327results about How to "Eat healthy" patented technology

The invention discloses an air frying pan and aims at providing an improved air frying pan. The air frying pan comprises a furnace head and a housing, and is characterized in that a motor and a heating tube cover are arranged in the furnace head; the tail end of a motor shaft is connected with hot air blades in a thread matching manner; the heating tube cover is provided with a heating tube; an object disc is arranged in the housing; the object disc and an inner container are connected; the top and bottom of the inner container are hollow; and a filter screen is arranged inside the inner container. The air frying pan is mainly used for cooking food.

The invention discloses a ginger crystal and a production technology thereof. The ginger crystal comprises dry ginger powder, brown sugar and honey. The production technology comprises the following steps: milling the brown sugar, adding honey to the milled brown sugar, mixing, drying for 2h at 90DEG C in a drying room, mixing with the dry ginger powder, drying, milling, and packaging. The ginger crystal of the invention, which has the advantages of abundant nutrition and good taste, has a wide market.

The invention discloses a fresh keeping agent for water bamboo shoots, a production method of the bamboo shoot and a product, aiming at solving the problems that a chemical preservative is required to be added for ensuring the shelf life of products such as water bamboo shoots, the health of consumers can be harmed due to excessive adding and abuse of the chemical preservative, a great amount of sodium sulfite is used for corrosion prevention and decoloring when the bamboo shoot raw material is pre-treated, and long-time desulfuration is also required in a later period. The fresh keeping agent meets the organic product processing standard, and can be used for replacing the chemical preservative and solving the problems of microbial spoilage, sack expanding and the like during organic water bamboo shoot processing. The fresh keeping agent is used for processing bamboo shoots, the product quality is ensured, the environment pollution is reduced, the health of consumers is safeguarded, the economic benefit of farmer households is improved and the fresh keeping agent plays an important role; and besides, the method is simple, the operation is convenient, the equipment investment is low, the production period is short, the fresh keeping agent is suitable for industrial production requirement of small and medium sized bamboo shoot processing enterprises and has wide application prospect.

The invention provides a beef ball with soup inside and a preparation method thereof. The beef ball with soup inside comprises the following raw materials in parts by weight: 95-105 parts of beef, 20-30 parts of streaky pork, 20-30 parts of borneol, 15-25 parts of modified starch, 8-12 parts of protein isolate, 1.5-2.3 parts of white sugar, 0.3-0.8 part of monosodium glutamate and 0.1-0.3 part of edible essence. The beef ball with soup inside has the characteristics of uniformity and consistency in appearance, no notch, compact tissues, high nutrition and health effect, fresh and tender meat, high elasticity, sufficiency in soup, and aromatic flavor.

The invention discloses a suckling pig compound feed comprising the following components in parts by mass: 46-54% of corns, 2-3% of five-grain peptide, 6-8% of milk serum powder, 2-4% of fish meal, 22-26% of bean pulp, 3-7% of soybeans, 1-3% of soybean oil, 0.5-1% of calcium hydrophosphate, 0.2-0.4% of table salt and 1-3% of a suckling pig core material which is prepared by mixing bean pulp, rice bran, glucose, dried orange peels and water and fermenting with lactic acid bacteria for 2-3 days. According to the formula of the suckling pig compound feed disclosed by the invention, the corns and soybeans are puffed to increase palatability and reduce or eliminate anti-nutritional factors, and the suckling pig core material not only can promote the healthy growth of a suckling pig but also can improve the pork quality; the components of the entire formula completely meet requirements for growth and development of the suckling pig, and the raised suckling pig is safe and healthy for people to eat and can not cause harms to human health.

The invention discloses a tea enzyme liquid production method. The production method comprises the following steps: putting the taken fresh tea leaves into a fermenter, carrying out primary fermentation on the fresh tea leaves at the fermentation temperature of 30-40 DEG C for 5-6 hours; putting the fresh tea leaves subjected to primary fermentation into a rolling machine, and rolling; then, putting the rolled tea leaves into a heating tank, putting purified water according to the condition that the mass ratio of tea leaves to water is 1 to (1-2), and heating to obtain a tea leaf solution; adding honey into one of or several of pineapples, bananas, watermelons, mangoes, apples, blueberries, lemons and oranges, putting into sterile a fermenting tank, carrying out solid fermentation, and filtering to obtain concentrated fruit enzyme liquid; and putting the tea leaf solution and 10%-30% concentrated fruit enzyme fruit into the sterile fermenting tank, adding glucose, honey and horse radish tree leaves, fermenting and filtering to obtain the tea enzyme liquid prepared from the fresh tea leaves. According to the production method, the tea enzyme liquid is prepared by fermentation of the fresh tea leaves by probiotics and fruit yeast, the product is safe, effective and healthy.

