140results about How to "Meaty" patented technology

The invention relates to a preparation method of thermal reaction pork essence with obvious characteristic aroma. The method comprises the steps of (1) preparation of enzymatic hydrolysis-oxidation pig fat: carrying out a lipase hydrolysis reaction on the pig fat, and carrying out hot air oxidation on the product of the lipase hydrolysis reaction; (2) preparation of pig bone zymolyte: cooking pig leg bones under high pressure, and then drying and grinding the pig leg bones; feeding a certain amount of water, and then gradually carrying out lipase enzymolysis, protease 1 enzymolysis and flavourzyme enzymolysis; (3) preparation of pork zymolyte: feeding a certain amount of water into minced pork, and then gradually carrying out protease 2 enzymolysis and flavourzyme enzymolysis; (4) Maillard reaction: mixing the materials according to certain proportion, and carrying out the Maillard reaction. The pork essence prepared by the method is obvious in pork characteristic aroma, rich and full in meat flavor, natural, mellow and lasting in fragrance and stable in quality, is a natural food additive, and is mainly used in processing of meat products such as broths, instant noodle seasoning, puffed food, snack, sausages and the like, and other aspects.

The invention discloses a vegetarian meat steak containing soybean protein and a preparation method thereof. The vegetarian meat steak blank body is prepared from following raw materials in parts by weight: 10-20 parts of textured soybean protein, 3-10 parts of soybean protein isolate, 2-10 parts of amylum, 2-8 parts of vital wheat gluten, 2-9 parts of vegetable oil, 0-3 parts of salt, 0-1 part ofmonosodium glutamate, 30-130 parts of water, 0-0.6 part of white pepper, 0-0.6 part of five spice powder, 0-0.8 part of chive powder and 0-0.8 part of fresh ginger powder. According to the vegetarianmeat steak containing the soybean protein and the preparation method thereof, the vegetarian meat steak prepared by the raw materials and the preparation method is crispy outside and soft inside, theinner structure is good, chewiness and intense shredded meat feeling are achieved, requirements of modern catering for healthy food are met, and taste and delicacy are achieved.

The invention designs a health Chinese herbal medicine additive capable of promoting the growth of crucian. The additive is characterized by comprising the following components in parts by weight: 10-14 parts of astragalus membranaceus, 8-12 parts of liquorice root, 4-6 parts of dried tangerine or orange peel, 3-5 parts of kudzu root, 2-4 parts of hawthorn fruits, 8-12 parts of wolfberry fruits, 3-5 parts of eucommia ulmoides, 14-18 parts of Chinese yams, 3-5 parts of angelica sinensis, 2-4 parts of salvia miltiorrhiza, 2-4 parts of dahurian angelica root, 7-9 parts of isatis root, 3-5 parts of purslane, 4-6 parts of sophora flowers, 2-4 parts of cyrtomium fortunei and 3-5 parts of mint. According to the health Chinese herbal medicine additive capable of promoting the growth of the crucian, properties of various Chinese herbal medicines are sufficiently utilized, and by virtue of the synergistic effect of the Chinese herbal medicines, the functions of improving the immunity of fish bodies, promoting the growth of fishes and killing pathogenic bacteria and parasites in feed of the Chinese herbal medicines are achieved; the raised crucian has good body forms, scales with bright color and luster and flesh with rich umami, and the cooked crucian meat has a delicious flavor and is chewy; and the Chinese herbal medicines are readily available, the production method is simple and convenient, the cost is low and the use effect is good.

The invention relates to a method for preparing animal source-free sauce-fragrant meat flavor from soybean hydrolysate. The method comprises the following steps that concentrated soybean hydrolysate, reducing sugar, amino acids, table salt and thiamine are mixed, water is supplied for the mixture until desired amount, the mixed solution undergoes a Maillard reaction at a temperature of 100-110 DEG C for 1-3h, and the reaction product is cooled to a room temperature so that the animal source-free sauce-fragrant meat flavor is obtained. The method has simple processes, is convenient for operation and can produce the thick sauce-flavor meat flavor by the Maillard reaction without use of any animal-derived materials. The animal source-free sauce-fragrant meat flavor has thick and mellow meat flavor and outstanding sauce flavor.

The invention relates to a meat flavor which is prepared by the following method from the following raw materials in parts by weight: 20-60 parts of reaction base, 0.1-5 parts of spicy base, 0.1-5 parts of meat-flavor base, and other auxiliary materials, and the raw materials are mixed uniformly and processed by a homogenizer and a colloid mill to obtain a pasty flavor; and then the obtained pasty flavor is stirred at a constant temperature of 50-100 DEG C for 10-60 minutes to obtain the ultimate meat flavor finished product. The flavor retains the pure meat flavor original in the flavor, so that the flavor is more full and closer to nature, and gives more cooking sensation.

