30results about How to "Nutrients are not destroyed" patented technology

The invention relates to the technical field of porridge, in particular to sugar-free fruit porridge. In the main technical scheme, the sugar-free fruit porridge comprises 50-250g of cereals, 0-250g of beans, 100-250g of fruits, 0-150g of vegetables, 0-50g of dried fruits, 1-4g of stevioside and 0-0.3g of additives. The invention not only fully develops the nutritive value of fruits, cereals and beans, but also is sweet and sugar-free. Moreover, the invention simultaneously satisfies the needs of people for intake of fruits and dependence on the sweet taste, and is particularly suitable for diabetics.

The invention discloses a passion fruit jam and a preparation method thereof. The preparation method comprises the following steps: selecting and cleaning passion fruit; freezing; scalding; carrying out cold leaching to remove outer skin; soaking to keep freshness; separating and collecting; circularly pulping; and seasoning. Through physical methods of freezing, scalding and cold leaching, the outer skin which is relatively hard in surface texture and coarse and dry in taste is efficiently removed from the fresh passion fruit; the jam which is free of a preservative or other pigment additives, pleasant in sweetness and sourness and abundant in nutrient is prepared from middle skin, inner skin, pulp and juice of the passion fruit; the production method is simple; the production cost is relatively low; and the passion fruit jam is economical, environment-friendly and suitable for large-scale industrial production.

The invention discloses a microwave vacuum freeze-drying method for rhizoma gastrodiae. The microwave vacuum freeze-drying method comprises the following steps: firstly, cleaning and draining fresh rhizoma gastrodiae; secondly, pre-freezing the rhizoma gastrodiae at the temperature of 10 DEG C below zero to 30 DEG C below zero for 1 hour to 1 year; thirdly, slicing and pricking the rhizoma gastrodiae obtained in the second step; fourthly, putting the pricked rhizoma gastrodiae into a microwave freezing dryer, and freezing at the pressure of 5 to 20 Pa and the temperature of 35 DEG C below zero to 40 DEG C below zero for 1 to 3 hours; introducing nitrogen, controlling the pressure at 20 to 100 Pa, controlling microwave power at 100 to 300 w / kg when the time reaches 0 to 3 hours, controlling the microwave power at 300 to 500 w / kg when the time reaches 3 to 6 hours, controlling the microwave power at 100 to 200 w / kg when the time reaches 6 to 8 hours, and warehousing to obtain freeze-dried rhizoma gastrodiae slices. The method disclosed by the invention has the advantages of short production period and low energy consumption and cost for freeze drying; in addition, effective ingredients, nutritional ingredients, appearance, color and luster of the fresh rhizoma gastrodiae are sufficiently protected from being damaged, original shapes of crude products are maintained, and the rhizoma gastrodiae slices are crisp and tasty in mouthfeel.

The invention discloses a pericarp ferment mask and a preparation method thereof. The pericarp ferment mask comprises a mask cloth and a mask liquid. The mask cloth is immersed in the mask liquid. The mask liquid comprises, by weight, 4-6 parts of a pericarp ferment stock solution, 4-6 parts of mucopolysaccharide, 3-5 parts of glycerin, 3-4 parts of an emulsifier, 2-4 parts of arbutin, 2-4 parts of mushroom glucan, 1-3 parts of hyaluronic acid, 1-3 parts of collagen peptide powder, 1-2 parts of vitamin E, 4-6 parts of propylene glycol, 1-1.5 parts of a thickening agent, 0.4-0.8 parts of dipotassium glycyrrhizinate, 0.1-0.3 parts of an antiseptic, 0.05 parts of essence and 50-70 parts of deionized water. The preparation method creatively uses a pericarp ferment in cosmetics. The pericarp ferment is rich in naringin and a plurality of vitamins. Through natural fermentation of pericarp, active ingredients of the pericarp are fully dissolved out and can be absorbed easily by skin.

The present invention is the treating process of rice for compounding instant cooked rice and instant rice gruel. The rice for compounding instant cooked rice and instant rice gruel is produced with rice and through the steps of eliminating foreign matter, soaking, steaming, cooling, freezing and drying. The rice for compounding instant cooked rice and instant rice gruel is easy to maintain and eat, delicious and rich in nutritious matter.

