33results about How to "Rich meat" patented technology

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.

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.

Beef, peeled shrimps, soybean paste, shiitake fungus cubes, pears and sweet apricot seeds are adopted as main raw materials of beef paste provided by the invention. Meat, fungus, fruit and dried fruit are combined so that the beef paste is unique in flavor and rich in nutrition. Tastes of a plurality of auxiliary materials are blended in the beef, and various tastes are blended with each other and are harmonious so that the prepared beef paste has rich and mellow fragrance. The pear added into the beef paste neutralizes greasy sense of the meat so that the beef paste is more refreshing and delicious. Addition of dandelion powder further neutralizes greasy sense of the beef paste, increases nutrition of the beef paste and has effects of clearing away heat and toxins, thus avoiding excessive internal heat caused by long-term eating of the beef paste. The peeled shrimps are added into the beef paste so that tastes of a seafood and meat are blended to increase umami of the beef paste. Through preparing beef granules, the soybean paste and spicy chili oil and stir-frying to prepare the beef paste, nutrients of each raw material are maintained to the utmost, tastes of the raw materials are blended and penetrate each other, and an optimum paste is achieved.

The invention discloses oil marinate in secret formula, which includes following raw materials: refined oil, cooked rapeseed oil, soup-stock, dark soybean sauce, salt, chicken essence, Chinese pricklyash, dry chili, chili powder, monosodium glutamate, Chinese onion, raw ginger, rock sugar, star anise, fennel, cloves, alpinia katsumadai, lysimachia sikokiana, fructus amomi, rhizoma kaempferiae, amomum tsao-ko and cinnamon bark. A preparation method includes: 1) washing and blanching the marinating raw materials, adding the raw materials to marinade, heating the marinade to boiling, stewing themarinade on soft fire, and when the raw materials are 80% cooked, moving out and draining the raw materials, and air-cooling the raw materials; 2) placing marinating oil in a marinating pot, heatingand boiling the marinating oil and adding the marinating raw materials in the step 1) to the marinating pot for marinating the raw materials; 3) moving out the marinating raw materials, and when the marinating oil is cooled, soaking the marinating raw materials in the marinating oil. The product has unique flavor, high nutritional value and strong fragrance, is long in shelf life and is easy to transport and store.

The invention mainly relates to the technical field of breeding and discloses a fattening method for reducing mutton flavor. The fattening method includes weaning and separating, early-stage fattening and later-stage mutton flavor reducing. The method is simple and easy to operate, fat content of obtained mutton is reduced by 6.1% while protein content is increased by 3.3%, the mutton is light in flavor and tender in texture, mutton palatability can be improved evidently to increase mutton sales, and economic income can be increased by 11.2%. Weaned lambs are bred in different houses according to sizes, so that growth synchronism and convenience in unified feeding and slaughtering are realized, and breeding cost is saved. Sheep subjected to fattening is weak in gastrointestinal function and needed to be fed with a great quantity of fattening materials and less silage 50 days before a fattening period, pelelith powder is added into the fattening materials to balance gastrointestinal flora, promote nutrient absorption and accelerate growth and development of the sheep subjected to fattening, and the silage is composed of various plant materials to promote absorption and improve disease resistance of the sheep subjected to fattening, antibiotic consumption is avoided, and mutton tenderness, safety and health are realized.

The invention discloses a feeding and fattening feed for small and medium pigs and a preparation method of the feeding and fattening feed. The feeding and fattening feed comprises the following raw materials in parts by weight: 180-200 parts of corn flour, 160-180 parts of soybean protein, 150-160 parts of coarse rice powder, 100-120 parts of rye bran, 80-90 parts of apple seed, 40-50 parts of rapeseed cakes, 30-40 parts of bean vermicelli, 10-20 parts of pakchoi, 10-15 parts of lettuce, 2-3 parts of soybean sauce, 0.5-1 part of salt, 2-3 parts of rice vinegar, 10-15 parts of white hyacinth bean, 2-3 parts of radix ophiopogonis, 1-2 parts of dried radix rehmanniae, 2-3 parts of perilla frutescens, 5-7 parts of gardenia, 7-8 parts of pulp of fructus mume, 5-7 parts of Chinese chive seed, 2-3 parts of cornu cervi degelatinatum and 15-20 parts of a phagostimulant. The feed disclosed by the invention is finely prepared, is abundant in nutrient, is capable of promoting feeding, weight gain and fattening of the small and medium pigs, quickening the fattening process of the pigs, shortening the fattening cycle of the pigs, improving the fattening efficiency of the pigs; meanwhile, the quality of the pork can also be improved; and the produced pork is ruddy, fine and smooth, fresh, tender and delicious, so that people do not feel greasy after eating too much the pork.

