75results about How to "Food convenience" patented technology

The invention discloses a method for producing the raw materials of a seasoning product of sea crab; the method comprises the following steps: wastes of the sea crab are smashed; the sea crab is used for processing and cooking the concentrated solution of soup ingredient (namely, sea crab juice), heating is carried out to inactivate the enzyme, the process of mixed acid is used for carrying out deordorization, and filtering is carried out so as to remove the residue, etc. As the invention uses the hydrolyzation of papain to lead the protein in the waste of the sea crab to be decomposed furthest and the allergen to be removed, the fresh substances are released completely, while flavourzyme is adopted to carry out debittering process and inhibit the reproduction of microorganism in the process of enzymolysis; besides, as the invention uses weak acid process of citric acid and malic acid to carry out deodorization to the hydrolyzate or further uses low-temperature concentration and spray drying, the original nutrient ingredients and unique flavor of the product materials are maintained to the utmost degree and the property of the allergen is reduced.

The invention relates to a machining method of instant foods with comprehensive nutrition, and particularly relates to the recombined fruit and vegetable coarse cereal instant food and a machining method thereof. Fruits and vegetables, and meats are dehydrated by using a vacuum freezing and drying method; coarse cereals are cooked by using a puffing method; the frozen and dried fruits and vegetables, and the frozen and dried meats are mixed with the puffed coarse cereals, dextrin and milk powder to carry out superfine grinding; and compound probiotics are added so that the final products are obtained. The method disclosed by the invention keeps nutritional components in ingredients to the greatest extent and provides probiotics which are beneficial to human health. The formula is formed by natural raw materials and any preservative is added; and the recombined fruit and vegetable coarse cereal instant food is natural and healthy, has comprehensive and balanced nutrition, is easily digested, is suitable for being used by people of all ages, and is particularly suitable for being used for nutrition replenishing, used as extra meals or replaced meals for students or tourists.

The invention discloses a production technology utilizing a tight-skin mandarin which is difficult to peel to serve as a raw material so as to manufacture an all-fruit mandarin can convenient to eat. The production technology mainly comprises the following steps, fruit grinding or skin scratching, blanching or complex enzyme processing, all-fruit skin and capsule dressing removal, all-fruit impurity removal and grading, vacuum packing in plastic bags (cups) or iron (glass) cans, microwave or hot-water sterilization and refrigeration or normal-temperature storage. The method utilizing fruit grinding or skin scratching pretreatment, all-fruit enzymatic method skin and capsule dressing removal, all-fruit improving acid-alkaline method capsule dressing removal, all-fruit grading vacuum packing and microwave or hot-water sterilization is adopted to produce the all-fruit mandarin can convenient to eat and use. The production technology can save about 30% of acid and alkali or an enzyme preparation and water used for removing the capsule dressing, reduces raw-material attrition rate by about 15%, efficiently utilizes the tight-skin mandarin which is suitable for fresh eating and not suitable for fresh marketing, can reduce production cost by about 20%, greatly improves additional value of fruit, and provides consumers with the fresh fruit convenient to eat.

The present invention discloses one kind of tonic Chinese caterpillar fungus soup and its production process. The production process includes the steps of: 1. obtaining fermented liquid; 2. heating the fermented liquid; 3. compounding fermented liquid in 93.5-98.45 wt% with animal protein digest in 0.3-1.5 wt%, sweetener in 1.0-5.0 wt%, souring agent in 0.05-0.8 wt% and stabilizer in 0.05-0.2 wt% and regulating pH to 4.0-7.0; 4. high pressure homogenizing the fermented liquid after milling in colloid mill and before microphone inspection of hypha wall breaking rate; and 5. sterilizing and packing. The said production process has all the deep fermented Chinese caterpillar fungus liquid utilized, all the nutritious components maintained and the high efficiency leaching and complete utilization of function factors in the hypha and realizes clean fermenting production.

An oral liquid of Symplocos paniculata flower is prepared through preparing its fermented liquid, heating, proportionally mixing it with hydrolyzed liquid of animal protein, sweetening agent, souring agent, and stabilizer, regulating pH=4-7, colloid grinding, high-pressure homogenizing, sterilizing and pouring it in containers.

