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659 results about "Beef Tallow" patented technology
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Hot pot seasoning and preparation method thereof
The embodiment of the invention discloses hot pot seasoning and a preparation method thereof. The hot pot seasoning uses beef tallow, glutinous rice cake hot pepper, wild pepper, bean paste, spice, crystal sugar, white spirit, green Chinese onion, old ginger and garlic as raw materials, therefore, the hot pot seasoning simultaneously has the characteristics of being spicy, hot and fresh and has proper taste. Compared with the traditional hot pot seasoning, the hot pot seasoning provided by the invention has strong odour and pure taste by adding the beef tallow. Meanwhile, the hot pot seasoning prepared by the invention is hot and not dry, has proper taste and is suitable for people with different dietary habits of all places to eat.
Owner:四川龙滋味食品科技有限公司
Feed for meat ducks and traditional Chinese medicine additive thereof
ActiveCN102450523AIncrease production capacityBoth non-specific antibacterial effectAnimal feeding stuffBaical Skullcap RootHouttuynia
The invention relates to a feed for meat ducks, and the feed comprises corn flour, soybean flour, wheat bran, fish meal, yeast powder, shell powder, pulverized lime, iodized salt, beef tallow, a premix of vitamins, a premix of minerals and a traditional Chinese medicine additive. The traditional Chinese medicine additive comprises dwarf lilyturf tuber, spreading hedyotis herb, glossy privet fruit, sessile stemona root, common selfheal fruit-spike, heartleaf houttuynia herb, baical skullcap root, indigowoad leaf, largehead atractylodes rhizome, pilose Asiabell root, membranous milkvetch root, Chinese angelica, maifanite, Chinese magnoliavine fruit, south dodder seed, barbed skullcap herb, lotus leaf, rhizoma corydalis and fructus forsythiae. The feed additive disclosed by the invention combines the dual actions of being medicinal and nutritive, and can be used for preventing diseases, improving the production performance, and further regulating the immune functions of organisms; and the feed additive has a non-specific antibacterial effect, and can be used for fundamentally protecting and coordinating the overall health of livestock and poultry, preventing the diseases, fully playing and improving the potential ability of the organisms, improving the digestion rate and utilization rate of nutrient substances, enhancing the metabolism of the livestock and the poultry, promoting blood circulation and increasing the growth rate.
Owner:SHANDONG NEW HOPE LIUHE GROUP
Spicy hot pot seasoning and preparation method of spicy hot pot seasoning
The invention discloses spicy hot pot seasoning and a preparation method of the spicy hot pot seasoning. The spicy hot pot seasoning comprises the following raw materials: rapeseed oil, beef tallow, watercress, dried chilli, glutinous rice cake pepper, green prickleyash, fermented glutinous rice, broken rice sprouts, lobster sauce, amomun kravak pierre ex gagnep, medlar, lily, cumin, white lotus and the like. The preparation method comprises the steps of: heating up a pot, adding the rapeseed oil and the beef tallow, and putting in the dried chilli, the green prickleyash, ginger, garlic and green onions when bubbles do not exist for stir-frying; adding the glutinous rice cake pepper, the watercress, the broken rice sprouts and the lobster sauce for stir-frying at medium baking temperature; adding anise, kaempferiae, cinnamon, fennel, myrcia, lithospermum, tsaoko amomum fruit, clove, fructus amomi, the amomun kravak pierre ex gagnep, the cumin and the white lotus for stir-frying by using soft fire; and adding chicken essence, monosodium glutamate, salt, rock candy, the fermented glutinous rice, the medlar and the lily into the pot for stirring, turning off the heat and dishing up. The spicy hot pot seasoning and the preparation method use the mixed oil of the rapeseed oil and the beef tallow, and add the ingredients such as the cumin, the amomun kravak pierre ex gagnep, the medlar and the white lotus so as to effectively improve the adverse reactions such as parched mouth and scorched tongue, eye conjunctiva hyperemia and gastrointestinal discomfort after eating, and the spicy hot pot seasoning is mellow in taste, spicy but not dry, pungent but not strong, healthy and nutritional.
