35results about How to "Rigorous selection of materials" patented technology

The invention relates to spicy kelp meat paste and a preparation method thereof. The kelp meat paste comprises the following components in percentage by weight: 30 to 45 percent of kelp, 15 to 25 percent of peanut oil, 15 to 20 percent of pork, 1 to 3 percent of chili powder, 5 to 10 percent of soybean paste, 10 to 20 percent of water, 0.5 to 1.5 percent of salt, 1 to 3 percent of scallion and ginger powder, and 0.1 to 0.8 percent of chicken powder. The method for preparing the kelp meat paste comprises the following steps of: selecting and pretreating raw materials; deodorizing; cooking at high temperature; pulping; boiling; and bottling, sealing, and sterilizing. The spicy kelp meat paste and the preparation method thereof have the advantages that: after the kelp and meat are cooked, the taste is fresh and soft; by combining the chili for frying, the kelp meat paste is favorable for appetizing; meanwhile, the kelp taste is more tasteful through deodorization, and is popular with consumers. The spicy kelp meat paste and the preparation method thereof have the advantages of strict material selection, scientific formula, reasonable technology, strong operability, and suitability for mass production.

The invention belongs to the technical field of food production and processing, and particularly relates to smoked-flavor salted red snapper which is composed of, by weight, a main material A, a pickling material B and a smoked material C, the main material A is 500-2000 parts of red snapper meat, and the pickling material B is composed of 130-480 parts of salt, 5-16 parts of anise, 5-18 parts of pepper, 25-85 parts of Baijiu or cooking wine and 180-220 parts of water, and the smoked material is composed of 500-2000 parts of tea leaf, 25-85 parts of sweet-scented osmanthus, 50-180 parts of broken cinnamon, 100-360 parts of plain rice and 100-400 parts of sugar. The smoked-flavor salted red snapper is precise in material selection, scientific and reasonable in formulation combining and proper in raw material matching proportion, gives consideration to requirements on taste and color, is concise in process, palatable in salted taste, strong in flavor, high in chewiness and strong in smoked flavor and meets needs on taste in different regions.

The invention belongs to the technical field of food processing, and discloses seafood assorted-mushroom basic seasoning soup. The seafood assorted-mushroom basic seasoning soup is prepared by simmering the following raw materials as main raw materials: dried shrimps, portunus pelagicus, dried oysters, dried scallops, pig caudal vertebrae, chicken feet, dried cuttlefishes, dried shiitake mushrooms, dried edible wild yellow mushroom, dried termitomyces albuminosus, dried morchella fungi and dried bearded tooth mushrooms. The seafood assorted-mushroom basic seasoning soup disclosed by the invention is delicious in taste, rich in nutrition, and capable of satisfying development and demand of the modern catering industry. The preparation method of the seafood assorted-mushroom basic seasoning soup is strict in material selection, as well as scientific and rational in formula; the preparation method takes requirements of various aspects into account, including nutrition, taste, colour, lustre and so on; moreover, the preparation method is simple in technology. The prepared seafood assorted-mushroom basic seasoning soup is characterized by mellow flavour, delicious and palatable taste, durable after-taste and the like; moreover, the seafood assorted-mushroom basic seasoning soup is also rich in nutritive values, and capable of satisfying taste requirements of different regions. In respect of the technology, the control of the furnace temperature is paid attention to, so that the prepared seafood assorted-mushroom basic seasoning soup is more delicious.

The invention belongs to the technical field of food processing, and discloses health-care abelmoschus esculentus beef balls. The health-care abelmoschus esculentus beef balls are made from the following raw materials in proportion by weight: 250-1000 grams of beef ham, 50-200 grams of abelmoschus esculentus flesh, 1-4 grams of refined salt, 4-16 grams of gourmet powder, 1-4 grams of white granulated sugar and 10-40 grams of ice blocks. According to the health-care abelmoschus esculentus beef balls disclosed by the invention, the material selection is strict, the collocation of the formula of the health-care abelmoschus esculentus beef balls is scientific and reasonable, and requirements for various aspects including the nutrition, the taste, the color and the like of the health-care abelmoschus esculentus beef balls are considered; the abelmoschus esculentus and beef are made into the beef balls, so that the health-care abelmoschus esculentus beef balls have the characteristics of being salty, fresh, refreshing and crisp, free from residues, high in chewiness and the like; and the mutual complementing of nutrients is also realized, the nutrient value is increased, needs of different crowds are met, and the kinds of beef ball products are enriched.

