34results about How to "Maintain tenderness" patented technology

The invention discloses a processing method of a swimming crab block can. The method comprises the following steps of 1) pretreatment: picking, cleaning and block cutting are carried out; 2) vacuum curing; 3) acid seasoning and seasoning; 4) can filling; 5) sterilization; and 6) finished product obtaining. The vacuum curing is adopted, so the steaming and boiling temperature of the fresh swimming crabs is lowered, the tender degree of the crab meat is effectively maintained, and in addition, the crab meat is prevented from becoming green; citric acid is adopted for regulating the pH value of the crab meat to 5.8 to 6.2 which is far away from the crab meat deterioration pH value, the generation of hydrogen sulfide in the crab block can sterilization process is inhibited, and the crab block can bluing and meat hardening phenomena are prevented; and the normal-temperature and normal-pressure sterilization is adopted, and the meat hardening phenomenon generated during the high-temperature and high-pressure sterilization is effectively avoided. The method provided by the invention has good practical values and application prospects.

The invention discloses a production method of an instantly edible recreational fish snack. The method applies the modern process engineering and biological technology in the deep processing of aquatic product. The present invention belongs to the field of aquatic product deep processing. The method comprises the following steps: (1) processing materials, (2) deodorizing, (3) regulating and controlling the oxidation of fish fat, (4) tenderizing and keeping moisture, fish meat processed by pulse voltage, (5) pickling, (6) cooking, (7) staged drying, (8) ultrahigh pressure sterilization and packing. The fish snack has the advantages of being tender and smooth in mouthfeel, and being stable in quality.

The invention discloses a method for processing raw fishes through seasoning, quick-freezing and charcoal grilling. The method comprises the following main steps: slaughtering, seasoning, dipping and washing, quick-freezing and packing. The freshness, the tenderness and the delicious degree of the raw fishes can be remained to the greatest degree, the raw fishes can be stably provided for various fish grilling enterprises, the flows of the fish grilling enterprises are greatly simplified, and the costs of the fish grilling enterprises are greatly reduced; each fish grilling enterprise is only equipped with one cold store to store products, and the raw fishes can be grilled after being only simply frozen before grilling. The method has the advantages that the process is simple, the flavor is unique and pure, the suitability for standardized and industrial production is high, and the quality can be stably controlled. The raw fishes are stored and conveyed through a cold chain, can be distributed remotely, can be centralizedly supplied to various restaurant chains, and can be favorable in market prospect.

The invention relates to a traditional Chinese medicine compound piglet feed. The traditional Chinese medicine compound piglet feed comprises feed main materials; and the feed main materials comprise corns, soybean meal, wheat, brewers grains, steam fish meal, flour, baking soda and a liquid enzyme preparation. According to the traditional Chinese medicine compound piglet feed provided by the invention, traditional Chinese medicine components are added to the feed main materials so that the effects of enhancing the pig immunity and adjusting the gastrointestinal functions of pigs are realized, and the utilization amount of antibiotics is reduced, even the antibiotics are not used.

The invention belongs to the technical field of health and beauty products, and relates to a mask, in particular to an all natural whitening and freckle removal mask. The whitening and freckle removal mask is characterized by comprising the following raw materials in parts by weight: 4-10 parts of towel gourd powder, 5-8 parts of wax gourd juice, 1-3 parts of pearl powder, 2-5 parts of aloe juice and 2-5 parts of honey. The product is used for preventing and treating various stains and acnes on facial skin of a human body, keeping the facial skin elastic, removing wrinkles from the facial skin, and delaying senescence of the facial skin. The all natural whitening and freckle removal mask has no toxic or side effects, and has functions of nourishing and keeping the skin healthy. The mask is very popular with mass females.

The invention discloses a production method of pork braised in brown sauce by performing vacuum low-temperature processing. The production method of the pork braised in the brown sauce by performing the vacuum low-temperature processing comprises the following steps: 1, preparing a mixing material; 2, preparing sauce; 3, uniformly mixing streaky pork chunks with the mixing material, or mixing the streaky pork chunks with the sauce and the mixing material together; 4, performing vacuum packaging on the treated streaky pork chunks; 5, carrying out water-bath cooking on the vacuum-packaged streaky pork chunks; and 6, pouring the sauce on the fully steamed streaky pork chunks and eating the streaky pork chunks after heating, or directly eating the streaky pork chunks. The pork braised in the brown sauce disclosed by the invention is cooked in the way of vacuum low-temperature steaming, so that moisture in the pork does not loss while nutrients and flavor components are entirety retained in products of the pork braised in the brown sauce; thus, unique tenderness and freshness are maintained for the products of the pork braised in the brown sauce. The pork braised in the brown sauce is processed under the conditions of measured temperature at 85-90 DEG C, so that low-temperature products which are rich in nutrition and little in toxic and harmful substances are prepared. The streaky pork chunks are braised at low temperature for a long time, so that the braised streaky pork chunks are well flavored, good in flavor presence as well as red and gorgeous in color and luster; moreover, stir-frying processes in traditional processing methods of the pork braised in brown sauce, which hinder industrial production, are saved; thus, the production method of the pork braised in the brown sauce is suitable for large-scale mass production.