Owner:GUANGHAN HANGJIA FOOD CO LTD
Blend oil, preparation method and application thereof
InactiveCN101766235AImprove stabilityFix stability issuesEdible oils/fatsFood preparationBeef TallowRice bran oil
The invention provides a blend oil, a preparation method and application thereof. The blend oil, counted in 100 parts by weight, comprises 0.1-5 parts of phytosterol ester, 0.01-5 parts of microalgae DHA and 90-99.8 parts of other oil components; the other oil components are sorted from three or more than three of soybean oil, colza oil, maize oil, sunflower oil, peanut oil, sesame oil, tea seed soil, palm oil, cottonseed oil, rice bran oil, olive oil, safflower oil, linseed oil, cannabis oil, pig tallow, beef tallow, or microalgae oil.
Owner:嘉里特种油脂(上海)有限公司
Clear-oil hotpot seasonings and preparation method thereof
The embodiment of the invention discloses hotpot seasonings and a preparation method thereof. The hotpot seasonings are prepared from the following raw materials: rape seed oil, ciba chilli, fresh zanthoxylum, green prickleyash, bean paste, fermented soya beans, spice, crystal sugar, white spirit, green Chinese onion, onion, celery, old ginger and garlic, so the hotpot seasonings have the advantages of fresh and delicious taste and moderate mouthfeel. Compared with the conventional hotpot seasonings added with beef tallow, the hotpot seasonings do not have fishy taste of the beef tallow, are not greasy, and keep the characteristic of fresh and delicious taste of the hotspot. The hotpot seasonings prepared by the invention are pungent but not dry, moderate in mouthfeel, and suitable for people with different dietary habits in different places.
Owner:四川龙滋味食品科技有限公司
Taiwan-style beef sausage and preparation method thereof
The invention relates to a sausage, in particular to a Taiwan-style beef sausage and preparation method thereof. The Taiwan-style beef sausage is prepared from the following raw materials in parts by weight: 40 to 55 parts of beef, 1 to 4 parts of beef tallow, 5 to 17 parts of protein meat, 10 to 25 parts of duck neck skin, 12 to 25 parts of ice water, 0.5 to 2 parts of salt, 0.1 to 0.4 part of tripolyphosphate, 0.001 to 0.015 part of monascus color, 0.1 to 0.2 part of iso-VC sodium, 0.001 to 0.015 part of sodium nitrite, 0.1 to 0.2 part of aminotransferase, 2 to 5 parts of rehydration histone, 5 to 9 parts of white sugar, 0.1 to 0.3 part of white spirit, 7 to 15 parts of cassava starch, 0.5 to 0.7 part of carrageenan, 1 to 2.5 parts of R-type protein, 1 to 2.5 parts of isolated soybean protein, 0.1 to 0.15 part of essential oil, 0.3 to 1 part of ox bone essence, 0.1 to 0.3 part of aroma enhancing juice, 0.1 to 0.3 part of yeast cream, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.2 part of white pepper powder, 0.01 to 0.03 part of netmeg powder, 0.02 to 0.07 part of licorice powder, 0.1 to 0.3 part of cassia oil powder, 0.01 to 0.02 part of garlic powder, and 0.015 to 0.03 part of ginger powder; the light sausage product is prepared from the raw materials by weight by the unfreezing of raw meat, trimming, mincing, primary stirring, salting, secondary stirring and filling, cooking in a smoking oven, cooling, shearing and pacing; and the Taiwan-style beef sausage has the advantages of good mouthfeel, full meat granules and low fat, and is health-care food.
