290results about How to "Crisp and tender" patented technology

The invention provides a quick preparation method for a pickled vegetable containing biodiasmin. The quick preparation method comprises the following steps of: preparing biodiasmin liquor, preparing pickled vegetable fermentation liquor, preparing a seasoning fermentation liquor, pre-treating and preparing a finished pickled vegetable containing biodiasmin. According to the quick preparation method disclosed by the invention, the pickled vegetable fermentation liquor is independently prepared according to the conventional pickled vegetable production way, and the pickled vegetable fermentation liquor is treated by seasoning to form seasoning fermentation liquor; osmotic dehydration and the brittleness-keeping treatment are carried out on the fresh vegetable to obtain a semi-finished product; and the semi-finished product is pickled by the seasoning fermentation liquor, and the seasoning fermentation liquor is quickened up to permeate into the vegetable through the vacuum treatment to obtain the delicious finished pickled vegetable. The pickled vegetable is prepared by the preparation method disclosed by the invention is low in salt content, short in production time, high in calcium content and biodiasmin content and beneficial to the body health of a user; and moreover, the automation degree of the pickled vegetable processing is improved.

The invention discloses a processing method for vacuum freeze drying of Hemerocallis fulva L. The processing method comprises the following steps: S1, pre-freezing pretreated fresh Hemerocallis fulva L. at a temperature of -40 DEG C for more than 10 h; and S2, freeze drying the prefrozen Hemerocallis fulva L. at a temperature of -40 to -50 DEG C in a high vacuum state for 12 to 16 h. The invention has the following beneficial effects: pretreated Hemerocallis fulva L. has a yellowish green color and crisp and tender taste and is safe to eat since colchicine is inactivated; the process of vacuum freeze drying is employed, so the processed Hemerocallis fulva L. maintains good appearance, intact flower buds and the original color, fragrance, flavor and shape of Hemerocallis fulva L., water content in the processed Hemerocallis fulva L. is low, a loss late of nutritional ingredients like protein, vitamin C, a dietary fiber and the like is low, and a storage life of the processed Hemerocallis fulva L. is long; rehydration of the processed Hemerocallis fulva L. is easy, and the processed Hemerocallis fulva L. has a yellowish green color and crisp and tender taste and retains original delicate fragrance after rehydration.

A process for quickly preparing high-quality pickled Chinese cabbage includes such steps as preparing culture media, sterilizing, activating excellent lactobacillus strain, constant-temp culturing in ordinary liquid culture medium, culturing in another liquid medium to obtain bacterial liquid, loading the cleaned Chinese cabbage in a container, compressing, adding said bacterial liquid, edible salt and warm water, sealing and anaerobic fermenting for 10-15 days. Its advantages are delicious taste, high crispness and without destroy of nutrients.

The patent provides a preparation method of bread freshwater lobster cake and relates to a food processing method, specifically which is bread cake making method with freshwater lobster as material, wherein the procedure for making break includes, conventional blank-making, quick freezing, enveloping slurry, enwrapping breadcrumb, pre-frying, pre-cooling, packaging and warehousing. Bread freshwater lobster cake made with the method of invention has following advantages including, golden yellow appearance, testing crisp and tender, special flavor, which can be eaten by simple frying, portable and suitable to people of all ages. The present invention provides a making method of bread freshwater lobster cake to accord with common dietary of east and west people, which increases variety of freshwater lobster production, thus contributes to expand domestic and foreign markets of freshwater lobster production.

A processing method of Tujia dried bean curd belongs to the technical field of bean product processing, and comprises the technological steps of immersing, pulp refining, pulp filtering, pulp boiling, solidifying, shaping, squeezing, cutting, marinating, blow drying, seasoning, and packaging sterilizing. The method is in favor of the food nutrition balance because of the six-tank continuous boiling of the obtained soybean pulp, guarantees the dried bean curd raw material quality because of the filtration before and after the pulp boiling, can realize the golden color, crisp and tender mouthfeel, fresh, delicious taste, ready-to-eat, easy carrying and easy preservation by commonly utilizing the seasoning and quality guarantee of a Tujia perfume and the seasoning and color adjustment of a golden sauce, maintains the traditional fresh, fragrant, crisp and tender mouthfeel of Tujia dried bean curd, substantially improves the production efficiency and the product quality and solves the easy acetification and difficult preservation problems of dried bean curd by utilizing a modern technology, and is suitable for the popularization.

