113results about How to "Fully gelatinized" patented technology

The invention provides an electric cooker and a control method thereof. The control method of the electric cooker comprises the steps that an inner pot is heated, water is heated to reach the first preset temperature, and when kept at the first preset temperature for a first preset period of time, the water is heated to be boiling; when the water is kept at the boiling state for a second preset period of time, heating is stopped, and a steamer and rice soup inside the inner pot are separated; when separation is performed for a third preset period of time or the rice soup is cooled to reach the second preset temperature, the inner pot is continuously heated for a fourth preset period of time, and rice in the steamer is steamed to be cooked by means of steam generated by heating. According to the control method of the electric cooker, the water is kept at the first preset temperature for the first preset period of time, the steamer and the rice soup inside the inner pot are separated, the rice is steamed to be cooked by means of steam generated by heating, the rice absorbs water sufficiently, rice gelatinization is facilitated, and starch, sugar and other ingredients in the rice are dissolved into the water so that steamed rice with low sugar and good taste can be obtained.

The invention discloses an extruded hard pellet feed for lactating sows, which is prepared by the following raw materials in parts by weight: 50-55 parts of corn, 3-4.5 parts of imported super steam fish meal, 3-5 parts of fermented soya bean meal, 8-10 parts of flour, 10-15 parts of wheat, 13.5-15.1 parts of non-transgenic soya bean, 2-4 parts of rapeseed meal, 5-10 parts of extruded-soybean, 1-2 parts of mineral substance premix, 0.2-0.3 parts of vitamins premix, 1.0-2.0 parts of calcium hydrogen phosphate, 2.5-4 parts of soybean oil, 1-2 parts of calcium propionate and 0.1-0.2 parts of oligosaccharide. The extruded hard pellet feed is prepared by tempering the raw materials in the formula by using a double-shaft squeezing well-done extruder under a certain condition and then curing under a certain curing condition. The crude protein of the extruded hard pellet feed is greater than 16.2%, the curing degree is above 80%, the extruded hard pellet feed has comprehensive nutrition and extrusion, the anti-nutrition factors are destroyed, and after the extruded hard pellet feed is used for feeding pregnant sows, the birth weights of piglets are above 1.6 kg in average.

The invention relates to a method for controlling the rice steaming and boiling of an electric rice cooker, which comprises the following steps: (1) confirming the boiling maintenance time t and the boiling maintenance temperature X of the electric rice cooker according to different rice kinds and mouth feeling; (2) starting the electric rice cooker and soaking, dewatering, heating and boiling rice according to a set procedure; (3) achieving the boiling maintenance temperature X= 130-165 DEG C after time t1=15-35 min and maintaining boiling in the electric rice cooker for the maintenance time t=6-10 min; and (4) cooking the rice after achieving the maintenance time t. The invention provides the method for controlling the rice steaming and boiling of the electric rice cooker, which controls the temperature and the time in the process of boiling maintenance, improves a temperature difference between the electric rice cooker and rice boiling, enables the rice to be fully gelatinized and enables water to be fully vaporized and absorbed by rice grains, thereby boiling the rice with high quality.

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 discloses sinking extruded granular feed of penaeus uannamei. The density of the sinking extruded granular feed is more than 1.03, and the curing degree is 100 percent. Brown fishmeal, squid liver paste, shrimp shell meal, flour, not-genetically-modified soybean meal, canola meal, peanut meal, cassava block, mineral gunk, vitamin gunk, calcium dihydrogen phosphate, fish oil, calcium propionate, phospholipids oil and DDGS are adopted as raw materials, the feed base stock which is proportioned by weight part is regulated for 160 to 200 seconds by a double-shaft extruding full-curing bulking machine under the conditions that the steam pressure is 0.4 to 0.5MPa, the moisture is 19 to 23 percent and the temperature is 85 to 90 DEG C, and then is cured at a curing temperature of 135 DEG C, the cavity pressure of 3MPa and the curing time of 90 to 120 seconds. The sinking extruded granular feed has fewer animal raw materials and has low feed coefficient which is less than or equal to 1.1. All anti-nutrient factors in the feed are completely destroyed, the stability in the water is more than 12 hours, and the feed is completely cured.

The invention discloses a cooking control method of an electric cooker, and belongs to the technical field of kitchen cooking.The problem that an existing electric cooker can not meet the cooking requirements of different altitude regions is solved.The method includes the water absorption heating stage, the gelatinizing stage, the water drainage heating stage and the smoldering stage, and is characterized in that in the water absorption heating stage, when the temperature Ttop of the top of an inner pot reaches a first preset temperature T1 preset by a control unit, the electric cooker enters an altitude judging program, the control unit compares the temperature Ttop of the top of the inner pot with a second preset temperature T2 preset by the control unit in the altitude judging program and selects a cooking program according to the comparison result.The cooking control method is used when the electric cooker cooks food such as rice and porridge.

