94 results about "Conpoy" patented technology

The present invention discloses one kind of paired chafing dish soup and its production process. The paired chafing dish soup include white soup and red soup, the white soup is stewed with broth, Dangshen, astragalus root, American ginseng, wolfberry fruit, lotus seed, etc. in certain proportion, and the red soup is stewed with broth, bed material,pure cumin, gingko nut, dried scallop, longan, sesame, etc. The broth is produced through stewing old fatty duck, old hen, chop, etc, and the bed material consists of Sichuan chili, ginger, crystal sugar, broad bean, etc. in certain proportion. The production process of the paired chafing dish soup is also disclosed. The present invention has the functions of invigorating heart, spleen and kidney, nourishing Yin, nourishing brain, etc.

The invention relates to a nutritious and delicious seafood sauce and a production method thereof, belonging to the technical field of sauces. The nutritious and delicious seafood sauce is composed of the following ingredients, by weight: 100 to 150 parts of dried scallops, 200 to 250 parts of dried shrimps, 100 to 150 parts of diced ham, 50 to 80 parts of salted fish, 20 to 30 parts of peanuts, 30 to 45 parts of Pleurotus eryngii, 10 to 20 parts of wood ear fungus, 5 to 9 parts of eggs, 8 to 15 parts of fresh Capsicum frutescens, 200 to 280 parts of edible oil, 200 to 300 parts of garlic, 300 to 500 parts of scallions, 50 to 80 parts of gingers, 5 to 8 parts of cooking wine, 2 to 6 parts of granulated chicken flavor bouillon, 5 to 10 parts of sesame oil, and 3 to 6 parts of salt. The seafood sauce is rich in nutrition, good in taste, unique in flavor, and easy to make and eat. People can produce the seafood sauce by themselves at home. The seafood sauce ensures people's health, can be widely used, and can be eaten with various staple foods.

The invention discloses an abalone and dried scallop sauce. The sauce mainly comprises abalones, dried scallops, ham, and peeled shrimps. According to the invention, pharmacological effects of abalones, dried scallops and peeled shrimps are fully developed, health-care efficacies are emphasized, and local flavors of the aquatic products are improved. With the sauce, user appetite can be promoted.The invention also discloses a preparation method of the abalone and dried scallop sauce. The method is simple and convenient. According to the method, existing can processing equipments such as mixers, boiling furnaces and choppers can be used in productions.

The vegetable dried beef consists of Xianggu mushroom stem 50 wt%, water 19wt% and seasoning 31 wt%. The seasoning consists of soy sauce 48.4 wt%, sugar 6.5wt%, table salt 12.9wt%, cassia bark 3.2wt%, aniseed 3.2wt%, fennel 3.2wt%, spice powder 6.5wt%, caramel color 12.9wt% and dried scallop essence 3.2wt%. The making process includes finishing and soaking Xianggu mushroom stem, pre-cooking, cooking after adding seasoning, stoving and packing. The vegetable dried beef has look and taste similar to that of dried beef.

The invention discloses a kelp sauce base stock and a production and application thereof. The kelp sauce base stock comprises the following components in parts by weight: dried kelp, edible glucose, gourmet powder, 1+G, edible fine salt, yeast extract, hydrolyzed vegetable protein powder, white granulated sugar, maltodextrin, ginger powder, disodium succinate, modified starch, potassium sorbate and water. The production method of the kelp sauce base stock comprises the following steps: 1, soaking and washing the dried kelp; 2, stewing; 3, rinsing and draining; 4, carrying out coarse grinding on the kelp and then adding water and milling the kelp into kelp slurry by a colloid mill; 5, heating the kelp slurry and other components in a gradient manner to carry out thermal reaction; and 6, homogenizing in the colloid mill to finally obtain the kelp sauce base stock. The kelp sauce base stock disclosed by the invention has the unique flavor of kelp, delicious and mellow taste and long-lasting aftertaste and is easy to take and rich in nutrients. The produced sauce base stock can be basically applied to the production of kelp sauce.

The invention relates to the technical field of condiment processing, particularly relates to abalone sauce condiment and a preparation method thereof. The abalone sauce condiment comprises the following components by weight percent: 8-15% of abalone, 1-5% of dried scallop, 1-3% of shrimps, 1-3% of squid, 20-25% of sauce, 12-15% of granulated sugar, 2-4% of table salt, 1-3% of sodium glutamate, 2-5% of hydroxypropyl distarch phosphate, 0.3-0.7% of disodium 5'-ribonucleotide, 0.05-0.10% of potassium sorbate, and 35-48% of water. The preparation method of the abalone sauce condiment comprises the following steps: 1, enzymolysis; 2, self-making thickening liquid; 3, mixing mixture; 4, boiling; 5, cooling. According to the invention, the abalone sauce condiment has the advantages of full-bodied abalone flavor, delicious taste and moderate viscosity, besides, the nutritive value is high, moisture can not be dissolved out, and the stability and quality are excellent.

