40 results about "Roast pork" patented technology

The invention relates to a preparation method for roast pork, and belongs to the field of animal product processing. The preparation method comprises the following steps: a roasting liquid and ingredients for pickling are prepared firstly; pork is pickled; the roast pork is prepared; the roast pork is packaged finally. According to the invention, compared with the conventional products, the preparation method greatly reduce the content of harmful substances such as benzopyrene and heterocyclic amine, the emission of roasting fumes and PM 2.5, and pollution to environment.

The invention provides a healthcare Cantonese type five nut and roast pork mooncake and a preparation method of the healthcare Cantonese type five nut and roast pork mooncake. The healthcare Cantonese type five nut and roast pork mooncake is prepared from a wrapper material and fillings according to a certain proportion in parts by weight, wherein the wrapper material is prepared from the following raw materials according to a certain proportion in parts by weight: black rice powder, oat powder, buckwheat powder, wheat bran powder, low-gluten flour, maltitol, a herba saussureae involucratae extracting solution, a water chestnut extracting solution, a passion fruit extracting solution, alkaline water and corn oil; the fillings are prepared from the following raw materials according to a certain proportion in parts by weight: basic fillings, the herba saussureae involucratae extracting solution, the water chestnut extracting solution, the passion fruit extracting solution, the maltitol, the corn oil, cooked rice flour, fen liquor and water. The preparation method of the healthcare Cantonese type five nut and roast pork mooncake comprises the following steps: preparation of the herba saussureae involucratae extracting solution, the water chestnut extracting solution and the passion fruit extracting solution; preparation of the black rice powder, the oat powder, the buckwheat powder and the wheat bran powder, preparation of the wrapper material, preparation of the fillings, forming and baking. The healthcare Cantonese type five nut and roast pork mooncake prepared through the preparation method has the characteristics of low sugar, low oil, low heat and high dietary fiber, is fresh and cool in taste, is sweet but not sickly, is easy to digest, has certain healthcare effect, and is specially suitable for diabetic patients and obese patients.

The invention discloses a cooking method of pork intestines. The cooking method comprises the following steps: step A, selecting 500 to 600 parts of fresh pork intestines; step B, adding maize meal fine powder into the selected pork intestines, repeatedly scrubbing till the surfaces are clean, meanwhile, removing 90 to 97% of grease on the fresh pork intestines, and after that, removing peculiar smell of the fresh pork intestines by use of fermented glutinous rice; step C, adding the fresh pork intestines obtained in the step B into boiled water to blanch for 5 to 15 min; step D, after finish of the step C, dicing the fresh pork intestines obtained in the step C; step E, pouring 50 to 70 parts of edible oil into a pan, adding the diced fresh pork intestines, 5 to 10 parts of rock candy and 5 to 10 parts of bruised ginger, stir-frying, adding 6 to 8 parts of soy sauce, 5 to 15 parts of a fermented glutinous rice liquor and 500 to 600 parts of clear water after finish of stir-frying, cooking for 30 to 35 min, then adding 3 to 5 parts of salt and 5 to 10 parts of red pepper, uniformly stirring and then dishing up, wherein all the materials are weighed in parts by weight. The cooking method can effectively remove peculiar smell and retain suety, and further guarantees roasted pork intestines to be delicious, and crispy and smooth in taste. The invention also discloses the roasted pork intestines and fast-food packaged pork intestines.

A stewed pig lung with tendrilled fritillary bulb and snow pear for treating cough, expelling phlegm and moistening lung is proportionally prepared from tendrilled fritillary bulb, snow pear, pig's lung and crystal sugar through stewing.

The invention discloses a ten-grain roast pork product and a preparation method thereof. The ten-grain roast pork product contains the following components in parts by weight: 500 parts of pork, 100-450 parts of ten grains and 85-133 parts of food seasoner. The preparation method thereof comprises the following steps: a) treating pork; b) treating ten grains; c) adding the cured pork acquired in the step a) into the ten grains treated in the step b), uniformly stirring, shaping and then drying; d) putting into an oven at 160-180 DEG C and baking for 2-5min, and then treating with microwave for 1-3min, taking out, cooling and performing vacuum packaging, thereby acquiring the ten-grain roast pork product. According to the preparation method for the ten-grain roast pork product disclosed by the invention, the ten grains are soaked into 1-5wt% of folium mori polysaccharide solution for ultrasonically treating in the treating process of the ten grains, so that the phenomenon of uncooked grain in the ten-grain roast pork product can be obviously reduced and the taste (moderate chewiness and fine taste) can be obviously improved and thus the selection desire of the consumers for the meat product can be directly increased.

