135 results about "Brown sauce" patented technology

The invention discloses a foliar comprehensive nutrition biomedical liquid fertilizer, which is prepared by mixing and emulsifying an organic substance fermented and extracted by chicken manure, pigeon manure, straw powder, bone meal, fish meal, cane sugar, soybean meal and other cakes with urea, ammonium sulfate, potassium dihydrogen phosphate, potassium sulfate, medium trace element, humic acid, amino acid and fulvic acid. The foliar comprehensive nutrition biomedical liquid is a black brown sauced oily product, the total nutrient content of nitrogen, phosphor and potassium is between 30% and 60%, and the foliar comprehensive nutrition biomedical liquid contains a plurality of trace elements and biological activity components, and can be used in agriculture production by a plurality of fertilize modes of spraying on leaves, performing drip irrigation, pouring root and flushing. The foliar fertilizer comprehensive nutrition biomedical liquid fertilizer can satisfy the nutrition demand of the growth of various crops, and has the effects for increasing the adversity resistance capability of the crops, increasing the crop output, improving the agricultural product quality and reducing the fertilizer application.

The invention relates to organic-inorganic liquid composite fertilizer. The invention is characterized in that fresh chicken dropping, stalk powder and prickly ash seed bran are used as raw materials; EM primary liquid is used as preparatory culture; organic fertilizer leaching liquid is leached through water solution of organic acid ammonium salt at normal temperature after anaerobic fermentation; and urea, ammonium nitrate, monopotassium phosphate, lemery, potassium nitrate and fulvic acid are added into for dissolving so as to obtain the product after being emulsified through a quality even pump. The organic-inorganic liquid composite fertilizer provided by the invention is a black brown sauce-flavor oil type product, with total nitrogen, phosphor and kalium nutrition of more than 36 percent, and with a plurality of medium and mini elements and biological inactive ingredients. The invention is suitable to a plurality of fertilization modes such as agricultural leaf spraying drop filling, root filling and water washing.

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 preparation process of stewed meat includes the following steps: selecting and using marbled meat; boiling said selected marbled meat in tea water for 20-40 min, taking out and draining; preparing flavouring material; boxing, meat weight of every box is 4kg-5kg, at the same time adding 2-3 ginger slices and 4.5kg-5.5kg of flavouring material, steaming for 60-80 min in steamer, taking out and colling, taking out ginger slices and marbled meat, vacuum packaging, secondary sterilization, detection and boxing so as to obtain the invented product.

The invention provides seasoning paste for stewed beef with brown sauce and a preparation method thereof. The seasoning paste is prepared from the following raw materials in parts by weight: 20-50 parts of green onions, 10-20 parts of garlic, 5-20 parts of gingers, 5-20 parts of butter, 10-40 parts of beef hydrolysate, 4-20 parts of spices, 5-20 parts of soy sauce, 2-10 part of glucose, 20-50 parts of maltodextrin, 10-30 parts of modified starch, 1-5 parts of aniseed oil resins, 0.5-3 parts of cinnamon oil resins, 0-0.03 part of BHA, 30-100 parts of water and 5-20 parts of edible oil. The preparation method comprises the steps of raw material mixing, grinding with a colloid grinder, heating reaction, cooling and sieving, and the like. The seasoning paste has good taste, strong and naturalmeat flavor and attractive color, can maintain the natural flavor of the stewed beef with brown sauce for a long time at normal temperature and has the advantages of simple preparation method, high finished product quality, convenience in use and the like.

The invention relates to a making method of braised rabbit with brown sauce, which comprises the following steps: stirring-frying rabbit meat loaf and auxiliary materials with big fire for coloring; and adding clear water, boiling with soft fire for 50min to obtain the braised rabbit with brown sauce, wherein the auxiliary materials comprise edible oil, green Chinese onion sections, fresh ginger slice, garlic flakes, aniseed, white sugar, refined salt, soy sauce, cooking wine, vinegar, spice and the like. The braised rabbit with brown sauce has characteristics of fresh color, tender mouthfeel, mellow taste, stable quality, longer quality guarantee period and controllable sanitation indexes, and is suitable to industrialized production.