The invention discloses an instant shark skin, which is produced by mixing, boiling and thickening the following raw materials with the following weight percents: 12 to 15 percent of fishy smell removed sharp skin, 3 to 5 percent of compounding material, and 80 to 85 percent of dripping seasoning. The compounding material is prepared by mushroom, black fungus, white fungus, veiled lady and dried scallop with a wet weight proportion of 3:3:6:6:2 after soaked. The dripping seasoning is prepared by the following dripping materials with the following weight percents and water: 10 to 15 percent of abalone juice, 0.3 to 0.5 percent of fresh chicken powder, 0.3 to 0.5 percent of white spirit, 0.1 to 0.3 percent of inosine monophosphate and guanosine monophosphate, 0.05 to 0.1 percent of salt, 0.01 to 0.05 percent of chicken extract, and 2 to 4 percent of starch. The invention has the advantages of convenient use, high nutritional value and good taste. The invention also discloses a preparation method of the instant sharp skin. The method has the advantage of good fishy smell removing effect; in addition, the compounding material and the dripping seasoning for the preparation of the sharp skin taste delicious and are rich in various nutrients.

A method for preparing health care duck soup, is characterized by: the following main raw materials by weight: 100-150 parts of full duck, 50-60 parts of pork tripe, 8-12 parts of fresh soft-shelled turtle, and 7-10 parts of dried scallop; and the following accessories by weight: 3-4 parts of matrimony vine, 2-3 parts of poria cocos, 2-3 parts of fleece-flower root, 4-6 parts of ginger, 4-6 parts of yellow ginger, 4-6 parts of Chinese yam, 4-6 parts of Chinese angelica, 1-3 parts of cordyceps sinensis, and 3-5 parts of liquor. The duck soup, combined with pork tripe, not only can be taken for people with cold stomach, but also has certain nutrition value of animal collagen, copper, vitamin D, crude and fine fibrin, unsaturated fatty acid, etc., and is suitable for population of weakness, malnutrition, and dryness-heat.

The invention provides bone soup for knife noodles and a preparation process thereof. The raw materials comprise the following components in parts by weight: 100 parts of pig bone stock, 10 parts of thick crucian soup, 5-8 parts of floating oil, 3-12 parts of Chinese yams, 0.8-1.5 parts of dried small shrimps, 0.1-0.3 part of scallops, 5-10 parts of salt, 3-8 parts of sugar, 3-5 parts of monosodium glutamate, 0.1-0.8 part of I+G, 0.05-0.2 part of disodium succinate and 0-0.3 part of white pepper powder. The characteristics of different raw materials are fully considered, meanwhile, the flavorsof the different raw materials are utilized, the bone soup is mer in freshness by adding fish soup, different raw materials are utilized to provide different flavor peptides, flavor amino acids are richer, and the raw materials are mutually synergistic, so that the flavor of the bone soup is mellow; the fish soup is added with yeast to remove fishy smell of the fish soup, and papain is added forcutting residual proteins to form more peptides and amino acids which can be better dissolved in the soup; and the Chinese yams are added to utilize the thickening property of starch and increase theresidence time of the bone soup in the oral cavity so as to fully embody the delicious taste of the bone soup.

The invention discloses a river snails rice noodle meat soup sauce bag, which comprises, by weight, water, edible salt, perilla, stone snails, monosodium glutamate, snail meat, edible vegetable oil, chicken bone, capsicum, fragrant snail meat, pig bone, snail peptide thick, snail pure powder, snail soup powder, stone snail ointment, wild chicken ointment, snail extract, sour bamboo shoot, peanut,cassia bark, kaempferia galanga, cardamom, tsaoko, clove, modified starch, broad bean paste, fermented bean curd, beef bone meat, pig bone meat extract, snail meat extract, chicken bone meal, sugar, beef fresh soup powder, pork fresh soup powder, 5-disodium nucleotide, sodium carboxymethyl cellulose, xanthan gum, dried shellfish essence, sodium dehydroacetate and potassium sorbate. The sauce bag,on the whole, has good flavor fragrance, taste and fullness.

