58results about How to "Short marinating time" patented technology

The invention discloses a Chinese sauerkraut pickling method which is characterized by comprising the steps of preparing vegetables, heating the vegetables, quickly cooling and drying the vegetables, putting the vegetables into a pot, adding water, adding vitamin C, adding lactic acid bacteria, compacting, fermenting in the pot and the like. According to the Chinese sauerkraut pickling method, the pickling time is short; nutritional components of the original Chinese cabbages are furthest retained; Chinese sauerkraut is enriched with the nutritional substances such as the vitamin C, ammonia acid, organic acid and dietary fibers; by the adoption of the clean and sanitary pickling method, the Chinese sauerkraut contains a large amount of edible nutritional components; natural plant enzymes can be produced in a pickling process, so that the effect of keeping the normal physiological function of the gastrointestinal tract can be achieved; furthermore, the upper parts of the Chinese sauerkraut are jade white, and the Chinese sauerkraut leaves and the heart of the Chinese sauerkraut are slightly yellow, so that the tender feeling is achieved; the Chinese sauerkraut tastes sour and delicious and can stimulate the appetite. The method is scientific and reasonable; the content of lactic acid bacteria is high, so that the Chinese sauerkraut can be quickly fermented, and the phenomenon that the health of a human body is harmed as amine substances are produced in the initial stage of fermentation due to high harmful bacteria content and nitrite amine is produced under the reaction between the amine substances and nitrite in the later stage of the fermentation is avoided; furthermore, the production of the nitride can be reduced because the content of the lactic acid bacteria is high.

The invention relates to a processing method of typical-local-flavor fresh-water dried fish, which is characterized by comprising the following steps that: selecting raw material fish, primary washing, salting, secondary washing, primary air drying, flavoring, secondary air drying, vacuum packing, binning and warehousing and refrigerating; the salting procedure is that: a dry salt smearing method is adopted, seasoning consisting of 2 to 3 parts of salt, 0.01 to 0.02 part of white sugar and 0.005 to 0.01 part of monosodium glutamate is used for salting 100 parts of fish bodies, the salting time is 2.5 to 3.5 hours, and the salting temperature is 18 to 25 DEG C; and the air drying procedure is that: the fish bodies are arranged into an air-cooling drying house, the room temperature of the air-cooling drying house is maintained at 18 to 20 DEG C, the air relative humidity is maintained at 40 to 50 percent, and the air drying time is 10 to 13 hours. Compared with the prior art, the processing method of the typical-local-flavor fresh-water dried fish has the following advantages that: 1. the production process is free from being influenced by the season; and 2. the smearing method is used for salting the fish rather than a salty water is used for salting the fish, so the salting time is short.

The present invention relates to a salting method for processing salted duck's egg with proper salinity. Said method includes the following steps: selecting fresh duck's egg, cleaning, placing the cleaned fresh duck's egg into salting solution whose salt content is 20-28%, salting temperature is 20-26deg.C and salting time is 5-20 days, then taking out salted duck's egg, draining and tempering storage for 5-20 days, its storage temperature is 20deg.C-30deg.C.

A Chinese medicine antistaled fresh-water fish food is prepared through choosing fresh-water fish, immersing 9 Chinese-medicinal materials, VC and VE in edible alcohol or spirit, treating the fish, mixing said immersed lkiquid with edible salt, honey, white sugar, vinegar, gourmet powder, ginger and garlic cloves, preserving the treated fish in the mixture, drying, frying in oil and packing. Its advantages are agreeable taste and long quality-guarenteed period.

The invention relates to a production method for salting selenium-rich pig legs. The production method comprises the following steps in sequence: washing legs and removing pig hair; shaping, namely cutting a plurality of grooves in the pig rear legs; soaking and cooling, namely soaking the pig rear legs in rhizoma polygonati liquor for 30-45 minutes; salting, namely scattering a layer of zinc selenium salt on the surfaces and in the grooves of the pig rear legs, compacting and stacking the pig rear legs and salting the pig rear legs for one month; washing the legs, namely washing the pig rear legs, and drying the pig rear legs in the sun until the pig rear legs are dry and hard; hanging and fermenating, namely brewing zinc selenium salt water by zinc selenium salt, coating the pig rear legs with the zinc selenium salt water, hanging the pig rear legs in a fermentation chamber to ferment the pig rear legs while maintaining the ventilation state of the fermentation chamber, fermenting the pig rear legs for one month, then fumigating the pig rear legs, maintaining the ventilation state of the fermentation chamber again until white mildew is formed on the external surfaces of the pig rear legs; and coating the pig rear legs with oil, namely wiping the pig rear legs by sesame oil. Compared with the prior art, the selenium-rich pig legs produced by the method are savoury and mellow in taste; the production method is short in salting time, is capable of performing standard operation and is suitable for industrial operation.

