143results about How to "Different ways to eat" patented technology

The invention provides a preparation method of whole highland barley grain cereals and complex cereals. According to the preparation method, selected highland barley in Qinghai-Tibet plateau is taken as a raw material, and the whole highland barley grain cereals are prepared by the steps of removing impurities in the raw material, peeling, screening, washing, soaking, curing, tabletting, drying and the like, wherein the curing is performed by stir-frying at the temperature of 200-300 DEG C for 3-10min or by cooking at the temperature of 80-150 DEG C and under the high pressure of 20-50KPa for 2-8min. The preparation method provided by the invention has the advantages of simple processing steps and easiness in operation, and the situation that the taste of a product becomes poor after aging of highland barley starch is overcome. Complete highland barley grains are adopted, are not broken in the processing process and contain an appropriate amount of bran, so that nutritional ingredients in the highland barley can be retained to the greatest extent; the whole highland barley grain cereals are convenient to eat in a dry state, be brewed or cooked for eating and are suitable for all ages.

The invention relates to a health preserving coarse cereal having a health-care function. The health preserving coarse cereal is prepared from wheat, barley, peas, mung bean, oat, buckwheat, black glutinous rice, red bean, Chinese yam, corn, seeds of Job's tears, black soya bean, chrysanthemum, carrot, root of spinach, white gourd and pumpkin by weight, has the effects of softening blood vessels, stabilizing blood sugar, lowering down serum cholesterol, preventing outbreak of cancers, hypertension and coronary heart disease, increasing the concentration of histamine, enabling peripheral blood vessels to expand, reducing blood pressure, enabling internal secretion to maintain normal and delaying aging, and is extremely easy to popularize.

The invention discloses a pickled carrot preparing process and belongs to the technical field of preparation of the fermented food pickles. The process comprises the steps of A, carrot preprocessing; B, pickling water I and pickling water II preparation; C, circulating fermentation, wherein the processed vegetable obtained in the step A is fermented in the pickling water I obtained in the step B, after the 4n time of fermentation, centrifugation, dewatering, pickling water II supplement, gaofuji paolemei lactic acid bacteria powder adding, detection and adjustment are conducted on pickling water obtained after the 4n time of fermentation in sequence, and then the pickling water is continued to be used for fermenting the processed vegetable obtained in the step A; D, finished product processing. By controlling carrot preprocessing, pickling water preparation, circulating fermentation and finished product processing, especially addition of gaofuji paolemei lactic acid bacteria powder to the pickling water and control over various parameters and indexes during the circulating fermentation process, pickled carrot preparation time is shortened greatly, the quality and taste of pickled carrots are improved, large-scale production is facilitated, the development of the pickle industry is promoted, and economical benefits are high.

The present invention provides an ilex chinensis leaf and haw nutritional powder processing method which is characterized in that the ilex chinensis leaf and haw nutritional powder uses the ilex chinensis leaves and haws as main raw materials and is prepared by the processing steps of raw material pretreating, compound enzyme treating, blending, homogenizing, deaerating, sterilizing, vacuum concentrating, vacuum drying, grinding, filtering, packaging, etc. In the processing of the ilex chinensis leaf and haw nutritional powder, the steam can remove the astringent tastes in the raw materials and the processing method can improve the taste and quality of the finished product of the nutritional powder. By compound enzyme treatment, the nutrients of the ilex chinensis leaves and the haws are sufficiently precipitated and the utilization rate and nutritional values of the ilex chinensis leaves and the haws are improved. The product is a granular powder, can be brewed as a beverage, can be stirred into a nutritional paste by adding an appropriate amount of water, is various in edible ways, and has effects of strengthening tendon and supplementing kidneys, causing diuresis and calming mind, softening blood vessels, lowering blood pressure and cholesterol, etc.

The invention discloses papaw pieces, which are prepared from the following raw materials in part by weight: 500 parts of papaw, 10 to 100 parts of hot pepper, 20 to 50 parts of raw garlic bulb, 10 to 50 parts of fermented soya beans, 30 to 100 parts of light soy sauce, 5 to 20 parts of salt and 5 to 20 parts of crystal sugar. The invention also discloses a production method for the papaw pieces. The papaw pieces can be eaten in various ways and are convenient to eat; and in the method, besides the papaw pieces maintain the nutritional ingredients which are the same as those of raw papaws, the conventional manual processing pickling is also changed, and the original flavor of the papaws is improved by processing scientific ingredients, so the papaw pieces offer a natural, fresh and crisp mouthfeel.