The invention provides an instant baked fish processing method. The instant baked fish processing method comprises the steps of 1 preparation of mixing materials, 2 salting, 3 frying, 6 freezing, 7 smoking, 8 salting, 9 deep drying, 10 baking and 11 freezing. The moisture of instant baked fish made by adopting the method is not lost, nutrients in the meat and flavor ingredients are comprehensively retained in products, the specific tenderness and freshness of the instant baked fish products are maintained, the salting process is added, meat pieces are tasted well and have a good flavor and bright color and luster, and the products are suitable for large-scale production. The instant baked fish products made by adopting the method adopts vacuum package and are salt under low temperature condition, the mixing materials and seasonings are fully in contact with semi-finished fried meat products under the condition of a water-oil phase to facilitate a permeation effect and uniform tasting, and the quality of the meat pieces is not affected under the conditions of hypoxia and low temperature.

The present invention provides a bouilli processing method, which comprises: 1) preparing a stirring material, 2) steaming, 3) sousing, 4) low temperature steaming, 5) decocting, 6) freezing, 7) smoking, and 8) frying. According to the present invention, the water of the prepared bouilli is not lost, the nutrition and the flavoring components are completely left in the product, the special tenderness and the special freshness of the bouilli product are maintained, the material is are directly added to the raw materials of the streaky pork by using the high and fine seasoning processing technology, the sousing process is added, the obtained meat block has characteristics of good flavoring, excellent taste and red color, the frying process hindering the industrial production in the traditional bouilli processing is eliminated, and the production method is suitable for the large-scale mass production; and the prepared bouilli product uses the vacuum packaging and is soused at the low temperature, and the stirring material, the seasoning and the fried meat semi-finished product completely contact under the water-oil phase condition, such that the permeation effect and the uniform flavoring are easily achieved, and the quality of the meat block is not easily damaged under the conditions of the low oxygen and the low temperature.

The invention belongs to the fields of food processing, and specifically relates to a processing method of a flavored crawfish-tail conditioned food. The processing method of the flavored crawfish-tail conditioned food comprises the following steps of carrying out vacuum rolling and marinating, carrying out microwave pretreatment, carrying out oil-frying, carrying out flavoring, carrying out packaging, and carrying out electron beam sterilization. According to the processing method, rapid low-salt-content marinating is performed on the crawfish tails with shell by adopting vacuum rolling and marinating so as to realize water retention and color protection of the crawfish meat, and thus, color, luster, texture, tenderness and taste quality of the crawfish meat can be relatively well preserved; a microwave processing technology is adopted so as to realize rapid pre-drying and slight expansion of the crawfish meat; moisture of the crawfish meat is controlled by utilizing combination of microwave processing and a subsequent oil-frying technology so as to ensure relatively good tenderness and chewiness of the crawfish meat, and thus, original taste quality of the crawfish meat can be preserved; and finally, vacuum packaging and an electron beam sterilization process are combined so that shelf life of the flavored crawfish-tail conditioned food in cold storage at 4 DEG C can be up to 6 months or longer. Compared with other frozen crawfish-tail conditioned food, the flavored crawfish-tail conditioned food is better in texture characteristic indexes, including crawfish meat elasticity, tenderness, chewiness and so on.

The invention relates to a compound oral preparation of royal jelly. The compound oral preparation of royal jelly comprises the following components in parts by weight: 5-9 parts of lyophilized royal jelly powder, 2-4 parts of pseudo-ginseng extract, 2-3 parts of cervus elaphus linnaeus powder, 1-3 parts of ginseng extract, 1-3 parts of eleutherococcus senticosus extract, 1-2 parts of gastrodia elata extract, 1-2 parts of konjaku flour and 0.5-1 part of egg yolk powder. The compound oral preparation of royal jelly is scientific and reasonable in the ratio of the selected raw materials and has the efficacies of antifatigue and anti-aging proved by human feeding trials.

