2072 results about "Seasoning" patented technology

The invention discloses a method for producing instant straw mushroom chips by adopting a vacuum low-temperature dehydration technology, and belongs to the technical field of deep processing of agricultural products. The method for producing the instant straw mushroom chips comprises the following main processes of: performing pretreatments such as conventional picking, cleaning, segmenting, blanching, non-sulfur color protecting, ultrasonic aid impregnating, sodium alginate film coating and the like on fresh straw mushrooms, and then, performing hot air and vacuum frying combined dehydrating, centrifugal oil removing, seasoning and packing. By adopting the new processes of non-sulfur color protecting, ultrasonic aid impregnating, sodium alginate film coating and hot air and vacuum fryingcombined dehydrating, the oil content of the product is remarkably reduced while the sensory quality of the product is improved and the impregnating efficiency is increased. In the method, necessary freezing treatment in the conventional fruit and vegetable chip frying process is not needed, so that the processing time is greatly reduced, and the production period of the product is effectively shortened. The product obtained by using the method has the characteristics of high puffing rate, low oil content, good sensory quality and the like; and a feasible new path is provided for deep processing utilization of the straw mushrooms.

The invention relates to a seasoning sauce and a preparation method thereof. The seasoning sauce comprises main materials, auxiliary materials, seasonings and blend oil. The preparation method comprises the following steps: cooking the blend oil to 80 DEG C, putting 1 to 3 parts of dry chili powder into a pot, and constantly stirring in moderate heat for 10 seconds; adding fermented blank beans into the pot, and stirring for 20 seconds in moderate heat; putting cooked beef dices with bean size into the pot, and frying for 15 seconds in moderate heat; mixing powdered broad bean paste, pickled chilies and chopped chilies for 3-4 times, and constantly stirring in the pot with a scoop; putting 0.5 to 1.0 part of edible salt, 0.7 to 1.2 parts of monosodium glutamate, 1.0 to 1.2 parts of chicken essence powder, 0.2 to 0.5 part of concentrated chicken broth and 2.5 to 4.5 parts of white sugar into the pot for seasoning when the temperature is 80 DEG C; and putting the rest main materials simultaneously into the pot, cooking for 40 minutes, and cooling and packaging. The seasoning sauce has the beneficial effects of transparent and bright color, pure and rich flavor and emphasized freshness, is suitable for cooked wheaten foods, rice, rice noodles, coarse cereals and the like, can be particularly used for cooking, household and business trip, can be presented for friends, and is convenient to carry.

The invention discloses a slag-free hotpot condiment and a preparation method thereof, and belongs to the field of food seasonings. The slag-free hotpot condiment is prepared from an oil bag, a seasoning bag and a composite chili oil bag in the mass ratio is (16-20):(1-6):(2-3), wherein the oil bag is prepared in the following steps: particularly adding 15 to 35 parts of fermented chili paste, 1 to 10 parts of pickle paste, 1 to 5 parts of pickle fermentation liquor, 1 to 10 parts of medlar juice, 1 to 20 parts of Chinese date juice, edible fungus enzymatic hydrolysate and the like on the basis of the commonly used raw materials of the hotpot condiment, and adopting a method of stir-frying matched with heat-insulating dipping; the composite chili oil bag is prepared in the steps of: particularly adding chili enzymatic hydrolysate, pickle liquor and the like and frying, and then stewing and dipping. The prepared hotpot condiment is fresh, spicy and delicious, mellow in taste, long and sufficient in taste, and is extremely delicious when food materials with strong muttony and fishy smells, such as beef, mutton and the like are cooked; the oil bag, the seasoning bag and the composite chili oil bag are separately packaged, so that the slag-free hotpot condiment can be conveniently blended by people with different demands on the taste according to respective taste at any time.

The invention discloses an instant spiced shredded beef food, which is prepared from the following raw materials in parts by weight: 100,000 parts of beef, 2300 parts of edible salt, 1800 parts of white sugar, 1500 parts of aginomoto and 50 parts of vitamin C, and is prepared from the following spiced ingredients in parts by weight: 3,000 parts of red oil, 500 parts of five-spice oil, 40 parts of ethyl maltol, 1500 parts of beef cream, 1500 parts of chicken cream, 60 parts of ginger oil, 60 parts of scallion oil, 500 parts of five spice powder and 2,0000 parts of spice water. The preparation method comprises the following steps: preparing fresh meat, tumbling, pickling, charging, marinating, frying with hot oil, mixing raw materials and seasoning; carrying out vacuum packing and sterilization treatment; and cleaning, treating, airing, cooling, inspecting and warehousing. The invention aims at providing the instant spiced shredded beef food. The beef is uniformly seasoned and pickled, is good in flavor and taste, moderate in taste, neither too hard, nor too soft, and easy to chew and eat; most fresh taste of beef is reserved; the color of the beef is close to normal color; no toner needs to be externally added; and the food is relatively healthy.

