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37results about How to "Meet the needs of consumption" patented technology
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Preparation method of electric dry distillation type tobacco sheet
The invention provides a preparation method of an electric dry distillation type tobacco sheet. The preparation method comprises the following steps of: (1) mixing one or more of a tobacco extract and a natural plant extract to obtain a sheet-based spray substance; (2) uniformly coating the sheet-based spray substance on a tobacco sheet base of which the weight is 1-10 times that of the sheet-based spray substance, and then drying the tobacco sheet base at 40-90 DEG C; (3) spraying an atomizing agent of which the weight is 2%-50% of that of the tobacco sheet base on the tobacco sheet base; and (4) drying the tobacco sheet base to obtain the electric dry distillation type tobacco sheet. The tobacco sheet prepared by the method disclosed by the invention can be combusted in an electric dry distilling device to generate smoke. The electric dry distillation way can dry-distill pure tobacco fragrance contained by a tobacco extract. The sheet prepared by the sheet preparation method integrates the pure fragrance of the tobacco with the tobacco flavor and perfume. The electric dry distillation type tobacco sheet satisfies the requirements of consumption, can be used for reducing the harm caused by combustion of cigarettes to consumers and preventing generation of passive smoking and has quite high practicability.
Owner:HUBEI CHINA TOBACCO IND +1
Processing method for black tea with flower fragrance
ActiveCN102007981AMeet the needs of consumptionStrong and sweet tastePre-extraction tea treatmentEngineeringBlack teas
The invention provides a processing method for black tea with flower fragrance. The processing method comprises the following steps: withering fresh tea leaves, wherein the withering parameter reduces the weight of the leaves by 5%; after withering is completed, transferring the leaves in doors, spreading and drying in the air, and then rotating; and carrying out subsequent processes according to the conventional black tea processing method. By carrying out withering and rotating in the black tea processing process, the flavor and taste of the tea leaves can be converted, and the black tea with flower fragrance and strong taste can be produced; and the prepared black tea has flower fragrance and good taste, and can meet the consuming needs of the black tea.
Owner:FUJIAN AGRI & FORESTRY UNIV
Particle congou black tea processing technology
ActiveCN103211049AMellow and sweet tasteMeet the needs of consumptionPre-extraction tea treatmentCooking & bakingBlack tea
The invention relates to a particle congou black tea processing technology which is characterized by comprising the following steps of: carrying out withering, surface breaking, rolling, fermenting, first baking, shaping in a frying way, shape fixing in a boiler rolling way and drying on fresh tea leaves, wherein the steps of withering and surface breaking are alternately and repeatedly carried out. The finished tea prepared by using the processing technology not only can keep the characteristics of the conventional black tea, but also can further improve the inherent quality to finally form a novel black tea product which is lubricated and smooth in particles, mellow and sweet in taste, strong and durable in sweet smell, and flowery. After the technology is used, the natural tea is taken as a raw material, and any chemical substances do not need to be added during processing, so that the prepared tea has no side effects to human bodies, and is unique in taste, and the consumption trend of safe and healthy tea can be met; and therefore, the technology has high market prospects.
Owner:SICHUAN GAO COUNTY KEYI TEA IND
Sandwich dewatered freeze-dried strawberry and preparing technique thereof
InactiveCN101278722ASolving Strawberry Storage ProblemsRich varietyFruits/vegetable preservation by freezing/coolingFood preparationChemistryFreeze dry
The invention discloses a dehydrated freeze-dried strawberry with a filling which is characterized by being manufactured by selecting fresh strawberries, removing pedicels, first cleaning, sterilizing, second cleaning, hollowing, first freezing, stuffing with the filling, second freezing and dehydrating and drying under low temperature; the manufactured dehydrated freeze-dried strawberry with the filling is storable, has full and diversified nourishments, enriches the sort of strawberry food and is convenient for eating.
