47results about How to "Delicious soup" patented technology

The invention discloses a soup flavoring and production method thereof. The soup flavoring includes raw materials in the following weight parts: salt, sugar, MSG, evaporated fat powders, flavor development material, natural spices, and Chinese herbal medicines, wherein, the Chinese herbal medicines includes dangshen, angelica sinensis, glycyrrhiza, angelia, astragalus or tangerine peel. The production method includes: respectively performing superfine disintegrating to the salt, sugar, monosodium glutamate, natural spices, and Chinese herbal medicines, mixing together, stirring evenly; adding the evaporated fat powders and flavor development material, stirring evenly; granulating through a granulator, drying through a fluidized bed, and then obtaining the completed product after sealed package. All the raw materials of the invention have been superfine disintegrated, thereby intensifying the coactions of raw materials, specifically, the soup will be more delicious after adding flavor development material. Further, the invention has functions of clearing heat and dropping fire, invigorating spleen-stomach and replenishing qi.

The invention belongs to the field of foods and particularly relates to a convenient seasoning for tomato fish in sour soup and a preparation method of the seasoning. The seasoning comprises a tomato seasoning bag, a pickled vegetable bag and a fish salting material bag, wherein the tomato seasoning bag comprises the following raw materials in parts by weight: tomato paste, pickled red chili, pickled capsicum frutescens, pickled ginger, pungent litse fruit, salt, monosodium glutamate, I+G, white granulated sugar, ground pepper, lactic acid, glacial acetic acid, citric acid and malic acid. According to the seasoning, the tomato seasoning bag and the pickled vegetable bag have been seasoned, so that when the fish is boiled, only a little plant oil is added into a pan, the tomato seasoning bag and the pickled vegetable bag are added into the pan and slightly fried, clear water (or soup-stock) is added for boiling up, and fish meat salted with the fish salting material bag provided by the invention is boiled in the pan. The seasoning can be used for cooking various fresh fishes; the tomato fish in the sour soup which is pleasant in color, sour and delicious in juice can be cooked by only simply frying the seasoning without addition of other any seasoning when the seasoning is used by consumers.

The invention discloses a method for controlling an electric cooking appliance used for stewing soup. The method comprises the following steps: a stage C1 of boiling with high heat: driving a heater (4) to heat an inner pot (3) with large power Q1 by a controller (7), and executing the next step when a temperature sensor (5) detects that the temperature of the inner pot (3) reaches a first set temperature T1; a stage C2 of slowly stewing with mild fire: driving the heater (4) to heat the inner pot (3) with small power Q2 by the controller (7), and executing the next step after continuing to a second set temperature T2; and secondary violent boiling stage C3: driving a heater (4) to heat the inner pot (3) with the large power Q1 by the controller (7), and stopping heating after continuing to a third set temperature T3. The method uses the secondary violent boiling stage to boil the stewed soup for the second time to promote the palatefull mouthfeel of the soup.

The invention provides a process and a prescription for making tuckahoe black-bone chicken soup. The tuckahoe black-bone chicken soup is prepared by the steps of: salting the black-bone chicken used as main material with seven flavorings, such as rice wine; and boiling together with a nourishing material bag with six traditional Chinese medicines, such as tuckahoe. The salted auxiliary materials and main materials are rice wine, salt, white sugar, soy sauce, monosodium glutamate, zanthoxylum oil, truestar anisetree oil, water and the black-bone chicken; the Chinese herbs in the nourishing material bag are Tuckahoe, Chinese yam rhizome, astragalus root, bighead atractylodes rhizome, dried orange peel and medlar. The making process of the tuckahoe black-bone chicken soup comprises the following steps of: placing the black-bone chicken into salting liquid, salting for 12 h at 0-4 DEG C, then placing the salted black-bone chicken and the nourishing material bag containing the Chinese herbs, such as Tuckahoe and the like, in a pot, adding water, boiling on strong fire, stewing for 1.5 h on mild fire after water is boiled, and removing the material bag to obtain the delicious and tasty black-bone chicken soup. The tuckahoe black-bone chicken soup has fresh flavor, tender meat, belongs to the warm-tonifying food, can be taken for a long time and is an excellent diet therapy product.

