3581results about How to "Fit for consumption" patented technology

An apparatus and method for treating and reusing the wastewater discharged from agricultural animal farms. The apparatus and method of the present invention is designed to be a zero discharge system in which no wastewater will be discharged or spray irrigated. The wastewater effluent is first passed through a mechanical screen were bulk solids are separated and partially de-watered. The screened effluent is then directed to a primary plastic-lined earthen lagoon where it undergoes aerobic digestion utilizing specially selected bacteria. After treatment in the primary lagoon, the wastewater effluent is used to wash the floors of the hog houses or undergoes a purification phase including solids separation / denitrification, filtration and sterilization. The solids separation / denitrification phase (clarification) preferably takes place in an anoxic environment in preferably above-ground tanks where suspended solids removal will occur as well as denitrification for nitrate reduction. The clarification process may be facilitated through use of polymer addition. The majority of solids will be sent to a plurality of drying beds for de-watering and subsequent removal.

The embodiment of the invention discloses hot pot seasoning and a preparation method thereof. The hot pot seasoning uses beef tallow, glutinous rice cake hot pepper, wild pepper, bean paste, spice, crystal sugar, white spirit, green Chinese onion, old ginger and garlic as raw materials, therefore, the hot pot seasoning simultaneously has the characteristics of being spicy, hot and fresh and has proper taste. Compared with the traditional hot pot seasoning, the hot pot seasoning provided by the invention has strong odour and pure taste by adding the beef tallow. Meanwhile, the hot pot seasoning prepared by the invention is hot and not dry, has proper taste and is suitable for people with different dietary habits of all places to eat.

The invention provides a steamer of an electric cooker, the electric cooker and a control method thereof. According to the steamer of the electric cooker, the bottom wall and the side wall of the steamer are each provided with through holes, and boiling rice soup in an inner pot enters the steamer from the through holes in the side wall of the steamer and flows out from the through holes in the bottom wall of the steamer; or the bottom wall of the steamer is provided with through holes, a gap is formed between the side wall of the steamer and the side wall of the inner pot, and boiling rice soup in the inner pot enters the steamer from the gap and flows out from the through holes in the bottom wall of the steamer. According to the steamer of the electric cooker, boiling rice soup can enter the steamer from the through holes in the side wall of the steamer or the gap between the side wall of the steamer and the side wall of the inner pot, starch, sugar and other ingredients in the rice soup are dissolved in the rice soup, then, the rice soup flows out from the through holes in the bottom wall of the steamer, and the starch, sugar and the other ingredients dissolved in the rice soup are removed so that the low-sugar rice can be obtained.

The invention discloses a vacuum freeze drying fruit and vegetable powder sour milk and a preparation method. The vacuum freeze drying fruit and vegetable powder sour milk comprises the following components by weight: 40-60 parts of sour milk, 15-25 parts of freeze-drying fruit and vegetable powder, 5-15 parts of butter and 10-20 parts of milk powder. The vacuum freeze drying fruit and vegetable powder sour milk changes an eating mode of sour milk and fruit and vegetable powder, popularization scope is increased, mouthfeel and local flavor are increased, the nutrition structure of the product is enriched, various shapes can be molded, the vacuum freeze drying fruit and vegetable powder sour milk just melts in the mouth, is suitable for being eaten by middle and old age people as well as infant, and the vacuum freeze drying fruit and vegetable powder sour milk is convenient for eating and carrying.

The invention discloses a preparation method for an edible fungus flavor food. The edible fungus can be any one from edible agaricus bisporus, straw mushrooms, oyster mushrooms, shii-take, needle mushrooms, pleurotus nebrodensis, pleurotus eryngii, agrocybe aegerita, hypsizigus marmoreus, agaricus pratensis schaeff, spring mushrooms, stropharia rugoso-annulata, sparassis crispa, macrolepiota procera, tremellodon gelatinosum, black trumpet mushrooms, hericium erinaceus, pholiota nameko, lepista personata, mitake mushrooms, lactarius hatsudake, golden oyster mushrooms, pholiota adiposa, cantharellus cibarius, termitomyces albuminosus, tricholoma giganteum, pleurotus citrinopileatus, calocybe gambosa, truffle, amillariella mellea, fungus suillus, beef-steak fungus, lactarius deliciosus, tricholoma matsutake, agaricus bitorquis, pleurotus pulmonarius, toadstool and russula vinosa, and after treatment, the edible fungus is steeped into a steeping liquor prepared from red wine vinasse, high quality dry red wine and a flavouring agent in a vacuum and normal temperature and normal pressure combined condition, so as to obtain the flavor food; the edible fungus flavor food for leisure is prepared through oil-bath dewatering; a flavor food flavor puffed food is obtained through a swelling process, so as to meet consumers' hobbies and requirements.

