108results about How to "Food safety and health" patented technology

The invention provides a method for processing an instant dried sweet potato, which comprises the following steps of: carrying out storage and saccharification pretreatment on a fresh sweet potato; cleaning the sweet potato, removing the peel of the fresh sweet potato and cutting the sweet potato into strips; blanching for 15-30 seconds; leaching; adding 1-3 percent by mass of honey; steaming for 30-45 minutes in steam; drying to the water content of 32-36 percent at 60-70 DEG C in microwave vacuum; adding 0.2-0.4 percent by mass of mountain naphthalene oil; steaming for 15-30 minutes in steam; drying to the water content of 14-18 percent at 50-60 DEG C in microwave vacuum; storing and dampening to the water content of 20-24 percent at 4-8 DEG C in a refrigeration house; and carrying out microwave sterilization at 30-40 DEG C for 3-6 minutes; and packaging in vacuum. By adopting the processing method of the invention, the produced instant dried sweet potato has flexible texture and certain toughness and can be chewed by all people regardless of age and sex; the product has uniform color, presents red gloss and has the potato flavor deserved by the variety, palatable sweetness, no any food additive, short vacuum microwave drying time and less loss of nutrition components; the product has the normal temperature quality guarantee period for 9 months and the refrigeration quality guarantee period for 12 months; the quality standard of the product meets the following condition: the total bacterial amount is not more than 1,000 CFU / g, the mould is not more than 50 CFU / G, the escherichia coli is not more than 30 MPN / 100g, and pathogenic bacteria are not detected; in addition, the energy consumed for producing the instant dried sweet potato is reduced by more than 30 percent compared with the energy consumed for producing the instant dried sweet potato by hot air drying.

The invention discloses a spicy bean curd snack food, which is prepared from the following raw materials in parts by weight: 30,000 parts of bean curd, and spicy accessories including 500-700 parts of red oil, 80-120 parts of chilli powder, 30 parts of beef essential oil, 80-120 parts of cumin powder, 100 parts of thirteen spices, 30 parts of sesame oil essence and 30,000 parts of brine. The preparation method comprises the following steps: selecting the raw materials; pulping; boiling; curdling; shaping; baking; marinating; stirring; packaging; sterilizing; cleaning; airing; and warehousing. The invention aims at providing the spicy bean curd snack food which is spicy, good in taste, high in nutritive value and long in storage time.

The invention provides edible tableware and belongs to the technical field of new materials of food. The edible tableware comprises a tableware-shaped biscuit main body, wherein the surface of the biscuit main body is covered with an edible waterproofing membrane. The biscuit main body comprises the following raw materials in parts by weight: 20-30 parts of wheat flour, 10-15 parts of sorghum flour, 5-8 parts of rice flour, 5-8 parts of starch, 6-12 parts of eggs and 0-4 parts of a flavoring agent, and the flavoring agent is natural fruit and vegetable products. A preparation process comprisesthe following steps: S1, adding water to the raw materials of the biscuit main body, performing mixing, then performing pressing to obtain a tableware-shaped biscuit main body, performing cooking toobtain the biscuit main body, and forming the waterproofing membrane on the surface of the biscuit main body. The edible tableware provided by the invention can be substituted for disposable tablewarein use, such as plastic bowls, plastic spoons, disposable chopsticks, plastic or fibrous dinner plates, plastic water cups and the like, and the edible tableware is healthy, safe and environment-friendly and has economic value, social value and broad application prospects.

The invention relates to a method producing edible colorful bacterial cellulose with abandoned fruit juice or pomace. The method comprises the following steps: (1) fruit juice culture solution is prepared, (2) pomace culture solution is prepared, (3) the bacterial cellulose is prepared, (4) the obtained bacterial cellulose is disacidified in drift ice, boiled in 10 to 30 wt percent of sweet water and then is dipped in the sweet water for 12 to 24h when the bacterial cellulose is still hot and the edible colorful bacterial cellulose can be obtained. Compared with the overseas synthesis culture base method, the utility model has the advantages of low cost and high yield. The invention can develop various edible colorful bacterial cellulose products with different colors, high color fastness, good taste and rich nutrition value.

