40 results about "Savoury dishes" patented technology

The present invention is a kind of dried cooked salted vegetable and its making process. The making process of the dried cooked salted vegetable includes the following steps: preparing material, washing and drying, cooking and vacuum packing. The dried cooked salted vegetable is tough, fragrant, delicious and unique in taste. The dried cooked salted vegetable is easy to chew up and especially suitable for old people and those with dental diseases to eat.

The invention discloses a bibimbap and a preparation method thereof. The main raw materials are divided into the major material, the auxiliary material and the ingredient; wherein the major material comprises rice and meat, the auxiliary material comprises vegetables and mushrooms and the ingredient comprises pickles and seasonal fresh vegetables. The preparation method comprises the following steps: pre-treating the rice, meat, vegetables, mushrooms and the ingredient; heating a container to 250-300 DEG C; stirring the pre-treated meat, vegetables, mushrooms and the ingredients; and adding treated rice, evenly stirring the rice and adding sauces, thus obtaining the finished product. In the invention, multiple foodstuff such rice, meat, vegetables, mushrooms serve as the raw materials of the bibimbap, so that the bibimbap is rich in nutrition and fully meet the nutritional standards designed for the people; in addition, special ingredients and sauces from South Korea are added tot the bibimbap, therefore the taste becomes tastier. On the other hand, in the process of preparation, the rice, meat, vegetables, mushrooms, ingredients and sauces are all pre-treated and stored, so that the bibimbap can be heated and taken when necessary and meet diversified requirements of the modern people on diet.

A method for preparing salty hot paste from dried salted mustard includes such steps as salting fresh mustard, boiling, drying to obtain dried salted mustard, mixing it with hot pepper, cutting, and beating.

The invention relates to mustard leaf pickle and a production method thereof. The method comprises the following steps of: charging a certain amount of mustard leaf, table salt, monosodium glutamate, soy sauce and amino acid into a raw soup heating pan with seasoning in a boiling state in sequence; heating by slow fire, covering and maintaining the boiling state for 40-60 minutes till raw soup is exhausted and the mustard leaf sends aroma; after taking out and cooling the mustard leaf to normal temperature, cutting into filaments or strips; and packaging and sterilizing by an ultrahigh temperature sterilizer or infrared rays to obtain a finished product. The mustard leaf pickle food processed by the production method of the invention has moderate and good taste and slight crisp feeling, can promote appetite, tonify the spleen and strengthen appetite and is good dish on the dining table; and the mustard leaf pickle has bright color, does not contain any preservative and belongs to a green food, and the processed mustard leaf can be stored for longer time. The invention has short food processing time and fully retains the medicinal value of the mustard leaf.

The invention discloses a preparation method of spicy black pickled vegetable. The spicy black pickled vegetable prepared according to the method is made from the following raw materials: radish leaves, carrot leaves, cabbage, Chinese cabbage, potherb mustard, green vegetables, flowering cabbage, cauliflower, Brassica campestris, lettuce leaves, caraway, cedrela sinensis, sweet potato leaves, kohlrabi leaves, garlic sprouts or young rape sprouts. The method comprises the following steps: pickling, sun-drying, fermenting and packaging. The spicy black pickled vegetable has smooth, salty, sweet, spicy and delicious taste; is suitable for the elderly and people with tooth problems; is a new type of edible pickled vegetables; and satisfies the consumer's demand. The spicy black pickled vegetable disclosed by the invention is made from the common vegetables by pretreatment, pickling and natural fermentation under special high temperature and high humidity conditions. Through fermentation, the organic components of the vegetable leaves are converted, so that the content of nutrients is increased, and the bitter and astringent taste of the vegetable leaves is removed. Therefore, the final product of spicy black pickled vegetable has a high quality, promotes the desire of people and stimulates the appetite.

