57results about How to "Delicate entrance" patented technology

The invention relates to an edible fungi ham sausage and a preparation method thereof. The edible fungi ham sausage comprises the components with weight proportions as follows: 1 portion of edible fungi, 0.1 to 0.2 portion of cornstarch, 0.05 to 0.1 portion of soybean protein isolate, 0.004 to 0.006 portion of carrageenan, 0.004 to 0.006 portion of xanthan, 0.02 portion of edible oil, 0.01 portion of salt, 0.008 portion of monosodium glutamate, 0.005 to 0.01 portion of scallion and 0.002 to 0.005 portion of garlic. The preparation method comprises the steps as follows: the main ingredient of the edible fungi is washed by clean water and blanched in boiled water for 0.5 to 1 minute; then the edible fungi, the scallion and the garlic are crashed into minced material which is mixed with seasonings uniformly and is kept for 20 to 30 minutes; the cornstarch, the soybean protein isolate, the carrageenan and the xanthan are added into minced mushroom sequentially to be filled into a sausage casing by a sausage filler; the filled and ligated ham sausage is sterilized; finally the moisture on the surface of the sterilized ham sausage is dried by a fan as fast as possible; bent, deformed or broken products are detected and picked out; and the edible fungi ham sausages are boxed and stored. The edible fungi ham sausage has the peculiar fragrance of the edible fungi, is rich in the nutrients such as sugar, protein, amino acid, vitamin, mineral substance and the like and does not contain additives such as sodium nitrite and phosphate, etc.

The invention discloses a processing method of a fermented bean curd. The method comprises the following steps of: soaking, pulping, filtering and boiling high quality soybeans; depositing an obtained pulp by using a plant coagulant when the pulp is slightly cooled, so as to obtain a white bean curd; cutting the white bean curd into big blocks; loading the big blocks into a wood box; squeezing water from the big blocks; and then cutting the big blocks into small blocks; inoculating the small blocks by using mucor and Rhizopus chinentis; fermenting the inoculated blocks for 3-4 days at the first time, so as to obtain a fermented bean curd blank; after sterilizing the fermented bean curd blank, uniformly scattering a mixed flavoring material, a proper amount of pure grain white spirit and salt on the fermented bean curd blank; loading a mixture into a bottle; sending the bottle into a heat insulating chamber at 15-25 DEG C to carry out second fermentation on the mixture for 6-8 days. The plant coagulant comprises any one wild vegetable squeezed and sterilized juice with high calcium content and a mixed solution of a plurality of wild vegetable squeezed and sterilized juices with high calcium contents, including Agrimonia pilosa, capsicum leaves, rapes and shepherd's purses. The processing method of the fermented bean curd, disclosed by the invention, has the advantages of simplicity, standardability, short production period, capability of achieving a large-scale perennial production, delicate mouth feel of the fermented bean curd, delicious taste, slightly peppery taste, stable quality, greenness, health and capability of obtaining quality guarantee period of 24 months.

The invention relates to a method for producing crystal malt with aromatic flavor. The method has the advantages that sufficiently dissolved green malt proteins are subjected to resting, glycation, moisture elimination and high-temperature kilning to obtain the crystal malt, grains of the obtained crystal malt are plump, the crystal malt is internally caramelized to be vitric, has rich malt flavor and fragrant and sweet characteristics of caramel and can be used for producing craft beer, and accordingly the beer tastes fine, smooth and mellow and has obvious caramel sweet taste of the crystal malt.

The invention belongs to the technical field of the dairy products and the jelly food, which in particular relates to an acidic custard food and the preparation method. The acidic custard food of the invention comprises the components in a weight percentage of 34 to 40 percent of the fresh milk or 4.0 to 4.8 percent of the whole milk powder, 4 to 12 percent of the sweetener, 0.6 to 1.50 percent of the thickener, 0.59 to 1.20 percent of the acid regulator, 0.01 to 0.05 percent of the preservative and 0.005 to 0.04 percent of the food flavor, and the remaining component is supplemented to the 100 percent by the water. The product of the invention has a shelf life of more than 6 months at room temperature and the contents of the protein and the fat are both more than or equal to 1 percent with the pH being controlled to range from 4.00 to 4.30. The gel strength is high and the stability is good. The invention is fine, smooth and fresh when going into the mouth, has a deep flavor and is delicious in sour and sweet.