The invention relates to the food field, and particularly relates to a manufacturing method for steamed stuffed buns with pork stuffing. The manufacturing method comprises a manufacturing method for wrappers, a manufacturing method for stuffing, a method for wrapping the steamed stuffed buns and a method for steaming the steamed stuffed buns. The method for the wrappers comprises the following steps of preparing 11) alkalized dough, (12) leavened dough, (13) unleavened dough, (14) three-in-one dough and the (15) wrappers. The manufacturing method for the stuffing comprises the steps of (21) preparing materials, (22) manufacturing, and (23) mixing the stuffing. The method for wrapping the steamed stuffed buns and the method for steaming the steamed stuffed buns comprise the steps of putting about 17 g of the stuffing in a wrapper, kneading 18-22 folds uniformly, wrapping the stuffing in the wrapper, putting the steamed stuffed buns in a steamer, and steaming for 6 minutes with big fire. The wrappers are leavened but not coarse, are soft and can withhold oil; mouthfeel is soft and non-stick; the stuffing has rich aromatic flavor; soup is delicious; no additive is used in the manufacturing process, so that the steamed stuffed buns are green, safe and healthy.

The invention provides a method for quickly making a hot beverage by a food processor. The food processor comprises a machine base, a stirring cup arranged on the machine base and a stirring knife arranged in the stirring cup, wherein a motor and a control unit are arranged in the machine base. The food processor further comprises a heating device. The method comprises the steps: at the first heating stage, heating pulp in the stirring cup by full-power operation of the heating device; at the crushing stage, driving the stirring knife to rotate by the motor and stirring and crushing the pulp in the stirring cup; at the boiling stage, controlling the heating device to operate in a non-full power way by the control unit and boiling the crushed pulp in the stirring cup. The method further comprises the steps: at the stirring and cooling stage, controlling the motor to drive the stirring knife by the control unit to rotate at a rotating speed V1, and stirring and cooling the pulp, wherein2000 rpm <=V1 <= 7800 rpm, the stirring and cooling stage is set after the first heating stage and before the crushing stage, so that the heated pulp is rapidly cooled, and the pulp is prevented fromoverflowing in the high-speed crushing process.

The invention discloses a dendrobium officinale beverage with functions of enriching blood and beautifying skin. The dendrobium officinale beverage is prepared from the following raw materials in parts by weight: 8-10 parts of red dates, 15-19 parts of dendrobium officinale, 6-7 parts of fresh longan pulp, 4-6 parts of fresh milk powder, 9-10 parts of ginkgo seed, 8-11 parts of peanut coat, 9-12 parts of spinach juice, 4-5 parts of gluten, 1-2 parts of safflower carthamus, wax apple juice, 3-4 parts of smoked plum powder, 1-2 parts of cortex acanthopanacis, 0.4-0.6 part of rutabaga root, 9-10 parts of soybean, 8-9 parts of snow pear, 5-6 parts of pettitoes, 2-3 parts of dandelion, 1-2 parts of ligusticum wallichii, 6-7 parts of stevia rebaudian, 2-3 parts of ginger slice, 10-13 parts of nutrition additives and a proper amount of water. The dendrobium officinale beverage disclosed by the invention contains soup cooked from the snow pear, the soybean and the pettitoes, the soup is delicious, rich in nutrients, and capable of smoothing skin and dispelling cough and moistening the lung; in addition, due to the addition of Chinese medicinal herbs such as the safflower carthamus and the cortex acanthopanacis with the functions of enriching blood and beautifying skin, the metabolism is improved, the Chinese medicinal herbs are matched with other foods such as the peanut coat and the spinach juice with a function of beatifying the skin, thus the dendrobium officinale beverage has effects of lubricating the intestines and expelling toxins, benefiting qi and nourishing blood, and is especially suitable for women.

