132results about How to "Soft meat" patented technology

A method for producing a spicy chicken product includes the following steps: a, selecting a live chicken, killing the chicken, removing chicken feathers, dressing the chicken, washing the chicken and cutting the chicken to square chips about 2 centimeters to 4 centimeters, and then adding old ginger and cooking wine for pickling for at least 30 minutes; b, removing handles of fresh red hot peppers and cleaning the hot peppers, boiling the hot peppers for 5 minutes with boiled water, then soaking the hot peppers for 1 hour, adding ginger and garlic into the hot pepper, mashing the mixture into paste to prepare Ciba chili; c, heating rapeseed oil to 90% mature, putting the chicken chips for stir-frying, and then taking the chicken chips out of the pot; d, heating rapeseed oil to nine mature, putting the Ciba chili to nine mature, placing the stirred chicken chips into the pot for frying to enable the chicken chips to fully mix with the peppers and enable the color to be uniform; e, placing the mixture into a pressure cooker, adding appropriate cold water, as well as refined salt, soy sauce, white granulated sugar, garlic cloves for seasoning, cooking with the pressure cooker until the water is dried and finally obtaining the spicy chicken product; f, vacuum packing the product. The method is simple, easy for family to make and also suitable for scale production and the spicy chicken processed by the method is good in nutrition and in color and spicy, and the meat is like soft glutinous rice, the flavor can keep long and the spicy chicken can be preserved for a long time.

The invention provides a method of making natural charcoal vinegar poultry and animal strains feed stuff addition agent. Char bamboo timber at high temperature to get solid production-bamboo char; cool the production gas to get liquid bamboo pyroligneous; process bamboo char into bamboo char powder, dry said bamboo char into bamboo char powder in no-drying or natural condition with the pH8-10; Carry out refinishing treat to bamboo pyroligneous to remove harmful substance-bamboo gum, then the pH will be 2.6-3.2; extract bamboo pyroligneous and bamboo char in the quality of (2-5):100, use bamboo char powder to absorb, stir homogeneously, wrap it up into bags , and get the faintly alkaline production with pH7.0-7.2. The invention could replace antibiotics addition agent effectively; preparation and refinishing technique is simple; no toxic and side effect, provide all-round nutrition to poultry and animal strains, enhance immunity, support that poultry and animal strains and their productions are pure-natural, organic, nuisance free; the texture is soft, and the egg is elastic especially; reduce the smell in and out the animal house by half and improve the environment.

The invention relates to a rabbit meat sausage. The sausage is prepared from main materials of rabbit meat and pork, auxiliary materials of white sugar, common salt, brewed wine, soy sauce, shiitake fungus and pepper powder, and a sausage container. According to the invention, selected rabbit meat and pork are washed, dried by dipping, cut into blocks, and minced; the auxiliary materials are added to the main material, and the mixture is mixed for 10-20min; the sausage container with a diameter of 7 Lu is selected, and filling is carried out in a machine; the obtained sausage is baked for 60-72h under a temperature of 50-60 DEG C, and is dried and sterilized for 2-4min by using 40-60% medium fire in a microwave oven; the sausage is sealed, and is vacuum-packaged by using aluminum films. The formula provided by the invention is scientific and reasonable. The preparation method is simple. No pigment or sodium nitrate is added during the processing process. No smoking process is adopted. Therefore, the processed sausage is advantaged in natural color, no pollution, maintained plain taste, and prolonged shelf life.

The invention discloses a seafood soup stock comprising materials of, by weight: 1 to 3 particles of peeled shrimps, 1 to 3g of carrot, 2 to 4g of onion, 2 to 4g of crab meat stick, 1 to 3g of squid, 1.5g of parsley, 1.1g of common salt, 0.2g of a shrimp flavoring, 0.5g of chicken essence, 4g of eggs, 0.05g of pepper, 0.7g of maize starch, 0.8g of a seafood extract, 0.2g of a dried scallop extract, 0.2g of ginger, 0.16g of hydrolyzed vegetable protein, 0.5g of glucose, 0.9g of maltodextrin, and 0.03g of perilla oil. The seafood soup stock provided by the invention is advantaged in balanced nutrition, good color, good flavor, good taste, and food mouthfeel. The soup stock contains various nutrients, and provides positive effects and auxiliary therapeutic effects for human healthy. The alpha-linolenic acid contained in the soup stock is an unsaturated fatty acid assists in reducing blood fat, reducing blood pressure anticoagulation / thrombolysis, improving cardiovascular and cerebrovascular performances, reducing total cholesterol concentration, preventing cardiovascular diseases, inhibiting myocardial infarction and cerebral infarction, and preventing and inhibiting the forming of tumors. The soup stock is rich in trace elements such as calcium, phosphorous, iron, and magnesium. Therefore, the soup provides good heart protecting, hypoglycemic and cancer preventing effects. Also, the soup stock is beneficial for the strength and the hematogenesis functions of skeletons.

