44results about How to "With delicious" patented technology

The invention provides a hotpot condiment and a preparation method thereof. The hotpot condiment is prepared from the following components in parts by weight: 60-150 parts of animal oil, 30-50 parts of vegetable oil, 2-6 parts of garlic, 1-5 parts of thick broad-bean sauce, 1-5 parts of fresh gingers, 0.5-2 parts of cloves, 2-6 parts of cinnamons, 2-6 parts of anises, 0.1-1 part of pepper, 0.5-2 parts of cardamoms, 0.5-2 parts of white wine, 0.5-2 parts of fermented glutinous rice, 60-80 parts of chilies, 2-10 parts of Chinese prickly ash, 10-20 parts of chicken essence, 1-10 parts of monosodium glutamate and 1-5 parts of rocky candies. The hotpot condiment provided by the invention has the advantages of being spicy and delicious, having a good taste and the like, and also has the effects of nourishing stomach, protecting stomach and promoting digestion. The preparation method of the hotpot condiment, provided by the invention, adopts a supercritical CO2 extraction method so that oil and residues are separated; the preparation method has the advantages of convenience, simplicity, easiness of operation and the like; and the hotpot condiment produced by the method has a relatively good taste, and is relatively pure and sanitary.

The invention provides a Houttuynia cordata fragrant-hot sauce, its character: its raw material according to weight share: Houttuynia cordata 2-5, Zanthoxylum bungeanum 1-10, soy sauce 40-70, garlic 2-5, cayenne pepper5-20, ginger 2-5, monosodium glutamate 1-4, edible plant oil 3-8, black pepper 2-5 and the rest of edible flavor. It has special flavor, fragrant-hot and tasty and refreshing, having health efficacies of helping assimilation, increasing appetite, detoxifying and sterilizing, diminishing inflammation and nourishing lung, etc. Its shelf life can reach over 2 years without any antiseptic under room temperature.

The invention relates to a preparation method for a dish, specifically to a preparation method for cattle tripe slices. The method comprises the following steps: selecting cattle tripe; cleaning the selected cattle tripe to remove impurities; blanching the cleaned cattle tripe so as to remove blood and dirt; taking out and cleaning the blanched cattle tripe; slicing the cattle tripe; adding seasoning raw materials (minced ginger, minced garlic, etc.) and carrying out poaching (with water temperature being 100 DEG C and poaching time being about 60 min); successively carrying out cooling and flavoring for 12 h; taking the cattle tripe out; and carrying out packaging. The prepared cattle tripe slices are instant, fresh, delicious and nutritious and are convenient to eat.

A preparation method of marinated pig trotters comprises the steps as follows: 1) pretreatment; 2) deodorization treatment; 3) deep treatment and 4) marinating. The marinated pig trotters have the characteristics of being clean, delicious and high in nutrient value, special red marinade is adopted for marinating, and the marinated pig trotters have the unique fragrance and the ruddy color, taste mellow and have good appearance. In the deep treatment in the step 3), pig trotters are treated through ultrasonic waves, so that myofibrils in the pig trotters are damaged to a certain extent, releaseof protein in the myofibrils is facilitated in the following marinating process, and the utilization rate of the nutrient value of the marinated pig trotters is increased. Besides, the eating taste of the marinated pig trotters is improved.

The invention relates to a method for cultivating cordyceps sinensis by using passiflora edulia sims as a container. The method comprises the following steps: by using passiflora edulia sims fruits asa cultivation container, passiflora edulia sims fruit juice and pulp as nutrient sources and various food materials as auxiliary materials, putting food materials into the passiflora edulia sims fruits, combining the food materials with the passiflora edulia sims fruit juice into a whole, inoculating the passiflora edulia sims fruits with cordyceps sinensis strains, and performing culturing untilthe whole passiflora edulia sims fruits are full of cordyceps sinensis mycelia and even cordyceps sinensis sporocarp grows out to obtain a passiflora edulia sims fruit and cordyceps sinensis complex.The prepared passiflora edulia sims fruit and cordyceps sinensis complex has the original nutritional and functional components of the whole passiflora edulia sims fruits, various food materials andcordyceps sinensis at the same time, does not lose the original taste of the passiflora edulia sims fruits, and is a health-care food with multiple functions and characteristics of delicious taste, leisure, dietary therapy, health preservation and the like at the same time. The passiflora edulia sims fruits are subjected to early-stage disinfection and medium-stage sterilization treatment, so thatthe passiflora edulia sims fruits are harmless and free of residues on the whole, the whole passiflora edulia sims fruits including peels and pulps can be completely eaten, no waste is generated, thenutritional ingredients of the passiflora edulia sims fruits are completely utilized, and the passiflora edulia sims fruits can be expanded and increased without limitation.