The invention discloses a preparing method and application of preserved emblic leafflower fruits, and belongs to the technical field of preserved fruit processing. The preparing method comprises the following steps of 1, selecting and washing emblic leafflower fruits to clean; 2, placing the emblic leafflower fruits into boiling water to conduct blanching until the surfaces of the fresh fruits crack; 3, taking the fruits out, conducting denucleation while the fruits are hot, and then placing the fruits into a hardened color fixing solution to conduct soaking; 4, washing the fruits with clear water and baking the fruits; 5, taking and squeezing synsepalum dulcificum and sugarcane separately, conducting mixed fermentation and filtering, and obtaining filtered liquor; 6, placing the emblic leafflower fruits into the mixed fermentation solution to conduct soaking, picking the soaked emblic leafflower fruits out and draining the emblic leafflower fruits off; 7, applying high fructose corn syrup onto the surfaces of the emblic leafflower fruits, and conducting freeze-drying and packaging. By the adoption of the preparing method, not only are the nutrient components of the emblic leafflower fruits well reserved, but also the user population is expanded due to low sugar content and good mouthfeel of the preserved emblic leafflower fruits; in addition, the preserved emblic leafflower fruits can also serve as stewing accessories and make soup more delicious.

The invention provides a fish stewing seasoning. The fish stewing seasoning comprises a fish pickling material, a soup preparing material and a seasoning packet, wherein the fish pickling material is prepared from the following raw materials in parts by weight: 2-5 parts of starch, 2-3 parts of table salt, 1-2 parts of gourmet powder, 2-3 parts of white granulated sugar, 1.5-2 parts of minced garlic and 0.5-1 part of fennel; the soup preparing material is prepared from the following raw materials in parts by weight: 10-14 parts of thick broad-bean sauce, 4-8 parts of cinnamon, 3-6 parts of fermented soya beans, 1-3 parts of perilla leaves, 6-10 parts of Chinese wolfberries and 18-22 parts of pickled Chinese cabbages; the seasoning packet is prepared from the following raw materials in parts by weight: 2-6 parts of cumin powder, 1-4 parts of five spice powder, 5-10 parts of citric acid, 11-18 parts of shredded dried ginger, 4-8 parts of zanthoxylum armatum oil and 1-3 parts of seed powder of Chinese prickly ash. The invention further comprises a method for stewing fish by using the fish stewing seasoning. The fish stewing seasoning disclosed by the invention has the benefits that various seasonings for stewing the fish are combined, so that the purpose of quickly and conveniently making the fish is achieved, the operation is simple, the fish meat is tender, and the soup taste is delicious.

The invention discloses a preparation method of water-boiled spiral shell rice noodles. The method comprises the following steps: preparing a rice noodle bag; preparing a brine ingredient bag; preparing a chili oil ingredient bag; preparing a peanut ingredient bag; preparing a dried turnip ingredient bag; preparing a bean curd stick ingredient bag; preparing a sour bamboo shoot ingredient bag; preparing a spiral shell meat and beef ingredient bag; and finally, packaging the rice noodle bag and the ingredient bags together with a packaging bag to obtain the water-boiled spiral shell rice noodles. The spiral shell rice noodles prepared by the preparation method disclosed by the invention are fragrant and refreshing, delicious in soup taste and rich in nutrition, have fragrance and aftertastein the mouth after being eaten, and are not greasy and cannot cause excessive internal heat if being eaten frequently; and the spiral shell rice noodles can be produced in batches and can be sold toall parts of the country so as to realize the purposes that people can eat delicious spiral shell rice noodles at home, and the requirement of people for the spiral shell rice noodles can be met.

The invention discloses a method for making instant snail rice noodle brine. The method comprises the following steps: (1) treating snails; (2) boiling brine; (3) concentrating brine; (4) filtering residues, and packaging the brine. After long-time boiling, the instant snail rice noodle brine made by using the method is delicious in soup and rich in nutrition, and snail rice noodles with the brineare fragrant and pleasant to eat and long-lasting in aftertaste.

