87 results about "Cooked vegetable" patented technology

Compositions for generating a cooked flavor in a foodstuff, comprising specified flavor precursors that react on heating to generate the flavor and maintain a reactive association after inclusion in the foodstuff. The compositions may include combination of a sulphur source, e.g. hydrogen sulphide, methane thiol, a sulfur-containing amino acid, thiamine, cystine, sodium sulphide, ammonium sulphide, ammonium polysulphide, onions, garlic, shallots, eggs, methionine, and mixtures thereof, and at least one reductone, e.g. a furanone, a ketone, a pyrone, an aldehyde, a carbonyl compound, isomaltol, maltol, pyruvaldehyde, hydroxyacetone, 3-deoxyglucosone, 5-hydroxy-5,6-dihydromaltol, 2,3-butanedione, 3-hydroxy-2-butanone, a process flavor, cooked vegetable concentrates, soy sauce, and mixtures thereof.

The invention relates to a black fungus scented crisp chip, which is prepared from black fungi, black rice or black beans, black sesame seeds, water, refined salt or white sugar, pepper powder, monosodium glutamate and cooked vegetable oil through processing. The product has fragrant and crisp taste and rich nutrition, has the health-care function on hairs of a human body, can keep the hairs blackand shiny for long-term eating, has tasty, sweet and delicious flavour, simple preparation method and low cost, and is particularly suitable for being eaten by children and tourism to carry.

The invention relates to a pickled pepper chicken hotpot condiment and a preparation method. The pickled pepper chicken hotpot condiment comprises the following active ingredients by weight: 50g of Pixian thick broad-bean sauce, 20g of dry chili segments, 10g of dried pepper, 5g of star anise, 4g of cinnamon, 5g of white cardamom, 4g of fructus amomi, 2g of clove, 2g of fennel, 1g of radix angelicae, 5g of fermented soybeans, 30g of green onion sections, 15g of ginger slices, 80g of garlic flakes, 150g of bubble ginger slices, 300g of pickled pepper, 35g of preserved Szechuan pickle, 10g of rock sugar, and 600g of cooked vegetable oil, as well as seasoning active ingredients: 5g of edible salt, 20g of rice wine juice, 30g of rice wine, 2g of ground pepper, 3g of chicken essence and 5g of caraway sections. All active ingredients in hotpot soup are different from nutritional effects, and have the efficacies of nourishing and building body, eliminating cold and dampness and promoting appetite. The pickled pepper chicken hotpot condiment has the characteristics of being bright in color, tender in chicken, acid and slightly spicy, as well as positive effects of increasing fragrance, spice, color and saltiness, deodorizing, cleansing the palate, being delicious in taste, and promoting appetite.

The invention relates to a method for performing flexible sterilization on cooked dishes at room temperature, belonging to the technical field of vegetable product processing. The method mainly comprises the following steps: performing cleaning, shredding and nano silver coating on vegetable raw material, frying according to a formula, then adding preservatives of potassium sorbite, nisin and the like, performing vacuum packaging, and performing flexible thermal sterilization. The method in the invention has the advantages that cooked vegetable products with high quality and long quality guarantee period can be obtained by the following operations: 1) nano silver, nisin and potassium sorbate are compounded, so that the antibacterial spectrum is expanded and sterilization strength is weakened; and 2) the flexible sterilization way of pasteurization is adopted, and damages of high temperature to nutrient components and tissue structure of vegetable can be greatly reduced, so that the vegetable products with bacterium resistance and quality guarantee can be obtained while the shelf life of the products is ensured.

The invention provides a cooking fume extraction integrated machine capable of displaying a cookbook and a communication method of the cooking fume extraction integrated machine capable of displaying the cookbook. The cooking fume extraction integrated machine comprises a hollow-inside range hood; an installing chamber is arranged in the range hood; hardware, except a display screen, of a cookbook machine or a recipe machine is installed in the installing chamber; besides, considering the cookbook machine or the recipe machine, a cooling device is further arranged in the range hood; and the display screen of the cookbook machine or the recipe machine is embedded in the outer wall of the range hood. The cooling device comprises an air inlet with one end communicating with the interior of the installing chamber and the other end communicating with the exterior of the range hood. The cooling device further comprises an air duct communicating with the interior of the installing chamber. An exhaust fan is installed in the air duct. It is avoided that no cooling device for on-site personnel exists, there is not a visual making method for cooked vegetables to provide guidance, redundant spaces is occupied when the cookbook machine or the recipe machine is independently installed, and the cookbook machine or the recipe machine needs to be cooled in the work process.

