43results about How to "No loss of nutrients" patented technology

The utility model provides a bee produced health product, which comprises honey, at least two of the royal jelly, bee pollen and propolis. The percent of each material in the total quality is as following: honey 45%-80%, royal jelly 0-50%, bee pollen 0-40%, propolis 0-6%. The making method is as following: firstly, heat the honey with the heating temperature controlled between 50 centigrade and 60 centigrade; secondly, mix each part of the material; thirdly, send the mixed stuffs into a colloid mill to process coarse-isotropic treatment until the mixed stuffs form paste, in which process the temperature of the stuffs should be controlled between 35 centigrade and 60 centigrade and the processing time should be 1-10 seconds; next, send the stuffs that has processed coarse-isotropic treatment into a high-pressure homogenizing machine to process fine-isotropic treatment, in which process the working pressure of the high-pressure homogenizing machine should be controlled between 400 to 500 standard atmospheric pressure, and the processing time should be 3-10 seconds; and lastly pack the finished product. The product is easy to conserve, is convenient to eat, has no allergic reaction, will not loss any nutrition, has a simple technology, and is easy to be operated.

The invention discloses a method for processing non-fried sugar-free sweet walnut meat. The method comprises the steps of sieving fine-quality walnut meat through a multi-stage vibrating sieve; roasting the walnut meat of the same specifications over 20mm for about 30 minutes in a roaster with the temperature of 80-90 DEG C; carrying out skinning after standing to cool, and then carrying out sorting and classification; adding 6-8kg of 60-70% xylitol solution in per 50Kg of walnut meat; in the roaster, carrying out roasting for 5-10 minutes at the temperature of 100-120 DEG C, 10-20 minutes at the temperature of 80-90 DEG C and 40-60 minutes at the temperature of 60-70 DEG C; and quickly cooling the walnut meat to normal temperature and then encapsulating the walnut meat in a sterile metal can in a vacuum way by measurement. The method is simple to operate and stable in quality and saves processing cost; the processed walnut meat does not lose nutritional ingredients, has no reduction of nutrition content and no harmful substances, is suitable to all consumer groups, has a delicious crisp sweet taste and belongs to an excellent green snack food.

The invention discloses a silage feed fine strip kneading machine. The silage feed fine strip kneading machine comprises a machine frame, wherein a conveying device, a feeding device, a crushing device and a power device are arranged on the machine frame; an outlet of the conveying device is connected with an inlet of the feeding device; an outlet of the feeding device is connected with an inlet of the crushing device; the crushing device comprises a crushing supporting frame which is fixed to the machine frame; a main shaft is mounted on the crushing supporting frame; a crushing chamber is arranged under the main shaft; a plurality of toothed plates are fixed to the bottom of the crushing chamber; a plurality of rotor web plates are axially mounted on the main shaft; each of pin shafts isarranged in each rotor web plate; and a plurality of hammer pieces are mounted on each pin shaft in a sleeving manner. According to the silage feed fine strip kneading machine disclosed by the invention, forage is automatically transported to the feeding device through the conveying device; after treatments of extruding, flattening and the like are performed on the forage by the feeding device, the forage is further transported to the crushing device by the feeding device to be subjected to treatments of kneading, crushing and the like, and the kneading effect of the forage is greatly improved; and the forage can be crushed into the fine strip-shaped forage of which the length is 100-250mm, and the fine strip-shaped forage is directly subjected to silage to be eaten by livestock.

This invention relates to a kind of meat bolus and its producing method, that is a kind of fast food obtained by cooling and drying in vacuum and its producing method. It relates to simple food producing industry. The method is: first, produce meat bolus with simple method, that is freezing meat bolus sufficiently under the temperature between minus 30 deg.C --minus 40 deg.C, and then dehydrate the freezing meat bolus in the vacuum dryer with the degree of vacuum of 100-120Pa. Finally, make up to obtain the product. The invention discloses carry-home, and it has a small weight proportion, good taste, color, and smell. The taste and the nutrition of the meat bolus are as well as the original ones. It can be preserved for a long time using the vacuumizing and whenever or wherever you are, you can enjoy it just by using spoiling water to steep it.