The invention discloses an expanded pellet feed for the trionyx sinensis. The curing degree of the expanded pellet feed is 100 percent. The expanded pellet feed is prepared from domestic white fish meal, America white fish meal, imported eel-grade red fish meat, flour, cassava pieces, soy beans, non-transgenic soybean meal, fermented soybean meal, pregelatinization starch, milk powders, mineral premix, vitamin premix, monocalcium phosphate, calcium propionate and phosphatide oil by using a twin-screw extruding fully-curing expansion machine to firstly carry out quenching and tempering on the materials for 160 to 200 seconds under the conditions that a vapour pressure is between 0.4 and 0.5MPa, a humidity is between 19 and 23 percent, and a temperature is between 85 and 90 DEG C, and then carry out curing on obtained product under the conditions that a curing temperature is 180 DEG C, a cavity pressure is between 22 and 28atm and a curing time is between 25 and 30 seconds. Each kilogram of mineral premix comprises Mg, Na, K, Fe, Cu, Mn, Zn, Se, Co and I. The expanded pellet feed for the trionyx sinensis has the advantages of reasonable configuration of various elements required by nutrition and growth, complete curing, resistance to cause damage to all nutritional factors, low cost, higher stability in water and higher digestibility.

The invention discloses a production method of steamed bread made of coarse cereals, which is prepared by the following raw materials by weight proportion: 40-50 portions of medium-strength wheat flour, 40-50 portions of coarse cereals powder, 5-10 portions of soybean flour, 1-5 portions of konjak powder, 0.1-1 portion of the mixture of calcium stearyl lactylate and sodium stearyl lactate and 0.5 portion of yeast. The weight ratio of alcium stearyl lactylate to sodium stearyl lactate is 10:1-1:10.

The invention discloses a preparation method for grain and fruit nutritional healthcare wine. Fresh red bayberry juice which is refrigerated and is in acid reduction treatment is used for soaking crushed black glutinous rice, after the black glutinous rice is gelatinized thoroughly, the black glutinous rice and the bayberry juice are fermented jointly by various types of microorganisms of yellow wine and natural wild microorganisms of red bayberry, in a total brewing process, the red bayberry juice is added instead of water, fermentation is performed for about 4-9 days at the temperature ranging from 25 DEG C to 29 DEG C, a post-fermented process for the yellow wine is omitted, and then the finished wine is obtained after procedures of pressure filtration separation, clearing, alcohol content adjustment, total sugar degree adjustment, total acid degree adjustment and sterilization filling. The technical problems in brewing nutritional healthcare wine brewed by rice and bayberry which are fermented jointly are solved, the brewed wine not only has rich nutritional ingredients of the yellow wine and the red bayberry and peculiar flavor of the red bayberry, but also looks like red wine, has a good nutrition healthcare function, and particularly conforms to modern consumption trend.

The invention discloses a non-antibiotic micropowder aged compound hard particle feed for loaches, which is prepared through the following steps: preparing raw materials such as bean meal, red fish meal, spray-dried blood cell meal, cottonseed meal, wheat, rapeseed meal, peanut meal, rice bran, mineral premix, calcium dihydrogen phosphate, calcium propionate, health-care liquid and the like, performing micropowder processing, and performing high-temperature pelletization to obtain the high-digestibility non-antibiotic compound hard particle feed for loaches. The feed has the advantages of high feed utilization rate, high anti-nutritional factor destruction rate, high in-water stability, low feed coefficient and low morbidity rate. When loaches are fed with the feed, water pollution can be reduced, the loach survival rate can be increased, and the feeding cost can be lowered. The adult loaches are favorable in shape, palatable in flesh and abundant in nutrition, and can achieve health-care effect on human health.

The invention relates to black food beer and a production technology thereof. Raw materials of the black food beer comprise: by weight, 10 to 20 parts of triticale, 20 to 50 parts of triticale malt, 2 to 5 parts of black fragrant rice, 2 to 5 parts of black glutinous rice, 2 to 5 parts of black buckwheat, 10 to 30 parts of caramel malt, 2 to 5 parts of black sesame, 2 to 5 parts of walnut, 2 to 5 parts of black peanut and 2 to 5 parts of dried edible plant pistil. The production technology comprises the following steps of immersion, crushing, blending, gelatinization, saccharification, filtration, boiling, fermentation, filtration and canning. The black food beer has good foam retention, a harmonious and mellow taste and a strong ester fragrance and has effects of reinforcing intelligence, strengthening brain, resisting aging, relieving cough and asthma, accelerating human body metabolism, promoting digestion and preventing constipation.