The invention provides spicy jerusalem artichoke black pickle and a processing method thereof. The spicy jerusalem artichoke black pickle comprises 100 kg of jerusalem artichoke, 6-12 kg of salt, 0.02-0.03 kg of ascorbic acid, 0.35-0.5 kg of pepper, 0.25-0.35 kg of star anise, 0.3-0.5 kg of allspice, 1.5-3 kg of dried red pepper and 0.5-1 kg of white sugar and is prepared by pickling, airing, steam cooking and fermenting. The prepared spicy jerusalem artichoke black pickle is tough and chewy in mouth feel and mellow in taste, has a fragrant, salty, sweet and slightly spicy taste, is particularly applicable to old people and people with bad teeth, is easy to chew, provides a side dish eaten together with rice or bread for people, and has a health-care effect and thus is particularly applicable to diabetics; a processing method of the spicy jerusalem artichoke black pickle is simple in process and applicable to large-scale production, and can form an industry to meet market demands of people; and the spicy jerusalem artichoke black pickle is high in quality, low in price and very popular among customers.

The invention discloses a method for preparing a leaf vegetable black pickle. The black pickle, which is prepared by the method, uses roots of radish leaves or roots of carrot leaves or cabbages or Chinese cabbages or potherb mustard or flowering cabbages or cauliflowers or lettuce leaves or caraway or tender leaves of Chinese toon or sweet potato leaves or leaves of black salted turnip or garlic sprout or tender rape seedlings as raw materials, is prepared by raw material processing, pickling, air-drying, fermentation and packaging and aims to enable more edible leaf vegetables to be further beneficially utilized. The preparation of the black pickle also aims to promote taste and quality of the pickle, overcome the defects of an existing pickle preparation method, sufficiently utilize vast leaf vegetable resources, prepare a novel pickle which has higher nutritive value, is more delicious in taste and can be kept for a long time, provide diversified pickle varieties, enable more people to enjoy delicious table pickles with nutritive value and particularly meet the requirements of old people and people with poor teeth for eating.

A manufacturing method of pungent salted vegetables belongs to the food field. Common pungent salted vegetables are various, possess various tastes, and different raw materials and processing methods are utilized. Many pungent salted vegetables contain chemical additives, and are harmful to human body in different degrees. The project employs a unique processing method to prepare pungent salted vegetables which possess abundant nutrition, are fragrant, pungent, sour, and sweet, have a delicious taste, and do not contain any chemical additive. The invention provides an ideal delicious food to accompany a meal. The pungent salted vegetables comprise the following raw materials of, by weight, 7.5 kg of cabbages, 1.5 kg of radishes, 1 kg of carrots, 1 kg of apples, 1 kg of pears, 1 kg of scallion, 1.5 kg of garlic, 0.25 kg of capsicum mince, 0.025 kg of gourmet powder, and 0.5 kg of salt. The manufacturing process includes the following steps of: preserving main materials; preparing fine materials; mixing materials; switching materials; and finishing end products. The project possesses beneficial effects of: providing an ideal delicious food for the public to accompany a meal, and being good for enhancing people's life quality and health level.

The invention relates to a processing method of convenient and ready-to-eat crisp food. The convenient and ready-to-eat crisp food comprises the following main materials: lotus root, kelp, streaky pork and pickles blocks; and the seasoning includes soy sauce, pickly ash, star anise, cinnamon, ginger or sugar; and the mass ratio of the main materials to the reasoning is of 100: (3 to 6). The processing method comprises the following steps in sequence of: feeding the pre-processed lotus root, kelp, streaky pork and pickles blocks into a pot; adding water, heating, and adding the seasoning; boiling for 20 to 30 minutes at 120 to 140 DEG C; boiling for 30 to 60 minutes by soft fire at 90 to 100 DEG C; picking the cooked lotus root, kelp, streaky pork and pickles blocks; and airing, sub-packaging, and sealing, thus obtaining the convenient and ready-to-eat crisp food. The convenient and ready-to-eat crisp food prepared by the processing method is crisp, soft, delicious, ready to eat when opened, safe and convenient.

The invention relates to a beef food and a preparation method thereof. The invention provides a preparation method of beef food and is simple in process and convenient in operation. The beef food prepared according to the method consists of the following components according to parts by weight: 100 parts of beef jerky, 100 to 500 parts of dried salted vegetable, 8 to 12 parts of salad oil, 1.5 to 2 parts of sesame and 1.5 to 2 parts of monosodium glutamate. The beef food is prepared by the mutual combination of beef jerky and dried salted vegetable with mutual interpenetration of taste and mutual supplement of nutrition. Either the beef or the salted vegetable has mellow, exquisite and better taste.

