483results about How to "Delicious" patented technology

The invention discloses a processing production method of flavor mushroom sauce, and belongs to the technical field of mushroom deep processing. The flavor mushroom sauce is processed by main raw materials of dry mushroom, soybean oil, meat, and fermented soya beans. The processing manufacturing process comprises the steps of dry mushroom rehydration, dicing processing, fried diced meat processing, fermented soya bean oil pouring preparation, flavor chili oil preparation, stir-frying, filling, exhausting, and sterilization. The flavor mushroom sauce product has strong mushroom flavor, and is delicious in taste; when compared with seasoning sauce products on the market, the product perfectly combines meat, vegetables with mushroom, integrates nutrition with health, belongs to a nutrient seasoning sauce, and effectively solves the problem of unbalanced nutrition combination for current office workers. The flavor mushroom sauce enriches the types and flavor of sauce products on the market; mushroom is deeply processed, which increases the added value of mushroom.

The invention discloses jujube-flavored health-care bean curd with effects of replenishing qi and enriching blood, which is characterized in that the required raw materials by weight part are as follows: 50-100 parts of soybeans, 50-100 parts of red beans, 30-70 parts of jujubes, 5-10 parts of Chinese angelica and 10-20 parts of matrimony vines. The jujube-flavored health-care bean curd has intense jujube flavor, tastes fresh, is rich in nutrition and unique in flavor, and has the functions of replenishing qi, tonifying spleen, enriching blood, calming nerves, boosting qi and blood circulation, improving hematopoiesis, and relieving the diseases of weak body, drowsiness, sallow complexion, and the like, caused by insufficient qi and blood.

The invention relates to a natural compound microbial agent and a method for producing Pixian-county chili bean sauce. The natural compound microbial agent is prepared in the mode that broad-bean-starter-made sweet bean filter liquor is inoculated into a culture medium. The culture medium is prepared from wheat flour, starter-bean powder, glucose, sodium chloride, rapeseed oil and drinking water in proportion at high temperature according to steps, and the sweet bean filter liquor is inoculated after the culturing medium is cooled. The method for producing the Pixian-county chili bean sauce includes the steps that the natural compound microbial agent and salt water are prepared into inoculation salt water, starter beans and the inoculation salt water are mixed to be fermented into sweet beans, fermented chili particles and the sweet beans are put into a tank and blended, overturning, sunning and exposing are carried out for 1.5-36 months, and the Pixian-county chili bean sauce is obtained. The natural compound microbial agent and the method completely conform to the production technology and the production concept of traditional Pixian-county chili bean sauce, the ratio of the adopted natural compound microbial agent is complex and diverse, the produced Pixian-county chili bean sauce is good in flavor, and agent propagation expanding is low in cost, convenient and short in period. The production fermentation period of the sweet beans can be shortened to 25 days, and fermentation efficiency is greatly improved.

The invention discloses spicy golden mushroom which comprises the following raw materials by weight ratio: 100% of dehydrated golden mushroom, 2-3% of salt, 1-6% of fresh seasoning, 0.02-0.06% of chilli, 0.02-0.1% of spices and 1-8% of vegetable oil. The spicy golden mushroom is prepared by the procedures of checking and accepting the raw materials, precooking, cooling, dehydrating, mixing, packaging, sterilizing and the like. The spicy golden mushroom which is prepared by a special process and formula has fresh and good taste, and can be directly and conveniently eaten; and the spicy golden mushroom is a necessary and convenient food for families and travelling.

The invention belongs to the field of flavoring food, in particular relates to a chili oil and a preparation method thereof. The chili oil is made from the following raw materials: vegetable oil, chili powder, Chinese red pepper, aniseed, pepper, bandits, nutmeg, dried ginger, galangal, angelica dahurica root, kaempferia galangal, clove, tsaoko amomum fruit, hawthorn fruit, murraya paniculata(L.)Jack, cumin, galangal fruit, dried tangerine peel and fennel fruit. The chili oil of the invention has health care effect, and has the advantages of delicious taste and being convenient in use.

