140results about How to "Meaty" patented technology

The invention provides a chicken bone protein zymolyte and a chicken essence substrate prepared by the chicken bone protein zymolyte, belonging to the technical field of poultry processing. The invention solves the problems of high cost for producing a chicken essence substrate, limited raw material sources, unavailable effective utilization generally by discarding leftovers, such as chicken bone, and the like, and the like in the prior art. In the invention, a novel chicken essence substrate is developed by adopting the cheap leftovers, namely chicken bone as a raw material and utilizing a biological enzymolysis technology and a hot reaction spice research technology; the chicken essence substrate is prepared by the following steps of: adopting the chicken bone zymolyte obtained after the chicken bone is subjected to double enzymolysis by pancreatic enzyme and Flavourzyme composite flavor protease as a main material, mixing the main material with hydrolyzed vegetable protein (HVP), a yeast extract, glucose, xylose, thiamine, chicken oil and propylene glycol according to a certain proportion; and carrying out Maillard reaction in a high-pressure reactor to prepare the chicken essence substrate with vivid chicken fragrance. The chicken essence substrate has vivid chicken fragrance, rich and strong chicken fragrance and long aftertaste.

The invention relates to an inset breeding technology, in particular to an artificial golden cicada breeding method. The method includes the steps of industrial hatching workshop building, wood planting and specific breeding methods. The industrial hatching workshop building includes the steps that (1) a cicada egg branch storage chamber is built, wherein the cicada egg branch storage chamber is a plastic greenhouse, greenhouse cloth of the cicada egg branch storage chamber is double layers of plastic films, one layer of the plastic film is black, and multi-layer storage racks used for storing cicada egg branches are arranged in the cicada egg branch storage chamber; (2) a larvae hatch room is built, wherein the larvae hatch room is built beside the cicada egg branch storage chamber or integrally connected with the cicada egg branch storage chamber, the larvae hatch room is a common plastic greenhouse, a plurality of hatch pools are built in the larvae hatch room, and the dimension of an inner cavity of each hatch room is 100 cm*100 cm*50 cm. The industrial golden cicada breeding method enables the growth period of golden cicadas to be 18 months ahead of the growth period of original wide golden cicadas, the hatching period is shortened to about 35 days from original one year, and the survival rate can reach above 80%. The golden cicadas bred through the method are large in size, meaty, full and high in yield.

The invention relates to a method for processing a low-salt dried poultry snack product. The method is characterized by adopting a new technical method which comprises steps of 'cutting and separating poultry, wringing, proportioning, low temperature cutting and mixing, shaping, infrared high temperature baking, intermediate temperature hot air drying, cooling, slitting, packing and outputting finished products', adopting food-grade compounded salt comprising potassium, sodium and calcium to replace traditional sodium salt so as to reduce the content of sodium salt in product and enhance the microelement composition of meat product while preserving original quality of meat product, and introducting the advanced methods such as low-temperature cutting and mixing, infrared high temperature baking and the like to simplify traditional process. The method is applicalbe to the preparation of dried poultry such as chicken, duck, goose and the like, and the low-salt dried poultry snack with easy-chewing property, strong meat flavor, even cutting section, clean appearance and salt content of not greater than 3.5 percent can be obtained while simplifying traditional dried meat preparing process and shorting process period. The method is positively significant for promoting technical development of traditional poultry food industry and meeting the requirement to health-keeping snack foods.

