41results about How to "Tender taste" patented technology

The invention relates to a medicated diet sea cucumber can and a processing method of the medicated diet sea cucumber can. The processing method comprises the steps of cooking sea cucumber, cooling, cutting off sea cucumber tendons of the sea cucumber or sea cucumber pieces, and soaking the sea cucumber or sea cucumber pieces at low temperature; desalting by soaking to obtain kelp pieces; adding the sea cucumber or the sea cucumber pieces, the kelp pieces, traditional Chinese medicine extracting solution prepared by taking radix astragali, angelica sinensis, Chinese yam, barbary wolfberry fruit, grape seeds, fructus amomi, poria cocos, prepared rehmannia root and radix paeoniae alba as raw materials, and seasoning liquid prepared by taking table salt, sugar, monosodium glutamate, ginger, green onion, cooking wine and water as raw materials into a can, exhausting, sealing, sterilizing and cooling to obtain the medicated diet sea cucumber can; the medicated diet sea cucumber can comprises the following components by weight percent: 40-50% of sea cucumber or sea cucumber pieces, 5-15% of kelp pieces, 5-15% of traditional Chinese medicine extracting solution and 30-40% of seasoning liquid. The medicated diet sea cucumber can is unique in flavor, delicious in taste, rich in nutrition, tender and elastic in mouth feel and chewable, and has the nourishing and health care effects of tonifying qi, nourishing blood, enhancing immunity, resisting fatigue, etc. According to the preparation method, the technology is reasonable and the operation is simple.

The invention discloses application of MeJA on aspects of vegetable preservation. MeJA can be applied before sowing of vegetable seeds for soaking process. The invention also provides a vegetable preservation soaking solution, which is the solution of MeJA, with concentration 0.001 mu mol.L<-1> to 1000 mu mol.L<-1>. In the invention, aqueous solution of MeJA in a very low concentration is used to soak seeds of cabbages, and the seeds are used to sow to produce the cabbages, thereby increasing soluble solids and content of vitamin C of the cabbages, increasing freshness of the cabbages, relieving disease rotting rate of the cabbages after being picked, proloning preserving life of the cabbages. Quality of the vegetable using the technology of the invention is higher than that produced by a common method, thereby relieving long time insect pest in a certain extent, reducing consumption of the pesticide.

The invention discloses application of salicylic acid to vegetable fresh-keeping and a seed soaking solution. The salicylic acid can be applied to performing seed soaking treatment before sowing vegetable seeds. The invention provides a vegetable fresh-keeping salicylic acid seed soaking solution simultaneously, namely an aqueous solution of the salicylic acid, wherein the concentration of the salicylic acid is between 0.1 and 100 mg.L<-1>. The quality of the vegetables produced by using the technique of the invention is remarkably improved compared with that of the vegetables produced by using a common method. The vegetables have higher soluble solid content in the stem juice, higher Vc content in vegetable tissues, sweeter and tenderer mouthfeel, and longer freshness period. For the domestic markets or exportation, the vegetables have higher market price and good economic benefit.

The invention discloses a preparation method of a marinated duck, which comprises the following process steps of material selection, trimming, material mixing, curing, drying, frying, boiling, cooking, quantitative dividing, vacuum packaging, high-temperature sterilization, cooling, external packing, inspection and finished product delivery, wherein the ratio of salt, peppers, fried aniseeds added in the curing process is 100:(0.4-0.6):(0.8-1.2); in the boiling process, the boiling stewing materials comprise the following components in percentage by weight: 0.8 to 1.2 percent of salt, 0.2 to 0.4 percent of monosodium glutamate and 0.8 to 1.2 percent of cooking wine, and the materials are stewed for 30 to 40 minutes at the temperature of between 93 and 100 DEG C; and the high-temperature sterilization process comprises the steps of: putting the vacuum-packaged cooked duck into a high-temperature sterilization boiler, adjusting the pressure in the boiler to be between 0.15 and 0.25 kPa, then raising the temperature to be between 112 and 121 DEG C in 4 to 6 minutes, and performing constant-temperature sterilization for 25 to 30 minutes. The preparation method is suitable for preparing the marinated duck.