The invention discloses wild brasenia schreberi steamed stuffed bun stuffing. The wild brasenia schreberi steamed stuffed bun stuffing is prepared by mixing the following raw materials in percentage by weight: 8.5 percent of wild brasenia schreberi, 90 percent of agaricus bisporus, 1 percent of sunflower seed oil, 0.5 percent of table salt and Anyi tile grey chicken soup. The steamed stuffed bun stuffing disclosed by the invention has the advantages of abundant nutrition, unique flavor and certain health-care function. The boiled chicken soup cooked according to the invention and colloid on the surface of the wild brasenia schreberi can form viscous and elastic paste, so that the formation of steamed stuffed bun is facilitated and nutrient elements are wrapped; in addition, the steamed stuffed bun stuffing is delicious in taste.

The invention relates to a clear soup used for cooking and a making method thereof. The method comprises the following raw materials: A)preparation of raw materials:1)detecting quality of old hen, old duck, pig feet, pig ribs, soybean, head of bighead carp and soaked mushroom, weighing according to proportion, cleaning, blanching, and taking out and cleaning for standby;2)detecting quality of chicken and lean pig, weighing according the proportion, cleaning, chopping for standby; 3)detecting quality of scallion and fresh ginger, cleaning, weighing according to proportion for standby; and 4)weighing cooking wine, ground pepper, salt, agar and water according to proportion for standby; B)preparation of the clear soup:1)adding water in old hen,old duck, pig feet, pig ribs, soybean, head of bighead carp and soaked mushroom, boiling by big fire and removing floating foam, adding scallion and fresh ginger and cooking wine, and boiling by slow fire for 3 hours to prepare raw soup for standby; and 2)iltrating the raw soup and adding ground pepper and salt, boiling, adding lean pork, boiling, and processing for 1 hour by slow fire, filtrating; adding chicken for boiling, processing for 3 hours by slow fire and filtrating, and adding agar to obtain the clear soup.

The invention relates to a preparation method for stewed mutton. Mutton is taken as a primary material, and seasonings of fennel, clove, resurrection lily rhizome, anise, amomum tsao-ko, radix angelicae and fructus amomi are simultaneously put into water to cook the mutton, so that the stewed mutton is prepared. The stewed mutton has the beneficial effects that the mutton is fresh and cool in color and luster, appetite-inducing, savoury and mellow, chewy and tasty; the cooking liquor is delicious and enjoyable in aftertaste; the defect that the mutton is strong in goaty flavor is removed, the fresh taste of the mutton is kept, nourishing effect of the mutton to a human body is brought into play, and therefore, the stewed mutton is a good item for daily nourishing.

The invention relates to a hotpot condiment and a preparation method thereof. The hotpot condiment is characterized by being prepared from the following raw materials in parts by weight: 180-230 parts of salad oil, 130-180 parts of colza oil, 50-80 parts of mutton fat, 8-15 parts of conical redpepper fruit, 5-9 parts of zanthoxylum armatum, 20-40 parts of halves of beans, 10-20 parts of crushed sprouts, 12-18 parts of piperis longi, 8-14 parts of fennel, 6-15 parts of coptis chinensis, 10-12 parts of soybeans, 5-10 parts of lilies, 14-20 parts of salt, 10-18 parts of cooking wine, 15-20 parts of tartary buckwheat, 8-10 parts of fresh ginger and 5-6 parts of garlic. By adding coptis chinensis, soybeans, lilies and tartary buckwheat into the hotpot condiment, the hotpot condiment has a function of decreasing internal heat, people eating hotpot prepared by the hotpot condiment do not get inflamed, and the hotpot condiment is more nutritional and healthy.

