37results about How to "Realize the standardization of raw materials" patented technology

The invention discloses a ceramic manufacturing method using quartz as a matrix material and a product. Silicon dioxide is used as the matrix material; aluminum oxide, basic oxide and magnesium oxide are used as auxiliary materials; and the ceramic comprises the following materials in part by weight: 90 to 94 percent of silicon dioxide, 3 to 6 percent of aluminum oxide, 0.5 to 1.5 percent of basic oxide, 0.2 to 1 percent of magnesium oxide and the balance of impurities. The method comprises the following steps of: calcining the silicon dioxide serving as the matrix material to obtain pre-synthesized powder, wherein the beta-quartz is converted into alpha-quartz by crystal transfer in the calcining process; grinding the obtained pre-synthesized powder, wherein the granularity distribution of the ground pre-synthesized powder meets certain requirements; weighing and proportioning the ground pre-synthesized powder and auxiliary materials in a ratio, performing wet milling in a ball mill to obtain slurry, and molding the slurry to obtain a daily ceramic blank; and preparing a ceramic product by the processes of drying, glazing, temperature controlled sintering and the like.

The invention relates to an Orleans bullfrog and a preparation method thereof. The Orleans bullfrog is mainly prepared from 950-1050 parts of bullfrog, 55-65 parts of green bean, 20-25 parts of spice, 55-65 parts of ginkgo, 8-10 parts of starch, 8-10 parts of chicken essence, 4-5 parts of ginger and 4-6 parts of sodium bicarbonate. By adopting the invention, the raw-material standardization, the product standardization and the process standardization of the Orleans bullfrog can be realized.

The invention relates to double-benefit beefsteak and a preparation method thereof. The double-benefit beefsteak is mainly prepared from the following components in part by weight: 950 to 1,050 parts of main material beef, 15 to 20 parts of starch, 14 to 18 parts of chicken essence, 15 to 20 parts of light soy sauce, 6 to 8 parts of tasty king, 14 to 16 parts of white granulated sugar, 1.5 to 2 parts of salt, 15 to 18 parts of dark soy sauce, 3 to 4 parts of five spice powder, 6 to 8 parts of cumin powder, 1.5 to 2 parts of white pepper powder, 15 to 18 parts of oyster sauce and 5 to 8 parts of auxiliary material sodium bicarbonate. According to the raw material standardization, product standardization and process standardization of the double-benefit beefsteak can be realized.

The invention relates to fragrance fillet and a manufacture method of the fragrance fillet. The fragrance fillet mainly consists of 950 to 1050 weight parts of major ingredient fillet, 16 to 20 parts of starch, 1 to 2 parts of chicken powder, 8 to 10 parts of common salt, 4 to 6 parts of monosodium glutamate and 3 to 4 parts of sodium bicarbonate according to proportions. The raw material standardization, the product standardization and the process standardization of the fragrance fillet can be realized.

The invention needle mushroom shredded pig tripe and a preparation method thereof. The needle mushroom shredded pig tripe is mainly prepared from 395 to 405 parts of needle mushroom, 195 to 205 parts of pig tripe, 195 to 205 parts of chicken, 185 to 195 parts of bamboo shoot, 9 to 11 parts of medlar, 16 to 20 parts of Oleans marinate, 10 to 12 parts of chicken essence, 3 to 5 parts of edible salt and 3 to 5 parts of white granulated sugar. By the needle mushroom shredded pig tripe and the preparation method thereof, raw material standardization, product standardization and process standardization of the needle mushroom shredded pig tripe can be realized.

Sauce is mainly prepared from 495-505 parts of Thai chicken sauce, 145-155 parts of tomato sauce, 95-105 parts of garlic sauce, 45-55 parts of lemon juice, 25-35 parts of white vinegar, 55-61 parts of sugar, 495-505 parts of water and 95-105 parts of salad oil. Raw material standardization, product standardization and technological standardization of the sauce can be achieved.

The invention provides a beef tendon soup and a preparation method thereof. The beef tendon soup is mainly prepared from 498 to 502 parts of beef tendon, 8 to 10 parts of curry powder, 8 to 10 parts of essence of chicken, 8 to 10 parts of table salt, 8 to 10 parts of chive, 4 to 6 parts of ginger, and 1 to 2 parts of spice according to mixture ratio. According to the beef tendon soup, the raw material standardization, the product standardization and the technology standardization of the beef tendon soup can be achieved.