A tied and spiced pig's trotters as an instant food is prepared from fresh pig's trotters through removing its main bone, stuffing with the salted lean meat and shredded pig's skin, stewing and sterilizing. Its advantage is good shape, taste and smell.

The invention discloses a processing technology of a flavored roasted fish fillet and solves problems that a roasted fish fillet, processed through a processing technology of the flavored roasted fish fillet in the prior art, is liable to be crimped and crushed, is poor in formability, is thick in fishy smell, is dry and hard and is poor in mouth feel and taste. The processing technology mainly includes following steps: (1) cutting fish into fillets; (2) removing fishy smell; (3) forming the fillets; (4) soaking and flavoring the fillets; (5) primarily drying the fillets; (6) re-softening the fillets; and (7) enhancing fragrance of the fillets. According to the invention, overall optimization and improvement of the processing technology of the flavored roasted fish fillet is carried out, and optimizations and improvements of a fishy-smell-removing liquid formula, a soaking liquid formula and the primary drying process in the processing technology are especially carried out. The forming process, the re-softening process and the fragrance-enhancing process are added to the technology. The overall technology is simple in processes. The fish fillet is good in formability and is small in nutrition loss during the processes. An obtained fish fillet is complete in shape, is fluffy and soft in meat quality and is outstanding in taste. Quality of the fish fillet is greatly improved.

The invention relates to the field of food processing, in particular to self-heating instant steak and a processing method thereof. The processing method of the self-heating instant steak comprises the following steps of frying the tenderized and pickled steak with the thickness of 1.0-2.0cm for 30-50 seconds at the temperature of 150-200 DEG C; baking the fried steak for 15-20 minutes at the temperature of 200-210 DEG C; cooling down the baked steak to the temperature of 10-20 DEG C; packaging the steak in a vacuum state; and quickly freezing the packed steak to the temperature of minus 18 DEG C to minus 15 DEG C in an environment with the temperature of minus 40 DEG C to minus 36 DEG C. By the method, the steak is tenderized and pickled at first and then is fried and baked, the baked steam is cooked eighty to ninety percent and is frozen quickly, and the processed steak can be eaten instantly after being placed in boiling water, tastes good, tender and crisp, is delicious and has developmental nutrition; and moreover, the steak is convenient to carry and eat and is convenient and instant, and people can eat the steak in any outdoor places such as fields and trains except for airplanes.

The invention discloses a method for producing bound trotters through artificial inoculation and fermentation, and belongs to the technical field of food processing. The method comprises the following steps: preparing trotter skin; pretreating raw materials; pickling the pretreated raw materials at a low temperature; rolling and kneading the pickled raw materials; inoculating and fermenting the kneaded raw materials; encrusting the fermented raw materials, and bundling up the encrusted raw materials; marinating the bundled raw materials; cooling the marinated raw materials, and vacuum packing the cooled raw materials; and sterilizing the packed raw materials at high pressure, cooling the sterilized raw materials, packing the cooled raw materials in boxes, and warehousing the boxes. According to the method disclosed by the invention, a conventional processing method is combined with a microorganism fermentation technique, mixed bacteria species of bulgaricus milk bacillus, saccharomyces cerevisia or bulgaricus milk bacillus and staphylococcus carnosus are used for fermentation in a bacteria species mixing manner, so that a novel and convenient ready-to-eat health food is provided for society. The bound trotters processed by the method disclosed by the invention are unique in special flavor, deep red in color, loose in meat quality, high in nutrient value, easy to preserve, stable in quality, and high in edible safety, and effectively reduce the content of nitrite.

