35results about How to "Expand the consumption group" patented technology

The present invention discloses a medicated diet beef, which is made through a method mentioned below. A traditional Chinese medicine combination which comprises Chinese yam, longan pulp, etc and aromatics which comprises cassia, nutmeg, etc are weighed. Every kilogram of beef is added with 30-45 grams of the Chinese medicine combination. 1kg of beef is added with 20g of aromatics. The Chinese medicine combination is decocted into drug decoction. At last, the beef is boiled in the drug decoction and aired completely for vacuum packaging. The present invention boils the common beef with eight kinds of Chinese herbs of Chinese yam, lotus seed, etc for mutual infiltration. The beef borrows the power of the drugs, and the Chinese herbs borrow the function of food. The present invention is made to be a medicated diet delicious dish, which can prevent sub-health. The functions of spleen and gastric nourishing and bone and spirit strengthening are enhanced. The chosen Chinese herbs all belong to drugs with homology of medicine and food, which are regulated by our country. The taste of the Chinese herbs is sweet without drug partial property, which makes the food population enlarged. The taste and the color of the chosen Chinese herbs are natural. The herbs taste infiltrates into the beef cooked with the herbs, which makes the taste of the medicated diet delicious.

The invention provides a method for producing pecan with fissure, comprising the following steps: offering dry pecan; polishing the surface of the offered pecan; immersing in the water for 3-8 hours; bailing the immersed pecan for removing water, pouring the pecan into frying machine for rotator frying until there is fissure on the top of the pecan, getting out for cooling; riving along the fissure place with knife and make the knife enter into the fissure for 1-1.5 cm to enlarge the fissure and not to make the pecan break into two parts; compressing the fissure for merging to recovery the original appearance. The prepared pecan in this invention retains the original appearance and taste, and can be splited into two parts with hand easily; the fruit is convenient for eating and suitable for old and children, and the production cost is low. The surface of the out shell is smooth and intact, and can be produced into articles of handicraft art.

The invention belongs to the technical field of breeding, and discloses a feed additive used for removing mutton odour of mutton. The feed additive is prepared from frozen bean curd, celery, pawpaw, natto, hawthorn fruit, salted duck egg, durian peel, orange peel, white tea, grape seed, liquorice, hot pepper, black pepper, cumin, radix aucklandiae, and lactobacillus delbrueckii. The raw materials of the feed additive are easily available; cost is low; nutrient balance is achieved, mutton odour removing ratio is 93.7%; frozen bean curd and celery are capable of degrading fat, and reducing fat absorption; enzyme is generated via fermentation of pawpaw, natto, and hawthorn fruit, and is capable of reducing fat accumulation; salted duck egg is abundant in nutrients, and is capable of reducing absorption of intestinal tract on mutton odour fatty acid; the spices and the traditional chinese medicinal materials are rich in fragrance, are capable of improving palatability and health care functions of feeds, and reducing the content of mutton odour fatty acid in mutton; feeding at night is capable of promoting absorption of sheep on the feed additive, and improving mutton odour removing effect; and mutton obtained via application of the feed additive is welcomed by more people, and economic income is increased by 23.3%.

The invention discloses a food processing method, and particularly relates to a chili sauce making method. The operation method includes the following steps that A, materials are prepared, wherein flour and herba artemisiae scopariae are taken and made into dough, and the dough is steamed into an initial blank; B, fermentation is carried out, wherein the blank is cut into slices, plant leaves are attached to the inner wall of a fermentation device, the cut blank is placed in the fermentation device, the surface of the cut blank is covered with the plant leaves and sealed, the cut blank is fermented for 5-15 days in the fermentation environment at the temperature of 20-40 DEG C, and an initial fermented blank is obtained; C, burdening is carried out, wherein chilies, soybeans, lima beans and peanuts are obtained, smashed into 50-mesh particles, added into the initial fermented blank and fermented for 5-15 days, and a final fermented blank is obtained; D, sun-curing is carried out, wherein when the final fermented blank is white and ropy in the lifting process, the fermented blank is taken out, seasoning liquid is added and stirred evenly, the mixture is placed in the sun to be aired for 5-20 days, and a finished product is obtained. Chili sauce made through the making method can protect gastrointestinal mucosa, people do not feel discomfortable after eating the chili sauce, and the chili sauce is easy to pick up.