The invention discloses blended pork essence with brown sauce and a preparation method thereof. A note of pork essence comprises a pork note (which takes the flavor of lean meat mainly) and a braised note (which takes notes of soy sauce fragrance, scallion fragrance, ginger fragrance and spices mainly). Therefore, the prepared essence has full-bodied fragrance of braised pork with brown sauce, and has high fidelity and good application effect.

A process for cooking the meat stewed in soy sauce includes such steps as providing ginger powder, chili powder, sugar solution, ginger, salt, lemon, fried onion, fried garlic cloves, gourmet powder, soy sauce and raw meat, proportional preserving, parching and boiling.

The invention discloses a sweet pepper sauce, which is prepared from the following components in part by weight: 8 to 20 parts of sweet pepper, 1 to 4 parts of sweet brown sauce, 1 to 5 parts of celery, 0.5 to 2 parts of bitter melon, 1 to 2 parts of edible oil, 0.1 to 0.8 part of white granulated sugar, 0.1 to 0.5 part of cooking wine, 0.03 to 0.08 part of seasoning, 0.2 to 0.5 part of edible salt and 0 to 0.01 part of star anise. The sweet pepper sauce not only has the characteristics of bright color, hot flavor and the like of a pepper sauce, but also is crisp, sweet, fragrant and hot to greatly increase appetite because of addition of the celery and the bitter melon. The sweet pepper sauce also has the health care function, can promote digestion and reduce blood pressure, and is suitable for both children and adults to frequently eat.

The invention relates to a convenience food with Chinese toon and meat, in particular to a braised Chinese toon and steamed pork slices with brown sauce. Pork with skin, Chinese toon (fresh, cured or dewatered) and condiment are used. The pork with skin is added with the condiment and boiled, then fried once or twice by heated vegetable oil. The fried pork with skin is then blent with honey, condiment and Chinese toon and braised under high temperature in special ware to get the braised Chinese toon and steamed pork slices with brown sauce which has fat without grease, bright color and delicious taste.

The present invention relates to mass production process and special equipment for producing instant fish braised in brown sauce. The production process includes the following steps: 1) forming mixed seasoning with ginger juice, onion juice, yellow wine and salt; 2) oil frying fish and stacking fried fishes inside suspended hollowed pot; 3) setting boiled mixed seasoning into the pot for cooking; and 4) packing. As the specially equipment for producing the instant fish braised in brown sauce, the suspended hollowed pot consists of outer pot, hollowed pot, pot cover and partition boards, and both the hollowed pot and the partition boards are hollowed or netted structure. The present invention is suitable for mass production of instant fish braised in brown sauce.

The present invention discloses a processing method for instant braised yuba in brown sauce, and belongs to a processing method of an instant yuba food. The processing method is performed according to the following steps: 1, making the yuba, wherein soybean is washed and soaked for 8-10 hours, and then is grinded into pulp, the pulp is cooked, a yuba membrane picking process is performed by a pole to obtain a yuba semi-finished product, and then the obtained yuba semi-finished product is baked to obtain a yuba finished product; and 2, adding a braised taste seasoning bag, a vegetable bag and an oil bag to the yuba finished product to mix, wherein a mixing ratio of the braised taste seasoning bag to the yuba finished product is 1:5-1:8. According to the present invention, under the high temperature condition, a new gas-containing cooking tasty technology and a high temperature and high pressure sterilization technology are combined to prepare the instant braised yuba in brown sauce, wherein the instant braised yuba in brown sauce can be placed at the normal temperature. In addition, the product can be eaten after heating by microwave or cooking and other methods, and has characteristics of various tastes, convenience and rapidness.

The invention relates to an industrial processing method for quick-freezing stewed pork with brown sauce. The method is characterized in that the quick-freezing stewed pork with brown sauce is prepared by performing pre-cooking, stewing, dicing, stewing in soy sauce, sauce making, packaging, freeze-drying and the like. The stewed pork with brown sauce processed by using the method can be directly cooked and stewed with a bag by using water, is heated in a microwave form until the pork is heated completely, and the pork can be eaten; the pork is simple and convenient to operate, dense in fragrant smell, soft in taste and free of greasy. According to the processing steps of dicing, the stewing in soy sauce and the like, the soy sauce is separately cooked, so that the operation process is simple, and the large scale and the industrialization production of traditional food can be conveniently realized.

