81results about How to "Keep fresh taste" patented technology

The invention provides a processing method of sushi sashimi, which belongs to the field of processing of aquatic products. The processing method comprises the steps of taking a live fresh scaly fish as a raw material, carrying out acceptance, temporary storage in ice water and pretreatment, or taking a frozen scaly fish as the raw material, firstly carrying out ultrasonic thawing, further removing a tail, removing scales, carrying out ultrasonic cleaning, cutting into slices, trimming, picking out insects, removing bones, cleaning, carrying out ultrasonic quick freezing, classifying, glazing, packaging, carrying out metal detection, freezing, and carrying out other process steps for processing the sushi sashimi. The sushi sashimi processed by adopting the method has good quality, and the sensory, the physical and the chemical properties, as well as the safety sanitation quality are in line with requirements; furthermore, the processing method has short thawing time, short freezing time and high processing efficiency, and can be popularized in the processing of the aquatic products.

The invention discloses a dragon fruit yogurt and a manufacturing method thereof. The dragon fruit yogurt is prepared from the following raw materials in parts by weight: 40-60 parts of dragon fruit, 20-30 parts of tuckahoe, 200-300 parts of milk, 20-30 parts of zymocyte, 25-30 parts of white granulated sugar, 5-8 parts of a stabilizer, and 10-15 parts of honey. The dragon fruit yogurt disclosed by the invention is prepared from the processed dragon fruit with peel and the tuckahoe which are used as main raw materials, so that the fresh flavor and the rich nutrition of the dragon fruit can be kept; the dragon fruit yogurt is special in taste, green, healthy, and capable of maintaining beauty, keeping young, invigorating the spleen and soothing the nerves, so as to enable a user to be joyful in the body and mind.

The invention discloses freeze-dried dendrobium officinale powder and a preparation method thereof. The method comprises the steps of (1) cleaning fresh picked dendrobium officinale with water, drying, and cutting the dendrobium officinale into sections which are 2-4cm long; (2) putting the dried dendrobium officinale into a juicing machine, adding pure water according to a ratio of material to liquid being 1g:5ml and juicing; (3) freezing the dendrobium officinale juice at the temperature of -20 DEG C for one night; (4) pre-cooling vacuum freeze-drying equipment at the temperature of -56 DEG C for half an hour; and (5) putting a frozen dendrobium officinale product into the pre-cooled vacuum freeze-drying equipment, and performing vacuum freeze-drying treatment under conditions that the temperature is -56 DEG C and the vacuum degree is 7-9Pa for 18-30 hours so as to obtain the freeze-dried dendrobium officinale powder. The method is simple, is easy to operate and is low in production cost; the obtained freeze-dried dendrobium officinale powder product is loose, is rich in dendrobium officinale polysaccharide, does not contain fibers and is high in dissolvability; the utilization rate of the officinale polysaccharide is high; furthermore, the original state of dendrobium officinale is retained, and the freeze-dried dendrobium officinale powder is light green, has a fresh taste and medicinal effects and can be stored and transported under normal temperature; the retention period is effectively prolonged.

The invention provides an automatic charcoal-fire sheep roasting machine. The automatic charcoal-fire sheep roasting machine comprises an oven, a grill, charcoal fire chambers and a control unit; the oven comprises a box body, and coaxial shaft sleeves are arranged at the upper end of the box body in pairs; a rotary shaft is arranged on the grill, the shaft head at one end of the rotary shaft is fixedly connected with a transmission device which is connected with a driving device, and the driving device is connected with the control unit; air holes are formed in the bottoms of the charcoal fire chambers which are arranged inside the box body and below the grill, and ventilation openings are formed in the positions, below the charcoal fire chambers, of the box body; the control unit comprises a rotary-shaft forward and reverse rotation motion control module, a forward and reverse rotation number control module and a master switch. The automatic charcoal-fire sheep roasting machine achieves uniform roasting heating, saves manpower, is capable of automatically controlling roasting time and short in roasting time, achieves good mouthfeel, is capable of being used for roasting multiple sheep, achieves batch roasting, saves energy, is beneficial to environmental protection, improves efficiency, reduces the number of carcinogenic substances adhering to the surfaces of the roasted sheep, guarantees cleanliness of waste gas, and has the advantages of being simple in structure, convenient to operate and low in cost.