The invention relates to the technical field of marine product aquaculture, in particular to a net cage for deep sea cultivation of yellow croakers. The net cage comprises an upper frame and a lower frame, wherein a cage net is fixedly installed between the periphery of the upper frame and the periphery of the lower frame, another cage net is fixedly installed in the middle of the lower frame, counterweight blocks are arranged at the four corner edges of the bottom side of the lower frame through hanging ropes, connecting rods are fixedly installed at the front and rear outer side edges of the upper frame and the lower frame through welding, buoyancy sleeves are nested at the middle ends of the connecting rods, and fixed hanging lugs are welded and fixed to the outer side edges of the front side, the rear side, the left side and the right side of the upper frame. The invention also provides a marine yellow croaker cultivation culture method. Compared with a common pond-type yellow croaker culture method, sufficient water exchange in each group of culture net cages is guaranteed through the flowing of marine water flow and the stable net cage structures rooted on a seabed, and accordingly compared with the pond-type net cage culture method, enhanced activity of fish bodies in water is promoted, the cultured live yellow croakers have rich flesh and are high in weight gain rate.

The invention relates to a spherical pineapple canned food and a production method thereof, which apply an advanced fruit ball forming process technology to produce a pineapple ball canned food meeting the food safety standards of Europe and America, and the food has golden yellow or bright yellow color, clear soup, smooth and complete shape and suitable sour and sweet, has the thick smell of normal pineapple juice and does not have crude fibers or peculiar smell; and the diameter of each pineapple ball is 20 to 25mm, the texture is neither too hard nor too soft, and the solid content is higher than 54 percent. The product meets the commercial sterilization and European and American advanced technology parameter indexes of the canned food; and the heavy metal indexes are measured by high performance liquid chromatography and gas chromatography as follows: Cu (in Cu) is smaller than 2.0mg / kg, Pb (in Pb) is smaller than 0.5mg / kg, and As (in As) is smaller than 0.1mg / kg. The invention has scientific process materials, reasonable proportion, advanced and unique process, simple and convenient method and low cost.

The invention discloses a mellow flavor preserved yacon. The mellow flavor preserved yacon is made through adopting yacon as a raw material and adding Dogbane Leaf, Herba Houttuyniae and Semen Pruni. The nutrition values of the yacon are fully used, and the yacon cooperates with traditional Chinese medicines to realize the synergism , so the mellow flavor preserved yacon has the efficacy of clearing the liver, detoxifying, improving eyesight and relieving depression. The raw material yacon is fermented by wine yeast in the invention to make the above product have light mellow fragrance, so the produced product has transparent color, sour-sweet and palatable taste, abundant meat, heavy aroma, rich nutrition and outstanding healthcare functions, and can be eaten for a long term to obviously improve long term eyestrain induced discomforts of people with dry eyes and blurred vision. A making method of the mellow flavor preserved yacon has the advantages of simplicity, easiness in realization, wide market prospect, large demand, and realization of mechanical production.

The invention relates to the technical field of poultry breeding, in particular to a chicken breeding method. The chicken breeding method includes: (1) selecting an environment to construct a chicken house; (2) selecting chickens and laying eggs; (3) performing hatching; (4) managing and feeding little chickens; (5) processing little chickens without heat supplying; and (6) performing feeding. The chickens are fed with honeysuckle each day in a free range on a mountain forest for 180 days, and chickens having high immunity, compact muscles, high fat content, and without antibiotics are acquired; and the acquired chickens are good in taste, is thick in fragrance, is compact and chewy in muscles, is rich in nutriment, and do not contain antibiotics and hormone residue.