The invention discloses termitomyces albuminosus compost and a cultivation method thereof. The termitomyces albuminosus compost comprises the following raw materials by weight percent: 25-30% of cottonseed hull, 20-25% of sawdust, 23-28% of corncob, 1-2% of calcium carbonate, 15-18% of bran, 4-6% of soybean meal, 2-5% of corn powder and 0.5-2% of composite fertilizer, wherein the mixed material has water content within 60-65% and pH value within 6.5-8. As the temperature and humidity in a cultivation room are suitable for growth of the termitomyces albuminosus, the termitomyces albuminosus can be harvested after the termitomyces albuminosus is covered with soil for 20 days. Compared with the traditional greenhouse planting, the fruiting time of the termitomyces albuminosus compost is shortened for 10 days. As the nutrients in the compost are abundant, compared with the traditional plants, the termitomyces albuminosus compost is uniform in shape and much tender in taste, and the output of the termitomyces albuminosus compost is increased by more than 10%.

The invention discloses an anhydrous rapid preparation method of a low-nitrite lactic acid-fermented vegetable. The method comprises the following steps: cleaning and draining off a to-be-fermented vegetable, and segmenting according to the requirements; and adding 1.5%-3.3% of salt and 0.05%-0.35% of functional bacteria powder according to the weight of the vegetable, mixing evenly, and fermenting at a room temperature for 1-4 days, so as to obtain the fermented vegetable product. The low-nitrite lactic acid-fermented vegetable is fast to ferment, low in nitrite and salt content, free of extra addition of water, and simple in production process.

The invention provides a method for processing ready-to-eat leisure food by use of pleurotus eryngii head, belonging to the field of deep processing of agricultural products. The method increases the varieties of the ready-to-eat leisure food on the market, and improves the utilization rate of the homogeneous non-commercial leftovers of the pleurotus eryngii in industrial production. According tothe invention, about 20% of the byproduct pleurotus eryngii head can be generated according to the pleurotus eryngii cultivated industrially; and the pleurotus eryngii head has the characteristics ofrich nutrition, cleanness and sanitation, crispy and tender texture and the like, and is suitable to be processed into ready-to-eat leisure food. The processing flow of the ready-to-eat leisure pleurotus eryngii head sequentially comprises the steps of: preparation of pleurotus eryngii head, cleaning, slitting, boiling, draining, baking, vacuum packing, and two-section low-temperature sterilization to obtain the finished product. According to the invention, the product has crispy and tender texture, does not contain oil and preservative, can maintain the inherent nutritional ingredients, flavor and color of pleurotus eryngii, is convenient to carry and can be used as ready-to-eat leisure food.

The invention relates to a processing method for preserved fruits, discloses a processing method for health-caring preserved pumpkin, and belongs to the technical field of food processing. The processing method is characterized by adopting the process method comprising the steps of cleaning raw materials, slicing the raw materials, soaking the raw materials, boiling the raw materials, sugaring the raw materials, drying the raw materials twice, softening the raw materials and packaging the raw materials. According to the processing method, the raw materials are dried twice, so that loss of nutrient substances is reduced, the processed health-caring preserved pumpkin is bright in color and crisp and tender in taste, and has the good hypoglycemic effect, the process is simple, and implementation is convenient. By carrying out deep processing on the pumpkin raw materials, local economy development can be promoted, a leading industry can be formed, the yield of agriculture can be increased, and the income of farmers can be increased.