The invention discloses a making method of spicy dried sour fish and relates to the technical field of food processing. The making method comprises the following steps: firstly, opening the abdomen of 15-20 parts of fish, taking out internal organs, storing the fish in a clean jar, and adding 1-2 parts of salt, 0.5-1 part of spice powder and 0.5-2 parts of yellow wine; uniformly stirring, covering the jar and curing for at least 48h; uniformly mixing the cured fish with original materials in the jar once again, sealing the mouth of the jar, fermenting the fish in the shade for at least 10 days and opening the jar; and after opening the jar, charcoal-grilling the sour fish in a charcoal-grilling oven with heavy fire for 20min, then charcoal-grilling the sour fish with slow fire for 40min and turning off the fire. The spicy sour fish made by the method is short in curing duration, and the cured fish is fragrant, sour, crisp in bone, soft and mellow in taste and is capable of giving a lingering flavor after being eaten; and the spicy sour fish is capable of stimulating appetite and tonifying spleen, promoting secretion of saliva and helping digestion.

The invention discloses a salt-free pickling method of bamboo shoots. The method comprises the following steps of (1) bamboo shoot collection: collecting square bamboo shoots coming out from the soil and having the length being 20 to 25cm as raw materials; (2) bamboo shoot cutting; cutting the bamboo shoots into strip shapes with the length being 5 to 10cm and the width being 1 to 2cm; (3) pickling: putting the cut bamboo shoots into a pickling jar; pouring lemon enzymes so that the bamboo shoots are immersed by the lemon enzymes; then, adding auxiliary materials; performing sealed fermentation for 3 to 5 days; (4) packaging; (5) sterilization. The bamboo shoots pickled by the invention has more delicious and crispy mouthfeel than that of the bamboo shoots pickled in the prior art; the color and luster is natural; meanwhile, the pure natural lemon fermentation fragrance is realized; various active protein small peptide energy and enzymes are contained in the lemon enzymes, nitrite can be inhibited and killed; the human body digestion system can also be promoted; meanwhile, the fermentation speed is high; the pickling time is short; the pickled bamboo shoots are healthier; the eating is safe.

The invention discloses a pickling method of bamboo shoots with pickled peppers. The pickling method comprises the following operating steps of: I, preparing materials: taking bamboo shoot slices, shiitake mushroom slices and peanuts, and separately boiling the taken bamboo shoot slices, the taken shiitake mushroom slices and the taken peanuts; II, adding salt, Chinese prickly ash and fresh ginger, uniformly stirring the boiled bamboo shoot slices, the boiled shiitake mushroom slices, the boiled peanuts, the salt, the Chinese prickly ash and the fresh ginger so as to obtain a mixture, pickling the mixture for 4-5h, and during pickling, stirring the pickled mixture once every 30 minutes so as to obtain pre-pickled products; III, preparing pickled materials: (1), taking salt, Chinese prickly ash, fresh ginger, pickled Japanese peppers and cooking wine, and uniformly mixing the taken salt, the taken Chinese prickly ash, the taken fresh ginger, the taken pickled Japanese peppers and the taken cooking wine so as to obtain pickled main materials; (2) steaming the pre-pickled products and the pickled main materials for 2-5 minutes for standby application; (3) taking pickled Japanese pepper water, boiling the pickled Japanese pepper water, cooling the boiled pickled Japanese pepper water to be 30 DEG C or below, then inoculating lactic acid bacteria and bifidobacteria, and uniformly stirring the cooled pickled Japanese pepper water, the lactic acid bacteria and the bifidobacteria so as to obtain a beneficial bacterium solution; and (4) uniformly mixing the beneficial bacterium solution and the pickled main materials so as to obtain the pickled materials; IV, performing fermentation: performing sealed fermentation for 10-16h on the pre-pickled products and the pickled materials so as to obtain pickled products; and V, mixing materials: filtering water from the pickled products after fermentation, adding gourmet powder and white sugar, and mixing and stirring the pickled products after the fermentation, the gourmet powder and the white sugar so as to obtain finished products. The pickling method of the bamboo shoots with pickled peppers, provided by the invention, has the advantages that the pickling time is short, the bamboo shoots with pickled peppers, which are produced in the same batch or in different batches, have small differences in tastes, and the taste of the bamboo shoots with pickled peppers is pure.

