384results about How to "To taste" patented technology

The invention discloses sauced air-dried beef and a processing method thereof. The sauced air-dried beef is prepared from the following raw materials in parts by weight: 60-80 parts of beef, 2-3 parts of dodder, 1-2 parts of eucommia ulmoides, 2-4 parts of fructus rubi, 2-3 parts of mulberry fruit, 2-4 parts of adenophora stricta, 1-4 parts of glossy privet fruit, 2-4 parts of walnut kernel, 2-3 parts of lanatechead saussurea herb with flower, 4-6 parts of iodized salt, 6-8 parts of sesame powder, 6-8 parts of potato sauce, 5-7 parts of pepper powder and 5-8 parts of nutrition additives. According to the sauced air-dried beef and the processing method thereof disclosed by the invention, the Chinese herbal medicinal ingredients and beef are combined to be processed into the dried beef. Compared with the traditional dried beef, the sauced air-dried beef is rich in nutrition and comfortable in mouthfeel and accords with the popular flavor. Meanwhile, multiple traditional Chinese medicine components such as the dodder, the eucommia ulmoides and the fructus rubi are added into the raw materials, so that the sauced air-dried beef product has good effects of replenishing blood and tonifying Yang.

The invention discloses a processing method for a black tea fungus solid beverage. The processing method sequentially comprises the following steps: (1) preparing tea soup; (2) inoculating; (3) fermenting; (4) centrifuging; (5) sterilizing; (6) spraying and drying, namely adding a maltodextrin drying aid into concentrated liquid and uniformly mixing; and then drying by using a spraying dryer under the condition that an air inlet temperature is controlled at 150-180 DEG C, an air outlet temperature is controlled at 70-90 DEG C, and the water content is 5-7% after spraying and drying, thus preparing black tea fungus dried powder; and (7) blending and putting into bags, namely mixing and blending following materials into mixed powder I in percentage by weight: 1%-3% of instant black tea powder, 2%-3% of citric acid, 0.15%-0.45% of sodium citrate, 90%-96% of white granulated sugar powder; uniformly mixing the mixed powder I and the black tea fungus dried powder according to the ratio of (15%-50%) to (85%-50%) to obtain mixed powder II; and putting the powder into the bags. The sterilization treatment guarantees the stability of product properties and the product obtained by concentration and drying procedures is convenient to store and transport.

The invention discloses a preparation method of a teabag, comprising the following steps of: 1. adopting refined tea leaves as materials, eliminating the coarse leaves, stems and pinaculum, removing tea dust of below 60 meshes by a tea sifting and grading machine and crushing the material of more than 20 meshes; 2. crushing the tea leaves by a tea leaf crushing machine to be more than 60 meshes, and screening out tea powder of more than 20 meshes and smaller than 60 meshes by a sizing screen; 3. selecting corresponding tea powder according to different flavor requirements, stirring for 20 to 40 minutes in a stirrer so as to lead the tea powder to be mixed evenly; 4. carrying out processing of impurity removing and processing of drying, sterilizing and increasing incense to the tea leaves meeting bag-packaged materials so as to lead the tea to achieve standard of food level materials; and 5. conveying the materials into a teabag machine special for tea to be packed into a food-level permeable strip bag and carrying out package to the finished product. As the tea is packed into the food-level permeable strip bag, the tea is applicable to be made by a bottled container with a slim outlet and has convenient package, drink and carry.

The invention relates to an apple vinegar beverage and a preparation method thereof. The invention aims at researching and developing an optimum fruit vinegar beverage formula suitable for human consumption. The preparation method of the apple vinegar beverage solves the technical problem that the existing apple vinegar beverage is difficult to be accepted by people. The apple vinegar beverage contains 1800 to 2200 parts of water, 35 to 45 parts of xylitol, 80 to 120 parts of concentrated apple juice, 50 to 70 parts of apple raw vinegar, 25 to 35 parts of honey, 0.2 to 0.4 parts of potassium sorbate, 0.1 to 0.2 parts of citric acid and 0.1 to 0.2 parts of acesulfame-K. The apple vinegar beverage is rich in multiple nutrient components, has a delicate fragrance, a fresh taste and moderate sweetness and sourness, can nourish the lung, has a good mouthfeel and a favorable local flavor, meets popular tastes, is easy to be accepted by the people, satisfies health care requirements from consumers, is a sour alkaline functional beverage, is beneficial for nutrient preservation and calcium absorption promotion, and can form alkaline substances by metabolism in human body to neutralize acidic foods such as fish, meat, eggs, rice, flour and the like.