The invention relates to chilli sauce and a preparation method thereof, wherein the preparation method comprises the following steps of: heating sesame oil to 50-60 DEG C, adding pork lean meat, thick broad-bean sauce, water, red chilli, salt, white sugar, peanuts, sesame, ginger, garlic and monosodium glutamate, and stirring to be uniform so as to prepare the chilli sauce. The chilli sauce provided by the invention is mild in piquancy and has attractive rich color, meanwhile, the flavor is tasty because cooked peanuts and sesame are added, and the chilli sauce is good in color, fragrance andflavor; ginger and garlic enable the chilli sauce to be fresh and tasty, and the flavor is fragrant; the sesame oil enables the chilli sauce to be more rich in nutrition value, no non-natural component is contained, the chilli sauce is safe and healthy in eating, does not go bad after being preserved for around one year, not only is suitable for families, but also is suitable for enterprise production; and compared with the chilli sauce sold in the market, the chilli sauce has a qualitative leap in the aspects of color, fragrance and flavor, safety and controllability and the like. In the rawmaterials provided by the invention, garlic and ginger are natural preservatives, not only can realize effective corrosion resistance, guarantees the food safety, and increases the flavor quality, but also has the efficacies of oxidation resistance and cancer resistance and the like.

The invention discloses a food cooker which comprises a spherical hollow shell, wherein a feed port, a seasoning port, a steam injection port and a gas discharge portare formed in the upper part of the spherical hollow shell; and a discharge port is formed at the bottom of the spherical hollow shell. The food cooker realizes more uniform heating in cooking; in combination with the food cooker and by adopting superheated steam, the food is quickly processed, the original nutritional components and fresh mouthfeel of the food are guaranteed, and the food is sterilized and disinfected while residual pesticide can be quickly gasified; and the superheated steam can remove food oil and fat, inhibit oxidation and guarantee the safety, sanitation and health of the food. Residual steam is connected with an oil-water separation and waste heat recovery system, thereby being more energy-saving and environment-friendly; and moreover, the lampblack and smell are both completely discharged by a filter system through an exhaust pipe, the precipitation of lampblack and white steam is avoided, the kitchen does not need cleaning, and the generation of carcinogenic or harmful substances is prevented. With an automatic control program, the food cooker for automatic processing of food disclosed by the invention can realize automatic operation of food cooking.

The invention relates to a high water content seasoning prawn preparation method, which is characterized by comprising: carrying out a pretreatment on a raw material, and pre-cooking; cooling the cooked prawn, and soaking the cooled prawn in strongly acidic electrolytic water with the pH value of 3-4 for 20-45 min according to a mass ratio of the cooled prawn to the strongly acidic electrolytic water of 1:4-6 so as to sterilize; preparing a seasoning liquid, wherein a small amount of green onion and a small amount of ginger are added to 100 mL of a solution, boiling is performed until the solution is concentrated to 75-85 mL, sugar and salt are added according to a ratio of 2.5-1.5:1, 0.3-0.8 g of chicken essence or monosodium glutamate and 1.0-2.0 ml of a yellow wine are added, and filtration is performed with gauze so as to be spare; and sousing for 50-70 min, and adopting hot air to carry out sectional drying, wherein hot air drying temperature is 50-60 DEG Cm and the time is 100-140 min. According to the invention, the strongly acidic electrolytic water is adopted to sterilize the prawn, and the reasonable seasoning and the sectional drying method are adopted to prepare the product, such that the preparation process is reasonable, and the prepared seasoning prawn has characteristics of high water content, delicious taste, rich nutrition, no preservative, safe and healthy eating, long shelf life and easy carrying.

The invention relates to the field of food production, particularly to a production method of instant pork chops and solves the problem that preservatives are added to the instant pork chops to prolong expiration dates and the instant pork chops do not taste fresh, tender or delicious. The instant pork chops are long in shelf time and taste delicious. The production method of the instant pork chops comprises the steps as follows: ingredient selection, precooking, adding and stirring, frying, and roasting. The production method is simple, and the instant pork chops contain little fat, taste fresh, tender and delicious and are good in elasticity.