The invention relates to a preparation method of thermal reaction pork essence with obvious characteristic aroma. The method comprises the steps of (1) preparation of enzymatic hydrolysis-oxidation pig fat: carrying out a lipase hydrolysis reaction on the pig fat, and carrying out hot air oxidation on the product of the lipase hydrolysis reaction; (2) preparation of pig bone zymolyte: cooking pig leg bones under high pressure, and then drying and grinding the pig leg bones; feeding a certain amount of water, and then gradually carrying out lipase enzymolysis, protease 1 enzymolysis and flavourzyme enzymolysis; (3) preparation of pork zymolyte: feeding a certain amount of water into minced pork, and then gradually carrying out protease 2 enzymolysis and flavourzyme enzymolysis; (4) Maillard reaction: mixing the materials according to certain proportion, and carrying out the Maillard reaction. The pork essence prepared by the method is obvious in pork characteristic aroma, rich and full in meat flavor, natural, mellow and lasting in fragrance and stable in quality, is a natural food additive, and is mainly used in processing of meat products such as broths, instant noodle seasoning, puffed food, snack, sausages and the like, and other aspects.

The invention discloses a vegetarian meat steak containing soybean protein and a preparation method thereof. The vegetarian meat steak blank body is prepared from following raw materials in parts by weight: 10-20 parts of textured soybean protein, 3-10 parts of soybean protein isolate, 2-10 parts of amylum, 2-8 parts of vital wheat gluten, 2-9 parts of vegetable oil, 0-3 parts of salt, 0-1 part ofmonosodium glutamate, 30-130 parts of water, 0-0.6 part of white pepper, 0-0.6 part of five spice powder, 0-0.8 part of chive powder and 0-0.8 part of fresh ginger powder. According to the vegetarianmeat steak containing the soybean protein and the preparation method thereof, the vegetarian meat steak prepared by the raw materials and the preparation method is crispy outside and soft inside, theinner structure is good, chewiness and intense shredded meat feeling are achieved, requirements of modern catering for healthy food are met, and taste and delicacy are achieved.

The invention discloses hot reaction essences prepared in a hybrid heating mode. The hot reaction essences are prepared by a precursor prepared by an aqueous phase hot reaction and a microwave hot reaction. The preparation method comprises the following steps: taking sulfocompounds, amino acid mixtures, reducing sugar, hydrolyzed vegetable protein, zymolytic animal protein and yeast extracts in the mass ratio, putting the raw materials into a high pressure reactor for uniformly mixing, and heating to between 100 and 120 DEG C at a certain constant speed for heat preservation reaction for 35 to 80 minutes to prepare the precursor of the hot reaction essences; and taking the precursor of the hot reaction essences, a carrier, glycerin, butter, egg powder and salt in the mass ratio, mixing the raw materials fully and uniformly, putting the mixed raw materials into a microwave oven for heating through sharp fire, performing a reaction for 2 to 10 minutes, and cooling the raw materials to room temperature, airing and crushing the raw materials to obtain powdery hot reaction essences. The hot reaction essences have the advantages of strong fragrance, mellowness, vividness, full meat flavor, lasting fragrance and stability at high temperature.

An antibacterial composite inorganic color nano-paint for metal is prepared from quartz containing nanoparticles, feldspar, ZrO2 containing nanoparticles, borax cerium oxide, copper oxide, sodium carbonate, Se powder, ytterbium oxide, fluorspar, potassium nitrate, cabolt oxide, MnO2, Al2O3 containing nanoparticles, lanthanum oxide, and Ag contained silica gel. Its advantages are high adhesion and tightness, no poison, and high resistance to corrosion, oxidation, abrasion, acid, alkali and high temp.

The invention discloses pork steamed with total potato flour and a processing method of the pork steamed with total potato flour. The pork steamed with the total potato flour is prepared from the following main materials and condiments in parts by weight: 80-120 parts of streaky pork, 10-45 parts of the total potato flour, 0.5-1 part of edible salt, 2-3 parts of white sugar, 0.1-0.4 part of aginomoto, 3-4 parts of light soy sauce, 1-2 parts of bean paste, 1-2 parts of cooking wine, 1-2 parts of fermented bean curd juice, 1-3 parts of bruised shallot, 1-3 parts of bruised ginger, 0.1-0.2 part of cinnamon powder, 0.1-0.2 part of star aniseed powder, 0.1-0.2 part of pepper powder, 0.01-0.02 part of ground cloves powder, 0.05-0.1 part of fennel powder, 0.05-0.1 part of amomum tsaoko powder and 0.01-0.02 part of dried tangerine or orange peel powder, wherein the total potato flour is formed by roasting and frying potato flour with spices.

