65 results about "Tender mouth" patented technology

The invention relates to a flavor donkey meat ball, belonging to the technical field of food processing. The donkey meat ball is composed of 40-60 parts of donkey meat, 1-3 parts of table salt, 0.1-0.2 part of white pepper powder, 8-15 parts of starch, 0.1-0.2 part of ginger powder, 0.3-0.8 part of monosodium glutamate, 3-5 parts of cooking wine, 3-5 parts of egg white and 20-30 parts of cold water. A preparation method of the flavor donkey meat ball comprises the steps of: chopping defrosted minced donkey meat as well as the table salt, the white pepper powder, the ginger powder, the monosodium glutamate, the cooking wine and half of the cold water for 2-3 minutes, then adding the starch, the egg white and the other half of cold water, chopping for 2-3 minutes, adding into a ball forming machine, regulating the sizes of balls, boiling the formed donkey meat balls twice in water, cooling, and finally, rapidly freezing to obtain the flavor donkey meat balls. The flavor donkey meat ball disclosed by the invention has the advantages of no preservative, no damage of meat fibers, high protein, low fat, good elasticity, crisp and tender mouth feel, no greasiness for eating, convenience for eating, capabilities of being cooked, boiled, fried and roasted, reasonable formula, simple making method and suitability for large batch production.

The invention provides a method for preparing semi-dry pleurotus eryngii by intensive pulse light treatment, which belongs to the technical field of deep processing of foods. The method adopts raw material pre-treatment, low-temperature salting and vacuum marinating technologies as well as a sterilization technology of primary intensive pulse light sterilization and secondary intensive pulse light sterilization together with boiling water bath to prepare the semi-dry pleurotus eryngii food. By the method, the processed pleurotus eryngi food can be eaten at any time in daily life and keeps the original nutritional ingredient, flavor and color of pleurotus eryngii; and on one hand, the excellent color and the inherent crisp and tender mouth feel of the pleurotus eryngi are kept, the pleurotus eryngi is endowed with various testes, and the variety of products is enriched, on the other hand, the shelf life of the pleurotus eryngi is effectively prolonged to be longer than 8 months. The method provided by the invention is simple in process and convenient to operate and can meet the requirements of industrial production.

The egg bean curd is produced with soybean milk 50-70 wt%, egg 20-40 wt%, pure water 4-10 wt% and seasoning 1-5 wt%. The production process includes mixing the said materials via stirring, deairing with a vacuum pump for 10-50 min, filling and sealing with film in a packing machine, and finally sterilizing at 80-90 deg.c for 40-80 min. The product of the present invention has smooth and tender mouth feeling, bright color, moderate strength and toughness and is suitable for various cooking modes. It is one kind of green nutritive food.

The invention discloses lotus root noodles and a processing method of the lotus root noodles. According to the processing method, flour and lotus root juice are used as main raw materials, coix seed powder, soybean meal and glutinous rice four are added to the raw materials, sodium carbonate is adopted, and edible-grade cassava modified starch is added. The processing method comprises the following steps: (1) preparing the lotus root juice; (2) mixing and stirring the raw materials; (3) adding the lotus root juice, uniformly stirring and curing; and (4) rolling, slicing and drying. The lotus root noodles basically do not contain food additives and are prepared from the natural raw materials and scientific and reasonable in compatibility. After the raw materials are processed by a specific production technology, various beneficial ingredients fully interact and are combined to form the high-quality lotus root noodles which have the effects of invigorating spleen, benefiting stomach, appetizing and helping digestion, reducing blood fat, inducing diuresis and relaxing the bowels, nourishing blood and tonifying, and the characteristics of smooth and tender mouth feel, good color and luster, good viscidity, full chewiness, rich nutrient and durable storage. The lotus root noodles prepared by the method are durable in storage and can be stored for three months to four years.

The invention provides a ready-to-eat freshwater fish processing method which is mainly characterized by comprising the following steps of: carrying out vacuum package in a high temperate-resistant cooking package bag after the working procedures of slaughtering, washing, dewatering, curing and slurry dropping of the freshwater fish, and carrying out high-temperature sterilization and cooking within a short time in a high-pressure container, so that the volatile nutrient substances in the freshwater fish can not be volatilized out of the package bag, the fresh and tender mouth feel and the nutritive value of the freshwater fish can be kept, the freshwater fish product can be preferably stored and transported after the high-temperature sterilization, the ready-to-eat consumption pattern after the bag is opened can be met, and the freshwater fish is convenient to eat.