Owner:莱阳鲁花食品有限公司
Yin nourishing and yang supporting bouquet sliced fish and preparation method thereof
InactiveCN104770774AGood colorGreat tasteClimate change adaptationFood preservationFish consumptionHigh pressure
The invention discloses yin nourishing and yang supporting bouquet sliced fish. The yin nourishing and yang supporting bouquet sliced fish is prepared from the following raw materials in parts by weight: 40-42 parts of salmon, 8-9 parts of vinegar fluid, 5-6 parts of lettuce, 3-4 parts of Fen liquor, 14-17 parts of fresh jujube juice, 8-10 parts of wolfberry juice, 10-15 parts of coconut milk, 4-5 parts of bruised onion and ginger, 7-8 parts of dried small shrimps, 15-16 parts of fish eggs, 1.9-2.2 parts of cinnamon, 1.8-2.4 parts of Chinese herbaceous peony, 2-2.5 parts of polygonum multiflorum, 0.5%-0.6% of lotus leaves and a proper amount of tea polyphenol solution. Cinnamon, polygonum multiflorum and other traditional Chinese medicine components and the tea polyphenol solution are added, and the health efficacies of warming kidneys, supporting yang, nourishing blood and yin of sliced fish are increased, and the technical problem of fish preservation in the processing and production process of uncooked fish is solved; and a high-pressure seepage technique is adopted to be combined with a drying technique, so that the sensory quality of fish is improved effectively, and the increasing need of uncooked fish consumption for people is met.
Owner:HEFEI BULAOCHUANQI HEALTH CARE TECH
Perennial pickling method for cured beef adopting simulation constant-temperature and low-salt pickling process
ActiveCN103783561ASolve the problem that processing is limited by seasonMeet the needs of consumptionFood preparationAmomum tsao-koSalt content
The invention discloses a perennial pickling method for cured beef adopting a simulation constant-temperature and low-salt pickling process. The method comprises the following steps: selecting beef and seasonings and pickling, wherein the beef is quarantined qualified fresh beef; polishing raw materials by weight percent of 2.5-4% of salt, 0.05-0.15% of fennel seed powder, 0.03-0.10% of amomum tsao-ko, 0.03-0.10% of star aniseed powder, 0.01-0.015% of Chinese prickly ash into powder, and uniformly mixing; heating the salt to enable the temperature of the slat to be higher than the surface temperature of the beef by 1-3 DEG C; adding kneaded beef in a pottery tank in a constant-temperature refrigeration storage, and sealing the mouth of the tank; pickling for not less than 29 days at the constant temperature being 1-3.8 DEG C in the refrigeration storage; air drying in an air drying room at the temperature being 10-15 DEG C; fermenting semi-finished product cured beef after being subjected to the air drying in a fermentation room for 3 months at the temperature being 15-20 DEG C so as to obtain the finished cured beef when white mildew cream exists on the surface of the cured beef. The prepared cured beef is black red, relatively low in salt content, proper in degree of saltiness, and sweet and long-aftertaste in beef, and can meet the tastes of a plurality of consumers; a reliable technology is provided for perennial deep beef processing.
Owner:ANHUI HENGSHENG IND
Oroxylum indicum lotus-flavored eyesight-improving dried whitebait and preparation method thereof
The invention discloses oroxylum indicum seed and lotus-flavored eyesight-improving dried whitebait. The dried whitebait is prepared from the following raw materials in parts by weight: 70-80 parts of whitebait, 20-25 parts of vinegar fluid, 2-3 parts of grape seed oil, 12-13 parts of honey, 4-7 parts of onion, 2-3 parts of cheese, 4-5 parts of litchi, 7-8 parts of lentinus edodes stems, 10-11 parts of grapes, 1-1.5 parts of oroxylum indicum seeds, 0.9-1.4 parts of leucas mollissima wall, a proper quanity of lotus leaves and a proper amount of a 0.5-0.6% tea polyphenol solution; the oroxylum indicum seeds, the leucas mollissima wall and other traditional Chinese medicinal ingredients and the tea polyphenol solution are added to improve the health effects of the dried whitebait, such as nourishing lung, soothing liver, clearing lung and improving eyesight, so that the technical problem of fish preservation in the uncooked fish processing process is solved. The preparation method adopts a high-pressure permeability technology combined with a drying technology, the fish taste quality is effectively improved, and the requirement of people for constantly increasing the uncooked fish consumption is met.
