50results about How to "Rich soup" patented technology

The invention provides a control method of an electric pressure cooker, a control device of the electric pressure cooker, and the electric pressure cooker. The control method of the electric pressure cooker comprises the steps that when an instruction of high flames for concentration is received, a heating device of the electric pressure cooker is controlled to carry out heating in a first heating mode; the interior state of the electric pressure cooker is detected, and whether the interior state of the electric pressure cooker meets the conditions of a maintenance stage or not is judged; when it is determined that the interior state of the electric pressure cooker meets conditions of the maintenance stage, the heating device is controlled to carry out heating in a second heating mode, so that the temperature of a cooker body of the electric pressure cooker is kept within a preset temperature range; when the time length of the situation that the temperature of the cooker body of the electric pressure cooker is kept within the preset temperature range reaches a preset time length, the heating device is controlled to stop heating. According to the technical scheme of the control method of the electric pressure cooker, the control device of the electric pressure cooker, and the electric pressure cooker, the temperature of food in the cooker can be kept above the boiling point so as to achieve the effect of sufficient boiling, the taste of soup in the electric pressure cooker can be rich, and the requirements of users for cooking are met.

The invention provides instant Fotiaoqiang with thick soup and tasty stewing soup bases. The instant Fotiaoqiang comprises, by weight, 150-200 parts of soup-stock and 50-100 parts of the stewing soup bases. The soup-stock comprises, by weight, 5.5-7.5 parts of pigskin, 3-4 parts of pork bones, 5-6 parts of lean meat, 4-5 parts of chicken skeletons, 200-300 parts of water, 0.02-0.04 part of edible salt, 0.08-0.1 part of crystal sugar, 0.1-0.2 part of chicken powder and 2-3 parts of yellow rice wine; the stewing soup bases comprise ball sea cucumber, tendons, dried scallops, shark fin, duck gizzards, pig stomachs, flower mushroom, pleurotus eryngii, abalone, pork ribs, quail eggs, duck meat and chicken. The invention further provides a method for producing the instant Fotiaoqiang. The instant Fotiaoqiang and the method have the advantages that the soup-stock and the stewing soup bases are respectively processed and then are mixed with one another, cans are filled with the soup-stock and the stewing soup bases, the soup-stock and the stewing soup bases are cooked after the cans are sealed, accordingly, the soup-stock is thick, the stewing soup bases are sufficiently tasty, and the instant Fotiaoqiang can be eaten immediately after the cans are opened.

The invention relates to flour for frozen instant noodles, flour cakes and frozen instant noodles prepared by the flour. The flour for frozen instant noodles comprises raw materials in parts by weight as follows: 45-55 parts of wheatmeal and 5-10 parts of starch acetate or cassava starch. The wheatmeal used in the flour provided by the invention is high quality wheatmeal which is from a ''golden wheat field'', and green and natural with pure flavor. The starch acetate is used as a thickener in food, wherein the starch acetate is high in viscosity, high in clarity, weak in retrogradation, stable to store, high stability to acids, alkalis and heat, low in gelatinization temperature, and good in film formation, so that the product has a clean and smooth surface and good freeze-thaw stability, and hydrogen bonds are not easy to form among molecules. The frozen instant noodles prepared by the flour for frozen instant noodles provided by the invention not only have fast food property of instant noodles, but also have the advantages of health and nutrition and high quality compared with fried instant noodles.

The invention discloses a method for making rose black tea. The method comprises the following steps: 1, treating tea base, namely re-firing black tea base before scenting the tea so that the moisture content is reduced to be about 5%, and then scenting after re-firing when the temperature of the tea base is reduced to nearly 40 DEG C; 2, selecting roses, namely adopting roses at beginning of April, picking budding roses, and washing for later use; 3, mixing tea and roses, namely stacking the roses and black tea base in a manner of stacking a layer of roses and a layer of tea leaves alternatively, adding the mixture into a refrigeration house for 168 hours, taking out and stirring; 4, holding out the scented flowers and re-firing, namely taking out rose crumbs in the mixed rose black tea in the step 3, and re-firing, so that the moisture content in the rose black tea is 6.5-7%; and 5, extracting the flowers, namely adding the roses into the re-fired rose black tea for extracting, and taking out the rose crumbs. According to the mode, the making method disclosed by the invention is simple, large-scale production can be realized, and the made rose black tea is high in quality, excellent in taste, bright in liquid color and strong in aroma.