The present invention belongs to the dry sea cucumber producing technology. The present invention features that the dry sea cucumber product has black or brown surface of the sea cucumber and no crystal salt and / or plant ash. The production process has increased desalting step or comprises steaming sea cucumber with the internal organ eliminated and sun drying or stoving. The production process can maintain the nutritive components and maintain its original color.

The invention discloses a preparation method of Chinese wolfberry fruit jam. The preparation method of the Chinese wolfberry fruit jam comprises the following steps: preparing Chinese wolfberry fruit pulp by using fresh Chinese wolfberry fruits as raw materials; preparing clear lemon juice by using lemon fruits as raw materials; preparing chrysanthemum flower liquid by using dried Hangzhou white chrysanthemum flowers and deionized water as raw materials; preparing red grape pulp by using red grape fruits as raw materials; mixing the Chinese wolfberry fruit pulp, the chrysanthemum flower liquid, the clear lemon juice, the red grape pulp, pectin and a calcium agent according to proportion by mass, and stirring the mixture in a sandwich boiler so as to obtain mixed pulp; adjusting the pH of the mixed pulp, carrying out vacuum concentration on the mixed pulp so as to obtain concentrated paste, and sterilizing the concentrated paste so as to prepare the Chinese wolfberry fruit jam. The chrysanthemum flower liquid is adopted in the preparation method of the Chinese wolfberry fruit jam provided by the invention, so that the health-care functions of the Chinese wolfberry fruit jam, namely the effects of improving eyesight and clearing the liver, are more obvious; and the red grape fruits and the lemon fruits are adopted, so that the Chinese wolfberry fruit jam is rich in nutrition and free of addition. Moreover, the vacuum concentration is adopted so as to prepare the concentrated paste, so that the preparation method is simple in processes, and the nutrients in the jam are not destroyed. The prepared Chinese wolfberry fruit jam is unique in taste.

The present invention discloses nutritious instant-brewing rice flour and a preparation method thereof. The nutritious instant-brewing rice flour comprises the following raw materials in parts by weight: 100 parts of rice, 10-20 parts of Chinese yam powder, 5-10 parts of black sesame seeds, 5-15 parts of spinach powder, 1-4 parts of sand worms, 0.5-1.5 parts of rhizoma curcumae longae powder, 2-5parts of shelled melon seeds, 0.1-1 part of sweet-scented osmanthus powder, 1-3 parts of bee pollens, 1-5 parts of spirulina platensis and 0.2-1 part of squid ink polysaccharide. The provided rice flour is rich in proteins, a variety of amino acids, vitamins, trace elements and other comprehensive nutrients, can supplement nutritional needs required by human body, and also has functions on enhancing immunity, preventing oxidation, strengthening stomach and nourishing stomach, moistening intestines and relaxing bowels, preventing and curing high blood sugar, high blood lipids and high blood pressure, beautifying features and nourishing skin, etc. The prepared rice flour has toughness, is smooth in mouthfeel, can ensure that nutrient composition is not damaged, and is prolonged in the shelflife and easy to realize industrial production.

The invention discloses a donkey-hide gelatin vitality-consolidating paste and a preparation method for the nano paste. The vitality-consolidating paste includes donkey-hide gelatin, black sesame, walnut kernels, red dates, barbary wolfberry fruits, roses, brown sugar, collagen peptide, yellow rice wine, maltodextrin, malt syrup and water. Through the adoption of smashing, colloid milling and other technologies to prepare, the nutritional ingredients and functional components of raw materials can be completely reserved; through a cryogenic freezing and pulverizing technology, problems of the local overheating of equipment, material bonding and equipment blocking can be solved, the nutritional ingredients and functional components of the raw materials cannot be damaged, so that the particlefineness and activity of the materials can be guaranteed; and the particle size of the prepared vitality-consolidating paste can reach a nano scale (the particle size range being 200-400 nm), so thatthe solubility of the raw materials (especially some functional components that are poor in water solubility or extremely difficult to dissolve) can be significantly enhanced, the components of the vitality-consolidating paste can be easier to absorb by human bodies, efficacy can be greatly increased, and therefore, the best efficacy of the vitality-consolidating paste can be achieved.