The invention discloses a modified starch-based degradable plastic and a preparation method thereof. The degradable plastic comprises the following preparation raw materials in parts by mass: 60-80 parts of polylactic acid, 20-30 parts of polyvinyl alcohol, 40-70 parts of modified starch, 3-15 parts of a cross-linking agent, 0-5 parts of a plasticizer and 0-3 parts of a dispersing agent, wherein the modified starch is alkenyl succinic acid esterified starch and / or peroxy acid esterified starch. According to the preparation method, double bonds are introduced into the polymer to increase the breaking probability of macromolecular chain, and a dioxygen bond is introduced into the polymer to provide a better living environment for aerobic microorganisms, so that the aerobic decomposition rateof the degradable plastic is fundamentally increased.

The invention relates to a compound feed for improving the bodily form of grass carps and a preparation method thereof, which belong to the technical field of freshwater fish feeds. The feed comprises the following raw materials in parts by weight: 2-4 parts of fish meal, 10-15 parts of soybean meal, 20-30 parts of rapeseed meal, 8-12 parts of cottonseed meal, 20-30 parts of fine bran, 10-15 parts of wheat, 5-10 parts of rice bran, 0.5-1.5 parts of soybean oil, 0.01-0.05 part of a feed emulsifier, 0.05-0.15 part of choline chloride, 1.8-2.0 parts of calcium dihydrogen phosphate, 0.3 part of a vitamin premix, and 2 parts of a trace element premix. According to the invention, a feed for improving the bodily form of grass carps is developed by using a characteristic that the feeding habits of grass carps are wide, which can reduce the cost of breeding feeds, improves the bodily form of grass carps, and increases the breeding income.

The invention discloses a conventional corn starch pasting method, which comprises the following steps: weighing raw materials in a mass ratio of corn starch to sodium hudroxide being 3-5:1; preparing the sodium hudroxide into 5 to 10 percent suspended alkali liquor; preparing the corn starch into 5 to 10 percent suspension; adding the sodium hudroxide solution into the corn starch suspension with stirring, standing for 3 to 10 minutes to prepare alkalified starch colloid, and diluting to required concentration when the alkalified starch colloid is used. The corn starch pasting method overcomes the defects of high energy consumption, low utilization rate and poor depression effect of the conventional method, and has low energy consumption, high utilization rate of the corn starch, and good suppression effect selectivity.

The invention relates to a black fruit beer and a production process thereof, and provides a health care fruit beer containing black fruits. The black fruit beer is prepared by adding black fruits into a beer used as a base and fermenting. The black fruit beer comprises the following raw materials in parts by weight: 10-20 parts of triticale, 20-50 parts of wheat malt, 2-5 parts of black Chinese wolfberry, 2-5 parts of dark plum, 2-5 parts of black mulberry, 2-5 parts of hawthorn, 2-5 parts of black date, 2-5 parts of black grape and 2-5 parts of black currant. The production process comprises the following steps: screening the raw materials; pulverizing and juicing; gelatinizing; saccharifying; filtering; boiling; fermenting; filtering; and canning. The beer disclosed by the invention has aromatic fruit flavor, is full-bodied, smooth, tasty and refreshing in mouthfeel, has the effects of clearing away heat and toxic materials, promoting salivation, quenching thirst, improving digestion and resisting aging, and can obviously improve the immunity of a human body.

The invention discloses compound fresh-keeping tartary buckwheat noodles and a preparation method thereof, belonging to the field of noodle products. The compound fresh-keeping tartary buckwheat noodles are prepared from composite flour and water, wherein the weight ratio f the composite flour to the water is 100:(30-35); the composite flour comprises the following raw materials in percentage by weight: 68 to 80 percent of tartary buckwheat flour, 1 to 18 percent of soybean meal, 8 to 10 percent of high-gluten wheat flour, 5 to 7 percent of wheat gluten and 1 to 2 percent of refined salt. According to the compound fresh-keeping tartary buckwheat noodles and the preparation method thereof, the compound fresh-keeping tartary buckwheat noodles are prepared by a refrigeration method, a microwave thawing method, a supermicro method and other methods, has a pure taste, and is full of nutriments, the addition of a preservative is avoided, the sugar content of the compound fresh-keeping tartary buckwheat noodles is lowered, the active gluten content and the natural plant protein content are increased, the ductility, the plasticity and the water binding capacity of the fresh-keeping noodles are improved, and meanwhile, the bitterness of the tartary buckwheat noodles and the beany flavor of the soybean meal are reduced; the compound fresh-keeping tartary buckwheat noodles are difficultly cooked into paste when being cooked, easy to thoroughly cook, chewy and important for the enhancement of an insulin function and the reduction of blood sugar, so that compound fresh-keeping tartary buckwheat noodles are ideal health food for diabetes.

