35results about How to "Rigorous selection of materials" patented technology

The invention relates to a preparation method of a sweet seaweed slice food. The method comprises the following steps: selecting fresh seaweed as raw material, taking midrib section to wash cleanly, performing first drying, soaking the dried seaweed in seasonings containing 35-45% of seaweed, 5-10% of soy sauce, 10-15% of sugar, 3-6% of vinegar, 1-3% of monosodium glutamate and 25-35% of water, cooking at high temperature and high pressure, performing second drying, using a forcing press to press smoothly and shaping, slicing, packaging and sterilizing at high temperature and high pressure toobtain the finished product. The preparation method has reasonable process, strict material-selecting, scientific recipe and strong maneuverability. The prepared sweet seaweed slice has rich nutrition, bright red color, agreeable sweetness and long service life, and is convenient to carry and eat, thus being an ideal leisure food.

The invention relates to a sandwich sausage which comprises an outer wrapping material and a sandwich material which is wrapped in the outer wrapping material, wherein the outer wrapping material and the sandwich material are concentrically filled into sausage skin by concentric filling equipment, and then the sandwich sausage is prepared by curing, steaming, sterilization and cooling. The sandwich sausage is characterized in that the outer wrapping material in the sandwich sausage comprises the following components by weight percent respectively: 52-58% of raw meat, 18-23% of grease, 1-3% of cassava starch, 0.5-1.1% of salt, 0.5-1.2% of sugar, 0.02-0.06% of white pepper, 0.1-0.2% of glucose, 0.03-0.06% of nutmeg, 0.3-0.5% of pH regulation agent, 0.3-0.5% of sodium tripolyphosphate, 0.15-0.35% of monosodium glutamate, 0.05-0.25% of inosinate, 0.05-0.25% of sodium caseinate, 0.05-0.25% of D-sodium isoascorbate, 8-15% of water and 5-10% of sandwich material. The sandwich material is one selected out of jam, flavoring vegetable mud, flavoring sea tangle mud and egg liquid. The sandwich sausage meets the taste of Chinese people and features strict material selection, scientific formula and balanced nutrition.

The invention provides a recipe of seafood flavor sauced braised spare ribs and preparation method of the recipe. The recipe of seafood flavor sauced braised spare ribs is prepared from seafood base soup, condiment packet, color mixing material of seasoner and meat; the recipe has rigorous material selection, scientific and reasonable matching, and considers about nutrition, taste, color and other requirements; the process is simple, and the prepared seafood flavor sauced braised spare ribs are rich in flavor, moderate in freshness, and long in aftertaste, and others; besides, the recipe is rich in nutrition value, and can meet taste demands at different places; technically, the recipe pays much attention to fire control and condiment matching, and more displays delicious taste of pot-stewed meat; moreover, the recipe not only enriches the variety of the sauced product but also fills the technical blank of seafood sauced pot-stewed meat; therefore, the recipe is of great importance in popularizing the sauced pot-stewed meat.

The invention discloses a high strength polycarbonate composite capable of marking through laser, which comprises components with parts by weight: poly carbonate (PC) resins 15-60%, silicon copolymer PC 5-40%, compatilizer 0-8%, fire retardants 0-20%, laser marking assistants 0.1-2%, processing agents 0.1-5% and fiberglass 20-60%, and is scientific in materials selection and rigorous in preparation method through steps of materials preparing, mixing and extruding, the high strength polycarbonate composite capable of marking through laser has rigidity capable of replacing metals, is high in strength, has excellent surface quality, does not have precipitation for long time, can form clear laser marking effect simultaneously, forms various characters, symbols and patterns, reduces subsequent processing operations of products, improves production efficiency, saves cost, and is suitable for occasions which have high requirements for appearance beauty and strength at the same time.

The invention provides a seafood basic seasoning sour soup and a making method thereof. The seafood basic seasoning sour soup is made by boiling raw materials of dried shrimps, sea crabs, dried oysters, dried scallop, pig caudal vertebras, chicken claws, dried cuttle fish, spring onions, fresh ginger, rice wine, tomatoes, northeastern pickled Chinese cabbages, Szechwan pickled ginger, yellow capsicum sauce, refined salt, baijiu, longan pulp, medlar, angelica sinensis, eucommia ulmodies and water. The materials are precisely selected, the formula is scientific and reasonbale in compatibility, the requirements for nutrients, taste, color and the like are met concurrently, the prepared seafood basic seasoning sour soup is strong in flavor, delicious, palatable, lasting in aftertaste, and capable of meeting the requirement of tastes in different regions. According to the preparation method, emphasis is laid on heating degree control and fermentation time, and the soup is more delicious.

