87results about How to "Increase deliciousness" patented technology

The invention provides a method for producing lactone bean curd. The method comprises the following steps: soy beans with light color of umbilical bean, low oil content, high protein content and plump grain are selected; the soy beans are soaked in water according to that the weight ratio of the soy bean to water is 1 to 2.3 at a temperature of between 10 and 20 DEG C for 12 to 18 hours in spring, or at the temperature of 5 DEG C for 24 hours in winter, or at a temperature of between 25 and 30 DEG C for 6 to 9 hours in summer; the pulping treatment is performed three times, and the weight ratio of the wet soy bean to the water is 1 to 1.8; the mass ratio of the dry soy bean to the raw pulp is 1 to 12; the pulp is boiled at a temperature of between 90 and 110 DEG C for 20 to 40 minutes; the boiled pulp is cooled down to a temperature of between 70 and 80 DEG C for curdling; during the curdling, coagulators of glucolactone solution and shell polyglutamic acid solution are added, the mass of the coagulator glucolactone against the mass of the boiled pulp is between 0.16 and 0.24 percent, and the mass of the chitosan against the mass of the boiled pulp is between 0.008 and 0.05 percent; and the solidification temperature is 70 DEG C, and the solidification time is 30 minutes. The bean curd produced by the method has good water retention property and long guarantee period.

A blind bottom rail having a labor-saving function comprises a first rail, a second rail and several force-bearing devices with a pulley. Two sides of the first and second rails correspond to each other to let the first rail be fixed in the second rail. Two supporting portions are disposed in the first rail to form a receiving groove. Several through holes are formed at the bottom of the receiving groove. The force-bearing devices respectively correspond to the through holes and are fixed in the receiving groove through the supporting portions. The blind bottom rail can facilitate assembly and give a labor-saving function to the blind.

The invention provides ready-to-eat flavored fish skin and a preparation method thereof. The preparation method comprises the following technology steps: (1) macerating fish skin in wine: adding an edible alcohol solution of which the mass is 20-40% as much as the mass of the fish skin and of which the volume concentration is 60-90% to pretreated fish skin; uniformly stirring the pretreated fish skin and the edible alcohol solution so as to obtain a mixture; and placing the mixture in a sealing manner at a room temperature for 30-60 minutes, and then draining the edible alcohol solution so as to obtain wine-macerated fish skin; (2) preserving the wine-macerated fish skin: adding preserving materials to the wine-macerated fish skin obtained in the step (1), and uniformly stirring the preserving materials and the wine-macerated fish skin so as to obtain a new mixture; and preserving the new mixture in a sealing manner at the temperature of 4-15 DEG C for 4-12 hours so as to obtain preserved fish skin; (3) baking the preserved fish skin: baking the preserved fish skin obtained in the step (2) at the temperature of 50-70 DEG C for 20-50 minutes, after baking, cooling the baked fish skin to be room temperature, and then processing the cooled fish skin into slices so as to obtain dried fish skin slices; (4) deep-frying the dried fish skin slices; and (5) removing oil from the deep-fried fish skin slices, seasoning the dried fish skin slices after oil removal, and packaging the seasoned dried fish skin slices. According to the method disclosed by the invention, original color and original nutrition of the fish skin can be reserved to the maximum extent, the mouth feel and the preservation property are improved, and the processing technology is simple and environmental-friendly.

The invention discloses a live stock feeding method. The method mainly comprises the following steps of: performing an MRM processing on groundwater, feed fermentation, animal drinking water and air purification; and arranging an MRM ceramic plate on the wall body of a coop for feeding animals. By using the method, the difficult problem of animal digestion intestine can be solved effectively; the deliciousness of drinking water is improved; healthy ionized effective mineral substances are endowed; animal immunity is enhanced; difficult problem of biological prevention in air is solved; and air quality is improved so as to reduce cost and improve the quality of meat and eggs on the premise of ensuring economic benefits. Therefore, the method is safe and environmental-friendly.

