44results about How to "Fit for consumption" patented technology

The invention discloses a ginseng and nattokinase composition and a preparation method thereof, belongs to the technical field of microbial fermentation, and provides the ginseng and nattokinase composition which comprises ginsenoside, ginseng peptide, acid-soluble protein, a stabilizer, an additive and a ginseng body. The preparation method comprises the following steps: S1, cleaning ginseng, crushing, cooking, cooling to 25-36 DEG C, and standing for 24 hours to obtain cooked ginseng; s2, adding an auxiliary agent and a stabilizer into the ginseng cooked in the step S1, then inoculating bacillus natto, and culturing for 24-36 hours at the temperature of 32-35 DEG C to obtain fermentation liquor; and S3, adding the auxiliary agent into the fermentation liquid in the step S2 again, uniformly mixing, culturing for 24-48 hours at the temperature of 36-40 DEG C, and then drying at low temperature to obtain the ginseng and nattokinase composition. The preparation method is simple and easy to popularize.

The invention provides a preparation method of low-GI lactose-free milk. The RO penetrating fluid obtained by the reverse osmosis technology is backfilled into the UF penetrating fluid, so that more salt ions in the UF penetrating fluid are eluted into a final product. The innovative process not only improves the natural nutritional value of the product, but also restores the original taste of the milk as much as possible. In addition, an INF (steam immersion sterilization) process is adopted, so that the taste of the cow milk is reserved to the maximum extent. Therefore, the milk powder is particularly suitable for patients with lactose intolerance, so that the patients can obtain richer nutrition and better taste experience while enjoying the delicious milk. In addition, the product is detected to belong to low-GI food, and people do not need to worry about increase of blood sugar when eating the product.

The invention discloses genipin modified ginkgo protein and whey protein composite gel and a preparation method thereof, and belongs to the field of functional food. The method comprises the following steps: (1) uniformly mixing a prepared ginkgo protein solution and a prepared whey protein solution, and adjusting the pH value to obtain composite sol; (2) adding a genipin reagent into the composite sol, carrying out a cross-linking reaction, and after the reaction is completed, adjusting the pH value again to obtain a genipin-treated composite sol; and (3) carrying out thermal induction gel formation on the genipin-treated composite sol, taking out and cooling to obtain the genipin-modified ginkgo protein and whey protein composite gel. Animal protein and plant protein are combined through the cross-linking agent genipin, so that the prepared composite gel is more nutritional, pollution to the environment is reduced, application in food production is facilitated, meanwhile, the composite gel treated with the cross-linking agent genipin has more diversified functional characteristics, and the composite gel is suitable for being applied to food production. And the food can be provided for people with different requirements.

The invention belongs to the technical field of noodles, and discloses probiotic golden corn noodles and a preparation method thereof, and the method comprises the following steps: preparing probiotic corn fermented flour and preparing the probiotic golden corn noodles. The preparation of the probiotic corn fermented flour comprises the steps of strain activation and amplification culture, preparation of a mixed leavening agent, preparation of raw materials, inoculated fermentation, cleaning, pulping, curing and mixing, drying and grinding. The preparation method of the probiotic golden corn noodles comprises the steps of raw material preparation, dough preparation and noodle forming. The probiotic golden corn noodles disclosed by the invention have the beneficial effects of promoting intestinal health, controlling blood sugar and blood fat, enhancing immunity and improving mouth feel and flavor, so that the probiotic golden corn noodles become a healthy and delicious food choice.

The invention discloses salt baked flavor chicken energy chewable tablets and a preparation method thereof, and belongs to the technical field of food processing. The chewable tablet consists of the following components in percentage by weight: 20-40 parts of salt roasted chicken powder, 25-50 parts of an energy supplement, 0.1-0.5 part of composite vitamins, 10-30 parts of an excipient, 0.5-2 parts of a flavoring agent, 0.1-0.5 part of an antioxidant, 1-3 parts of magnesium stearate and the balance of deionized water. The salt-baked chicken powder is prepared by taking chicken breast as a raw material, rolling, kneading and pickling with a salt-baked flavor pickling solution, steaming, drying and pulverizing. According to the invention, the salt baked flavor and the nutrition of chicken are combined, the salty and fragrant flavor and balanced nutrition are combined, rapid and lasting energy supplementation can be realized, the chewable tablet is portable to eat, is subjected to dry granulation, low-temperature sterilization and aluminum foil packaging, has long shelf life, adopts a natural flavoring agent, is high in safety, and is suitable for various energy supplementation scenes such as sports, offices, outdoors and the like.

