30results about How to "Nutritious and healthy" patented technology

The invention relates to a making method for a quick-frozen greenling double fillet. The method includes: selecting a fresh or frozen and naturally thawed fresh greenling as the raw material, using a slicing machine to cut the greenling into a bone-bearing double fillet with the back fishskin connected, then subjecting the fillet to reshaping, washing and impurity removal, and soaking the fillet into a seasoning solution composed of table salt, vitamin C, red yeast rice, fatty acid, lemon juice and water to undergo impregnation to be tasty, then placing the fillet into a dish, and carrying out cold air drying, quick-freezing treatment, packaging, and inspection, thus obtaining the quick-frozen greenling double fillet. The making method provided by the invention has the advantages of reasonable and strict technology, strong operability, high production efficiency, and is suitable for industrialized production. The greenling double fillet made by the method has the characteristics of nutrition and health, fresh and mellow taste, unique flavor, safety and sanitation, long shelf life, convenient eating, as well as tender and soft mouthfeel.

The invention discloses a method for making high activity dietary fibers from bamboo shoot scraps, and belongs to the fields of health-care foods and processing thereof. Waste obtained during processing of bamboo shoots is used as raw materials, and various modern food high and new technologies are adopted, so that the high activity dietary fibers can be obtained through a composite enzymatic hydrolysis technology, and the method belongs to the fields of health-care foods and processing thereof. The high activity dietary fibers are made under the following condition of enzymatic hydrolysis ofmixed enzymes that the compounding ratio of cellulases and xylanase complex enzymes is 5% of dried bamboo shoots, the ratio of the complex enzymes is 1 to 1, the pH is 5, the reaction temperature is 60 DEG C, and the reaction time is 2h. According to the method, the content of soluble dietary fibers is notably increased. The bamboo shoot dietary fibers have favorable water retention property, favorable oil retention property, favorable swelling property, favorable glucose adsorption capacity and favorable nitrite ion adsorption capacity and have the efficacy of clearing the bowels, treating constipation, preventing diabetes, reducing blood pressure and blood lipid, resisting tumors, eliminating internal toxic substances and the like.

The invention discloses biscuits containing modified dietary fibers sourced from carrot peel pomace and a preparation method of the biscuits. The biscuits are prepared from, by weight, 15-20 parts of the modified dietary fibers sourced from the carrot peel pomace, 100 parts of flour, 20-60 parts of butter, 1-11 parts of milk powder, 40-50 parts of eggs, 10-24 parts of sugar and 0-0.5 part of baking powder. A preparation method of the modified dietary fibers sourced from the carrot peel pomace comprises the following steps of adding cellulose and xylanase to extract of the modified dietary fibers sourced from the carrot peel pomace for enzymolysis and modification; and then conducting sedimentation, so that the modified dietary fibers sourced from the carrot peel pomace are obtained, and conducting drying after dehydration is completed. The biscuits contain the modified dietary fibers sourced from the carrot peel pomace; the modified dietary fibers are high in content of soluble dietary fibers, and expansibility, water-holding capacity, oil-holding capacity, cation exchange capacity, glucose adsorption capacity and cholesterol adsorption amount of the modified dietary fibers are all improved remarkably.

The invention relates to rapidly-brewed ready-to-eat edible bird's nests. The rapidly-brewed ready-to-eat edible bird's nests comprise the following components in parts by weight: 3 parts of edible bird's nests, 25 parts of crystal sugar, 10 parts of red jujube powder, 5 parts of red Chinese wolfberry fruit powder, 5 parts of lotus seed powder, 15 parts of fruit powder and 15 parts of lily root flour. Besides, the invention further provides a preparation method of the edible bird's nests. According to rapidly-brewed ready-to-eat edible bird's nest foods provided by the invention, a rapid breakfast food is provided for busy office workers, and the rapidly-brewed ready-to-eat edible bird's nests are convenient to carry and eat, rich in nutrients, healthy and delicious. Besides, the inventionfurther provides a preparation method of the edible bird's nests. Surface bacterium removal is performed through steam bacterium removal, through low-temperature water soaking, the edible bird's nests are naturally stretched, the nutrient value is not destroyed, washing is performed for three times to clean impurities, temperature-controlled cooking is performed, and no fresh keeping agents and no food additives are added.

