65results about How to "Suitable for salty" patented technology

The invention provides a method for processing marinated beef with bean fragrance. The method comprises the following working procedures of marinating beef, cooking beans, mixing the beef and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The marinated beef with the bean fragrance has rich nutrition; the meat is soft, tender and matured; the fragrance is rich; the taste is proper; the flavor is unique; the meat has high protein, low fat and high calcium; the marinated beef with the bean fragrance has the health protection effects of tonifying the spleen, stimulating the appetite, moistening the lung, reducing the lip, promoting the sleeping and the like and also has the effects of nourishing the body, complementing the calcium, expelling the toxin, beautifying and eliminating acne; the processing technology is scientific; and nitrite is eliminated.

The invention relates to a fermented preserved duck and its preparation process, which belongs to the industrial field. The fermented preserved duck is prepared by the steps of killing, depilating, eviscerating, and shaping for the duck as raw material to obtain a bare duck, adding salt and white granulated sugar for curing, cleaning the duck, adding 2% to 5% mixed ferment by weight of bare duck, wherein the ferment is composed of acid-producing bacteria and aroma-producing bacteria, coating the mixed ferment on the surface of the bare duck and placing the duck into a jar, sealing the jar for fermentation at constant temperature, wherein the fermentation temperature is between 28 DEG C and 34 DEG C, and the fermentation time is between 14h and 20h, placing the duck into a bake oven for baking after shaping, and vacuum packaging. The fermented preserved duck is provided with improved digestivity and nutritive value, and special fermentation flavor, the safety and the storage period are improved, and the production period is shortened. The processing method provided in the invention can solve the problem of flavor deficiency caused by manual baking owing to bad weather.

The invention provides Anhui cuisine flavor chicken fillet as well as a preparation method and a special pickling auxiliary material of the Anhui cuisine. Finished products are obtained through thawing, rolling and kneading, pickling, stick insertion, quick freezing, package and warehouse entering. The pickling auxiliary material comprises 15 to 18g of common salt, 6 to 9g of white sugar, 2 to 3g of composite phosphate, 3 to 4g of monosodium glutamate, 0.3 to 0.4g of I+G, 1.6 to 1.8g of white pepper powder, 0.5 to 0.6g of garlic powder, 2.8 to 3.0g of chicken flavor, 0.6 to 0.7g of Meijixian soy, 0.2 to 0.4g of baking soda, 0.8 to 1.0g of mushroom powder, 0.4 to 0.6g of radix angelicae powder and 20 to 25g of ice water. The Anhui cuisine flavor chicken fillet provided by the invention has the advantages that after the cooking, the color is golden yellow, the saline taste is proper, the meat is fresh and tender, and the obvious Anhui cuisine flavor is realized.

The invention discloses a preparation method of salted duck eggs, which comprises the steps of adding water in 10kg of plant ash, 2.8kg of edible salt, 5g of star aniseseen, 5g of cinnamon, 5g of clove and 5g of dried orange peel, and stirring into paste; coating the paste on the surfaces of 1000 fresh duck eggs; rolling the coated fresh duck eggs in dried plant ash, putting into pots for sealingfor 50 hours, then ventilating for 5 hours and then sealing for 65 hours; and taking the duck eggs out of the pots, with each egg being packaged by a plastic bag, and obtaining the finished products after placing for 25 days. The method solves the problem that the oil output capacity of egg yolks and the mouth feel can not be satisfied simultaneously, and the salted duck eggs pickled by the method is delicious and soft and has much output oil from egg yolk, namely has the characteristic of moderate softness, mushy state, oil and fresh medium.

The invention aims to provide a novel and mature technology for quickly producing bean paste, capable of improving taste and nutrients of a bean paste product, as well as greatly shortening the production period. In the invention, a composite zymocyte agent consisting of bean hair mould, rice bean rhizopus and industrially biological bacteria of bean in the bacteria quantity ratio of 1: 1: 1 is used for producing the bean paste, the quality of the bean paste is improved obviously; the produced broad bean paste is savoury, with strong vinegar flavor, distinct freshness and moderate saline taste and can greatly improve the taste and the nutrients, reduce the energy consumption and significantly reduce the production cost.

The invention relates to a tea egg preparation method which specifically comprises the following steps: selecting fresh eggs, cleaning up the eggs, and smearing edible oil on the surfaces of the eggs; putting the eggs into an incubator for drying, wherein in the incubator, the nitrogen pressure is 0.5-0.7 MPa, and the temperature is 45-65 DEG C; soaking the eggs in a closed container containing a saline solution comprising potassium sorbate and sodium citrate, increasing the pressure to 0.5-0.6 MPa, standing for 1 hour, putting the eggs into a closed container containing prepared traditional Chinese medicine liquor, keeping the temperature at 70-85 DEG C, increasing the pressure to 0.7-0.8 MPa, keeping for 30 minutes, cooling to normal temperature and reducing to normal pressure, standing for 30-60 minutes, adding nutrient substances, stewing, taking the eggs out, cleaning up and performing vacuum packaging. With adoption of the preparation method, the tea eggs have the characteristics of high nutritive value, delicious taste, oil outflow and paste formation, and appropriate saltiness, are convenient to eat, can keep a body healthy, and have certain preventive effect on various diseases.