The invention relates to shaddock fruit tea prepared by finely processing shaddock fruit pulp and peel and a preparation method thereof, and belongs to the field of fruit tea prepared from natural plants, fruits, vegetables and the like. The special shaddock fruit tea is prepared by peeling, debitterizing, blending, homogenizing, degassing, filling, sealing, sterilizing, cooling the purchased local shaddock serving as a raw material and other processes. The tea has a simple preparation process and low cost by using the conventional devices, not only contains various amino acids, mineral insulin and various physiological activators, but also remains the special refreshing fragrance of the shaddock fruit pulp, adds the pureness and sweetness of the shaddock peel and is a natural fruit-vegetable drink which has the effects of eliminating phlegm and stopping cough and moistening the lung and fortifying the spleen, availability for medicament and food and delicious flavor.

The invention discloses an onion and fishbone tartar sauce and a preparation method thereof. The method comprises the following steps of: placing the fishbone into a sodium hydroxide solution to dip, removing impurities, eliminating fishy odor, cooking, pulverizing, sieving and mixing with fishbone soup, heating and emulsifying to obtain fishbone paste; pulping the onion, adjusting the pH value, heating, homogenating and enzymolysis by using pectinase to prepare onion slurry; weighing 20-40% of fishbone paste, 25-45% of onion slurry, 20-30% of bean paste, 3-5% of salt, 0.2-1% of cooked sesame kernel, 0.2-1% of cooked walnut kernel, 0.2-1% of cooked peanut kernel, 0.1-0.5% of white granulated sugar, 0.5-1.5% of soybean sauce, 0.1-0.3% of xanthan gum, 0.2-1% of ginger powder, 0.2-1% of star aniseed and the balance of water, mixing, carrying out emulsion treatment, cooking to be tasty, canning and sterilizing to obtain a finished product. The tartar sauce satisfies popular appeal, has rich source fragrance, balanced nutrition, specific favor and favorable absorption. The preparation method has reasonable technique and simple operation, and is easy to realize industrial production.

The invention provides kusaka ecological pig feed, and belongs to the technical field of feed. The kusaka ecological pig feed is prepared from the following raw materials in parts by weight: 300-400 parts of concentrate, 220-300 parts of coconut oil meal and 40-70 parts of grass greenfeed, wherein the concentrate is prepared from the following raw materials in parts by weight: 90-150 parts of corn flour, 25-55 parts of bean pulp, 50-78 parts of rice bran and 4-8 parts of rovimix. The grass greenfeed is traditional Chinese herbal medicines for improving the pig disease resistance and the meat quality. The kusaka ecological pig feed provided by the invention is comprehensive in nutrition and good in palatability; the pig appetite can be improved; due to addition of the grass greenfeed, the spleen and stomach functions can be regulated, digestive absorption of pigs on nutrient substances is promoted, and diseases can be prevented and treated; in addition, by adopting the feed provided by the invention, the pork can be good in meat quality and fine and smooth in taste. The kusaka ecological pig feed provided by the invention is free of harmful substance, green and safe, and applicable to livestock farms of different scales.

The present invention optimally cooks rice by reading out time of polishing or time of harvesting from an IC tag attached to a rice bag in a rice cooker capable of reading information on the IC tag attached to the rice bag, in expectation of bar cords to be incorporated in the IC tag. A pot heating means 3 heats a pot 2 in which a matter to be cooked is put, a clock means 5 recognizes the current date and time, and a control means 4 controls cooking rice by the pot heating means 3. The control means 4 controls the pot heating means 3 according to information obtained from a reading means 6 for reading out the time of polishing or the time of harvesting from the IC tag.

