34results about How to "Golden appearance" patented technology

The invention discloses a method for producing quick-frozen crisp fried tenderloin steaks, which is proceeded according to the steps of: (1) trimming raw pork and removing fat, fascias and extravasated blood on the surface of the pork tenderloin; (2) cutting the trimmed pork tenderloin manually or mechanically into pork tenderloin slices; (3) curing the pork tenderloin slices at a temperature of 0-4 DEG C for 6-15 hours; (4) uniformly coating a layer of starch liquid on each cured pork tenderloin slice; (5) wrapping with bran by putting each pork tenderloin slice on which the starch liquid iscoated in the bread crumbs to adhere to a thin layer of bread crumbs; and (6) quickly freezing until a required central temperature drops to -18 DEG C or less. The method has the advantages that: thecooking way is simple as suitable frying is performed directly; the produced product has a longer quality guarantee period under a frozen condition, is golden in appearance, fresh and tender in texture, crisp in taste and lasting in fragrance; and the product has advantages of safety, health and eating convenience.

The invention relates to a chemical gold plating solution for quickly depositing a gold layer. The chemical gold plating solution comprises the following components: 0.5-3g / L of sodium gold sulfite (based on Au), 22-28g / L of sodium sulfite, 13-20g / L of sodium thiosulfate, 1-5g / L of triammonium citrate, 8-12g / L of borax, 0.1-5g / L of thiourea, and 0.01-0.09g / L of benzotriazole. The appropriate pH value of the plating solution is 6.5-7.2, and the appropriate temperature is 75-85 DEG C. The gold plating solution provided by the invention does not contain cyanide, is good in stability and high in plating speed, and can obtain a plated layer with thickness more than or equal to 0.4mu m in 20 minutes, the appearance of the plated layer is golden and bright in color, and the requirement of plating thick gold on most products can be met. The chemical gold plating solution not only can meet requirements of functional electron electroplating, but also can be used as a decorative gold plating solution.

The invention discloses a quick-frozen fried wing middle joint, wherein a wing middle joint is used as a main raw material. The method comprises the following steps: firstly, seasoning, rolling and pickling the wing middle joint; carrying out pulp hanging and bran wrapping; and finally, quick-freezing, wherein a seasoning liquid comprises the following components: 100-120 parts of the wing middlejoint, 1-2 parts of table salt, 1.5-2.5 parts of white sugar, 0.1-0.3 kg of glucose, 0.1-0.3 part of monosodium glutamate, 0.1-0.2 part of garlic powder, 0.1-0.2 part of ginger powder, 0.5-0.7 part of black pepper pieces, 0.2-0.4 part of phosphate, 0.2-0.5 part of meat balsam, 0.5-0.7 part of chili powder, 0.7-1 part of pimento powder, 0.1-0.2 part of ethyl maltol and 8-12 parts of ice water. After being fried and matured, the wing middle joint disclosed by the invention has the characteristics of golden yellow appearance, fresh and tender flesh, crisp mouthfeel and good flavor.

The present invention relates to a deep-fried dough stick not using additives containing aluminium and a making method thereof, which belong to the food field. The deep-fried dough stick not using additives containing aluminium is made by using flour as a raw material and using sodium bicarbonate, ammonium bicarbonate and salt as auxiliary materials. The deep-fried dough stick not using additivescontaining aluminium is made by the steps: (1) making dough: the flour and the auxiliary materials are weighed by a ratio, the auxiliary materials are added to the flour after being dissolved by a proper amount of water, and the dough is made by uniformly agitating the mixture; (2) fermenting the dough: the dough is wrapped by a preservative film and placed in a place at a temperature of 5 DEG C to 30 DEG C for 6 to 12 hours; (3) making small strips: the dough fermented is made into small strips; (4) frying: the small strips made are put in a heated oil pot to be fried; (5) draining oil: the deep-fried dough sticks are taken out of the pot to drain oil. The deep-fried dough stick not using additives containing aluminium has the characteristics of no aluminium ingredient, low making cost, large volume expansion rate, golden yellow appearance, crispy external, soft internal, dense holes and crispy and palatable taste.