The invention discloses a preparation method of shredded dried scallop sauce. The shredded dried scallop sauce is prepared from 500g of dried scallop, 35g of plant oil, 12g of white sugar, 15g of edible salt, 18g of soybean sauce, 20g of yellow wine, 50g of shrimp meat, 20g of garlics, 30g of pimientos, 10g of spices and 10g of sodium glutamate. The shredded dried scallop sauce is good in taste, convenient to eat and capable of appetizing; the taste of an aquatic product is improved; the shredded dried scallop sauce meets the consumption needs of people as well as healthy and nutrient modern living needs; in addition, raw materials are easily available, and the cost is not high.

The invention provides a vegetable juice and abalone foodstuff, which comprises main ingredients, supplementary materials, condiment and vegetable juice, wherein the main ingredients include natural fresh abalone, dried scallop, dried shrimp, and the auxiliary materials include dried green onion, green onion tail, ginger, onion, the condiment includes crystal sugar, oyster sauce, dark soy sauce, peanut oil. The vegetable juices include maize extract, pumpkin extract, carrot extract, Chinese flowering quince extract, which are all fresh juices.

The invention belongs to the technical field of food processing and especially relates to a seaweed-XO sauce. The seaweed-XO sauce comprises main ingredients and accessory ingredients; the main ingredients comprise scallop meat, shrimp meat, fish meat, seaweeds and chicken meat; and the accessory ingredients comprise vegetable oil, red chili peppers, pepper powder, table salt, white granulated sugar, yellow rice wine and soy sauce. The main ingredients and the accessory ingredients are cooked by a special sauce-cooking technology, so that the seaweed-XO sauce is prepared. The seaweed-XO sauce disclosed by the invention preserves unique flavor of traditional XO sauces; however, the high-fat ingredients are effectively mediated, so that disadvantages of high fat and high heat of the traditional XO sauces are overcome; thus, the seaweed-XO sauce satisfies modern healthy diet requirements.

A broth flavoring comprises the following components: by weight, 13-22% of fresh peeled degreased chicken, 13-22% of fresh pig lean meat, 13-22% of fresh peeled degreased duck meat, 5-8% of ham, 0.5-1.2% of dried scallop, 0.3-0.8% of a chicken marrow extract product, 0.3-0.8% of a pig marrow extract product, 1-5% of monosodium glutamate, 2-4% of hydroxypropyl distarch phosphate, 0.3-0.8% of 5'-flavor glycoside disodium, 10-15% of salt, 6-10% of white sugar, 3-7% of lightfast soy, 0.6-1.2% of spice, and 10-22% of water. A preparation method of the broth flavoring comprises the following steps: cleaning, simmering, filtering, homogenizing, blending a mixture, boiling, and cooling. The broth flavoring has advantages of mellow and soft mouthfeel, rich local flavor, nutritive and health value, good stability and excellent quality, and can make cooked food or directly-prepared soup baked with superior gravy to be not greasy and very clean and mellow.

The present invention discloses a fermented soya bean fried beef-flavored paste flavor. The paste flavor comprises the following components in parts by weight: 8-12 parts of edible salt, 7-14 parts of white granulated sugar, 6-12 parts of monosodium glutamate, 0.3-0.8 part of disodium 5'-Inosinate and disodium 5'-guanylate mixture, 0.3-0.8 part of disodium succinate, 0.2-0.7 part of arginine, 0. 2-0.6 part of glycine, 1-4 parts of glucose, 2-8 parts of yeast extract, 3-9 parts of Haitian light soy sauce, 0.2-0.8 part of garlic powder, 0.3-0.9 part of onion powder, 0.2-0.8 part of ginger powder, 0.1-0.6 part of white pepper powder, 8-12 parts of fermented soya bean powder, 16-25 parts of zymolytic beef extract, 16-24 parts of water, 1-5 parts of modified starch, 0.2-0.5 part of onion oil flavor and 0.5-2.5 parts of fermented soya bean flavors. The paste flavor can maximize the retention of the taste and aroma of fermented soya bean fried beef, and the application of the paste flavor to product processing can maintain a sense of natural kitchen flavor for products, keep aroma for a long time, and promote standardized and large-scale production, and long-term consumption is harmless to the body.

The invention provides a method for making oyster sauce, comprising using oyster water, soy sauce, salt, white granulated sugar, sodium benzoate, hydroxypropyl distarch phosphate modified starch, potassium sorbate, citric acid, I+G, scallop powder, caramel, monosodium glutamate, xanthan gum, AK sugar, sucralose, tripotassium glycyrrhetate and water as raw materials for preparing oyster sauce; thehydroxypropyl distarch phosphate modified starch is used for cooperating with xanthan gum, so that the stability of the oyster sauce is enhanced, and the shelf life of the oyster sauce is prolonged.