The invention discloses an efficient culture medium for pleurotus eryngii and a preparation method of the culture medium, and relates to the technical field of pleurotus eryngii culture media. The culture medium is prepared from 45-55 parts of tea dregs, 35-45 parts of cassava residues, 30-35 parts of sustained release granules, 20-30 parts of distillers' grains, 15-20 parts of oyster shells, 15-20 parts of amylase, 15-20 parts of protease, 10-15 parts of expanded vermiculite, 10-15 parts of soybean cakes, 5-10 parts of rice hull powder, 5-10 parts of bran and an appropriate amount of water. Accordingly, the nutritional ingredient content is high, the produced pleurotus eryngii is high in weight, rapid in growth, high in disease resistance, soft in pulp quality and good in taste.

The invention relates to a seasoning for barbecuing poultry, and is characterized in that the seasoning per 100g contains 34-38g of ethyl maltol, 1-3g of white granulated sugar, 6-10g of meat flavor intensifier, 9-13g of flavor agent for barbecue, 4-8g of savory protein, 18-20g of chicken meat flavor, and 12-19g of duck meat flavor. The seasoning is applied to fresh chicken meat and fresh duck meat to be barbecued. Well barbecued chicken meat and duck meat are loose and soft in texture, has a special flavor, and can be eaten directly without addition of seasoning again.

The invention discloses oil marinate in secret formula, which includes following raw materials: refined oil, cooked rapeseed oil, soup-stock, dark soybean sauce, salt, chicken essence, Chinese pricklyash, dry chili, chili powder, monosodium glutamate, Chinese onion, raw ginger, rock sugar, star anise, fennel, cloves, alpinia katsumadai, lysimachia sikokiana, fructus amomi, rhizoma kaempferiae, amomum tsao-ko and cinnamon bark. A preparation method includes: 1) washing and blanching the marinating raw materials, adding the raw materials to marinade, heating the marinade to boiling, stewing themarinade on soft fire, and when the raw materials are 80% cooked, moving out and draining the raw materials, and air-cooling the raw materials; 2) placing marinating oil in a marinating pot, heatingand boiling the marinating oil and adding the marinating raw materials in the step 1) to the marinating pot for marinating the raw materials; 3) moving out the marinating raw materials, and when the marinating oil is cooled, soaking the marinating raw materials in the marinating oil. The product has unique flavor, high nutritional value and strong fragrance, is long in shelf life and is easy to transport and store.

The invention relates to a fruit sausage. The main materials of the formula of the fruit sausage are lean and fat, the fruit sausage also comprises sugar, salt, alcohol, apple dices, banana dices, carrot dices, condiments and a casing, the chosen lean and fat are washed, dried, cut into blocks and minced, the condiments are added into the mince and stirred for 10 to 20 minutes, a seven-section casing is chosen, the mince is then filled in the seven-section casing on a machine, and the sausage is roasted under 50 DEG C to 60 DEG C for 60 to 72 hours, dried with 40 to 60 percent of medium heat in a microwave oven, sterilized for 2 to 4 minutes, then sealed and packaged in a vacuum aluminium film. The formula is scientific and reasonable, the making method is simple, pigments and sodium nitrate are not added during processing, moreover, the smoking process is not used, consequently, the processed sausage has a natural color, is not polluted, and keeps the original flavor, and meanwhile, the shelf life of the product is prolonged as well.

The invention discloses a production method for dried mutton. The production method comprises four steps of selecting and preprocessing a raw material, salting the raw material, curing and cutting, and drying by hot wind and microwave. Compared with the conventional drying method for producing dried mutton, a hot wind and microwave combined drying technology is adopted, so that the shortage of a single drying technology can be overcome, the advantages of hot wind drying and microwave drying are given into full play, the production cycle is shortened, the energy consumption is reduced, and the quality of a dried mutton product is improved. By adopting a salting way of uniformly applying salting materials and stacking material layers and mutton layers, the contact areas of the salting materials and mutton cubes can be greatly increased, the material liquid permeation speed is increased, and the produced dried mutton is fragrant and delicious in taste, proper in softness and hardness, chewy, scented, unique and long in aftertaste.