The invention relates to unfermented dried turnip beef shrimp paste. The dried turnip beef shrimp paste is prepared from the following components in parts by mass: 50-200 parts of shrimp meat, 50-200 parts of beef, 25-100 parts of dried turnip, 25-100 parts of sugar, 75-300 parts of blend oil, 100-400 parts of Pixian bean paste and 5-20 parts of conelike redpepper. A preparation method of the unfermented dried turnip beef shrimp paste comprises the following steps: heating the blend oil, and uniformly stir-frying the raw materials until the raw materials are very fragrant, thus obtaining the dried turnip beef shrimp paste. According to the unfermented dried turnip beef shrimp paste provided by the invention, by adopting the shrimp meat, the beef and the dried turnip as main raw materials and the assistant seasonings and base paste, the prepared dried turnip beef paste has moderate salinity, the shortcoming of single taste of traditional shrimp paste is overcome, the taste needs of different people can be met, and the paste also realizes a healthcare effect. The dried turnip beef shrimp paste provided by the invention is prepared by a stir-frying method, the operation time is short, and the technology is simple; moreover, according to the technology, the heat control and the collocation of the raw materials are emphasized, and a new kind of shrimp paste is provided.

The invention provides seafood-flavored spiced ass meat. The seafood-flavored spiced ass meat is made from the following raw materials of a seafood basic soup blend, a spice bag, seasoning and color matching materials and meat materials. Sorting is rigorous, a formula is scientific and reasonable in collocation, various requirements for nutrients, taste, color and the like are considered, the technology is succinct, and the made seafood-flavored spiced ass meat has the characteristics of being rich in flavor, fresh, fragrant and palatable, long in aftertaste and the like, is rich in nutrition, and meets taste requirements of different areas. Control of heat and collocation and use of spice are considered in the technology, and the seafood-flavored spiced ass meat has the delicious taste of dishes stewed with a soy sauce. The formula of the seafood-flavored spiced ass meat not only enriches the kinds of products stewed with the soy sauce, but also fills a technique blank for pickling and stewing seafood with the soy sauce, and has important significance in the popularization of the dishes stewed with the soy sauce.

The present invention relates to moringa oleifera and cuttlefish meat sausages and a preparation method thereof. The moringa oleifera and cuttlefish meat sausages comprise the following components in parts by mass: 32.5-130 parts of net cuttlefish meat, 0.5-2 parts of cuttlefish juice, 5-20 parts of pork lean meat, 2.5-10 parts of pig fat, 2.5-10 parts of moringa oleifera leaves, 0.5-2 parts of salt, 0.75-3 parts of garlics, 0.01-0.04 part of monosodium glutamate, 0.1-0.4 part of white sugar, 0.035-0.14 part of pepper, 1.5-6 parts of corn starch, 0.75-3 parts of red yeast powder, 10-40 parts of water and 25-100 parts of sausage casings. The provided moringa oleifera and cuttlefish meat sausages are strict in selection and scientific and reasonable in recipe matching, and meet the requirements in the aspects of nutrition, taste, color and luster, etc. The prepared moringa oleifera and cuttlefish meat sausages have the characteristics of being mellow in flavor, delicious and palatable, and long in aftertaste. The provided moringa oleifera and cuttlefish meat sausages are rich in nutritional value and can meet the needs of tastes in different regions. The preparation method emphasizes the control of the ratios of the raw materials and the match of seasoning products, and more shows the deliciousness of sauced and marinated dish products.

The invention belongs to the technical field of food processing, and discloses red snapper Jinbing and a preparation method thereof. The red snapper Jinbing contains the following raw materials in parts by weight: 300-600 parts of strong flour, 150-400 parts of water, 75-120 parts of red snapper meat, 2-4 parts of refined salt, 15-40 parts of Xifeng liquor, and 130-200 parts of salad oil. The red snapper Jinbing prepared by the preparation method disclosed by the invention is rigorous in material selection, the formula is scientific and reasonable in collocation, and the red snapper Jinbing takes various requirements for nutrients, taste, color and the like into account; the technology is succinct, and the red snapper Jinbing has the characteristics of being light as paper, thin as cicada's wings, tenacious, chewy, durable and elastic, and has rich cuttlefish flavor; and the nutrient value of the Jinbing is increased, and taste requirements of people in different regions are met.

The invention discloses a soup stuffing of a seafood and corn freezing dumpling. The soup stuffing is prepared from a soup raw material A, a stuffing raw material B and a seasoning raw material C, wherein the soup raw material A is prepared from pigskin, pig feet, chicken feet, konjac glucomannan, pig marrowbone, water, pig bone, lean meat, old hen meat, ham, land fish, squid, dried scallops, dried shrimps, small seahorses, scallion and fresh ginger; the stuffing raw material B is prepared from expansion sea cucumber, shrimp meat, cuttlefish meat, and corn kernels; the seasoning raw material C is prepared from salt, light soy sauce, wine, pepper powder, sugarcane, tsaoko amomum fruit, dried tangerine peel, clove, shallot, peanut oil, chicken oil, carrot and fresh ginger. The soup stuffing has the advantages that the material selection is strict, the formula compounding is scientific and reasonable, the requirements of nutrient, taste, color and the like are met, the technology is concise, the taste is delicious and rich, the mouth feel is palatable, and the taste requirements of different areas are met.