The invention discloses a nutritional fast food and the processing method thereof, and belongs to the food technology field. The fast food comprises vacuum-packaged rice 150 to 175 g, cooked cucumber 30 to 35 g, cooked carrot 30 to 35 g, cooked cabbage 30 to 35 g, cooked egg 9 to 10 g, cooked beef 15 to 17 g, cooked chicken leg or cooked quail 30 to 35 g, and cooked dry bean curd 6 to 7 g. The processing method comprises the following steps: (1) preparation of rice; (2) preparation of cooked vegetable; (3) preparation of cooked egg; (4) preparation of cooked beef; (5) preparation of cooked chicken leg or cooked quail and (6) preparation of cooked dry bean curd. The nutritional fast food of the invention has the advantages of reasonable arrangement and rich nutrition, and is suitable for the eating habit of the majority of people.

The invention relates to a cattle stomach hotpot condiment and a preparation method thereof. The cattle stomach hotpot condiment is prepared from the raw materials by weight: 50g of dried red pepper, 25g of pepper, 150g of Pixian bean sauce, 6g of anise, 9g of cinnamon, 4g of amomum tsao-ko, 4g of kaempferia galanga, 3g of Amomum cardamomum, 1g of syzygium aromaticum, 3g of foeniculum vulgare, 100g of cooked vegetable oil and 300g of beef tallow, and the seasoning raw materials including 3g of salt, 5g of ground pepper, 5g of candy sugar and 15g of chicken powder. The nutritious effects of all the selected raw materials in the hotpot soup are different, so that the hotpot condiment has the effects of nourishing and building body, expelling cold and dampness and stimulating appetite and digestion, and has the positive effects of aroma increasing, pungency improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating while eating.

The invention discloses a high energy and high efficiency feed additive specialized for dairy cows, and particularly relates to a functional f feed additive used for prolonging perinatal stage and a maternity stage for high-yield dairy cows. A multi-combined additive provided by the invention is explored by an idea for health, longevity, high yield and high efficiency of the dairy cows. A formula comprises, by weight, 45 parts of detoxified cooked vegetable meal,35 parts of a yeast culture; 5 parts of microbial fermentation amino acid, 13 parts of an anionic salt, 0.4 part of sodium chloride; 0.6 part of cholinesterase; 0.01 part of selenium element, 0. 2 part of vitamin A; 0.3 part of vitamin D, 0.1 part of vitamin E and 0.39 part of compound trace elements. A finished product is obtained by weighing the above components according to the proportion and mixing for 3 minutes at a high speed and then for 4 minutes at a low speed with a mixer. The additive is simple in production process and low in comprehensive cost and can be used by adding to daily rations. The additive has the advantages of supplementing energy, vitamins, trace elements of the dairy cows, improving a stomach tumor function of the dairy cows, increasing milk yield, increasing immunity of the dairy cows, etc.

A method for making an unfried potato foodstuff, belonging to the technique field of foodstuff processing, comprising: sorting raw material, modeling, cooking, cooling and packing, the said cooking comprises following steps: A. marinating: putting the modeled potato chips pretreated into the bittern containing quelite for marinating; B. dewatering: dewatering the cooked potato chips with wind knifes; C. baking: baking the dewatered potato chips in the baking oven until the water content is below 7%; D. spraying oil: spraying cooked vegetable oil on the dewatered potato chips; E. filtering oil: filtering the excess oil. The invention employs the unfried art steps of í‹marinating, baking, spraying oilíŒ to replace the prior í‹friedíŒ steps, retains the taste of fried potato chips and solves the safe danger existing in potato foodstuff for í

