63 results about "Marination" patented technology

An apparatus for marinating a food in a marinade, storing the food during marination, keeping the food warm after cooking, and supporting the food for cutting is provided, the apparatus including a vacuum-sealable marination chamber; a warming chamber; and a cutting board.

The invention discloses a method for processing tea-flavored sauced beef. The method comprises the following steps of: cutting beef into pieces; adding water into gardenia, fennel, hawthorn, clove, divaricate saposhnikovia root, goldthread root, dark plum, green tea and a proper amount of table salt, boiling over a slow fire to obtain soup bases and pickling beef loaves which are divided into front and rear parts in the soup bases; performing smokeless roasting until the beef loaves are sixty percent cooked; rinsing the roasted beef loaves by using alkaline water and washing by using clear water; adding water into marination concentrated soup and a mixed material bag and sauce-boiling for 1 hour; soaking for 1 hour in tea-flavored soup bases boiled in green tea and black tea, fishing out and air-drying; and finally drying, sterilizing and packaging. In the method, the adding of the tea can ensure that finished sauced beef has long-lasting tea-flavored taste and can remove the greasy taste of the beef, and the hawthorn can ensure that the beef is tenderized and the sauced beef has fragrant and crispy mouthfeel; and a proper amount of gardenia, clove and the like in meat pickling soup bases have good effects of colorizing and preserving the beef, and the beef obtained through sauce boiling does not contain nitrite.

A breading and breading mix comprising a crunchy corn-flavored ingredient, food products created therewith, and methods related thereto, wherein a unique visual experience results from variation in particle size and arrangement, wherein a unique smell and taste experience results from breading flavoring, and from preferred marination processes, and wherein virtually any meat, vegetable or food based product can be adapted into a shelf stable, refrigerated, or frozen Mexican taco-related organoleptic experience.

A package assembly including a first package a second package is provided. The first package can contain two or more compartments. A first compartment can substantially contain the second package and a second compartment can substantially contain a food product, such as a meat. The second package can contain a food additive, such as a marinade. Although substantially contained within the first compartment of the first package, the second package includes a reputable seal located proximate the second compartment of the first package. Applying pressure to the first compartment and, thus, the second package can break the rupturable seal to distribute the food additive from the second package to the food product in the second compartment. The first package can include a perimeter hard seal configured to withstand the pressure and, thus, prevent the leaking of any of the food product or the food additive from the first package during the distribution of the food additive.

The invention discloses a preparation method of marinated duck. The method comprises the operation steps of: raw duck curing: taking an unhaired and gutted local duck that is within 1 year old and weighs 1-1.5kg, conducting washing, and rubbing edible salt over the body of the local duck, putting 20-30g of edible salt into the duck chest and flapping and shaking the local duck strongly, hanging the local duck at a ventilating place, performing curing for 1.5-2h in spring, autumn and summer, and conducting curing for 4-6h in winter; primary marination: soaking the cured raw duck in marinade for 10-15min, then taking it out, putting star anise and oil-fried Chinese prickly ash and chili into the duck chest; re-marination: putting the raw duck subjected to primary marination into marinade again, boiling the duck over big fire, then using soft fire to conduct marination for 30-40min, turning off the heat, further soaking the duck in the marinade for 15-20min, then getting the duck out to obtain a finished product of marinated duck. The preparation method provided by the invention is simple, the prepared marinated duck has excellent taste, heavy fragrance, and golden yellow and bright color, and the marinated dishes have lasting fragrance in taste and unique flavor.

The invention discloses a production technology for a marinated meat product. Marinated meat can be marinated pork joints, marinated pig ears, marinated pig trotters, marinated chicken wings, marinated beef, marinated mutton, marinated goose and marinated ducks. The production technology comprises the steps of raw material selection, bittern preparation, pickling, throwing-drying, vacuum packaging, sterilization, quick cooling, labeling, encasement and delivery into storehouse. The sterilization step adopts high-temperature sterilization, namely the meat is cooked by sterilization under a high-temperature condition of 121 DEG C for 25 minutes. By the adoption of bittern pickling, the pickled marinated meat is salty and fragrant and then is directly cooked by sterilization; the whole production technology is simple; the production cost is reduced; the sterilization-cooking time is shorter than the conventional stewing time; furthermore, the throwing-drying step is added before marination; therefore, compared with the conventional stewed marinated meat, the sterilization-cooked marinated meat can be preserved for 6 months.

