422results about How to "Unique flavor" patented technology

The invention relates to an ice cream, and specifically relates to a potato ice cream. The potato ice cream has a great taste, and abundant nutrition. A technical scheme adopted by the invention is characterized in that the potato ice cream comprises 10-50wt% of meshed potato, 13-15wt% of white granulated sugar, 2-5wt% of shortening oil, 2-10wt% of whole milk powder, 3-5wt% of a glucose syrup, 0.5wt% of an emulsification stabilizing agent, 0.1wt% of a fresh milk essence, and the balance water.

The invention relates to a method for producing air-dried fish with crisp bones. In the method, combining unique high nutritions of silver carps, grass carps and carps and prepared condiment, the fishproduced by preserving, air-drying, deep-frying and simmering at high pressure has unique flavor. Not only the fish is rich in nutritions, crisp in bones, tender in meat, crispy and delicious, extremely delicious in taste and sweet-scented, but also the fish bones, fish scale and fish flesh can be eaten together; in addition, the fish is pure in scent, can promote appetite and is good to eat, andhas the functions of increasing appetite, reducing weight and fat and resisting aging, especially the fish bones are crisp and the biological calcium, protein and other nutrients contained in the fish can be easily absorbed; therefore, the fish can be eaten for life as daily food and is a best diet product capable of ensuring lifelong calcium supplement for people and obtaining collagen.

The invention relates to a coarse cereal watermelon peel vinegar drink and a preparation method thereof. The coarse cereal watermelon peel vinegar drink is prepared by blending coarse cereal watermelon peel vinegar stoste and tea water according to the weight ratio of 1 to (1-10). The preparation method comprises the following steps: based on the existing basic technology of brewing grain vinegar, adding watermelon peel juice for co-fermentation, in the later period, adding watermelon juice, red dates, medlar, ginseng, brown sugar and honey, ageing, filtering, blending and sterilizing, so as to obtain the drink. According to the invention, the watermelon peel is recycled and abundant nutrient substances such as citrulline contained in the watermelon peel are fully utilized, so that the coarse cereal watermelon peel vinegar drink, disclosed by the invention, has the health-care efficacy of diuresis, antipyresis, promotion of wound healing and metabolism of human skin, skin whitening and moistening, acne mark fading and the like; in addition, the slight tea fragrant taste in the fruit vinegar enables the coarse cereal watermelon peel vinegar drink to be have a unique taste while being drunk.

The invention discloses healthy chili oil and a preparation method thereof, and the healthy chili oil is characterized by being prepared from the following raw materials by weight: 1-1.2 parts of rhodiola, 0.9-1 part of mulberry, 1.2-1.3 parts of pipewort, 1.1-1.3 parts of plumeria rubra, 0.8-1 part of loquat flower, 1-1.1 parts of dickinsia hydrocotyloides franch, 0.9-1.2 parts of climacium dendroides, 2-3 parts of strawberry, 2-3 parts of pear, 8-9 parts of rice vinegar, 50-55 parts of fatty pork, 100-110 parts of salad oil, 40-45 parts of chili, 15-20 parts of onions and7-8 parts of a nutritional additive. The healthy chili oil is unique in flavor, and reasonable and scientific in formula, the added fatty port is fired into pork oil which is rich in vitamin A, so that the healthy chili oil is much rich in fragrance; in addition, the healthy chili oil is also added with a variety of Chinese herbal medicines in the processing process, so that the healthy chili oil has the effects of tonifying Qi, clearing away the lung-heat, benefitting intelligence, nourishing heart, nourishing yin, supplementing blood, improving eyesight and removing nebula.

The invention discloses a method for processing goose liver paste by using an ordinary goose liver, comprising the following steps of: treating, precooking and mincing the ordinary goose liver, then firstly carrying out zymolysis by using flavourzyme with the energy of 20000-30000 U/g, and then preparing with lactobacillus helveticus and lactococcus lactis according to the viable count of 1:1; carrying out glycolysis with mixed bacteria liquid with the content of the viable count of 1*10<6> cfu/ml; and then blending and canning to obtain the goose liver paste which has soft, compact, fine and smooth texture, unique flavour, good taste without bad flavour, i.e. fishy smell, bitter taste, and the like, and rich polypeptide and amino acid content. In the processing method, the bad flavour, i.e. fishy smell, bitter taste, and the like, can be eliminated through the precooking and the glycolysis, unique frankincense flavour is generated, and the ordinary goose liver with crude texture can be changed to be compact, fine and smooth and has the texture equivalent to that of foie gras, therefore the obtained goose liver paste can obtain thicker paste without adding vegetable jelly and also decompose proteins into polypeptides and the amino acids and has more free nutrient components because crude fat is decomposed and emulsified.

