32results about How to "Play the role of deodorization" patented technology

The invention discloses a stomachic dark plum duck crisp and a processing method of the stomachic dark plum duck crisp. The method comprises processes as follows: washing and dewatering the duck, performing vacuum massage by fried salt, then sealing and pickling, adding water together with a herbal cuisine seasoning bag for marinating, steaming at a high pressure, stirring the materials, filling into a mold, shaping, and then packaging to obtain the finished product, wherein in processing ingredients of the duck, Chinese medicinal herbs are added besides ordinary spices, and a chemical preservative is replaced by lotus leaf powder. The duck crisp processed by the method provided by the invention is fragrant and greasy, salty and fresh with pure and intense smell and unique and perfect in taste; besides, a stomachic healthcare function is endowed to the duck crisp; a novel leisure duck healthcare snack which is convenient to eat is provided for people, and the variety of the duck used as the leisure food is enriched.

The invention discloses a liver-protecting medlar duck crisp and a processing method of the liver-protecting medlar duck crisp. The method comprises the following steps: washing and dewatering the duck, performing vacuum massage by fried salt, then sealing and pickling, adding water together with a herbal cuisine seasoning bag for marinating, steaming at high pressure, stirring the materials, filling into a mold, shaping, and then packaging to obtain the finished product, wherein in processing ingredients of the duck, Chinese medicinal herbs are added besides ordinary spices, and a chemical preservative is replaced by lotus leaf powder. The duck crisp processed by the method provided by the invention is fragrant and greasy, salty and fresh with pure and intense smell and unique and perfect taste; besides, a liver-protecting healthcare function is endowed to the duck crisp; a novel leisure duck healthcare snack which is convenient to eat is provided for people, and the variety of the duck used as the leisure food is enriched.

The invention discloses a dried clam capable of maintaining beauty and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, baking and drying, semi-drying in the shade at normal temperature, sealing and flavoring, re-drying in the shade, sterilizing and then packaging. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, so that the resulting dried clam is relatively health. The dried clam has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of dried clam. The dried clam can be enjoyed by people at different ages and is convenient to eat. Meanwhile, a function of maintaining beauty is added, and types of clam snap food are enriched.

The invention discloses a crayfish spiced salt seasoning. The crayfish spiced salt seasoning comprises the following components: vegetable oil, salt, gourmet powder, Chinese prickly ash, black peppers, star aniseeds, cloves, villous amomum fruits, roots or herbs of valeriana tangutica, netmeg, dried orange peel, bay leaves, fennel seeds, perilla leaves, rhizomes of phyllostachys nigra, cratoxylum cochinchinense, and red chili. According to the seasoning, the rhizomes of phyllostachys nigra and the cratoxylum cochinchinense are used as natural preservatives, and chemical preservation agents do not need to be added, so that the crayfish spiced salt seasoning is healthy and environmental-friendly; and the seasoning is a dry spice obtained through stir-frying, and is easy to store, and the quality guarantee period can reach 18 months. The made crayfish spiced salt seasoning not only is good in mouth feel, and heavy in aftertaste, also has certain effects of clearing heat and removing toxicity and is beneficial for human bodies after being eaten for a long term.

The invention relates to a composite probiotic deodorant, a preparation method and an application thereof. The preparation method comprises the following steps: 1) respectively preparing yeast mixed bacterial solution, bacillus mixed bacterial solution and lactic acid bacterial mixed bacterial solution; 2) adding that yeast mixed bacterial liquid and the bacillus mix bacterial liquid into a spreading culture medium for aerobic fermentation; 3) adding that mixed lactic acid bacteria liquid into the spread culture medium in the step 2) and continuing anaerobic fermentation to obtain a compositeprobiotic deodorant; Deodorant is used to deodorize farms. As compare with that prior art, the deodorant of the invention is prepared by mix and fermenting a plurality of probiotics, the synergy amongthe strains is good, the preservation time of the live bacteria is prolonged, the deodorant function is diversified, and the deodorant is convenient to use.

