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328results about How to "Eat healthy" patented technology
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Air frying pan
The invention discloses an air frying pan and aims at providing an improved air frying pan. The air frying pan comprises a furnace head and a housing, and is characterized in that a motor and a heating tube cover are arranged in the furnace head; the tail end of a motor shaft is connected with hot air blades in a thread matching manner; the heating tube cover is provided with a heating tube; an object disc is arranged in the housing; the object disc and an inner container are connected; the top and bottom of the inner container are hollow; and a filter screen is arranged inside the inner container. The air frying pan is mainly used for cooking food.
Owner:杨振巧
Sauced medlar sliced dried beef and preparation method thereof
InactiveCN102754841AGood removal effectGood effect of removing fishy smellFood preparationMedicinal herbsRhizome
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.
Owner:BENGBU FENGMU BEEF & MUTTON PRODS
Nutrition flour capable of reducing blood sugar
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.
Owner:ANHUI JINHE GRAIN OIL GROUP
Sliced dried beef beneficial to vision and preparation method of sliced dried beef
InactiveCN102754839AGood removal effectGood effect of removing fishy smellFood preparationMedicinal herbsLycium barbarum fruit
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.
Owner:BENGBU FENGMU BEEF & MUTTON PRODS
High-calcium nutritious noodles and preparation method thereof
InactiveCN104012868APromote absorptionEat healthyNatural extract food ingredientsFood ingredient functionsPolygonum fagopyrumAdditive ingredient
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.
Owner:INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
Ginger crystal and production technology thereof
The invention discloses a ginger crystal and a production technology thereof. The ginger crystal comprises dry ginger powder, brown sugar and honey. The production technology comprises the following steps: milling the brown sugar, adding honey to the milled brown sugar, mixing, drying for 2h at 90DEG C in a drying room, mixing with the dry ginger powder, drying, milling, and packaging. The ginger crystal of the invention, which has the advantages of abundant nutrition and good taste, has a wide market.
Owner:兴义市东泰天然果蔬开发有限公司
Smokeless barbecue oven
ActiveCN104172942AEasy to useGreat tasteDomestic stoves or rangesLighting and heating apparatusEngineeringThermal efficiency
Owner:FOSHAN SIXVECTOR DESIGN & CONSULTANT CO LTD
Fresh keeping agent for water bamboo shoots, production method of bamboo shoot and product
InactiveCN104621246ALess loss of nutrientsMaintain taste and textureFruit and vegetables preservationFood preparationSodium sulfiteCorrosion prevention
The invention discloses a fresh keeping agent for water bamboo shoots, a production method of the bamboo shoot and a product, aiming at solving the problems that a chemical preservative is required to be added for ensuring the shelf life of products such as water bamboo shoots, the health of consumers can be harmed due to excessive adding and abuse of the chemical preservative, a great amount of sodium sulfite is used for corrosion prevention and decoloring when the bamboo shoot raw material is pre-treated, and long-time desulfuration is also required in a later period. The fresh keeping agent meets the organic product processing standard, and can be used for replacing the chemical preservative and solving the problems of microbial spoilage, sack expanding and the like during organic water bamboo shoot processing. The fresh keeping agent is used for processing bamboo shoots, the product quality is ensured, the environment pollution is reduced, the health of consumers is safeguarded, the economic benefit of farmer households is improved and the fresh keeping agent plays an important role; and besides, the method is simple, the operation is convenient, the equipment investment is low, the production period is short, the fresh keeping agent is suitable for industrial production requirement of small and medium sized bamboo shoot processing enterprises and has wide application prospect.
Owner:SICHUAN AGRI UNIV
Beef ball with soup inside and preparation method thereof
The invention provides a beef ball with soup inside and a preparation method thereof. The beef ball with soup inside comprises the following raw materials in parts by weight: 95-105 parts of beef, 20-30 parts of streaky pork, 20-30 parts of borneol, 15-25 parts of modified starch, 8-12 parts of protein isolate, 1.5-2.3 parts of white sugar, 0.3-0.8 part of monosodium glutamate and 0.1-0.3 part of edible essence. The beef ball with soup inside has the characteristics of uniformity and consistency in appearance, no notch, compact tissues, high nutrition and health effect, fresh and tender meat, high elasticity, sufficiency in soup, and aromatic flavor.
