44results about How to "With delicious" patented technology

The invention provides a Houttuynia cordata fragrant-hot sauce, its character: its raw material according to weight share: Houttuynia cordata 2-5, Zanthoxylum bungeanum 1-10, soy sauce 40-70, garlic 2-5, cayenne pepper5-20, ginger 2-5, monosodium glutamate 1-4, edible plant oil 3-8, black pepper 2-5 and the rest of edible flavor. It has special flavor, fragrant-hot and tasty and refreshing, having health efficacies of helping assimilation, increasing appetite, detoxifying and sterilizing, diminishing inflammation and nourishing lung, etc. Its shelf life can reach over 2 years without any antiseptic under room temperature.

The invention relates to a method for cultivating cordyceps sinensis by using passiflora edulia sims as a container. The method comprises the following steps: by using passiflora edulia sims fruits asa cultivation container, passiflora edulia sims fruit juice and pulp as nutrient sources and various food materials as auxiliary materials, putting food materials into the passiflora edulia sims fruits, combining the food materials with the passiflora edulia sims fruit juice into a whole, inoculating the passiflora edulia sims fruits with cordyceps sinensis strains, and performing culturing untilthe whole passiflora edulia sims fruits are full of cordyceps sinensis mycelia and even cordyceps sinensis sporocarp grows out to obtain a passiflora edulia sims fruit and cordyceps sinensis complex.The prepared passiflora edulia sims fruit and cordyceps sinensis complex has the original nutritional and functional components of the whole passiflora edulia sims fruits, various food materials andcordyceps sinensis at the same time, does not lose the original taste of the passiflora edulia sims fruits, and is a health-care food with multiple functions and characteristics of delicious taste, leisure, dietary therapy, health preservation and the like at the same time. The passiflora edulia sims fruits are subjected to early-stage disinfection and medium-stage sterilization treatment, so thatthe passiflora edulia sims fruits are harmless and free of residues on the whole, the whole passiflora edulia sims fruits including peels and pulps can be completely eaten, no waste is generated, thenutritional ingredients of the passiflora edulia sims fruits are completely utilized, and the passiflora edulia sims fruits can be expanded and increased without limitation.

The invention relates to a meat food processing method, in particular to a mutton soup formula and a processing technology thereof. The mutton soup formula comprises the following raw materials in part by weight: 900 to 1,100 parts of mutton, 23 to 27 parts of salt, 23 to 27 parts of soy sauce, 13 to 17 parts of green onions, 8 to 12 parts of ginger, 14 to 17 parts of sesame oil, 8 to 12 parts of minced coriander, 130 to 170 parts of chilli oil, 13 to 17 parts of pepper, 3 to 7 parts of cinnamon, 2 to 3 parts of orange peel, 2 to 3 parts of Tsaoko amomum fruit, 13 to 17 parts of radix angelicae, 40 to 60 parts of pepper water, 3 to 7 parts of Chinese galangal, 130 to 170 parts of mutton fat, 400 to 600 parts of sheep bone, 3 to 7 parts of pepper powder, 3 to 7 parts of monosidum glutanate, 5 to 7 parts of American ginseng, 5 to 7 parts of rhizoma gastrodiae, 5 to 7 parts of lithocarpus cortex, and 3 to 5 parts of dendrobium nobile stem. The chilli oil is prepared from mutton fat and red peppers according to a ratio of 3:1. The processing technology of the mutton soup formula comprises the following steps of: carrying out a treatment process of the mutton soup formula; packaging cooked mutton; after concentrating and drying mutton soup, weighing and packaging; collocating a seasoning packet using dehydrated vegetables as the main material. The mutton soup formula and the processing technology thereof, which are provided by the invention, have the advantages of refreshment, deliciousness, nutrition, and convenience for eating and carrying.

The invention provides an instant enzyme pork haslet soup. The instant enzyme pork haslet soup is prepared from the following raw materials in parts by weight: 10-50 parts of pork haslet, 0.1-3 partsof edible salt, 0.5-5 parts of mushroom enzyme, and 60-150 parts of water. The instant enzyme pork haslet soup provided by the invention is not added with any additives, so the soup is safer and healthier. In a preferred scheme, the odor in the pork haslet can be effectively removed by soaking the pork haslet with a first mushroom enzyme solution. Adding a second mushroom enzyme solution during cooking sterilization can not only improve the taste of the soup, but also better release the nutrients in the pork haslet into the soup, which is easier for the body absorption.

The invention relates to a preparation method of a dish, and in particular to a preparation method of stewed mutton. The method is as below: selecting fresh tender mutton, blanching to remove blood dirty, slicing the mutton, stir-frying, coloring by using white sugar, adding seasonings (ginger powder and garlic powder, etc.), stewing in water (with water temperature of 100 DEG C for 60 min), cooling, standing for 12 h to gain taste, draining, and conducting vacuum packing. The stewed mutton has the advantages of instant eating, freshness, delicacy, nutrition and convenience for eating.

