143results about How to "Fast food" patented technology

The invention discloses a green biological water-flush fertilizer, relating to fertilizers. A manufacturing method is as follows: a, adding animal protein powder, vegetable protein powder, complex bacteria and complex enzyme into an amino acid solution, mixing uniformly, placing the mixture under the temperature of 15-35 DEG C, and after 6-8 days, forming a product A; and b, adding a complex nutrition conditioner, a continuous cropping modifier, a biological insect repellant, a harm removing agent, trace elements, a nitrogen-phosphorus-potassium compound fertilizer into the product A, mixing uniformly and obtaining the green biological water-flush fertilizer. The green biological water-flush fertilizer has the beneficial effects that 1, the sprouting rate can be improved, the fast rootingcan be realized, the sufficient nutrition of plants can be ensured, and premature senility resistance and aging resistance are achieved; 2, the yield and the quality of vegetables, melons and fruits are improved; 3, the utilization ratio, the long-term property, fast effect, long effect and stable efficiency of a base fertilizer are improved; 4, the extremely-good inhibiting effect and improving function are achieved for yellow seedlings, runt seedlings, lobules, leaf roll, blight, pythium debaryanum, droop, dead seedling, rot roots, abnormal rotting disease, virus disease, seedling falling disease and the like; and 5, green and unpolluted foods are beneficial to being produced.

The invention provides instant refreshing wet water vermicelli and a processing method thereof. The instant refreshing wet water vermicelli comprises the following components in parts by weight: 40-50 parts of sweet potato starch, 4-10 parts of pea starch, 0.3-1 part of edible salt, 0-0.5 part of konjac glucomannan, 0-0.5 part of xanthan gum, 0.03-0.1 part of sodium polyacrylate, 0.05-0.1 part of sodium dehydroacetate and 35-45 parts of water. The wet water vermicelli refers to potato type instant refreshing wet water vermicelli which is smooth in taste and rapid to eat and can be made into bean vermicelli or vermicelli. The making process is easy to realize, the requirements of customers for the taste of the bean vermicelli and eating convenience and rapidness can be met, and the forms, types and sales market of the instant bean vermicelli are expanded.

The invention relates to a machining method of instant foods with comprehensive nutrition, and particularly relates to the recombined fruit and vegetable coarse cereal instant food and a machining method thereof. Fruits and vegetables, and meats are dehydrated by using a vacuum freezing and drying method; coarse cereals are cooked by using a puffing method; the frozen and dried fruits and vegetables, and the frozen and dried meats are mixed with the puffed coarse cereals, dextrin and milk powder to carry out superfine grinding; and compound probiotics are added so that the final products are obtained. The method disclosed by the invention keeps nutritional components in ingredients to the greatest extent and provides probiotics which are beneficial to human health. The formula is formed by natural raw materials and any preservative is added; and the recombined fruit and vegetable coarse cereal instant food is natural and healthy, has comprehensive and balanced nutrition, is easily digested, is suitable for being used by people of all ages, and is particularly suitable for being used for nutrition replenishing, used as extra meals or replaced meals for students or tourists.

The invention relates to a method for making a seasoned fried fish skin food, which comprises the following steps: removing fish scales, mucus, blood stains and other impurities on the surface of fish skin, cleaning, draining, soaking in tea water for removing fishy smell, shaping, starching, seasoning, frying, packaging and obtaining a finished product; and starchy seasoning liquid adopted for starching and seasoning comprises the following components by weight percent: 8-12% of sugar, 2-3% of aromatic vinegar, 2-4% of salt, 0.5-1% of ginger juice, 1.8-4% of sesame oil, 2-3% of monosodium glutamate, 1-3% of pepper powder, 3-5% of chili oil, 1.5-3% of yellow rice wine, 20-30% of mixed flour (flour: starch powder is equal to 2:1), 3-5% of yeast powder and the balance of water. The made seasoned fried fish skin food has the advantages of abundant nutrition, beautiful color and luster, crisp, delicious and special taste, and convenient eating, and the preparation method has the advantages of reasonable process, simple operation and stable product quality, thereby having good commercial value.