The invention discloses salty spleen benefiting fish roe mixed congee. The mixed congee is prepared from the following raw materials in parts by weight: 50-60 parts of beef marrow bone, 4-5 parts of chrysanthemum morifolium, 16-18 parts of red beans, 20-25 parts of peanuts, 15-18 parts of lotus seed, 7-8 parts of lily, 15-20 parts of walnut kernels, 80-100 parts of glutinous rice, 2-3 parts of pepper, 1-2 parts of pricklyash peel, 2-3 parts of shallot, 3-4 parts of ginger, 7-8 parts of honey, 10-12 parts of rose syrup, 6-8 parts of sweet ferment rice, 8-10 parts of fish roes, 15-17 parts of cucumbers, 0.6-2 parts of pumpkin vines, 2-3 parts of lychee seed, 0.4-0.7 part of root of Chinese peashrub, proper amount of sucrose ester, proper amount of 3-4% salt solution and proper amount of salt. The prepared salty mixed congee has the advantages that the bovine bone soup is adopted; the variety of volatile substances in the bovine bone soup is increased and the relative content of the volatile substances is also affected by adopting an applied concentrating process; and most of all, some volatile compounds with peculiar flavors are generated in the bovine bone soup by adopting the concentrating process, so that the soup is more delicious.

The invention relates to a preparation technique of bivalve shellfish aquatic products, and in particular, relates to a processing method for normal-juice variegated clam meat; the normal-juice variegated clam meat can be cryopreserved for 24 months under the condition of the temperature of -18 DEG C or less, and can be used as soon as possible. The normal-juice variegated clam meat can be naturally thawed at room temperature, can be thawed slowly in warm water with the temperature of 70 DEG C or less, or can be contained in an opening-mouth container and is heated to thaw with a microwave oven, and can be directly eaten after being fully thawed. Moreover, a soup juice can also be heated, a proper amount of ground pepper, green onions, coriander, sesame oil, hot chili oil and the like are added, and various tastes suitable for oneself can be done by self.

The invention belongs to the field of food, and especially relates to a meat tofu pudding food, and a preparation method thereof. The meat tofu pudding food is prepared from pickled vegetable, tofu pudding, fresh lean meat, fresh oyster mushroom, fresh bamboo shoot, ginger, garlic, chive, plant oil, lard oil, monosidum glutamate, chicken extract, salt, ground pepper, and soup-stock; a sauce is prepared from plant oil, chili fried with firewood, lindera glauca oil, ginger, garlic, chive, monosidum glutamate, and chicken extract. According to the preparation method, pickled vegetable is chopped, and is mixed with a plurality of natural spices for frying; meat and vegetable are combined; the meat tofu pudding food is abundant in nutrients, is sour and fresh, is capable of promoting appetite, and is suitable for people of all ages; soup is delicious; the sauce is fragrant and spicy, is capable of repelling cold and removing toxin, is an excellent seasoning for hotels, restaurants, and household; vacuum sterilization packaging is adopted; the meat tofu pudding food and the sauce are packaged together, so that it is convenient for consumers to cook and eat, and market popularization value is high.

The invention discloses depression relieving and appetizing bone soup eight-ingredient porridge. The eight-ingredient porridge is prepared from, by weight, 50-60 parts of cortical leg bone, 4-5 parts of chrysanthemum morifolium, 16-18 parts of red beans, 20-25 parts of peanuts, 15-18 parts of lotus seeds, 7-8 parts of lilies, 15-20 parts of walnut kernels, 80-100 parts of sticky rice, 2-3 parts of pepper, 1-2 parts of Chinese prickly ash, 2-3 parts of green onions, 3-4 parts of ginger, 7-8 parts of honey, 4-6 parts of soybean milk, 10-15 parts of nori powder, 17-19 parts of grape skin, 7-8 parts of lotus root powder, 2.1-2.3 parts of malt, 2.8-3 parts of radix curcumae, 2-3 parts of loquat flowers, an appropriate amount of sucrose ester, an appropriate amount of 3-4% table salt solution and an appropriate amount of table salt. Cortical bone soup is adopted as soup of the manufactured salty eight-ingredient porridge, the varieties of volatile substances in the cortical bone soup are increased by using the concentration technology, and the relative content of the volatile substances is also affected. Above all, the volatile compounds with a unique flavor are generated in the cortical bone soup through the concentration technology to make the soup more delicious.

