396results about How to "Crisp taste" patented technology

The invention provides a method for processing ready-to-use edible fungi. The method comprises the steps of enzyme deactivating, precooking, dewatering, packaging and sterilizing, wherein the enzyme deactivating means processing fresh edible fungi for 5 to 20 minutes by using enzyme deactivating aqueous solution at the temperature of between 95 and 100 DEG C; and the precooking means processing the edible fungi for 8 to 15 minutes by using precooking aqueous solution at the temperature of between 95 and 100 DEG C. An edible fungus product processed by the method of the invention not only maintains the original nutritive materials of the edible fungi and the edible function and the appearance characteristics of plant dietary fibers but also endows the product with good color, smell and taste, and has the characteristics of low oil content, no oily mouthfeel, ready-to-use performance and the like; and the edible fungi which have strong seasonal characteristics, difficult fresh preservation, unique flavor, comprehensive nutrient and strong heath care functions can be processed into new modern and convenient edible fungus products with the unique flavor.

The invention discloses a method for making bitter melon preserves, and belongs to the technical field of food processing. The method for making bitter melon preserves is characterized by mainly comprising the steps of material selection, raw material pre-processing, slicing, hardening, rinsing, hot ironing, cooling, sugar curing, sugar stewing, drying, packaging and the like. The method for making bitter melon preserves is simple, the cost of the raw materials and processing equipment is low, implementation is convenient, and products are rich in nutrient, crisp and tasty in taste, both sweet and bitter, bright glittering and translucent in appearance, and have the fresh scent of bitter melons. The method provides technical support for deep processing bitter melons, further improves the commercial value of deep-processed products of bitter melons, and achieves good economical benefits.

The invention discloses a fish ball with a dietary therapy effect and a preparation method thereof. The fish ball is prepared from the following raw materials in parts by weight: 80-200 parts of fish, 5-20 parts of pig at, 5-20 parts of egg white, 1.5-5 parts of tablet salt, 2-4.5 parts of white granulated sugar, 2-2.5 parts of spice, 5-10 parts of corn starch, 2-6 parts of soyabean protein, 12-35 parts of water, 0.5-1.5 parts of DHA algae oil, 4-15 parts of Chinese yam, 4-12 parts of semen juglandis, 4-12 parts of feverfew, 4-12 parts of honey-fried licorice root, 4-12 parts of honey-fried lalang grass rhizome, 4-12 parts of mint and 0.4-1.2 parts of carrageenan. The fish ball with the dietary therapy effect prepared by the method is high in edible efficacy.

The invention relates to fresh wine and a brewing technique thereof, and belongs to the technical field of fresh wine fermentation and brewing. The invention aims to solve the technical problem of providing a brewing technique which can be used for producing high-quality fresh wine with grapes that are not quite mature under influence of weather and are not suitable for aged wine production in principle, and the brewed fresh wine has elegant, fine and pure fruit aroma and light body, and tastes refreshing and crisp. The brewing technique of the fresh wine comprises the following operation steps of selecting raw materials, removing stems, crushing, soaking, conducting low-temperature clarification, conducting alcoholic fermentation, stopping fermentation, blending raw wine, conducting stabilized processing and filling.

The invention relates to anti-stress and puffed mixed feed for ctenopharyngodon idellus and a production method for the feed. The mixed feed includes the following raw materials in mass percentage: 0-8% of meat and bone meal, 2-5% of broad bean albumen powder, 8-18% of soybean meal, 20-30% of rapeseed dregs, 10-15% of cottonseed meal, 10-20% of wheat, 10-20% of tapioca flour, 5-8% of rice bran, 2-4% of soya-bean oil, 0.2-0.4% of 50% choline chloride, 0.9-1.5% of monocalcium phosphate, 1-2% of vitamin premix, 1-2% of mineral premix, 1-2% of zeolite powder, 0.02-0.1% of GSH, 0.01-0.08% curcumin, 0.01-0.03% of tea polyphenol, 0.05-0.1% of taurine, 0.005-0.01% of rheum emodin, 0.01-0.02% of L-carnitine, and 0.02-0.03% of complex enzyme preparation. The anti-stress and puffed mixed feed improves the digestibility and deposition of feeding ctenopharyngodon idellus to nutrient substances of the feed, improves the immune, antioxidant and anti-stress ability of fish body and promotes growing of ctenopharyngodon idellus.