The invention provides a method for preparing collagen sausage casings with medium and small calibers. The method comprises the following steps: washing animal skin, dividing, alkali treatment, enzyme treatment, acid treatment, mincing, high-pressure filtration to extract silk fiber, adding edible cellulose or edible cellulose derivatives, and oil emulsion while stirring , mixed evenly to form a collagen group, frozen, extruded and sprayed into a tube, dried, treated with a curing agent and a plasticizer, matured and formed to prepare a finished sausage casing. The collagen film-forming property of the casing prepared by this method is improved, and the mechanical strength is retained, and the casing with a caliber of Φ13-36mm can be produced; the casing has a tender taste, and there will be no casing and meat filling during high-temperature frying or boiling. separation phenomenon.

The invention discloses a club fungus cultivating method and a product thereof. The club fungus cultivating method comprises the steps that basal cell division is promoted while auricularia polytricha sporocarp development is interrupted by adjusting and controlling temperature and light intensity and cooperating with proper high-concentration CO2, top end cells of auricularia polytricha bases are simulated to continue to divide and growth upwards when normal cell division in auricularia polytricha basal bodies is up to a certain degree, so that the auricularia polytricha bases undergo the expanding, growing and proliferating process and bifurcate from the base portions, the middle-upper portions bifurcate for multiple times to form clusters, the top ends form finger-shaped cluster sets, finally coral grape vine shapes are formed, and the appearance, taste and nutritive value of club fungi are superior to those of club fungi of auricularia polytricha.

The invention discloses a colorful protein vegetarian sausage and a processing technique therefor. The colorful protein vegetarian sausage is prepared by taking soybean protein, fresh carrot cubes, sweet corn particles, black fungi, red beans, peas and the like as raw materials and vegetable oil, edible salt, white granulated sugar, monosodium glutamate, fermented soy sauce, sesame oil, spices, athickening agent, modified cassava starch, ice water and the like as auxiliary materials. The sausage has a novel and attractive appearance, and shows attractive multiple colors, and products are moreattractive and stimulate appetite, and stimulate consumption. According to the colorful protein vegetarian sausage, through roasting and smoking, a smoking color and a strong attractive odor are given to the products, and meanwhile, the surface crispness of the products is enhanced, and the competitiveness of the products is improved; and by rich combination of the raw materials, the eatable value and the nutritional value of the protein vegetarian sausage are greatly increased, the grade of the products is improved, and the needs of different consumers on novel foods are met.

The invention discloses a method for preparing pickles. The method comprises the following steps of: (1) preparation of sweet flour paste juice: taking 1 weight part of flour, 1.15 to 1.3 weight parts of water, 0.1 to 0.2 weight part of soybean yeast or edible bean pulp, 0.025 to 0.04 weight part of edible alcohol and 0.015 to 0.025 weight part of salt, liquefying the flour by using alpha-amylase, then saccharifying the flour by using saccharifying enzyme, adding the soybean yeast or the edible bean pulp, the edible alcohol and the salt into the flour at the same time, stirring the mixture uniformly and fermenting the mixture for 10 to 20 days at the temperature of between 38 and 47 DEG C to form fermented paste, filter-pressing the fermented paste, and taking the juice, namely the sweet flour paste juice; and (2) preparation of the pickles: salting vegetables, cutting the vegetables and then desalting and dehydrating the vegetables, saucing the vegetables into the twice-used sweet flour paste juice for 24 hours, extruding the vegetables, then saucing the vegetables into the once-used sweet flour paste juice for 24 hours, extruding the vegetables again, and saucing the vegetables into the unused fresh sweet flour paste juice for 24 to 48 hours. The method has the advantages of short period, small floor area, low production cost, sanitation and reliability.

The invention discloses a preparation process of children steak, comprising: pretreating a raw material; slicing the treated beer and then dipping into milk, and then cooling and draining for later use; massaging and tenderizing the drained beer pieces in a vacuum massaging and tenderizing machine; adding ingredients prepared in advance; quickly putting the tenderized beer pieces in a refrigeration house for quick freezing; maintaining to less than 30DEG C for quick freezing, wherein, quick freezing time is 30-40min, the central temperature of the product subjected to quick freezing must reachless than 18DEG C; and finally, slicing and packaging for storage. After repeated beating via the massaging and tenderizing machine, the children steak prepared according to the invention is less infascia and tender in taste, and does not affect nutrition value of steak; the beer is dipped into milk before massaging and tenderizing, so the final made steak product has full-bodied sweet smell, meanwhile, is fresh and tender and has less tendons, and is suitable for children.