The invention discloses a preparation method which is fine and simple, and particularly relates to a method for preparing a small bowl of soup which organically combines nutritional value of meat, seafood and edible mushrooms, tastes soft and stable and is suitable for any people. The method comprises two steps of preparing high-quality consomme and preparing the small bowl of vegetable soup. The small bowl of soup which is cooked by mixing the high-quality consomme with food materials such as dried pork skins, crispy meat and fried tofu is ruddy, tastes delicious, is properly sour and spicy and outstanding in ginger flavor, can be used for tonifying stomach and nourishing the body and has both the compound flavor components of multiple materials and the characteristics of original taste and flavor and the like.

The invention discloses a chestnut bone soup skin care congee, which is made from the following raw materials by weight: 50-60 parts of bovine bone rod, 4-5 parts of Chrysanthemum morifolium, 16-18 parts of red bean, 20-25 parts of peanut, 15-18 parts of lotus seed, 7-8 parts of lily, 15-20 parts of walnut, 80-100 parts of glutinous rice, 2-3 parts of pepper, 1-2 parts of Chinese prickly ash, 2-3 parts of onion, 3-4 parts of ginger, 7-8 parts of honey, 7-8 parts of pumpkin, 10-12 parts of chestnut, 6-8 parts of hawthorn coil, 16-18 parts of coconut milk, 2.5-3 parts of rhizoma homalonemae, 0.7-0.8 part of the bark of ash, 2-3 parts of pomegranate seeds, sucrose ester, 3-4% salt solution and a proper amount of salt. The salty eight treasures congee uses bone soup; and the enrichment process increases the types of volatile substances in the bone soup, and also has influence on the relative content. The most important thing is that the concentration process makes the bone soup have some of volatile compounds with unique flavor, and makes the soup taste more delicious.

The invention discloses nerve calming and yang benefiting coarse food grain mixed congee. The mixed congee is prepared from the following raw materials in parts by weight: 50-60 parts of beef marrow bone, 4-5 parts of chrysanthemum morifolium, 16-18 parts of red beans, 20-25 parts of peanuts, 15-18 parts of lotus seed, 7-8 parts of lily, 15-20 parts of walnut kernels, 80-100 parts of glutinous rice, 2-3 parts of pepper, 1-2 parts of pricklyash peel, 2-3 parts of shallot, 3-4 parts of ginger, 7-8 parts of honey, 10-13 parts of purple sweet potatoes, 7-8 parts of pear powder, 16-18 parts of corn, 8-12 parts of beer, 1.8-2 parts of Chinese angelica, 1.2-1.4 parts of tuber fleeceflower stem, 2.2-3.1 parts of seed of balsampear, proper amount of sucrose ester, proper amount of 3-4% salt solution and proper amount of salt. The prepared salty mixed congee has the advantages that the bovine bone soup is adopted; the variety of volatile substances in the bovine bone soup is increased and the relative content of the volatile substances is also affected by adopting an applied concentrating process; and most of all, some volatile compounds with peculiar flavors are generated in the bovine bone soup by adopting the concentrating process, so that the soup is more delicious.

The invention discloses yin nourishing and food retention removing petal mixed congee. The mixed congee is prepared from the following raw materials in parts by weight: 50-60 parts of beef marrow bone, 4-5 parts of chrysanthemum morifolium, 16-18 parts of red beans, 20-25 parts of peanuts, 15-18 parts of lotus seed, 7-8 parts of lily, 15-20 parts of walnut kernels, 80-100 parts of glutinous rice, 2-3 parts of pepper, 1-2 parts of pricklyash peel, 2-3 parts of shallot, 3-4 parts of ginger, 7-8 parts of honey, 6-7 parts of jasmine, 17-18 parts of rose petals, 8-9 parts of sweet osmanthus flower, 4-5 parts of candy pomace, 2-2.4 parts of officinal magnolia bark, 3-4 parts of lotus plumule, 2.3-3 parts of balanophora involucrata, proper amount of sucrose ester, proper amount of 3-4% salt solution and proper amount of salt. The prepared salty mixed congee has the advantages that the bovine bone soup is adopted; the variety of volatile substances in the bovine bone soup is increased and the relative content of the volatile substances is also affected by adopting an applied concentrating process; and most of all, some volatile compounds with peculiar flavors are generated in the bovine bone soup by adopting the concentrating process, so that the soup is more delicious.