Owner:HEFEI BULAOCHUANQI HEALTH CARE TECH
Preparation method of jasmine flower and golden flower dark tea
PendingCN111919914ASimple preparation processFloralPre-extraction tea treatmentTea flavoringGreen teasFermentation
The invention belongs to the technical field of tea processing, and particularly discloses a preparation method of jasmine flower and golden flower dark green tea. The preparation method comprises thefollowing steps of: selecting materials, deactivating enzymes, primarily kneading, performing pile fermentation, secondarily kneading, scenting and lifting flowers. The preparation method overcomes the defect of weak jasmine fragrance in a traditional jasmine dark tea process, and the prepared jasmine flower and golden flower dark tea is rich in fragrance and has the advantages of unique flavor,rich nutrition and strong health-care function.
Owner:湘丰茶业集团有限公司 +1
Dendrobe flower dried silver fish for regulating qi-flow and soothing nerves and preparation method thereof
InactiveCN104770764AImprove food valueStrong hardnessFood preparationMonosodium glutamateAdditive ingredient
The invention discloses dendrobe flower dried silver fish for regulating qi-flow and soothing nerves. The dendrobe flower dried silver fish for regulating qi-flow and soothing nerves is prepared from the following raw materials in parts by weight: 80-90 parts of eels, 16-20 parts of lemons, 7-9 parts of tremella fuciformis, 5-6 parts of dried mushroom, 18-25 parts of Chinese yam juice, 1.5-2 parts of Chinese prickly ash, 1.5-2 parts of cumin, 2-3 parts of netmeg, 1-1.5 parts of herba pyrolae, 1-2 parts of fruits of elm, 2.3-2.5 parts of chicken's gizzard-membranes, and an appropriate amount of table salt, monosodium glutamate, lotus leaf and 0.5-0.6% tea polyphenol solution. According to the dendrobe flower dried silver fish for regulating qi-flow and soothing nerves, the traditional Chinese medicine components of radix pseudostellariae, dendrobe flowers and the like as well as the tea polyphenol solution are added to increase the health effects of regulating qi-flow, soothing nerves, tonifying qi and tonifying spleen of the fish slices, and the technical problem of fish freshness retaining in a raw fish processing production process is solved. A high-pressure penetration technology is combined with a drying technology, so that the sensory quality of the fish is effectively improved, and the increasing raw fish consumption needs of people are met.
Owner:HEFEI BULAOCHUANQI HEALTH CARE TECH
Preparation method of jasmine black tea
The invention belongs to the field of tea processing, and particularly discloses a preparation method of jasmine flower black tea. The preparation method comprises the following steps of: preparing atea base, re-firing and drying the tea base, picking fresh flowers, treating the fresh flowers, extracting jasmine flower essential oil, mixing tea flowers, scenting and drying. According to the preparation method, the utilization rate of jasmine flowers can be effectively increased, the scenting frequency is reduced, and the prepared jasmine flower black tea is mellow in taste, unique in fragrance, obvious in jasmine flower fragrance and coexisting in tea fragrance and flower fragrance. The jasmine flower black tea has a health-care effect, and can achieve the effects of relieving fatigue, relieving depression, nourishing and protecting the stomach, resisting inflammation and killing bacteria after being drunk frequently.
Owner:湘丰茶业集团有限公司 +1
Preparation method of flower and fruit fragrant black tea
PendingCN111728048AFruity and floralMild tastePre-extraction tea treatmentClimate change adaptationHorticultureTea leaf
The present invention belongs to the field of tea processing and specifically discloses a preparation method of flower and fruit fragrant black tea. Through the overall process, the preparation methodcombines steps of picking, sun-drying, shaking, withering, rolling, fermenting, drying, fragrance improving and finished product packaging, and enhances aroma and taste of the black tea. The flower and fruit fragrant black tea is high and lasting in aroma, obvious in flower and fruit fragrance, and remarkable in characteristics. No additives are added in the preparation process and the preparation method ensures safety of tea leaf production and can meet needs of safe and healthy tea leaf consumption.