The invention discloses sour and hot instant preserved meat and a preparation method thereof. The sour and hot instant preserved meat is prepared from the following raw materials: fresh pork, fructo-oligosaccharide, cooking wine, strawberry wine, spice, edible salt, DVS lactic acid bacteria, table vinegar, lycopene, composite phosphate and lysozyme. The sour and hot instant preserved meat is dry and clean in product surface, red and bright in color, strong in fragrance and moderate in softness and hardness; by adopting mixed lactic acid bacteria, the preserved meat is easy to digest and absorb; due to the seasoning of the spice, the preserved meat is sour, hot and refreshing, unique in flavor, moderate in saltiness, fat but not greasy and lean but not sticking between the teeth, and has the effects of strengthening the spleen and promoting the appetite; the lactic acid bacteria are capable of inhibiting the growth of hybrid bacteria so as to prolong the expiration date; by adopting low-temperature salting and smoking, the residual quantities of nitrite of benzopyrene are remarkably decreased, so that the eating is safe and healthy; the lycopene and the lysozyme are capable of increasing the red color of the preserved meat and inhibiting the growth of the hybrid bacteria so as to prolong the expiration date; and the fresh pork is salted after tumbling and curing, so that the preserved meat is safe, sanitary, ready to eat, convenient to carry and eat, and suitable for the fast-paced life style.

The invention discloses a fry cultivating method for loaches. The fry cultivating method specifically comprises the steps of parent loach selection, parent loach cultivation, artificial spawning induction, artificial insemination, fertilized egg hatch, loach fry management and loach fry treatment. According to the fry cultivating method for the loaches, spawning induction is performed with multiple kinds of oxytocin, and the induced spawning rate reaches 100% by performing back muscle injection with two needles; seminal fluid and spawns of the loaches are acquired through an extrusion method, the female loach number is larger than the male loach number to enable the sperm number to be equivalent to the spawn number, hatching is monitored regularly, the fertilization rate reaches 87.4%-89.3%, and the hatching rate reaches 96.3%-97.5%; loach fries are cultured by stages after breaking out of membranes, the feed feeding amount and the culture density are strictly controlled, and the loach fry survival rate is increased and reaches 86.7%-87.8%; a pond is sterilized and disinfected with traditional Chinese medicine, the traditional Chinese medicine can be naturally decomposed and cannot be retained in loach bodies, and therefore eating is safe and healthy; parent loaches are sold immediately or prepared into dried loaches after being extruded, and therefore economic loss cannot be caused to farmers.

The invention discloses resistance enhancement instant gruel, which is prepared from the following raw materials: rice, black rice, oat, corn, soybean, black soya bean, germinated brown rice, white hyacinth bean, kidney bean, asparagus, carrot, eggplant, lentinula edodes, Agrocybe aegerita, agaric, spirulina, corn pollen, echinacea, helichrysum ledifolia, balm, lemongrass, glutathione, glutathione, vitamin A, vitamin C, vitamin E, selenium-enriched malt, zinc protein, aloin, salt, soybean oligosaccharides and direct vat set. The resistance enhancement instant gruel is comprehensive in nutrition, moderate in thickness, soft, glutinous and nice in flavor and sweet and sauce in taste; the food materials are abundant and can provide nutrient substances for human, so that the resistance is obviously enhanced, and the resistance enhancement instant gruel has the functions of fighting bacterium and diminishing inflammation, fighting cancer, helping digestion, caring skin, delaying senescence and preventing cardiovascular and cerebrovascular diseases; the instant gruel does not have any additive, so as to be safer and healthier in eating; the instant gruel is convenient to carry and eat, so as to be in accordance with the fast pace of life.

The invention discloses ready-to-eat preserved meat and a preparation method thereof. The ready-to-eat preserved meat is prepared from the following raw materials: fresh pork, xylooligosaccharide, cooking wine, strawberry wine, spicy, edible salt, directly fed lactic acid bacteria, lycopene, composite phosphate and lysozyme. The ready-to-eat preserved meat is dry, clean, proper in denseness, flat in incision, brightly red in color, mellow in smell, proper in softness, fine in meat and sweet; by the adoption of fermentation by mixed lactic acid bacteria, the ready-to-eat preserved meat is easy to digest, has a unique flavor, is proper in saltness, tastes sour, sweet and delicious, is fat but not greasy and lean but free from tooth plugging, and the shelf life is prolonged; by the adoption of low temperature preserving and smoking, residues of nitrite and benzopyrene are obviously reduced, and the preserved meat is safe and healthy; lycopene and lysozyme can inhibit growth of infectious microbes, the flavor of the preserved meat is enhanced, and the shelf life is prolonged; the fresh pork is fermented, pickled and sterilized after being rolled and cured, so the product is safe and sanitary, and customers can eat the pork immediately after opening the bag; the ready-to-eat preserved meat is convenient to carry and eat, and suitable for a fast-paced living mode.