The invention discloses fermented sour soup flavored beef jerky and a preparation method thereof. The beef jerky comprises, by weight, 90-110 parts of beef, 1.8-2.2 parts of green tea, 0.4-0.6 part ofginger slice, 1.8-2.2 parts of rock sugar, 0.2-0.4 part of compound phosphate, 2.0-2.4 parts of lactic acid bacteria and yeast, 1.3-1.7 parts of glucose, 0.8-1.2 parts of salt, 5.5-6.5 parts of honey, 0.3-0.7 of chili powder, 0.8-1.2 parts of spiced powder, 0.8-1.2 parts of pepper, 0.8-1.2 parts of Sichuan pepper, 0.8-1.2 parts of Sichuan pepper powder, 7.5-8.5 parts of red sour soup and 5.5-6.5parts of sesame oil. The sour soup flavored beef jerky prepared by the above components has the unique flavor of the sour soup, the flavor of the beef jerky is more excellent, the nutritional value ishigher, the digestibility of the fermented beef jerky is improved, and the flavor is improved. The probiotics in the fermented beef jerky inhibits the growth of harmful microorganisms, prolongs the shelf life of the beef jerky, and improves the safety of the beef jerky.

The invention discloses a liver-protecting and health-care clam crisp and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, steaming under high pressure, stirring spices, filling dies and molding. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, and Chinese herbal medicines are added into the boiling and seasoning spices, so that the resulting clam has liver-protecting and health-care functions. The liver-protecting and health-care clam crisp has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture and difficult chews. The clam crisp can be enjoyed by people at different ages, provides a novel health food for patients with poor liver function, and is convenient to eat. Meanwhile, types of clam snap food are enriched.

The invention discloses prunus salicina fruit juice spicy beef jerky. The prunus salicina fruit juice spicy beef jerky comprises the following components in parts by weight: 90-110 parts of beef, 1.8-2.2 parts of green tea, 0.4-0.6 part of dried ginger slices, 1.8-2.2 parts of table salt, 1.8-2.2 parts of brown sugar blocks, 1.8-2.2 parts of crystal sugar, 1.8-2.2 parts of white granulated sugar, 2.8-3.2 parts of honey, 5.5-6.5 parts of edible oil, 14-16 parts of chili powder, 0.9-1.1 parts of five spice powder, 0.3-0.5 part of pepper powder, 0.9-1.1 parts of Chinese prickly ash seeds, 0.4-0.6 part of Chinese prickly ash powder, 0.9-1.1 parts of cinnamon bark, 0.9-1.1 parts of cooking wine, 0.9-1.1 parts of Baijiu, 0.9-1.1 parts of sweet rice wine and 4.7-5.3 parts of prunus salicina fruit juice. The beef jerky is prepared from the above components. The prunus salicina fruit juice spicy beef jerky is based on conventional beef jerky, and the prunus salicina fruit juice is added, so that the meat fragrance of the beef jerky and the fruity flavor of prunus salicina are perfectly combined, and the prunus salicina fruit juice spicy beef jerky has salubrious flavor and rich aftertaste. Jerky products perfectly combining the beef jerky and fresh fruits are developed, so that the requirements of modern people for meat products various in kinds and unique in flavor are met, and the nutrient value of the meat products can also be increased.

The invention discloses a lipid-lowering and health-care clam crisp and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, steaming under high pressure, stirring spices, filling dies and molding. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, and Chinese herbal medicines are added into the boiling and seasoning spices, so that the resulting clam has lipid-lowering and health-care functions. The lipid-lowering and health-care clam crisp has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture and difficult chews. The clam crisp can be enjoyed by people at different ages, provides a novel health food for patients with high blood lipid, and is convenient to eat. Meanwhile, types of clam snap food are enriched.

The invention discloses a dried clam capable of adjusting sub-health and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, baking and drying, semi-drying in the shade at normal temperature, sealing and flavoring, re-drying in the shade, sterilizing and then packaging. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, so that the resulting dried clam is relatively health. The dried clam has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of dried clam. The dried clam can be enjoyed by people at different ages and is convenient to eat. Meanwhile, a health care function of adjusting the sub-health is added, and types of clam snap food are enriched.