The invention discloses flower vegetable and a manufacture method thereof. The head of the vegetable mustard is taken to be cooked for eating when the bud is not bloomed in the past, but in the scheme, buds and flowers of the vegetable mustard are pickled in a cool mode for eating after the vegetable canola is fully bloomed. The invention now abandons the production method of pickled vegetables (pickling raw vegetables with raw water) in order to exclude multiple disadvantages of traditional pickled vegetables such as long pickling time, easy deterioration, large salinity and bad mouthfeel, adopts a series of special deep processing of baking, steaming, pickling, and the like, utilizes the scientific principle of pickling cooked vegetables by boiled water, excludes the existence of raw water maximally, and prolongs the shelf life of food. Moreover, the scheme creates exclusive seasoning recipe so as to make the vegetable mustard delicious and tasty, thereby making the vegetable mustard change into a finished dish with portability and instant bagged (bottled) edibility. The nutritive value, the natural color and the special flavor of fresh vegetable canola are better preserved.

An improved method of preparing vegetables intended for microwave cooking allows a hot, cooked vegetable to be easily removed from an enveloping film. The vegetables are cleaned and seasonings and cooking aids such as oils are optionally applied to the vegetable. Then the prepared vegetables are enclosed by and sealed into a plastic film. The film protects the vegetable from excess desiccation and provides a “built-in” container for microwave cooking. The film includes an opening system for safely releasing the vegetable after cooking. A tear-strip includes an edge or tab for grasping so that the film can be opened by a simple pull.

The invention relates to vegetable corn porridge, which comprises cornmeal, rice, corn flour, instant oatmeal, proper amount of clear water, corn grains, pea grains, carrot grains, potato pieces and broccoli. The preparation method comprises the following steps of: (1) preparing oatmeal, the cornmeal, the rice and the corn flour; (2) cleaning the cornmeal, soaking over one night in advance, and washing the soaked cornmeal to be cooked in the next day; (3) putting the rice and the cornmeal soaked overnight into a small pot, and injecting enough clear water; (4) boiling the small pot over intense fire; (5) after boiling, pouring the corn flour into the pot, and decocting over slow fire slowly, wherein before being poured into the pot, the corn flour is blended to form paste, and is stirred uniformly by using a spoon while being poured to avoid agglomeration; (6) preparing vegetables when the porridge is cooked, cleaning the vegetables, and cutting into small pieces for later use; and (7) after the porridge is boiled to reach the rice flowering degree, putting the vegetable pieces and the oatmeal into the porridge to be boiled slightly until all materials are cooked, wherein the vegetables which are difficult to cook can be put firstly. The vegetable corn porridge has the characteristics of comprehensive nutrition and complete colors, aroma and taste.

A fodder for giant spiny frog tadpole is prepared according to the following steps: 1) selecting one or more fresh and tender vegetables such as pumpkin, mater convolvulus, cabbage and asparagus lettuce leaves; 2) cleaning the vegetables, placing the vegetables into a pot, filling the pot with water till the vegetables are immersed by water; 3) cooking the vegetables thoroughly; 4) grinding the cooked vegetables into paste to obtain the product. Researches show that tadpoles of the giant spiny frogs like to eat fresh and tender well-cooked vegetable puree; under the comparison with giant spiny frogs which is in the traditional fertilized water or fed with a purchased tadpole fodder, the giant spiny frogs fed with the tadpole fodder provided by the invention is able-bodied and better in color during the periods of propagation, growth, development and maturity. The fodder provided by the invention has a high giant spiny frog survival rate during the tadpole farming period, and the tadpole farming method using the fodder is simple, low in cost and risk-free.

The invention belongs to the technical field of food production and application, and specifically discloses a preparation process of non-boiling dehydrated vegetables, step (1) receiving raw materials; step (2) sorting; step (3) one-time cleaning; step (4) soaking; Step (5) Secondary cleaning; Step (6) Killing and disinfection; Step (7) Cutting off; Step (8) Draining; Step (9) Drying; Step (10) Sorting; Step (11) Magnetic sieving; Step (12) Pass X-ray machine and gold inspection; Step (13) Packing; Step (14) Storage and transportation. The beneficial effects of the preparation process of non-boiled dehydrated vegetables of the present invention are: the production method flow is easy to control, the production efficiency is high, the loss of raw materials in production is reduced, and the processed dehydrated vegetables can effectively ensure that the finished product is rich in Nutritious, less nutrient loss, with normal nutritional effects.