The invention discloses a food made from pork liver and streaky pork, and the process for preparation, wherein the food mainly comprises (by weight portions) fresh pork liver and streaky pork 100 parts, refined iodized table salt 5-7 parts, white spirit 10-12 parts, pimiento 15-25 parts and pricklyash peel 0. 8-2 parts.

The invention discloses a preparation method of ready-to-eat high-oil okra salted egg. The preparation method comprises (1) preserving liquid preparation: washing tender pods of okra, flowers of okra, rosemary and lemon grass, drying the materials in sun, carrying out wall breaking and crushing, adding water into the materials, carrying out boiling for 3-7min, adding Chinese prickly ash and pericarpium citri reticulatae into the materials, carrying out boiling for 5-10min, carrying out cooling, filtering the materials and adding table salt into the filtrate to obtain a preserving liquid for next use, (2) duck egg treatment, (3) preserving, (4) cleaning and (5) baking. The salted duck egg prepared by the method has high oil content, the preserving time is short and the nutrients are rich.

The invention discloses a method for curing special flavor preserved meat. The method specifically comprises the following seven steps: preparing a smoked meat room, selecting and treating raw meat, selecting smoked materials, smoking, loading, curing, airing and preserving. The preserved meat is smoked by smoke produced by fresh pine twigs and cypress twigs, and ingredients of an appropriate ratio are added and cured by selecting an earthen jar with excellent breathability, the ingredients and smoke of the pine twigs and cypress twigs permeate into strip-shaped meat loafs in the smoking and curing process, the fishy smell of the strip-shaped meat loafs is removed, and the preserved meat is endowed with special flavor. The preserved meat disclosed by the invention is pure natural, does notcontain any additive or preservative, is short in curing time, clean, sanitary, convenient to preserve and eat, unique in flavor and moderate in taste, and has excellent social benefits and economicbenefits.

The invention discloses a preparation method of a flavored healthcare marinated egg. The method comprises steps as follows: (1) preparation of lemon grass enzymatic hydrolysate; (2) preparation of a fennel seedling fermentation broth; (3) preparation of bittern; and (4) marinated boiling. The prepared healthcare marinated egg contains rich protein, fat, vitamins and mineral substances such as calcium, iron, potassium and the like which are essential to human bodies and contains rich DHA, lecithin and vitellolutein, is favorable for development of nervous systems and bodies and can invigorate the brain, reinforce intelligence, improve the memory and promote regeneration of liver cells.

The invention belongs to the technical field of food processing and particularly relates to salt baked iron eggs and a processing method thereof. The salt baked iron eggs are obtained by the method comprising the following steps: (1) washing and disinfecting eggs; (2) cooking: pre-boiling the eggs in a water bath at a low temperature, and boiling the eggs in a water bath at a high temperature to cook the eggs; cooling and peeling off to obtain egg bodies; (3) braising with high-osmotic-pressure braising soup: adding the egg bodies into the braising soup to be braised, wherein the braising soup comprises 1kg of water, 15-30g of anises, 10-25g of cassia barks, 3-10g of Chinese prickly ash, 3-10g of bay leaves, 3-10g of fennels, 240-630g of white granulated sugar, 20-75g of table salt, 7-30g of monosodium glutamate and 70-250g of dark soy sauce; (4) rolling in vacuum: after braising, carrying out low-temperature vacuum rolling; and (5) packaging and sterilizing to obtain the salt baked iron eggs with uniform mouth feel and elastic protein. The method has short braising time and only needs 1.5-3 hours.

The invention discloses a powder marinating material, a preparation method thereof and a processing method of marinated meat products, the powder marinating material comprises the following components in percentage by mass: 18-19% of dry red pepper, 4-5% of star anise, 4-5% of cinnamon, 2-3% of fennel, 11-12% of Chinese prickly ash, 14-15% of white sugar, 2-3% of bay leaves, 29-30% of compound salt, 5-6% of monosodium glutamate and 5-6% of chicken essence, the compound salt comprises potassium chloride and sodium chloride, the mass fraction of the potassium chloride in the compound salt is 20-30%, and the mass fraction of the sodium chloride in the compound salt is 70-80%. The powder marinating material provided by the invention is more scientific in proportion, in the subsequent marinated meat product preparation process, on the basis of ensuring the marinating effect, the addition amount of the powder spices can be accurately controlled, the marinating time is shorter, and meanwhile, the reduction of the sodium salt content in the marinated meat products is also facilitated.