96 results about "Conpoy" patented technology

The present invention discloses one kind of paired chafing dish soup and its production process. The paired chafing dish soup include white soup and red soup, the white soup is stewed with broth, Dangshen, astragalus root, American ginseng, wolfberry fruit, lotus seed, etc. in certain proportion, and the red soup is stewed with broth, bed material,pure cumin, gingko nut, dried scallop, longan, sesame, etc. The broth is produced through stewing old fatty duck, old hen, chop, etc, and the bed material consists of Sichuan chili, ginger, crystal sugar, broad bean, etc. in certain proportion. The production process of the paired chafing dish soup is also disclosed. The present invention has the functions of invigorating heart, spleen and kidney, nourishing Yin, nourishing brain, etc.

The invention relates to a nutritious and delicious seafood sauce and a production method thereof, belonging to the technical field of sauces. The nutritious and delicious seafood sauce is composed of the following ingredients, by weight: 100 to 150 parts of dried scallops, 200 to 250 parts of dried shrimps, 100 to 150 parts of diced ham, 50 to 80 parts of salted fish, 20 to 30 parts of peanuts, 30 to 45 parts of Pleurotus eryngii, 10 to 20 parts of wood ear fungus, 5 to 9 parts of eggs, 8 to 15 parts of fresh Capsicum frutescens, 200 to 280 parts of edible oil, 200 to 300 parts of garlic, 300 to 500 parts of scallions, 50 to 80 parts of gingers, 5 to 8 parts of cooking wine, 2 to 6 parts of granulated chicken flavor bouillon, 5 to 10 parts of sesame oil, and 3 to 6 parts of salt. The seafood sauce is rich in nutrition, good in taste, unique in flavor, and easy to make and eat. People can produce the seafood sauce by themselves at home. The seafood sauce ensures people's health, can be widely used, and can be eaten with various staple foods.

The invention discloses an abalone and dried scallop sauce. The sauce mainly comprises abalones, dried scallops, ham, and peeled shrimps. According to the invention, pharmacological effects of abalones, dried scallops and peeled shrimps are fully developed, health-care efficacies are emphasized, and local flavors of the aquatic products are improved. With the sauce, user appetite can be promoted.The invention also discloses a preparation method of the abalone and dried scallop sauce. The method is simple and convenient. According to the method, existing can processing equipments such as mixers, boiling furnaces and choppers can be used in productions.

The vegetable dried beef consists of Xianggu mushroom stem 50 wt%, water 19wt% and seasoning 31 wt%. The seasoning consists of soy sauce 48.4 wt%, sugar 6.5wt%, table salt 12.9wt%, cassia bark 3.2wt%, aniseed 3.2wt%, fennel 3.2wt%, spice powder 6.5wt%, caramel color 12.9wt% and dried scallop essence 3.2wt%. The making process includes finishing and soaking Xianggu mushroom stem, pre-cooking, cooking after adding seasoning, stoving and packing. The vegetable dried beef has look and taste similar to that of dried beef.

A method for preparing health care duck soup, is characterized by: the following main raw materials by weight: 100-150 parts of full duck, 50-60 parts of pork tripe, 8-12 parts of fresh soft-shelled turtle, and 7-10 parts of dried scallop; and the following accessories by weight: 3-4 parts of matrimony vine, 2-3 parts of poria cocos, 2-3 parts of fleece-flower root, 4-6 parts of ginger, 4-6 parts of yellow ginger, 4-6 parts of Chinese yam, 4-6 parts of Chinese angelica, 1-3 parts of cordyceps sinensis, and 3-5 parts of liquor. The duck soup, combined with pork tripe, not only can be taken for people with cold stomach, but also has certain nutrition value of animal collagen, copper, vitamin D, crude and fine fibrin, unsaturated fatty acid, etc., and is suitable for population of weakness, malnutrition, and dryness-heat.

The invention provides bone soup for knife noodles and a preparation process thereof. The raw materials comprise the following components in parts by weight: 100 parts of pig bone stock, 10 parts of thick crucian soup, 5-8 parts of floating oil, 3-12 parts of Chinese yams, 0.8-1.5 parts of dried small shrimps, 0.1-0.3 part of scallops, 5-10 parts of salt, 3-8 parts of sugar, 3-5 parts of monosodium glutamate, 0.1-0.8 part of I+G, 0.05-0.2 part of disodium succinate and 0-0.3 part of white pepper powder. The characteristics of different raw materials are fully considered, meanwhile, the flavorsof the different raw materials are utilized, the bone soup is mer in freshness by adding fish soup, different raw materials are utilized to provide different flavor peptides, flavor amino acids are richer, and the raw materials are mutually synergistic, so that the flavor of the bone soup is mellow; the fish soup is added with yeast to remove fishy smell of the fish soup, and papain is added forcutting residual proteins to form more peptides and amino acids which can be better dissolved in the soup; and the Chinese yams are added to utilize the thickening property of starch and increase theresidence time of the bone soup in the oral cavity so as to fully embody the delicious taste of the bone soup.