The invention relates to a production process for pickling pickles by virtue of medical stone. The production process comprises the following steps: (1) extracting a medical stone leachate: mixing medical stone with water at a weight ratio of 1: (1 to 3), heating and boiling, standing to separate a solid from solution, filtering, and taking the upper-layer filtrate to obtain the medical stone leachate; (2) pickling: placing vegetables in a container, adding table salt, then pressing and coating the vegetables with the medical stone, adding the medical stone leachate, enabling the medical stone leachate to immerse the vegetables and the medical stone, and pickling to obtain the pickles; and (3) cleaning: cleaning the pickles in the step (2) to remove the adhered medical stone. The production process disclosed by the invention has the following beneficial effects peculiar trace elements of selenium, strontium, iodine, fluorine, metasilicic acid and the like contained in the medical stone are fused in the pickles, and elements needed for bodies can be supplemented during daily diet of people; meanwhile, nitrite in the pickles can be adsorbed, thus harm to human bodies is avoided; the production process is simple and the flavour is unique.

A flaky egg pastry is prepared from wheat flour, soybean oil, oily slurry, egg, ham, sweet sauce, slit carrot, slit cucumber, salted vegetables and salted potherb mustard through preparing oily slurry, preparing dough rolling the dough, coating oily slurry, kneading, rolling to form raw pastry, frying on flat pot at 90 deg.C, and roasting.

The invention discloses a preparing method of cabbage nutritious salted vegetable, which comprises the following steps: stripping outside layer of the cabbage; washing; cutting to fragile section with one inch length and half inch width with straight knife; washing; airing; pickling with salt; stirring into condiment evenly; heating; boiling with opened pot for ten min; getting the product. This invention possesses detailed raw material, fine production and abundant nutritious value, which possesses wide market prospect.

The invention relates to dishes in the food field, and in particular relates to a semi-finished instant dish. Along with the continuous improvement of living standards, the requirement of people on food is higher and higher, people need to be fully fed, and more importantly, people need to be well and healthily fed. As pest and disease damage in greenhouses is pretty heavy and farm chemicals are more used, vegetables from the greenhouses contain a lot of farm chemical residues harmful to a human body, and a simple cleaning method cannot remove the farm chemical residues; and pickled vegetables or salted vegetables are generally heavy in taste, contain a lot of nitrites, preservatives and pigments harmful to the human body and cannot be eaten frequently. According to the dish provided by the invention, organic vegetables growing in a field are eaten in an out-of-season manner; several types of vegetables are reasonably matched, processed, and packaged according to the dietary habit of Xinjiang ethnic minority people and only need to be fried with cooked meat in a pan for several times before dinning for eating, and the mouth feel, flavor, colors and nutrition of a dish made of the instant dish are just as those of a dish made of original fresh vegetables. Moreover, the instant dish is low in processing and transportation cost, absolutely free from nitrites, preservatives and pigments harmful to the human body, and long in quality guarantee period.

The invention discloses a preparing method of small purple aubergine salted vegetable, which comprises the following steps: choosing the small purple aubergine with length not more than 10 cm; stripping the small purple aubergine handle; washing; airing; pickling with salt; stirring into condiment evenly; boiling soy sauce; cooling naturally; putting the small purple aubergine into the soy sauce; closing the vessel with the small purple aubergine; taking-up after 10 days; getting the product. This invention possesses detailed raw material, fine production and abundant nutritious value.