The invention relates to a method for extracting and refining paeonia rockii seed oil. The method comprises the following steps: collecting seeds, unshelling, baking and frying, carrying out screw press, filtering, deacidifying, degumming, drying, decoloring, deodorizing in vacuum, adding an antioxidant and filling. After solid impurities and residues obtained by the screw press are broken up, ethylacetate is added, then refluxing extraction is carried out, and a solvent is recovered so as to obtain the paeonia rockii seed oil for cosmetics. A two-step method is used for extracting the paeonia rockii seed oil, wherein in the first step: primary pressed oil used for eating is obtained by physical pressing, and the produced paeonia rockii seed oil has higher oil recovery rate and no residual solvents and can be securely eaten; in the second step, the ethyl acetate is adopted for extraction, and ingredients for antioxidation, inflammation resistance, sun block, and the like in the paeonia rockii seed oil can be extracted and used for producing the cosmetics. The invention not only improves the oil recovery rate of paeonia rockii seeds, but also ensures that the effective ingredients in the paeonia rockii seeds are sufficiently utilized.

The invention provides a spiced duck product and a production process thereof. The spiced duck product comprises duck giblets, refined salt, soy sauce, white sugar, yellow rice or millet wine, dark soy sauce, light soy sauce, Thailand fish sauce, anise, fennel, cinnamon, wild pepper, laurel leaf, hawthorn, licorice root, kaempferia galangal slice, galangal, lemon grass, white pepper, syzygium aromaticum, amomum tsao-ko and momordica grosvenori. Marinade of the spiced duck product uses tens types of Chinese medical herbs which are matched with each other, produced spiced duck product is good in color, smell and taste and has health care effect, taste of the product is enriched, nutrition constituents of the product are increased, and the spiced duck product is suitable for eating of old users and children. The spiced duck product is low in salt content, moderate in texture softness and hardness and convenient to store, transport and eat. Any artificial preservative and any chemical additive are not added in the production process of the spiced duck product, only pure natural spices and the Chinese medical herbs are used, and the spiced duck product has good taste and the health care effect.

The invention discloses a fermented milk base material, whey-removed flavored fermented milk, a raw material composite as well as preparation methods of the fermented milk base material, the whey-removed flavored fermented milk and the raw material composite. The preparation method of the fermented milk base material comprises the following steps: (1) homogenizing standard skimmed milk; (2) pasteurizing emulsion; (3) fermenting the emulsion to obtain a curd; and (4) stirring the curd and removing whey by a whey separator, wherein the whey separator is a centrifugal machine with parameters as follows: relative centrifugal force of 500-4000, centrifugation time of 5-30 minutes and centrifugation temperature of 38-45 DEG C. The raw material composite of the whey-removed flavored fermented milk contains the fermented milk base material and sweet substances. The preparation method of the whey-removed flavored fermented milk comprises the steps of mixing the fermented milk base material with the sterilized sweet substances, and performing smoothing. The whey-removed flavored fermented milk has improved nutritive value, improved taste texture, enhanced stability and enhanced water-retaining property, and can well meet the requirements of consumers suffering from lactose intolerance.

The invention relates to a method for processing a whole-grain biscuit, which includes making whole wheat flour, whole corn and whole mum bean flour into the whole-grain biscuit by series of steps of dough making, baking and the like. The whole-grain biscuit with fine assorted whole-grain products and reasonable matching of dietary fibers and various nutrient elements has high nutritional value. The whole-grain biscuit in a low-fat and low-sugar design is suitable of the old people and patients with hyperglycemia. The fibers of the whole-grain products are pelletized by the unique whole-grain flour processing method, and accordingly the rough taste of the whole-grain food is improved evidently.