Owner:濮阳东大食品有限公司
Fully-automatic packaging production line of beef tallow hot pot seasoning
ActiveCN101734382AAutomate the packaging processTake the time easilyPackaging automatic controlLiquid materialFully automaticBeef Tallow
The invention relates to an automatic packaging production line, in particular to a fully-automatic packaging production line of a beef tallow hot pot seasoning. The production line comprises a feeding and conveying device, a packaging machine and a control unit, wherein the packaging machine is a horizontal type fully-automatic constant temperature packaging machine; the feeding and conveying device comprises a tallow separator, a material feeding device and a tallow feeding device connected with the tallow separator, a booster pump respectively connected with the material feeding device and the tallow feeding device and an insulating conveying pipe provided with an insulating interlayer; the insulating conveying pipe is connected with the packaging machine through an electromagnetic valve; a heating device is arranged and connected with the feeding and conveying device; and the control unit is electrically connected with the horizontal type fully-automatic constant temperature packaging machine, the feeding and conveying device and the heating device so as to control the feed, the temperature, the quantitative loading and the packaging of materials and the cleanness of production line equipment. The production line realizes the packaging automation of the beef tallow hot pot seasoning, improves the productivity and avoids pollutions to products by manual operations.
Owner:四川天味食品集团股份有限公司
Hot pot base and preparation method thereof
ActiveCN102160631AFull of nutritionKeep the taste freshFood preparationMonosodium glutamateHydroxyproline
The invention relates to the technical field of food, and discloses a hot pot base and a preparation method thereof. In the hot pot base, a bovine bone soup powder, bovine bone marrow powder and a beef extract which are rich in bone collagen, various amino acids such as hydroxyproline and the like, vitamins and various trace elements such as calcium, phosphorus, ferrum and the like are added into beef tallow, glutinous rice cake hot pepper, ginger, garlic, broad bean paste, fermented soya beans, table salt, white sugar, spice and monosodium glutamate which serve as raw materials, so that the hot pot base has the abundant nutrition while having fresh and fragrant taste. Compared with the hot pot base in the prior art, the hot pot base has the characteristic of fresh and fragrant taste and nutrition. The hot pot base prepared by the method is peppery but not dry, pungent but not bitter and fresh but not thin, is greased and mellow, has moderate mouthfeel and abundant nutrition, and is suitable to be eaten by people which have different dietary habits in every place.
Owner:SICHUAN JINGONG CHUANPAI FLAVORING
Beef tallow hotpot condiment and preparation method thereof
The invention discloses a beef tallow hotpot condiment and a preparation method thereof. The beef tallow hotpot condiment is prepared from raw materials in parts by weight as follows: 200-300 parts ofbeef tallow, 100-150 parts of glutinous rice cake chili, 15-20 parts of fresh ginger, 10-20 parts of garlic, 15-20 parts of green Chinese onion, 3-6 parts of fermented soybeans, 15-20 parts of Chinese prickly ash, 10-18 parts of table salt, 2-5 parts of rock candy, 8-15 parts of baijiu, 20-40 parts of rapeseed oil, 10-15 parts of oyster oil, 5-15 parts of celery, 15-25 parts of spices and 4-7 parts of monosodium glutamate. The hotpot condiment prepared with the method has the characteristics of being spicy, hot, fresh and fragrant, has strong fragrance and moderate taste, has no residues, andtastes healthier, safer and more delicious.
Owner:成都市老码头餐饮娱乐有限公司
Beef tallow hot pot bottom materials and preparation method thereof
The present invention relates to beef tallow hot pot bottom materials and a preparation method thereof. The beef tallow hot pot bottom materials are mainly prepared by stir-frying the following raw materials of beef tallow, palm oil, lard oil, chicken oil, edible salt, chicken essence, thick broad-bean sauce, chilies, garlic, gingers and shallots. The beef tallow hot pot bottom materials have the characteristics of being mellow in taste, high in product hardness, low in raw material cost, etc. The used palm oil in the beef tallow hot pot bottom materials replaces parts of the beef tallow, so that the product is low in acid value and peroxide value, the hardness of the products is improved, and the product meets the needs of block segmentation, at the same time reduces people's intake of animal fat, and is more conducive to health and lower in raw material costs. In addition, due to the fact that the lard oil and chicken oil are added into the hot pot bottom materials, the products are mellower in compound oil flavor and mouthfeel.