The invention discloses walnut meal composite nutrition powder and a preparation technology of the walnut meal composite nutrition powder. The preparation technology of the walnut meal composite nutrition powder comprises the steps that (1) pearl barley powder and walnut meal powder serve as main raw materials, extrusion processing is carried out on the raw materials through a bulking machine under the conditions that the extrusion temperature is 150DEG C-170DEG C, and the screw speed is 540-580r / min, and pearl barley and walnut powder extruded materials are obtained; (2) the extruded materials are smashed to form powdery materials with the specification of being larger than 100 meshes, the powdery materials are placed into a homogenizer, sucrose and water are added, high-pressure homogeneity processing is carried out under the conditions that the pressure is 20-25MPa, and the temperature is 70-80DEG C, then, composite probiotics inoculated fermentation processing is carried out on the materials to form walnut meal composite fermentation liquid, and spray drying processing is carried out on the walnut meal composite fermentation liquid to obtain the walnut meal composite nutrition powder. The walnut meal composite nutrition powder and the preparation technology of the walnut meal composite nutrition powder have the advantages of being simple in processing technology, low in manufacturing cost, capable of making full use of the nutrition complementary advantage of the raw materials, capable of achieving all nutritional functions of the walnut meal raw materials, good in quality of products, good in taste of the products, rich in nutrient of the products, stable in quality and performance of the products and the like.

The industrial process of producing parched rice includes the steps of: soaking, washing, dripdrying and steaming of Indica rice or glutinous rice; freezing of the steamed rice at temperature of minus 5 deg.c and humidity lower than 30 % inside a refrigerator; low temperature drying at 0-5 deg.c temperature and 10 % below humidity inside a drying equipment; and parching. The parched rice is crisp. The process is independent of weather condition and suitable for production all the year around. The parched rice has long guarantee period and may be packed together with seasoning packet inside degradable package to form instant food.

The invention pertains to the convenience food and production field, and is a preparation method of a mutton soup material taking mutton as principal material. The vacuum curing convenient mutton soup material includes mutton parcel, red pepper oil, sheep oil parcel, mutton soup main ingredient parcel, green vegetable parcel and vermicelli parcel, and is prepared by sterilizing and sealing. The inventive mutton soup has advantages that the water is firmly melt to the fat; the soup is in milky white color, fragrant, delicious, non-pungent, no meals, delicious fragrance; meat is tender and lubricated. The invention can be used for both food complement and dietary cure, is a good food for keeping fit and removing disease; at the same time, the present invention also has efficacy of benefit Qi complement deficiency, warm center dissipate cold, and tonify kidney establish Yang.

The invention discloses a preparation method of instant semen nelumbinis powder. The preparation method comprises the following steps: pre-processing shelled dry semen nelumbinis, smashing semen nelumbinis, pre-modulating the semen nelumbinis powder, extruding for curing, stoving, baking, smashing and modulating. White sugar, milk powder, table salt, egg powder, and the like can be added to the instant semen nelumbinis powder to develop series of instant lotus powder products. The instant semen nelumbinis powder produced by the preparation method can be instantly dissolved in cold boiling water or hot boiling water, has special flavor of baked semen nelumbinis, is rich in nutrients, and is a semen nelumbinis convenience food for kids and adults.

The invention relates to a quick freezing and preservation process for wild matsileaceae. The process comprises the following steps of: (1) soaking the matsileaceae in a soak solution consisting of materials, including 1% of a salt solution, and water in a volume ratio of 1:(9-11); (2) cleaning the matsileaceae to remove dust and silt; (3) blanching the matsileaceae in a blanching solution consisting of rinsing materials, including 0.1% of a L-cysteine solution, and hot water in a volume ratio of 1:(48-52); (4) cooling the matsileaceae by washing through cooling water until the matsileaceae is cooled from inside to outside, and draining excessive water after the matsileaceae is cooled to 4-5 DEG C; (5) performing quick freezing on the matsileaceae at -32 to -35 DEG C until the center temperature of the matsileaceae is below -18 DEG C; and (6) refrigerating the matsileaceae in a low-temperature cold storage at a constant temperature below -20 DEG C. According to the quick freezing and preservation process, the change of nutritional ingredients of the quick-frozen matsileaceae is alleviated, the original freshness, color and flavor of the matsileaceae are maintained to a certain degree, and the matsileaceae can be stored conveniently for a long time.

A granular fresh fruit food having the color, smell, taste and nutrients of fresh fruit is prepared from the fresh fruit particles through spraying antiseptic prepared from lemon juice, citric acid, pectin, black plum, and clover, and surficial dewatering.

