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

The invention discloses a fermented flavorbamboo shoot and a preparation method thereof. The fermented flavorbamboo shoot is prepared from bamboo shoots, residue of soya, salt, hot pepper, Chinese red pepper, garlic, clove, fresh ginger, calcium lactate, calcium chloride and pectin esterase in a certain proportion. The method comprises the following steps: (1) fetching bamboo shoots and peeling the shells thereof, putting the bamboo shoots into clear water to wash and clean repeatedly, and poaching the bamboo shoots to fix color; (2) fetching Chinese red pepper, garlic, clove, calcium lactate, calcium chloride and fresh ginger and the color-fixed bamboo shoots, adding ingredients, uniformly mixing, performing ultrasound under ultrasonic wave, and placing the mixture in a pickler; (3) fetching residue of soy and pectin esterase to stir in the pickler, uniformly stirring, and pickling; (4) packaging, sterilizing and naturally cooling the bamboo shoots obtained by pickling, and obtaining the fermented flavor bamboo shoot. The formula is reasonable, and the use is convenient. The fermented flavor bamboo shoot has the advantages of crisp taste, unique flavour, attractive colour, portability, and immediate eating as opening. The method is feasible, and the operation is simple. The original nutritional components of bamboo shoots are reserved and enriched, the fresh bamboo shoots are prevented from aging, and the quality and character of bamboo shoots are guaranteed.

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.

The invention belongs to the field of processing of foods and particularly relates to a making method of negative-pressure marinated bacon. The making method is characterized by comprising the following steps: selecting materials, burning skin, washing, cutting, rinsing, loading, marinating, washing, airing, hanging, baking, smoking, airing, then cooling and packaging, wherein the marinating is negative-pressure marinating, namely rough meat after loading is placed into a negative-pressure container and laminated tidily, then, the container is vacuumized till 0.08-0.085MPa, then the container is closed, a vacuum state is always maintained for 4 days for marinating, and the temperature of a marinating environment is 2-6 DEG C. The bacon made by the making method provided by the invention has a clean and sanitary surface and no smoke and dust, and is convenient to eat, safe and healthy; the strip-like shape is complete, the skin color is golden and bright, and lean meat is in rose red; the marinated taste is unique, oily but not greasy, delicious and tasty.

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 present invention relates to a processing method of abalone snack food and belongs to the field of food processing. The abalone snack food is prepared from the abalones as the raw materials. An ultrasonic-assisted edible salt soaking is used to remove dirt and then shelling, internal organ removing, high-efficient cleaning, pre-cooking, quick marinating and pickling, microwave ripening, filling, degassing, sealing, ultrahigh pressure and heat collaborative sterilizing, cooling, and product testing are conducted to obtain the finished products. The processing method is short in production cycles and high in processing efficiency, and the products are delicious and nutritious, and rich in nutrition and have a shelf life of 12 months or more.

The invention belongs to the field of processing technologies for aquatic products, discloses a production method for air-dried bream and especially relates to a preserving process for freshwater fish through low temperature air drying. Key points of a technical scheme in the invention are as follows: after pretreatment, selected fresh bream is preserved with frying salt and spices at an ambient temperature of 10 to 15 DEG C for 3 h and is then pressed and fermented for 48 h; then the bream is put on a platform for brine discharging for 12 h so as to drain out brine in the bream; the bream is immersed in brine with a salinity of 12% for 72 h; then the bream is put on the platform again for secondary brine discharging for 12 h so as to allow brine in the bream to naturally drain; the bream is dried in a low temperature drying machine with a wind speed of more than 5 m / s at an ambient temperature of 15 DEG C for 72 h; and finally, back pressing and cooling are carried out so as to obtain a finished product. According to the invention, since a low temperature wet method preserving process and a low temperature great-air quantity drying process are utilized, salt content is low and is easily controllable; oxidization of unsaturated fatty acid at high temperature in the bream is prevented; and processing cost is low.