The invention aims to provide a preparation method of colored nutritional bean curd. The preparation method mainly comprises the following steps: 1, squeezing fruit and vegetable and taking juice for later use; 2, preparing soybean milk: soaking soybean in 6 Kg of water, pulping the soaked soybean into soybean milk, and adding an antifoaming agent for later use; 3, curdling: adding lactone, edible gypsum, fruit and vegetable juice and rice starch to cold water, pouring the soybean milk into a cylinder, and curdling to form bean curd; 4, packing the soybean milk in form of uncongealed bean curd with cloth and placing in a platform frame; putting a wood plate on the packing cloth, and pressing to obtain the colored bean curd product; and 5, sterilizing and cooling to obtain the colored nutritional bean curd. According to the technical scheme, the raw materials comprise 4,000-5,000 g of soybean milk, 900-1,000 g of fruit and vegetable juice, 24-28 g of lactone, 6-8 g of edible gypsum, 600-700 g of rice starch and 30-35 g of antifoaming agent. The colored nutritional bean curd provided by the invention has diverse colors, meets the requirements of people for various kinds of nutrition and trace elements, and has broad market prospect.

The plant protein rice wine milk is prepared through compounding rice wine 20-80 weight portions, plant protein milk 40-70 weight portions, sugar 2-10 weight portions, suspending agent 0.1-1 weight portions, stabilizer 0.1-1 weight portions, alcohol 1-8 weight portions, and acidifying agent 0.1-0.3 weight portions. The plant protein rice wine milk has the scent of rice wine and high protein content. The present invention also provides the plant protein rice wine milk producing process.

The invention discloses a silage rubbing filament machine, which comprises a rack, a conveying device, a feeding and cutting device, a pulverizing device and a power device. The feeding and cutting device comprises a grass feeding roller upper roller assembly, a grass feeding roller lower roller assembly and a cutting assembly. The grass feeding roller upper roller assembly comprises an upper roller movable support, an upper roller bearing seat and a grass feeding roller upper roller. Since the upper roller movable support is movably mounted on a feeding mechanism rack, the distance between the grass feeding roller upper roller and a grass feeding roller lower roller can be adjusted up and down according to the amount of forage, which avoids the phenomenon of accumulation and jamming during the conveying process. At the same time, a moving blade in the cutting assembly realizes the up and down reciprocating motion under the action of an eccentric wheel and a connecting rod, and the moving blade and a fixed blade are engaged to cut the forage cut into desired short sections before entering the pulverizing device, which can greatly improve the rubbing effect of the forage. In addition, the length of the cut forage can be adjusted by adjusting the rotation speed of a cutting shaft, and the cut forage can be processed into the required short filament forage by the pulverizing device and directly stored for feeding the livestock after silaging.

The invention relates to the food processing technology, in particular to a sugar-free Chinese chestnut sandwich biscuit and a processing method of the biscuit. The skin materials of the biscuit are composed of, by weight, 200 to 250 parts of wheat flour, 12 to 15 parts of starch, 30 to 50 parts of newtol, 20 to 40 parts of maltitol, 0.5 to 1.5 parts of ammonium bicarbonate, 0.6 to 0.8 part of sodium bicarbonate, 15 to 22 parts of water and 35 to 45 parts of palm oil, the biscuit is formed by stirring, forming and baking, and sandwich materials are composed of, by weight, 30 to 40 parts of Chinese chestnut powder, 15 to 30 parts of newtol, 20 to 40 parts of palm oil and 2 to 5 parts of maltodextrin and are formed by stirring. The Chinese chestnut is taken as main sandwich materials, saccharose is replaced with the newtol and the maltitol, no artificially synthesized essence exists, the natural aroma of the Chinese chestnut is reserved, the taste is fine and smooth, the heat quantity is low, the requirement and enjoyment of diabetics for sweet food can be met, and meanwhile the biscuit is nutritional, healthful and delicious food favored by wide consumers.