Owner:湘丰茶业集团有限公司 +1
Pomegranate papaya flesh uncooked fish slices for promoting digestion and preparation method thereof
InactiveCN104856109AImprove antioxidant capacityDrop TVBNNatural extract food ingredientsFood ingredient functionsAdditive ingredientDigestion
The present invention discloses pomegranate papaya flesh uncooked fish slices for promoting digestion, and the pomegranate papaya flesh uncooked fish slices for promoting digestion are prepared from the following raw materials by weight in parts: 80-90 parts of lateolabrax japonicus, 15-16 parts of black wolfberries, 13-15 parts of walnuts, 13-14 parts of papaya flesh, 2-3 parts of pomegranate juice, 20-22 parts of coconut milk, 1.5-2 parts of calystegia sepium, 0.9-1 part of endothelium corneum gigeriae galli, 2.7-2.8 parts of licorice, lotus leaves and an appropriate amount of 0.5%-0.6% of a polyphenols solution. By adding with the calystegia sepium, the endothelium corneum gigeriae galli, the licorice and other Chinese medicines and the polyphenols solution, the pomegranate papaya flesh uncooked fish slices have healthcare functions of tonifying qi and beatifying, removing stagnation of food, invigorating the spleen; and the technical problems of fish preservation in the production process of uncooked fish can be solved. The preparation method uses a high pressure infiltration technique, combines with a joint drying technology, so as to improve fish sensory quality effectively and meet consumer growing needs of the uncooked fish.
Owner:HEFEI BULAOCHUANQI HEALTH CARE TECH
Additive-free Greek yoghourt and preparation method thereof
The invention discloses additive-free Greek yoghourt and a preparation method thereof. The preparation method comprises the following steps of (1) sterilizing raw milk to obtain sterilized fluid; (2)cooling the sterilized fluid, and performing concentration through a nanofiltration membrane so as to obtain trapped fluid; (3) homogenizing the trapped fluid, performing sterilization, performing cooling, performing inoculation with a fermenting agent, performing fermentation until end point acidity of 75-85 Thorner degrees, and performing demulsification so as to obtain demulsification fluid; and (4) performing smoothing treatment on the demulsification fluid through a smoothing pump, performing cooling and performing filling. According to the yoghourt disclosed by the invention, whey removal is not needed after fermentation, so that the problem that a by-product namely acid whey is difficult to treat can be solved, fat separation or skim milk usage on the raw milk independently is not needed, and sweet substances do not needed to be additionally added; the protein content of the prepared yoghourt is 8-11%, the fat content is 7-12%, the lactose content is 10-14%, and the yoghourt issmooth and soft, and fine and smooth in mouth feel, free from grainy, free from obvious sourness, appropriate in sour and sweet degree, and suitable for being matched with snack foods of jam or nuts,and meets consumption requirements of common people.
Owner:BRIGHT DAIRY & FOOD CO LTD
Beef jerky with dietary fiber
InactiveCN101611885AImprove water retentionImprove crispnessFood preparationFood flavorDietary fibre
The invention discloses a beef jerky with dietary fiber. The dietary fiber added in the beef jerky is extracted from unique plants in Yunnan province, the adding amount is 1 to 5 percent, namely, 1kg of dietary fiber is added in each 100kg of fresh beef. The dietary fiber added in the beef jerky obviously improves the water-retention property and the looseness of the beef jerky and the tenderness of the beef jerky, contributes to the health diet and improves the taste and flavor of the beef jerky.
Owner:云南泰华食品有限公司 +1
Truffle licorice fresh fish slices and preparation method thereof
The present invention discloses truffle licorice fresh fish slices. The truffle licorice fresh fish slices are prepared from the following raw materials by weight in parts: 40-42 parts of salmon, 3-5 parts of vinegar, 6-8 parts if dried plum, 8-9 parts of spinach powder, 11-12 parts of green beans, 12-18 parts of pumpkin pulp, 6-7 parts of pig skin, 14-16 parts of white truffles, 2-3 parts of licorice, 0.5-1 part of rhizome cibotii, 0.9-1 part of folia eriobotryae, lotus leaves and an appropriate amount of 0.5%-0.6% of a polyphenols solution. By adding with the licorice, the rhizome cibotii and other Chinese medicines and the polyphenols solution, the truffle licorice fresh fish slices have healthcare functions of clearing away the lung-heat and tonifying qi, nourishing liver and tonifying the spleen; and the technical problems of fish preservation in the production process of uncooked fish can be solved. The preparation method uses a high pressure infiltration technique, combines with a joint drying technology, so as to improve fish sensory quality effectively and meet consumer growing needs of the uncooked fish.