A crusty pancake is made up through mixing wheat flour with edible salt solution to become paste, mixing flavouring, drying yeast, salt, cream, warm water and flour to obtain stuffing, dissolving salt and dry yeast in warm water and mixing with flour and hot butter to obtain dough, rolling dough block to become wrapper, brushing said paste on the one surface of wrapper, wrapping stuffing in it, rolling and baking.

The invention relates to a preparation method of low oil suction crumbs, which comprises the following steps: weighing up quantitative wheatmeal, charging 1-25% by weight of dietary fiber, 1-10% by weight of modified starch, 0.02- 0.2% by weight of emulsifying agent, 55-70% by weight of water and 5-10% by weight of auxiliaries by weights, charging vegetable shortening with 1-2% by weight of wheatmeal after stirring up and kneading, fermenting, cutting, rolling, filling in molds, rising, baking, cooling and grinding into corresponding specifications. The dietary fiber preferentially selects soybean dietary fiber powder or konjak flavor powder or corn dietary fiber powder, the modified starch preferentially selects cereal or beans or yams or Tania pregelatinization modified starch, and the emulsifying agent preferentially selects cane sugar ester or monoglyceride or diacetyl dihydroxysuccinic acid single (double) glyceride or sodium stearyl lactate. The crumbs of the invention are low in oil suction and crisp in mouthfeel after frying. The preparation method of the invention is simple to use, scientific in raw material matches and rational in nutrition, and is applicable to industrialization production.

The invention discloses a making method for a dried fig. The making method comprises the following steps: raw material selection; washing and scalding; ventilation and moisture elimination; transferring and baking; softening of the prepared dried fig; and grading and packaging. The fig selected in the step 1 is washed and scalded in hot water, wherein washing temperature is controlled to be 100 to 120 DEG C, and scalding time is 1 to 3 min. With the making method, the prepared dried fig has excellent taste and golden appearance, is transparent, perfectly maintains nutritional components of the fig, is free of sugar and any chemical additive and reaches national hygienic standards in China.

The invention discloses healthy deep-fried breadstick and a preparation method of the healthy deep-fried breadstick. The healthy deep-fried breadstick is prepared from the following raw materials: 500 grams of flour, 1.8 grams of dietary alkali, 0.7 gram of citric acid, 0.5 gram of enzyme and 10 grams of food-grade ammonium bicarbonate. The healthy deep-fried breadstick is characterized in that the dosages of the additives are small and the types of the additives are few; however, the fermentation effect and expansion effect of the additives are good, so that the prepared healthy deep-fried breadstick is golden in appearance, thin, crispy, loose, expanded, pliable and chewy. Compared with prior art, the preparation method is obviously shortened in fermentation time and the healthy deep-fried breadstick is obviously reduced in aluminum content, so that the healthy deep-fried breadstick has relatively good market prospect.

The invention discloses a pork and fish ball cooking dish style in pickle flavor. The pork and fish ball cooking dish style is prepared from the following raw materials including carp flesh, pig lean meat, pork tripe, pork kidney, yulan magnolia slices, eggs, green starch, pickle soup and the like. A preparation method of the pork and fish ball cooking dish style comprises the following steps: 1) pretreating carp, the pig lean meat, pork tripe, pork kidney and the eggs; 2) adding the pickle soup, the green starch, egg yolk and the like in the treated mashed carp and mashed lean meat, and stirring to form fish paste; 3) extruding the fish paste into fish balls with size as longan, putting in a deep fryer, frying until the surfaces of the fish balls are yellow and hard, and bailing out; 4) putting the bailed fish balls in a bowl, putting the bowl in a food steamer, and steaming; and 5) adding burdening in the treated tripe pieces and sliced pork kidney, putting into the deep fryer, stir-frying, and pouring obtained soup on the fish balls to obtain the pork and fish ball cooking dish style. The pork and fish ball cooking dish style takes the carp flesh and pork as main raw materials and the pickle soup as an auxiliary material to prepare the fish balls, is yellow in appearance, and fragrant outsides and tender insides, has unique flavor of pickle and also has hierarchical rich taste. Meanwhile, according to the pork and fish ball cooking dish style disclosed by the invention, as the carp flesh is scraped, the pork and fish ball cooking dish style is convenient to take without fishbone; as the pork tripe and the pork kidney are added, nutrition and health function of the dish are enriched, and the pork and fish ball cooking dish style is capable of nourishing five organs and strengthening spleen, stomach, muscles and bones.