The present invention discloses a processing method of health-care muraenesox cinereus. The processing method includes 6 steps. By increasing a processing step 5 of vacuum infiltration, muraenesox cinereus blocks and pre-wine lee pickling essence are mixed, and the mixture is subjected to vacuum infiltration in a vacuum infiltration machine. Related seasoning materials and sorghum wine are added into the pre-wine lee pickling essence used in the step 5 of the vacuum infiltration, which increases the fresh and sweet tastes of the wine lee pickled muraenesox cinereus products and enables the muraenesox cinereus blocks to be compact in meat quality, full of elasticity, fresh, tender and delicious, appropriate in saltiness and unsaltiness and mellow in aroma, wine fragrance and fish flavor. By a step 7 of packaging and sterilizing, the wine lee pickled muraenesox cinereus mature products are subjected to sterilization which can prevent an excessive fermentation of the products and can also improve the shelf life of the products. 2-5% of bulbus lilii and 3-8% of mulberries are added into the pre-wine lee pickling essence in the step 5 of the vacuum infiltration and the mixture is boiled into soup by adding water, so that the health-care function of the pre-wine lee pickled muraenesox cinereus is increased. The wine lee pickled muraenesox cinereus products obtained by the above method have efficacies of supplementing deficiency, tonifying blood, removing dampness, strengthening spleen and stomach, and aiding digestion.

The invention relates to a preparation method for aroma wing middle joint having bone. The method comprises the following steps: 1, cutting chicken wing middle joint until the bone in the wing middle joint is exposed; 2, uniformly mixing the wing middle joint, salt, sugar, ginger powder, garlic powder, anethum graveolens, baking soda, monosodium glutamate, chicken paste, and perilla frutescens powder; 3, taking starch, adding the main material, the assistant material, the starch to water, and carrying out sousing for 20-30 hours at a temperature of 0-4 DEG C, wherein the weight of the starch is 70-80% of the total weight of the starch; 4, uniformly coating the starch on the soused wing middle joint, wherein the weight of the starch is 20-30% of the total weight of the starch; and 5, placing the starch-coated wing middle joint in a quick freezing machine to carry out quick freezing, and then carrying out packaging and warehousing. The method of the present invention has characteristics of simple process and easy operation, and is suitable for large-scale industrial production. The prepared aroma wing middle joint having bone in the present invention has characteristics of attractive surface color, moderate salty flavor, tender and tasty meat, uniform taste, comfort mouthfeel, chicken bone having scorched aroma, and persistent flavor after the wing middle joint is cooked by frying in oil, microwave or firing.

The invention relates to a pickling agent of egg food, and relative production. Wherein, it comprises following components that salt at 85.0-95.0, caustic soda at 4.5-13.5, addex-magnesium at 0.5-1.5. And its production comprises that (1), preparing fresh egg; (2), preparing pickling agent; (3), pickling egg at the ratio as 20-25:100:100-150 between pickling agent, water and fresh egg, for 10-15 days under 0-35Deg. C; (4), packing, disinfecting. The invention has short producing time, high quality and low salt content.

The invention discloses a preparation method of braised ducks wings with beer. The preparation method of braised duck wings with beer comprises the following steps: preparing spices and seasonings of brine, wrapping the spices by gauze and adding the spices into water, then adding the seasonings, heating, boiling and stewing for one hour; blanching duck wings in hot water, then pouring the duck wings in the cooled brine, and pickling for 1-3 hours; adding soybean sauce into the pickled brine, boiling for 5 minutes to obtain marinade, putting the pickled duck wings in the boiling marinade for marinating for 20-30 minutes, adding beer during marinating, turning off the fire, continuously immersing the duck wings in the marinade for 20-25 minutes, fishing the duck wings out of the marinade, draining off water, sealing in vacuum, sterilizing and airing. According to the braised ducks wing with beer, the beer and the duck wings ingeniously cooperate with each other; the synergy effect of the beer and the duck wings are fully played; the beer contains a plurality of antioxidant substances; the skin aging is slowed down; the duck wings have the health functions of tonifying qi and deficiency, reducing blood fat, removing humidity and dysthesia, appetizing, tonifying spleen and the like; the duck wings belong to green and healthy snack food.