The invention belongs to the field of streaky beef steak, and particularly relates to artificial streaky beef steak. The artificial streaky beef steak comprises milk seasoning and beef, wherein the milk seasoning is uniformly distributed in the beef, and patterns are formed in the surface of the beef. The beef seasoning is in the semi-solid state in the beef, and can present bar-shaped or unordered-twig patterns. The artificial streaky beef steak comprises 10-40wt% of the milk seasoning and 60-90wt% of the beef. The beef is whole-piece beef taken from cattle, and the milk seasoning comprises milk, beef tallow or a beef tallow substitute and auxiliary materials. The streaky beef steak is low in fat content, and can be eaten by crowds needing to reduce weight. The defect that in the prior art, the streaky beef steak is low in yield is overcome. The taste and the mouth feel of the streaky beef steak are improved. The invention further provides a preparation method of the streaky beef steak. The best time, temperature and pressure for injection of the milk seasoning are determined, super-heated liquid is prevented from entering the beef, and the problem of influence on the quality is solved. The technical difficult problem of the semi-solid state formation after the milk seasoning flowing in the beef in the manner of liquid and uniform distribution is solved.

The invention discloses a preparation method of flavored nutritious crisp apple chips. The method comprises the following steps (1) pretreatment, wherein stems, peels and kernels of apples are removed, and the apples are sliced to obtain apple slices; (2) blanching; (3) dipping, wherein the blanched apple slices are placed in dipping liquid for dipping, and the dipping liquid is prepared by mixinga liquid rose extract with a ferric pyrophosphate solution; (4) freeze drying. The apple chips have the advantages that the obtained crisp apple chips not only have the fragrance of roses and applesbut also are bright in color, much higher in nutritious value, crisp, easy to soften when put into the mouth and easy to digest.

The invention relates to wined garlic, which is characterized in that the wined garlic is made by soaking the garlic head or garlic clove in wine. The invention solves the technical problems of maintaining garlic function but decreasing the garlic peppery taste, decreasing the intake of alcohol without using acetic acid, expanding crowd of eating garlic and prolonging the storage time of garlic.

The invention provides spirulina rice capable of improving the immunity and a preparation method of the spirulina rice. The spirulina rice is prepared from the following raw materials in parts by weight: 30-45 parts of spirulina phycocyanin liquid, 20-28 parts of flastem milkvetch seeds, 23-26 parts of sevenlobed yam rhizomes, 18-22 parts of Chinese pyrola herb, 13-19 parts of dens draconis, 12-17 parts of flowerbelge, 10-15 parts of podocarpus macrophyllus, 8-13 parts of rhodiola rosea, 5-9 parts of honeysuckle flowers, 4-8 parts of climbing entada, 3-6 parts of phaenosperma globosa, 2-5 parts of honewort and 700-900 parts of rice. The preparation method mainly comprises the following procedures: (1) preparing the rice; (2) preparing the spirulina phycocyanin liquid; (3) preparing traditional Chinese medicine liquid; (4) mixing; and (5) drying and sterilizing. Phycocyanin in fresh spirulina is sufficiently extracted, and the phycocyanin and the traditional Chinese medicine liquid are uniformly mixed and then are sprayed on the surface of the rice, so that the rice has abundant phycocyanin nutrients and also has pharmacological effects of traditional Chinese medicines in the raw materials; and the rice spirulina rice has a good effect of improving the immunity.

