50results about How to "Easy to eat and hygienic" patented technology

The invention relates to a marine fish food product, in particular to a shredded fish food and a making method thereof. The method comprises the following steps: steaming fish, cooling, making shredded fish, and dehydrating the shredded fish until the water content is 35-40%; weighing oyster polypeptides and fish head polypeptides, dissolving with water, evenly mixing with the dehydrated shreddedfish, weighting flavorings and adding the flavorings to obtain the wet shredded fish food; or baking the wet shredded fish food until the water content is 15-20% so as to obtain the dry shredded fishfood; and packaging, sterilizing and cooling to obtain the finished product. The shredded fish food comprises 50-75% of dehydrated shredded fish, 5-15% of oyster polypeptides, 1-10% of fish head polypeptides, 3-10% of water and 10-20% of flavorings. The shredded fish food is light orange or golden in color, has thick fish fragrance and has the advantages of favorable mouth feel, convenience and sanitation for eating, rich and comprehensive nutrients, quick absorption of nutrients, and high bioavailability. The method has the advantages of reasonable technique and easy operation, and is suitable for industrial production.

The invention provides chili sauce and a production process thereof. The sauce is characterized by comprising the following raw materials in parts by weight: 70-80 parts of chilies, 10-20 parts of Szechuan pepper powder, 12-16 parts of salt, 8-12 parts of sesame, 5-10 parts of yellow rice wine, 2-5 parts of white vinegar, 2-5 parts of cornmeal, 0.2-1 part of white sugar, 8-12 parts of water, 0.5-2parts of soy sauce, 1-2 parts of chicken essence and 1.5-2.5 parts of diced green onion. The production process comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4) drying and adding accessories; and 5) fermenting. The chili sauce prepared by the preparation method can fully maintain the nutritions of the chilies, can build the bodies, resist the sources of diseasesand aging, prevent and treat cancers and lose weight in case of long-term use, has pure colors and strong fragrance, is a superexcellent condiment used as a sidedish and is convenient and sanitary toeat.

The invention relates to a process for producing a flavour dried soft fish containing fishbone peptide, which comprises the following steps of: (1) preparation of fishbone peptide powder: preparing fishbone peptide powder with fishbone and / or a fish head by the hydrolysis of enzymes; (2) preparation of a dried soft fish: processing fish minced meat to produce a dried soft fish; and (3) preparation of a flavour dried soft fish containing fishbone peptide: mixing the fishbone peptide powder, seasoning and the dried soft fish for frying to obtain the flavour dried soft fish containing fishbone peptide. The process for producing the flavour dried soft fish containing fishbone peptide, provided by the invention, can solve the problem of unavailable reasonable utilization on the fish head, fishbone and fish minced meat in the quick freezing boneless fish processing and improve the additional value of fish leftovers and the comprehensive utilization ratio of a freshwater fish; and the prepared dried soft fish has the advantages of rich nutrient components, strong functionality, good sucking effect and unique flavor.

A locust food with crisp mass, unique fragrance and delicious taste is prepared from the living locusts through stopping feeding while discharging excrement, immersing in water to remove dirty impurities, drying in the air, frying in hot oil, adding flavouring and vacuum packing.

The invention discloses an instant shrimp paste with a special African flavor, and a preparation method of the instant shrimp paste. The instant shrimp paste comprises the following components in parts by weight: 40-50 parts of tomato juice, 20-50 parts of onion juice, 15-20 parts of precooked dry shelled shrimp, 10-20 parts of edible oil, 8-10 parts of paprika, 2-4 parts of salt, and 3-5 parts of scallion, ginger and garlic. The preparation method of the instant shrimp paste comprises the steps of raw material pretreatment, material decoction, mixing, seasoning, encapsulating and sterilizing. The method is reasonable in preparation technology, simple in production and processing, low in cost and high in operability; mass production is easy to realize; the instant shrimp paste has the special African flavor, is accompanied with a typical Chinese flavor, is carmine red in color and lustre, delicious in taste and rich in nutrition, has a shrimp fragrance, and can be eaten after opened.

