97results about How to "Nutrition security" patented technology

The invention relates to an edible fungi ham sausage and a preparation method thereof. The edible fungi ham sausage comprises the components with weight proportions as follows: 1 portion of edible fungi, 0.1 to 0.2 portion of cornstarch, 0.05 to 0.1 portion of soybean protein isolate, 0.004 to 0.006 portion of carrageenan, 0.004 to 0.006 portion of xanthan, 0.02 portion of edible oil, 0.01 portion of salt, 0.008 portion of monosodium glutamate, 0.005 to 0.01 portion of scallion and 0.002 to 0.005 portion of garlic. The preparation method comprises the steps as follows: the main ingredient of the edible fungi is washed by clean water and blanched in boiled water for 0.5 to 1 minute; then the edible fungi, the scallion and the garlic are crashed into minced material which is mixed with seasonings uniformly and is kept for 20 to 30 minutes; the cornstarch, the soybean protein isolate, the carrageenan and the xanthan are added into minced mushroom sequentially to be filled into a sausage casing by a sausage filler; the filled and ligated ham sausage is sterilized; finally the moisture on the surface of the sterilized ham sausage is dried by a fan as fast as possible; bent, deformed or broken products are detected and picked out; and the edible fungi ham sausages are boxed and stored. The edible fungi ham sausage has the peculiar fragrance of the edible fungi, is rich in the nutrients such as sugar, protein, amino acid, vitamin, mineral substance and the like and does not contain additives such as sodium nitrite and phosphate, etc.

The invention discloses a high-fiber sugarless bean dreg biscuit and a processing method thereof. The invention is characterized in that the bean dreg biscuit is prepared from the following raw materials in portions by weight: 100 portions of flour, 40-60 portions of dry bean dreg powder, 40 portions of corn starch, 25 portions of water, 16 portions of edible vegetable oil, 10 portions of egg, proper amount of swelling agent, proper amount of edible salt and proper amount of flavor. By fully utilizing the abundant proteins and celluloses and low fat content of the bean dregs, the invention can decelerate the absorption of the excess sugar by human bodies, eliminate the hunger sensation and inhibit the lipogenesis, thereby achieving the effect of losing weight.

Provided is an immediately-edible loach foodstuff characterized by the preparation method thereof. The method is as follows. Loaches as raw materials are subjected to immersion and fishy removing in a fishy-removing solution. The fishy-removing solution is a mixture consisting of 2-5% NaCl and 0.15-0.35% of acid solution, and the weight ratio of NaCl to acid solution is 1:(1-2). The fishy-removing solution is subjected to drying until the water content thereof is 50-55%. Then the above solution is subjected to softening for 20-30 hours, microwave puffing and drying until the water content thereof is reduced to less than 8% to obtain the immediately-edible loach foodstuff. The preparation method of the immediately-edible loach foodstuff is also provided by the invention. The above foodstuff has the advantages of full puffing, dark yellow color, crisp taste, aromatic flavor, long shelf-life, convenient storage of nutrient compositions, easy absorption by human bodies and free of aging oil.

The invention discloses a nutritional buckwheat sprout cultivation method. The nutritional buckwheat sprout cultivation method includes the following steps of 1 germination accelerating, 2 sowing, 3 management and 4 harvesting. The nutritional buckwheat sprout cultivation method is simple in process, a cultivation cycle is shortened to be 8-9 days, the germination rate is 94-96%, the resistance is strong, and buckwheat sprouts vigorously grow, and are rich in nutrition, diversified in health care function and capable of promoting metabolism, enhancing immunity, protecting cardiac-cerebral blood vessels, maintaining beauty, keeping young, protecting the mouth, relieving internal heat or fever and resisting cancers. Buckwheat seeds are subjected to microwaves, ultrasound and soaking in sprouting liquid, the sprouting liquid rapidly penetrates into the seeds, the time is saved, nutrition of the seeds and cell activity are strengthened, the germination rate of the seeds is improved, resistance is enhanced, and the germination time is shortened. After germination accelerating, non-germinated seeds are directly added to a cultivation matrix of a seedling tray, antimicrobial and insecticidal effects are achieved, and the survival rate of the seeds is improved, so that buckwheat sprouts grow upright, are rich in nutrition, have a health-care function, adsorb harmful substances and are nutritional, safe, green and healthy.