The invention discloses a production method of a buffalo milk cheese. The method comprises the following steps of: (1) sterilizing buffalo milk; (2) adding a leavening agent to carry out preacidification; (3) adding rennin and isomaltose hypgather to ferment; (4) carrying out heat preservation fermentation after cutting and draining whey; (5) carrying out blanching stretching forming; and (6) carrying out salt impregnation. The invention also discloses the buffalo milk cheese prepared by the method. The method has short consumed time and low energy consumption and the production cost is greatly saved. The buffalo milk cheese prepared by the method has thick fermentation acidity, is clean and juicy, is rich in elasticity and has smooth taste. The isomaltose hypgather is added in the fermenting process, so that the buffalo milk cheese disclosed by the invention is beneficial for being digested and adsorbed by human bodies, emits light sweet taste and is suitable for Chinese people to eat.

The invention discloses a making method of a chlorella drink. Firstly, chlorella powder is preprocessed; chlorellin and chlorella cell fragments are obtained respectively through wall breaking, centrifugation, drying and other steps, an ultrasonic method and a chemoenzymic synthesis method; then proper sweetening agents, acidulant and beta-cyclodextrin are selected to be mixed with the chlorellin to form a chlorellin drink; at the same time, one or more of lotus leaves, honeysuckle, pink, semen cassiae and longjing tea are mixed with the chlorella cell fragments to form different chlorella tea bags with the health efficacy. The making method is simple in process, and saves time and labor; the made chlorella drink contains rich protein, food fiber, amino acid, mineral substances, vitamin and other nutritional ingredients.

The invention discloses milk-flavor purple-potato steamed bread. The milk-flavor purple-potato steamed bread is prepared from the following materials in parts by weight: 600 parts of fresh purple potatoes, 500 parts of wheat flour, 80-100 parts of yeast powder, 50-60 parts of red dates, 40-60 parts of roses, 300-400 parts of milk and 300-400 parts of water. A preparation method of the milk-flavor purple-potato steamed bread comprises the following steps of: weighing the materials in parts by weight for future use; heating up the water to 50 DEG C to 60 DEG C, and then soaking the roses into the heated water; adding the yeast powder to the water for stirring when the water is cooled to 40 DEG C; steaming the purple potatoes and the red dates for 12-18 minutes and 8-10 minutes respectively in high-temperature steam; mixing and grinding the steamed purple potatoes and red dates to be in the shape of paste, putting the paste into the wheat flour, pouring the milk at 45 DEG C into the flour, gradually adding the water in which the roses and the yeast powder are soaked into the flour, and mixing the flour into dough which is placed for 3-3.5 hours at 28 DEG C to 30 DEG C; getting out the purple potato dough in the last step, kneading the dough, twisting the dough into oval long strips, and equally and transversely cutting the oval long strips by a cutter; and steaming the cut oval long strips in a steamer for 8-10 minutes, and maintaining the strips in the steamer for 2-3 minutes after fire is put out.

The invention discloses an independent-fermentation-free pan-fired black tea processing method which comprises the steps of picking fresh leaves, airing the leaves, swinging the leaves, stacking the leaves, rolling the leaves, performing preliminary frying, performing secondary frying, screening the leaves, roasting the leaves and packaging products. According to the independent-fermentation-free pan-fired black tea processing method, the working procedure of independent fermentation during black tea processing is eliminated; furthermore, under the action of a green-tea pan-firing technology, the fermentation can be quickly stopped; contents of tea leaves can be fixed. The technology is simple, the cost is low, and the processed tea has a bright apricot color, tastes sweet and cool, is obvious in sweet and fragrant flavor and meets the taste of modern customers.

A formula and a production method of a body strengthening and health care vinegar belong to the technical field of health product production. A formula of the body strengthening and health care vinegar comprises 200g of fresh haw, 50g of red date, 30g of Chinese yam, 30g of fleece-flower root, 20g of dried orange peel, 20g of ginger, 30g of Chinese angelica, 30g of cistanche, 50g of wolfberry, 30g of Chinese magnoliavine, 500 ml of original vinegar and 200 ml of honey. The production method of the body strengthening and health care vinegar comprises steps of: weighing raw materials in the formula according to the proportion; washing the fresh haw, the red date, the Chinese yam, the fleece-flower root, the dried orange peel, the ginger, the Chinese angelica, the cistanche, the wolfberry and the Chinese magnoliavine, putting into a gauze bag, bundling the opening; putting into a pot and decocting with water for 70 min; removing slag to obtain juice; mixing with the original vinegar and honey, and stirring uniformly. The body strengthening and health care vinegar produced by the invention is full-bodied, fragrant, savoury, mellow and tasty, warm-natured, acid in flavour, and has efficacies of nourishing liver and kidney, tonifying spleen, moistening the intestines, assisting yang, nourishing yin, and building and strengthening body; therefore, the vinegar better satisfies taste and demand of modern people and is favorite among people.