The invention discloses an old hen soup capable of benefiting qi, nourishing blood, invigorating spleen and reinforcing stomach and suitable for enhancing immunity of all populations and a preparation method thereof, and belongs to the technical field of food processing, and the preparation method comprises the following steps: step 1, inspection of old hens and ingredients; 2, weighing the chicken and the ingredients; step 3, pretreatment of old hens, wherein the treatment process comprises cleaning, dicing and blanching; 4, the blanched old hens are washed, and blood foam is removed; step five, putting the pre-treated old hens and medicinal and edible food materials into a marmite to be stewed for 3-5 hours; step 6, seasoning; and 7, refrigerating and packaging. Traditional chicken soup is always considered to have the effect of improving health due to mild food materials and nourishing effect. Therefore, the invention provides a chicken soup formula with an effect of enhancing immunity, and aims to provide a natural, safe, effective and delicious old hen soup capable of enhancing immunity for consumers.

The invention provides a cranberry collagen peptide probiotic compound beverage and a preparation method thereof, and belongs to the field of functional foods. The beverage is prepared from the following raw materials in parts by weight: 40-50 parts of cranberry juice, 7.5-12.5 parts of fish skin collagen peptide, 7.5-12.5 parts of kiwi fruit juice, 6.5-9.5 parts of Chinese wolfberry fruit juice and 1-3 parts of a microbial agent. The preparation process comprises the following steps: preparation of cranberry juice, preparation of collagen peptide, preparation of kiwi fruit juice, preparation of Chinese wolfberry juice, preparation of the cranberry collagen peptide probiotic compound beverage, and sterilization treatment. The raw materials are wide in source, are medicinal and edible varieties, and are good in safety. The collagen peptide is used for adjusting fragrance and taste, the nutritional and health-care Chinese wolfberry fruits are used for supplementing sweetness, the beverage which is bright and light purple red in color and luster, sour, sweet and delicious and suitable for fragrance is obtained, the processing technology is optimized, functional substances in the beverage are reserved to the maximum extent, and the beverage does not contain additives and is suitable for being eaten at all ages; and a certain health-care effect is achieved.

The invention discloses a preparation method of fermented goat milk powder rich in high-activity lactic acid bacteria. Comprising the following steps: homogenizing and sterilizing fresh goat milk, inoculating streptococcus thermophilus and lactobacillus bulgaricus in a specific proportion according to the weight of 2-3% of the fresh goat milk, fermenting at 40-45 DEG C until the acidity is 70-80 oT, crushing, concentrating under reduced pressure, adding lecithin, beta-dextrin and maltodextrin in a specific proportion, homogenizing, performing spray drying, and finally discharging powder to obtain the product. The strain protective agent adopted by the invention solves the problem of low survival rate of lactic acid bacteria in spray drying, the lactic acid bacteria concentration of the product reaches 107 cfu / g, the shelf life exceeds 12 months, and the product is simple in process, low in cost, environment-friendly and suitable for large-scale production, has high nutritional value and healthy efficacy, and meets the requirements of different people.

The invention discloses a natural meat-flavored soy sauce derived from soybean and wheat and a preparation method thereof, and belongs to the field of food seasonings. A natural meat-flavored soy sauce derived from soybean and wheat is prepared by saccharifying wheat as a raw material to obtain wheat syrup; preparing salt-free soy sauce crude oil with soybean as a raw material; mixing wheat syrup and salt-free soy sauce crude oil, adding Bacillus to ferment to obtain D-ribose solution; mixing the salt-free soy sauce crude oil with the D-ribose solution after electrodialysis to carry out Maillard reaction to obtain a meat-flavored reactant; compounding the meat-flavored reactant obtained by the Maillard reaction with the salt-free soy sauce crude oil. The present invention creatively develops soy sauce with natural meat flavor, filling the market gap, the substrates of the Maillard reaction are all derived from the raw materials wheat and soybeans specified in the national standard of soy sauce, no other food additives are added in the production process, suitable for vegetarians, and meets the health requirements of the era of simple labels.

