87results about How to "Increase deliciousness" patented technology

The invention provides ready-to-eat flavored fish skin and a preparation method thereof. The preparation method comprises the following technology steps: (1) macerating fish skin in wine: adding an edible alcohol solution of which the mass is 20-40% as much as the mass of the fish skin and of which the volume concentration is 60-90% to pretreated fish skin; uniformly stirring the pretreated fish skin and the edible alcohol solution so as to obtain a mixture; and placing the mixture in a sealing manner at a room temperature for 30-60 minutes, and then draining the edible alcohol solution so as to obtain wine-macerated fish skin; (2) preserving the wine-macerated fish skin: adding preserving materials to the wine-macerated fish skin obtained in the step (1), and uniformly stirring the preserving materials and the wine-macerated fish skin so as to obtain a new mixture; and preserving the new mixture in a sealing manner at the temperature of 4-15 DEG C for 4-12 hours so as to obtain preserved fish skin; (3) baking the preserved fish skin: baking the preserved fish skin obtained in the step (2) at the temperature of 50-70 DEG C for 20-50 minutes, after baking, cooling the baked fish skin to be room temperature, and then processing the cooled fish skin into slices so as to obtain dried fish skin slices; (4) deep-frying the dried fish skin slices; and (5) removing oil from the deep-fried fish skin slices, seasoning the dried fish skin slices after oil removal, and packaging the seasoned dried fish skin slices. According to the method disclosed by the invention, original color and original nutrition of the fish skin can be reserved to the maximum extent, the mouth feel and the preservation property are improved, and the processing technology is simple and environmental-friendly.

The invention discloses folium eriobotryae tea and a processing method thereof. The processing method comprises the following steps: picking, cleaning and cutting folium eriobotryae; immersing the folium eriobotryae with high-energy active water; dehydrating; naturally fermenting under sunlight; airing in a greenhouse bleachery; roasting in a tourmaline pot at a high temperature; and packaging. Through a special process of immersion by high-energy active water and joint high-temperature roasting of far infrared rays and overheated water vapor, the effective components and deliciousness of the folium eriobotryae tea are increased. By developing and utilizing natural sources, health and beauty beverages are developed, so that the health function of the folium eriobotryae is better exerted.

The invention discloses a flavour edible meat paste, which comprises raw materials with part by weight: corn 5-15, tomatoes 5-15, soybeans 15-25, mushrooms 5-10, fresh meat 20-40, peanuts 1-4, chinese red peppers 0.05-0.5, anises 0.05-0.5, fresh gingers 0.05-0.5, onions 0.1-1, capsicum 0.2-2, salt 1-10, soybean sauce 0.5-5, plant oil 2-12, white spirit 1-15, food additives 0.05-1 and appropriate water. The flavour edible meat paste is rich in protein, fat and vitamins and less elements required by human bodies and the like, greatly improves nutritive value and great taste, also has a certain pharmacological effect at the same time, and is beneficial for the human bodies to digest and absorb nutrition.

The invention discloses a preparation technology of black tea pearl rice. The preparation method comprises the following steps of: extracting concentrated solutions of black tea, green tea, corn stigma, poria cocos and radix puerariae respectively, and uniformly mixing the concentrated solutions with the prepared oyster mushroom slurry, tremella slurry, ramie oil and hippophae rhamnoides powder; stirring the mixture with corn powder, millet powder and polished round-grained rice powder to obtain granules; performing the puffing and extrusion processes with granulation equipment, and forming with a die to obtain golden yellow and bright black tea pearl rice the same as rice grains; and drying, finishing, sterilizing and packing to obtain a finished product.

The invention relates to the technical field of food processing, in particular to a dry vegetable and a manufacture technique thereof. The invention consists of the materials of the following weight percentage ratio: 60 to 80 portions of vegetables, 10 to 20 portions of water, 1 to 2 portions of edible gum, 2 to 4 portions of edible sugar, 3 to 6 portions of edible salt; 3 to 6 portions of monosodium glutamates and 1 to 2 portions of citric acid. In the invention, as the nutrition components of fresh vegetables after being refined are maintained with a special flavor which is applicable for broad people to eat, the dry vegetable of the invention can be eaten for the places where people can not eat fresh vegetables when travelling, going out or being in the open air and can also be used as a small food to increase a sweetness for the life of people. The coming out of the product of the invention can bring quite considerable economic benefits and social benefits.

The invention discloses a blueberry planting fertilizing method which includes the operating steps: collecting cow dung, covering the cow dung with corn stalks and fermenting the cow dung for 2-3 months; collecting pine saw timber and stacking and fermenting the pine saw timber for 8-9 months; collecting pine needle humus soil and original soil serving as prepared materials; uniformly mixing the cow dung, the pine saw timber, the pine needle humus soil and the original soil according to the mass ratio of 5:3:3:15 to form fertilizers, placing 38 kilograms of mixed fertilizers into dug planting pits, transplanting a blueberry seedling into each planting pit, applying 50 grams of nitrogen fertilizers to each pit 1-2 months after transplanting, and top-dressing each pit with 50 grams of nitrogen fertilizers eight months later. According to the method, full flowering and common fruit setting of a blueberry garden can be ensured, yield is improved by 15-20%, fruit taste is improved, the soil is improved and transformed, and soil texture is improved year by year.

