33results about How to "Rich meat" patented technology

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 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 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 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 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 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 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 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 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.