The invention discloses kluyveromyces marxianus fermented bean residue powder which is prepared by the steps: adjusting the water content of the bean residues to 70-85% and sterilizing the bean residues at 121 DEG C; inoculating kluyveromyces marxianus to the cooled bean residues; fermenting the bean residues for 40-48 hours at 28 DEG C; sterilizing the bean residues at 121 DEG C; carrying out vacuum or freeze drying; and crushing the bean residues and screening the bean residues by a 50-80-mesh sieve. The fermented bean residue powder is milk white, soft in texture, strong in aroma, fine and smooth in taste, free of residue sense and long in aftertaste time and has a unique aromatic odor. Compared with the raw bean residues, the soluble protein content is improved by 1.15 times, the content of soluble dietary fiber is improved by 1.12 times, the content of total soluble sugar is improved by 0.38 time, respectively, and the content of reducing sugar is reduced by 0.17 time; four different components of soy isoflavone have great changes in content, wherein the aglycone isoflavone monomers are improved by 0.42 time. The method disclosed by the invention is simple and strong in operability, and the processability of the fermented bean residues is remarkably improved, and the fermented bean residues are an excellent raw material for developing various healthy foods with unique flavors.

The invention provides leisure dried bean curds and a processing method thereof. The processing method includes the following steps of stripping and slicing, baking, slicing, cleaning, marinating, cooling, stirring, packaging and sterilizing. The leisure dried bean curds have the advantages of being tough in outside and tender in inside, elastic, fine and smooth in taste, unique in flavor and the like. Due to the fact that machinery replaces original manpower in multiple steps of the processing method of the leisure dried bean curds, the leisure dried bean curd production is made to be more standard; temperature collaborative superhigh pressure sterilization is conducted, the original flavor and quality of the product are maintained, microorganisms in the product can be killed, the safety of food is guaranteed, and the storage period is prolonged; during the storage period, the leisure dried bean curds are stable in quality, the phenomena of package expansion and the like are not generated, and flavor and quality and structure changes are less.

The invention discloses a kidney-nourishing and essence-strengthening Chinese wolfberry fruit and red date chewable tablet, which is prepared from the following raw materials in parts by weight: 80 to 85 parts of Chinese wolfberry fruit, 20 to 25 parts of red dates, 15 to 20 parts of celery, 13 to 15 parts of white gourd, 8 to 12 parts of black kerneled rice, 2 to 4 parts of Chinese milk vetch honey, 8 to 10 parts of filbert powder, 2 to 3 parts of corn poppy pollen, 3.5 to 4.5 parts of dried small shrimp powder, 3 to 5 parts of herba epimedii, 2 to 4 parts of prepared rehmannia roots, 4 to 6 parts of herba cistanche, 8 to 10 parts of xylitol, 2 to 3 parts of magnesium stearate, a proper amount of microporous starch and a proper amount of lactobacillus acidophilus. The chewable tablet prepared by the invention maintains the nutrition ingredients of the Chinese wolfberry fruit and the red dates; the mouthfeel is exquisite; the hardness is proper; the added materials and the like are made into enzymes; the nutrition and health care effects are enhanced; the fast adsorption by stomach is facilitated; when the materials are coated by the microporous starch, the irritant odor of the materials can be shielded; the added herba epimedii and the prepared rehmannia roots have the health care effect of nourishing the kidney and strengthening the essence.

The invention discloses a dual-protein fermented milk-jelly food and a preparation method. The dual-protein fermented milk-frozen food comprises the following components based on weight proportion: 33.4 portions of fermentation-based liquid, 4-12 portions of sweetener, 0.6-1.50 portions of thickening agent, 0.02-0.15 portion of KCl, 0.13-0.15 portion of Na2HPO4, 0.10-0.25 portion of trisodium citrate, 0.01-0.05 portion of preservative, 0.005-0.04 portion of edible essence, 0.2-0.45 portion of citric acid, and the residual portion of water. The product is made of milk protein material and soy protein through fermentation and congelation, which has the nutrients of the soy protein and the milk and is easily digestible and absorbable; besides, the product has high gel strength with a jelly form, good stability, natural flavor, as well as good and smooth taste.