The invention provides a making method of a sourdough fermented steamed bun. According to a technical scheme, the method comprises the steps of: (1) taking 25000g of medium-gluten wheat flour, 10500g of water, 5000g of sourdough and 35g of edible alkali, mixing the substances evenly and conducting kneading to obtain a fermented dough; (2) putting the fermented dough into an automatic flour pressing machine to conduct pressing 9 times; (3) then making the product enter an automatic forming machine, and performing rolling forming to obtain a 125g round dough; (4) then bringing the dough into a fermenting box with a temperature parameter set at 38DEG C and humidity of 65%, and conducting fermentation for 30min; and (5) then carrying out steaming for 30min under a steam pressure controlled at 0.4pa. The method provided by the invention combines the traditional sourdough fermentation technology with the modern rolling technology, does not involve any additive, and cause no harm to the body. The sourdough fermented steamed bun has strong flour fragrance and rich nutrition, the dough leavening process of steamed buns is fully excavated, and no nutritional ingredient is lost.

The present invention relates to agricultural cultivation technology, and is especially photosynthesis process of forming text and pattern on honey peach. The process includes the following steps: forming text or pattern in a computer, making plate, printing the text or pattern with the plate on transparent adhesive paper, adhering the paper to the opening of the honey peach bag in the sunlight side before the honey peach matures, forming text or pattern on the honey peach through sun irradiation and taking off the bag. The present invention can raise the decoration value of honey peach greatly while maintaining the nutritious components and taste of honey peach.

A method for preparing mushroom mycelial fermentation broth original drink includes: using sweet potato starch and konjac flour as materials, adding to a fermentation tank, adding diastase, heating, holding the temperature, performing enzymatic hydrolysis, after enzymatic hydrolysis, sterilizing with steam, curing the materials, deactivating the diastase, cooling, inoculating mushroom strain liquid, and cultivating by fermentation; homogenizing, and sterilizing instantaneously at very high temperature to obtain an original drink. The method has the advantages that original pulp produced by the method is free of any artificially synthetic material, is low in sugar and heat and is natural and healthy; carbon-nitrogen ratio of the sweet potato starch and konjac four in proportional mixture is suitable for the growth of most mushroom mycelia, and taste of a product is significantly improved; the fermentation broth contains rich mushroom mycelial extracellular secretion, giving no loss of nutrients; the homogenized mycelia are beneficial dietary fiber supplement; the original pulp of mushrooms such as Cordyceps militaris, Hericium erinaceus and Grifola frondosa is rich in various natural products such as polysaccharides, proteins, glucosides, alkaloids, ketones, terpenes, phenols and quinones and is good for health.

The invention provides a compound clarifying agent, an edible fungus compound beverage and a method for preparing the edible fungus compound beverage. The compound clarifying agent is prepared from 25-45% of polyvinylpyrrolidone, 30-50% of chitosan, 10-30% of gelatin and 1-10% of diatomite. The edible fungus compound beverage is prepared from, by weight, 20-40 parts of bolete leach liquor, 5-25 parts of coprinus comatus leach liquor, 5-25 parts of pleurotus eryngii leach liquor and 1.8-5.4 parts of compound clarifying agent. By the adoption of the compound clarifying agent, protein substances can be clarified remarkably, a remarkable effect can also be generated on pectin, tannin and other polyphenol substances, pigment and flavor are not affected, loss of nutritional ingredients is avoided, usage amount is small, and clarifying effect is remarkable. The edible fungus compound beverage has the advantages of being rich in nutrition, good in taste, capable of improving immunity, triggering appetite, removing fat and reducing blood pressure and enhancing health and the like.

