50results about How to "Remove greasy" patented technology

The pyramid-shaped dumpling with tea has filling comprising soaked glutinous rice in 83-89 wt%, tea powder in 3-6 wt%, honey in 7-9 wt% and sugar in 1-3 wt% mixed together and is wrapped with leaf and shaped. The tea powder is 200 mesh over superfine powder obtained through grinding green tea, red tea, oolong or other tea; and the glutinous rice is washed and soaked at normal temperature for at least 120 min and has water content over 30 %. The pyramid-shaped dumpling with tea has simple making process, low cost, good taste, tea scent, high nutritious value and other advantages.

The invention relates to a multifunctional beverage mainly comprising stachysfloridona and pu'er tea. The multifunctional drink comprises the following components in parts by weight: 10 to 90 parts of stachysfloridona extract, 10 to 90 parts of pu'er tea extract, 0 to 5 parts of flavoring agent, 0 to 2 parts of coloring agent, and 0 to 3 parts of preservative. In the multifunctional beverage, specific effects of the stachysfloridona and the pu'er tea are combined to achieve the synergistic effect in removing grease, clearing heat and reducing internal heat and disintoxicating; the raw materials belong to the food grade, do not have toxic or side effect, and have high safety, so the multifunctional beverage belongs to a green food, can be drunk constantly, and the processing process is simple. The multifunctional beverage can be used for removing grease and reducing harm of alcohol on a liver after being drunk for a long term; and meanwhile, the multifunctional beverage has the function of preventing and treating heart cerebrovascular diseases and liver diseases, is beneficial to body health, and accords with the requirement of healthy diet of people.

The invention discloses a manufacturing method of wheat red yeast wine with Shaoxing flavour, which comprises the following steps: a. immersing rice; b. boiling; c. cooling naturally; d. putting material; e. fermenting; f. squeezing; g. modulating; clarifying; h. filtering; i. frying wine; j. packing through tank.

The invention relates to a making method of rice dumplings, in particular to a production method of rice dumplings with beef, aiming at overcoming the defects in the prior art, solving the problem that glutinous rice is difficult to digest by directly treating the glutinous rice, and guaranteeing the nutritional value of the glutinous rice and the taste of the rice dumplings. The production method concretely comprises the following steps: putting the glutinous rice into water containing additives, treating the glutinous rice by using a pulsed magnetic field, then soaking for 1-2h, and draining the glutinous rice; evenly mixing the glutinous rice, scallions, oyster sauce, table salt and fennel powder, and wrapping the mixture with steamed rice dumpling leaves to obtain rice dumplings; steaming the rice dumplings, cooling until the temperature of the rice dumplings is 75-90 DEG C, injecting beef juice into the rice dumplings, and rapidly freeze-drying the rice dumplings.

The invention relates to a production method of bean curd box with fat meat, which includes the following steps: a) cutting pure fat meat into squared strips for later use; b) placing the cut fat meat squared strips in dry flour for coating the meat strips with the flour naturally and placing the meat strips in uniformly-stirred raw egg paste to coat the meat strips with the raw egg paste, and frying the meat strips in a frying pan at 150-200 DEG C for 1-2 min to obtain fried fat meat; c) cutting bean curd into dices, uniformly frying the bean curd dices in the frying pan at 150-200 DEG C for 1-2 min; d) forming a squared hole in each bean curd dice, wherein the volume of the hole is equal to the size of each fried fat meat strip; e) filling the squared hole in the bean curd dice with the fried fat meat strip; f) boiling white sugar to obtain syrup, uniformly coating the bean curd dices filled with the fried fat meat strips with the syrup; and g) cooling and packaging the bean curd boxes. In the invention, the fat meat is firstly fried in oil and is arranged in fried bean curd dices, and then is coated by the syrup, so that not only is greasy taste of fat meat eliminated but also a delicious taste is achieved.

The invention discloses five-cereal leisure rice crust and a preparation method thereof. The five-cereal leisure rice crust comprises the food materials of soybeans, wheat, millets, coarse cereals andso on which are abundant and easy to obtain; and thus, the prepared five-cereal leisure rice crust is abundant and balanced in nutritional compositions, rich in dietary fiber, and capable of promoting body metabolism. The coarse cereals are composed of buckwheat, black beans, bearded tooth mushrooms and so on; fructose components of Chinese wolfberry fruits and hawthorn fruits are integrated; andpuffing treatment is performed so that rough taste of the coarse cereals is eliminated, flavoring substances are increased, and digestion and absorption are better facilitated. Seasoning soup powderis used as an auxiliary material so that taste of the five-cereal leisure rice crust has mellower and more delicious taste; moreover, health-caring components, such as lily bulbs, L. lucidus turcz, polygonatum sibiricum and so on, are included so that the five-cereal leisure rice crust has the functions of moistening the lung, calming the nerves, promoting secretion of saliva or body fluid, stimulating appetite and so on. Lotus leaves and red yeast rice are also added so that the five-cereal leisure rice crust has the functions of eliminating grease and promoting metabolism. A rational match with base materials, namely glutinous rice and rice, is adopted so as to obtain rice crust bases; and surfaces of the rice crust bases are moistened by adopting wheat germ oil so that nutrient loss anddisadvantageous factors for digestion caused by oil-frying are avoided. The prepared five-cereal leisure rice crust is mellow in aorma, palatable and crispy so that the prepared five-cereal leisure rice crust is a delicious leisure food; moreover, the five-cereal leisure rice crust is convenient for eating and healthy, and thus, demands of the masses are met.

