30results about How to "Guaranteed crispy taste" patented technology

The invention belongs to the field of aquatic product processing, particularly relates to a crawfish crispy crawfish ball product and a manufacturing technology thereof, and belongs to an instant food. The manufacturing technology comprises the step of using an entire crawfish, a shrimp with the body length of 5-10 cm and the body weight less than 25 g obtained by the grading of crawfish meat, or an imperfect crawfish as a raw material to obtain a net crawfish shell being subjected to processes of sorting, cleaning, head and intestine removing, boiling with salts for flavoring, crisping of the crawfish shell, secondary flavoring, packaging, and the like to manufacture the crispy crawfish ball product. The crispy crawfish ball product has the characteristics of crispness and tasty, primary color and taste, low fat content, low water activity, long shelf life, and the like. Compared with the prior art, the crispy crawfish ball product adopts the technologies of the crisping of crawfish shell with the combination of slow freezing and vacuum frying, and compound flavoring and humidity control crisp protection with the combination of pre-cook and secondary flavoring, so that not only is the color of the crispy crawfish ball obviously improved, are the fat content and the water activity of the product lowered, is the crisp of the crawfish shell promoted, and is the crisp maintained, but also the oxidation rate of frying oil is obviously slowed down, the usage count of the oil is increased, the manufacturing cost is lowered, and the shelf life of the product is prolonged.

The invention discloses a making process of convenient spicy diced chicken with peanuts. The convenient spicy diced chicken with peanuts is prepared from the following raw materials: chicken breast, green pepper, red pepper, peanuts, shallot granules, chopped ginger, chopped garlic, pepper, dried red pepper, soybean oil, seasoning salt, cooking wine, dry starch, rice vinegar, soy sauce and white sugar, clear water, sesame oil. The making process is characterized by comprising the following steps of: (1) placing the peanuts into intermediate temperature oil to fry to be crisp, cooling, then, sterilizing and carrying out vacuum package; (2) dicing the chicken breast, adding the salt, the cooking wine and the dry starch, uniformly stirring the chicken breast, the salt, the cooking wine and the dry starch, and then, salting the mixture for 5minutes; (3) placing the chopped garlic, the chopped ginger and the shallot granules into a bowl, and blending the salt, the white sugar, the rice vinegar, the soy sauce, the clear water and the starch to form a juice for later use; (4) heating a pot, pouring the soybean oil and the sesame oil, firstly placing the pepper into the pot, and then placing the dried pepper for quickly frying to be fragrant after the fragrance of the pepper is dispersed and the pepper darkens slightly; (5) placing the diced chicken into the pot, frying the diced chicken until the color of the diced chicken is changed, placing the green pepper and the red pepper into the pot, stirring-frying for 10seconds, adding the blended juice, carrying out stirring-frying on a big fire for 1minute, and adding the fried peanuts; and (6) cooling, sterilizing and packaging the stirred-fried diced chicken and soup for later use.

The invention discloses a deep-processed food, in particular a preparation method of potato sticks in industrialized production by taking potatoes as main material. Mungbean potato sticks contain thecomponents as follows: 47.5kg of mashed potatoes, 11.6kg of mungbean, 6.9kg of granulated sugar, 1.7kg of chicken oil, 0.7kg of low-gluten flour, 1.4kg of flour, 1.4kg of cornstarch, 0.2kg of modifiedstarch, 15.6kg of wet orange breadcrumbs and 12.9kg of water. The industrialized production method comprises the following steps of checking raw auxiliary materials, processing raw materials, preparing stuffing, forming, prefreezing, starching, braning, quickly freezing and packing. In the preparation method, potatoes are taken as the main raw material, formed by special forming equipment, extracted and refined and specially processed by a plurality of working procedures, and finally prepared into the potato sticks fit for the dietary taste of easterners; and the preparation method realizes the industrialized production, achieves unique shape and attractive section, effectively keeps the crisp mouthfeel of the potato sticks and sufficiently protects the nutritional value of the raw materials.