The invention belongs to the field of food processing, and in particular relates to a needle mushroom-containing pickle and a making method thereof. The pickle consists of main materials and auxiliary materials, wherein the pickle comprises the following components serving as the main materials: needle mushroom, carrot, onion, green pepper, Chinese cabbage, green bean, cucumber and cabbage; and the pickle comprises the following components serving as the auxiliary materials: salt, white vinegar, cinnamon, pricklyash peel, pepper, perilla leaf, garlic, ginger, Chinese wolfberry, white sugar, mint leaf, fennel and Jerusalem artichoke. The making method of the pickle comprises the following steps of: pre-treating the raw materials, airing, adding the auxiliary materials, mixing uniformly, and salting the materials by using pickle water. According to the pickle prepared by adopting the raw materials of the formula and the proportion and using the needle mushroom as the main material, because the vegetables serving as the main materials are added, the defect that the blanched needle mushroom loses enzyme for promoting fermentation is overcome, and the pickle has crisp and tender mouthfeel and has the effects of promoting the secretion of saliva or body fluid and refreshing and low cost; and in the steps, after the main materials are aired, the moisture in the main materials is drained, so that the pickle can be prevented from being deteriorated by the moisture.

The invention provides a pure biological fruit-vegetable preservative film pulvis and a preparation method thereof, for overcoming the defeat which exists in the present technology that most of the preservative films can achieve the best anticorrosion and preservation results only at low temperature, and overcoming the defeat which exists in the present technology that the fruit-vegetable preservative films are all viscous liquids which are not suitable for storage and transportation, the product is made from main materials: chitosan, soy isolated protein and refined magic taro powder, and calcium chloride also can be added for realizing better preservative effect, compared with the existing technology, the fruit-vegetable can be stored for one month at room temperature after being painted with the fruit-vegetable preservative film according to the invention, the good fruit rate is above 90%, the fruit-vegetable preservative film of invention which is made into pulvis can be stored at room temperature for more than one years, and it solves the problem that liquid preservative film is not easy to store and transport, the invention biological fruit-vegetable preservative film is pure biological agent without pollution to the fruit-vegetable, stored fruit-vegetable can be eat securely.

The invention relates to an edible mushroom flavor paste and a production method thereof, and belongs to a food processing technology. The entire plants of edible mushrooms are cleaned and screened to remove impurities, and then are subjected to washing, flavor-optimizing, limited-dehydrating, crushing, blending, sterilizing and other treatments so as to produce a sauce seasoning which has well palatability and intense aromas and flavor. The production method provided by the invention can be used for widening the application range of edible mushroom and increasing the varieties of the sauce seasonings; in addition, the product has high protein and high dietary fiber without any artificially synthesized additives, and is convenient, healthy and nutrient serving good item.

The invention relates to a preparation method of high-quality low-salt pickles.The pickles comprise pickle main materials and auxiliary materials, wherein the pickle main materials are fresh vegetables including white radishes, carrots, cabbages, celeries and the like, and the auxiliary materials include fresh chilis, gingers and garlics. According to the preparation method, the raw materials are selected and fermented to mature, so as to perform solid-liquid separation on the pickles and soup, the pickles are placed in the soup for heat treatment for a short time, so as to keep the color, brittleness, flavor and stability during the shelf life, and additionally, ultra-high pressure treatment with the pressure of 300 to 600 MPa and the time of 5 to 15 min is combined, so that the problems of acidification and bag expansion when the low-salt pickles are stored can be effectively solved. The pickles produced according to the preparation method have the advantages that the pure and fresh fragrance is obvious, a pH value is 3 to 4, the salt content is 1.5 to 2%, and microbiological indicators conform to provisions of the GB2714-2003 Hygienic Standard for Preserved Vegetables. Compared with traditional pickles, the low-salt pickles have no significant difference in nutrient substances, color, texture, flavor and the like.