The invention discloses a jackfruit yoghourt pudding and a preparation method thereof. Each 100 parts by weight of jackfruit yoghourt pudding comprises the following components: 60-80 parts by weight of milk, 1-5 parts by weight of whole milk powder, 0.1-2 parts by weight of durian pulp, 1-6 parts by weight of single cream, 0.5-1.2 parts by weight of sweetening agent, 0.5-1.2 parts by weight of compound emulsifying thickener, 0.05-0.15 part by weight of essence, 0.02-0.03 part by weight of mixed bacterium powder of streptococcus thermophilus and lactobacillus bulgaricus, and the balance of water. The jackfruit yoghourt pudding has the advantages of high nutritive value, thin and smooth taste, uniformity and stability, and long expiration date. The preparation method has the advantages of simplifying process procedures, being suitable for industrialized production, maximally ensuring strain activity, enhancing nutrition and function characteristics of the jackfruit yoghourt pudding, and being more beneficial to the intestinal health of a human body.

The invention discloses a seafood moon cake and a preparation method thereof. The seafood moon cake is prepared from the following raw materials in parts by weight: abalones, sandworms, sleeve-fishes, cuttlefishes, sesame oil, rice meal, flour, oat powder, white granulated sugar, wheat flour, tapioca starch, malt sugar, water, sodium dehydroacetate, sodium propionate, calcium propionate, potassium sorbate, spices and alkaline water. The preparation method comprises the following steps: getting raw materials, pre-processing, weighing, preparing stuffing and wrappers, filling wrappers, forming, roasting, cooling, packaging and obtaining finished products. The seafood moon cake disclosed by the invention has the characteristics that the product is rich in protein and vitamin, and relatively low in fat content; a large number of vitamins are taken to prevent and treat cardiovascular disease, resist ageing and realize nutrition and safety. The processing method is simple, and the finished product is crisp in mouthfeel and convenient to eat.

The invention discloses spicy hot needle mushroom. The spicy hot needle mushroom is characterized in that: the spicy hot needle mushroom comprises the following substances, by weight, 1000 parts of dehydrated needle mushroom, 18-35 parts of salt, 0.02-0.05 parts of Acesulfame Potassium, 8-13 parts of salt-free monosodium glutamate, 0.4-0.8 parts of I+G, 3-10 parts of sesame oil, 50-90 parts of chilli oil, 5-13 parts of Chinese prickly ash oil, 2-8 parts of capsanthin, 0.3-2.5 parts of chilli extract, 0.1-0.65 parts of a scallion oil essence, 0.05-0.2 parts of a chicken fat essence, 0.05-5 parts of beef powder, and 0.1-0.3 parts of potassium sorbate. The spicy hot needle mushroom of the invention adopts a unique formula, and a production method of the spicy hot needle mushroom has the advantages of simple operation, safety and health, so a food with the advantages of nutrition and health beneficial to consumers, attractive color, unique taste and convenient carrying is provided, and the edible safety is simultaneously guaranteed.

The invention provides a fish collagen granular formulation and a preparation method thereof, and the problems of the existing collagen in the following existing mode that when collagen is dissolved and eaten in powder, the phenomena of powder flying off, pelleting, wall hanging, slow settling speed and the like are easy to occur; and a bottled solution is inconvenient to carry and store, and other adding hazards are solved. The technical scheme is that the fish collagen granular formulation comprises fish collagen and dissolving-supporting auxiliary materials, and the dissolving-supporting auxiliary materials is 0.3-2.0% of fish collagen in percentage by mass. The preparation method comprises the following steps of adding one or two of mannite, lactose and water-soluble starch as the auxiliary materials by utilizing deep seat codfish collagen as the main raw material, blending, granulating and drying, thereby obtaining the collagen granular formulation which is rich in nutrition, has favorable solution performance, has high purity, is moderate in hardness, and has no hygroscopicity, the dissolving does not fly off and pellets, and the settling speed is rapid.