The invention relates to a making method of pickled radish with low nitrite content, and belongs to the technical field of food processing. The method comprises a making method of pickled radish, or amaking method of radish pickles or a making method of pickled sauce radish. The required main material is radish strips, and auxiliary materials comprise purple perilla and soybean sprout juice, edible salt, white vinegar, soybean oligosaccharide, white sugar, capsicum frutescens, ginger, garlic and water. The making method comprises the operation steps as follows: the radish strips are dehydrated by a hot air drying technology; pickling mother liquor is made from the purple perilla and soybean sprout juice and the auxiliary materials; dried radish and the pickling mother liquor are mixed, ajar is sealed for fermentation, and the pickled radish or radish pickles or pickled sauce radish with low nitrite content is made. The nitrite content of the pickled radish is 1.0-2.8 mg / kg, and is lower than the commercial content of 9.6 mg / k. Perillaldehyde and other substances in purple perilla leaves can inhibit reproduction and growth of harmful bacteria. Polypeptides, amino acids and monosaccharides in soybean sprouts provide nutrients for lactic acid bacteria and promote fermentation of the lactic acid bacteria.

The invention discloses a pickling processing method for a winter pickled vegetable potherb mustard, and belongs to deep processing techniques of agriculture products. According to the pickling processing method, fresh and tender potherb mustard harvested in winter is treated by using processes such as air-drying, piling and yellowing, kneading, turning over, pressing pickling, seasoning and stewing, moreover different seasoning materials are adopted for different tastes of different places, production processes are innovated on the basis that the traditional flavor of the product is maintained, and the pickling processing method has the characteristics of being high in pickling speed, high in production efficiency, good in color, fragrance and taste, long in expiration date and stable in quality. The produced winter pickled vegetable potherb mustard is rich in nutrition, pleasant in color, mellow in fragrance, delicious in taste, sincere in quality and very popular with the public.

The making process of salted sowthistle herb includes the steps of: cutting washed sowthistle herb into sections, drying in the sun, salting, boiling edible oil with chopped chives and cooling, mixing salted sowthistle herb, boiled oil and seasoning, and sealing for a time period. The salted sowthistle herb is yellowish and rich in fragrance, and has rich nutrients, health functions of benefiting lung, invigorating spleen, clearing away heat and toxic material and others, and high marketability.

A preparing method of special flavor pickle chicken is characterized by comprising the steps of removing feathers of a live chicken, cutting open the belly of the chicken, removing the haslet, and washing the chicken; sterilizing the chicken with cooled boiled water and white spirits; drying the chicken in the air until water content in the chicken body is 60%; chopping the chicken into pieces, adding auxiliary materials and stirring evenly, placing the pieces in a sealed jar and curing for 6 months; taking the pieces out and placing the pieces with pickles together in a sealed jar for 4 weeks; and then packaging the pickle chicken in a sealing mode. According to the preparing method of the special flavor pickle chicken, the live chicken can be made into deli which can be eaten directly without the need of reprocessing and serves as both leisure food and delicious food, the additional value of the product is greatly increased, the storage period of the product is long, and the product can be packaged in bags to facilitate purchase of consumers.

A making method of colorful and multi-flavor rice dumplings, zongzi, steamed stuffed buns, dumplings and pastries belongs to the technical field of food, and is characterized in that polished round-grained rice and glutinous rice are soaked in a soaking solution, and raw materials are added to rice flour for making the rice dumplings and the pastries, flour for making the dumplings and rice for making the zongzi to change colors. The soaking liquid and raw materials for changing colors comprise but are not limited to jam, sugared sweet-scented osmanthus, sugared sesame, red bean paste and mung bean paste prepared from honey, chocolate, matcha, stigma croci, dendrobium officinale and the like as raw materials; comprise but not limited to fresh meat, ham, preserved meat, dried small shrimps, fresh shrimp meat, fresh minced shrimps, fresh minced fillet, fresh crab spawn, salted fish and the like, and a combination of celery, caraway, shiitake mushrooms, agaric, fresh bamboo shoots, Chinese cabbages, radishes, carrots, edible mushrooms, salted vegetables, bean products and meat. The method has the beneficial effects that the method can meet the requirements of audiences on colors and tastes of sweet soup balls, rice dumplings, steamed stuffed buns, dumplings, Qingming Chongming balls, steamed sponge cakes, Chongyang cakes and the like, and is also suitable for making eight-treasure rice pudding, eight-treasure porridge, moon cakes and the like.

