35results about How to "Light fishy smell" patented technology

The invention discloses a preparation method of ovalipes punctatus crab sauce, and relates to the technical field of aquatic product processing. The preparation method comprises the following steps: (1) cleaning and impurity removal; (2) bacterium reduction; (3) softening; (4) mashing; (5) fermentation; and (6) canning. The preparation method takes ovalipes punctatus as a raw material, is based atraditional natural fermentation method for preparing crab sauce, combines innovative processing techniques such as bacterium reduction by spraying ozone water, softening with a citric acid solution,and fermentation by spraying Baijiu and prickling holes, and improves a traditional crab sauce production process. The preparation method has simple process steps and high operability and is suitablefor industrial production; the prepared ovalipes punctatus crab sauce has low salt, delicious and fragrant smell, light fishy smell, good food safety and stability, uniform and fine sauce quality andmoderate viscosity; and the preparation method has promoting effects on utilization of ovalipes punctatus for standardized production of crab sauce products, is favorable for enhancing processing andutilization of low-value marine crabs, and has broad development prospects.

The invention belongs to the technical field of food processing, and discloses a processing technology of thick soup seasoning with full utilization of fish heads and fish bones. The processing technology of the thick soup seasoning with full utilization of the fish heads and the fish bones comprises the following steps: removing gills and impurities from the fish head and the fish bones, carrying out coarse crushing, carrying out washing by using cold water, carrying out draining, and weighing fresh materials; performing rapid heating treatment in batches so as to remove peculiar smell, stopping hot-blanching when the fish meat attached on the fish heads and the fish bones are milk-white in color, and immediately carrying out rinsing by using cold water; heating edible oil or edible fat, and carrying out oil-frying until the surfaces of the fish bones are slightly brown in color; putting the oil-fried fish bones in a steamer, adding water until the fish bones are covered by the water, and carrying out high-pressure steaming; weighing the high-pressure steamed fish bones so as to obtain the total weight, and adjusting the total water addition amount; carrying out grinding so as to obtain pulp; filling and sterilizing the grinded fish-bone pulp or carrying out sterilized filling, so that the thick, uniform, fine and smooth paste-like thick soup seasoning is prepared. The thick soup seasoning can be prepared into a paste-like thick soup seasoning or a dried powder-like thick soup seasoning; and the products have the advantages of thick, fine and smooth texture, white color, light fishy smell, good flavor, stable status and simple processing technology; moreover, the fish bones are fully utilized.

The invention relates to the technical field of foods, and discloses beautifying fermented foie gras. The beautifying fermented foie gras is prepared from the following raw materials: foie gras, rhizoma dioscoreae, radix angelicae dahurioae, radix saposhnikoviae, prepared rhizome of rehmannia, grape seeds, pawpaw seeds, punica granatum seeds, lactic acid bacteria, saccharomyces cerevisae, edible oil, salt, spices, glutathione and polyglutamic acid; the product is crispy on the outside and soft on the inside, is delicious, is tasty but not greasy, is chewy, and can reinforce the immunity, maintain beauty and keep young, resist to aging and enable the skin to be white and tender; the foie gras is fermented by the lactic acid bacteria, so that the taste is improved, the beautifying fermented foie gras is slightly acid and delicious, the greasy feeling is removed, the fishy smell is faded, and digestibility is improved; pulp of rhizoma dioscoreae is added and then fermentation is carried out by the saccharomyces cerevisae, so that mellowness is improved, fishy smell is removed, the beautifying fermented foie gras is not layered, bacteria growth is inhibited, and a shelf life is prolonged; various traditional Chinese medicines and spices are added and curing is carried out at a low temperature, so that tastes are mutually fused, and a health care function of the foie gras is reinforced; after baking, high-pressure steam sterilization is carried out, so that the foie gras is crispy on the outside and soft on the inside, all raw material ingredients are mutually fused, and the foie gras is delicious.