The invention relates to a preparation method of dishes, and in particular relates to an instant sheep liver making method which comprises the following steps: choosing sheep liver, cleaning the sheep liver to remove impurities, blanching to remove blood dirt, taking out to wash, slicing the sheep liver, adding seasoning raw materials (ginger, garlic powder and the like) for cooking with water with the water temperature of 100 DEG C for about 60 minutes, cooling, flavoring for 12 hours, dragging out, and packing, and the instant sheep liver has the advantages of being instant, fresh, delicious, nutritious, and convenient in eating.

The invention relates to a manufacturing method of a dish, and in particular to a manufacturing method of mutton soup. The method is as below: selecting mutton and lamb entrails, cleaning the entrails to remove impurities, blanching to remove blood dirty, fishing out and cleaning, dicing the mutton and entrails, adding seasonings (ginger powder and garlic powder, etc.), stewing in water (with water temperature at 100 DEG C for 60 min), cooling, standing for 12 h to gain taste, fishing out the mutton and lamb entrails, and packaging; and crushing lamb bones, decocting for 90 min, adding spices into thick soup, weighing and conducting vacuum packaging. The mutton soup has the advantages of instant eating, freshness, delicacy, nutrition and convenience for eating.

The invention discloses a preparation method for a soy chicken leg in a tomato juice. The method comprises a first step of preparing the soy chicken leg by deep-frying raw materials using hot oil, wherein the raw materials comprise soybean milk film, shredded winter bamboo shoot, diced winter bamboo shoot, diced mushroom, mashed potatoes, starch, monosodium glutamate, white sugar, ginger powder, refined salt, soy sauce; a second step of preparing a flavor sauce by using green pepper, peanut oil, clear water, tomato juice, monosodium glutamate, ginger powder and sesame oil; and a third step of matching and packaging the soy chicken leg and the flavor sauce according to ratios. The soy chicken leg in the tomato juice has the characteristics in that the soy chicken leg is convenient, ready to eat, fresh, delicious and tasty. The soy chicken leg in the tomato juice is a vegetarian fast-food having the original flavor and nutritional value, is in no addition of any preservatives, food additives and spices, and enables people who are busy or traveling to fully enjoy wonderful food that can be only eaten in restaurants.

The invention provides a probiotic fermented noodles, a preparation method and instant food containing the probiotic fermented noodles and relates to the technical field of food processing. The probiotic fermented noodles are mainly prepared from wheat flour, vegetable powder, soybean protein powder, white granulated sugar, edible oil, probiotics, monopotassium phosphate, nutrient supplements, table salt and drinking water, wherein the probiotics are added into the probiotic fermented noodles disclosed by the invention to achieve the effects of maintaining intestinal tract bacterial colony balance and enhancing intestinal tract functions; meanwhile, the probiotics further can adjust immunological competence by stimulating an immune function in intestinal tracts to be favorable for preventing allergic diseases and improving immunity; furthermore, a health care effect of the probiotic fermented noodles disclosed by the invention is improved; the nutrient supplements are added into the probiotic fermented noodles disclosed by the invention to achieve a nutrition enhancing effect. Therefore, the probiotic fermented noodles disclosed by the invention which are prepared from the raw materials has the advantages of nutrition, health, deliciousness and function of adjusting intestine and gastrointestinal flora balance.

The invention provides a method for preparing yuba by using a soybean water enzyme method emulsion and residue, and relates to the technical field of food processing. According to the present invention, the method mainly comprises: crushing, puffing, enzymolysis, deodorization, centrifugation, spray drying, blending, homogenization, heating, drying and other steps; and the method overcomes the disadvantages in the prior art, effectively improves the nutrient content of the traditional yuba product, improves the composition of the nutrients, reduces the waste of the bean residue during the production, improves the taste of the yuba, and reduces the bean odor, such that the obtained yuba has advantages of nutrition, delicious taste and the like.