The invention provides grape juice. The grape juice is prepared from the following raw materials in parts by weight: 200 to 300 parts of fresh grape fruits, 40 to 60 parts of snow pears, 20 to 30 parts of loquat pulp, 20 to 30 parts of lemons, 5 to 15 parts of honey and 300 to 400 parts of water. The fresh grape fruits, the snow pears, the loquat pulp, the lemons and the honey are used as the rawmaterials; nutritional ingredients of the grape juice can be enhanced by combining the advantages of the grape fruits, the snow pears, the loquat pulp, the lemons and the honey; the flavor of the grape juice can be improved according to the use amounts of the fresh grape fruits, the snow pears, the loquat pulp, the lemons and the honey, so that consumption people are increased; the fresh grape fruits are immediately put into a cold storage for precooling after being cleaned; in the rapid cooling process, juice in grapes shrinks tightly in the grapes, so that nutrients and aroma taste of the grapes are retained to the maximum extent while the oxidation of the juice is prevented, and further the mouth feel of the grape juice is better. The invention also provides the grape juice and a preparation method thereof; and the preparation method has the advantages that the operation is simple, the required materials are simple and easy to obtain, the cost is relatively low and the preparation method is worthy of being popularized.

The invention provides a health-care rice cake based on a red food base material and a preparation method of the rice cake. The health-care rice cake based on the red food base material is prepared from rice flour, black rice flour, starch, the red food base material, syrup, chitosan, safflower seed oil, rice bran oil and an auxiliary material; the red food base material is prepared from, by weight, tomatoes, cherries, red beans, purple yams, roxburgh peristrophe herbs and hibiscus flowers; the preparation method of the health-care rice cake based on the red food base material comprises the following steps of S1, preparation of the rice flour; S2; preparation of the black rice flour; S3, preparation of the red food base material; S4, preparation of the health-care rice cake. The health-care rice cake is bright red and attractive in color and luster, capable of promoting appetite, wide in eating population, good in taste, high in nutritional value and long in shelf life, and has the health-care effects of reducing blood fat, blood sugar and blood pressure, clearing away heat and removing toxic materials.

The invention discloses medicated diet beef. The medicated diet beef is made by the following method: weighing a traditional Chinese medicine composition consisting of Chinese yams, longan aril and the like, as well as spice consisting of cinnamon bark, semen myristicae and the like, wherein, 30-45 grams of the traditional Chinese medicine composition and 20g of the spice are added to every 1kg of beef; decocting the traditional Chinese medicine composition into medicinal decoction; and finally cooking the beef in the medicinal decoction, performing thorough cooling, and performing vacuum packaging. According to the medicated diet beef disclosed by the invention, ordinary beef as well as 8 kinds of traditional Chinese medicines of the Chinese yams, the lotus seeds and the like are jointly decocted and mutually penetrated, the beef obtains efficacy of medicines, and the traditional Chinese medicines obtain power of foods, so that the medicated diet beef becomes a medicated diet delicious food capable of preventing and treating sub-health, and the efficacy of the beef in invigorating the spleen, nourishing the stomach, strengthening bones and strengthening essence can be strengthened; the selected traditional Chinese medicines belong to medicinal and edible medicines regulated by China, are all sweet in taste and neutral in nature and free from medicine bias, so that eating crowds are enlarged; and the selected traditional Chinese medicines are natural in taste and color, so that when the beef is cooked with the traditional Chinese medicines, the medicine taste penetrates through the beef, and the medicated diet is fresh and delicious in flavor.

The invention provides a scallop skirt salting process which comprises the following steps: (1) weighing the following raw materials in percentage by weight: high fructose corn syrup, white sauce, oyster sauce, scallop powder, rice vinegar and the balance of water, and preparing the raw materials into a seasoning base solution; (2) soaking the washed scallop skirts in the seasoning base solution for salting, and obtaining preliminarily salted scallop skirts; (3) weighing the following raw materials in percentage by weight: chilli flakes, salt, high fructose corn syrup, monosodium glutamate, scallop powder, mashed garlic, a thickening agent, a kelp flavor powder, sweet chilli powder and the balance of thick chilli sauce, preparing the materials into sauce, fully and uniformly stirring and heating, cooling and obtaining the sauce; and (4) mixing and stirring the preliminarily salted scallop skirts and the sauce, packaging, sealing and standing. According to the scallop skirts provided in the invention, rich and diversified nutrient substances of the scallop skirts are preserved to the greatest degree, a fishy smell is avoided, and the scallop skirts are resilient and chewy after entering the mouth and are suitable to be eaten by public catering consumers.

