37results about How to "Strong fresh fragrance" patented technology

The condiment producing process including hydrolysis with organic acid or mixed acid comprises the following steps: material pre-treatment; hydrolysis and neutralization; and concoction and filtering to obtain condiment. The said process is mainly used in producing various sea food condiments, including sea food juice, sea food sauce, sea food paste, sea food essence, etc. with sea food leftover as material, and may be also used in producing condiment with animal leftover or grain leftover. The present invention changes wastes into high value products and is suitable for production in different scales.

The invention discloses a braised chicken sauce and preparing method thereof. By quality percentage, the braised chicken sauce is prepared from 1% green onion, 1% ginger, 1% garlic, 1% green Chinese onion, 1% onion, 3% soybean oil, 3% chicken oil, 2.5% soybean paste, 2.5% thick broad-bean sauce, 1% peanut, 1% sesame, 45.15% water, 8% chicken skeleton, 3% yeast extract, 2% originally brewed rice wine, 5% white granulated sugar, 2% aginomoto, 0.1% I+G, 0.05% VC, 0.05% VE, 0.05% glycine, 0.05% L-alanine, 0.05% ethyl maltol, 0.1% disodium succinate, 1% hydrolyzed vegetable protein, 1% maltodextrin, 0.02% rosemary extract, 0.03% potassium sorbate, 9% salt, 0.05% black pepper particle, 0.05% anise, 0.05% cassia bark, 0.05% dahurian angelica root, 0.05% netmeg, 0.1% natural carotene, and 1% starch; the prepared braised chicken sauce in the invention is full of fresh fragrance, delicious, and widely applied in ordinary home and catering for making braised chicken and other poultry and animal dishes; it is economic and practical, and accessible to standardized production at the highest value of market promotion.

The invention discloses a preparation method of pumpkin and meat bone soup paste or powder. The method is characterized by comprising the following steps: adding composite pumpkin juice into meat-bone soup to obtain a mixture I, adding chicken oil and seasonings into the mixture I to obtain a mixture II, performing homogenizing, performing vacuum concentrating on the mixture II at a low temperature, and then performing vacuum freeze drying. By adopting the composite animal bone raw material, the contents of nutrients such as collagen protein, amino acid, and nucleotide in the raw material can be increased, so that the nutrients are relatively complete, the fragrance is thick, and the flavor is rich; by adding the composite pumpkin juice, not only can the flavor taste of the paste be enhanced, but also the nutritional value and the medicinal value of the pumpkin and meat bone soup paste or powder can be integrally improved.

The invention discloses chicken powder and an automatic production technology thereof. The chicken powder is prepared from the following raw materials by mass percent: 90-92% of chicken raw material, 0.03-0.05% of an antioxidant, 0.02-0.03% of sodium citrate, 1-2% of table salt, 0.5-0.7% of guanylic acid, 3-4% of edible glucose, 0.5-1% of disodium 5'-ribonucleotide, 1-2% of small-molecule amino acid and 1-2% of lecithin. According to the chicken powder prepared by the invention, the content of the chicken raw material reaches about 90%, and the chicken raw material is matched with the auxiliary materials such as guanylic acid, disodium 5'-ribonucleotide, small-molecule amino acid, lecithin, calcium and the like, so that the nutritive value of the product is greatly improved; the prepared chicken powder is rich in fresh fragrance, thus being very good in mouth feel; the prepared chicken powder is very high in contents of protein and calcium, thus having very high marketing values; furthermore, the automatic production technology of the chicken powder is improved, and especially, accurate calculation and yield control are carried out in all production processes, so that the safety of the production line is effectively improved; after the automatic production technology is used, the chicken powder can be continuously produced, the production is uninterrupted, the utilization rate of production equipment can be improved, and intelligence and automation of the production line can be realized; the production cost of products can be lowered, and the market competitiveness of the products can be improved.

