817 results about "Spring onion" patented technology

The invention belongs to the food field, which discloses a preparation method of beef chili paste. The method comprises the following steps: weighing the following ingredients according to certain proportion: beef, red chillies, groundnut kernels, white sesame seed, broad bean paste, scallion, ginger, garlic, groundnut oil, sesame oil, salt, monosodium glutamate, white granulated sugar, liquor and spice; dicing the beef, and adding appropriate spice into the beef and uniformly stirring the mixture after water is separated by frying; chipping and then mixing the red chillies, the ginger, the scallion and the garlic, and then frying the mixture till water is separated; deep-frying the groundnut kernels; frying the broad bean paste water is separated; mixing the fried diced beef, the red chillies, the ginger, the scallion, the garlic, the groundnut kernels and the broad bean paste, and then adding the white sesame seed, the salt, the monosodium glutamate, the white granulated sugar, the liquor and the balance spice, and stirring the mixture uniformly while frying; mixing and boiling the balance groundnut oil and the sesame oil, and soaking the materials which are fried and stirred uniformly after being cooled. The preparation method has the advantages that the method is convenient and simple, the process design is reasonable, and the prepared beef chili paste is characterized in that the paste is spicy and hot, fresh and fragrant, spicy but not dry, fresh but not greasy, the taste quality is lasting, and the people are not tired of always eating the beef chili paste.

The invention provides assorted mushroom sauce which is prepared by the following components by weight: 10-16% of edible mushroom dry materials, 15-25% of soybean sauce, 0.5% of sesame, 0-3% of soy sauce, 0-2% of sesame oil, 17-25% of soybean oil, 4-14% of capsicum, 2% of ginger, 4-6% of scallion, 9-11% of flavoring agents, 0-0.3% of caramel, 0.3% of spice, 0-0.1% of edible essence, and the balance of water. The assorted mushroom sauce provided by the invention maintains original flavor and nutrition of mushrooms; various raw materials and ingredients are added; the prepared seasoning sauce not only can be eaten together with rice or bread, is nutritive and convenient, but also can be used for cooking and seasoning, can enhance the fragrance and delicious taste of dishes, and improve the attraction of dishes.

The present invention relates to a kind of sweet spicy meat jam and its making process. The materials include: deep fried chili food 10-14 weight portions, farm animal meat 3-4 weight portions, dry salted and fermented soya paste 3-5 weight portions, soybean 1.5-2.5 weight portions, sauce 0.3-0.5 weight portions, sugar 0.4-0.6 weight portions, cooking wine 0.4-0.6 weight portions, malt syrup 0.1-0.3 weight portions, crushed pricklyash 0.1-0.3 weight portions, chicken essence 0.1-0.3 weight portions, soybean oil 13-18 weight portions, salt 0.4-0.8 weight portions, potassium sorbate 0.01-0.02 weight portions, scallion 0.8-1.2 weight portions, and ginger 0.4-0.6 weight portions. The farm animal meat may be pork, beef or chicken. The sweet spicy meat jam is one kind of snack food with good taste and rich nutrients.

The invention relates to a bologna sausage. The bologna sausage comprises pork, chicken, emulsified skin, ice water, salt, sugar, monosodium glutamate, composite phosphate, modified starch, protein isolate, carrageenan, scallion powder, garlic powder, sodium erythorbate, potassium sorbate, a food additive, white wine, an edible pigment and sodium nitrite; and the raw materials are rolled, rubbed, salted, smoked, cooked and sterilized in turn after being mixed. The produced product has good color, aroma and taste, rich nutrition, low fat content and high protein content, and is convenient to eat and suitable for old people and children; and the preparation process is suitable for quick industrial production.