The present invention relates to the field of food processing, and discloses a preparation method of braised pork in brown sauce. The braised pork in brown sauce is prepared from streaky pork and a salting solution. The method is by cooking streaky pork in the salting solution for 30-35 min, and is completely different from the traditional preparation method of braised pork in brown sauce. The method avoids the disadvantages of process operation complexity and large quality change in a traditional process; ginger oil, garlic oil, tea polyphenols, cinnamon oil and clove oil, which are vegetable sourced, are used as fresh-keeping antiseptics to ensure shelf life of six months or more at room temperature. The product has unique flavor, is sweet, delicious and nutritious, can be eaten conveniently and directly by consumers. The method has application prospect in large scale production.

The invention relates to a making method of defatted stewed pork with brown sauce, and belongs to the technical field of food processing. The method adopts a chickens' extract-free defatting cooking technology comprises the following steps: pressing streaky pork with a weight, and steaming the streaky pork; cutting the steamed streaky pork with a knife to form square port, and cutting remaining parts to form minced pork; arranging a bamboo pad at the bottom of a pot, adding ginger and scallion, arranging the square pork on the bamboo pad, adding cold water until the square pork is immersed, adding high-grade Shaoxing wine, red wine, soy sauce and white sugar, and boiling the cold water with strong fire; changing to weak fire, boiling until the pork is loose and bright red, and taking out the pork with a dense sauce; adding the minced pork to the pot, cooking the minced pork, taking out the cooked minced pork, and reserving the obtained pork juice without oil; selecting a ceramic pot, adding dried bamboo shoot and the cooked square pork, filling with small strips of the minced pork, adding dry black carps, and pouring the pork juice; and carrying out secondary steaming on the panned stewed pork with brown sauce to obtain the defatted stewed pork with brown sauce. The stewed pork with brown sauce, made in the invention, has the advantages of bright red color, soft meat, thinness without skinniness, and special delicate fragrance mouthfeel formed through mutual fusion of various fragrances.

The invention relates to a making technology of Islamic beef. The Islamic beef comprises spiced beef, beef in a brown sauce, and ox tripes, wherein the making technology of the spiced beef comprises the following steps of pickling beef blocks, and adding star aniseed, Chinese prickly ash, cloves, Chinese cinnamon, bay leaves, netmeg, amomum cardamomum, ganoderma gibbosum, fructus tsaoko, fennel fruits, galanga, dry red peppers and table salt for marinating, wherein 3-4g of the star aniseed, 3-4g of the Chinese prickly ash, 0.6-0.7g of the cloves, 4-5g of the Chinese cinnamon, 0.8-0.9g of the bay leaves, 1-2g of the netmeg, 2-3g of the amomum cardamomum, 2-3g of the ganoderma gibbosum, 1-2g of the fructus tsaoko, 2-3g of the fennel fruits, 4-5g of the galanga, 1-2g of the dry red peppers and 3-4g of the table salt are added to 500g of the beef blocks. The Islamic beef has the advantages of being compact in meat quality, unique in flavor, high in nutrient value and delicious in taste.

The invention relates to a method for making stewed pork with brown sauce, employing the following materials in weight ratio: 800-900 parts of square streaky pork blocks, 40-60 parts of salt, 10-30 parts of crystal sugar, 20-40 parts of yellow rice wine, 5-15 parts of white sugar, 3-10 parts of monosodium glutamate, 10-20 parts of chilli, 3-10 parts of anise and 3-10 parts of cinnamon. The method comprises the steps of braising streaky pork until the streaky pork is cooked 70% and then cutting the streaky pork into blocks, frying the streaky pork blocks in oil, filtering and taking out the fried streaky pork blocks; frying the white sugar to caramel, and then frying the caramel with chilli, crystal sugar, anise, cinnamon and yellow rice wine, flavoring the streaky pork blocks with the salt and the monosodium glutamate and then stewing the same with water, and finally, performing sterilization after packaging, thereby obtaining the finished product. The stewed pork with brown sauce made by the method provided by the invention is red through yellow, soft and glutinous, easy to melt in mouth, non-greasy, rich in meat smell, slightly spicy, fresh in taste, simple to make, controllable in flow and suitable for production.