The invention discloses a preparation method for puffed bamboo shoot. Fresh bamboo shoot is boiled in spice including clove, liquorices and the like, and then the bamboo shoot is puffed by microwave, so that the puffed bamboo shoot is made. Daily fresh bamboo shoot can be made into convenient food. The puffed bamboo shoot product has the faint scent of bamboo shoot, is slightly peppery, fragile and fresh, is nutritious and has a health care function, and the efficacies of promoting appetite and facilitating digestion.

The invention discloses a convenient okra tender fruit dry powder, dried flower powder and seed powder food and a production method thereof. The convenient okra tender fruit dry powder, dried flower powder and seed powder food is mainly prepared from okra tender fruit dry powder, dried flower powder and seed powder in a certain proportion, and comprises 10-20 percent by weight of okra tender fruit dry powder, 60-80 percent by weight of okra dried flower powder and 10-20 percent by weight of okra seed powder. According to the convenient okra tender fruit dry powder, dried flower powder and seed powder food and the production method thereof, nutritive value of all parts of okra are fully considered, and are comprehensively utilized, so that the utilization rate of the okra is greatly improved, the cost of products is lowered on the aspect of the raw material utilization rate; meanwhile, convenience in taking and the nutritive value are considered, and perfect balance is obtained from the three aspects. Moreover, the whole production process has no any artificial additives, and thus the convenient okra tender fruit dry powder, dried flower powder and seed powder food is a pure-natural product. By using the convenient okra tender fruit dry powder, dried flower powder and seed powder food, the effects of invigorating the kidney and strengthening yang, resisting fatigue, reducing blood sugar, blood pressure and blood fat, relaxing bowel, and expelling toxins and removing acnes can be effectively achieved.

The invention relates to a convenient nutritional coarse-cereal rice flour food and a production process of the convenient nutritional coarse-cereal rice flour food, belonging to the technical field of convenience foods. The convenient nutritional coarse-cereal rice flour food comprises a rice flour material package, a subsidiary food material package, an oil package and a spice package, wherein the rice flour material package is prepared from the following raw materials in part by weight: 75-85 parts of rice meal material, 10-20 parts of high gluten wheat flour, 2-5 parts of mixture of dried konjac glucomannan powder and sweet potato gum, 1-3 parts of corn starch, 0.01-0.1 part of guar gum, 0.02-0.06 part of an emulsifying agent and 0.1-0.5 part of table salt. The rice flour material package has balanced nutrition formula and is complementary in a diversified manner, the contents of vegetable protein, amino acid, B vitamins in the high gluten wheat flour can be improved, the tensile resistance and the affinity of the rice flour can be improved favorably, and the shaping is easy; the convenient nutritional coarse-cereal rice flour food can be used for solving the problem of poor affinity of the coarse cereals, has multiple efficacies, has diversification, has balanced nutrition, can be eaten conveniently and is clean and sanitary.

The invention relates to canned liquid-smoked shellfish and a manufacturing method thereof. The manufacturing method comprises the following steps: using fresh, cooked and washed shellfish meat as a raw material, immersing the shellfish in immersion liquid prepared from an extract obtained by the decoction extraction of a mixture of spices and water as well as soy sauce, sugar, edible salt, monosodium glutamates and water which are added into the extract for 5 to 10 minutes; taking the shellfish out, draining residual liquid on the surface of the shellfish and heating the shellfish to remove water accounting for 15 to 30 percent of the weight of immersed shellfish products; weighing and canning immersion-flavored and dewatered shellfish as well as oil-soluble liquid smoke generation and edible vegetable oil, heating the canners and exhausting air, and sealing, sterilizing and cooling the canners to obtain finished products. In the canners, the weight percentage of the shellfish is 70 to 85 percent, the weight percentage of the oil-soluble liquid smoke generation is 0.5 to 3 percent and the weight percentage of the edible vegetable oil is 12 to 25 percent. The manufacturing method of the invention is simple and reasonable in process, convenient in operation, high in production efficiency and easily controllable in food flavor and color. The canned shellfish food is strong in smoke flavor, natural in smoke color, convenient to eat and long in shelf life.