The invention discloses a process for the fresh storage of mushroom plants comprising the steps of, placing the harvested fresh mushrooms into containers, preparing the aqueous solution of the antistaling agent, which is the aqueous solution of 10-25% valerianic acid, spraying the antistaling agent uniformly onto the mushroom plants, and packing into poly bags for sealing. The advantages of the invention are, simple preparation process, low cost and high fresh-keeping effect.

The invention relates to a preparation method of watermelon pap with pure taste and rich nutrition; the preparation method has low preparation cost and does not lose nutrient substances; the technical proposal is as follows: mature common watermelon is selected, the pulp is taken out for stand-by; and then the peel is cleaned, the green peel on the surface is removed; and then the watermelon peel is cut into pieces and put into a grinder to be ground (the aperture of the lag is 5mm to 8mm); sugar is added into the peel and pulp which are ground into grains; and then the treated peel and pulp are cooked and concentrated together with the pulp, onion, citric acid, lemon extract and lemon pigment, put in natural environment to be cooled for 30min, and eaten.

The invention discloses a physical sterilization, disinfection and preservation method by utilizing two-way three-layer butterfly-type five-section composite preserved fresh-cut lily. The temperature is manually and automatically controlled, the inert gases are pressurized, and the lily raw materials are subjected to dormance treatment, so that the mildew rate of the fresh lily raw materials is reduced, the inherent scented, crispy, smooth, delicious, original ecological and pure natural characteristics and white color of the fresh lily are maintained, and the treatment cost is reduced. Moreover, the fresh-cut lily treated by the method has the characteristics that the nutritional ingredients are not lost, the original appearance is kept, the inherent scented, crispy, smooth, delicious and raw white like jades characteristics of the lily are maintained, and the storage period is prolonged, and compared with an untreated control sample, the method has the advantage that the preservation and storage period can be prolonged by over 5 times.

The invention discloses a method for preparing an organic fertilizer based on animal and plant wastes. The method comprises the following steps: S1, preparing an organic fertilizer raw material from one or two animal wastes selected from chicken manure and pigeon manure and any one or two or three selected from straws, mushroom residues and rape seed cakes according to a certain weight ratio, adding the prepared organic fertilizer raw material into cracking equipment; S2, carrying out vacuumizing treatment on the cracking equipment; S3, heating the cracking equipment having undergone vacuumizing treatment to 220 DEG C-270 DEG C through water vapor, pressurizing the cracking equipment to 15-21 MPa, and hydrolyzing the organic fertilizer raw material through subcritical water to obtain a powdery product; and S4, pressing the powdery product into a particle shape through a pelletizer. According to the invention, calcium silicate is synthesized through a reaction of silicon dioxide and calcium carbonate naturally existing in the chicken manure and the pigeon manure under hydrothermal conditions, heavy metal in the organic fertilizer raw material can be adsorbed in the calcium silicatecrystal forming process, the heavy metal can be sealed in crystals, and plants are prevented from absorbing the heavy metal in the organic fertilizer.

The invention discloses a making method of peony flower bud tea. The making method includes the following steps that 1, collection is conducted, wherein translucent breezing peony flower buds which are about to burst into bloom are collected in the morning and then put into a fresh-keeping container with ice bags; 2, freezing is conducted, wherein in shade places, outer green sepals and redundantpedicels are removed, and the flower buds are stored in a freezer at the temperature of minus 60-minus 25 DEG C to be rapidly frozen until the center temperature of the flower buds reaches minus 25 orbelow; 3, vacuum drying is conducted, the flower buds which are frozen in the second step are placed in drying trays of a vacuum freezing dryer through single layers, vacuum covers rapidly cover thedrying trays, the flower buds are closed tightly, and vacuum drying is conducted until the center temperature of the flower buds reaches 25-30 DEG C; 4, storage is conducted, wherein the flower buds which are treated in the third step are stored in a flower tea container, food additives are placed into the flower tea container, and the flower buds are sealed and kept in a dark place. The shape, color and the flavor of pedals of the obtained peony flower buds are basically kept unchanged, there is no loss of nutrients, drying time is shortened, and the shelf life is prolonged.