The invention discloses a method for improving processing quality of seaweeds and solves a problem of poor processing quality of the seaweeds in the prior art. The method mainly includes following steps: (1) protection of green: blanching seaweeds in a mixed solution composed of calcium chloride and copper chloride at a temperature of 90-95 DEG C for 20-30s, washing the seaweeds with clear water, cooling the seaweeds to room temperature and draining the seaweeds; (2) removal of fishy smell: heating the seaweeds obtained in the step (1) in steam at a temperature of 95-98 DEG C for 2-3 min; (3) fixation of color: soaking the seaweeds obtained in the step (2) in a vitamin C solution for 20-30 min and draining the seaweeds; and (4) removal of astringency: soaking the color-immobilized seaweeds in a liquorice water for 10-15 min, taking the seaweeds out and draining the seaweeds. The method is simple in processes and is good in operability. Seaweeds processed by the method is free of obvious fishy and astringent smell, is fresh green in color and is crisp and tender in mouthfeel. The processing quality of the seaweeds can be greatly improved.

The invention discloses a processing technology of a low-sodium crisp and tender salted waterfowl-meat product. The processing technology comprises the following steps in sequence of: dry-salting, injecting, tumbling, drying by jetting hot air, cooling, packaging, and sterilizing at high temperature, thus obtaining the low-sodium crisp and tender salted waterfowl-meat product. By adopting the new technology, the processed low-sodium crisp and tender salted waterfowl-meat product has the flavor and salinity close to those of traditional salted waterfowl-meat product; and the low-sodium crisp and tender salted waterfowl-meat product contains sodium which is 41.36 to 53.02% that in traditional salted waterfowl-meat product. According to the new process, the way in combination of dry-salting and tumbling is carried out, the flavor of the spices is penetrated into the waterfowl meat, so that the conventional flavor of the waterfowl-meat product can be ensured, and the risk of the harmful substance residual in the product can be reduced; according to the new process, a hot-air jetting drying technology is adopted to dry the waterfowl-meat product in three stages, so that the time can be saved, the temperature and humidity of the skin of the waterfowl meat can be adjusted and controlled by controlling the speed and the temperature of the hot air and injecting a water-retaining agent and adding a color fixative, and the texture, color and gloss of the waterfowl meat and the skin can be adjusted and controlled within certain time, and therefore the waterfowl-meat product is crisp and tender after being sterilized at high temperature.

The invention discloses a making method of new-typed salted ferment radish in the salted ferment food technical domain, which comprises the following steps: pickling firstly and secondly; cleaning to remove impurity; dispensing the ferment flavoring agent with 3-5% rice bran or bran, 0-5% Monascus color, 0. 5-1% gourment powder, 0. 06-0. 14% citric acid, 4-6% refined granulated sugar and 0. 08-0. 12% albumen candy; fermenting the radish for 30-40d in the autumn and winter naturally. The invention has natural beauty with gold or light red color, thick flavour, rich nourishment and crisp taste and instant eating, which can be preserved under low temperature in the vacuum package for a long time with widely developing prospect.

The invention discloses a method for planting houttuynia cordata in a greenhouse. The method for planting the houttuynia cordata in the greenhouse includes the steps of greenhouse building, planting and field management. By optimizing planting conditions and field management methods of the houttuynia cordata, the yield of the houttuynia cordata is obviously increased, stems are white and thick, the color is fresh, taste is crisp and tender, and the houttuynia cordata can be planted and harvested throughout the year.

The invention discloses a formula and a method for preparing auricularia-auricula sandwiched crisp fritter. The method comprises: screening auricularia auricula, cleaning, rewatering, performing homogenizing processing, and enabling auricularia auricula to form fragments; performing first enzymolysis and secondary enzymolysis on auricularia auricula fragments by using pectase, so as to obtain an auricularia auricula enzymolysis solution; adding a tomato seasoning powder, the auricularia auricula enzymolysis solution, albumen powder and water according to the formula, baking, coating baked fritter with a layer of egg white, then uniformly spreading puffed millet, covering puffed millets with another fritter sheet, so as to prepare the sandwiched crisp fritter, then performing compacting on the sandwiched crisp fritter, cooling to room temperature and packaging to obtain the finished product. The auricularia-auricula sandwiched crisp fritter has the function characteristics of auricularia-auricula polysaccharide, also has the nutritive peculiarity of albumen powder, is unique in flavor and sense, is crisp and tender in texture after baked, just melts in the mouth, is delicious and crisp, comprises various concentrated sugar, vitamins and mineral matters in auricularia auricula, is beneficial for growth of children, and is helpful to delay aging of the elderly.