The invention discloses a bamboo sprout chili sauce and a preparation method thereof. The bamboo sprout chili sauce is characterized by taking bamboo sprout, fresh chili, mushroom, fermented soya beans, mashed garlic, randia cochinchinensis, clove, soy sauce, brown sugar, edible salt and white spirit as active ingredients. The bamboo sprout chili sauce maintains the traditional flavor, is unique in taste, great in mouth feeling, and free from addition of preservative and catalyst, thus not only being capable of meeting the pursues of consumers on the fragrance, spiciness, sourness and cleaning flavor on the chili sauce, but also being capable of playing certain nutrition and health-care roles.

The invention relates to a fresh-keeping crisp dried bamboo shoot and fresh-keeping crisp bamboo shoot prepared from fresh bamboo shoot and to the process for making them, which comprises the steps of, parboiling, water straining, cooling down, fermenting, de-watering, heating with boiling water, steeping, or scalding the dried bamboo shoot meat with boiling, steeping till the dried bamboo shoot becomes completely softened and distended.

The invention discloses a method for making a fermented crystal crisp sweet bamboo shoot. According to the prepared bamboo shoot, low-salt curing and low-temperature slow freezing are conducted, two kinds of lactic acid bacteria are added for fermentation, seasoning, packaging and sterilization are conducted on the fermented bamboo shoot, and then the fermented crystal crisp sweet bamboo shoot which is crisp, refreshing, bright in color and lustre, rich in nutrient, unique in flavor, convenient to carry and capable of being eaten instantly is obtained. Due to the fact that low-salt curing, low-temperature slow freezing and fermentation are conducted, the original bright green color, the nutritive value and the crisp and refreshing taste of the bamboo shoot are reserved, the bamboo shoot and other auxiliary materials are fermented fully, and thus the quality and the flavor of the bamboo shoot are improved.

The invention relates to an oven, in particular to a multifunctional quick roasting oven. The multifunctional quick roasting oven comprises a box body. The front side of the box body is opened, a magnetron mounting box is arranged on the left side of the box body, a magnetron appointed to the box body is arranged in the magnetron mounting box, a heat isolating box is arranged between the magnetronmounting box and the box body, a columnar food bracket and a cake-shaped food bracket are arranged in the box body, the magnetron and a tubular electric heating component can be started at the same time, food is cooked quickly from inside to outside by means of microwaves generated by the magnetron, and food is roasted from outside to inside by means of heat radiated by the tubular electric heating component, and the magnetron and the tubular electric heating component improve the food processing efficiency. Meanwhile, the surface of the food forms hard scabs, so that heat of the food is prevented from being diffused, the food is crispy and sharp in taste, has certain hardness and is convenient to fetch and place. The oven is high in processing speed to quick-frozen food which needs not to be unfrozen. The processing step is simple. The multifunctional quick roasting oven can promote development of the quick-frozen food industry greatly and has relatively great promotion action to improve the living level of people.

The invention relates to a raw ginger deep-processed product and a processing process thereof and particularly relates to a method for treating ginger slices and crispy ginger slices produced by using the method. According to he method, blanching, acid leaching, desalting and deacidifying treatments are sequentially carried out on pickled ginger slices. After the ginger slices are blanched, the spicy taste of raw ginger is partially removed, the number of microbes brought in by the raw material can be reduced, the product quality can be well guaranteed; after being subjected to acid leaching, the ginger slices are bright in color and crispy in taste, and the spicy taste is further reduced; then, the treated ginger slices are soaked by special seasoning liquid, so that nutrition of raw ginger is maintained, the spicy taste and fragrant taste of raw ginger can be coordinated, and therefore the crispy ginger slices can be easily accepted by more consumers.

The invention discloses a processing method of water-retention ready-to-eat natural rhopilema esculentum, wherein the processing method comprises the following working procedures: salting rhopilema esculentum and cutting into shreds; blanching for 20-30 seconds at 60-70 DEG C; rinsing for 3-8 minutes by use of running water; rinsing for 20-40 minutes by use of running water; rinsing by four stilling basins successively, and rinsing for 20-40 minutes for each basin; immersing by use of an immersing liquid containing calcium chloride and treholose; immersing by use of an immersing liquid containing potassium sorbite and acetic acid; and leaching water and carrying out vacuum packaging, thereby obtaining the water retention ready-to-eat natural rhopilema esculentum. The water retention ready-to-eat natural rhopilema esculentum prepared by the processing of the technology has reduced salt and vitriol content, is crisp in mouthfeel, is long in quality guarantee period, moreover is low in production cost, and is short in production time.