The invention relates to a goat soup and a making method thereof. The goat soup is made by adding water to raw materials, seasonings, flavorings and traditional Chinese medicines, and boiling, the raw materials comprise mutton, goat bone, goat heart, goat lung, goat tripe, goat kidney, goat liver, goat head and goat hoof, the seasonings comprise scallion, ginger, Chinese prickly ash and dry capsicum, the flavorings comprise salt, monosodium glutamate, chicken essence powder, powdered pepper, vinegar and sesame oil, and the traditional Chinese medicines comprise American ginseng, rhizoma gastrodiae, Lithocarpus pachylepis and dendrobium.

The invention provides health preserving dumplings conforming to the diet pagoda and a making method thereof. Dumpling wrappers include medium strength flour, bean flour, hawthorn powder, dried tangerine or orange peel powder and eggs. Filling for the dumplings includes beef, radix pseudostellariae powder, mashed potato, sweet potato powder, fresh mushrooms, soup-stock, seasoner, flavor oil and seasonal vegetables. Raw materials of the soup-stock include chicken frames, pork skin, radix pseudostellariae, dried tangerine or orange peel and amomum tsao-ko. According to the making process, the soup-stock is added in the filling for the dumplings and then stirred, the flavor oil is added after stirring is even, and then the filling for the dumplings is placed in a refrigerator to be refrigerated for use. The dumplings made through the method completely meet the proportional requirement of various layers of everyday food in the diet pagoda, the hawthorn for promoting blood circulation, removing stasis and enabling meat accumulation to be digested and the dried tangerine or orange peel for eliminating dampness and phlegm, regulating the flow of vital energy, removing obstruction qi and regulating middle energizer are added in the dumpling wrappers, the radix pseudostellariae capable of achieving a body wetting property, tonifying qi and promoting the secretion of saliva or body fluid is added in the filling, and thus people can preserve health while enjoying delicious food. The dumpling wrappers are tough in mouthfeel, the filling for the dumplings is unique in flavor, cooking liquor is rich, and the variety of dumplings is enriched.

The invention relates to the technical field of food processing, and particularly relates to a modifying agent for minced meat stuffing, a quick-frozen dumpling and a preparation method of the quick-frozen dumpling. According to the modifying agent for the minced meat stuffing, which is provided by the invention, konjaku flour, carrageenan, xanthan gum and glycerol monostearate are compounded foruse; alkaline salt is added; the konjaku flour can form thermally irreversible gel in an alkaline condition, and then is compounded with the carrageenan, the xanthan gum and the glycerol monostearate;a synergistic effect is realized; the agglomeration effect of the modifying agent on the minced meat stuffing is promoted, so that when the minced meat stuffing prepared by using the modifying agentprovided by the invention is used for preparing quick-frozen food such as the dumpling, the phenomenon which is caused when stuffing is dispersed in a cooking process after being quick-frozen that thestuffing is stuck to a wrapper is avoided; the stuffing is bright in surface and compact in agglomeration; meanwhile, the water-retention and water-locking performance of the stuffing is promoted; the prepared quick-frozen food, such as the dumpling is enabled to be rich in soup and the defect of the dry and astringent taste which is caused by moisture loss when conventional minced meat stuffingis dispersed after being quick-frozen and cooked is overcome.

The invention discloses a method for preparing a clean soup hotpot condiment and belongs to the technical field of food seasonings. The preparation method includes the steps of boiling pork chop soup, making primary soup, frying spices and boiling the hotpot condiment. Through specific raw materials and the specific ratio of the raw materials, the hotpot condiment prepared through the method has the advantages that the flavor is aromatic, the soup is tasty and excessive internal heat is not likely to occur.