The invention relates to black-pepper beef and a preparation method thereof. The black-pepper beef is mainly prepared from 950-1050 parts by weight of beef as a main material, 20-25 parts of light soy sauce, 14-16 parts of chicken essence, 14-16 parts of starch, 10-12 parts of black-pepper powder, 7-9 parts of salt, 6-8 parts of white granulated sugar, 6-8 parts of flavor enhancer, 3-5 parts of white-pepper powder and 5-8 parts of sodium bicarbonate as auxiliary materials. By adopting the invention, the raw-material standardization, the product standardization and the process standardization of the black-pepper beef can be realized.

The invention provides a simply fried fillet and a making method thereof. The simply fried fillet is mainly prepared from 950 to 1050 parts by weight of the main material fish, 8 to 10 parts of starch, 5 to 7 parts of salt, 14 to 16 parts of chicken's extract and 4 to 6 parts of the accessory of sodium bicarbonate. According to the invention, raw material standardization, product standardization and process standardization of the simply fried fillet can be realized.

The invention relates to three seafood treasures and a preparation method thereof. The three seafood treasures mainly comprise the following components in part by weight: 630 to 650 parts of main material cuttlefish, 190 to 210 parts of shrimp meat, 90 to 110 parts of fresh scallop, 55 to 65 parts of green soy bean, 5 to 6 parts of monosodium glutamate, 5 to 6 parts of salt, 0.3 to 0.5 part of ginger powder, 1 to 2 parts of white granulated sugar, 1 to 2 parts of tasty king and 4 to 6 parts of sodium bicarbonate. According to the invention, raw material standardization, product standardization and process standardization of the three seafood treasures can be realized.

The invention relates to Orleans roasted steak and a preparation method thereof. The Orleans roasted steak is mainly prepared from the following components in part by weight: 950 to 1,050 parts of main material pork steak, 20 to 25 parts of starch, 50 to 60 parts of spice, 20 to 25 parts of flour, 8 to 10 parts of spicy wrapped pulp powder, 4 to 6 parts of soybean protein, 4 to 6 parts of monosodium glutamate and 5 to 8 parts of auxiliary material sodium bicarbonate. According to the invention, raw material standardization, product standardization and process standardization of the Orleans roasted steak can be realized.

The invention relates to a snakehead fillet and a preparation method thereof. The snakehead fillet is mainly prepared from the following components in parts by weight: 700-800 parts of snakehead fillet, 16-20 parts of tomato, 5-6 part of salt, 14-16 part of chili, 50 parts of water, 4-5 parts of chicken essence, 0.8-1 part of ginger powder and 4-6 parts of sodium bicarbonate adjuvant. By adopting the scheme, snakehead fillet raw material standardization, product standardization and process standardization can be achieved.

A curry shrimp ball sauce is mainly prepared from 495-505 parts of curry paste, 350-360 parts of soybean oil, 235-245 parts of hoisin sauce, 235-245 parts of roast pork sauce, 1150-1200 parts of water, 65-75 parts of onion, 65-75 parts of green Chinese onion, 60-70 parts of garlic, 65-75 parts of caraway, 60-70 parts of table salt, 38-42 parts of ginger, 28-30 parts of white granulated sugar and 28-30 parts of starch material. According to the curry shrimp ball sauce disclosed by the invention, the standardization of raw materials of the curry shrimp ball sauce, the standardization of products and the standardization of a process can be realized.

The invention relates to scallion flavored sea cucumber and a manufacture method of the scallion flavored sea cucumber. The manufacture method comprises the following steps that cleanly washed sea cucumbers are cut into blocks with the length being 5 to 6cm and the width being 2.5 to 3cm; scallion oil is placed into a pot and is heated, then, dark soy sauce, yellow wine, common salt, white pepper powder, chicken powder, seasoning, scallion juice and oyster sauce are added, in addition, the materials are uniformly stirred, and sea cucumber sauce is obtained, wherein the scallion oil is prepared by mixing 14.5 to 15.5 weight parts of edible oil, 2.8 to 3.2 weight parts of onion and 1.8 to 2.2 parts of shallot, placing the mixture into the pot and heating the mixture for frying the onion and the shallot to the dry state, and the scallion juice is prepared by placing 25 to 35g of shallot and 4 to 6g of ginger slices into 1000g of boiling water to be boiled for 3 to 5 minutes. The raw material standardization, the product standardization and the process standardization of the scallion flavored sea cucumber can be realized.