The invention discloses a clover production and processing method. The clover production and processing method comprises the steps of washing clovers to eliminate impurities, sealing the clovers to be pickled with salt, cutting the clovers, desalting the cut clovers, seasoning the clovers to be fried, bottling the clovers, packaging the clovers in vacuum, and pasteurizing the packaged clovers. With the adoption of the clover production and processing method, the clovers are sealed and pickled in the production process, a salt ingredient is sufficiently utilized, and multiple kinds of amino acids can be generated after the clover is partitioned from the air, and is fermented, so that the clover is extremely delicious in taste and high in nutritional value. Various kinds of other raw materials are added, so that the defect that the clover prepared by purely adopting a pickling method is salty and bitter is overcome, the special flavor of the clover becomes outstanding, and the taste of the clover is favorable. Meanwhile, the clovers can be subjected to vacuum packaging with bottles or bags according to the requirements, and are convenient to eat. The produced clover is sterile, harmless, and high in nutritional value, and is also convenient and sanitary to eat, so that the produced clover is health-care green food. The clover can be directly eaten when the bottle or the bag is opened, thus meeting the requirements of people in a rapid pace of life on the green health care food. Moreover, the clover production and processing method has the advantages of simple processing technology and low cost.

The invention provides flavored pork sauce and a production process thereof. The sauce is characterized by comprising the following raw materials in parts by weight: 40-50 parts of lean pork, 3-6 parts of red chilly powder, 1-3 parts of salt, 8-12 parts of sesame, 5-10 parts of edible oil, 2-5 parts of peanut powder, 2-5 parts of cornmeal, 0.2-1 part of white sugar, 8-12 parts of water, 0.5-2 parts of soy sauce, 1-2 parts of chicken essence and 1.5-2.5 parts of diced green onion. The production process comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4) drying and adding accessories; and 5) fermenting. The flavored pork sauce prepared by the production process can fully maintain the nutritions of the lean pork, can build the bodies, resist the sources of diseases and aging, prevent and treat cancers and lose weight in case of long-term use, has pure colors and strong fragrance, is a superexcellent condiment used as a sidedish and is convenient and sanitary to eat.

The invention discloses a base material for spicy chafing dish. A processing method of the base material comprises the following steps of a, cooking stockpot; b, stir-frying the base material; c, refining red oil of the spicy chafing dish; and d, performing assembled packing. The made base material for spicy chafing dish maintains the taste of conventional spicy chafing dish, the boiled chafing dish soup base is good in taste, the cooking liquor is mellow, spicy, fragrant and delicious, and the base material is convenient to use, free from addition and high in security coefficient.

The invention provides spicy and hot beef sauce and a making process thereof. The sauce is characterized by comprising the following raw materials in parts by weight: 30-40 parts of beef, 20-30 partsof red chilly powder, 1-3 parts of salt, 8-12 parts of sesame, 5-10 parts of edible oil, 2-5 parts of peanut powder, 2-5 parts of cornmeal, 0.2-1 part of white sugar, 8-12 parts of water, 0.5-2 partsof soy sauce, 1-2 parts of chicken essence and 1.5-2.5 parts of diced green onion. The making process comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4) drying and adding accessories; and 5) fermenting. The beef sauce prepared by the making process can fully maintain the nutritions of the beef, can build the bodies, resist the sources of diseases and aging, preventand treat cancers and lose weight in case of long-term use, has pure colors and strong fragrance, is a superexcellent condiment used as a sidedish and is convenient and sanitary to eat.

The invention provides convenient instant sea-tangle mushroom food. The convenient instant sea-tangle mushroom food is characterized by comprising, by weight, 80-95 parts of sea-tangle, 70-90 parts of mushroom, 25-35 parts of peanut and 18-25 parts of seasoning. The seasoning comprises, by weight, 2.6-3.8 parts of hot pepper, 3.6-4.7 parts of ginger, 3.4-4.2 parts of garlic, 0.8-1.5 parts of soy sauce, 1.2-2.5 parts of refined salt, 5.3-6.5 parts of white sugar, 0.4-0.6 part of glacial acetic acid and 0.7-1.2 parts of monosodium glutamate.

The present invention relates to a nutrient slimming and slenderizing gruel. It raw material composition mainly includes 100g of polished round-grained rice, 10-20g of lyceum berry, 40-60g of red bean, 30-50g of crataegus fruit, 20-40g of wax gourd rind, 10-20g of radish seed, 10-20g of flowery knotweed root, 10-15g of astragalus root, 5-15g of lotus leaf and 10-35g of honey. Its preparation includes the steps: selecting materials, soaking, boiling in waster and flavoring, etc.