The invention belongs to the field of seasonings, and particularly relates to a beef steak seasoning. The seasoning comprises star anise, cassia bark, Chinese prickly ash, nardostachys roots, fennel,cardamom fruits, villous amomum fruits, cloves, galanga resurrectionlily rhizomes, lemongrass herb, licorice, black pepper, algal polysaccharides and a biological extract liquid. The biological extract liquid is a mixed liquid made from a carrot extract liquid, a beef extract liquid and an avocado extract liquid. The seasoning is prepared from edible plants and animal raw materials; the added beefsteak extract has strong freshness of pure natural beef steak; and the added carrot extract liquid endows the steak with health-care functions.

The invention belongs to the technical field of food processing, and more specifically relates to a seasoning sauce, and a preparation method thereof. The seasoning sauce comprises following ingredients: 250 to 350 parts of oyster sauce, 75 to 100 parts of dark soy sauce, 85 to 120 parts of sweet osmanthus sauce, 100 to 150 parts of Chu Hou paste, 20 to 40 parts of table salt, 20 to 30 parts of chicken extract, 15 to 25 parts of monosodium glutamate, 10 to 20 parts of white sugar, 1 to 4 parts of I+G (nucleotide disodium), and 1 to 4 parts of IMP (sodium inosinate). The seasoning sauce is freshness in taste, and unique in flavor; sweet osmanthus sauce is added, product flavor is improved, sugar content of sweet osmanthus sauce is reduced greatly, and the seasoning sauce is suitable for more people to eat.

The invention provides natural vegetable ice cream, which contains 70 to 80 parts of vegetable ultrafine powder, 20 to 30 parts of soft sugar, 2 to 4 parts of avocado, 10 to 15 parts of tremella and 4to 6 parts of Chinese yam polysaccharide. Meanwhile, the invention also provides a preparation method of the ice cream. Cellulose and other macromolecular substance structures in the fruit and vegetables are degraded through ultrafine crushing; the digestive absorption on the substances by the body is facilitated; the nutrition value of the fruit and vegetables is improved; meanwhile, through thematching of ultrafine crushing and homogenizing processes, the stability of the ice cream preparation process is improved. By using the method, the flow process is reasonable and economic. The ice cream obtained by using the method has low fat, high nutrition value, cool and smooth taste, palatability and excellent quality.

The invention discloses a composite food prepared from agar and cabbage and a preparation method for the composite food. In the composite food, the ratio of the agar to the cabbage is from 15:85 to 75:25. The preparation method comprises the procedures of washing, pulping, flaking, baking and the like. The composite food blends the nutritional ingredients of the agar and the cabbage, avoids the frying procedure during processing, is a healthy and green health-care food for people, and meets the health requirements of people.

The invention belongs to the technical field of diets, and particularly relates to a marine nutritious health food and a preparation method of the marine nutritious health food. The marine nutritious health food comprises the following components in parts by weight: 1-3 parts of kelp, 1-2 parts of sea cucumber, 1-2 parts of abalone, 1-3 parts of fishbone meal, 0.4-0.6 part of spiral seaweed, 0.3-0.6 part of deep sea fish oil, 2-3 parts of crowndaisy chrysanthemum, 1.5-2.5 parts of edible amaranth, 0.8-1.5 parts of chilli leaf, and 1.5-2 parts of starch. The marine nutritious health food contains various nutrient elements, particularly, a large number of marine proteins, is simple and convenient to eat, convenient to carry, abundant and balanced in nutrition, diverse in eating method and unique in taste, and can meet the physiological needs of a human body, and the appetite can be greatly increased.