The invention discloses a preparation method of dried bean curd. The preparation method comprises the following steps: (a) mixing transglutaminase and crushed ice water uniformly; (b) putting soybean isolate protein into the crushed ice water and stirring uniformly; (c) after stirring uniformly, adding soybean oil and modified starch into materials in the step (b), and carrying out stirring; (d) putting stirred materials obtained in the step (c) into a disc and standing; (e) after standing, carrying out steaming and enzyme deactivation treatment; (f) after the enzyme deactivation treatment, carrying out slitting and marinating; and (g) after marination, cooling. The preparation method disclosed by the invention has the advantages that the production cost is reduced, the generation of waste water is avoided, a resource is saved and the labor cost in the preparation process is reduced; and simultaneously, the prepared dried bean curd has the characteristics of good juice-absorbing effect and fresh and crispy taste.

A hand-operable meat preparation device includes a handle, a meat tenderizer controllable through the handle to tenderize a cut of meat while introducing vibrational or other work forces therein, and a marinator controllable through the handle to internally marinate the meat with assistance from the vibrational or other work forces introduced by the tenderizer. During use, a person grasps the handle and tenderizes the meat with the meat tenderizer while marinating the meat with the marinator as the tenderizer sets up the vibrational or other work forces in the meat to assist the marination.

An auto-cleaning marination filter for a poultry injector system including an outer housing having a liquid inlet and outlet, a screen that allows passage of liquids and impedes passage of solid particles, and a wiper surrounded by said screen for removing solid particles attached to the screen by reverse flow of the liquid through a gap in the wiper.

The invention discloses a method for preparing five-cereal dried bean curd. The method comprises the following steps of: 1, washing high-quality dry soybeans, soaking, removing impurities, grinding, boiling soybean milk, and filtering; 2, performing swelling treatment on Fagopyrum tataricm Gaertn and five cereals, namely millet, oat, sorghum, corn and wheat to form particles; and 3, mixing filtrate obtained in step 1 and the particles obtained in step 2, preparing bean curd by using brine, loading into boxes, pressing, performing embryo preformation, soaking in alkali, performing primary marination, roasting, premolding, performing secondary marination boiling, secondary pressing and secondary molding, mixing materials, performing vacuum packaging, sterilizing, washing, drying, externally packaging, inspecting, and leaving factory. The problem that dried bean curd has a single raw material is solved; and a variety of beans are matched to form a product nutrition structure system with relatively balanced nutrition by utilizing a health preservation principle.

The invention discloses a preparation method of a marinated pig ear. The method comprises the operation steps of: washing a fresh pig ear, using a blast lamp to conduct singeing on the pig ear surface, then washing the pig ear again for standby use; soaking the cleaned pig ear in marinade for 1-2h, then taking the pig ear out, and hanging it at a ventilating place to performing curing for 2-3h; putting the cured pig ear into the marinade again, boiling the pig ear over big fire, then using soft fire to conduct marination for 40-50min, turning off the heat, further soaking the pig ear in the marinade for 15-25min, and then taking the pig ear out so as to obtain a finished product of marinated pig ear. The preparation method provided by the invention is simple, the prepared marinated pig ear has excellent taste, heavy fragrance, and golden yellow and bright color, and the marinated pig ear has flexible and crisp taste, long fragrance duration, and unique flavor.

The invention discloses tomato and dried meat floss beef granules and a preparing method thereof. The tomato and dried meat floss beef granules are prepared from beef, malt syrup, a proper amount of pickling liquid, a proper quantity of marinating auxiliary materials, tomatoes, modified starch, low-gluten wheat flour, dried meat floss, walnut styles, seasoning liquid, emblic leafflower fruits, plum blossoms, mango seeds, cortex acanthopanacis and a proper amount of rice vinegar. According to the tomato and dried meat floss beef granules, microwaves are adopted for auxiliary pickling, nutrition loss is reduced, flavoring is promoted and is more uniform through further positive and negative pressure rolling and kneading, and meat texture is more tender; the functional vinegar liquid is compounded for vinegar marination injection, and the meat structure is improved while the nutrition and flavor are not damaged; rolling and kneading are carried out again, the vinegar marination functional ingredients are absorbed, and the meat texture is tendered to the maximum; granulation, coating and seasoning are carried out after repeated cooking for flavor locking and aroma increasing, multilayer flavoring and multilayer flavors are achieved, the flavor is full, and the tomato and dried meat floss flavors are achieved; meanwhile, traditional Chinese medicine functional ingredients such as emblic leafflower fruits and plum blossoms are added and have the effects of invigorating the stomach and promoting digestion, and are beneficial to the health of the human body.

The invention relates to a method of coloring dried bean curd by tea liquid, and is characterized in that the method comprises the following steps: adding tea into water, heating by big fire, after the water is boiled, continuing heating by big fire for 15-25 minutes, heating by mild fire for 15-25 minutes; removing tea residues after repeated heating for two times to obtain the tea liquid; adding flavoring into the tea liquid to prepare brine; heating the brine to 100-110 DEG C, adding dried bean curd to perform marination so as to obtain the product. The benefits of the invention are that: after the comparison of various raw materials, the pure natural product tea liquid is finally determined to be the raw material, and thus food safety is guaranteed firstly; the whole procedures and parameters are determined through multiple experiments, so the obtained product has a color which completely meets the requirement; and unexpected gains are obtained that the product has light tea fragrancy, and overcomes the slight bitter taste of original products. Additionally, with respect to a coloring agent, the cost is reduced. Therefore, the method obtains perfect results.