The invention discloses folium eriobotryae tea and a processing method thereof. The processing method comprises the following steps: picking, cleaning and cutting folium eriobotryae; immersing the folium eriobotryae with high-energy active water; dehydrating; naturally fermenting under sunlight; airing in a greenhouse bleachery; roasting in a tourmaline pot at a high temperature; and packaging. Through a special process of immersion by high-energy active water and joint high-temperature roasting of far infrared rays and overheated water vapor, the effective components and deliciousness of the folium eriobotryae tea are increased. By developing and utilizing natural sources, health and beauty beverages are developed, so that the health function of the folium eriobotryae is better exerted.

The invention discloses a flavour edible meat paste, which comprises raw materials with part by weight: corn 5-15, tomatoes 5-15, soybeans 15-25, mushrooms 5-10, fresh meat 20-40, peanuts 1-4, chinese red peppers 0.05-0.5, anises 0.05-0.5, fresh gingers 0.05-0.5, onions 0.1-1, capsicum 0.2-2, salt 1-10, soybean sauce 0.5-5, plant oil 2-12, white spirit 1-15, food additives 0.05-1 and appropriate water. The flavour edible meat paste is rich in protein, fat and vitamins and less elements required by human bodies and the like, greatly improves nutritive value and great taste, also has a certain pharmacological effect at the same time, and is beneficial for the human bodies to digest and absorb nutrition.

Provided is a yeast extract for increasing gustatory of bouillon enriching whole gustatory of bouillon as well as thickness or complex taste originated from the bouillon in a good balance, and properly enriching palatability. This yeast extract increasing gustatory of bouillon is obtained by making a peptide fractions with a molecular amount of >=10,000 accounts for 10 wt.% based on the yeast extract so as to increase the thickness and the complex taste of the bouillon. The yeast extract can increase the taste of the bouillon in the good balance while not losing the taste of the whole of the bouillon when ensuring 55 wt.% of a peptide fraction with a molecular amount of <=2,000.

The invention discloses a preparation method for instant flavor fish skin. The preparation method comprises the following steps: S1, performing combined treatment on fish skin by adopting enzyme and alkali for soaking the fish skin; S2, removing fishy flavor and seasoning the soaked fish skin by adopting a pickling material; S3, completing deep-frying treatment on the fish skin by adopting vacuum deep-frying; S4, spraying flour for seasoning; S5, performing modified atmosphere packaging. Through a soaking crisp increasing process in the preparation method, the product has a crisp taste; moreover, the fishy flavor of the fish skin can be obviously reduced. By contrast, the original nutrients and luster of the fish skin can be reserved to the utmost extent through vacuum deep-frying; the integrity of a fish skin structure is kept; moreover, the generation of harmful substances, such as oxidative rancidity and acrylamide, of fish skin fat under high-temperature deep-frying is reduced, so that the shelf life of the product is beneficially prolonged.

The invention discloses a preparation technology of black tea pearl rice. The preparation method comprises the following steps of: extracting concentrated solutions of black tea, green tea, corn stigma, poria cocos and radix puerariae respectively, and uniformly mixing the concentrated solutions with the prepared oyster mushroom slurry, tremella slurry, ramie oil and hippophae rhamnoides powder; stirring the mixture with corn powder, millet powder and polished round-grained rice powder to obtain granules; performing the puffing and extrusion processes with granulation equipment, and forming with a die to obtain golden yellow and bright black tea pearl rice the same as rice grains; and drying, finishing, sterilizing and packing to obtain a finished product.

The invention relates to the technical field of food processing, in particular to a dry vegetable and a manufacture technique thereof. The invention consists of the materials of the following weight percentage ratio: 60 to 80 portions of vegetables, 10 to 20 portions of water, 1 to 2 portions of edible gum, 2 to 4 portions of edible sugar, 3 to 6 portions of edible salt; 3 to 6 portions of monosodium glutamates and 1 to 2 portions of citric acid. In the invention, as the nutrition components of fresh vegetables after being refined are maintained with a special flavor which is applicable for broad people to eat, the dry vegetable of the invention can be eaten for the places where people can not eat fresh vegetables when travelling, going out or being in the open air and can also be used as a small food to increase a sweetness for the life of people. The coming out of the product of the invention can bring quite considerable economic benefits and social benefits.