The invention discloses preparation equipment and method of high-protein quinoa gluten-free noodles, and particularly relates to the technical field of noodle preparation, the preparation equipment comprises a flour mixing machine barrel, a fixed bottom frame is fixedly mounted at the bottom of the flour mixing machine barrel, a fixed side plate is fixedly mounted on one side of the fixed bottom frame, and a fixed box is fixedly mounted on the other side of the fixed bottom frame. By arranging the driving stirring mechanism and the adjusting mechanism, carefully selecting and matching the raw materials and adopting a scientific making method, the adjustable stirring mechanism adapts to different raw material states and stirring requirements, caking is avoided, the stirring force can be enhanced according to actual conditions, and the gluten-free characteristic of noodles is guaranteed through the high-quality raw material combination, so that the noodles have good taste. The nutritional value of the noodles is enriched by adding various nutritional ingredients, the taste and the digestibility are improved by a fermentation process, and the nutritional value and the flavor of the noodles are further improved by a scientific drying mode and nutrient solution spraying.

The invention provides a preparation method of low-salt pickled vegetables pickled with white vinegar and capable of sterilizing and preventing nitrite generation. The preparation method comprises the following steps: cleaning a sterilizable bottle, adding 180-200 parts of white vinegar, 2-3 parts of white sugar, 0.5-5 parts of edible salt, 0.05-0.1 part of edible essence and 0.01-0.03 part of citric acid into the bottle, fully and uniformly stirring until the white sugar and the edible salt are melted, adding 30-50 parts of cleaned fresh red-skin white-core radish strips which are cut into small square strips, and uniformly stirring until the white sugar and the edible salt are melted; and completely soaking the red-skin white-core radish strips in the white vinegar liquid, covering with a bottle cap, sealing, placing in a dark place, and uncapping for eating after one day. The pickled vegetable is low in salt content, can prevent nitrite from being generated in the pickling process, does not influence human health after being eaten frequently, is particularly suitable for people suffering from diseases such as hypertension to eat, tastes fresh, crisp and tasty, increases the appetite of people, is pleasant in mood, is long in taste retention time, and can still keep the taste after being pickled for two months.

The invention belongs to the technical field of food processing, and particularly relates to gluten-free probiotic corn whole grain flour and application. Through processing technologies of moderate pre-gelatinization, controllable enzymolysis, microencapsulation embedding, spray drying and the like, nutritional ingredients such as vitamins, minerals, dietary fibers, functional grease and the like in the corn are effectively reserved, the corn has a low G I value (glycemic index) and a high dietary fiber content, the activity and the survival rate of probiotics are improved, meanwhile, the corn does not contain gluten components, and the nutritional ingredients of the corn are enriched. No toxic bacteria are generated, and safe and reliable food options are provided for people with gluten intolerance or allergy.

The invention discloses a processing method of dried anchovy products, comprising soaking and freezing, cooking treatment, drying treatment, cooling treatment and screening treatment. The invention adopts the synergistic effect of sodium chloride, composite phosphate and vitamin C, and the prepared composite solution is used to soak and thaw anchovies, so as to reduce the water loss of anchovy products, slow down the oxidation discoloration of anchovy products, and keep the fresh and tender taste of anchovy products. The invention realizes the automatic production of dried anchovy products, greatly reduces the labor cost, greatly reduces the production site area, improves the drying conditions and controllability, and the prepared dried anchovy embryo has stable quality, is not affected by the ambient weather, can be stored for a long time in an environment of -5 to -8°C, avoids the high energy consumption of freezing at -18°C, and reduces the storage cost.