The invention discloses a river snails rice noodle meat soup sauce bag, which comprises, by weight, water, edible salt, perilla, stone snails, monosodium glutamate, snail meat, edible vegetable oil, chicken bone, capsicum, fragrant snail meat, pig bone, snail peptide thick, snail pure powder, snail soup powder, stone snail ointment, wild chicken ointment, snail extract, sour bamboo shoot, peanut,cassia bark, kaempferia galanga, cardamom, tsaoko, clove, modified starch, broad bean paste, fermented bean curd, beef bone meat, pig bone meat extract, snail meat extract, chicken bone meal, sugar, beef fresh soup powder, pork fresh soup powder, 5-disodium nucleotide, sodium carboxymethyl cellulose, xanthan gum, dried shellfish essence, sodium dehydroacetate and potassium sorbate. The sauce bag,on the whole, has good flavor fragrance, taste and fullness.

The invention provides a vegetable juice and abalone foodstuff, which comprises main ingredients, supplementary materials, condiment and vegetable juice, wherein the main ingredients include natural fresh abalone, dried scallop, dried shrimp, and the auxiliary materials include dried green onion, green onion tail, ginger, onion, the condiment includes crystal sugar, oyster sauce, dark soy sauce, peanut oil. The vegetable juices include maize extract, pumpkin extract, carrot extract, Chinese flowering quince extract, which are all fresh juices.

The invention belongs to the technical field of food processing and especially relates to a seaweed-XO sauce. The seaweed-XO sauce comprises main ingredients and accessory ingredients; the main ingredients comprise scallop meat, shrimp meat, fish meat, seaweeds and chicken meat; and the accessory ingredients comprise vegetable oil, red chili peppers, pepper powder, table salt, white granulated sugar, yellow rice wine and soy sauce. The main ingredients and the accessory ingredients are cooked by a special sauce-cooking technology, so that the seaweed-XO sauce is prepared. The seaweed-XO sauce disclosed by the invention preserves unique flavor of traditional XO sauces; however, the high-fat ingredients are effectively mediated, so that disadvantages of high fat and high heat of the traditional XO sauces are overcome; thus, the seaweed-XO sauce satisfies modern healthy diet requirements.

A broth flavoring comprises the following components: by weight, 13-22% of fresh peeled degreased chicken, 13-22% of fresh pig lean meat, 13-22% of fresh peeled degreased duck meat, 5-8% of ham, 0.5-1.2% of dried scallop, 0.3-0.8% of a chicken marrow extract product, 0.3-0.8% of a pig marrow extract product, 1-5% of monosodium glutamate, 2-4% of hydroxypropyl distarch phosphate, 0.3-0.8% of 5'-flavor glycoside disodium, 10-15% of salt, 6-10% of white sugar, 3-7% of lightfast soy, 0.6-1.2% of spice, and 10-22% of water. A preparation method of the broth flavoring comprises the following steps: cleaning, simmering, filtering, homogenizing, blending a mixture, boiling, and cooling. The broth flavoring has advantages of mellow and soft mouthfeel, rich local flavor, nutritive and health value, good stability and excellent quality, and can make cooked food or directly-prepared soup baked with superior gravy to be not greasy and very clean and mellow.

The present invention discloses a fermented soya bean fried beef-flavored paste flavor. The paste flavor comprises the following components in parts by weight: 8-12 parts of edible salt, 7-14 parts of white granulated sugar, 6-12 parts of monosodium glutamate, 0.3-0.8 part of disodium 5'-Inosinate and disodium 5'-guanylate mixture, 0.3-0.8 part of disodium succinate, 0.2-0.7 part of arginine, 0. 2-0.6 part of glycine, 1-4 parts of glucose, 2-8 parts of yeast extract, 3-9 parts of Haitian light soy sauce, 0.2-0.8 part of garlic powder, 0.3-0.9 part of onion powder, 0.2-0.8 part of ginger powder, 0.1-0.6 part of white pepper powder, 8-12 parts of fermented soya bean powder, 16-25 parts of zymolytic beef extract, 16-24 parts of water, 1-5 parts of modified starch, 0.2-0.5 part of onion oil flavor and 0.5-2.5 parts of fermented soya bean flavors. The paste flavor can maximize the retention of the taste and aroma of fermented soya bean fried beef, and the application of the paste flavor to product processing can maintain a sense of natural kitchen flavor for products, keep aroma for a long time, and promote standardized and large-scale production, and long-term consumption is harmless to the body.