The invention belongs to the technical field of processing and production of agricultural products, and particularly relates to a making method of ready-to-eat dried beancurd sticks with stone snail flavor. The ready-to-eat dried beancurd sticks with stone snail flavor are prepared from raw materials in parts by weight as follows: 300-310 parts of dried beancurd sticks, 15-20 parts of stone snails, 5-8 parts of pork bones, 4-6 parts of chicken bones, 3-5 parts of chicken oil, 1-2 parts of star anise, 1-2 parts of rhizoma kaempferiae, 2-3 parts of fresh ginger, 1-2 parts of flos caryophylli, 1-2 parts of zanthoxylum bungeanum, 1-2 parts of cortex cinnamomi, 1-2 parts of fructus tsaoko, 1-2 parts of fructus amomi, 1-2 parts of dried chilli, 1-2 parts of fermented bean curd, 1-2 parts of cooking wine, 1-2 parts of perilla frutescens, 3-5 parts of sour bamboo shoots, 1-2 parts of chive, 1-2 parts of edible salt, 1-2 parts of chili oil, 2-3 parts of peanut oil, 1-2 parts of rock candy and an appropriate amount of clear water. After the common dried beancurd sticks are soaked with brine soap prepared from the stone snails and other condiments through stewing, the slightly puffed ready-to-eat dried beancurd sticks with the stone snail flavor are prepared, a finished product is crisp outside and brittle inside, has tasty and refreshing stone snail flavor, can be taken as a snack and can also be eaten as a side dish, and a new way is developed for processing of the dried beancurd sticks.

A plastic cup type canned food is prepared through pre-treating food, loading the food in plastic cup, adding juice or soup, closing the cup, vacuumizing, filling stabilizing gas, sealing and rotary sterilizing on conveying belt.

The invention provides garlic pickled by healthcare wine and a making method of the garlic and belongs to the technical field of garlic processing. The pickled garlic comprises, by weight, 100-150 parts of fresh garlic, 30-50 parts of hawthorn, 5-10 parts of lycium sinensis, 150-200 parts of white sugar, 800-1000 parts of rice wine and 1 part of traditional Chinese medicine excipient. The pickled garlic is crispy and tender in texture and delicious in taste, flavor of garlic is retained, efficacy of the garlic on sterilizing and lowering lipid and blood pressure is not damaged, and the pickled garlic is convenient and sanitary to eat; the making method is simple and convenient in material getting; by adding hawthorn, lycium sinensis and flavoring agents, taste of the pickled garlic is improved, and medicinal effect of the pickled garlic on lowering lipid and blood pressure is enhanced. By using the rice wine to pickle the garlic, nutritional substances of the garlic are fused in the rice wine, and the traditional Chinese medicine excipient enhances healthcare effect of the rice wine, so that the rice wine is more aromatic and mellow in taste, higher in medicinal value, capable of softening blood vessels and lowering lipid and blood pressure and suitable for large-scale production and market promotion.

The invention discloses a preparation method of a high temperature resistant sea cucumber jelly, and relates to the technical filed of food. The sea cucumber jelly is composed of the following components in percentage by weight: 30.00% to 60.00% of sea cucumber, 4.00% to 8.00% of gelatin, 0.30% to 1.00% of agar, 0.01% to 0.50% of bio-enzyme, and 40.00% to 50.00% of water. The preparation method comprises the following steps: (1) dissolving gelatin in hot water in advance, storing the gelatin at a temperature of 55 DEG C for later use; (2) dissolving agar in hot water, storing the agar at a temperature of 55 DEG C for later use; (3) dissolving the bio-enzyme in water so as to obtain a bio-enzyme water solution for later use; (4) cutting the sea cucumber into slices for layer use; (5) softly and evenly mixing all the prepared raw materials; (6) storing the mixed raw materials at a temperature of 50 DEG C for 1.5 hours, then storing the mixed raw materials at a temperature of 97 DEG C for 0.5 hour; (7) cooling the obtained materials, and finally storing materials at a temperature of 0 to 10 DEG C for 12 hours so as to obtain the finished product. The finished product of sea cucumber jelly can tolerate a temperature of 40 DEG C or more, and has the advantages of user-friendliness and hygiene.

The invention discloses a method for making traditional Chinese herbal pickled garlic and belongs to the technical field of food processing; the method comprises the specific steps of 1, peeling garlic, washing, and air-drying; 2, containing in a vessel with no water or oil, pouring sweet-sour sauce to submerge garlic cloves, and adding traditional Chinese auxiliaries while pickling the garlic; 3, sealing, storing at room temperature, and allowing the garlic to be ready for consumption after the garlic discolors and is tasty. According to the garlic produced by the method, the heat-clearing and toxicity-eliminating herbs are added to the sweet-sour sauce, cool taste is given, and the garlic can promote intestinal tract movement, help digest, remove food stagnation, prevent constipation and prevent colon cancer, and is a very valuable instant herbal food.

A Chinese yam and papaya can comprises, by weight, 60-85 parts of Chinese yam, 50-70 parts of papaya, 40-60 parts of litchi, 20-30 parts of white fungus, and 70-110 parts of soup base with pH of 3.5-4.0. Each 100 parts of the soup base comprises, by weight, 12-23 parts of xylitol and 3-8 parts of blackberry juice.