The invention provides a laying hen feed capable of reducing fishy-like odor in eggs. The laying hen feed is composed of the raw materials including, by weight, 25-30 part of corn from the Northeast, 30-35 parts of wheat, 18-20 parts of sweet potatoes, 10-12 parts of oat, 6-8 parts of sorghum, 13-15 parts of spray-dried blood cells, 5-8 parts of corn germ meal, 2-4 parts of vinegar residue, 5-6 parts of rice bran, 9-11 parts of corn bran with slurry, 2-3 parts of seaweed meal, 2-6 parts of fish meal, 5-8 parts of shell powder, 0.3-0.5 parts of camellia seed oil, 0.2-0.3 parts of lysine (65%), 0.15-0.18 parts of DL-methionine, 0.01-0.02 parts of L-threonine, 0.03-0.05 parts of a composite enzyme preparation, 8-10 parts of carrots, 4-6 parts of sunflower blossom, 0.1-0.4 parts of pig bile powder, 2-4 parts of cloves, 2-3 parts of natto, 1-2 parts of chili seeds, 8-15 parts of sesame, 2-5 parts of fennel and a proper amount of salt. The laying hen feed has abundant nutrients and is low in cost.

The invention mainly relates to the technical field of food processing and discloses a preparation method of flavor fish paste. The method includes the steps of preparation of raw materials, drying, first fermentation, second fermentation and seasoning; the method is simple, the fish paste is convenient to prepare, industrialized production can be conducted, and the obtained flavor fish paste is fresh, fragrant, strong in flavor, tender and chewy, spicy, tasty and refreshing, appropriate in sweet and salt degree and free of any additive; the paste type in the market is increased, and the demands of consumers for nutrients and taste are met; snakehead is selected as the raw material and is tender in meat, abundant in nutrient and capable of improving the flavor of the fish paste; after fishis cooked, fish bones are removed to prevent customers from choking when the customers enjoy the fish paste, and therefore the applicable customer range of the fish paste is more extensive; after thefish bones are removed, freeze drying is conducted to reduce the moisture of the fish to render the fish much tenderer and chewier and improve the chewiness of the fish.

The invention discloses man-made eggs with green shells and a preparation method of the man-made eggs. The man-made eggs with green shells are good in mouth feel, have plant faint scent, have the mouth feel close to those of real eggs, are rich in nutrition, can be used for replacing the real eggs for eating, and are suitable for people with hypertension, coronary disease and diabetes. Furthermore, folium artemisiae argyi is fed into the man-made eggs, so that the man-made eggs have the broad-spectrum antibacterial and antiviral functions and can be used for inhibiting and killing multiple viruses and bacteria; after the man-made eggs are adopted, the deterioration of the eggs can be delayed, and the shelf life is prolonged; the artificial synthetic pigment is not fed into the man-made eggs, and pure natural plant pigment is used for color modulation of yolk, so that the prepared man-made eggs are good for the health of people; the shells of the eggs are green, so that the man-made eggs can attract more consumers.

The invention mainly relates to the technical field of food processing, and discloses special foie gras for children. The foie gras is prepared from the following raw materials: foie gras, pine nuts, tremella, strawberries, orange peels, edible salt, lactosucrose, selenium yeast, lactobacillus and Angel wine yeast, and has rich raw materials, balanced nutrition, proper salty-sweet taste and rich fruit fragrance, the fat content is reduced to 21.4 percent, and growth and development of children can be promoted. The foie gras is prepared by the following steps: washing foie gras in rice-washing water to lighten the fishy taste, and steaming for a short time at high temperature and high pressure to enable the foie gras to be cooked outside and tender inside for slicing; adding lactosucrose and selenium yeast to enrich nutrition and flavor of the foie gras and enable the content of organic selenium to be 8.37mu g / 100g. The special foie gras has proper sweet taste, can be used for promoting reproduction of lactobacillus, protecting gastrointestinal functions, enhancing immunity of children and promoting growth and development, and is suitable for taste of children since a great number of small-molecular nutrition generated after lactobacillus is fermented to lighten the fishy taste of foie gras and improve the palatability.