The invention discloses a freshness preservation method of the abalone. The method comprises the following steps of: sequentially performing the sterilizing treatment by ozone, the monomer ice temperature treatment and the ice glaze plating treatment on the cleaned abalone. After the freshness preservation abalone prepared by the method is refrigerated, the population number of the volatile salt basic nitrogen and the escherichia coli are lower than the national standard, and the dehydration ratio is less than 1.0%; and a abalone soft body is high in elasticity, free of peculiar smell, and intact in tissue. After the invention is used, the freshness and the tenderness of the abalone are effectively preserved.

The invention discloses cat food including 80-95 parts of fresh meat, 4-19 parts of fruits and vegetables and 1-10 parts of nutrient elements, wherein the fresh meat is high-protein meat such as chicken, duck meat, beef, pork, mutton and fish flesh, the vegetables and fruits are fresh and nutritious vegetables such as potatoes, pumpkins, purple potatoes, sweet potatoes and carrots, and the nutrient elements are nutrients such as water-soluble chloride, probiotics, beer yeast, flaxseed, eggshell powder and a rosemary extract; the cat food is in line with the characteristics of meat eating animals of felidae with meat as the main; the meat and the vegetables and fruits are treated separately, then mixed in high-temperature cooking bags and subjected to high-temperature cooking sterilizationto prepare the cat food. The moisture, protein, fat and other nutrient substances can be fully guaranteed.

The invention discloses a preparation process of conditioning steak which comprises the following steps: pre-processing a raw material, then adding the ground beef to a vacuum tumbler for rolling, adding the prepared ingredients for seasoning, performing sterilization and lamination, rapidly placing the moulded beef into a cold warehouse for rapid freezing for 30-40 min at the temperature of -30DEG C, wherein after quick freezing, the center temperature of the product must reach -18 DEG C, demoulding the beef after quick freezing and unfreezing the beef, and cutting the beef into pieces, after the sliced steak is qualified, performing vacuum packaging on the finished product and storing the product at the temperature of -18 DEG C. The preparation process utilizes a recombination technology of the beef to process the conditioning steak, and the recombinant meat is recombined and re-formed by means of recombination technology, and sold after being frozen, and the process not only can improve the utilization rate of the minced meat, but also enriches the product types of the steak.

The invention provides modified beef. The modified beef is prepared from 700-800 parts by weight of beef, 6.5-7.5 parts by weight of table salt, 0.7-0.8 parts by weight of white granulated sugar, 0.3-0.4 parts by weight of monosodium glutamate, 0.7-0.8 parts by weight of black pepper, 0.3-0.4 parts by weight of sodium bicarbonate, 1-1.2 parts by weight of sodium diacetate, 5-5.5 parts by weight of meat tenderizer powder, 1.5-2.5 parts by weight of carrageenan, 3-4 parts by weight of a caramel color pigment, 10-20 parts by weight of soybean protein, 30-40 parts by weight of starch and 400-450 parts by weight of water. The invention also provides a production method of the modified beef. The preparation method comprises mixing table salt, white granulated sugar, black pepper, carrageenan, meat tenderizer powder and thawy topside according to a certain ratio and carrying out vacuum rolling so that the modified beef retains the original beef tender taste and has a unique flavor, fresh and tender meat quality, an attractive color and a long shelf life.