The invention belongs to the technical field of food processing, and discloses a mustard-flavored health beef ball. The mustard-flavored health beef ball is prepared from the following raw materials in weight: a raw material I: 250 to 1,000 grams of beef ham, 1 to 4 grams of refined salt, 4 to 16 grams of monosidum glutamate, 1 to 4 grams of white granulated sugar and 10 to 40 grams of ice blocks, and a raw material II: 50 to 200 grams of wasabi powder, 37.5 to 150 grams of clean water, 2.5 to 10 grams of chicken powder, 10 to 40 grams of white vinegar, 5 to 20 grams of white granulated sugar and 1 to 4 grams of salt. According to the mustard-flavored health beef ball, the materials are selected strictly, and the formula is scientific and reasonable; the mustard-flavored health beef ball can meet the requirements on all aspects such as nutrition, taste and color; the wasabi and beef are prepared into the beef ball, so that the beef ball has the characteristics of salty freshness, crispiness, zero slag, elasticity and the like, and further realizes complementation of nutrients; furthermore, the nutritional value is increased, and the demands of different people are met; the species of beef ball products is enriched.

The invention discloses low-sugar wormwood leaf honey crumby bread recipe stage preparation process. Low-sugar wormwood leaf honey crumby bread is prepared from raw materials including wormwood leaf powder, honey, high gluten flour, salt, yeast, egg, butter and the like. The specific raw materials such as the wormwood leaf and the natural honey are selected to be added into the preparation processof the crumby bread, so that the special flavor of the bread is added; the flavone content in the bread is improved; the sugar content in the bread is reduced; partial phytic acid in the bread is decomposed; the utilization rate of metal ions such as calcium, iron and magnesium can be improved. In the dough stirring link, the dough soaking process is newly added; the problems of bread texture hardness, insufficient strength, insufficient elasticity and the like due to addition of non-flour functional auxiliary materials into the conventional bread flour are solved; the recipe matching is scientific and reasonable; the requirements in various aspects of nutrition, taste, color and luster and the like can be met; the wormwood leaf flavor is intense; the taste requirements in different regions can be met.

The present invention relates to piper sarmentosum and cuttlefish meat flavored Shaanxi cold noodles and a preparation technology thereof. The piper sarmentosum and cuttlefish meat flavored Shaanxi cold noodles comprise the following raw materials in parts by mass: 500-2,000 parts of high-gluten flour, 150-600 parts of fresh cuttlefish net meat, 25-100 parts of piper sarmentosum, 25-100 parts of cooked sesame seeds, 5-20 parts of honeysuckles, 7-30 parts of licorice, 2-10 parts of mint leaves, 5-20 parts of salt, 25-100 parts of ice blocks and 1,750-7,000 parts of water. By selecting the specific raw materials, conducing improvement based on ensuring the traditional flavor of the cold noodles, and adding the cuttlefish meat, piper sarmentosum juice, etc., the preparation technology improves the mouthfeel of the cold noodles. The cold noodles are strict in material selecting, and scientific and reasonable in recipe matching, and meet the requirements in the aspects of nutrition, taste, color and luster, etc. The provided cold noodles are fresh, delicate and mellow, suitable in taste, and can meet the needs of tastes in different regions. The provided method is simple in technology and has a greater promotional value.

The invention relates to an octopus ball and a preparation method thereof. The preparation method comprises the following steps: cleaning and cutting octopus raw materials into sections to be boiled in boiling water and performing leaching the obtain octopus sections; weighing wheat starch, soybean isolated protein powder and eggs to mixed with water, adding mixture into boiling oil dropwisely tobe fried to be golden yellow and obtaining flour granules; weighing glucose, skipjack tuna meal, wheat flour, wheat starch, salt, gourmet powder, white sugar, vegetable oil, eggs and water to be mixed with minced green onion, minced ginger and chopped black salted turnip evenly to obtain flour and vegetable pulp; mixing and stirring the flour granules and the flour and vegetable pulp to be pouredinto a preheated ball mould which is brushed with edible oil and then the octopus sections are placed in the ball mould to be fried until the octopus ball is cured and formed; and performing demoulding, cooling and package to obtain a finished product. The preparation method is rigorous in material selection, scientific in formula, reasonable in process and strong in operability. The octopus ballmanufactured by the preparation method is good in taste and flavor, balanced in nutrition and convenient to eat.

The invention belongs to the technical field of food production and processing and particularly discloses red snapper salting liquid with a Pericarpium Citri Reticulatae flavor. The red snapper salting liquid is prepared from, by weight, 50-200 parts of powder of Pericarpium Citri Reticulatae, 10-40 parts of ginger powder, 50-200 parts of shredded Pericarpium Citri Reticulatae, 75-300 parts of salt, 25-100 parts of Baijiu or cooking wine and 750-1500 parts of water. The salted red snapper salted by the red snapper salting liquid with the Pericarpium Citri Reticulatae flavor has the advantages of strict material section, scientific and reasonable formulation, appropriate raw material proportion, simple technology, chewiness, palatability in salinity and strong Pericarpium Citri Reticulatae flavor, thereby meeting requirements of people in different districts on taste, color, luster and the like.