The invention discloses a nerve-calming and sleep-helping fructus cannabis composition. The composition is mainly prepared from the following raw materials: a fructus cannabis extract, lotus seed peptide, lily peptide, fruit-vegetable enzyme, passion fruit powder and isomalto-oligosaccharide, wherein the fructus cannabis, the fruit-vegetable enzyme and the passion fruit powder have effects of relaxing bowel, decomposing toxin, relieving flatulence, helping digestion, purging guts, discharging feculence, calming heart and helping sleep and further have the effects of tranquilizing and allayingexcitement, regulating internal secretion and inducing natural sleeping, and the fructus cannabis further has the effects of calming nerves and dispelling melancholy and is capable of enhancing a sleep-helping diet therapy function. Besides, an L-theanine+gamma-aminobutyric acid sleep-helping factor combination can be further added, so that the sleeping can be rapidly promoted, and the sleeping quality can be improved. A formula of the nerve-calming and sleep-helping fructus cannabis composition has a good synergistic effect and is capable of calming the heart, nourishing the blood, calming the nerves, helping the sleep, purging the guts, harmonizing a stomach and helping rapid sleeping. Functional foods such as a solid beverage or a tablet candy prepared from the nerve-calming and sleep-helping fructus cannabis composition are easy to store and carry and convenient to eat and have relatively good taste.

The invention relates to goose skewer batching and goose skewer preparation process, belonging to foodstuff processing field. The invention treats goose meat with biological combination method. Said batching comprises salt, glutavene, sugar, sodium nitrite, arbuz, white spirit, compound microcosmic salt, monascus red, peppertree powder, cumin powder, star anise powder and chilli powder. The invention develops a new type of goose product, which is characterized by convenient usage, long preserved time, nice taste, no special smell.

The invention discloses a sauced hyacinth bean duck necks recipe and a production method thereof. The sauced hyacinth bean duck necks comprise the following raw materials: duck necks, a five-spice flavoring, hyacinth beans, plant oil, salt, soy sauce, edible vinegar, beer and white granulated sugar. The preparation method comprises the following steps: 1) preparing brine, 2) pre-treating the duck necks, 3) pre-treating hyacinth beans, 4) soaking the materials in the brine, 5) braising the duck necks, and 6) obtaining the finished product. According to the method, the duck necks and the hyacinth beans are combined, abundant nutrient composition is provided, the sauced hyacinth bean duck necks have function of replenishing qi to invigorate the spleen, has short production period, and is capable of increasing meal fiber, improving greasy mouthfeel, and endowing new taste. The produced sauced hyacinth bean duck necks can be prepared to instant food which has advantages of different local flavors as well as convenient carrying and eating. The produced sauced hyacinth bean duck necks do not contain an antiseptic and have long shelf life, and can satisfy health requirement for people.

The invention relates to a process for quick-freeze fresh keeping of wild chickweed tender tips. The process is characterized by comprising the following steps of: (1) soaking: soaking chickweed tender tips in a soaking solution, wherein the soaking solution consists of a material and water in a volume ratio of the material to the water of 1:(9-11), and the material comprises 1% of a common salt solution; (2) cleaning: removing dust and silt; (3) blanching: blanching in a blanching solution, wherein the blanching solution consists of a rinsing material and hot water in a volume ratio of the rinsing material to the hot water of 1:(48-52), and the rinsing material is a D-sodium isoascorbate aqueous solution of which the concentration is 0.4%; (4) cooling: flushing in cooling water until the inside and outside are completely cooled, and draining off excessive water; (5) quick-freezing: quick-freezing the chickweed tender tips at -32--35 DEG C by using an instant freezer until the central temperature of the product reaches lower than -18 DEG C; (6) storing: storing the chickweed tender tips at a constant temperature in a low-temperature cold store of which the temperature is lower than -20 DEG C. By adopting the process, the nutritional ingredient changes of the quick-frozen chickweed tender tips are reduced, so that the original freshness, color and flavor of the chickweed tender tips are kept to a certain extent, and the chickweed tender tips can be stored for a long time conveniently.

An instant Gracilaria seaweeds food is prepared through immersing raw Gracilaria seaweeds in alkali solution for 24-26 hr while stirring, washing, immersing in the solution of acetic acid for 25-30 min, washing, boiling for 1-2 min, dripdrying, and cooling in aseptic water, then packaging it in cleaning room.

An instant Eucheuma food is prepared through immersing the Eucheuma in alkali solution for 20-24 hr while irregularly stirring, washing, immersing in the solution of acetic acid for 25-30 min, washing in clean water, immersing in the solution of sodium hypochlorite for 15-20 min while stirring, drip drying, immersing in aseptic water, dripdrying and packaging.