Owner:YIHAI CHINA FOOD CO LTD
Hotpot noodles soup seasoning, processing technique and application thereof
This invention discloses a hotpot noodles soup seasoning, processing technique and application thereof, belonging to the technical field of the noodle food processing. The weight proportion of the sauce, the powder material and the dehydrated vegetable in the hotpot noodles soup seasoning is 15-24:6-10:3-8, wherein the constitutes and the weight part of the sauce is: 10-25 parts of palm oil, 10-40 parts of beef tallow, 5-20 parts of broad bean, 2-7 parts of ginger, 1-7 parts of fermented blank bean, 3-5 parts of edible salt, 0.5-6 parts of spice, 0.5-8 parts of beef extractive, 2-12 parts of dry red pepper, 2-8 parts of pickling pepper, 0.5-5 parts of wild pepper. The instant hotpot noodles soup made by the seasoning of this invention takes the authentic noodles with the hotpot flavor to the people after boiling while staying at home.
Owner:SICHUAN BAI JIA FOOD CO LTD
Prescription of hotpot soup base material
The invention relates to a prescription of a hotpot soup base material which is well received. The prescription comprises 250g of beef tallow, 100g of rapeseed oil, 150g of Pixian watercress, 50g of Yongchuan soy sauce, 10g of rock candy, 5g of pepper, 2g of black pepper, 30g of dried chilli, 20g of fermented juice, 20g of Shaoxing wine, 10g of ginger rice, 100g of refined salt, 10g of fructus amomi rihizoma, 10g of cassia bark, 10g of lysimachia sikokiana, 10g of white mushroom, 250g of chili powder, 10g of white galangal, 5g of fragrant sand, 10g of fennel, 10g of anise, 15g of cumin, 10g of clove, 15g of myrcia and 10g of cool ginger. The prescription of the hotpot soup base material is convenient and fast to use, and pure in taste, thereby being a good food for the household party.
Owner:李雪飞
Bottom flavorings of spicy chaffy dish and processing method thereof
InactiveCN101411447AOvercome the problem that the more rinse the taste, the weaker it isFood preparationBiotechnologyNutritive values
The invention provides a spicy hot pot basic flavoring and a processing method thereof. The basic flavoring is formed by adopting 20 raw materials such as green beef tallow, beef marrow fat and natural auxiliary materials, and a seasoning, and performing orderly cooking, frying and processing treatment. The product in the invention is a dreg-contained concentrated basic flavoring, and solves the problem that dreg free basic flavoring is lighter by continuous rinsing. The product has rich nutrition, proper spice, supple mothfeel, fresh aroma and special flavor, and has the characteristics of tonic function and long preservation period. The basic flavoring is formed by using nutritive values of the beef tallow and the beef marrow fat as well as drug effects of natural spices, and adopting scientific formulation for processing, and is a high-nutrition dreg-contained concentrated spicy hot pot basic flavoring.
Owner:GANSU ZHONGHUI AGRI DEV
Hardened fat and method of preparing the same
InactiveCN101108999AOvercoming the inherent drawbacks of hydrogenationImprove performanceFatty acid hydrogenationRapeseedMarket competition
The invention relates to a hydrogenated oil and fat, which is an animal and plant wax. The invention adopts two or more raw materials of palm oil, soybean oil, cottonseed oil, peanut oil, rapeseed oil, sesame oil, olive oil, corn oil, rice bran oil, coconut oil, cacao oil, sunflower seed oil, etc. plant oil and fat and beef tallow, sheep fat, pig fat, fish oil, etc. animal oil and fat. The raw materials are added with a copper-nickel binary catalyst and thoroughly mixed and then the hydrogenated oil and fat is prepared by a hydrogenation reaction when the mixture ratio reaches 100 per cent. The technique procedure of the preparation method is that: raw material mixture to adding catalyst to hydrogenation system vacuum pumping to hydrogenation system temperature rising to hydrogenation system hydrogen filling. The hydrogenated oil and fat of the invention has the good integrity performance of the high melting point, high hardness and high tenacity and strong adhesion; the invention has wide application, not only acts as a paraffin additive, but also as an animal and plant wax; the invention features the simpler operation, low manufacture cost and stronger market competition.