The present invention discloses a heat and toxin clearing instant fragrant and spicy rabbit meat and a processing technology thereof, which relates to the technical field of food processing. The instant fragrant and spicy rabbit meat is mainly made of high-quality rabbits, yellow wine, papayas, fish gelatin powder, lactuca sativa, pine pollen, pleurotus ostreatus, onions, bitter gourds, rhizoma imperatae extract, loquat leaf extract, dried ginger extract, etc. The instant fragrant and spicy rabbit meat has mellow and harmonized rabbit meat fragrance, is convenient for instant consumption, is delicious and tasty, has no smell of rabbits, the whole rabbit meat is fragrant and spicy, has slightly sweet aftertaste and wine aroma, and mellow and harmonized mouth feel, the matched cooked and boiled papayas can effectively remove the grease of rabbit meat and ensure the mouth feel of consumption, and in addition, the lactuca sativa, bitter gourds and other materials also has effect of clearing heat and toxins, and the consumption of matched traditional Chinese medicines of rhizoma imperatae, loquat leaves, etc. together contribute to body health.

The invention discloses an oyster cake and a processing method thereof, relates to a method for food processing, and provides the oyster cake and the processing method thereof which have the advantages of simple and reasonable process, high operability and easy large-scale production. The oyster cake comprises the following raw materials: starch, water, Chinese chive, chives, cabbage, chicken powder, white granulated sugar, salt and oysters, wherein the starch comprises sweet potato flour and glutinous rice flour. The processing method comprises the following steps of: preprocessing the oysters and vegetables; mixing the sweet potato flour and the glutinous rice flour; adding water into the mixture and stirring to form homogenate; adding the preprocessed vegetables into the prepared homogenate and stirring uniformly to form slurry; adding the chicken powder, the white granulated sugar and the salt into the prepared slurry and stirring uniformly to obtain mixed slurry; putting the prepared mixed slurry into a die cavity for decocting; turning over until the bottom surface of the decocted mixed slurry is hardened and can be moved, decocting the front side of the mixed slurry, turning over once again until the front side of the mixed slurry is hardened and can be moved, and after shaping the mixed slurry, taking the shaped mixed slurry out from a pot; and cooling the shaped mixedslurry taken out from the pot to room temperature, and quick-freezing, checking and packaging.

The invention discloses beauty-maintaining and young-keeping instant spicy and hot rabbit meat and a processing technology thereof, and relates to the technical field of food processing. The instant spicy and hot rabbit meat is mainly prepared from high quality rabbit meat, yellow wine, pawpaw, apple vinegar, oysters, pumpkin seeds, lettuces, oat sprouts, agaricus blazei murill, an extraction solution of common leafflower herb with roots, a radix paeoniae alba extraction solution, a white poria extraction solution and the like. The instant spicy and hot rabbit meat disclosed by the invention is strong and coordinative in flavor, convenient and instant, delicious and free of rabbit smell. The rabbit meat is spicy overall with slight sweetness and aroma and strong and coordinative in taste. The rabbit meat and the pawpaw are cooked together, so that grease of the rabbit meat can be effectively removed, and the eating taste is guaranteed; in addition, apples, traditional Chinese medicines radix paeoniae alba, white poria and the like play a role of maintaining beauty and keeping young and are conducive to physical health if being matched to eat.

The invention discloses instant spicy rabbit meat and a processing technology thereof, and relates to the technical field of food processing. The instant spicy rabbit meat is mainly prepared by adopting high-quality rabbit meat, pawpaw, yellow rice wine and ingredients. The instant spicy rabbit meat is strong and harmonious in flavor, convenient to eat, delicious and free from rabbit smell, and the rabbit meat is integrally spicy, slightly has sweet and alcohol scent and is strong and harmonious in taste; in addition, the rabbit meat is cooked with the pawpaw, the greasiness of the rabbit meat can be effectively eliminated, and the eating taste can be guaranteed.

The invention discloses Baiwei chicken and a manufacturing method thereof, and relates to the technical field of food processing. The Baiwei chicken is characterized by being prepared from the following ingredients in parts by weight: 100 parts of fresh chicken, 8 to 10 parts of white granulated sugar, 3 to 5 parts of table salt, 0.1 to 0.3 part of monosodium glutamate, 0.3 to 0.5 part of spice, 0.07 to 0.09 part of ethyl maltol and 5 to 10 parts of fruit and vegetable juice. The Baiwei chicken prepared by the recipe has the advantages that the meat quality is fresh and tender and is not greasy, and the nutrition is rich.