The invention discloses a fresh bone-meat powder, and a preparation and an edible method thereof, and aims at providing a nutrient, safe and reliable fresh bond-meat powder. The preparation method can be used to process bone and meat at any position of any animals, and the nutrition components can be reserved completely. The product is prepared according to the following steps: 1) crushing a clean and edible fresh bone with meat into coarse fresh bone-meat particles with a diameter of 5.0 mm or less at a temperature of less than 0 DEG; 2) placing the coarse fresh bone-meat particles obtained in the step 1) in a refrigeration pulverizer to crush into micro fresh bone-meat particles with a diameter of 50 mu m or less at a temperature of -150 DEG C; 3) placing the micro fresh bone-meat particles prepared in the step 2) in a low-temperature drier to dry to obtain the fresh bone-meat powder with a water content of 2.0% or less at a temperature of -30 DEG C or less; and 4) packaging the fresh bone-meat powder obtained in the step 3) to obtain the fresh bone-meat powder product. The fresh bone-meat powder and the preparation method and the edible method thereof belong to the technical field of foodstuffs.

The invention provides an integrated method for producing organic selenium enriched rice. The integrated method is characterized by specifically comprising the following steps: selecting seeds; preparing a rice field; accurately sowing seeds; managing a land for growing field crops; and harvesting, transporting, storing and treating by-products. The production of the organic selenium enriched rice is finished through the steps. The integrated method has the beneficial effects that the content of selenium in the rice can be quantitatively controlled and the requirements of different consumer groups are met. The content of the selenium in the rice can determined to a certain specific value of 0.04-0.3mg / kg in national standards through adjusting the unit use amount of a selenium enriched slow release fertilizer according to the content of the selenium in soil, so that the selenium enriched rice with different selenium contents is developed, the requirements on different selenium supplementing amounts of special consumer groups, such as women, children, old people or patients are met, and the quantification and functionalization of selenium supplementation are realized.

The invention provides a preparation method of olive zanthoxylum oil. According to the method, with the steps of material preparing, primary soaking, primary separating, high-temperature soaking, secondary separating, blending, and the like, zanthoxylum and olive oil are processed. The method provided by the invention is practical and simple, and is easy to be applied in large-scale productions. The method has the advantages of high automation degree, high raw material extraction utilization rate, and high production capacity. According to the invention, seasoning oil obtained by the two times of extraction is blended according to a certain ratio, such that a finished product is provided with a composite flavor with the fresh fragrance of olive oil, the fresh fragrance of fresh zanthoxylum, and the fragrance obtained by high-temperature frying. The product has rich fragrance, a good pungent flavor, and a delicious taste. The product is safe and nutritive. With the method, quality defect caused by single process can be overcome. According to the invention, advantages and defects of existing methods are fully considered, and the advantages are adopted for offset the weakness. The two-step extraction process is adopted, such that an extraction rate is high, product taste is good, product flavor is good, and an automation degree is high. The product is safe and nutritive.

The invention belongs to the technical field of food deep processing, and particularly relates to a method for preparing flavor Maillard peptides through extruding pretreatment of raw vegetable protein materials. In the method, soybean meal, peanut meal and wheat gluten proteins which are matched scientifically to serve as raw materials are extruded and expanded and then subjected to enzymolysis,solid-liquid separation, reverse osmosis concentration and single-effect evaporation concentration, a concentrated solution and reducing sugar are subjected to a Maillard reaction, a reaction productis subjected to vacuum concentration or spray drying, and the finished product is obtained. The flavor Maillard peptides prepared according to the method are rich, mellow, fine, fresh, sweet and longin flavor, rich in nutrition, healthy and safe, and when the flavor Maillard peptides are used in foods, the flavor of the foods can be obviously improved without masking the intrinsic flavor of the foods.