The invention discloses a method for preparing braised chicken chips with brown sauce, comprising the following steps: (1) preparing the raw material of the braised chicken chips with brown sauce according to the following weight in parts; (2) pulping the chicken blocks, soaking in hot oil, scalding kelp in hot water, and preparing seasoning sauce; (3) uniformly mixing the chicken blocks, the kelp, the chopped green onion with the seasoning oil; putting in high-temperature cooking bags; vacuumizing and filling nitrogen; and sealing; and (4) putting the packaged cooking bags in a sterilizationpan to sterilize at all stages. The invention adopts the eating and drinking braised chicken chips with brown sauce as base to organically combine the traditional dining technology with the food engineering technology, so it does not have any chemic additive and preservative after the industrial production. The invention not only ensures the nutrition of the braised chicken chips with brown sauce, but also ensues that the good taste does not lost. The invention can be eaten immediately, and it is convenient and sanitary. The greatest characteristic of the product is convenient and delicious, and can be eaten immediately after being heated.

A technology for cooking the mutton stewed in soy sauce with unique taste, no odor smell and long quality guaranteed period includes such steps as choosing raw mutton, cutting to become blocks, pre-treating, stewing, removing bone, boiling, cooling and packing.

A process for cooking the stewed mutton includes immersing mutton in the mixture of ginger slices, edible salt and vinegar for 3-6 min, washing with water, mixing it with edible salt and 15 Chinese-medicinal flavourings including anise, fennel, cinammon bark, ginger, ginseng, etc, boiling for 30 min, smoothering for 30 min, and brushing the mixture of edible pigment, spirit and vinegar.

The invention discloses a method for cooking braised chicken chips with brown sauce, which comprises the following steps of: (1) preparing major ingredients of the braised chicken chips with the brown sauce in part by weight: 50 to 60 parts of chicken chips and 8 to 12 parts of kelp seaweed, and preparing the sauce of the braised chicken chips; (2) carrying out sauce coating and primary heat treatment in oil on the chicken chips and scalding the kelp seaweed in hot water; (3) preparing the sauce; (4) uniformly mixing the chicken chips, the kelp seaweed, chopped green onion oil and the sauce, placing the mixture into a high temperature boiling bag, vacuumizing and filling nitrogen and sealing up a bag mouth; and (5) placing the packaged boiling bag into a cooker cooler to carry out conditioning multistage sterilization. In the invention, based on the restaurant braised chicken chips with the brown sauce, a conventional restaurant technology is organically combined with a food engineering technology. The braised chicken chips with the brown sauce do not contain any chemical additive or preservative by industrial production and have the quality guarantee period of one year at normal temperature. Due to the adoption of conditioning multistage sterilization, not only the nutrition and the good taste of the braised chicken chips with the brown sauce are ensured not to be lost, but also the braised chicken chips with the brown sauce can be instantly eaten and are convenient and sanitary. The braised chicken chips with the brown sauce are stored at normal temperature and can be eaten after being simply heated.

The invention discloses canned braised abalone with brown sauce and a preparation method thereof. The preparation method comprises the following steps: treating materials; preparing a flavoring liquid; mixing the flavoring liquid with abalone in a ratio of 1:1-1:2, adding soybean sauce, salt and white granulated sugar, uniformly stirring, braising for over 10 hours to obtain braised abalone and abalone broth; canning; exhausting, sealing and sterilizing; and insulating and inspecting. According to the canned braised abalone with brown sauce prepared by the method, the subsequent sterilizing time can be effectively reduced, so that original elasticity and flavor of the abalone texture can be maintained; the soup formed in the process of braising abalone is used as abalone broth, and the nutritional value and delicate flavor of canned abalone can be effectively improved.