The present invention discloses a medical food mutton, which is produced based on the following method: yam, Arillus Longan, lotus seed, medlar, lily, sealwort, hawkthorn, Jujube are selected to be the raw materials for the Chinese Herbal Combination to fabricate a Chinese Herbal Soup, wherein the degreased mutton is boiled with a proper amount of shallot segments, ginger blocks, salt, sauce and fragrant bags, and then is stewed, roasted, cooled down, dried in the air, and packaged in vacuum. The fat grease hot mutton is degreased by the present invention through the Chinese Herbs to make the mutton into a good medical food capable of decreasing the lipid, the blood pressure, the blood glucose and the body weight with diet function. The food is in favor of body health after eaten, and the mutton and the Chinese Herbs can be eaten together with the mutual synergetic function thereof, with the functions to strengthen the spleen and the stomach, cultivate the blood and soothe the nerve, nourish the kidneys and the lungs, prevent the sub-health condition, have feasibility of industrialized production to be in favor of the storage, transportation and sales of the product.

The invention provides a hawthorn fruit paste product and a preparation method of the hawthorn fruit paste product. Ingredients of the hawthorn fruit paste product comprise hawthorn fruit, boiling sugar, water, glucose, natural pigment and covering materials according to a weight ratio of (40-70): (40-55): (12-15): (8-14): (0.05-2): (0.05-2). Preservatives such as sodium benzoate, potassium sorbate and artificial pigments such as carmine are not used, and the adverse influence on the human body caused by the artificial additives is avoided. According to the preparation method provided by the invention, the ingredients are directly and uniformly mixed for shaping, the ingredients do not need to be refined, and the preparation method is simple and is easy to implement. The key steps of the preparation process of the preparation method are completed on one production line, the continuous and mechanical operation mode is formed, and the production efficiency is high. The glucose is added into hawthorn fruit paste milled materials, the mouth feeling of products is crispier and softer, and the hawthorn fruit paste just melts in the mouth.

The invention discloses anchovies with black bean sauce and a preparation method thereof. The anchovies with black bean sauce consist of anchovies, fragrance oil, black bean sauce, cayenne pepper, chilli sauce, soy sauce, pickled garlic spread, white granulated sugar, gourmet powder, white sesame seeds, spice, fish essence and potassium sorbate serving as raw materials. The preparation method comprises the following steps of: removing foreign matters from the anchovies, adding table salt into the anchovies for pickling, putting the pickled anchovies into the fragrance oil for frying until the anchovies are crisp and not pasty and taking the fried anchovies out to obtain standby fish sauce; adding the black bean sauce, the cayenne pepper and the chilli sauce into the fragrance oil respectively, frying the mixture in oil and adding the soy sauce until the mixture is boiling; and adding the standby fish sauce and other components into the fried mixture, uniformly stirring the mixture, filling the mixture into a bottle in a hot state, sterilizing and cooling so as to obtain finished anchovies with the black bean sauce. The taste of the anchovies is improved, fresh taste, high freshness and unique flavor are achieved and efficient comprehensive utilization of fresh water fishes is promoted.

The invention discloses a method for manufacturing shrike meat paste with rhizoma atractylodis flavor. The shrike meat paste is made of rhizoma atractylodis and shrikes, and fructus evodiae, rhizoma zingiberis recens, flos caryophylli, herba eupatorii, fructus foeniculi, pepper, pericarpium zanthoxyli, fructus lycii, fructus sophorae, herba taraxaci, caulis bambusae in taenia and fritillaria are added into the rhizoma atractylodis and the shrikes, so that the shrike meat paste with the rhizoma atractylodis flavor and healthcare functions can be manufactured. The method has the advantages that nutritional value of the rhizoma atractylodis and nutritional value of the shrikes are sufficiently utilized, the rhizoma atractylodis, the shrikes and traditional Chinese medicines are compatible with one another, and accordingly effects of drying dampness, strengthening spleens and warming the spleens and stomachs for dispelling cold can be realized under synergistic effects of the rhizoma atractylodis, the shrikes and the traditional Chinese medicines; the finished paste has strong aroma, tastes delicate and has the healthcare functions, and discomfort can be obviously relieved for people who suffer from long-term stuffy gastral cavities, anorexia, little digestion and abdominal distension after people eat the shrike meat paste for a long term; processes for manufacturing the shrike meat paste are simple, the shrike meat paste can be produced on a large scale by the aid of the method, and accordingly the method has a broad market prospect.

The invention relates to a culture method of selenium-rich soybean sprouts. Soybean seeds are soaked in glycine nanometer selenium solution with the selenium content being 1 to 10mg/L at 30 to 35 DEG C for 24 to 48 hours for pregermination, the germination growth is carried out at 20 to 25 DEG C, in addition, the glycine nanometer selenium solution with the selenium content being 1 to 10mg/L is sprayed once every four hours in the germination process, 8 to 10cm sprouts are grown after 5 to 6 days, the sprouts are taken out and are flushed to be clean, the selenium-rich soybean sprouts are obtained, the selenium content is 1 to 1.2mg/kg, and inorganic selenate and selenite are not contained. The method provided by the invention has the advantages that the selenium content of the glycine nanometer selenium solution is changed, so the selenium-rich soybean sprouts with different selenium contents can be cultured, and rich-nutrition delicious high-quality selenium supplementing food is provided for people.

