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

The invention relates to a bamboo shoot sulfur-free drying process, which is characterized by comprising the following steps: (1) raw material preparation, during which fresh phyllostachys praecox shoots with a base part of which the diameter is greater than 3 centimeters, washing the fresh phyllostachys praecox shoots to remove impurities, removing sheaths, cutting off aged parts, and cutting the shoots along longitudinal axes to obtain bamboo shoot blocks; (2) soaking the bamboo shoot blocks in color protecting solution for 20 to 90 minutes, wherein the ratio of the bamboo shoot blocks to the color protecting solution is 1g:3-4ml; (3) blanching color protection treatment, during which blanching the bamboo shoot blocks, which are soaked in the color protecting solution, in the color protecting solution at 80 to 100 DEG C for 2 to 10 minutes, and immediately washing the bamboo shoot blocks with water after the blanching; (4) permo-treatment, during which the bamboo shoot blocks, which are blanched for color protection, are soaked in osmotic solution for 20 to 40 minutes, and the ratio of the bamboo shoot blocks to the osmotic solution is 1g:3-4ml; (5) drying; and (6) packaging to obtain dry bamboo shoot products. The dry shoots prepared by the invention is short in rehydration time, convenient, sanitary and long in storage life and provides good raw material guarantee for the subsequent bamboo shoot deep processing.

The invention discloses a processing technology of instant jellied bean curd belonging to the field of deep processing of soybean food, comprising steps of dipping, beating, filtering, heating, blending, homogenizing, spraying and drying with soybeans as raw material, characterized in that, in the processing technology, the soybean flour through the spraying and drying is carried out agglomeration secondary granulation, added with embedded composite coagulant, mixed well and packaged to obtain the instant jellied bean curd. During the process, sucrose is not added to keep the taste of the conventional bean curd, improve extraction rate of soybean protein and reduce production cost; using combined emulsifier and composite coagulant makes the made instant jellied bean curd reach the best texture with fine taste and certain hardness.

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 discloses the production method of low-sugar Chinese chestnut preserved fruit, which comprises the following steps of: inactivating enzyme by using microwave, performing acidolysis treatment and microwave-assisted vacuum sugar penetration, drying in sections, packaging and performing microwave sterilization. The low-sugar Chinese chestnut preserved fruit produced by the method comprises 40 to 50 mass percent of sugar and 12 to 15 mass percent of water, and has a golden color, gloss and the special fragrance of Chinese chestnut; the fragrance is strong; and the products have elasticity and certain flexibility and are not sticky. The special flavor of the Chinese chestnut is preserved; the low-sugar Chinese chestnut preserved fruit does not become hard and has toughness and good mouthfeel; and the products have low sugar content, long storage periods, high quality and broad market prospect, and are sanitary and convenient to eat. The related process can shorten sugar penetration time and improve production efficiency. Chinese chestnut resources can be fully utilized, Chinese chestnut products with high technological content and commodity value can be produced, and an effective way can be provided for the deep processing of the Chinese chestnut.

The invention discloses a spirulina nutrient jelly. The jelly is obtained by the following steps of: mixing 20 to 28 weight parts of edible sugar, 0.3 to 0.8 weight part of spirulina extract and 0.1 to 0.3 weight part of food-grade potassium chloride in a V-shaped mixer for 20 to 40 minutes, transferring the mixture into a dissolving tank, adding 40 to 50 weight parts of purified water, heating to a boiling state with stirring and preserving heat for 15 to 25 minutes; adding 8 to 10 weight parts of spirulina fine powder and 15 to 21 weight parts of purified water, stirring, heating to a boiling state and preserving heat for 15 to 25 minutes; and adding 0.1 to 0.3 weight part of citric acid and 0.4 to 0.6 weight part of essence and stirring for 2 to 4 minutes. The jelly is produced by taking the spirulina fine powder as a raw material, so that the absorption of spirulina nutritional ingredients can be better promoted; and the prepared jelly has the characteristics that: the jelly has rich nutrition and moisturizing and smooth mouthfeel, is convenient and sanitary to take and has no peculiar smell of marine products.

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.

The invention provides fresh and fragrant shrimp sauce and a making method thereof. The sauce is characterized by comprising the following raw materials in parts by weight: 40-50 parts of shrimps, 10-20 parts of red chilly powder, 10-15 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 making method comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4) drying and adding accessories; and 5) fermenting. The shrimp sauce prepared by the preparation method can fully maintain the nutritions of the shrimps, 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 black bone chicken-fried flour gruel is made with Taihe white chicken with black bone and unique medicinal value, high quality wheat flour and over ten kinds of seasonings including walnut kernel, almond, sesame, wolfberry fruit, peanut, etc. as material and through traditional technological process. It contains amino acids, protein, vitamins and trace elements, including Fe, Zn, Ca, etc. It has the health functions of strengthening physique and resisting senility, and is fragrant, delicious, and easy to carry about and store.