Owner:HEFEI BULAOCHUANQI HEALTH CARE TECH
Flower and herb processed sour and sweet sashimi and preparation method thereof
InactiveCN105266068AGood colorGreat tasteMeat/fish preservation using chemicalsFish processingMonosodium glutamateAdditive ingredient
The invention discloses flower and herb processed sour and sweet sashimi. The flower and herb processed sour and sweet sashimi is prepared from raw materials in parts by weight as follows: 80-90 parts of snakehead, 12-15 parts of roses, 12-15 parts of green tea, 10-15 parts of green plum juice, 1-2 parts of pepper, 3-5 parts of chili pepper, 0.9-1.1 parts of polygonatum odoratum, 1.7-2.2 parts of fenugreek, 2-2.5 parts of pleurospermum hookeri, an appropriate amount of edible salt and monosodium glutamate, an appropriate quantity of lotus leaves and an appropriate quantity of a tea polyphenol solution with the concentration of 0.5%-0.6%. Chinese herbal medicinal ingredients such as polygonatum odoratum, fenugreek and the like and the tea polyphenol solution are added, accordingly, the sashimi has the health-care efficacy of regulating vital energy, invigorating the stomach and nourishing yin to moisten dryness, and the technical problem of fish freshness keeping in the processing and production process of uncooked fish is solved. According to a process, a high-pressure penetration technology is adopted and combined with a drying technology, the sensory quality of fish meat is effectively improved, and increasing consumption demands of people for uncooked fish are met.
Owner:梅顺
Mukdenia rossii koidz yang-benefiting dryness-moistening raw fish slice and preparation method thereof
The invention discloses a mukdenia rossii koidz yang-benefiting dryness-moistening raw fish slice. The mukdenia rossii koidz yang-benefiting dryness-moistening raw fish slice is prepared from the following raw materials in parts by weight: 36-40 parts of salmon, 16-20 parts of a vinegar fluid, 7-8 parts of polished round-grained rice, 5-7 parts of potato juice, 13-15 parts of kiwi fruit juice, 6-7 parts of soya beans, 3-4 parts of champagne, 4-5 parts of hericium erinaceus, 7-8 parts of soya beans, 2-3 parts of mukdenia rossii koidz, 1.9-2 parts of cortex dictamni, 2.2-2.4 parts of radix polygonati officinalis and an appropriate amount of a 0.5%-0.6% tea polyphenol solution. According to the mukdenia rossii koidz yang-benefiting dryness-moistening raw fish slice, traditional Chinese medicine components of mukdenia rossii koidz, radix polygonati officinalis and the like as well as the tea polyphenol solution are added to increase the health effects of nourishing yin, benefiting yang, moistening dryness and relieving restlessness of the fish slice, and the technical problem of fish freshness retaining in a raw fish processing production process is solved. A high-pressure penetration technology is combined with a drying technology, so that the sensory quality of the fish is effectively improved, and the increasing raw fish consumption needs of people are met.
Owner:HEFEI BULAOCHUANQI HEALTH CARE TECH
Herbal and spiced sashimi and preparation method thereof
InactiveCN105266065AGood colorGreat tasteMeat/fish preservation using chemicalsFish processingThirstAdditive ingredient
The invention discloses herbal and spiced sashimi. The herbal and spiced sashimi is prepared from raw materials in parts by weight as follows: 90-110 parts of sailfish, 10-20 parts of vinegar, 7-8 parts of pickled pepper, 4-5 parts of osmanthus fragrans, 8-10 parts of fermented bean curd, 26-27 parts of cucumbers, 0.9-1 part of hempleaf negundo chastetree leaves, 0.7-1.5 parts of lychee shells, 1.7-2 parts of wild chrysanthemum and proper quantity of a 0.5%-0.6% tea polyphenol solution. Chinese herbal medicinal ingredients such as the hempleaf negundo chastetree leaves, the lychee shells and the like as well as the tea polyphenol solution are added, so that the health efficacy of the sashimi for regulating qi, promoting secretion of saliva or body fluid, relieving thirst and eliminating annoyance, the technical problem about fish freshness retaining in processing and production processes of uncooked fish is solved, a high-pressure permeation technology is adopted and combined with a drying technology, the sensory quality of fish is improved effectively, and the demand of gradually increased consumption of the uncooked fish is met.