The invention discloses walnut milk and a preparation method thereof. The walnut milk comprises the following components of walnuts, black beans, black wood ears, onions, carrots, blueberry fruits, apples, red jujubes, honey, white granulated sugar and active bacteria, wherein the active bacteria comprise lactobacillus bulgaricus, lactobacillus casei, pediococcus pentosaceus and bifidobacterium longum. The preparation method of the walnut milk comprises the following steps of grinding the components, performing fermentation, performing mixing and performing homogenizing so as to obtain the walnut milk. The taste of the components is neutralized, so that nutrient ingredients of the components are not lost, the walnut milk is mellow and rich in taste, fragrant and sweet after being put into mouths, and rich and reasonable in nutrient structure, the requirements for nutrient substances by people are greatly improved, and the walnut milk has the effects of benefiting the intelligence, enriching the brain, beautifying the features and being health-care.

The invention discloses a making method of raw frozen steamed buns. The making method comprises the following steps: a, uniformly mixing 500 parts by weight of flour and 5-8 parts by weight of baking powder so as to obtain a mixture, and then putting the mixture into a dough batch; b, putting 5-8 parts by weight of yeast, 6-10 parts by weight of an additive and 240-260 parts by weight of water into the dough batch, stirring the mixture, the yeast, the additive and the water for 8-10 minutes at a low speed, and then stirring the mixture, the yeast, the additive and the water for 10-15 minutes at a high speed so as to obtain dough; c, taking out the dough from the dough batch, repeatedly rolling the dough by a high-speed noodle press so as to obtain a strip, then cutting the strip into blocks, and putting the blocks in the environment of 30-40 DEG C for fermentation for 20-30 minutes; and d, rapidly freezing the fermented blocks in environment under minus 60 DEG C for 15-20 minutes, and then putting the blocks under the condition of the temperature of sub-zero 20 to sub-zero 15 for frozen storage, namely completing the making operation of the raw frozen steamed buns. Compared with the prior art, the making method of the raw frozen steamed buns, disclosed by the invention has the advantages that rapidly freezing the blocks in the environment under minus 60 DEG C can completely reserve the nutrition in the blocks, the raw frozen steamed buns can be eaten after being steamed once, and the flavor, the color and the mouth feel of the steamed raw frozen steamed buns can be compared favorably with those of the fresh steamed buns.

The invention provides a making method of tomato pig intestines. The making method is characterized in that the tomato pig intestines comprise the following materials: 1,500cc of water, 500g of pig intestines, 100g of tomato sauce, 100g of pimientos, 50g of white sugar, 50cc of rice wine, 20g of cooking wine, 15g of zanthoxylum oil and proper amount of salt, monosodium glutamate, minced caraway, sesame oil, cinnamon, minced green onions, minced garlic, bruised ginger, light soy sauce and vinegar. The method comprises the following steps: washing the pig intestines and cutting the pig intestines into blocks; pickling the pig intestines with the cooking wine, the ginger, the salt and the monosodium glutamate; putting the pig intestines into a water boiling pot, adding water, the tomato sauce and the white sugar according to a ratio, and boiling the pig intestines to be 80% cooked; adding base oil into the pot and stir-frying the pimientos with proper amounts of the minced caraway, the cinnamon, the minced green onions, the minced garlic and the bruised ginger; adding proper amounts of the light soy sauce, the vinegar and the sesame oil and putting the pig intestines; and adding the cooking wine and boiling to be 100% cooked, and taking the pig intestines out of the pot. By adopting the making method, the problems that the pig intestines made by a traditional stewing method do not taste sour and delicious, or tender and fresh, nutrition ingredients are lost and the health effect can not be achieved are solved; and the making method is suitable for making foods.

