147results about How to "Keep it delicious" patented technology

The invention discloses a frozen fillet processing method, belonging to the fields of frozen aquatic products and aquatic product processing, which can be popularized and applied to the freezing process of other foods. In the method of the invention, protective agent is added into boned skinless fillets by injecting, ultrasonic immersing or a combined manner of injecting and ultrasonic immersing for processing the fillets; the fillet quick freezing is realized by adopting the synergistic effect of indirectly contacted alcohol freezing solution immersing and ultrasound freezing; and the fillets are frozen and stored at below 18 DEG C. The protective agent is an aqueous solution containing sodium lactate, trehalose, unfrozen protein, Nisin and salt; the protein denaturation of the frozen fillets processed by the protective agent is reduced, the retention performance is improved, the nutritional value, flavor and mouthfeel can be maintained to the largest extent, the freezing time is short, and the production efficiency is high.

The invention discloses a high-calcium fishbone taste-active peptide nutrient soup base. The nutrient soup base is composed of the following ingredients in parts by weight: 2-4 parts of fishbone taste-active peptide, 2-4 parts of high-calcium fishbone powder, 0.2-0.8 part of maltodextrin, 0.5-1 part of a yeast extract, 0.04-0.1 part of I+G, 1-2 parts of freeze-dried eggs, 2-4 parts of freeze-dried vegetables, 1-3 parts of table salt and 0.5-2 parts of monosodium glutamate. The nutrient soup is prepared from the following steps: preparing fishbone taste-active peptide and high-calcium fishbone powder; simply packaging fishbone taste-active peptide, high-calcium fishbone powder and other ingredients respectively according to the weight proportion to obtain the nutrient soup base. The nutrient soup base fully utilizes fishbone leftovers, and increases additional value of fishbone; the prepared nutrient soup base has the characteristics of being reasonable in nutrition arrangement, high in absorption rate, convenient to eat and the like.

The invention discloses a processing process for fried capelins. The fried capelins which are deeply popular with people are subjected to vacuum oil removal and gas flushing packaging so that convenient packages are formed and the original mouth feel and taste of the fried capelins are kept. The processing process is simple and practical, is convenient to operate and is suitable for industrial production application; the fried capelins obtained by the processing process have a small fishy smell, good color and luster, full taste, crispy skins, low oil content and less nutrition loss; and the quality guarantee period is prolonged while the original mouth feel and taste are kept, and the fried capelins are convenient to carry so that the great convenience is brought to people.

The invention discloses a production process of steamed cake with filler and belongs to the technical field of food processing. The production process includes steps of preparing materials, stirring, stirring, injecting once, steaming once, demoulding, injecting filler, injecting secondarily, steaming secondarily, demoulding, cooling, sterilizing, finely examining, and packaging. The production process breaks through a conventional cake baking method and uses the twice-steaming process, original taste of food is reserved, the bottom side of the steamed cake with filler is steamed in the first steaming, and then filler injecting, injecting and secondary steaming are performance, the secondary steaming is performed at high temperature and in long steaming time, filler is effectively enclosed without crack, and moisture can be kept. Meanwhile, secondary filler injection is performed on the basis of primary filler injection, filler injection amount is conveniently adjusted, one or two kinds of filler can be selected, and flavor of the steamed cake is improved. The produced steamed cake with filler is soft, good in taste, uniform in filler, high in nutrition, and widely applicable.

The present invention belongs to the field of food technology. It relates to a food-sea fresh blood sausage. Its raw material composition includes 1000g of pig blood, 90-360 g of pig meat, 75-300 g of sea fresh, 300-1000 g of flavouring material and 10-15 pork intestines, in which the sea fresh includes oyster, corbiculidae and shellfish flesh, etc. Besides, said invention also provides its processing method and concrete steps.

The invention discloses a machining method of peppery chili chicken feet. The peppery chili chicken feet is prepared from 60 to 100 kg of chicken feet, 2.0 to 3.2 kg of pepper, 0.8 to 1 kg of fresh chili, 8 to 10 g of lllicium verum, 3 to 5 g of amomum tsaoko, 0.5 to 1 kg of lemon, 30 to 50 g of garlic, 40 to 50 kg of water, 4.7 to 5.7 kg of peppery chili, 1 to 1.5 kg of monosidum glutamate and 2.0 to 3.0 kg of white sugar. The peppery chili chicken feet are prepared through the steps of selecting chicken feet, washing the chicken feet, decocting by brine, boiling by the brine, mixing materials and curing. The peppery chili chicken feet prepared by the invention are deep in taste, strong in chilly taste of the peppery chili, spicy and delicious, delicious in taste and enough in toughness and have an endless aftertaste, the delicious taste and the nutritional ingredients of the chicken feet are also kept, the product quality of the peppery chili chicken feet can be effectively ensured, and the peppery chili chicken feet have the characteristics of reasonable machining technology, cleanliness and sanitation, no pollution, long shelf life, convenience in eating, normal-temperature preservation and low manufacturing cost, are snack food for a business trip, a trip and the like and have better popularization value.