The puffed fish food is produced by using the whole fish meat as the raw material, and the product is rich in high-quality protein, EPA, DHA, collagen and mucopolysaccharide, and has extremely high nutritional value of the whole fish meat. Physical fishy smell removal of ginger and garlic cooking wine is utilized, meanwhile, 5-10 parts of fresh yeast and 5-10 parts of soybean cakes are used for preparing fishy smell removal liquid, biological fishy smell removal is conducted on 100 parts of fish meat, and the fishy smell of the fish meat is effectively removed. A two-section drying mode of first damp and hot drying and then dry and hot air drying is adopted, curing and drying processes are integrated, the production process is simplified, energy consumption is reduced, and low-carbon production is achieved. Puffing is carried out in a microwave mode, and no grease is added in the whole production process and formula, so that the food material tissue is puffed. According to the invention, the deodorized freshwater fish puffed food can be obtained, and the puffed food has a loose and porous structure and a crisp taste, does not contain exogenous grease, is high in protein and low in fat, and has extremely high nutritional value of whole fish meat.

The application belongs to the field of food processing, and specifically provides a preparation method of whole quinoa butter cookies, which applies the baking processing method of butter cookies to quinoa to realize high value-added technical transformation, develops quinoa butter cookies, and meets the demand of people for healthy food; the application uses quinoa powder to replace the traditional bottom rib flour in butter cookies, and uses xylitol to replace sucrose, and through the creative design of raw material ratio and preparation process, the quinoa butter cookies are processed, which has outstanding advantages in the nutrition and taste of food; on the one hand, the high protein, high dietary fiber, low heat, low glycemic index, strong satiety and other nutritional values of quinoa are embodied in the product, which is suitable for people of all ages, especially for people with high blood sugar and diabetes, and is an ideal choice of baked food; on the other hand, the taste is crisp and melts in the mouth, the taste is light and not greasy, and the cookies have rich butter aroma and subtle quinoa grain aroma.

The high-protein noodles rich in mulberry leaf powder are prepared from the following components in parts by weight: 30-60 parts of soybean protein isolate, 10-20 parts of vital gluten, 20-50 parts of wheat flour, 10-30 parts of mulberry leaf powder, 1-10 parts of edible salt, 8-30 parts of water and 0.2-0.4 part of a flour additive, the flour additive is prepared from the following raw materials in parts by weight: 5-8 parts of scutellaria baicalensis, 8-12 parts of dendrobe, 6-9 parts of sword beans, 4-8 parts of pseudo-ginseng powder, 7-10 parts of astragalus membranaceus, 12-15 parts of hawthorns, 5-8 parts of spina date seeds, 0.08-0.2 part of ginger, 4-6 parts of garlic bulbs, 5-9 parts of collagen powder and 0.3-0.5 part of dietary fibers. The prepared noodles are rich in nutrition and rich in high protein, the protein content is larger than 38g / 100g, the noodles are suitable for being eaten by fatigable people and diabetics, the high-protein nutrition is supplemented, meanwhile, satiety is increased, and the health-care effects of reducing and stabilizing blood sugar are achieved.

The preparation method comprises the following steps: step 1) preparation of canna edulis starch: selecting fresh canna edulis, removing impurities, cleaning, pulping, performing vacuum filtration to obtain first filtrate and first filter residues, and performing vacuum concentration and drying on the first filtrate to obtain canna edulis starch; (2) preparing a siraitia grosvenorii extract: selecting mature siraitia grosvenorii, crushing, grinding, and extracting to obtain the siraitia grosvenorii extract; (3) preparing auxiliary materials: taking a thickening agent and starch for later use; step 4) mixing and drying: taking the canna edulis starch, the thickening agent, the starch and the fructus momordicae extract in proportion, uniformly mixing, and then performing vacuum concentration and drying to obtain the lotus root starch; and step 5) performing aseptic packaging on the lotus root starch to obtain a finished product.