Owner:EAST CHINA UNIV OF SCI & TECH
Antibacterial soap and preparation method thereof
InactiveCN102329703AEfficient removalEfficient killingAlkali/ammonium soap compositionsEscherichia coliStaphylococcus aureus
The invention discloses antibacterial soap which is characterized by comprising the following raw material components: 5-15% of coconut oil, 10-20% of palm oil, 3-10% of olive oil, 15-30% of beef tallow, 5-15% of sodium hydroxide, 2-8% of liquorice water extract, 1-3% of sodium dodecyl benzene sulfonate and 3-8% of titanium dioxide. The antibacterial soap obtained in the invention can be directlyapplied to the skin to effectively eliminate and kill bacteria on the skin and can resist staphylococcus aureus, Pseudomonas aeruginosa, escherichia coli and Candida albicans simultaneously.
Owner:NINGXIA MEDICAL UNIV
Formula of Lanzhou-made beef noodle soup base and preparation method of Lanzhou-made beef noodle soup base
ActiveCN103478789AStrong smellIncrease proteinFood thermal treatmentFood homogenisationBeef TallowCrowding in
The invention relates to a formula of Lanzhou-made beef noodle soup base and a preparation method of the Lanzhou-made beef noodle soup base. The formula of the Lanzhou-made beef noodle soup base is as follows by weight ratio: 500-2500 parts of ox bones, 1000-5000 parts of beef brisket, 110-500 parts of beef tallow, 3000-10000 parts of water, 50-220 parts of salt and 14-68 parts of spices. The invention further provides the preparation method of the Lanzhou-made beef noodle soup base. The preparation method comprises the steps of precooking raw materials, carrying out high-temperature hot-pressing extraction, standing, removing residues, performing thermal flavoring reaction, blending, homogenizing, emulsifying, sterilizing, filtering, regulating soup and the like; the soup base prepared by the method has the characteristics of good fragrance, rich taste and high contents of protein and calcium, and is particularly suitable for pregnant women, the crowds in growing period and the older crowds.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Heathy hot and spicy food chafing-dish formulation and production method thereof
InactiveCN101336737AEffective conditioningVisibly temperedFood preparationBroom RapeAdditive ingredient
The present invention relates to base materials for health spicy soup and a preparation method thereof. The base materials for health spicy soup comprises tsaoko, myristicae semen, kaempferia galamga, cardamom, costus root, clove, dried old orange peel, flower bud of lily magnolia, dahurian angelica, cinnamon, long pepper, amomun fruit, medicated leaven, parched hawthorn fruit, angelica, chinese date, rhizome of manyflower solomonseal, glossy privet fruit, black sesame seed, broomrape, chinese rose flower, motherwort, leatherleaf millettia, fruit of Chinese magnoliavine, herb of fortune eupatorium, leaf of purple operilla, ox bone, pig bone, chicken, duck, lobster sauce, Sichuan Province Pixian County bean paste , beef tallow, and balance flavouring. The broth prepared by blending twelve Chinese traditional medicines of angelica, chinese date, rhizome of manyflower solomonseal, glossy privet fruit, black sesame seed, broomrape, chinese rose flower, motherwort, leatherleaf millettia, fruit of Chinese magnoliavine, herb of fortune eupatorium, and leaf of purple operilla, with ox bone, pig bone, chicken, and duck can effectively harmonize the functions of the five internal organs, has the efficacies of regulating menstruation, regulating qi, tonifying blood, nourishing yin, nourishing blood, and tranquilizing, can enable the interior of human body to be health, the skin of human body to be smoothing, and the facial complexion to be ruddy.