The invention discloses a manufacturing method of alum-free fruit and vegetable sheet jelly. The manufacturing method comprises the following steps of size mixing, cooking, cooling, drying, shearing, cooling, transporting, metering, packing and storing, wherein a main material of the sheet jelly is plant starch, and auxiliary materials include fruit and vegetable juice and sylvite. In the mode, the alum-free fruit and vegetable sheet jelly manufactured by using the manufacturing method has the advantages of nutrition, health, bright color and luster, high toughness and good mouthfeel.

The invention discloses a pork and fish ball cooking dish style in pickle flavor. The pork and fish ball cooking dish style is prepared from the following raw materials including carp flesh, pig lean meat, pork tripe, pork kidney, yulan magnolia slices, eggs, green starch, pickle soup and the like. A preparation method of the pork and fish ball cooking dish style comprises the following steps: 1) pretreating carp, the pig lean meat, pork tripe, pork kidney and the eggs; 2) adding the pickle soup, the green starch, egg yolk and the like in the treated mashed carp and mashed lean meat, and stirring to form fish paste; 3) extruding the fish paste into fish balls with size as longan, putting in a deep fryer, frying until the surfaces of the fish balls are yellow and hard, and bailing out; 4) putting the bailed fish balls in a bowl, putting the bowl in a food steamer, and steaming; and 5) adding burdening in the treated tripe pieces and sliced pork kidney, putting into the deep fryer, stir-frying, and pouring obtained soup on the fish balls to obtain the pork and fish ball cooking dish style. The pork and fish ball cooking dish style takes the carp flesh and pork as main raw materials and the pickle soup as an auxiliary material to prepare the fish balls, is yellow in appearance, and fragrant outsides and tender insides, has unique flavor of pickle and also has hierarchical rich taste. Meanwhile, according to the pork and fish ball cooking dish style disclosed by the invention, as the carp flesh is scraped, the pork and fish ball cooking dish style is convenient to take without fishbone; as the pork tripe and the pork kidney are added, nutrition and health function of the dish are enriched, and the pork and fish ball cooking dish style is capable of nourishing five organs and strengthening spleen, stomach, muscles and bones.

The invention discloses a Xinhui dried tangerine peel sausage and a preparation method thereof. The Xinhui dried tangerine peel sausage comprises the following raw materials: lean meat particles, fatmeat particles, dried tangerine peel, soybean oil, raw ginger, lentinus edodes, shallot, garlic, refined salt , white sugar, soy sauce, wine, honey, five-spice powder, cumin powder, Chinese prickly ash powder, pepper powder, chili powder, agastache rugosus and star anise powder. According to the invention, the sausage is added with the dried tangerine peel which has the efficacy of relieving cough, stopping vomiting, invigorating the stomach, promoting diuresis, treating gastrectasia, diarrhea and anorexia, eliminating dampness, reducing phlegm and smoothing qi flow, so that the sausage has adelicate sweet taste and rich nutrients, and the obtained sausage is not fat and not greasy, loose in meat quality, good in taste, long in storage time, high in health degree, high in straightness, good in appearance and easy to digest. In the manufacturing process, the method improves baking process, turns original baking over open fire into present steam baking, realizes that no cancerogen of benzopyrene appears, guarantees the food safety of the sausage, and effectively controls quality.

The invention relates to a burdock and coix seed tea prescription with burdock and coix seed as raw materials, and a processing technology thereof. The detailed characteristic description of the invention is as follows: 8kg to 9kg of burdock and 1kg to 3kg of coix seed make up of every 10kg; the detailed characteristic preparation process of the invention is as follows: the fresh burdock (without spot, mould, pollution and aging) and the first-class coix seed are cleaned, cut, dried, fried, separated, detected by metal and mixed by proportion: the two materials are mixed by proportion, and stirred by a stainless stirring machine to be even. The burdock and coix seed tea prepared by the prescription and the technology is rich in a plurality of types of mineral substances beneficial to the human body, more green, has more nutrition and health care value, and spleen and stomach nourishing, tract soothing, comforting liver and kidney qi nourishing effect.