The invention provides an all-intelligent chef robot and relates to a self-help cooking system. The purpose is to provide the all-intelligent chef robot which integrates functions of automatic food material taking, automatic washing and automatic cooking and the like. The all-intelligent chef robot comprises a food material storage area, a vegetable washing area, a seasoning storage area, a seasoning weighing area, a tableware storage area, a cooking area, a first mechanical hand, a second mechanical hand and a controller. A discharging port of the seasoning storage area is communicated with a feeding port of the seasoning weighing area. The operating range of the first mechanical hand covers the food material storage area, the vegetable washing area, the seasoning weighing area and the cooking area. The operating range of the second mechanical hand covers the tableware storage area and the cooking area. The controller is connected with the vegetable washing area, the seasoning weighing area and the cooking area, so as to control devices contained in each area to operate orderly. The controller is connected with the first mechanical hand and the second mechanical hand so as to control the two mechanical hands to operate orderly.

The invention discloses fish food and a making method thereof. The fish food is prepared by separately packaging fish meat as a main material, vegetables or fungi as auxiliary materials and seasonings and then putting all the materials into an outer package. The making method of the fish food comprises the following steps of: processing the main material, the auxiliary materials, the seasonings, and the like into semi-finished products in factories according to the cooking methods of dishes to ensure that the fish food is easier and more convenient to cook at home; and respectively packaging the main material, the auxiliary materials, the seasonings, and the like to achieve the purposes of long-term storage and market distribution to ensure that the fish food has the properties of food. The invention has the advantages that the names of products take the names of the dishes, and the products have the characteristics of the colors, the flavors, the tastes and the types of the dishes; complicated and difficult-to-master cooking technologies and various auxiliary materials and seasonings are subjected to factorial processing and production to ensure that the technologies and the materials are simpler, more standard and more convenient; and the dishes are scientifically and standardly matched and tightly packaged to ensure that the dishes are more nutrient and safer.

The invention discloses a convenient quelite bag which integrates a powder bag and a sauce bag, and comprises (by weight ratio) excipient 10-30, cooking oil 15-40, quelite 30045 and seasoning agent 5-30. The invention also discloses the process for preparing the convenient quelite.

The invention discloses a mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: fresh meat, palm oil, refined butter, sesame oil, soybean paste, soy sauce, old ginger, fresh garlic, shallot, chili pepper, white granulated sugar, pepper powder, and food additives. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, chili pepper powder, ginger powder, garlic powder, yeast powder, ginger powder, onion powder, maltodextrin, and pure chicken powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, caraway, and celery. The seasoning packet has the advantages that: nutrients in pork and fresh vegetables are converted into amino acids which are easy to absorb by human bodies, such that the seasoning packet is beneficial for human health. The color, fragrance, and taste are good. The production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

The invention discloses a production method of air-dried yak meat. The production method comprises the following steps of: dividing yak meat into strips, removing fascias and oil, and cleaning and tenderizing; soaking with decontamination liquid; injecting brine; mixing the salted meat with seasoning powder at the temperature of 0-4 DEG C and tumbling a mixture in vacuum, setting the working time to be 45 minutes, the rest time to be 10 minutes and the interval tumbling time to be 16-24 hours; discharging the tumbled yak meat into a salting barrel, salting the yak meat for 24-36 hours at low temperature of 0-4 DEG C with a cover until the center of the yak meat becomes brilliant rosy and the surface of the yak meat is slightly sticky; and packaging after placing the treated yak meat in a cold air channel with a temperature which is less than or equal to -16 DEG C for freezing and drying. The structure of muscle fibers can be damaged through the tenderization treatment, so that the salting quality is improved. A part of water-soluble salting material can enter deep muscles rapidly through brine injection, so that the salting quality is improved. Moisture in the yak meat can be rapidly removed by drying with strong and cold air, so that the yak meat is porous and is melt in the mouth. The drying time of a traditional manner can be greatly reduced through freezing and drying.