The invention relates to a health care food, which is prepared from 119 kinds of raw materials, belongs to birthday peach foods and drinks, and is suitable for all the people regardless of sexes and ages. In order to make the Chinese traditional 'birthday peach' become a life-prolonging food factually, modern scientific technology and a medical-edible congenetic principle of Chinese traditional medicines are utilized, with the 119 kinds of raw materials, the peach skin of the peach and two pieces of peach leaves are prepared by using flour as a primary material, waxy corn powder as a secondary material, 5 kinds of green plant coloring matter powder and 2 kinds of red plant coloring matter powder as auxiliary materials, and salt powder and vegetable oil as seasoning matters; the peach flesh is prepared by using 9 kinds of minor cereals, 9 kinds of legumes and yeast powder as the auxiliary materials, and powdered sugar and salt powder as the seasoning matters; and the peach core filling is synthesized from seven kinds of raw materials, thus the birthday peach comprises 26 kinds of fruits, 30 kinds of roots and skins, 10 kinds of stem leaves, 15 kinds of flowers, 5 kinds of fungi, and 2 kinds of the auxiliary materials; besides, the seasoning matters contain the powdered sugar, the salt powder and cooked vegetable oil, and the peach has three types of tastes including sweet, slightly sweet and salty sweet.

The invention discloses a hotpot seasoning containing sliced fishes in hot chili oil and a preparation method of the hotpot seasoning. The hotpot seasoning containing sliced fishes in hot chili oil comprises the following raw materials by weight: 250g of Pixian pea sauce, 50g of dry red pepper, 35g of dry zanthoxylum, 4g of amomum tsaoko, 4g of rhizoma kaempferiae, 7g of cassia barks, 2g of cloves, 6g of lllicium verum, 3g of myrcia, 10g of fermented soybeans, 20g of chopped shallots, 25g of ginger slices, 20g of garlic cloves, 18g of rock candy, 200g of lard and 200g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 30g of cooking wine, 5g of ground pepper, 40g of egg white starch slurry and 10g of chicken powder. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing sliced fishes in hot chili oil has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing sliced fishes in hot chili oil has the characteristics of exquisite fragrance suffused all around, red bright color and luster, strong spicy and hot tastes as well as tender, fresh and pure fish meat, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention discloses a tomato salad sauce preparation process which includes the steps: S1 performing boiling, peeling, crushing, filtering, water and ethyl alcohol adding and squeezing on tomatoesto obtain treated tomatoes; S2 pretreating kiwi fruits; S3 sequentially performing alcohol extraction and water extraction on wild honeysuckle immature flower and rosemary herbs to obtain thick paste; S4 heating vegetable oil until cooked, taking part of cooked vegetable oil, adding Sichuan pepper, star anise and fresh ginger to stir-fry, adding sesame powder, xylitol and chicken powder to stir-fry, transferring materials into stirrer, and sequentially adding egg yolk, honey, one third of vegetable oil, lemon juice, kiwi fruit juice, remaining vegetable oil, the thick paste, the treated tomatoes and milk to obtain tomato salad sauce; S5 subpackaging and sealing. The preparation process is simple in step, salad sauce formula is reasonable, and the prepared salad sauce is good in taste, rich in nutrition, complete in color, flavor and taste, long in warranty period, less in fat content and not greasy.

The invention relates to the field of food processing, and discloses a preparation method of chili sauce with chili oil and broad bean sauce flavor. The preparation method comprises the following steps: S1, pretreating raw materials, namely crushing mixed chili by using a chopper mixer, and separating chili seeds; S2, performing enzyme treatment: transferring the crushed chili raw material into a fermentation tank, separately fermenting skins and seeds, adding cellulase into the fermentation tank, and performing fermenting to obtain a fresh chili raw material; S3, performing fermenting, namely uniformly stirring the fresh pepper raw material, moldy broad beans, Baijiu, salt and cooked vegetable oil, and performing fermenting at constant temperature to obtain the chili oil broad beans; and S4, performing stir-frying: stir-frying the fresh chili raw material, the cooked vegetable oil, the chili oil bean beans and auxiliary materials to obtain a chili oil thick broad-bean sauce. The problems that in the prior art, when the chili sauce with the chili sauce and the broad bean sauce flavor is prepared, the astringent taste of fresh chilies is heavy, and the mouth feel is stiff are solved.