The invention discloses a stewed duck head in soy sauce for children. A manufacturing method comprises the following steps: 1, raw materials selection and processing; 2, spices stewing; 3, pickling; 4, air-curing; 5, frying; 6, boiling and slaking; 7, soaking in thick spices; 8, cooling and packaging; 9, vacuum sealing; 10, sterilization; 11, splat cooling; 12 outer packing. According to the method adopting the steps, the product quality and favor can be stabilized through pickling and air-curing; through the mixing of the spices and coordination of the steps, the food is healthy and safe as no preservative agent is used. The duck head is good in appearance color, stable in quality and more suitable for children tasting after subjected to two-time marinating. The duck head more adapts to market demands according to different fresh-preservation methods; double-layered packaging is adopted, so that the bagging is tidy and attractive and the quality is more stable; the shape of the duck head is not damaged during the whole process; duck head subjected to marinating is the same as that subjected to manual marinating.

The invention relates to the field of food manufacturing, and discloses a method for preparing nourishing instant chicken. The method comprises the following steps: selecting good chicken; adding various condiments to pickle or agitate, and then roasting after frying. The product disclosed by the invention is not only nourishing, but also free of a corrosion remover, but long in quality guarantee period, fragrant, fresh and tender in taste, and applicable to popularization and application.

The invention relates to a food, especially a food made of collybia albuminosa; the material of the fried collybia albuminosa of the invention comprises collybia albuminosa, chilli, pepper, salt and vegetable oil, wherein, the fried collybia albuminosa is prepared through the steps of cleaning, removing water, frying and quickly cooling. The fried collybia albuminosa in the invention keeps the traditional preparation method, retains the color, smell and taste of the food and reduces the harmful substance produced in the frying process; and the food is safe and healthy for eating; the invention is featured with simple preparation technique and good appearance; therefore, the invention has wide market prospect.

The invention discloses a method for preparing raspberry jelly. The method comprises the following steps of processing 15 to 30 parts by weight of raspberry into raspberry pulp, juicing 2 to 5 parts by weight of lemon to obtain lemon juice, uniformly mixing 0.5 to 2 parts by weight of jelly powder, 4 to 7 parts by weight of sweetening agent, 50 to 100 parts by weight of water, the raspberry pulp and the lemon juice, and boiling, packing, sterilizing and cooling the mixture to obtain the raspberry jelly. In the whole production process of the raspberry jelly, no food additive is added, so the edible safety is guaranteed; moreover, the raspberry jelly prepared by the method has a bright color, fresh and slippery taste, appropriate sourness and sweetness, strong fragrance and rich nutrients, and is suitable for the young as well as the old.

The invention discloses fermented preserved meat and a preparation method thereof. The fermented preserved meat is prepared from the following raw materials: fresh pork, isomaltitol, cooking wine, strawberry wine, spices, salt, direct vat set, composite phosphate and lycopene. According to the fermented preserved meat and the preparation method thereof, the fermented preserved meat is dry, clean, moderate in density, smooth in section, bright red in color and luster and thick in flavor; mixed lactic acid bacteria fermentation is adopted, so that small molecular nutrients are added, the fermented preserved meat is easy to digest and absorb, unique in flavor, moderate in saltiness, sweet and sour in taste, fat but not greasy, and lean but cannot plugged teeth; the guarantee period is prolonged; low-temperature pickling and smoking are adopted, so that the residues of nitrite and benzopyrene are obviously reduced, and the fermented preserved meat is safe and healthy to eat; the lycopene can deepen the red color of the preserved meat, suppress bacterial growth, and perform natural antioxidation, so that the flavor of the preserved meat is strengthened; the guarantee period is prolonged; vacuum packaging is adopted, so that the fermented preserved meat does not go bad after being stored at room temperature for two years, and is clean, healthful and convenient to carry.