Owner:杨晓飞
Hotpot seasoning of fried shrimp in hot spicy sauce and preparation method of hotpot seasoning
InactiveCN105325995ADeliciousNourishing yin and nourishing yangFood ingredient as taste affecting agentBiotechnologyChilli con carne
The invention relates to hotpot seasoning of fried shrimp in hot spicy sauce. The hotpot seasoning is made from abutilon pepper, anise, fennel, jambolan, momordica grosvenori swingle, cinnamon, cumin, clove, radix angelicae dahuricae sheets, costusroot and fructus amomi, netmeg, falangal, amomum tsao-ko, rock candy, round cardamom fruit, Murraya paniculata(L.)Jack, fructus amomi, bay leaves, costusroot, beef tallow, salad oil, hot spicy sauce, Lao Ganma chilli with soya, thick broad-bean sauce, La Meizi chilli sauce, green Chinese onion, ginger, garlic and 56-degree Er Guotou. The hotpot seasoning made through the method is convenient to eat, rich in nutrient, delicious in taste, capable of whetting the appetite and tonifying spleens, safe and healthy.
Owner:童志中
Dreg-free beef tallow chafing dish bottom flavoring and preparation method
Owner:CHENGDU XINSHU JIUXIANG FOOD
High-protein yield-increasing feed for aquatic product and preparation method thereof
InactiveCN106213050AIncrease nutritionFood processingClimate change adaptationPectinaseBiotechnology
The invention discloses high-protein yield-increasing feed for an aquatic product. The feed is prepared from the following raw materials: corn flour, soybean meal, wheat bran, tea seed cakes, pork liver, pork lean, eggs, earthworm powder, loach powder, small trashes, cicada pupa, fish meal, algae, mint, soybean straws, highland barley straws, oil residues, beef tallow, shell powder, fish oil, soybean oil, multivitamins, amino acid mixture, mineral substance mixture, traditional Chinese medicine additive, an attractant, beta-glucolase, yeast powder, cellulase and pectinase. The feed for the aquatic product is rich in protein, can effectively promote propagation of aquatic animals and improves yield and quality of aquaculture.
Owner:宿松县春润食品有限公司
A grease composition resisting temperature fluctuation and a preparing method thereof
ActiveCN105685264ALittle change in hardnessGood resistance to temperature changesEdible oils/fatsFish oilHYDROGENATED SOYBEAN OIL
A grease composition is provided. In the grease composition, the content of SSS is 10-20 wt%, the content of PPP is 0-10 wt%, the content of POO is 8-18 wt%, the content of POP is 10-15 wt%, and POP / POSt is not more than 2 and not less than 1. A preparing method of the grease composition is also provided. The method includes subjecting grease A containing shea butter and grease B containing palm oil to interesterification. The mass ratio of the grease A to the grease B is 0.1-10:1. The grease A is a mixture of the shea butter and one or more selected from soybean oil, hydrogenated soybean oil, palm olein and hydrogenated palm olein. The grease B is a mixture of the palm oil and one or more selected from beef tallow, hydrogenated beef tallow, fish oil and hydrogenated fish oil. Margarine prepared from the grease composition is advantaged by good resistance to temperature fluctuation and the like.
Owner:WILMAR SHANGHAI BIOTECH RES & DEV CENT
A kind of braised beef seasoning sauce and preparation method thereof
InactiveCN102258188ARich and mellow tasteStrong sensualityFood preparationPhysical healthAdditive ingredient
The invention provides a tartar sauce for beef with brown sauce and a preparation method thereof. The tartar sauce is prepared from salad oil, beef tallow, raw onion, raw garlic, fresh beef, spices, beef extract, yeast extract, soybean paste, light soy sauce, sesame oil, chilli oil and a fresh raising agent in a certain proportion. The production process of the tartar sauce comprises the steps ofbig fire, small fire, slow fire and the like, the prepared tartar sauce for beef with brown sauce has rich and mellow taste, produces sensual appeal when entering into a mouth and has high nutrient components, and no antiseptic or artificial colour is added, thus the prepared tartar sauce for beef with brown sauce is more beneficial to physical health, can be eaten together with pickles, can be used for tossing vegetables, noodles, Rouga Mo and the like and has the advantages of good taste, good nutrition, low cost and the like; and besides, the quality guarantee period of the prepared tartarsauce for beef with brown sauce can reach 60 days.