The invention provides a marinade packet, which comprises a spice and a seasoning, wherein the spice is prepared from the following components in parts by weight: 8 to 10 parts of cinnamon, 10 to 14 parts of bay leaves, 4 to 6 parts of vanilla, 4 to 6 parts of licorice, 5 to 7 parts of angelica dahurica, 5 to 7 parts of amomum tsao-ko, 5 to 7 parts of nephrolepis, 3 to 7 parts of dried chilli, 2 to 4 parts of hawthorns, 4 to 6 parts of salvia officinalis, 3 to 5 parts of lemon grass, 2 to 4 parts of orange peel, 3 to 5 parts of rhizoma kaempferiae, 2 to 4 parts of murraya paniculata, 3 to 5 parts of star anises, 3 to 5 parts of fennels, 10 to 14 parts of cloves, 3 to 6 parts of cardamoms and 6 to 10 parts of lentinula edodes; the seasoning is prepared from the following components in parts by weight: 35 to 45 parts of Sichuan salt, 26 to 36 parts of rock candies, 45 to 55 parts of mature gingers, 32 to 42 parts of green Chinese onions, 11 to 21 parts of cooking wine and 5 to 9 parts of cumin. According to the marinade packet, a using method is simple, and the marinating time is short; a marinated dish is unique in flavor, aromatic and consistent with the popular taste.

The invention provides a processing method of roasted mutton chops. The method is characterized in that the method comprises the following steps: selecting qualified mutton chops, arranging, preparing scallion oil and a preserving agent, preserving the mutton chops for 2-3h, roasting at 400DEG C, and brushing the mutton chops with the scallion oil every 20-25min three times in the roasting process to obtain the roasted mutton chops. The method has the advantages of simple production technology, operation convenience, and good maintenance of the product flavor, and the roasted mutton chops have the advantages of abundant nutrition, mutton odor reduction, no need of refrigerated preserving, short preserving time, use of self-made scallion oil, pure cotton flavor, and suitableness for all ages.

The invention relates to a peanut leaf mustard pickling method capable of reducing hypertension. The pickling method comprises the following steps: firstly cleaning main stems of leaf mustard, peeling off the outer skin, cutting the main stems into long strips, placing the long strips into Baijiu to be soaked, and pickling in a sealing manner; cooking peanuts and spices with water, then taking out the peanuts, remaining the cooking liquid, removing red seed coats of the peanuts, placing the red seed coats into the cooking liquid to prepare a spicy solution; enabling the peeled peanuts and the main stems of leaf mustard to be inoculated with mucor, and meanwhile adding aroma-producing yeast to naturally ferment; repeatedly squeezing the fermented leaf mustard, and pickling the squeezed leaf mustard in a compound seasoning; taking out the fermented peanuts, mixing the peanuts with the pickled leaf mustard uniformly, performing high temperature sterilization, and then bagging to obtain the finished product. The leaf mustard prepared by the pickling method is fresh, tasty, crisp, refreshing, rich in nutrition, free of mustard flavor and bitter taste, and low in nitrate content as preservatives and color enhancing agents are not added in the pickling process; the pickled leaf mustard is capable of reducing hypertension, and more suitable for being eaten together with rice or bread by the crowd with hyperlipaemia, hypertension and hyperglycemia.

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 relates to a making method of Luchuan pig ham. The method comprises the following steps: washing the pig leg and removing hairs; shaping, namely cutting a plurality of slots in the pork hind leg; soaking and cooling, namely soaking the pork hind leg in white spirit for 30-45 min; pickling, namely sprinkling a layer of salt on the outer surface and in the slots of the pork hind leg, compacting and stacking the pork hind leg, and pickling the pork hind leg for one month; washing the leg, namely cleaning the pork hind leg, drying the pork hind leg under the sun until the pork hind leg is dry and hard; hanging and fermenting, namely brewing saline by using salt, coating the saline on the pork hind leg, hanging the leg in a fermenting chamber to ferment, and maintaining the ventilation state of the fermenting chamber, smudging after fermenting for one month, and maintaining the ventilation state of the fermenting chamber until the outer surface of the pork hind leg grows white mould; and oiling, namely cleanly wiping the pork hind leg by using peanut oil. The Luchuan pig ham prepared by the method disclosed by the invention is mellow in taste and short in pickling time, and the making method is applicable to standard working and is suitable for industrial working.