The present invention discloses a method for making dried marinated tofu, tofu is prepared by soaking and boiling soybeans, black beans, peanut kernels, walnut kernels and black rice, then filtering separating slurry residue, boiling slurry liquid and adding dropwise danba (a Chinese traditional substance for making tofu) into the slurry liquid, then the tofu is dried in the air and sliced, raw ginger, edible salt and specially-made brine are added into the sliced tofu, and evenly mixed for sealing marinating for 8-10 days, juice is removed, and the tofu is put into an oven for baking for 5-6 hours to obtain the dried marinated tofu. Compared with the prior art, the advantages of the method are as follows: the black beans and the soybeans as main materials are matched with proper amount of the black rice, the peanut kernels and the walnut kernels, the overall nutritional value of the product is improved, beans are used, the specially-made brine is used for marinating, so that nutrition is enriched, the taste is improved, and the dried marinated tofu has the characteristics of good shaping ability and fresh and tender mouth taste.

The invention discloses a cuttlefish cake and a making method thereof. The cuttlefish cake is made from the following raw materials in parts by weight: 65-75 parts by weight of fish cream, 8-10 parts by weight of water, 2-3 parts by weight of starch, 20-30 parts by weight of cuttlefish flesh, 1.4-1.6 parts by weight of salt, 4-6 parts by weight of sugar, 0.4-0.6 part by weight of monosodium glutamate and 1-2 parts by weight of garlic. The cuttlefish cake has the beneficial effects of attractive appearance, golden yellow color, attractive color, crisp, tasty and tender mouth feel, and fragrance; due to the addition of the cuttlefish and the garlic, nutritional ingredients are increased, the cuttlefish cake is rich in multiple trace elements of potassium, iron, magnesium, zinc and the like necessary for a human body, the taste of the cuttlefish cake is improved, the nutritional requirements of people for high protein and low fat are met, and thus the cuttlefish cake is suitable for people of all ages, and is wide in market prospect.

The invention discloses a hair-blackening and blood-nourishing health-care rice cake and a production method thereof. The hair-blackening and blood-nourishing health-care rice cake comprises the following active ingredients in parts by weight: 30-40 parts of sticky rice, 30-40 parts of polished round-grained rice, 15-20 parts of black soybeans, 10-20 parts black kerneled rice, 3-4 parts of polygonum multiflorum, 2-4 parts of radix rehmanniae praeparata, 1-3 parts of tea leaves, 2-3 parts of radix codonopsis, 1-3 parts of radix astragali , 2-4 parts of Chinese date, 2-4 parts of sea buckthorn, 1-3 parts of red grape peels, 2-3 parts of barley malt, a proper amount of white granulated sugar and 8-10 parts of nutritional additives. The invention provides a hair-blackening and blood-nourishing health-care rice cake and a production method thereof. The method is simple to operate, reasonable in formula, and wide in raw material sources, and due to polygonum multiflorum, radix rehmanniae praeparata and other traditional Chinese medicine health-care ingredients added in active ingredients, the hair-blackening and blood-nourishing health-care rice cake not only has smooth and crispy tender mouth feeling, but also has the health-care effects of tonifying qi and nourishing blood, and nourishing black hair.

The invention discloses a novel marinated Tofu coagulating agent and a self-coagulated marinated Tofu production method, wherein the novel marinated Tofu coagulating agent comprises 40-60 by weight percent of magnesium chloride, 1-5 by weight percent of dihydroxysuccinic acid, 20-30 by weight percent of soluble starch and 10-25 by weight percent of glucolactone. Based on conventional magnesium chloride halogen salt, the dihydroxysuccinic acid, the soluble starch and the glucolactone are added, the glucolactone is capable of improving the taste of Tofu so that the Tofu is tender in mouth feel; the dihydroxysuccinic acid and the soluble starch are capable of effectively wrapping magnesium ions in magnesium chloride, and thus the bitterness of conventional Tofu is effectively lightened. Thus, the purposes of ensuring the nutrients of the conventional marinated Tofu and achieving the tender mouth feel of the lactone Tofu are realized.