The invention discloses a beef-flavored seasoning soup base as well as a preparation method and application thereof, and solves the problem that when a seasoning bag is used, a sauce material and a powder material need to be mixed for use, and if one material bag is lost or damaged, the flavor is greatly reduced. The technical scheme lies in that the beef-flavored seasoning soup base is prepared by drying the following raw materials in parts by mass of 25-35 parts of white granulated sugar, 20-30 parts of edible salt, 5-15 parts of soy sauce powder, 5-10 parts of miso paste powder, 5-10 partsof hydrolyzed protein powder, 3-8 parts of composite spices, 5-10 parts of cattle essence powder, 5-10 parts of glucose, 5-10 parts of non-dairy creamer, 10-15 parts of ox bone juice powder, 10-15 parts of ox bone powder, 10-15 parts of an ox bone extract, 10-15 parts of tallow, 10-15 parts of powdered beef seasonings, 10-15 parts of a yeast extract, 10-15 parts of acid hydrolysis vegetable protein seasoning liquid, 10-15 parts of juice for beef in a brown sauce, 10-15 parts of powdered beef, 10-15 parts of rice, 10-15 parts of whole cumin seeds, 10-15 parts of sesame seeds, 10-15 parts of starch, 0.1-0.2 part of citric acid and 10-20 parts of an auxiliary material addition agent. The mouth feel is maintained, and besides, the sauce material and the powder material are integrally made, sothat using is convenient.

The invention discloses a seasoning for beef with brown sauce. The seasoning is characterized by consisting of the following raw materials in part by weight: 100 to 150 parts of vegetable oil, 5 to 8 parts of salt, 5 to 30 parts of chicken essence, 5 to 40 parts of bean sauce, 5 to 15 parts of ginger, 10 to 25 parts of garlic, 5 to 10 parts of soy sauce, 1 to 3 parts of pepper oil, 1 to 3 parts of star anise, 0.2 to 0.6 part of clove, 0.5 to 1 part of fennel fruit, 1 to 2 parts of tsaoko amomum fruit and 2 to 5 parts of white sugar. In the seasoning, the raw materials are excellent, salty flavor, pungent flavor, sweet flavor and delicate flavor are moderately collocated, and the cooked beef with the brown sauce is superior food of Sichuan cuisine in aspects of colors, fragrance, tastes and shapes, so the seasoning is convenient to use, the cooked beef with the brown sauce has a good effect, and the seasoning for the beef with the brown sauce also can be used for cooking other meats without fishy smell.

The invention provides a formula of a complex flavored steamed bun sauce and a making method of the complex flavored steamed bun sauce, belongs to the field of edible seasonings and specifically relates to the formula of the complex flavored steamed bun sauce and the making method of the complex flavored steamed bun sauce. The complex flavored steamed bun sauce is made through the processes of blending, stewing, stirring, packaging, sterilization and the like with soybean paste and Pixian thick broad-bean sauce as main raw materials and peanut oil, lean meat, Chinese yam, sesame, pickled hot pepper, a plurality of Chinese medicinal herbs, spices and the like as auxiliary materials. The steamed bun sauce is bright red in color and luster, aromatic in flavor, soft and glutinous in taste, persistent in aftertaste, rich in nutrition and the like, and simultaneously has the medical characteristics of regulating blood sugar level, aiding digestion, tonifying spleen, nourishing the stomach, regulating function of human body and enhancing immunity. The complex flavored steamed bun sauce is capable of meeting the diet requirements of consumers of different groups and bright in market prospect.