A natto polypeptide soybean milk powder instant food is characterized by being prepared from 12 nutrient substances including nattokinase extracts, soybean polypeptide extracts, ginseng polypeptide extracts, bitter melon polypeptide extracts, lecithin powder, white kidney bean powder, chickpea powder, black soybean milk powder, skim milk powder, glucomannan powder, xylooligosaccharide and inulin.The raw materials are weighed, matched, dried, sterilized, packaged, boxed and the like to prepare the natto polypeptide soybean milk powder instant food. The instant food is scientific in formula andcomprehensive in function and has various health effects of protecting heart and cerebral vessels, preventing the cerebral thrombosis, atherosclerosis and alzheimer's disease, improving the fatty liver, improving the liver functions, regulating intestinal flora, relaxing bowels, reducing blood lipid, blood glucose and blood pressure, eliminating cholesterol, delaying senescence and the like.

The invention discloses a method for preparing a bone soup ointment. The method comprises the following steps: 1), boiling for the first time, that is, putting 500 g of bone meat paste and 1500 g of water into a pot at the mass ratio of 1:3, adding ginger, cooking wine and chicken bone, boiling with medium fire to keep a boiling state, boiling for 30-60 minutes, and filtering s to obtain bone soup; 2) boiling for the second time, that is, adding a corresponding mass of water into the pot at mass ratio of the bone to the water of 1:2, adding 15-30 g of the cooking wine, boiling for 30-60 minutes with strong fire, and filtering to obtain bone soup; 3) combining the bone soup obtained in the two steps, cooling to the normal temperature, adding salt, onion powder, ginger powder, ground pepper, beta-cyclodextrine, sucrose ester and guar gum, uniformly stirring, and emulsifying with a high-speed emulsification dispersion machine to obtain the bone soup ointment. The bone soup made by using the method is delicious in taste, high in protein content and attractive in color, and has unique flavor of ox bone soup, sheep bone soup and chicken bone soup, and relatively high nutritional values.

The invention provides rice cakes which comprise 91-94 wt% of high-quality nonglutinous rice, 2.0-5.0 wt% of glutinous rice and 2.0-4.0wt% of modified starch, wherein the ideal content of the modified starch is 3.0 wt%. The invention improves the formulae of main and auxiliary materials in the traditional rice cake, so that the rice cakes are soft, tough and smooth, and do not attach to the mouthor become burnt. The rice cakes can inhibit the microbial activities without adding any preservative, thereby having the advantage of good food safety.

The invention relates to flavored health-preservation medicinal and edible fruit and vegetable nutritive paste. The flavored health-preservation medicinal and edible fruit and vegetable nutritive paste comprises the following raw materials in parts by weight: 26-38 parts of medicinal and edible food materials, 14-18 parts of fruits, 10-14 parts of vegetables, 1-3 parts of a thickening agent, 0.3-0.7 part of an acidity adjusting agent and 3-6 parts of seasoning. The flavored health-preservation medicinal and edible fruit and vegetable nutritive paste disclosed by the invention has the characteristics of being comprehensive in nutrition, low in sugar and high in dietary fibers, integrates health care and eating through added medicinal and edible food materials, fruits and vegetables, and can reach the effects of food therapy and balancing the nutrition of human bodies; besides, through the adoption of the preparation method of the flavored health-preservation medicinal and edible fruit and vegetable nutritive paste disclosed by the invention, the requirement that the flavored health-preservation medicinal and edible fruit and vegetable nutritive paste is convenient to eat can be met, and the problem that fresh fruits and vegetables are easy to decompose and deteriorate is solved; chemical preservatives are not added, and a long-time pickling process is not performed, so that the flavored health-preservation medicinal and edible fruit and vegetable nutritive paste is harmless to human bodies after being eaten for a long term; and the materials are convenient to take, the technology is simple, and the flavored health-preservation medicinal and edible fruit and vegetable nutritive paste has higher use value and favorable application prospects.