The invention relates to a making method of perfume fish and the perfume fish, belonging to the technical field of food processing. The making method comprises the following steps: 1) taking cut fish slices, fish heads and fish pieces, draining the fish slices and starching the drained fish slices to obtain starched fish slices; thoroughly cooking soybean sprouts, bean curd sheets and vermicelli, and adding flavoring agents to obtain a backing material; 2) deep frying the fish heads, the fish pieces and the starched fish slices in edible oil at 110-130 DEG C, and placing the fried products on the backing material; 3) adding soup-stock into seasonings, stir-frying the mixture at 90-110 DEG C for 3-5 min, then pouring the stir-fried product onto the back material and the fried fish slices, the fried fish heads and the fried fish pieces; and 4) packaging the finished product and putting the packaged product in storage. The perfume fish made with the making method of the perfume fish in the invention has high nutritious value, and good color, fragrance and smell, and is fresh, fragrant and tender in taste. The appetite of people can be improved, and certain function of dietary therapy can be achieved.

The invention discloses a processing method of dried mangoes, and relates to the technical field of food processing. The processing method comprises the following steps of selecting mangoes which do not become rotten and of which 70%-80% are mature, removing skin, removing kernels, and performing cutting to obtain mango slices of which the thickness is 3-5mm; putting the mango slices in color protection hardening liquid for soaking; putting the soaked mango slices in boiling water for blanching; adding the blanched mango slices and a sugar solution to a reaction kettle, and performing vacuumizing, wherein the sugar solution comprises the following components of L-arabinose, glucose, cane sugar, table salt and the balance of water; performing immersing, then adding mixed sugar of glucose and cane sugar, regulating the concentration of the sugar solution, and performing vacuumizing and immersing after regulation of the sugar degree each time; baking the sugared mango slices until the water content is 37-42%; putting the predried mango slices in natural plant gum liquid for soaking; and baking the dried mangoes wrapped with glue until the water content is 20-25%. The made dried mangoes are delicately fragrant in sour and sweet degree, rich in flesh quality, sweet rather than greasy, rich in original fruit flavor, high in nutrient value, bright in color, not liable to cause of brown stains, and long in storage time.

The invention discloses feed with good nutrients and palatability for wild boar piglets. The feed is prepared from the following raw materials: corn flour, wheat flour, rice bran, fermented soybean, sesame meal, fish meal, meat and bone meal, table salt, fruit and vegetable powder, green tea powder, anise, ferula asafoetida and premix. The feed with good nutrients and palatability for the wild boar piglets, provided by the invention, has good palatability and abundant and balanced nutrients; healthy and strong development of the wild boar piglets is effectively promoted and the meat quality ofwild boars is effectively improved while the slaughtering time of the wild boars is shortened.

The present invention relates to the field of food technology, and specifically relates to a production method of utilizing collybia albuminosa and chicken meat with bones to produce bone ginseng. The bone ginseng consists of chicken meat with bones, collybia albuminosa, vegetable oil, common salt and flavorings according to a weight ratio of 1: 0.2: 0.5: 0.11: 0.08-0.15. The bone ginseng is prepared by marinating shredded chicken meat with bones in a closed state; due to less loss of moisture and smell, the raw bones are easy to become crispy and the salt and flavorings can go into the bones and the chicken meat fully. Therefore, the bone ginseng becomes tasty and is not prone to oxidative deterioration. When a user eats the bone ginseng, the deep-fried collybia albuminosa is stirred and mixed with the marinated shredded chicken meat with bones for curing. Therefore, the bone ginseng is not only delicious in taste and rich in nutrition, but also very convenient to eat. The bone ginseng has a unique taste, excellent mouthfeel, crispy and soft bone mouthfeel, chewy texture, lasting flavor, fragrant and pure meat quality, rich nutrients and quality similarity with ginseng, is high in utilization rate of collybia albuminosa and chicken, and is suitable for long-term storage and for transportation. The production method of the bone ginseng is short, unique and simple in process, ingenious in manufacture, and is directly related to product characteristics, resulting in unique features.