The invention discloses a hotpot seasoning containing fried fishes with bean sauce and a preparation method of the hotpot seasoning. The hotpot seasoning containing fried fishes with bean sauce comprises the following raw materials by weight: 150g of Pixian pea sauce, 100g of dry red pepper, 30g of dry zanthoxylum, 3g of rhizoma kaempferiae, 4g of cassia barks, 6g of lllicium verum, 2g of fructus amomi, 2g of cloves, 5g of amomum tsaoko, 3g of myrcia, 4g of amomum cardamomum, 25g of chopped shallots, 20g of ginger slices, 10g of garlic cloves, 7g of rock candy, 250g of lard and 150g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 5g of ground pepper, 20g of rice wine and 5g of monosodium glutamate. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing fried fishes with bean sauce has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing fried fishes with bean sauce has the characteristics of piquancy and slight tingling, red bright color and luster, tender and fresh fish meat and long aftertaste, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention relates to a method for making a hot oil duck, and the method comprises the following steps of: selecting and killing a wild duct, removing feathers cleanly, removing internal organs and pickling for 5-6 hours; cleaning and putting a wok on a cooking range, pouring cooked vegetable oil into the wok to heat, breaking rock sugar and putting the broken rock sugar into the wok, frying until the rock sugar is completely molten and is brownish red, instantly doping water and mixing uniformly; mixing pepper, anise, cinnamon, caraway seed, clove, amomum tsao-ko, fructus amomi, amomum globosum loureiro and liquorice and wrapping the mixture into a spice bag by utilizing a clean gauze; mixing a delicious soup in a saucepan, adding refined salt, cooking wine, caramel sauce, ginger slices, scallion and the spice bag, boiling with big fire, and boiling with soft fire; putting the pickled duck; and fishing out the braised duck, spraying boiled oil until the duck skin is crispy and brownish red, then fishing out the braised duck and brushing with malt syrup. The method for making the hot oil duck is simple and easy in processes, and the made hot oil duck has not only an appetizing color but also delicious taste, is fat but not greasy, and has lasting flavor.

An improved method of preparing vegetables intended for microwave cooking allows a hot, cooked vegetable to be easily removed from an enveloping film. The vegetables are cleaned and seasonings and cooking aids such as oils are optionally applied to the vegetable. Then the prepared vegetables are enclosed by and sealed into a plastic film. The film protects the vegetable from excess desiccation and provides a “built-in” container for microwave cooking. The film includes an opening system for safely releasing the vegetable after cooking. A tear-strip includes an edge or tab for grasping so that the film can be opened by a simple pull.