The invention discloses block rice wine and a preparation method thereof. The block rice wine is prepared by the following steps of: soaking, cleaning, steaming glutinous rice, spreading the glutinous rice and cooling the glutinous rice to 28 DEG C to 33 DEG C for spare; smashing glutinous rice yeast, sieving the smashed glutinous rice yeast, spraying the glutinous rice yeast in prepared cooked rice uniformly and adding bee honey; packaging the cooked rice added with the bee honey into small bowls to form blocks in the bowls in an aseptic condition and saccharifying the blocks at a temperature in a range between 18 DEG C and 22 DEG C for 3 hours to 5 hours; fermenting blocks at temperature in a range between 31 DEG C and 34 DEG C for 32 hours to 45 hours; and adding honey caramel sauce into fermented block rice wine and sterilizing and packaging the block rice wine to obtain a block rice wine product. According to the block rice wine and the preparation method thereof, one-time molding close to a traditional manual rice wine manufacture process and a one-time sterilizing industrialized bulk production method are used, so that rice wine packaged in the small bowls can be maintained to be authentic after fermentation, rice blocks in the bowls do not scatter, and nutrition ingredients are not damaged. The steps are simple, and the operation is convenient and easy to implement.

The invention discloses a method for preparing a composite tea from walnut leaves, eucommia bark leaves and pine needles. The method comprises the following steps of: picking fresh leaves, sterilizing and cleaning the leaves, removing water from the leaves by airing, cutting the leave (grinding the pine needles into slurry for later user), heating and frying the cut leaves, uniformly mixing the materials (adding the pine needle slurry), controlling the baking water content, shaping the mixture by twisting, spreading and drying the mixture in the air to reduce the temperature, baking the mixture, selecting the mixture, obtaining the finished product, packing the finished product and storing the packed finished product in a warehouse. The composite tea prepared from the walnut leaves, the eucommia bark leaves and the pine needles is a reagent product prepared by combining the walnut leaves, the eucommia bark leaves and the pine needles in proportion according to the pharmacological components and main functions of the three plant leaves and is more scientific and reasonable than both pure 'eucommia bark tea' and 'pine needle tea' after being drunk. Particularly, the three plant leaves are combined according to respect functions or properties of the three plant leaves, so the composite tea is more comprehensive and effective in function, healthcare and prevention, can be drunk as a tea and prevent diseases, has the effects of diminishing inflammation, sterilizing, nourishing the liver, promoting body metabolism, caring health, strengthening the body, and provides a new drink which is a tea but is not prepared from tea leaves and has special functions for consumers.

The present invention discloses a baking type potato chip. The baking type potato chip comprises the following raw materials in parts by weight: 20-35 parts of wheat flour, 20-35 parts of potato wholepowder, 90-110 parts of potato starch, 15-28 parts of palm oil, 18-24 parts of powdered sugar, 20-35 parts of pre-gelatinized starch, 2-9 parts of butter, 1-7 parts of egg liquid, 20-40 parts of biscuit powder, 0.1-0.4 part of monosodium glutamate, 0.2-0.8 part of a yeast extract, 0.1-0.4 part of potato powder, 0.1-0.4 part of potato essence, 0.3-1 part of milk powder, 0.3-0.9 part of acid salt,0.1-0.4 part of monoglyceride, 0.1-0.6 part of lecithin, 0.1-0.6 part of hydrolyzed protein, 0.2-0.8 part of beef cream, 0.3-1 part of ammonium bicarbonate and 0.3-0.7 part of edible salt. The variousraw materials are rationally proportioned to enable the potato chips to be balanced in nutrients. The present invention also provides a preparation method of the baking type potato chip.