The invention relates to the processing field of meat, and in particular relates to a processing method of preserved pork. The method specifically comprises the following steps of: cutting fresh meat into cutlets, coating a seasoning matter until no water flows from the cutlets, wherein the seasoning matter comprises salt with the weight 0.4 to 0.8 times that of the fresh meat, honey with the weight 2-5 percent of that of the fresh meat and bitter allium with the weight 0.3-10 percent of that of the fresh meat; stewing and pickling the cutlets for 7 to 15 days under 0 to 6 DEG C, soaking the pickled meat for 8 to 14 hours by black tea water or Pu'er tea water, cleaning and draining, and baking under 40 to 60 DEG C so as to obtain the low nitrite preserved pork. The preserved pork is good in mouthfeel, and good in color. In the preparation process of the preserved pork, the black tea water or the Pu'er tea water in an appropriate mixture ratio is used as a seasoning toner; the preserved pork is suitable for patients with hyperlipoidemia. For the preserved pork, the bitter allium is used for replacing spice garlic; the preserved pork contains full garlic taste, and can obviously reduce the low nitrite.

The health nutritious chafing dish and soup pot bottom material consists of thin soup, seasoning, milk and soybean milk in certain proportion. The seasoning consists of edible oil, table salt, perfume, pepper, ginger, yellow wine, wine, wolfberry fruit and date in certain weight proportion. The making process of the health nutritious chafing dish and soup pot bottom material includes the steps of: making thin soup, decocting seasoning, adding milk and soybean milk, and boiling. The health nutritious chafing dish and soup pot bottom material has rich nutrients and health effects, is light and not greasy, causes no excessive internal heat, and is suitable for all people.

The invention belongs to the technical field of food production, and relates to a method for producing instant leisure peeled prawn food, which mainly comprises the technical units such as peeling, poaching, leaching, procuring, seasoning, prefreezing, sublimation drying, analysis drying, packaging, and the like. The instant peeled prawn food prepared by the method is full of nutrition, unique in flavor, long in shelf life, and convenient to carry and eat.

The invention relates to the technical field of production and processing of walnut products, in particular to a processing method for a multi-flavor thin-skin walnut and the walnut processed by the processing method. The processing method comprises the following process steps of: selecting a thin-skin walnut; cleaning, drying and cracking; preparing a liquid; soaking the walnut in a seasoning liquid at high pressure for 24 hours; removing a residual liquid in the walnut by using a food dryer; placing the walnut into an electro-thermostatic blast oven for roasting; controlling the temperatureto be about 100DEG C for 2 hours; cooling the roasted walnut; and bagging, vacuumizing and sealing. According to the processing method disclosed by the invention, a traditional production process of easily-cracked nuts is improved from the selecting and processing method; and the thin-skin walnuts from Sinkiang are selected and a high-pressure soaking technology is adopted, so that the process time is shortened and the quality of products is improved. The invention provides the simple and high-efficiency processing method with easiness in operation; peels of walnut products processed by the processing method are easily stripped; and the walnut products are convenience to eat, can be processed to obtain spiced and cream flavors and have fragrant and crisp mouthfeeling.

The invention relates to a seasoning for a spicy mix and a preparation method of the seasoning. The seasoning for the spicy mix is divided into forms of seasoning red oil packs and seasoning packs, wherein the seasoning red oil packs contain cooked fragrant red oil. The seasoning for the spicy mix disclosed by the invention is prepared through the following steps of separately filling the seasoning red oil packs and the seasoning packs, and performing combined packaging. According to the seasoning and the preparation method thereof disclosed by the invention, raw materials, components and the proportion thereof of the seasoning red packs are adjusted, and the refining technology of the cooked fragrant red oil is improved, so that the taste of products is guaranteed to the maximum extent, the quality guarantee period is prolonged, and the seasoning has the advantages of being convenient to eat and store, good in mouth feel, low in salt and the like.

The invention relates to a preparation method of quick-frozen unshelled instant abalones, which sequentially comprises the following steps: seasoning the abalones; shelling the abalones and removing internal organs; removing black membranes of the abalone meats in warm water and cleaning the abalone meats; sizing, seasoning and naturally cooling the abalone meat; providing shells for the abalone meats one by one and packaging the abalone meats under vacuum one by one, sterilizing and quickly freezing the packaged products. The invention also relates to the quick-frozen unshelled instant abalones prepared by the method. The preparation method of the quick-frozen unshelled instant abalones can retain the original flavor of the abalones, make the cooking of the abalones convenient and prepare the quick-frozen unshelled instant abalones which have an original flavor and can be cooled conveniently.