The invention discloses rice with spirulina and effects of clearing heat and lowering fire and a method for preparing the rice. The rice is made of, by weight, 30-45 parts of spirulina phycocyanin liquid, 20-28 parts of gerbera, 23-26 parts of herba eupatorii, 18-22 parts of silybum marianum, 13-19 parts of ramulus uncariae cum uncis, 12-17 parts of willow leaves, 10-15 parts of ardisia maclurei merre, 8-13 parts of circaea quadrisulcata, 5-9 parts of willow-leaf cotoneaster, 4-8 parts of heracleum acuminatum, 3-6 parts of polygonum hydropiper, 2-5 parts of aeschynomene indica and 700-900 parts of rice. The method mainly includes working procedures of (1), preparing the rice; (2), preparing the spirulina phycocyanin liquid; (3), preparing traditional Chinese medicine liquid; (4), mixing the rice, the spirulina phycocyanin liquid and the traditional Chinese medicine liquid with one another to obtain mixtures; (5), drying and sterilizing the mixtures. The rice and the method have the advantages that phycocyanin in the fresh spirulina is sufficiently extracted and is uniformly mixed with the traditional Chinese medicine liquid to obtain mixed liquid, then the mixed liquid is sprayed on the surfaces of the rice, accordingly, the rice contains abundant phycocyanin nutrition, pharmacological effects of Chinese herbal medicines selected from raw materials further can be realized by the rice, and effects of clearing the heat, lowering the fire, removing toxicity and decreasing the fire can be realized by the rice.

The invention discloses donkey-hide gelatin-chocolate beans and a preparation method therefor and belongs to the technical field of food processing. The donkey-hide gelatin-chocolate beans comprise donkey-hide gelatin and chocolate layers coating outer sides of the donkey-hide gelatin. The preparation method comprises the steps: softening the donkey-hide gelatin, dicing the donkey-hide gelatin, scalding the donkey-hide gelatin in auxiliaries so as to obtain donkey-hide gelatin spheres, and then, coating surfaces of the donkey-hide gelatin spheres with molten chocolate, thereby obtaining the donkey-hide gelatin-chocolate beans. According to the donkey-hide gelatin-chocolate beans and the preparation method therefor, donkey-hide gelatin dices are subjected to stewing frying, outside surfaces of the donkey-hide gelatin dices are coated with chocolate paste to form protective layers, the pressure resistance is improved, the degree of completeness is maintained, and thus, the obtained donkey-hide-gelatin-containing chocolate beans are easy in storage and transportation. According to the donkey-hide gelatin-chocolate beans prepared by the method, the stinking smell of the donkey-hide gelatin is effectively eliminated, donkey-hide gelatin eating people are extended, and thus, the donkey-hide gelatin-chocolate beans have a good market prospect.

Spirulina qi-regulating blood-nourishing rice is made of, by weight parts, 30-45 parts of spirulina phycocyanin liquid, 20-28 parts of astragalus, 23-26 parts of atractylodes lancea, 18-22 parts of blumea, 13-19 parts of basella alba, 12-17 parts of fimbristylis miliacea, 10-15 parts of carthamus tinctorius, 8-13 parts of platycarya strobilacea sieb, 5-9 parts of white hyacinth bean, 4-8 parts of anoectochilus formosanus, 3-6 parts of pen shell ligament, 2-5 parts of daylily root and 700-900 parts of rice. A method for preparing the spirulina qi-regulating blood-nourishing rice mainly comprises a step (1) of preparing rice; a step (2) of preparing spirulina phycocyanin liquid; a step (3) of preparing Chinese medicine liquid; a step (4) of mixing; and a step (5) of drying and sterilization. According to the method, phycocyanin in fresh spirulina is fully extracted, and phycocyanin and the Chinese medicine liquid are evenly mixed and then sprayed on the surface of the rice, so that the rice has rich phycocyanin nutrient and further has pharmacology effects of the selected traditional Chinese medicines in the raw materials and has effects of regulating qi and nourishing blood.

The invention discloses a composite food prepared from laver and anise stems and leaves, and a preparation method for the composite food. A ratio of the anise stems and leaves to the laver in the composite food is 40:60-70:30. The preparation method comprises the following steps of: cleaning, pulping, baking and the like. The composite food integrates nutrients of the laver and the anise; and a frying procedure is avoided in the processing process; and a green health good is provided for users and meets the requirement on health of the users.