A seabuckthorn probiotic fermented drink is characterized by using seabuckthorn juice to produce a culture medium, fermenting and culturing such probiotics as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus under certain temperature and time, and then inactivating the fermented probiotic liquid to produce the drink. The residues produced in the process of producing the seabuckthorn probiotic fermented drink can be used for producing seabuckthorn probiotic jams. The invention greatly expands the application range of the culture medium materials of the probiotics such as bifidobacterium, provides a novel probiotic inactivated fermented drink for the consumers and enjoys rich raw material sources, low cost, stable production process, small investment on production equipment, simple operation and easy popularization.

The invention aims to provide a berghaan soup for improving health and promoting longevity and a preparation technic, wherein the berghaan soup uses a berghaan or a braised chicken as the main ingredient and adopts Chinese traditional medicine such as milk veteh, etc. as the minor ingredient. The berghaan soup for improving health and promoting longevity includes 20-30 shares of milk veteh, 10-15 shares of Tuckahoe, 10-20 shares of angelica, 5-10 shares of cinnamon, 15-25 shares of radix codonopsitis, 10-15 shares of atractylodes macrocephaia, and 1000-1500 shares of the berghaan or the braised chicken. The preparation technic of the berghaan soup for improving health and promoting longevity includes the following steps: the Chinese traditional medicine such as the milk veteh, etc. are cleaned up and arranged in a gauze for being made into a Chinese traditional medicine bag to be used, then the berghaan is cleaned up and cut into pieces which are quickly boiled and fished out to be put in an earthen pot together with the Chinese traditional medicine bag, the berghaan is boiled with hard fire for 0.5 hours, and then is braised with slow fire for 1.0-1.5 hours, finally the Chinese traditional medicine bag is removed, and the flavouring substance can be added, that is ok.

An immersed-in-oil garlic flavouring is prepared from plant oil, fresh garlic cloverí»s particles, salt, sugar and gourmet powder or chicken extract through boiling plant oil, cooling, immersing garlic cloverí»s particles in plant oil, adding others, stirring, laying aside and packing. Its advantages are delicious taste and rich nutrients.

A cream purple potato bean curd comprises the following raw materials in parts by weight: soy beans 400-430, peas 170-180, millet 45-55, purple potato 35-40, cream 40-50, honey 40-50, small crucian carp 24-26, Chinese forest frog 15-18, mung bean sprout 20-25, coffee powder 16-17, pearls 6-7, grape seed powder 6-7 and Angelica dahurica 5-6. Food stuffs such as cream, purple potato, crucian carp and Chinese forest frog are added into the cream purple potato bean curd, the nutrition of bean curd is perfected, the taste is more delicious, and the addition of extract solutions of such as pearls, grape seed powder, Angelica dahurica, mulberry leaf and Tribulus terrestris makes the bean curd have certain efficacies of whitening skin, removing freckle and delaying aging.

The invention discloses a production method for quick-freezing preparation of a chicken neck shashlik. The production method comprises the following steps of 1, processing raw materials by removing impurities of chicken necks, 2, mixing the chicken necks treated by the step 1 and auxiliary materials comprising table salt, monosodium glutamate, white sugar, powdered pepper, ginger powder, an Orleans marinade, corn starch, a composite phosphate, chicken essence paste, capsanthin and ice water, putting the mixture into a tumbling machine, carrying out vacuum-pumping so that the pressure is -0.08MPa and carrying out tumbling for 12 to 15 minutes, 3, pushing the tumbled chicken necks into a salting storage having a temperature of 0 to 4 DEG C and carrying out standing salting for 7 to 12 hours, 4, stringing the well salted chicken necks by bamboo sticks, and 5, carrying out quick-freezing and packaging. The production method has simple processes and can satisfy industrial production requirements well. A chicken neck product obtained by the production method has a delicious taste and a rich fragrance, is convenient for carrying and taking, and can be fried into a fried chicken neck shashlik having a delicious and tender taste for only a few minutes.