The invention provides a method for making oyster sauce, comprising using oyster water, soy sauce, salt, white granulated sugar, sodium benzoate, hydroxypropyl distarch phosphate modified starch, potassium sorbate, citric acid, I+G, scallop powder, caramel, monosodium glutamate, xanthan gum, AK sugar, sucralose, tripotassium glycyrrhetate and water as raw materials for preparing oyster sauce; thehydroxypropyl distarch phosphate modified starch is used for cooperating with xanthan gum, so that the stability of the oyster sauce is enhanced, and the shelf life of the oyster sauce is prolonged.

The present invention discloses homemade seafood powder and a preparation method thereof, the homemade seafood powder is prepared from the following raw materials by percentage: 25-35% of live shrimp, 15-20% of kelp, 15-30% of raw oysters, 15%-20% of dried scallops and 15-20% small whitebait. The homemade seafood powder has the advantages of rich nutrition, delicious flavor, no side effect, safety and reliability, and the like.

The invention relates to double material packets for instant sea cucumber and preparation methods of the double material packets. The double material packets comprise a seasoning packet and a flavouring packet, wherein the seasoning packet is filled with 0.05-0.5 part by weight of green onion leave, 0.1-1 part of fungus, 0.1-1 part of scallop shreds, 0.1-1 part of Chinese wolfberry fruit, 0.1-2 parts of kelp and 0.05-1 part of American ginseng, and the flavouring packet is filled with 0.1-5 parts of iodized salt, 0.1-5 parts of chicken powder and 0.1-5 parts of seafood powder. The double material packets for the instant sea cucumber are convenient to carry, can be used for seasoning and flavouring the instant sea cucumber so that the instant sea cucumber has various tastes, are suitable for large-scale production and storage and have long quality guarantee period. More importantly, various food materials in the seasoning packet are aired naturally and have the characteristics that the quality guarantee period is long, the nutritional ingredients are not lost, and the colors are kept unchanged in the quality guarantee period, and the nourishing food materials are nutritionally balanced and comprise no preservative or additive.

The invention relates to a preparation process of brewing type instant vacuum freeze-dried sea cucumbers. The preparation process comprises the following steps: pre-treating raw sea cucumbers, cooking, cutting, freezing, filling a dish with the frozen sea cucumbers, carrying out freeze-drying and packaging to obtain instant vacuum freeze-dried sea cucumbers. A bagged sea cucumber seasoning used for the brewing type instant vacuum freeze-dried sea cucumbers comprises the following components in parts by weight: 0.05-0.5 part of onion leaves, 0.5-1 part of dried scallop shreds, 0.5-1 part of fruits of Chinese wolfberry, 0.5-1 part of white sugar, 0.1-1 part of chicken essence, 0.5-1 part of American ginseng, 0.5-5 parts of iodine salt and 0.5-5 parts of seafood powder. The preparation method disclosed by the invention has beneficial effects that the sea cucumbers are cut into thin slices, so that not only are whole cucumber bodies separated, frozen and dried in a vacuum condition to shorten freezing, vacuum freeze-drying and water-immersing time of the sea cucumbers very well, but also the processing cost is saved; moreover, water-immersing time is short and only lasts for 5minutes-10 minutes; the bagged seasoning is carried inside, and food materials are uniformly matched in nutrition, and therefore, the instant vacuum freeze-dried sea cucumbers are suitable for being taken as instant products by people, and complete in nutrition.

Rehmannia glutinosa libosch heat-clearing blood-cooling type beef is disclosed. The heat-clearing blood-cooling type beef is characterized by being prepared from following raw materials by weight: 500-550 parts of beef, 2-3 parts of herba cistanche, 8-12 parts of moringa seed powder, 1-2 parts of rehmannia glutinosa libosch, 3-4 parts of rhiizoma dioscoreae from Henan of China, 5-10 parts of proso millet, 8-12 parts of shrimp meat, 4-7 parts of spirulina, 5-6 parts of green soybean, 3-4 parts of kiwi fruit powder, 15-20 parts of dried scallop, 7-8 parts of preserved vegetable, 8-15 parts of fragile blueberry fruit, 20-22 parts of crab oil, 10-11 parts of dried fish maw, 3-5 parts of ginseng, 20-30 parts of duck blood, 12-13 parts of squid, 3-4 parts of black garlic powder and 65-70 parts of nutrition additives. The heat-clearing blood-cooling type beef has effects of clearing heat and cooling blood and is good in taste and rich in nutrition.