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 Chinese herbal medicine feed additive for preventing shell canker disease of shrimps and crabs. The Chinese herbal medicine feed additive is prepared from the following raw materials in parts by weight: 0.5 to 1.0 part of fly maggot meal, 1 to 3 parts of rhizoma valeriana jatamansi, 0.1 to 1 part of rhizoma nardostachyos, 4 to 15 parts of purslane herb, 10 to 19 parts of fructuschaenomelis, 12 to 22 parts of herba taraxaci, 4 to 11 parts of fruit of loofah, 15 to 28 parts of dried tangerine peel, 8 to 14 parts of lily bulb, 5 to 16 parts of shiitake mushroom, 9 to 19 parts of herba menthae, 3 to 14 parts of kiwi fruit, 4 to 12 parts of liquorice root, 17 to 31 parts of Chinese date honey, 10 to 23 parts of rape pollen and 7 to 14 parts of vinegar egg liquid. The Chinese herbal medicine feed additive has the advantages that the shell canker disease of the shrimps and crabs is effectively prevented, and the immunity of the shrimp and crab shells is obviously enhanced; the growth of shrimps and crabs is promoted, the growth speed is high, the meat quality is improved, meat nutrients are rich, and the economic benefit of a farmer is greatly improved; the formula is simple, scientific and reasonable, the pure natural, green and non-residue effects are realized, the practicality is high, the toxic and side effects are avoided, and the effect is obvious.

The invention mainly relates to the technical field of foods and discloses boiled mutton in clear soup. The boiled mutton in clear soup is prepared form the following raw materials: mutton, strawberry wine, yoghourt, lentinus edodes, xylooligosaccharide, table salt, chive, carrots, spices, an agastache rugosus extract, and a walnut shell extract; the boiled mutton in clear soup has thickly white soup, and fresh and tender meat, is fragrant without greasy feeling, and free from goaty flavor, and enriches the preparation method of mutton, thus increasing economic income by 11.3%. The mutton is soaked with dietary aqueous alkali, so that the goaty flavor of mutton is reduced, the content of fat is reduced, the taste is delicious, and the mutton is fragrant without greasy feeling; the strawberry flavor yoghourt is added into the mutton for lactic acid fermentation to promote digestive absorption of nutritional ingredients; the plant extracts are added, and freezing and natural thawing are performed, so that the plant extracts can enter mutton tissues, the goaty flavor is reduced, inflamed conditions are avoided, and the shelf life of products can be prolonged; and the strawberry wine and the spices are added after first-time boiling and cooling, the lentinus edodes and the xylooligosaccharide are added after secondary-boiling, so that the mutton quality is tender, and the soup is fresh and thick, white without oil, and the original taste is kept.

The present invention discloses low-fat beef sauce and a manufacture method thereof. The low-fat beef sauce is characterized by comprising the following raw materials in parts by weight: 25-35 parts of fresh beef, 6-8 parts of tomatoes, 6-8 parts of shii-take, 6-8 parts of onions, 4-6 parts of minced gingers, 4-6 parts of minced garlics, 4-6 parts of light soy sauce, 4-6 parts of oyster sauce, and 18-22 parts of a fresh siraitia grosvenorii extract. The low-fat beef sauce is prepared by boiling, cooling, canning, and sealing. Advantages are as follows: the manufacture method is simple and convenient and reasonable in formula, maximally preserves the nutrients of the beef, chilies and garlics, so that the nutrients of the beef is fully kept, and the beef sauce has a sharp aroma, is pure and authentic in color and luster, high in nutritional value, and rich in meat quality, contains more dietary fibers, and is easy to be absorbed by human body, low in costs, easily obtained in the raw materials, fragrant, spicy and fresh in mouthfeel, delicious in taste, hygienic and convenient in consumption, and easy to promote.

The invention discloses pinenut-dateplum persimmon-containing nourishing meat paste and a processing method thereof. The pinenut-dateplum persimmon-containing nourishing meat paste is prepared from 80-100 parts by weight of beef, 15-25 parts by weight of dateplum persimmon, 20-35 parts by weight of pinenut, 10-20 parts by weight of kudzuvine root starch, 2-4 parts by weight of pollen pini, 15-25 parts by weight of coconut milk, 20-40 parts by weight of sweet fermented flour sauce, 10-15 parts by weight of honey, 3-6 parts by weight of jerusalem artichoke powder, 8-12 parts by weight of spiced salt, 12-16 parts by weight of a nutrition flavoring agent and a proper amount of coix seed oil. The pinenut-dateplum persimmon-containing nourishing meat paste has no additive, has a particular fragrance of wild mushroom and a strong meat fragrance, and is a green food rich in nutrients and convenient for eating. The processing method has simple processes and is suitable for large-batch industrial production.