A processing method of clay jar pickled radishes comprises nine processes of material selecting and cleaning, peeling and dicing, hardening treatment, salting and infusing, jar sealed pickling, rinsing and desalting, seasoning pickling, jar sealed flavor pickling, and packaging and sterilization. The processing method of the clay jar pickled radishes has the advantages that pickling is conducted twice, first, salt water is used for sealed pickling, after 5-10 days, seasonings are used for pickling, thus nitrite generated by pickles can be effectively evacuated and dispelled after the fastigium, related substances and acid water in the seasonings and special sealing materials in the whole process are combined to lower the nitrite contained in the pickles to the lowest degree. Meanwhile, the salt dosage in the whole process is small, natural quality keeping materials are added in the seasonings, and the expiration date can not be shortened while the salt content of products is small. Accordingly, the produced radish pickles are bright in color, sour and sweet, tasty, aromatic in flavor, high in resilience, crisp and tender. Meanwhile, the salt content is small, the content of the nitrite is very low, and the quality of the pickles is greatly improved.

The invention relates to a food field, substantially relates to a fungus condiment and the preparation method. The fungus condiment is made by the following raw materials according the part by weight: morchella esculenta of 1 to 5 parts, matsutake of 5 to 10 parts, dictyophora of 1 to 5 parts, boletus of 10 to 25 parts, mushroom of 20 to 25 parts, agrocybe cylindracea of 6 to 15 parts, cantharelloid of 10 to 25 parts, lucid ganoderma of 3 to 8 parts, natural spice of 3 to 15 parts, and sodium glutanmate of 10 to 25 parts. The high concentration is implemented to the wild mushrooms so as to make instant product; the fungus condiment is a condiment which is mainly applicable for mushroom soup; when the fungus condiment is added into the soup, the fungus flavor is more strong, the taste is pure and the nutrition is easier to be absorbed.

The invention relates to a method for producing pickled vegetable by inoculated fermentation of residual soup of prickled Tianjin preserved vegetable, comprising the following steps of: (1) inoculating each lactic acid bacteria starter into a MRS liquid medium for enlarge cultivation and suspending a sterilized vegetable juice to obtain a lactic acid bacteria starter; (2) diluting the Tianjin preserved vegetable soup until the salt content reaches 1-8%, and inoculating the starter according to the volume ratio of 0.5-5%; and (3) washing the vegetable raw materials, cutting, placing into a container, adding the inoculated soup, fermenting at room temperature for 3-5 days, and seasoning to obtain the finished product pickled vegetable. The pickled vegetable prepared in the invention has rich garlic flavor, has a unique taste, and is crispy. As nitrite peak which is usually generated during a traditional natural fermentation process is not generated during the fermentation period, the content of nitrate in the product is lower that that of nitrate in a traditional naturally fermented vegetable. By-products generated by Tianjin preserved vegetable production are utilized for the production of the product in the invention, thus solving the pollution problem caused by discharging the soup into the natural environment.

The invention discloses a processing method for a sour and hot bambusa oldhami. The processing method mainly comprises the following steps: raw materials pre-processing, pickling, batching, seasoning, bagging, and sterilizing. The bambusa oldhami is elaborately prepared through the following steps of low-concentration salt water pickling, lactic fermenting, seasoning and bagging, sterilizing and the like. Due to the adoption of the processing method, the obtained bambusa oldhami is sour and hot and agreeable to the taste, is crisp, tender and delicious, and has functions of appetizing, strengthening spleen and aiding digestion. Moreover, the processing method is simple, the cost is low, and the added value of the bambusa oldhami is improved to increase the economic benefits. Therefore, the sour and hot bambusa oldhami has a wide market prospect.