The invention belongs to the technical field of food processing, and in particular discloses an okra health-care red snapper ball and a preparation method thereof. The okra health red snapper ball disclosed by the invention comprises the following components in parts by mass: 5-30 parts of red snapper meat, 0.3-5 parts of okra, 0.08-0.4 part of salt, 0.015-0.06 part of monosidum glutamate, 0.07-0.3 part of sugar, 0.5-1.5 parts of cornstarch, 0.1-1 part of water and 0.25-2 parts of ice cubes. According to the invention, the materials are strictly selected, the formula is scientifically and reasonably matched, requirements in aspects such as nutrition, taste, color and the like are taken into account, the preparation process is simple, the prepared red snapper ball is tender, tasty, fresh and delicious in aftertaste and moderate in saltines degree, and taste requirements in different districts are met.

The invention belongs to the technical field of food process, and discloses a tea-aroma health care beef ball, which is prepared from a raw material I including 250 to 1000 grams of silverside, 1 to 4 grams of refined salt, 4 to 16 grams of monosodium glutamate, 1 to 4 grams of white granulated sugar, and 10 to 40 grams of ice block, and a raw material II including 7.5 to 30 grams of tea, 500 to 2000 grams of water, 2.5 to 10 grams of chicken powder, 1 to 4 grams of white sugar, 2.5 to 10 grams of ginger juice, and 5 to 20 grams of high-grade Shaoxing wine. The tea-aroma health care beef ball provided by the invention has the advantages of rigorous material selection, scientific and reasonable formula match, meeting of nutrition, taste, color and luster requirements; the tea and beef are made into the beef ball, so that the tea-aroma health care beef ball has the characteristics of salty delicacy and crispness, no residues, elasticity and the like, and also has the characteristics of realizing nutrient complementation, improving nutritional value, meeting the needs of different groups of people, and enriching the types of beef ball products.

The invention belongs to the technical field of food processing, and discloses moringa seed-containing health beef balls. The moringa seed-containing health beef balls are prepared from the following raw materials by weight ratio: 250-1000g of silverside, 10-40g of moringa seed powder, 1-4g of refined salt, 4-16g of monosodium glutamate, 1-4g of white granulated sugar and 10-40g of ice cubes. The moringa seed-containing health beef balls are rigorous in material selection as well as scientific and reasonable in formula collocation, and consider the requirements of all the aspects such as nutrition, taste and color at the same time; the beef balls prepared from moringa seed and beef not only have the characteristics of being salty and delicious, crisp and tasty, free from residue, rich in elasticity and the like, but also realize nutrient complementation, thus improving nutritive value, meeting the demands of different people and increasing the varieties of beef ball products.

The present invention belongs to the technical field of food processing and discloses seafood flavored braising juice. The braising juice is prepared by boiling main materials of portunus pelagicus, dried scallops, dried cuttlefish, razor clams, dried shrimps, crucian carps, chicken bones and back bones. The prepared seafood flavored braising juice is rigorous in material selecting, scientific and reasonable in formula matching, combines requirements in aspects of nutrition, taste, color and luster, etc., is rich in taste levels, satisfies people's pursuit of delicious taste of seafood, also has certain health-care functions of nourishing body and caring health, and can also grant a seafood taste and a special mellow taste of stewing dish even be applied in originally tasteless cooking raw materials. The seafood flavored braising juice is greatly simplified in processing processes on technologies, conforms to development of modern catering industries and has relatively great application prospects.

The invention belongs to the technical field of food processing and particularly discloses a healthcare dendrobium officinale red snapper fish ball and a preparation method thereof. The healthcare dendrobium officinale red snapper fish ball is prepared from the following components by weight: 5 to 30 parts of red snapper meat, 0.4 to 3 parts of dendrobium officinale, 0.08 to 0.4 part of salt, 0.015 to 0.06 part of aginomoto, 0.07 to 0.3 part of sugar, 0.5 to 1.5 parts of cornstarch, 0.1 to 1 part of water, and 0.25 to 2 parts of ice. The materials are precisely selected, the formula is scientific and reasonable, various requirements of nutrients, taste, color and the like are all taken into consideration, the preparation process is simple and concise, the prepared red snapper fish ball is slippery, tender, tasty, refreshing, delicious and fragrant in aftertaste, and moderate in saltness, and can meet the taste requirements of people in different regions.

The invention provides a soybean-cake-flavor braising juice with special flavor and a preparation method thereof. The soybean-cake-flavor braising juice with the special flavor is prepared from the following raw materials: pickled Chinese cabbage, pickled mustard, old hens, pig feet, pig bones, lean sausage, dried scallops, crystal sugar, white pepper corns, longan pulp, pungent sauce, Thai sweet and chilli sauce, dark soy sauce, water, salad oil and a pickled Chinese cabbage condiment, wherein the pickled Chinese cabbage condiment is composed of the following components: pickled mustard, rod chilli, cowpeas, tender ginger and soup stock. The soybean-cake-flavor braising juice with the special flavor has the advantages that materials are rigorously selected, a formula is scientifically and reasonably collocated, requirements in aspects of nutrition, taste, color and luster can be met at the same time, the braising juice provided by the invention has special flavor of pickled Chinese cabbage in an old jar and is delicious and long in aftertaste, and requirements of different regions on taste can be met.