The invention discloses a method for producing sour bamboo shoots by virtue of multi-strain mixed fermentation, which relates to a production method of foods. The method comprises the following steps of preparing a saline solution with the concentration of 9%-11%, boiling the water, adding seed solutions of lactobacillus delbrueckii and lactobacillus pentosus after the water is cooled, and uniformly mixing so as to obtain a sour bamboo shoot fermentation bacteria solution; selecting bamboo shoots with moderate tenderness, cutting off the roots of the bamboo shoots, removing shells of the bamboo shoots, cleaning, draining away water, cutting the bamboo shoots into two half parts from the middle of the bamboo shoots, adding the bamboo shoots into a pickle jar, and pouring the sour bamboo shoot fermentation bacteria solution into the pickle jar to flood the bamboo shoots; and covering a bamboo skin cover, putting four bamboo chips, which are crossed to form a # shape, on the bamboo skin cover, putting a cleaned and aired rock on the center of the #-shaped bamboo chips to seal the pickle jar, and carrying out fermentation for 5-7 days at 23-25 DEG C so as to obtain the sour bamboo shoots.

The invention discloses a medicinal distiller's yeast and a preparation method thereof and a preparation method for rice wine used for preserving flavored chopped chilli. A preparation method for the medical distiller's yeast comprises the following steps: flipper grass, Chinese fevervine herb, inula lineariifolia turcz, herba lopatheri, serissa serissoides and adina are boiled with water, the obtained water is mixed with rice flour to prepare the balls, the balls are naturally fermented and dried to obtain the medical distiller's yeast; the medical distiller's yeast and steamed cooled glutinous rice are uniformly mixed, then a mixture is sealed and fermented, a fermentation material is squeezed and filtered, the slag is removed, and the rice wine having the functions of relieving inflammation, promoting digestion and eliminating indigestion, and clearing heat and detoxifying can be obtained. The rice wine can be used for preserving the flavored chopped chilli, the obtained flavored chopped chilli has the advantages of crisp mouthfeel, good color, abundant nutrition and unique local flavor, and has the efficacy for relieving inflammation, promoting digestion and eliminating indigestion, and clearing heat and detoxifying.

The invention discloses a binary ice refrigerating fluid and a method for refrigerating crisp grass carp fillets by using the same. The binary ice refrigerating fluid is characterized by comprising the following components with contents by weight: 7.89 g / 100mL-23.67 g / 100mL of edible alcohol, 4 g / 100mL-6 g / 100mL of cane sugar, 0.5 g / 100mL-2 g / 100mL of salt and the balance of distilled water. The method comprises the following steps of: A, soaking a fresh crisp grass carp into cold water, and then killing, cleaning, slicing and sterilizing; B, placing the processed crisp grass carp the binary ice refrigerating fluid cooled to -26 DEG C, and fast refrigerating to the central temperature of -5 DEG C; and C, packaging, and then placing into a refrigeratory at -18 DEG C for storage. The invention aims to provide the binary ice refrigerating fluid which has simple component and good refrigerating effect to overcome the defects of the prior art. The invention additionally aims to provide themethod for refrigerating the crisp grass carp fillets by using the binary ice refrigerating fluid.

A hot pepper food is prepared from chili, peanut, sesame and additive through frying chili in oil at 50-80 deg.C for a certain time, frying sesame and peanut in oil for a short time, and mixing all together. Its features are that said chili must be immersed in the liquid extract of Chinese-medicinal materials for 0.5-2 hr before fried. Its advantages are refreshing fragrance, agreeable taste and not too hot.