The invention discloses a sauced goose processing method. According to the present invention, amaranthus tricolor l powder and coriandrum sativum l powder are used to replace chemical nitrite and are added into an injection as a sousing agent, such that the fishy odor can be removed and the seasoning can be achieved while the nutrition is diversified and the benefits are provided for body health; the artificially synthesized coloring agent is not added, and the tonifying food materials such as ginseng stems and leaves, milkvetch root, codonopsis pilosula and the like are added during the cooking process, such that the nourishing health edible value of the sauced goose is comprehensively improved; the modern production process and the traditional process are combined, the processing process is optimized, and the homogeneous step is set; the residual sodium nitrite content in the prepared finished product sauced goose is less than or equal to 10 mg/kg and is lower than the national standard; and the produced sauced goose has characteristics of stable color, mellow taste, diversified nutrition, moderate salty, uniform color, fragrance and taste in the internal and on the surface, production efficiency and processing health ensuring, and original taste and flavor retaining, and is the healthy food.

The invention discloses a processing method of fragrant marinated beef. The processing method comprises the following working procedures of treating beef, concocting celery, performing mixing, performing vacuum packing, performing sterilization and performing warehousing. According to the processing method disclosed by the invention, high-quality beef and high-quality celery are used as raw materials, various natural spices are added for assistance, marinating is performed separately, then seasoning is performed, mixing is performed, and then specific technologies of high-temperature sterilization and vacuum packing are adopted, so that the fragrant marinated beef is refined. According to the fragrant marinated beef made by the processing technology, nutrient components of the beef and nutrient components of the celery are reserved to the maximum extent, and the celery and the beef are mutually matched, so that the fragrant marinated beef not only has health-care food therapy effects; and besides, the delicate fragrance of the celery is added to the beef, and the warm property of the beef and the efficacy of the celery complement each other, so that the fragrant marinated beef becomes a food having the efficacy of invigorating the spleen, nourishing the stomach, strengthening bones and strengthening essence. The fragrant marinated beef disclosed by the invention is rich in nutrition, soft, tender and well cooked in meat quality, rich in qi fragrance, appropriate in degree of saltness and unique in flavor.

The invention discloses a preparation method of a low-temperature cured prefabricated meat product. The method comprises the following steps: slicing raw material meat, and pickling meat slices to obtain pickled meat; subjecting the pickled meat to vacuum packaging and freezing to obtain frozen meat; subjecting the frozen meat to ultrasonic treatment and curing to obtain cured meat; subjecting thecured meat to vacuum packaging to obtain a finished product. With the preparation method of the invention, curing time is short; the produced meat product is suitable in saltiness and moderate in acidity; remnant nitrite is less than 2 ppm; and pickling is complete, and is prepared for subsequent deep processing.

The invention relates to a pickling agent, in particular to a pickling agent for the manufacturing process of dried beef, which comprises the following components in proportion by weight (in terms of 100ml of water): 10-20g of salt, 0.5-1g of glucose, 1.5-3g of spice, 0.5-1.5g of fermenting agent and 20-40g of plant soot, wherein a dry powder fermenting agent of which the active component is Staphylococcus xylosus (S1CGMCC No.1572) is used. In the process of pickling beef, the weight ratio of the pickling agent to the beef is 1:5-10. The dried beef pickled by the pickling agent is dried but not hard, is moist but not soft, has the advantages of ruddy and bright appearance, delicious taste, appropriate salt content, durable aftertaste, good color, flavor and taste and rich nutrition, thereby having good application prospects.

The invention discloses pot-stewed fowl goose having the efficacies of invigorating the kidney and supporting yang. The pot-stewed fowl goose is prepared from the following crude drugs in parts by weight: 120 parts of goose, 6 parts of table salt, 3 parts of white sugar, 4 parts of soybean oil, 3 parts of Chinese prickly ash, 2 parts of pepper fruits, 5 parts of garlic, 7 parts of ginger, 2 parts of bay leaf, 2 parts of Chinese cinnamon, 2 parts of star aniseeds, 3 parts of cinnamon, 2 parts of villous amomum fruits, 2 parts of radix angelicae, 2 parts of radix bupleuri, 2 parts of prepared rhizomes of rehmannia, 3 parts of fluorite, 2 parts of safflowers, 2 parts of semen persicae, 2 parts of roots of herbaceous peonies, 2 parts of rhizoma ligustici wallichii, 2 parts of radix angelica sinensis, 1 part of fructus aurantii, 1 part of platycodon roots, 1 part of radix achyranthis bidentatae, 35 parts of asparagus lettuce, 15 parts of lemons and 8 parts of apple vinegar. Compared with the prior art, the pot-stewed fowl goose having the efficacies of invigorating the kidney and supporting yang disclosed by the invention has the following advantages that the pot-stewed fowl goose is developed in accordance with mature males, is rich in nutrition of the goose, rich in qi perfume, and unique in flavor, and the groove is high in protein, low in fat, and high in calcium. The pot-stewed fowl goose has the efficacies of invigorating the spleen, nourishing the kidney, nourishing blood for regulating menstruation, dispersing the depressed liver-energy, and soothing the nerves. After people eat the pot-stewed fowl goose having the efficacies of invigorating the kidney and supporting yang for a long term, the adult male problems of spermatorrhea, prospermia, impotence and the like can be effectively solved.