The invention provides a freeze-dried dendrobe product and a preparation method thereof. The preparation method comprises the following steps: performing freezing-thawing processing repeatedly on fresh dendrobe strips; performing freezing processing on the fresh dendrobe strips which are subjected to the freezing-thawing processing repeatedly; performing freezing-dehydrating on the obtained frozen dendrobe strips to obtain the freeze-dried dendrobe product. The inventor discovers that ditch-shaped fractures with different widths are generated in the outer surface of a dendrobe medicinal material when the freezing temperature is lower than -150 DEG C and the freezing time is shorter than 60 seconds, and simultaneously, honeycombed uniform gaps are generated in the medicinal material. The areas of the fractures and honeycombs can be enlarged remarkably by freezing and thawing repeatedly; after entering a freezing-drying environment, the sublimation surface area can be increased greatly by the honeycomb and fracture structures; the freezing-drying time can be shortened; the dehydration rate of finished products are improved.

The invention discloses a method for marinating sauced mutton, comprising the steps of naturally unfreezing a piece of frozen mutton, adding water and fine salt, mixing, soaking under high pressure, taking out and draining off to obtain a first soaked material; soaking broad beans into water, adding rice and wheat bran and mixing uniformly, heating and stewing, cooling to 25-30 DEG C, adding Aspergillus oryzae and Aspergillus niger, preserving the temperature for 2-5 days, adding fine salt, mixing unitformly, heating up to 32-35 DEG C and preserving the temperature for 20-40min, continuing heating to 37-40 DEG C and preserving the temperature for 10-30min, adding the first soaked material and water, mixing uniformly, taking out after 40-60min and draining off to obtain a second soaked material; mixing the second soaked material with fine salt, rum, malt sugar and water uniformly, stewing, taking out, then adding ginger, fine salt, green Chinese onion, garlic, hot pepper, zanthoxylum, syzygium aromaticum, fennel, shrimp, cinnamon, honey, citric acid and monascorubin, continuing stewing, taking out, draining off, cooling, and sterilizing, thereby obtaining the sauced mutton.

The invention discloses a preparation method of natural peanut milk. The preparation method comprises the following steps: selecting raw materials, removing impurities, and cleaning; soaking; pulping; grinding; heating and homogenizing; filtering; preparing a mixed solution; blending; homogenizing; filling and sealing; sterilizing, cooling and checking. The preparation method has the characteristics as follows: the natural peanut milk fully contains effective ingredients in the raw materials through the grinding and homogenizing processes, is fine and mellow in mouth feel through the filtering process, does not have the astringent aromas of peanuts, and is stable, moderate in sweetness, reliable and healthy.

The invention relates to the technical field of food, in particular to tremella jelly and a preparation method thereof. The tremella jelly provided by the invention is relatively high in forming degree and easy to demold; people feel a fine taste when putting the jelly into the mouth, and the jelly tastes elastic, has a natural refreshing flavor and is outstanding in tremella flavor; the tremella is high in transparency and has a gloss white color, so that the jelly is uniform and consistency in transparency with no visible impurities; the jelly is properly chewy, and the tremellose taste is moderate; tremella pieces are crispy; therefore, the tremella jelly has an excellent taste.

The invention discloses nutritive rice noodle with vegetable taste. The nutritive rice noodle with vegetable taste comprises the following raw materials: rice meal, corn flour, soyabean protein powder, celery powder, tomato powder, purple cabbage powder, ginger powder, vegetable oil, xylitol, chitosan, glycerin monostearate, sucrose fatty acid ester, sodium caseinate, complex carbonate, salt, soyabean lecithin, nutrient supplements, citric acid and malic acid. According to the nutritive rice noodle with vegetable taste provided by the invention, the obtained rice noodle is rich in nutrition and excellent in health effect, has the vegetable taste when eaten, is smooth in taste, fine and chewy and easily improves the human appetite.

The present invention discloses a mung bean and konjac nutritional composite instant bean vermicelli and a production method thereof, and relates to the technical field of instant bean vermicelli production. The instant bean vermicelli is manufactured by using the following raw materials in parts by mass: 80-90 parts of mung bean starch, 35-40 parts of konjac starch, 10-13 parts of concentrated whey protein powder, 8-10 parts of glutinous rice flour, 4-6 parts of fructose, 2-3 parts of vegetable powder, 1-3 parts of amino acid additives, 1-2 parts of edible salt, 1-1.5 parts of compound vitamins, 0.5-1 part of natural preservative, and 0.2-0.5 part of complex spice powder. The mung bean and konjac nutritional composite instant bean vermicelli does not add any chemical substances or pigments, has high food safety, and the produced bean vermicelli is not greasy when being cooked in a pot, and is smooth in the mouth, is fine and smooth, and tough and chewy.