The invention discloses duck wing with sauce for children. A preparation method of the duck wing with sauce comprises the following steps of 1, raw material selection and treatment, 2, brine preparation, 3, preserving, 4, dehydration, 5, frying, 6, boiling cooking, 7, immersion in the thick brine, 8, cooling and packaging, 9, vacuum sealing, 10, sterilization, 11, splat cooling and 12, external packing. Through preserving and dehydration, quality and a special flavor of the product are stable. Through brine preparation and cooperation of all the steps, a preservative is not used and eating safety and health are guaranteed. Through the two preserving steps, outer color and luster are good, quality is stable and the flavor is suitable for children. Through different fresh-keeping methods, market demands are satisfied. Two-layer packaging, tidy filling and beautiful packaging are realized and quality is more stable. The whole preparation method does not damage the appearance of the duck wing. The preserved duck wing with sauce has the taste the same as that of the handmade preserved duck wing.

The invention discloses a black fungus nutritional jelly which is prepared from the following raw materials in parts by weight: 68-75 parts of black fungus, 2-3 parts of white ginseng, 1-2 parts of Chinese wolfberries, 0.6-1.2 parts of boxthorn roots, 1.2-2.2 parts of red jujubes, 1.0-2.3 parts of sweet potatoes, 3-4 parts of xylitol, 1-2 parts of potassium sorbate, 2-3 parts of solid cream, 3-6 parts of coagulant aids, 4-7 parts of orange juice pulp, 4-8 parts of orange juice, 0.6-1.3 parts of essence and 0.6-1.0 part of honey. The black fungus nutritional jelly disclosed by the invention is comprehensive in nutrition, smooth in taste, free of chemical additive and safe and healthy in eating; a preparation method is unique and novel; the raw materials are simple and easy to obtain; and the black fungus nutritional jelly has the effects of invigorating qi and strengthening the body, dredging the intestines and stomach, lubricating the intestinal tract and preventing arteriosclerosis.

The present invention discloses a quick-frozen preserved egg flavored sandwich sausage and a processing technology thereof. The quick-frozen preserved egg flavored sandwich sausage consists of an outer layer skin pulp and an inner core filling and is characterized in that the outer layer skin pulp consists of frozen fresh water minced fillet, skinless chicken breast meat, salad oil, soy protein isolate powder, starch, ice water, compound phosphate, edible salt, white granulated sugar, and white pepper; and the inner core filling consists of pig lean meat, pig fat, whole egg liquid, starch, compound phosphates, sodium carbonate, calcium hydroxide, edible salt, white granulated sugar, and black pepper oil. The obtained product is reasonable in protein ratio, compact in meat quality, nutritious and delicious, and safe and healthy, and the production process is simple, easy to operate, and cost saving, and also greatly reduces the labor intensity.

The invention provides a hard biscuit capable of being used as an instant noodle box, and belongs to the technical field of edible new materials. The hard biscuit comprises a box-like biscuit body, wherein the surface of the biscuit body is covered with an edible waterproof film layer. The biscuit body comprises the following raw materials in parts by weight: 8-12 parts of sorghum powder, 10-15 parts of rice flour, 8-12 parts of starch, 15-20 parts of wheat flour, 6-12 parts of eggs, 1-4 parts of food gums and 0-4 parts of a flavoring agent, wherein the flavoring agent is a natural fruit-vegetable product. The biscuit is prepared by the following steps: step 1, adding water to the raw materials of the biscuit body; step 2, then pressing obtained mixture into a box-like body; step 3, bakingthe box-like body to obtain the biscuit body; and step 4, then forming a waterproof film layer on the surface of the biscuit body. The hard biscuit provided by the invention can replace instant noodle boxes made of plastic and the like, is healthy, safe and environmentally friendly, has economic value and social value, and has wide application prospect.