The invention discloses a fried bread stick with a function of clearing heat. The fried bread stick is prepared from the following raw materials in parts by weight: 100 to 200 parts of wheat flour, 10 to 50 parts of gluten powder, 1 to 10 parts of traditional Chinese medicinal extracting solution, 1 to 10 parts of pineapple juice, 30 to 100 parts of vegetable oil, 5 to 10 parts of aluminum-free leavening agent, 0.5 to 3 parts of edible salt and 10 to 50 parts of water. A preparation method of the fried bread stick comprises the following steps: firstly, kneading dough for the first time; secondly, performing fermentation for the first time; thirdly, kneading dough for the second time; fourthly, preparing small sticks; fifthly, frying; sixthly, draining oil to obtain the fried bread stick with the function of clearing heat. The preparation method of the fried bread stick is simple; the raw materials are reasonably combined and supplement each other; the prepared fried bread stick is balanced and comprehensive in nutritional ingredients, and unique in mouthfeel and flavor, and also has the efficacy of clearing heat and resisting inflame.

The invention provides an improved crisping agent, application thereof in pot stickers and a preparation method of the pot stickers. The improved crisping agent comprises the following raw materials in parts by weight: 20-30 parts of potato starch, 30-40 parts of soluble soybean polysaccharide, 15-20 parts of diacetyl tartrate mono / diglycerides, 10-15 parts of propylene glycol alginate, 10-15 parts of konjac powder and 10-15 parts of sodium hexametaphosphate. The improved crisping agent aims to solve the technical problem that in mass-produced pot stickers, sulfhydryl groups of protein in cooked flour are deoxidized to form disulfide bonds, which causes too high wrapper toughness, hard and tough taste cannot be changed by frying and baking again and the palatability is poor.

The invention discloses a crawler type continuous stir-frying machine for tartary buckwheat tea. The crawler type continuous stir-frying machine comprises a feeder hopper, a feeder flat trough, an electromagnetic vibrator, a driving roller, a driven roller, a speed-adjustable motor, an electric heating plate, a temperature sensor, a net belt, a net belt tensioning mechanism, a support, a feed level sensor and a collector. The feeder flat trough is connected under the feeder hopper; the electromagnetic vibrator is arranged under the feeder flat trough; the driving roller and the driven roller support the net belt and are supported by the support; the driving roller is driven by the adjustable-speed motor; the net belt tensioning mechanism is arranged between the driven roller and the support; the collector is arranged under the driven roller; the electric heating plate is arranged on the support; the upper side of the electric heating plate is in closed contact with the net belt; the temperature sensor is arranged on the electric heating plate; and the feed level sensor is arranged on the feeder hopper.

The invention discloses a processing technology of crispy hairtail soft cans. The processing technology comprises the following steps: (1) pre-processing; (2) removing fishy odor; (3) flavoring; (4) tightening; (5) covering with flour; (6) primarily frying and shaping; (7) frying at intervals; (8) deeply frying; (9) charging into bags and sealing; (10) sterilizing. The processing technology of thecrispy hairtail soft cans provided by the invention, has the advantages of simple technological steps and strong operability and is suitable for industrial production; the obtained crispy hairtail soft cans have relatively low oil content, a moderate saltiness degree and a crispy mouthfeel, and are easy to preserve and convenient to eat and carry; a novel processing way is provided for low-valuesmall hairtails.

The invention discloses a quick-frozen fried wing middle joint, wherein a wing middle joint is used as a main raw material. The method comprises the following steps: firstly, seasoning, rolling and pickling the wing middle joint; carrying out pulp hanging and bran wrapping; and finally, quick-freezing, wherein a seasoning liquid comprises the following components: 100-120 parts of the wing middlejoint, 1-2 parts of table salt, 1.5-2.5 parts of white sugar, 0.1-0.3 kg of glucose, 0.1-0.3 part of monosodium glutamate, 0.1-0.2 part of garlic powder, 0.1-0.2 part of ginger powder, 0.5-0.7 part of black pepper pieces, 0.2-0.4 part of phosphate, 0.2-0.5 part of meat balsam, 0.5-0.7 part of chili powder, 0.7-1 part of pimento powder, 0.1-0.2 part of ethyl maltol and 8-12 parts of ice water. After being fried and matured, the wing middle joint disclosed by the invention has the characteristics of golden yellow appearance, fresh and tender flesh, crisp mouthfeel and good flavor.