The invention discloses a curry shrimp ball and a making method thereof. The curry shrimp ball disclosed by the invention consists of 240-260 parts of curry shrimp balls and 45-55 parts of curry shrimp ball sauce by weight. The curry shrimp balls are mainly made from the following raw materials in parts by weight: 950-1050 parts of river shrimp meat, 10-12 parts of starch, 6-8 parts of Xianweiwang, 6-7 parts of table salt, 1.5-2 parts of white granulated sugar, 0.3-0.4 part of ginger powder and 4-6 sodium bicarbonat. The curry shrimp ball sauce is mainly made from the following raw materials in parts by weight: 495-505 parts of curry paste, 350-360 parts of soybean oil, 234-245 part of hoisin sauce, 234-245 part of roast pork sauce, 1150-1200 parts of water, 65-75 parts of onion, 65-75 parts of Allium fistulosum, 60-70 parts of garlic, 65-75 parts of caraway, 60-70 parts of table salt, 38-42 parts of ginger, 28-30 parts of white granulated sugar and 28-30 parts of starch. According to the invention, raw material standardization, product standardization and technology standardization of the curry shrimp ball can be realized.

The invention provides roast pork processing technology comprising the steps of checking and receiving raw materials, rinsing to remove off-flavor, pre-cooking to remove off-flavor, marinating, drawing, drying and conditioning, and carrying out microwave combined roasting and vacuum packaging. According to the technology, the off-flavor removal procedure is added, and thus the off-flavor of pork can be obviously improved; the off-flavor removal method of firstly rinsing and then pre-cooking adopted in the roast pork processing technology provided by the invention is simple and feasible, can be used for removing a large amount of off-flavor substance in blood and fat, the off-flavor of the pork can be greatly reduced, and thus no excessive spicy sauce is needed for shielding the off-flavor and the consumption is beneficially increased; the drawing and drying procedures are added to effectively shorten the hot air drying time, and the water content of the product is quickly reduced within 35% for the convenience of product storage. According to the roast pork processing technology provided by the invention, steps are scientific and the industrialization can be achieved easily.

The invention relates to a cockroach killer. The cockroach killer is prepared from the following drugs in parts by weight: 6-10 parts of fipronil, 6-10 parts of ivermectin, 6-10 parts of sodium tartrate, 5-9 parts of roast pork powder, 5-9 parts of animal oil, 6-9 parts of cooked sesame powder, 6-9 parts of boric acid, 2-6 parts of an adhesive, 3-7 parts of glutamic ester, 2-6 parts of cooked peanut powder, 1-5 parts of diluents, 1-5 parts of milk powder, 4-8 parts of sodium benzoate, 4-8 parts of sodium acrylate, 1-5 parts of a disintegrating agent, 1-5 parts of magnesium stearate and 2-6 parts of white granulated sugar. The invention also discloses a preparation method of the cockroach killer. According to the invention, the formula is reasonable; the cockroach killer is only effective for cockroaches; the cost is low; the cockroaches can be thoroughly killed; the cockroaches can not generate drug resistance; the cockroach killer is free from environmental pollution; and when the cockroach killer provided by the invention is used for killing cockroaches on site, after one week, the cockroach density can be reduced by 90%, so that an excellent cockroach killing effect can be achieved.

The invention discloses a making method of bagged small-piece roasted pork. Ingredients comprise pork belly with skin, rice wine, honey, pepper, star anise, hot pepper, common fennel, common salt, refined white sugar, monosodium glutamate, fresh ginger, medlar, onion and garlic. The making method comprises the following steps of: naturally thawing raw material meat, trimming, removing pig hair, bloodiness and impurities, cutting into 11cm multiplied by 11cm pieces, placing into a pot containing water, boiling for 30 minutes after the water in the pot is boiled, fishing out, cutting into meat slices with the thickness of 1cm, adding seasonings into the pot containing the water, placing the meat slices into the pot for boiling for 30 minutes, fishing out, then placing into an oil pan for frying till the surface is of light brown, placing the meat slices which are well fried into long-used soup for boiling for 30 minutes, taking the meat slices out of the pot, quantitatively loading into a vacuum packaging bag, performing vacuum pumping, pushing into a sterilization tank for sterilization, cooling and then loading into an external packaging bag. By utilizing a modern technology, the traditional way of selling immediately after making is changed into the convenient ready-to-eat way, so that the making method is more suitable for consumer groups needing convenient and fast foods.