The making process of salted elm leaf includes the steps of: cutting washed elm leaf into sections, drying in the sun, salting, boiling edible oil with chopped chives and cooling, mixing salted elm leaf, boiled oil and seasoning, and sealing for a time period. The salted elm leaf is greenish and rich in fragrance, and has rich nutrients, health functions of benefiting lung, invigorating spleen, clearing away heat and toxic material and others, and high marketability.

The invention discloses a preparing method for mixed vegetables. The preparing method comprises the following steps of: matching fresh vegetables which have bright color and delicious taste and are adopted main materials according to certain proportion, soaking, cleaning, drying, cutting the dried vegetables into sections, pouring the cut vegetables into well-decocted soup, stirring uniformly, sealing, and arranging for a period of time, and successfully salting a fresh vegetable with bright color and delicious taste. Since the salting method is adopted, the salted vegetable is good in mouthfeel, retains natural nutritional components and cannot go bad easily.

The invention discloses a simple preparation method of sauce-flavored cowpea pickles. Raw materials of the sauce-flavored cowpea pickles comprise cowpeas, salt and light soy sauce. The preparation method comprises the following steps of: selecting tender cowpeas; pinching heads and removing vascular bundle fibers; smearing salt to pickle the cowpeas; boiling the cowpeas for a short time, drying the cowpeas in the shade; cutting the cowpeas into sections, filling the cowpea sections into a container; submerging the cowpea sections with light soy sauce; covering the container with a cover; and pickling the cowpea sections for about one week. In addition to the salt and light soy sauce, other raw materials are not used, the period is short, and the product is unique in flavor, sauced, crisp and refreshing, can be eaten with porridge, and can also be used as cold dishes.

The invention provides a spicy black pickle and a processing method thereof. The spicy black pickle is prepared by processing, pickling, airing, steam-cooking and fermenting the raw materials of 100 parts of tuber and stem vegetables, 0.5-3 parts of seasoning powder and 6-12 parts of salt by weight, wherein the tuber and stem vegetables can be radishes (white radishes, green radishes, red-skin radishes or red-core radishes), carrots, kohlrabies (also known as turnip cabbages), brussels spouts (also known as stem mustards), herbivorous silkworms (also known as Chinese artichokes), turnips (also known as rutabagas and kohlrabies), horseradishes, mioga gingers (also known as alpinia), sweet potatoes, taros, pickled mustard tubers, potatoes, yams, burdocks or platycodon roots. Through the later processes of steam cooking and fermenting, flavor components of the spicy black pickle can be effectively improved, so that the spicy black pickle is fragrant, delicious and fresh in taste and rich in aftertaste, the eating desire of people is enhanced, and the demand of people on a side dish eaten together with rice or bread can be met.

The invention relates to a health protection sausage used for being added to breakfast, which comprises the following raw materials with portions by weight: major ingredients: 55-65 portions of minced meat, 9-11 portions of paste kohlrabi pickles, 18-22 portions of dried beancurd, 4-6 portions of carrageen and 4-6 portions of groundnut kernels; spices: 1-2 portions of amomum powder, 0.1-0.2 portion of ground cloves powder, 2-4 portions of fragrant leaf powder, 2-6 portions of walnut powder, 1-2 portions of wolfberry powder, 2-4 portions of osmanthus powder, 0.1-0.3 portion of tuber fleeceflower root powder, 0.1-0.2 portion of tall gastrodia tuber powder and 0.06-0.1 portion of caterpillar fungus powder; seasonings: 1-2 portions of gourner powder, 1-2 portions of white granulated sugar, 2-4 portions of thirteen spice and 0.5-1 portion of essence. The production method of the health protection sausage used for being added to breakfast of the invention comprises the steps of raw materialprocessing, raw material blending, injected sausage tying and sterilizing by being cooked in water. The invention has the advantages that: the invention has extremely high nutritional ingredients andpure taste; meanwhile, the invention also has the functions of expelling cold and breaking binds, transforming phlegm and suppressing cough, increasing appetite and deferring senility, etc., thus being a best food for increasing appetite.