The invention relates to the field of food processing, and discloses a type of jack fruit kernel fried thin paste and a preparation method thereof. The kernel fried thin paste is prepared by baking wrapper and stuffing in the wrapper together, wherein the wrapper is prepared from glutinous rice flour or high-grade flour, jack fruit kernel meal, maltose syrup, green tea water, vegetable shortening and sodium carbonate anhydrous; the stuffing is prepared from jack fruit kernel meal, processed sesame, butter, high-grade flour, white granulated sugar, cold boiled water, peanuts, baking soda and table salt. According to the method, the jack fruit kernel fried thin paste which tastes crisp and sweet, has a unique flavor, contains rich proteins, starch and dietary fiber and has multiple health care effect of improving human body immunity, relieving stress, treating diarrhea and the like is prepared by finely selecting appropriate ingredients and optimizing a processing technology on the basis of the own characteristics of jack fruit kernel, and the utilization efficiency of jack fruit kernel is improved.

The invention relates to a passion fruit vinegar liquid which is a mixture comprising 10-20 of 3-6-degree brewed white rice vinegar, 50-75 of effective component extract of passion fruit peel and 10-30 of passion fruit pulp according to parts by weight, as well as table sugar with an appropriate amount. The effective component extract of the passion fruit peel is obtained by boiling dry passion fruit peel with water for 2-4 times according to a ratio of 1 (part by weight)of dry passion fruit peel and 6-10 (parts by weight) of water, then mixing the extract obtained from all times, and then removing impurities. Due to the addition of the effective components of the passion fruit peel in the rice vinegar, the passion fruit vinegar liquid fully takes the functions of vinegar and passion fruit and has a healthcare function; meanwhile, the passion fruit vinegar liquid maintains the pure natural characteristics of the passion fruit in terms of color, aroma and taste; and the preparation method of the passion fruit vinegar liquid improves the effective utilization rate of the passion fruit from about 40 percent to over 90 percent, greatly improves the utilization rate of the effective components of the passion fruit, solves a great problem in the storage of fresh passion fruit and can generate better economic benefit.

The invention discloses a purple sweet potato glutinous rice flour. The flour is prepared from the following raw materials by weight: 100 to 140 parts of glutinous rice, 20 to 30 parts of red glutinous rice, 20 to 30 parts of coconut meat, 8 to 10 parts of honeysuckle flower, 6 to 8 parts of broadleaf holly leaf, 1 to 2 parts of Chinese chestnut leaf, 2 to 3 parts of gynostemma pentaphylla, 2 to 3 parts of dandelion, 1 to 2 parts of Sichuan lovage rhizome, 3 to 5 parts of cassia seed, 2 to 3 parts of acanthopanax root bark, 1 to 2 parts of buckwheat leaf, 1 to 2 parts of sunflower leaf, 30 to 40 parts of purple sweet potato powder, 10 to 12 parts of pomegranate seed oil and 2 to 4 parts of a nutrition additive. According to the invention, the red glutinous rice is added into the glutinous rice flour, so the flour has more abundant nutrients; the added coconut meat, honeysuckle flower and broadleaf holly leaf enable the flour to have unique flavor and rich aroma; the added purple sweet potato powder and pomegranate seed oil allow the flour to have antioxidative, skin-moistening, beautifying, whitening, fat-reducing, toxin-expelling, canceration-reducing, aging-delaying and human immunity-improving effects and the like.