The invention discloses a kidney tonifying and liver benefiting Mozi shortbread, which comprises the following raw materials by weight: 20-45 parts of black sesame paste, 35-75 parts of cooked powder, 2-10 parts of self-made sugar powder, 0.5-5 parts of glucose powder, 2-25 parts of vegetable oil, 0.2-5 parts of salt, 1-10 parts of black bean powder, 1-6 parts of Chinese wolfberry powder, and 2-15 parts of an antioxidant substance. The invention also discloses a making process of the kidney tonifying and liver benefiting Mozi shortbread. The specific steps include: (1) raw material making; (2) raw material mixing; and (3) forming packaging. On the technological basis of a traditional Mozi shortbread process, the Mozi shortbread provided by the invention is added with a variety of kidney tonifying and liver benefiting raw materials, also employs natural antioxidant substances to prolong the shelf life and prevent quality change, thus ensuring the taste of the Mozi shortbread and improving the nutritional and health care efficacy.

The invention discloses a food processing method, and particularly relates to a chili sauce making method. The operation method includes the following steps that A, materials are prepared, wherein flour and herba artemisiae scopariae are taken and made into dough, and the dough is steamed into an initial blank; B, fermentation is carried out, wherein the blank is cut into slices, plant leaves are attached to the inner wall of a fermentation device, the cut blank is placed in the fermentation device, the surface of the cut blank is covered with the plant leaves and sealed, the cut blank is fermented for 5-15 days in the fermentation environment at the temperature of 20-40 DEG C, and an initial fermented blank is obtained; C, burdening is carried out, wherein chilies, soybeans, lima beans and peanuts are obtained, smashed into 50-mesh particles, added into the initial fermented blank and fermented for 5-15 days, and a final fermented blank is obtained; D, sun-curing is carried out, wherein when the final fermented blank is white and ropy in the lifting process, the fermented blank is taken out, seasoning liquid is added and stirred evenly, the mixture is placed in the sun to be aired for 5-20 days, and a finished product is obtained. Chili sauce made through the making method can protect gastrointestinal mucosa, people do not feel discomfortable after eating the chili sauce, and the chili sauce is easy to pick up.

The invention relates to cream powder. The powder comprises the following raw materials in parts by weight: 5-10 parts of palm oil, 10-30 parts of vegetable oil, 25-40 parts of animal oil, 10-15 partsof casein, 1-2 parts of essence, 5-10 parts of an emulsifier, 5-6 parts of polyglycerol ester, 2-8 parts of whey powder, 5-8 parts of butter and 2-5 parts of white granulated sugar. The invention solves the technical problems of large cream fat particles and difficult absorption in the prior art.

The invention relates to a method for making liquors, in particular to a method for making a Chinese chestnut liquor. The steps of the invention are as follows: Chinese chestnuts which are kept for 60 days after being picked up in fall are used as materials and then peeled, kernel extracted and cleanly washed; Chinese chestnut kernels are put in a separation kettle and added with water according to the weight ratio of Chinese chestnut kernels to water of 1:1.2; the mixed solution undergoes the solid negative pressure fractionation and separation, with the pressure adjusted to 750mmHg, and the reaction time being 45min; the fractionation and separation solution is taken out, and the Baume degree of the fractionation and separation solution is from 10 to 15, and the fractionation and separation solution is blended with high quality liquors, thus the Chinese chestnut liquor with the alcohol content of 28 to 38 degrees is made. In the invention, aromatic compounds and nutrient substances contained in Chinese chestnut kernels are blended with high quality liquors so as to prepare the Chinese chestnut liquor which has color, fragrance, sweetness and waxy flavors of Chinese chestnuts and the unique style that the low alcohol liquor is low in alcohol content but is not unseasoned; moreover, the Chinese chestnut kernels after the fractionation and separation are not basically changed in shape and exploit a supply market of Chinese chestnut kernels containing wood sugars and xylitol after the drying, dehydration and vacuum packaging, and particularly provide edible Chinese chestnut kernels for diabetic patients.

