69 results about "Meat dishes" patented technology

The invention discloses a meat dish food and a manufacture method thereof. The meat dish food is made by separately packaging a main material-meat, auxiliary materials-vegetable or mushroom and seasonings and then placing the packaged materials in an outer packaging bag. The manufacture method comprises the following steps: processing the main material, the auxiliary materials, the seasonings and the like into semi-finished products in a factory by a dish cooking method, thus the product is simpler and more convenient for home cooking; and respectively packaging the main material, the auxiliary materials, the seasonings and the like for long-term preservation and market circulation so that the dish food has food properties. The invention has the advantages that the product name adopts the dish name, and the product has the characteristics of the dish such as 'color, flavor, taste, shape and the like'; cooking technologies which are 'complicated and difficult to master' as well as 'various' auxiliary materials and seasonings become 'simpler, more standard and more convenient' by industrial processing and production; and the dish is 'more nutritious and safer' by means of scientific and standard matching and sealed package.

The invention discloses an automatic quick rice noodle boiling machine, and relates to a device applied to the catering industry. The automatic quick rice noodle boiling machine comprises a bowl feeding mechanism, a bowl conveying mechanism, a rice noodle transmission mechanism, a rice noodle boiling mechanism, a material feeding mechanism and a central control mechanism; the central control mechanism controls the bowl feeding mechanism to place bowls onto a conveyor belt I of the bowl conveying mechanism; then the central control mechanism controls the bowl conveying mechanism to automatically place the bowls to one side of the rice noodle boiling mechanism; the rice noodle transmission mechanism puts rice noodles to the rice noodle boiling mechanism for boiling the rice noodles; the boiled rice noodles are poured to the bowls on the conveyor belt I; the central control mechanism then controls the bowl conveying mechanism to continuously convey the bowls forwards to automatically place the bowls to one side of the material feeding mechanism; the material feeding mechanism pours meat dish and soup to the bowls on the conveyor belt I; the central control mechanism then controls the bowl conveying mechanism to continuously convey the bowls forwards to the tail end of the conveyor belt I; people who eat the rice noodles can fetch the boiled rice noodles. The automatic quick rice noodle boiling machine disclosed by the invention has the advantages that the rice noodle boiling efficiency can be improved, the rice noodle boiling quality can be guaranteed, and the safety of boiled rice noodle foods can be improved.

The present invention is process of preparing red salty sauce for making pot-stewed meat dish. The red salty sauce is prepared with 16 kinds of seasoning, including aniseed, cassia bark, dried old orange peel, clove, Kaempferia galamga, etc as well as bone soup in certain weight proportion, and through mixing in a stewing pot.

The invention discloses spicy stewing oil and a preparation method thereof. The formula of the spicy stewing oil comprises salad oil, seasonings, fresh old ginger, fresh green Chinese onion, glutinous rice cake chilli, dry pepper, perfume, ligusticum chuanxiong, fructus tsaoko, fennel, fructus amomi, cinnamon, rhizoma kaempferiae, anise, Cape jasmine, Indian long pepper, cardamom fruit, semen myristicae, radix angelicae dahuricae, lemon grass, bay leaves, lysimachia sikokiana, clove, liquorice and rhizoma nardostachyos. The preparation method sequentially comprises the steps: preparation of raw materials, stewing, oil residue separation and cooling and packing. The spicy stewing oil has bright red color, pure flavor and attractive smell, realizes easy, quick and convenient preparation of stewed dishes; and the stewed dish has the advantages of oily color, rich and pure compound flavor, moderate spicy taste, long-lasting aftertaste and the like. The spicy stewing oil also can be used for making meat dishes, frying griddle cooked food and the like.

The invention discloses a preparation method of a cooking wine with recuperation and health promotion effects, which comprises the steps of taking 1-2 pigeons, clove, anise, fennel, Chinese yam, hawthorn, pepper, jujube, honeysuckle, ginger, wolfberry, mulberry, sealwort, tangerine peel, mint, fructus alpiniae oxyphyllae, poria, polygonatum, onion, philippine flemingia root, boschniakia rossica, smoothfruit ventilago root and stem, astragalus mongholicus and codonopsis pilosula, drying the materials with an oven, mixing and crushing the materials to 100-150 meshes, soaking the materials with rice wine of 32-38 degrees which is 4-5 times heavier than the materials in a sealing mode under normal temperature, filtering and split charging. The invention has the advantages that the cooking wine is a pure natural product, has no additives and no pigment, and is green and safe, has strong flavor, and is a superior cooling wine suitable for cooking meat dishes in various methods; and simultaneously, the cooking wine has the efficacies of tonifying the spleen, promoting digestion, eliminating accumulation, promoting salivation, regulating vital energy, supplementing Qi and blood, enrichingyin, nourishing kidney, strengthening physical body, improving immunity and the like, and can play roles of recuperation and health promotion when being used for a long term.