The invention discloses a misgurnus anguillicaudatus red-fin disease prevention and treatment feed additive, which is prepared from the following raw materials: agrimonia pilosa ldb, artemisia anomala s. moore, fructus viticis, nidus vespae, periostracum cicadae, Xiangmo, faeces trogopterpri, myrrh, frankincense, semen persicae, lancea tibetica, adhatodavasicanees, halenia corniculata, adder tongue herb, ginkgo leaf, prunusmlzmesieb.etzucc, pine pollen, corn pollen, compound enzyme A, and compound enzyme B. According to the present invention, the misgurnus anguillicaudatus red-fin disease prevention and treatment feed additive has the rich aroma, and further has effects of misgurnus anguillicaudatus food intake increasing, growth and development promoting and resistance enhancing, wherein the incidence of the red-fin disease is reduced to 3-4%, the mortality rate is reduced to 0%, the disease treatment rate is 84%, and the income is increased by 17.8%; the pollens are added, such that the nutrition and the fragrance are enriched, the intestine and the stomach of the misgurnus anguillicaudatus are protected, and the wound healing is accelerated; and a variety of the traditional Chinese medicine extracts are added, such that the advantages of scientific compatibility, complement efficacy, antibacterial effect, anti-inflammation effect, no drug resistance generation, misgurnus anguillicaudatus immunity enhancing, no agent residue, delicious misgurnus anguillicaudatus meat taste, fishy smell reducing and health function increasing are provided, and the modern consumer demand is met.

The invention relates to the technical field of food processing, in particular to a preparation method of snake soup. The fragrance of chicken, marrowbone and snake meat in the soup material can be effectively released through reasonable formula and material selection; meanwhile, through reasonable proportioning of auxiliary materials and traditional Chinese medicine composition, the content of aldehyde, olefine aldehyde and enol substances in the snake soup can be effectively reduced and the inosinic acid content is increased, so that the aims of covering the meat smell of the soup base material and improving the fragrance of the soup base material are fulfilled; and in the aspect of material section, an applicant selects hen meat with the lean to fat ratio being 421 gram / gram to 452 gram / gram, mountain spring water with the selenium content being 324 microgram / gram to 434 microgram / gram and tea seed oil with the unsaturated fatty acid content being 91.3 percent to 94.6 percent, so that the nutritional value of the snake soup is further improved.

The invention mainly relates to the technical field of seasoning processing and discloses a special fish meat seasoning sauce which is prepared from the following raw materials: 41-43 parts of pomelopeel, 36-38 parts of orange peel, 12-14 parts of white sugar, 23-25 parts of chive, 23-25 parts of ginger, 14-16 parts of Chinese prickly ash, 11-13 parts of pepper, 11-13 parts of cinnamon, 10-12 parts of anise, 7-9 parts of purple perilla, 6-8 parts of lemon grass, 1-2 parts of lactic acid bacteria, 1-2 parts of Angle grape wine yeast, 3-5 parts of edible oil and 4-6 parts of sweet potato starch. The special fish meat seasoning sauce disclosed by the invention is fine in taste and thick in fragrance, fishy smell can be thoroughly removed in the cooking process, the fragrance can be enhanced,the cooking process is simple, no other spices need to be used, and the tedious fish meat cooking process can be avoided.

The invention provides a production method of porcine placenta polypeptides, and belongs to the technical field of food processing. The production method of the porcine placenta polypeptides comprisesthe following steps: washing porcine placentas, and carrying out mincing so as to obtain minced porcine placentas; mixing the minced porcine placentas with water, wherein the mass of the water is 2-10 times of the mass of the minced porcine placentas, so as to obtain a porcine placenta solution; mixing the porcine placenta solution with compound enzymes, wherein the mass of the compound enzymes is 0.5-10% of the mass of the porcine placenta solution, so as to obtain a mixed solution; performing vacuum packing on the mixed solution, carrying out irradiating-sterilizing, and carrying out enzymatic hydrolysis for 4-24 hours so as to obtain enzymatic hydrolyzate; filtering the enzymatic hydrolyzate so as to obtain liquid supernatant; and then, performing spray-drying on the liquid supernatantso as to obtain the porcine placenta polypeptides. The production method of the porcine placenta polypeptides provided by the invention is high in yield, short in cycle, and free of pollution; and the porcine placenta polypeptides prepared by utilizing the production method can be developed into functional drinks and health products. Moreover, the porcine placenta polypeptide products are slightin boar odor and pure in color.

The invention discloses a preparation process of barbecued eel shreds. The preparation process comprises the following steps: preparing minced meat, making dough, rolling into skin, shredding, seasoning, coating, barbecuing, and performing post treatment. The preparation process has the beneficial effects as follows: the barbecued eel shreds are bright yellow in color, unique in flavor, fresh and pure in taste, tender in mouth feel and good in sensory quality; chitosan with a good film property forms films on the surfaces of the eel shreds, so that a reaction of unsaturated fatty acids and oxygen in the barbecuing process is reduced and oxidative rancidity of fat is alleviated; added short peptide neutralizes a secondary oxidation product with a fishy smell, so that the fishy smell of the eel shreds is greatly weakened.

