42results about How to "Extended eating time" patented technology

The invention provides a co-culture method for clarias fuscus and water chestnuts and belongs to the technical field of agricultural planting. The method includes the control links of field excavation, water chestnut planting, fingerling putting, water and fertilizer management and disease and pest prevention and control. Nutrients needed for growth of the water chestnuts are guaranteed in a scientific water and fertilizer management mode, pest attacks on the water chestnuts are controlled according to the predation characteristics of the clarias fuscus, and the disease attacks on the water chestnuts are controlled through Chinese herbal medicine liquid. Live feed and pellet feed suitable for growth of the clarias fuscus are developed, and the disease attacks are prevented through the Chinese herbal medicine liquid. By means of the characteristics that the clarias fuscus and the water chestnuts interact, relative to a mode that the water chestnuts are independently planted, the yield of the clarias fuscus is increased while the yield of the water chestnuts is guaranteed, and economic benefits of a planting field are greatly increased.

This patent discloses a cutting method of dried tofu, which includes the following steps: preparation: a cutting device for dried tofu is required; cleaning: putting the dried tofu in clear water and standing still; drying: wiping the surface of the dried tofu with cotton cloth; oiling : smear salad oil on the upper and lower knives; smoked material: put the smoked material into the cavity of the lower knife and burn it; cutting: drive the knife to move in the direction of the bean curd, the guiding effect of the knife in the groove Move down in the groove, complete the cutting work of the dried tofu, and make the cutter stand still in the groove for 2min. This solution mainly solves the problem of long processing process of dried tofu after forming.

The invention belongs to the technical field of food processing and particularly relates to a preparation method of a sweet-sour burclover dish. The preparation method of the sweet-sour burclover dish comprises the following steps: removing impurities of fresh needle mushroom, washing, putting the washed fresh needle mushroom into hot water and draining; removing impurities of fresh burclover, cleaning and draining the fresh burclover, carrying out color protection for 6 hours at the room temperature by utilizing a mixed liquid of a zinc chloride solution and a sodium sulfite solution, uniformly mixing the needle mushroom with the burclover, pickling for 5-7 hours at the room temperature by utilizing a salt solution, processing a mixture of the burclover and the needle mushroom for 2 hours by utilizing a monosodium glutamate solution, adding a mixed sweet-sour liquid into the mixture, carrying out sweet-sour soaking for 7 days at the room temperature, and fishing out and packaging the mixture together with a sweet-sour seasoning. The preparation method has the advantages that the operation is simple, the required time is short, and the prepared sweet-sour burclover and needle mushroom have multiple amino acids and proteins beneficial to a human body, are high in nutritive value, tender in texture and excellent in mouth feel, color and structural state, are crisp, sour, sweet and tasty and have nutritive, health-protecting, digestion-assisting, liver-spleen-stomach regulating functions.