The invention discloses a method for preparing braised meat delicious in taste for long-term storage. The method is characterized by comprising the following steps: in a special manufacturing plant, pre-boiling, frying, softening, slicing and frying streaky pork again; then steam-cooking the fried slices for 45-60 minutes for sterilizing; putting the obtained slices in a bowl and vacuum sealing, sterilizing again at the temperature of 100-110 DEG C for 15-30 minutes and cooling to obtain the unseasoned semi-finished product of braised meat in bowl; and before consumption, directly steam-cooking the braised meat in bowl again or seasoning and steam-cooking for 10-30 minutes to obtain fresh traditional braised meat dish which maintains the original taste of the braised meat and does not contain grease contamination. The unseasoned semi-finished product of braised meat in bowl prepared by the method disclosed by the invention can be stored for more than 60 days at the temperature of 0-4 DEG C. By directly steam-cooking the braised meat in bowl again or seasoning the braised meat in bowl and then steam-cooking again before consumption, the fresh traditional braised meat dish which maintains the original taste and does not contain grease contamination can be obtained, thus being convenient for consumers and favorable to preparation of different flavors; and the labor intensity in kitchen is reduced.

The invention discloses a superheated steam processing method of a convenient preserved meat dish. The method comprises the following steps of: placing raw materials in a superheated steam device; heating the raw materials for 3-10 min under the conditions that the upper fire temperature is 120-150 degrees, the lower fire temperature is 130-160 degrees and the superheated steam temperature is 120-180 degrees to obtain the convenient preserved meat dish, wherein the raw materials include preserved meat slices and blanched dehydrated green beans. The invention also discloses the convenient preserved meat dish. The convenient preserved meat dish is cooked by using the superheated steam, the time consumption for processing is short, the method is simple and convenient; a finished product of the convenient preserved meat dish has the characteristics of bright color, rich meat fragrance, lubrication and refreshing, rich nutrition, convenience for eating and the like, and is especially suitable for being eaten together with rice. A processing technique of the method is normative and scientific and convenient for mechanical operation; according to the method of the product, the raw materials are precooked, the precooked raw materials are pickled by sauce and the pickled raw materials are cooked by the superheated steam, the qualitative and quantitative standardized production can be realized, the quality consistency of preserved meat dishes is kept, and the method can be applied to central kitchen type industrial production.

The invention discloses a making method of a preserved bean curd braised pork can. The method comprises the following steps: 1, cutting streaky pork to form blocks of 1.5-2.5cm<3>, and blanching; 2, adding a small amount of oil into a boiler, adding the blanched streaky pork, scallion, ginger, Illicium verum and dry capsicum; 3, stir-frying until the streaky pork is slightly yellow, and taking out; 4, leaving bottom oil in the boiler, adding rock sugar, and stir-frying to make the rock sugar brown red; 5, putting the streaky pork stir-fried in step 3 into the rock sugar stir-frying boiler, and continuously and uniformly stir-frying; 6, pouring soy, a preserved bean juice and a cooking wine, and stir-frying for 1-2min; 7, adding boiling water to make the water level higher than the height of the meat, carrying out heating stewing until the obtained juice is concentrated, and adding salt to season; and 8, canning, and disinfecting. The preserved bean curd braised pork is a preserved bean curd and streaky pork mixed main meat dish suitable for satisfying food desires, is delicious but not greasy, is soft and tasty, and can stimulate appetite. The addition of the preserved bean curd juice to the streaky pork makes the cooked streaky pork have red and bright color and rich fragrance.

The invention discloses a uniformly-feeding meat mincing machine. The uniformly-feeding meat mincing machine comprises a base, wherein a machine body is arranged above the base; a speed reduction motor is arranged in the machine body; a meat mincing barrel is arranged at the left end of the machine body; a screw rod, a cutter bar and a meat mincing cutter are sequentially arranged in the meat mincing barrel from right to left; the screw rod is connected with the speed reduction motor; a hole plate and a threaded bushing are sequentially arranged on the left side of the meat mincing barrel; anda feeding sleeve is arranged on the meat mincing barrel. According to the uniformly-feeding meat mincing machine disclosed by the invention, through comprehensive arrangement of a meat dish having the curved surface bottom part, a long blade, a short blade, an opening, a scraping plate and the like, chunks of meat in the meat dish are periodically fallen into the feeding sleeve, so that uniform feeding is realized, blocking of a feeding hole or the feeding sleeve by the chunks of meat is effectively avoided, labor force is reduced, and both of staffs and equipment are safe without any risks.