The invention provides a method of producing dried beef through a multi-stage temperature-controlling vertical baking technology. The method includes the steps of: 1) treating raw materials; 2) marinating and tenderizing beef; 3) drying the beef in hot air; 4) shaping the beef; 5) vertically baking the beef; 6) cooling and packaging baked beef; and 7) sterilizing a finish product. Compared with dried beef produced through a conventional method, the dried beef in the invention has crispy and tender mouth feel, has a brown-red color, is shortened in production period and is suitable for industrial production.

The invention discloses ready-to-eat Bobo chicken and a preparation method thereof. The chicken is composed of a chicken bag, a gizzard bag, chicken claw bag and a seasoning bag. The seasoning bag includes red chili oil flavor and a zanthoxylum armatum flavor. The prepared Bobo chicken is crisp and tender in mouth feel and convenient and quick to eat. Chicken is hydrolyzed by trypsin and flavor protease so as to maintain the fresh and tender flavor of the chicken. Gizzards are subjected to alkali soaking with sodium bicarbonate so as to not only retain water well, but also kill bacterial to acertain extent, retain the crispy, tender and juicy mouth feel and flavor of the gizzards. Chicken claws are subjected to acid and alkali treatment to swell collagen, to improve the taste of the food,to increase the yield, and to have a sterilization effect. In addition, the chicken claws are subjected to acid soaking after being cured so as to inhibit the formation of gel, to prevent the chickenclaws from softening, to keep a crisp and tender mouth feel. Ultra-high pressure sterilization can effectively maintain the nutritional value and flavor taste of a meat product, and has better sterilization effect, so that the Bobo chicken is ready-to-eat and is more convenient.

The present invention discloses a tea flavored roasted Carassius auratus which is made of the following raw materials in parts by weight: 1250-1750 parts of fresh Carassius auratus, 3-6 parts of Lu'an Guapian (a green tea) tea leaves, 7-9 parts of shredded ginger, 5-8 parts of shredded scallion, 5-7 parts of ginger flakes, 10-13 parts scallion sections, 7-10 parts of chili powder, 8-12 parts of cooking wine, 10-13 parts of salt, 6-9 parts of chicken essence, 2-5 parts of honey, 1-3 parts of rosmarinus officinalis powder, 6-9 parts of maltose, 6-9 parts of sauce, 5-8 parts of soy sauce and 8-12 parts of colleseed oil. The prepared tea flavored roasted Carassius auratus is crisp outside and tender inside, and fresh and delicious, and has light tea aroma. The preparation method has simple processes and is easy to operate. Vacuum packaging enables a longer food preservation period; backpressure sterilization can conduct sterilization thoroughly; shredded ginger, shredded scallion, cooking wine, salt, chicken essence and tea leaf juice are used to pickle Carassius auratus, which can not only enable tasty flavor of Carassius auratus, but also achieve the role of freshness keeping and corruption preventing; the addition of an appropriate amount of honey can make the tissue of Carassius auratus meat soft and improve the flavor of Carassius auratus. The tea flavored roasted Carassius auratus of the present invention has green and healthy characteristics, and thorough sterilization, high nutritional value, unique taste, fresh and tender mouth feel and other characteristics.

The invention belongs to the technical field of osmunda cinnamomea and particularly relates to a boiling fixation device for osmunda cinnamomea and a processing system for the boiling fixation devicefor osmunda cinnamomea. The boiling fixation device comprises a hot water pool, a color protecting pool and a mesh conveying belt, wherein partial belt surface of the mesh conveying belt is settled tothe lower part of liquid levels of the hot water pool and the color protecting pool; by taking the conveying direction of the conveying belt as a reference, the hot water pool is positioned on the upstream of the color protecting pool. According to the boiling fixation device disclosed by the invention, the osmunda cinnamomea can continuously penetrate through hot water by the conveying belt, andis shaped to keep a tender mouth feel; meanwhile, the osmunda cinnamomea subjected to boiling fixation penetrates through a color protecting solution and a bright color of the osmunda cinnamomea is kept. The boiling fixation device disclosed by the invention has the advantages that continuous automatic production can be realized, and production efficiency and product consistency are greatly improved, so that economic benefits are improved.