The invention discloses bean sprout-roasted pork sweet soup balls. A stuffing of the bean sprout-roasted pork sweet soup balls is prepared from the following raw materials by weight percentage: 30%-50% of streaky pork, 20%-40% of bean sprouts, 5%-20% of broth, 2%-5% of edible oil, 1%-3% of scallion, 0.8%-2% of ginger, 0.2%-0.8% of edible salt, 0.1%-0.2% of a white pepper powder, 0.1%-0.3% of monosodium glutamate, 3%-5% of sweet soybean paste, and 0.3-1.5% of soy sauce. The bean sprout-roasted pork sweet soup balls provided by the invention allow classic flavors of China traditional dishes of the bean sprouts and roasted pork to be in cross-border combination with fineness and mellow fragrance of high-quality glutinous rice for the first time, make up for the deficiency of fibers, proteins and other nutrients of traditional sweet soup balls, and achieve perfect fusion of delicious tastes and health.

The invention relates to a natural roast pork paste essence and a preparation method thereof. The essence is prepared by the following steps of: leaching fresh pork, slicing the pork into blocks, roasting the pork blocks in an oven at 150-250 DEG C for 30-180 minutes, cooling and mincing the pork blocks taken out of the oven to obtain minced meat, weighing 1-2 parts of minced meat and 2-6 parts of water according to parts by weight, adding hydrolytic enzyme to the weighed materials, performing enzymolysis on the mixture in a reactor at the rotating speed of 100-150 r / min, at the enzymolysis temperature of 50-65 DEG C and under a natural pH condition, performing enzyme deactivation on the mixture subjected to enzymolysis for 10 minutes to obtain pork hydrolysate after the enzymolysis is performed for 0.5-4 hours and the temperature rises to 80-100 DEG C, and then mixing monosodium glutamate, I+G and edible salt with the pork hydrolysate to obtain the natural roast pork paste essence. The natural roast pork paste essence prepared by the method is rich, naturally harmonious and vivid in toasting flavor and tastes very delicious.

The present invention provides a low sugar five kernel and roast pork moon cake and a preparation method thereof. The moon cake comprises the following raw materials in parts by weight: 2-6 parts of stevioside, 3-6 parts of synsepalum dulcificum fruits, 0.5-1 part of alkaline water, 4-8 parts of flour, 2-6 parts of peanut oil, 2-5 parts of peanut kernels, 2-5 parts of walnut kernels, 2-5 parts of white sesame seeds, 2-5 parts of shelled melon seeds, 2-5 parts of apricot kernels, 2-5 parts of glutinous rice flour, 4-8 parts of roast pork and 2-5 parts of fructus swietenia macrophylla. The raw materials are weighed according to the parts by weight, stuffing materials and skin materials are prepared, and shaping and baking are conducted to obtain the low sugar five kernel and roast pork moon cake. The prepared moon cake is low in sugar content and suitable for patients with diabetes to feel relieved to eat. Moon cake skins are loose in mouthfeel and do not deform. The fructus swietenia macrophylla, peanut kernels, walnut kernels, white sesame seeds, shelled melon seeds, apricot kernels and roast pork are added into the stuffing materials. The moon cake is rich in nutrition elements, can enhance human immunity, and effectively promotes blood circulation.

The invention relates to a low-sugar low-fat cassava mooncake and a preparation method thereof. The low-sugar low-fat cassava mooncake is prepared from the following raw materials in parts by weight: 70 to 120 parts of cassava starch, 40 to 90 parts of corn starch, 30 to 85 parts of oat powder, 25 to 50 parts of Chinese yam powder, 40 to 60 parts of small red beans, 35 to 60 parts of mung beans, 30 to 55 parts of coix seeds, 20 to 50 parts of green tea, 15 to 35 parts of wolfberry fruit, 35 to 65 parts of Chinese chestnuts, 5 to 20 parts of shaddock peel, 30 to 50 parts of roasted pork, 1 to 15 parts of sunflower seed oil, 45 to 80 parts of black sesame, 60 to 90 parts of nut kernels and 5 to 20 parts of honey. The invention also provides the preparation method of the low-sugar low-fat cassava mooncake. The low-sugar low-fat cassava mooncake provided by the invention has natural color and luster, clear texture, smooth, soft and non-greasy taste and rich nutrition, is sweet and delicious, has low-sugar, low-fat and low-heat health-care effects, and is suitable for everyone to eat.