The invention discloses soy sauce and a production method thereof. The soy sauce is brewed through the procedures of raw material treatment, cooking, starter propagation, fermentation, filtration, sterilization and filling. The production method of the soy sauce comprises the following steps: adding pod peppers when the fermentation is carried out for 100 days, continuing performing fermentation,enabling the pod peppers to permeate into soy sauce mash, and performing squeezing and filtering to fuse the spicy taste of the pod peppers with the soy sauce in the soy sauce mash so as to obtain thesoy sauce with a spicy taste. The obtained soy sauce not only has an original sauce flavor, a delicious taste and a color of the soy sauce, but also has peppery taste loved by the masses of people.

The invention provides a method for making peculiar-smell-free soft crisp ox tripes through ultra-high-pressure modification and high-temperature dry cooking, and belongs to the technical field of processing of high-temperature meat products. The method comprises the main steps of cleaning ox tripes, performing ultra-high-pressure treatment, performing blanching, performing draining, applying spices, performing high-temperature dry cooking, performing sterilization and the like. The method disclosed by the invention has the characteristics that after being in vacuum package, the ox tripes and macerating liquor are treated under 100-400MPa for 5-20min, so that the capacity of macerating for removing peculiar smell is strengthened, and the cooking characteristic of the ox tripes is improved; the blanching time is 3-10min, dry powder seasoning is applied onto the surfaces of the drained ox tripes, and vacuum packaging is performed; dry cooking at high temperature of 115-121 DEG C is performed for sterilization. The ox tripe products processed according to the method can be guaranteed to be free from bacteria, the peculiar smell can be reduced, and the mouth feel of the ox tripe products is soft and crisp.

The invention relates to a meat food processing method, in particular to a mutton soup formula and a processing technology thereof. The mutton soup formula comprises the following raw materials in part by weight: 900 to 1,100 parts of mutton, 23 to 27 parts of salt, 23 to 27 parts of soy sauce, 13 to 17 parts of green onions, 8 to 12 parts of ginger, 14 to 17 parts of sesame oil, 8 to 12 parts of minced coriander, 130 to 170 parts of chilli oil, 13 to 17 parts of pepper, 3 to 7 parts of cinnamon, 2 to 3 parts of orange peel, 2 to 3 parts of Tsaoko amomum fruit, 13 to 17 parts of radix angelicae, 40 to 60 parts of pepper water, 3 to 7 parts of Chinese galangal, 130 to 170 parts of mutton fat, 400 to 600 parts of sheep bone, 3 to 7 parts of pepper powder, 3 to 7 parts of monosidum glutanate, 5 to 7 parts of American ginseng, 5 to 7 parts of rhizoma gastrodiae, 5 to 7 parts of lithocarpus cortex, and 3 to 5 parts of dendrobium nobile stem. The chilli oil is prepared from mutton fat and red peppers according to a ratio of 3:1. The processing technology of the mutton soup formula comprises the following steps of: carrying out a treatment process of the mutton soup formula; packaging cooked mutton; after concentrating and drying mutton soup, weighing and packaging; collocating a seasoning packet using dehydrated vegetables as the main material. The mutton soup formula and the processing technology thereof, which are provided by the invention, have the advantages of refreshment, deliciousness, nutrition, and convenience for eating and carrying.

The invention provides an instant enzyme pork haslet soup. The instant enzyme pork haslet soup is prepared from the following raw materials in parts by weight: 10-50 parts of pork haslet, 0.1-3 partsof edible salt, 0.5-5 parts of mushroom enzyme, and 60-150 parts of water. The instant enzyme pork haslet soup provided by the invention is not added with any additives, so the soup is safer and healthier. In a preferred scheme, the odor in the pork haslet can be effectively removed by soaking the pork haslet with a first mushroom enzyme solution. Adding a second mushroom enzyme solution during cooking sterilization can not only improve the taste of the soup, but also better release the nutrients in the pork haslet into the soup, which is easier for the body absorption.