The invention mainly relates to the technical field of food processing, and discloses a preparation method of a selenium-rich white dried tofu in a brown sauce. The preparation method comprises the following steps of performing primary drying, performing selenium-rich fermentation, performing secondary drying, performing low-temperature marinating, performing drying for the third time and performing packing, wherein the content of selenium contained in the obtained selenium-rich white dried tofu in the brown sauce reaches 11.32[mu]g / 100g, so that the nutritional needs of consumers are met; in the preparation process, high-temperature marinating and roasting are avoided, nutritional components are retained, production of harmful ingredients is avoided, and no additives are added; the kinds of white dried tofu in a brown sauce in the market are increased; economic income is increased by 8.4%; a tofu blank is firstly subjected to freeze-drying, so that the water content is reduced, the pores of the tofu blank are small and elasticity and water absorbency of the tofu blank are improved; and besides, acid components can be produced in the freezing process, so that fat excretion of a human body is facilitated and the effects of reducing weight and slimming function are achieved.

The invention discloses a production method of yellow croaker sauce. The production method comprises the following steps: (1) cleaning internal organs of yellow croakers, washing the yellow croakers and cutting the yellow croakers into a plurality of small pieces; adding the yellow croakers into saline water to be pickled; (2) taking out the pickled yellow croakers, adding 5%-8% of red chili, 3%-5% of fresh ginger, 2%-4% of edible oil, 5%-10% of fermented soybeans, 2%-5% of seafood soybean oil and 3%-5% of rice wine, and then adding 8% of boiled water and uniformly stirring; and (3) sealing a raw material filling body and drying in the sun for one hour, putting the dried filling body into a sterilization pot to be sterilized at a temperature being not less than 120 DEG C; and standing for one week to prepare the raw fish sauce. The yellow croaker sauce prepared by the method has a long preservation period, a good taste and slight fishy smell; and the nutritional value of the yellow croakers is kept and the appetite of diners also can be accelerated.

The invention relates to a method for removing colloidal matters in tuna raw oil, belonging to the field of food processing. The method aims to solve the problems of poor phosphoric acid colloid removal effect, and low transparency and deep color of the tuna oil subjected to colloid removal. The method comprises the following steps: compounding citric acid, acetic acid and phytic acid in a ratio of 2:1:3-1:1:1 (v / v), adding into tuna raw oil, stirring at 40-60 DEG C for at least 20 minutes, and centrifuging at the rate of at least 5000 r / min for at least 10 minutes, wherein the total mass of the citric acid, acetic acid and phytic acid at least accounts for 1.5% of the oil. The compounding ratio of the citric acid, acetic acid and phytic acid is preferably 1.5:1:2 (v / v), the addition amount is preferably 1.5 wt% of the crude tuna oil, the stirring temperature is preferably 60 DEG C, and the colloid removal time is preferably 30 minutes. By using the method, the colloid removal ratio is up to 4.63%; and the obtained tuna oil has the advantages of favorable transparency, lighter color than the crude oil, less fishiness than the crude oil, and better phosphoric acid colloid removal effect than the prior art.

The invention discloses embryonated egg powder. The embryonated egg powder is obtained by adopting embryonated eggs as a raw material, folium perillae juice, black tea, rhizoma zingiberis powder and ayeast as deodorizing agents, and aspergillus oryzae lipase, papain, trypsin and bromelain as compound enzymes, carrying out low-temperature enzymolysis treatment and carrying out deodorization, homogenization, enzymolysis, filtering, vacuum concentration, freeze-drying and crushing. On the basis of the embryonated egg powder, the invention further provides an embryonated egg drink. The embryonated egg drink is prepared by adding auxiliary materials, such as glucose, citric acid, malic acid, honey, crystal sugar, concentrated grape juice and a grape essence to the embryonated egg powder and carrying out the processes, such as blending, filtering, sterilizing and filling. The embryonated egg powder disclosed by the invention is brown and powdery, can be completely dissolved after being brewed with water; and the embryonated egg drink prepared from the embryonated egg powder as the raw material is brown, clear, uniform in state, free of a precipitate and free of fishy smell or bitterness, and has scent of grapes.