The invention belongs to the technical field of food, and discloses a juicy fresh meat baozi and a preparation method thereof. Baozi wrappers are prepared from the following raw materials in parts byweight: 400-600 parts of flour, 200-300 parts of clear water, 20-30 parts of lard, 10-30 parts of white sugar, 3-8 parts of yeast and 1-5 parts of baking powder. Baozi stuffing is prepared from the following raw materials in parts by weight: 300-500 parts of pork, 40-60 parts of skin jelly, 30-50 parts of sagittaria sagittifolia granules and 300-400 parts of a seasoning. The seasoning comprises the following raw materials in parts by weight: 100-200 parts of fresh soup, 40-60 parts of ginger and scallion water, 30-50 parts of scallion oil, 15-20 parts of a soy sauce, 5-15 parts of sesame oil,3-8 parts of edible salt, 3-8 parts of cooking wine, 1-3 parts of monosodium glutamate, 1-3 parts of chicken essence and 0.1-1 part of ground pepper. The prepared fresh meat baozi is rich in stuffingsoup, delicate and crisp in taste, fresh, tender, delicious and free of fishy smell.

The health-care effect of tea leaves was known as early as 2,000 years ago; the antler has the functions of supplementing qi and nourishing blood and prolonging ages; in folk, the antler is called as tonic; the antler and the leaves are prepared to an antler organic tea through the advanced manufacturing process and scientific formula; the antler organic tea has the functions of improving human body immunity, building up human's health, promoting concentration of white blood cells and red blood cells in blood, promoting hematopoiesis, being easily absorbed, digested and warming kidney-Yang. The manufacturing process for the antler organic tea has the following four processes: preparing antler powder particles, spreading fresh tea leaves; killing out, rolling and drying, etc; the preparation is as follows: fetching 1% of antler powder particles and 99% of spreading and killing out leaves; manufacturing the antler powder particles and the leaves into antler organic tea finished products after being rolled and dried; and each biochemical index reaches to the standards published by the national Bureau.

The invention provides a method for making braised mackerel cans. The method comprises the following steps: selecting raw materials, unfreezing, treating the raw materials, salting, frying, preparing soup, canning, exhausting, sealing, sterilizing and the like. The braised mackerel can made according to the method disclosed by the invention has a special flavor of braised fishes in brown sauce and is full in soup, dark red in color, tender in fish meat, moistened in dry flavor and strong in five-spice flavor, nutritional ingredients of the mackerel are fully remained, the process steps are reasonable in design, and the problem that the mackerel becomes hardened in meat and low in elasticity and chewing property in the sterilization process is solved, so that the meat keeps intrinsic elasticity and flavor, and the defect that the mackerel is inconvenient for long-term preservation and long-term transport is effectively overcome.

The invention discloses a making method of filling wrapped food with cooking liquor. The method is characterized by the steps that: jelly is added into the prepared filling, the filling with jelly is heated to unfreeze the jelly into cooking liquor, the filling and the cooking liquor are quick-frozen and the frozen filling and the cooking liquor are wrapped to obtain the filling wrapped food. The invention has the advantages of reducing time to heat the filling wrapped food when eating, decreasing the thickness of sheath and much more cooking liquor, thereby ensuring non-broken of the sheath during heating and maintaining the flavor of the food, as well as the advantages of convenience for scale production, good product quality and high production efficiency.

The invention provides a making method of an instant beef noodle soup base. The making method includes the following steps that 1, beef tendons and fat of fresh beef are removed, lean beef is left, dehydrated and then smashed, and beef powder is prepared; 2, the beef powder, beef bone seasoners and seasoning powder are mixed in the weight ratio of 1:(0.2-0.8):(0.5-1.5), the obtained mixed powder and water are mixed in the weight ratio of 1:(8-12), the mixture is sufficiently stirred and dissolved, and the product soup base is obtained. By means of the method, the making process of a beef noodle soup base is simplified, standard and large-scale production of the beef noodle soup base is achieved, and the problems that the traditional soup base making process is complex, the technical requirement is high, and the supply quantity is insufficient are effectively solved; in addition, the made soup base is unified in taste and sufficient in meat fragrance, soup is thick and clear and bright in color, and the original flavor of Lanzhou beef noodles is kept to the maximum degree.