The invention relates to the technical field of producing and processing of foods, and discloses gulfweed-cuttlefish sausages and a making method thereof. The gulfweed-cuttlefish sausages provided by the invention are based on a healthy diet idea and a thought of collocation of meat and vegetables, cuttlefish is used as a main raw material, gulfweed and pork are used as auxiliary materials, and salt, pepper powder, gourmet powder, white granulated sugar and the like are used as seasonings, so that the healthy and nutritive gulfweed-cuttlefish sausages are made, a food additive is not used completely, and the gulfweed-cuttlefish sausages are rich in nutrition, safe and reliable; marine raw materials which are low in price, rich in nutrition, delicious in taste and easy to obtain are used, the gulfweed-cuttlefish sausages are processed through a simple stable technology, and the original flavor and the original nutrition of product raw materials are reserved to the maximum extent, so that the obtained gulfweed-cuttlefish sausages are complete in color, aroma and taste, free from powder and residues when being chewed, and rich in certain elasticity, and besides, have the delicate fragrance of the gulfweed and the delicate freshness of the cuttlefish. The gulfweed-cuttlefish sausages provided by the invention are simple in preparation technology, delicious and unique, and a good-quality food which is rich in nutrition and high in cost performance ratio is provided for vast masses.

The present invention discloses composite probiotic chewing soft capsules for whitening teeth. The soft capsules comprise gum wrappers and contents enclosed in the gum wrappers. The gum wrappers of the soft capsules comprise the following components: gelatin, a water retaining agent, water and pigment; and the contents enclosed in the gum wrappers comprise the following components: inactivated ornot-inactivated probiotics, oligosaccharides, milk powder and / or fruit-vegetable powder, dietary fibers, xylitol, vegetable oil rich in unsaturated fatty acids, an emulsifier, and another food additive composed of essence, a sweetener and an acidity regulator. The probiotics with antibacterial and whitening effects are compounded and used, so that the synergistic effect is achieved between the probiotics, and the effect for whitening teeth is enhanced. Meanwhile, the product is high in stability, delicious, and convenient to carry, can change the microecology of oral cavity during chewing, canprotect teeth, whitening teeth, clean oral cavity, refresh breath, and solve the problem of teeth yellowing fundamentally, and can increase the taste and the pleasure when users eating the product.

The invention discloses a highland barley butter milk tea and a preparation method thereof. The highland barley butter milk tea is composed of drinking purified water, compound sugar, sweetened condensed milk, whole milk powder, stabilizer, Tibetan tea, butter, cooked highland barley powder, and cooked peanut kernels. , walnut kernels and edible essence. The preparation process of the highland barley butter milk tea mainly includes material preparation, auxiliary material liquid preparation, blending, homogenization and post-treatment. The highland barley butter milk tea obtained by the invention has a unique formula, is scientific and reasonable, does not contain trans fatty acids, artificial pigments and preservatives, has high safety, and is suitable for drinking by all kinds of people except infants; the highland barley butter obtained by the invention The milk tea tastes smoother and more delicate, the taste is more mellow and rich, the aroma is more intense, and the storage stability is high; the preparation method of the highland barley butter milk tea provided by the invention is simple to operate, has low requirements on equipment, and is low in cost, and is suitable for large-scale industrial production.