The invention discloses a marinating material of sauced beef and a preparation method of the sauced beef. The preparation method comprises the following steps of using 100 parts of to-be-sauced beef as a base material, and using the following auxiliary materials, wherein pickling materials comprise salt, pepper, star anise and fennel; spicy materials comprise clove, fructus amomi, amomum cardamomum, netmeg, fructus galangae, cinnamon, pepper, star anise, licorice root, bay leaves, root of hairy asiabell, angelica root, amomum tsao-ko, hawthorn, monosidum glutanate and orange peel; seasoners comprise salt, yellow wine, hoisin sauce, soybean source, garlic, ginger, scallion and rock candy; pretreating the raw materials, pickling, pre-cooking, preparing marinating water, soaking into the marinating water, preparing in the marinating water, cooling, and packaging the finished product, so as to obtain the sauced beef product. The sauced beef has the advantages that by adopting a formula, the flavor of the prepared sauced beef is particular, and the mouth feel is good; the flavor of the sauced beef is furthest maintained by the method of controlling the flavor deteriorating of the sauced beef, and the shelf life of the product is obviously prolonged.

The invention discloses a preparation method of a bean leisure food, comprising the following steps: a seed selection step, a soaking step, a steaming step, a fermentation step, a stir-frying step, acanning step, a sealing step and a sterilization step, wherein in the stir-frying step, beans after fermentation are stir-fried with ginger, scallion, pepper, iodized salt, monosodium glutamate, Chinese prickly ash, anise, fennel, cinnamon and vegetable oil; and in the canning step, the stir-fried beans are added into the vegetable oil to be immediately canned after being cooled, and the time is controlled within 30 min. The bean leisure food manufactured by the method has the advantages of good taste and rich nutrition.

The invention relates to a method for producing instant food whose main materials are seafood and pepper, comprising that immerging, washing and removing foreigner of seafood, slicing, adding sugar, salt, flavoring, and cooking wine to pickle, frying via scallion oil, mixing it with fried pepper, adding gourment powder, sugar, salt, toasted garlic and flavoring, packing and disinfecting.

A technology for cooking the duck with special taste includes immersing the pre-treating duck in clean water, scalding in boiling water, pickling by flavour mixed salt, putting the flavouring bag containing cinammon bark, anise, pepper, cloves, etc in the cavity of duck, boiling in the soup prepared from bone soup, spike, scallion and ginger by slow fire while adding salt, sugar, wine, bamboo shoot slices, champignon, etc. smoking the duck, coating chicken oil, and cooling. Its advantages are delicious taste, good color and smell, and good enjoyment to eat it.

The invention discloses a method for making a steamed stuffed bun with crab cream and crab meat, which uses flour, pork, crab meat, crab cream and an aged hen as main materials and uses a proper amount of auxiliary materials. The method includes the steps: cleaning and steaming a crab first, cooling the crab, using a special knife to strip the crab meat and the crab cream and containing the crab meat and the meant cream; peeling the skin of the streaky pork, chopping the streaky pork, cleaning the chopped pork, using a mincer to mince the chopped pork into minced pork, adding cooking wine, ginger, chopped green onion, soy sauce, salt, sugar or sugar substitute and a proper amount of water ( water should be added according to seasons and a fat-lean proportion of the pork) and well mixing for standby; scalding the skin of the streaky pork, removing hair and oil, baking the streaky pork and the cleared aged hen, taking out the skin, using the mincer to mince the skin, placing the skin in a pot to boil, adding ginger, spring onion, soy sauce, salt and cooking wine, and removing the ginger and the onion to mince the skin into frozen pork skin with the mincer for standby after collagen in the skin dissolves in soup; taking part of the crab meat and adding the minced pork, the minced skin, oil of the crab meat and seasonings to well mix with the part of the crab meat for standby; and adding yeast, baking powder, sugar or sugar substitute and warm water to mix with flour, fermenting the mixture for 20 minutes, making mixed crab meat stuffing and crab cream stuffing into pastry, and steaming the pastry in a steamer. The steamed stuffed bun with crab cream and crab meat is tasty and delicious and has a delicate taste.

