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

The invention relates to spicy kelp meat paste and a preparation method thereof. The kelp meat paste comprises the following components in percentage by weight: 30 to 45 percent of kelp, 15 to 25 percent of peanut oil, 15 to 20 percent of pork, 1 to 3 percent of chili powder, 5 to 10 percent of soybean paste, 10 to 20 percent of water, 0.5 to 1.5 percent of salt, 1 to 3 percent of scallion and ginger powder, and 0.1 to 0.8 percent of chicken powder. The method for preparing the kelp meat paste comprises the following steps of: selecting and pretreating raw materials; deodorizing; cooking at high temperature; pulping; boiling; and bottling, sealing, and sterilizing. The spicy kelp meat paste and the preparation method thereof have the advantages that: after the kelp and meat are cooked, the taste is fresh and soft; by combining the chili for frying, the kelp meat paste is favorable for appetizing; meanwhile, the kelp taste is more tasteful through deodorization, and is popular with consumers. The spicy kelp meat paste and the preparation method thereof have the advantages of strict material selection, scientific formula, reasonable technology, strong operability, and suitability for mass production.

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 belongs to the technical field of food production and processing, and particularly relates to smoked-flavor salted red snapper which is composed of, by weight, a main material A, a pickling material B and a smoked material C, the main material A is 500-2000 parts of red snapper meat, and the pickling material B is composed of 130-480 parts of salt, 5-16 parts of anise, 5-18 parts of pepper, 25-85 parts of Baijiu or cooking wine and 180-220 parts of water, and the smoked material is composed of 500-2000 parts of tea leaf, 25-85 parts of sweet-scented osmanthus, 50-180 parts of broken cinnamon, 100-360 parts of plain rice and 100-400 parts of sugar. The smoked-flavor salted red snapper is precise in material selection, scientific and reasonable in formulation combining and proper in raw material matching proportion, gives consideration to requirements on taste and color, is concise in process, palatable in salted taste, strong in flavor, high in chewiness and strong in smoked flavor and meets needs on taste in different regions.

The invention belongs to the technical field of food processing, and discloses seafood assorted-mushroom basic seasoning soup. The seafood assorted-mushroom basic seasoning soup is prepared by simmering the following raw materials as main raw materials: dried shrimps, portunus pelagicus, dried oysters, dried scallops, pig caudal vertebrae, chicken feet, dried cuttlefishes, dried shiitake mushrooms, dried edible wild yellow mushroom, dried termitomyces albuminosus, dried morchella fungi and dried bearded tooth mushrooms. The seafood assorted-mushroom basic seasoning soup disclosed by the invention is delicious in taste, rich in nutrition, and capable of satisfying development and demand of the modern catering industry. The preparation method of the seafood assorted-mushroom basic seasoning soup is strict in material selection, as well as scientific and rational in formula; the preparation method takes requirements of various aspects into account, including nutrition, taste, colour, lustre and so on; moreover, the preparation method is simple in technology. The prepared seafood assorted-mushroom basic seasoning soup is characterized by mellow flavour, delicious and palatable taste, durable after-taste and the like; moreover, the seafood assorted-mushroom basic seasoning soup is also rich in nutritive values, and capable of satisfying taste requirements of different regions. In respect of the technology, the control of the furnace temperature is paid attention to, so that the prepared seafood assorted-mushroom basic seasoning soup is more delicious.

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 belongs to the technical field of food processing, and discloses health-care abelmoschus esculentus beef balls. The health-care abelmoschus esculentus beef balls are made from the following raw materials in proportion by weight: 250-1000 grams of beef ham, 50-200 grams of abelmoschus esculentus flesh, 1-4 grams of refined salt, 4-16 grams of gourmet powder, 1-4 grams of white granulated sugar and 10-40 grams of ice blocks. According to the health-care abelmoschus esculentus beef balls disclosed by the invention, the material selection is strict, the collocation of the formula of the health-care abelmoschus esculentus beef balls is scientific and reasonable, and requirements for various aspects including the nutrition, the taste, the color and the like of the health-care abelmoschus esculentus beef balls are considered; the abelmoschus esculentus and beef are made into the beef balls, so that the health-care abelmoschus esculentus beef balls have the characteristics of being salty, fresh, refreshing and crisp, free from residues, high in chewiness and the like; and the mutual complementing of nutrients is also realized, the nutrient value is increased, needs of different crowds are met, and the kinds of beef ball products are enriched.

