257 results about "Sea food" patented technology

The diatotherapeutic nutritive powder as a kind of health food is powdered mixture produced with over forty kinds of grains, vegetable, fruit, sea food material and Chinese medicinal materials, including rice, red bean, peanut, Chinese cabbage, apple, shelled fresh shrimp, glossy ganoderma, lily, etc. It has comprehensive, balanced and reasonable nutritive components.

The invention discloses a marine product meat sausage and a making method thereof. The marine product meat sausage is characterized by comprising the following raw materials proportioning by weight: 30-85 portions of marine product, 0-30 portions of edible meat, 10-30 portions of edible water, 1-12 portions of edible vegetable oil, 2-6 portions of soybean protein isolate, 0.5-1.6 portions of saltand 2.0-7.5 portions of starch; the marine product meat sausage is prepared according to the steps of raw material processing, twisting, chopping, stirring, filling, sterilizing and packaging. The invention is prepared by adopting the marine products (scallop muscle, oyster meat, sleeve-fish meat, salmon meat, shrimp meat, trepang, abalone, yellow croaker meat, hairtail meat, fish seeds, ling meat, waste fish meat and the like) or adding the edible meat (chicken, pork, mutton, beef and the like) as the main raw materials, has abundant and balanced nutrition, meets the requirement of a consumeron the marine products and increases the appetite, and the product has strong seafood taste and unique flavor, does not contain nitrite, is beneficial to health, is packaged in vacuum, has unique appearance and is ready to be enjoyed when a bag is opened.

The invention provides a seasoning stuffing noodle and a preparation method thereof, relating to daily noodle food and the preparation process; the seasoning stuffing noodle is characterized in that the center of the normal noodle prepared by existing grain powder is filled with nutrition materials such as seafood, vegetables, fruits, eggs, fish, health-caring medicines and flavorings such as acid, sweet, salt, fragrance, tingle, balsam, monosodium glutamate and the like; edible pigment of slight quantity is added in the stuffing so as to prepare colorful seasoning stuffing with complete nutrition and good taste; the seasoning stuffing is prepared into various colors, thus increasing the beauty. By adopting a sandwiched composite noodle press, the seasoning stuffing noodle can be made into hanging noodles, wet noodles, instant noodles and the like. The seasoning stuffing noodle is convenient to be eaten, clean and sanitary; compared with the existing internal seasoning noodle (powder), the seasoning stuffing noodle has rich nutrition and better taste; compared with traditional soup noodle, the seasoning stuffing noodle reduces the loss of the nutrition of the seasoning; compared with the existing instant noodles, the seasoning stuffing noodle can avoid the pollution of the packaging bag to the environment.

The present invention belongs to the field of food producing technology, and is especially production process of nutritious sea food wine, which is produced with grain liquor as the base material, abalone and sea cucumber as main material, and wolfberry fruit, Chinese yam, licorice, cassia bark, date, mulberry and kudzu vine root as supplementary material. The production process includes the following steps: 1. cooking fresh abalone and sea cucumber, puffing in dilute base solution, freeze drying, crushing, sieving and sterilizing to obtain abalone and sea cucumber powder; 2. washing and drying the supplementary material, crushing, sieving and sterilizing to form supplementary material powder; and 3. soaking the abalone and sea cucumber powder and the supplementary material powder separately in grain liquor for several days, filtering to obtain filtrates, mixing, heating to eliminate alcohol, homogenizing, filtering, seasoning, sterilizing and packing.

The invention provides simulated seafood compositions containing a structured plant protein product and fatty acid such that the simulated seafood composition of the invention has the flavor and smell of seafood meat and contains levels of omega-3 fatty acids comparable to the levels found in seafood rich in omega-3 fatty acids.

The present invention relates to food producing technology, and is a kind of pie, named Jinzhuwucai pie. It has piecrust comprising soybean, potato and wheat powder, etc. and stuffing comprising meat, sea food, vegetable and seasoning. It has balanced nutritious components, has some health functions of nourishing brain, relax the bowels and raising immunity, and is suitable for all people.

A health food made of grain and a manufacturing method thereof that keep its nutrition of the ingredients effectively, and take into account the health care effects at the same time. It contains the following ingredients: flour, egg yolk, butter, evaporated milk, yellow rice, tortoise powder, glabrous greenbrier rhizome powder, grass jelly powder, Ganoderma Lucidum powder. The rice and wheat flour of raw materials are processed into semi-finished products, and then fruits, vegetables, meats, eggs, seafood, and herbal medicines are added to make the foods containing rice and flour, which can effectively retain nutritional ingredients, not only to meet needs of carbohydrates, protein, fat, dietary fiber, minerals and vitamins of a human body, but also provide multiple health benefits, different flavors, being aesthetically appealing and taste good.