The invention discloses a small yellow croaker conditioning product and a preparation method. The preparation method comprises the following steps of removing internal organs and fat from unfrozen quick-frozen small yellow croakers or fresh small yellow croakers, and performing washing with water; removing fish heads and fins, and cutting the small yellow croakers without fish heads or fins into small yellow croaker segments; performing compounding to obtain pickling fluid; putting the small yellow croaker segments into the pickling fluid, and performing vacuum pickling; draining liquid after pickling, performing rinsing with cold water, and draining liquid; performing hot air drying; performing cooling to room temperature, performing loading into polyethylene plastic packing bags, and performing vacuum packing; performing sterilization treatment at the pressure of 400-500MPa; and then performing irradiation sterilization so as to obtain the small yellow croaker conditioning product. According to the method disclosed by the invention, the pickling time is short, the color of the product is improved, the storage period of the product is prolonged, and the storage period of the product at low temperature can reach 6 months; the product is fried in a manner of frying two sides with hot oil of 180 DEG C for 5min, then oil draining is performed, and the product can be eaten; and consumers are satisfied with the product, the product is good in mouth feel, free from fishy smell, rich in pickling fragrance, moderate in salty and fragrant degrees and fine and smooth in mouth feel, and the consumers accept the product with pleasure.

The invention relates to a preparation method of an instant fish bone dipping sauce, and solves the problems that in the prior art, the high temperature softening time is long in the conventional fish bone processing method; the fat content of a oil-fried product is high; oxidation and rancidity happen easily, and the product is difficult to store. The preparation method comprises the following steps of softening, cooking, baking, roasting, and sugar pouring. The preparation method is used to prepare an instant fish bone dipping sauce.

The invention discloses a concentrated feed for milk producing cows, which comprises, by weight, a main material, 7-10 parts of sodium bicarbonate, 35-42 parts of stone powder, 10-15 parts of glucose,8-12 parts of sodium chloride, 18-22 parts of molasses and 90-110 parts of chlorella liquid, wherein the main material comprises 142-156 parts of sprayed corn peel,150-160 parts of corn DDGS, 308-322parts of soybean meal, 95-105 parts of cottonseed meal, 75-90 parts of palm meal, 50-70 parts of sesame meal and 18-25 parts of glutamic acid residue, and the quantity of active chlorella in the chlorella liquid is more than or equal to 104 / mL; the feed can also comprise Chinese medicinal compositions: 2.6-3.5 parts of radix astragali, 1.2-1.8 parts of atractylodis rhizoma, 2.2-2.6 parts of poria, 1.5-2.0 parts of fructus citri grandis peel, and 1.6-2.2 parts of pericarpium citri tangerinae; the preparation method comprises the following steps: mixing and pulverizing the raw materials of theChinese medicinal compositions, sterilizing with steam, fermenting to obtain the Chinese medicinal compositions, and mixing the Chinese medicinal compositions with the rest raw materials of the concentrated feed at 25-30 DEG C to obtain the concentrated feed for milk producing cows; by adopting the concentrated feed to prepare the complete feed for feeding and breeding the milk producing cows, thefeed conversion rate can be improved, the excrement odor can be reduced, the immunity of the cows can be improved, and the milk yield can be improved.

The invention discloses a degumming method for skipjack crude oil, and belongs to the field of food processing. The degumming method is used for solving the problems that the phosphoric acid degumming effect is poor and the degummed skipjack oil is low in transparency and dark in color. The degumming method for the skipjack crude oil comprises the following steps: compounding and adding citric acid and acetic acid in a ratio of (2:1) to (1:1) into the skipjack crude oil, and stirring at 40-60 DEG C for at least 20 minutes; and then, centrifuging at a speed of 5000r / min for at least 10 minutes, wherein the mass of the added citric acid and acetic acid is 1.5% of that of the oil. The compounding proportion of the citric acid to the acetic acid is preferably 1.5:1, the mass of the added citric acid and the acetic acid is preferably 1.5% of that of the skipjack crude oil, the stirring temperature is preferably 50 DEG C and the degumming time is preferably 25 minutes. According to the technical scheme adopted in the invention, gum in the skipjack oil is removed, so that the degumming efficiency is as high as 3.93%; and the obtained degummed skipjack oil is good in transparency, lighter in color than the crude oil, lighter in fishlike smell than the crude oil, and better in phosphoric acid degumming effect in comparison with that in the prior art.