The invention relates to a preparation method of a dish, and in particular to a preparation method of stewed mutton. The method is as below: selecting fresh tender mutton, blanching to remove blood dirty, slicing the mutton, stir-frying, coloring by using white sugar, adding seasonings (ginger powder and garlic powder, etc.), stewing in water (with water temperature of 100 DEG C for 60 min), cooling, standing for 12 h to gain taste, draining, and conducting vacuum packing. The stewed mutton has the advantages of instant eating, freshness, delicacy, nutrition and convenience for eating.

The present invention discloses a preparation method for a quick-frozen Spanish mackerel dumpling. The preparation method is characterized in that Spanish mackerel meat and flour are mixed to prepare dough for the preparation of dumpling wrappers, and the Spanish mackerel meat, green peppers, pork, fresh ginger, chopped scallions, refined salt and adjunct materials are processed step by step to prepare dumpling fillings. The Spanish mackerel is organically combined with the green peppers and wheat flour cooked food, and further organically combined with the dumpling wrappers and vegetable and meat dumpling fillings to prepare the quick-frozen Spanish mackerel dumpling. The quick-frozen Spanish mackerel dumpling is very popular since people generally pay attention to nutrition and health at present.

The invention discloses a production method of ready-to-eat noodles in chicken soup. The production method comprises the following steps of cooking bone-removed chicken meat in water, separating obtained chicken soup from chicken meat residues, performing extrusion treatment on the chicken meat residues with a double-screw extruder, performing uniform grinding to obtain chicken meat powder, then mixing the chicken meat powder with raw materials of wheat flour, water and the like, performing processing with a noodle maker, performing steaming with boiling water, performing soaking in cold water, performing draining to obtain ready-to-eat noodles, separately packaging the ready-to-eat noodles and the chicken soup, performing sterilization, performing sealed packaging, and then performing putting into the same outer packaging bag so as to obtain the ready-to-eat noodles in chicken soup. The production method disclosed by the invention is simple to operate and low in cost, raw materials can be saved, and the made ready-to-eat noodles in chicken soup are fresh and delicious in taste and smooth and chewy in mouth feel and have rich nutrient value.

The invention discloses silver berry slices capable of tonifying the spleen and nourishing the stomach and a preparation method of the sliver berry slices. The sliver berry slices are prepared from silver berry powder, blend sugar, haw jam, cooked coix seed powder and cooked mung bean powder. The preparation method comprises the following steps of preparing the cooked mung bean powder, preparing the cooked coix seed powder, preparing the blend sugar, preparing the silver berry powder, preparing the haw jam, preparing mixed materials, preparing the silver berry slices, and performing drying. The silver berries are used as main raw materials and are blended with various medicinal and edible materials to prepare the silver berry slices being good in mouth feel, flavor and color and capable oftonifying the spleen and nourishing the stomach. The raw materials are easy to obtain, the preparation method is simple, the mouth feel is good, and the silver berry slices are safe and free from toxic and side effects, can conform to requirements of current consumers, and can meet function requirements. The silver berry slices have the characteristics of being healthy, delicious and convenient,and being suitable for industrial production. The development of silver berry products also conforms to a west development strategy in China.

The invention relates to a manufacturing preparation method of a dish, and in particular to a manufacturing method of sheep trotter. The method is as below: selecting sheep trotters, scalding the sheep trotters with hot water to remove wool and impurities, roasting with fire to remove hair follicles, scraping small hairs, blanching, fishing out the sheep trotters, removing the bones while hot, adding seasonings (ginger powder and garlic powder, etc.), standing for 12 h to gain taste, stewing in water (with water temperature at 100 DEG C for 45 min), draining and conducting vacuum packing. The sheep trotter has the advantages of instant eating, freshness, delicacy, nutrition and convenience for eating.

The invention relates to a preparation method of dishes, and in particular relates to an instant sheep giblets making method which comprises the following steps: choosing sheep giblets and sheep meat, cleaning the sheep giblets to remove impurities, blanching to remove blood dirt, taking out to wash, slicing the sheep giblets and sheep meat, adding seasoning raw materials (ginger, garlic powder and the like) for cooking with water with the water temperature of 100 DEG C for about 60 minutes, cooling, flavoring for 12 hours, dragging out, and packing, and the instant sheep giblet has the advantages of being instant, fresh, delicious, nutritious, and convenient in eating.