The invention discloses a kumquat lemon wolfberry jam and a processing method thereof. The kumquat lemon wolfberry jam is prepared from the following raw materials in parts by mass: 100 parts of kumquat jam, 2-8 parts of lemon jam, 3-10 parts of wolfberry jam, 40-80 parts of rock sugar solution, and 3-10 parts of fructose solution. The preparation method is as follows: after kumquat, lemon and wolfberry are pretreated, add water to make sauce, add water to dissolve rock candy sugar, mix and prepare each raw material, grind the colloid finely, concentrate in vacuum, bottle while hot, vacuum seal, sterilize and Inspection and processing. The method of the invention utilizes the compounding effect of food and medicinal materials such as kumquat, lemon, wolfberry, rock sugar, fructose, etc., and the obtained product has good color, delicate taste, good flavor, and is healthy, and has the functions of regulating immunity, lowering blood fat, and preventing heart disease in traditional Chinese medicine. Cerebrovascular disease, nourishing the lungs, relieving cough, beautifying the skin and other effects. The product of the invention meets the market development demand and has a bright industrialization prospect.

Black pepper flavor roasted sausage comprises the following raw materials and auxiliary materials, by weight, 80-120 parts of chicken breast, 50-85 parts of duck skin, 4-5 parts of frittered thigh meat, 110-150 parts of ice water, 2-3 parts of salt, 0.5-1.5 parts of white sugar, 1.3-1.6 parts of carrageenan, 15-25 parts of corn starch, 7-15 parts of isolated soybean protein, 42-44 parts of cassava modified starch, 15-20 parts of black pepper marinade and 0.5-1.0 part of sodium hexametaphosphate. A preparation method of the black pepper flavor roasted sausage comprises a series of processes as follows: pretreatment of the raw materials, stirring and pickling, filing, hanging, drying and cooking, cooling and packaging, quick-freezing and warehousing. The prepared black pepper flavor roasted sausage has advantages of lubricating taste, pleasant fragrance and rich and healthy nutrition. According to the technical scheme, steps are simple and machine operations are many. The black pepper flavor roasted sausage is convenient to process and is suitable for industrial production.

The invention relates to a peanut milk prescription with peanuts as the raw material, and a processing technology. The specific characteristic prescription of the invention comprises: 3kg to 7kg of pignuts, 5kg to 9kg of white sugar, 0.1kg to 0.2kg of peanut milk special stabilizing agent and 70kg to 100kg of softened water; the specific characteristic preparation process comprises the following steps: the white sugar and the composite emulsified stabilizing agent are mixed in a dry way, put into hot water which is above 80 DEG C for 20min and fully dissolved; the shelled pignuts are soaked in water for 30min, jordaned with hot water and then filtered for standby; the peanut serum is mixed with the stabilizing agent solution, and blended under about 70 DEG C; the product is homogenated and filled under about 65 DEG C; high-pressure steam sterilization is conducted under 121 DEG C for 15min; the peanut milk prepared by the prescription and the process is rich in a plurality of substances beneficial to the human body, more green, has higher nutrition and health care value and the unique sweetness and fragrance of the peanuts.

The invention discloses a Cantonese dim sum made of dioscorea opposita and a production method thereof. The invention is characterized in that the Cantonese dim sum made of dioscorea opposita comprises the following ingredients in parts by weight: low-gluten flour, dioscorea opposita, eggs, sugar powder, refined vegetable oil, crystalline sorbitol, D-type modifier, milk powder, baking powder, table salt, baking soda and pigment. The production method comprises the following steps: step A, pre-treating and mixing ingredients; step B, wrapping and shaping, wherein the speed of the wrapping machine is 55 pieces / minute; taking the Cantonese dim sum out from the wrapping machine then coating the surface by fresh egg liquid; baking by a cabinet oven, wherein the surface fire is 170-200 DEG C, the bottom fire is 130-150 DEG C and the first baking lasts 2-4 minutes; then cooling, coating by fresh egg liquid and performing the second baking, wherein the surface fire is 180-200 DEG C, the bottom fire is 130-150 DEG C and the second baking lasts 12-16 minutes; taking the Cantonese dim sum out from the cabinet oven when the surface is golden; then cooling and packaging, wherein the Cantonese dim sum taken out from the cabinet oven is naturally cooled or cooled by a fan; sending the Cantonese dim sum quickly into a cooling room, then quantitatively packaging after the Cantonese dim sum is naturally cooled to normal temperature. The Cantonese dim sum made of dioscorea opposita is rational in formula, unique in flavor, nutrient and healthy.