The invention relates to a nutritional soy sauce and a preparation method of the nutritional soy sauce, belonging to the technical field of seasoning. The nutritional soy sauce is characterized by being prepared from the following raw materials in parts by weight: 30-40 parts of soybeans, 15-25 parts of highland barley powder, 10-14 parts of sea buckthorn fruit, 3-5 parts of semen plantaginis, 4-8 parts of apricot kernels, 3-7 parts of betel nut, 2-4 parts of rehmannia glutinosa, 3-5 parts of longan, 4-7 parts of fragrant solomonseal rhizome, 2-5 parts of rehmannia glutinosa libosch and 5-9 parts of medlar. The nutritional soy sauce is prepared by feeding the traditional soybeans into the novel highland barley powder and brewing; the traditional Chinese medicines, such as the sea buckthorn fruit, which are rich in multiple vitamins are fed into the nutritional soy sauce, so that the nutritional soy sauce not only is delicious in taste, but also is rich in nutrition; after the nutritional soy sauce is eaten by a user, the immunity and the metabolism of the user are improved.

The invention provides a special innovation of traditional chili sauce and a production method of the chili sauce, belonging to the technical field of food processing. Raw materials comprise capsicum annuum, thick broad-bean sauce, table salt, Chaohu Lake dried Baimi shrimp meat, rapeseed oil, sesame oil, garlic, fresh ginger, white sugar, monosodium glutamate and sesames; and in the optimal formula, the ratio of capsicum annuum to the thick broad-bean sauce to the table salt to the Chaohu Lake dried Baimi shrimp meat is about 16 to 8 to 1 to 3; and other materials are weighed and added according to the weight ratios. The chili sauce has a reddish brown color and is bright and glossy; any pigment and preservative are not added; nutritional ingredients and crispy taste of fresh capsicum annuum are kept and the chili sauce has unique sauce flavor and delicious flavor and has a mellow taste; the chili sauce has a spicy taste and has an appetizing effect and can be eaten with rice; and the chili sauce can be used as a food eaten with the rice and also can be used as a seasoning to be used for cooking and processing.

An apple probiotic fermented drink is characterized by taking apple juice as a culture medium, fermenting and culturing such probiotics as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus under certain temperature and time, then inactivating the fermented probiotic liquid and adding appropriate amount of white sugar to produce the drink. The residues produced in the process of producing the apple probiotic fermented drink can be used for producing apple probiotic jams. The invention greatly expands the application range of the culture medium materials of the probiotics such as bifidobacterium, provides a novel probiotic inactivated fermented drink for the consumers, enjoys rich raw material sources, low cost, stable production process, small investment on production equipment, simple operation and easy popularization and, has good market application prospect.

The invention relates to the technical field of condiments, in particular to a health-care soy sauce. The health-care soy sauce is characterized by containing the following ingredients in percent by weight: 10-16 percent of Semen Cuscutae Herbal, 5-9 percent of shizandra berry, 4-8 percent of shizandra berry vine, 4-8 percent of glossy ganoderma, 16-28 percent of soy sauce powder, 4-8 percent of salt, 5-9 percent of gourmet powder and the balance of water. The health-care soy sauce is prepared by the steps of putting processed Semen Cuscutae Herbal, shizandra berry, shizandra berry vine and glossy ganoderma and water in a heating tank; decocting with slow fire; filtering residuals by using a filter; pouring into a blending tank; and then blending the soy sauce power, the salt and the gourmet powder. The health-care soy sauce has delicious taste and can improve the immunologic function of a human body, has the function of preventing the thrombus formation of the human body and can prevent diseases if being eaten for a long time, thereby being suitable for being popularized among various social groups, particularly among middle-age people and old people.

The invention provides beef granules capable of improving digestion. The beef granules are prepared from the following components in parts by weight: 100 parts of beef, 20 to 30 parts of fish, 2 to 5 parts of medicated leaven, 4 to 6 parts of hawthorn, 3 to 5 parts of malt, 1 to 3 parts of dandelion, 2 to 6 parts of fructus amomi, 1 to 3 parts of lotus seeds, 2 to 4 parts of gorgon fruit, 3 to 8 parts of wolfberry, 5 to 10 parts of sugar, 4 to 7 parts of table salt, 2 to 4 parts of monosodium glutamate and seasoning spices. The beef granules provided by the invention adopt an original processing process, are good and delicious in taste, convenient to eat and high in nutritional value, meet the dietary habits of Chinese people, and meet the requirements of export on sense, nutrition and security of meat products. Meanwhile, the effect of improving the digestion can be achieved by adding healthcare medicinal materials capable of improving the digestion.