The invention discloses a preparation method of litsea coreana and belongs to the field of tea making. The preparation method comprises the following steps: taking litsea coreana fresh leaves and flatly spreading on a withering sieve; withering for 2-3 hours until the moisture content is lower than 90%; heating a fixation frying machine until a pot temperature is 210-230 DEG C; putting the withered fresh leaves and carrying out fixation for 7 minutes; then taking the leaves out of the pot and dissipating heat; putting the leaves, which are cooled to 80-90 DEG C and are subjected to primary fixation, into a bamboo basket, and carrying out pile fermentation and fermentation for 45 minutes until the surfaces of more than 85% of the leaves which are subjected to the primary fixation become red; rolling the fermented leaves in a rolling machine for 55 minutes, and deblocking and spreading for cooling to room temperature; and drying the rolled leaves at the room temperature until the moisture content is lower than 5%. With the adoption of the procedures of withering, carrying out the primary fixation, fermenting, rolling and drying, all components in the litsea coreana fresh leaves have a certain reaction through controlling temprature and time, and controlling the moisture content and the like in the procedures above, so that the litsea coreana fresh leaves are prepared into litsea coreana tea leaves which have a good taste and are suitable for taste of the mass.

The invention relates to a production process of natural antiseptic fragrant mushroom sauce. The natural antiseptic fragrant mushroom sauce is prepared by the following steps of selecting raw materials, preparing balsam pear water, preparing coriander juice, preparing garlic concentrated liquid, preparing heartleaf houttuynia herb rhizome cooked liquid, preparing concentrated soup of edible fungus in bamboo, preparing orange peel concentrated liquid, blending the raw materials, stir-frying and packaging. The production process provided by the invention has the beneficial effects that a natural antiseptic effect is achieved, and the fact that bodies of people are not damaged at all is ensured; after the soup of edible fungus in bamboo is added, the antiseptic effect is increased, and the taste of the fragrant mushroom sauce is delicious, so that the fragrant mushroom sauce conforms to the taste of people, and people cannot get fed up after eating the fragrant mushroom sauce for a long term; in addition, balsam pears, corianders, garlics and heartleaf houttuynia herbs are the most common natural plants which are low in cost, convenient to obtain and large in yield, so that the natural plants can be suitable for mass production, and the mass production of the fragrant mushroom sauce is facilitated; the production benefit of the fragrant mushroom sauce is increased, and the usage effect is good.

The invention discloses a preparation method of a sturgeon head seasoning. The specific steps are as follows: (1) preparation of fish head pulp; (2) enzymolysis of the fish head pulp: taking the fishhead pulp prepared in the step (1), adding papain with stirring for preliminary enzymolysis reaction, and then adding flavor enzyme for second enzymolysis reaction; (3) enzyme inactivation: carrying out enzyme inactivation after the enzymolysis is completed, and then filtering a enzymolysis product to obtain a fish head pulp filtrate; (4) maillard reaction: carrying out maillard reaction on the fish head pulp filtrate prepared by the step (3); (5) emulsification treatment: carrying out sufficient emulsification on the product of the maillard reaction in the step (4); and (6) sterilization andpackaging so as to obtain sturgeon head seasoning finished product. The preparation method of the invention is reasonable in process, simple to operate and capable of realizing industrial production easily, and has broad market prospect.

The invention discloses a fermented beef ham, pertaining to the field of foods. The invention aims at providing a fermented beef ham prepared by a new preparation formula and technique. The effective raw materials for the fermented beef ham in parts by weight are as follows: preserved ingredients including beef, common salt, ground pepper, clove and nutmeg and ingredients for inoculating injecta including water, common salt, soybean protein isolate, pediococcus pentosaceus and sake lactobacillus. In respect of the fermented beef ham, materials selected are wide with either large-piece beef or small-piece beef. The technologies of injection inoculation and tumbling dispersion are applied, therefore, the strains can disperse evenly and rapidly in the beef, the fermentation is even and the speed of fermentation is accelerated greatly.