The invention relates to the field of food processing, in particular to a processing technology of quick-frozen corn. The processing technology comprises multiple specific steps of cleaning, precooking, blanching, color protecting, blow-drying, quick-freezing, packaging and the like, and the quick-frozen corn processing process is completed. The processing technology of the quick-frozen corn is simple and convenient to operate, the quality of the packaged corn is strict, and besides, the obtained quick-frozen corn has a relatively high color preservation rate in the storage process, so that the obtained quick-frozen corn has excellent color and luster and better taste, and the market competitiveness of the product is greatly improved.

The invention relates to a pretreatment method for freezing and fresh-keeping of meat products. The method comprises the steps of low-voltage electric field treatment, non-freezing liquid dipping and freezing and composite coating agent coating protection treatment. The freezing preservation pretreatment method disclosed by the invention is simple to operate and easy to realize; by using a low-voltage electric field, the meat state can be remarkably improved before coating, and the combination efficiency of the composite coating agent is improved; the anti-freezing agent and the antioxidant are used, so that ice crystal growth can be effectively prevented in the meat freezing storage process, and protein condensation and denaturation are effectively prevented; the coating agent is used for forming a coating on the surface of the meat, so that the meat is effectively prevented from being dried, and the freezing quality of the meat is guaranteed. The meat product treated by the composite meat product coating agent treated by utilizing an oligosaccharide low-temperature protection mechanism and a coating protection effect is not easy to dry and brown in a freezing storage process, and the frozen product is good in quality and good in unfreezing quality.

The present invention is a pure stuff konjak and process method and equipment. It is characterized in that konjak tofu pieces with a thickness of 2-25mm are placed in refrigeratory, and obtain a konjak product after having been frozen during 6-36 hours under 0- -10 DEG C. The pure stuff konjak is a piece shape aqueous product, translucence, and has many soya size beehive shape pores distributed uniformly and integrated together. The freezing equipment includes mesh frames placed in common refrigeratory for vertically clamping material piece, a concealing conveyer belt and refrigeratory and the mesh frame using screen as bottom placed in a rack refrigeratory for completing the frozen. The invention needs only a freezing temperature extent, and not may be transferred to another refrigeratory and has a simple technics, low labor intensity. The invention need not overladen low temperature and has a low charge of equipment operation. Freezing period of the invention is short and efficiency is high. The freezing method with perpendicular mesh frames and concealing conveyer belt is liable to mechanization, especially the method of freezing with conveyer belt, workers may work in normal temperature and operate simply.

The invention discloses a preparation process of barbecued eel shreds. The preparation process comprises the following steps: preparing minced meat, making dough, rolling into skin, shredding, seasoning, coating, barbecuing, and performing post treatment. The preparation process has the beneficial effects as follows: the barbecued eel shreds are bright yellow in color, unique in flavor, fresh and pure in taste, tender in mouth feel and good in sensory quality; chitosan with a good film property forms films on the surfaces of the eel shreds, so that a reaction of unsaturated fatty acids and oxygen in the barbecuing process is reduced and oxidative rancidity of fat is alleviated; added short peptide neutralizes a secondary oxidation product with a fishy smell, so that the fishy smell of the eel shreds is greatly weakened.

The invention discloses a quick-frozen rice cake with local flavor and a preparation method thereof. The quick-frozen rice cake with local flavor comprises a cake body steamed from rice paste is steamed and made from the paste after dipping and milling of the rice. The top of the rice cake is embedded with filling. The preparation method of the invention comprises the steps of dipping of rice, preparation of a first fermenting enzyme, adding of fermenting enzyme, fermentation of rice paste and forming of rice cake. The quick-frozen rice cake with local flavor has better taste and can be prepared with different flavors, thereby expanding consumption range and prolonging quality guarantee period.