A process for preparing the fermented flavouring of beef features that the Swiss lactobacillus is used for fermenting, the Nuoweixin hydraulic proteinase 2.4 L FG, papain, Nuoweixin composite proteinase, or their composition is used for enzymolysis, and its culture medium is optimized.

The invention relates to a stewed chicken flavor powdery essence and a preparation method thereof. The stewed chicken flavor powdery essence is prepared from the following raw materials in parts by weight: 40-100 parts of chicken hydrolysate, 5-10 parts of reducing sugar, 2-5 parts of cysteine, 2-10 parts of alanine, 1-5 parts of glycine, 2-10 parts of monosodium glutamate, 5-10 parts of Weikang HVP (Hydrolyzed Vegetable Protein) powder, 1-3 parts of pepper, 5-10 parts of chicken fat, 0.5-2 parts of cinnamon, 0.5-2 parts of anise powder and 10-20 parts of maltodextrin. The stewed chicken flavor powdery essence prepared by the method is very mellow and full of meat taste, and the preparation method is simple.

The invention discloses a superheated steam processing method of a convenient preserved meat dish. The method comprises the following steps of: placing raw materials in a superheated steam device; heating the raw materials for 3-10 min under the conditions that the upper fire temperature is 120-150 degrees, the lower fire temperature is 130-160 degrees and the superheated steam temperature is 120-180 degrees to obtain the convenient preserved meat dish, wherein the raw materials include preserved meat slices and blanched dehydrated green beans. The invention also discloses the convenient preserved meat dish. The convenient preserved meat dish is cooked by using the superheated steam, the time consumption for processing is short, the method is simple and convenient; a finished product of the convenient preserved meat dish has the characteristics of bright color, rich meat fragrance, lubrication and refreshing, rich nutrition, convenience for eating and the like, and is especially suitable for being eaten together with rice. A processing technique of the method is normative and scientific and convenient for mechanical operation; according to the method of the product, the raw materials are precooked, the precooked raw materials are pickled by sauce and the pickled raw materials are cooked by the superheated steam, the qualitative and quantitative standardized production can be realized, the quality consistency of preserved meat dishes is kept, and the method can be applied to central kitchen type industrial production.

The invention provides a processing method of fried dried beef, and belongs to the technical field of processing of meat products. The processing method comprises the following steps of (1) performing pretreatment: performing acid discharge treatment on beef; (2) performing tenderization and pickling: injecting tenderization fluid into raw beef blocks, performing tenderization, and then performing seasoning and pickling, wherein the tenderization fluid contains suberect spatholobus stem protease of which the mass concentration is 0.3-0.4%, rhizopus of which the mass concentration is 0.01-0.02%, and tea polyphenols of which the mass concentration is 0.03-0.05; (3) performing fermentation treatment: fermenting pickled beef and pickled vegetable juice together; (4) performing roasting treatment; and (5) performing air-drying treatment. According to the processing method disclosed by the invention, a technology is improved, so that a new fried dried beef product which is tender in mouth feel, brownish red in color, rich in fragrance and healthy to eat is obtained.

The invention relates to a chicken meat reaction essence and a preparation method thereof. The chicken meat reaction essence is prepared from the following raw materials in parts by weight: 1-10 parts of reducing sugar, 1-15 parts of amino acid, 10-20 parts of fish scale hydrolysate, 50-70 parts of chicken meat hydrolysate, 3-7 parts of refined chicken oil, 0.1-5 parts of VB1, 0-3 parts of VC, 0.1-2 parts of I+G, 0-3 parts of spice powder, 0.5-1 part of shallot paste and 0.5-1 part of ginger paste, wherein the fish scale hydrolysate is hydrolysate which is obtained by hydrolyzing fish scales by using one or more than two of papain, pancreatin, neutral protease and alkaline protease; and the chicken meat hydrolysate is hydrolysate which is obtained by hydrolyzing chicken meat by using the papain. A product prepared by the invention has the advantages of rich meat flavor and mellow mouthfeel.

The invention discloses compound meat-flavored seasoning powder for Sha County snacks. The seasoning powder is prepared from the following ingredients in part by weight: 25.5 parts of table salt, 15.2 parts of corn starch, 11.5 parts of flour, 7 parts of glucose powder, 10.5 parts of powdered sugar, 2.4 parts of star aniseed powder, 2.5 parts of fennel powder, 1.5 parts of cinnamon powder, 15.5 parts of monosodium glutamate, 4 parts of garlic powder, 0.5 part of I+G, 1.5 parts of hydrolyzed soy protein, 0.2 part of meat-flavored essence, 0.2 part of caramel powder, 0.5 part of cardamine powder, 0.5 part of chire powder white and 9 parts of meat spice sauce; and the meat spice sauce is prepared by boiling the following ingredients in part by weight: 76 parts of concentrated pork soup, 5 parts of garlic bulb, 5 parts of liquorice root, 5 parts of clove, 3 parts of angelica dahurica, 1 part of galangal, 2 parts of Chinese wolfberry, 2 parts of Chinese angelica and 1 part of hot pepper. The seasoning powder has pure meat fragrance, a strong seasoning function, rich nutrition and delicious taste.

