34results about How to "Fresh and crisp" patented technology

The invention provides dumpling filling containing shelled shrimps with Longjing tea and a method for preparing the dumpling filling. The dumpling filling containing the shelled shrimps with the Longjing tea is prepared from raw materials including, by weight, 10-30 parts of pork, 30-50 parts of Longjing tea, 10-20 parts of Longjing tea dust and 20-30 parts of shelled shrimps. The dumpling filling containing the shelled shrimps with the Longjing tea has the faint scent of the tea and further has a high nutrient value.

The invention discloses a chayote liver-soothing cough-relieving lettuce cake and a preparation method thereof. The chayote liver-soothing cough-relieving lettuce cake is prepared from the following raw materials in parts by weight: 6-8 parts of chayote, 10-11 parts of blueberry vinegar, 2-3 parts of shredded green pepper, 1-2 parts of hawthorn, 1-2 parts of rhodiola rosea, 1-2 parts of wolfberry, 70-80 parts of lettuce, 29-300 parts of fresh eggs, 150-160 parts of white granulated sugar, 100-110 parts of flour, 15-20 parts of honey, 5-6 parts of ginseng oligosaccharide, 3-4 parts of pomelo peel dietary fiber, 7-8 parts of soybean protein and appropriate ascorbic acid, phytic acid, citric acid, calcium chloride, beta-cyclodextrin, maltodextrin, absolute ethyl alcohol, yellow wine, blend oil and water. In the invention, the chayote is cut into slices which are mixed with the shredded green pepper, and then the mixture is put into the blueberry vinegar for pickling; after microwave drying, smashing and sieving, the fine powder is fetched; and after the chayote is pickled, the mouthfeel is fresh and crisp and smooth and delicate.

The invention relates to a method for cultivating clamworms in ponds. Including the following steps (1) making a culture pond: laying more than one composite layer at the bottom of the culture pond, each layer of composite layer includes a lower layer of volcanic rock layer and an upper layer of mixed culture soil layer, and the height of each layer of volcanic rock layer is 1-2 cm , the height of each layer of mixed culture soil layer is 10-20 cm, and each layer of volcanic rock layer is laid with volcanic rock. Each layer of mixed culture soil layer is mainly composed of the following components: 40-60 parts of sea mud, 40 parts of sea sand ‑60 parts, 2‑3 parts of tea dry powder, 2‑5 parts of shell powder and 2‑3 parts of multivitamins; (2) Seed throwing: drain the water in the culture pond, make the remaining water surface height higher than the top of the composite layer The surface is 1-2 cm, and the density of putting in is 600-1500 seedlings / ㎡; (3) Feeding: During the breeding process, spray water 2 to 4 times evenly in the culture pond every day, and the water sprayed each time is alternately seawater or freshwater. The method can realize rapid growth of high-density clamworms without inputting feed, and has a high survival rate.

The invention relates to a method for cultivating Flammulina velutipes, comprising: ① preparation of culture medium; ② bag making: using a bagging machine to pack the culture medium prepared in step ① into a fungus bag; ③ sterilization; ④ inoculation; Silk culture; ⑥ bag-opening fungus; ⑦ bud reminder; ⑦ fruiting management; Compared with the production method at normal temperature in winter, this cultivation method is stable and not affected by seasonal alternation and weather changes. Annual production can provide fresh Flammulina velutipes to the market, alleviating the demand pressure in spring, summer and autumn, and this method enables Flammulina velutipes to be effectively and quickly , Healthy growth, so that the yield of Flammulina velutipes is higher, the quality is better, the color is the same, the thickness of the stipe is the same, the cap is hemispherical, the taste is fresh and crisp, and it has a higher commodity value.

The invention discloses a preparation method of high-moisture peeled walnuts with low browning index, comprising the following steps: S1, peeling dry walnut kernels to obtain peeled walnut kernels; S2, placing the peeled walnut kernels in an ultrasonic water tank of an ultrasonic machine, It is connected with the ultrasonic water tank and equipped with a water circulation device. Add water to the ultrasonic water tank and add acid accounting for 0.5-2% of the water quality for water circulation and ultrasonic cleaning to clean the walnut kernels. Wherein, the water circulation device is provided with an adsorption filter layer, which passes through the water circulation device. The water passes through the adsorption filter layer; S3, washing the walnut kernels, blanching, rehydrating, and then packaging. A high moisture peeled walnut with a low browning index. The invention has the beneficial effects of inhibiting the discoloration of the rehydrated peeled walnut kernels, ensuring less browning of the peeled walnut kernels with high water content, and maintaining fresh and crisp taste.

The invention discloses sour bean sprouts and a novel production method thereof and belongs to the technical field of food processing.The sour bean sprouts are characterized by being composed of fresh beam sprouts, edible salt, white granulated sugar, white vinegar, calcium chloride, Baijiu, gourmet powder, nisin and fermentation liquid.The production method is unique in process, audio frequency liquid fermentation technology is adopted, and blanching, color protecting, crispness keeping and freshness keeping are integrated, so that production process is simplified, production steps are reduced, production period is shortened greatly, energy sources are saved, production cost is lowered, and product quality is improved; the objective of commercial sterilization can be achieved by adopting a normal-pressure sterilizing method, the sour bean sprouts are fresh and crisp in taste, attractive in appearance and excellent in color, smell and flavor, and quality guarantee period at normal temperature can reach more than one year.

The invention discloses a stepped grass carp culture method. The method comprises specific steps as follows: (1) fishpond construction: a mountain stream which has the stepped terrain and has the fall of 3-5 m is selected, multiple first-stage culture fishponds are built in the highest position, multiple second-stage culture fishponds are built in next stepped areas of the first-stage culture fishponds, the first-stage culture fishponds and the second-stage culture fishponds are connected through sewerage systems, water absorbing ends of the sewerage systems are arranged in the first-stage culture fishponds, water draining ends of the sewerage systems are connected to the second-stage culture fishponds, multiple stages of culture fishponds are sequentially arranged layer by layer, and adjacent culture fishponds are connected through the sewerage systems; (2) fry release; (3) feeding and daily management. Slopes can be utilized skillfully for stepped culture, the natural selenium-rich water source drawn from a high mountain is used, the content of oxygen and selenium in the culture fishponds is kept, so that grass carp is strong, has less fat and tastes fresh and crisp, the growth period is short, and the yield is high.

The invention provides a method for prolonging preservation time of fresh-cut watermelons, which comprises the following steps of: cutting the watermelons, and processing watermelons blocks by using calcium ion solution, performing vacuum processing and ultrahigh pressure processing on the cut watermelons block, and storing in the environment with the temperature of between 5 and 8 DEG C, wherein the concentration of calcium ions in the calcium ion solution is between 0.01 and 2 mol / L. The invention also provides fresh-cut watermelon products which are obtained by the method and have long preservation time. In the method, the characteristics of biology and physiology of the watermelons are considered fully, and the processing measures which are favorable for storing the quality of the watermelons are screened and determined to perform scientific and reasonable combination. The fresh-cut watermelons are processed by the method, so the preservation time and quality guarantee period of the watermelons reach half a year, and the using season and applicable season of watermelon fruits are prolonged obviously.