The invention discloses a formula of seafood dried scallop sauce and a preparation technology of the seafood dried scallop sauce. The formula is prepared from the following raw materials in percentageby weight: 47 to 48 percent of dried scallops, 16 to 17 percent of small shrimps, 14 to 15 percent of silver anchovy, 6 to 8 percent of fermented soya beans, 2 to 5 percent of dried turnip, 2 percentof garlic, 2 to 10 percent of chilli and 4 to 8 percent of a mixture of edible oil and sodium glutamate. The method is simple and convenient, nutrition of the dried scallops and the small shrimps isreserved, the taste is good, and a new product is provided for deep development of the dried scallops; through the dried scallop sauce which can be directly eaten and can also be used as seasoning sauce, a healthcare effect of precious food materials is highlighted, and the flavor of aquatic products is also improved.

The invention discloses a feed additive used before and after pig farrowing, and a preparation method of the feed additive. The feed additive comprises Chinese angelica root, crowndaisy chrysanthemum, Radix Asparagi, leaf base of Chequershaped Indocalamus, spine date seed, dried scallops and dry ginger. The feed additive is used for preventing and treating intractable constipation of sows, is especially suitable for sows before and after farrowing, and has the advantages of good prevention and control effects, high safety and no toxic or side effects.

The invention discloses a throat-moistening seasoning and a preparation method thereof. The throat-moistening seasoning is characterized by comprising the following raw materials in parts by weight: 85-90 parts of yellow croakers, 7-8 parts of honey, 10-11 parts of solanum tuberdsm, 8-9 parts of dried scallop, 7-8 parts of crucian roes, 30-35 parts of hawthorn juice, 10-11 parts of kidney beans, 7-8 parts of small shrimp, 4-5 parts of pea flour, 5-6 parts of bovine bone marrow powder, 18-20 parts of fresh ginger, 20-22 parts of lemon peel, 9-10 parts of oilseed rape, 110-120 parts of colza oil, 2-3 parts of honeysuckle, 4-5 parts of Chinese olive, 3-4 parts of glycyrrhiza uralensis, 4-5 parts of fructus momordicae, 2-3 parts of knotteflower phyla herb, 3-4 parts of fimbristylis dichotoma and 8-9 parts of a nutrition additive. The yellow croakers are added, so that the throat-moistening seasoning is delicious; the yellow croakers are filled with juice in the enterocoelia before being baked, so that the meat of the yellow croakers is kept fresh and tender after the yellow croakers are baked; ingredients of Chinese medicinal herbs contained in the throat-moistening seasoning can be used for moistening the throat; added hawthorn juice and lemon peel enable the throat-moistening seasoning to be sour and sweet in taste. In addition, the nutrition additive is capable of relieving the grease of the seasoning, thereby preventing high heat of the seasoning from increasing the fat.

The invention discloses a Buddha Jump (a famous Chinese food) in regions south of the Yangtze River and a preparation method thereof. The Buddha Jump comprises the following raw materials: 150g of braised sauce, 20g of sea cucumbers, 40g of fish maw, 4 particles of dried scallops, 1 piece of flower mushroom and 1 piece of bay scallop. The braised sauce is prepared by boiling the following raw materials for 8 hours in open fire: 25kg of pork bone, 25kg of chicken, 150kg of water, 0.5kg of dried scallop, 1kg of ham, 0.5kg of soy sauce, 0.5kg of oyster sauce, 2kg of edible potato starch and 0.1kgof edible salt. The Buddha Jump prepared by the formula and the method, which can be consumed by common people; the base soup of the Buddha Jump is prepared by boiling dozens of materials for 8 hours, so that exquisite fresh abalones and sea cucumbers which are sweet in taste and good in nutrition are adopted, and the Jump supplements each other but not dry, moistens and supplements qi; the tasteis balanced and perfect; and fish maw and sea cumbers cut into strips are coated with fresh and smooth soup, so that the food is smooth, chewy and rich in fragrance, and full of flavor of dried scallops, and is the best nourishing delicious food for improving immunity of people.

The present invention discloses homemade seafood powder and a preparation method thereof, the homemade seafood powder is prepared from the following raw materials by percentage: 25-35% of live shrimp, 15-20% of kelp, 15-30% of raw oysters, 15%-20% of dried scallops and 15-20% small whitebait. The homemade seafood powder has the advantages of rich nutrition, delicious flavor, no side effect, safety and reliability, and the like.