The invention discloses an environment-friendly fertilizer and a preparation method thereof, and belongs to the technical field of fertilizers. The environment-friendly fertilizer comprises the following raw materials in parts by weight: 50-80 parts of river bottom mud, 10-15 parts of straw, 15-25 parts of activated carbon, 20-30 parts of coal slag, 3-6 parts of earthworms, 25-35 parts of pig manure, 10-15 parts of fish bone and 0.1-0.5 part of lactic acid bacteria. According to the invention, the earthworms are added into the coal slag and the pig manure, and the ground fish bone and straw powder are added into the coal slag and the pig manure. The fish bone and the straw provide a good living environment for the earthworms, so that the growth of the earthworms is facilitated. The coal slag contains certain nutrient elements, but certain heavy metals exist in the coal slag, and heavy metals such as Cu, Zn, Cd, Ni and the like are promoted to be converted to an exchange state and a water-soluble state through the effect of the earthworms. The comprehensive effect of influence of the earthworms on the stage of the heavy metals is relatively remarkable, so that harmless use of the coal slag is realized, the waste is changed into wealth, and nutrients are provided for the growth of plants. In addition, a certain capability of fertilizer retention and water retention is achieved, and the long-time fertility-increasing effect of the fertilizer is improved.

The invention relates to cheese-flavored candy sausage and a preparation method thereof. The sausage is prepared from the following raw materials in parts by weight: 15-20 parts of beef, 10-15 parts of beef fat, 25-35 parts of chicken breast meat, 30-35 parts of duck breast meat, 4-8 parts of cream cheese, 1-4 parts of skim milk powder, 0.1-0.5 part of borneol powder, 1-5 parts of oolong powder, 1-3 parts of edible salt, 2-5 parts of white granulated sugar, 0.5-1 part of vinegar, 8-11 parts of ice water, 0.5-1 part of starch and a full dose of red wine. The cheese-flavored candy sausage has the advantages of sweet and delicious taste, rich milk flavor and the like of common cheese sausage, effectively reduces the greasy feel, has a smaller volume and is convenient to carry; and compared with the common cheese sausage, the mouth feel of the cheese-flavored candy sausage is further improved.

The invention discloses an energy-saving and environment-friendly purifier for a car. The energy-saving and environment-friendly purifier comprises a purifier shell and a purifier top cover, five airinlet filtering screens are arranged on the lower portion of the outer wall of the purifier filtering screen at equal intervals, and air outlet filtering screens are correspondingly arranged at the positions, located on the upper portions of the air inlet filtering screens, of the outer wall of the purifier shell. Partition plates are arranged at the positions, between the air inlet filtering screens and the air outlet filtering screens, in the purifier shell, and a draught fan is arranged in the center of the bottom surface in the purifier shell. In the energy-saving and environment-friendlypurifier, holes of the same specification are formed in the purifier top cover and the top of a filtering screen storage box, grille gaps of first cylindrical grilles are same as grille gaps of thirdcylindrical grilles, the holes in the purifier top cover are aligned by rotating the filtering screen storage box, meanwhile, the grille gaps formed in the first and third cylindrical grilles are blocked, the aim of changing the wind direction is achieved, and it is convenient for a user to cool a mobile phone when the car is used in summer.

The invention discloses prunus salicina fruit juice spicy beef jerky. The prunus salicina fruit juice spicy beef jerky comprises the following components in parts by weight: 90-110 parts of beef, 1.8-2.2 parts of green tea, 0.4-0.6 part of dried ginger slices, 1.8-2.2 parts of table salt, 1.8-2.2 parts of brown sugar blocks, 1.8-2.2 parts of crystal sugar, 1.8-2.2 parts of white granulated sugar, 2.8-3.2 parts of honey, 5.5-6.5 parts of edible oil, 14-16 parts of chili powder, 0.9-1.1 parts of five spice powder, 0.3-0.5 part of pepper powder, 0.9-1.1 parts of Chinese prickly ash seeds, 0.4-0.6 part of Chinese prickly ash powder, 0.9-1.1 parts of cinnamon bark, 0.9-1.1 parts of cooking wine, 0.9-1.1 parts of Baijiu, 0.9-1.1 parts of sweet rice wine and 4.7-5.3 parts of prunus salicina fruit juice. The beef jerky is prepared from the above components. The prunus salicina fruit juice spicy beef jerky is based on conventional beef jerky, and the prunus salicina fruit juice is added, so that the meat fragrance of the beef jerky and the fruity flavor of prunus salicina are perfectly combined, and the prunus salicina fruit juice spicy beef jerky has salubrious flavor and rich aftertaste. Jerky products perfectly combining the beef jerky and fresh fruits are developed, so that the requirements of modern people for meat products various in kinds and unique in flavor are met, and the nutrient value of the meat products can also be increased.