The invention discloses health-preserving white tea. The health-preserving white tea is prepared from the following raw materials: white tea, radix rehmanniae, licorice root, motherwort, herba menthae, lotus seed, lucid ganoderma, eucommia bark, jujube, sesame, Chinese quince, buckwheat, cassia seed, radix astragali, folium ginkgo, folium sennae, rose, peach flower, lily, chamomile, plum blossom, sorbitol, capsanthin, colla corii asini and honey. The health-preserving white tea disclosed by the invention has the advantages of rich raw materials, simplicity in preparation, unique formula, sweet and mellow mouthfeel and elegant tea flavor, has various health preserving effects of reducing the three highs, tonifying the kidney and nourishing the liver, eliminating toxin and beautifying skin, beatifying and slimming, preventing radiation and resisting cancer, improving the eyesight and strengthening the brain and the like, and is suitable for all people to drink for a long term; and various bioactive substances and rare microelements in the white tea that are beneficial for human body are reserved.

The present invention discloses a lung moistening and cough stopping peach jam. The lung moistening and cough stopping peach jam is made from the following raw materials: peaches, pears, white fungus, lily bulbs, tofu, duck eggs, crystal sugar, towel gourd flowers, asparagus schoberioides, Chinese wolfberry roots, common rue herb, cochinchina leafflower herb, solanum melongena roots, herb of bastardtoadflax-like swallowwort, glutinous rice powder, citric acid, and vitamin C. The product tastes sweet and sour, is mellow in fruit flavor and rich in nutrition, and can harmonize blood and stimulate menstrual flow, clear away heat and toxic materials, relieve inflammation and stop pains, harmonize stomach and moisten lungs, and reduce phlegm and relieve cough. The peach jam is abundant in raw materials, comprehensive in nutrition, scientific in compatibility, supplementary to each other, and obvious in lung moistening and cough stopping effects; the tofu is soaked with hot edible salt water, so that the jam is sweet with some salty taste and rich in mouthfeel; the traditional Chinese medicines are crushed, the crushed traditional Chinese medicines are subjected to twice extractions, the active ingredients are fully obtained, so that the traditional Chinese medicines are high in utilization rate and save costs; each of the components are added sequentially into a peach pulp, the raw materials are homogenized and the homogenized material is subjected to low-temperature and long-time sterilization, so that the active ingredients are fully integrated, the bitterness of the traditional Chinese medicines is removed, the mouthfeel is soft, the tissue is delicate, and the peach jam is sour, sweet and palatable, and easy to absorb; and after being filled, the peach jam is subjected to ultraviolet sterilization, the shelf life is prolonged, and the consumption is safe and healthy.

The invention provides a manufacturing method of low-salt wheat sauce. The manufacturing method can not only keep the color, aroma and taste of the traditional wheat sauce, but also reduce harmful substances generated in the fermentation process of the wheat sauce, and the low-salt wheat sauce is safer and healthier to eat and adopts a simple manufacturing process, so that the low-salt wheat sauce has wide market prospect. The manufacturing method solves the problems that the product quality is instable, the salt content is high, the fermentation period is long, raw materials and equipment are outdated, certain potential safety hazards exist and the like in a production process, brings great benefits to enterprises, and has a function of promoting the development of the traditional fermented food such as the wheat sauce.

The invention provides a cyclodextrin super-molecular micro-capsule and a preparation method thereof. The method comprises the following steps: (A) uniformly mixing traditional Chinese medicine volatile oil and beta-cyclodextrin to obtain a mixture; (B) introducing water into the mixture, introducing CO2 gas, carrying out inclusion by controlling the temperature being 30-100 DEG C and pressure being 8-40MPa, and relieving the pressure after a period of inclusion to obtain a product; and drying the product to obtain the cyclodextrin super-molecular micro-capsule. The cyclodextrin super-molecular micro-capsule has an encapsulation rate of over 50 percent. The method has the beneficial effects of simple method, no organic solvent in preparation process, environmental friendliness and the like.

