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

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 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 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 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 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.