657 results about "Beef Tallow" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

The invention discloses a dreg-free beef tallow chafing dish bottom flavoring and a preparation method. The dreg-free beef tallow chafing dish bottom flavoring comprises a beef tallow bottom oil bag. The beef tallow bottom oil bag comprises one or more of following raw materials by weight: 250-275 kg of beef tallow, 35-76 kg of Henan bullet-like chili, 4-12 kg of pod peppers, 5-8 kg of Chinese red pepper, 5-9 kg of green Chinese onion and 5.5-8.5 kg of old ginger. The beef tallow bottom oil bag is prepared by a low-temperature stewing technology having a stewing temperature of 96-105 DEG C and a stewing time of 90-100 min, two filtering steps, a deposition step, a low-temperature filling step and a low-temperature cooling step. By utilization of the technical scheme, a dreg-free effect is achieved, thereby improving uniformity and consistency of each product and overcoming deficiencies of adhesion and non-uniformity which are produced by traditional technologies.

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.

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.

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.

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.

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.

The invention relates to a hotpot soup base and a preparation method thereof. The hotpot soup base comprises, by weight, 100-150 parts of beef tallow, 4-8 parts of garlic, 7-13 parts of ginger, 0.8-1.2 parts of fermented soya beans, 9-15 parts of thick broad-bean sauce, 24-32 parts of pickled pepper, 18-24 parts of chili, 2-6 parts of Chinese prickly ash, 0.4-0.8 part of cumin powder, 2-6 parts ofmixed spice filter residues, 2-6 parts of beef extract, 4-6 parts of a flavoring agent, 2-6 parts of yeast extract, 0.2-0.6 part of a meat flavor, 0.2-0.3 part of capsanthin, 0.2-0.4 part of chili extract, 0.2-0.4 part of pepper extract, 0.6-1 part of a flavor enhancer, 16-20 parts of edible salt, 8-12 parts of monosodium glutamate, 2-6 parts of chicken essence, 1.8-3 parts of white granulated sugar, 1-3 parts of fermented glutinous rice and 1-3 parts of Chinese liquor. The hotpot soup base has the advantages of unique braising taste, unique flavor, stable mouthfeel, and durable richness.

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.