The invention provides a preparation method of a germinated brown rice beverage. The method is characterized by comprising the following steps that S1, germinated brown rice is prepared; S2, the germinated brown rice is divided into two parts including high milled rice and rice bran, and the high milled rice and the rice bran are soaked in water separately after disinfection; S3, the high milled rice and the rice bran after soaking are ground into high milled rice pulp and rice bran pulp respectively, the high milled rice pulp and the rice bran pulp are mixed, and water is added into the mixture above for dilution to obtain rice milk, wherein the particle size of the high milled rice pulp is smaller than 5 microns, and the particle size of the rice bran pulp is smaller than 16 microns; S4,a thickener is added into the rice milk, and the germinated brown rice beverage is obtained after blending. According to the germinated brown rice beverage prepared by means of the method, since thehigh milled rice and the rice bran are ground separately, the uniformity of the particle size of the germinated brown rice pulp is well ensured, and meanwhile the problem of poor taste of whole grainbeverages is solved to some extent. Moreover, low temperature processing ensures that nutrients of the germinated brown rice are not destroyed.

The invention relates to a fiddlehead fresh cake and a making method thereof, and belongs to the field of food processing. The fiddlehead fresh cake is made by using low-gluten flour, an egg, fiddlehead powder, a nutritional additive, vegetable oil, milk and white sugar, which are in proportions by mass, as raw material, wherein the fiddlehead powder is made by drying and smashing a fiddlehead; the nutritional additive is made from ten traditional Chinese medicines of caulis lonicerae, radix pulsatillae, cortex fraxini, radix glycyrrhizae, herba gei, bulbus fritillariae cirrhosae, flos humuli lupuli, rhizoma atractylodis macrocephalae, a cushaw stem and cortex phellodendri through water extraction and drying. The specific making method comprises the following steps of taking the materials; shelling the egg, and then separating egg white from egg yolk; uniformly mixing the egg yolk with the fiddlehead powder, the nutritional additive, the vegetable oil, the milk and the white sugar, and making an obtained first mixture into egg yolk slurry; gradually adding the white sugar into the egg white, and agitating an obtained second mixture until a stiff peak; confecting flour paste, and then making the fiddlehead fresh cake through injection molding and baking. The fiddlehead fresh cake provided by the invention is blue green, slightly has a fresh odor, is fluffy, porous, soft and tasty, is unique in flavor, further, is rich in nutrition, and has the effects of clearing away heat and toxic material, moistening lung for removing phlegm, and the like, and an eater is not easy to suffer from excessive internal heat.

The invention discloses a making method of plum fruit wine through ferment method, which comprises the following steps: a. grinding plum and water with weight as 2-4 times as plum; filtering to obtain fruit slurry; adding 0.005-0.01% metapotassium sulfite, 0.025-0.075% cellulose enzyme and 0.025-0.075% pectase in the fruit slurry; enzymolyzing under normal temperature for 12-24h; obtaining enzymolytic liquid; b. adjusting Be of enzymolytic liquid to 12-16 and pH value to 3.5-4; adding 2-8% cultured activated alcohol yeast; fermenting under normal temperature for 5-6d; brewing 20-40 d; c. adding 0.05-0.1% bulked liquid gelatin in the wine; blending evenly; adding twin-80 in the wine with the bulk rate of wine and twin-80 at 100ml:0.5-1.5d; stewing 5-10 d; feteching supernatant; d. flavouring the supernatant; canning; sterilizing to obtain the product.

The invention relates to a purple potato and rice fermented wine. A method specifically comprises the following steps: (1) pretreatment of purple potatoes; (2) pretreatment of rice; and (3) brewing. Through experiments, the purple potato and rice wine brewed with the method in the invention has the better taste and flavour than those of commercially-available glutinous rice wine. Meanwhile, the purple potatoes are added, nutrient components are relatively rich, the color is relatively novel and attractive, and the production cost is low, so that the purple potato rice fermented wine has strong market competitiveness.

The invention discloses a purple sweet potato drink and a preparation process thereof. The preparation method is characterized by comprising the following steps of: preparing pure purple sweet potato liquid from fresh purple sweet potatoes, diluting by adding water, and adding white granulated sugar, sodium cyclamate, malic acid, sodium bicarbonate, potassium sorbate and citric acid to prepare the purple sweet potato drink, wherein the purple sweet potato drink comprises the following components in percentage by weight: 38.56 to 43.287 percent of pure purple sweet potato liquid, 60 to 55 percent of water, 0.7 to 0.9 percent of white granulated sugar, 0.07 to 0.09 percent of sodium cyclamate, 0.03 to 0.033 percent of malic acid, 0.3 to 0.33 percent of sodium bicarbonate, 0.03 to 0.032 percent of potassium sorbate and 0.3 to 0.33 percent of citric acid. The purple sweet potato drink prepared by purifying for multiple times, inoculating biologically and batching prevents nutritional ingredients of the purple sweet potatoes from being damaged, offers a good mouthfeel, is easy to store, and has the effects of cancer prevention and cancer inhibition.