The invention discloses a mutton chop seasoning and a preparation method thereof, and aims at the quality instability and short shelf life of a lamb product. The mutton chop seasoning can keep the color and tenderness of mutton, and inhibits the quality change of mutton chops in the storage process. The preparation method includes the following steps: S1: raw materials comprising edible salt, white granulated sugar, compound phosphate, sodium L-ascorbate, chilli powder, cumin powder, onion powder, garlic powder and white pepper powder; S2: even mixing of the raw materials.

The present invention relates to a preparation method of summer sleeping mat using vitamin C and vitamin E to enhance the resistance, including: (1) preparation of vitamin treatment agent, mixing the following components based on the weight percentage: 3-8% of vitamin C, 0.5-2% of Vitamin E, 5-10% of binder, water allowance, mixing uniformly, to obtain a treatment agent with enhanced resistance; (2) spraying or brushing the treatment agent with enhanced resistance on summer sleeping mat products; (3) drying the summer sleeping mat at 100-150 DEG C for 15-30min after treating to become the summer sleeping mat with enhanced resistance. The summer sleeping mat produced by the invention can maintain immune function of human cells to be younger, and long-term use of the summer sleeping mat can effectively improve the immune function of human cells; also can make the skin beauty, protect the health of the skin to reduce the occurrence of skin infections; and can maintain the failure-free operation of the immune, nervous, and cardiovascular functioning, to improve physical health of humans.

The invention relates to a traditional Chinese medicine composite feed for sows. The feed comprises a main feed material including corn, soybean meal, wheat, brewer's grains, steamed fish meal, flour, sodium bicarbonate, and a liquid enzyme preparation. Traditional Chinese medicine components are added in the main feed material to provide the function of improving immunity and regulating gastrointestinal functions of sows, so that consumption of antibiotic is reduced.

The invention provides a method for making canned pork. The method includes the steps of 1) mixed material preparing; 2) steaming; 3) pickling; 4) low temperature steaming; 5) frying; 6) freezing; 7) smoking; 8) bone soup preparing; 9) extracting; 10) canning. According to the canned pork prepared with the method, moisture losing is avoided, nutrition and flavoring ingredients in pork are fully reserved in the product, and the specific tenderness and freshness of the canned pork product are kept; as seasoning is directly added into a streaky pork raw material with the high fine seasoning processing technology, and the pickling process is added, the tasty effect on meat pieces is good, flavoring is good, the color and luster are red and brilliant, and the method is suitable for large-scale production; according to the prepared canned pork product, as vacuum packaging and pickling under the low-temperature condition are adopted, a mixed material, the seasoning and semi-finished fried meat are in sufficient contact under the water-oil phase conditions, a permeating effect and even flavoring are facilitated, and the quality of the meat pieces is not prone to damage under the low-oxygen and low-temperature conditions.

The invention discloses a preparation method of spiced beef jerky, and belongs to the technical field of beef processing. According to the present invention, the pretreatment of the spiced beef preparation is performed by combining ultrasonic soaking and pulse magnetic field; the ultrasonic soaking respectively adopts a CaCl2 solution and a starch solution, wherein the Ca<2+> is a triggering agentfor protein metabolism and biological enzymes, can promote the metabolic conversion of proteins into amino acids, and can easily improve the nutrients and the taste of beef, the starch solution can easily maintain the freshness, the tenderness and the smoothness of beef, the mechanical effect of the ultrasound can easily reduce the shearing force of beef, and the cavitation effect of the ultrasound can easily achieve the small-sheet beef fiber and improve the tenderness of beef; and finally the special beef aroma is formed by using the variable temperature baking technology through the degradation of various fats, proteins and saccharides and the complex chemical reaction among the products during the baking of beef, and the different temperatures are adopted at different stages, such that the water content and the tenderness of beef are easily maintained, the taste can be improved, and the quality uniformity of beef can be easily improved.

The invention relates to the field of feed additives, and the feed additive is prepared by taking methylation modified tea polyphenol as a core material in a breakthrough manner, cooperating with a self-emulsifying micro-capsule technology for treatment, using a specific wall material combination and proportion and adopting a specific process and parameters. The invention provides the enteric tea polyphenol feed additive which is high in biological activity, free of biological toxicity and good in stability and the preparation method of the enteric tea polyphenol feed additive. The obtained product is extremely easy to enter lymphatic circulation through intestinal mucosa absorption and then enters blood circulation, so that the biological efficiency of the product is efficiently exerted, the product has strong advantages in the aspects of stability, intestinal absorption efficiency, reduction of the liver-intestine first-pass effect, usage amount and the like, and the feed additive is far superior to a common feed additive for improving the meat quality of livestock and poultry at present. Test results show that the enteric-coated tea polyphenol group can significantly improve the muscle ash content, SOD and GSH-Px vitalities and the redness a* value (P is smaller than 0.05) and significantly reduce the water loss rate (P is smaller than 0.05) of pectoralis muscles and leg muscles of Manggang geese, and the addition amount is only 300 mg of enteric-coated tea polyphenol per kg of basic feed.

