient, low in price and good in quality.

The invention discloses a bean sprout water culturing technology. The technology comprises the steps of one, related equipment: a culturing greenhouse, a three-dimensional supporting frame, a seedlingbreeding disc and a spraying device, wherein the culturing greenhouse is a transparent shed, a temperature adjusting air permeable window is arranged on the side face, the layer spacing of the supporting frame is 35-50 cm; two, seed germination acceleration: peanut seeds are placed into a cloth bag, and the bag is soaked in clear water with the temperature of 28 DEG C-30 DEG C and taken out; three, transplanting: the peanut seeds are carefully scattered on a stainless steel net of the seedling breeding disc and carefully spread, the condition in which one peanut spout takes up one mesh is theoptimal condition, and the disc is placed on the supporting frame after spreading is completed; four, culturing management: the temperature of the greenhouse is maintained at 25 DEG C-30 DEG C, clearwater is sprinkled for once every 8-10 hours, and nutritious liquid is sprayed for once every 20-24 hours; five, harvesting time: the seedling breeding disc can be taken out 7-8 days after transplanting is conducted and the sprouts reach the height of 10 cm-13 cm, and peanut sprouting vegetable is obtained by separating the stainless steel net.

The present invention discloses a preparation method of an instant Chinese herbal medicine nourishing mutton soup and belongs to the technical field of food. The preparation method comprises the following steps: (1) a seasoning material package is prepared: salt, pepper powder, chicken powder, chicken essence and Chinese herbal medicine powder at a mass ratio of 1:2:3:3:1.5:1 are mixed evenly; andthe mixture is packaged with 10-12 g each package; (2) a mutton package is prepared: mutton is added into soup stock to be cooked to be well-done; cooling, slicing and packaging are conducted with 10-80 g each package; (3) a sauce material package is prepared: sheep tail oil, chopped green onion oil, sheep brain cream, sesame oil and oil-tea camellia at a mass ratio of 2:0.8:3:0.5:1.5 are mixed evenly; and the mixture is packaged with 6-10 g each package; (4) a mutton soup package is prepared; and (5) a vegetable package is prepared. The mutton soup finished product is free of any additives;the mutton is good in a mutton-smell-removing effect; and the prepared mutton is fresh and tender in taste, long in shelf life, and easy to preserve and transport.

The invention discloses balls and a manufacturing method thereof. According to the balls, Pasha worms, white yams, dasheen, bird eggs and bean flour serve as main ingredients, and edible salt, vegetable oil, sesame oil, light soy sauce, fresh ginger and cooking wine serve as auxiliary ingredients. The manufacturing method comprises the steps that the surfaces of the Pasha worms are cleaned firstly, then the Pasha worms are placed into scalding boiling water to be scalded for 1-2 min, and the Pasha worms are fished out and placed into cold water; heads and tails of the Pasha worms are pinched off, internal organs are pulled out, the Pasha worms are skinned, and after skinning, a proper amount of the edible salt, the light soy sauce, the fresh ginger and the cooking wine are added for pickling; the white yams are peeled, steamed and crushed, the eggs are added into the crushed white yams, a small amount of the bean flour is sprinkled into the crushed white yams, the auxiliary ingredients including the edible salt and the sesame oil are added, and the mixture is stirred uniformly; and the Pasha worms are wrapped with the mixed white yam powder, made to be in a strip shape or in a ball shape, and put into a pot to be steamed or fried. The balls are rich in protein, full of various kinds of amino acid, various microelements and various medicinal components, full of nutriments and suitable for all kinds of people.