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 provides a preparation method of black-pepper chicken steaks. The preparation method comprises the following steps of: by adopting peeled breasts as raw materials, preparing into pan-fried chicken steaks by adopting processes such as pretreating, stirring, salting by microwaves, filling, forming, quickly freezing, slicing and the like. The preparation method provided by the invention has the beneficial effects that the form is novel, the product is stable in quality, convenient in storage, long in quality guarantee period, high in safety coefficient, simple in process and convenient in mechanical production; the problem that the existing chicken steaks need to trim the raw materials so as to generate a large amount of leftovers is solved, and the utilization ratio of the raw materials is greatly increased; in addition, the microwave salting is short in time and high in efficiency, not only are the effects of saving energy and reducing consumption achieved, but also the product production period is greatly shortened, and the preparation method is more suitable for the current high-efficiency pace of life.

The invention discloses a production method of air-drying-pickling dried fish. The method includes the steps of: selecting materials, removing fish scales, head, viscera, blood and abdominal membrane, slicing the fish, rinsing the fish, seasoning the fish, spreading sliced fish, baking the fish slices, stretching the fish slices to loosen the fish slices, and packaging the fish slice. The production method includes the operations of: 1) selecting fresh fish with large size as a raw material, wherein the fish should be complete, have normal color and smell and have compact and elastic meat; 2) removing fish scales, cutting-away head and viscera from the root of pectoral fin by a knife, washing the blood and abdominal membrane and slicing the fish; 3) rinsing the sliced fish repeatedly in circulating water; 4) seasoning the rinsed and drained sliced fish in a seasoner to pickle the sliced fish in a manner of smashing the sliced fish by dry salt, wherein the seasoner for pickling 100 parts of fish includes 2-3 parts of salt, 0.01-0.02 parts of white granular sugar and 0.005-0.01 parts of monosodium glutamate; 5) spreading the pickled sliced fish on a toxic-free baking curtain or a nylon screen, and flattening and tidying the sliced fish; and 6) placing the sliced fish on a conveyor in the baking machine, and baking the sliced fish through a full-automatic baking machine, wherein a sliced fish part of the raw sliced fish is arranged downwardly; and 7) stretching the sliced fish to loosen the sliced fish and packaging the dried fish slices.

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 present invention discloses toenail free spicy and hot tiger skin like chicken feet and a preparation method thereof, and belongs to the field of food processing. The provided preparation method of the toenail free spicy and hot tiger skin like chicken feet comprises the following steps: material selecting, thawing, toenail trimming, pickling, oil-frying, microwave treating, marinating, draining, vacuum packaging, sterilizing, etc. A standard toenail trimming method is used and low in chicken foot toenail trimming leakage rate, the chicken feet are better in appearance, and the preparation method greatly lowers situations of damaging of package bags by the toenails. The toenail free spicy and hot tiger skin like chicken feet produced by the technology are golden and slightly reddish brown in color and luster, compact in meat quality, vivid in tiger skin like appearances, and fragrant, hot and delicious in taste.