The present invention relates to a traditional Chinese medicinal compound feed for dairy cattle. The traditional Chinese medicinal compound feed comprises feed main materials. The feed main materials comprise the following components of corns, soybean meal, wheat, beer distiller's grains, steam fishmeal, flour, baking soda and a liquid enzyme preparation. Traditional Chinese medicinal ingredients are added into the main materials of the provided traditional Chinese medicinal compound feed for the dairy cattle, so that the compound feed can play the effects of enhancing the immunity of young cattle and regulating the gastrointestinal functions of the young cattle, and reduces or even eliminates antibiotics.

The invention discloses a cultivation method for long-vine pumpkins in a greenhouse. The cultivation method for long-vine pumpkins in the greenhouse includes steps that soaking seed and accelerating germination, and seeding timely; letting in fresh air regularly, and keeping the greenhouse temperature at 15 to 30 degrees centigrade; pruning, to be specific, maintaining 2 to 3 vines for each plant, topping when the plant has 5 to 6 main leaves, maintaining 2 to 3 healthy and uniform sub-vines, and removing the other lateral vines; managing fertilizer and water, to be specific, irrigating root fixing water after transplanting, using 0.5% urea for 1 to 2 times to accelerate the seedling growth after transplanting seedlings, applying 10 kilograms of nitrogen-phosphorus-potassium mixed fertilizer and 80 kilograms of organic fertilizer per mu at the vine stretching stage, and applying 15 kilograms of nitrogen-phosphorus-potassium mixed fertilizer per mu at the fruit growth stage; harvesting. According to the cultivation method for long-vine pumpkins in the greenhouse, the greenhouse temperature is controlled at 15 to 30 degrees centigrade, the insect pest is avoided, and the tenderness of the pumpkins, pumpkin vines and cauliflowers is kept; by means of letting in fresh air regularly, the temperature in the greenhouse is stable, the pumpkin vine growth speed is fast, and the pumpkin vines are easy to get long.

The invention relates to making of a fodder for sulking pigs through fermentation of traditional Chinese medicine. The fodder comprises a fodder main ingredient, and the components of the fodder main ingredient are corn, bean pulp, dry potato powder, brewer's grain, potato vines, flour, baking soda and culture fermentation preparations. According to the making of the fodder for the sulking pigs through fermentation of traditional Chinese medicine, when the fodder is made, traditional Chinese medicine components are added into the fodder main ingredient, so that functions of strengthening immunity of the suckling pigs and adjusting gastrointestinal functions of the sulking pigs are achieved, and the amount of antibiotics is reduced or even the antibiotics are not needed.

The invention relates to a traditional Chinese medicine compound feed for Luchuan piglet, which comprises a feed main material, and the feed main material comprises the following components: corn, soybean meal, wheat, brewer's grains, steam fish meal, flour, baking soda and a liquid enzyme preparation. According to the traditional Chinese medicine compound feed for the Luchuan piglet provided by the invention, traditional Chinese medicine components are added into the feed main material, so that the effects of enhancing the immunity of piglets and regulating the gastrointestinal function of the piglets are achieved, and antibiotics are reduced or even not used.

The invention discloses a making method golden cypress tea. The method comprises the steps of material preparation, dew removal, segmentation, fermentation, fixation, rolling, aroma improvement, refining and packaging. The method can obtain a tea product with golden cypress leaves as a main material, and can increase the economic value of golden cypress trees; the obtained golden cypress tea is good in taste, and the tea product has the characteristics of green tea and also has the unique faint scent of golden cypress; and fruits and flower balls of the golden cypress are also added into the golden cypress tea product, the fruit fragrance, flower fragrance and bitterness of the golden cypress tea can be enhanced and regulated, and the leaves, fruits and flowers of the golden cypress also have certain pharmacological and health-care effects and have the effects of clearing away heat and drying dampness, clearing away heat and reducing bone steam, purging fire and removing toxin, resisting bacteria, resisting viruses, reducing blood pressure, protecting liver and gallbladder and the like. Therefore, the tea product disclosed by the invention is a good product for relieving summer heat and quenching thirst and has health-care functions.