A sea three-treasure sauce is mainly prepared from 295-305 parts of broad bean paste, 238-242 parts of Thai chicken sauce, 218-222 parts of chilli garlic sauce, 198-202 parts of soybean oil, 158-162 parts of shallot, 158-162 parts of ginger, 98-102 parts of red bubble pepper and 58-62 parts of sauce material. According to the sea three-treasure disclosed by the invention, the standardization of raw materials of the sea three-treasure sauce, the standardization of products and the standardization of a process can be realized.

The invention discloses a preparation method of cornflake shrimp balls. The cornflake shrimp balls are mainly prepared from 490-510 parts by weight of phoenix-tailed shrimps as main ingredients, 490-510 parts by weight of cornflakes and the following auxiliary ingredients in parts by weight: 14-16 parts of chicken essence, 6-8 parts of salt, 6-8 parts of starch, 1-3 parts of white granulated sugar, 4-6 parts of freshness-increasing seasoning and 4-6 parts of sodium bicarbonate. The method includes the following steps: (1) preparing the ingredients; (2) performing inspection; (3) performing stirring; (4) performing weighing; (5) performing pickling; and (6) performing packaging and quick-freezing, wherein the stirring standards of the step (3) are described as follows: products and the auxiliary ingredients are stirred uniformly and the auxiliary ingredients have no caking phenomenon; and the inspection standards of the step (2) are described as follows: the pickled material is not thin and has no water coming out. The method provided by the invention can realize the ingredient standardization, product standardization and process standardization of the cornflake shrimp balls. Meanwhile, with the addition of red beans into the cornflakes, the nutrient content of the balls is enriched and the medical care functions of both corn and the red beans are alsorealized.

The invention provides shredded pork with garlic sauce and a preparation method thereof. The shredded pork with garlic sauce is mainly prepared from the main material of 950-1050 parts of pork, and the accessories of 14-16 parts of essence of chicken, 6-8 parts of salt, 6-8 parts of starch, 4-6 parts of Xianweiwang, 1-3 parts of white granulated sugar and 5-8 parts of sodium bicarbonate by weight. The shredded pork with garlic sauce and the preparation method have the following advantage: the raw material standardization, product standardization and process standardization of the shredded pork with garlic sauce can be realized.

Bali flank and a cooking method thereof are provided. The Bali flank is mainly prepared from a major ingredient and auxiliary ingredients by weight, wherein the major ingredient includes 950-1050 parts of flank, and the auxiliary ingredients include 320-340 parts of arhat bamboo shoots, 245-255 parts of tomatoes, 245-255 parts of onions, 17-20 parts of tomato sauce, 11-13 parts of table salt, 6-8 parts of monosodium glutamate, 1.5-1.7 parts of angelica roots, 1.5-1.7 parts of poria cocos and 5-7 parts of sodium bicarbonate. Raw material standardization, product standardization and technological standardization of the Bali flank can be achieved.

The invention relates to home cooked fresh scallop and a preparation method thereof. The home cooked fresh scallop mainly comprises the following components in part by weight: 950 to 1,050 parts of main material fresh scallop, 75 to 85 parts of green soy bean, 16 to 20 parts of starch, 6 to 8 parts of tasty king, 6 to 8 parts of salt, 4 to 5 parts of white granulated sugar and 4 to 6 parts of sodium bicarbonate. According to the invention, raw material standardization, product standardization and process standardization of the home cooked fresh scallop can be realized.

The invention relates to pig liver sauce. The pig liver sauce is mainly prepared from 195 to 205 parts of sweet soybean sauce, 3 to 9 parts of monosodium glutamate, 20 to 30 parts of white vinegar, 45 to 55 parts of sugar, 165 to 175 parts of water and 42 to 52 parts of salad oil. The pig live sauce can realize raw material standardization, product standardization and process standardization.