The invention discloses a method for making sauced eggplants. The method comprises the following specific steps: (1), selecting 500 g of tender eggplants, preferably uprooted eggplants, cleanly washing, and removing stalks; (2), cutting each eggplant to form 1 cm pieces from top to bottom, wherein the bottom is not cut thoroughly; and the thickness of a bottom connection part is proper, so that the pieces at the upper part can be connected together; (3), boiling in boiling water in a pot for 8 min, cooling for 5 h in a natural environment, or, putting on a chopping board having a certain inclination angle, and putting a heavy on the chopping board till the surface moisture of the eggplants is removed by pressing, wherein the eggplants need to be stacked regularly when being cooled by airing or extruded, so that the drying effect is ensured; (4), tearing the connected eggplant pieces to form separated pieces, frying in a pan or an ordinary pot with oil for immersing the eggplant pieces preferably, frying the eggplant pieces by using low fire till the two surfaces of the eggplants are dry and yellowish, and cooling by airing after taking out, for later use; (5), mixing sauce with water according to the weight proportion of 1:1, making 1000 g of sauce soup, adding scallion, ginger, garlic, pepper, aniseed and cinnamon with a certain weight ratio according to tastes, boiling up by using high-temperature fire, boiling by using slow fire for about 1 h, and putting 20-30 g of salt according to the mouth feel; and (6), after cooling the soup by standing, pickling by putting the cooled eggplant pieces after being fried with oil for 4 h till the eggplant pieces are tasty.

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 belongs to the technical field of food processing, and particularly relates to a preparation method of a flavored duck. The preparation method is realized through the following steps of curing a duck body after unfreezing and washing the duck body; then coloring the cured duck body; finally baking, sterilizing and packaging to obtain the flavored duck. According to the preparation method disclosed by the invention, through special curing liquid, the curing time is short, tastiness can be quickly obtained, the uniformity is high, the aromatic flavor is strong, and abnormal smells such as a fishy smell do not exist; the flavored duck prepared by the method is unique in flavor and long in preservation time.

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.

The invention relates to a pear pickling method for keeping pear appearance. The method comprises the following steps in sequence: (1) subjecting fresh and incompletely mature pears to impurity removal and cleaning; (2) carrying out quick freezing on the pears, wherein the quick freezing temperature is -25 to -20 DEG C, the quick freezing time is 20-30min, and the pear cells are destroyed; (3) putting the quick-frozen pears into a vacuum container for vacuumizing, so that ice crystals frozen in the pears are directly sublimated and pores are generated, and meanwhile, the pear cells are furtherdestroyed; (4) chopping the pear core to form a cavity in the center of each pear while keeping the whole appearance of the pears, wherein broken fruit foam or fruit strips formed by the chopped pearcore is arranged in the cavity; (5) injecting a pickling solution into a cavity in the center of each pear; (6) using pectin to seal the injection hole in each pear; (7) placing the pears into a vacuum chamber, and slowly vacuumizing the chamber to 0.5MPa within 2-3h; and (8) conducting steaming: putting the pears into a steam room, carrying out steaming, and keeping the steam temperature at 100-130 DEG C by adjusting the pressure in the steam room, wherein the steaming time is 30-50 minutes.

The invention discloses a small yellow croaker conditioning product and a preparation method. The preparation method comprises the following steps of removing internal organs and fat from unfrozen quick-frozen small yellow croakers or fresh small yellow croakers, and performing washing with water; removing fish heads and fins, and cutting the small yellow croakers without fish heads or fins into small yellow croaker segments; performing compounding to obtain pickling fluid; putting the small yellow croaker segments into the pickling fluid, and performing vacuum pickling; draining liquid after pickling, performing rinsing with cold water, and draining liquid; performing hot air drying; performing cooling to room temperature, performing loading into polyethylene plastic packing bags, and performing vacuum packing; performing sterilization treatment at the pressure of 400-500MPa; and then performing irradiation sterilization so as to obtain the small yellow croaker conditioning product. According to the method disclosed by the invention, the pickling time is short, the color of the product is improved, the storage period of the product is prolonged, and the storage period of the product at low temperature can reach 6 months; the product is fried in a manner of frying two sides with hot oil of 180 DEG C for 5min, then oil draining is performed, and the product can be eaten; and consumers are satisfied with the product, the product is good in mouth feel, free from fishy smell, rich in pickling fragrance, moderate in salty and fragrant degrees and fine and smooth in mouth feel, and the consumers accept the product with pleasure.