Owner:TIANJIN CHUNFA BIO TECH GRP
Low-trans acid modified oil and fat composition and preparation method thereof
The invention discloses a low-trans acid modified oil and fat composition and a preparation method thereof, and belongs to the technical field of oil and fat deep processing. The low-trans acid modified grease composition is obtained through raw material oil transesterification. The raw material oil comprises at least two components of 0 to 50% of soybean oil, 0 to 95% of stearic palm oil, 0 to 100% of palmitin palm oil, 0 to 80% of beef tallow and 0 to 50% of coconut oil, wherein the sum percentage of the components is 100%. After the transesterification is conducted on the raw material oil, the position of fatty acid at the triglyceride is rearranged, the low-trans acid modified oil and fat composition with the ideal solid fat content characteristics at the relative temperature is obtained, the melting point of the modified oil and fat composition is close to human body temperature, ductility, whipping property and durability after whipping are optimized, the trans-fatty acid content of the composition is reduced to be smaller than 1.0%, healthy oil and fat raw materials with the low trans-fatty acid content is provided for margarine, and development of oil and fat industry is facilitated.
Owner:GUANGZHOU NANQIAO FOOD +1
Beef seasoning packet applicable to non-fried miscellaneous-grain instant noodles and production method thereof
The invention discloses a beef seasoning packet applicable to non-fried miscellaneous-grain instant noodles, which comprises a sauce packet and a powder packet, wherein the sauce packet comprises the following raw materials: palm oil, beeves, beef tallow, black bean sauce, soy sauce, gingers, garlic, onions, spring onions, salt, chilli powder, paprika powder, rapeseed oil, cooking wine, monosodium glutamate, essence, spices and sesames, and the powder packet comprises the following raw materials: salt, chili powder, onion powder, horseradish powder, white granulated sugar, powdered soy, ginger powder, garlic powder, monosodium glutamate, I+G, beef essence, paprika powder, acetic acid powder and spice powder. The invention also discloses a production method of the beef seasoning packet. The beef seasoning packet disclosed by the invention has the beneficial effects that the beef seasoning packet is aromatic in flavor, rich in taste and nutrition, has good mouthfeel and taste, and meets the nutritional requirements on low grease and low fat; and the production method of the beef seasoning packet is simple and mature, is easy to control and convenient to popularize.
Owner:SICHUAN JIUJIUAI FOOD
Sichuan beef tallow hotpot condiment
InactiveCN110973564AEasy to controlGive full play to nutritional valueFood ingredient functionsBiotechnologySugar
The invention discloses a Sichuan beef tallow hotpot condiment, and relates to the field of food processing; the Sichuan beef tallow hotpot condiment is prepared by the following steps: S1, raw material preparation: weighing edible beef tallow, soup base, thick broad-bean sauce, broad bean sauce, glutinous rice cake chili, onion, rock sugar, ginger, garlic, Chinese prickly ash, spices, salt, fermented glutinous rice and wine; S2, frying materials: adding edible beef tallow into a pot for melting, adding onions, frying until the surfaces of the onions are burnt yellow, fishing out, continuouslyadding ginger, garlic and thick broad-bean sauce, frying until the oil is red brown, sequentially adding glutinous rice cake chili, table salt, Chinese prickly ash, broad bean sauce, spices, fermented glutinous rice and wine, frying the oil to remove water, adding rock candy, frying and melting rock candy to obtain a primary hotpot condiment product; S3, forming the condiment: putting the obtained primary product of the hotpot condiment into a hotpot condiment forming machine, and processing to obtain a finished product. The hotpot condiment prepared by the invention is mellow and rich in taste, free of mutton smell, ruddy in soup color and better in taste.