The invention relates to a meatball can and a method for preparing the same. The method comprises the following steps: selecting streaky pork and lean pork or lard and the lean pork as raw materials, grinding the raw materials and evenly mixing the raw materials with chopped scallion, chopped ginger, starch, and water, preparing the mixture into meatballs with proper size by a meatball machine, and deepfrying the meatballs into brown-like golden yellow color; selecting a combination of two or more than two of aniseed, Chinese prickly ash, cassia bark and pepper to be boiled with water so as to prepare a spice leaching liquor, and adding soybean sauce, white granulated sugar, refined salt, rice wine and monosodium glutamate into the spice leaching liquor to be mixed and dissolved to prepare a liquid auxiliary material; and filling the deepfried meatballs and the prepared liquid auxiliary material into a canner according to the weight ratio of between 1 to 0.7 and 1 to 1, and then obtaining the finished product through air exhausting, can sealing, sterilization, and cooling. The meatball has the advantages of rich nutrition, excellent color, smell and taste, long storage time, and convenient carrying and eating. The method for preparing the meatball has the advantages of reasonable process, strong operability, and easy realization of mass production.

The invention provides a chicken claw with pickled peppers and a processing method thereof. The chicken claw with pickled peppers is produced with chicken claws as a raw material and pickled rod chilli, salt, anise, scallion, ginger, garlic, cassia bark, Chinese prickly ash, cooking wine and water as accessory materials through steps consisting of cleaning, trimming, draining, marinating and pickling, air drying of a blank, coating of sugar, frying, boiling and cooling. The invention is characterized in that 20 parts by weight of pickled rod chilli, 7 parts by weight of salt, 20 parts by weight of anise, 8 parts by weight of scallion, 6 parts by weight of ginger, 5 parts by weight of garlic, 7 parts by weight of cassia bark, 6 parts by weight of Chinese prickly ash, 15 parts by weight of cooking wine and 100 parts by weight of water are added into 200 parts by weight of the chicken claws. According to the invention, a special formula and a special process are employed, so the chicken claw with pickled peppers can be processed through large scale production, maintains original nutritional ingredients of the chicken claws and has special pickled pepper flavor; the defects of non-unified formulas and processes are overcome, the processing method is reasonable, clean, sanitary and free of pollution, and the produced chicken claw with pickled peppers has the advantages of a long shelf-life, convenience in eating, normal temperature storability and low cost. The chicken claw with pickled peppers and the processing method provided by the invention adapt to the current development tendency of convenience and seriation of chicken claw products.

An antistaling method for vegetables removing impurities, spraying the antistaling liquid or immersing in it, drying in air, and loading in perforated antistaling bag or storing at ordinary or low temp. Said antistaling agent in the form of freeze dried powder or liquid extract is prepared from the hot plant including garlic cloves, ginger, hot pepper, onion and scallion through mashing, and freeze frying or extracting in water or absolute alcohol.

The present invention relates to a healthful hot pot bottom material preventing excessive internal heat and a preparation method thereof. The bottom material consists of the following raw materials according to weight ratio: 40-50 parts of animal fats, 1-3 parts of octagonal, 2-4 parts of pepper, 1.5-3 parts of cinnamon, 1.6-2 parts of fennel, 1-3.5 parts of white pepper, 2-4 parts of orange peel, 1-3 parts of fructus amomi, 1-3 parts of cherry bay, 1.6-3 parts of cumin, 1.2-1.6 parts of radix angelicae, 1.5-3.5 parts of ginger, 1.2-3 parts of lily, 1.2-1.5 parts of spring onion, 1-2.5 parts of garlic, 2-4 parts of yam, 1.6-1.8 pars of galangal, 1.6-3 parts of semen coicis, 1.6-3 parts of lotus, 1.5-2 parts of Gorgon fruit, 1.5-3 parts of cloves, 1.6-3 parts of longan, 1.4-2 parts of nutmeg, 3-5 parts of date, 2-4 parts of ginkgo, 2-4 parts of black sesame, 3-6 parts of Chinese parsley, 3-6 parts of hawthorn, 2-4 parts of Chinese wolfberry and 2-4 parts of licorice. Through reasonable collocation of 29 natural herbs and harmonious herb recuperation, the hot pot bottom material does not cause excessive internal heat after eating, and has health care functions of tonifying qi, activating blood, nourishing yin, dispersing stasis, nourishing qi of middle-jiao energy, slowing liver, warming spleen and stomach for dispelling cold, appetizing, tonifying spleen, moistening lungs and reducing phlegm, so as to benefit people's health and promote the promotion and development of hot pot culture.