The invention relates to nutrition-equalized purple crystal composite rice and a preparation method thereof. The nutrition-equalized purple crystal composite rice contains the following raw materials: 35-55 parts of rice flour, 12-30 parts of degreased soybean flour, 5-15 parts of sweet rice flour, 5-12 parts of wheat flour, 2-10 parts of potato starch, 12-23 parts of purple potato powder, 2-10 parts of acetate starch, 0.12-0.36 parts of xanthan gum, and 0.07-0.29 parts of konjak gum. The preparation method comprises the following steps of: milling and sieving the raw materials, and mixing the materials in proportion; (2) fully and uniformly stirring with a proper amount of water based on a mass ratio; (3) conveying the mixture into a composite rice extruding and slaking machine; (4) preparing rice grain-shaped composite rice through forming and shearing after three-stage temperature-controlled extruding and slaking by the composite rice extruding and slaking machine; (5) sending the formed composite rice into a multi-layer reciprocating type baking oven by a blower, and drying at a low temperature; (6) polishing the finished product, and then drying; and (7) screening, grading and packaging. The nutrition-equalized purple crystal composite rice and the preparation method thereof have advantages of simple technology, rapidness and abundant nutrition. The finished product is good in color, aroma and taste, just like the high-quality natural rice.

The invention discloses a normal-temperature storage anti-browning method of a rare juice-containing fruit cup, belonging to the technical field of food processing. The anti-browning processing comprises the following steps of: adding a composite color fixative (phytic acid and red bayberry polyphenol) into the juice, and adding the accessories such as vitamin C, calcium lactate according to the product production requirements; blending and quantitatively separating into plastic cups; adding a certain amount of pulp after the treatment of picking, cleaning and alternate blanching of superheated steam and saturated steam into the plastic cups; and performing downstream processes of sealing, sterilization, cooling, packing and the like. The color of the processed product can be kept for 6 months in normal-temperature storage condition. According to the invention, the enzymatic browning caused by the endogenous enzyme system of the pulp in the juice can system is prevented by use of the short-time alternate blanching of superheated steam and saturated steam, and an effect of keeping the pulp color and stable flavor is realized; and moreover, the browning of the juice can in the normal-temperature storage period is prevented by adding a composite color fixative. The method is simple and convenient to operate, ensures nutrition and safety and realizes an obvious effect.

The invention discloses a formula of a fish fodder. The formula comprises the components, by weight: 10%-29% of rapeseed meal, 2%-10% of wheat, 10%-20% of soybean meal, 7%-15% of rice bran, 10%-16% of corn distillers dried grains, 0.1%-0.6% of calcium hydrogen phosphate, 2%-4% of grease, 6%-8% of fish meal, 7%-15% of cottonseed meal, 9%-14% of wheat bran, and 0.7%-1.5% of a premix compound. The prepared fodder has the advantages of good palatability, balanced nutrition, safety, low price and the like.

The invention discloses a selenium-rich pig feed. The selenium-rich pig feed comprises selenium-rich raw materials and main materials, wherein the selenium-rich raw materials are prepared from the following raw materials: selenium-rich corn, selenium-rich alfalfa, selenium-rich day lilies, selenium-rich astragalus membranaceus, selenium-rich gynostemma pentaphyllum, selenium-rich milk vetch, and selenium-rich sweet potato leaves; the main materials are prepared from the following raw materials: soybean meal, peanut meal, fish meal, bone meal, middling, soybean oil, table salt, lysine, methionine, valine, complex vitamins, choline chloride, a mycotoxin adsorbent and complex trace elements. The invention further discloses a preparation method of the selenium-rich pig feed. The preparation method comprises the steps of crushing, mixing and the like. The invention further discloses an application method of the selenium-rich pig feed. Before 40-80 days when porkers become full-grown and are ready for slaughter, the selenium-rich pig feed is fed according to the normal feeding number of pigs. According to the selenium-rich pig feed disclosed by the invention, selenium-rich Chinese herbal medicine ingredients are added, so that the nutrition is balanced, the immunity of the pigs can be improved, and the selenium content of pork is increased. The preparation method is simple. The selenium-rich pig feed disclosed by the invention is scientific and reasonable in application method, and the breeding benefits of the pigs can be increased.

The invention provides a broiler feed comprising the following components: by weight, 45 - 55% of corn, 5 - 10% of wheat bran, 15 - 20% of soybean meal, 4 - 10% of rice wine lees, 0 - 6% of fish meal, 1 - 9% of rice bran, 0 - 0.4% of calcium hydrogen phosphate, 1 - 3% of stone powder, 0.5 - 1% of a premix, 0.6% of composite trace elements and 0.8 - 2% of vegetable oil. The broiler feed provided by the present invention has good palatability, balanced nutrition, security and other advantages, corn and wheat as the main raw materials reduce the cost and low the price, and the broiler feed is balanced in nutrition, and more conducive to the growth of broilers.