The invention relates to a tea aroma classification method of a parameter optimized support vector machine, which aims to solve a problem of tea aroma classification through an improved support vector machine, and belongs to the field of tea aroma classification. The principle is that functions and characteristics of human sensory evaluation are simulated by using an electronic nose sensor, characteristic values of different sensors at different time are acquired, and a data set is established. The support vector machine is optimized by using an algorithm, an optimized penalty factor C and a kernel function parameter g are acquired, and thus a support vector machine (SVM) classification model of Maofening tea aroma is built. The beneficial effects lie in that the efficiency and the accuracy of predicted tea aroma classification can be improved, and an effective method for tea aroma classification is provided for consumers.

The invention discloses frozen juice containing passion fruit-mango mixed pulp and a preparation method thereof. The method comprises the following steps of: grading passion fruit and mango, selecting and cleaning; disinfecting with dibromohydantoin; blanching at the temperature 90-95 DEG C for 30 seconds; peeling the fruits, dicing or digging pulp; instantly freezing to 30 DEG C below zero in aninstant freezer and preparing mixed pulp; mixing the mixed pulp with mixed syrup which is prepared from high fructose syrup, isomaltulose syrup, composite phosphate, complex organic acid and purifiedwater; and inspecting and performing split charging to obtain a finished product. The invention has the advantages: nutritional ingredients of fruits, particularly dietary fiber and vitamin C are kept to the maximum extent, the mouthfeel of fresh fruits is kept, comprehensive and balanced nutrition is realized by scientific mixing, the juice undergoes enzymatic browning difficultly, and large-amplitude fluctuation of blood sugar is not caused easily.

The invention discloses a preparation method of wrappers of quick-frozen wontons. The method comprises the following steps: adding 1% to 2% of table salt, 0.1% to 0.3% of dietary alkali, 0.3% to 0.4% of modifier and 1.0% to 4.0% of modified starch into flour by taking the weight of the flour as a standard, then adding water accounting for 20% to 24% of total weight and mixing for 5 to 10 minutes in a mixer so as to obtain the wrappers. According to the method, the phenomena that the wrappers of the quick-frozen wontons are easily adhered to a machine and are easy to crack when being stored in a quick-freezing manner are effectively avoided, and the boiling fastness of the quick-frozen wontons is improved.

The invention discloses a TG enzyme and a high-temperature high-pressure processing method for high-quality marinated eggs. The method comprises: selecting and cleaning fresh eggs, preparing an immersion liquid, putting eggs into the immersion liquid for immersion, pre-boiling and shelling eggs, boiling brine, marinating eggs under high temperature and high pressure, and sterilizing. The TG enzyme is employed for early-stage processing on fresh eggs, so that the fresh and tender mouthfeel of the product are guaranteed; and by employing the high-temperature high-pressure sterilization manner, the shelf life of the product is prolonged.

The invention belongs to an instant freeze-dried tremella thick soup beverage, and relates to the technical field of food processing, the instant freeze-dried tremella thick soup beverage comprises the following components: 400-800 parts of drinking water, 10-200 parts of tremella, 0-30 parts of red date, 0-20 parts of wolfberry, 0-30 parts of lotus seed, 0-15 parts of lily, 0-100 parts of rock sugar, 0-80 parts of xylitol, and 0-1.0 part of cubilose. The preparation method comprises the following steps: pretreating the raw materials, boiling, dissolving sugar, blending, sub-packaging, quickly freezing and freeze-drying. According to the invention, the high-pressure steam sterilization treatment is adopted in the tremella beverage food for the first time, so that the boiling time of the raw materials such as the tremella is shortened in the processing process of the tremella beverage, and the nutritional ingredients and fresh taste in the tremella are well reserved. Besides, the tremella beverage disclosed by the invention meets the increasing requirements of people on product quality and taste, forms a deeply processed product with relatively strong export foreign exchange earning, provides a new thought for a sterilization technology of tremella beverage products, and improves the deep processing level of agricultural products in China.