[Problem] The present invention provides a method for improving the salty taste of food, the food containing salts and further containing grains. [Solution] A method for reinforcing the salty taste of food containing salts, characterized in that rare sugar is included in a raw material of the food containing salts. The method for reinforcing the salty taste is a salt-reducing method for reducing the salt content of food containing salts, or a method for masking the grain odor derived from grain in a raw material of food containing grain to which salts are added as a part thereof. The rare sugar is characterized in being rare sugar containing at least D-psicose.

The invention discloses a cooking device with steam heating, which comprises a steam box, a steam generation device and a steam distribution device, wherein steam generated by the steam generation device is delivered into the steam box through the steam distribution device, and the cooking device is characterized in that the cooking device further comprises a controller, the steam distribution device adopts a steam inlet pipeline, an actuating element which is linked with the controller and controlled by the controller is arranged on the steam inlet pipeline, and the controller controls the on / off time of the actuating element or / and the steam flow rate. The cooking device can retain the original and natural nutrients and the delicious taste of a food, and prevent the food from losing the style due to excessively long steaming time and over fire-burning or avoid the situation that a dish requiring long steaming time is uncooked due to excessively short steaming time.

The invention discloses quick-frozen congee and a making method thereof. The making method includes: cooking congee, namely adding rice into water to be cooked into congee; cooling the congee to the normal temperature; filling the congee into PP (polypropylene) containers, and reserving a space at least 5cm high in each container during filling; using heat-sealing film to seal the filled containers; and quick-freezing the congee so that the core temperature of the congee drops to smaller than 18 DEG C. The quick-frozen congee made by the method can retains the original nutrition and taste before thawed, and can be heated with microwave radiation for 4-5 minutes before eating, so that long cooking time is reduced. No preservative is added, so that the quick-frozen congee is healthy and environment-friendly.

The invention discloses a hoisin and wild herb sauce and a preparation method thereof, belonging to the field of foods. The hoisin and wild herb sauce is prepared by deeply processing wild herbs such as fiddlehead, Aralia elata, vetch, Matteuccia struhiopteris, Athyrium multdentatum, Ostericum sieboldi and the like and matching with red kidney bean, flavor seasoning, hoisin sauce, spices, thick broad-bean sauce and water. The unique processing process not only can remain the fresh taste of the wild herbs, but also remains the nutrient components of the wild herbs. Meanwhile, since the hoisin sauce is added in the sauce material, the sauce material has richer mouth feeling and more fresh taste. The hoisin and wild herb sauce and the preparation method thereof expand the industrial production chain of the wild herbs so that the wild herbs are put on dinning table in colorful modes.

The invention discloses a base seasoning for chafing dish and a making method of the base seasoning. The base seasoning comprises the raw materials of beef tallow, chicken oil, salad oil, chili peppers, Chinese prickly ash, pepper fruits, a thick broad-bean sauce, fermented soya beans, fermented glutinous rice, crystal sugar, Baijiu, Chinese cinnamon, fructus tsaoko, star aniseeds, netmeg, rhizomakaempferiae, beautiful galangal fruits, cloves, Indian long peppers, rhizoma chuanxiong, radix angelicae, amomum cardamomum, a mixture of radix aucklandiae and fructus amomi, galanga, fennel fruits,licorice roots, bay leaves, cumin seeds, gardenia jasminoides, lysimachia capillipes, lysimachia foenum-graecum hance, vanilla, onions, scallions, fresh ginger, coriander, garlic and celery. The invention further provides the making method of the base seasoning. According to the base seasoning for chafing dish and the making method of the base seasoning, varied natural Chinese herbal medicines andspices are adopted, ingredients are healthy, people eat the base seasoning do not suffer from excessive internal heat easily, the base seasoning integrates nutrients and delicious taste, and has popular potential and high promotion value.

The invention discloses a spiced wild vegetable sauce and a preparation method thereof, and belongs to the field of foods. The spiced wild vegetable sauce is prepared by performing deep processing on the wild vegetables such as bracken, aralia elata, osmunda, matteuccia struhiopteris, athyrium multidentatum, yamazeri and the like and matching with red kidney bean, fresh seasoning, chili, spice, bean paste and water. Because of the unique processing technique of the spiced wild vegetable sauce, not only the delicious taste but also the nutrient components of the wild vegetables can be preserved. The spiced wild vegetable sauce and the preparation method thereof of the invention expand the industrial production chain of the wild vegetables, so that the wild vegetables can enter the dinner table of people in various forms.