The invention discloses a hotpot seasoning containing spicy and hot escargots and a preparation method of the hotpot seasoning. The hotpot seasoning containing spicy and hot escargots is prepared from the following raw materials by weight: 350g of Pixian pea sauce, 120g of chopped dry red pepper, 40g of dry zanthoxylum, 5g of lllicium verum, 5g of cassia barks, 5g of fructus amomi, 3g of rhizoma kaempferiae, 5g of amomum cardamomum, 5g of myristica fragrans, 2g of myrcia, 3g of fennel, 3g of radix angelicae, 3g of lysimachia sikokiana, 15g of fermented soybeans, 30g of chopped shallots, 30g of ginger slices, 40g of garlic cloves, 30g of pickled ginger slices, 50g of pickled capsicums, 10g of rock candy and 550g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 10g of salt, 50g of cooking wine, 30g of rice wine, 3g of ground pepper, 5g of chicken powder and 3g of chopped caraways. All the raw materials selected in a hotpot soup have different nutritive effects, so that the hotpot seasoning containing spicy and hot escargots has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing spicy and hot escargots has the characteristics of spicy, hot, fresh and aromatic tastes, fine and tender snail meat, strong flavor and aromatic soup, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The present invention discloses pickled vegetables and a preparation method thereof. The preparation method comprises the following pickling steps: the fresh vegetables are selected, the selected vegetables are washed clean, the washed vegetables are air-dried, the air-dried vegetables are cut into segments at 5-6 cm, the cut vegetables are placed in boiling water to be cooked for 15-25 min, the cooked vegetables are taken out, the taken out vegetables are air-dried, the air-dried vegetables are pickled with edible salt for 15 days, the weight ratio of the added salt and the vegetables is (0.1-0.2):1, the pickled vegetables are taken out to be drained, blended seasoning materials are poured, the weight ratio of the seasoning materials and the vegetables is (0.05-0.1):1, a food stirrer is turned on, the seasoning materials and the vegetables are stirred evenly, the vegetables are sub-packaged and vacuum packaged, the net weight of each packet is 200-210 g, a pasteurization method is used to sterilize the vacuum sub-packaged finished products at a sterilization temperature of 60-80 DEG C for a sterilization time of 30 min, and the sterilized finished products are loaded into boxes and put into a storage according to varieties, specifications and different batches. The manufacture method is simple, the pickled vegetables are good in taste, the addition amount of the edible salt is reasonable, and the pickled vegetables do not cause adverse effects on the human body health.

The invention discloses an automatic cooker with a discontinuous vegetable adding device, and belongs to the field of automatic cookers. The automatic cooker with the discontinuous vegetable adding device comprises a housing. The bottom wall of the housing is connected with a heating bottom plate. The housing is internally connected with a stir-fry pot. The stir-fry pot is positioned above the heating bottom plate. The housing is connected with the discontinuous vegetable adding device. The vegetable outlet end of the discontinuous vegetable adding device is positioned at a pot mouth of the stir-fry pot. The discontinuous vegetable adding device comprises a horizontal vegetable adding trough plate and an inclined vegetable adding trough plate. The horizontal vegetable adding trough plate is fixedly connected with the inclined vegetable adding trough plate. The automatic cooker is capable of, while a variety of the vegetable needs to be added, opening one vegetable placement box correspondingly, and pouring the variety of the vegetable in the corresponding vegetable placement box into the horizontal vegetable adding trough plate through a rotation shaft by a first driving motor, thereby realizing the vegetable adding to the stir-fry pot. Multiple vegetable placement boxes are successively added to the stir-fry pot in the different times, the pot adding times of each variety of the vegetables are different, and the mouthfeel of the cooked vegetables is guaranteed.

The invention discloses a hotpot seasoning containing griddle cooked chicken with peppers and a preparation method of the hotpot seasoning. The hotpot seasoning containing griddle cooked chicken with peppers is prepared from the following raw materials by weight: 150g of Pixian pea sauce, 80g of chopped dry red pepper, 40g of dry zanthoxylum, 5g of lllicium verum, 4g of cassia barks, 5g of amomum cardamomum, 4g of fructus amomi, 2g of cloves, 2g of myrcia, 1g of radix glycyrrhiza, 20g of fermented soybeans, 45g of chopped shallots, 30g of ginger slices, 20g of garlic cloves, 40g of pickled ginger slices, 30g of chopped pickled capsicums, 5g of rock candy and 450g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 45g of crisp peanut kernels, 30g of cooking wine, 10g of cooked sesame, 3g of chicken powder and 5g of white sugar. All the raw materials selected in a hotpot soup have different nutritive effects, so that the hotpot seasoning containing griddle cooked chicken with peppers has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing griddle cooked chicken with peppers has the characteristics of brownish red color, spicy, hot and aromatic tastes, softness and slag smelting, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention relates to an unmanned intelligent kitchen, and belongs to the field of food machinery. The unmanned intelligent kitchen comprises a clean vegetable conveying line and a cooking unit, the clean vegetable conveying line is matched with the cooking unit, the clean vegetable conveying line comprises a rail support, rail supporting legs, a rail body, a conveying trolley, a clean vegetable box support and a transposition rotating shaft, the rail support is installed on the rail supporting legs, the rail body is installed on the rail support, the conveying trolley is installed on the rail body, the transposition rotating shaft is installed on the conveying trolley, and the clean vegetable box support is installed on the transposition rotating shaft; and the cooking unit comprises aclean vegetable box support, a clean vegetable box taking and placing manipulator, a clean vegetable box body rotating shaft, a clean vegetable box cover clamping block, a frying pan and a cooked vegetable dinner plate bracket, the clean vegetable box taking and placing manipulator is matched with the clean vegetable box support, the clean vegetable box cover clamping block is installed on the clean vegetable box support, the clean vegetable box body rotating shaft is located above the clean vegetable box support, the frying pan is located below the clean vegetable box support, and the cookedvegetable dinner plate bracket is matched with the frying pan.