The invention belongs to the technical field of food processing, and discloses a mustard-flavored health beef ball. The mustard-flavored health beef ball is prepared from the following raw materials in weight: a raw material I: 250 to 1,000 grams of beef ham, 1 to 4 grams of refined salt, 4 to 16 grams of monosidum glutamate, 1 to 4 grams of white granulated sugar and 10 to 40 grams of ice blocks, and a raw material II: 50 to 200 grams of wasabi powder, 37.5 to 150 grams of clean water, 2.5 to 10 grams of chicken powder, 10 to 40 grams of white vinegar, 5 to 20 grams of white granulated sugar and 1 to 4 grams of salt. According to the mustard-flavored health beef ball, the materials are selected strictly, and the formula is scientific and reasonable; the mustard-flavored health beef ball can meet the requirements on all aspects such as nutrition, taste and color; the wasabi and beef are prepared into the beef ball, so that the beef ball has the characteristics of salty freshness, crispiness, zero slag, elasticity and the like, and further realizes complementation of nutrients; furthermore, the nutritional value is increased, and the demands of different people are met; the species of beef ball products is enriched.

The invention discloses low-sugar wormwood leaf honey crumby bread recipe stage preparation process. Low-sugar wormwood leaf honey crumby bread is prepared from raw materials including wormwood leaf powder, honey, high gluten flour, salt, yeast, egg, butter and the like. The specific raw materials such as the wormwood leaf and the natural honey are selected to be added into the preparation processof the crumby bread, so that the special flavor of the bread is added; the flavone content in the bread is improved; the sugar content in the bread is reduced; partial phytic acid in the bread is decomposed; the utilization rate of metal ions such as calcium, iron and magnesium can be improved. In the dough stirring link, the dough soaking process is newly added; the problems of bread texture hardness, insufficient strength, insufficient elasticity and the like due to addition of non-flour functional auxiliary materials into the conventional bread flour are solved; the recipe matching is scientific and reasonable; the requirements in various aspects of nutrition, taste, color and luster and the like can be met; the wormwood leaf flavor is intense; the taste requirements in different regions can be met.

The present invention relates to piper sarmentosum and cuttlefish meat flavored Shaanxi cold noodles and a preparation technology thereof. The piper sarmentosum and cuttlefish meat flavored Shaanxi cold noodles comprise the following raw materials in parts by mass: 500-2,000 parts of high-gluten flour, 150-600 parts of fresh cuttlefish net meat, 25-100 parts of piper sarmentosum, 25-100 parts of cooked sesame seeds, 5-20 parts of honeysuckles, 7-30 parts of licorice, 2-10 parts of mint leaves, 5-20 parts of salt, 25-100 parts of ice blocks and 1,750-7,000 parts of water. By selecting the specific raw materials, conducing improvement based on ensuring the traditional flavor of the cold noodles, and adding the cuttlefish meat, piper sarmentosum juice, etc., the preparation technology improves the mouthfeel of the cold noodles. The cold noodles are strict in material selecting, and scientific and reasonable in recipe matching, and meet the requirements in the aspects of nutrition, taste, color and luster, etc. The provided cold noodles are fresh, delicate and mellow, suitable in taste, and can meet the needs of tastes in different regions. The provided method is simple in technology and has a greater promotional value.

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 invention belongs to the technical field of food production and processing and particularly discloses red snapper salting liquid with a Pericarpium Citri Reticulatae flavor. The red snapper salting liquid is prepared from, by weight, 50-200 parts of powder of Pericarpium Citri Reticulatae, 10-40 parts of ginger powder, 50-200 parts of shredded Pericarpium Citri Reticulatae, 75-300 parts of salt, 25-100 parts of Baijiu or cooking wine and 750-1500 parts of water. The salted red snapper salted by the red snapper salting liquid with the Pericarpium Citri Reticulatae flavor has the advantages of strict material section, scientific and reasonable formulation, appropriate raw material proportion, simple technology, chewiness, palatability in salinity and strong Pericarpium Citri Reticulatae flavor, thereby meeting requirements of people in different districts on taste, color, luster and the like.

The invention belongs to the technical field of food processing, and in particular discloses an okra health-care red snapper ball and a preparation method thereof. The okra health red snapper ball disclosed by the invention comprises the following components in parts by mass: 5-30 parts of red snapper meat, 0.3-5 parts of okra, 0.08-0.4 part of salt, 0.015-0.06 part of monosidum 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 cubes. According to the invention, the materials are strictly selected, the formula is scientifically and reasonably matched, requirements in aspects such as nutrition, taste, color and the like are taken into account, the preparation process is simple, the prepared red snapper ball is tender, tasty, fresh and delicious in aftertaste and moderate in saltines degree, and taste requirements in different districts are met.