The invention discloses an emulsified predigestive rice protein and preparing method and application, which is characterized by the following: modifying the rice protein to distribute the emulsifier at molecular condition on the surface of rice protein evenly; solving the defect of strong sand sense of the predigestive rice protein; reaching good emulsifying effect; fitting for manufacturing food as food additive to be used in the solid beverage too.

The invention discloses a tea drink for joint treatment of diabetes and a making method thereof. The tea drink comprises, by weight, 8 to 12 parts of fragrant solomonseal rhizome, 5 to 10 parts of fiveleaf gynostemma herb, 5 to 10 parts of Stevia Leaf, 12 to 18 parts of Indian bread, 8 to 12 parts of kudzuvine root, 8 to 12 parts of common yam rhizome, 8 to 12 parts of wolfberry fruit, 4 to 5 parts of Staphylea bumalda, 2 to 4 parts of chrysanthemum nankingense, 5 to 6 parts of mulberry, 4 to 5 parts of nutrient freeze-dried powder, 7 to 8 parts of pomelo juice, 2 to 4 parts of crab shell powder, 12 to 15 parts of bee propolis, and the proper amount of purified water. The tea drink is nutritious and palatable and is herb fragrant and fine in taste, the herbs in the tea drink have the effects of tonifying the spleen and qi, nourishing yin and moistening dryness, promoting the production of body fluid to relieve thirst, and nourishing yin and generating body fluid, and by the reasonable use of the tea drink with the herbs, the blood glucose can be controlled to the normal level.

The invention relates to a marinating material, a marinated beancurd sheet and a preparation method thereof, and belongs to the technical field of food processing. The marinating material comprises the following main components: tea leaves, xylooligosaccharide, edible salt, soy sauce, hericium erinaceus powder, bamboo shoot powder, a yeast extract, star anise, cinnamon, amomum tsaoko, clove, pepper, dried orange peel, myrcia, radix angelicae, licorice, ginger, amomum villosum, amomum cardamomum, netmeg and edible oil. The components achieve a synergistic effect; through addition of the marinating material during production of a marinated product, the effect of endowing the marinated product with a good mouth feel is achieved, and the health-care effects of inhibiting bacteria, helping digestion, promoting absorption, lowering blood pressure and blood fat and the like are achieved.

The present invention discloses a mung bean and Chinese yam nutritional composite instant bean vermicelli and a production method thereof, and relates to the technical field of instant bean vermicelli. The instant bean vermicelli is manufactured by using the following raw materials in parts by mass: mung bean starch 80-90 parts, Chinese yam starch 40-45 parts, wheat germ powder 12-15 parts, egg white powder 7-10 parts, glutinous rice flour 5-8 parts, pumpkin powder 5-8 parts, fresh ginger powder 2-3 parts, amino acid additives 1-3 parts, edible salt 1-2 parts, complex vitamins 1-1.5 parts, natural preservatives 0.5-1 parts, and complex spice powder 0.2-0.5 part. The mung bean and Chinese yam nutritional composite instant bean vermicelli does not add any chemical substances and pigments, has high food safety, and the produced bean vermicelli is not greasy when being cooked in a pot, and is smooth in the mouth, is fine and smooth, and tough and chewy.

The present invention discloses a green and nutritional mung bean and lotus root compound vermicelli, which relates to the technical field of vermicelli production. The composite vermicelli is prepared from the following raw materials in parts by mass: mung bean starch 80-90 parts, lotus root starch 40-50 parts, whey protein concentrate powder 10-15 parts, peanut powder 8-10 parts, walnut powder 5-8 parts, black sesame seed powder 4-6 parts, beta-cyclodextrin 3-5 parts, amino acid additive 1-3 parts, edible salt 1-2 parts, compound vitamins 1-1.5 parts, and natural preservative 0.5-1 part. The prepared vermicelli is rich in nutrition and has high edible security, can be eaten after being put in a pot for 6-8 min, and is smooth and refreshing, delicate, chewy, and digestible.