The invention discloses a sliced dried beef airing device which comprises a rack. An airing barrel is fixed on the rack, a rotating shaft is rotatably connected in the airing barrel, a plurality of hooks for suspending beef are arranged on the rotating shaft, a plurality of flapping plates used for flapping beef and matched with the hooks are arranged on the wall of the airing barrel, a drying hole is formed in the bottom of the airing barrel, the drying hole is communicated to an air inlet pipe, and an adjusting device for adjusting the rotating speed of the rotating shaft is arranged on therack. Compared with the prior art, by arranging the hooks and the flapping plates, flapping and water removing operations on beef can be carried out, water diffusion in beef is accelerated, and the airing efficiency is increased; by arranging the air inlet pipe and the airing holes, all positions of beef can be aired by wind, so that the airing efficiency is further increased; and by arranging theadjusting device, the flapping effects on all positions of the beef can be more consistent, so that the prepared sliced dried beef is more excellent in taste, and the beef swings up and down, the aircirculation around the beef can be also enhanced, and the airing efficiency is increased.

The invention discloses a processing technology of spiced chicken, belonging to the technical field of chicken product processing. The technology comprises the following steps of preparing raw materials, soaking the raw materials, injecting and pickling the raw materials, frying and cooking the pickled raw materials, bagging, evacuating, and carrying out sterilization cooling on the raw materials. According to the prepared spiced chicken provided by the invention, cooling flushing is carried out, spicery is injected into the chicken by utilizing an injecting mode, the taste of the chicken, particularly chicken breasts, are greatly improved, meanwhile, the traditional master sauce pickling mode is not adopted, the smell and the taste of the spiced chicken are improved, and the defect that cancerogen can be generated easily as the master sauce for pickling is cooked repeatedly is also avoided; the postures of the spiced chicken prepared by the method provided by the invention are integrated, the bodies are beautiful, the spiced chicken is healthful, the surface is bright and has gloss, the meat is soft and tender, the taste is delicious, and the aroma is rich.

The invention relates to a seafood product and a processing method thereof, and in particular relates to a seafood stick combined with chicken and shrimp meat and a processing method thereof. The seafood product disclosed by the invention comprises the following raw materials in parts by weight: 2000-2500 parts of sleeve fish, 1200-1300 parts of chicken, 900-1000 parts of shrimp meat, 200-300 parts of condiment, 20-25 parts of paste and 25-35 parts of bread flour. The seafood product disclosed by the invention is processed by virtue of the steps of preprocessing, preparing, moulding, quick freezing, smearing the paste and bread flour and frozen packaging, thus nutrients of seafood and chicken are fully utilized, the seafood and the chicken are mutually matched, the characteristics of the seafood and meat are combined, the defect that the seafood on the market adopts single processing manner and taste is monotonous are made up, and the seafood product disclosed by the invention has the characteristics of developmental nutrition, freshness, delicious taste and reasonable and comprehensive nutrition collocation.

The invention relates to a convenient-to-use tumbling machine for processing meat products. The machine comprises a controller, a first motor, a rotary shaft, a bearing, two support columns, two tumbling devices and two clamping plates, wherein each the tumbling device comprises a rotary barrel, a tumbling mechanism and two telescopic mechanisms; translation components comprise second motors, screw rods and sleeves; each the tumbling mechanism comprises a plurality of tumbling components; each the tumbling component comprises a fixing tube, a tumbling block and a connecting rod; and sealing blocks and springs are arranged in the fixing tubes. The convenient-to-use tumbling machine for processing the meat products can drive the two rotary barrels to move through the telescopic mechanisms, so that the feeding and taking of materials are convenient, and the insides of the rotary barrels are convenient to clean; and moreover, the tumbling mechanisms are utilized to enable the sealing blocks to be separated from the rotary shaft by centrifugal force in the rotating process, and thus the tumbling blocks extrude the meat pieces in the rotary barrels, so that the meat quality is soft, theprocessing quality of the meat products is improved, and the practicability of the equipment is improved.