The invention provides a sugar-free high fiber compound tartary buckwheat crisp cake and a preparation method thereof. The sugar-free high fiber compound tartary buckwheat crisp cake is prepared from the following formula components: 15 to 25 parts of tartary buckwheat flour, 10 to 14 parts of highland flour, 10 to 14 parts of oat flour, 14 to 16 parts of nuts, 15 to 20 parts of isomalto oligosaccharides, 10 to 12 parts of resistant dextrin,10 to 12 parts of edible oil, 3 to 5 parts of trehalose, 0.8 to 1.2 parts of sodium carboxymethylcellulose, 0.5 to 0.9 part of arabic gum, 0.3 to 0.5 part of glyceryl monostearate and 50 to 60 parts of water; a preparation technology comprises the following steps: ripening, bonding, forming, slicing, drying, cooling and packaging. The preparation method disclosed by the invention has the characteristics of simple technology, short production cycle and easiness in industrialized production; in addition, a prepared product is comprehensive in nutrients, and is rich in dietary fiber, probiotics and oleic acid; besides, the prepared product does not contain sucrose, is crisp in mouth feel, and is suitable for all kinds of people, in particular for patients with constipation, obesity, diabetes and coronary heart disease.

The invention provides a sauce for special steaks and a preparation method thereof. The preparation method comprises the following steps: (1) dicing onions, white radishes, carrots and the like, carrying out dehydration, adding fresh garlic and vegetable oil into a pulping machine, and carrying out pulping; (2) frying; (3) carrying out encapsulation, namely conveying the fried sauce into a temporary storage tank, and conveying the sauce into an encapsulation machine, wherein the temperature is maintained to be 70-80 DEG C during the conveying and the encapsulation; and (4) carrying out sterilization. According to the preparation method, tomatoes, black pepper, citric acid, white vinegar, gluconic acid-delta-lactone and the like are matched with other spices, so that the sauce has special flavor and fresh, delicious and strong taste, the fishy smell of meat can be removed during the cooking of the steaks, and the delicious taste of the steaks is improved; the sauce has fragrant, sour and sweet flavors and is a seasoning sauce capable of directly cooking good steaks; and the sauce further contains celeries, white radishes, carrots, potatoes, dried beancurd sticks, edible fungus, shitakes mushrooms and the like, is rich in nutrition and can meet the special requirements of Chinese people.

Disclosed is a packaged pet food product that includes one or more solid food components in a sauce or gel, wherein said solid food components are placed separately in a package having a single cavity for receiving pet food material, and wherein said solid food components are maintained in visually discrete groups within said cavity.

The invention relates to aspergillus oryzae ZA175 and application thereof. The aspergillus oryzae Z175 has the advantages of high dissolution rate of soybean protein and saccharides, high utilization rate of raw materials, high comprehensive enzyme activity and the like, has stable hereditary properties, is applied to the production process of soy sauce / sauce, does not need to additionally regulate and control koji making and fermentation processes, the aspergillus oryzae ZA175 can generate relatively high alpha-L-arabinofuranosidase and alpha-glucuronidase activity, the utilization rate of raw materials is high, and the energy consumption is low; and in the fermentation process, materials with various purposes do not need to be additionally added, the soy sauce / sauce which is fresh, sweet and prominent in flavor, mellow in taste, strong in sauce fragrance and lasting in mouth retention can be obtained, and industrial production of the additive-free purely-brewed soy sauce / sauce can be easily achieved. The finished product can be manufactured without blending other additives in the later period, the process steps are simple, and the production cost is saved; and when the aspergillus oryzae strain is used for starter propagation and fermentation of the soy sauce / sauce, the flavor, the color and the oxidation resistance of the soy sauce / sauce can be remarkably improved, and the product quality is improved.

The invention provides a method for producing lactone bean curd. The method comprises the following steps: soy beans with light color of umbilical bean, low oil content, high protein content and plump grain are selected; the soy beans are soaked in water according to that the weight ratio of the soy bean to water is 1 to 2.3 at a temperature of between 10 and 20 DEG C for 12 to 18 hours in spring, or at the temperature of 5 DEG C for 24 hours in winter, or at a temperature of between 25 and 30 DEG C for 6 to 9 hours in summer; the pulping treatment is performed three times, and the weight ratio of the wet soy bean to the water is 1 to 1.8; the mass ratio of the dry soy bean to the raw pulp is 1 to 12; the pulp is boiled at a temperature of between 90 and 110 DEG C for 20 to 40 minutes; the boiled pulp is cooled down to a temperature of between 70 and 80 DEG C for curdling; during the curdling, coagulators of glucolactone solution and shell polyglutamic acid solution are added, the mass of the coagulator glucolactone against the mass of the boiled pulp is between 0.16 and 0.24 percent, and the mass of the chitosan against the mass of the boiled pulp is between 0.008 and 0.05 percent; and the solidification temperature is 70 DEG C, and the solidification time is 30 minutes. The bean curd produced by the method has good water retention property and long guarantee period.

The invention discloses a chafing dish composite seasoning and a preparation method thereof. The chafing dish composite seasoning is mainly prepared form salt, corn starch, white granulated sugar, monosodium glutamate, disodium ribonucleotide and a mixture to be prepared, and the mixture comprises chicken frame, fresh squid, fresh crucian, crowndaisy chrysanthemum, fresh dried small shrimps, mushroom, laver, sea-tangle, watercrest, dahurian angelica root, licorice root, ginger, American eleutherine rhizome, egg and lemon. The chafing dish composite seasoning uses natural materials, does not use fresheners, flavor enhancers or other food additives, can meet people's healthy requirements, improves the original delicious tastes of foods required by chafing dish, and still has good freshness and flavor.