The invention relates to a processing method of honeydew blackberry. During processing, seeds and shell of blackberry are softened by softening agent, the softening agent is prepared by the followingsteps: firstly mixed liquid is prepared, and then the mixed liquid is added with high permeability potassium phosphate salt and isomerase, so as to form the softening agent; wherein the mixed liquid is prepared by the following components by mass percent: natural fructose, maltose, starch syrup and electrolyzed water. The concrete processing steps of honeydew blackberry are as follows: blackberryfresh fruit or frozen fruit with maturity more than 90% is selected and cleaned, and then water draining is carried out; sterilization is carried out after water draining; the blackberry after sterilization is placed in the softening agent to be soaked, the seed and shell are softened, soaking time is 10-15 days, and temperature is 10-15 DEG C; the softening agent is drained after soaking, sterilewater is used for rinsing, then the blackberries are sub packed in sealed containers containing preservation solution, and the blackberries are soaked in the preservation solution, thus forming the honeydew blackberry.

The invention discloses a method for processing sea intestine powders, comprising the steps of: material selecting, cutting, washing, vacuum drying, cooling, crushing in a whirlwind superfine disintegrator, and vacuum packaging. In the step (4), sea intestines are dried at 125 DEG C until the water content is less than 7%; in the step (5), the temperature of the sea intestines are lowered to 15-25 DEG C; in the step (6), the sea intestines are crushed into a particle size of 120-150 meshes. The impurities and sediments in the sea intestines can be effectively separated by the method disclosedby the invention; the sea intestines are not destroyed after being washed; and the water content can be further reduced in vacuum drying to maintain the nutrient content of the sea intestine, so thatthe freshness of the sea intestines is maintained in maximum extent; simultaneously sterilizations are performed. The sea intestine powders produced by the method disclosed by the invention can avoidagglomeration, and have the characteristics that the retention period is long, the use is convenient, and the hygienic standards are satisfied.

The invention provides a nutrient healthy dried passion fruit and a making method thereof, and belongs to the field of the food processing. The making method mainly comprises steps of pre-processing raw materials, scalding, color-protecting, hardening, dipping and freezing. Through the above steps, a shell and raw stock of the passion fruit are separated, external surface skin of the passion fruitis removed after scalding, and the color-protecting treatment is performed, a gas is adequately penetrated into the passion fruit shell through pressurization treatment, so a mass of honeycomb fragile forms are formed in the passion fruit shell, and the fruit shell keeps a crisp mouthfeel through the hardening treatment. The fruit shell is soaked in self-prepared cooking liquid, so the mouthfeeland the nutritional value of a product are further improved. Finally the freezing treatment is performed, so the nutritional ingredients of the passion fruit can be more completely maintained and cannot be damaged. The prepared dried passion fruit is good in mouthfeel and convenient in eating, has the longer quality guarantee time, and is suitable for eating by various crowds.

The invention discloses roasted flavor soybean oil and a squeezing method thereof. The problem of beany flavor of soybean oil is solved by adopting a medium temperature squeezing method, and meanwhile, the nutrient components such as vitamin E and sterol in the grease are reserved. The principle that the soybean lecithin is condensed and separated out at the certain temperature is utilized in therefining process, filtration is conducted directly, the soybean flavor matter is reserved, the content of vitamin E is 146.82mg / 100g, and the content of sterol is 224.5mg / 100g. The squeezing method avoids the defects that the oil color is deep, the burnt smell is intense, the smell of the soybean oil is not easy to accept brought by high temperature squeezing, and avoids the defects that the beanyflavor is intense and the oil yield is low brought by low temperature squeezing. The technological condition is mild, the defect that the smell is not easy to accept existing in high and low temperature soybean oil squeezing is solved, the product is clear and transparent, the smell is weak, the nutrient matter in the grease is not damaged, and the soybean oil can be directly drinkable.