Owner:李茜
Method for promoting growth of plants on manganese tailing residues
InactiveCN102388743AEasy to adapt to climatic conditionsSolve the problem of lack of vegetationMicroorganismsHorticultureDipotassium hydrogen phosphateSucrose
Owner:HUNAN UNIV OF SCI & TECH
Pleurotus eryngii cookie and preparation method thereof
InactiveCN102726493AIncrease dietary fiberHigh nutritional valueDough treatmentBakery productsBiotechnologySodium bicarbonate
The invention discloses a pleurotus eryngii cookie and a preparation method thereof. The pleurotus eryngii cookie comprises the following components in parts by weight: 195-205 parts of flour, 25-33 parts of white granulated sugar, 30-36 parts of white granulated sugar powder, 60-70 parts of shortening, 8-12 parts of vegetable oil, 8-12 parts of wheat brans, 15-18 parts of pleurotus eryngii powder, 1-1.5 parts of salt, 1.5-1.8 parts of sodium bicarbonate, 2.5-2.8 parts of a liquid malt extract, 0.32-0.36 part of beef tallow essences, 8-12 parts of water and 18-23 parts of a pleurotus eryngii concentrate. The preparation method of the pleurotus eryngii cookie comprises the following steps: a. producing pleurotus eryngii powder and a pleurotus eryngii concentrate; b. material mixing; c. molding and baking; and d. cooling and packaging. The pleurotus eryngii cookie disclosed by the invention is not only fragrant, crisp and delicious, and has the unique flavor of pleurotus eryngii, but also overcomes the shortcomings that the components of cookies in the prior art are too fine, and greatly improves the nutritional value of cookies by using various effects of pleurotus eryngii.
Owner:福建绿宝食品集团有限公司
Yellow chafing dish seasoning and preparation method thereof
InactiveCN102389099AEliminates buttery smellSpicy and softFood preparationMonosodium glutamateVegetable oil
The invention discloses a yellow chafing dish seasoning and a preparation method thereof. The yellow chafing dish seasoning contains 500-750 portions of vegetable oil, 8-13 portions of Chinese prickly ash, 220-430 portions of chili, 40-70 portions of ginger, 15-20 portions of litsea oil, 40-50 portions of fermented glutinous rice, 30-50 portions of monosodium glutamate, 40-70 portions of garlic, 10-20 portions of lemon juice, 5-10 portions of citronella, 580-1100 portions of edible natural plant which is rich in uranidin, and 10-15 portions of sugar. The yellow chafing dish seasoning is prepared by an original processing method which comprises the following steps: cleaning and smashing of raw materials, preparation of flavoring sauce, preparation of extracting solution of the Chinese prickly ash, preparation of yellow edible vegetable oil, and preparation of the seasoning. By using the yellow chafing dish seasoning, chafing dish soup is naturally yellow without satiate smell of beef tallow, rich in nutrients such as polysaccharide, amino acids and active protein, spicy and hot but mild, sweet and slightly sour in taste, very tasty and refreshing, and is not only adapted to the taste of locals in Sichuan and Chongqing, but also adapted to the taste of outlanders, especially northerners and foreigners, thus having very good affinity for all diners.
Owner:重庆德庄实业(集团)有限公司
Hotpot soup base and preparation method thereof
Owner:陕西傻得冒餐饮管理有限公司
Natural beef flavor
InactiveCN101669617AFragrance with high authenticityStrong sense of cookingFood preparationFennel OilFood flavor
The invention relates to natural beef flavor which is prepared by the following method: tanking 0-10% of glucose, 0-3% of D-wood sugar, 0-5% of glycocoll, 0-5% of DL- alanine, 0-6% of L- cysteine hydrochloride, 0-4% of sulfo-aminolactic acid, 0-4% of DL- methionine, 5-20% of refining beef tallow, 0-4% of VC, 0-6% of VB1, 10-40% of vegetable protein hydrolyzate, 10-40% of liquid state yeast extract, 10-40% of beef hydrolyzate, 0-2% of anise oil resin, 0-2% of cinnamon oil resin, 0-2% of pepper oil resin, 0-2% of fennel oil resin, and 10-30% of table salt which are added into a reactor in sequence and stirred in the room temperature for 20 minutes, heated up and keeps warm in the temperature of 100-120 DEG C for 1-3 hours, naturally cools down to 50 DEG C, is sieved with a vibrating screen with 40 meshes and discharged to obtain the beef flavor.
Owner:TIANJIN CHUNFA BIO TECH GRP
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