The invention relates to the field of food processing and in particular relates to a processing method for leafy vegetable grain flavor food. The processing method comprises the technical steps of (1) raw material selection; (2) raw material treatment; (3) air-drying; (4) pickling grain preparation; (5) pickling; (6) leafy vegetable arrangement; (7) seasoning; (8) package and sterilization. According to the method, leafy vegetables are steeped through grain stillage for making red wine, so that the fixed unique taste and the nutrient components of the leafy vegetables are kept; furthermore, special flavor fragrant substances are added, so that the color, the fragrance, the flavor and the quality of the leafy vegetables are improved, and more people can enjoy the table dish with rich nutrition and delicious taste. The method disclosed by the invention is simple, easy to operate and low in cost and is suitable for mass consumption; the processed leafy vegetable grain flavor food tastes brittle, mellow and delicious, has a unique flavor, is instant-to-eat and is a convenient and fashionable table delicacy.

The invention discloses a mixed vegetable which comprises the following components in parts by weight: 15-19 parts of baby corn, 9-13.5 parts of carrot, 11-15 parts of water chestnut, 10-14 parts of sliced bamboo shoot and 40-50 parts of decoction. The mixed vegetable has the advantages of overall nutrition, diversified mouthfeel, convenient eating, no limitation by seasons, no need of the cooking procedures of frying, steaming and boiling at high temperature, long quality guarantee period and instant eating all the year round. The invention also discloses a preparation method of the mixed vegetable. The method furthest guarantees the nutrition constituents of the mixed vegetable, particularly the carotene in the mixed vegetable, thus the crispness and the nutritional value of the mixed vegetable are effectively guaranteed, and the prepared mixed vegetable has the advantages of crispness, tenderness and high nutritional value. The pasteurization technology adopted in the preparation process effectively overcomes the defects of poor crispness, easy rot and short quality guarantee period which are easy to generate by the traditional sterilization mode.

The invention relates to a making method of monascus sweet and sour garlic. The method mainly includes the steps of adding sugar and vinegar mixed liquor in appropriate proportion into a closed container with fresh garlic, making sweet and sour garlic through a depressurization vacuumizing method, removing the sugar and vinegar mixed liquor, adding a monascus fluid medium in certain proportion, adding monascus spore liquid in appropriate proportion, fermenting for a certain period of time at a certain temperature, conducting depressurization vacuumizing, removing the fermenting liquid, and obtaining the monascus sweet and sour garlic. The monascus sweet and sour garlic made through the method is red and bright in color and luster, unique in flavor and crisp and tender in taste and has functional components of monascus. The making method is short in cycle and simple and easy to implement and has good economic value.

The invention relates to a processing method for a harsh-taste-free taro leaf stalk pickle, which comprises the steps of: taking fresh taro leaf stalks which grow for 10-20 days, washing the taro leaf stalks clean and cutting the taro leaf stalks into small sections; dissolving lactic acid bacteria starter and table salt into potable water according to certain proportions and conducting even agitation; then dipping the small fresh taro leaf stalk sections in solution and sealing at normal temperature to conduct raw material fermentation; and finally taking out the fermented small taro leaf stalk sections and conducting vacuum airproof packaging, sterilization and cooling to obtain the harsh-taste-free taro leaf stalk pickle. The taro leaf stalk pickle which is produced by adopting the processing method through the anaerobic respiration of raw materials and the anaerobic fermentation of lactic acid bacteria is free of harsh taste, the flavor is strong, the texture is crisp and tender and the harsh-taste-free taro leaf stalk pickle can be easily preserved for a long term.