The production process of sea fresh flavouring agent by using fish offal includes: (1). cleaning offal; (2). placing the cleaned offal nito reactor still, under the conditiion of haivng proper quantity of water content heating to 10-80 deg.C, pH value is 3-9; (3). adding 0.1-0.5% of proteinase, stirring for 1-3 hr. to make hydrolysis, controlling temp. in below 80 deg.C; (4) instantaneously heating hydrolysate to boiling point, then cooling to normal temp., filtering to remove residue; (5) regulating pH value of filtrate to 5-7, adding 0.1-0.5% of flavour enzyme, stirring 0.5-1 hr. to make enzymolysis; and (6). drying the zymolytic liquor.

The fragrant chili paste is compounded with broad bean sauce, red small chili, chili paste, peanut paste, peanut, peanut oil, sea food paste, sugar, garlic, seasoning juice, rice vinegar, dried shrimp, sweet fermented flour paste, etc. and through mixing and boiling out. It may be served widely and suitable for various crowds with different flavors.

The natural abalone essence is prepared with dry abalone as main material and through enzymolysis with compound proteinase and flavor proteinase; reaction with added proline, glycine and alanine; andadding preservative in post-treatment. It has natural abalone fragrance, less fishy smell, and is suitable for perfuming abalone juice, soup material, sauce packet, oyster juice, sea food soy sauce and other products.

A technology for preparing the flavouring with sea food taste includes such steps as proportionally mixing the leftover of sea food with water, breaking, homogenizing, boiling, cooling, regulating pH value, proportionally adding the cultured liquid of Bacillus subtitis, hydrolyzing, boiling, cooling, regulating pH value, proportionally adding the cultured liquid of Aspergillus oryzae, hydrolyzing, boiling, separating the raw liquid of said flavouring, deodoring, stabilizing, and packing.

The present invention relates to an assorted fish steak and its processing method. In particular, it relates to a processing method of squid. It is characterized by that its raw material composition includes (by weight portion) 2-4 portions of squid meat, 0.1-0.3 portion of peanut oil, proper quantity of at least one of onion, green bean, carrot and corn grain, proper quantity of salt and small quantity of spice. Its processing method includes the following steps: (1) selecting material; (2), pretreatment; (3), cutting; (4), adding auxiliary materials; (5), forming; (6), dipping in starch paste; (7) bread-crumbing; and (8), quickly-freezing and packaging.

The invention provides a method for preparing a liquid enzyme reagent which is used to fast measure the organophosphorus and carbamate toxicity of pesticide residue and its using method. The agent is formed by choline esterase, buffer solution and stabilizer. The preparing method: 1) preparing the liquid enzyme reagent; 2) placing the liquid enzyme reagent into the On Bei bottle and sealing the port after vacating and preserving it inside the ice-box at 4 degree. The liquid enzyme reagent can be stored at indoor temperature above 15 days so that the activity loss is below 10%, which can fast measure the methylene oxide of the sea foods, the flour, the fried bean milk cream rolls and the dry fruit by matching the bottom object reagent, the color reagent and the buffer solution reagent.

The present invention relates to a preparation method of clam seafood flavor development peptide and its products, pertaining to the field of shellfish seafood deep processing. The method uses two kinds of proteinases to perform graded hydrolyzing to the clam meat, so as to prepare the clam polypeptides hydrolysate. The preparation method includes: firstly shelling and homogenate the clam meat, mixing uniformly with a certain amount of water, adjusting the pH to 7-8; adding a neuter protease with a weight 0.5-1% of that of the clam meat, performing heat preservation at 40-50 DEG C, stirring and hydrolyzing for 1h; heating and boiling the hydrolysate for 10min, cooling to room temperature; adding the papain with a weight 0.05-0.1% of that of the clam meat, performing heat preservation at 40-50 DEG C, and hydrolyzing for 1h; centrifugally filtrating the obtained supernatant fluid. The products have shellfish seafood aroma and more than 60% of polypeptide content, so that they can be used in the development of health food products and seafood seasoning.

An instant seafood is prepared from shrimp, crab, sea cucumber and shellfish through washing, steaming or boiling, immersing in solution and vacuum (sealed) packaging. Its advantages are retaining original shape, taste and nutrients, and direct eating.

The invention relates to a method for preparing combined meat particles and includes the following sequential steps of pretreatment of meat seasoning, oven drying, chopping, material mixing, high pressure molding and processing, low temperature stabilized finish, particle cutting, bactericidal treatment and drying treatment. By adopting the method of the invention, more than two meats of livestock and poultry or seafood can be processed into combined meat particles; no adhesive is used in the process and nutrition in finished products is richer; the assortment is more reasonable and the taste is better.