The present invention discloses a tea flavored roasted trachidermus fasciatus which is made of the following raw materials in parts by weight: 1250-1750 parts of fresh trachidermus fasciatus, 3-6 parts of Lu'an Guapian (a green tea) tea leaves, 7-9 parts of shredded ginger, 5-8 parts of shredded scallion, 5-7 parts of ginger flakes, 10-13 parts scallion sections, 7-10 parts of chili powder, 8-12 parts of cooking wine, 10-13 parts of salt, 6-9 parts of chicken essence, 2-5 parts of honey, 1-3 parts of rosmarinus officinalis powder, 6-9 parts of maltose, 6-9 parts of sauce, 5-8 parts of soy sauce and 8-12 parts of colleseed oil. The prepared tea flavored roasted trachidermus fasciatus is crisp outside and tender inside, and fresh and delicious, and has light tea aroma. The preparation method has simple processes and is easy to operate. Vacuum packaging enables a longer food preservation period; backpressure sterilization can conduct sterilization thoroughly; shredded ginger, shredded scallion, cooking wine, salt, chicken essence and tea leaf juice are used to pickle trachidermus fasciatus, which can not only enable tasty flavor of trachidermus fasciatus, but also achieve the role of freshness keeping and corruption preventing; the addition of an appropriate amount of honey can make the tissue of trachidermus fasciatus meat soft and improve the flavor of trachidermus fasciatus. The tea flavored roasted trachidermus fasciatus of the present invention has green and healthy characteristics, and thorough sterilization, high nutritional value, unique taste, fresh and tender mouth feel and other characteristics.

The present invention relates to edible oil special for a barbecue. The edible oil is produced by using mutton tallow as base oil and adding star anise oil, lindera glauca oil, zanthoxylum armatum oil, cinnamomum tamala oil, bay leaf oil, soybean oil, zanthoxylum piperitum powder, cuminum cyminum powder, clove, fructus amomi and wort into the mutton tallow at different oil temperatures. The raw material ratio of the present invention is reasonable, and the different types of raw materials are treated at different temperatures to fully stimulate the fragrance and mouth feel of each raw material, so that the fragrance of the seasonings is adequately integrated in the mutton tallow. The prepared edible oil has a fragrant smell and a good mouth feel, and there is no need to add any additional seasonings for barbecue food. The prepared edible oil can be simply applied on the surface of food for roasting, and the roasted food has a bright color and luster, and a fresh and tender mouth feel. The prepared edible oil can also eliminate a meat smell and add a delicate flavor to food. The manufacturing process is simple, and the edible oil has a clear and bright color and is rich in vitamins. Moreover, the edible oil can warm middle warmer, invigorate stomach, and help digestion, and has the effects of significantly lowering cholesterol and preventing hardening of blood vessels and the occurrence of coronary heart diseases.

The invention provides a fresh food steamer. The fresh food steamer comprises an inner steamer container, wherein the inner steamer container comprises a steamer bottom and a steamer body; the steamer bottom and the steamer body form a steam chamber in an enclosing manner; a steam outlet pipe is arranged on the steamer bottom; the steam inlet of the steam outlet pipe is positioned in the steamer bottom; the steam outlet of the steam outlet pipe is positioned inside the steam chamber; a steam cap for controlling steam to be ejected towards the steamer bottom is arranged on the steam outlet of the steam outlet pipe. The fresh food steamer has the beneficial effects as follows: under the control of the steam outlet pipe and the steam cap, the steam is ejected towards the steamer bottom, and when food is steamed, the steam sufficiently and uniformly contacts the food at the steamer bottom, so that the food steaming time is greatly shortened, and after the food is steamed, a fresh and tender mouth feel of the food is kept.

The invention relates to a high-level bean curd that is nutritious and a preparation technique thereof. The bean curd is prepared by using the following raw materials by weight ratio: soybean: soybean oil is equal to 100-300 : 60-70. The bean curd prepared by the invention has the advantages of fresh and savory taste, smooth and tender mouth feeling, common raw materials and easily obtained sources; as well as simple processing and manufacturing technique, short procedure, convenient mastering and application, no risk in production, transportation and storage, thus having wide market prospect.