The invention is suitable for the field of processing of aquatic products, and provides a processing method of a spicy frozen ready-to-eat river crab product. The processing method comprises the following steps of performing cleaning: putting fresh river crabs in an aqueous solution of which the mass percentage is 1-3%, performing temporary raising for 1.5-2 hours, and then washing away dirt with clean water; performing classification: selecting living crabs from the cleaned river crabs as raw materials; blending a soup blending the soup base according to a compounding ratio; cooking the river crabs and performing weighing: putting the river crabs in a steamer, performing steaming for 12-15min,stopping heating, and weighing the steamed river crabs; performing filling: putting the weighed river crabs into packaging boxes, adding the cooled soup base, and performing sealing; and performing frozen storage: performing rapid tunnel quick-freezing on the packaging boxes loaded with the river crabs in a sealed manner, and performing frozen storage at minus 18 DEG C or below. The river crabs processed by the processing method of the spicy frozen ready-to-eat river crab products provided by the embodiment of the invention can be directly eaten without subsequent processing and can meet the requirements of modern consumers for convenient and swift foods, the processed river crabs are unique in flavor and complete in river crab shapes, the processing technology is simple, and the processing method can be applied to industrial mass production.

A processing method of fried rice flavor nutrition convenience food, which belongs to the technical field of food processing. The processing method has the following steps of: drying rice in the air after cleaned, and pulverizing the rice into rice flour; mixing the rice flour with pasty eggs, table salt and salad oil to obtain mixed materials which are added in an extruding device, and regulating the water content of the mixed materials into 10-40%; after mixing, shearing, pulverizing, extruding, obtaining cured materials; cutting off the extruded puffed semi-finished products by a cutter, and drying and cooling to normal temperature. The invention has the advantages of portability, easy storage and convenient eating, and can be eaten after being soaked by boil water. The nutrition constituent is hardly lost in the processing. The product is contribute to compound water after being puffed, thus the product has good mouthfeel and taste, and is contribute to intestines and stomach digestion and absorption.

The invention discloses a spicy lobster flavor paste contains no allergen. The flavor paste comprises the following components in parts by weight: 80 to 120 parts of a spicy lobster flavor liquid and1 to 10 parts of shrimp flavoring base. The spicy lobster flavor paste does not contain allergen, has a stable product flavor, has a mellow and natural spicy lobster flavor, is delicious in mouth feel, rich in nutrients and high in bioavailability, is healthy and safe, and meets people's pursuit of color, fragrance and taste. The method is simple, convenient to operate, wide in application and lowin cost.

The invention discloses okra sanbao instant food and a production method thereof. The okra sanbao instant food is mainly prepared from the following components in percentage by weight: 10-20% of dried okra flower powder, 60-80% of dried tender okra fruit powder and 10-20% of okra seed powder. According to the okra sanbao instant food and the production method, the nutrient values of different parts of okra are sufficiently considered and can be comprehensively utilized, so that the utilization rate of okra can be greatly increased, the cost of the product can be lowered viewing from the utilization rate of raw materials, meanwhile the taking convenience and the nutrient values are also considered, and perfect balance of cost, taking convenience and nutrient values is achieved. No artificial additive is added in the whole production process, so that the okra sanbao instant food is a pure natural product. By taking the okra sanbao instant food, the effects of invigorating the kidneys and strengthening Yang, resisting fatigue, reducing blood sugar, reducing blood pressure and fat, lubricating the intestines and relaxing bowels as well as expelling toxins and removing acnes can be effectively achieved.

The invention relates a method for producing green algae ulva lactuca smacks. Non-polluted fresh ulva lactuca is chosen, trimmed and cleaned and sliced into fragments with a side length ranging from 2 to 5mm; the fragments are soaked for 3 to 8 minutes in a flavoring liquid formed by soysauce, salt and monosodium glutamate under a temperature ranging from 15 to 40 DEG C. The soaked ulva lactuca is filtered by a filter gauze to eliminate the residual flavoring liquid and a pancake shape with a thickness of 2 to 5mm is formed on the filter gauze. The formed ulva lactuca is placed into an oven to be baked for 1 to 4 hours under a temperature ranging from 60 to 85 DEG C, roasted for 1 to 6 minutes in a microwave broiler and finally packed. The green algae ulva lactuca smacks is an algae food with delicious taste, convenience application, comparatively higher nutritious value and a certain health-care effect; a suitable method for the fully utilization of ulva lactuca is used for enhancing the resource utilization ratio and reducing the environmental pollution caused by the decaying of large quantity of ulva lactuca in coastal region, thus bringing forth a certain economic efficiency for coastal citizens and merchants.