The invention provides a method for heat treatment of food materials. The method comprises the steps of 1, pretreatment of the food materials, 2, can sealing of the food materials, 3, heat treatment of the food materials and 4, final treatment of the food materials. The food materials after treatments are tender in mouthfeel, it can be guaranteed that moisture in the food materials does not get lost to the greatest degree, and the nutrition and original flavor of food are reserved; meanwhile, by means of the method, meat, fishess, fruits, vegetables and other food materials can be unifiedly processed, and the method meets the requirement for developing the food industry in a direction with more safety, more nutrition and more convenience.

The invention discloses a tamagoyaki. The tamagoyaki is characterized by being prepared from the following raw materials in percentage by weight: 50-70% of fresh egg juice, 5-15% of edible oil, 10-20% of water, 0.2-1% of an elasticizer, 1-3% of salt, 2-6% of starch, 1-4% of sugar, and 2-5% of other raw materials. The invention further discloses a processing method of the tamagoyaki. With the adoption of the technical scheme, the tamagoyaki and the processing method disclosed by the invention have the beneficial effects that the product is more tender and smoother in taste, and remarkably improved in elasticity on the basis of ensuring the attractive colour and rich nutrition of the product by adding the elasticizer, and a rupture phenomenon of the product during a curling process is avoided; the product is fine and uniform in interior texture, and free from a pore phenomenon by using a high-pressure homogenizer.

The invention relates to a processing technology of wild vegetables kept fresh with clean water. The processing technology comprises the steps of desalinating salted wild vegetables, performing sorting and cleaning, performing re-greening, color protection, cooling and rinsing. Through the technology, the original nutrient components of the wild vegetables are reserved, and products are real in color, long in quality guarantee period, easy to store, easy to transport, fresh, tender, crisp and refreshing in mouth feel and free from technology pollution. The products are good in frost resistance, can be stored under the low-temperature condition of minus 20 DEG C or below, the quality guarantee period can reach 8 months, and, the products can also be eaten after being stored for 18 months under the constant-temperature heliophobe condition. The technology is low in cost, small in investment, simple in formula and high in investment benefits.

The invention relates to a yak cutlet and a preparation method thereof, and belongs to the technical field of meat product processing. The method comprises the steps of raw material meat acceptance and cutting, soaking and cleaning, rolling and kneading, baking, shearing, vacuum packaging, sterilization and the like. Through the improvement by the method, compared with an existing product, an original deep-frying process is changed into low-temperature baking, the flavor is better, the yak flavor is thicker, the mouthfeel is tender, and the color and the appearance are more excellent; the process is simplified, the cost is lower. The water content of the product after low-temperature baking is higher than that of deep-fried and air-dried products, the yak cutlet is more moisturized to eat,and the inner flavor and the outer flavor are both uniform, and the quality stability is high batch by batch. The method also solves the problem that yak meat has stronger roughness when eaten, so that the product is more acceptable to consumers, the production efficiency is high, and the mass production is easy.

The invention discloses a heat radiation cooking device which comprises a cooking range, a support and a baking disc. The baking disc is supported by the support, at least one groove is formed in the baking disc, the baking disc is made of stone or glass or ceramics, and packaged semi-finished products of food materials can be accommodated in the grooves. The heat radiation cooking device has the advantages that the food materials can be indirectly heated by means of heat radiation, the original nutrition and water can be almost completely reserved in heated foods, the problem of secondary pollution on foods can be solved, procedures from manufacturing to eating can be seamlessly connected with one another, and the heat radiation cooking device is scientific, hygienic and safe; theme of 'heaven-man unity and harmonious coexistence' can be embodied, unique taste of stone-cooked products is quite suitable for 'mother nature, green and healthful' dietetic psychology of modern people, and the heat radiation cooking device conforms to mainstream ideology of dietetic culture at present; the heat radiation cooking device is not limited to Chinese cuisine heating and preparing, and is also suitable for heating and preparing foods with styles of different countries and regions.