The invention discloses a preparation method of Chinese prickly ash essential oil microcapsule chewable tablets with a blood fat reducing effect, and belongs to the field of functional foods. According to the microcapsule, Chinese prickly ash essential oil extracted by supercritical CO2 is used as a core material, chitosan-sodium alginate complex coacervation is used as a wall material, calcium chloride is used as a cross-linking agent, the Chinese prickly ash essential oil microcapsule is prepared by adopting an extrusion method more suitable for the oil-soluble core material, the property of the microcapsule is stable, functional components of the Chinese prickly ash essential oil can be effectively reserved, and the embedding rate reaches 96.5%. The zanthoxylum bungeanum essential oil microcapsule chewable tablet with the blood fat reducing effect is prepared from the following raw material components in percentage by mass: 4-12% of zanthoxylum bungeanum essential oil microcapsules, 25-45% of skimmed milk powder, 25-45% of a filling agent and 10-26% of erythritol. And the method has high functional food application value.

The invention relates to the technical field of biological medicine, and discloses a chicory composition, a chicory biscuit and a preparation method of the chicory composition and the chicory biscuit. Comprising the following raw materials in parts by weight: 40-50 parts of wheat flour, 10-15 parts of corn starch, 40-50 parts of buckwheat flour, 20-40 parts of xylitol, 10-20 parts of butter, 20-30 parts of milk, 3-5 parts of table salt, 5-10 parts of chicory, 10-20 parts of coix seeds, 10-20 parts of haws, 10-15 parts of kiwi fruits, 10-20 parts of Chinese wolfberry fruits, 10-20 parts of Chinese dates, 10-15 parts of walnuts, 12-15 parts of peanut kernels, 8-10 parts of ground coffee, 10-30 parts of honey and 50-100 parts of water. The compound has the effect of reducing uric acid, can reduce the levels of uric acid, urea nitrogen and creatinine of model mice, and has a wide application prospect in preparation of drugs for preventing or treating hyperuricemia.

The invention provides a processing method for reducing the bag swelling rate of marinated beef. The processing method comprises the steps of beef pretreatment, slitting treatment, burdening, vacuum tumbling, low-temperature pickling, marinating, vacuum packaging, sterilization, storage and transportation and the like. According to the processing method for reducing the bag expansion rate of the marinated beef, sterilization can be effectively carried out in the production and processing process, the bacterium breeding rate in the subsequent transportation and storage process is reduced, and therefore finished product bag expansion caused by gas generated in the bacterium breeding process is avoided; the beef finished product can be tasty, the softness of the finished product is effectively improved, the beef product is suitable for being eaten by a wider range of people, and the market competitiveness of the product can be improved.

The invention discloses a preparation method and application of vitamin nanoparticles with high bioavailability, and belongs to the technical field of children food processing. The biological availability of the vitamin D3 in the yoghurt product prepared by the invention can reach 60.25%, and the yoghurt product is vitamin D3 fortified yoghurt meeting the self development and nutritional requirements of children. The soybean protein isolate is pretreated on the basis of a dynamic high-pressure micro-jet technology, the vitamin D3 nanoparticles are further constructed, the soybean protein isolate-vitamin D3 nanoparticles, fresh milk, mixed fermentation strains and the like are compounded to prepare the yoghourt, the digestion and slow release characteristics of vitamin D3 are effectively guaranteed, and the nutritional value of the yoghourt is improved. The biological availability rate of the vitamin D3 in the yoghourt is improved.

The invention discloses sugar-free transparent highland barley powder, a clear juice beverage and an integrated preparation method thereof, and belongs to the technical field of grain deep processing. According to the method, a process route of only liquefying and not saccharifying is adopted, the glucose equivalent value (DE value) of a liquefied product is controlled to be 3-8, and free sugar is prevented from being generated from the source; the method comprises the following steps: performing sequential enzymolysis on alpha-amylase, beta-glucanase, cellulase and neutral protease, and combining centrifugation, plate and frame filtration and ultrafiltration refining to obtain an ultrafiltration clear liquid; the ultrafiltration clear liquid can be subjected to flexible bifurcation treatment: the sugar-free transparent highland barley powder is prepared by spray drying, or the sugar-free transparent highland barley clear juice beverage is prepared by blending, homogenizing, sterilizing and filling. The total amount of monosaccharide and disaccharide in the product is less than or equal to 0.5 g / 100g, the light transmittance of a 10% aqueous solution is more than or equal to 85%, the product is clear and transparent, can be quickly dissolved in cold and hot, is stable for a long time and is not layered, the total yield is more than or equal to 80%, the process is stable, the reproducibility is good, and the industrial production feasibility is realized.