The invention discloses a western style fried chicken leg and a preparation method thereof. The western style fried chicken leg is prepared from the following raw materials in parts by weight: 14-16 parts of chicken back muddy flesh, 1.7-2.3 parts of chicken breast, 2.9-3.1 parts of rehydrated drawing protein, 3.4-3.6 parts of chicken skin, 1.4-1.6 parts of water, 1.7-1.9 parts of starch, 0.29-0.31 part of salt, 0.29-0.31 part of sugar, 0.14-0.21 part of aginomoto, 0.09-0.11 part of white pepper powder, 0.15-0.2 part of chicken flavor, 0.4-0.6 part of thin paste powder, 0.7-0.8 part of wrapping power and 1.0-1.5 parts of concentrate paste powder. The western style fried chicken leg and the preparation method thereof have the advantages that the shallow frying process is adopted, the fresh state and the original nutrition components of the food can be retained to a greatest extent, and the quality of the product is guaranteed; meanwhile, the western style fried chicken leg is golden in appearance, attractive in color, fleshy, delicious in taste, rich in a variety of chicken proteins, nutritionally adequate and capable of meeting the modern concept of balanced and nutrient diet.

The invention discloses a Western-style chicken drumstick and a preparation method thereof. Western-style chicken legs, made of the following raw materials by weight: 14-16 parts of chicken back paste, 1.7-2.3 parts of chicken breast, 2.9-3.1 parts of rehydrated silk protein, 3.4-3.6 parts of chicken skin, and 1.4-1.6 parts of water 1.7~1.9 parts of starch, 0.29~0.31 parts of salt, 0.29~0.31 parts of sugar, 0.14~0.21 parts of monosodium glutamate, 0.09~0.11 parts of white pepper, 0.15~0.2 parts of chicken essence, 0.4~0.6 parts of thin paste powder, wrapped Powder 0.7~0.8 parts, thick paste powder 1.0~1.5 parts. The invention has the following beneficial effects: the shallow frying process can preserve the freshness and original nutrients of the food to the greatest extent, ensure the quality of the product, and has a golden appearance, attractive color, full fleshy texture, delicious taste, rich in various Chicken protein is nutritious and satisfies the concept of balanced and nutritious modern diet.

The invention provides a preparation method of whole sweet potato powder. The preparation method of the whole sweet potato powder includes the following steps that sweet potato raw materials are selected, wherein the sweet potatoes which do not have rotted parts, diseased parts, sprouts and green parts are selected; the selected sweet potato raw materials in step 1 are preprocessed to obtain preprocessed sweet potato shreds, wherein during preprocessing, the sweet potatoes are washed, peeled and cut into shreds, and finally, the sweet potato shreds are soaked in a liquid color retention agentto be subjected to color retention; after the preprocessed sweet potato shreds are cooked, edible alcohol is added, then, the preprocessed sweet potato shreds are mashed into mashed sweet potatoes, and the mashed sweet potatoes are subjected to vacuum drying. The preparation method of the whole sweet potato powder has the advantages that by controlling the shredding diameter of the sweet potato shreds, the cooking time is shortened, and the technology efficiency is improved; by adding the edible alcohol, during vacuum drying, the time of vacuum drying can be shortened, the temperature of vacuum drying can be reduced, and the situation is avoided that due to the over-high temperature, it is difficult to control the heating degree so that scorching can occur; through technology control, a product is golden in the appearance, smooth in mouthfeel and good in reconstitution property, and the quality of the sweet potatoes is well maintained.

The invention discloses honeysuckle flower and citrus medica sweets and a preparation method thereof. The preparation method comprises the following steps of mixing water with honeysuckle flowers andwhite granulated sugar, performing decoction to obtain sugar juice, candying citrus medica, wherein raw materials for decocting to obtain the honeysuckle flower sugar juice comprise the following components in parts by weight of 44-55 parts of water, 4-10 parts of honeysuckle flowers and 20-35 parts of white granulated sugar, preferably, 50 parts of the water, 5 parts of the honeysuckle flowers and 30 parts of the white granulated sugar. The honeysuckle flower and citrus medica sweets prepared by the method are good in mouth feel and low in sweetness, complementary advantages of two medicinaland edible traditional Chinese medicines of the citrus medica and the honeysuckle flowers are used for overcoming defects, and the health-care effect of products is increased.