The invention relates to a preparation technology for beef balls, which is characterized by comprising the following steps: (1) preprocessing: selecting and cleaning fresh rump steak and fresh chicken breast, wherein the weight ratio of the fresh rump steak to the fresh chicken breast is (3:1)-(3:2); (2) curing: curing the obtained beef and chicken in an aqueous solution of prickly ash and nitrite for 1-1.5 h at 0-4 DEG C; (3) meat grinding; (4) chopping and mixing; (5) beef ball shaping: extruding meat paste manually or mechanically into beef balls with diameters of 2-2.5 cm; (6) cooking and cooling; (7) vacuum packing and then sterilizing; (8) fast freezing. The preparation technology provided by the invention can be used for producing beef balls which contain rich nutrient substances, high-quality animal protein, mineral substances, vitamins and various amino acids necessary for human bodies, and the beef balls are convenient, fast, safe and sanitary to eat and are not required to be secondarily processed.

The present invention discloses a concentrated seaweed soup material and a preparation method thereof. The raw materials comprise, by weight, 15-25 parts of a taste increase soup, 1-10 parts of seaweed, 1-10 parts of a garlic juice, and 10-30 parts of water starch. The preparation method comprises: boiling chicken, fish, pig bone or bovine bone into a taste increase soup, matching seaweed and the taste increase soup according to a certain ratio, heating and boiling, maintaining the boiling state for 15-30 min, removing the solid, adding a certain part of a garlic juice and a certain part of water starch while hot, and carrying out freeze-drying and vacuum packaging to obtain the concentrated seaweed soup material. According to the concentrated seaweed soup material, the chicken soup, the pig bone soup, the bovine bone soup or the fish soup is adopted as the taste increase soup without any additives and pigments, and the seaweed is added to the taste increase soup as the nutrient substance so as to retain the taste and the nutrients of the taste increase soup and retain the nutritional health effects of the seaweed; and the concentrated seaweed soup material can be eaten after opening the package and infusing with boiling water or boiling.

The invention pertains to the convenience food and production field, and is a preparation method of a mutton soup material taking mutton as principal material. The vacuum curing convenient mutton soup material includes mutton parcel, red pepper oil, sheep oil parcel, mutton soup main ingredient parcel, green vegetable parcel and vermicelli parcel, and is prepared by sterilizing and sealing. The inventive mutton soup has advantages that the water is firmly melt to the fat; the soup is in milky white color, fragrant, delicious, non-pungent, no meals, delicious fragrance; meat is tender and lubricated. The invention can be used for both food complement and dietary cure, is a good food for keeping fit and removing disease; at the same time, the present invention also has efficacy of benefit Qi complement deficiency, warm center dissipate cold, and tonify kidney establish Yang.

The invention provides a novel process for processing instant food and a method thereof, relating to technology of flour products, starch products and rice products, such as instant cold noodles, instant sheet jelly and gluten, instant cold jelly, instant noodles, instant mungbean noodles, instant rice noodles and the like. Various instant foods processed according to the method of cooking, forced cooling, oil impregnating (oil frying or oil spraying) and evenly stirring, cooling, quantitative packaging and sterilizing treatment can be eaten for a long time within the shelf life; in particular, the emergence of the instant cold noodles, the instant sheet jelly and gluten and the instant cold jelly increases the variety of the instant foods. The instant foods processed by the method overcome the defects of deep-fry and dry package of the traditional instant foods, taste of original foods and higher manufacture cost, and not only maintain the taste basically the same as foods which are freshly made, but also can be eaten more conveniently and rapidly with and without boiling water; and the food is particularly suitable for being eaten when people travel, adventure and construct outdoors. The method can be an innovation on the traditional instant food processing method.