The invention relates to the technical field of cultivation of edible mushrooms and particularly relates to a method for preparing a culture medium for an edible mushroom. The method mainly comprises the following steps: processing walnut shells, firstly pulverizing the walnut shells into particles of which the diameter is less than 8mm by virtue of a high-speed pulverizer, placing the pulverized walnut shells into a high-pressure reactor equipped with ultrasonic waves and adding water of which the mass is 2.5-5.5 times of mass of the walnut shells, introducing nitrogen so that the pressure inside the reactor is 1.2MPa-15.5MPa, starting an ultrasonic generator, carrying out ultrasonic radiation for 5-45 minutes at room temperature, dehydrating and airing for later use. According to the method disclosed by the invention, by adopting a high-pressure ultrasonic irradiation method, the dissolution rate of tannin having inhibiting effect on the growth of the mushroom in the walnut shells is accelerated, the soaking time is reduced, the working efficiency is improved; the yield of the edible mushroom is increased by 18%-35% than the yield of the edible mushroom cultured by virtue of the traditional soaking medium, the production cost is significantly reduced and the market competitiveness is improved.

The invention relates to an environmentally-friendly nutritional bell pepper sausage and a preparation method thereof. The environmentally-friendly nutritional bell pepper sausage is prepared from the following raw materials and auxiliary materials in parts by weight: No.2 meat, No.4 meat, fat meat, dehydrated bell peppers, corn starch, isolated soy proteins, ice water, table salt, white sugar, monosodium glutamate, phosphate, carrageenan, D-sodium isoascorbate, sodium nitrite, white pepper powder, meat essence, sodium lactate and nisin. The invention further provides a preparation method of the nutritional bell pepper sausage. The bell pepper sausage has crisp and tender mouthfeel, full meat flavor, rich nutrition and wide market prospect, and is a brand new high-nutrition meat food; andthe flavor and variety of meat products are increased.

The invention belongs to the field of technologies for processing aquatic products, and discloses a method for regulating and controlling flavor of prepared food with freshwater fish blocks and retaining the freshness of the prepared food. The method is characterized by comprising steps of 1), washing fresh integral herba schizonepetae, fresh integral perilla frutescens and fresh integral capsella bursa-pastoris and drying the fresh integral herba schizonepetae, the fresh integral perilla frutescens and the fresh integral capsella bursa-pastoris in the air; 2), extracting extract liquid; 3), carrying out freeze drying on herba schizonepetae, perilla frutescens and capsella bursa-pastoris leaves obtained at the step 1); 4), temporarily cultivating fresh and alive freshwater fish in circulating tap water or circulating aerated water before the fresh and alive freshwater fish is slaughtered; 5), slaughtering the fresh and alive freshwater fish; 6), fetching 2.0%-3.0% of salt, 2% of cooking wine, 10% of ginger, 0.5% of sugar and 30% of the extract liquid obtained at the step 2) according to the weights of the fish blocks obtained at the step 5); 7), preserving the fish blocks; 8), steaming the fish blocks by the aid of fresh or dry folium nelumbinis until the fish blocks are cooked by 70%; 9), packaging the fish blocks obtained at the step 8) by the aid of trays by means of filling nitrogen, individually packaging every 500 grams of the fish blocks, respectively arranging three seasoning sachets obtained at the step 3) in each package, carrying out irradiation sterilization treatment on the packages under the condition of absorbed dose of 5-10 kGy so as to obtain the prepared food with the freshwater fish blocks. The method has the advantage that fishy smell or peculiar smell of the prepared food with the freshwater fish blocks can be reduced or hidden by the aid of the method.

The method provides a tenderized ginger sprout rapid cultivating technology, which comprises the following steps: selecting a high-quality seed ginger block; breaking off the seed ginger block according to eyes; placing the seed ginger in a plastic frame with fine sand after sterilization, drying and presprouting; covering the seed ginger with fine sand; spraying water to wet through the sand; putting the plastic frame in a culture tank at the temperature of 28 DEG C and the humidity of 85 percent for carrying out constant temperature and humidity cultivation for 30 to 40 days; and cultivating the ginger sprout to 30cm. The tenderized ginger sprout cultivated through the technology has a short growth cycle, and has remarkably improved edible quality and yield.