The invention relates to a method of producing asparagus-pawpaw functional drink, which includes: subjecting asparagus to crushing, juicing and enzymolysis to obtain asparagus juice; deseeding, crushing and juicing pawpaw to obtain pawpaw juice; and adding grains into mixture of the asparagus juice and the pawpaw juice, and steaming, boiling, saccharifying, fermenting, clearing, mixing and disinfecting to obtain the asparagus-pawpaw functional drink. Yeast leaven is used for fermentation, and fermentation products of asparagus and pawpaw are aggregated in the drink during fermenting, and the drink is rich in a plurality of bioactivators easy for human bodies to absorb, thereby having great nutrition and health functions. The asparagus and the pawpaw having high nutrient and health values are combined in the production process of fermented drink to produce the high-quality functional drink which is fragrant and cool in taste, nutrient and functional components of the asparagus and the pawpaw are retained to the greatest extent, and the asparagus-pawpaw functional drink with health functions of the asparagus and the pawpaw has unique flavor, tastes cool, and is fragrant.

The invention discloses a processing method for an instant non-fried fungus, which comprises the following processing steps: (a) cleaning and shaping; (b) water-removing; (c) cooling; (d) seasoning; (e) dipping; (f) refrigerating; and (g) drying in vacuum. The invention can keep the flavor of the fresh edible fungus, reduce the loss of the nutrient composition during processing, and enable the processed products to have the advantages of convenient eating, safety and sanitation.

The invention relates to functional five-cereal bean milk as well as a production technology thereof, and belongs to the technical field of beverage processing. The production technology of the functional five-cereal bean milk is characterized by comprising the following steps: mixing baked germinated brown rice and germinated soybeans to pulp by taking the germinated soybeans and the germinated rice as main raw materials, pulping corns, oat, barley, buckwheat, Awadani, mung beans and red beans respectively, compounding, adding a sweetening agent, a stabilizing agent and an emulsifying agent, then homogenizing, degassing, sterilizing, cooling and performing sterile filling, thereby preparing the functional five-cereal bean milk. According to the invention, all the germinated soybeans and brown rice grains are utilized; the application fields of corns, oat, barley, buckwheat, Awadani, mung beans and red beans are widened; the functional five-cereal bean milk is unique in flavor, fine and smooth in mouthfeel, balanced in nutrition and rich in beneficial components of gamma-aminobutyric acid (GABA), dietary fibers and the like, and has the efficacies of resisting oxidation, improving the immunity of organism, relaxing bowels, building body, losing weight, reducing blood pressure, improving sleep and the like, and the content of GABA in the functional five-cereal bean milk is 10-15 mg/100mL.

A process for preparing the original juice of Teng tea includes such steps as proportionally mixing Teng tea with water, extracting at 50-100 deg.C for 10-180 min, filtering, cooling, and filtering again.

The invention belongs to the technical field of food processing and in particular relates to a technique for producing fermented spareribs by using a compound leavening agent. The technique comprises the following steps of: pretreatment of raw materials, pickling, predrying, frying, fermenting, baking, packaging, sterilizing and the like, wherein the compound leavening agent which takes microorganisms, such as lactobacillus plantarum, lactobacillus rhamnosus, Pediococcus pentosaceus and saccharomyces cerevisiae as strains is used for fermentation. The purpose of endowing spareribs with a basic fermentation flavor by using microbial fermentation is achieved; the nutritional value of the sparerib product is improved by fermentation; and the sparerib product do not need to be subjected to high-temperature and high-pressure sterilization by reducing the pH value of the sparerib product and combining the frying and baking processes, so that original taste and flavor of the sparerib product are ensured. The fermented sparerib product has the advantages of mellow flavor, high nutritional value, good safety, easiness in preservation, probiotic effect and the like; and due to development of the fermented spareribs, food which is unique in flavor, rich in nutritions and convenient to eat is provided for the society.

The invention discloses a method for producing carrot-flavor zizania latifolia crisp chips, and belongs to the food processing technical field. The method comprises the following steps: carrot raw material selection; carrot soaking and cleaning; carrot peeling and shaping; carrot dicing; carrot block blanching and color protection; carrot block crushing; carrot juicing; carrot juice centrifugation and deslagging; carrot juice vacuum concentration; carrot vacuum impregnation liquid blending; zizania latifolia raw material selection; zizania latifolia soaking and cleaning; zizania latifolia shaping; zizania latifolia slicing; zizania latifolia slice cleaning; hardening of zizania latifolia; vacuum impregnation; zizania latifolia quick-freezing; zizania latifolia vacuum deep-frying; zizania latifolia centrifugal deoiling; product cooling; and product packaging. The vacuum impregnation technology is adopted for impregnating the zizania latifolia slices in the carrot juice to make tasty, so that the zizania latifolia slices are endowed with the carrot fragrant and sweet flavor and nutritional ingredients; then the vacuum deep-frying technology is adopted for dewatering treatment, then centrifugal deoiling is carried out, and thus the seasoning type zizania latifolia crisp chips crisp in tissue, fragrant and sweet in mouthfeel, unique in flavor and rich in nutrition are obtained.