The invention relates to the technical field of grapefruit deep processing, in particular to a grapefruit flavor sauce and a preparation method thereof. The grapefruit flavor sauce is mainly preparedfrom 380-420 parts of grapefruit peel, 80-125 parts of grapefruit pulp, 20-50 parts of white sugar, 10-25 parts of fermented soy sauce, 2-5 parts of sodium glutamate, 2-6 parts of citric acid, 0.05-1.2 parts of carboxymethylcellulose sodium, 0.15-0.5 parts of potassium sorbate, 0.01-0.03 part of caramel and 0.5-2 parts of edible flavors by a specific process. The main raw material grapefruit peelis sequentially subjected to grapefruit enzyme liquid soaking, cutting into pieces and softening and debittering. The grapefruit flavor sauce has the unique flavor and effect of the grapefruit peel, the nutrient is rich, and the taste is good; and before the cooking of a meat dish, by preservation for a period of time through the grapefruit flavor sauce, the generation of a cancerogen heterocyclicamine can be inhibited. The raw materials are pure natural, the preparation process is simple, and large-scale industrial production can be achieved.

The invention discloses a processing and preserving method of convenient marinated meat dishes. The processing and preserving method comprises the following steps of: step 1, performing coloring treatment on to-be-processed foods; step 2, heating oil, putting the to-be-processed foods subjected to coloring treatment in the heated oil, and frying the foods until the fried foods are golden; step 3, heating marinated liquid, putting the to-be-processed foods subjected to frying into the marinated liquid for cooking for 30-90 minutes, wherein the weight of the marinated liquid is 50-100% of that of the foods to be processed; step 4, when the temperature of the marinated liquid is reduced to 50-70 DEG C, adding chitosan to the marinated liquid, performing uniform mixing, performing maintaining for 3-7 minutes, and fishing out the marinated foods from the marinated liquid; and step 5, packaging the foods with packaging boxes free from detaching films and can be heated in a microwave oven, and performing cold storage. The processing and preserving method disclosed by the invention is definite in technology and convenient to use; the storage period of products can be effectively prolonged, and the storage period of the products under the cold storage condition of 4 DEG C can reach 9-18 days; and besides, the convenient marinated meat dishes are simple to re-heat and convenient to eat, and the flavor and the nutrition of the convenient marinated meat dishes are furthest maintained.

The invention provides a manufacturing method of a novel black tea health preserving meat dish with minimum seasoning additives. The manufacturing method comprises the following steps: a, washing, stripping and slicing meat, quickly boiling with boiled water or cooking with water for 2 to 5 min, washing, and draining off meat blocks for later use; b, putting the meat blocks after being drained off into a pan, adding light soy sauce, and stir-frying the meat blocks for 5 to 8 min; c, then adding black tea water into the pan, then adding black tea leaves, and continuously cooking for 5 to 8 min after boiling, wherein the mass ratio of the meat blocks, the black tea water and the black tea leaves is 25: (5 to 10): (0.15 to 0.2); and d, then braising for 1 to 2 h with small fire, and receiving juice with large fire so as to obtain the black tea health preserving meat dish. According to the manufacturing method in the invention, except the light soy sauce, spices or seasonings such as oil, green onion, ginger, garlic, salt, monosodium glutamate, cooking wine and illicium verum are not added, and through cooperation with the black tea leaves and the black tea water, the obtained meat dish maintains the original juice and taste of meat and is refreshing and not greasy in mouthfeel, the tea aroma of the dish and the purity of meat can also be guaranteed, and the health preserving effect is further added.

The invention pertains to a preparation method for machine-made eggs. The method comprises the steps as follows: edible raw materials are made into machine-made egg yolk balls with a mould; the machine-made egg yolk balls are refrigerated to be hardened; the surface of the refrigerated machine-made egg yolk balls are coated with paste to form a sealing layer; the sealing layer is solidified and made into the machine-made egg yolk by fast deep frying; the machine-made egg yolk or the machine-made egg yolk balls are coated with machine-made egg white liquid with a shaper and then heated on an egg-shaped cavity of the shaper, through which the machine-made egg white liquid is heated and solidified into machine-made egg white, thus the machine-made egg is obtained. The preferred edible raw materials are flavoring rice, prepared dishes which are mainly meat dishes, prepared dishes which are mainly vegetable dishes and prepared dishes combining both meat dishes and vegetable dishes. The preferred edible raw materials are seasonal fresh raw materials, thus ensuring the fresh and tender quality of the machine-made eggs. The seasonal fresh raw materials have low cost and can keep quality for a long time after frozen storage, thereby realizing balanced production, reducing production costs and being suitable for large-scale production.