The present invention provides a method for manufacturing a nutritional supplement hardly generating a hygroscopic phenomenon, being hardly caked, having excellent handleability, hardly generating a browning phenomenon, capable of being stored and preserved for a long period, having excellent preservability, enhancing commercial value, capable of enhancing deliciousness, nutritional value, and nutritional balance, capable of imparting enriched flavor without sensing a fishy smell and an animal smell, and capable of effectively utilizing bony parts of fish and livestock bones which have been mostly disposed as useful food resources. The method comprises: an extraction solvent generating step of immersing an extraction material containing smoke-dried bony parts of fish and / or live stock bones in hot water, and separating an extraction residue to obtain an extraction solvent; an extraction solvent absorption step of absorbing the extraction solvent in at least one vegetable absorbent material of grains, tuberous roots, bean curd refuse, tea leaves, brans and pericarp; and a drying and powdering step of drying and powdering the vegetable absorbent material absorbing the extraction solvent.

The invention discloses an ultra-low-sodium salt seasoning product and a preparation method thereof. The ultra-low-sodium salt seasoning product is prepared from the following ingredients in parts by weight: 25 to 45 parts of sodium chloride, 25 to 45 parts of potassium chloride, 5 to 8 parts of cellulose, 5 to 8 parts of hemicelluloses, 5 parts of starch zymolyte and 4 to 8 parts of auxiliary materials. The potassium chloride saturated solution is attached onto the surface of the sodium chloride in a spraying mode; through drying, the sodium chloride and the potassium chloride are combined into one integral particle; the mixing is more uniform; the mouthfeel is more uniform, softer and more stable. The consumption of the sodium chloride is further reduced; the salt intake quantity of people every day can be greatly reduced, so that the probability of diseases of hypertension, heart disease, cerebral apoplexy and the like can be reduced; through adding starch zymolyte and various auxiliary materials, the competition taste sense sensing mechanism is used for inhibiting hydrophobic substances and expanding an ENaC special protein signal path; therefore the foreign taste of bitter taste, metal taste and the like brought by the potassium chloride and the like can be shielded; the integral flavor and delicious taste including salty taste and fresh taste can be improved.

The invention discloses a blueberry planting fertilizing method which includes the operating steps: collecting cow dung, covering the cow dung with corn stalks and fermenting the cow dung for 2-3 months; collecting pine saw timber and stacking and fermenting the pine saw timber for 8-9 months; collecting pine needle humus soil and original soil serving as prepared materials; uniformly mixing the cow dung, the pine saw timber, the pine needle humus soil and the original soil according to the mass ratio of 5:3:3:15 to form fertilizers, placing 38 kilograms of mixed fertilizers into dug planting pits, transplanting a blueberry seedling into each planting pit, applying 50 grams of nitrogen fertilizers to each pit 1-2 months after transplanting, and top-dressing each pit with 50 grams of nitrogen fertilizers eight months later. According to the method, full flowering and common fruit setting of a blueberry garden can be ensured, yield is improved by 15-20%, fruit taste is improved, the soil is improved and transformed, and soil texture is improved year by year.

The invention relates to a condiment for stewing fish, which is prepared from the following materials, rhizoma dioscoreae, Cinnamomum cassia, aniseed, clove, dahurian angelica root, piper nigrum, and cardamon amomum through the steps of disintegrating, mixing and packaging.

The invention provides a sugar-free high fiber compound tartary buckwheat crisp cake and a preparation method thereof. The sugar-free high fiber compound tartary buckwheat crisp cake is prepared from the following formula components: 15 to 25 parts of tartary buckwheat flour, 10 to 14 parts of highland flour, 10 to 14 parts of oat flour, 14 to 16 parts of nuts, 15 to 20 parts of isomalto oligosaccharides, 10 to 12 parts of resistant dextrin,10 to 12 parts of edible oil, 3 to 5 parts of trehalose, 0.8 to 1.2 parts of sodium carboxymethylcellulose, 0.5 to 0.9 part of arabic gum, 0.3 to 0.5 part of glyceryl monostearate and 50 to 60 parts of water; a preparation technology comprises the following steps: ripening, bonding, forming, slicing, drying, cooling and packaging. The preparation method disclosed by the invention has the characteristics of simple technology, short production cycle and easiness in industrialized production; in addition, a prepared product is comprehensive in nutrients, and is rich in dietary fiber, probiotics and oleic acid; besides, the prepared product does not contain sucrose, is crisp in mouth feel, and is suitable for all kinds of people, in particular for patients with constipation, obesity, diabetes and coronary heart disease.