The invention discloses a vegetable cooking and preserving method, pertaining to vegetable preserving technology. The method includes the steps of that (1) the selected fresh vegetable are cleaned and placed into 90 DEG C-95 DEG C water to cook; (2) the cooked vegetable is cooled by cold water until the temperature of the vegetable surface drops to 8-10 DEG C; (3) the cooled vegetable is disinfected in an ozone generator under a dust-free and aseptic environment; (4) the disinfected vegetable is placed into a plastic foodstuff box, and the gas mixture of CO2 and N2 is injected for preservative packaging after the plastic foodstuff box is vacuumized; (5) the packaged vegetable is stored under 4-8 DEG C. The vegetable processed by such method is clean, delicious and nutritive, and suitable for short-term storage.

The invention relates to an instant nutritive food. The instant nutritive food consists of the following components in parts by weight: 2-5 parts of konjac powder, 0-15 parts of coconut powder, 15-20parts of coarse cereal powder, 10-15 parts of edible mushroom powder, 15-20 parts of vegetable powder, 40-45 parts of dried fruits and 0.7-1.6 parts of seasoning. The invention further relates to a preparation method of the instant nutritive food. The preparation method comprises the following steps of preparing the coarse cereal powder: crushing coarse cereals, and performing screening with a 50-mesh sieve; preparing the edible mushroom powder: cleaning edible mushrooms, blanching the cleaned edible mushrooms with boiling water, performing dehydration, performing crushing, and performing screening with a 50-mesh sieve; preparing the vegetable powder: cleaning the vegetables, peeling the cleaned vegetables, blanching the peeled vegetables with boiling water to obtain cooked vegetables, performing dehydration, performing crushing, and performing screening with a 50-mesh sieve; preparing the dried fruits: thoroughly cleaning fruits, peeling the cleaned fruits, cutting the peeled fruits into fruit blocks, and performing freeze drying under vacuum to obtain the dried fruits of which the water content is 5% or below; adding the konjac powder, the coconut powder and the seasoning to thecoarse cereal powder, the edible mushroom powder and the vegetable powder, performing mixing, performing crushing, performing screening with an 80-mesh sieve, then adding the dried fruits, and performing uniform mixing so as to obtain the instant nutritive food. The obtained instant nutritive food can be eaten after being brewed with boiling water, and is sour and sweet in mouth feel, balanced innutrients and easy to digest.

The invention discloses a hotpot seasoning containing fried shrimps with chilli and a preparation method of the hotpot seasoning. The hotpot seasoning containing fried shrimps with chilli comprises the following raw materials by weight: 200g of Pixian pea sauce, 120g of chopped dry red pepper, 35g of dry zanthoxylum, 2g of lllicium verum, 2g of cassia barks, 3g of fructus amomi, 2g of myrcia, 3g of angelica dahurica, 3g of lysimachia sikokiana, 15g of fermented soybeans, 50g of chopped shallots, 35g of ginger slices, 25g of garlic cloves, 30g of pickled ginger slices, 30g of pickled capsicums, 20g of chopped onions, 10g of rock candy and 400g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 10g of salt, 40g of cooking wine, 3g of white sugar, 3g of ground pepper, 30g of crisp peanut kernels and 5g of chicken powder. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing fried shrimps with chilli has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing fried shrimps with chilli has the characteristics of attractive fragrance, tender and fresh meat as well as moderate spicy and hot tastes, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.