The invention relates to a crispy sesame seed cake with a toxin eliminating effect and a making method thereof. The sesame seed cake is made from flour, water, edible oil, salt, white granulated sugar, radix paeoniae alba, bletilla striata, semen cassiae, hawthorn fruits, burdock, Chinese prickly ash, sesame seeds, fresh ginger, green Chinese onions, sweet potatoes, konjac, barley malt and the like through raw material pretreatment, dough kneading and resting, cake blank making and baking in an oven. The sesame seed cake is reasonable in raw material proportioning, the nutrition structure is scientific, multiple functional compositions are enriched, the product appearance is golden yellow, the mouthfeel is crispy and unique, the effects of eliminating toxin, nourishing skin and eliminating body junk are achieved, and the sesame seed cake is particularly suitable for people who do not live a regular life and eat irregularly. The sesame seed cake with the toxin eliminating effect is simple in composition, wide in source, low in production cost and simple in technology and has a very good market prospect.

The invention relates to a crispy sesame seed cake with a slimming effect and a making method thereof. The sesame seed cake is made from flour, water, edible oil, salt, white granulated sugar, semen cassiae, hawthorn fruits, radix polygni multiflori, rhizoma atractylodis macrocephalae, pyracantha fortuneana fruits, fructus lycii, Chinese prickly ash, sesame seeds, fresh ginger, green Chinese onions, celery, pumpkins, kudzuvine roots and the like through raw material pretreatment, dough kneading and resting, cake blank making and baking in an oven. The sesame seed cake is reasonable in raw material proportioning, the nutrition structure is scientific, multiple functional compositions are enriched, the product appearance is golden yellow, the mouthfeel is crispy and unique, the effects of slimming, losing weight and eliminating body junk are achieved, and the sesame seed cake is particularly suitable for obese people. The sesame seed cake with the slimming effect is simple in composition, wide in source, low in production cost and simple in technology and has a very good market prospect.

The invention relates to crisp sesame seed cakes having the efficacy of invigorating the brain and a preparation method of the crisp sesame seed cakes. The crisp sesame seed cakes consist of the following raw materials of flour, water, edible oil, table salt, white granulated sugar, fleeceflower roots, radix angelicae sinensis, semen cuscutae, Chinese wolfberry fruits, fructus alpiniae oxyphyllae, walnut kernels, white sesame seeds, Chinese prickly ash, fresh ginger, scallions, Chinese yams, mulberries and the like. The crisp sesame seed cakes are made through the following steps of pretreating the raw materials, performing dough mixing, performing fermenting, making cake blanks, sending the cake blanks into an oven, and performing roasting. The sesame seed cakes are reasonable in the compounding ratio of the raw materials, scientific in nutrient structure, rich in various functional compositions, golden in product appearance and crisp and unique in mouth feel, have the efficacy of enriching the brain and soothing the nerves, and are particularly suitable for crowds high in thought pressure, high in brain consumption and poor in sleep quality; and the sesame seed cakes having the efficacy of invigorating the brain are simple in components, extensive in sources, low in production cost and simple in technology, and have good market prospects.

The invention discloses a manufacturing method of a fried sorghum food. Sorghum rice with full grains is used as a raw material. The food is manufactured by a series of technology processes of rinsing, boiling, drying, sieving, puffing and blasting, decrustating, selecting, frying, applying seasoning materials, cooling and packaging. The fried sorghum food has advantages of golden yellow appearances, rich nutritions, capability of being fragrant, crisp and delicious, and the like.