Disclosed are an ingredient for cultivating Hericium erinaceus and an application method thereof. The ingredient is composed of the raw materials of cottonseed hull, urea, phosphatic fertilizer, land plaster, wheat bran, zinc sulfate and talcum powder. The materials are evenly mixed with water, Hericium erinaceus material is produced by the materials by an edible conventional method, and the materials are bottled for cultivation and growth. A formula of cultivation material is nutritious, comprehensive, pesticide-pollution-free, short in growth period, only about 20 days from planting to harvesting and high in yield and has no deformed Hericium erinaceus.

The invention discloses a formula of a pork pig feed. The formula comprises the components, by weight: 50%-60% of corn, 3%-10% of wheat, 15%-20% of soybean meal, 3%-8% of wheat bran, 0.6%-1% of a premix compound, 6%-10% of corn distillers dried grains, 0.1%-0.4% of calcium hydrogen phosphate, 1%-5% of grease, and 3%-8% of fish meal. The feed prepared by the formula has the advantages of good palatability, balanced nutrition, safety, low price and the like.

The invention discloses a method for preparing a Sichuan-flavor carrot-duck liver paste. The Sichuan-flavor carrot-duck liver paste is prepared from the following formulation compositions: mashed carrots, comminuted duck livers, 15% of spicy red oil (the ratio of coarse chilli powder, zanthoxylum grains and vegetable oil is 10:3:30), 9% of a compound thickener (the ratio of beta-cyclodextrine to sodium carboxymethylcellulose CMC is 1:1), 70% of ice water, 1.5% of thirteen spice, 0.6% of a compound emulsifier (the ratio of monoglyceride to sucrose esters is 1:1), 0.4% of compound phosphates (the ratio of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate is 2:3:1), 1.0% of refined salt, 1.5% of white granulated sugar, 3.0% of cooking wine, 1.0% of a chicken essence, and 2.0% of ginger powder, wherein the ratio of the mashed carrots to the comminuted duck livers is 3:7, and the percentages of materials refer to percentages accounting for the main raw materials (mashed carrots and comminuted duck livers). According to the invention, a novel nutritional and convenient duck liver paste is positioned and developed, thereby solving the problem that common duck liver products are not high in nutritional value, bad in flavor and heavy in fishy smell and peculiar smell. According to the invention, the fishy smell and peculiar smell of duck livers are removed, and the nutritional value of the duck liver paste is improved. Products are produced by using a high-temperature and high-pressure sterilization technology, so that a convenient, nutritional and safe Sichuan-flavor carrot-duck liver paste is obtained.

The invention relates to an unsweetened food, in particular to unsweetened cookies and a manufacturing method thereof. The unsweetened cookies are prepared from the raw materials of strong flour, cream, salad oil, liquid xylitol, unsweetened custard powder, milk powder, pure egg yolk, sodium bicarbonate and clean water in a weight portion ratio of 200-300:145-165:10-30:155-175:12-14:12-14:40-60:1.5-2.5:20-40. The invention provides a leisure food, which is scientific in formula, simple in manufacturing process, and excellent in color, smell and flavor, and is particularly suitable for specialpeople or patients not suitable to have sugar. On the premise of retaining nutrients, the unsweetened cookies are suitable for all people and are also a nutritive and safe delicious food for special people or patients.

The invention relates to an unsweetened food, in particular to unsweetened chocolates and a method for manufacturing the same. The unsweetened chocolates are prepared from the raw materials of cream,glucose, invertsyrup, chocolate, butter, cocoa powder and xylitol in a weight portion ratio of 30-50:4-6:4-6:40-60:1.5-3.5:15-35:6-8. With high multisource phenol composite content, chocolates are named natural bodyguard for preventing and curing heart disease. And the anti-oxidant content of the chocolates is eight times higher than that of strawberry. The method makes the chocolates with rich nutrients into an unsweetened food which is suitable for all people and provides a nutritive and safe delicious food for special people or patients.