The present invention belongs to the field of food producing technology, and is especially production process of sea food wine, which is produced with high quality wine as the base material, abalone and sea cucumber as main material, and wolfberry fruit, Chinese yam, licorice, cassia bark, date, mulberry and kudzu vine root as supplementary material. The production process includes the following steps: 1. cooking fresh abalone and sea cucumber, puffing in dilute base solution, freeze drying, crushing, sieving and sterilizing to obtain abalone and sea cucumber powder; 2. washing and drying the supplementary material, crushing, sieving and sterilizing to form supplementary material powder; and 3. soaking the abalone and sea cucumber powder and the supplementary material powder separately in wine for several days, filtering to obtain filtrates, mixing, heating to eliminate alcohol, homogenizing, filtering, seasoning, sterilizing and packing.

The invention provides a fast method for measuring methylene oxide of the food, which comprises the following steps: 1. preparing protein precipitant and color reagent; 2. preparing tested sample solution; 3. labeling methylene oxide standard inventory liquid and drawing adjust curve; 4. measuring. The method can fast measure the methylene oxide of the sea foods, the flour, the fried bean milk cream rolls and the dry fruit.

Beef, peeled shrimps, soybean paste, shiitake fungus cubes, pears and sweet apricot seeds are adopted as main raw materials of beef paste provided by the invention. Meat, fungus, fruit and dried fruit are combined so that the beef paste is unique in flavor and rich in nutrition. Tastes of a plurality of auxiliary materials are blended in the beef, and various tastes are blended with each other and are harmonious so that the prepared beef paste has rich and mellow fragrance. The pear added into the beef paste neutralizes greasy sense of the meat so that the beef paste is more refreshing and delicious. Addition of dandelion powder further neutralizes greasy sense of the beef paste, increases nutrition of the beef paste and has effects of clearing away heat and toxins, thus avoiding excessive internal heat caused by long-term eating of the beef paste. The peeled shrimps are added into the beef paste so that tastes of a seafood and meat are blended to increase umami of the beef paste. Through preparing beef granules, the soybean paste and spicy chili oil and stir-frying to prepare the beef paste, nutrients of each raw material are maintained to the utmost, tastes of the raw materials are blended and penetrate each other, and an optimum paste is achieved.

The invention relates to a seafood sausage rich in fish scale collagen protein and a preparation method thereof. The fish scale jelly seafood sausage is prepared from fish scale jelly, minced fillets, chicken breast meat, diced fat meat, salt, starch, soybean isolating protein, soybean oil, aginomoto, disodium 5'-ribonucleotide, sugar, fish essence, sodium erythorbate, composite phosphate, a preservative and spices through the processes of chopping and mixing, sausage filling, cooking and the like. The seafood sausage is rich in pure natural fish scale collagen protein; compared with other collagen protein, the fish scale collagen protein is easier to decompose and easy to digest and absorb by human bodies; the starch content is low, no colloid is added, the nutrition is rich, and the mouthfeel is refreshing and smooth. The invention relates to the development and utilization technology of aquatic product offal. The additional value of fish scales is improved, and environmental pollution is avoided.

The invention relates to a traditional Chinese medicine health care type pet food, comprising the following raw materials: animal protein, carbohydrate, multi-vitamin, mineral substance, seaweed, natural fermentation seafood seasoner and antioxidant. The invention is characterized in that the pet food contains milk veteh, rhizoma atractylodis alba, edicated leaven, dyer woad leaf and lotus leaf. The pet food of the invention not only provides pets with abundant nutrition but also has health care function; the added milk veteh contributes to replenishing qi and improving immunity and disease-resistance capability of pets, the rhizoma atractylodis alba and medicated leaven can help improve the appetite of pets and promote the digestion thereof, the dyer woad leaf can help resist virus and eliminate minor inflammation, while the lotus leaf can help the pets lose weight with ease without food amount restriction. In the invention, comparative trials are carried out on pet cats and pet dogs, results show that the capability of resisting diseases of the pet cats and pet dogs eating the pet food of the invention is twice as that of the pet cats and pet dogs eating ordinary pet food; in addition, skin and hair thereof are obviously smooth and soft, body thereof is sturdy and mobility and playfulness thereof are also improved; moreover, no pets put on weight while not restricting food amount.