The invention provides a treatment method for fish baking before pickling. The method comprises an alkali liquor soaking step, to be specific, fish which is cut and washed clean is completely immersed in alkali liquor for 20 min, the temperature of the alkali liquor is kept at 45 DEG C, and then the fish is taken out, washed clean with running water, drained and pickled, wherein the alkali liquor is prepared from raw materials in parts by weight as follows: 8 parts of dietary alkali, 1,500 parts of water, 15 g of green persimmon peels and 27 parts of ginger. According to the treatment method for fish baking before pickling, fish bodies are treated for fish baking before pickling, oil films on surfaces of the fish bodies are removed, the pickling effect of follow-up pickling steps can be improved, and the pickling time can be shortened; the fishy smell can be removed after the fish bodies are soaked in the alkali liquor.

The invention discloses a floating-type biological deodorization filler release tank and a deodorization method thereof, and belongs to the technical field of environment-friendly deodorization. The floating-type biological deodorization filler release tank comprises a tank body, a top cover, lifting holes, a floating cylinder, quick fixing locks and upper and lower baseplates, and the space between the top cover and the upper baseplate is filled with a filler. When in use, the floating-type biological deodorization filler release tank floats in sewage or sludge in an aeration tank, and the dissolved oxygen environment of the aeration tank is utilized; the structure of the tank body is beneficial to upward water flow during aeration, that is, the water flow penetrates through the tank body to be sufficiently mixed with the filler for a perfect reaction effect, so that the quantity of bacterial genera in soil can be quickly increased, and the purpose of degrading odor molecules can be fulfilled.

The present invention provides a manufacture method of smell-free dried venison and relates to the technical field of meat food processing. The manufacture method comprises the following steps: pretreatment, stir-frying, material preparing, material filling, back-stir-frying and cooking, marinating and finished product obtaining. The manufacture method changes a traditional dehydration and cookingprocess steps, also minces venison into paste, enables the venison to fully contact with flavoring auxiliary materials which can completely cover a small part of smell of the venison paste, finally conducts drying, pressing and strip cutting, can completely remove the smell of the prepared dried venison and improves eating mouthfeel.

The invention discloses a wooden box which is easy to use and has a long service life. There is a first partition, the top of the first partition is plugged with a second partition, one end of the outer frame is provided with a storage bag, and the end of the bottom plate close to the storage bag is provided with a groove. One end of the groove is provided with a blind hole, and a pull rod runs through the blind hole, and one end of the pull rod is fixedly connected to a limit block, and the end of the pull rod away from the limit block is fixedly connected to a handle. This easy-to-use and long-life wooden box has the advantages of simple structure, convenient use, and long service life. It solves the problem that most of the custom-made wooden boxes on the market are discarded after being used once, which greatly reduces the service life of the wooden box. , and most of the wooden boxes are inconvenient to move, inconvenient for users to use, easy to be affected by moisture, breeding insects and ants, and producing peculiar smells.