The invention relates to a making method for powder sticked pacific saury slices. The method includes: preferably selecting a fresh pacific saury as the raw material, subjecting the raw material pacific saury to scaling, decapitating, evisceration, fish blood and impurity removal, conducting carcass opening and separation on the fish body and the vertebra, making the fish body into fish slices, then washing and draining the fish slices, and putting them into a seasoning solution made of salt, garlic essential oil, kelp liquid, soy sauce, granulated sugar, ginger juice, lemon juice and water to undergo low temperature impregnation to be tasty, performing water controlling, then wrapping the outer surfaces of the fish slices with potato starch, and carrying out quick-freezing treatment so as to obtain nutrient-rich quick-frozen powder sticked pacific saury slices. The making method for powder sticked pacific saury slices provided by the invention has the characteristics of advanced technology, reasonable process, strong operability and high making efficiency. The made fish slices have the advantages of beautiful appearance, safety and sanitation, stable quality, long shelf life, fresh and mellow taste, palatable sweet and salty taste and unique flavor, and can be eaten after opening the package and frying.

The invention provides a compound refrigeration drink and a preparation method thereof. The compound refrigeration drink comprises a water material and a milk material, wherein the water material and the milk material are molded at intervals; wherein, by taking total weight of the water material as a reference, the water material comprises the following raw materials: 10-12% of white sugar, 2-5% of high fructose corn syrup, 0.5-5% of fruit juice and / or fruit paste, 0.02-0.03% of carragheenan, 0.03-0.06% of locust bean gum, 0.02-0.04% of gellan gum and the balance of water. The preparation method of the compound refrigeration drink comprises the following steps: preparing the water material and the milk material, and preparing the compound refrigeration drink. According to the invention, by changing the formula in water material in the compound refrigeration drink, fresh mouthfeel of the water material is kept, and the compound refrigeration drink can be prepared.

The present invention discloses a storage method for improving preservation of duck eggs. The method comprises the following steps: (1) washing and sterilizing: the duck eggs are washed using warm water and an atomizing and sterilizing is conducted; (2) pre-cooling: the duck eggs are put into a pre-cooling chamber and a cooling treatment is conducted at 15-17 DEG C and 7-10 DEG C; (3) protective treating: firstly, the duck eggs are respectively subjected to a soaking treatment in a hydrochloric acid solution and clarified lime water, and then a magnetized protective agent is used to conduct an atomizing protection; (4) functional soaking: the duck eggs are soaked in a functional soaking liquid to be respectively subjected to a soaking treatment at 0.2-0.3 MPa and 0.5-0.6 MPa; and (5) storing: the soaked duck eggs are firstly soaked in glycerol, the soaked duck eggs are baked and then the baked duck eggs are soaked in a storage solution to be subjected to a low temperature storage. Compared with duck eggs in a control group, the stored duck eggs by the method have characteristics of being prolonged in preservation time, increased in a moisture content and low a content of free fatty acids. Besides, the storage method can effectively inhibit growth of microorganisms during the storage, and the duck eggs are high in freshness degree and good in taste.

The invention provides a kind of convenient sauerkraut fish seasoning, comprising sauerkraut bag, salted fish material bag and concentrated soup stock bag, the preparation method of described concentrated soup stock is as follows: 1, first take pickled radish appropriate amount and fry 2-4min with butter; 2, take Shave the pork ribs, cut them into small pieces, add water and cook for 1.5-2 hours, then add appropriate amount of white vinegar, coix seed, red beans, and spices and continue to boil for 1-1.5 hours, then remove the coix seed, red beans, and spices to get soup, add The fried pickled radish is further boiled for 0.2‑0.4h to obtain the concentrated soup; 3. The concentrated soup is filled, sealed and sterilized to obtain the concentrated soup package. The pickled fish seasoning breaks the composition of the traditional pickled fish seasoning package, and adds a concentrated soup package using a specific process and specific ingredients, combined with the pickled vegetable package of the present invention, the pickled fish package makes the pickled fish seasoning of the present invention not only the prepared pickled fish It is sweet and delicious, sour and delicious, rich in nutrition, has good health care functions, and is easy to make.