Owner:梅顺
Deformable kitchen ventilator
PendingCN108278646AImprove smoking effectAvoid meetingDomestic stoves or rangesLighting and heating apparatusEngineeringSpins
The invention discloses a deformable kitchen ventilator. The deformable kitchen ventilator comprises a fume collecting hood, a fume exhausting part, a connecting part and a control part. A cooking fume area, a steam area and a thermal baffle are arranged inside the fume collecting hood. A steam inlet grating is arranged at the cooking fume area. A condensation plate is arranged inside the cookingfume area. A fume guide plate is arranged on the side wall of the cooking fume area. The fume exhausting part comprises a fume exhausting shell. The fume exhausting shell is provided with a fume exhausting port and a steam outlet. A fume exhausting turbine is arranged inside the fume exhausting shell. The steam inlet grating communicates with the steam outlet. The connecting part comprises liftingracks with telescopic structures. The deformable kitchen ventilator further comprises a rotating part with a telescopic structure. The control part comprises a shift knob and a spin button which arearranged on the fume collecting hood. According to the deformable kitchen ventilator provided by the invention, the steam area and the cooking fume area align a stewing stove and a frying stove correspondingly, and the fume exhausting effect is improved; the fume collecting hood can be lifted up and down and rotated through the lifting racks and the rotating part, and the head bumping probabilityof operators is avoided; and meanwhile, the angle of the fume collecting hood of the kitchen ventilator can be changed and the practical effect is greatly improved.
Owner:傅学文
Processing method for black tea with flower fragrance
ActiveCN102007981BMeet the needs of consumptionStrong and sweet tastePre-extraction tea treatmentEngineeringBlack teas
Owner:FUJIAN AGRI & FORESTRY UNIV
Sliced fish meat with fragrance of lotuses and capable of soothing nerves and reducing blood pressure and preparation method of sliced fish meat
InactiveCN105341768AImprove antioxidant capacityDrop TVBNFood preservationNatural extract food ingredientsAdditive ingredientHigh pressure
The invention discloses sliced fish meat with the fragrance of lotuses and capable of soothing the nerves and reducing blood pressure. The sliced fish meat is prepared from the following raw materials in parts by weight: 40-42 parts of salmons, 8-9 parts of vinegar liquid, 5-8 parts of wheat flour, 7-10 parts of candied dried orange peel, 8-12 parts of bran powder, 14-16 parts of lily bulb bulblets, 13-14 parts of white turnips, 1-2 parts of white spirit, 4-7 parts of chopped green onions, 8-12 parts of raisin, 0.9-1 part of india canna rhizomes, 1-2 parts of typha angustifolia roots, 2-2.3 parts of radix codonopsis, an appropriate quantity of lotus leaves, and an appropriate amount of a tea polyphenol solution of 0.5%-0.6%. According to the sliced fish meat disclosed by the invention, traditional Chinese medicine ingredients including the india canna rhizomes, the typha angustifolia roots and the like and the tea polyphenol solution are added, so that the sliced fish meat also has the health-care efficacies of nourishing blood, promoting salivation, invigorating spleen-stomach, replenishing qi, soothing the nerves and reducing blood pressure of the sliced fish meat, and the technical problem of fresh keeping of fishes during the processing and the producing of raw fishes for eating is solved. A high-pressure permeation technique and a united drying technique are adopted as a technology of the sliced fish meat disclosed by the invention, so that the organoleptic quality of fish meat is effectively improved, and the ever-increasing requirements of people for the consumption of raw fishes for eating are met.