The invention discloses a preparation method of a ready-to-eat woody health diet. The method is as below: selecting pure natural ingredients of locust tree flowers, Siberian elm fruits, mulberry leaves, Chinese wolfberry leaves, bunge pricklyash leaves and cayenne pepper leaves; conducting steaming and vacuum freezing; and mixing the ingredients with chili powder and salt; and finally conducting UV sterilization and vacuum packaging. The ready-to-eat woody health diet has the advantages of rich nutrients, no addition, good taste, convenient eating and long shelf life; and the method has simpleprocesses and is suitable for large-scale production.

The invention discloses baked potato chips. The baked potato chips are prepared from the following raw materials in parts by weight: 20-35 parts of wheat flour, 20-35 parts of potato whole powder, 90-110 parts of potato starch, 15-28 parts of palm oil, 18-24 parts of sugar powder, 20-35 parts of pregelatinized starch, 2-9 parts of yellow butter, 1-7 parts of egg liquid, 20-40 parts of cracker meal, 0.1-0.4 part of monosodium glutamate, 0.2-0.8 part of a yeast extract, 0.1-0.4 part of potato powder, 0.1-0.4 part of potato essence, 0.3-1 part of milk powder, 0.3-0.9 part of acidic salt, 0.1-0.4part of monostearin, 0.1-0.6 part of lecithin, 0.1-0.6 part of hydrolyzed protein, 0.2-0.8 part of a beef extract, 3-4 parts of ammonium bicarbonate and 0.7-1.5 parts of table salt. By reasonable proportioning of the raw materials, the potato chips have more balanced nutrients. The invention also provides a preparation method of the baked potato chips.

The invention discloses a method for processing sea intestine powders, comprising the steps of: material selecting, cutting, washing, vacuum drying, cooling, crushing in a whirlwind superfine disintegrator, and vacuum packaging. In the step (4), sea intestines are dried at 125 DEG C until the water content is less than 7%; in the step (5), the temperature of the sea intestines are lowered to 15-25 DEG C; in the step (6), the sea intestines are crushed into a particle size of 120-150 meshes. The impurities and sediments in the sea intestines can be effectively separated by the method disclosed by the invention; the sea intestines are not destroyed after being washed; and the water content can be further reduced in vacuum drying to maintain the nutrient content of the sea intestine, so that the freshness of the sea intestines is maintained in maximum extent; simultaneously sterilizations are performed. The sea intestine powders produced by the method disclosed by the invention can avoid agglomeration, and have the characteristics that the retention period is long, the use is convenient, and the hygienic standards are satisfied.

The invention provides a banana flower soup cooking material and a preparation method thereof and belongs to the field of soup cooking material processing. The banana flower soup cooking material is prepared from the following raw materials in parts by weight: 30-50 parts of banana flowers, 10-15 parts of dragon fruit flowers, 4-7 parts of arillus longan, 2-3 parts of chia seeds, 3-5 parts of momordica grosvenori, 2-3 parts of seasoning and 10-15 parts of auxiliary ingredients, wherein the seasoning is any one group of red dates, fresh ginger and mint powder or a composition thereof; and the auxiliary ingredients is any one group of angelica sinensis, lucid ganoderma, tricholoma matsutake, Chinese yams and Chinese wolfberries or a composition thereof. By using the formula and the preparation method of the banana flower soup cooking material, nutrient components of each raw material can be relatively completely prevented from being damaged; in addition, the banana flowers have the characteristic of tendering meat after being treated by candida utilis and are matched with other components, so that the banana flower soup cooking material has good drinking taste, has a nourishing effect and is suitable for various crowds.