The invention discloses a spicy hot pot condiment. The spicy hot pot condiment includes medicinal materials and stir-fried materials. Raw materials of flavoring materials include cassia bark, Chinesestar anise, orange peel, a fruit of caoguo, lesser galangal rhizome, nutmeg, Sichuan fructus amomi, cardamon fruits, radix arnebiae, cloves, piper longum Linn, dahurian angelica roots, alpinia hainanensis K. Schum., leaves of laurus nobilis, galanga galangal fruits, liquorice roots, villous amomum fruits, cape jasmine fruits, Chinese angelica, lysimachia sikokiana, rhizoma kaempferiae, milkvetch roots, cogongrass, common aucklandia roots, radix codonopsis, fennel, grosvenor momordica fruits, herbs, and white pepper grains. The raw materials of the stir-fried materials include beef tallow, Pixian Douban, salad oil, spring onions, ginger, garlic, red spicy pepper, rock candy, and fermented soya beans. The spicy hot pot condiment is simple and wide in materials, and is unique in taste; and aproduction process is environmentally friendly and healthy, nutrient components of food materials are not lost, resources of the food materials are fully utilized, and nutrients are balanced.

The present invention discloses a preparation technology of diluted clear kiwi fruit juice. The preparation technology comprises the following steps of peeling, block cutting, water adding and slurry beating, coarse filtering by a bag type filter, crude extract obtaining, crude extract pectinase enzymolyzing, microfiltration membrane filtering by a plate frame filter, ultrahigh static pressure treating, and diluted clear kiwi fruit juice obtaining. The clear juice is free of particles, suspended solids, colloids and miscellaneous microorganisms, and clear and transparent, and maximally retains nutrition and flavor of original fruits.

The present invention discloses a natural concentrated bee latex health drink as well as its preparing method. The natural concentrated bee latex health drink contains queen bee breast, egg active liquid, natural grape juice and natural pearl powder, and plays the function of drink, nutrition, health, and keeps natural taste as well as color taste is all better, and meets the requirement of modern nutrition, health.

The invention discloses a making method of handmade carrot vermicelli. The making method comprises the following steps of mixing flour with carrot juice, and adding table salt and water for making dough; flattening the made dough and performing standing; making the flour and corn flour into dry powder; cutting fermented dough into strips, performing twisting and rubbing on the strips to and fro, piling up thick strips, and spreading and sprinkling dry powder in a layer-by-layer manner, and performing standing; then performing twisting, piling up thin strips, spreading and sprinkling dry powder in a layer-by-layer manner, and performing standing; enabling noodles to be wound to two noodle hanging poles, and enabling one noodle hanging pole to be horizontally placed in a noodle fermentation bin and the other noodle hanging pole to be hung down in the noodle fermentation bin for standing; fixing one of two bamboo poles to a noodle separating frame, enabling the other bamboo pole to repeatedly pull noodles, and separating the noodles by a noodle separating pole; and drawing out the lower noodle hanging pole, laying back the drawn-out noodle hanging pole and the upper noodle hanging pole side by side in the dough fermentation bin for standing; and performing natural air drying on hung noodles, performing cutting off and performing packaging. Based on conventional handmade fine dried noodles, research, development and innovation are performed, the handmade carrot fine dried noodles are processed, and nutritive intake for carrots required by human bodies achieves a high standard.