The invention relates to the technical field of glutinous rice flour food processing, and discloses cereal nutritional glutinous rice flour and a preparation method thereof, the cereal nutritional glutinous rice flour comprises the following raw materials by mass: 40-60 parts of glutinous rice, 10-20 parts of pumpkin, 10-20 parts of millet, 5-15 parts of purple sweet potato, 5-15 parts of corn flour, and 5-10 parts of stomach invigorating powder. The preparation method comprises the following steps: S1, sterilizing cooked pumpkins and purple sweet potatoes respectively by using a pulsed electric field, freeze-drying and crushing; s2, beta-amylase is added into the cooked millet and the cooked glutinous rice for enzymolysis, and then drying treatment is conducted through a spray drying tower; s3, mixing the glutinous rice, the millet, the purple sweet potatoes, the pumpkins, the corn flour and the stomach invigorating powder according to a certain mass part; s4, carrying out refining treatment on the mixed raw materials by adopting a superfine grinding technology; s5, the crushed multi-grain glutinous rice flour is subjected to microwave drying treatment, and redundant moisture is removed; and S6, packaging the dried glutinous rice flour. The prepared cereal nutritional glutinous rice flour has the advantages of being rich in nutrition, capable of reducing blood sugar and invigorating stomach, fine and smooth in taste, convenient and fast.

The invention provides low-GI milk powder. The low-GI milk powder comprises raw milk, skimmed milk powder, demineralized whey powder, corn oil, phospholipid, calcium carbonate, ferrous sulfate, zinc sulfate, sodium selenite, retinyl acetate, cholecalciferol, dl-a-tocopherol acetate and L-sodium ascorbate. The low-GI milk powder has the advantages that the low-GI milk powder rich in nutrition is provided, and the low-GI milk powder is suitable for hyperglycemia crowds and consumers paying attention to healthy diet to eat. The rising speed of blood sugar is effectively controlled, and the stability of the blood sugar is favorably maintained.

The invention discloses a low-sugar dendrobium officinale and Chinese yam biscuit and a preparation method thereof. The biscuit is prepared from the following raw materials in parts by weight: 100 parts of low-gluten flour, 5-25 parts of dendrobium officinale powder, 6-14 parts of Chinese yam powder, 20-40 parts of maltitol, 5-25 parts of butter, 0.5-2.5 parts of baking soda, 40-50 parts of whole egg liquid, 3-5 parts of milk powder, 0.2 part of salt and 8-10 parts of purified water. According to the invention, the cookies are made by using the food-medicine homologous plant dendrobium officinale and Chinese yam as raw materials, so that the cookies are endowed with multiple effects of resisting oxidation, regulating spleen and stomach, improving immunity and the like, the texture of the cookies is improved, the shelf life is prolonged, and the cookies have the functions of health, nutrition, good taste and the like; the sweetening agent maltitol with low calorie and no toxic or side effect is used for replacing cane sugar, so that the biscuit is suitable for middle-aged and elderly people, obese people and diabetics to eat. The production method is simple in process, energy-saving, high in operability, capable of achieving industrialized production and capable of meeting the standard requirements of the biscuits.

The invention relates to a low-GI milk-based dietary fiber steamed bun and a preparation method thereof. The preparation method comprises the following steps: adding water into flour, milk powder and yeast, mixing to obtain dough, performing primary fermentation, adding dietary alkali into the fermented dough, and uniformly kneading to obtain alkali-added dough; mixing the dietary fiber powder with a compound enzyme preparation to prepare a dietary fiber mass; mixing and uniformly kneading the alkali-added dough and the dietary fiber dough, carrying out secondary fermentation, and steaming to obtain the low-GI milk-based dietary fiber steamed bun. Wherein the compound enzyme preparation is a mixture of cellulase, hemicellulase and alpha-amylase. The low-GI milk-based dietary fiber steamed bun prepared by the preparation method disclosed by the invention not only has a relatively low GI value, but also enhances the stability and elasticity of a gluten network by adding the milk powder, so that the steamed bun is softer and rich in elasticity.