The invention relates to convenient additive-free five-cereal nutritional noodles and a processing method thereof, and belongs to the field of food processing. The processing method comprises the following steps: performing quality optimization treatment on corns and black beans, grinding together with wheat, polished round-grained rice and yellow millets, blending, and performing curing forming to obtain the convenient five-cereal nutritional noodles. The obtained five-cereal nutritional noodles give full play to complementary nutrition advantages of rice, flour and beans, are endowed with relatively high nutritional value, are good in elasticity, toughness and reconstitution properties, do not need to be digested, can be eaten after being soaked with boiling water, and are convenient and quick; the process conditions are mild, no chemical and biosynthetic technologies are adopted, no pollution, waste residue, waste steam, waste water or harmful substance is generated, green production is realized, no gluten fortifier, thickening colloid, enzyme preparation or preservative is added, and no chemical reagent is used, so that the noodles are safe to eat.

The invention discloses a convenient corn porridge powder and a manufacturing method thereof. The powder comprises the following ingredients in percentage by weight: 50-70 percent of corn, 15-25 percent of millet, 10-20 percent of rice, and 3-8 percent of soyabean. The manufacturing method comprises the steps: (1) crushing the corn into needle-like particles; (2) taking and mixing ingredients, crushing the mixture into fine powder with fineness of 100 meshes; (3) adding 35 percent of water into the mixed powder, stirring uniformly, extruding and curing into silk noodles, airing or drying the silk noodles; and (4) crushing the dried silk noodles into crude powder of 40-70 meshes. The invention has balance nutrition of five cereals, and high content of the five cereals, is fast to be porridge, and the porridge is sticky and good in mouthfeeling, and can lead people not to get inflamed after long-time eating. The manufacturing method is simple, the extrusion and curing process not only maintains the nutrition components and the content of materials so as to keep the high nutrition of the convenient porridge, but also can lead the convenient porridge to have excellent mouthfeeling.

The invention discloses a mixed vegetable which comprises the following components in parts by weight: 15-19 parts of baby corn, 9-13.5 parts of carrot, 11-15 parts of water chestnut, 10-14 parts of sliced bamboo shoot and 40-50 parts of decoction. The mixed vegetable has the advantages of overall nutrition, diversified mouthfeel, convenient eating, no limitation by seasons, no need of the cooking procedures of frying, steaming and boiling at high temperature, long quality guarantee period and instant eating all the year round. The invention also discloses a preparation method of the mixed vegetable. The method furthest guarantees the nutrition constituents of the mixed vegetable, particularly the carotene in the mixed vegetable, thus the crispness and the nutritional value of the mixed vegetable are effectively guaranteed, and the prepared mixed vegetable has the advantages of crispness, tenderness and high nutritional value. The pasteurization technology adopted in the preparation process effectively overcomes the defects of poor crispness, easy rot and short quality guarantee period which are easy to generate by the traditional sterilization mode.

The invention discloses a facility cultivation technique for crop rotation of stropharia rugosoannulata and rice, and belongs to the technical field of edible mushroom cultivation. The facility cultivation technique includes the steps of fermentation of a culture material, construction of a mushroom shed, construction of a ridged bed, seeding, mycelium management and protection, mushroom cultivation and harvesting, and rice planting and harvesting. After the components of the culture material are subjected to composting and fermentation separately, layered laying is adopted, so that nutrient and oxygen supply in the development process of mycelia and fruiting bodies is ensured, the whole fruiting is uniform, the fruiting rate is stable, the total yield is high, the quality is good, the planting cycle is short, and the continuous cropping obstacles can be solved by crop rotation of the stropharia rugosoannulata and rice.