The invention belongs to the field of meat product processing and specifically relates to a preparation process of a beefsteak for children. The preparation method comprises the steps of taking a fresh and tender beefsteak, cleaning, removing broken bone and extravasated blood, cutting the beef into a square beefsteak and draining, next, soaking the beefsteak in milk of 30-40 DEG C for 3-5 minutes, taking out, cooling and draining, next, spreading prepared curing powder on the beefsteak evenly, rolling for 10-20 minutes and placing at a temperature within the range of 0-4 DEG C for 6-8 hours, and finally, treating the beefsteak in a tenderizing liquid for 20-30 minutes, packaging in vacuum and quick-freezing for storage. The obtained beefsteak is fresh and tender in taste, suitable for children, and capable of enhancing the immunity of children, supplementing calcium, vitamins and the like.

The invention provides paste-free fillets and a preparation method thereof. The paste-free fillets comprise the following raw materials in parts by weight: 800-1200 parts of fillets, 1-5 parts of ginger powder, 3-5 parts of salt, 3-5 parts of sugar, 3-5 parts of monosodium glutamate, 5-10 parts of cooking wine, 5-10 parts of starch, 5-10 parts of perilla juice and 1-5 parts of yeast extract. By reasonable proportioning and adding of the raw materials, the nutrition and flavor components of the seasoned fillets are effectively locked, the oxidation of fish fat is avoided, and the nutrition andtaste of seasoned fish kebabs are kept; by adjusting preparation process parameters, fresh and natural fishy smell is guaranteed, fish sections are rich in gloss, and fish muscle tissues are compact and complete, clear in texture, firm and elastic; and the paste-free fillets are a paste-free fillet product which conforms to the taste of the public.

The invention provides a method and device for setting scripts based on public opinion. The method comprises the steps that a label database of the state administration of radio film and television isestablished; a creative base point is analyzed, and an original scene database and a similar scene database are formed; the original scene database is used as a target, mass public opinion data is collected and filtered, and first public opinion data is obtained; the original scene database and the first public opinion data are subjected to labelling clustering, and an original scene label and apublic opinion label are obtained; the original scene label is subjected to similarity analysis; public opinion labels of the original scene database and the similar scene database are subjected to cross analysis, a comment distribution condition is obtained, and a set scene is selected; according to the set scene, a related characteristic relation is generated; according to the related characteristic relation and the first public opinion data, a recommended scene trend relation is generated. According to the method, better customization process treatment ability and analysis ability can be effectively brought to various public opinion data, the problems of single and easily guessed scripts are solved, and accordingly the scripts which accord with public taste and are proper and novel in drama arrangement are designed.

The invention relates to a new application of Ulmuspumilacvjinye leaves in health-care tea and a method for preparing the Ulmuspumilacvjinye leaves into the health-care tea. The method comprises the following steps: 1, picking up the Ulmuspumilacvjinye leaves: from the mid and late April to late August every year, picking up terminal buds and leaves from Ulmuspumilacvjinye plants in a sunny day and processing the picked terminal buds and leaves into tea, wherein golden yellow leaves with sufficient sunshine radiation instead of yellow green or green leaves with insufficient sunshine radiation are picked up; and 2, processing: processing the picked golden yellow Ulmuspumilacvjinye leaves into the Ulmuspumilacvjinye health-care tea by using two methods including a processing method of mellow-aroma type Ulmuspumilacvjinye leaves and a processing method of delicate-aroma type Ulmuspumilacvjinye leaf health-care tea, wherein fermentation is needed in the processing process of mellow-aroma type Ulmuspumilacvjinye leaf health-care tea and the processing method of mellow-aroma type Ulmuspumilacvjinye leaf health-care tea is carried out in early June and comprises the following steps: 1, withering; 2, rolling; 3, fermenting; 4, baking and stir-frying; and 5, shaping and drying; the delicate-aroma type Ulmuspumilacvjinye leaf health-care tea is generally prepared from spring leaves and early summer leaves before later June and comprises the following steps: 1, deactivating enzyme; and 2, shaping and drying. According to the invention, the methods are standard and professional, and the prepared Ulmuspumilacvjinye leaf health-care tea has the functions of soothing the nerves and tonifying spleen and has an excellent health-care effect on neurasthenia, insomnia, inappetence and the like.