The salted vegetable fish is produced by using the following processes. Fresh fish after being butchered and washed is disinfected with cool boiled water and white liquor, air dried to water content of 50-55 %, mixed with supplementary material and sealed in a jar for salting for 3-5 months; then the salted fish is mixed with dry salted vegetable before sealed for 1-2 weeks; and the final product is sealed and packed. Thus, cheap fresh fish is produced to cooked fish for direct eating as both pastime food and delicious dish.

The invention discloses salted pig ears and a processing method thereof. The salted pig ears are prepared from the following raw materials in parts by mass: 450-550 parts of black pig ears, 15-20 parts of edible salt, 1-2 parts of Baijiu, 1-2 parts of Sichuan pepper, and 1-1.5 parts of a color aid. The processing method comprises the following steps: (1) cleaning the black pig ears, and uniformlymixing the black pig ears with edible salt, Sichuan pepper, baijiu and the color aid in proportion; (2) repeatedly kneading, flattening and stacking in a pickling jar for pickling; (3) taking out thepickled food materials from the jar, tying the pickled food materials with hemp ropes, and airing the pickled food materials in a sunlight room; and (4) putting the aired black pig ears in a spreadingworkshop, fermenting until the preserved flavor comes out, putting the fermented black pig ears into a pickle jar, preserving for one month, taking the preserved black pig ears out of the jar, weighing, and packaging to obtain the salted pig ears. The salted pig ears are simple in material, the processing technology is simple and easy to operate, the color and flavor of the obtained product are greatly improved, and the salted pig ears have good market popularization value.

The invention provides a method for processing salted vegetables. The method for processing salted vegetables is used for producing salted vegetables with unique taste and good pickling effects. Chinese cabbages, salt, five spices, anise, caraway, Chinese wolfberry fruits, and rosemary are used; the method comprises the following steps: the Chinese cabbages are washed and cleaned; five spices and anise are placed in a pan for frying for 2-3 minutes till a spicy flavor emits; the Chinese wolfberry fruits are placed in a pulverizer in order to prepare particles whose diameters are 2-3mm; the caraway is cleaned and cut up; the salt is uniformly smeared on aired Chinese cabbages with repeat rubbing of the Chinese cabbages, and the Chinese cabbages are vertically and horizontally staggered and placed in a porcelain jar; caraway which is cut up, granular Chinese wolfberry fruits, the rosemary, the five spices, and the anise are uniformly spread on the Chinese cabbages, a stone for pressing jars is pressed on the top layer of the Chinese cabbages, and pickling is carried out with turning over of the jars; one or two prepared salted vegetables are bundled and placed into the porcelain jar in order, and the mouth of the porcelain jar is sealed; the salted vegetables are prepared. The salted vegetables after pickling are fresh, delicious and tasty, and at the same time, the Chinese wolfberry fruits are used for coloring, invigorating energy and adding flavor.

The invention relates to the technical field of kitchen supplies, and discloses a salted vegetable pickling device which comprises a bottom plate, a first vertical rod and a first transverse rod, wherein the first transverse rod is fixedly connected with the first vertical rod, the first vertical rod is fixedly connected with the top surface of the bottom plate, and the first transverse rod is provided with a depth adaptation mechanism, a material guide mechanism, a preliminary extrusion mechanism, a filling mechanism and a tamping mechanism. The depth adaptation mechanism comprises a first vertical shaft, a first circular ring, a first vertical pipe and a poke rod, wherein the first circular ring is fixedly connected with the top face of the first transverse rod, the first vertical shaftis in threaded connection with the inner diameter of the first circular ring, and the poke rod is fixedly connected with the outer side wall of the first vertical pipe; by rotating thefirst vertical shaft, the first transverse rod descends spirally in the first circular ring, the first vertical shaft drives thefirst vertical rod to descend, then, the bottom face of the first vertical shaft makes contact with the bottom face of the containing container, the container is pressed on the ground through the bottom face of the first vertical shaft, and the container is stable and does not deviate inthe process of loading the pickles into the container, so that the pickle containing stability is improved, and the convenience of loading the pickles into the container is improved.