The invention relates to a quick-frozen yellow braised chicken, which takes a well cleaned to-be-processed chicken as a main raw material, adopts other raw materials as auxiliary materials, and is made by the steps of treatment, sauce preparation, bagging, vacuum sealing, cooking sterilization, and quick-freezing. The quick-frozen yellow braised chicken provided by the invention can be edible after direct water boiling for 15-20min under a packaged condition. With the method, the original flavor of yellow braised chicken is maintained, and eating can be faster and more convenient. The quick-frozen yellow braised chicken is very suitable for families and snack bars, and the processing operation links are reduced.

The invention relates to a rapid food cooking device and a rapid cooking method thereof. The rapid food cooking device comprises an independent water tank(100), a check unit(200), a rapid evaporation unit(300) and a cooking unit(400). The independent water tank (100)is used for containing water for generating steam, the water, for generating the steam, in the independent water tank (100)is constantly and quantitatively supplied to the rapid evaporation unit(300), the rapid evaporation unit(300) receives the quantitative water, for generating the steam, supplied by the independent water tank(100), the water for generating the steam is rapidly heated to the boiling point in the rapid evaporation unit(300), the liquid water for generating the steam is transformed into the gaseous cooking steam, the cooking unit(400) is used for containing food needing to be cooked, the check unit(200) is arranged between the independent water tank(100) and the rapid evaporation unit(300), and the check unit(200) has an opened state for discharging water and a closed state for checking.

The invention relates to a larval micropterus salmoides food conversion domestication method. The method is characterized by comprising the following steps of (1) selecting and setting a domesticationpool; 2) preparing before stocking; 3) putting fries; 4) food conversion domestication, specifically, I, feeding live freshwater rotifers; II, after 1-3 days, mixing frozen rotifers with water for feeding; III, after 1-2 days, carrying out feeding through mixed feed, wherein the mixed feed is obtained by mixing the frozen rotifers with water and artificial compound granular baits according to themass ratio into paste, and sequentially reducing the number of the frozen rotifers according to the proportion of 1: 1, 0.75: 1 and 0.5: 1 until the frozen rotifers are completely replaced by the artificial compound granular baits; and IV, after 1-2 days, carrying out feeding for 1-2 days through the artificial compound granular baits; 5) daily management; and (6) putting fries into a pond, namely transferring the successfully-fed micropterus salmoides fries to an outdoor soil pond for culture, wherein the culture baits are all artificial compound granular baits. According to the method, through continuously adjusting the proportion of the mixed feed for food conversion domestication, the larval micropterus salmoides fries are induced to be fed with the artificial compound granular baitsin an initial stage, the feeding cost is reduced, and the survival rate in the domestication and food conversion process is increased.

The invention discloses a fish food stirring machine capable of uniformly scattering food. The stirring machine comprises a stirrer body, wherein a filtering cavity which is through up and down is formed in the stirrer body and a filtering mechanism is arranged in the filtering cavity. The stirring machine is applied to uniform feeding of fish food in fishpond feeding, the fish food can be fully mixed through stirring blades, the fish food can intensively reach a food scattering box through the filtering mechanism, under the action of a filter plate, the fish food can be fully used, meanwhile,food can be uniformly scattered through the food scattering mechanism, so that the fish schools can eat the food more quickly, under the action of the water wheel rotating blades, upper-layer water and lower-layer water in the fishpond can be mixed, the upper-layer water with high oxygen content flows into the lower layer for fish fries to breathe, residues in the fishpond can be cleaned under the action of the large-particle filter plate, and harmful substances are prevented from being generated.

The invention discloses a production process of bran fried atractylodes medicinal slices, and relates to the technical field of atractylodes processing. The production process includes the following steps: the step S1 of net selection; the step S2 of washing and moistening; the step S3 of cutting; the step S4 of drying; the step S5 of frying; the step S6 of sterilization; the step S7 of packagingand storage. The production process of the bran fried atractylodes medicinal slices is simple in operation, and the prepared bran fried atractylodes medicinal slices have high active ingredient content and have the advantages of tonifying the spleen and treating diarrhea.