The invention relates to a potato steamed bread with tea aroma. The potato steamed bread is prepared by the following raw materials: 1000 parts of fresh potatoes, 80-100 parts of yeast powder, 80-100 parts of green tea, 40-60 parts of chrysanthemum, 300-400 parts of honey, 60-75 parts of matcha powder and 550-600 parts of water. The preparing method comprises the following steps: weighting the raw materials in proportion; heating water to 65-70 DEG C and soaking the green tea and the chrysanthemum for 10-15min, and then adding the yeast powder and stirring when temperature drops to 40 DEG C; steaming the potatoes with high temperature steam, taking out and peeling off the potatoes, mashing the potatoes into mashed potato, adding honey in the mashed potato when the temperature drops to 40-45 DEG C and stirring evenly, gradually adding the water in which green tea, chrysanthemum and yeast powder are soaked, kneading the mixture to a dough, and placing the dough for 2.5-3 hours at the temperature of 28-30 DEG C; taking out the potato dough, kneading the potato dough while scattering matcha powder, twisting the potato dough to a long bar with an oval cross section after evenly and throughly kneading, cutting the long bar evenly and transversely, steaming the cut long bar in a steamer for 8-10 min, turning off fire, waiting for 2-3min and then taking out the potato steamed bread.

The invention relates to a low-temperature green processing production method of a sauce braised pork product. The production line comprises a braising and curing unit, a sterile channel, a conveyingbelt, a quick cooling unit, a sterile packaging unit, a low-temperature sterilization unit and a cold air drying unit which are connected through the conveying belt to form the production line. All the units of the production line are integrally controlled by a PLC and can be controlled independently. The production line is scientific in design, all the units of the food production line are accurately controlled, precise control on braising, cooling, packaging, sterilization, cooling and drying can be realized, and the automation degree is higher. The novel processing production line of the sauce braised pork product is not reported on the market currently and has guide significance in industrial production of the sauce braised pork product.

The invention discloses swelled bacca sedge candy rice. The swelled bacca sedge candy rice is prepared from raw materials in parts by weight as follows: 100-150 parts of bacca sedge rice, 40-60 parts of maltose, 40-60 parts of honey, 8-10 parts of cooked black sesame, 8-10 parts of cooked peanut kernels, 8-10 parts of cooked walnut kernels, 10-20 parts of edible plant oil and 20-30 parts of water. The preparation method of the bacca sedge swelled candy rice comprises steps as follows: (1) material preparation, (2) preparation of swelled bacca sedge rice, (3) decoction of syrup, (4) stir-frying of the swelled bacca sedge rice, (5) forming, (6) slicing and packaging. The prepared bacca sedge swelled candy rice tastes crisp, fragrant and refreshing, contains rich nutrients, is convenient to carry and suitable for family travelling and can be given to relatives and friends as gifts.

The invention provides eight-preciousness hot sauce. The eight-preciousness hot sauce comprises the following food materials, by weight, 400-600 parts of chilli powder, 150-250 parts of dry soybeans, 1,200-1,600 parts of lotus roots, 1,300-1,600 parts of edible oil, 400-600 parts of chilli sauce, 150-250 parts of sweet soybean sauce, 400-600 parts of marbled diced meat, 150-250 parts of paprika powder, 150-180 parts of fermented soya beans, 750-1,150 parts of spicy seasoning and 350-560 parts of seasoning. The diced lotus roots are adapted as tasty and refreshing food materials of the eight-preciousness hot sauce, and the taste of the eight-preciousness hot sauce is improved.