The invention relates to the technical field of aquatic product processing and particularly discloses a frozen storage method for minced fish. The method comprises the following steps: (1) scaling and bloodletting: scaling fresh fishes, carrying out cutting under fins, and then, carrying out bloodletting in clean water; (2) low-temperature acid discharge: placing bloodletting fresh fishes into clean water, slowly cooling a temperature of the clean water to 0 DEG C to 2 DEG C through cool air, and carrying out soaking for 5-10 minutes; (3) pretreatment: subjecting the soaked fishes to fish bone removing, boning, peeling and slitting, so as to form slitted fish bars; (4) low-temperature common salt rinsing: rinsing the slitted fish bars in salt water with the temperature of 0 DEG C to 2 DEG C and the concentration of 0.25%; (5) low-temperature dewatering: subjecting the rinsed fish bars to low-temperature low-speed dewatering for 15min in low temperature dewatering equipment; (6) chopping mixing: adding the dewatered fish bars and a protease inhibitor with the concentration of 0.1%-0.5% in chopping mixing equipment, and carrying out chopping mixing for 15min; and (7) vacuum-encapsulated cold storage: carrying out cold storage at the temperature of -10 DEG C to -4 DEG C. According to the frozen storage method for the minced fish, the loss of proteins can be effectively prevented, and the effect of finished minced fish is improved.

The invention provides a processing method used before baked fish pickling. The processing method used before baked fish pickling comprises a step alkali liquid soaking, and specifically comprises thefollowing steps: thoroughly immersing a cut and cleaned fish in alkali liquid for 20min, keeping the temperature of the alkali liquid at 45 DEG C, then taking the fish out, cleanly rinsing the fish with running water, draining water and then pickling, wherein the alkali liquid is prepared from the following raw materials in parts by weight: 8 parts of edible alkali, 1500 parts of water, 15g of green persimmon peel and 27 parts of ginger. According to the processing method used before baked fish pickling, provided by the invention, a fish body is processed before baked fish pickling to removea grease film on the surface of the fish body, so that the pickling effect of the subsequent pickling step can be improved and the pickling time can be shortened; after the fish body is soaked by thealkali liquid, the fishy smell removing effect can be also achieved.

The invention discloses a liver-protecting medlar duck crisp and a processing method of the liver-protecting medlar duck crisp. The method comprises the following steps: washing and dewatering the duck, performing vacuum massage by fried salt, then sealing and pickling, adding water together with a herbal cuisine seasoning bag for marinating, steaming at high pressure, stirring the materials, filling into a mold, shaping, and then packaging to obtain the finished product, wherein in processing ingredients of the duck, Chinese medicinal herbs are added besides ordinary spices, and a chemical preservative is replaced by lotus leaf powder. The duck crisp processed by the method provided by the invention is fragrant and greasy, salty and fresh with pure and intense smell and unique and perfect taste; besides, a liver-protecting healthcare function is endowed to the duck crisp; a novel leisure duck healthcare snack which is convenient to eat is provided for people, and the variety of the duck used as the leisure food is enriched.

The invention discloses an antihypertensive and health-care clam crisp and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, steaming under high pressure, stirring spices, filling dies and molding. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, and Chinese herbal medicines are added into the boiling and seasoning spices, so that the resulting clam has antihypertensive and health-care functions. The antihypertensive and health-care clam crisp has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture and difficult chews. The clam crisp can be enjoyed by people at different ages, especially provides a novel health food for patients with high blood glucose, and is convenient to eat. Meanwhile, types of clam snap food are enriched.

The invention discloses a dried clam capable of maintaining beauty and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, baking and drying, semi-drying in the shade at normal temperature, sealing and flavoring, re-drying in the shade, sterilizing and then packaging. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, so that the resulting dried clam is relatively health. The dried clam has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of dried clam. The dried clam can be enjoyed by people at different ages and is convenient to eat. Meanwhile, a function of maintaining beauty is added, and types of clam snap food are enriched.

The invention discloses a dried clam capable of adjusting sub-health and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, baking and drying, semi-drying in the shade at normal temperature, sealing and flavoring, re-drying in the shade, sterilizing and then packaging. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, so that the resulting dried clam is relatively health. The dried clam has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of dried clam. The dried clam can be enjoyed by people at different ages and is convenient to eat. Meanwhile, a health care function of adjusting the sub-health is added, and types of clam snap food are enriched.