The invention designs a health Chinese herbal medicine additive capable of promoting the growth of crucian. The additive is characterized by comprising the following components in parts by weight: 10-14 parts of astragalus membranaceus, 8-12 parts of liquorice root, 4-6 parts of dried tangerine or orange peel, 3-5 parts of kudzu root, 2-4 parts of hawthorn fruits, 8-12 parts of wolfberry fruits, 3-5 parts of eucommia ulmoides, 14-18 parts of Chinese yams, 3-5 parts of angelica sinensis, 2-4 parts of salvia miltiorrhiza, 2-4 parts of dahurian angelica root, 7-9 parts of isatis root, 3-5 parts of purslane, 4-6 parts of sophora flowers, 2-4 parts of cyrtomium fortunei and 3-5 parts of mint. According to the health Chinese herbal medicine additive capable of promoting the growth of the crucian, properties of various Chinese herbal medicines are sufficiently utilized, and by virtue of the synergistic effect of the Chinese herbal medicines, the functions of improving the immunity of fish bodies, promoting the growth of fishes and killing pathogenic bacteria and parasites in feed of the Chinese herbal medicines are achieved; the raised crucian has good body forms, scales with bright color and luster and flesh with rich umami, and the cooked crucian meat has a delicious flavor and is chewy; and the Chinese herbal medicines are readily available, the production method is simple and convenient, the cost is low and the use effect is good.

The invention relates to a method for preparing animal source-free sauce-fragrant meat flavor from soybean hydrolysate. The method comprises the following steps that concentrated soybean hydrolysate, reducing sugar, amino acids, table salt and thiamine are mixed, water is supplied for the mixture until desired amount, the mixed solution undergoes a Maillard reaction at a temperature of 100-110 DEG C for 1-3h, and the reaction product is cooled to a room temperature so that the animal source-free sauce-fragrant meat flavor is obtained. The method has simple processes, is convenient for operation and can produce the thick sauce-flavor meat flavor by the Maillard reaction without use of any animal-derived materials. The animal source-free sauce-fragrant meat flavor has thick and mellow meat flavor and outstanding sauce flavor.

The invention discloses a method for preparing chicken bone collagen powder, belonging to the technical field of edible protein processing. The method comprises the following steps: (1) ultrafine grinding, (2) biological enzymolysis, (3) atmospheric-pressure cooking and extracting, (4) separating and concentrating, (5) mixing, (6) Maillard reaction, (7) blending, (8) homogenizing and emulsifying,(9) sterilizing, (10) drying, and (11) granulating. The chicken bone collagen powder is prepared by making chicken bone into particles by adopting the microencapsulation technology, wherein the particles internally comprise all the nutrients of the chicken bone and are externally coated with the xanthan gum layers and the lecithin layers. The chicken bone collagen powder has long shelf life, mildtaste, strong meat flavor and high content of nutrients and is convenient to eat. The detection and test show that the chicken bone collagen powder reaches the related technical standard of the national food industry.

The invention relates to a preparation method of a meat-flavor essence. The method comprises the following steps: in a reactive kettle, successively adding a sulfocompound, an amino acid mixture, reducing sugar, hydrolyzed plant protein, enzyme-dispersed animal protein and yeast extract for maillard reaction to obtain a reaction essence base; with salad oil as the solvent, successively adding zanthoxylum oil, anise oil, cinnamon oil, geranium oil and ginger oil to obtain spicy essence base; with trimethylene glycol as the solvent, successively adding 4-methyl-4-sulfydryl-2-pentanone, 4-methyl-5-ethoxyl thiazole, 2-acetylpyrazine, ethyl maltol and vanillin to obtain a meat-flavor essence base; taking the reaction essence base, the spicy essence base and the meat-flavor essence, and adding table salt, monosodium glutamate, white granulated sugar and a thickening agent, uniformly mixing, and using a homogenizer and a colloid mill to prepare a pasty essence; and stirring the prepared pasty essence under the constant temperature of 50-100 DEG C for 10-60min to obtain the finished product. The essence is more plump in flavor and more natural, and has more cooking sensation.