The invention discloses functional coarse grain nutritional cake and a preparation method thereof. The nutritional is prepared from raw materials and auxiliary materials, wherein the raw materials comprise the following components in parts by weight: 25 to 35 parts of glutinous rice flour, 18 to 35 parts of black kerneled rice flour, 12 to 20 parts of wheat flour, 12 to 20 parts of black bean flour, 12 to 20 parts of mung-bean flour, 15 to 20 parts of sweet potato, 10 to 15 parts of yam, 10 to 15 parts of maythorn, and 3 to 6 parts of longan. The functional coarse grin nutritional cake prepared by the method has smooth taste, no astringent or beany flavor, plump body, bright color, fine texture, complete shape, softness and elasticity, and is not sticky when eaten along with proper sour and sweet taste.

The invention provides a composite plant solid drink suitable for diabetic patients, hyperglycemia and fat crowds. The solid drink comprises the following components in parts by weight: 40-65 parts of grain puffing powder, 4-10 parts of medicine and food homology plant extract, 5-20 parts of functional ingredient, 0.1-0.5 part of compound vitamin and 2.5-4.5 parts of compound mineral. According to the composite plant solid drink, the 'medicine and food homology' of the traditional Chinese medicine is combined, the modern nutriology and the biological hygiene are applied, the raw material ratio and the nutrition content meet the diet requirements of the diabetic patients, namely high dietary fibers, low fat, high-quality proteins, a proper amount of vitamins and minerals can meet the nutrition meal replacement and addition demands of the diabetic patients, the diabetic complication is prevented or relieved, the solid drink can be matched with drug for treatment, the glucose fluctuation of the diabetic patients is controlled, the over-dependence of the diabetic patients on drugs is reduced, and even the glucose tolerance of the diabetic patients can be recovered.

The invention discloses a low-sugar flavorful jam and a preparation method thereof which belong to the field of functional food. The jam is prepared with the following materials in percentage by weight: 5 to 35 percent of isomaltooligosaccharide, 1 to 20 percent of polydextrose, 0.01 to 0.5 percent of xanthan gum, 0.5 to 2 percent of pectin, 0 to 2 percent of dextrose, 0.05 to 0.15 percent of vitamin C, 0 to 0.15 percent of stevioside, 0.5 to 1.5 percent of other auxiliary materials and the balance of water. The jam is suitable for peoples in various classes and ages, particularly the group of people wanting to control weight and diabetics, the jam does not contain medicines, the materials can be easily obtained, the jam cannot be limited by regions and seasons, the equipment and the process are simple, and the cost is low.

The invention provides a tablet candy and a producing method thereof. The tablet candy is made of the following raw materials according to weight percent: 73.9-85% of sorbitol, 2-5% of flaxseed powder, 0.1-0.3% of L-theanine, 0.1-0.5% of gamma-aminobutyric acid, 0.5-2% of phosphatidylserine, 5-10% of xylitol, 0.1-0.3% of sucralose, 0-5% of flavoring essence, 0-0.1% of colorant, and 1-3% of magnesium stearate. In the tablet candy of the invention, flaxseed powder, L-theanine, gamma-aminobutyric acid and phosphatidylserine interwork according to certain proportion and in synergy, promote mutually, can effectively relieve pressure, tranquillize mood, calm sentiments, and improve memory and thinking capability, so that the tablet candy has health care functions of relieving pressure, relaxingmood, enhancing memory and the like, and is suitable to be eaten by common people as well as diabetics, obese people or people hoping to reduce weight.

The invention provides a lemon dried bean curd, which is prepared by the following raw materials by weight: 300-400 parts of soybeans, 180-230 parts of mung bean, 60-80 parts of corn, 80-100 parts of kidney beans, 60-70 parts of mung beans, 40-50 parts of lemon, 60-70 parts of grapes, 50-60 parts of apricots, 7-8 parts of barley, 6-7 parts of Phlegmariurus petiolatus, 6-7 parts of aloe, 6-7 parts of Chinese yams, 7-8 parts of corn silks, 5-6 parts of pomegranate seeds, 5-6 parts of loquat leaves, 5-6 parts of gypsum, 150-200 parts of honey, 80-100 parts of milk, and a proper amount of water. Compared to the traditional soybean flavour dried bean curd, the lemon dried bean curd has light lemon flavor with delicate fragrance and good taste; extract products of barley, Phlegmariurus petiolatus and other Chinese herbal medicine are added, so the product is good for human body health and is suitable for most people to eat.