The invention belongs to the technical filed of food processing and particularly discloses an orange-flavored health red snapper ball and a preparation method thereof. The orange-flavored health red snapper ball is obtained by mixing red snapper cream and orange-flavored juice, wherein the red snapper cream comprises the following components in parts by weight: 5-30 parts of red snapper meat, 0.08-0.4 part of salt, 0.015-0.06 part of monosodium glutamate, 0.07-0.3 part of sugar, 0.5-1.5 parts of cornstarch, 0.1-1 part of water and 0.25-2 parts of ice blocks. The orange-flavored health red snapper ball is rigorous in material selection, and scientific and reasonable in formula collocation, meets the requirements for nutrition, taste, color and luster and other aspects, is brief in preparation process, tender, tasty and refreshing, delicious in aftertaste and moderate in salty taste and meets the taste demands in different areas.

Belonging to the technical field of functional food processing, the invention discloses a novel pure natural and ready-to-eat health-preserving nutritional hibiscus sabdariffa jelly without additive and a preparation method thereof. The preparation raw materials of the jelly include, by weight, 180-220 parts of alkaline water, 16-20 parts of crystal sugar, 8-10 parts of nicandra physalodes mucilage, and 2-4 parts of hibiscus sabdariffa powder. The formula adopted by the invention is ingenious, and the concept of "homology of medicine and food" is utilized to produce the pure natural, additive-free, healthy and delicious health-preserving jelly product. Also the product provided by the invention has the efficacy of maintaining beauty and keeping young, enriching blood and promoting blood circulation, clearing heat and removing toxin, inhibiting and resisting cancer, promoting urination, lowering blood pressure, regulating blood lipid acid-base balance, etc. In addition, the selection ofmaterials is rigorous, the formula is scientific and reasonable in collocation, taking into account the requirements of nutrition, taste, color and other aspects, the health-preserving nutritional hibiscus sabdariffa jelly also achieves nutrient complementation, improves the nutritional value, meets the needs of different groups, and enriches the variety of hibiscus sabdariffa products.

The present invention belongs to the technical field of food processing and discloses a seasoning packet for green lemon flavored Shaanxi cold rice noodles. The seasoning packet contains fragrant and spicy red chili oil, green lemon seasoning juice and garlic water. The green lemon seasoning juice contains the following raw materials in parts by mass: 300-1,000 parts of white vinegar, 100-500 parts of sugar, 250-1,000 parts of lemons with peels, 3,750-15,000 parts of water, 250-1,000 parts of salt, 75-300 parts of chicken essence, 50-200 parts of monosodium glutamate, 25-100 parts of star anise, 12-50 parts of bay leaves, 35-140 parts of Chinese prickly ash, 50-200 parts of fennel, 10-40 parts of cassia barks, 2-10 parts of fructus tsaoko, 15-60 parts of semen amomi cardamomi, 5-20 parts of dried gingers and 5-20 parts of liquorice. The seasoning packet is novel in taste, rigorous in material selection and scientific in formula matching, and nutrition, taste, color and luster, and other aspects all meet requirements of standardized productions.

The invention belongs to the technical field of food processing, and particularly relates to a amaranthus lividus and prawn wonton wrapper. The amaranthus lividus and prawn wonton wrapper is prepared from the following ingredients: 500 to 900 parts of amaranthus lividus, 700 to 1300 parts of prawn flesh, 3000 to 7000 parts of high gluten flour, 30 to 70 parts of refined salt, 1500 to 3100 parts of water and 100 to 500 parts of sweet potato starch. Specific raw materials are selected; idiosyncratic amaranthus lividus juice and prawns are combined; the amaranthus lividus and prawn wonton wrapper is prepared by the specific method. The prepared amaranthus lividus and prawn wonton wrapper has the advantages that the material selection is strict; the recipe matching is scientific and reasonable; the requirements in the aspects of nutrition, taste, color and luster and the like are considered; the characteristics of exquisite mouthfeel and the like are realized; the nutrient complementation is also realized; the nutritive value is improved; the requirements of different user groups are met; the varieties of wonton wrapper products are enriched; the seafood product development is also promoted; meanwhile, the efficacies of inducing diuresis, invigorating the kidney, strengthening Yang, promoting lactation, resisting toxicity, nourishing blood, securing essence, dissolving blood stasis, realizing detoxication, tonifying qi, nourishing yang, activating meridians to stop pain, stimulating the appetite, reducing phlegm and the like are achieved.

The invention relates to the technical field of food processing and discloses an orange-flavored beef ball. The orange-flavored beef ball comprises the following raw materials by weight: raw material I: 250-1000 g of foreshank, 1-4 g of refined salt, 4-16 g of monosodium glutamate, 1-4 g of white granulated sugar and 10-40 g of ice blocks; raw material II: 250-1000g of blood oranges, 375-1500 g of clean water, 7.5-30 g of refined salt, 40-160 g of white sugar, 25-100 g of white vinegar and 50-200 g of fresh orange powder. The orange-flavored beef ball is rigorous in material selection, and scientific and reasonable in formula collocation and meets the requirements for nutrition, taste, color and luster, and other aspects; as the cheap blood oranges and beefs are made into the beef ball, the characteristics of being salty, fresh, crisp, free of residue, rich in elasticity and the like are achieved, the mutual complementation of nutrients is realized, the nutrition value is improved, the demands of different crowds are met, and the types of beef ball products are richened.