The invention provides beef noodle soup concentrate as well as a preparation method and a using method thereof. The beef noodle soup concentrate is prepared mainly through the following steps: (1) preparing soup seasonings; (2) putting cleaned and split large cattle bones, fresh beef and beef fat, the soup seasonings and water into a pot according to the weight ratio of (10-15):(25-35):(25-35):(0.3-0.4):100 for cooking; (3) fishing out and cutting the beef into blocks, fishing out and pulping the beef fat, removing the large cattle bones, and filtering out the soup seasonings and bone and meat residues to obtain soup concentrate; (4) canning the soup concentrate, the beef and the beef fat according to the weight ratio of 100:(100-120):(110-130), and sealing to obtain the canned soup concentrate; (5) sterilizing the soup concentrate cans at high temperature, and packaging and warehousing after the soup concentrate cans are inspected and qualified. The using method comprises the following steps: uniformly mixing the soup concentrate and clear water according to the weight ratio of (1:8)-10, adding flavorings, boiling for a while, and then using.

The invention relates to a meat flavor which is prepared by the following method from the following raw materials in parts by weight: 20-60 parts of reaction base, 0.1-5 parts of spicy base, 0.1-5 parts of meat-flavor base, and other auxiliary materials, and the raw materials are mixed uniformly and processed by a homogenizer and a colloid mill to obtain a pasty flavor; and then the obtained pasty flavor is stirred at a constant temperature of 50-100 DEG C for 10-60 minutes to obtain the ultimate meat flavor finished product. The flavor retains the pure meat flavor original in the flavor, so that the flavor is more full and closer to nature, and gives more cooking sensation.

A process for preparing the fermented flavouring of beef features that the Swiss lactobacillus is used for fermenting, the Nuoweixin hydraulic proteinase 2.4 L FG, papain, Nuoweixin composite proteinase, or their composition is used for enzymolysis, and its culture medium is optimized.

The invention relates to bolete meat-flavored powder and a preparation method thereof. The preparation method comprises the following steps: enabling fresh bolete and complex enzyme to perform enzymolysis; performing a Maillard reaction; jointly grinding an embedding agent and products obtained from the Maillard reaction of the bolete into thick liquid, and performing spray drying and superfine pulverization so as to obtain the bolete meat-flavored powder. The bolete meat-flavored powder is strong in meat flavor, is unique in fragrance, and is delicate in flavor; besides, the unique fragrance and nutritional ingredients of bolete are retained, so that the bolete meat-flavored powder can be used as a flavor enhancing agent during cooking and cooking soup, and also can be used as barbecue seasoning; the bolete meat-flavored powder can provide vegetable with meat flavor, and can be used as a seasoning for puffed foods, such as potato chips. The bolete meat-flavored powder is an ideal flavor seasoning and an ideal food additive.

The invention relates to a stewed chicken flavor powdery essence and a preparation method thereof. The stewed chicken flavor powdery essence is prepared from the following raw materials in parts by weight: 40-100 parts of chicken hydrolysate, 5-10 parts of reducing sugar, 2-5 parts of cysteine, 2-10 parts of alanine, 1-5 parts of glycine, 2-10 parts of monosodium glutamate, 5-10 parts of Weikang HVP (Hydrolyzed Vegetable Protein) powder, 1-3 parts of pepper, 5-10 parts of chicken fat, 0.5-2 parts of cinnamon, 0.5-2 parts of anise powder and 10-20 parts of maltodextrin. The stewed chicken flavor powdery essence prepared by the method is very mellow and full of meat taste, and the preparation method is simple.