The invention provides a healthy sausage and a preparing method thereof. The healthy sausage is prepared from, by weight, 60-80 parts of pork, 10-20 parts of ass meat, 3-6 parts of shaddock peel, 15-30 parts of coconut milk, 6-12 parts of germinated brown rice, 8-15 parts of buckwheat seeds and 4-8 parts of seasonings. The preparing method includes the steps of firstly, preprocessing the raw material meat; secondly, mixing and pulping the shaddock peel and coconut milk to obtain pulp; thirdly, conducting pickling; fourthly, grinding the germinated brown rice and buckwheat seeds into powder tobe mixed to obtain mixed powder; fifthly, evenly stirring a pickled crude product with the mixed powder, and putting the mixture into a casing for sausage filling operation; sixthly, transferring thefilled sausage into a fermentation room for slow fermentation; seventhly, drying, vacuum packaging and cooking the fermented sausage to obtain the healthy sausage. The healthy sausage can effectivelyreduce the content of animal fat and conform to the idea of healthy diet of modern people.

The pyramid-shaped dumpling with tea has filling comprising soaked glutinous rice in 83-89 wt%, tea powder in 3-6 wt%, honey in 7-9 wt% and sugar in 1-3 wt% mixed together and is wrapped with leaf and shaped. The tea powder is 200 mesh over superfine powder obtained through grinding green tea, red tea, oolong or other tea; and the glutinous rice is washed and soaked at normal temperature for at least 120 min and has water content over 30 %. The pyramid-shaped dumpling with tea has simple making process, low cost, good taste, tea scent, high nutritious value and other advantages.

The invention discloses an oyster cake and a processing method thereof, relates to a method for food processing, and provides the oyster cake and the processing method thereof which have the advantages of simple and reasonable process, high operability and easy large-scale production. The oyster cake comprises the following raw materials: starch, water, Chinese chive, chives, cabbage, chicken powder, white granulated sugar, salt and oysters, wherein the starch comprises sweet potato flour and glutinous rice flour. The processing method comprises the following steps of: preprocessing the oysters and vegetables; mixing the sweet potato flour and the glutinous rice flour; adding water into the mixture and stirring to form homogenate; adding the preprocessed vegetables into the prepared homogenate and stirring uniformly to form slurry; adding the chicken powder, the white granulated sugar and the salt into the prepared slurry and stirring uniformly to obtain mixed slurry; putting the prepared mixed slurry into a die cavity for decocting; turning over until the bottom surface of the decocted mixed slurry is hardened and can be moved, decocting the front side of the mixed slurry, turning over once again until the front side of the mixed slurry is hardened and can be moved, and after shaping the mixed slurry, taking the shaped mixed slurry out from a pot; and cooling the shaped mixed slurry taken out from the pot to room temperature, and quick-freezing, checking and packaging.

The invention relates to shiitake mushroom hard bean curds and a processing method thereof. By taking soybeans, fish meat and shiitake mushrooms as primary raw materials, the prepared shiitake mushroom hard bean curds are rich in nutrient and delicious and tasty, are rich in amino acids and proteins, and also have the functions of being crispy and tasty, increasing the appetite and fragrance and removing grease by being matched with black fungus, radish, hawthorns and the like. Meanwhile, soybean milk is frozen by using special collagens in pig skin and the thickness is increased by matching with lotus root powder, polished rice flour and glutinous rice flour, and meanwhile, fragrance and taste are increased, and the problem that nutrients of conventional hard bean curds prepared by adopting water containing soda are damaged and the taste of the hard bean curds are bitter and astringent is solved.

The invention discloses health tender beef sauce and a producing method thereof. The beef sauce comprises the following materials: 150-200 parts of beef, 10-15 parts of hawthorn powder, 20-25 parts of papaya, 6-8 parts of Mogrosides, 10-15 parts of sunflower seed oil, 3-5 parts of salt, 10-15 parts of bean paste and 200-300 parts of magnetized water. The beef sauce provided by the invention has the advantages of being fresh in taste, tender in meat quality, non-greasy, nutritive and healthy, and the like.

The invention discloses a pureed asparagus and duck meat and a preparation method thereof. Asparagus, yam, peas and duck are used as main raw materials, and the mass ratio of the four components is asparagus puree: yam puree: pea puree: duck meat puree=( 3~5):(1.5~2.5):1:1, mix evenly, then add xylitol and brandy for blending, the amount of xylitol added is 2-4% of the mass of the mixed mud, the amount of brandy added The ratio to the mixed mud is (4-8) mL:100g, and the pH is adjusted to 4.4-4.6 with vitamin C. The asparagus and duck meat puree prepared by the invention has balanced nutrition, reasonable collocation, attractive color, slight wine aroma, lubricating taste, etc., and is suitable for various groups of people, especially for elderly people with bad teeth; no preservatives, It is convenient to eat, conforms to the rhythm of modern fast life and also meets the needs of the market.