The invention discloses a ready-to-eat perilla seasoning dish and a preparation method of the ready-to-eat perilla seasoning dish. The ready-to-eat perilla seasoning dish is prepared from the raw materials in parts by weight: 80-85 parts of perilla leaves, 5-10 parts of garlic bulbs, 3-5 parts of edible salt, 2-3 parts of soybean sauce and 0.5-2 parts of saccharose. The preparation method of the ready-to-eat perilla seasoning dish comprises the steps of (1) raw material picking; (2) cleaning; (3) blanching; (4) chopping; (5) blending and seasoning; and (6) sealed pickling: putting the uniformly stirred raw materials into a container for pickling for 60-90 days. The method disclosed by the invention is easy to operate and low in production cost; a preservative does not need to be added into a prepared product during pickling, bottling and delivery; the product can be stored for a long time, is convenient to eat and carry and is deeply favored by people.

The invention provides a sauce for special steaks and a preparation method thereof. The preparation method comprises the following steps: (1) dicing onions, white radishes, carrots and the like, carrying out dehydration, adding fresh garlic and vegetable oil into a pulping machine, and carrying out pulping; (2) frying; (3) carrying out encapsulation, namely conveying the fried sauce into a temporary storage tank, and conveying the sauce into an encapsulation machine, wherein the temperature is maintained to be 70-80 DEG C during the conveying and the encapsulation; and (4) carrying out sterilization. According to the preparation method, tomatoes, black pepper, citric acid, white vinegar, gluconic acid-delta-lactone and the like are matched with other spices, so that the sauce has special flavor and fresh, delicious and strong taste, the fishy smell of meat can be removed during the cooking of the steaks, and the delicious taste of the steaks is improved; the sauce has fragrant, sour and sweet flavors and is a seasoning sauce capable of directly cooking good steaks; and the sauce further contains celeries, white radishes, carrots, potatoes, dried beancurd sticks, edible fungus, shitakes mushrooms and the like, is rich in nutrition and can meet the special requirements of Chinese people.

The present invention discloses a processing technology of a spicy intestine snack. The processing method comprises the following steps of: washing, water boiling, vacuum massaging, pickling, marinating, steaming, material mixing, packaging, sterilizing and refrigerated storing. The present invention relates to the spicy intestine snack processing technology that duck intestines are processed to be delicious spicy intestines through a special processing technique of marinating, and the spicy intestines are packaged using plastics under vacuum without changing the original strip appearance of the duck intestines. The spicy intestine snack of the present invention replaces spicy strips with higher nutritional value and more delicious taste, and is more beneficial to the health of consumers.

Disclosed is a packaged pet food product that includes one or more solid food components in a sauce or gel, wherein said solid food components are placed separately in a package having a single cavity for receiving pet food material, and wherein said solid food components are maintained in visually discrete groups within said cavity.

An ingredient of sweet and sour pork ribs comprises the following raw materials in parts by weight: 5-9 parts of tomatoes, 7-12 parts of sweet-scented osmanthus honey, 3-6 parts of monosodium glutamate, 5-8 parts of essence of chicken, 6-13 parts of maggi seasoning, 9-20 parts of white vinegar, 11-21 parts of peanut oil, 6-13 parts of onion sections, 2-7 parts of star anise, 9-11 parts of pepper powder, 3-7 parts of chili, 7-10 parts of cooking wine, 6-9 parts of coriander, 11-15 parts of iron stick yam, 7-10 parts sweet soybean paste and 4-9 parts of onions. The ingredient of the sweet and sour pork ribs has the benefits that delicate flavor of the pork ribs is improved, the flavor of the ingredient can penetrate into the meat well, and the nutrients are prevented from loss.