The invention discloses a preparation method of soup dumplings. The preparation method of soup dumplings, disclosed by the invention, comprises the following steps: 1, preparing chicken soup; 2, blending a stuffing; 3, kneading a dough, namely, dissolving 3-6 parts of yeast powder and 3-6 parts of baking powder in water and adding to 1,000 parts of flour, continuing adding water until the dough is formed, and fermenting into fermented flour; 4, wrapping, and making the fermented flour prepared in the step 3 into wrappers, adding the stuffing blended in the step 2 in the wrappers, remaining round mouths for preventing soup from flowing out in bonding parts of the wrappers; and 5, cooking, namely, caging and cooking after standing the wrapped dumplings in the step 4 for 1-5 min. The chicken soup is adopted as the soup of the soup dumplings, is fresh and tender, and is poured in minced meat, so that tastes are perfectly mixed. The wrappers are made by adopting the fermented flour, and the baking powder is added in a fermentation process, so that the wrappers have toughness and are loose and soft, the fermented flour is high in toughness, and is capable of realizing thinner skins and more stuffing. Meanwhile, no additive is added in the making process, thus the soup dumplings are environmentally friendly, safe and healthy.

The invention provides a preparation method of soft shrimps, which comprises the following steps of: 1) selecting fresh and non-browning shrimps as raw materials, removing trash fishes, trash shrimps and silt impurities, and cleaning the shrimps; 2) pre-boiling; 3) preparing seasoning liquid, and seasoning; 4) boiling down; 5) mixing the seasoning, and frying the shrimps to be cooked; 6) baking; 7) mixing accessories; 8) bagging; 9) sterilizing and cooling; 10) preserving heat and detecting. The method provided by the invention is used for preparing snack food with the raw materials of the shrimps which are high-yield and low-value living marine resources generated along the coast of our country. The prepared products are special in flavor, rich in nutrition and delicious in taste, so that the products are suitable for public taste. With the adoption of the method, comprehensive utilization of ocean resources is greatly improved, economic value of the ocean resources is improved, and simultaneously, a new way for comprehensive utilization of the shrimps in the Yellow Sea is created.

The invention relates to a nutrient nucleolus hot and spicy sauce, belonging to the technical field of food. The main component of the hot and spicy sauce adopts soybean and nucleolus, chili sauce, balsam, honey, star aniseed powder, Sichuanese pepper corn, cinnamon powder, ground cloves powder and monosodium glutamate are chosen as ingredients. The raw material used in the invention is easy to obtain, the cost is low, and the processing method is easy, the hot and spicy sauce is rich in nutrition, excellent in color, smell and taste, caters to the tastes of the public, fills in the market vacancy of the sauce product, and is helpful for the health of people, particularly suitable for the group eating in business trip, travel and fieldwork.

The invention provides an intelligent full-automatic electric cooker. The intelligent full-automatic electric cooker comprises an outer container, an inner container and a cover, and further comprises a control system, a water injection mechanism and a grain storage device. The control system is in control connection with the water injection mechanism and the grain storage device. The cover is provided with a water inlet and conveying port. The water injection mechanism is connected with the water inlet. The grain storage device is connected with the conveying port. A water level sensor is mounted on the inner container and / or the cover. A weight sensor is mounted at the bottom of the inner container. The weight sensor and the water level sensor are both connected with the control system. The control system controls water intake according to data measured by the weight sensor and controls the quantity of water intake according to data measured by the water level sensor. According to the intelligent full-automatic electric cooker, complete automatic and intelligent treatment is realized in the rice taking process and the water adding process quite conveniently and quickly, the adding quantity is accurate, and cooked rice or porridge meets the tastes of all groups of people.

A Chinese hamburger is prepared according to the following formula: 300g-500g of diluted flour, 70g-80g of eggs, 5g-10g of chili sauce, 5g-10g of sweet soybean paste, 10ml-20ml of lemon juice, 20g-30g of oil-fried wrappers, 100g-200g of sausages, 50g-70g of meat paste, 50g-80g of cucumbers and 50g-80g of lettuces. The production method comprises the following steps: taking out the diluted flour by using a spoon and coating at the bottom of a pan; crushing the eggs and coating on a flour cake; overturning the flour cake and putting one side with the egg on the bottom side; coating a certain quantity of the chili sauce and the sweet soybean paste on the flour cake and adding the lemon juice on the flour cake; putting the oil-fried wrappers on the flour cake; putting the sausages, the cucumbers and the lettuces on the oil-fried wrappers and coating the meat paste on the surfaces of the sausages, the cucumbers and the lettuces; and folding the flour cake and putting into a dinner plate to eat. The Chinese hamburger has the beneficial effects that the Chinese hamburger is safe and sanitary, is nutritional and delicious, is easy to manufacture and is good for body, and can meet the tastes of people.