The invention discloses a Basa fillet which comprises the following raw materials in parts by weight: 70-80 parts of Basa fish fillet, 5-10 parts of egg white, 8-15 parts of water, 5-10 parts of potato starch, 1-1.5 parts of salt, 2-3 parts of sugar, 0.2-0.5 part of monosodium glutamate, 0.2-0.3 part of a water retention agent, 0.01-0.03 part of potassium citrate, 0.01-0.03 part of sodium isoascorbate and 0.03-0.05 part of glutamine transaminase. The invention further discloses a production and processing method of the Basa fillet, which comprises the steps of material preparation, rolling, kneading and pickling, vacuum package, tray placing, quick-freezing, metal detection, packing and warehousing. The Basa fillet and the production and processing method thereof disclosed by the inventionhave the benefits that the water-retaining property of the Basa fillet and the elasticity of fish flesh are enhanced through the rolling, kneading and the pickling process; the fish flesh is hard tobreak, smooth in mouth feeling after being cooled and fresh but not fishy on the premise of reserving nutrients of the fish flesh; an edible method is simple and meets the fast-paced life and nutrition needs of modern people.

The invention discloses purple potato pulp paste and a production process thereof. The production process mainly comprises the following steps of: material selecting: selecting purple potatoes without worm holes and deterioration; cleaning: soaking and cleaning the purple potatoes in a water tank in order to remove impurities attached to the surfaces; peeling: peeling the purple potatoes to obtain purple potato pulp; grain-sized dicing: cutting the purple potato into uniform grains; enzyme inactivating: adding an enzyme-inactivating agent in the purple potatoes; paste forming: mixing a proper amount of water with starch; blending: adding a stabilizer and a viscosity regulator; gelatinizing: stirring the mixture obtained in the two processes of paste forming and blending, and stabilizing to obtain a pasty blended material; pulp adding: adding the grainy pulp obtained in the processes from material selecting to enzyme inactivating into the pasty blended material to obtain pasty jam with suspended pulp grains; sterilizing: placing the pasty jam in an irradiation environment and keeping for a certain period of time; and cooling and packaging: packaging, storing and transporting the cooled jam. The invention relates to the deep processing of the purple potatoes and enriches the edible methods of the purple potatoes, and the purple potato pulp paste can be widely applied to various baked cakes and special snacks.

The invention provides a preparation method of nutrient gooseberry powder. The nutrient gooseberry powder is processed through the following steps of pretreating raw materials, mashing the pretreated raw materials, performing enzyme treatment on the mashed raw materials, mixing the raw materials after the enzyme treatment, homogenizing the mixed raw materials, vacuum drying the homogenized raw materials, crushing the dried raw materials, filtering the crushed raw materials, packaging the filtered raw materials and the like. According to the nutrient gooseberry powder processed by the method disclosed by the invention, through composite enzyme treatment, more nutrient substances can be separated out from gooseberry, and the utilization rate and the nutrient value of the gooseberry are increased; the product of the nutrient gooseberry powder is particulate powder, so that the product not only can be stewed with water to be used as a beverage but also can be stirred with an appropriate amount of water to form nutrient paste, and diversified eating manners can be adopted; the nutrient gooseberry powder has the effects of softening blood vessels, reducing blood fat and blood pressure, enriching calcium, enhancing immunity of human bodies, resisting cancers and the like, and is a really green nutrient healthy food.

The invention discloses a manufacturing method of apricot plum fruit vinegar, which is characterized in that the apricot plum fruit vinegar is processed through the steps of raw material processing, pulping, sugaring, alcohol fermentation, acetic fermentation, mixing, homogenizing, canning, sterilizing and the like. The manufacturing method provided by the invention has the benefits as follows:a seasoner of the apricot plum fruit vinegar, which is nutrient-rich and has a good flavor, is provided, the apricot plum fruit vinegar not only can be drunk directly, but also can be used as the seasoner, is various in eating ways, has an excellent mouth feeling after concentration, is sweet and sour, has a good taste and an aromatic flavour, and has the effects of improving appetite, promoting digestion, maintaining beauty and keeping young, soothing skin and the like, moreover, the method is simple and convenient in processing and easy to master.

The invention provides an instant crocus sativus-containing solid drink and a preparation method thereof. The instant crocus sativus-containing solid drink is mainly prepared from the following raw materials in parts by weight: 5-80 parts of crocus sativus, 10-55 parts of excipient, 10-40 parts of an adhesive and 0.01-4 parts of a suspending agent, wherein the raw materials are dissolved and uniformly mixed with an appropriate solvent, and are dried, thereby obtaining the instant crocus sativus-containing solid drink. The instant crocus sativus-containing solid drink provided by the invention not only solves the problems that crocus sativus is not easy to carry over or store and single in healthcare effect, and moreover has the advantage of instant solubility.