The invention discloses a preparation method of cured beef. The preparation method includes the following steps: selecting high-quality beef, performing kneading in a vacuum tumbler at a vacuum pressure of 0.06 Mpa for 20-40 minutes, taking the beef out of the vacuum tumbler, adding curing ingredients to the beef, performing kneading, then putting the beef with the curing ingredients into a sealedjar, putting the sealed jar in a refrigerator, performing curing for 12-18 days, taking the cured beef out, putting the obtained beef into a fire-cure furnace at a fire-cure temperature of 65-75 DEGC for 1-3 hours, taking the obtained beef out of the fire-cure furnace, performing natural air drying, performing fire-curing once again, taking the obtained beef out of the furnace, then putting thebeef into a natural air-drying room, performing air drying at room temperature for 15 days, putting the dried beef into an ultraviolet disinfection room, performing disinfection for 12 hours, puttingthe disinfected beef into a vacuum packaging room, setting the pressure at 0.6 Mpa, the vacuuming time at 58 seconds, the heating time at 48 seconds and the delay sealing time at 28 seconds, and performing packaging, coding and storage. The cured beef which is prepared by using the preparation method of the cured beef has the characteristics of low content of salt, good taste, health, safety, no preservatives and the like.

The invention discloses natto fine dried noodles and a production method thereof. The noodles are prepared from the following ingredients in parts by weight: 60 parts of high gluten wheat flour, 4 parts of natto powder, 24 parts of water, 0.1 part of food base, 1.2 parts of sodium alga acid, 0.63 part of salt, 10 parts of egg white and 0.07 part of fruit acid. The natto noodles have the advantagesthat the natto noodles have the characteristics of being nutrient, tasty, healthy, simple and convenient, not only is the stink in natto removed, but also the utilization rate of protein in soybean is improved, the natto noodles have the health-care functions of the natto and the practical function of the noodles, so that the natto can be taken by serving as daily staple food, meanwhile, the natto noodles can be eaten only after being soaked in 75-80 DEG C hot water for 10 minutes or above, and the physiological activators such as natto kinase in the natto are retained to the highest extent.

The invention discloses a production method of braised wild rice shoots with brown sauce and belongs to the technical field of food processing. The method comprises the following process steps of: (1) raw material selecting; (2) slitting; (3) precooking; (4) cooling and rinsing; (5) acidizing; (6) dewatering; and (7) stirring and packaging. The production method of the braised wild rice shoots with brown sauce is reasonable in design and suitable for industrial production. Through reasonable parameter and step design, wild rice shoots are subjected to earlier stage processing and then reasonably proportioned, so that the wild rice shoots obtained by the invention have the freshness and the crispness of fresh wild rice shoots and unexpected taste; and the quality guarantee period of the wild rice shoots obtained by the invention can be up to 1-2 years on the premise that no preservatives are added.

The invention discloses a longxu large meatball and a preparation method thereof. The longxu large meatball comprises the following raw materials in parts by weight: 55-65 parts of streaky pork, 10-14 parts of water, 4-5 parts of starch, 1.2-1.6 parts of salt, 0.8-1.0 part of sugar, 0.5-0.7 part of aginomoto, 0.04-0.06 part of white pepper, 0.05-0.07 part of 36 fragrant seasonings, 0.4-0.6 part of green onion, 0.3-0.5 part of ginger, 1.1-1.3 parts of dark soy sauce and 10-12 parts of sweet potato vermicelli. The raw materials are pulped, boiled and fried to obtain a finished product. The longxu large meatball has the beneficial effects that the sweet potato is rich in dietary fiber, beneficial for digestion, capable of preventing cancer and rich in protein, essential amino acid, vitamins, calcium, iron, magnesium, zinc and the like, and the longxu large meatball made of the raw materials is full in overall structure, delicious in taste and free of food additives such as pigment, and has the advantages of nutrition, safety, health and tastiness.