The invention relates to a drying device and a drying method, and in particular relates to an original ecology dried bamboo shoot processing device and a processing method thereof. At present, the dried bamboo shoot processing technology is complicated and long in production cycle, and the product quality is not guaranteed. The original ecology dried bamboo shoot processing device comprises a bamboo shoot cooking device and a bamboo shoot drying device, wherein the bamboo shoot cooking device comprises a box body, a steam heating device and hanging cage(s); the steam heating device comprises at least one steam pipe which is arranged at the bottom of the box body along the transverse direction; a plurality of air outlet holes are formed in each team pipe; the peripheral size(s) of the hanging cage(s) is / are smaller than the size of an inner cavity of the box body; the one or more hanging cage(s) are contained in the box body; support legs are respectively arranged under the hanging cage(s); the support legs are higher than the steam pipe; the box body is provided with a box cover; a water inlet and outlet hole is formed in the bottom of the box body; the bamboo shoot drying device comprises a drying room, a dryer, a drying rack and a separating plate; the bamboo shoot drying room is provided with a door, so that the drying rack can be pushed into the drying room; the separating plate is provided with a first fan and a second fan; a heat insulating layer is arranged on the side wall of the drying room. After the technical scheme is adopted, the production efficiency is improved, the production cost is low, and the production technology is controllable.

The present invention is the treating process of rice for compounding instant cooked rice and instant rice gruel. The rice for compounding instant cooked rice and instant rice gruel is produced with rice and through the steps of eliminating foreign matter, soaking, steaming, cooling, freezing and drying. The rice for compounding instant cooked rice and instant rice gruel is easy to maintain and eat, delicious and rich in nutritious matter.

The invention relates to the technical field of vegetable processing, in particular to a preparation method of green food quick-frozen green sword beans. The method comprises the following steps: (1) raw material acceptance and picking: detecting green sword beans one week before picking, and picking the green sword beans after the green sword beans are detected to be qualified; (2) head removing and tail removing: removing the heads and tails of the green sword beans; and (3) processing treatment: sequentially performing cleaning, blanching, cooling and draining on the green sword beans obtained in the step (2), then performing vacuum cooling and quick freezing, and performing packaging. The method can effectively prevent nutrient element loss of the green sword beans, and can keep the crisp and tender taste of the green sword beans for a long time. In addition, the method is simple and convenient in process flow, and is suitable for large-scale industrialized production.

The invention discloses a ginseng and fructus perillae high-energy nutrition preserved product and a preparation method thereof. The ginseng and fructus perillae high-energy nutrition preserved product is prepared by the following steps of using fructus perillae, chestnut kernels, walnut kernels and pine seeds as main materials, and adding ginseng, linden honey, radix puerariae powder and konjac glucomannan as auxiliary materials; during preparation, baking the main materials for 20min at the temperature of 85 DEG C, grinding into powder, mixing the main materials and the auxiliary materials, and preparing a paste mixture; using a high-shear emulsifying machine to emulsify the paste mixture of main materials and auxiliary materials, pouring the emulsified paste mixture of main materials and auxiliary materials into a flat tray, degelatinizing and cooking for 10min at the temperature of 100 DEG C, putting into an oven, using a three-section type baking technology to bake, sterilizing the obtained finished product, and performing vacuum packaging. The ginseng and fructus perillae high-energy nutrition preserved product has the advantages that by adopting the high-shear emulsifying type, under the condition of high-speed pulp equalizing, the main materials and the auxiliary materials are emulsified; the texture is uniform, the mouth feel is smooth, the destruction to nutrient components of the raw materials is avoided, and the nutritional value and economic value are higher.

The invention provides health care wine and a preparation method thereof, and relates to a formula and a technological process of a health care drink. The health care wine is characterized by being processed by adopting the raw materials of protein, acid mucopolysaccharide, saponin and amino acid in a sea cucumber extract and base liquor according to certain proportions. The preparation method comprises the following steps: cleaning and dehydrating, extracting amino acid in a sea cucumber body, extracting acid mucopolysaccharide in the sea cucumber body, extracting saponin in the sea cucumber body, extracting protein in the sea cucumber body, blending the extract with the base liquor in percentage by weight, sterilizing and disinfecting. The health care wine disclosed by the invention has beneficial effects that the health care wine has various nutritional ingredients and health care functions required by human bodies; the health care wine is capable of promoting organism growth, boosting immunity and bringing about benefits for recovering health; the health care wine has functions of tonifying kidney and yang, invigorating brain, resisting aging and preventing arteriosclerosis; and the health care wine is capable of protecting nutritional ingredients from being damaged and can be easily absorbed by human bodies, and the health care wine is rich in protein, acid mucopolysaccharide, saponin and amino acid.