The invention discloses a preparation method of a cactus enzyme. According to the preparation method, the cactus enzyme is mainly prepared from the following materials in parts by mass: 10-100 parts of cactuses, 5-100 parts of sugars and 5-80 parts of water. A preparation process of the cactus enzyme comprises the following steps of (1), cleaning and then deburring excellent fresh cactuses; (2), cutting up the deburred cactuses; (3), placing the cut-up cactuses into a fermentation barrel in a layered manner according to a way of one layer of sugar upon one layer of cut-up cactuses, and then, adding sterile water; (4), naturally fermenting under the normal temperature after sealing the fermentation barrel filled with materials, avoiding sunshine radiation in a fermentation process, slowly stirring once every day, and degassing for 3-5 times during the period; (5), naturally fermenting for over 45 days until no new air bubbles are generated in the fermentation barrel, thus completing the fermentation; and (6), extracting fermentation liquor, metering and bottling to obtain a cactus enzyme product after filtering and sealing.

A hericium erinaceus and grape dried fruit for nourishing stomach is prepared from the following raw materials in parts by weight: 400-420 parts of grape pulp, 50-60 parts of hericium erinaceus, 30-40 parts of peas, 35-40 parts of sweet potato, 30-35 parts of carrot, 60-70 parts of bayberry juice, 90-100 parts of rice wine, 30-35 parts of hawthorn, 30-35 parts of jujube, 2-25 parts of white sesameseed, 20-25 parts of purple cabbage, 10-15 parts of nori powder, 20-30 parts of milk powder, 3-5 parts of pagoda flower powder, 5-6 parts of kudzuvine root and 5-7 parts of dried orange peel. The preparation process of the hericium erinaceus and grape dried fruit for nourishing stomach is simple and environmentally friendly. By adding the ingredients of hericium erinaceus, bayberry juice, and rice wine and so on, the dried fruit has the function of nourishing stomach and promoting appetite and the nutrition of the dried fruit is enriched. In addition, extracts of Chinese medicinal materials such as pagoda flower powder, kudzuvine root, dried orange peel, prepared rehmannia root and maitake are added, so that the dried fruit has very good health care function and is recommended to most of people.

The invention provides a formula and a production method of a polygonum multiflorum thumb black sesame paste. The polygonum multiflorum thumb black sesame paste is prepared by using prepared polygonum multiflorum thumb powder as main raw material, using black sesame, black soya bean, millet, black rice, glutinous rice, walnut kernel, peanut kernel, red date, oat and barley as auxiliary materials, letting the raw materials be subject to carefully selecting, washing, drying, frying, and grinding into powder, and finally mixing according to a certain proportion. The black sesame paste disclosed herein by using ultrafine grinding is benefit for human absorption, has nourishing blood vessels, blackening hair, promoting hair growth, nourishing brain and developing intelligence, and is especially suitable for middle aged and old people to eat.

The invention provides an instant pork dried bean curd, comprising the following raw materials by weight: 120 to 130 parts of soya bean, 30 to 40 parts of mung bean, 20 to 30 parts of kidney bean, 20 to 30 parts of walnut, 50 to 60 parts of lean pork, 20 to 30 parts of chive, 20 to 30 parts of fresh orange, 5 to 6 parts of loquat leaf, 3 to 4 parts of herba leucatis molloissimae, 3 to 4 parts of pearl, 3 to 4 parts of flos albiziae, 3 to 4 parts of radix peucedani, 5 to 6 parts of edible bird's nest, 3 to 4 parts of magnolia flower, 2 to 3 parts of soybean leaf, 30 to 40 parts of gypsum, 40 to 50 parts of rice wine, 30 to 60 parts of salt, 40 to 50 parts of soy, 20 to 30 parts of yellow rice wine, 10 to 20 parts of vinegar, 50 to 60 parts of sesame oil and a proper amount of water. According to the invention, lean pork is added so as to increase animal proteins in dried bean curd, so the instant pork dried bean curd has more comprehensive nutrients; meanwhile, extracts of traditional Chinese medicinal materials, e.g., pearl and flos albiziae, with liver-calming and tranquillizing effects and the like are added, so the instant pork dried bean curd provided by the invention has health care effects like a liver-calming effect and a tranquillizing effect and is applicable to most people.