The invention provides a making method of five-kernel roast-pork moon cakes, and belongs to the technical field of making of moon cakes. The making method comprises the following steps of (1) making a wrapper material; (2) making fillings; (3) performing shaping; and (4) performing baking. The five-kernel roast-pork moon cakes made by the method disclosed by the invention are good in fragrance, and have health-care efficacy of reducing blood pressure and blood lipid, clearing heat, removing toxicity, and promoting digestion. In addition, the quality guarantee period of the five-kernel roast-pork moon cakes is long.

The invention provides instant salt roasted pork tripe and a preparation method thereof. The preparation method comprises the following steps: pretreatment on pork tripe, dicing, pickling, salting, airing, salt roasting, inside packing, sterilizing, and outside packing. The product disclosed by the invention does not contain any chemical additive, is high in quality, long in storage time, glutinous and chewy, convenient to eat, delicious in meat and rich in nutrition, has specialty of salt roasted food, good flavor, sanitation and health functions, can be eaten any time and is convenient to carry. Moreover, the preparation method disclosed by the invention is high in production efficiency, and large-scale industrial production can be performed.

The invention provides a preparation method of a traditional Chinese medicine for treating roast pork adephagia hyperlipidaemia, and belongs to the technical field of preparation methods of traditional Chinese medicines, aiming at overcoming the shortage of the existing treatment of roast pork adephagia hyperlipidaemia that lipidemic-modulating drugs are generally adopted and produce large side effect. According to the technical scheme, the preparation method comprises the following steps of taking berberis julianae schneid, herba desmodii styracifolii, subprostrate sophora, lance asiabell root, edible tulip, stephania japonica, vervain, fig, hibiscus mutabilis, lantana camara, herba pteridis multifidae, persicaria hydropiper, ampelopsis japonica, solanum lyratum thunb, scrophularia ningpoensis, lobelia chinensis, hypericum japonicum, ardisia crispa, maidenhair, abrus cantoniensis hance, rhizoma anemarrhenae, houttuynia cordata, lespedeza cuneata, bat dung, sticktight, japanese white birch bark, calabash, water chestnut, brasenia peltata tursh, selfheal, dayflower, buta graveolens, bistort rhizome, cape jasmine, ovate leaf holly bark, chrysanthemum indicum, common alstonia, umbellate rock jasmine and liquorice; adding all the materials to water to be soaked; decocting with soft fire; and filtering to remove slag, thus obtaining the liquid medicine which is the traditional Chinese medicine for treating roast pork adephagia hyperlipidaemia. The traditional Chinese medicine has the advantages of small toxic and side effects, short treatment course and high cure rate.

The invention belongs to the technical field of processing of moon cakes, and discloses macadimia nut, five kernel and roast pork moon cakes and a making method thereof. The making method of the macadimia nut, five kernel and roast pork moon cakes comprises the step of: adding macadimia nut granules to cantonese style five kernel and roast pork moon cakes. The macadimia nut, five kernel and roastpork moon cakes comprise moon cake coatings and moon cake fillers, wherein the moon cake coatings comprise 55% of flour, 36% of syrup, 2% of alkaline water, and 7% of edible oil; and the moon cake fillers comprise 8% of macadimia nut kernels, 8% of apricot kernels, 6% of peanuts, 8% of roasted pork, 6% of white sesame seeds, 8% of dried meat floss, 8% of walnut kernels, 46% of sugar-free lotus-seed paste and 2% of a soy sauce. According to the macadimia nut, five kernel and roast pork moon cakes, the macadimia nut granules are added to the cantonese style five kernel roast pork moon cakes, andthe macadimia nut, five kernel and roast pork moon cakes are salty, fragrant, loose and soft in mouth feel and rich and balanced in nutrients.