The present invention relates to a deep-fried dough stick not using additives containing aluminium and a making method thereof, which belong to the food field. The deep-fried dough stick not using additives containing aluminium is made by using flour as a raw material and using sodium bicarbonate, ammonium bicarbonate and salt as auxiliary materials. The deep-fried dough stick not using additivescontaining aluminium is made by the steps: (1) making dough: the flour and the auxiliary materials are weighed by a ratio, the auxiliary materials are added to the flour after being dissolved by a proper amount of water, and the dough is made by uniformly agitating the mixture; (2) fermenting the dough: the dough is wrapped by a preservative film and placed in a place at a temperature of 5 DEG C to 30 DEG C for 6 to 12 hours; (3) making small strips: the dough fermented is made into small strips; (4) frying: the small strips made are put in a heated oil pot to be fried; (5) draining oil: the deep-fried dough sticks are taken out of the pot to drain oil. The deep-fried dough stick not using additives containing aluminium has the characteristics of no aluminium ingredient, low making cost, large volume expansion rate, golden yellow appearance, crispy external, soft internal, dense holes and crispy and palatable taste.

The invention discloses a method for making a fried corn food. Corn with plump grain and bright color is selected as ingredients. The method comprises the steps of water-washing, cooking, drying, sieving, expanding to form popcorn, removing bran, well-choosing, frying, seasoning, cooling and packing. The fried corn food by the method has the advantages of golden yellow appearance, rich nutrients and palatability.

The invention discloses a producing method for pie crusts filled up with stuffing and application of the pie crusts. The producing method comprises the steps of manufacturing shortening, weighing flour of 10 parts by weight, edible oil of 10 parts by weight, salt of 0.5 part by weight and white sugar of 0.5 part by weight, heating the edible oil to 1200 DEG C, pouring the edible oil into the flour, adding the salt and the white sugar, quickly stirring the materials to obtain the shortening, kneading the flour, weighing flour of 20 parts by weight, adding boiled water of 10 parts by weight into the flour, evenly kneading the flour to obtain dough, pulling the dough into single pie crust paste, rolling the single pie crust paste into the pie crusts, evenly coating the shortening on the upper surface of the rolled pie crusts, folding the pie crusts coated with the shortening in a front-back mode, then folding the pie crusts in a left-right mode, rolling the pie crusts which are folded in the left-right mode in a left-right mode, and then rolling the pie crusts in a front-back mode to obtain the pie crusts filled up with stuffing. The pie crusts are used for producing pies filled up with eggs. According to the pie crusts, complete inner cavities can be formed in the pie crusts, and the stuffing can be evenly distributed in the whole pie crusts. The fried pies filled up with eggs are golden in appearance, crisp, regular in shape and attractive in appearance.

The invention discloses a chaenomeles speciosa biscuit and a preparation method thereof. The chaenomeles speciosa biscuit comprises the following raw materials: 100 parts of low-gluten flour, 20-25 parts of sweet potato starch, 30-45 parts of powdered sugar, 55-65 parts of vegetable oil, 1.5-3.5 parts of chaenomeles speciosa pulp powder, 1.5-3.5 parts of chaenomeles speciosa peel powder, and 10-15 parts of milk powder, 8-10 parts of walnut powder, 8-10 parts of soybean powder or 10-15 parts of xylitol which can be selectively added. The preparation method comprises the steps of peel and pulp separation, slicing, color protection, drying, crushing, mixing, dough preparation, biscuit forming, baking, cooling and the like. The preparation method comprises the following steps: firstly, separating peel and pulp of chaenomeles speciosa, respectively preparing the peel powder and the pulp powder, and then properly proportioning, so that the complementary advantages of the peel powder and the pulp powder of the chaenomeles speciosa are realized. The chaenomeles speciosa powder, the flour and other raw and auxiliary materials are mixed and blended, and the product obtained after forming and baking is harmonious in taste, crisp in mouthfeel, moderate in sour and sweet degrees and golden in appearance and has the specific faint scent of chaenomeles speciosa.

The invention discloses a preparation method of orange flower fragrance type Hongyun black tea. With Fengqing Daye tea as a raw material, the preparation method sequentially comprises the steps of material selection, withering, rolling, fermentation, primary drying, moisture return and drying. The orange flower fragrance type Hongyun black tea prepared according to the invention maintains the original taste of Dianhong Gongfu tea and is completely golden yellow and fragrant; the loss of active ingredients in the tea is reduced to some extent; after the processing of tea leaves, the tea polyphenols in fresh leaves are partially oxidized into tea pigments; and the total content of tea polyphenols and tea pigments in the finished product of tea accounts for over 88% of the content of tea polyphenols in the fresh leaves.