The invention discloses a fragrant tripe and a processing method thereof. The fragrant tripe and the processing method thereof use fresh pig bladder as the main raw material, and fill it with stuffing made of boiled shredded skin and marinated pork essence. The finished product is stewed and sterilized. The sausage tripe of the invention has beautiful appearance, delicious taste, strong aroma and long shelf life, and is a ready-to-eat meat product.

The invention discloses a method for manufacturing preserved ducks with soup, and relates to the field of technologies for processing foods.The method includes steps of selecting healthful ducks with bright feather colors and slaughtering and processing the ducks; immediately cooling and flushing the slaughtered and processed ducks to meet the requirement that the temperatures of the ducks are quickly reduced and reach 0-4 DEG C within 18 hours; dividing the ducks from the middle bellies and flattening the ducks; stir-frying spices; sufficiently mixing the stir-fried spices and table salt with one another to obtain mixtures, spreading the mixtures on the inner and outer surfaces of the ducks, moistening towels with yellow rice wine blended with water, wrapping each duck with the corresponding moistened towel and preserving the ducks for the preservation time of 10-20 hours; soaking the ducks in soup; soaking the preserved ducks in marinated soup bases for 1-2 hours; dehydrating and processing the scalded ducks by the aid of dust-free hot circulating air; hanging the ducks and then packaging the ducks.The method has the advantages that the preserved ducks produced by the aid of the method have soft meat and good taste, are long in preservation time, have high nutritional value, can be conveniently absorbed by human bodies and are healthful to eat.

The invention provides shrimp paste and a preparation method thereof, which belong to the technical field of shrimp meat products, the shrimp paste comprises the following raw materials: shrimp meat,starch, egg white, trehalose and monosodium glutamate, the shrimp meat comprises diced shrimp and minced shrimp; wherein the mass ratio of the diced shrimps to the minced shrimps is (0.8-1.2): (0.8-1.2). The mashed shrimp is high in shrimp meat content, the shrimp meat raw materials comprise diced shrimps and minced shrimps, and the raw materials are reasonably proportioned. The shrimp paste prepared by using the formula is stable in quality and suitable for industrial large-scale production, and compared with traditional shrimp paste, the shrimp paste has smooth, crispy, chewy and granular taste and is unique in flavor.

The invention relates to the food can field, and concretely relates to a making method of a shrimp meat can. The method concretely comprises the following steps: 1, cleaning: carrying out primary washing of shrimp meat in 30-50DEG C warm water, taking out, draining, and removing grains; 2, dicing: cutting the primary-washed shrimp meat into 8-12mm small dices; 3, water blanching: blanching the diced shrimp meat in boiling water for 3-10min, and then draining off water; 4, seasoning liquid preparation: boiling 350-500 parts of purified water, 10 parts of sugar, 10 parts of salt, 20 parts of monosodium glutamate, 20 parts of Lycium Chinense, 10 parts of ginger, 20 parts of cooking wine, 10 parts of starch, 15 parts of flour and 5 parts of salad oil for 20-40min, and draining off screenings to obtain a seasoning liquid; 5, bottling: filing the shrimp meat and the seasoning liquid into a bottle, and carrying out vacuum sealing; and 6, disinfection: sterilizing the sealed shrimp meat can at about 100DEG C for 30-60min, and rapidly cooling.

The invention relates to special mutton ingredients and a roasting method. The special mutton ingredients consist of refined salt, chicken powder, chicken essence, ginger powder, onions, fresh fragrant powder, eggs, salad oil, thirteen-spice powder, shichimi and villous amomum fruits. The special mutton ingredients are made through the following steps of beating the eggs in a bowl, uniformly stirring egg liquid, cutting up the onions, pouring the cut-up onions into the egg liquid, adding the refined salt, the chicken powder, the chicken essence, the ginger powder, the fresh fragrant powder, the salad oil, the thirteen-spice powder, the shichimi and the villous amomum fruits, and performing uniform stirring so as to obtain the special mutton ingredients. The roasting method comprises the following steps of cutting mutton into diced mutton, picking the diced mutton with the special mutton ingredients, and bunching the pickled diced mutton so as to obtain lamb shashlik; and putting the lamb shashlik on a charcoal fire for roasting, then uniformly sprinkling seasoning salt, after the lamb shashlik is roasted to be golden, sprinkling cumin on the roasted lamb shashlik, and sprinkling peanut powder and sesame seed powder on the roasted lamb shashlik so as to obtain special lamb shashlik. The method is simple, the special lamb shashlik is delicious in taste, the roasted lamb shashlik is golden in color, soft in meat quality, and tender with a crispy crust.