Owner:ANHUI XIAXING FOOD
Suckling pig compound feed
ActiveCN103609905APromote healthy growthMeet growth and development needsFood processingAnimal feeding stuffAdditive ingredientHuman health
The invention discloses a suckling pig compound feed comprising the following components in parts by mass: 46-54% of corns, 2-3% of five-grain peptide, 6-8% of milk serum powder, 2-4% of fish meal, 22-26% of bean pulp, 3-7% of soybeans, 1-3% of soybean oil, 0.5-1% of calcium hydrophosphate, 0.2-0.4% of table salt and 1-3% of a suckling pig core material which is prepared by mixing bean pulp, rice bran, glucose, dried orange peels and water and fermenting with lactic acid bacteria for 2-3 days. According to the formula of the suckling pig compound feed disclosed by the invention, the corns and soybeans are puffed to increase palatability and reduce or eliminate anti-nutritional factors, and the suckling pig core material not only can promote the healthy growth of a suckling pig but also can improve the pork quality; the components of the entire formula completely meet requirements for growth and development of the suckling pig, and the raised suckling pig is safe and healthy for people to eat and can not cause harms to human health.
Owner:HUAIBEI KANGLEMEI BIOLOGICAL ENG
Marinated sliced dried beef and processing method thereof
InactiveCN102754842AGood removal effectGood effect of removing fishy smellFood preparationCarcinogenRaw meat
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.
Owner:BENGBU FENGMU BEEF & MUTTON PRODS
Tea enzyme liquid production method
The invention discloses a tea enzyme liquid production method. The production method comprises the following steps: putting the taken fresh tea leaves into a fermenter, carrying out primary fermentation on the fresh tea leaves at the fermentation temperature of 30-40 DEG C for 5-6 hours; putting the fresh tea leaves subjected to primary fermentation into a rolling machine, and rolling; then, putting the rolled tea leaves into a heating tank, putting purified water according to the condition that the mass ratio of tea leaves to water is 1 to (1-2), and heating to obtain a tea leaf solution; adding honey into one of or several of pineapples, bananas, watermelons, mangoes, apples, blueberries, lemons and oranges, putting into sterile a fermenting tank, carrying out solid fermentation, and filtering to obtain concentrated fruit enzyme liquid; and putting the tea leaf solution and 10%-30% concentrated fruit enzyme fruit into the sterile fermenting tank, adding glucose, honey and horse radish tree leaves, fermenting and filtering to obtain the tea enzyme liquid prepared from the fresh tea leaves. According to the production method, the tea enzyme liquid is prepared by fermentation of the fresh tea leaves by probiotics and fruit yeast, the product is safe, effective and healthy.
Owner:夏逢雨
Green bonnie flower liver protection biscuit and preparation method thereof
InactiveCN103229796AHigh in dietary fiberHigh in calciumDough treatmentBakery productsHerbAllium macrostemon
The invention discloses a green bonnie flower liver protection biscuit which is prepared by raw materials in parts by weight as follows: 55-60 parts of wheat flour, 5-10 parts of oat flour, 5-10 parts of corncob powder, 10-15 parts of sweet potato starch, 5-7 parts of fishbone, 8-10 parts of vegetable oil, 6-8 parts of lotus seed powder, 8-10 parts of malt sugar, 4-6 parts of skim milk powder, 10-15 parts of an egg liquid, 0.8-1.2 parts of ammonium hydrogen carbonate, 0.1-0.2 part of calcium gluconate, 0.04-0.06 part of zinc gluconate, 0.1-0.3 part of a flavouring agent, 0.5-0.8 part of camellia powder, 10-12 parts of green bonnie flowers, 4-6 parts of rose, 4-7 parts of pears, 4-5 parts of grapes, 6-7 parts of red date, 1-2 parts of schisandra chinensis, 3-4 parts of a Japanese thistle herb, 2-3 parts of ginger, 1-1.5 parts of American ginseng, 3-4 parts of beet leaves, 2-4 parts of castanea seguinii dode leaves, 3-4 parts of globeamaranth flowers, 5-6 parts of allium macrostemon and a defined amount of water. The biscuit is good in taste and unique in flavor, and has healthcare functions of liver protection, calcium supplementation and the like.
Owner:薛朝贵
Nutrition-fortified flour capable of decreasing blood sugar level
InactiveCN102715209AAchieve the perfect combinationReduce absorptionDough treatmentAdditive ingredientGINSENG EXTRACT
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.