The invention discloses needle mushrooms with pickled peppers, which are characterized by including, by weight, 1000 parts of needle mushrooms, from 13 to 35 parts of salt, from 0.02 to 0.05 part of acesulfame, from 2 to 6 parts of monosodium glutamate without salt, from 0.1 to 0.4 part of disodium nucleotide, from 1 to 8 parts of sesame oil, from 50 to 90 parts of chill oil, from 0.8 to 5 parts of capsanthin, from 0.01 to 0.08 part of ethyl maltol, from 0.05 to 0.5 part of scallion oil essence, from 0.1 to 0.3 part of potassium sorbate and from 50 to 200 parts of chopped pickled peppers in a proportioning manner. As the needle mushrooms with the pickled peppers are prepared by a unique formula and the production method are simple in operation and is safe and sanitary, the needle mushrooms are beneficial to nutritional health of consumers, have a pretty color and unique taste, and are convenient to carry, and furthermore, edible safety is guaranteed.

The invention provides a special compound feed for breeding parent prawns of penaeus monodon. The feed comprises the following components in percentage by weight: 25%-40% of fish meal, 5%-9.5% of artemia powder, 3%-6% of enzymolysis fish soluble pulp powder, 3%-9% of schizochytrium limacinum powder, 1%-3% of kelp powder, 2%-8% of hermetia illucens powder, 2%-5% of shrimp shell powder, 6%-12% of mussel powder, 2%-5% of marine red yeast dry powder, 10%-15% of flour, 1.5%-3% of lysolecithin, 0.8%-1.4% of ARA purified oil, 1.5% of DHA purified oil, 1.5% of EPA purified oil, 3.1%-3.7% of stearic acid triglyceride, 1%-2% of fish oil, 1%-5% of monocalcium phosphate, 0.9%-1.22% of vitamin premix and 1.08%-1.4% of mineral premix. According to the special compound feed, the growth performance of the parent prawns of penaeus monodon in the breeding period is remarkably improved, gonad development of the penaeus monodon is promoted, and the egg laying amount, the egg laying rate, the continuous egg laying rate, the fertilized egg hatching rate, the metamorphosis rate and the egg diameter of the parent prawns are increased.

The invention discloses a laying duck feed. The laying duck feed comprises, by weight, 45-55 parts of corn flour, 8-12 parts of wheat flour, 9-11 parts of bean cake powder, 3-5 parts of corn germ meal, 4-6 parts of distillers' grains, 6-8 parts of wheat bran, 6-8 parts of fish meal, 4-6 parts of corn oil, 1.8-2.2 parts of Folium Isatidis, 0.6-0.8 parts of Salvia miltiorrhiza, 1.2-1.5 parts of honeysuckle flower, 1.8-2.2 parts of Isodon amethystoides, 0.6-0.8 parts of radix bupleuri, 1.2-1.6 parts of Radix Astragali, 1.2-1.6 parts of Rhizoma Atractylodis Macrocephalae, 1.3-1.7 parts of shell powder, 1.3-1.8 parts of oyster powder, 2-4 parts of bone meal, 0.8-1.2 parts of salt, 5-8 parts of montmorillonite powder, 2-4 parts of calcium hydrogen phosphate, 0.5-0.7 parts of methionine, 0.4-0.6 parts of lysine, 0.15-0.2 parts of vitamins and 3-4 parts of a feed attractant. Multiple Chinese herbal medicines are added in the invention, so the resistance of laying ducks is improved, the disease infection possibility of the laying ducks is reduced, the duck egg yield is high, and the feed is nutritional and safe.

The invention relates to the technical field of producing and processing of foods, and discloses gulfweed-cuttlefish sausages and a making method thereof. The gulfweed-cuttlefish sausages provided by the invention are based on a healthy diet idea and a thought of collocation of meat and vegetables, cuttlefish is used as a main raw material, gulfweed and pork are used as auxiliary materials, and salt, pepper powder, gourmet powder, white granulated sugar and the like are used as seasonings, so that the healthy and nutritive gulfweed-cuttlefish sausages are made, a food additive is not used completely, and the gulfweed-cuttlefish sausages are rich in nutrition, safe and reliable; marine raw materials which are low in price, rich in nutrition, delicious in taste and easy to obtain are used, the gulfweed-cuttlefish sausages are processed through a simple stable technology, and the original flavor and the original nutrition of product raw materials are reserved to the maximum extent, so that the obtained gulfweed-cuttlefish sausages are complete in color, aroma and taste, free from powder and residues when being chewed, and rich in certain elasticity, and besides, have the delicate fragrance of the gulfweed and the delicate freshness of the cuttlefish. The gulfweed-cuttlefish sausages provided by the invention are simple in preparation technology, delicious and unique, and a good-quality food which is rich in nutrition and high in cost performance ratio is provided for vast masses.