The invention discloses a manufacturing method of a low-salt fermented capsicum slice. The manufacturing method comprises 1, raw material specie selection, 2, slicing, 3, pickling: based on capsicum weight, taking 3-5wt% of table salt, 15-25wt% of fermented glutinous rice liquid, 5-10wt% of garlic, 3-6wt% of white sugar and 0.5-1wt% of liquor, adding the above materials into the capsicum and carrying out pickling at a normal temperature for 12-24h, and 4, fermentation: putting the pickled capsicum into a sealed container, and carrying out fermentation at a temperature of 5-10 DEG C for 7-15 days so that the low-salt fermented capsicum slice finished product is obtained. The fresh capsicum is fermented by the fermented glutinous rice liquid so that the low-salt fermented capsicum slice which is a popular leisure food with a sour-sweet, pungency and tasty taste and appetizing effects is obtained. Through control of a fermented glutinous rice liquid fermentation temperature and fermentation time, the fermented glutinous rice can blend various tastes of the capsicum slice and seasonings. The low-salt fermented capsicum slice with a unique local flavor is prepared.

The invention discloses a rose and purple sweet potato biscuit and belongs to the technical field of food processing. The rose and purple sweet potato biscuit takes purple sweet potatoes as a main raw material, and is formed by baking after flour, milk powder, egg, roseleaves, peanut oil, stearoyl calcium lactate, xylitol, honey, edible fulvic acid, sesame and a proper amount of water are evenly mixed; the appearance of the produced rose and purple sweet potato biscuit is attractive, the flavor is aromatic, the biscuit is crisp and refreshing, the nutrition is rich, the biscuit is green and natural, the medicinal value is relatively high, dual purposes of medicine and food are achieved, and the biscuit is suitable for mass production.

The invention discloses a fermented flavorbamboo shoot and a preparation method thereof. The fermented flavorbamboo shoot is prepared from bamboo shoots, residue of soya, salt, hot pepper, Chinese red pepper, garlic, clove, fresh ginger, calcium lactate, calcium chloride and pectin esterase in a certain proportion. The method comprises the following steps: (1) fetching bamboo shoots and peeling the shells thereof, putting the bamboo shoots into clear water to wash and clean repeatedly, and poaching the bamboo shoots to fix color; (2) fetching Chinese red pepper, garlic, clove, calcium lactate, calcium chloride and fresh ginger and the color-fixed bamboo shoots, adding ingredients, uniformly mixing, performing ultrasound under ultrasonic wave, and placing the mixture in a pickler; (3) fetching residue of soy and pectin esterase to stir in the pickler, uniformly stirring, and pickling; (4) packaging, sterilizing and naturally cooling the bamboo shoots obtained by pickling, and obtaining the fermented flavor bamboo shoot. The formula is reasonable, and the use is convenient. The fermented flavor bamboo shoot has the advantages of crisp taste, unique flavour, attractive colour, portability, and immediate eating as opening. The method is feasible, and the operation is simple. The original nutritional components of bamboo shoots are reserved and enriched, the fresh bamboo shoots are prevented from aging, and the quality and character of bamboo shoots are guaranteed.

The invention discloses a processing method for high-fiber coconut embrittlement. The processing method comprises the following steps of (1) rehydrating and deacidifying coconuts; (2) preparing liquid glucose; (3) preparing a color protection solution; (4) uniformly mixing the color protection solution and the liquid glucose according to the mass ratio of the color protection solution to the liquid glucose being 1:200-400; (5) preparing a composite glue solution; (6) embrittling the coconut: adding the drained-off coconut into the composite glue solution according to the mass ratio of the drained-off coconut to the composite glue solution being 4.5-5.5:1.0, uniformly stirring, putting into a hot water bath pot for heating, rising the temperature to 55-60 DEG C, and preserving the heat for 2-4 hours; (7) performing hotfilling and liquid glucose injection; (8) performing sterilization; and (9) performing cooling and labeling. High-fiber coconuts prepared by the processing method disclosed by the invention taste sour, sweet, brittle and delicious, has a unique flavor, good smell and rich nutrition and is high in stability and long in quality guarantee period; furthermore, equipment required by preparation is simple and is operated simply and quickly; the production period is short, and the production cost is low.