The invention relates to a nutrient enrichment frankfurter and a preparation method of the nutrient enrichment frankfurter. The popular western-style sausage products take single sausages as major materials, so as to cause 'illness of affluence', and do not accord with health demands of people. The invention provides the nutrient enrichment frankfurter which is complementary in nutrition and can solve the problem of nutrition imbalance, and the preparation method of the nutrient enrichment frankfurter. The nutrient enrichment frankfurter comprises the following materials of fresh pork lean, fat pork, ice water, refined corn starch, refined iodine salt, soft sugar, plant additive, gourmet powder, white pepper powder, ground cinnamon, smoked flavor feed liquid and sodium nitrite. The preparation method comprises the steps of processing material meat, pickling at low temperature, chopping, clystering the material meat, and boiling. Foods such as vegetables and marine plants are added to the traditional frankfurter product at a proper ratio, and the nutrient enrichment frankfurter can comply with the development trend of modern green health food.

The invention belongs to food processing field and relates to snakehead fish sausages and a preparation method thereof. The main technical characteristics of the method of the invention are as follows: the snakehead fish meat and the livestock and poultry meat are used as main raw materials, vegetable protein and starch used as accessories are added, and the snakehead fish sausages are prepared by the conventional method after common sausage ingredients are added, wherein 1kg of snakehead fish meat is combined with 180-250g of livestock and poultry meat. The preparation method comprises the following steps: 1) meat filling is prepared; and 2) the processing technology of the snakehead fish sausages adopts the conventional method for processing common sausages, wherein the measurement results of the microbial indicator and the like of the (high calcium) snakehead fish sausage product prepared by the method of the invention show that the product is characterized by delicious taste, rich nutrition, convenient eating and the like. The high calcium snakehead fish sausages with additional fish bone powder is also an efficient and convenient calcium supplement food in the daily life of people.

The invention discloses a yam-meat-rice biscuit and a processing method thereof. The yam-meat-rice biscuit is composed of the following materials in parts by weight: 20-30 parts of broom corn millet powder, 300-350 parts of wheatmeal, 30-40 parts of yam, 15-25 parts of pumpkin, 10-15 parts of water chestnut, 30-40 parts of lean meat, 5-8 parts of bamboo fungus, 5-8 parts of shiny bugleweed, 2-4 parts of lotus powder, 8-10 parts of sweet almond powder, 6-8 parts of bitter gourd seed powder, 2-3 parts of seabuckthorn leaves, 1-2 parts of astragalus membranaceus, 2-3 parts of pumpkin flowers, 1-2 parts of polyalthia roots, 1-2 parts of golden camellia, 1-2 parts of shorthairy antenoron, 1-2 parts of trichosanthis leaves, 10-14 parts of nutrition additives and a proper amount of coix seed oil. The yam-meat-rice biscuit provided by the invention is abundant and balanced in nutrition and delicious in taste, with meat and rice aromas and unique flavor, is compatible with multiple traditional Chinese medicines, improves health care value, has the effects on enriching yin and nourishing the kidney, strengthening and protecting the stomach, reducing lipid and blood glucose and tonifying the spleen and strengthening the liver, improves body resistance, and recovers body function, thus being healthy.

The invention relates to chili oil with quail meat. The chili oil comprises main materials, auxiliary materials and condiments, wherein the main materials comprise the following components of 150-250g of quail meat skeletons, 1000-1200g of vegetable oil, and 100-150g of dried chilies, the auxiliary materials comprise 50-80g of laver, 200g of peanuts, 200g of salt black beans and 250g of shredded potatoes, and the condiments comprise 50-60g of garlic, adequate ginger, adequate soy sauce, adequate vinegar, adequate cooking wine, adequate salt, adequate sugar, adequate spices, 1-2g of citric acids, and 10-15g of honey. A preparation method comprises the steps of the pretreatment of raw materials and the preparation of the chili oil. The chili oil with the quail meat is delicious in eating taste, is hot, fragrant and crispy, and is rich in nutrition. The chili oil has the advantages of nourishing bodies and stimulating the appetite. A new taste is provided for the market of the chili oil, and the chili oil is convenient in market promotion.