The present invention discloses a low sugar honey pomelo fruit paste and a preparation method thereof. The honey pomelo fruit paste of the present invention comprises the following components, by weight, 45-60 parts of a debittering honey pomelo natural juice, 15-20 parts of debittering honey pomelo pericarp, 5-10 parts of a non-sugar sweeting agent, 0.3-0.5 part of lemon acid, 0.03-0.06 part of vitamin C, and 10-34.5 parts of water, wherein the honey pomelo fruit paste of the present invention has low sugar content and low calory, does not easily cause fattening, and is suitable for taking by diabetes patients. According to the preparation method of the present invention, an ion exchange resin is adopted to carry out debittering on the honey pomelo natural juice, such that a debittering time is short, debittering efficiency is high, a production time on pulp destruction is reduced, production efficiency is improved, production cost is reduced, and the produced product maintains color, natural flavor and nutrients of fresh honey pomelo, and has good taste.

The invention relates to a method for producing air-dried fish with crisp bones. In the method, combining unique high nutritions of silver carps, grass carps and carps and prepared condiment, the fishproduced by preserving, air-drying, deep-frying and simmering at high pressure has unique flavor. Not only the fish is rich in nutritions, crisp in bones, tender in meat, crispy and delicious, extremely delicious in taste and sweet-scented, but also the fish bones, fish scale and fish flesh can be eaten together; in addition, the fish is pure in scent, can promote appetite and is good to eat, andhas the functions of increasing appetite, reducing weight and fat and resisting aging, especially the fish bones are crisp and the biological calcium, protein and other nutrients contained in the fish can be easily absorbed; therefore, the fish can be eaten for life as daily food and is a best diet product capable of ensuring lifelong calcium supplement for people and obtaining collagen.

The invention discloses deep-fry cereal instant noodles and a preparation method thereof. The deep-fry cereal instant noodles are prepared from wheat flour, solanum tuberdsm, tapioca starch, guar gum, sodium polyacrylate, composite phosphate and sodium carbonate in parts by weight. The preparation method comprises the following steps of: putting the materials into a dough mixer, adding water to prepare paste, and curing the paste; compositing the cured paste to be strips through a laminating machine, and cutting the strips and shaping; and cooking the shaped noodles, spraying condiments, frying, finally carrying out regular air cooling and then packaging. The deep-fry cereal instant noodles prepared according to the technical scheme are good in mouth feeling, rich in nutrition and few in oil content, and are beneficial to the health of people.

The invention relates to fully-nutrient meal replacement maltose capable of invigorating the stomach and a preparation method of the fully-nutrient meal replacement maltose, and belongs to the technical field of a functional food. The fully-nutrient meal replacement maltose comprises the following raw material components in percentage by weight of 10-45% of brown rice, 0-40% of millet, 0-40% of black rice, 3-16% of corn, 3-10% of sorghum, 3-10% of oat, 3-15% of tartary buckwheat, 3-20% of red beans, 0-15% of black beans, 0-15% of mung beans, 3-15% of lotus seeds, 0-10% of poria cocos, 3-15% ofChinese yams, 10-45% of inulin, 0-1% of complex vitamins, 0-5% of composite mineral substances, 0-15% of hericium erinaceus, 0-5 % of cordyceps militaris, 0-10% of pea protein, 0-10% of oat fibers and 0-5% of konjac powder. The meal replacement maltose is rich in various grain coarse cereals, superior dietary fibers, vegetable protein, vitamins, minerals, hericium erinaceus and the like are added, so that the fully-nutrient meal replacement maltose is pleasant in mouth feel, rich in nutrition and convenient to carry and eat.

The actinidia arguta is a specific precious wild resource. The meat of the actinidia arguta is jade green; the actinidia arguta tastes fine, juicy, fragrant and delicious; the sweetness and the sourness are proper; the nutrition is very rich; the actinidia arguta is a fruit well received by customers and is known as the king of fruits. Wild actinidia arguta resources are readily available in Changbai Mountains, but products of the actinidia arguta are few and cannot meet the consumption demands in different seasons, so that the demands of the customers for wild actinidia arguta products are suppressed. The invention discloses a preparation technology for Changbai-mountain pure natural wild actinidia arguta fruit powder. According to the technology, the freeze-dried fruit powder is prepared by selecting fresh and intact actinidia arguta, washing, smashing, pulping and concentrating the actinidia arguta, adding maltodextrin and performing vacuum freeze-drying on mixed fruit paste. The actinidia arguta freeze-dried fruit powder is high in nutrient value and is convenient food suitable for various groups of people.