The invention discloses a green bonnie flower liver protection biscuit which is prepared by raw materials in parts by weight as follows: 55-60 parts of wheat flour, 5-10 parts of oat flour, 5-10 parts of corncob powder, 10-15 parts of sweet potato starch, 5-7 parts of fishbone, 8-10 parts of vegetable oil, 6-8 parts of lotus seed powder, 8-10 parts of malt sugar, 4-6 parts of skim milk powder, 10-15 parts of an egg liquid, 0.8-1.2 parts of ammonium hydrogen carbonate, 0.1-0.2 part of calcium gluconate, 0.04-0.06 part of zinc gluconate, 0.1-0.3 part of a flavouring agent, 0.5-0.8 part of camellia powder, 10-12 parts of green bonnie flowers, 4-6 parts of rose, 4-7 parts of pears, 4-5 parts of grapes, 6-7 parts of red date, 1-2 parts of schisandra chinensis, 3-4 parts of a Japanese thistle herb, 2-3 parts of ginger, 1-1.5 parts of American ginseng, 3-4 parts of beet leaves, 2-4 parts of castanea seguinii dode leaves, 3-4 parts of globeamaranth flowers, 5-6 parts of allium macrostemon and a defined amount of water. The biscuit is good in taste and unique in flavor, and has healthcare functions of liver protection, calcium supplementation and the like.

The invention discloses a preparation method for a low-salt crisp soy-preserved Jerusalem artichoke product. The method comprises the step of fermenting Jerusalem artichokes soaked by lactic acid and alcohol by using soya residues rich in a great number of viable bacteria to obtain the low-salt crisp soy-preserved Jerusalem artichoke product. By using the obtained soy-preserved Jerusalem artichoke product, the nutritive, health-care and economic values of the Jerusalem artichoke are increased, and the low-salt crisp soy-preserved Jerusalem artichoke product can be more widely applied.

The invention discloses milk-flavor purple-potato steamed bread. The milk-flavor purple-potato steamed bread is prepared from the following materials in parts by weight: 600 parts of fresh purple potatoes, 500 parts of wheat flour, 80-100 parts of yeast powder, 50-60 parts of red dates, 40-60 parts of roses, 300-400 parts of milk and 300-400 parts of water. A preparation method of the milk-flavor purple-potato steamed bread comprises the following steps of: weighing the materials in parts by weight for future use; heating up the water to 50 DEG C to 60 DEG C, and then soaking the roses into the heated water; adding the yeast powder to the water for stirring when the water is cooled to 40 DEG C; steaming the purple potatoes and the red dates for 12-18 minutes and 8-10 minutes respectively in high-temperature steam; mixing and grinding the steamed purple potatoes and red dates to be in the shape of paste, putting the paste into the wheat flour, pouring the milk at 45 DEG C into the flour, gradually adding the water in which the roses and the yeast powder are soaked into the flour, and mixing the flour into dough which is placed for 3-3.5 hours at 28 DEG C to 30 DEG C; getting out the purple potato dough in the last step, kneading the dough, twisting the dough into oval long strips, and equally and transversely cutting the oval long strips by a cutter; and steaming the cut oval long strips in a steamer for 8-10 minutes, and maintaining the strips in the steamer for 2-3 minutes after fire is put out.

The invention relates to a culture method for improving the quality of euryhaline sea fish, which comprises the following steps that: the high-quality health offspring seed is selected to be arranged inside a low-salinity pond to culture after being desalted; the semi-finished product fish 1 to 2 months before reaching the commodity specification is arranged into a sea net cage after being salted to undertake the purification culture; and the feed nutrition is improved, and the environment-friendly additives are added into the feed to prevent the disease and to promote the healthy growth of the cultured fish. All drugs are stopped, so the commodity fish can reach the best color and taste, and the harmful substance and residual drugs inside the fish body can be metabolized to the safe range. The color and the taste of the cultured sea fish are close to that of the natural sea fish, the quality is high, the fish is safe to eat, and the culture method can be used for culturing different euryhaline sea fishes.