The invention discloses a manufacturing method of special pickled cucumber and belongs to the field of food processing. The manufacturing method comprises solution preparation, raw and accessory material treatment, rough pickling and fine pickling. The special pickled cucumber is crisp and tender, is succulent, has a crisp and tasty taste, has good color, fragrance and taste, has a sweet and crisp taste of cucumber and has a thick pickled fragrance. The special pickled cucumber can improve human immunity and improve disease resistance, has effects of strengthening brain and calming nerves, reducing blood sugar and promoting appetite, is convenient for eating and can be prepared by simple processes.

The invention discloses a local dried bean curd and a preparation method thereof. The preparation method comprises the steps of grinding soybeans into milk, and carrying out filtration, milk boiling,cooling, milk fermentation, standing, pouring, squeezing, baking, marination, stirring and sterilization, so as to obtain a finished product. By carrying out milk fermentation through glutamine transaminase and a coagulator at a lower temperature in the preparation process, the produced product has fine taste, is neither too hard nor too soft and has rich elasticity.

The invention discloses a preparation method of flavored nutritional soft-boiled marinated eggs. The marinated egg process comprises the following steps of cleaning, boiling, cooling, shelling, marination, drying, packaging, sterilization, water washing and cooling, drying and warehousing. The marinated eggs prepared by the method are soft-boiled marinated eggs, and the shelf life of the marinatedeggs can be as long as three months in a normal-temperature storage environment. The marinated eggs are tender and smooth in mouth feel and slightly spicy in taste. Due to the fact that the marinatedeggs are soft-boiled, moisture and nutritional ingredients of the marinated eggs are not lost. The soft-boiled marinated eggs contain rich proteins, fat, vitamins and iron, calcium, potassium and other minerals required by human bodies, are rich in DHA, lecithin and vitellogenin, and contain more vitamin B and other trace elements. The soft-boiled marinated eggs can provide more high-quality proteins, are rich in choline, can improve memory, and can tonify deficiency, benefit vital essence, moisten the lung and tonify the kidney after being eaten for a long time; and rich carbohydrates can supplement glucose consumed by the brain, so that the symptoms of fatigue, irritability, dizziness, insomnia, night sweat, distraction, amnesia and the like caused by insufficient glucose supply of thebrain are relieved.

The invention discloses a marinated cow head and a preparation method thereof. The marinated cow head is prepared by decocting a cow head and a soup blend, wherein the soup blend is prepared by processing cooking wine, salt, chicken powder, maltose, Chinese shallots, gingers, Sichuan chilli, anises, cinnamon, myrcia, funnel, radix angelicae, cloves, kaempferiae, lemongrass, aniseeds and amomum tsao-ko; the cow head is selected and subjected to dehairing, splitting into halves and cleaning; the cow head is put into the soup blend; the soup blend is boiled with strong fire and decocted with soft fire so as to obtain the marinated cow head. According to the marinated cow head, after being treated, the cow head is combined with various materials and traditional Chinese medicines and then subjected to decoction and marination; the prepared marinated head is spiced and tastes extremely good.

The preferred embodiment of the present invention involves a device and a process which allows a user to first depress a primary plunger to evacuate essentially all of the air from a chamber in which food items in a marinade are sealably contained. Once the excess air is forced from the container so that the primary plunger is in full contact with the marinade, a locking member is used to fix the position of the primary plunger relative to a lid on the device. A vacuum is then pulled by manually activating a secondary plunger to create a near-full vacuum inside the container. Because essentially all of air is removed from the container before pulling the vacuum, achieving a near-full vacuum can be accomplished in a short amount of time with a minimum amount of effort on the part of the user.

The invention discloses an air-drying fermentation process for beef jerky. The air-drying fermentation process includes the following steps of: S1, preparation of main materials and auxiliary materials, S2, deodorization of beef, S3, marination of beef, S4, beef air-drying, S5, fermentation powder preparation and S6, fermentation of beef. According to the set step S2, the beef can be effectively deodorized. By uniform stirring, the fishy smell of the beef is greatly reduced, at the same time, the ingredients are used for preliminarily marinating the beef while removing the fishy smell, and double benefits are achieved. According to the set steps S3 and S4, the beef is air-dried, the drying mode is a combination of low temperature and high temperature, and the drying mode does not damage the texture of meat and enables a good beef air-drying effect. According to the set step S6, the beef is fermented without adding the ingredients, the own taste of the beef is increased, and the beef jerky is conducive to healthy use.