The invention belongs to the technical field of food processing, and particularly relates to a roast pork moon cake using Luchuan pork as filling and a preparation method thereof. The roast pork moon cake includes a wrapper material and a filling material; the wrapper material is made of flour, syrup, peanut oil and water containing soda according to certain parts by weight; the filling material is made of roast pork made of Luchuan pork, five kernels, glutinous rice flour, crystal meat, wax gourd sugar, peanut oil, Clausena excavataBurm sugar, egg white, scallion pulp, white spirit, natural perfume, salt and water according to certain parts by weight. The preparation method includes: preparing the filling material and the wrapper material; using the wrapper to cover the filling according to a certain proportion; and performing baking according to a certain baking condition. The advantages of the roast pork moon cake are that the roast pork moon cake is low in heat due to the gentle auxiliary materials, and then people cannot store excessive internal heat after eating the roast pork moon cake; the roast pork moon cake is low in sugar content, and is wide in ranges of groups; the roast pork moon cake produced by the raw material formula and preparation method is long in expiration date, is fast in oil return, is unique in taste, and can meet the changing edible demands of the people.

The invention relates to a poached spicy pork slice sauce and a preparation method thereof. The poached spicy pork slice sauce is prepared from the following raw materials according to weight percentage: 23% of Pi County soybean paste, 9% of pod pepper powder, 1% of green prickleyash powder, 4% of table salt, 14% of soybean sauce, 2% of gourmet powder, 47% of salad oil, 0.05% of faint scent chicken liquid essence and flavor and 0.2% of roasted pork paste emulsified essence and flavor. The preparation method comprises the following steps: (1) pouring the salad oil into a frying pan and heating to 80 DEG C; (2) adding the pod pepper powder and the green prickleyash powder into the heated salad oil, boiling for 5 minutes, and then cooling; (3) adding the Pi County soybean paste, frying for 10 minutes, and evaporating to remove water for future use; and (4) adding the table salt, the soybean sauce, the gourmet powder, the faint scent chicken liquid essence and flavor and the roasted pork paste emulsified essence and flavor into the Pi County soybean paste and agitating uniformly to obtain the product. The preparation process of the sauce is simple, convenient and rapid to operate and easy to master; dishes cooked with the prepared sauce are delicious.

The invention discloses a roast pork mooncake with five kernels. The roast pork mooncake with five kernels comprises, by weight parts, 30 parts of peach seeds, 30 parts of walnut kernels, 20 parts of almond, 30 parts of American almond, 40 parts of shelled melon seeds, 10 parts of white sesame seeds, 20 parts of glutinous rice flour, 20 parts of flour, 30 parts of white sugar, 30 parts of peanut oil and 50 parts of roast pork. The 30 parts of peach seeds, 30 parts of walnut kernels, 20 parts of almond, 30 parts of American almond, 40 parts of shelled melon seeds, 10 parts of white sesame seeds and 50 parts of roast pork are placed in a pulper to be pulped; after the raw materials are evenly mixed, 2 parts of glutinous rice flour, 2 parts of flour, 30 parts of peanut oil and 30 parts of white sugar are added and evenly mixed to make stuffing; the remaining glutinous rice flour and flour are stirred evenly to form dough, and the proportion of the dough to the stuffing is 2:8. According to the roast pork mooncake with five kernels, no additive is added, the roast pork mooncake with five kernels is pure in taste and high in nutritive value, and the roast pork is added to improve mooncake taste.

The invention discloses a condiment sauce formula for eating roast pork and a preparation method of the condiment sauce. The condiment sauce for the edible roast pork is prepared from tomato leaves, ginseng rootlets, carrot leaves, atractylodes flowers, small-leaf ku-ding-cha, towel gourd flowers, folia perillae acutae, grape leaves, locust tree flowers, honeysuckle, edible cactus, dry red pepper, minced garlic, Laoganma hot sauce, thick broad-bean sauce, soybeans, peanuts, white sesame seeds, green prickleyash, red bean fermented bean curds, lemon juice, bruised ginger, fresh cut scallion, caraway, white granulated sugar, sesame oil and special soup. The method is simple and easy to implement, the condiment sauce is indispensible to eating of roast pork, original taste generated when the roast pork is eaten is maintained, the roast pork is mellow in mouthfeel and free of grease, appetite of eaters is increased, the effects of clearing away heat and toxic materials, cooling blood, conducting facial care, preventing and treating arteriosclerosis and constipation, dispelling the effects of alcohol and the like can be achieved after the condiment sauce is eaten for a long time, and the condiment sauce is relatively ideal and suitable for being applied and popularized.