The invention provides a pickling method of tilapia. The pickling method of the tilapia provided by the embodiment of the invention requires short time, is simple in technological operation, and is suitable for industrial production. The tilapia pickled by adopting the method contains no nitro compounds; the product safety is improved. Fish flesh pickled by the pickling method of the tilapia provided by the embodiment of the invention is different from traditional pickled fish products, and is low in salt content, beneficial for human health, shiny in color, moderate in hardness, delicious inmeat quality, thick in aroma, rich in nutritional components and convenient to cook.

The invention discloses a special sauce for grilled fish rice. Comprising the following raw materials in parts by weight: 100-200 parts of lotus leaf powder, 45-50 parts of chopped chilies, 45-50 parts of pickled chilies, 800-1000 parts of soybean oil, 160-200 parts of cooked beef tallow, 240-300 parts of chicken oil, 240-300 parts of red fermented bean curd juice, 150-200 parts of thick broad-bean sauce, 160-200 parts of sesame paste, 160-200 parts of peanut butter, 20-35 parts of Tom Yin sauce, 500-600 parts of soy sauce, 400-500 parts of garlic water, 40-50 parts of ginger juice, 50-80 parts of white vinegar, 50-60 parts of oyster sauce, 60-80 parts of spice powder, 40-50 parts of table salt and 20-35 parts of chicken essence. , 10-20 parts of monosodium glutamate, 400-500 parts of cumin, 400-500 parts of sesame, and 60-100 parts of Chinese prickly ash powder. According to the special sauce for the grilled fish rice, through the design of the raw materials and the matching of the raw materials, the tenderness of meat can be well kept, and the meat obtained through grilling is not too hard, so that the taste is better; the lotus leaf powder is added into the sauce, so that the taste of the fish meat is improved, and the appetite of eaters is further improved; dry fruit powder with different tastes can be added into the sauce according to personal preferences, so that the fish grilled rice is fragrant and sweet in taste and high in nutritional value, and the problem of single taste of the traditional fish grilled rice is solved.

The invention discloses conditioned rhizoma galangae beef slices capable of being quickly frozen by microwaves and a processing method thereof. Based on mass of fresh beef, the fresh beef sequentially comprises the following raw materials in percentage by mass: 5%-10% of vegetable oil, 3%-5% of rhizoma galangae, 5%-8% of potato starch, 1%-1.5% of table salt, 0.5%-1% of white granulated sugar, 0.4%-0.8% of monosodium glutamate, 0.5%-1% of light soy sauce, 0.3%-0.5% of TG enzyme liquid, 0.1%-0.2% of baking soda, 0.1%-0.3% of carrageenan, 0.1%-0.15% of gluconic acid-delta-lactone, 0.1%-0.12% of chlorogenic acid, 0.01%-0.02% of nicotinamide, 0.4%-0.6% of compound spice and 20%-30% of ice water. The preparation method disclosed by the invention is relatively high in process operability, can meet the requirements of people on food naturalness, safety, nutrition, convenience and taste diversification, is suitable for a wide range of people, and has a wide market prospect.

The invention discloses a preparation method for an egg jerky with meat. The egg jerky with meat is made by adding cooked meat pieces to pre-made egg jerky liquid and then steaming a mixture, whereinthe pre-made egg jerky liquid is obtained by seasoning poultry egg liquid, and the cooked meat pieces are made from meat paste through seasoning, freezing and oil-frying successively. The egg jerky with meat is yellow-brown in appearance, attractive and appetizing in color, salty and savory in taste, inclusive of the meat pieces sandwiched in the middle of the egg jerky in view of a cross section,and has both tasty, slippery ,elastic taste of the egg jerky, full meaty flavor, rich taste and deliciousness.

The invention discloses fragrant rice noodles which are prepared from the following raw materials in parts by mass: 2.5 to 3.5 parts of fragrant rice, 0.8 to 1.2 parts of sesames, 0.8 to 1.2 parts of peanuts, 0.8 to 1.5 parts of sticky rice, 0.4 to 0.8 part of winged beans, 0.2 to 0.3 part of fennels and 0.3 to 0.6 part of water. The fragrant rice noodles prepared from the raw materials are rich in nutrition, free from chemical additives, long in fragrance duration, chewy and good in taste. The processing method comprises the following steps: material selection pretreatment, separate smashing, proportioning and blending, machine powder making, aging, rubbing with hands for forming, and baking under light for forming. The processing method is simple, reliable and stable in operation; the fragrant rice noodles prepared by the processing method are difficult to break, and can retain the nutrition and the fragrance to the maximum extent.