327results about How to "Eat healthy" patented technology

The invention provides a preparation method of sauced medlar sliced dried beef, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating, and drying by microwaves. The preparation method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided; and meanwhile, during marinating, Chinese wolfberry fruit with the functions of tonifying Qi and enriching blood, ginseng, astragalus mongholicus, chestnut, bighead atractylodes rhizome, prepared salt and other Chinese medicinal herbs are decocted, so that the prepared sliced dried beef has the health function and is healthier during eating.

The invention discloses a nutrition flour capable of reducing blood sugar, which comprises the following raw materials in parts by weight: 1,200-1,500 parts of wheat, 20-30 parts of wheat germs, 5-8 parts of soy flour, 3-5 parts of pumpkin flower, 3-5 parts of lily, 5-8 parts of balsam pear, 5-8 parts of yam, 5-8 parts of pueraria, 5-8 parts of cassia seeds, 5-8 parts of astragalus, 5-8 parts of pumpkin and 2-3 parts of ginseng extract. The nutrition flour is prepared by proportioning nutrients scientifically, and the perfect combination of the nutrients of the pumpkin, the bitter gourd, the components of various edible Chinese medicinal and the wheat is fully realized. The nutrition flour has good dietetic therapy and healthcare effects.

The invention provides a preparation method of sliced dried beef beneficial to vision, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating and drying by microwaves. The preparation method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided; and meanwhile, during marinating, Chinese wolfberry fruit with the function of improving eyesight, chrysanthemum, oat, chestnut, cassia seed, mulberry and other Chinese medicinal herbs are decocted, and nut is added, so that the prepared sliced dried beef has the health functions of preventing the myopia and protecting the eyesight, and is healthier during eating.

The invention discloses high-calcium nutritious noodles and a preparation method thereof, and belongs to the field of food processing. Self-made nutritious bone soup is used for replacing water, composite flour containing various raw materials is used for replacing common wheat flour, and the self-made nutritious bone soup and the composite flour are mixed into batter which is pressed to prepare the high-calcium nutritious noodles. The nutritious bone soup is prepared from the following raw materials: pig bones, helianthus tuberosus, kelps, onions, rhizoma anemarrhenae, Chinese wolfberries, corn stigma and siberian cocklebur fruit; the raw materials of the composite flour comprise wheat flour, maize flour, soybean flour, hulless oat flour, buckwheat, konjak, Chinese yam, wheat bran, poria cocos and eel bones. Aiming at patients with diabetic nephropathy and major crowds lack of calcium, the high-calcium nutritious noodles developed by the invention are special nutritious noodles which are rich in calcium, superior protein and various nutrient components, the nutrition of the high-calcium nutritious noodles is rich, and the components of the high-calcium nutritious noodles are reasonably collocated, the calcium and the like are more suitable for human bodies to absorb, so that the utilization rate is increased, the cost is low, and any additive is not included; the high-calcium nutritious noodles are natural and pure in color, fragrance and taste, rich in nutrition, intense in taste, good in mouthfeel and convenient to eat.

A smokeless barbecue oven comprises a base and a casing placed at the upper part of the base; the casing adopts a hollow structure; a bracket is placed at the upper part of the casing; a charcoal tray is place in the bracket; one or more fans are arranged on the base; one or more air passages corresponding to the fans are formed in the barbecue oven; the air passages are obliquely formed in a curved manner to form certain included angles with the barbecue oven in the vertical direction. Through the structural improvement, the problems in the prior art that the temperature of the barbecue oven in the working state is not even, the firepower is not adjustable and the heavy smoke is generated when the wood char is not burnt fully are solved effectively. The smokeless barbecue oven has the characteristics that the structure is simple and reasonable, the performance is reliable, the manufacturing cost is low, the firepower is even and adjustable, the operation is simple and convenient, the energy conservation and environmental protection are realized, the smokeless barbecue oven is clean and hygienic, the wood char is burnt fully and no smoke is generated and the heat efficiency is high and the like; the smokeless barbecue cuisine is realized for a user; as the major parts are made of stainless steel material, the durability is achieved and the practicability is high.