The invention discloses a method for salting legs of a wild boar and a product thereof. The method for salting the legs of the wild boar comprises the following steps: taking high-quality rear legs and front legs of the wild boar; salting for six times in the process flow; washing, drying in the sun, hanging, fermenting and stacking. The new species of the legs of the wild boar prepared by the process flow meets the strict requirements of food indexes, solves the problems of single material and monotonous taste existing in the traditional meat-salting technology, and minimizes the saltness of the salted legs without adding sodium nitrite harmful to a human body. Therefore, a new gammon product is produced to cater to a new tide of fat reduction in food of modern people. The taste of fresh meat of the wild boar is naturally removed in finished legs of the wild boar after the salting, washing and airing in the sun, and fermenting for a long time. The salted legs of the wild boar have fragrance and unique taste.

The invention discloses a method for making five-grain soymilk, wherein the raw material formula of the five-grain soymilk consists of the following materials by mass percentage content: 82-86% of water, 10-12% of soybean, 2-3% of cane sugar, 0.5-1% of oat, 0.5-1% of black kerneled rice, 0.5-1% of semen sesami nigrum, 0.5-1% of corn, 0.2-0.4% of emulsifier, 0.03-0.07% of spice and 0.02-0.06% of sweetener. The method comprises that the soymilk is heated to 98-100 DEG C, and the oat, the corn, the semen sesami nigrum and the black kerneled rice are mixed and ground into thick liquid for obtaining a grain liquid; the soymilk is mixed with the grain liquid, and then, the cane sugar, the spice and the emulsifier are added into the mixed liquid; and the mixed liquid is homogenized under the condition of 35-40 MPa to obtain the homogeneous liquid, and the homogeneous liquid is sterilized, then cooled and filled to obtain the five-grain soymilk. The method is used for making the oat, the semen sesami nigrum, the corn and the black kerneled rice into the five-grain soymilk, so the nutrition is more balance, and the five-grain soymilk has a more unique taste; and the peel, fiber and other fine suspended substances which are carried by the grains are removed through homogenizing, so the good appearance of the soymilk liquid is kept, and the drinking appetite of a consumer is maintained.

The invention relates to a method for making nutritional dried bean curd. At present, a method for making dried bean curd with unique flavor and high nutritional value by a simple making process does not exist. The method is characterized in that: raw materials comprise water, soybean, seasoning, medlar and American ginseng slices with thickness of 0.2 to 0.4 millimeter; and the method comprises the following steps of: soaking the soybean into the water for 5 to 10 hours, and then shelling and pulping the soybean to obtain crude soybean milk; boiling the crude soybean milk for 30 minutes with slow fire, and then performing filtration, curdling, pressure filtration and dicing to obtain bean curd blocks; cutting an opening in each bean curd block, putting 2 to 4 American ginseng slices and 3 to 5 granules of medlar into the opening, then performing pressure filtration, and boiling the bean curd blocks for 15 minutes with slow fire to obtain white dried bean curd blanks; and soaking the white dried bean curd blanks into the seasoning for 6 to 8 hours, and then boiling the white dried bean curd blanks for 10 minutes with slow fire to obtain finished dried bean curd. The making process is simple; and the made dried bean curd has comfortable mouthfeel, unique flavor and high nutritional value.

The invention discloses a method for curing and processing pickled mustard green. The process flow includes the following steps: planting separately in scale, collecting according to conventional seasons, air curing and drawing out slurry, cleaning, curing in pool, stirring pool, taking out of pool for ventilating and drying, steaming and stewing, placing into bamboo basket and hanging in the air, solarizing and drawing out slurry, and storing in jar. The pickled mustard green provided by the invention has black red color, yellow and red oil appear after being cut, and the pickled mustard green has good advantages of appropriate salinity, soft tasty, long retention period without decay.