Owner:梅顺
A preparation method of electric dry distillation tobacco sheet
ActiveCN103181613BHarm reductionMeet the needs of consumptionTobacco preparationElectricityCombustion
Owner:HUBEI CHINA TOBACCO IND +1
Quick-frozen dish of grilled fish with fermented soya bean flavor and preparation method thereof
PendingCN112137040AMake fastThe preparation method is simple and easyFood preservationBiotechnologyGreen pepper
The invention discloses a quick-frozen dish of grilled fish with fermented soya bean flavor and a preparation method thereof. The preparation method comprises the following steps: thawing a frozen fish in room temperature, packaging the fish in quantitative, then putting the fish into asalting solution for salting, taking out and draining the fish to obtain the pretreated fish meat. Frying the pretreated fish meat in vacuum, de-oiling, de-watering and cooking to obtain cooked fish meat; spraying the spraying liquid on the cooked fish meat to obtain sprayed fish meat; and sequentially putting the blanched bamboo shoots, the fried bean curd, the fried potatoes and the blanched edible fungus into the bottom of a box, then putting the sprayed fish meat into the bottom of the box, then adding the blanched green peppers, the blanched red peppers and the seasoning with fermented soya bean flavor for grilled fish, sealing and packaging, pre-cooling, and finally quick-freezing with liquid nitrogen to obtain the quick-frozen dish of grilled fish with fermented soya bean flavor. The invention also includes the quick-frozen dish of grilled fish with fermented soya bean flavor prepared by the method. According to the invention, the preparation method has a simple process, the quick-frozen dish of grilled fish with fermented soya bean flavor can be quickly prepared, and the problems of tedious cooking of grilled fish, serious flavor and nutrient loss, poor taste and the like in the prior art are effectively solved.
Owner:四川天味食品集团股份有限公司
Fructus lycii processed and garlic-scented sashimi and preparation method thereof
InactiveCN105266066AImprove food valueStrong hardnessMeat/fish preservation using chemicalsFish processingAdditive ingredientBenincasa cerifera
The invention discloses fructus lycii processed and garlic-scented sashimi. The fructus lycii processed and garlic-scented sashimi is prepared from raw materials in parts by weight as follows: 90-110 parts of squid, 13-14 parts of dry red wine, 15-20 parts of coriander, 18-20 parts of fructus lycii pulp, 17-18 parts of white gourds, 15-17 parts of coconut milk, 12-18 parts of mashed garlic, 1.8-2.3 parts of kudzuvine roots, 1.6-2.2 parts of pummelo peel, 2-2.3 parts of figwort roots, an appropriate quantity of lotus leaves and an appropriate quantity of a tea polyphenol solution with concentration of 0.5%-0.6%. Chinese herbal medicinal ingredients such as the kudzuvine roots, the pummelo peel and the like and the tea polyphenol solution are added, accordingly, the sashimi has the health-care efficacy of nourishing yin, generating body fluid, lowering lipid and promoting spleen yang, and the technical problem of fish freshness keeping in the processing and production process of uncooked fish is solved. According to a process, a high-pressure penetration technology is adopted and combined with a drying technology, the sensory quality of fish meat is effectively improved, and increasing consumption demands of people for uncooked fish are met.
Owner:梅顺
Extension-type winder applicable to electric wires and processing technique of extension-type winder
ActiveCN106064764AOrganize and OrganizeImprove the tightness of the connectionEngineeringElectric wire
Owner:TAICANG LINYUAN CABLES & CORDS CO LTD
Pickled fish premade dish and preparation method thereof
PendingCN113519790ASimple production processEase of mass productionMeat/fish preservation by coatingUltra high pressure food processesBiotechnologyAnimal science
The invention discloses a pickled fish premade dish and a preparation method thereof. The preparation method comprises the following steps: (1) pretreating the raw materials; (2) boiling the base soup; (3) high-pressure treatment; (4) steam cooking; (5) spraying treatment; and (6) packaging. The prepared green prickleyash pickled fish premade dish is simple in production process, simple in eating method, small in nutrient loss of fish slices and good in flavor, the quality and flavor of the product can be well kept, and the shelf life can reach 6-8 days under the condition that no preservative is added.
Owner:四川天味食品集团股份有限公司
Dried beef simulated constant temperature and low salt perennial pickling method
ActiveCN103783561BSolve the problem that processing is limited by seasonMeet the needs of consumptionFood preparationAmomum tsao-koSalt content
Owner:ANHUI HENGSHENG IND
Antibiosis perfuming type air filter
ActiveCN102935244BNo secondary pollutionTo achieve the aroma effectDispersed particle filtrationGaseous substancesMicroorganismBalsam
Owner:ZHEJIANG ZHAOHUI FILTRATION TECH
Particle congou black tea processing technology
ActiveCN103211049BMellow and sweet tasteMeet the needs of consumptionPre-extraction tea treatmentCooking & bakingBlack tea
Owner:SICHUAN GAO COUNTY KEYI TEA IND
A retractable wire winder used in electric wire and cable and its processing technology
Owner:TAICANG LINYUAN CABLES & CORDS CO LTD
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