The invention provides a processing method of marinated sliced dried beef, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating, and drying by microwaves. The method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided, and the marinated sliced dried beef is healthier in eating.

The invention discloses a nutrition-fortified flour capable of decreasing blood sugar level. The nutrition-fortified flour is prepared from the following raw materials by weight: 1300 parts to 1500 parts of wheat, 20 parts to 30 parts of wheat germ, 5 parts to 15 parts of buckwheat flour, 5 parts to 15 parts of corn flour, 3 parts to 5 parts of lily, 5 parts to 8 parts of balsam pears, 5 parts to 8 parts of Chinese yam, 5 parts to 8 parts of pumpkin flower, 5 parts to 8 parts of Chinese wolfberry, 5 parts to 8 parts of polygonum multiflorum, 5 parts to 8 parts of astragalus, 5 parts to 8 parts of pumpkin and 2 parts to 3 parts of ginseng extract. The nutrition-fortified flour in the invention is prepared according to scientific nutrient proportions. The nutrition-fortified flour, fully realizing perfect combination of the pumpkin, the balsam pear, various edible Chinese herb ingredients and nutrition of the wheat, is of very good health care function.

The invention belongs to the field of processing of foods and particularly relates to a making method of negative-pressure marinated bacon. The making method is characterized by comprising the following steps: selecting materials, burning skin, washing, cutting, rinsing, loading, marinating, washing, airing, hanging, baking, smoking, airing, then cooling and packaging, wherein the marinating is negative-pressure marinating, namely rough meat after loading is placed into a negative-pressure container and laminated tidily, then, the container is vacuumized till 0.08-0.085MPa, then the container is closed, a vacuum state is always maintained for 4 days for marinating, and the temperature of a marinating environment is 2-6 DEG C. The bacon made by the making method provided by the invention has a clean and sanitary surface and no smoke and dust, and is convenient to eat, safe and healthy; the strip-like shape is complete, the skin color is golden and bright, and lean meat is in rose red; the marinated taste is unique, oily but not greasy, delicious and tasty.

The invention discloses a purple yam tablet and a making method thereof. The purple yam tablet comprises the following raw materials in parts by weight: 95-105 parts of sweet potato, 20-30 parts of glutinous rice flour, 15-25 parts of purple yam, 20-30 parts of trash ice, 10-20 parts of white sugar, 1.5-2.3 parts of wheat starch and 1-2 parts of milk butter. The purple yam tablet is uniform and consistent in appearance without lacking edges, is compact in tissues, is nutrient and healthy in eating, is fresh and tender in meat quality, and is aromatic in flavor.

The invention discloses a compound feed for piglets. The compound feed is prepared from the following components by mass percent: 60% to 68% of maizes, 6% to 10% of bran, 20% to 23% of bean pulp, 0.1% to 1% of soybean oil, 1% to 1.5% of mountain flour, 0.3% to 0.6% of calcium hydrophosphate, 0.3% to 0.6% of table salt and 1% to 3% of core material for piglets, wherein the core material for piglets is prepared by performing lactobacillus fermentation on the bean pulp, rice bran, codonopsis pilosula, astragalus membranaceus, pericarpium citri reticulatae, glucose and water in a mixing manner for 2 to 3 days. According to the formula of the feeds, the maizes are puffed, so that the palatability is increased and anti-nutritional factors are eliminated; the core material for piglets not only can be used for providing amino acids and trace elements required by the growth of the piglets but also can be used for improving the digestive functions and the disease-resisting functions of the piglets, so that the healthy growth of the piglets is promoted and the quality of pork is improved. The components in the whole formula can completely meet the requirements of the growth and the development of the piglets, so that the bred piglets can be safely and healthily eaten by people. Thus, the harm to human health is avoided.