A method of freezing meat in a marinade includes coating a piece of meat in a marinade, placing the coated meat in a bag which can be vacuum sealed, vacuum sealing the meat and the marinade in the bag, and freezing the meat by immersing the sealed bag in a brine solution containing between 0.05% and 1.0% by weight of cruciferous oil, the brine solution being at a temperature between -22 and -43.6° F. The meat is preferably sealed and frozen without allowing any substantial time for marination, whereby the meat can be thawed and marinated according to the time for a piece of fresh meat placed in the marinade.

The invention discloses a production method for almond tea-processed smoked bean curd capable of delaying aging of human body. The almond tea-processed smoked bean curd is health-care tea-processed smoked bean curd prepared from soybean and almond through pretreatment of the raw materials, grinding for preparation of soybean milk, boiling of the soybean milk, solidification, wrapping, marination, etc. According to the production method, American almond is crushed, the usage amount of the almond is controlled, so rich aroma of the almond is changed into slight delicate fragrance. As the almond is added into the tea-processed smoked bean curd, the obtained almond tea-processed smoked bean curd has light fragrance and richer nutrients. The produced almond tea-processed smoked bean curd has an off-white color and good taste, can be popularized as new-generation leisure food, nutritional snack and healthy snack and can also be eaten as a dish besides snack.

A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution that comprises soluble acacia gum. This immersion marinates the potato pieces prior to a frying step. The resultant potato chips, after frying, have a reduced fat content but exhibit otherwise very similar characteristics to a potato chip made by prior art frying methods.

Pre-cooked turkey wing food products are made by a method comprising: providing a plurality of partitioned turkey wing segments; applying a marinade to the partitioned turkey wing segments to form a marinade / partitioned turkey wing segment composition having a ratio of marinade to partitioned turkey wing segments of at least 5:100 by weight; cooking the marinade / partitioned turkey wing segment composition in an environment that retains at least a majority of the marinade in the composition throughout the cooking process, for a time of at least 0.5 hours per pound at an ambient temperature of at least 160 F to provide a cooked marinade / partitioned turkey wing segment composition; cooling the cooked marinade / partitioned turkey wing segment composition; and providing the cooked marinade / partitioned turkey wing segment composition in a packaging format suitable for distribution. In an embodiment, the partitioned turkey wing segments are sub-partitioned midwing portions.

The invention relates to a tea egg prepackaging, seasoning and cooking process which comprises the following steps: (1) choosing, cleaning and sterilizing fresh raw material eggs; (2) cooking the rawmaterial eggs until cooked; (3) knocking the egg shell surfaces of the cooked eggs, so that cracks are generated on egg shells; (4) putting the eggs in a packaging bag; (5) putting a seasoning packetin the packaging bag; (6) pouring seasoning sauce into the packaging bag; (7) sealing the packaging bag; (8) putting the packaging bag filled with the eggs, the seasoning bag and the seasoning sauce in sterilization equipment for high-temperature sterilization. The tea egg prepackaging, seasoning and cooking process provided by the invention has the beneficial effects that marination is performedby utilizing the heating temperature generated by the high-temperature sterilization in the process of the high-temperature sterilization, so that a traditional marinating process is saved, the processing time is shortened, and the production efficiency is improved; meanwhile, taste sealing can be realized, so that the taste of the seasoning sauce is maintained, the taste loss is avoided, and themouth feeling is ensured.

The invention discloses a preparation process of zanthoxylum armatum marinating oil, and particularly relates to the field of zanthoxylum armatum marinating oil and a processing process thereof. The preparation process comprises the following steps of S1, firstly adding rapeseed oil into an oil pot, performing heating to 120-125 DEG C, then sequentially adding fresh ginger, garlic, onions, green Chinese onions, glutinous-rice-cake-like peppers, Pixian bean paste, spices, dried zanthoxylum armatum and seasoning, performing mixing, and performing deep-frying; and S2, filtering out raw material residues in the oil pan, cooling to 10-45 DEG C after filtering and removing the residues, finally adding zanthoxylum armatum oil for seasoning and mixing, and performing packaging and warehousing. Rapeseed oil, fresh ginger, garlic, onions, green Chinese onions, glutinous-rice-cake-like peppers, Pixian bean paste, spices, dried zanthoxylum armatum, seasonings and zanthoxylum armatum oil are used as raw materials. The prepared marinating oil is spicy, hot and unique in flavor, the marinating oil can adsorb grease, taste and the like contained in marinated products, and the taste becomes thickerand thicker, so that the marinating oil can perform marination for multiple times, zanthoxylum armatum oil can be directly added when people want to make the food more pungent and spicy, and the marinating oil is very convenient to use.