The invention discloses a coix seed nutritious cake and a preparation method thereof. The coix seed nutritious cake is prepared from the following raw materials in parts by weight: 55 to 65 parts of coix seeds, 40 to 55 parts of polished round-grained rice and 15 to 20 parts of sticky rice. The preparation method comprises the following steps: mixing the main raw materials; soaking the mixed raw materials until the water content of the raw materials reaches 40 to 50 percent; adding salt which is 2 to 3 percent of the mass of the soaked mixed raw materials into the soaked mixed raw materials; stirring uniformly, grinding, and sieving through a 70 to 90-mesh sieve; uniformly mixing 80 to 95 parts of ground mixed raw materials and 5 to 15 parts of milk powder; curing the ground raw materials, extruding and molding; cooling the molded cake, hardening and slicing to obtain cake slices; soaking the cake slices into an edible acid solution with the pH of 3 to 4 for 5 to 10 minutes; drying to obtain the coix seed nutritious cake. The coix seed nutritious cake has the characteristics of good taste, high nutritional value, safety, and additive free.

The invention provides a trout roasting method. The trout roasting method is characterized in that materials comprise 500g of trout, 20g of cream, 10g of sesame oil, 10g of high-degree white wine, and proper amounts of ginger, chopped green onions, onions, ground pepper, salt, monosodium glutamate and minced garlic. The method comprises the following steps: washing the trout and slicing the trout into blocks with the thickness of 1.5cm; uniformly smearing the cream, the salt, the monosodium glutamate and the sesame oil on the trout meat and pickling for 30 minutes; putting aluminum-foil paper on a bake tray and putting proper amounts of the ginger, the chopped green onions, the onions and the minced garlic; putting the trout meat and baking for about 15 minutes; scattering the high-degree white wine and the ground pepper according to a ratio; and baking until the two faces of the trout meat are light brown to obtain the product. By adopting the trout roasting method, the problems that a current traditional trout roasting method is simple, a carbon roasting method is mainly used, the roasted trout tastes common, nutrition ingredients are lost and the roasted trout does not have health effect are solved; and the trout roasting method is suitable for making foods.

The invention relates to a baking method for river eel. The method is characterized by involving the following materials: 1 river eel, 15g of vegetable oil, 10g of chili sauce, 10g of cooking wine, 5g of monosodium glutamate, 5g of salt, 5g of dark soy sauce, 5g of mustard, 5g of minced garlic, 5g of white granulated sugar water, and a proper amount of Petroselinum crispum. The method includes: splitting the river eel abdomen to take out internal organs, taking the flesh, and cutting the flesh to obtain 1cm deep flower knife lines in the form of Chinese character ''one'' with a spacing of 1.5cm by a knife, spreading the chili sauce, monosodium glutamate, salt, dark soy sauce, mustard and minced garlic on the flesh uniformly in proportion to conduct pickling for 24h, clamping the flesh by an iron plate and performing baking for 5min over charcoal, additionally spreading vegetable oil, cooking wine and white granulated sugar water, further conducting baking for 10min, then putting the flesh into a dish with a spread tin foil, and carrying out embellishment with Petroselinum crispum, thus being edible. The method provided by the invention solves the problems of unable penetration of flavor, common taste and loss of nutritional ingredients in existing traditional river eel baking methods, and is suitable for food making.

The invention discloses a peanut oil preparation method, belonging to the technical field of edible oil preparation. The method is characterized by preparing peanut oil by firstly shelling peanuts and breaking peanut kernels, secondly steaming and squeezing and finally refining. Compared with traditional peanut oil preparation methods, the peanut oil preparation method has the beneficial effects that the peanut oil prepared by the preparation method can not generate plenty of cooking fume due to high temperature of the peanut oil when being used for cooking food while original nutritional ingredients are not lost.

The invention provides a preparation process of pawpaw thick juice clear juice. The process comprises the steps of peeling, seed removal, dicing, water adding pulping, coarse filtering by a bag type filter, coarse extraction liquid obtaining, coarse extraction liquid enzymolysis through pectinase addition, micro-filtration membrane filtering by a plate frame filter press, ultra-high static pressure treatment, and pawpaw thick juice clear juice obtaining. The clear juice has the advantages that fine particles, suspended substances, colloid and sundry fungi are removed; the fruit juice is clear and transparent; the nutrition and the flavor the original fruit are maintained to the maximum degree.