The invention relates to a preparation method of seafood-flavored soy sauce rich in unsaturated fatty acid, comprising the following steps of: (1) respectively immersing soy bean and fried wheat, steaming the materials, airing the materials, inoculating mould to prepare soy Daqu; (2) washing fresh seafood leftovers such as shrimp head, dried small shrimps, fish head and the like, adding the leftovers into crude salt dissolved water required for soy sauce fermentation, and mixing the mixture with soy Daqu for fermentation; and (3) spraying or squeezing after fermentation, blending crude oil, and sterilizing to obtain the finished product seafood-flavored soy sauce rich in unsaturated fatty acid. According to the invention, a mould secreted enzyme system and an endogenous enzyme system in seafood are utilized to decompose protein of the seafood leftovers, and nutrients such as unsaturated fatty acid are extracted. By the adoption of the preparation method, delicate flavor of the soy sauce is increased, fishy smell of the seafood is removed, contents of amino-N and unsaturated fatty acid in the soy sauce are further raised, and simultaneously the recovering problem of the seafood product leftovers can also be solved.

The production method of instant spore leaf shreds includes the following steps: shredding spore leaf of wakame, scalding cooling and dewatering, flavouring and pickling, pulverizing and forming, drying so as to obtain the invented flaky instant food with several health-care functions.

The invention relates to a squid bone processing method, in particular to a squid processing method, which belongs to the technical field of the seafood processing method. The squid bone processing method is characterized in that the following procedures are included: firstly, inputting material; secondly, cutting into pieces; thirdly, seasoning; fourthly, stringing; fifthly, staining powder; sixthly, quickly freezing; seventhly, examining and packaging. The inherent shape of the raw materials is preferably kept by the squid bone processing method, the taste is nice, the nutrition is rich, and the squid bone can be ate after being fried. The squid bone has the advantages of simple operation, convenience and health, high nutrition value, etc., thereby being a delicious food on dining tables and a nice festive present with good quality.

The invention relates to an Ormosia noodle containing red date. The Ormosia noodle is characterized by being prepared from the following raw materials in parts by weight: 150-200 part of Ormosia, 20-30 parts of kidney bean, 20-30 parts of red date, 40-50 parts of glutinous rice flour, 10-15 parts of papaw, 12-15 parts of fructus tsaoko, 16-18 parts of Chinese yam, 5-6 parts of fructus amomi, 7-8 parts of black cardamom, 2-3 parts of endothelium corneum gigeriae galli, 5-8 parts of hawthorn, 5-7 parts of Poria cocos, 1-2 parts of Juncus communis, 20-30 parts of honey and proper amount of water. The Ormosia noodle containing red date is rich in nutrition and has a function of enriching the blood; fruit grains are added in the Ormosia noodle containing red date in a production process to achieve delicious taste; furthermore, the effective ingredients of traditional Chinese medicines such as fructus amomi, black cardamom and endothelium corneum gigeriae galli are added to enable the Ormosia noodle containing red date to have a function of coordinating intestines and stomach, and therefore, the Ormosia noodle containing red date is suitable for the crowds who suffer from indigestion and are undernourished.

The present invention belongs to the field of fish product. The fresh water fish ball is made with fresh water fish skin paste, fatty pork, egg white, smashed ginger, onion, salt, white pepper powder, vinegar, starch, gourmet powder, water and other material, and through mixing, forming in ball forming machine, boiling, vacuum packing, steaming and sterilizing. It is loose, soft, smooth, tender, delicious and fragrant. The food product may be eaten after being produced into different dishes and has one guarantee period as long as 6 months.

The invention discloses a production method of selenium-enriched bamboo shoots. The production method comprises adding organic acid and sucrose into a sodium selenite aqueous solution for reaction to obtain a selenium-enriched organic acid sucrose solution; adding the pure water into the selenium-enriched organic acid sucrose solution for dilution, controlling the selenium concentration into 20 to 40 mg every kg and obtaining a selenium-enriched organic acid sucrose injection; injecting 20 to 40 ml of selenium-enriched organic acid sucrose injection into a bamboo shoot body through a syringe in an inclined mode and sealing an injection hole through the beewax; harvesting when bamboo shoots are 20 to 30 cm higher than the ground after 3 to 7 days of injection to obtain the selenium-enriched bamboo shoots. According to the production method of the selenium-enriched bamboo shoots, the obtained selenium-enriched bamboo shoots are high in nutritional value, slightly sweet and free of bitter, nutrients such as the rich protein and the amino acid, particularly the trace element selenium, are contained in the selenium-enriched bamboo shoots, the good antioxidant effect such as the cosmetic, anti-cancer and anti-aging effect is achieved, and the selenium-enriched bamboo shoots can be utilized as antioxidants or health food development raw materials.