The invention discloses a rose pork flavor sausage and a preparation method thereof. The rose pork flavor sausage comprises the following composition raw materials: pork fed with rose dreg feed, soybean meal, gordon euryale seed powder, grape wine, roses, table salt, Chinese prickly ash powder, cumin powder, white sugar, monosodium glutamate, light soy sauce, chili powder and perilla seed oil. Theraw materials of the sausage produced by the preparation method adopt the pork fed with the feed prepared from rose dregs, and the pork is bright red in color and soft in taste. Shown by detection ofauthoritative departments, the rose pork contains more than 40 kinds of abundant nutrient elements such as potassium, calcium, sodium, zinc and the like essential for human bodies, also the content of organic nutrition components is very high, and the rose pork basically does not contain saturated fatty acid and cholesterol and can effectively prevent occurrence of hypertension, hyperlipemia andcoronary heart disease. Furthermore, the rose pork has good helping effects on dyssecretosis, fatigue relief and wound healing. The rose pork contains abundant nutrients, so the rose pork sausage hasgood experience in the aspects of taste and nutrients and has very high value.

The invention discloses application of salicylic acid to vegetable fresh-keeping and a seed soaking solution. The salicylic acid can be applied to performing seed soaking treatment before sowing vegetable seeds. The invention provides a vegetable fresh-keeping salicylic acid seed soaking solution simultaneously, namely an aqueous solution of the salicylic acid, wherein the concentration of the salicylic acid is between 0.1 and 100 mg.L<-1>. The quality of the vegetables produced by using the technique of the invention is remarkably improved compared with that of the vegetables produced by using a common method. The vegetables have higher soluble solid content in the stem juice, higher Vc content in vegetable tissues, sweeter and tenderer mouthfeel, and longer freshness period. For the domestic markets or exportation, the vegetables have higher market price and good economic benefit.

The invention discloses a club fungus cultivating method and a product thereof. The club fungus cultivating method comprises the steps that basal cell division is promoted while auricularia polytricha sporocarp development is interrupted by adjusting and controlling temperature and light intensity and cooperating with proper high-concentration CO2, top end cells of auricularia polytricha bases are simulated to continue to divide and growth upwards when normal cell division in auricularia polytricha basal bodies is up to a certain degree, so that the auricularia polytricha bases undergo the expanding, growing and proliferating process and bifurcate from the base portions, the middle-upper portions bifurcate for multiple times to form clusters, the top ends form finger-shaped cluster sets, finally coral grape vine shapes are formed, and the appearance, taste and nutritive value of club fungi are superior to those of club fungi of auricularia polytricha.

The invention discloses a preparation method of a fired egg. The preparation method comprises steps as follows: heating sources are put into a container and stacked together; a fresh cereal egg is put into the container and heated, the fresh cereal egg is turned over while the heating sources are added every ten minutes, and the fired egg is obtained after the fresh cereal egg is heated for half an hour. The preparation method of the fired egg has the benefits as follows: fragrance wafts out when a piece of the egg shell of the prepared fired egg is stripped off, egg white and egg yolk are broken and eaten, the smell more fragrant than preserved meat is produced, the taste is fine and smooth, and the fired egg tastes delicious and fresh when matched with ingredients such as soya-bean oil, chopped green onions and the like in an eating process.

The invention provides a preparation method and application of a pine needle immersion enzyme. The preparation method of the pine needle immersion enzyme comprises the following steps: (1) taking fresh pine needles and immersing with clean water for 11 to 14h; then washing; (2) cutting the pine needles into small sections with the length of 0.5 to 1cm, which are conveniently immersed into the water; (3) mixing three components including white granulated sugar, the pine needle sections and the water into an immersion solution and filling the immersion solution into a light-proof ceramic cylinder; mixing the granulated sugar, the pine needle sections and the water according to the ratio of 1 to 4 to 7; (4) filling into the cylinder until the content reaches 70 to 75 percent of the volume; (5) sealing a cylinder opening by utilizing a light-proof adhesive tape; (6) sealing and storing for 7 to 10 days in weather with the room temperature of 25 DEG C or higher, and fermenting to obtain thepine needle immersion enzyme; sealing and storing for 14 to 20 days in weather with the room temperature of 25 DEG C or lower, and fermenting to obtain the pine needle immersion enzyme. By adopting the preparation method provided by the invention, the disadvantages in the prior art are overcome and wastes are changed into valuable things; the fresh pine needles are processed into the pine needleimmersion enzyme and the pine needle immersion enzyme is used for feeding domestic animals, so that the disease-resisting capability of the domestic animals is enhanced, and the dosage of antibiotic drugs is greatly reduced.