The invention relates to the technical field of puffed foods, and specifically discloses a blueberry-flavor puffed cereal food and a preparation method thereof. The blueberry-flavor puffed cereal fooddisclosed by the invention is prepared from the following raw materials in parts by weight: 3-5 parts of rice flour, 0.8-1.5 parts of wheat flour, 1.4-1.6 parts of white sugar powder, 0.4-0.6 part ofcalcium carbonate, 0.015-0.025 part of edible salt, 2-4 parts of maltose syrup, 0.5-1.5 parts of fructo-oligosaccharides, 0.5-1.5 parts of palm oil, 0.02-0.04 part of phospholipids, 0.5-1.5 parts ofblueberry powder, and 0.75-0.85 part of water. The blueberry-flavor puffed cereal food disclosed by the invention is prepared by adopting scientific and rational material selection and preparation; and thus, the blueberry-flavor puffed cereal food has the following advantages: the blueberry-flavor puffed cereal food is aromatic and sweet in taste, and has unique flavor of blueberries. Moreover, being prepared from the blueberry powder, the wheat flour, the rice flour and the like as the raw materials, the blueberry-flavor puffed cereal food is comprehensive in nutrients and healthy.

The invention relates to tea leaf food and a manufacturing method. Complete and fresh tea leaves with high tenderness and good cleanliness are selected as raw materials. The manufacturing method comprises the steps of tedding fresh leaves, rinsing the leaves, removing the leaves from a pot, air cooling and packaging. The storage and transportation requirements include temperature and illumination requirements. The ways of utilizing the tea leaf food include making cold dishes with sauce, stir-frying, deep-frying and cooking soup. The tea leaf food has the advantages that the color is green and bright; the mouthfeel is fragrant and fresh; and the content of coarse fiber is high. The tea leaf food is nutrient-rich and healthy, thereby being an extraordinary healthcare food. The development of the tea leaf food broadens the application range of tea leaf resources, and enriches the series of health-care food.

The invention belongs to the technical field of foods, and particularly discloses high-calcium high-protein milk candy and a making method thereof; the high-calcium high-protein milk candy is made from the effective ingredients of whole milk powder, maltitol, sorbitol, fruit and vegetable juice powder and DHA (docosahexaenoic acid) algal oil powder, and the making method comprises the steps of mixing, adding an anti-caking agent, mixing, tableting and the like. The high-calcium high-protein milk candy provided by the invention has no colloid, is hard, crispy and palatable, is not influenced bytemperature, has good mouthfeel, has no gluten taste, is high in protein and calcium content and is nutritional and healthy, and the making method is simple, convenient and fast to perform. The making method disclosed by the invention is suitable for making high-calcium high-protein milk candy, and the made high-calcium high-protein milk candy is suitable for various people, especially people pursuing nutrition and health.

The invention discloses a method for preparing plant dried milk by a cell agricultural technique, and belongs to the technical field of food biological processing. The preparation method comprises thefollowing steps of step I, performing isolating culture on soybean endosperm cells and rice endosperm cells to obtain tool cells so as to provide endogenous enzymes required by subsequent treatment;step II, preparing a substrate cell, mixing the soybean endosperm cells with the rice endosperm cells, soybean embryo cells and water in a certain proportion, and performing high-pressure homogenizingand emulsifying to obtain an enzyme action substrate; step III, adding microzymes, performing fermentation, and performing proliferation; and step IV, performing membrane concentration, performing sterilization, and performing spray drying. The cell biological technology is used as a means, the soybean endosperm cells, the rice endosperm cells and the soybean embryo cells are used for preparing the plant dried milk, and the plant dried milk can be used for replacing milk from an animal source, so that the land utilization rate can be increased, the source of milk powder products is increased,and added value of agriculture products is increased.