The invention discloses a method for brewing ardisia japonica tea vinegar. The method for brewing the ardisia japonica tea vinegar comprises the following steps: performing pretreatment, immersion, enzymolysis, sterilization and fermentation on tender ardisia japonica leaves which serve as raw materials to prepare raw tea wine; inoculating acetic bacteria into the raw tea wine, and performing fermentation, pulp mixing, filtration and the like. A tea vinegar product which looks good, smells good and tastes good is brewed from the ardisia japonica leaves which are wide in source, so that an effective solution is provided for deep processing of the tender ardisia japonica leaves, and economic benefits can be improved. The tea vinegar product is rich in tea polyphenol, is unique in flavor and taste, and is great in market development value.

The invention relates to a mutton ball, which belongs to the food processing technical field. The mutton ball comprises the following ingredients that 40 to 60 parts of mutton, 1 to 3 parts of salt, 1 to 2 parts of white sugar, 0.1 to 0.2 part of white pepper powder, 8 to 15 parts of starch, 3 to 5 parts of protein powder, 0.1 to 0.2 part of ginger powder, 0.1 to 0.2 part of garlic powder, 3 to 5 parts of cooking wine, 0.3 to 0.5 part of five-spice powder and 20 to 30 parts of cold water. The preparation method of the mutton ball comprises the following steps that well-thawed and smashed mutton is mixed with salt, white sugar, white pepper powder, ginger powder, garlic powder, cooking wine and the five-spice powder to be chopped in half of the cold water for 2 to 3 minutes, then the starch, the protein powder and the other half of the cold water are added into the mixture to be chopped for 2 to 3 minutes, then the mixture is placed into a ball forming machine, the size of a mutton ball is adjusted, the formed mutton ball is boiled in the water twice to be cooled, and finally the mutton ball is quickly frozen. No antiseptic is added, so that fibers of the mutton are not damaged, and the mutton ball is not greasy to eat and is convenient to eat. The prepared mutton ball can be cooked through ways such as braising, boiling, frying and roasting. The prepared mutton ball is reasonable in proportioning and simple to produce, and is suitable for the mass production.

The invention provides a beef biscuit which is characterized by comprising the following ingredients and parts by weight, 45-50 parts of corn, 35-40 parts of beef, 40-45 parts of sweet potato, 2-25 butter, 5-10 parts of cocoa powder, 5-8 parts of delicacies and nuts, 5 parts of ripe flour, 30-35 parts of egg, 0.2 part of ammonium acid carbonate, and 15 -18 parts of syrup. In order to solve the technical problem, according to the defects in the prior art, the beef biscuit is provided. Meat is used as raw materials in traditional biscuit flavor, and the biscuit which is unique in flavor is provided.

The invention discloses a wheat germ acetic acid milk tea. The wheat germ acetic acid milk tea is prepared by the following raw materials in parts by weight: 600-700 parts of skim milk, 40-50 parts of wheat germ, 20-30 parts of avena sativa kernels, 10-20 parts of shredded kelp, 20-30 parts of liquorice, 10-20 parts of blueberry, 20-30 parts of plum-leaf crab, 30-40 parts of edible cactus, 6-7 parts of mulberry, 4-5 parts of pink, 7-8 parts of Buddleja officinalis, 5-6 parts of szechuan lovage rhizome, 2-3 parts of rubia tinctorum madder root, 7-8 parts of barbed skullcap herb, 20-30 parts of lemon vinegar and a proper amount of aromatic carbon. According to the invention, the wheat germ, the avena sativa kernels and other raw materials are baked by the aromatic carbon, so that the finished milk tea is strong in carbon fragrance and unique in flavor; the blueberry and other raw materials are added to enable the milk tea to be comprehensive in nutrition, rich in taste and fragrant and delicious and to have the effects of helping produce saliva, slaking thirst, benefitting the spleen, nourishing the stomach, improving the skin to maintain the look, promoting memory and the like; the lemon vinegar is added to enable the milk tea to have pleasant sweetness and sourness; the milk tea can regulate the acid-base equilibrium of a human body, promote metabolization and improve the immunity of the human body.