The invention discloses a core sea cucumber fish ball and a preparation method thereof. The fish ball comprises an inner core and a sea cucumber external layer according to a mass ratio of 1:1-4, wherein the sea cucumber external layer comprises, by mass, 20-40 parts of surimi, 3-15 parts of chicken breast, 3-12 parts of water, 0.5-15 parts of sea cucumber, 9-20 parts of edible starch, 0.6-2 parts of salt, 0.6-2 parts of monosodium glutamate, 0.4-1 part of white sugar, and 0.1-0.18 parts of sodium tripolyphosphate. The preparation method of the core sea cucumber fish ball of the invention comprises the following steps: cleaning the sea cucumber, dicing, mix-beating, chopping, adding above flavorings, preparing the internal core, molding by a core fish ball molding machine, boiling with water, cooling, quickly freezing, packaging, and warehousing. According to the invention, the external layer which adopts the mix-beating of the sea cucumber and the surimi makes the mouthfeel of the external layer be crisp and refreshing and the prepared fish ball have the advantages of good mouthfeel and abundant nutrition. The preparation of the core sea cucumber fish ball of the invention has the advantages of simplicity and high production efficiency.

The invention discloses hot spicy poached almonds and a processing method thereof. The method for processing the hot spicy poached almonds comprises the following steps of: weighing fresh bitter almonds, pricklyash peel, truestar anisetree, fennel, cassia bark, ginger, galangal, tsaoko cardamom, table salt and white granulated sugar in a certain ratio; immersing the bitter almonds in water for peeling, debittering at low temperature, and immersing, so that the almonds are tasty; and mixing the almonds with immersed rod chilli, packaging under vacuum, and sterilizing by steam. Compared with the prior art, the hot spicy poached almonds have the characteristics of hot spicy and pleasant taste and crisp mouthfeel, are convenient to eat and are ideal leisure foods which are novel in style.

The invention discloses a making method of a crisp muscle and bone stick. The making method of the crisp muscle and bone stick is characterized in that principal raw materials are cut into dices first, matched in a balance mode according to a proportion, subjected to the processes of stirring, pickling, syrup adding and flour wrapping to enrich taste, prefrying, coloring, shaping, cooking and the like, and then quickly frozen and packaged to form a finished product. The making method of the crisp muscle and bone stick organically combines a traditional catering technology and a food engineering technology, exquisite technological operation is conducted, the crisp muscle and bone stick contains no preservative, and the quality guarantee period is one year under the condition of refrigerated storage; the crisp muscle and bone stick is novel, crisp in taste, balanced in nutrition, ready to eat, convenient to eat and healthy. The crisp muscle and bone stick is convenient to eat, delicious, and capable of being eaten after being heated simply.

The invention discloses a method for preparing flavored peanuts, which comprises the following steps: A, washing; B, weighing active components for preparing a seasoning soup solution; C, preparing an initial solution; D, preparing the seasoning soup solution; E, soaking and flavoring; F, conveying the soaked and flavored peanuts by a conveyor which is net-type, drying the surface moisture during conveying while ensuring that the conveyor goes through a disinfection room, performing spray sterilization with electrolytic water of which chlorine content is 30mg / L in the disinfection room; G, continuing conveying the peanuts treated in the step F with the conveyor, performing spray preservation on the peanuts in the course by using a chitosan solution which has a mass percentage of 1.5-2 %. The preparation method disclosed by the invention is simple, the flavoring speed of the introduced flavor ingredients is fast, thus ensuring that the obtained peanuts purge fire, reduce dryness and taste refreshing, and even excessive eating cannot cause mouth to be parched, tongue to be scorched and throat pain. Health-care components are also introduced, which regulate the spleen and stomach and promote human immunity enhancement. The preservation effect is good.

The preparation and storage method of half-dried leeche and longan includes the following steps: selecting ripe fresh sound leeche and longan fruit, cleaning, draining, fumigation with SO2, scalding to make deactivation of enzyme, drying to make water content be 25-70%, vacuum steaming film bag or other container, vacuum sealing and packaging and sealing storage. Said ivnention can basically retain flavour of original fruit, and its mouth feed is clean-flavoured.

The invention relates to a fish ball and a preparation method thereof, belonging to the technical field of processing of quick-frozen prepared foods. The fish ball disclosed by the invention comprises the following raw materials in part by weight: 80-100 parts of fish, 5-10 parts of pig fat, 2-3.5 parts of egg white, 1.5-2.2 parts of salt, 1.0-3.0 parts of white granulated sugar, 2.0-2.5 parts of spice, 2.0-3.5 parts of starch, 1.8-2.8 parts of ice water, and 0.5-1.5 parts of DHA (Docosahexaenoic Acid) algae oil. Due to the formula and the mixture ratio of the fish ball disclosed by the invention, people can absorb enough DHA from the fish ball; and all uncontrollable factors are eliminated; therefore, the fish ball is more natural and healthy and has better taste and mouth feel.