The invention discloses a culture method of selenium-enriched rabbits. The culture method is environment-friendly and healthy; the disease resistance is improved and antibiotics are not used; the quality of rabbit meat is improved and the economic income is increased by 21.3 percent; a rabbit hutch can be built into a multilayer building, so that lands are saved; a ground surface of each layer comprises a physical layer and a hollow layer and debris in the rabbit hutch can directly enter the physical layer and flows into a methane tank, so that energy conservation and environment friendliness are realized; the rabbit hutch keeps clean and the morbidity is reduced; food-grade anti-skid green silica gel is laid on the hollow layer and feet of the rabbits can be protected; a wall body is also green and can keep moods of the rabbits pleasant; the growth and development are accelerated so that a culture period is shortened; an organic selenium raw material is added into feed and is fermented through lactic acid bacteria, so that the flavor of the feed is increased, gastric and intestinal functions are protected, nutrient absorption is accelerated and intestinal diseases are prevented from occurring; the odor of the rabbit meat is reduced and the rabbit meat has a fresh and tender mouth feel; the rabbit hutch is cleaned by a Chinese herbal medicine disinfectant every day and the breeding of pathogenic microorganisms in the rabbit hutch is inhibited, so that the resistance of the rabbits is enhanced and the occurrence of diseases is reduced.

The invention discloses a production method of beef dried bean curds. The production method comprises: by taking soybeans as raw materials, preparing soybean milk; adding pickled vegetable juice and minced beef; under a suitable baking condition of a baking oven, enabling bean curds to be easily formed and moisture to be uniformly distributed; cooking, stirring and frying, uniformly stirring, and sterilizing and packaging to obtain a product. The product produced by the method has the characteristics of good formation capability, diffused fragrance, sour, hot and delicious taste, fresh and tender mouth feel and high comprehensive nutritional value.

The invention provides a processing method for soil jar pickled cowpeas. The processing method is finished by nine procedures including selecting materials and washing, slitting, carrying out hardening treatment, salting and pickling, sealing a jar and pickling, rinsing and desalting, infusing by seasonings, sealing the jar and pickling, and packaging and sterilizing. The processing method has the beneficial effects that the pickling is carried out by two times; firstly, salt water is used for sealing and pickling and the seasonings are used for pickling so that nitrite produced by pickled vegetables can be effectively dispersed and digested after the highest peak period; relative substances and acid water in the seasonings are combined and a full-process specially-made sealing material is utilized so that nitrite in the pickled vegetables can be reduced to the lowest degree; meanwhile, the salt amount in a whole process is less and natural quality-guaranteeing materials are used so that the product has low salt content and meanwhile, the guarantee period is not shortened; the pickled cowpeas produced by the processing method are bright in color and luster, are sour and sweet, and tasty, have an aromatic flavor, have high resilience and have a crispy and tender mouth feel; meanwhile, the salt content is low and the content of the nitrite is very low; the quality of the pickled vegetables is greatly improved.

The invention discloses a preparation method of canned sea urchin and mainly aims to solve the problems that an existing sea urchin product is short in shelf life and poor in freshness and mouth feel. The preparation method comprises the following steps: selecting fresh and live sea urchin as a raw material; breaking a sea urchin shell, taking out sea urchin contents, and then putting into saline water for rinsing; selecting sea urchin gonad, draining off, then filling an empty canned container, adding saline water and sterilizing; subsequently adding prepared soup and preservative, exhausting, sealing, performing cold sterilization by an electron beam, and determining the qualification of a product by metal detection, thus obtaining a finished product of the canned sea urchin. The preparation method disclosed by the invention has the advantages of reasonable process, high operability, high production efficiency and suitability for large-scale production; the canned sea urchin prepared by the method has the advantages of strong and mellow taste, unique flavor, soft and tender mouth feel, safety, sanitation and long shelf life.

The invention discloses a preparation method of cooked drunk shrimps, which includes the steps of: 1) feeding 1000 g of fresh live river shrimps in clear water, and washing the shrimps; 2) adding clear water into a stir-fry pot, adding 15 g of salt, 5 g of ginger, 15 g of spring onions, boiling the water to cook the river shrimps, draining the river shrimps, and quickly pouring the river shrimps into a container filled with large amount of ice to cool the river shrimps by contacting the ice; 3) placing the cooled river shrimps in a glass pot having a cover and being sealable, immersing the river shrimps with Shaoxing Chinese rice wine, adding 500 g of brandy, 100 g of white granular sugar, 10 g of Chinese prickly ash, 50 g of light soy sauce, 100 g of fish sauce, 100 g of fermented bean curd juice, 50 g of star anise, 50 g of cinnamon, 10 g of fresh ginger and 30 g of spring onions, mixing the components uniformly and sealing the pot, and storing the river shrimps at 2-4 DEG C; and 4) storing the cooked drunk shrimps for 48 h. The cooked drunk shrimps is safe and sanitary, has tender mouth feel, and is free of a dip sauce.