The invention discloses a method for adopting pleurotus eryngii mushroom residues as the main raw material for preparing an agaricus bisporus culture medium. The method includes the preparation stepsof (1) obtaining 40-60 parts of pleurotus eryngii mushroom residues, 20-40 parts of cattle house padding, 15-25 parts of Chinese mesona herb shreds, 5-15 parts of limestone powder, 5-10 parts of vermiculite powder, 3-8 parts of waste blackstrap and 1-2 parts of EM fungi by weight; (2) uniformly mixing the cattle house padding, the Chinese mesona herb shreds, the limestone powder, the vermiculite powder and the EM fungi to obtain premixed materials; (3) putting the premixed materials into a channel fermentation kiln for fermentation for 10-15 days, then adding the pleurotus eryngii mushroom residues, the waste blackstrap and the EM fungi for uniform stirring, and conducting fermentation for 3-5 days, wherein the fermentation temperature is controlled at 28-30 DEG C; (4) conducting pasteurization on the fermented premixed materials for 10-15 hours and then obtaining the culture medium, wherein the disinfection temperature is 60-65 DEG C. Agaricus bisporus cultured by the culture medium obtained by means of the method is high in yield, thick in pulp and fresh and delicious in taste.

The invention discloses a river crab breeding method. The river crab breeding method includes the following steps that a breeding pond is selected, water plants are planted, feed is thrown, river crabs molt and grow, and the crabs are caught. Through the river crab breeding method, the bred river crabs are fleshy, plump and rich in nutrient and taste delicious, the river crabs are safe and free of hormones and thus can be eaten without worry, meanwhile, the survival rate of the river crabs is increased, and the breeding cost is reduced.

The invention provides a dried crystal chicken and a preparation method thereof. According to the present invention, chicken breast is adopted as a base material, and thawing, washing and removing, slicing, sousing, baking, vacuum packing and sterilizing are performed to produce the dried crystal chicken, wherein a water activity reducing agent is added during the sousing process, such that the water activity is less than 0.7; and the product is translucent, likes the crystal, has advantages of high water content, soft taste, rich chewiness, rich elasticity, being suitable for storage, low price and the like, and can replace beef jerky and other dried meat snacks having expensive price.

The invention discloses a fresh capsicum beef sauce and a preparation method thereof, and belongs to the technical field of food processing. The beef sauce is prepared from, by weight, 250-300 parts of beef, 12-15 parts of thick broad-bean sauce, 16-18 parts of soybean oil, 15-20 parts of fresh capsicum, 3-5 parts of shiitake mushroom, 3-5 parts of carrots, 1-2 parts of garlic, 1-2 parts of freshginger, 15-18 parts of onions, 2-3 parts of white sugar, 1-3 parts of spices, 0.5-0.8 part of maltdextrin, 1-3 parts of monosodium glutamate, and 8-10 parts of soybean sauce. The prepared beef sauce is high in protein content and low in fat content, and is more in line with the purpose of health; the beef sauce is rich in meat fragrance and chewy in taste, so that the beef sauce is the best food for meals; and fresh millet pepper is rich in vitamins, so that the supplementing of daily requirements can be realized, and capsicum essence, flavor enhancers and preservatives are not added, so thatthe beef sauce can be safe to eat.

The invention discloses sugar-free health-caring meat sausages containing nutritional factors and a preparation method thereof. The sugar-free health-caring meat sausages containing the nutritional factors are prepared from pork as a main raw material, with addition of mogroside in replacement of white granulated sugar; and thus, sugar content of the meat sausages is reduced. In addition, artemisia arenaria seed powder, Chinese wolfberry fruit powder and apple dietary fiber are added, so that, the health-caring meat sausages are rich in a plurality of nutritional factors, thereby endowing themeat sausages with multiple health-caring functions, including improving immune functions of the body, resisting oxidation and so on. The sugar-free health-caring meat sausages containing the nutritional factors are prepared by the following steps: performing pretreatment on pork; mixing materials; carrying out pickling; carrying out sausage-filling; carrying out drying; carrying out baking; and carrying out packaging. The preparation method of the sugar-free health-caring meat sausages containing the nutritional factors is low in equipment cost, high in operability, feasible for large-scale production, safe and environmentally friendly in preparation processes, and easy to promote.