The invention discloses a preparation technology of kabayaki unagi fillets. The preparation technology of the kabayaki unagi fillets comprises the following steps: pretreatment of raw materials, seasoning, coating, roasting with soy sauce and post-treatment. The preparation technology has the beneficial effects that the unagi fillets prepared by roasting with the soy sauce has bright yellow color, the flavor is unique, the taste is fresh and pure, the mouthfeel is tender, and the sensory quality is good; a film formed by chitosan with good film performance on the surfaces of the unagi fillets weakens the reaction of unsaturated fatty acid with outside oxygen during a burning process, alleviates the oxidative rancidity of fat; added bioactive peptides neutralize sub-oxidation products with fishy smell, and greatly dilute the fishy smell of the unagi fillets.

The present invention relates to a kind of edible green alga, in particular relates to its production process. Said process has the following steps: 1. providing a green alga as raw material; 2. cleaning and cutting raw material; 3. cleaning cut raw material in water whose pH value is 7-7.5; 4. making the cleaned alga body undergo the process of dehydration treatment; 5. drying alga body; and 6. cooling and removing impurity for stand-by. Said invented product is uniform green in colour, light in fishy smell, unique in flavour, good in taste, long in storage time and high in geen alga extract content.

The invention relates to the technical field of food processing, in particular to a preparation method of sauce fish. The preparation method includes the following steps: S1, main materials are selected, specifically, fresh live fish is selected, washed, peeled and gutted, and treated to enable fish bones to be separated, then the fish is cut into pieces for standby application, and the followingauxiliary materials in parts by weight: 20-30 parts of table salt, 10-15 parts of starch, 8-12 parts of rhizoma zingiberis recens, 15-25 parts of minced garlic, 13-22 parts of cooking wine, 5-8 partsof sesame, 12.5-18 parts of pericarpium zanthoxyli, 6-12 parts of fructus anisi stellati, 6-12 parts of fennel fruits, 5-8 parts of sucrose, 11-21 parts of orange sauce, 3-5 parts of fructus lycii, 5-10 parts of Chinese cumin seed, 6-12 parts of chicken essence, 10-15 parts of tofu, 6-12 parts of soy, and 10-25 parts of corn oil are selected; S2, raw material treatment is conducted, specifically,the main material fish selected in the step S1 is minced in a mincer, solids in the selected auxiliary materials are crushed in a crusher to 90-100 meshes; S3, steaming is conducted; S4, frying is conducted; S5, fermentation is conducted; and S6, canning and sterilization are conducted. The sauce fish prepared through the preparation method is good and delicious in taste, and because of the addition of the orange sauce in sauce, the fishy smell of the fish is reduced, so that the sauce fish is mellow in flavor, delicious and fragrant and rich; and added citric acid can improve the sensory properties of food, appetite is enhanced, digestion and absorption of calcium and phosphorus matter in the body are promoted, and it is ensured that the sauce fish is easy to digest and absorb after eaten.

The invention discloses raw fish paste and a making method thereof. The raw fish paste is prepared from the following raw materials in parts by weight: 55 parts of sardine, 5-8 parts of avicennia marina fruit, 2-5 parts of ginger, 2-5 parts of garlic, 2-5 parts of peanut oil, 3-5 parts of table salt, 2-5 parts of fermented soya beans, 1-2 parts of white vinegar and 1-2 parts of fish sauce. The raw fish paste is long in retention cycle, has unique flavor while maintaining the delicious taste of fish meat, and is good in mouth feel and less in fishy smell; the making method of the raw fish paste minimizes the destruction of the nutritional ingredients of the fish meat, and the raw fish paste is deeply loved by consumers.