The invention belongs to the field of foods, which in particular relates to a technique for preparing yam convenient porridge. The yam convenient porridge comprises the components of rice, yam and corn starch. The method comprises the following steps: firstly, sieving with a sieve of 80 meshes after pulverizing the rice and the yam respectively, mixing the rice after being pulverized again, the yam after being pulverized again and the corn starch in the proportion of 50-80 parts of rice, 10-30 parts of yam and 15-30 parts of corn starch according to parts by weight, pulping, then delivering into a roller drier for curing and forming after milling with colloids, and preparing porridge pieces of 5*5mm by a pulverizer; taking the porridge pieces as a basis and adding glucose and pregelatinized starch into the porridge pieces; or, adding flavoring dry meat; or, adding flavorings; or, adding the glucose, the pregelatinized starch, the flavoring dry meat and the flavorings and also adding dewatered scallion and the like to prepare the yam convenient porridge with various tastes. The invention can fully keep the nutritional components of the yam, has convenient carrying, light weight, long storage period and convenient and easy infusion and is a convenient food conforming to the modern quick-rhythm life.

An old hen soup as medicinal food for health-care purpose and the convalescents is prepared from old hen, 7 Chinese-medicinal materials including wolfberry fruit, yam, jujube, longan, etc, 6 flavourings including scallion, ginger, gourmet powder, wine, etc, and water through stewing.

The present invention belongs to the field of food processing technology, and relates to an agastache and perilla composite fish paste. It is made up by using fresh fish blocks, Chinese medicinal materials of agastache and perilla, water, yellow wine, scallion, garlic, ginger, xanthoxylum powder, thick broak-bean sauce and chilli oil through a certain preparation process. Besides, said invention also provides the concrete steps of said preparation process.

A meat stuffing for wheat flour food is prepared from lean meat stuffing, fatting meat stufing, and flavourings including scallion, ginger, edible salt, white sugar, spirit, soy and gourmet powder through proportionally mixing.

The invention provides a bacterial biological fungicide and a preparation method thereof. Microbial pesticide living Pseudomonas putida is used as a starting strain; and the bacterial biological fungicide is obtained after fermentation and reproduction. The bacterial biological fungicide can be used for nearly all crops infected by Pythium, Rhizoctonia and Fusarium, is safe for the crops, and has good effect on the crops such as cucumber, tomato, scallion, eggplant, green pepper, cotton, watermelon, sesame and the like. The bacterial biological fungicide has the greatest advantages that the bacterial biological fungicide is all nature, harmless, safe to people and livestock and environment-friendly; the pathogenic bacteria are not easy to produce resistance; and the bacterial biological fungicide is favorable for production of green vegetables, and has huge economic, ecological and social benefits.

The present invention relates to a flavouring material for processing goose meat food. Said flavouring material includes star aniseed, licorice, cassia bark, fennel, clove, white pepper, nutmeg, dahurian angelica root, dried tangerine peel, Chinese prickly ash, kaempferia, amomum fruit, lentinus edodes, tsaoko fruit, ginger, scallion, sauce, edible salt, white sugar, sodium nitrite, monosodium glutamate and I+G. Besides, said invention also provides a method for processing goose meat food by using said flavouring material.

The fish ball and the fish cake as food product is food composition with fish as main component, and consists of fish 100 (in weight portions, the same below), starch 10-20, fat meat 15-25, wine 0.4-0.6, salt 2-5, sodium glutamate 0.04-0.06, water 10-20 and proper amount of ginger and scallion. The fish ball and the fish cake may be preserved easily and has reasonable composition and good taste.