The invention discloses flavor oil-fried chili, and belongs to the field of seasoning foods. The flavor oil-fried chili comprises the following raw materials in parts by weight: 4-6 parts of dried chili, 3-6 parts of tofu dregs, 4-6 parts of edible oil, 0.05-0.1 part of edible salt, 0.05-0.1 part of aginomoto, 1-2 parts of mashed garlic, 1-2 parts of bruised ginger and 1-2 parts of Chinese prickly ash. Tofu dregs are added into the oil-fried chili, dried chili are boiled and pounded, the tofu dregs are heated and dehydrated, the chili and the tofu dregs are mixed and fired with oil, and on the basis of the raw material matching, and with the combination of a making process provided by the invention, when the obtained oil-fried chili are used as a seasoning, the edible oil can be promoted to flow out due to loosened gaps among the tofu dregs in a dried material part of the oil-fried chili, then the amount of the edible oil brought into a food is reduced, and the situation that people feel greasy if a lot of the food is taken can be avoided. Meanwhile, the tofu dregs adsorb the color, the fragrance and the taste of the chili, then the fragrant and spicy taste of the food can be enhanced by the tofu dregs instead of the chili, and the food can be spicy and fragrant without greasiness.

The invention discloses a rhizoma polygonati, ginseng, medlar and red date chewable tablet capable of invigorating qi and strengthening the spleen. The chewable tablet is prepared from the following raw materials in parts by weight: 80-85 parts of medlar, 20-25 parts of red dates, 10-20 parts of lettuce, 15-25 parts of towel gourd, 6-8 parts of needle mushroom, 9-13 parts of puerarin powder, 7-11 parts of vanilla powder, 5-7 parts of cinnamon powder, 7-9 parts of flos hibisci powder, 7-8 parts of rhizoma polygonati, 3-4 parts of ginseng, 2-3 parts of official magnolia flower powder, 8-10 parts of xylitol, 2-3 parts of magnesium stearate, an appropriate amount of micro-porous starch and an appropriate amount of Lactobacillus acidophilus. The chewable tablet prepared in the invention maintains nutrient constituents of medlar and red dates and is fine and smooth in taste and moderate in hardness, added fruits are prepared into enzymes to strengthen nutrients and health care effect, the chewable tablet is beneficial for fast absorption by the intestines and stomach, and the chewable tablet is wrapped in the micro-porous starch so that excitant smell of the chewable tablet can be covered up. Nutrient substances, containing abundant dietary fibers, such as lettuce and towel gourd are added, so that the dietary pattern is balanced, and the added rhizoma polygonati and ginseng have the health care effects of invigorating qi and strengthening the spleen.

The invention discloses a Hami melon-flavor mint cool wolfberry red date chewable tablet which comprises the following raw materials in parts by weight: 80-85 parts of wolfberry, 20-25 parts of red dates, 35-39 parts of Hami melons, 8-10 parts of spiral seaweed, 10-12 parts of Chinese yams, 4-6 parts of day lily pollen, 1-2 parts of pomegranate seed powder, 6-9 parts of water chestnut powder, 2.4-2.8 parts of menthol, 3-5 parts of polygala tenuifolia, 5-7 parts of rhizoma acori graminei, 4-6 parts of nacre mother of pearl, 8-10 parts of xylitol, 2-3 parts of magnesium stearate and a defined amount of micro-porous starch and lactobacillus acidophilus. The chewable tablet prepared according to the invention maintains the nutritional ingredients of wolfberry and red dates, tastes fine and is moderate in hardness; fruits are added for preparing ferment, so that the nutrition and healthcare effects are enhanced and the chewable tablet can be quickly absorbed by the intestines and stomach; the ferment is wrapped in the micro-porous starch, so that the pungent odor can be covered; Hami melons and menthol are added, so that the products taste fragrant and sweet as well as fresh and cool; and matched with polygala tenuifolia, rhizoma acori graminei, and the like, Hami melons and menthol have the effect of calming the heart and nerves.

The invention discloses nutritional bean vermicelli suitable for diabetics and a production method of the nutritional bean vermicelli and relates to the technical field of production of nutritional bean vermicelli. The nutritional bean vermicelli is prepared from the following raw materials in parts by mass: 100-110 parts of mung bean starch, 10-15 parts of powder of root of kudzu vine, 5-8 parts of kelp powder, 5-8 parts of pumpkin powder, 4-6 parts of traditional Chinese medicine extracting solution freeze-dried powder, 3-5 parts of milk powder, 1-3 parts of amino acid additives, 1-1.5 parts of compound vitamins, 0.5-1 part of a natural preservative and 0.2-0.5 part of compound spice powder. As no chemical substances and pigments are added into the nutritional bean vermicelli, the nutritional bean vermicelli is high in edible safety. The produced bean vermicelli which is put into a pot is not greasy and is smooth, fine and tough and chewy in taste, has the function of reducing the blood sugar and is suitable for the diabetics to eat.