The invention mainly relates to the technical field of food processing, and discloses a fresh ginger and fish scale beverage. The fresh ginger and fish scale beverage is prepared from the following raw materials of fresh ginger, fish scales, oat flour, Chinese prickly ash buds, cushaw flowers, cooked salted duck eggs, lactosyl fructoside, lactic acid bacteria, wine yeast, vitamin C, complex enzymes, a ginkgo leaf extract, and a purslane speedwell extract. The fresh ginger and fish scale beverage is rich in raw materials, balanced in nutrients, moderate in sour and sweet degrees and moderate in stickiness, types of beverages in the market are enriched, the deep processing ways for the fresh ginger and the fish scales are increased, the fresh ginger and fish scale beverage is low in price, and the economic returns are increased by 12.7%. The fresh ginger, the Chinese prickly ash buds and the cushaw flowers are crushed, and then enzymolysis is performed with the complex enzymes, so that leaching of effective components can be facilitated, the utilization rate of the raw materials is increased, the fragrance and the nutrient components of the beverage are enriched, and the fishy smell of the fish scales is reduced. The oat flour is added to the fish scales, and high-temperature short-time lactic acid fermentation is performed, so that the proliferation of lactic acid bacteria is facilitated; and the cooked salted duck eggs are added, and low-temperature long-time lactic acid fermentation is performed, so that the content of lactic acid is increased, nutrient components of the fish scales and the salted duck eggs are leached, and the fishy smell of the fish scales is reduced.

The invention relates to a method for preparing bonito stick protein hydrolysate with an effect of reducing uric acid. The method comprises the following main steps of raw material heat treatment, restriction digestion, membrane separation-anion exchange chromatography-gel filtration chromatography separation, concentration and spray drying so as to obtain the bonito stick protein hydrolysate with an effect of reducing uric acid. The amino acid analysis indicates that the zymolyte peptide fragment primary amino acid sequence contains four amino acids, namely histidine, arginine, lysine and threonine, the total mass content of the four amino acids is 70 percent of the total amino acid content of zymolyte. MALDI-TOF-MS mass spectrum determines that the molecular weight of the main peptide effective ingredient is less than 700Da. In-vitro uric acid reduction experiments prove that the bonito stick protein hydrolysate has a remarkable effect of inhibiting generation of uric acid, and has an inhibition rate over 50 percent; an oteracil potassium molded hyperuricemic rat animal model indicates that the bonito stick protein hydrolysate can be used for remarkably reducing the level of serum uric acid and serum creatinine of rats, and shows a relatively good kidney protecting effect.

The invention relates to the technical field of health food and food processing, in particular to a nutrition formula suitable for astronauts to regulate hypertension, hyperglycemia and hyperlipidemia and improve immunity and a preparation method thereof, and is characterized in that the nutrition formula suitable for astronauts to regulate hypertension, hyperglycemia and hyperlipidemia and improve immunity is prepared from fresh sea cucumbers, water, Wenshan panax notoginseng powder, a red yeast rice extract, bovine colostrum powder, Chinese wolfberry fruit powder, xylitol, papain and stevioside. The preparation method comprises the following steps: carrying out enzymolysis on fresh sea cucumbers to obtain enzymatic hydrolysate (simulating human intestinal functions to convert macromolecules into micromolecules easy to absorb), then adding Wenshan panax notoginseng powder, red yeast rice extract, bovine colostrum powder, Chinese wolfberry fruit powder, xylitol and stevioside in proportion, and carrying out blending, mixing, filling, sterilization and packaging. The product is easy to absorb after being eaten for a long time, has dietary therapy effects of regulating hypertension, hyperglycemia and hyperlipidemia and improving immunity, and is especially suitable for astronauts who execute tasks in a space environment for a long time to regulate hypertension, hyperlipidemia and hyperlipidemia and improving immunity.

The invention primarily relates to the technical field of feed processing and discloses a complete nutritional feed for early weaned lambs. The feed is prepared from the following raw materials: whole milk powder, corn powder, wheat middling, soybean pulp, peanut pulp, complete egg powder, table salt, saccharomycetes, medical stone powder and additives. The feed disclosed by the invention is rich in raw material, complete in nutrition and good in palatability, the food ration of the lambs is obviously increased, the growth and development of the lambs are accelerated, the anti-disease capability is improved, so that the survival rate of the lambs reaches 100%, the lambs are fed from birth, so that a weaning reaction of the lambs is avoided, physiological and reproductive functions of the lambs are recovered as soon as possible for oestrus and fertilization next time, and ewes can produce lambs twice a year, and the breeding efficiency of ewes is obviously improved; the corn powder, the wheat middling, the soybean pulp and the peanut pulp are uniformly mixed to provide sufficient energy substances for the lambs; by adding saccharomycetes for high-temperature fermentation, rapid proliferation of thalli is accelerated.