The present invention relates to a semiconductor cooling fruit dish, which comprises a fruit dish. The utility model is characterized in that the surface of the fruit dish is provided with a semiconductor cooler with a cooling surface upwards and a heating surface downwards; a cold-surface heat guide plate is arranged above the cooling surface of the semiconductor cooler and the hot-surface heat guide plate is arranged below the heating surface; the inside of the fruit dish is provided with a cooling circuit electrically connected with the semiconductor cooler. Fruits are placed on the semiconductor cooling fruit dish so as to reduce the environment temperature for storing fruits, keep fruits fresh without corrosion and even maintain the fresh taste of fruits.

The invention discloses a preparation process of children steak, comprising: pretreating a raw material; slicing the treated beer and then dipping into milk, and then cooling and draining for later use; massaging and tenderizing the drained beer pieces in a vacuum massaging and tenderizing machine; adding ingredients prepared in advance; quickly putting the tenderized beer pieces in a refrigeration house for quick freezing; maintaining to less than 30DEG C for quick freezing, wherein, quick freezing time is 30-40min, the central temperature of the product subjected to quick freezing must reachless than 18DEG C; and finally, slicing and packaging for storage. After repeated beating via the massaging and tenderizing machine, the children steak prepared according to the invention is less infascia and tender in taste, and does not affect nutrition value of steak; the beer is dipped into milk before massaging and tenderizing, so the final made steak product has full-bodied sweet smell, meanwhile, is fresh and tender and has less tendons, and is suitable for children.

The invention provides a mushroom health-keeping beefsteak and a making process thereof. According to the method, in the pickling process of a beefsteak, specially prepared mushroom pickling fluid is added, so the beefsteak can be tasty, good in taste, soft in meat quality and has the functions of invigorating stomach and clearing away heat and toxic materials. Raw materials of the pickling fluid comprise, by weight, 0.3-0.5 part of sodium pyrophosphate, 20-23 parts of fresh ginger, 25-30 parts of olive oil, 20-25 parts of salt, 80-90 parts of straw mushrooms, 75-80 parts of water chestnuts, 50-60 parts of mung beans, 30-50 parts of boxthorn leaves, 25-30 parts of lotus leaves and 20-22 parts of polished round-grained rice. The pickling fluid is easy to make, the raw material cost is low and the healthcare efficacy is provided for the beefsteak in the pickling process.

The invention discloses a preparation method of green tea. The preparation method comprises the following steps: picking of fresh leaves: avoiding injury of tender leaves during picking; airing: performing airing treatment by placing the picked fresh leaves in an airing environment; fixation: placing the aired tea leaves in a roller type fixation machine and performing fixation for 1 minute; rolling: putting the tea leaves subjected to fixation in a rolling machine and performing rolling; drying: drying the rolled tea leaves; refining: taking out broken leaves and damaged tea leaves; and fragrance increasing: performing fragrance increasing on the refined tea leaves by using a drying machine. The preparation method disclosed by the invention has a simple flow process and easy operation, performs proper treatment in each step of preparation of the tea leaves, and reserves the most original nutritional components and fresh taste of green tea on the basis that the green tea is suitable for people to taste.

The invention discloses a preparation method of bullpaddywack salad, and relates to the technical field of food preparation. The bullpaddywack salad is composed of a cooked bullpaddywack slice bag, adry seasoning bag and a compound oil bag; the preparation method of the bullpaddywack salad includes the steps of preparing cooked bullpaddywack slices, preparing the dry seasoning bag, preparing thecompound oil bag and conducing combination and packaging. By adopting the preparation method of the bullpaddywack salad, the prepared bullpaddywack salad is delicious and good in mouth feel and does not easily discolor during long-term storage.