The present invention relates to a smoking method of preserved meat and belongs to the field of food processing. A technical problem to be solved by is to provide a smoking method of preserved meat. The specific method is as follows: a, fresh pork is weighed, edible salt is evenly applied on surface of the pork, the surface of the pork is beaten, and the beaten pork is hung and air-dried at 5-8 DEG C for 24-48 h; b, the air-dried pork is hung above smoking materials and smoked with open fire for 1-2 h, and then smoked pork is smoked with smoke for 12-16 h until the preserved meat moisture is 8-14%; and wherein the smoking materials consist of citrus peels, grapefruit peels, tea residues, bagasse, longan shells, mint leaves and cypress twigs at a weight ratio of (10-15):(10-15):(1-3):(10-15):(4-8):(1-4):(80-90). The prepared preserved meat by using the method of the preserved meat is relatively soft in meat quality and not easy to get food stuck between teeth. Besides, the prepared preserved meat is unique in flavor, sweet in taste, and fresh and not greasy by using the specific smoking materials to conduct the smoking.

The invention relates to a food preparation process, specifically a formulation of a spiced pork hock and a preparation process thereof. The formulation of the invention comprises a pork hock, salt, aniseed, cassia, fennel fruits, cloves, myrcia, Amomum tsao-ko, white cardamom, native chicken, pork loin, ginseng, welsh onion, fresh ginger slices, chili, and liquor. The preparation process consists of the steps of: washing the selected pork hock, putting the pork hock and well dissolved saline water into a pot and adding soup stock till just submerging the pork hock; boiling the mixture and removing foreign materials and oil on the soup surface, then adding a seasoning packet made of aniseed, cassia, fennel fruits, cloves, myrcia, Amomum tsao-ko, and white cardamom into the pot; putting the chicken, pork loin, ginseng, welsh onion, fresh ginger slices, chili, and liquor into the pot together for heating and changing the temperature from high to constant temperature, heating the pot for 1.5h when the temperature reaches 80DEG C, then taking the pork hock out of the pot and wiping it clean, coating the pork hock with vegetable oil, then conducting packaging and cold preservation. The spiced pork hock of the invention has the advantages of unique cooking, fragrant but not greasy taste, loose and soft meat, good mouthfeel, abundant nutrition, and ruddy color, thus being suitable for use in family feasts and travelling.

The invention relates to the technical field of agricultural plantation, in particular to a seedling raising method of pearl guava. The method includes the following steps of a, culturing rootstock seedlings, wherein new-generation pearl guava fruit seeds which are locally planted for four years or longer, grow robustly and are good in quality are selected for culturing the rootstock seedlings; b, selecting cutting slips, wherein one-year-old lignified pearl guava shoots with diameter of 0.6-1.3 cm are selected as cutting slips; c, conducting grafting, wherein the rootstock seedlings and the cutting slips are grafted through a cut-grafting method; d, conducting plantation management on the grafted seedlings. The method is simple in grafting process, and the grafted seedlings are strong in adaptability, can adapt to the damp and rainy and seasonal drought South China, are suitable for plantation soil in South China and have the advantages that fruiting is achieved all the year round, fruit drop is small, and fruits can be stored and transported easily.

The present invention relates to a tea leaf aroma duck foot processing method, which comprises: carrying out slaughter shaping, carrying out coloring frying, carrying out material preparing and braising boiling, and carrying out material feeding baking to form the tea leaf aroma duck foot with characteristics of complete shape, soft meat and golden color. According to the present invention, the key technologies such as slaughter shaping, coloring frying, material preparing and braising boiling, material feeding baking, and the like are controlled; the addition amounts and the frying time of the local high mountainous tea leaves and the maltose, and the aroma concentration of the fried tea leaf aroma duck foot are selected; and the precious condiments such as villous amonmum fruit, clove, smomum tsao-ko and myristica fragrans and the local high mountainous tea leaves are matched and added to a pot, boiling is performed with strong fire, braising is performed with soft fire to achieve a 80% doneness, the state is maintained for about 5-10 min, high temperature baking is performed to produce the unique aroma of the local high mountain tea leaves, and the state is maintained for about 0.5 h, such that the tender, fragrant and crispy taste of the duck foot is increased, and the requirement that the quality and the taste are not changed within the shelf life is met. In addition, the technical means is adopted to produce the tea leaf aroma duck foot with characteristics of complete shape, golden color, soft meat, and unique aroma of the local high mountain tea leaves so as to achieve yield and income increase of animal husbandry products.