The invention discloses grape and kiwi fruit composite fruity wolfberry fruit and red date chewable tablets. The chewable tablets are prepared from, by weight, 80-85 parts of wolfberry fruits, 20-25 parts of red dates, 25-30 parts of grapes, 18-24 parts of kiwi fruits, 5-7 parts of malva leaves, 10-12 parts of hair-like seaweed, 6-8 parts of laver powder, 10-14 parts of bitter gourd freeze-dried powder, 7-8 parts of kidney bean powder, 4-6 parts of polygonum multiflorum, 7-9 parts of lily, 5-7 parts of rhizoma curculiginis, 8-10 parts of xylitol, 2-3 parts of magnesium stearate, an appropriate amount of micro porous starch and an appropriate amount of lactobacillus acidophilus. According to the chewable tablets, the nutritional ingredients of the wolfberry fruits and the red dates are kept, mouthfeel is fine, hardness is moderate, the added traditional Chinese medicine, fruits and vegetables are prepared into enzyme, the nutrient and the healthcare effect are enhanced, rapid absorption for intestines and stomach is promoted, and the pungent odor can be covered by wrapping the enzyme with the micro porous starch; the added grapes and kiwi fruits are rich in nutrient, have special fragrance and enhance taste, and the added polygonum multiflorum and lily have the quite good effects of clearing heat and nourishing blood.

The invention provides a blood-glucose-reducing health steamed bun and a preparation method thereof. The blood-glucose-reducing health steamed bun comprises the following raw materials in percent by weight: 65-85 percent of flour, 2-5 percent of Chinese banana root extract, 2-5 percent of ipomoea pes-caprae extract, 2-5 percent of memorialis hirta extract, 2-5 percent of indigofera stachyodes extract, 3.5-8 percent of atriplex triangularis powder, 3-6 percent of pectin powder and 0.5-1.0 percent of instant dry yeast. The raw materials are reasonably processed to make the steamed bun, are natural in source, reasonable in formula, high in bioavailability, bright in color, rich in fruity flavor, tender in taste, fluffy and soft in mouth feel, high in eating safety, and long in refreshing and storing periods; the original high quality, the taste and the characteristic of the conventional steamed bun are reserved, and by developing a synergistic effect of all raw materials on the aspects of reducing the blood sugar and relieving the diabetic complication, when people eat the steamed bun, dietary therapy and health function can be combined, the effects of preventing, controlling and reducing the blood sugar are achieved, and the life quality and the health degree of people are improved.

The invention relates to health ice cream containing mantis shrimp heads and mantis shrimp shells and a preparation method thereof. The health ice cream comprises the following raw materials by weight percent: 7-13% of enzymatically hydrolyzed mantis shrimp protein powder, 4-8% of glucosamine hydrochloride, 7-13% of vanilla powder, 6-9% of bifidus sugar, 0.2-0.5% of gleditsia heterophylla gum, 0.8-1.5% of dogwood seed oil and 55-75% of purified water. The ice cream is prepared from the raw materials through various processing means, has sweet taste, faint scent and fine and smooth taste, is tender and smooth in the mouth, not only conduces to solving the problem that with strong bitter taste and fishy smell, the enzymatically hydrolyzed mantis shrimp protein powder can not serve as the base material of food, but also has more unique flavor, better melting resistance and higher edible safety while having preferable nutrition and health values. After being eaten regularly, the ice cream has the effects of clearing away heat and toxic materials, relieving summer heat and quenching thirst, helping produce saliva to slake thirst, reducing the body weight and benefiting qi and enhancing the human immunities and can achieve the health effects of building bodies and prolonging lives. The ice cream comprehensively utilizes the waste materials and has huge social, ecological, environmental and economic benefits.