The present invention belongs to the technical field of food processing and particularly relates to a large roast pork moon cakes prepared by using Luchuan pork as stuffing and a preparation method thereof. The large roast pork moon cakes consist of wrapper materials and stuffing materials. The wrapper materials include flour, sugar syrup, peanut oil and alkaline water. The stuffing materials include roast pork made from the Luchuan pork, five nut kernels, cake flour, crystal like meat, candied wax gourds, peanut oil, clausena excavata sugar, egg white, shallot pulp, Baijiu, natural spices, shredded wax gourds and water. The method is as follows: the stuffing materials and wrapper materials are prepared, the wrappers are used to wrap the stuffing materials according to a certain ratio, and then the moon cakes are baked according to a certain baking condition. The advantages are as follows: the prepared large moon cakes are full in appearance, obviously angular and clear in patterns, have no obvious shrinkage, bursting, material collapsing, collapsing and stuffing leakage phenomena, and are good in taste and unique in flavor. The preparation method is simple, easily understandable and feasible.

The invention discloses a preparation method of oxidation-resistant preserved meat essence. The preparation method is characterized by comprising the following steps of taking pork loin, cutting the taken pork loin into strips, performing thorough cleaning, hanging the cleaned pork strips, and performing airing; uniformly kneading and applying salt to the pork strips, and performing standing for pickling; hanging the pickled pork strips in a smoking furnace, enabling cypress branches to be burnt incompletely, and roasting the pork strips for 2-3 weeks; taking the roasted pork strips, thoroughly washing the taken pork strips with water, and cutting the washed pork strips into ground meat; adding compound protein enzymes and water, performing enzymolysis to obtain enzymolysis products, performing centrifugal filtration on the enzymolysis products, and taking enzymatic hydrolysate; adding a mixture of glucose and xylose, amino acids and fat, and performing a reaction under 110-120 DEG C for 50-70min; and separating the reaction liquid to remove lower-layer precipitate, performing freeze-drying on upper-layer liquid with a vacuum freeze drying machine, and then performing crushing so as to prepare the oxidation-resistant preserved meat essence. According to the preparation method disclosed by the invention, natural food materials are used as raw materials, and the used enzymolysis technical conditions are mild, high-efficient and high in safety. The essence is high in heat stability and vivid in fragrance, has the oxidation-resistant characteristic, and is suitable for addition and use of making preserved meat flavored foods.

The invention belongs to the field of seasonings, and particularly relates to a seasoning which is soft in mouthfeel and natural and delicious in taste, and has roast pork flavor. According to the seasoning, lean meat, pleurotus sajor-caju, xylose, glucose syrup, lentinus edodes dark soy sauce, beef tallow and the like are used as raw materials; amino acid components and nucleotide components in the pleurotus sajor-caju are extracted through a special enzymolysis process; and the seasoning has rich delicate flavor without adding delicate flavor components such as monosodium glutamate and chicken essence. The prepared seasoning is soft and delicious in taste and has the roast pork flavor; the lean meat, the pleurotus sajor-caju, the xylose, the glucose syrup and the like are used as raw materials, and sucrose fatty acid ester, carboxymethyl cellulose, skim dry milk and hydrolyzed cereal powder are used as auxiliary materials, so the seasoning is soft in mouthfeel and natural and delicious in taste, and has the roast pork flavor.

The invention discloses a braised formula of harbor roast geese and a black roast pork pickling method, and relates to the technical field of roast geese. Comprising the following raw materials: white sugar, salt, monosodium glutamate, five spice powder, pepper powder, malt flour, salt roasted chicken powder, rhizoma kaempferiae powder, liquorice powder, white sesame seed powder, peanut oil, minced garlic, shallot, ginger, anise, bay leaves, bean buckles, peanut butter, seafood sauce, barbecued pork sauce, Zhuhou sauce, rib sauce, oyster sauce, clean water, white vinegar, red Zhejiang vinegar, maltose, roasted goose crispy skin king, axe food powder, raw lemon slices and honey. By adding malt flour, rhizoma kaempferiae powder and licorice powder, the flavor of geese and ducks can be conveniently improved, the crispy juice prepared from maltose, roasted goose crispy king and axe powder can improve the glossiness and smoothness of the surfaces of the roasted geese, it is guaranteed that the roasted geese are fresh, tender and juicy in meat quality, the taste is improved, the meat quality and taste are enriched, and the roasted geese are rich in flavor. The duck and goose skin has bright surface color and special fragrance in the baking process, so that the appetite of people can be increased.