The invention belongs to the field of food processing and particularly discloses fermented black garlic powder and a preparation method thereof. The method comprises the following steps: pulping minced garlic, adding water, the weight of which is 25 times that of the minced garlic, to prepare garlic juice, heating, cooling through standing, adding a composite lactobacillus fermentation agent, the weight of which is 3.5%-5% of the garlic juice, and carrying out sealed fermentation at the pH of 5.9-6.3 and the temperature of 32-35 DEG C for 16-18 hours until the terminal pH of fermentation liquor is 3.7-4.1; heating to the temperature of 100 DEG C, boiling for 30 minutes, then, adjusting the temperature to be 88-96 DEG C, performing fermentation by standing naturally for 36-42 hours, then, filtrating, carrying out high-speed centrifugation, carrying out film-evaporation concentration, drying, crushing and sifting, thereby preparing the fermented black garlic powder. According to the fermented black garlic powder, a technical process of combining probiotic biological fermentation and natural fermentation is adopted, so that the nutritive value of the product can be increased effectively, bad tastes of the product are reduced, the flavor is unique, and the mouth feel of the product is improved. The preparation method is simple in preparation process and has a good fermentation effect.

The invention discloses chicken hot and spicy sauce and a preparation method thereof, and the chicken hot and spicy sauce is characterized by being prepared from the following raw materials by weight: 3-4 parts of semen cassiae, 4-5 parts of raisin tree seed, 2-3 parts of raspberry, 2.5-3.5 parts of loquat leaf, 4-4.5 parts of cucumber leaf, 1-1.5 parts of campanula, 1-2 parts of achyranthes aspera, 200-210 parts of red pepper, 8-10 parts of grape seed oil, 20-23 parts of bamboo salt, 20-25 parts of fresh ginger, 15-18 parts of biscuits, 14-15 parts of chicken bone, 40-45 parts of chicken, 10-11 parts of egg liquid, 10-11 parts of cherry, 10-12 parts of pitaya, 15-17 parts of papaya, 12-15 parts of beer, 20-22 parts of rice vinegar and 8-9 parts of a nutritional additive. The chicken hot and spicy sauce is hot, spicy, tasty and refreshing, unique in flavor, and reasonable in formula, the added chicken bone increases the calcium content of the chicken hot and spicy sauce, and the added fried chicken tastes good and tastes delicious, and by cooperation of the egg liquid, the chicken hot and spicy sauce is rich in proteins; in addition, the chicken hot and spicy sauce also contains a variety of herbal ingredients, and has the effects of tonifying liver, benefitting kidney, nourishing and activating blood, nourishing yin and clearing heat, tonifying spleen and harmonizing stomach.

The invention relates to a processing method of sugar-free fruit and vegetable crushed dried pork. The existing crushed dried pork can not meet the requirements of special people groups, namely patients with diabetes, old people, children and the like. The processing method comprises the following process steps: selecting materials, processing raw material meat, boiling meat blocks, blending the materials, frying pork flakes, rubbing the pork flakes, picking the pork flakes and packaging; 40-60kg of the raw material meat, 1-1.5kg of common salt, 9-12kg of fructooligosaccharides, 0.04-0.07kg of I+G, 0.6-0.8kg of monosodium glutamate, 0.002-0.004kg of monascus color, 0.2-0.6kg of sodium erythorbate, 4-8kg of fruit and vegetable powder and 5-20kg of broth are selected as raw materials; the broth is boiled, and the common salt, the fructooligosaccharides, the I+G, the monosodium glutamate, the monascus color, the sodium erythorbate and a meat embryo loose body are added; and stir-frying is performed twice, then the fruit and vegetable powder is added into the crushed dried pork, and a finished product is further obtained by rubbing the pork flakes, picking the pork flakes and packaging. The crushed dried pork produced by the processing method is comfortable in taste, unique in flavor and particularly suitable for the patients with the diabetes, the old people and the children for taking.

The invention relates to a production process of low-salt Chinese cured-meat. The production process consists of the steps of selection of raw meat, preparation of materials, curing, cleaning, draining, baking and fumigating. Specific to the aim of prolonging the shelf life of the Chinese cured-meat, the Chinese cured-meat can be reshaped, sterilized and packaged in vacuum to obtain a finished product. The Chinese cured-meat has strong fragrance, unique flavor and a proper degree of saltiness; no additive is added, so that the meat quality is ensured, and the health of a Chinese cured-meat food is ensured; the salt content of the finished product is not greater than 4 percent, so that the defect that the conventional Chinese cured-meat contains cancerogenic substances is overcome. Moreover, the Chinese cured-meat production process has high yield and high working efficiency, and a large amount of labor force and materials is saved.