The invention relates to an environmentally-friendly nutritional bell pepper sausage and a preparation method thereof. The environmentally-friendly nutritional bell pepper sausage is prepared from the following raw materials and auxiliary materials in parts by weight: No.2 meat, No.4 meat, fat meat, dehydrated bell peppers, corn starch, isolated soy proteins, ice water, table salt, white sugar, monosodium glutamate, phosphate, carrageenan, D-sodium isoascorbate, sodium nitrite, white pepper powder, meat essence, sodium lactate and nisin. The invention further provides a preparation method of the nutritional bell pepper sausage. The bell pepper sausage has crisp and tender mouthfeel, full meat flavor, rich nutrition and wide market prospect, and is a brand new high-nutrition meat food; andthe flavor and variety of meat products are increased.

The invention discloses a superheated steam processing method of a convenient preserved meat dish. The method comprises the following steps of: placing raw materials in a superheated steam device; heating the raw materials for 3-10 min under the conditions that the upper fire temperature is 120-150 degrees, the lower fire temperature is 130-160 degrees and the superheated steam temperature is 120-180 degrees to obtain the convenient preserved meat dish, wherein the raw materials include preserved meat slices and blanched dehydrated green beans. The invention also discloses the convenient preserved meat dish. The convenient preserved meat dish is cooked by using the superheated steam, the time consumption for processing is short, the method is simple and convenient; a finished product of the convenient preserved meat dish has the characteristics of bright color, rich meat fragrance, lubrication and refreshing, rich nutrition, convenience for eating and the like, and is especially suitable for being eaten together with rice. A processing technique of the method is normative and scientific and convenient for mechanical operation; according to the method of the product, the raw materials are precooked, the precooked raw materials are pickled by sauce and the pickled raw materials are cooked by the superheated steam, the qualitative and quantitative standardized production can be realized, the quality consistency of preserved meat dishes is kept, and the method can be applied to central kitchen type industrial production.

The invention provides a processing method of fried dried beef, and belongs to the technical field of processing of meat products. The processing method comprises the following steps of (1) performing pretreatment: performing acid discharge treatment on beef; (2) performing tenderization and pickling: injecting tenderization fluid into raw beef blocks, performing tenderization, and then performing seasoning and pickling, wherein the tenderization fluid contains suberect spatholobus stem protease of which the mass concentration is 0.3-0.4%, rhizopus of which the mass concentration is 0.01-0.02%, and tea polyphenols of which the mass concentration is 0.03-0.05; (3) performing fermentation treatment: fermenting pickled beef and pickled vegetable juice together; (4) performing roasting treatment; and (5) performing air-drying treatment. According to the processing method disclosed by the invention, a technology is improved, so that a new fried dried beef product which is tender in mouth feel, brownish red in color, rich in fragrance and healthy to eat is obtained.

The invention relates to a chicken meat reaction essence and a preparation method thereof. The chicken meat reaction essence is prepared from the following raw materials in parts by weight: 1-10 parts of reducing sugar, 1-15 parts of amino acid, 10-20 parts of fish scale hydrolysate, 50-70 parts of chicken meat hydrolysate, 3-7 parts of refined chicken oil, 0.1-5 parts of VB1, 0-3 parts of VC, 0.1-2 parts of I+G, 0-3 parts of spice powder, 0.5-1 part of shallot paste and 0.5-1 part of ginger paste, wherein the fish scale hydrolysate is hydrolysate which is obtained by hydrolyzing fish scales by using one or more than two of papain, pancreatin, neutral protease and alkaline protease; and the chicken meat hydrolysate is hydrolysate which is obtained by hydrolyzing chicken meat by using the papain. A product prepared by the invention has the advantages of rich meat flavor and mellow mouthfeel.