The invention discloses a production method of a purslane dish. According to the scheme, the production method comprises the following steps: blanching fresh and high-class purslane, which are cleaned, for 20-30 seconds; spread-airing the purslane, pickling the purslane by edible salts accounting for 7wt% of the purslane, and turning over the purslane in a jar once each two days in an initial pickling stage, wherein the purslane is turned over three times in all; taking out the salted purslane after the purslane is pickled for 1 mouth, desalting and mincing the salted purslane, adding auxiliary materials, and frying, wherein the auxiliary materials comprise the following components according to weight percent in the purslane: 3% of dried Chinese wolfberry fruit, 3% of dried black fungus, 1%-1.5% of fresh ginger, 1%-1.5% of dried red pepper, 0.8%-1% of chicken essence, 1.5%-1.8% of white sugar and 4%-5% of soybean salad oil; and after the purslane is cooled, carrying out vacuum packaging on 50-100 g of purslane in each bag. The production method has the advantages that the freshness of the pickled purslane can be retained for above one year; compared with dried purslane, the purslane dish has fresh feeling and more edible methods, ensures that nutrition is not lost, has multiple healthcare functions and is beneficial to the selling of purslane and the increase of farmer income.

The invention relates to a method for producing a flax oat cold drink, and belongs to the technical field of food processing. The method comprises the following steps of: mixing flax oat starch serving as a main raw material and white sugar, milk powder and a food additive, molding, freezing and packaging to obtain the flax oat cold drink, wherein the flax oat starch is prepared by performing processes of elutriating, impurity removal, decocting and high-pressure homogenizing on flax and oats. The method aims to give full play to the nutritive value of the oats and flax seeds (linseed), and the oats and the flax seeds are combined organically to provide oat and flax seed (linseed) nutritional food which is easy and convenient to eat. By the method, the problem of single edible method of the oats and the flax is solved, and the edible method of the oats and the flax is enriched while nutritional ingredients of the oats and the flax are maintained fully.

An instant staple food is made of broken corn pieces through proportionally mixing broken corn pieces with water, steaming for 1.5-3 hr, natural cooling, quick freezing at -18--30 deg.C, thawing and dewatering for drying. Its advantages are noloss of nutrients and direct eating by immersing in hot or cold water for 10-30 min.

The invention relates to fermented soybean puffed leisure food which comprises the following raw materials in percentage by weight: 96-98% of wet fermented soybeans, 1.5-2.5% of chili powder, 0.2-0.5% of ginger powder, 0.1-0.5% of pepper powder and 0.2-0.5% of flavor agent, wherein fineness of the chili powder, the ginger powder and the pepper powder is 80-100 meshes; the fermented soybean puffed leisure food is prepared by the following steps: adding the chili powder, the ginger powder, the pepper powder and the flavor agent to the wet fermented soybeans and stirring to be uniform, implementing samming treatment, and puffing in a variable temperature differential pressure airflow puffing tank. The leisure food disclosed by the invention, by converting the fermented soybeans from a high-salinity conventional seasoning for cooking foods into the puffed leisure food, enriches eating methods of fermented soybean products and improves additional values of the foods.

The invention provides a method for preparing delicious pork rolls. The method comprises the following steps: mincing pork, cutting vegetables, and uniformly stirring the minced pork and the cut vegetables with auxiliary materials; rolling the mixture with bean curd sheets; and finally, quickly freezing, thus obtaining the delicious pork rolls. The pork rolls are convenient to eat, and the original freshness, color and flavor and nutrition of the vegetables and pork can be maintained; and the method for preparing the delicious pork rolls is reasonable and strict, has the advantages of strong operability and high manufacturing efficiency, and is suitable for industrial production; and the prepared pork rolls are safe and sanitary, and have stable quality.

The invention relates to persimmon full-fruit nutritious protoplasm sauce and a preparation method thereof. The preparation method comprises the following steps of performing astringency removal, namely enabling persimmons to uniformly pass through a cleaning tank full of ethanol water through a conveyer belt, flatly stacking the persimmons into a porous plastic basket layer by layer, quickly wrapping the stacked persimmons with a large plastic tent to form a closed environment, and performing astringency removal for 4-10 days; performing squeezed separation, namely squeezing to crush the persimmons to separate persimmon stems, peels and pulps, and filtering out the peels and the persimmon stems through 40-mesh filtering cloth to obtain pulp protoplasm; blending materials, namely uniformly mixing the raw materials according to the optimal raw material ratio to prepare homogenate for later use; and performing sterilization, namely performing ultrahigh-temperature instant sterilization on the persimmon homogenate at the sterilization temperature of 100-130 DEG C for 20 seconds. By the adoption of a germfree canning technology, the original flavor and the rich nutritious value of the fresh persimmons are well retained; concentration is not needed, and the persimmon full-fruit nutritious protoplasm sauce is ready-to-eat or can be eaten with rice or dishes; various eating methods are implemented.

The invention discloses a preparing method of cabbage nutritious salted vegetable, which comprises the following steps: stripping outside layer of the cabbage; washing; cutting to fragile section with one inch length and half inch width with straight knife; washing; airing; pickling with salt; stirring into condiment evenly; heating; boiling with opened pot for ten min; getting the product. This invention possesses detailed raw material, fine production and abundant nutritious value, which possesses wide market prospect.