The invention discloses a method for processing and making grasshopper sauce foods. The method comprises the following making steps: defecating, namely stopping feeding live grasshoppers to remove excrement; vomiting saliva, namely pouring the live grasshoppers into water to remove the saliva; performing deep-frying, namely performing deep-frying on the grasshoppers in oil until the grasshoppers are fried into golden yellow; and frying, namely grinding the deep-fried grasshoppers into granules, adding sauce making condiments, and frying with warm fire, thereby obtaining the grasshopper sauce. The problem of lack of a method for processing live grasshoppers into grasshopper foods which can be eaten directly in batches is effectively solved, the making method is novel and simple, the made grasshopper sauce is crispy, aromatic, delicious, unique, delicious in taste and long in product storage period, the shelf life can be 12 months under normal temperature conditions, and the food is sanitary and convenient to eat. Meanwhile, the grasshopper sauce foods can be mechanically made and can be processed in batches, and the method is suitable for industrial batch processing production of artificial breeding farms of edible grasshoppers, large-scale farming and the like.

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.

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 spicy green garlic, which is prepared by the following steps: peeling 100 kilos of garlic, soaking the garlic with purified water for 1-5 days, fishing and leaching, placing the garlic into a vat, cutting 5-70 kilos of carrot into small slices and half airing and then placing the carrots into the vat for mixing with the garlic; adding 2-6 kilos of common salt, 50-1,500g of white sugar, 50-1,000g of honey, 20-500g of sodium cyclamate, 50-300g of citric acid, 5-20 kilos of green Chinese onion, 100-500g of pepper, 0-500g of star anise and 10-50 kilos of vinegar into the vat for uniformly stirring; keeping the pH value more than or equal to 2 and less than or equal to 8.1; and pickling the garlic at the low temperature of 0-15DEG C for 5-30 days until white garlic becomes green garlic. The preparation method has stability, sanitation and high green change speed; the finished products have the advantages of light green color and luster, deliciousness, strong garlic flavor, vinegar flavor and the like, rich nutrition, sanitary and convenient edibility, remarkable bioactivity and inoxidizability, the health-care functions of resisting and killing bacteria, relieving toxin and strengthening the stomach, promoting digestion, increasing food appetite and nourishing kidneys and lungs as well as adaptability of industrial production all year around and long-term storage.

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 relates to a preparation method of instant watermelon peel. The preparation method comprises that watermelon peel as a raw material is subjected to pretreatment, blanching and color protection, crisp protection, pickling, drying, seasoning and sterilization to obtain the product. The prepared instant watermelon peel has five flavors of a sugar and vinegar type flavor, a fragrant and hot type flavor, a fragrant and sweet type flavor, a sour and hot type flavor and a spicy and hot type flavor, is rich in flavors, and is suitable for various people to eat; and the preparation method utilizes the watermelon peel waste, the watermelon peel profit is about 1600 yuan / 1000 kg through calculation, the economic benefit is considerable, and the preparation method can be promoted and applied.

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 provides seafood sauce with pure fragrance and a preparation method thereof. The seafood sauce is characterized by comprising the following raw materials in parts by weight: 30-40 partsof seafood, 10-20 parts of sesame, 2-4 parts of salt, 2-6 parts of licorice, 5-10 parts of edible oil, 2-5 parts of minced ginger, 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 white spirit and 1.5-2.5 parts of diced green onion. The preparation method comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4)drying and adding accessories; and 5) fermenting. The seafood sauce prepared by the preparation method can fully maintain the nutritions of the seafood, 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 invention relates to a preparation method of fried beancurd skin rolls. The method comprises the following main process steps: soybean cleaning, soybean soaking, pulping, filtration, pulp boiling,automatically skin picking, pre-cooling, slitting, roll preparation, high-temperature frying, oil draining, sorting and packaging. The basic preparation process is as follows: taking soybeans as a main raw material, cleaning the selected soybeans, feeding the soybeans to a pulping device, adding water, carrying out the pulping, conducting high-temperature pulp boiling to form a thin film, sequentially performing shaping, automatically skin picking and stoving at a certain temperature, and conducting the pre-cooling, the slitting, the cutting, the roll preparation, the high-temperature frying,oil removal, sorting and packaging so as to form a medium-dry beancurd skin product. The beancurd skin rolls are rich in soy proteins and a plurality of vitamins and minerals, and are crisp in mouthfeel and easy to preserve.

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.

The invention relates to a thousand-year-old preserved egg paste and a production method thereof. The thousand-year-old preserved egg paste is processed and prepared by the following raw materials according to weight portion: 120 to 175 portions of preserved egg, 6 to 14 portions of peanut, 8 to 16 portions of soybean, 7 to 13 portions of fermented blank bean, 7 to 10 portions of dairy salt, 2 to 3.5 portions of gourmet powder, 0.5 to 1 portions of garlic powder, 2 to 4 portions of chili powder, 0.5 to 1 portions of five-spice powder, 0.5 to 1.5 portions of soy paste and 40 to 55 portions of edible oil. The thousand-year-old preserved egg paste not only is excellent in mouth feel, but also allows people to taste preserved egg spice, is edible and convenient, and has a long quality guarantee period.

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.