The invention relates to a production method of a seasoning bamboo shoot and belongs to the field of the food processing technology. The method provided by the invention comprises the following steps: (1), precooking; (2), natural fermentation treatment; (3), sterilization process; (4), blanching; (5), squeezing; and (6) preparation. The production method of the seasoning bamboo shoot has the advantages of reasonable design and suitability for realization of industrialization production of the seasoning bamboo shoot. According to the method provided by the invention, by virtue of reasonable parameter and step design, shredded bamboo shoots are processed before seasoning, so that the freshness and taste frangibility of the bamboo shoots are ensured, and the processed shredded bamboo shootshave original flavor; when seasoning is carried out, by virtue of a reasonable formula, the freshness and frangibility of the shredded bamboo shoot are ensured, so that the shredded bamboo shoots with unexpected delicious flavor can be obtained. The obtained seasoning bamboo shoot in the invention is not added with any preservative and has a quality guarantee period of 1.5-2 years by virtue of reasonable processing steps.

The invention discloses a production method of braised wild rice shoots with brown sauce and belongs to the technical field of food processing. The method comprises the following process steps of: (1) raw material selecting; (2) slitting; (3) precooking; (4) cooling and rinsing; (5) acidizing; (6) dewatering; and (7) stirring and packaging. The production method of the braised wild rice shoots with brown sauce is reasonable in design and suitable for industrial production. Through reasonable parameter and step design, wild rice shoots are subjected to earlier stage processing and then reasonably proportioned, so that the wild rice shoots obtained by the invention have the freshness and the crispness of fresh wild rice shoots and unexpected taste; and the quality guarantee period of the wild rice shoots obtained by the invention can be up to 1-2 years on the premise that no preservatives are added.

The invention discloses a production method of braised wild rice shoots with brown sauce and belongs to the technical field of food processing. The method comprises the following process steps of: (1) raw material selecting; (2) slitting; (3) precooking; (4) cooling and rinsing; (5) acidizing; (6) dewatering; and (7) stirring and packaging. The production method of the braised wild rice shoots with brown sauce is reasonable in design and suitable for industrial production. Through reasonable parameter and step design, wild rice shoots are subjected to earlier stage processing and then reasonably proportioned, so that the wild rice shoots obtained by the invention have the freshness and the crispness of fresh wild rice shoots and unexpected taste; and the quality guarantee period of the wild rice shoots obtained by the invention can be up to 1-2 years on the premise that no preservatives are added.

The invention discloses a durian and almond biscuit and a processing method for the same. The durian and almond biscuit comprises the following raw material components in parts by weight: 10-30 partsof durian additive, 1-10 parts of flour, 100-150 parts of mung bean flour, 1-10 parts of almond powder, 10-50 parts of oil and 40-70 parts of condiment. The processing method comprises the following steps: mixing: adding water and uniformly mixing the durian additive, the oil and the condiment, then adding the flour, the mung bean flour and the almond powder, and uniformly stirring to obtain premix; forming: pouring the premix into molds to obtain blanks; and baking: baking the blanks to obtain the durian and almond biscuit. The durian and almond biscuit has unique flavor, the nutritional ingredients of an almond biscuit are increased, and thus, the durian and almond biscuit is nourishing, delicious, healthful and the like, and conforms to the processing direction of healthful food.

The invention discloses a tomato sour soup-flavored sheet pasta with Guizhou sour soup flavor. A dough takes wheat flour, water and palm oil as raw materials; a sauce packet comprises the following raw materials in parts by weight: 30-50 parts of palm oil, 20-40 parts of tomato sauce, 5-15 parts of pickled pepper, 5-10 parts of edible salt, 1-5 parts of shallot, 1-5 parts of garlic, 1-3 parts of pickled ginger, 4-8 parts of chick paste, 0.2-0.5 part of the edible tomato flavor, 0.1-1 part of citric acid, 0.1-1 part of lactic acid, 0.1-1 part of malic acid, 0.1-1 part of capsanthin, 0.025-0.045 part of potassium sorbate, 0.05-0.06 part of d-sodium erythorbate, and 0.0025-0.003 part of ethylenediamine tetraacetic acid disodium; a powder packet comprises the following raw materials in parts by weight: 38-40.8 parts of edible salt, 15-17 parts of dehydrated diced tomato, 8-11 parts of dehydrated tomato powder, 5-8 parts of dehydrated peas, 3-3.5 parts of dehydrated shallot, 3-3.5 parts of white granulated sugar, 2.5-2.8 parts of creamer, 10-12 parts of sodium glutamate, 1.5-2 parts of edible flavor and fragrance and 1.2-1.4 parts of disodium 5'-ribonucleotide. The crude instant noodle is matched with raw materials including the tomato paste, dehydrated tomatoes, pickled pepper and the like, thus restoring the original flavor of Guizhou Miao family sour soup; the tomato sour soup-flavored sheet pasta has the characteristics of being delicious, nutritional and good in flavor, the Sichuan sheet pasta and Guizhou Miao family sour soup are combined to prepare the tomato sour soup-flavored sheet pasta with Guizhou Miao family sour soup flavor.