The invention discloses method for making peeled shrimp sausage, and the sausage is prepared by the following raw materials by weight: 70-80 parts of lean pork, 20-30 parts of fat pork, 5-10 parts of peeled shrimp, 5-8 parts of Petasites tatewakianus, 2-5 parts of pitaya flower, 2-5 parts of fresh sugarcane leaf juice, 1-2 parts of white pepper powder, 1-3 parts of grape seed oil, 1-3 parts of five spices powder, 2-3 parts of yellow rice wine, 1-2 parts of white sugar and 1-2 parts of salt. The peeled shrimp sausage provided by the invention overcomes the disadvantages of single nutrition and taste of traditional sausage, and increases nutrition of the sausage, and enriches taste of the sausage, and improves the economic value of the sausage.

The invention relates to laver sausage. The laver sausage is prepared from main materials of lean and fat, auxiliary materials of white sugar, table salt, wine, laver powder, malt meal and corn starch, and wet casings. A preparation method of the laver sausage comprises the following steps of cleaning, draining, cutting and mincing of the lean and the fat selected carefully, adding the auxiliary materials into the minced meat obtained by the previous step, stirring for 10 to 20 minutes, selecting seven from the wet casings, carrying out loading by a loading machine, baking the uncooked laver sausage obtained by the previous step at a temperature of 50 to 60 DEG C for 60 to 72 hours, drying the baked laver sausage in a microwave oven by 40 to 60% of a medium fire, carrying out sterilization for 2 to 4 minutes, carrying out sealing, and carrying out vacuum packaging by aluminum films. The laver sausage is scientific and reasonable, can be prepared by the simple preparation method, does not contain pigments and sodium nitrate, does not need a smoke curing process, has a natural color, does not produce pollution, retains an original flavor, and has a long shelf life.

The invention relates to aloe sausage, and the formula comprises the following raw materials: lean meat and fat meat used as main materials, white sugar, salt, wine, soy sauce, aloe granules, malt essence, and composite vitamins used as condiments, and a sausage casing; the invention is prepared by the following steps: cleaning, draining, cutting, and wringing carefully chosen lean meat and fat meat, adding the condiments, stirring for 10-20 minutes, selecting a Qilu tidal sausage casing, filling by a machine, baking at 50-60 DEG C for 60-72 hours, drying in a microwave oven with 40-60% medium fire, performing sterilization for 2-4 minutes, sealing the opening, performing vacuum packaging by an aluminium film. The invention has a scientific and reasonable formula, and a simple manufacturing method; the processing has no pigment addition, no sodium nitrate addition, or no smoking procedure; the processed sausage has a natural color, causes no pollution, and has maintained original flavor, and a prolonged product shelf life.

The invention relates to the technical field of agricultural planting, in particular to a grafting seedling culture method for pearl guava. The method includes the following steps of firstly, stock seedling culture, wherein seeds of fruits of carmine guava which is locally planted for 5 years or longer, grows healthily and strongly and is good in quality are selected to culture stock seedlings; secondly, scion selection, wherein lignified twigs with the diameter of 0.7-1.4 cm of one-year-old pearl guava are selected as scion twigs; thirdly, grafting, wherein the stock seedlings and the scion twigs are grafted through the tongue grafting method; fourthly, planting management of grafted seedlings. According to the grafting seedling culture method for pearl guava, the grafting process is simple and easy, the grafted seedlings have high adaptive capacity, can adapt to the moist and rainy southern region with seasonal drought and are suitable for planting soil in the southern region, the fruit dropping quantity is small, and as for the yield, no alternate bearing exists.