The invention relates to a citrus dietary fiber, a high-fiber biscuit and a preparation method and application thereof, and relates to the technical field of citrus processed food and processing thereof. Citrus peel is used as a raw material, the citrus dietary fibers are prepared by sequentially adopting dry superfine grinding, lactobacillus fermentation and food-grade ethanol impurity removal methods, then a proper amount of the citrus dietary fibers are used as an additive to process the high-fiber biscuits, and the quality of the biscuits is evaluated. According to the method, high-valued treatment of the citrus dietary fibers is achieved, and the prepared high-fiber biscuits are low in calorie and suitable for obese patients and diabetics to eat.

The invention provides a method for preparing yak yoghourt by using frozen yak milk as a raw material, and belongs to the technical field of food processing. The method comprises the following steps: by taking frozen yak milk as a raw material, carrying out water bath thawing on the frozen yak milk at 0-10 DEG C, and sequentially adding a sweetening agent, shearing, sterilizing, inoculating a fermentation strain and fermenting to obtain the yak yoghourt. Compared with the traditional black-white cattle yoghurt, the yak yoghurt disclosed by the invention is higher in calcium content, iron content and zinc content, richer in taste, mellower in mouthfeel and easier to digest, does not need to be added with thickening and other additives, and is suitable for being eaten by people with relatively sensitive digestive systems. Meanwhile, compared with the traditional Tibetan yak yoghourt, the yak yoghourt disclosed by the invention solves the problem of seasonal supply, the manufacturing method is scientific, the operation is simple, the batch production can be realized, and the majority of consumers can eat the yak yoghourt from the snow plateau throughout the year.

The invention relates to the technical field of food processing, in particular to a liver powder processing method capable of removing fishy smell. Comprising the following steps: step 1, inspecting and storing raw and auxiliary materials; step 2, unfreezing; step 3, removing impurities, trimming, slitting and cleaning; step 4, cooking; step 5, slitting; step 6, drying the CCP1; step 8, stir-frying; step 9, metal inspection of CCP; step 10, acceptance check and storage of the packing material; step 11, film rolling and sterilization; step 12, bagging and sealing CCP3; in the step 8, before the stir-frying process, coconut powder is added into the liver powder, and the ratio of the liver powder to the coconut powder is 9: 1-19: 1. In the step 8, the coconut powder matched with the liver powder can also be lemon powder and orange powder. In the step 8, the temperature range of the stir-frying process is 80-140 DEG C, and the stir-frying time is 5-30 min. The pork liver powder has the beneficial effects that the pork liver powder of which the fishy smell is obviously improved is prepared without adding spices and food additives, and the pork liver powder is suitable for infants to eat.

The invention relates to the technical field of food processing, and discloses flavored mixed dried eggs which comprise the following raw materials in parts by weight: 90-100 parts of egg liquid, 0.5-2 parts of edible salt, 0.1-0.5 part of monosodium glutamate, 0.2-1 part of spices, 0.5-2 parts of a compound water retention agent, 0.1-0.5 part of a yeast extract, 0.2-1 part of soybean protein, 0.1-0.3 part of lactic acid bacteria powder and 0.1-0.3 part of maltodextrin. The invention also discloses a preparation method of the flavored mixed dried egg. The preparation method comprises the following steps: S1, mixing the egg liquid with the coffee extract, the chocolate water-soluble powder, the high fructose corn syrup, the edible salt and the monosodium glutamate. The soybean protein, the lactic acid bacteria powder and the bioactive peptide are added, so that the contents of protein, vitamins and minerals are remarkably increased, and meanwhile, the fat content is reduced; various regional flavors are provided by adjusting the proportion of spices; the prepared dried egg is convenient to carry and eat, and is especially suitable for children and fat-reducing people.