The invention relates to steamed chicken with bamboo fungus capable of nourishing and maintaining health, and a process technology of steamed chicken with bamboo fungus. The steamed chicken with bamboo fungus comprises the following components in parts by weight: main materials: 350 to 450 parts of spring chicken, 200 to 300 parts of glutinous rice, 50 to 150 parts of Chinese date, 10 to 20 partsof radix angelicae sinensis, 10 to 15 parts of bamboo fungus and 4 to 7.2 parts of Chinese wolfberry; auxiliary materials: 2-8 parts of chicken powder, 2-3 parts of yeast extract, 1-2 parts of vegetable oil, 2-3 parts of sugar and 2-8 parts of yellow rice wine; and the raw material further comprises 0.1 to 0.2 part of disodium 5'-ribonucleotide. The process technology comprises the following stepsof firstly, uniformly mixing all the auxiliary materials and disodium 5'-ribonucleotide, uniformly smearing the mixture on the surface of the spring chicken, pickling the spring chicken at the temperature of 0-4 DEG C for 10-14h, then mixing the pickled spring chicken with other main materials, adding boiling water until the obtained mixture is just submerged, controlling the temperature of the mixture to be 90-95 DEG C, and performing boiling for 4-6min. The chicken product disclosed by the invention has the effects of nourishing a human body and reducing the influence of excessive fat on the human body after the chicken product is eaten, so that the chicken product has the effect of reducing blood fat.

The invention discloses a quick-frozen rice cake with local flavor and a preparation method thereof. The quick-frozen rice cake with local flavor comprises a cake body steamed from rice paste is steamed and made from the paste after dipping and milling of the rice. The top of the rice cake is embedded with filling. The preparation method of the invention comprises the steps of dipping of rice, preparation of a first fermenting enzyme, adding of fermenting enzyme, fermentation of rice paste and forming of rice cake. The quick-frozen rice cake with local flavor has better taste and can be prepared with different flavors, thereby expanding consumption range and prolonging quality guarantee period.

The invention discloses a preparation process of a mackerel teriyaki. The preparation process comprises the following steps of preprocessing raw materials, seasoning, performing teriyaki, wherein a seasoner is prepared from the following components in parts by weight: 5 to 10 parts of enzymatic pectin hydrolysate, 4 to 7 parts of tomato sauce, 3 to 6 parts of chopped garlic and 5 to 10 parts of white granulated sugar. The preparation process has the beneficial effects that the mackerel prepared by teriyaki is bright and yellow in color, unique in flavor, fresh and pure in taste, immature in mouthfeel and good in sense organ quality. The used seasoner is faint scent in taste and promotes appetite. The used raw materials are low in cost, proportion of each component is moderate, easy to store, safe and non-toxic.

The invention discloses a method for processing high-protein, low-fat and room-temperature-preserved ready-to-eat beef without using grease, and relates to the technical field of processing of ready-to-eat beef. The method concretely comprises the following processing steps: putting prepared tenderizing liquid into a water bath kettle at a constant temperature, and adding beef cubes into the tenderizing liquid; beating and curing the beef cubes by using a tumbling machine; rapidly cooking the cured beef cubes under the conditions of high temperature and high pressure, then taking out and cooling; drying the cooled beef cubes; after the dried beef cubes are cooled, metering according to the specifications for carrying out vacuum packaging, and sterilizing. According to the method provided by the invention, the beef is beaten and cured by means of the tumbling machine, so that a mechanical effect of enabling myofibril to be broken is achieved, a certain role is played in muscle tenderization, the product is enabled to be tender in mouth feel, and the normal temperature storage of the product is facilitated; the aims of lowering the cost and increasing the benefit are achieved by combining microwave drying and hot air drying, and the product is easy to preserve; the tenderizing liquid used in the method has a good tenderization effect, so that the dried beef has very good chewiness.

The invention discloses a processing method of Fengle sauced dried bean curd. The processing method comprises the following steps: (1) preparation of soybean milk; (2) preparation of bean curd; (3) preparation of white dried bean curd; and (4) preparation of the finished product. The Fengle sauced dried bean curd prepared by the processing method disclosed by the invention has a softer and smoother taste, has a good sauce flavoring effect, provides a new taste for existing products, and has great market competitiveness.