The invention discloses a beef seasoning packet applicable to non-fried miscellaneous-grain instant noodles, which comprises a sauce packet and a powder packet, wherein the sauce packet comprises the following raw materials: palm oil, beeves, beef tallow, black bean sauce, soy sauce, gingers, garlic, onions, spring onions, salt, chilli powder, paprika powder, rapeseed oil, cooking wine, monosodium glutamate, essence, spices and sesames, and the powder packet comprises the following raw materials: salt, chili powder, onion powder, horseradish powder, white granulated sugar, powdered soy, ginger powder, garlic powder, monosodium glutamate, I+G, beef essence, paprika powder, acetic acid powder and spice powder. The invention also discloses a production method of the beef seasoning packet. The beef seasoning packet disclosed by the invention has the beneficial effects that the beef seasoning packet is aromatic in flavor, rich in taste and nutrition, has good mouthfeel and taste, and meets the nutritional requirements on low grease and low fat; and the production method of the beef seasoning packet is simple and mature, is easy to control and convenient to popularize.

The invention discloses meaty instant soup bases of sauce residues. The soup bases take the sauce residues as a main raw material and comprise the following components by weight in mixture ratio: 95 to 105 parts of sauce residues, 6 to 10 parts of minced meat, 25 to 35 parts of oil, 1 to 3 parts of fermented glutinous rice wine or/and cooking wine, 4 to 6 parts of scallion, 1.2 to 1.4 parts of ginger, 2 to 3 parts of pickled chilli, 25 to 35 parts of bone soup, 3 to 3.6 parts of Maillard reaction substrate, 0 to 2.5 parts of auxiliary material for flavor treating and flavoring and salt, wherein the sauce residues need to be pulverized, milled and sieved by a sieve of 75 to 85 meshes. During manufacturing, the minced meat and the sauce residues are firstly stir-fried, then the stir-fried sauce residues, the stir-fried minced meat, the bone soup and the Maillard reaction substrate are boiled at the temperature of 90 to 120 DEG C for 40 to 60 minutes, then the salt is added for preparation after a Maillard reaction is finished, and finally, the product is filled, sterilized, cooled and formed. The invention can utilize the discarded sauce residues fully, and the prepared soup bases have natural flavor and abundant nutrition.

The invention relates to hot spicy sauce and a preparation method thereof. A formula comprises the materials by the weight part: 5 to 15 of soybean sauce, 0.25 to 0.75 of mashed garlic, 0.4 to 1.2 of round onion, 0.5 to 1.5 of scallion, 0.5 to 1.5 of beef, 0.5 to 1.5 of shrimp meat, 0.5 to 1.5 of peanut chip, 0.4 to 1.2 of sesame chip, 0.3 to 0.9 of peanut butter, 0.3 to 0.9 of sesame butter, 1 to 3 of hot pepper, 0.3 to 0.9 of thin soy sauce, 0. 05 to 0.1 of yellow rice wine, 0.2 to 0.4 of gourmet powder and 0.2 to 0.4 of white sugar. The method adopts the new formula and the reasonable processing technology, the prepared hot spicy sauce has proper sharp taste, and the delicate flavor of the hot spicy sauce is increased to satisfy popular taste.

The invention relates to an instant noodle seasoning sauce which contains the component of tea and is packaged in a seasoning sauce package of the instant noodle. The instant noodle seasoning sauce comprises the following raw materials by weight portion: 0.5-14.0 portions of tea powder, 48.7-62.2 portions of palm oil, 13 portions of scallion, 5.5 portions of garlic, 4.5 portions of ginger, 2.7 portions of salt, 7 portions of pig-bone paste, 2.3 portions of chicken broth paste and 2.3 portions of sparerib paste. The instant noodle adopts tea in the seasoning and has the following advantages: the nutritive value of the instant noodle is promoted, the flavor series of the instant noodle can be enriched and the shelf life of the seasoning sauce package of the instant noodle can be prolonged.