The invention discloses jasmine peel silktree albizia bark mixed porridge. The mixed porridge is prepared from, by weight, 50-60 parts of beef marrow bones, 4-5 parts of chrysanthemum morifolium ramat, 16-18 parts of red beans, 20-25 parts of peanuts, 15-18 parts of lotus seeds, 7-8 parts of lily, 15-20 parts of walnut kernels, 80-100 parts of sticky rice, 2-3 parts of peppers, 1-2 parts of Chinese prickly ash, 2-3 parts of green onions, 3-4 parts of ginger, 7-8 parts of honey, 15-18 parts of jasmine tea, 8-16 parts of shaddock peel, 8-10 parts of aloe peel, 10-14 parts of tender tips of bamboo shoots, 1.1-1.8 parts of silktree albizia bark, 0.8-1.5 part of Chinese pennisetum and 1.2-2 parts of roots of triosteum himalayanum wall. According to the prepared salty mixed porridge, beef bone soup is adopted as soup, the kinds of volatile matter in the beef bone soup is increased and the relative content of the volatile matter is influenced through the applied concentration technology; the most important thing is that through the concentration technology, some volatile compounds with unique flavors are generated in the beef bone soup, and therefore the soup taste is fresher and more delicious.

The invention relates to the field of preparation of bivalve mollusc aquatic food and specifically relates to a processing method for lively opening half-shell short necked clam. The method comprises the following steps: 1) purifying an alive short necked clam for 20-30 hours with seawater in salinity of 2.0%-2.5%; 2) cleaning the short necked clam and blanching for 3-5 seconds in boiled water at 98-100 DEG C; 3) removing a half shell of the short necked clam and maintaining the other half shell and clam meat complete; 4) putting the clam meat with the half shell into a mixed solution prepared from 45%-50% of concentrated clam nectar, 3%-4% of liquid aniseed, 0.15%-0.2% of disodium succinate, 1.5%-2.0% of mirin, 0.20%-0.25% of lactic acid, 0.2%-0.3% of citric acid and 0.8%-0.9% of sodium alga acid, wherein the total weight of the materials is 100%, and then soaking the rest clam meat with the half shell for 30-40 minutes, and putting into a dish and quick-freezing after the clam meat is fully flavored, wherein the quick-freezing temperature is -25 DEG C to -30 DEG C and the quick-freezing time lasts for 4 hours, thereby obtaining the product.

The invention discloses fresh appetite-promoting and immunity-enhancing black juice bean noodles and a preparation method thereof; the fresh appetite-promoting and immuno-enhancement black juice bean noodles are prepared from the following components in parts by weight: 500-550 parts of high gluten flour, 300-350 parts of bean dregs, 25-30 parts of a cuttlefish juice, 30-35 parts of yellow wine, 10-12 parts of raw ginger, 13-15 parts of orange peel, 100-120 parts of pineapple peel dregs, 5-6 parts of table salt, 20-23 parts of fructus perillae oil, 3-3.5 parts of edible alkali, 13-15 parts of medicated leaven, 13-15 parts of endothelium corneum gigeriae galli, and 13-15 parts of cape jasmine flower. The fresh appetite-promoting and immuno-enhancement black juice bean noodles have the advantages of rich nutrition, delicate taste, black and shiny color and luster, delicious cooking liquor, strong mouthfeel, fresh preservation and no addition of preservatives, and are chewy and not easily broken; contained beneficial ingredients have the health-care effects of promoting appetite, enhancing immunity and the like.