The invention discloses a stomachic dark plum duck crisp and a processing method of the stomachic dark plum duck crisp. The method comprises processes as follows: washing and dewatering the duck, performing vacuum massage by fried salt, then sealing and pickling, adding water together with a herbal cuisine seasoning bag for marinating, steaming at a high pressure, stirring the materials, filling into a mold, shaping, and then packaging to obtain the finished product, wherein in processing ingredients of the duck, Chinese medicinal herbs are added besides ordinary spices, and a chemical preservative is replaced by lotus leaf powder. The duck crisp processed by the method provided by the invention is fragrant and greasy, salty and fresh with pure and intense smell and unique and perfect in taste; besides, a stomachic healthcare function is endowed to the duck crisp; a novel leisure duck healthcare snack which is convenient to eat is provided for people, and the variety of the duck used as the leisure food is enriched.

The invention provides a plant salt which comprises an edible salt, the plant salt also comprises an active component of natural plant celery. The preparation method of the plant salt has the beneficial effects that the gram-molecular weight of sodion contained in the plant salt provided by the invention is greatly lower than the content of the sodion in the existing edible salt; the plant salt is more healthy to eat, especially can be used for preferably lowing the blood pressure of hypertensive patients and cardiopath, ensures foods to be more delicious and the colors of the foods to be more gorgeous; and the plant components in the plant slat can be used for enhancing the taste regulating action of the salt.

The invention belongs to the field of mooncakes and discloses a mushroom mooncake. The mushroom mooncake comprises a mooncake wrapper and stuffing wrapped by the mooncake wrapper. The mooncake wrapper comprises, by weight, 80-120 parts of flour, 70-80 parts of invert syrup, 20-30 parts of vegetable oil, 0.2-0.25 parts of alkali water and 0.5-2 parts of edible mushroom powder, 0.5-2 parts of edible mushroom extract. The stuffing comprises, by weight, 190-210 parts of base stuffing, 3-5 parts of edible mushroom powder, 2-5 parts of edible mushroom extract, 30-40 parts of mushroom floss and 50-70 parts of sugar-processed mushroom granules. The invention further provides a making method of the mushroom mooncake. The mushroom mooncake and the making method thereof have the advantages that various mushroom elements are added into the stuffing and the mooncake wrapper on the basis of the making process of traditional Cantonese-style mooncakes, the finished product is made by the traditional mooncake making procedures, the making method is simple and practicable, the flavor, taste, nutritional function and the like of the mooncake are substantially increased by the simple method, and a unique and novel effect on mooncake flavor improvement and human health promoting is achieved.

The invention discloses a preserved meat and a preparation method thereof, and relates to the technical field of processing of meat products. The raw materials of the preserved meat comprise selenium-containing pork and compound salt, wherein the selenium content of the selenium-containing pork is greater than or equal to 0.1 mg / kg; the compound salt comprises sodium chloride and potassium chloride, and in the compound salt, the mass percent of the potassium chloride is 35-30%. According to the technical scheme, the potassium chloride having the saline taste characteristic similar to salt is adopted for replacing part of sodium chloride, which effectively reduces the use amount of sodium salt in the preserved meat, makes eating healthier, also increases the potassium content in the preserved meat, and increases the nutritive value of the preserved meat; the selenium-enriched pork is adopted, so that the preserved meat contains selenium, and the nutritive value of the preserved meat isfurther increased.

The invention relates to a nutritional health-care edible oil which comprises at least one edible vegetable oil used as base oil and the following components in percentage by weight: 3-16% of DHA, 0.75-8% of DPA, 0-20% of ARA and 0.001-5% of at least one antioxidant capable of protecting DHA. Since proper amounts of DHA, antioxidant capable of protecting DHA stability and the like are added into the edible vegetable oil, the edible oil can control everyday grease intake amount of people and can also effectively complement DHA beneficial to human bodies, and people do not need to take other health-care products containing DHA. The addition of antioxidant capable of protecting DHA ensures the stability of DHA in edible oil, so that the edible oil is healthier to eat. Since vitamin E is used as the antioxidant, the invention fully utilizes the effects of preventing aging, protecting skin, promoting blood circulation and the like of vitamin E, and also utilizes the characteristic that vitamin E and DHA can produce synergistic action, thereby greatly reducing or eliminating the potential side effect generated when people take in DHA.