The invention discloses a smoked chicken making method, and relates to the technical field of smoked chickens. The method is characterized in that the method comprises the following steps: 1, killing a young cock, and cleaning; 2, putting the cock on a chopping board with the belly faces upward, cutting out the intermediates of the ribs and the vertebra of the cock by a cutter, bending with hands, putting a small wood rod in the belly to support, cutting the lower belly tip of the cock to form a small opening, inserting cock legs into the opening in an intersect manner, inserting cock wings into the oral cavity in an intersect manner, and air-drying the surface to remove water for later use; 3, filling a perfume into a cloth bag, well binding the cloth bag, and putting the cloth bag in a boiler; 4, putting 20g of fresh ginger, 5g of five spice powder, 5g of powdered pepper and 15g of monosodium glutamate in the boiler with purified water, and blending; 5, covering the body of the cock with sesame oil; 6, immersing the chicken in the boiler for 1h, boiling the chicken with slow fire to a half-cooked state, adding salt, taking out, and roast-smoking while hot; and 7, putting the cock on the perforated strainer in the boiler after boiling, adding white sugar when the bottom of the boiler is heated to slight red, smoking for 2min, overturning the body of the cock, and smoking for 2-3min. Smoked chicken obtained in the invention has the advantages of tender taste, many seasonings, deliciousness and tastiness.

The invention, which relates to the food field, discloses saute beef with cayenne pepper. The saute beef with cayenne pepper comprises the following raw materials, by weight: 100 parts of main materials, 92 parts of seasoning auxiliary materials, 3.6 parts of heat-clearing auxiliary materials and 30 parts of oil. The heat-clearing auxiliary materials include the isatis root, chrysanthemum, rheum officinale, herba menthae, dried tangerine or orange peel, semen cassia, and herba houttuyniae. In addition, the invention also discloses a preparation method of the saute beef with cayenne pepper. According to the invention, the saute beef with cayenne pepper not only has the spicy, fresh, and delicious tastes but also protecting eaters from suffering from excessive internal heat based on the reasonable compounding of the main materials, the seasoning auxiliary materials, the heat clearing auxiliary materials, and oil. Therefore, a problem that the excessive internal heat symptom is easily caused after the eating the traditional spicy saute beef with cayenne pepper is solved, so that the requirements and the taste preferences of consumers can be met.

The invention discloses a preparation method of red soup mutton. The preparation method includes the following steps: Step 1: selecting mutton with skin retained and bone removed; Step 2: subjecting the mutton with skin retained and bone removed to soaking and cleaning; Step 3: cutting the cleaned mutton with skin retained and bone removed into blocks, and cooking the mutton with red soup; Step 4:slicing the cooked mutton, and stir-frying the cooked mutton slices; Step 5: carrying out vacuum precooling on the stir-fried mutton slices, and then carrying out vacuum packaging; and Step 6: subjecting the packaged mutton to sterilizing, quality testing, packing, labeling and freeze-storing. According to the invention, the mutton is cooked in the red soup, and then stir-fried, which can not only greatly prolong the product shelf life and maintain the original mutton flavor, but also remove the smell of mutton. The mutton product of the invention is fresh and tender in taste and excellent inmouthfeel, and after the bag is opened, the mutton can be eaten after being boiled and heated.

The invention belongs to the food technical field, and especially relates to an instant predacious diving beetle dish and a preparation method thereof. The preparation method comprises steps of predacious diving beetle preprocessing, pickling, steaming, blanching, oil-frying, mixing, and stir-frying, and special auxiliary materials and condiments are adopted. The prepared predacious diving beetledish has a unique flavor and attractive color, is tender, is rich in nutrients, can be easily absorbed by human body, does not have any bloody smell, fishy smell or odor, and is chewy and delicious. The color, taste, and fragrance are perfectly combined. The dish does not contain any food additive or antiseptic, is safe and healthy, can tonifying the blood and qi, enhance the immunity, and treat malnutrition, and has the functions of inducing diuresis, invigorating the spleen, removing pus and spots, maintaining the beauty, clearing heat, and removing toxin. The shelf life is maximally prolonged. The dish is convenient to carry and transport due to the vacuum package. The limits of time and region are broken through. The adopted raw materials are medical and edible and do not harm the human body.