The invention relates to instant five-cereal porridge which is composed of an instant soup powder mixing package and a nutrient granule package, wherein the mass ratio between instant soup and nutrient granules is 1:4-6; the instant soup powder mixing package comprises, by mass, 2%-3% of black bean powder, 7%-8% of buckwheat, 6%-7% of white granulated sugar, 0.2%-0.3% of sodium carboxymethylcellulose, 0.008%-0.01% of aspartame, and the balance water. The nutrient granule package comprises, by mass, 19-21 parts of black rice flour, 26-27 parts of oat powder and 53-55 parts of peameal. The proteins of the instant five-cereal porridge are matched reasonably, bioavailability is improved, dietary fiber is increased, the dietary requirements for nutrition, convenience and diversification can be met, the soup is made with hot water when the instant five-cereal porridge is eaten, the nutrient granules are ready to enjoy when opened, and the instant five-cereal porridge is extremely convenient and fast to eat and healthy.

The invention relates to the technical field of aquaculture, in particular to a micropterus salmoides fast feed domestication method which mainly includes the steps of firstly, spreading fertilizer water cultured floating animals into a pond and feeding micropterus salmoides fries for 20-25 days; secondly, starting domestication when the fries grow to 2-3 centimeters, mixing and stirring 70% of minced fillets and 30% of micropterus salmoides feed to perform feeding in the first day, mixing and stirring 50% of minced fillets and 50% of micropterus salmoides feed to perform feeding in the secondday, stopping feeding in the third day and totally using the micropterus salmoides feed for feeding in the fourth day; third, performing water quality management. The ratio is mass ratio. By the culture domestication method, micropterus salmoides culture is simpler and more convenient, the micropterus salmoides fries are fast in feeding and low in dog-eat-dog rate, finally, the labor intensity ofworkers is greatly reduced, labor efficiency and fry survival rate are increased, and water quality pollution is reduced.

The present invention relates to a preparation method of a fresh prepared mutton product and a quality control method thereof. The preparation method is characterized by comprising the successive steps of salt water injection, kneading, PH value adjustment, surface dehydration treatment, packaging, super high pressure treatment and cold chain preservation at a temperature of 0 to 4 DEG C, such that the fresh prepared mutton product is obtained. The invention provides the preparation method for the fresh prepared mutton product. By employing a physical and biological preservation method to control product quality comprehensively, the shelf life of the fresh prepared mutton product is extended to over 30 days. By the key monitoring of growth change of enterobacterium in the fresh prepared mutton product, quality safety of the fresh prepared mutton product can be controlled. Compared with a majority of meat products on the market, food additives selected for the fresh prepared mutton product are safe and nontoxic; and the food safety of fresh prepared mutton product is improved by using monascorubrin to replace nitrite.

The invention discloses a method for preparing fried bean curd. The method comprises the following steps: preparing the fried bean curd stuffing from raw materials, preparing the making of fried bean curd sheets, forming, cooking, cooling, vacuum packaging, carrying out high-temperature sterilization and carrying out secondary cooling; the fried bean curd is prepared from the following steps in parts by weight: 40-50 parts of minced fillet, 12-18 parts of soy isolate protein powder, 12-18 parts of egg white, 12-18 parts of fat pork, 2-8 parts of silk noodles and 2-8 parts of fruits and vegetables. The method disclosed by the invention can be used for relatively well industrially producing a product, the diet cultures of both sides of the strait are linked and the fried bean curd to can relatively well meet the requirement of people through simple improvement; the final product is good in mouthfeel, delicious in taste and convenient and fast to eat.