The invention discloses a polypropylene extinction film and a preparation method thereof. The polypropylene extinction film comprises a heat sealing layer, a supporting layer, an extinction layer anda temperature-resistant extinction layer; the polypropylene extinction film is characterized in that the mass ratio of the heat sealing layer to the supporting layer to the extinction layer to the temperature-resistant extinction layer is (0.10-0.20):0.6:0.15:0.1. According to the prepared polypropylene extinction film, the temperature-resistant extinction layer is added, and a traditional three-layer structure is changed into a four-layer structure; the extinction effect of the polypropylene extinction film is improved; the heat resistance and stability are enhanced, the problem that a polypropylene extinction film is prone to being bonded with a high-temperature cutter during hot cutting bag making is solved, the time interval of shutdown cleaning of the high-temperature cutter is increased from 4 hours to 12 hours, the time is greatly saved, and the production efficiency is improved.

The invention discloses a cold-smoking electric-control WiFi barbecue oven which relates to the field of barbecue ovens. The barbecue oven comprises an oven chamber and an electric control assembly. The barbecue oven also comprises a refrigeration mechanism. The refrigeration mechanism comprises a compressor, an evaporator, a condenser, a low-pressure pipeline, a high-pressure pipeline, a capillary pipe and a cold wind pipeline, wherein the evaporator comprises a heat absorption coil pipe and a cold wind fan, and an air outlet of the cold wind fan communicates with the oven chamber of the barbecue oven by the cold wind pipeline; the compressor comprises a compression pipeline, the condenser comprises a heat dissipation coil pipe, the compression pipeline communicates with the heat dissipation coil pipe by the high-pressure pipeline, the heat dissipation coil pipe communicates with the heat absorption coil pipe by the capillary pipe, and the heat absorption coil pipe communicates with the compression pipeline by the low-pressure pipeline; and the electric control assembly comprises a main control circuit board and a refrigeration circuit. Temperature of the oven chamber of the barbecue oven can reach 0-40 DEG C; and constant temperatures can be kept under multiple set temperatures below 40 DEG C, so low-temperature smoking can be achieved, a food smoking flavor can be added, and foods can be kept fresh and tender.

The invention discloses a preservation method of tomatoes. The method comprises the following steps: selecting picked fresh tomatoes of which the red skin accounts for over 100% of superficial area; classifying, namely classifying the tomatoes according to the size; cleaning, namely mechanically cleaning for 2 minutes after using normal temperature water at 10 DEG C, and airing by using an air dryer; vacuum packaging, namely pumping pressure and vacuum packaging under eight barometric pressures; high-temperature sterilization, namely putting the vacuum packaged tomatoes into a sterilization pot, adding water, and raising the temperature to 100 DEG C from normal temperature within 20 minutes; and cooling to normal temperature after preserving heat for 20 minutes, and taking out to obtain the product. No preservative, corrosion remover or pigment is utilized, fresh mouthfeel and quality of red dates can be kept, and the tomatoes can be stored for 24 hours at normal temperature. The preservation method disclosed by the invention is simple in steps, and applicable to practical production, out-of-season selling of the fresh dates in the market can be achieved, the supply time of the fresh tomatoes is balanced, the supply in low and peak seasons is adjusted, the industrial structure of deep processing of the fresh tomatoes is adjusted, the out-of-season price difference of the tomatoes is improved, and economic income of agricultural products is increased.

The invention relates to the field of meat product processing, and particularly discloses a salt-baked flavor duck accessory and a preparation method thereof. The preparation method of the salt-bakedflavor duck accessory comprises the following steps: deicing, pickling, blanching, stewing and air-drying. The advantage that soft and tender duck accessory food can be obtained is achieved. In addition, the preparation method disclosed by the invention has the advantage of further improving the softness and tenderness of the duck accessory food.