The invention relates to durio zibethinus grapefruit healthcare wine which comprises the following raw materials in parts by weight: 200-500 parts of base liquor, 50-80 parts of grapefruit pulp, 30-50 parts of durio zibethinus pulp, 3-5 parts of onion peel and 5-8 parts of dates. The durio zibethinus grapefruit healthcare wine provided by the invention has dual healthcare effects of durio zibethinus and grapefruit, has the unique flavor of durio zibethinus and grapefruit, is free of smell of durio zibethinus or bitterness of grapefruit, good in taste, rich in after sweet, rich in nutrition, capable of nourishing spleen and tonifying qi, invigorating the kidney and strengthening Yang as well as losing weight and beautifying skin, and has relatively good effects of reducing blood sugar and blood fat.

The invention discloses a breakfast food production process integrating grain germs, and belongs to the technical field of food processing. The production process comprises the steps of mixing soybeans, black beans, rice, millet, quinoa and peas, adding water, and then adding a germination intervention processing aid to induce germination; after the germs of soybeans, black beans, rice, millet, quinoa and peas are all germinated, respectively, adding phytase for enzymolysis; after the end of enzymolysis, rinsing with water, heating and maturing with steam, dehydrating under negative pressure,then coarsely pulverizing soybeans, black beans, rice, millet, quinoa and peas to remove the hulls, performing ultrafine pulverization and sterilization, further dehydrating by tunnel type microwave,and packaging after re-sterilization, to obtain the breakfast food integrating grain germs. The breakfast food integrating grain germs is nutritious, easy to dissolve and suitable for eating for breakfast.

The invention relates to the technical field of food processing and particularly relates to a longan biscuit and a production method thereof. The longan biscuit is prepared from the following raw materials in parts by weight: 13-18 parts of milk powder, 38-42 parts of longan powder, 98-102 parts of wheat meal, 8-12 parts of powdered sugar, 24-26 parts of edible vegetable oil, 0.3-0.5 part of lecithin, 0.1-0.3 part of sodium hydrogen carbonate, 0.015-0.025 part of table salt and 0.75-0.85 part of water. By utilizing scientific and reasonable material selection and production processes, the longan biscuit has the advantages fragrance, sweet taste and special longan flavor; by utilizing the milk powder, the longan powder, the wheat meal, and the like as the raw materials, the longan biscuit has comprehensive nutrition and is healthy; and when the longan biscuit is matched with milk products such as yoghourt and milk to be eaten, the tastes of the mild products can be improved.

A stuffed bun containing soup in its stuffing features that its stuffing is proportionally prepared from coastal glehnia root, mea and flavouring through preparing stuffing, wrapping and frying. It has rich nutrients and unique taste.

The invention discloses a concentrate supplement for camels in a lactation period of camels and a preparation method of the concentrate supplement, and relates to the technical field of camel feed. The concentrate supplement for the camels in the lactation period is prepared from the following raw material components in parts by weight: 45-49 parts of corn, 8-12 parts of corn bran, 6-10 parts of cottonseed meal, 12-16 parts of soybean meal, 13-17 parts of corn DDGS, 0.8-1.2 parts of calcium hydrogen phosphate, 0.8-1.2 parts of stone powder, 0.8-1.2 parts of baking soda, 1.3-1.7 parts of table salt, 0.4-0.6 part of magnesium oxide and 0.8-1.2 parts of lactation compound premix feed, wherein the lactation compound premix feed is prepared from the following raw material components: vitamin A, vitamin D, vitamin E, nicotinic acid, pantothenic acid, copper sulfate pentahydrate, manganese sulfate monohydrate, zinc sulfate monohydrate, cobalt sulfate hexahydrate, potassium iodide, sodium selenite and zeolite powder. The concentrate supplement for the camels in the lactation period has good palatability to camels, and can improve the milk yield.