The invention provides intelligence-promoting and eyesight-improving health soybean milk powder. The powder is prepared by mixing soybean powder, bean dreg-cereal puffing particles, intelligence-promoting fruit and vegetable freeze-dried powder and walnut powder; and the parts by weight of all components are as follows: 50-60 parts of soybean powder, 30-40 parts of bean dreg-cereal puffing particles, 6-7 parts of intelligence-promoting fruit and vegetable freeze-dried powder and 0.02-0.03 part of walnut powder. Firstly, the soybean powder is prepared; then the bean dreg-cereal puffing particles and the intelligence-promoting fruit and vegetable freeze-dried powder are prepared; and finally, the components are mixed according to the formula proportions to form finished products. The intelligence-promoting and eyesight-improving health soybean milk powder has the advantages of comprehensive nutrition, good taste, convenience in eating and possession of intelligence-promoting and health-caring functions, and is specifically suitable for teenagers and brain workers to eat for a long time.

The invention discloses a liver-protecting medlar duck crisp and a processing method of the liver-protecting medlar duck crisp. The method comprises the following steps: washing and dewatering the duck, performing vacuum massage by fried salt, then sealing and pickling, adding water together with a herbal cuisine seasoning bag for marinating, steaming at high pressure, stirring the materials, filling into a mold, shaping, and then packaging to obtain the finished product, wherein in processing ingredients of the duck, Chinese medicinal herbs are added besides ordinary spices, and a chemical preservative is replaced by lotus leaf powder. The duck crisp processed by the method provided by the invention is fragrant and greasy, salty and fresh with pure and intense smell and unique and perfect taste; besides, a liver-protecting healthcare function is endowed to the duck crisp; a novel leisure duck healthcare snack which is convenient to eat is provided for people, and the variety of the duck used as the leisure food is enriched.

The invention discloses bitter gourd flour for enhancing nutrition and decreasing blood sugar. The bitter gourd flour is prepared from the following raw materials in part by weight: 1,200 to 1,500 parts of wheat, 20 to 30 parts of wheat germ, 5 to 10 parts of pumpkin flower, 5 to 10 parts of mung bean flour, 3 to 5 parts of lily, 5 to 8 parts of bitter gourd, 5 to 8 parts of cinnamomvine, 5 to 8 parts of kudzuvine root, 5 to 8 parts of cassia seeds, 5 to 8 parts of gensing pollen, 5 to 8 parts of astragalus, 5 to 8 parts of pumpkin and 2 to 3 parts of ginseng extract. The bitter gourd flour is prepared according to a scientific nutrition ratio, and has good dietetic therapy and health-care effects, and a perfect combination of pumpkin, bitter gourd, various edible Chinese medicinal components and wheat nutrition is realized.

The invention provides a processing method of fried dried beef, and belongs to the technical field of processing of meat products. The processing method comprises the following steps of (1) performing pretreatment: performing acid discharge treatment on beef; (2) performing tenderization and pickling: injecting tenderization fluid into raw beef blocks, performing tenderization, and then performing seasoning and pickling, wherein the tenderization fluid contains suberect spatholobus stem protease of which the mass concentration is 0.3-0.4%, rhizopus of which the mass concentration is 0.01-0.02%, and tea polyphenols of which the mass concentration is 0.03-0.05; (3) performing fermentation treatment: fermenting pickled beef and pickled vegetable juice together; (4) performing roasting treatment; and (5) performing air-drying treatment. According to the processing method disclosed by the invention, a technology is improved, so that a new fried dried beef product which is tender in mouth feel, brownish red in color, rich in fragrance and healthy to eat is obtained.

The invention discloses an areca nut ultrahigh-pressure quick water restoration technology. The technology includes the steps of boiling seeds, mixing materials and conducting water restoration. The high-temperature steam steaming procedure and the pricking procedure are further included between the seed boiling procedure and the material mixing procedure. The temperature of high-temperature steam ranges from 110 DEG C to 118 DEG C, and steaming time is 10-15 min. Ultrahigh-pressure water restoration is adopted in the water restoration procedure, the water restoration pressure is 20-600MPa, the water restoration temperature ranges from 20 DEG C to 42 DEG C, and the water restoration time is 5-60 min. The areca nut ultrahigh-pressure quick water restoration technology has the advantages of being high in production efficiency, short in water restoration time, low in microorganism content and good in product quality, and application prospects are good.