The invention belongs to the technical field of food process, and discloses a tea-aroma health care beef ball, which is prepared from a raw material I including 250 to 1000 grams of silverside, 1 to 4 grams of refined salt, 4 to 16 grams of monosodium glutamate, 1 to 4 grams of white granulated sugar, and 10 to 40 grams of ice block, and a raw material II including 7.5 to 30 grams of tea, 500 to 2000 grams of water, 2.5 to 10 grams of chicken powder, 1 to 4 grams of white sugar, 2.5 to 10 grams of ginger juice, and 5 to 20 grams of high-grade Shaoxing wine. The tea-aroma health care beef ball provided by the invention has the advantages of rigorous material selection, scientific and reasonable formula match, meeting of nutrition, taste, color and luster requirements; the tea and beef are made into the beef ball, so that the tea-aroma health care beef ball has the characteristics of salty delicacy and crispness, no residues, elasticity and the like, and also has the characteristics of realizing nutrient complementation, improving nutritional value, meeting the needs of different groups of people, and enriching the types of beef ball 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 discloses moringa seed-containing health beef balls. The moringa seed-containing health beef balls are prepared from the following raw materials by weight ratio: 250-1000g of silverside, 10-40g of moringa seed powder, 1-4g of refined salt, 4-16g of monosodium glutamate, 1-4g of white granulated sugar and 10-40g of ice cubes. The moringa seed-containing health beef balls are rigorous in material selection as well as scientific and reasonable in formula collocation, and consider the requirements of all the aspects such as nutrition, taste and color at the same time; the beef balls prepared from moringa seed and beef not only have the characteristics of being salty and delicious, crisp and tasty, free from residue, rich in elasticity and the like, but also realize nutrient complementation, thus improving nutritive value, meeting the demands of different people and increasing the varieties of beef ball products.

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 present invention belongs to the technical field of food processing and discloses seafood flavored braising juice. The braising juice is prepared by boiling main materials of portunus pelagicus, dried scallops, dried cuttlefish, razor clams, dried shrimps, crucian carps, chicken bones and back bones. The prepared seafood flavored braising juice is rigorous in material selecting, scientific and reasonable in formula matching, combines requirements in aspects of nutrition, taste, color and luster, etc., is rich in taste levels, satisfies people's pursuit of delicious taste of seafood, also has certain health-care functions of nourishing body and caring health, and can also grant a seafood taste and a special mellow taste of stewing dish even be applied in originally tasteless cooking raw materials. The seafood flavored braising juice is greatly simplified in processing processes on technologies, conforms to development of modern catering industries and has relatively great application prospects.

The invention belongs to the technical field of food processing and particularly discloses a healthcare dendrobium officinale red snapper fish ball and a preparation method thereof. The healthcare dendrobium officinale red snapper fish ball is prepared from the following components by weight: 5 to 30 parts of red snapper meat, 0.4 to 3 parts of dendrobium officinale, 0.08 to 0.4 part of salt, 0.015 to 0.06 part of aginomoto, 0.07 to 0.3 part of sugar, 0.5 to 1.5 parts of cornstarch, 0.1 to 1 part of water, and 0.25 to 2 parts of ice. The materials are precisely selected, the formula is scientific and reasonable, various requirements of nutrients, taste, color and the like are all taken into consideration, the preparation process is simple and concise, the prepared red snapper fish ball is slippery, tender, tasty, refreshing, delicious and fragrant in aftertaste, and moderate in saltness, and can meet the taste requirements of people in different regions.

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.

The invention provides a soybean-cake-flavor braising juice with special flavor and a preparation method thereof. The soybean-cake-flavor braising juice with the special flavor is prepared from the following raw materials: pickled Chinese cabbage, pickled mustard, old hens, pig feet, pig bones, lean sausage, dried scallops, crystal sugar, white pepper corns, longan pulp, pungent sauce, Thai sweet and chilli sauce, dark soy sauce, water, salad oil and a pickled Chinese cabbage condiment, wherein the pickled Chinese cabbage condiment is composed of the following components: pickled mustard, rod chilli, cowpeas, tender ginger and soup stock. The soybean-cake-flavor braising juice with the special flavor has the advantages that materials are rigorously selected, a formula is scientifically and reasonably collocated, requirements in aspects of nutrition, taste, color and luster can be met at the same time, the braising juice provided by the invention has special flavor of pickled Chinese cabbage in an old jar and is delicious and long in aftertaste, and requirements of different regions on taste can be met.