The invention belongs to the technical field of food processing, and particularly relates to nutrient couscous suitable for steamed vegetable and instant rice, as well as a production method and application of the nutrient couscous. The processes are raw materials cleaning, germinating or ungerminating processing, microwave processing, crushing, fermenting or wetting seasonings, and drying. The nutrient couscous is characterized in that the raw materials are selected from grains or cereals such as brown rice, broken rice, rice, corns, millet, green beans, red beans, black rice, soybeans, black beans and kidney beans. The production method comprises the following steps: washing the raw materials, performing the germinating or ungerminating cultivation, crushing and sieving after microwave processing, adding seasonings, hermetically fermenting or wetting the seasonings after uniformly mixing, drying to obtain the nutrient couscous, or wetting couscous according to the appropriate ratio of material to water, adding a small amount of salad oil, mixing the mixture of the water and salad oil in meat slices, lotus root cubes and the like to steam or directly placing the mixture of the water and salad oil into a steaming-boiling bag, sealing, sterilizing, and curing to obtain an instant steamed dish or instant seasoning meal. Compared with the prior art, the nutrient couscous has the characteristics of unique flavor, high content of gamma-aminobutyric acid, high digestibility and the like.

The invention discloses a freshwater fish fermented bait and a preparation method thereof. The bait includes, by weight, 150-170 parts of soybean powder, 48-54 parts of shrimp powder, 32-35 parts of corn bran, 2-3 parts of salt, 3-4 parts of tomato juice, 7-9 parts of green turnip, 3-4 parts of pork powder, 2-3 parts of chive powder, 25-28 parts of whitefish powder, 21-24 parts of buckwheat powder, 2-3 parts of duck oil, 13-15 parts of sweet potato leaves, 5-7 parts of ryegrasses, 0.1-0.2 parts of active yeast, 2-3 parts of banana vinegar, 24-26 parts of chicken blood powder, 3-4 parts of soybean oil, 2-3 parts of sesame paste, 1-2 parts of jujube meat powder, 0.3-0.5 parts of Chinese forest frog oil, and 0.5-0.8 parts of glucose syrup. The freshwater fish fermented bait has lasting fermented fragrance and high-efficient fish luring and fishing effect; the bait is soft in taste, is good in digestibility, and is good in attractant effect; when the bait enter a water surface, the bait can attract fishes, and the fishes rapidly gather to eat the bait; and the fishing efficiency can be improved, and the workload of a worker can be reduced.

The invention relates to a quick-frozen steamed chicken block with rice flour. The quick-frozen steamed chicken block with rice flour takes a well cleaned to-be-processed chicken as a main raw material, adopts other raw materials as auxiliary materials, and is formed by the steps of: processing, vacuum tumbling, soup boiling, curing, steaming, cooling, mold filling, quick-freezing and demolding packaging. The quick-frozen steamed chicken block with rice flour provided by the invention can be edible after directly steaming it in a bowl for 15-20min. The original flavor of steamed chicken blocks with rice flour is maintained, and eating can be more convenient and faster. The quick-frozen steamed chicken block with rice flour is very suitable for families, snack bars and wedding banquets, and the processing operation links are reduced.

The invention discloses a method for manufacturing barbecue freshly frozen chicken packed in a vanilla- vanilla-weaved bag. The method is characterized in that the butchered chicken is pretreated and packed in the special vanilla-weaved bag, and then the bag are tied up and fast frozen under -36 to -18 DEG C so as to form barbecue freshly frozen packed food in the vanilla-weaved bag; the chicken is barbecued in a microwave oven or directly with charcoal fire until being cooked after 20-25min, and finally the bag is taken out and unpacked when eating. By adopting the method, the food can be manufactured unconditionally. The chicken can be cooked either in an oven or directly with charcoal fire, either at home or in an outdoor environment when picnicking. The method is not only healthful but also convenient. Meanwhile, far more fun can be obtained from manufacturing the chicken. As industrialized production of the processing of freshly frozen chicken packed in the bag can be realized, the chicken can be produced in bulk. Besides, the chicken can be preserved for a long time and is convenient to eat, and the original flavor and traditional unique flavor can be reserved.