The invention discloses a preservation method for bamboo shoots. The method comprises the following production processes of selection of bamboo shoots, cleaning, clearing, boiling, cooling, screening, trimming, barreling, sterilization, seal cooling and obtainment of a finished product. The method is characterized in that: an antiseptic is added after the process of trimming; the antiseptic comprises, by weight percentage, 0.01% to 1% of sodium dehydroacetate and 0.001% to 0.5% of alcohol; sodium dehydroacetate is an antiseptic and can adjust PH values as well, and according to sterilization spectrum of sodium dehydroacetate, sodium dehydroacetate can kill microzyme, putrefying bacteria and mycete. The invention enables the problem that preservation with a low pH value of lactic acid bacteria sacrifices the taste of bamboo shoots in conventional methods, and provides the preservation method for bamboo shoots to guarantee that bamboo shoots maintain natural local flavor and delicious and crisp taste and can be preserved for a long time.

The invention discloses coated peanuts and a preparation method thereof, relating to the technical field of food processing. The coated peanuts are prepared from the following raw materials: 40-60 parts of peanut kernels, 5-15 parts of wheat bran, 3-6 parts of buckwheat, 2-5 parts of quinoa flour, 5-10 parts of pre-gelatinized starch, 2-7 parts of maltodextrin, 1-4 parts of corn starch, 0.5-1.5 parts of water-chestnut starch, 0.1-0.8 part of water-chestnut skin extract, 0.5-2 parts of whole egg powder, 0.2-1.8 parts of eggplant powder, 0.2-1 part of mushroom powder, 0.3-1.5 parts of pitaya skin powder, 0. 5-3 parts of fructose, 1-4 parts of maltitol, 0.01-0.1 part of sorbitol, 0.2-1 part of vegetable oil and 0.5-1.5 parts of feed powder. The coated peanuts have the beneficial effect that the added sweetening agent does not cause the increase in blood sugar, is rich in dietary fibers, and is conductive to supplementation of dietary fibers required by human bodies, and meanwhile does notcause the increase in blood pressure and blood fat.

The invention mainly relates to the technical field of food processing, and discloses a preparation method of pumpkin seeds, comprising: freezing, enzymatic hydrolysis, fermentation, drying, and packaging; Moderate sweetness, without any additives, increase the new varieties of pumpkin seeds on the market, meet the needs of consumers, increase the added value of pumpkin seeds, and increase economic income by 13.4%; first put the pumpkin seeds in the soaking liquid for room temperature soaking, soften Pumpkin seed shells, to avoid pumpkin seeds cracking during freezing, thaw naturally after freezing, so that the soaking liquid can penetrate into pumpkin seeds, increase the flavor of pumpkin seeds, avoid greasy feeling, and at the same time can destroy the crude fiber structure of pumpkin seed shells, reducing the hardness of pumpkin seed shells .

The invention mainly relates to the technical field of food processing, and discloses a preparation method of a fermented walnut. The preparation method of the fermented walnut comprises the steps of soaking, carrying out enzymolysis, fermenting, freezing, drying and packaging. The obtained fermented walnut is sweet and sour in taste, moderate in saltness and sweetness, and crisp in taste, has the selenium content being 19.17mug / 100g and the fat content being 23.6 percent, does not contain any additive, and is safe and healthy; a walnut kernel is boiled in hot water, so that a little fat in the walnut kernel can be leached; meanwhile, the walnut kernel is cured, so that the fragrance of the walnut is increased; the walnut is soaked and then added into a selenium yeast solution so as to be subjected to lipase enzymolysis, so that the organic selenium content in the walnut is increased, the fat in the walnut is reduced, a health care function of the walnut is improved, the walnut is prevented from being oxidized, and the shelf life is prolonged.