The invention relates to instant sea tangle roll food, and a preparation method thereof. The method comprises the following steps of selecting green pickled sea tangle, pre-treating, cleaning, flavoring, draining, and processing into outer layer of the roll; collecting seafood and pork, processing and flavoring to obtain stuffing; and collecting the treated sea tangle and the stuffing at a weight ratio of 4-6:1, wrapping the stuffing with the treated sea tangle, rolling into sea tangle rolls of length 10-20 cm and width 2-3 cm and having 3-5 layers, tying two ends with cucurbit strips, vacuum packaging, cooking, and sterilizing at a high temperature. The inventive instant sea tangle roll food has the advantages of simple production process, no loss of nutrients, convenient consumption, good taste, rich nutrition, long shelf life (6 months to 1 year at room temperature), and convenience for storing and transporting.

The present invention belongs to the field of food technology. It relates to a food-sea fresh blood sausage. Its raw material composition includes 1000g of pig blood, 90-360 g of pig meat, 75-300 g of sea fresh, 300-1000 g of flavouring material and 10-15 pork intestines, in which the sea fresh includes oyster, corbiculidae and shellfish flesh, etc. Besides, said invention also provides its processing method and concrete steps.

The invention discloses bean dreg sauce. The bean dreg sauce comprises the following main materials, base sauces and seasonings in parts by weight: main materials, comprising 35-45 parts of bean dregs, 15-25 parts of edible oil, 2-4 parts of dried shrimp, 1-3 parts of dried shiitake, 4-6 parts of green onions, 4-6 parts of garlic and 3-5 parts of capsicum frutescens; base sauces, comprising 1-3 parts of bean sauce, 6-10 parts of chili sauce, 0.5-1 part of hoisin sauce and 1-2 parts of Zhuhou sauce; seasonings, comprising 0.5-1 part of oyster oil, 0.5-1 part of chicken powder, 0.2-0.6 part of monosodium glutamate and 0.1-0.5 part of salt. The bean dreg sauce is spicy and delicious.

The invention relates to an aquatic pet food and a preparation method thereof; according to the weight proportion, the aquatic pet food comprises the raw materials of 80-120 of fishskin which is prepared by the following components by weight percentage: 0.5-1.5% of natural fermented seafood condiment, 0.0002-0.001% of sodium erythorbate and 0.5-1.5% of seaweed; the preparation method comprises the steps as follows: impurities in the aquatic animal skin are removed; the aquatic animal with the skin removed is washed cleanly and drained for 3-5 minutes and gets ready for use; the fresh seaweed is washed cleanly and chopped in fine sheet shapes; after being softened, the dry seaweed is crushed to micro-sheet shapes; all raw materials are uniformly mixed, pickled for 20-40 minutes under low temperature, formed, quickly frozen, baked and packaged; the prepared aquatic pet food has the advantages of having high content of protein (especially the collagen), low fat content and fine and smooth skin and fair, strengthening the skeleton, improving the growth of muscle, grinding and cleaning the teeth, cleaning the peculiar smell in nonnasality and the like.

The invention relates to an instant sea food, in particular to an instant abalone with soup and a preparation method thereof. The instant abalone with the soup uses abalone meat and an abalone soup as raw materials and is prepared by the following steps: heating and seasoning the abalone meat, mixing the treated abalone meat with the prepared abalone soup according to the weight ratio of 0.1-0.3 for encapsulation, and then sterilizing, wherein the abalone meat is chosen from fresh and alive Haliotis Discus Hannai Ino. By carrying multistage heating and seasoning on the abalone meat with purpose-made seasonings, the instant abalone with the soup maintains the original flavor of the abalone and the completeness in shape, loses no nutriment, and has full mouthfeel and intense fragrance; the mated soup in the package facilitates the circulation and carrying, and provides multiple eating options; no preservative and the like are added in the treating process; and the instant abalone with the soup is sterilized, has the advantages of convenient eating, rich nutrition and health care, and can be stored for 12 months based on shelf life validation tests.

The invention discloses a dish convenient for freeze drying. The dish convenient for freeze drying is prepared by pig trotters, dressed chicken, chicken feet, mushrooms, tremella, dry diced scallop, abalone and a condiment through steps of cooking soup, treating solid materials, boxing, freezing and dewatering. The dish convenient for freeze drying has the advantages of abundant nutrition, low cost, and convenience for quick eating, carrying, transportation and storage; and after re-watering, the color, the smell and the taste are close to the conventional sea food and poultry.

The anti-aging longevity noodles comprise of more than 10 food, such as animal and plant food, sea food , algae food and vegetables, said ingredients through careful selection, rinsing, drying and powdering, and through noodles machine, instant noodle machine and squeezer machine for a kind of noodle made by buckwheat, sorghum flour etc., then light dark green colored nutrition balanced food to be finished, shaped as vermicelli, instant noodles and said kind of noodles.