Owner:ANHUI JINHE GRAIN OIL GROUP
Preparation method for low-salt crisp soy-preserved Jerusalem artichoke product
InactiveCN104172040ASignificant progressImprove dominanceFood preparationFood ingredient as mouthfeel improving agentBiotechnologyNutrition
The invention discloses a preparation method for a low-salt crisp soy-preserved Jerusalem artichoke product. The method comprises the step of fermenting Jerusalem artichokes soaked by lactic acid and alcohol by using soya residues rich in a great number of viable bacteria to obtain the low-salt crisp soy-preserved Jerusalem artichoke product. By using the obtained soy-preserved Jerusalem artichoke product, the nutritive, health-care and economic values of the Jerusalem artichoke are increased, and the low-salt crisp soy-preserved Jerusalem artichoke product can be more widely applied.
Owner:HUBEI UNIV OF TECH
Milk-flavor purple-potato steamed bread
The invention discloses milk-flavor purple-potato steamed bread. The milk-flavor purple-potato steamed bread is prepared from the following materials in parts by weight: 600 parts of fresh purple potatoes, 500 parts of wheat flour, 80-100 parts of yeast powder, 50-60 parts of red dates, 40-60 parts of roses, 300-400 parts of milk and 300-400 parts of water. A preparation method of the milk-flavor purple-potato steamed bread comprises the following steps of: weighing the materials in parts by weight for future use; heating up the water to 50 DEG C to 60 DEG C, and then soaking the roses into the heated water; adding the yeast powder to the water for stirring when the water is cooled to 40 DEG C; steaming the purple potatoes and the red dates for 12-18 minutes and 8-10 minutes respectively in high-temperature steam; mixing and grinding the steamed purple potatoes and red dates to be in the shape of paste, putting the paste into the wheat flour, pouring the milk at 45 DEG C into the flour, gradually adding the water in which the roses and the yeast powder are soaked into the flour, and mixing the flour into dough which is placed for 3-3.5 hours at 28 DEG C to 30 DEG C; getting out the purple potato dough in the last step, kneading the dough, twisting the dough into oval long strips, and equally and transversely cutting the oval long strips by a cutter; and steaming the cut oval long strips in a steamer for 8-10 minutes, and maintaining the strips in the steamer for 2-3 minutes after fire is put out.
Owner:田欢
Making method of negative-pressure marinated bacon
ActiveCN104172222AEvenly saltedShort marinating timeMeat/fish preservationClimate change adaptationBurned skinLean meat
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.
Owner:SICHUAN RUNYU FOOD
Purple yam tablet and making method thereof
Owner:ANHUI XIAXING FOOD
Compound feed for piglets
ActiveCN103609906AEnhance digestionImprove disease resistanceFood processingAnimal feeding stuffDiseaseAdditive ingredient
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.
Owner:HUAIBEI KANGLEMEI BIOLOGICAL ENG
Culture method for improving quality of euryhaline sea fish
InactiveCN101779603AImprove survival rateAvoid low-quality contradictionsClimate change adaptationPisciculture and aquariaLow salinityDisease
The invention relates to a culture method for improving the quality of euryhaline sea fish, which comprises the following steps that: the high-quality health offspring seed is selected to be arranged inside a low-salinity pond to culture after being desalted; the semi-finished product fish 1 to 2 months before reaching the commodity specification is arranged into a sea net cage after being salted to undertake the purification culture; and the feed nutrition is improved, and the environment-friendly additives are added into the feed to prevent the disease and to promote the healthy growth of the cultured fish. All drugs are stopped, so the commodity fish can reach the best color and taste, and the harmful substance and residual drugs inside the fish body can be metabolized to the safe range. The color and the taste of the cultured sea fish are close to that of the natural sea fish, the quality is high, the fish is safe to eat, and the culture method can be used for culturing different euryhaline sea fishes.
Owner:GUANGDONG OCEAN UNIVERSITY
Stomachic dark plum duck crisp and processing method thereof
InactiveCN102813226AStrong fragranceGood effect of removing fishy smellFood preparationFlavorMedicinal herbs
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.
Owner:安徽香泉湖禽业有限公司
Plant salt and preparation method thereof
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.
Owner:张天立
Intelligence-promoting and eyesight-improving health soybean milk powder and preparation method thereof
ActiveCN103504011ANutritional diversityGreat tasteMilk substitutesFood scienceFreeze-dryingMaterials science
The invention provides intelligence-promoting and eyesight-improving health soybean milk powder. The powder is prepared by mixing soybean powder, bean dreg-cereal puffing particles, intelligence-promoting fruit and vegetable freeze-dried powder and walnut powder; and the parts by weight of all components are as follows: 50-60 parts of soybean powder, 30-40 parts of bean dreg-cereal puffing particles, 6-7 parts of intelligence-promoting fruit and vegetable freeze-dried powder and 0.02-0.03 part of walnut powder. Firstly, the soybean powder is prepared; then the bean dreg-cereal puffing particles and the intelligence-promoting fruit and vegetable freeze-dried powder are prepared; and finally, the components are mixed according to the formula proportions to form finished products. The intelligence-promoting and eyesight-improving health soybean milk powder has the advantages of comprehensive nutrition, good taste, convenience in eating and possession of intelligence-promoting and health-caring functions, and is specifically suitable for teenagers and brain workers to eat for a long time.