The invention provides scallop sauce. The scallop sauce is prepared from the following raw materials in parts by weight: 40 to 50 parts of scallop muddy flesh, 20 to 25 parts of olive oil, 7 to 12 parts of onion, 8 to 15 parts of garlic, 2 to 6 parts of fresh ginger, 5 to 9 parts of pericarpium zanthoxyli, 8 to 10 parts of pickled pepper, 9 to 14 parts of edible salts, 4 to 7 parts of cooking wine and 2 to 5 parts of chicken essence. The scallop sauce provided by the invention is delicate in mouthfeel, fresh-flavored and high and abundant in nutrition, has typical flavor of hoisin sauce and can be used as sauce to be directly eaten; high-value salable hoisin sauce is prepared by using low-price scallops instead of grasshopper sub shrimps with fewer resources and high price, so that market supply can be enriched, and a new path is opened up for reasonably utilizing scallop brims.

The invention discloses a manufacturing process of cooked beef with good appearance and flavor and long expiration. The manufacturing process comprises the following steps: naturally thawing frozen beef, adding water and refined salt to mix, dipping at high pressure, fishing out and draining off to obtain the first dipping material; soaking a peanut cake in the water, adding corn and bran to uniformly mix, heating and evaporating, cooling to 32-35 DEG C, adding aspergillus oryzae and aspergillus niger to keep warm for 1-3 days, adding refined salt to uniformly mix, warming to 37-38 DEG C to keep warm for 1-2 days, continuously warming to 40-42 DEG C to keep temperature for 2-4 days, cooling to 30-32 DEG C, adding the first dipping and the water to uniformly mix, keeping temperature for 1-2 days, fishing out and draining off to obtain the second dipping material; uniformly mixing the second dipping material, the refined salt, the yellow rice wine, brown sugar and water, evaporating, fishing out and then adding ginger, refined salt, shrimp, chilli, green Chinese onion, anise, syzygium aromaticum, oyster sauce, pepper, cinnamon, honey, citric acid and monascorubin to continuously evaporate, fishing out and draining off, cooling, sterilizing to obtain the cooked beef with good appearance and flavor and long expiration.

The invention discloses a nutritional chewable tablet containing Chinese chestnuts, almond nuts, Chinese wolfberries and red jujubes. The chewable tablet is prepared from the following raw materials in parts by weight: 80-85 parts of Chinese wolfberries, 20-25 parts of red jujubes, 13-15 parts of Chinese chestnuts, 8-10 parts of almonds, 12-14 parts of lentinus edodes, 5-7 parts of water chestnuts, 2-3 parts of flowers of hyacinth beans, 14-18 parts of orange juice, 8-10 parts of ginger juice, 4-5 parts of aloe ointment, 3-4 parts of fish roe powder, 0.4-0.6 part of peanut coat powder, 8-10 parts of xylitol, 2-3 parts of magnesium stearate, a right amount of micro-porous starch and a right amount of lactobacillus acidophilus. The prepared chewable tablet keeps the nutritional ingredients of the Chinese wolfberries and red jujubes and is delicate in taste and moderate in hardness; the added materials and the like are prepared into enzymes, so that nutrition and health care effects are enhanced, and fast absorption of the intestines and stomach is facilitated; the enzymes are coated with the micro-porous starch, so that the pungent smell of the enzymes can be covered; and the added Chinese chestnuts, almonds and the like have rich nutrients, contain rich unsaturated fatty acids, vitamins and mineral substances, and also have the effects of tonifying the kidneys and strengthening the body.

The invention discloses matcha-flavored longan blood-replenishing, medlar red date chewable tablets. The tablets are prepared from, by weight, 80-85 parts of medlar, 20-25 parts of red dates, 5-8 parts of matcha flavor, 14-15 parts of longan, 10-12 parts of black fungi, 8-10 parts of carrots, 7-10 parts of duck blood vermicelli, 5-7 parts of radix puerariae, 4-6 parts of forcemeat veal, 3-4 parts of radix paeoniae alba, 6-7 parts of angelica sinensis, 4-6 parts of ligusticum wallichii, 8-10 parts of xylitol, 2-3 parts of magnesium stearate, a proper amount of micropore starch and a proper amount of Lactobacillus acidophilus. The obtained chewable tablets keep the nutritional ingredients of medlar and red dates, fine and smooth in taste and appropriate in hardness, and the fruits are added to prepare enzymes, so that the nutritional and healthy effects are enhanced, rapid absorption of intestines and stomach is promoted, the enzymes are wrapped in micropore starch, and the irritant odor can be covered; due to the addition of matcha, the tablets are unique in taste; due to the addition of longan and black fungi, the good blood enriching effect is achieved.