33results about How to "Rich meat" patented technology

The invention discloses a mellow-flavor indochina dragonplum fruit preserve which is prepared by taking indochina dragonplum fruits as a raw material and adding fructus aurantii immaturus, flowers of radix et folium brassicae rapae and zingiber strioatum simultaneously. By fully utilizing the nutritive value of the indochina dragonplum fruits, through mutual compatibility and synergistic effect of the indochina dragonplum fruits and traditional Chinese medicines, the mellow-flavor indochina dragonplum fruit preserve has the efficacy of tonifying spleen and stomach, dispersing accumulations and removing stagnancy. According to the mellow-flavor indochina dragonplum fruit preserve, fruit vinegar yeast primary fermentation is carried out on the indochina dragonplum fruits which serves as the raw material so as to add a mellow flavor in a product, and liqueur koji fermentation is carried out on a Chinese medicine juice so as to effectively remove the bitter and dry taste of the Chinese medicine juice; and a prepared finished product is delicious with sweetness and sour, is rich in flesh quality and nutrition and unique in flavor, has a certain health function, can obviously improve discomfort of a population with food stagnation by being taken for a long time, is simple in preparation technology and liable to realize, can comfort to the trend of the time and can be produced in batch.

The invention provides a method for processing mushroom-flavor chicken. The method comprises the procedures of marinating of chicken, boiling of mushroom, mixing, vacuum packaging, sterilization and warehousing. By adopting the method for processing the mushroom-flavor chicken, the nutrients of the chicken and the mushroom are furthest kept, the Chinese medicinal herb taste in the conventional health-care marinated chicken is overcome; the mushroom-flavor chicken has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein and low fat, and has the health-care effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, reducing blood pressure, enhancing the immunity and the like; and the processing method is scientific, nitrites are avoided, and the mushroom-flavor chicken is healthy to eat.

The invention discloses an organic grass carp segmented culture method, which is characterized in that the pool culture is adopted for organic grass carps in the fish fry culture stage; the net cage culture is adopted in the fingerling culture stage; and the lake net surrounding is utilized for implementing the ecological culture in the organic adult culture stage. The organic grass carps cultured by the organic grass carp segmented culture method have the advantages that the body of the adult fish is healthy and strong, the body shape is good, the fish meat is compact, the nutrition is rich, the ecological and healthy requirements of people on the organic grass carps can be met, in addition, few contaminants are discharged in the culture period, the influence on the environment is small, and the method conforms to the ecological fishing industry development requirements.

The invention provides a method for processing stewed bean dried salted duck. The stewed bean dried salted duck is prepared by adding various natural spices into high-quality duck meat and high-quality beans which serve as raw materials, pickling and drying, marinating in a hybrid manner, then adding specific seasoning oil, mixing, sterilizing at high temperature and packaging in vacuum by a specific technology. The stewed bean dried salted duck manufactured by the method retains the nutrient components of the duck meat and the beans to the maximum extent, has high protein and low fat, is rich in nutrition, spicy and delicious and rich in taste, has the effects of nourishing the body and the stomach, tonifying the kidney, eliminating tuberculosis heat, steaming the bone, eliminating edema, stopping heat dysentery, stopping cough and reducing sputum and also has an effect of delaying aging; under often use, body building can be realized, calcium is complemented, and the activity and the energy are enhanced; effects of tonifying kidney and spleen are achieved; the processing technology is scientific; and nitrite cannot be produced.

The invention discloses a preparation method of rock-sugar preserved loquat, which uses loquat as a raw material to prepare rock-sugar preserved loquat through raw material selection, cleaning, peeling and core removal, hardening, blanching, sugaring, drying and packaging. The resulting product has a strong fruity aroma, transparent color, rich meat, soft texture, pure taste, sweet and sour taste; after eating, it can not only increase appetite, but also have the effects of clearing the lung and relieving cough, promoting body fluid and quenching thirst through the synergistic effect of rock sugar and loquat. It can meet people's demand for a healthy diet and has broad market prospects.

The invention provides a method for processing mushroom-flavor goose. The method comprises the procedures of marinating of goose, boiling of mushroom, mixing, vacuum packaging, sterilization and warehousing. By adopting the method for processing the mushroom-flavor goose, the nutrients of the goose and the mushroom are furthest kept, the Chinese medicinal herb taste in the conventional health-care marinated goose is overcome; the mushroom-flavor goose has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein and low fat, and has the health-care effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, reducing blood pressure, enhancing the immunity and the like; and the processing method is scientific, nitrites are avoided, and the mushroom-flavor goose is healthy to eat.