The invention discloses a method for preparing flavored pickled vegetable fermentation liquid through low-temperature nanometer crushing of tartarian buckwheat shells and walnut residues and multistage enzymolysis and fermentation. The method comprises the steps of preparing nanometer suspension A from tartarian buckwheat shells and tartarian buckwheat subjected to multistage baking, preparing nanometer suspension B from walnut residues subjected to multistage baking, preparing nanometer suspension C from soybeans, mung beans and red adzuki beans subjected to multistage baking, preparing nanometer suspension D from white radishes, radishes, eggplants and purple cabbages, performing two-stage enzymolysis on the nanometer suspension A, the nanometer suspension B and the nanometer suspensionC with soybean protease and papain under the condition of high pressure and high temperature, then adding the nanometer suspension D and composite zymocyte normal saline suspension, sequentially performing constant-pressure four-stage fermentation at 38-39 DEG C, 32-34 DEG C, 24-25 DEG C and 6-10 DEG C, and then performing high-pressure sterilization so as to obtain novel pickled vegetable multi-flavor fermentation liquid having fragrance of grains and beans. The fermentation liquid is used for preparing novel pickled vegetables through high-pressure permeation and positive and negative pressure permeation techniques, so that the pickled vegetables have fragrance and flavor of the grains and the beans.

The invention relates to the technical field of puffed food, and particularly discloses longan-flavor puffed cereal food. The invention also discloses a production method of the longan-flavor puffed creal food. The longan-flavor puffed cereal food disclosed by the invention is prepared from the following raw materials in parts by weight: 6 to 10 parts of longan powder, 23 to 27 parts of wheat flour, 6 to 10 parts of rice meal, 0.4 to 0.6 part of calcium carbonate, 0.01 to 0.025 part of table salt, and 0.85 to 0.95 part of water. By virtue of scientific and reasonable material selection and production, the longan-flavor puffed cereal food provided by the invention has the following advantages: the taste is fragrant and sweet, and the special flavor of longan is strong; the food is in various particle shapes and is rich in shape compared with a conventional puffed product; the longan powder, wheat flour and rice powder are used as raw materials, so that the longan-flavor puffed cereal food is beneficial to the heart and spleen, capable of supplementing the Qi and blood, comprehensive in nutrition and healthy; and by changing the singleness of the traditional puffed cereal food and the homogeneity characteristic of puffed cereal products on the market, novel use of the puffed product can be expanded.

The invention relates to a meat product and a preparation method thereof. The preparation method comprises the following steps: acquiring tomato-pimiento pulp and soybean-corn flour; processing lactobacillus plantarum, lactobacillus casei and leuconostoc mesenteroides to prepare lactobacillus plantarum seed liquid, lactobacillus casei seed liquid and leuconostoc mesenteroides seed liquid respectively; mixing raw materials comprising the tomato-pimiento pulp, soybean-corn flour, the lactobacillus plantarum seed solution, the lactobacillus casei seed solution and the leuconostoc mesenteroides seed solution, and carrying out primary fermentation on an obtained pre-fermented raw material mixture to obtain a pre-fermented ingredient; processing pediococcus pentosaceus, staphylococcus xylosus and candida utilis bacterium to prepare a composite fermentation seed solution; mixing a livestock and poultry meat raw material, the composite fermentation seed solution, the pre-fermentation ingredient and a salty agent, and carrying out secondary fermentation. The meat product prepared by the method disclosed by the invention is low in moisture content, low in cholesterol content, good in taste and rich in nutrition.

The invention discloses healthy chocolates in which cocoa powder is replaced with pulp and a preparing method of the chocolates. According to the chocolates, black sapote powder is adopted for replacing 70-95% of cocoa powder by mass, wherein the moisture content of the black sapote powder is 1-5%, and the particle size of the black sapote powder is 10-25 micrometers; the chocolates are also prepared from, by mass, 0.5-5% of cocoa powder, 1-30% of cocoa butter and 0.4-0.6% of lecithin. According to the healthy chocolates, the black sapote powder is adopted for replacing most cocoa powder to serve as the main raw material, the accurate grinding and refining process is not needed, and the preparing technology is simple; the prepared chocolates can keep the mouthfeel of chocolates, and have the advantages of being silky and smooth in mouthfeel, capable of being molten at the tongue tip, strong in cocoa aroma, low in fat content and sugar content, rich in nutrition and healthy, capable ofmeeting the requirements of modern people for nutrition and health care of food.