Owner:NANTONG QIANQIANHUI CHEM
Liver-protecting medlar duck crisp and processing method thereof
The invention discloses a liver-protecting medlar duck crisp and a processing method of the liver-protecting medlar duck crisp. The method comprises the following steps: 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 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 taste; besides, a liver-protecting 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.
Owner:安徽香泉湖禽业有限公司
Bitter gourd flour for enhancing nutrition and decreasing blood sugar
The invention discloses bitter gourd flour for enhancing nutrition and decreasing blood sugar. The bitter gourd flour is prepared from the following raw materials in part by weight: 1,200 to 1,500 parts of wheat, 20 to 30 parts of wheat germ, 5 to 10 parts of pumpkin flower, 5 to 10 parts of mung bean flour, 3 to 5 parts of lily, 5 to 8 parts of bitter gourd, 5 to 8 parts of cinnamomvine, 5 to 8 parts of kudzuvine root, 5 to 8 parts of cassia seeds, 5 to 8 parts of gensing pollen, 5 to 8 parts of astragalus, 5 to 8 parts of pumpkin and 2 to 3 parts of ginseng extract. The bitter gourd flour is prepared according to a scientific nutrition ratio, and has good dietetic therapy and health-care effects, and a perfect combination of pumpkin, bitter gourd, various edible Chinese medicinal components and wheat nutrition is realized.
Owner:ANHUI JINHE GRAIN OIL GROUP
Mushroom mooncake and making method thereof
InactiveCN106070501AReduce the ratioRich in nutrientsDough treatmentBakery productsFlavorVegetable oil
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.
Owner:广东健芝缘保健食品有限公司
Processing method of fried dried beef
The invention provides a processing method of fried dried beef, and belongs to the technical field of processing of meat products. The processing method comprises the following steps of (1) performing pretreatment: performing acid discharge treatment on beef; (2) performing tenderization and pickling: injecting tenderization fluid into raw beef blocks, performing tenderization, and then performing seasoning and pickling, wherein the tenderization fluid contains suberect spatholobus stem protease of which the mass concentration is 0.3-0.4%, rhizopus of which the mass concentration is 0.01-0.02%, and tea polyphenols of which the mass concentration is 0.03-0.05; (3) performing fermentation treatment: fermenting pickled beef and pickled vegetable juice together; (4) performing roasting treatment; and (5) performing air-drying treatment. According to the processing method disclosed by the invention, a technology is improved, so that a new fried dried beef product which is tender in mouth feel, brownish red in color, rich in fragrance and healthy to eat is obtained.
Owner:广西乐业康辉生态养殖专业合作社
Preserved meat and preparation method thereof
PendingCN110367436AReduce usageEat healthyClimate change adaptationInorganic compound food ingredientsNutritive valuesPotassium
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.
Owner:WUHAN POLYTECHNIC UNIVERSITY
Nutritional health-care edible oil, preparation method and packaging structure thereof
ActiveCN101940238AProtection stabilityGuaranteed stabilityPackaging under vacuum/special atmosphereFinished edible oils/fats preservationBiotechnologyVegetable oil
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.
Owner:RUNKE BIOENG FUJIAN
Areca nut ultrahigh-pressure quick water restoration technology
The invention discloses an areca nut ultrahigh-pressure quick water restoration technology. The technology includes the steps of boiling seeds, mixing materials and conducting water restoration. The high-temperature steam steaming procedure and the pricking procedure are further included between the seed boiling procedure and the material mixing procedure. The temperature of high-temperature steam ranges from 110 DEG C to 118 DEG C, and steaming time is 10-15 min. Ultrahigh-pressure water restoration is adopted in the water restoration procedure, the water restoration pressure is 20-600MPa, the water restoration temperature ranges from 20 DEG C to 42 DEG C, and the water restoration time is 5-60 min. The areca nut ultrahigh-pressure quick water restoration technology has the advantages of being high in production efficiency, short in water restoration time, low in microorganism content and good in product quality, and application prospects are good.
Owner:HUNAN ONYEAR FOOD
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