The invention relates to a luncheon meat flavor paste comprising: by weight, 30-60 parts of marinated pork enzymatic hydrolysate, 10-30 parts of lard enzymatic hydrolysate, 1-10 parts of glucose, 0.3-5 parts of xylose, 1-5 parts of amino acid, 0.1-1 parts of spice, 1-10 parts of hydroxypropyl distarch phosphate, 4-10 parts of corn starch, 0.1-1 part of xanthan gum and 10-30 parts of water. The luncheon meat flavor paste adds compositions with different weight part, and has full-bodied fragrance. The luncheon meat used the luncheon meat flavor paste can reduce the fat content and maintain the original flavor and mouthfeel, is healthy, can meet the edible requirement of people, and can be eaten safely.

A seafood-ham sausage is prepared from the shaped aquatic crustaceans through taking its edible part, preserving, preboiling, mixing it with the meat blocks or minced meat of domestic animals and fowls, and conventional steps. Its advantages are strong fragrance, unique taste, and good enjoyment to eat it.

The invention discloses a preparation method of seasoning for steamed pork with rice flour, belonging to the technical field of food. The method comprises the steps of A. preparing powdered seasoning: respectively frying rice, millet, sticky rice and spices for 3-8min by using small fire, putting the fried rice, millet and sticky rice, starch, green prickleyash, dried chillis, the spices and black pepper into a crusher for crushing, screening the product by using a 40-60-mesh sieve, adding white granulated sugar and table salt into the screened product, evenly mixing and packaging; B. preparing a sauce package, specifically, grinding dried mushroom and dried bamboo fungus into 60-80 meshes, then adding bean sauce, vegetable oil, soy sauce, chicken essence, rice vinegar, ginger powder and potassium sorbate, evenly stirring, and packaging. The steamed pork with rice flour made by using the seasoning prepared by the method is rich in fresh and delicious taste and high in nutritive value; the seasoning has the advantage of enabling the steamed pork with rice flour to be well tasty.

A sausage is prepared from the meat of aquatic aniaml and the meat of shellfish through proportionally mixing, adding flavourings, and conventional other steps. Its advantages are rich nutrients, special and delicious taste, and good enjoyment to eat it.

The invention discloses a preparation process of fried peanuts. The preparation process comprises the following specific steps of: 1, selecting whole-grain peanuts, soaking the peanuts in warm water for 5-10 min, transferring the peanuts into cold water to soak for 1-2 min, and taking out the peanuts for after use; 2, putting the peanuts in a huller to remove the coats; 3, putting the hulled peanuts into brine to soak for 7-8 h, and fishing out the peanuts to drain off; 4, frying the peanuts for 10-11 min at a temperature of 160-170 DEG C; 5, putting the peanuts into seasonings to mix thoroughly, and frying the peanuts again for 1-2 min at a temperature of 150-160 DEG C; and 6, after the frying is finished, fishing out the peanuts to drain off, cooling the peanuts to 10-20 DEG C, and packaging the peanuts. By adoption of the preparation process disclosed by the invention, the prepared fried peanuts are crispy, tasty, fresh in smell and pure in flavor; and the taste can be fully blended into the peanuts, so that the taste is more uniform.

A ham-style sausage or Western ham is prepared from the meat of aquatic animal and the meat of shellfish through proportionally mixing, adding flavourings, and conventional other steps. Its advantages are rich nutrients, special and delicious taste, and good enjoyment to eat it.

The invention discloses a production method of wild rice stem fried with shrimp roe. The method comprises peeling fresh wild rice stem, and cutting into blocks; shredding shallot and ginger; soaking shrimp roe for softening; blanching wild rice stem, cooling, and draining; heating a frying pan with strong fire, adding lard, adding pricklyash peel, stirring with a hand spoon, taking out pricklyash peel when turning black, and heating the frying pan with mild fire; and adding pricklyash peel into another frying pan, adding shredded shallot and ginger, adding fresh soup, adding wild rice stem, adding refined salt and monosodium glutamate, adding softened shrimp roe, boiling, concentrating with mild fire, heating with strong fire, thickening with wet starch, pouring hot pricklyash peel oil, tossing to coat juice and adhere shrimp roe outside wild rice stem, dishing, and covering pease. The product is yellow color and rich flavor, and is crisp and refreshing. The product has balanced nutrients, and has the effects of clearing away heat and toxic materials and relieving restlessness.