The invention discloses a pharmacological pig feed formula, belonging to the technical field of livestock breeding. The pharmacological pig feed formula comprises the following components in parts by weight: 0.3-0.6 part of herba lophatheri, 0.1-0.4 part of herba cichorii, 0.1-0.35 part of pepper stems, 0.1-0.3 parts of rhizoma pinelliae, 0.1-0.4 part of Phellodendron chinense, 0.4-0.7 part of Chinese yam, 0.1-0.4 part of poria, 0.1-0.6 parts of pericarpium citri reticulatae, 0.2-0.4 part of fructus hippophae, 0.1-0.35 part of herba gynostemmatis pentaphylli, 30-50 parts of corns, 15-30 parts of unhulled rice, 10-40 parts of barley, 15-25 parts of millet, 5-20 parts of sorghum and 10-25 parts of buckwheat. The pharmacological pig feed formula has the beneficial effects that the components are reasonably designed and have pesticide effects, diseases and pains of pigs can be prevented and cured, the growth efficiency of the pigs are beneficially improved, the health of pigs during the growth can be guaranteed, the flavor of meat is not influenced, the delicious flavor of the meat is improved, and the development of the meat in the market is promoted.

The invention provides an improved method of quick-frozen dumplings, and relates to the field of food processing. The method comprises the following steps of firstly, preparing stuffing according to a conventional method and performing uniform mixing; performing microwave treatment on the uniformly mixed stuffing, then sending the stuffing after microwave treatment into a centrifugal machine and a mixer, and treating the stuffing for standby application; brushing egg white onto one side of each of dumpling wrappers, and wrapping the stuffing with the side, on which the egg white is brushed, of the dumpling wrappers, so as to obtain dumplings; taking out the dumplings and spraying clear water onto the surfaces of the dumplings; putting the dumplings on which the clear water is sprayed into soup liquid so that the dumplings are wet again, and then quickly freezing the soup liquid outside the dumplings into ice; and encapsulating the dumplings, performing packaging, and then storing the dumplings at a low temperature. Through the adoption of the improved method disclosed by the invention, dumpling wrappers cannot have the phenomenon of bubbling; the stuffing can well adhere to the dumpling wrappers; when being cooked, the dumpling wrappers cannot break; three layers of ice are formed on the outer layer of each dumpling wrapper, and after the dumplings are boiled, the delicious taste of the dumpling soup can be increased; and the egg white is used for the dumpling wrappers, so that adhesion degree is increased, the dumplings are wrapped well and the soup juice of the stuffing does not leak outward after the dumplings are cooked.

The invention relates to aspergillus oryzae ZA175 and application thereof. The aspergillus oryzae Z175 has the advantages of high dissolution rate of soybean protein and saccharides, high utilization rate of raw materials, high comprehensive enzyme activity and the like, has stable hereditary properties, is applied to the production process of soy sauce / sauce, does not need to additionally regulate and control koji making and fermentation processes, the aspergillus oryzae ZA175 can generate relatively high alpha-L-arabinofuranosidase and alpha-glucuronidase activity, the utilization rate of raw materials is high, and the energy consumption is low; and in the fermentation process, materials with various purposes do not need to be additionally added, the soy sauce / sauce which is fresh, sweet and prominent in flavor, mellow in taste, strong in sauce fragrance and lasting in mouth retention can be obtained, and industrial production of the additive-free purely-brewed soy sauce / sauce can be easily achieved. The finished product can be manufactured without blending other additives in the later period, the process steps are simple, and the production cost is saved; and when the aspergillus oryzae strain is used for starter propagation and fermentation of the soy sauce / sauce, the flavor, the color and the oxidation resistance of the soy sauce / sauce can be remarkably improved, and the product quality is improved.