The invention belongs to the field of aquatic product processing, particularly relates to a crawfish crispy crawfish ball product and a manufacturing technology thereof, and belongs to an instant food. The manufacturing technology comprises the step of using an entire crawfish, a shrimp with the body length of 5-10 cm and the body weight less than 25 g obtained by the grading of crawfish meat, or an imperfect crawfish as a raw material to obtain a net crawfish shell being subjected to processes of sorting, cleaning, head and intestine removing, boiling with salts for flavoring, crisping of the crawfish shell, secondary flavoring, packaging, and the like to manufacture the crispy crawfish ball product. The crispy crawfish ball product has the characteristics of crispness and tasty, primary color and taste, low fat content, low water activity, long shelf life, and the like. Compared with the prior art, the crispy crawfish ball product adopts the technologies of the crisping of crawfish shell with the combination of slow freezing and vacuum frying, and compound flavoring and humidity control crisp protection with the combination of pre-cook and secondary flavoring, so that not only is the color of the crispy crawfish ball obviously improved, are the fat content and the water activity of the product lowered, is the crisp of the crawfish shell promoted, and is the crisp maintained, but also the oxidation rate of frying oil is obviously slowed down, the usage count of the oil is increased, the manufacturing cost is lowered, and the shelf life of the product is prolonged.

The invention discloses a crispy pancake. Raw materials include sesames, flour, table salt, white granulated sugar, edible oil, edible essences, sodium bicarbonate and water. The edible oil, edible essences and sesame are added into an auxiliary container first, then the water and white granulated sugar are added to be stirred, after the white granulated sugar is dissolved, sodium bicarbonate continues to be stirred, the salt is added at the same time, and after the salt is dissolved, the flour is added to be evenly stirred; the stirred mixed raw materials are added into a mold, residual sesames on surface are cleared away, then the mold is sent into an oven to be baked in a variable-temperature mode, and after baking ends, the mold is rapidly cooled, and then the crispy cake is taken out, instantly packaged, weighed and checked and then put in storage. Through the combination of the auxiliaries, by controlling the addition sequence in the process, by means of a variable-temperature baking method, the flavor can be sufficiently presented, the crispy taste can be ensured, the prepared crispy cake is not prone to cracking, the defects of the product of the type are thoroughly overcome, and the product is accepted by masses of consumers in sales.

The invention relates to a production process of convenientspicy diced chicken with peanuts. The convenient spicy diced chicken with peanuts is mainly prepared from the following raw materials: chicken breast, green peppers, chili peppers, peanuts, beans, green corns, carrots, chopped green onions, bruised ginger, minced garlic, pepper, dry chili peppers, soybean oil; seasoning comprises salt, cooking wine, dry starch, rice vinegar, soybean sauce, white sugar, clean water and sesame oil. The production process is characterized by comprising the following steps: (1) frying the peanuts in medium-temperature oil until the peanuts are crispy, cooling, sterilizing, and vacuum packing; (2) dicing the chicken breast and the carrots, uniformly mixing the diced chicken breast, the diced carrots, the beans, the green corns, the salt, the cooking wine and the dry starch, and salting for 5 minutes; (3) adding the garlic, the green onions and the ginger into a bowl, and adding the salt, the white sugar, the rice vinegar, the soybean sauce, the clean water and starch to prepare juice for standby use; (4) heating a pan, pouring the soybean oil and the sesame oil into the pan, adding the pepper, after the fragrance is out and the color of the pepper is slightly darkened, adding the dry chili peppers, and stir frying; (5) stir frying the diced chicken until the color of the chicken is changed, adding the green peppers and the chili peppers, stir frying for 10 seconds, pouring the prepared juice, stir frying for one minute with big fire, and adding the fried peanuts; and (6) cooling the stir-fried diced chicken and the soap, sterilizing, and vacuum packing for standby use.

The invention discloses an environment-friendly inflatable puffed food packaging film comprising a wear-resistant TPU layer, a non-woven fabric layer and a heat sealing layer which are sequentially compounded. The wear-resistant TPU layer is positioned on the outermost side, and the heat sealing layer is positioned on the innermost side and is in direct contact with puffed food; and the heat sealing layer is made of aqueous polyurethane and modified graphene oxide, and the wear-resistant TPU layer is made of a wear-resistant TPU coating. The non-woven fabric is used as a middle framework layerof the packaging film, and the wear-resistant TPU layer and the heat sealing layer both adopt polyurethane as main film forming substances, so that the environment-friendly requirement is met; the heat sealing layer adopts the modified graphene oxide and the aqueous polyurethane as main raw materials, so that the heat sealing layer not only has stronger barrier property and ensures the crisp taste of the puffed food, but also has good bacteriostatic property, prevents the growth of microorganisms and prolongs the shelf life of the puffed food; and the wear-resistant TPU layer is used as the outermost layer, so that the surface of the film is not prone to being ground to form small holes in the transportation process of the puffed food, the situations of air leakage and water inflow are avoided, and the quality of the puffed food is ensured.