The invention discloses a processing method for a crisp fritter prepared by using minced fillet as a raw material. The method comprises the following steps: thawing frozen minced fillet and blending the minced fillet for 3 to 10 min in the air; successively adding, in terms of the minced fillet, 2.5% by mass of salt and 10% by mass of cassava starch, adjusting the percentage of moisture to be 79 to 90%, continuing blending the minced fillet for 30 min and maintaining the temperature of the minced fillet to be lower than 10 DEG C in the process of blending; spreading the minced fillet to form a thin layer after blending, drying or steaming the thin layer and then frying or roasting a minced fillet slice so as to obtain a plain minced fillet crisp fritter; and sprinkling seasoning powder onto the plain minced fillet crisp fritter or spraying or dipping the plain minced fillet crisp fritter with non-powder seasoning so as to obtain the seasoned minced fillet crisp fritter. According to the invention, fish protein is used as a main raw material, potential hazards of starch products fried at a high temperature are prevented, and the obtained product has good nutritional values and commodity values; when the processing method is used for producing the minced fillet crisp fritter, the minced fillet crisp fritter does not foam or get expanded and has crisp taste.

The invention relates to the technical field of foods, in particular to a marinated product seasoning, marinated soup, a marinated product and preparation methods. The marinated product seasoning is prepared from the following raw materials of pepper, Chinese prickly ash, star anise, Chinese cinnamon, dried orange peel, bay leaves, Chinese angelica, liquorice root, netmeg, amomum cardamomum, fructus amomi, kaempferia galangal, fennel, garlic and onion. The marinated soup is prepared from the following raw materials: the marinated product seasoning and soup stock. The preparation method of the marinated soup comprises the following steps of putting the marinated product seasoning and an auxiliary material into the soup stock; boiling; standing for 10-14h at normal temperature. The marinated product is prepared from the following raw materials: to-be-marinated food and the marinated soup. The preparation method of the marinated product comprises the following steps of pickling the to-be-marinated food for 10-14h, and marinating. The marinated product seasoning is suitable for various types of marinated products, and the convenience in use is realized. The marinated soup has the advantages that the mouth feel is more mellow and rich. The marinated product has the advantages that the mouth feel is more spicy and rich, and the flavor of the kaempferia galangal is heavy. The preparation methods of the marinated soup and the marinated product have the advantages that the simplicity and rapidity are realized, the operation is easy, and the operation methods are suitable for industrial production.

The invention discloses an automatic feeding cooking system, which comprises a pot body, a vegetable material adding device and a seasoning material adding device, wherein the vegetable material adding device comprises a vegetable material box, a first lifting and turning device and a first moving device; the first moving device drives the first lifting and turning device to move; the seasoning material adding device comprises a seasoning material box, a material collecting box, a second lifting and turning device and a second moving device; the material collecting box is used for receiving seasoning; the second moving device drives the second lifting and turning device to move; and the pot body collects vegetable materials in the vegetable material box and seasoning materials in the material collecting box. By combining the program control, the automatic addition and cooking of the vegetable materials and the seasoning materials in the pot body can be realized; the structure is simple; and the manufacturing is convenient.

The invention relates to a processing method of a wormwood dried pork slice. The wormwood dried pork slice comprises raw materials and auxiliary materials, wherein the raw materials comprise pork lean and skinless lardo; the auxiliary materials comprise wormwood powder, water, salt, composite phosphate, food-grade carrageenan, soy isolate protein, monosodium glutamate, cooking wine, white sugar, light soy sauce, monascus red color and aromatic seasoning. The processing method comprises the following preparation operation steps: (1) preprocessing the raw materials; (2) chopping and curing; (3) forming; (4) drying; (5) slicing; and the like. According to the invention, the wormwood dried pork slice safe to eat is prepared by utilizing the characteristic that wormwood is rich in plant fibers and the antibacterial and antioxidative functions of the wormwood; a product structure of a conventional dried meat slice food can be improved; health of people can be promoted; the wormwood dried pork slice meets the development direction of the meat product; the dried pork slice processed by the processing method can reduce the requirement of the raw materials on the shape of meat, can utilize leftover minced meat generated in the pig processing process, is easy to the industrial implement and can generate an active effect of promoting the technical progress of the conventional dried pork slice processing industry in China.

Provided is a five-color eight-treasure ham sausage which is prepared by mixing raw-material meat, five-color accessory and a variety of seasoning matters and flavoring according to a weight ratio of 5-8:4-1.5:1-0.5. According to the making process for the ham sausage, digestible lotus root starch is used to substitute starch commonly used in preparing ham sausages at present, and fruit juice is employed for regulation; therefore, the ham sausage contains more comprehensive and balanced nutrition constituents and has a more appealing appearance, application amount of additives in processing the ham sausage is reduced, and the ham sausage is safer for eating and has no side effects at all.