The invention discloses freckle-removing and skin-beautifying chocolate. The freckle-removing and skin-beautifying chocolate is prepared from the raw materials of cocoa liquid blocks, cocoa butter, goat milk, soybean oligosaccharide, rice bran oil, traditional Chinese medicine, lactic acid bacteria, table salt, compound vitamin, arbutin, soybean phospholipil and table vinegar. The freckle-removing and skin-beautifying chocolate has the characteristics of fineness, smoothness, resistance to cream backing, moderate sourness and sweetness, strong milk sweet, and just melting in the mouth; the varieties of chocolate on the market are enriched, and the demands of consumers on nutrients and health care are met; the freckle-removing and skin-beautifying chocolate can promote blood circulation to remove blood stasis, achieve antisepsis and anti-inflammation effects and resist allergy, the skin is protected fundamentally, and beautifying, skin protecting, freckle removing and beautifying effects are achieved; chewing gum is rich in lactic acid bacteria and probiotic substances, so that the gastrointestinal function can be promoted, intestinal garbage is cleared, and a weight-reducing is achieved during chewing; Chinese medicinal herbs are treated easily and rapidly by table vinegar after extraction, so that toxicity possibly existing in the Chinese medicinal herbs is eliminated, the effect of promoting blood circulation to remove blood stasis is achieved, toxins are eliminated, melanin precipitation is restrained, and the skin beautifying effects of removing freckles and whitening are achieved fundamentally; no additive is contained, so that the freckle-removing and skin-beautifying chocolate is safe and healthy to eat.

The invention provides a selenium-enriched chicken feed containing edible fungus residues. The feed is prepared from, by weight, 20-30 parts of needle mushroom fungus residues, 10-20 parts of zinc-rich edible fungus residues, 15-25 parts of corn, 15-25 parts of buckwheat, 15-25 parts of flaxseed meal, 15-25 parts of soybean meal, 5-15 parts of fish bone meal, 5-12 parts of lophatherum gracile, 5-12 parts of frangipani, 5-10 parts of conyza bonariensis, 10-20 parts of selenium-rich yeast powder, 0.1-0.2 part of composite strains, 0.2-0.5 part of a vitamin additive, 2-5 parts of zinc sulfate, 3-6 parts of zinc oxide, 5-15 parts of zinc gluconate, 5-10 parts of a feed additive and 20-40 parts of water. The invention also provides a production process of the selenium-enriched chicken feed containing the edible fungus residues. The process has low requirements for equipment and is scientific and reasonable, produced products are high in palatability and absorption rate, and the nutritionaldemands of chickens in different growth periods are met; not only is the selenium content of produced eggs moderate, but also the edible selenium supplementing effect is good, feed ingredients are fully utilized and absorbed, the waste of resources is reduced, and the economic benefits are increased.

The invention provides an extruded puffed food and a preparation technology thereof. The preparation technology of the extruded puffed food provided by the invention uses no grease or chocolate paste as seasoning adhesive media, so that the grease contents in the products are reduced so as to avoid the grease from getting rancid during the shelf lives; thus, the consumers can eat the products safer and healthier. The produced products have no grease or powder on the surfaces, and are natural, mellow and pure in flavor and taste; and the products leaves no stains on the fingers, cloths and other objects, so that the products are more popular among the consumers. The media used in the technology have certain microorganism inhibiting and killing effects, so that microbial contamination during the production processes can be reduced; thus, the produced products are safer. Moreover, the processing technology provided by the invention requires no grinding, heat-preserving or coating devices, and utilizes modern device without addition of new production devices; thus, equipment cost and energy consumption are reduced. In addition, nutritive elements, including essences, spices, vitamins, minerals and the like, can be added during the processes of the technology; and no loss or chemical changes occur to the added materials for no high-temperature or high-pressure processes are performed; thus, the extruded puffed food is healthier for eating.

The invention belongs to the technical field of dairy products, and in particular relates to a concocted dairy product containing astaxanthin. The concocted dairy product is characterized by being prepared from the following components in percentage by weight: 0.08% of haematococcus pluvialis, 1.5% of polydextrose, 1.25% of fructo-oligosaccharide, and the balance of liquid milk. According to the invention, by utilizing good dissolution effect of milk fat in milk for astaxanthin, and taking the milk as a carrier, the utilization ratio of astaxanthin by the human body improved; tetra pak aseptic package capable of isolating light and oxygen is adopted, so that influences of environmental factors on resistance to oxidation of astaxanthin are effectively avoided; the concocted dairy product is rich in dietary fiber, so that expiration date of six months can be achieved.