The invention discloses a method for preparing a wheat-flavored hamburger. The method comprises the following steps of: mixing meat stuffing, molding to obtain round meat pies, cooking, cooking wheat kernels and molding, clamping a piece of meat pie by using two pieces of wheat kernel cakes to obtain a hamburger, quickly freezing, and packaging. In the method, the traditional catering technology and a food engineering technology are organically combined on the basis of a catering rice hamburger, chemical additives and preservatives are not contained through the strict production process control, and the quality guarantee period is one year when the hamburger is refrigerated and stored. The wheat-flavored hamburger is wheat-flavored, crispy and soft outside, has fresh, tender and deliciousmeat quality inside, and is fresh, palatable, convenient, nutritious and safe. The wheat-flavored hamburger is convenient to eat, can be preserved, refrigerated and stored, and can be eaten after being simply heated.

The invention discloses seaweed meal with an adhesive effect for an aquatic feed. The seaweed meal comprises the following raw materials in parts by weight: 5-15 parts of enteromorpha, 0-15 parts of ulva, 25-45 parts of kelp, 15-30 parts of undaria pinnatifida, 5-15 parts of gulfweed, 5-20 parts of laver, and 15-20 parts of gracilaria. A preparation method of the seaweed meal comprises the following steps of mixing seaweed in proportion; performing grinding and enzymolysis to obtain processed seaweed; adding the processed seaweed in a carrier; mixing the processed seaweed with the carrier to obtain a mixture; drying the mixture; and crushing the dried mixture. The seaweed meal is prepared from natural algae, so that the seaweed meal is high in adhesive effect, the stability of bait in water can be enhanced, and the powder yielding rate during processing can be reduced; compared with terrestrial plants, the seaweed meal contains mineral elements of iodine, calcium, phosphorus and the like, and contains various vitamins, algal polysaccharides, mannitol and the like, and after enzymolysis, the seaweed meal is easy to absorb and utilize by animals, so that the feed efficiency can be effectively improved, the growth and the development of animals can be promoted, and the disease resisting ability of animal bodies is increased; and the seaweed meal contains unique fishy smell substances and pigment of the seaweed, so that the food-calling properties of the feed can be increased, the body color of cultured fish can be close to natural body color, and the economic benefits of cultivation products are increased.

The invention discloses a production method for swill fermented feed, comprising the following steps: separating solid impurities from the swill; dehydrating the swill without solid impurities so that the water content in the swill is below 50%; grinding the swill deposit; mixing the swill deposit and other raw materials and filling into the fermenting package to get the swill fermented feed. The invention also provides a swill fermented feed production apparatus for implementing the method. The invention recycles the swill, cuts off the source of swill pig and waste oil, solves the urban swill pollution problem with low cost and large processing capacity; the swill fermented feed production apparatus in the invention has a simple structure and reasonable design, is suitable for processing swill in a large scale.

The invention relates to an unsweetened product, in particular to unsweetened egg rolls and a manufacturing method thereof. The unsweetened egg rolls are prepared from the raw materials of whole eggs,liquid xylitol, low-gluten flour, special oil, salt, clean water, polysaccharide fibers and cake cream in a weight portion ratio of 65-85:15-35:20-40:6.5-8.5:0.1-0.2:6.5-8.5:0.05-0.15:1-3. The unsweetened egg rolls scientific in formula and simple in manufacturing process are excellent in color, smell and flavor and provide a leisure food for special people or patients not suitable to have sugar.On the premise of retaining nutrients, the unsweetened egg rolls are made into an unsweetened food that is suitable for all people and provides a nutritive and safe delicious food for special peopleor patients.