The invention discloses a durian and almond biscuit and a processing method for the same. The durian and almond biscuit comprises the following raw material components in parts by weight: 10-30 partsof durian additive, 1-10 parts of flour, 100-150 parts of mung bean flour, 1-10 parts of almond powder, 10-50 parts of oil and 40-70 parts of condiment. The processing method comprises the following steps: mixing: adding water and uniformly mixing the durian additive, the oil and the condiment, then adding the flour, the mung bean flour and the almond powder, and uniformly stirring to obtain premix; forming: pouring the premix into molds to obtain blanks; and baking: baking the blanks to obtain the durian and almond biscuit. The durian and almond biscuit has unique flavor, the nutritional ingredients of an almond biscuit are increased, and thus, the durian and almond biscuit is nourishing, delicious, healthful and the like, and conforms to the processing direction of healthful food.

The invention discloses a tomato sour soup-flavored sheet pasta with Guizhou sour soup flavor. A dough takes wheat flour, water and palm oil as raw materials; a sauce packet comprises the following raw materials in parts by weight: 30-50 parts of palm oil, 20-40 parts of tomato sauce, 5-15 parts of pickled pepper, 5-10 parts of edible salt, 1-5 parts of shallot, 1-5 parts of garlic, 1-3 parts of pickled ginger, 4-8 parts of chick paste, 0.2-0.5 part of the edible tomato flavor, 0.1-1 part of citric acid, 0.1-1 part of lactic acid, 0.1-1 part of malic acid, 0.1-1 part of capsanthin, 0.025-0.045 part of potassium sorbate, 0.05-0.06 part of d-sodium erythorbate, and 0.0025-0.003 part of ethylenediamine tetraacetic acid disodium; a powder packet comprises the following raw materials in parts by weight: 38-40.8 parts of edible salt, 15-17 parts of dehydrated diced tomato, 8-11 parts of dehydrated tomato powder, 5-8 parts of dehydrated peas, 3-3.5 parts of dehydrated shallot, 3-3.5 parts of white granulated sugar, 2.5-2.8 parts of creamer, 10-12 parts of sodium glutamate, 1.5-2 parts of edible flavor and fragrance and 1.2-1.4 parts of disodium 5'-ribonucleotide. The crude instant noodle is matched with raw materials including the tomato paste, dehydrated tomatoes, pickled pepper and the like, thus restoring the original flavor of Guizhou Miao family sour soup; the tomato sour soup-flavored sheet pasta has the characteristics of being delicious, nutritional and good in flavor, the Sichuan sheet pasta and Guizhou Miao family sour soup are combined to prepare the tomato sour soup-flavored sheet pasta with Guizhou Miao family sour soup flavor.

The invention discloses a preparation method of Neda mango, which belongs to the technical field of fruits and aims at solving the problems that pollution can be produced in an existing dried mango production process and taste is bad. The preparation method of the Neda mango comprises the following steps: selecting Australia mangoes with single weight more than 500g as a raw material; cleaning thesurfaces of the mangoes by adopting a cleaning machine; then removing peels and seeds of the cleaned mangoes; slicing the mangoes with the peels and seeds removed to obtain mango slices; seasoning the mango slices; drying the mango slices to obtain dried mango, wherein moisture content of the dried mango after drying operation is 12-18%; carrying out sampling inspection on the dried mango after the drying operation, after the dried mango is qualified, packaging the dried mango, and continuously drying or humidifying if the dried mango is unqualified; and warehousing the packaged dried mango.The preparation method disclosed by the invention solves the problems that the pollution can be produced in the existing dried mango production process and the taste is bad and the Neda mango has theadvantages of being clean and delicious.

The invention relates to a preparation method of a dish, and in particular to a manufacturing method of mutton dumplings. The method is as below: adding 50-60% of warm water into flour, adding 2% of salt, kneading dough, standing, selecting mutton, cleaning and segmenting the mutton, injecting saline, stirring, adding seasons (ginger powder and garlic powder, etc.), stirring, standing for 12 h to gain taste, stirring again, storing for 30 min, making dumpling wrappers, shaping the dumpling wrappers and mutton stuffing by hands to obtain dumplings, freezing and packaging. The mutton dumplings have the advantages of instant eating, freshness, delicacy, nutrition and convenience for eating.