The present invention discloses spirulina platensis intestine and stomach moistening rice and a preparation method thereof. The spirulina platensis intestine and stomach moistening rice is prepared from the following raw materials in parts by weight: 30-45 parts of spirulina platensis phycocyanin liquid, 20-28 parts of pygmaeopremna herbacea, 23-26 parts of dracocephalum rupestre, 18-22 parts of verbena, 13-19 parts of pinna pectinata, 12-17 parts of radix arnebiae, 10-15 parts of dianthus superbus, 8-13 parts of hedyotis hedyotidea, 5-9 parts of radix aucklandiae, 4-8 parts of basella rubra, 3-6 parts of trichosanthes kirilowii roots, 2-5 parts of water chestnuts, and 700-900 parts of rice. The preparation method mainly includes the following processes: (1) rice preparing; (2) spirulina platensis phycocyanin liquid preparing; (3) traditional Chinese medicinal liquid preparing; (4) mixing; and (5) drying and sterilizing. The phycocyanin in the fresh spirulina platensis is fully extracted, the extracted phycocyanin is mixed evenly with the traditional Chinese medicinal liquid, and the mixture is sprayed on the surface of the rice, so that the rice contains rich phycocyanin nutrition, also has the pharmacological effects of the selected raw material Chinese medicinal materials, and has efficacies of moistening intestine and stomach and improving intestine and stomach functions.

The invention provides a scallop skirt salting process which comprises the following steps: (1) weighing the following raw materials in percentage by weight: high fructose corn syrup, white sauce, oyster sauce, scallop powder, rice vinegar and the balance of water, and preparing the raw materials into a seasoning base solution; (2) soaking the washed scallop skirts in the seasoning base solution for salting, and obtaining preliminarily salted scallop skirts; (3) weighing the following raw materials in percentage by weight: chilli flakes, salt, high fructose corn syrup, monosodium glutamate, scallop powder, mashed garlic, a thickening agent, a kelp flavor powder, sweet chilli powder and the balance of thick chilli sauce, preparing the materials into sauce, fully and uniformly stirring and heating, cooling and obtaining the sauce; and (4) mixing and stirring the preliminarily salted scallop skirts and the sauce, packaging, sealing and standing. According to the scallop skirts provided in the invention, rich and diversified nutrient substances of the scallop skirts are preserved to the greatest degree, a fishy smell is avoided, and the scallop skirts are resilient and chewy after entering the mouth and are suitable to be eaten by public catering consumers.

The invention belongs to the technical field of diets, and particularly relates to a marine nutritious health food and a preparation method of the marine nutritious health food. The marine nutritious health food comprises the following components in parts by weight: 1-3 parts of kelp, 1-2 parts of sea cucumber, 1-2 parts of abalone, 1-3 parts of fishbone meal, 0.4-0.6 part of spiral seaweed, 0.3-0.6 part of deep sea fish oil, 2-3 parts of crowndaisy chrysanthemum, 1.5-2.5 parts of edible amaranth, 0.8-1.5 parts of chilli leaf, and 1.5-2 parts of starch. The marine nutritious health food contains various nutrient elements, particularly, a large number of marine proteins, is simple and convenient to eat, convenient to carry, abundant and balanced in nutrition, diverse in eating method and unique in taste, and can meet the physiological needs of a human body, and the appetite can be greatly increased.

The invention relates to a preparation method of walnut protein bars. The preparation method comprises the following steps: (1) performing hydraulic squeezing on walnut kernels to obtain walnut oil and degreased walnut cakes; (2) crushing the degreased walnut cake to obtain walnut protein powder; (3) mixing the walnut protein powder with carbohydrate food powder and water according to a weight ratio, and puffing the mixture to obtain puffed walnut protein particles; (4) fully stirring and uniformly mixing a sweetening agent and edible oil in proportion, adding the mixture into the sugar melting pot, heating, and fully and uniformly stirring to obtain a sweet premix; (5) fully stirring and mixing the protein puffed particles prepared in the step (3) and the sweet premix prepared in the step (4) in proportion in a stirrer, and then feeding the mixture into a continuous punch forming machine to prepare protein bars; (6) feeding the protein bar into an oven or a tunnel furnace for baking, and then cooling to room temperature; according to the method, the walnut cake processing level is effectively improved, the comprehensive benefits of the walnut industry are increased, and quality improvement and efficiency improvement of walnut resources are achieved.