The invention discloses total-nutrient fruit oil tea and preparation method thereof. The total-nutrient fruit oil tea is prepared by the steps of heating cream and perilla oil in a stainless steel boiler, sequentially adding concentrated apple juice, concentrated haw juice and white sugar, continuously heating to 80 DEG C, and continuously stirring so that grease and sugar liquid in the boiler are completely mixed, meanwhile cooling to 60 DEG C, adding fried and mixed day lily powder, almond powder, wheat powder, buckwheat powder, oat powder, millet meal, mung bean flour, garlic powder, ginger powder, onion powder, anise powder, fennel powder, cinnamon powder, nutmeg powder and pepper powder, continuously stirring through a turner, keeping away from fire and cooling when the grease, sugar liquid and flour are completely and uniformly stirred, and packaging to obtain the finished product. The product is not only comprehensive in nutrition but also is simple to prepare and convenient to take, and is specifically suitable for the old and the children.

The invention discloses a treatment process for mushroom thick soup. The treatment process for the mushroom thick soup is characterized by comprising the following steps: first feeding; secondary feeding; physical and chemical analysis; filling and bagging; disinfecting and packaging. The specific operations are as follows: the first feeding: putting the uniformly ground CMC, xanthan gum, LY008 and sucrose ester into water; the secondary feeding: then putting mushroom paste, umami protein, white pepper powder, skim milk powder, national starch, white granulated sugar, edible salt, monosodium glutamate, low gluten flour; the physical and chemical analysis; the filling and bagging: conducting filling and packaging with aluminum foil bags; the disinfecting: performing disinfecting twice at the temperature of 118 DEG C; and the packaging: wiping the disinfected and fully filled aluminum foil bags and then conducting packaging. According to the treatment process for mushroom thick soup, the mushroom thick soup has high nutritional values and can be eaten quickly, and meanwhile has the effects of improving the body capacity and body vitality.

The invention discloses a processing method of an instant vegetable packet and a product of the processing method; the processing method comprises: pre-boiling, protecting color, dehydrating, packaging, and sterilizing; by optimizing the vegetable processing method in food processing and using a food color protectant in specific way, the original crispiness and color of food materials are maintained, and the vegetable packet of better quality is acquired; the vegetable packet is applicable to various instant foods, is convenient and quick to consume, and meets the demands of people for high quality of instant vegetable foods.

The invention discloses a processing method of a salty, delicious and smooth marinated egg. A traditional marinated egg processing method which adopts normal-pressure marinating has the defects of long flavoring time, insufficient flavoring, unstable product quality and large energy consumption, and along with prolongation of the cooking time, the protein elasticity and adhesiveness are obviously reduced, so that the mouth feel and nutritional values of the marinated egg are greatly affected; and compared with other marinating methods, a marinated poultry egg is brushed with oil and baked according to the method disclosed by the invention, so that the obtained marinated egg has good protein elasticity, good toughness, bright color, good glossiness, golden yolk, full aroma, good quality and high sensory evaluation performance. The marinated egg processed by the processing method disclosed by the invention keeps the nutritional values of original fresh poultry eggs, has unique marinating aroma, is convenient to carry and fast to eat, has the advantages of high production efficiency, reduced energy consumption and improved product quality, can be produced in a large scale, and has good application prospects.

The invention discloses an instant ginseng chicken soup and a preparation method thereof. The instant ginseng chicken soup is characterized by comprising the following components in parts by weight: 40 to 80 parts of clear water, 15 to 40 parts of chicken, 1.2 to 2.0 parts of fresh ginseng, 0.1 to 0.8 part of ginger, 0.1 to 0.8 part of scallion, 0.1 to 0.5 part of fructus lycii, 0.05 to 0.5 part of longan pulp and 0.01 to 0.5 part of edible salt. The invention aims to overcome the defects in the prior art and provide the instant ginseng chicken soup which is reasonable in component and proportion, balanced in nutritional ingredient and convenient to eat. Correspondingly, the invention additionally aims to provide the method of preparing the instant ginseng chicken soup. The method is simple in process and convenient and rapid to produce and effectively retains the nutritional ingredients in each material.