The invention discloses a preservation method of a salted meat product. The preservation method of the salted meat product comprises the following steps: coating a preservative, immersing with the preservative, carrying out microwave sterilization and carrying out pulse illumination sterilization. The preservation method of the salted meat product combines three preservation and sterilization technologies including Chinese herbal medicine preservative preservation, microwave sterilization and pulse light sterilization, so that the quality can be effectively kept, the shelf life of the salted meat product is prolonged, and the influences on nutrition ingredients and mouth feel are very small; the preservative is pure natural and toxin-free, has a unique flavor and also has a nutrition and health value; the pulse illumination sterilization also has no toxic side effect; and by virtue of the method, the disadvantages of a traditional salted product that the meat quality is hard after the product is stored for a long time, the mouth feel is not good, the acid value is high due to oxidization and the flavor is changed are effectively avoided.

The invention discloses a ready-to-eat trepang soft can and a processing method thereof. The ready-to-eat trepang soft can is prepared from the following components in parts by weight: 15-30 parts of trepang, 10-25 parts of lean pork, 20-40 parts of radish, 5-10 parts of kelp, 1-3 parts of Chinese wolfberry, 1-5 parts of red date and15-30 parts of seasonings. The steps of raw materials such as processing, mixing, vacuum packaging, sterilization, thermal-insulation checking and the like are carried out to obtain the soft can. The prepared ready-to-eat trepang soft can has the advantages that the nutritional ingredient loss is little, the flavor is special, and the food is easy to digest and absorb. By adopting the novel method, the prepared trepang can does not contain redundant cooking liquor, and is tasty and refreshing in taste, and the shelf life is prolonged. Meanwhile, by adopting a composite film bag as the soft can package, the can is small in size, convenient to carry, easy to open and easy to popularize.

The invention relates to a method for preparing air dried sausage. The flavor formula of the air dried sausage comprises 10 to 20 g of amomum villosum, 5 to 15 g of angelica, 10 to 20 g of tsaoko amomum fruit, 5 to 15 g of braised pork, 10 to 20 g of cumin, 3 to 8 g of Chinese cinnamon, 10 to 20 g of aniseed, 5 to 15 g of clove, 5 to 15 g of areca, 5 to 15 g of cinnamon, 5 to 15 g of galangal, 3 to 8 g of dried ginger, 5 to 15 g of ishirai seed and 5 to 15 g of common achyranthes herb. The method comprises the following steps: pork is cut into blocks, mixed with the flavors, bloated and filled into a prepared intestine to prepare the air dried sausage, pure natural flavors are adopted to mix and season the air dried sausage, the prepared sausage is delicious, the original nutrient content of the meat can not be damaged, and the air dried sausage satisfies popular taste.

The invention discloses a making process for spiced beef. The formula is as follows: 400 grams of beef, 100ml of dark soy sauce, 20ml of sesame oil, 13 grams of salt, 13 grams of white sugar, 30 grams of chili, 5 grams of Chinese cinnamon, 5 grams of Sichuan pepper, 5 grams of aniseed, 5 grams of cumin, 5 grams of monosodium glutamate, 15 grams of rock candy, 15 grams of orange peel and 13 grams of ginger. The making process is as follows: (1) the beef is washed, put into a saucepan, cooked with intense fire, scalded for 5 minutes, scooped out and washed; (2) the sesame oil is poured into a non-stick wok and heated with intense fire, the condiments are poured into the non-stick wok and stir-fried to emit fragrance, and the beef is then put into the non-stick wok; (3) the dark soy sauce is poured into the non-stick wok, the beef is turned, so that the color of the sauce can uniformly cover the beef, boiled water is then poured into the non-stick wok until the beef is immersed in the boiled water, and the beef is cooked with mild fire; (4) the orange peel and the ginger are put into the non-stick wok, and the beef continues to be cooked for 5 minutes; (5) finally, the white sugar, the rock candy, the monosodium glutamate and the salt are put into the non-stick wok and uniformly stirred, the beef is cooked with intense fire for another 10 minutes until the rock candy is completely melted, and the cooking liquor is slowly dried out.