The invention discloses a preparation method and an application in double protein snack food for dried fish. The preparation method for the dried fish comprises the following steps: pretreating raw materials, salting and removing fishy, seasoning and boiling, air frying, and drying. The double protein snack food is made of the dried fish, walnut seeds, peanuts, broad beans, bitter apricot seeds, cashew nuts, Siberian filbert seeds, pumpkin seeds, raisins, dried bananas, dried cranberries, and dried blueberries. The preparation of the dried fish combines the air frying and drying processes to change a traditional high-temperature frying process, a crispy taste of traditional frying is maintained, nutrients of the raw fishes are also maintained, and the oil content is also reduced. In the double protein snack food, nutrients of animal and plant protein are complemented, a special flavor of nuts and dried fruit products and nutrients of high vitamins and high minerals are combined, the dried fish is a new type of nutritious and healthy snack food, is provided with characteristics of high animal and vegetable protein, low oil content, high vitamin and mineral content, crispy taste, andthe like, and has good market prospects.

The invention relates to the field of processing bamboo shoots, and in particular relates to a method for preserving the freshness of bamboo shoots, comprising the following steps: peeling off the bamboo shoots, cleaning and shaping; immersing the shaped bamboo shoots in a mixture of ice water with a volume of 7-9 times, and stirring for 5 minutes , so that the temperature of the bamboo shoots is cooled to 3°C within half an hour; add preservatives in ice water, the preservatives are sodium dehydroacetate and alcohol, and the weight percent of sodium dehydroacetate is 0.01% to 1%; the weight of alcohol The percentage is 0.001% to 0.5%; 10-45g of chitosan sugar is dissolved in 1 liter of 2% citric acid solution to prepare a film coating agent, and the bamboo shoots in the above steps are immersed in the film coating agent for 10-25 seconds, light Gently shake off the residual liquid, let it stand to dry to form a film; prepare a mixed gas of oxygen and carbon dioxide according to the volume ratio of oxygen: carbon dioxide of 1.5:8.5-2.0:3.0, and then add 5-30% of nitrogen by volume to prepare oxygen, carbon dioxide and The mixed gas of nitrogen is used for the controlled atmosphere storage of bamboo shoots; the bamboo shoots placed in the mixed gas of oxygen, carbon dioxide and nitrogen are packed in food-grade aluminum foil bags.

The present invention discloses a nougat sandwich rice crust and a processing technique thereof, and relates to the technical field of snack food. The nougat sandwich rice crust comprises the following raw materials in parts by weight: 45-55 parts of glutinous rice, 10-20 parts of nougat, 1-10 parts of palm oil, 0.5-5 parts of plant starch and 0.5-5 parts of edible salt. The technology realizes highly efficient processing of the nougat sandwich rice crust, is simple and convenient in operations, and good in technology repeatability; inner packaging and outer packaging are combined; the processing technology improves packaging hygiene of the rice crust and ensures the edible mouthfeel of the rice crust; and at the same time, by monitoring the finished product, the processing technology ensures the edible safety of the rice crust.