The invention belongs to the technical field of food processing and in particular relates to a production technology of black soybean vinegar. The production technology comprises the following steps:firstly, weighing a black soybean mixture, wheat, sorghum rice, peas, smashed bran, cavings and yeast for making hard liquor in proportion; secondly, putting black soybeans, the wheat, the sorghum rice, the peas, the smashed bran and the cavings into a steamer, and steaming for 120 minutes; thirdly, putting cooked raw materials into a fermentation tank, spreading out and cooling, then pouring intothe yeast for making the hard liquor and stirring, and then carrying out constant temperature fermentation for 15 days; fourthly, putting the fermented raw materials into a smoke baking tank, and carrying out smoke baking for 15 days; and fifthly, pouring vinegar on the raw materials subjected to the smoke baking, and then carrying out grooving and grouting conservation or bottling by virtue of apipeline. The production technology provided by the invention has the advantages that the problem that the black soybeans can not be fully released in the prior art is solved, and a black soybean vinegar soaking technology can be effectively replaced, so that dissolution of nutrient substances of the black soybeans can be effectively enhanced, and taste and flavor are also improved.

The invention provides a method for producing lactone bean curd. The method comprises the following steps: soy beans with light color of umbilical bean, low oil content, high protein content and plump grain are selected; the soy beans are soaked in water according to that the weight ratio of the soy bean to water is 1 to 2.3 at a temperature of between 10 and 20 DEG C for 12 to 18 hours in spring, or at the temperature of 5 DEG C for 24 hours in winter, or at a temperature of between 25 and 30 DEG C for 6 to 9 hours in summer; the pulping treatment is performed three times, and the weight ratio of the wet soy bean to the water is 1 to 1.8; the mass ratio of the dry soy bean to the raw pulp is 1 to 12; the pulp is boiled at a temperature of between 90 and 110 DEG C for 20 to 40 minutes; the boiled pulp is cooled down to a temperature of between 70 and 80 DEG C for curdling; during the curdling, coagulators of glucolactone solution and shell polyglutamic acid solution are added, the mass of the coagulator glucolactone against the mass of the boiled pulp is between 0.16 and 0.24 percent, and the mass of the chitosan against the mass of the boiled pulp is between 0.008 and 0.05 percent; and the solidification temperature is 70 DEG C, and the solidification time is 30 minutes. The bean curd produced by the method has good water retention property and long guarantee period.

The invention discloses a chafing dish composite seasoning and a preparation method thereof. The chafing dish composite seasoning is mainly prepared form salt, corn starch, white granulated sugar, monosodium glutamate, disodium ribonucleotide and a mixture to be prepared, and the mixture comprises chicken frame, fresh squid, fresh crucian, crowndaisy chrysanthemum, fresh dried small shrimps, mushroom, laver, sea-tangle, watercrest, dahurian angelica root, licorice root, ginger, American eleutherine rhizome, egg and lemon. The chafing dish composite seasoning uses natural materials, does not use fresheners, flavor enhancers or other food additives, can meet people's healthy requirements, improves the original delicious tastes of foods required by chafing dish, and still has good freshness and flavor.

The invention discloses organic fertilizer for a blueberry tree. The organic fertilizer is prepared from 20-30 parts by mass of chicken manure, 30-40 parts by mass of colleseed oil cake, 5-10 parts by mass of rice bran, 15-20 parts of deciduous leaves and 3-5 parts of zeolite powder. A preparation method of the organic fertilizer comprises crushing colleseed oil cake to obtain fine particles, stirring chicken manure, the colleseed oil cake particles, rice bran and deciduous leaves, compacting the mixed fertilizer, covering and sealing the compacted fertilizer through a plastic film, arranging drainage ditches around the compacted fertilizer, carrying out fermentation for 40-60 days and adding zeolite powder of 40-100 meshes into the fermented fertilizer according to the above mass ratio. The organic fertilizer can guarantee comprehensive flowering in a blueberry orchard and general fruit setting, realize plump and smooth-skinned fruits and improve a yield and fruit taste and flavor. Through the organic fertilizer, eco-friendly, healthy and organic blueberries are obtained. The organic fertilizer realizes soil improvement and improves soil properties year by year.