The invention relates to a preparation method of high-nuclear yeast powder essence, which comprises the following steps that: bone with meat is cleaned; the cleaned bone with meat is put into a bone breaking machine, and bone and meat mixture is obtained; egg cream and water are added into the bone and meat mixture to be stirred uniformly, the mixture is fed into a bone mill to be pulped, and bone and meat sauce is obtained; the bone and meat sauce is added into a reaction vessel to be heated, stirred and sterilized, and the bone and meat sauce in the reaction vessel is fed into a cooling and heating jar; a stirring water-cooled system is turned on to cool the bone and meat sauce to be 50DEG C, enzyme preparation is added in, enzymatic hydrolysis is carried out, and a thermal reaction essence precursor is obtained; the thermal reaction essence precursor is fed into the reaction vessel, heated, inactivated and added with reaction materials; the thermal reaction essence precursor and the reaction materials are heated and stirred, Maillard reaction is carried out, and semi-finished high-nuclear yeast powder essence is obtained; and the semi-finished high-nuclear yeast powder essence is heated, stirred, sterilized, added with edible salt, emulsified, homogenated, granulated and dried, and finished high-nuclear yeast powder essence is obtained.

The invention discloses compound meat-flavored seasoning powder for Sha County snacks. The seasoning powder is prepared from the following ingredients in part by weight: 25.5 parts of table salt, 15.2 parts of corn starch, 11.5 parts of flour, 7 parts of glucose powder, 10.5 parts of powdered sugar, 2.4 parts of star aniseed powder, 2.5 parts of fennel powder, 1.5 parts of cinnamon powder, 15.5 parts of monosodium glutamate, 4 parts of garlic powder, 0.5 part of I+G, 1.5 parts of hydrolyzed soy protein, 0.2 part of meat-flavored essence, 0.2 part of caramel powder, 0.5 part of cardamine powder, 0.5 part of chire powder white and 9 parts of meat spice sauce; and the meat spice sauce is prepared by boiling the following ingredients in part by weight: 76 parts of concentrated pork soup, 5 parts of garlic bulb, 5 parts of liquorice root, 5 parts of clove, 3 parts of angelica dahurica, 1 part of galangal, 2 parts of Chinese wolfberry, 2 parts of Chinese angelica and 1 part of hot pepper. The seasoning powder has pure meat fragrance, a strong seasoning function, rich nutrition and delicious taste.

The invention relates to a sweet melon seed production method which comprises the following steps: S1, raw material treatment: selecting full equal-size high-quality melon seeds as raw material; S2, pretreatment: adding lime liquor, stirring uniformly, soaking for 1-2 h and taking out the melon seeds; S3, cleaning: washing by clear water and soaking by saline water; S4, pre-cooking: cooking by clear water and fishing out the melon seeds after boiling; S5, cooking: (1) adding the melon seeds obtained in the step S4 into a saucepan and adding water, salt, white sugar, green onion and beef to cook, (2) adding a seasoning packet to continuing the cooking for 1-2 h, wherein the seasoning packet comprises fresh ginger, fennel, anise, pepper and cortex cinnamomi; S6, frying; S7, drying. The melon seeds produced by the method are tastier, have certain meat fragrance, and are more delicious and crisp after the frying; no chemical additive is added, so that the melon seeds are environmentally friendly and healthier and do not have any potential threaten to a human body; moreover, the method is simple, convenient to operate and relatively short in period.

The invention discloses a method for adopting pleurotus eryngii mushroom residues as the main raw material for preparing an agaricus bisporus culture medium. The method includes the preparation stepsof (1) obtaining 40-60 parts of pleurotus eryngii mushroom residues, 20-40 parts of cattle house padding, 15-25 parts of Chinese mesona herb shreds, 5-15 parts of limestone powder, 5-10 parts of vermiculite powder, 3-8 parts of waste blackstrap and 1-2 parts of EM fungi by weight; (2) uniformly mixing the cattle house padding, the Chinese mesona herb shreds, the limestone powder, the vermiculite powder and the EM fungi to obtain premixed materials; (3) putting the premixed materials into a channel fermentation kiln for fermentation for 10-15 days, then adding the pleurotus eryngii mushroom residues, the waste blackstrap and the EM fungi for uniform stirring, and conducting fermentation for 3-5 days, wherein the fermentation temperature is controlled at 28-30 DEG C; (4) conducting pasteurization on the fermented premixed materials for 10-15 hours and then obtaining the culture medium, wherein the disinfection temperature is 60-65 DEG C. Agaricus bisporus cultured by the culture medium obtained by means of the method is high in yield, thick in pulp and fresh and delicious in taste.