The invention relates to a Wenchang chicken breeding method. The Wenchang chicken breeding method comprises the following steps: (1), building a chicken house; (2) disinfecting the chicken house; (3)incubating and vaccinating; (4), conducting chick management; and (5), conducting adult chicken breeding management. The refined management is conducted on the chicks, the temperature and the humidityare scientifically regulated and controlled to enable the temperature and the humidity to adapt to the growth stage all the time, the scientific breeding space density is provided, the growth environment of the chicks is ensured, feed components and proportions are reasonably allocated, water and food are scientifically fed for the chicks, nutrient absorption of the chicks in the growth stage isguaranteed, the survival rate of the chicks is greatly increased, the refined management is conducted on adult chicken breeding, the breeding space density is reasonably set, lighting of the environment in the breeding process is sufficient, the ventilation effect is guaranteed, feed components and proportions are reasonably allocated, water feeding and food feeding time is subjected to refined management, regular disinfection is conducted, and the fattening degree of the adult chickens is ensured.

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 relates to a freshwater fish meat block de-fishying method which comprises the following steps of expanding freshwater fish into meat blocks, cleaning the meat blocks, adopting wine andsalt for blending, soaking the cleaned meat blocks through the blended wine and salt, and filtering out bloody water on the meat blocks. According to the freshwater fish meat block de-fishying methodprovided by the invention, through adopting a special de-fishying manner, the meat blocks can be de-fishyed, the taste is greatly improved, and the freshwater fish meat block de-fishying method is less in used materials, low in cost, simple and convenient to operate, high in de-fishying efficiency, and fast in speed.

The invention relates to the technical field of poultry culture, particularly a culture method of geese. According to the method, geese are subjected to free-range farming in a mountain area for 150-240 days to keep a sufficient amount of exercise every day; and in the free-range farming process, no hormones or antibiotics are used, and pasture and Lonicera japonica vines / leaves are used as the main food. The geese cultured by the method have high immunity, strong muscles and low fat content. The meat of the geese has favorable mouthfeel, thick smell, firm texture, good chewiness, abundant nutrition and no antibiotic or hormone residue.

The invention relates to a mixed feed used for breeding Lanzhou fat-tailed sheep in pens, and relates to the technical field of sheep breeding. The feed is characterized by comprising the following materials in parts by weight: material 1: 4-8 parts of soybeans, 4-9 parts of mung beans, 1-4 parts of black rice, 1-5 parts of corn flour, 4-8 parts of glutinous rice, 1-4 parts of red beans and 1-4 parts of oat; material 2: 5-8 parts of carrots, 1-4 parts of celery, 1-4 parts of broccoli, 3-5 parts of snow peas, 4-8 parts of Chinese yams, 1-4 parts of potatoes, 1-4 parts of onions and 1-3 parts ofgreen peppers; material 3: 1-3 parts of cow milk powder, 1-4 parts of calcium gluconate, 1-4 parts of lemons, 1-4 parts of grapes, 2-5 parts of bananas, 1-3 parts of enoki mushrooms, 4-8 parts of apples, 1-3 parts of bovine bone marrow and 2-5 parts of purified water; and material 4: 1-4 parts of mulberry leaves, 1-4 parts of common coltsfoot flowers, 1-4 parts of ginkgo, 1-4 parts of tabasheer,1-4 parts of sea clam shell, 1-4 parts of tubers of common bletilla, 1-4 parts of pseudo-ginseng and 1-4 parts of ginseng. The feed of the invention is reasonable in preparation method, convenient inoperation, rich in nutrients and capable of improving the meat quality.

The invention discloses a processing technology of fried chopped bamboo shoot, and belongs to the food processing field. The technology comprises the steps of choosing a material, preserving, chopping, frying, and packaging. The fried chopped bamboo shoot has uniform thickness, is brownish red and bright, is oily but not greasy, has fine, crisp and tender flesh, has abundant nutrition, has the delicate fragrant and sweet flavor of bamboo shoot, is rich in proteins, vegetable fibers and other nutrients, can be easily absorbed by human bodies, has a very good intestinal tract cleaning function, is helpful for enhancing the immune function of the bodies and improving the disease prevention and resisting capability, has the efficacies of appetizing, spleen invigorating, chest stiffness relieving, chest heat removing, phlegm dispersing, secretion normalizing, bowel moving and weight reducing, and is a health preserving and health care food with low sugar and low fat.