The invention discloses an egg flaky pastry which is composed of eggs, sesame, flour, salt, white granulated sugar, edible oil, edible essence, baking soda powder and water. The eggs are made into egg juice, the edible oil, the edible essence and the sesame are added into an ingredient container, and then the water and the white granulated sugar are added and stirred; the baking soda powder is added after dissolution, stirring continues, and the salt is added; after the salt is dissolved, the flour is added, the mixture is evenly stirred and added into a die, and the mixture is sent into an oven to be baked; temperature variation baking is adopted; after the baking is over, the tile pastry is quickly cooled and taken out, and the egg flaky pastry is instantly packaged, weighed and checked and enters a warehouse. Through the ingredient combination and control over the adding sequence in process, the temperature variation baking method is adopted, the flavor can be guaranteed, the crisp taste can be guaranteed, the manufactured flaky pastry does not break easily, the problems of products of this kind are solved thoroughly, and the produced products are accepted by consumers during sales.

The invention discloses a method for making low-oil sweet potato chips. The method comprises the following steps: (1) washing and draining the sweet potatoes after peeling and slicing to obtain sweet potato chips; (2) blanching the sweet potato chips with water, After draining, dry with hot air; (3) pre-fry sweet potato chips at 110-130°C for 1-3 minutes, drain and let cool; then deep-fry at 180-200°C for 15-20s to obtain sweet potato chips; (4) After the sweet potato chips in the step (3) are deoiled, they are packaged. The invention adopts a two-step frying method, first pre-frying at 110-130°C, and then frying at 180-200°C, which significantly reduces the oil content and acrylamide content of the fried sweet potato chips, And ensure the crisp taste of sweet potato chips.

The invention provides a Huangshan sesame seed cake processing method capable of optimizing flavor and prolonging shelf life. The processing method comprises the following steps: performing soaking and cleaning on preserved vegetables under the assistance of ultrasonic waves, adding chitosan, sodium citrate, citric acid and composite phosphate into diced pork fat, performing vacuum and nitrogen-filled pressurization twice, carrying out rolling and kneading treatment, and mixing the diced pork fat with the preserved vegetables to prepare stuffing; pressing dough by adopting double screws, performing compounding to prepare a wrapper material, preparing a sesame seed cake from the wrapper material and stuffing, preparing cerealose emulsion, brushing the cerealose emulsion on the surface of the sesame seed cake, and performing baking. The Huangshan sesame seed cake prepared by the method has the taste of the traditional Huangshan sesame seed cake; and meanwhile, the flavor is more mellow,and the shelf life is longer.

The invention discloses a black rice local flavor five-cereal tile cake. The raw materials include black rice, flour, salt, white sugar, edible oil, edible essence, sodium bicarbonate powder, and water. The blank rice is crashed into blank rice powder; the edible oil and the edible essence are added in a material container; the water and the blank rice powder are added into the material container with stirring; the white sugar is added into the material container, the sodium bicarbonate powder is added into the material container after the while sugar is dissolved, stirring is continuously performed; the salt is added into the material container, the flour is added into the material container after the salt is dissolved, and the raw materials are evenly stirred and are added into a die; the die with the raw materials is arranged in a baking box to be baked; temperature-changing baking is performed in baking; and the die is rapidly cooled after baking is finished, a tile cake is taken out, the tile cake is instantly packaged, and weighing, examination and storage is performed. The raw materials are combined together, the adding sequence of the raw materials is controlled, and the temperature-changing baking method is adopted, and in this way, the local flavor and the crisp mouth feel of the tile cake can be ensured, the acquired tile cake is not prone to damage, the defects of the tile cake can be overcome, and the tile cake is accepted by mass consumers in product sale.

The invention discloses a preparation process of deep-fried puffed food taking polished round-grained rice as raw material, a seasoning liquid formula and a preparation method. The preparation processcomprises the following steps of performing soaking, performing draining, performing grinding to obtain powder, performing kneading to obtain powder dough, performing steaming, performing water-cooling aging, performing kneading, performing pressing for shaping, performing drying, performing deep-frying, performing oil draining, performing seasoning, performing spin-drying, performing drying andperforming packaging. A seasoning liquid comprises formulas of two flavors and a preparation method. The method is characterized in that the finished product is crispy in taste and fully retains the fragrance of rice. The raw materials are mainly natural raw materials, and the leisure food can be produced on a large scale, is convenient to eat, and is healthy and delicious for consumers of all ages.