The invention relates to double material packets for instant sea cucumber and preparation methods of the double material packets. The double material packets comprise a seasoning packet and a flavouring packet, wherein the seasoning packet is filled with 0.05-0.5 part by weight of green onion leave, 0.1-1 part of fungus, 0.1-1 part of scallop shreds, 0.1-1 part of Chinese wolfberry fruit, 0.1-2 parts of kelp and 0.05-1 part of American ginseng, and the flavouring packet is filled with 0.1-5 parts of iodized salt, 0.1-5 parts of chicken powder and 0.1-5 parts of seafood powder. The double material packets for the instant sea cucumber are convenient to carry, can be used for seasoning and flavouring the instant sea cucumber so that the instant sea cucumber has various tastes, are suitable for large-scale production and storage and have long quality guarantee period. More importantly, various food materials in the seasoning packet are aired naturally and have the characteristics that the quality guarantee period is long, the nutritional ingredients are not lost, and the colors are kept unchanged in the quality guarantee period, and the nourishing food materials are nutritionally balanced and comprise no preservative or additive.

The invention provides a buttered tea Qi tonifying biscuit which is made by the following raw materials. The raw materials comprise, by weight ratio, 550 parts to 530 parts of flour, 100 parts to 120 parts of corn flour, 8 parts to 10 parts of fuzhuan tea, 30 parts to 35 parts of yak butter, 40 parts to 45 parts of cream, 1 part to 2 parts of sweet orange oil, 40 parts to 50 parts of red dates, 50 parts to 60 parts of semen juglandis, 6 parts to 8 parts of maca powder, 6 parts to 7 parts of rhizoma polygonati, 5 parts to 6 parts of patrinias, 4 parts to 5 parts of dried scallops and the like. The buttered tea Qi tonifying biscuit is made by the flour, the yak butter, the cream, the semen juglandis and the like, unique in flavor, crisp in taste and in cooperation with the maca powder, the rhizoma polygonati, the patrinias, the dried scallops, radix pseudostellariae and other extracts and has good effects of nourishing the yin, tonifying the Qi, and nourishing the kidney.

The invention relates to a preparation process of brewing type instant vacuum freeze-dried sea cucumbers. The preparation process comprises the following steps: pre-treating raw sea cucumbers, cooking, cutting, freezing, filling a dish with the frozen sea cucumbers, carrying out freeze-drying and packaging to obtain instant vacuum freeze-dried sea cucumbers. A bagged sea cucumber seasoning used for the brewing type instant vacuum freeze-dried sea cucumbers comprises the following components in parts by weight: 0.05-0.5 part of onion leaves, 0.5-1 part of dried scallop shreds, 0.5-1 part of fruits of Chinese wolfberry, 0.5-1 part of white sugar, 0.1-1 part of chicken essence, 0.5-1 part of American ginseng, 0.5-5 parts of iodine salt and 0.5-5 parts of seafood powder. The preparation method disclosed by the invention has beneficial effects that the sea cucumbers are cut into thin slices, so that not only are whole cucumber bodies separated, frozen and dried in a vacuum condition to shorten freezing, vacuum freeze-drying and water-immersing time of the sea cucumbers very well, but also the processing cost is saved; moreover, water-immersing time is short and only lasts for 5minutes-10 minutes; the bagged seasoning is carried inside, and food materials are uniformly matched in nutrition, and therefore, the instant vacuum freeze-dried sea cucumbers are suitable for being taken as instant products by people, and complete in nutrition.

Rehmannia glutinosa libosch heat-clearing blood-cooling type beef is disclosed. The heat-clearing blood-cooling type beef is characterized by being prepared from following raw materials by weight: 500-550 parts of beef, 2-3 parts of herba cistanche, 8-12 parts of moringa seed powder, 1-2 parts of rehmannia glutinosa libosch, 3-4 parts of rhiizoma dioscoreae from Henan of China, 5-10 parts of proso millet, 8-12 parts of shrimp meat, 4-7 parts of spirulina, 5-6 parts of green soybean, 3-4 parts of kiwi fruit powder, 15-20 parts of dried scallop, 7-8 parts of preserved vegetable, 8-15 parts of fragile blueberry fruit, 20-22 parts of crab oil, 10-11 parts of dried fish maw, 3-5 parts of ginseng, 20-30 parts of duck blood, 12-13 parts of squid, 3-4 parts of black garlic powder and 65-70 parts of nutrition additives. The heat-clearing blood-cooling type beef has effects of clearing heat and cooling blood and is good in taste and rich in nutrition.