The invention discloses a suspension-type biological deodorization filler release tank and a deodorization method thereof, belonging to the technical field of environmental protection deodorization. Suspended biological deodorization filler release tank includes tank body, top cover, lifting hole, buoy, quick fixing lock and upper and lower bottom plates. Filling is installed between the top cover and upper bottom plate. When in use, the biological deodorization filler release tank is suspended in the exposure In the sewage or sludge of the aeration tank, the dissolved oxygen environment of the aeration tank is used. The structure of the tank body is conducive to the rising water flow during aeration. It passes through the tank body and is fully mixed with the filler to achieve a perfect reaction effect, which can quickly strengthen the soil. The number of bacteria genera can achieve the purpose of degrading malodorous molecules.

The invention provides a treatment liquid used before marinating of roasted fishes. The treatment liquid used before marinating of the roasted fishes is prepared from the following raw materials in parts by weight: 8 parts of edible alkali, 1500 parts of water, 15 grams of green persimmon peels, 27 parts of fresh gingers and 9 parts of talcum powder. The treatment liquid is prepared by the following steps: adding the water into a container; carrying out heating until the temperature of the water is raised to 42-45 DEG C; adding the green persimmon peels and the fresh ginger into the heated water, and maintaining the temperature for 15 minutes; adding the edible alkali and the talcum powder into the mixture, and uniformly stirring the mixture, so that the treatment liquid is prepared. The treatment liquid used before marinating of roasted fishes provided by the invention is used when the fishes are being treated before marinating of the roasted fishes so as to remove lipid membranes on surfaces of the fishes; thus, marinating effects of the subsequent step of marinating can be improved, and the marinating time is shortened. Moreover, soaking of the fishes by the treatment liquid also has the effect of removing fishy smells.

The invention relates to the technical field of microphone equipment, in particular to a silicon microphone with a sound tunnel and a sound beam. The microphone comprises a base, a support rod is arranged on the base, and a cleaning mechanism is connected to one end, away from the base, of the support rod; the base is detachably connected with a liquid storage mechanism; a placement mechanism is arranged on the base; a reciprocating mechanism is mounted on the base; a pumping mechanism is assembled on the base, and the reciprocating mechanism drives the pumping mechanism; through the arrangement of the placement mechanism, the base can be conveniently fixed on a desktop, so the microphone is prevented from being touched by mistake when being used; through the arrangement of the reciprocating mechanism, the pumping mechanism is conveniently driven to operate, the pumping mechanism conveys liquid in the liquid storage mechanism into the cleaning mechanism, meanwhile, waste liquid in the cleaning mechanism is recycled into the liquid storage mechanism to be stored, and then the clean and sanitary effect of the silicon microphone with the sound tunnel and the sound beam is conveniently improved; and the microphone is prevented from generating peculiar smell after being used for a long time.

The invention discloses a lipid-lowering and health-care clam crisp and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, steaming under high pressure, stirring spices, filling dies and molding. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, and Chinese herbal medicines are added into the boiling and seasoning spices, so that the resulting clam has lipid-lowering and health-care functions. The lipid-lowering and health-care clam crisp has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture and difficult chews. The clam crisp can be enjoyed by people at different ages, provides a novel health food for patients with high blood lipid, and is convenient to eat. Meanwhile, types of clam snap food are enriched.

The invention discloses a lipid-lowering healthcare duck crisp and a processing method of the lipid-lowering healthcare duck crisp. The method comprises the following steps: washing and dewatering the duck, performing vacuum massage by fried salt, then sealing and pickling, adding water together with a herbal cuisine seasoning bag for marinating, steaming at high pressure, stirring the materials, filling into a mold, shaping, and then packaging to obtain the finished product, wherein in processing ingredients of the duck, Chinese medicinal herbs are added besides ordinary spices, and a chemical preservative is replaced by lotus leaf powder. The lipid-lowering duck crisp processed by the method provided by the invention is characterized by golden color, palatable softness and hardness of tissues with just slagging in the mouth, deliciously sweet and salty taste, intense and pure fragrance with mouthful fragrance; besides, the lipid-lowering duck crisp has a lipid-lowering healthcare function; a novel leisure food which is convenient to eat is provided for patients having high blood lipid, and the variety of the duck used as the leisure food is enriched.