The invention discloses a mixedly-boiling rapid fermentation production method of low-salt pickled cucumber, and belongs to the technical field of food processing. The method comprises the following steps: preparing a fermenting liquid: weighing the following components in percentage by weight: 3 to 5% of salt, 2 to 4% of carbohydrate, 0.1 to 0.2% of food grade calcium chloride, and 5 to 6.9% of spices, boiling the mixture for 15 to 20 minutes, cooling to the room temperature, adding 1 to 2% of liquor, 0.10 to 0.15% of pickling specific bacterium powder, and the balance being water; picking fresh and tender cucumbers, washing, draining, cutting; adding the processed cucumbers into a temperature-constant fermentation tank, adding the prepared fermenting liquid into the fermentation tank to submerge the cucumbers, and carrying out fermentation for 96 to 140 hours at a temperature of 25 to 30 DEG C so as to obtain the pickled cucumber. The fermentation is carried out by a plurality of bacteria, the technology is simple, the application range is wide, the pickled vegetable can be produced continuously, the color and luster are normal, the taste is fresh and crispy, the fermentation period of pickled vegetable is effectively reduced, the content of salt and nitrite is low, and the safety is improved.

The invention discloses VF tofu skin crisp chips and preparation method of the VF tofu skin crisp chips. The preparation method of the VF tofu skin crisp chips comprises the following steps: taking high-grade soybeans as a raw material, cleaning, soaking and then grinding into thick liquid and filtering, boiling to form ripe thick liquid, continuously heating the ripe thick liquid in a dried beancurd sticks pot and maintaining at 85-90 DEG.C, forming and picking skin, pre-cooling, drying and cutting the formed skin, performing low-temperature oil bath in vacuum, wherein the low-temperature oil bath in vacuum condition is that the vacuum degree is 0.09 MPa, the temperature is 90-95 DEG.C, and the time is 20-25 min, and then performing the de-oiling treatment. The obtained tofu skin crisp chips are rich in soybean protein and a plurality of vitamin minerals, brilliant yellow in color, crisp in taste, high in nutrient value, and are optimal selection on leisure food in daily life of people.

The invention relates to a method for quickly preparing dried day-lily flowers, and belongs to the technical field of agricultural product processing. The method comprises the steps of firstly paving day-lily flowers on a fixation container uniformly at a thickness of 3-5cm, feeding the fixation container into a fixation chamber and carrying out fixation at 66-69 DEG C for 42-52s; obtaining fixed day-lily flowers; cooling to 20-40 DEG C; baking the cooled day-lily flowers in baking equipment in a multi-section baking manner to obtain the baked day-lily flowers; controlling the temperature to be 88-92 DEG C and the total baking time to be 40-60 minutes during baking; and dampening to obtain a finished product after baking. The obtained product is high in nutrient value, high in rehydration rate, high in color and luster recovery rate after being immersed into water, crisp and tasty in taste after being cooked and high in yield of the excellent product. The method is simple in process and high in efficiency; the yield ratio of a first-rate product is high; and massive flow line production and application are facilitated.

The invention discloses a small stuffed ball and a making method thereof. A skin of the stuffed ball is made from the following raw materials in parts by weight: 30-40 parts of fish meat, 30-40 parts of chicken breast, 8-12 parts of pork fat, 3-5 parts of potato starch, 8-12 parts of water, 1.2-1.6 parts of salt and the like; a stuffing is made from the following raw materials in parts by weight: 15-25 parts of chicken breast, 45-55 parts of chicken skin, 12-16 parts of tissue protein, 8-12 parts of water, 2.8-3.6 parts of white granulated sugar and the like. The small stuffed ball is crisp, tasty and tender in mouth feel, perfect in elasticity, full in delicious soup during chewing and durable in fragrance after being eaten. The skin is made by adopting the fish meat as a main material, is delicious in taste, high in protein content and low in fat content, and accords with a modern life mode of people. The small stuffed ball is small in gram weight, can be made with the soup, is crisp and tasty in mouth feel, and is tender and juicy; one small stuffed ball can be eaten once. The soup is slightly pungent, and thus the appetite of people can be increased.