The invention discloses a preparation method of a health-preserving Dendrobium purple-skinned Dendrobium feast, which includes Dendrobium purple-skinned flower tea, Dendrobium purple-skinned flower brewed wine, Dendrobium purple-skinned fresh bar juice, Dendrobium purple-skinned hen stewed, purple-skinned Dendrobium Dendrobium skin meatballs, dendrobium purple stewed eggs, dendrobium purple porridge, dendrobium purple crystal jelly, dendrobium purple flower stewed tofu soup, dendrobium purple fish fillets, stewed fire duck with dendrobium purple skin, roasted pork ribs with dendrobium purple skin , purple dendrobium fried meat slices, purple dendrobium egg tart, purple dendrobium soup, purple dendrobium dumplings, purple dendrobium noodles, purple dendrobium steamed buns, purple dendrobium simmered old goose, purple dendrobium roast mutton, purple dendrobium flowers Stewed beef slices, baby vegetables soaked in purple dendrobium juice and other dishes. The invention provides a method for cooking the dendrobium dendrobium which can not only ensure the medicinal function of the dendrobium, but also take into account the deliciousness of the dishes.

The invention is suitable for the technical field of food, and provides a honeydew barbecued pork bun and a preparation method thereof, the honeydew barbecued pork bun comprises flour, water, yeast, baking powder, pork, monosodium glutamate, white sugar, soybean paste, wine, oyster sauce, soy sauce, barbecued pork paste, starch and south milk. The honeydew barbecued pork bun has the characteristics of delicious taste, mellow and normal mouthfeel and proper roast pork flavor through reasonable matching of the raw materials. Besides, the preparation method can be used for preparing the honeydew barbecued pork bun into quick-frozen food, is convenient to use, does not need additional unfreezing, and can retain the original taste and flavor of the bun.

The invention provides a preserved vegetable roasted pork rice dumpling and a preparation method thereof. The preserved vegetable roasted pork rice dumpling comprises a wrapper and stuffing, wherein the wrapper is prepared from the following raw materials in weight percentage: 40%-60% of glutinous rice flour, 2%-6% of special quick-freeze oil, 1%-4% of modified starch, 0.4%-0.6% of guar gum and 30%-50% of water; the stuffing is prepared from the following raw materials in weight percentage: 30%-50% of special-grade streaky pork with skin, 20%-40% of preserved vegetables, 5%-20% of meat soup, 5%-15% of anhydrous quick-freeze oil, 2%-8% of green onion, 0.2%-0.5% of ginger, 0.05%-0.15% of table salt, 2%-8% of white granulated sugar, 0.3%-1% of chicken powder, 0.3%-0.6% of cooking wine and 5%-10% of soybean sauce. According to the preserved vegetable roasted pork rice dumpling and the preparation method thereof, provided by the invention, the new-taste rice dumpling containing vegetables and meat is prepared so that the variety of the rice dumpling is enriched, the disadvantages of the traditional rice dumpling in the aspects of nutrition including fibers, protein and the like are compensated, and the nutritional value of the rice dumpling is improved.

The invention discloses a manufacturing method of roasted pork chops and belongs to the technical field of food processing. The manufacturing method particularly comprises the following steps of: (1) unfreezing pork chops; (2) slicing the pork chops; (3) preparing a soaking liquid; (4) soaking the pork chops; and (5) roasting the pork chops. The method disclosed by the invention can effectively improve conditions, such as color and luster and tenderness, of meat before the pork chops are roasted, and effectively improve the problem that a frozen pork chop product is poor in quality in an existing method and the whole processing time is relatively short, and the efficiency is better increased. The finally roasted pork chops are unique in flavor, fresh and tender in taste, relatively high in conditions and suitable for industrialized batch production.

The invention discloses healthy roasted pork which is characterized by being prepared from the following raw materials: 450-550 parts of pork lean meat, 200-250 parts of Chinese chestnuts, 50-60 partsof jumble beads, 9-11 parts of fructuslycii, 19-21 parts of red dates, 9-11 parts of traditional Chinese medicines, 4-6 parts of gingers, 9-11 parts of fermented soya beans, 4-6 parts of table salt and a proper amount of water. The healthy roasted pork provided by the invention is suitable for being eaten by people with yin deficiency, dizziness, headache, anemia, dry cough and sputum, dry stooland malnutrition.