The invention relates to nutritive stewed pork ball in a brown sauce and a processing technology thereof, belonging to the technical field of cooking. The nutritive stewed pork ball in the brown sauce is characterized by consisting of the following raw materials in parts by weight: 100 parts of streaky pork, 10 parts of earthworm, 5 parts of bean curds, 5 parts of sugar-free steamed bun, 10 parts of egg white and 5 parts of sugar-free lotus root starch. The following auxiliary materials in parts by weight are added into the raw materials: 0.5 part of fistular onion juice, 0.5 part of ginger juice, 0.5 part of pepper, 1 part of salt, 1 part of cooking wine, 0.5 part of dark soy sauce, and 1 part of candy sugar. The nutritive stewed pork ball in the brown sauce prepared by the invention has a high nutritive value, strengthens nutrient substances absent in human bodies, has the characteristics of being oily but not greasy, soft, tender and tasty, delicious in taste, meets the requirements of healthy eating, and satisfies the demands of living and nutrients of people.

The invention discloses the fire-baking processing method of river fish salted by traditional Chinese medicinal materials. The method is as follows. Fish is drained after being scaled and gutted and salted with refined salt, wine sauce, ginger slice, Chinese yam, atractylodes rhizome, radix codonopsitis, tsaoko cardamon and other traditional Chinese medicinal materials, then the fish is aired naturally. After the surface of iron pan is brushed with oil and heated, the prepared river fish is put on the iron pan and both sides of river fish is fried alternately to turn yellowish. The fish is on the dish when being crispy. Finally, impurities on baked fish are picked out and the baked fish is packed in vacuum packing. The invention is easy to be operated. Fire-baked river fish can be braised in brown sauce, steamed with sauce, deep-fried, quick-fried, spiced, and fried with seasoned salt to have different flavors, that is, the fish has golden color, burnt flavor and has shape like beard and eyebrows, is crispy, delicious and rich in nutrients. The prepared fish is originally ecological, natural and pollution-free green food and is good for health.

A process for cooking the pig's trotters stewed in soy sauce includes such steps as providing ginger powder, chili powder, sugar solution, ginger, salt, soy sauce, fried onion, fried garlic cloves, raw garlic cloves, lemon, gourmet powder, salad oil, and raw pig's trotters, proportional preserving, parching and boiling.

The invention discloses a production method of pork braised in brown sauce by performing vacuum low-temperature processing. The production method of the pork braised in the brown sauce by performing the vacuum low-temperature processing comprises the following steps: 1, preparing a mixing material; 2, preparing sauce; 3, uniformly mixing streaky pork chunks with the mixing material, or mixing the streaky pork chunks with the sauce and the mixing material together; 4, performing vacuum packaging on the treated streaky pork chunks; 5, carrying out water-bath cooking on the vacuum-packaged streaky pork chunks; and 6, pouring the sauce on the fully steamed streaky pork chunks and eating the streaky pork chunks after heating, or directly eating the streaky pork chunks. The pork braised in the brown sauce disclosed by the invention is cooked in the way of vacuum low-temperature steaming, so that moisture in the pork does not loss while nutrients and flavor components are entirety retained in products of the pork braised in the brown sauce; thus, unique tenderness and freshness are maintained for the products of the pork braised in the brown sauce. The pork braised in the brown sauce is processed under the conditions of measured temperature at 85-90 DEG C, so that low-temperature products which are rich in nutrition and little in toxic and harmful substances are prepared. The streaky pork chunks are braised at low temperature for a long time, so that the braised streaky pork chunks are well flavored, good in flavor presence as well as red and gorgeous in color and luster; moreover, stir-frying processes in traditional processing methods of the pork braised in brown sauce, which hinder industrial production, are saved; thus, the production method of the pork braised in the brown sauce is suitable for large-scale mass production.

The invention provides a method for making braised mackerel cans. The method comprises the following steps: selecting raw materials, unfreezing, treating the raw materials, salting, frying, preparing soup, canning, exhausting, sealing, sterilizing and the like. The braised mackerel can made according to the method disclosed by the invention has a special flavor of braised fishes in brown sauce and is full in soup, dark red in color, tender in fish meat, moistened in dry flavor and strong in five-spice flavor, nutritional ingredients of the mackerel are fully remained, the process steps are reasonable in design, and the problem that the mackerel becomes hardened in meat and low in elasticity and chewing property in the sterilization process is solved, so that the meat keeps intrinsic elasticity and flavor, and the defect that the mackerel is inconvenient for long-term preservation and long-term transport is effectively overcome.