8 results about "GARLIC POWDER" patented technology

The invention discloses deep-fried chicken steak filled with cheese and a preparation method thereof. The deep-fried chicken steak filled with cheese is prepared from the following raw materials: chicken breast, Mozzarella cheese slices, marinade, cream materials and a coating flour material, wherein the marinade is prepared from the following raw materials in parts by mass: ice water, edible salt, white granulated sugar, composite phosphate, chicken essence seasoning, ethyl maltol, salad oil, aginomoto, soybean sauce, five-spice powder, multi-spice powder, ground ginger, onion powder, groundblack pepper, potato starch, corn starch, vegetable oil, chili powder, garlic powder and white pepper powder. The deep-fried chicken steak filled with cheese prepared by the marinade in a scientific proportion has crispy exterior and tender meat quality, and cream is molten in in the mouth since cheese is molten when being heated. The components in the composition are synergized to form unique taste and flavor; and the preparation process is refined and controllable, and is favorable to realizing industrial production; and cost is effectively controlled on the premise that flavor and quality are guaranteed.

The invention discloses a preparation method of a tomato red sour soup. The method comprises the following steps: (1) preparing a fermentation liquid: adding rice wine to wheat flour, and conducting fermentation at 27-37 DEG C for 15-21h to obtain the fermentation liquid; (2) preparing raw materials: cleaning fresh tomatoes, cutting the tomatoes into blocks with a width and length of 0.5-1.1cm, and cleaning and chopping fresh red chilies; (3) conducting decocting: adding pungent litse fruit oil, hot pickled mustard tuber strips, raw ginger powder, garlic powder and purified water to the tomatoblocks and the chopped red chilies, conducting decocting until the mixture is in a thick state, and cooling the mixture for later use; (4) mixture materials: mixing the thick mixture with the fermentation liquid, water-milled glutinous rice flour, salt and rice wine with stirring so as to obtain a new mixture; and (5) conducting fermentation: fermenting the new mixture at 22-26 DEG C for 17-21 days to obtain the tomato red sour soup. With the preparation method of the tomato red sour soup provided by the invention, the prepared tomato red sour soup is denser and more fragrant in taste and characteristic in taste, has a long preservation time, and is suitable for mass production.

The present invention discloses a snowflake chicken meat bar and a preparation method thereof, and belongs to the field of food. The snowflake chicken meat bar comprises the following raw materials in parts by weight: 100 parts of chicken breast meat, 4-7 parts of marinating materials, 2-6 parts of modified starch, 4-6 parts of corn starch, 0.1-0.5 part of monosodium glutamate, 0.1-0.3 part of a delicious peptide, 0.5-1.5 parts of chicken meat seasoning powder, 0.1-0.6 part of salt, 0.1-0.7 part of garlic powder, 0.1-0.5 part of a moisture retaining agent, 0.05-0.08 part of D-sodium erythorbate, 0.003-0.005 part of capsanthin, 45-60 parts of water and 20-30 parts of powder wrapping slices. The snowflake chicken meat bar is attractive in color and luster, low in oil and fat, low in cholesterol, crisp outside and tender inside, smooth, fragrant, crisp and tasty, and unique in flavor, has a flavor left in mouth and on lips for a long time, and is rich in nutrition and easy to eat.

The invention discloses a formula and a production process for crispy meat. The formula of the crispy meat comprises the following raw materials in parts by weight: 30 to 30.5 kg of meat, 0.5 to 0.55 kg of compound mildew preparation, 0.64 to 0.69 kg of soybean protein, 0.35 to 0.4 kg of salt, 0.10 to 0.13 kg of chicken essence, 0.02 to 0.04 kg of meat aromatiser, 0.008 to 0.01 kg of shallot powder, 0.20 to 0.22 kg of garlic powder, 0.040 to 0.044 kg of ginger powder, 0.20 to 0.22 kg of light soy sauce, 0.01 to 0.03 kg of dark soy sauce and 0.01 to 0.03 kg of pepper powder. The production method is reasonable in production; the chewiness of the crispy meat is improved by cutting the meat after pressing and freezing the meat; and by matching with the arrangement of a crispness agent and fried dough twists, the crispy and soft degree of the crispy meat is improved and the eating taste of people is improved .

The invention provides a broiler feed. The broiler feed is prepared from the following raw materials in parts by weight: 40-70 parts of wheat middling, 20-40 parts of peanut meal, 4-10 parts of leaf mould, 5-15 parts of dandelions, 3-8 parts of fructus forsythiae, 5-10 parts of dried orange peel, 1-5 parts of garlic powder, 2-6 parts of dry yeast, 3-8 parts of cortex eucommiae and 5-10 parts of pine needle meal. A preparation method of the chicken feed sequentially comprises the following steps of (1) mixing the wheat middling with the peanut meal and the leaf mould according to the formula proportion, performing crushing, and then performing screening with a 60-100-mesh sieve; (2) according to the formula proportion, mixing the dandelions with the fructus forsythiae, the dried orange peel, the cortex eucommiae and the pine needle meal, performing crushing, and performing screening with a 200-mesh sieve; and (3) adding the garlic powder and the dry yeast to the fine powder obtained after crushing in step ( 2) and the fine powder obtained after crushing in step (3), and performing uniform mixing. The broiler feed is safe and free from toxin, the meat quality of the broilers can be obviously improved, the delicious degree of the meat is increased, the meat is good in mouth feel, and the weight and the immunity of the broilers can be increased.

The present invention relates to a feed for preventing pig sarcosporidiosis. The feed is characterized by being prepared from the following raw materials in parts by weight: 450 to 480 parts of corn, 120 to 140 parts of broken rice, 120 to 150 parts of soybean meal, 50 to 70 parts of germ meal, 120 to 140 parts of tapioca flour, 10 to 20 parts of zeolite powder, 5 to 10 parts of bone powder, 5 to 10 parts of garlic powder, 6 to10 parts of peach juvenile branchlets, 3 to 6 parts of omphalia, 5 to 8 parts of rhizoma chuanxiong, 8 to 12 parts of cornu bubali, 8 to 12 parts of radix angelicae pubescentis, 6 to 10 parts of fruits of Chinese wingleaf prickyash, 5 to 8 parts of aemen platycladi, and 8 to 12 parts of herba siphonostegiae. The feed prevents pig sarcosporidiosis better, contributes to enhancing immunity, and promotes growth and development.