The invention discloses a river crab breeding method. The river crab breeding method includes the following steps that a breeding pond is selected, water plants are planted, feed is thrown, river crabs molt and grow, and the crabs are caught. Through the river crab breeding method, the bred river crabs are fleshy, plump and rich in nutrient and taste delicious, the river crabs are safe and free of hormones and thus can be eaten without worry, meanwhile, the survival rate of the river crabs is increased, and the breeding cost is reduced.

The invention provides a dried crystal chicken and a preparation method thereof. According to the present invention, chicken breast is adopted as a base material, and thawing, washing and removing, slicing, sousing, baking, vacuum packing and sterilizing are performed to produce the dried crystal chicken, wherein a water activity reducing agent is added during the sousing process, such that the water activity is less than 0.7; and the product is translucent, likes the crystal, has advantages of high water content, soft taste, rich chewiness, rich elasticity, being suitable for storage, low price and the like, and can replace beef jerky and other dried meat snacks having expensive price.

The invention discloses a fresh capsicum beef sauce and a preparation method thereof, and belongs to the technical field of food processing. The beef sauce is prepared from, by weight, 250-300 parts of beef, 12-15 parts of thick broad-bean sauce, 16-18 parts of soybean oil, 15-20 parts of fresh capsicum, 3-5 parts of shiitake mushroom, 3-5 parts of carrots, 1-2 parts of garlic, 1-2 parts of freshginger, 15-18 parts of onions, 2-3 parts of white sugar, 1-3 parts of spices, 0.5-0.8 part of maltdextrin, 1-3 parts of monosodium glutamate, and 8-10 parts of soybean sauce. The prepared beef sauce is high in protein content and low in fat content, and is more in line with the purpose of health; the beef sauce is rich in meat fragrance and chewy in taste, so that the beef sauce is the best food for meals; and fresh millet pepper is rich in vitamins, so that the supplementing of daily requirements can be realized, and capsicum essence, flavor enhancers and preservatives are not added, so thatthe beef sauce can be safe to eat.

The invention discloses a swimming crab breeding method. The method comprises the following steps of (1) rearing pond selection, (2) juvenile crab stocking, (3) breeding management and (4) daily management. Swimming crabs bred through the swimming crab breeding method have the advantages of being fleshy, fat, delicious in taste, nutrient-rich and the like.

The invention discloses sugar-free health-caring meat sausages containing nutritional factors and a preparation method thereof. The sugar-free health-caring meat sausages containing the nutritional factors are prepared from pork as a main raw material, with addition of mogroside in replacement of white granulated sugar; and thus, sugar content of the meat sausages is reduced. In addition, artemisia arenaria seed powder, Chinese wolfberry fruit powder and apple dietary fiber are added, so that, the health-caring meat sausages are rich in a plurality of nutritional factors, thereby endowing themeat sausages with multiple health-caring functions, including improving immune functions of the body, resisting oxidation and so on. The sugar-free health-caring meat sausages containing the nutritional factors are prepared by the following steps: performing pretreatment on pork; mixing materials; carrying out pickling; carrying out sausage-filling; carrying out drying; carrying out baking; and carrying out packaging. The preparation method of the sugar-free health-caring meat sausages containing the nutritional factors is low in equipment cost, high in operability, feasible for large-scale production, safe and environmentally friendly in preparation processes, and easy to promote.