The invention provides dumplings made of sticky rice and pickle and a preparation method thereof. The components for preparing the dumpling comprise cooked sticky rice, egg white and maltodextrin at the mass ratio of (10-20):(2-5):(1-3). The preparation method of the dumplings made of sticky rice and pickle comprises the following steps: cleaning and dipping the sticky rice in water, steaming the sticky rice after dipping, and cooling; stirring the cooked sticky rice with egg white and maltodextrin uniformly at the mass ratio of (10-20):(2-5):(1-3); and adding pickle grains and the uniformly stirred cooked sticky rice, egg white and maltodextrin into pork twisted into meat stuffing, stirring the materials into stuffings, and wrapping into the dumplings. According to the dumplings made of sticky rice and pickle and the preparation method thereof, the prepared dumplings have the advantages of chewy taste of sticky rice, crisp flavor of pickle and abundant cooking liquor.

The invention provides a flavored arrowhead can. The flavored arrowhead can comprises the following materials in percentage by weight: 55%-70% of arrowhead, 1%-3% of flavorings, and the balance of soup bases, wherein the flavorings comprise seven spices including ginger, black pepper, red chili, fennel, bay leaf, garlic and dried orange peel; and the soup bases are prepared from citric acid, sweetening agent, salt and water. The arrowhead can provided by the invention can keep the original delicious taste of the arrowhead, has peculiar and refreshing sweet and sour flavor and overcomes the defect of single taste of the existing arrowhead can, the final taste of the flavored arrowhead can is more suitable for the taste of the public, and therefore the flavored arrowhead can has good population and application values.

The invention provides a method for preparing scomberomorus sinensis cans. The method comprises the steps of raw material selection, unfreezing, raw material treatment, color keeping treatment, pickling, frying, soup preparation, canning, air discharging, sealing, sterilization and the like. The method has the benefits that the problem that after the scomberomorus sinensis cans are prepared, along with time lapse, the scomberomorus sinensis flesh turns dark and grey in color and luster is effectively solved, the problem that the scomberomorus sinensis flesh turns hard in the sterilization process, and is poor in elasticity and chewiness is also solved, and the flesh quality can be kept with inherent elasticity and flavor. The scomberomorus sinensis cans prepared according to the method has the peculiar flavor of braised fish in brown sauce, is rich in soup and dark red in color and luster, sufficiently keeps the nutritional ingredients of scomberomorus sinensis, is delicate in scomberomorus sinensis quality, dried, delicious, nutritious, spiced and highly seasoned; the processing steps in the method are reasonable in design, and the defect that the scomberomorus sinensis is inconvenient to preserve and transport for a long time is effectively overcome.

The invention belongs to the technical field of food processing and specifically relates to a method for preparing cucumber paste. The method comprises the steps of cleaning fresh cucumbers, soaking the cucumbers in saturated L-citrulline aqueous solution, placing the cucumbers in a high voltage pulsed electric field and then inoculating rhizopus oryzae for fermentation, performing high-pressure sterilization and then evenly mixing the cucumbers with dianthus chinensis extract liquid, salt, beta-lactoglobulin and stachydrine hydrochloride and performing centrifugal treatment, and obtaining the cucumber paste. The manufactured cucumbers are emerald green, white and tender, soup is thick and viscous, the cucumbers are crisp, tender and juicy, and the paste has no abnormal odor or bitter taste, is sour and cool in taste and moderate in salinity and can be stored for 6 months at normal temperature.

The invention discloses a processing method of spicy chicken dried meat. The processing method comprises the following steps: chicken pretreatment, marinade preparation, chicken marinating, hot oil soaking, seasoning, drying and packaging; the chicken dried meat processed with the method provided by the invention is reddish brown, spicy, delicious and soft; the processing method provided by the method is simple, scientific and reasonable, and has high feasibility.