The invention discloses a formula and a preparation technology of a jelly. The jelly is prepared from raw materials of, by weight: 11.2-16.8% of white granulated sugar, 2.8-4.2% of marine fish oligopeptide powder, 0.16-0.24% of citric acid, 0.04-0.06% of malic acid, 0.024-0.036% of sodium citrate, 0.4-0.6% of concentrated mango juice, 0.4-0.6% of concentrated apple juice, 0.08-0.12% of L-calcium lactate, 0.016-0.024% of vitamin C, 0.08-0.12% of potassium chloride, 0.08-0.12% of carrageenan, 0.08-0.12% of gellan gum, 0.032-0.048% of konjac powder, 0.048-0.072% of xanthan gum, 0.12-0.18% of a flavor, and balance of water. The formula and the preparation technology are advantaged in that: (1) with the marine fish oligopeptide powder, the jelly is rich in nutrients; (2) as a foodstuff additive in the jelly, L-calcium lactate has a function of calcium supplementation, such that the jelly is especially suitable for adolescents.

The invention discloses a digestible healthy rice cake which comprises nonglutinous rice powder, gizzard pepsin, astragalus root, poria cocos, dioscorea, malt, hawthorn and Chinese dates; and the healthy rice cake belongs to a health food and has a certain effect on promoting the digestive absorption of rice cakes.

A fully dewatered multi-taste nutritive beef jerky is prepared from fresh beef throuth cutting to become blocks, washing, preboiling, boiling in the medicinal liquid prepared from 11 Chinese-medicinal materials tearing to become strips or small blocks, immersing in flavouring liquid prepared from 11 flavouring materials, and drying. Its advantages are rich nutrients, multiple taste, and health-care function.

The invention discloses a formula of a nutrient complementary food. The formula comprises the following components in parts by weight: 60 to 72 parts of polished round-grained rice, 1 part of coarse rice, 1 part of oat, 1 part of black rice, 1 part of pearl barley, 1 part of wheat meat, 2 to 4 parts of corn and 19 to 33 parts of a nutrition additive. At least seven types of crops are added; the nutrient complementary food mixed with various nutrient additives has a function of balancing the diet and is suitable for babies.

The invention provides a processing method for grain and nut nutrient composite paste food. The mass ratio of the principle raw materials, namely oat to tartary buckwheat to corn to soybean to peanut to apricot kernel to walnut to Chinese chestnut, is (4-8) to (4-8) to (1-4) to (1-4) to (0.5-2) to (0.5-2) to (0.5-2) to (0.5-2). The preparation method comprises the following steps: smashing grains at low temperature; adding complex enzyme for enzymolysis, then puffing and smashing; performing microencapsulation by taking smashed zymolytic nuts as a core material and taking grains and cyclodextrin as embedding media; finally, drying and packaging in a sterile environment so as to prepare the paste food suitable for middle and old aged people. The paste food contains multiple types of grains and nuts, has rich nutrition, is easy to brew, has low probability of agglomerating and clustering, is fine and smooth in taste and easy to digest, and is more suitable for middle and old aged people.

The present disclosure relates to probiotic compositions and non-dairy milk-like compositions.

The invention discloses vegetarian food which uses wheat gluten powder as a main raw material and a preparation method of the vegetarian food, belonging to the field of food processing. The vegetarian food is made of the following raw materials in parts by weight: 10-18 parts of wheat gluten powder, 10-18 parts of textured soybean protein, 10-18 parts of egg liquid, 10-15 parts of Chinese yam, 5-10 parts of burdock, 5-10 parts of carrots, 5-10 parts of fresh bamboo shoots, 5-10 parts of shitake mushrooms, 5-10 parts of Exidia auricula Judae, 5-10 parts of Tremella fuciformis, 5-10 parts of red dates, 5-10 parts of corn kernels, 1-2 parts of black sesame, 1-2 parts of walnut kernels, 1-2 parts of kelps, 1-2 parts of lavers, 2-5 parts of starch, 0.1-0.3 part of seasoning flour, 1-3 parts oftable salt, 5-10 parts of plant oil and 25-35 parts of water. The vegetarian food disclosed by the invention is rich in nutrients such as high-quality proteins, minerals, vitamins and cellulose, the nutrients are rich and balanced, the taste is adjustable and the vegetarian food is particularly suitable for fat people and people who lack for vitamins to eat.