The invention relates to the technical field of processing of crispy sesame jujube, in particular to production equipment and a preparation method of the crispy sesame jujube. The equipment comprises a shell, a stirring assembly, a discharging assembly, baking roller sets, a hot gas recovery pipe and a controller; the discharging assembly is arranged in the middle of the shell and divides the shell into an upper stirring chamber and a lower baking chamber; the stirring assembly is arranged in the upper stirring chamber; and the baking roller sets are arranged in the baking chamber. The stirring assembly is arranged to stir peripheral raw materials from different directions and positions, so that sesame and syrup more uniformly wrap jujube, and the quality of a finished product is ensured; the discharging assembly is arranged, so that random switching of material screening, discharging and sealing is achieved, recycling of redundant raw materials and unqualified raw materials is facilitated, and waste of the raw materials is reduced; and a dynamic baking line is formed through the baking roller sets, so that rolling baking of products is achieved, heating is more uniform and efficient, the crispy taste of the products is guaranteed, and burning caused by local heating is also avoided.

The invention provides a production method of river-snail-rice-noodle-flavored chicken nuggets. The method comprises the following steps: treating river snail meat with papain to obtain a river snail meat pretreated substance; rolling composite phosphate, table salt, water, the river snail meat pretreated substance, minced chicken breast, chicken skin, protein isolate, monosodium glutamate, garlic powder, white pepper powder, white granulated sugar, oyster sauce, chicken paste essence, river snail soup paste, chicken oily essence and minced sour bamboo shoots to obtain a mixed material; putting the mixed material into a forming machine for forming; stirring tempura powder, white pepper powder, corn starch and ice water to form paste, and coating surfaces of chicken nuggets with the paste through a starching machine; and frying the starched chicken nuggets with a frying machine, and then, putting the fried chicken nuggets into an instant freezer for quick freezing, thereby obtaining the river-snail-rice-noodle-flavored chicken nuggets. According to the production method disclosed by the invention, all the components are matched with one another, the chicken nuggets which are rich in river-snail-rice-noodle flavor and fresh, tender and juicy in meat quality are finally made, and the production method has the advantages of simple process, short production period, high yield and the like.

The present invention relates to frozen bean curd, in particular to rhizoma rodgersiae heat-clearing and blood-cooling instant frozen bean curd slices and a preparation method thereof. According to the method, rhizoma rodgersiae, Melastoma dodecandrum Lour., Root of Sinkiang Arnebia, root of Echinochloa colonum (L.) Link, pubigerous gentian herb, herb of Trifolium repens L., stem of Ficus pyriformis Hook. et Arn, herb of Codonacanthus pauiflorus (Nees )Nees [Asystasia pauciflora Nees; Codonocanthus acuminatus Nees], root of Cynanchum ascyrifolium (Franch. et Sav.) Matsum. and Boor's Mustard Herb which are high in quality are carefully selected, and the raw materials are mixed and decocted to obtain traditional Chinese medicine liquid; carefully selected soybeans are ground, made in salt brine and boiled to be prepared into bean curd, the bean curd is sliced and quick-frozen to be prepared into frozen bean curd slices, and the frozen bean curd slices are soaked in the traditional Chinese medicine liquid for fully absorbing the nutrient elements of the traditional Chinese medicine and are baked to be crispy, so that the frozen bean curd slices are good in taste, ready to be served and convenient to eat, and have the effects of clearing heat and reducing internal heat, cooling the blood and nourishing yin, detoxifying and promoting diuresis after being eaten for a long time.

The invention discloses fruit and vegetable tuiles. The raw materials of the fruit and vegetable tuiles include carrot, sesame, flour, salt, white sugar, edible oil, edible essence, baking soda and water. The fruit and vegetable tuiles are made by smashing the carrot in the raw material, adding edible oil, edible essence, sesame, then adding water and smashed carrots and stirring, stirring while adding white sugar, adding baking soda after white sugar is dissolved, continuing to stir, while adding salt until salt is dissolved, then adding flour, and stirring well; adding the mixed raw materials into the mold, and then sending into the baking oven to bake at variable temperature; quickly cooling to remove the tuiles after baking, immediately packaging, weighing, inspecting and storing. The invention can control fruit and vegetable flavor fully by the combination of ingredients and process control and adopting variable-temperature baking, and can ensure crisp taste, and the produced tuiles are not broken easily, and the shortcomings of the products are completely solved, and product sales has been recognized by the vast number of consumers.