The invention discloses a pork-chicken composite roasted sausage. The pork-chicken composite roasted sausage comprises, by mass, 35-70 parts of pork, 10-20 parts of chicken, 5-10 parts of lard, 35-70 parts of ice water, 7.5-15 parts of corn starch, 1.5-3 parts of table salt, 1.5-3 parts of soybean protein isolate, 1.5-3 parts of a curing agent MAPEAK 2.0, 0.75-1.5 parts of white sugar, 0.25-0.5 parts of MF006 liquid pork essence, 0.3-0.6 parts of monosodium glutamate, 0.25-0.5 parts of MAGEL-TA carragheenan, 0.6-1.2 parts of MS104 roasted sausage perfume, 0.075-0.15 parts of a monascus red pigment liquid and 0.004-0.008 parts of sodium nitrite. The pork-chicken composite roasted sausage comprises pork and chicken according to a certain ratio, has a tough, non-greasy and moderately salty taste and is suitable for various people.

The invention aims to provide a new production technology for rapid ripening of bean paste. The bean paste product produced by the technology not only has greatly improved and enhanced flavor, taste, and nutrients, but also has a greatly shortened production cycle. According to the invention, mucor, Aspergillus oryzae and bioengineering strain Z328 are compounded in an amount ratio of 1:1:1 into a composite strain for bean paste production, and the bean paste quality can be improved significantly. The produced bean paste has strong sauce flavor and vinegar flavor, obvious fresh flavor and medium salinity. Not only are the flavor, taste and nutrients improved substantially, but also energy consumption is saved, and the production cost is obviously reduced.

The invention discloses a making method of crispy scale megalobrama amblycephala. The method consists of: pretreatment, pickling treatment, air drying treatment, rehydration treatment, steaming treatment, and frying treatment. The method provided by the invention adopts low-salt pickling and low-temperature air drying, firstly ensures low-salt health, then well preserves the meat quality and nutrition of freshwater fish because of the low oxidation degree of fish bodies under low temperature treatment conditions, at the same time, by adopting the step-by-step and gradual heating method, improves the air drying efficiency, and also solves the problems of easy caking of fish skin and difficult removal of fish water in a constant temperature air drying process. The scheme involved in the invention firstly adopts rehydration treatment, then performs steaming treatment, and finally employs frying treatment, makes the fish scale crispy, also makes the fish maintain moderate water and an appropriate salty taste.

The invention discloses a deep-fried vegetable-chicken cake. The deep-fried vegetable-chicken cake is prepared from the following raw materials in parts by weight: 15-20 parts of chicken chest meat, 15-20 parts of chicken skin, 15-20 parts of minced fish, 5-10 parts of protein pulp, 2-3 parts of onion, 1-2 parts of corn kernels, 5-8 parts of carrots, 10-15 parts of acetylated bis-starch adipate, 5-10 parts of starch acetate, 5-10 parts of corn starch, 5-10 parts of hydroxypropyl bis-starch phosphate, 2-3 parts of salt, 1-2 parts of monosodium glutamate and 1-2 parts of sugar. According to thedeep-fried vegetable-chicken cake, the starch acetate and the hydroxypropyl bis-starch phosphate adopted have relatively high hygroscopicity and can be used for obviously increasing the hygroscopicityof the product, and thus, the yield of the product is increased and can be increased by 1% to 2%. When the traditional seafood tempura is subjected to freeze-thaw stability test, phenomena of productcracking, sweating and the like occur after about 5 times of freezing-thawing; and seafood tempura produced by the ingredients and the method occurs the phenomena after 10 times of freezing-thawing.

The invention discloses a preparation method of fun starfish combination. The fun starfish combination disclosed in the invention is prepared by taking natural marine organism starfish as a main raw material, and water-white shrimps, dried scallops, longans, sea coconut and the like as auxiliary materials through the processes of seasoning, cooking, vacuum packaging, quick freezing and freezing preservation. The prepared product has the advantages of unique interestingness, convenience in eating, delicious flavor and high nutritional value and has the efficacies of warming vigour, building body and the like. According to the invention, the natural starfish with extremely high medical value, rich resources and attractive appearance is fully utilized to be combined with other auxiliary materials, so that the defects of single utilization of the starfish resources, inconvenience in carrying, short storage period and the like are overcome, moreover, the production technology is simple andenvironmentally-friendly, and the real continuous automatic clean production is realized.