The invention discloses a preparation technology of crystal sugar assorted fruits. The preparation technology comprises the following steps of removing peduncles, performing rinsing, performing colorprotection treatment, putting strawberries after color protection treatment in crystal sugar water of which the mass concentration is 10%, enabling the crystal sugar water to completely immerse the strawberries, performing preservation for 2.5-3.5 hours, rapidly conveying the preserved strawberries into a tunnel type quick-freezing machine, controlling the temperature of wind blown in the quick-freezing machine to be lower than minus 35 DEG C, so that the core temperature of shaped yellow peaches is quickly lowered to minus 15 DEG C or below, wherein the quick-freezing time is 10-20 minutes, conveying the quick-frozen shaped yellow peach slices into a packaging machine, performing packaging treatment, and after packaged yellow peach slices are qualified through inspection, conveying the qualified yellow peach slices into a low-temperature warehouse of minus 18 DEG C for storage. The strawberries prepared through a processing technology provided by the invention are good in texture andflavor, and besides, the situation that fresh strawberries are rich in fresh and tender mouth feel and nutrient value can be guaranteed; and besides, the strawberries have sweet mouth feel caused by immersion in crystal sugar juice and honey, so that the strawberries can be deeply loved by vast consumers.

The invention discloses a method for processing cooked frozen swimming crabs. The method comprises the following steps: (1) selecting swimming crabs, cleaning the swimming crabs, and draining off water on the surfaces of the swimming crabs; (2) placing the swimming crabs in order and pre-freezing the swimming crabs for 5-15 minutes to enable the swimming crabs are in a frozen sleep state; (3) steaming the frozen swimming crabs for 8-12 minutes; (4) spraying the swimming crabs with cold water at 0-4 DEG C to cool the swimming crabs to be below 30 DEG C, and then cooling the swimming crabs to be10 DEG C or below by adopting circulating cold air; (5) putting the swimming crabs into a packaging tray, and filling the packaging tray with 1-1.5 percent of saline water with the height of 1.5-2cmwithout a cover or a bag; (6) freezing the swimming crabs until the central temperature is negative 18 DEG C or below; and (7) capping or bagging the packaging tray, performing sealing, and freezing the swimming crabs in a refrigeratory at the temperature of negative 18 DEG C or below. The method for processing the cooked frozen swimming crabs can effectively solve the problem of quality degradation of swimming crabs caused by microorganisms and endogenous enzymes in the frozen storage period, and can solve the problem of high falling rate of crab legs and pincers in the swimming crab cookingand circulating processes.

The invention provides a method for producing beer through direct fermentation of malt flour. The method comprises the steps as follows: adding the malt flour and water into a fermentation tank, heating the mixture while stirring, performing sterilization at the temperature of 78-82 DEG C for 30-40 min, reducing the temperature to 58-62 DEG C, adding hops and beer yeast after saccharification, evenly stirring the mixture, and fermenting the mixture at the temperature of 28-31 DEG C for 48-72 h. According to the method, the brewing time is short, the production schedule of a producer is accelerated, the yield is increased, a large quantity of land, water and energy consumption are reduced, the production cost is saved, and compared with a traditional production method, the method can better reserve the nutrient active substances and the fresh taste of the beer.

The invention discloses a method for cooking back-slit prawns. The method comprises the steps as follows: prawns are cleaned, feelers are sheared off by scissors, the prawns are cut or sheared by a cutter or the scissors along backs of the prawns, prawn digestive tracts are picked out, the back-slit prawns are patted to flat, and the backs of the prawns are placed upwards; formula amounts of cooking wine, aromatic vinegar and light soy sauce are mixed uniformly and poured onto the backs of the prawns to soak the backs of the prawns for 10 min; the formula amount of sesame oil is poured into a pan, the formula amount of ground pepper is added after the sesame oil is heated to the medium temperature, formula amounts of spring onions, ginger, garlic and cayenne peppers are added and fried uniformly, sugar and salt are added, and the mixture is fried uniformly and removed out of the pan; the fried seasonings are placed into openings of the backs of the prawns uniformly, and then the prawns are placed into a boiled steamer to be steamed. According to the method, nutrients of the prawns can be guaranteed to the maximum extent, and the prawns taste delicious.