The invention discloses oyster stuffing for preparing bakery product and a preparation method thereof. The raw materials used include, in parts by weight, 30-45 parts of roasted smashed oysters, 15-30parts of microcrystalline cellulose, 10-20 parts of red bean paste, 5-10 parts of water, 5-10 parts of trehalose, 1-5 parts of maltose, 1-3 parts of fried onion granules, 0.1-1.5 parts of table salt,0.05-0.2 part of calcium propionate, and 0.05-0.2 part of sodium dehydroacetate. The obtained oyster stuffing is soft, has good plasticity, is easy to form, has low fat content, has the lubricating taste of grease, has the crispy taste of roasted oysters at the same time, and is suitable for preparing a bakery product.

The invention discloses composite wrapping powder and application thereof. The composite wrapping powder comprises oxidized starch and acetate starch, wherein the mass ratio of the oxidized starch tothe acetate starch is 3: (1-9). The invention further discloses the application of the composite wrapping powder. The composite wrapping powder is directly wrapped on the surface of meat or vegetablesfor deep frying; or the composite wrapping powder is uniformly mixed with water to prepare slurry, and the slurry is directly wrapped on the surface of the meat or the vegetables for deep frying; orafter the slurry is wrapped on the surface of the meat or the vegetables, a layer of composite wrapping powder is wrapped, and then deep frying is carried out. According to the composite wrapping powder and the application thereof, the oxidized starch and the acetate starch are combined, in the curing process, the acetate starch is gelatinized firstly, and then absorbs water to expand, so that theproduct raw materials are wrapped, and the moisture in the raw materials is locked; and then the oxidized starch is gelatinized to form a stable thin film, so that the problem of powder-meat separation in the deep frying process of the semi-finished deep-fried product is avoided, the taste of the semi-finished deep-fried product is guaranteed, and the composite wrapping powder has a good application prospect.

The present invention relates to frozen bean curd, in particular to elecampane inula root qi-regulating and vomiting-arresting instant frozen bean curd slices and a preparation method thereof. According to the method, elecampane inula root, seed of Hovenia acerba Lindl, herb of Cymbopogon tortilis(Presl)A.Camus[Amthistiria tortilis Presl], balsampear flower, fructus piperis longi, common fibraurea stem, herba moslae, common Chicory Herb, calyx kaki and rhizoma anemarrhenae which are high in quality are carefully selected, and the raw materials are mixed and decocted to obtain traditional Chinese medicine liquid; carefully selected soybeans are ground, made in salt brine and boiled to be prepared into bean curd, the bean curd is sliced and quick-frozen to be prepared into frozen bean curd slices, and the frozen bean curd slices are soaked in the traditional Chinese medicine liquid for fully absorbing the nutrient elements of the traditional Chinese medicine and are baked to be crispy, so that the frozen bean curd slices are good in taste, ready to be served and convenient to eat, and have the effects of regulating qi and arresting vomiting, strengthening the spleen and harmonizing the stomach and regulating qi and calming the adverse-rising energy after being eaten for a long time.

The invention discloses a frozen instant fruity cartilage chicken skin stick and a making method thereof. The frozen instant fruity cartilage chicken skin stick is formed through cooking and molding of a mixed stuffing composed of crispy and tender chicken breast cartilages, crispy, fluffy and viscous chicken skins and passion fruit flesh, and has unique mouthfeel and unique shape. The above stickdoes not need to be unfrozen, is suitable for being directly eaten due to the size and shape specifications, has a fluffy and porous internal, is easy to chew, has the freshness feeling of meat stickice cream when directly eaten after being slowly melted at room temperature, highly caters to the novel and unique diet characteristics of current young people, is suitable for snack bars and like places, and can create significant economic benefits.