The invention discloses a meat dish plasma cool sterilization device. The meat dish plasma cool sterilization device comprises a hanging frame, a plurality of hooks mounted on the hanging frame, and aplasma transmitting assembly, wherein the plasma transmitting assembly comprises an annular plate which can rotate and a partition plate, the partition plate and the annular plate are arranged oppositely, a plurality of pole plates are arranged on one side close to the annular plate, of the partition plate in a spacing manner, a plurality of protrusions are arranged on the annular plate in a spacing manner, and a plasma can be generated between each protrusion and the pole plate; the hooks and the hanging frame are in cooperation, wherein the hooks can hook meat dishes to enable the meat dishes to move along the hanging frame; and the moving speed of each hook is the same as that of each protrusion in the straight line region of the annular plate, a plurality of plasma chambers are formedbetween each protrusion and the corresponding partition plate, and the meat dishes can be sterilized in the plasma chambers.

The present invention discloses a compound water-retaining agent for Chinese-style meat dishes, a preparation method thereof and an application thereof, and belongs to the technical field of meat product preservation and processing. Firstly, a carrageenan oligosaccharide solution is used with soybean lecithin, cholesterol and 1% Tween 80 to prepare carrageenan oligosaccharide liposome by using a dynamic high-pressure micro-jet; then the carrageenan oligosaccharide liposome is mixed with auxiliary materials of soybean protein isolate, trisodium citrate, sodium caseinate, sucrose ester and maltodextrin; and the mixture is subjected to homogenization by using a secondary dynamic high-pressure micro-jet to prepare the water-retaining agent with a uniform state. The prepared water-retaining agent by the dynamic high-pressure micro-jet is applied to the processing of the Chinese meat dishes, effectively prevents freezing denaturation of meat protein products and reduces juice loss during thethawing of the dishes, thereby effectively improving product quality during commercial transportation and sale process of the Chinese-style meat dishes. The technology is simple in processes, has operability and is wide in applicability.

The invention discloses a cold dish seasoning and a preparation method of the cold dish seasoning. The cold dish seasoning comprises the following raw materials: hot peppers, chili oil, salt, monosodium glutamate, I+G (disodium 5'-ribonucleotide), garlic, seasoning sauce and paprika powder. The cold dish seasoning provided by the invention can be used for being mixed with cold dishes, being dipped in water or improving flavor, has the best effect when being used especially in cold meat dishes, and is capable of improving the flavor of the cold meat dishes and promoting the appetite of eaters.

The invention discloses a production method of microwaveable convenient shredded pork with sweet bean paste, and belongs to the technical field of foods. In order to overcome the disadvantage that conventional dishes are prepared by kitcheners according to personal experience and to solve the problem of relatively poor colors, aromas, tastes and shapes of dishes type convenient foods on the market, a processing process of the conventional dishes is improved, and raw materials and auxiliary materials are packaged and produced in forms of a main material bag and an auxiliary material bag, namely the main material bag and the auxiliary material bag are separately subjected to vacuum packaging and then are put into an outer-layer package. A consumer can obtain a complete Chinese dish by mixing the main material bag with the auxiliary material bag before eating and then heating (such as microwave heating) the shredded pork with the sweet bean paste for the second time. According to the production method, theoretical and technical supports can be provided for industrialization and convenience of fried dish type Chinese meat dishes in China, considerable economic and social benefits can be created for the convenient food market of the fried dish type Chinese meat dishes, and the development of the convenient foods is promoted.

The present invention discloses seasoning fragrant and hot sauce for stir-frying dish and a processing technology thereof. The fragrant and hot sauce is prepared from the following raw materials: 50-55% of thick broad-bean sauce, 10-15% of beef sauce, 6-10% of onion powder, 7-11% of spices, 5-8% of crystal sugar, 5-8% of rice wine, 5-10% of edible oil, etc., and by a certain processing technology. By using the seasoning fragrant and hot sauce, the cooked dish is mellow in aroma and delicious in tastes, has fragrance left in mouth after consumption, and is simple in processing, convenient in use, and suitable for stir-fried meat dish in homes, canteens, restaurants, etc.

The invention discloses a self-heating barbecue and a preparation method thereof. A self-heating device is adopted for packaging. Dishes include a meat dish bun, a vegetarian bun, a barbecue oil bag and a barbecue powder bag. After fresh vegetables and meat products are preprocessed, moisture in the dishes is strictly controlled, the color and luster and taste of a conventional barbecue can be reserved while shelf lives of the dishes are ensured, and batch production is achieved. In addition, compared with the conventional barbecue, the self-heating barbecue avoids Maillard reaction caused bysmudging generated by the contact between foods and open fire and high-temperature baking of meat products, benzopyrene and acrylamide generated during the barbecuing are reduced, and the self-heatingbarbecue is healthier and safer. The self-heating device is adopted for packaging, which not only makes the self-heating barbecue easier to carry and preserve, but also saves time and save trouble during the eating and makes the self-heating barbecue have spicy and fragrant characteristics, and the self-heating barbecue has broad market prospects.

The present invention discloses nutritious seasoning sauce and a processing technology thereof. The nutritious seasoning sauce is prepared from the following raw materials: 55-60% of thick broad-bean sauce, 10-15% of selenium-enriched shii-take, 2-3% of radix scutellariae powder, 2-3% of radix salviae miltiorrhizae powder, 3-6% of bone meal, 5-8% of local chicken soup, 4-8% of gingers, 3-5% of garlics, 0-0.5% of aroma enhancing yeast, 5-10% of edible oil, etc. and by a certain processing technology. By using the nutritious seasoning sauce, the cooked dish is mellow in aroma and delicious in tastes, has fragrance left in mouth after consumption, and is rich in nutrition, simple in processing, convenient in use, and suitable for stir-fried meat dish in homes, canteens, restaurants, etc.

The invention discloses a quantitative calculation method for a nutrition recipe. The quantitative calculation method comprises the following steps: collecting a preset number of finished dishes obtained after multiple dishes are processed, and recording the content of each nutrient of each dish, so as to form a fish nutrition database; dividing the dishes into four types of foods including vegetable dishes, meat dishes, auxiliary meat dishes and staple foods; carrying out data fitting by virtue of a global optimization method according to the content and food nutrient reference intake of eachnutrient of four types of foods, so as to obtain recommended nutrient intakes of the vegetable dishes, the meat dishes, the auxiliary meat dishes and the staple foods in each meal; measuring food density; and calculating a recommended area of the foods in each meal. According to the calculation method, a reasonable scientific reference can be provided for the quantitative meal taking of a user. The invention further discloses a nutritional and healthy dinner plate. The volumes of four volume regions of the dinner plate are determined according to the quantitative calculation method, so that the quantitative meal taking of the user can be guided, and the recipe rules of use sites of the dinner plate are not limited.

The invention relates to a collocation method of specially-made hot-pot dishes. The collocation method comprises the following technical essential that 9 kinds of different dishes are combined, collocation of meat and vegetables is required to be reasonable, the composition structure of the dishes generally includes 5 meat dishes and 4 vegetable dishes, or 4 meat dishes and 5 vegetable dishes, andthe composition structure of the dishes in the collocation method disclosed by the invention is determined to include 5 meat dishes and 4 vegetable dishes; a finished dish of fresh meat saute spare ribs with thick gravy is bright in color and beautiful in modeling, has conventional flavor and conventional features of Sichuan foods, and is put in the center of a containing box to achieve the effect of attracting attention; and other 4 meat dishes and 4 vegetable dishes are put in the outer part of the containing box in the sequence of tea-smoked duck slices, ginger juice dried bean curds, five-spice smoked fish fillets, burnt hot endive sprouts, special flavored chicken slices, coral radish rolls, stewed squid rolls with pepper and chilies, and drunken winter bamboo shoots with fermented glutinous rice juice. The specially-made hot-pot dishes disclosed by the invention are simple in method, low in cost, unique in mouth feel, high in nutrient value and complete in color, fragrance and taste, and are deeply loved by eaters.

The invention discloses an instant bean milk noodle at least including cooked noodles, characterised in that the instant bean milk noodle also includes bean milk and mixing flavouring, the mixing flavouring mainly comprises esculent vegetable diet, meat diet and flavouring, the mixing flavouring is independently packaged or mixed packaged, weight of the bean milk is 100-300g per 250g cooked noodles, an upper limitation is the mixing flavouring is that, vegetable diet 100g, meat diet 100g, flavouring 50g. The invention further provides a production method of the instant bean milk noodle. The invention breaks through selection of traditional noodle accessory materials, selects bean milk with rich nutrition as a noodle soup, is more suitable for request of current persons.