The invention relates to leisure taro puffed crisp chips and a production process thereof and belongs to the field of deep processing of agricultural products. The process comprises the following steps: selecting fresh taros with water content of more than 80% and starch content of less than 17% as raw materials, washing and peeling the taros, then slicing, blanching, fixing color, dipping, predrying with hot air, samming, performing other pretreatment, further performing vacuum microwave two-stage drying, and pouring oil and baking to obtain the leisure taro puffed crisp chips. The taro crisp chips prepared by the production process provided by the invention are fragrant, crumbly, crisp, nutritional and delicious and are easy to be digested and absorbed by human bodies.

The invention relates to a brewing method of glutinous sorghum ecological Xiaoqu liquor. The brewing method comprises 12 steps of material preparation, primary moistening, soaking, steaming, braising, re-steaming, saccharification, fermentation, liquor steaming, cellaring and finished product. The brewing method has the beneficial effects that the primary moistening is carried out before the formal soaking, so that a cell membrane is more likely to break, and sufficient gelatinization is facilitated; glutinous sorghum seedling water is adopted for soaking, so that the glutinous sorghum flavor can be better maintained and enhanced; by virtue of repeated soaking and moistening, sufficient swelling and breaking can be realized; when in saccharification and fermentation, the ambient temperature can be directly adjusted to be lower, so that the saccharification time and the fermentation time can be prolonged, sufficient saccharification and fermentation can be realized, and not only can the starch utilization rate and the liquor yield be increased, but also the liquor taste is softer, alcohol sweeter and stronger in fragrance; a special pottery pot selenium-carbon cover plate is adopted for cellaring, so that the liquor can be better aged.

The invention discloses a Tilapia mossambica iron-rich blended hard particles feed, which comprises the following ingredients by weight: 10-14 parts of iron-rich fermented raw materials, 8-10 parts of fish meal, 9-11 parts of shrimp bran, 7-9 parts of soybean meal, 18-22 parts of peanut meal, 30-35 parts of sub-powder wheat bran, 8-10 parts of corn flour, 6-8 parts of flour, 7-9 parts of soya-bean oil, 1-2 parts of dehydrated locust tree leaves, 1-2 parts of dehydrated spinach and 1-2 parts of feed additive. The preparation method comprises the following steps: the soybean meal and the peanut meal which are inoculated with iron-rich yeast for fermentation are blended with other ingredients according to weight to obtain a feed base-material, and the base-material is subjected to tempering and aging under certain pressure, humidity and temperature by using a biaxial differential conditioner to obtain the product. The feed provided by the invention has the advantages of high feed utilization rate, high destroy rate of anti-nutritional factors, high stability in water and small feed coefficient. After the feed is used for Tilapia mossambica, the pollution of the water quality can be reduced, the survival rate of the Tilapia mossambica can be increased and the feeding cost can be reduced. The fish fed with the feed has good body figure, delicious meat quality and abundant organic iron contents. After people frequently eats the iron-rich fish, the people has enhanced immunity and full energy, after a child frequently eats the iron-rich fish, the child grows rapidly and is intelligent.

The invention relates to millet wine and a preparation method thereof. The method comprises the following process steps: preparing millet raw material; shelling; polishing; collecting nutriments; soaking the millet; cooking; processing cooked millet; putting the cooked millet which is processed into a vat; performing saccharification; soaking with mother wine; squeezing; clarifying; preparing wine base; and storing the wine base in a karst cave to obtain finished products of the millet wine. During the preparation process of the millet wine disclosed by the invention, a special resource namely the millet, of a minority is fully utilized, a restraining type fermentation technology is adopted and a series of technology updating is performed on the basis of the traditional production technology of yellow wine, the purposes of lowering blood sugar, and improving other health functions of the yellow wine are achieved on the basis of ensuring the original nutrition of the yellow wine, the millet health wine product which has the natural color of the millet, is mellow and full-bodied in vinosity, and has the health efficacies of nourishing yin, tonifying the spleen, beautifying, and replenishing blood, is prepared, and the market prospect is excellent.

The invention relates to a black glutinous rice wine and a production method thereof. The production method includes the process steps of obtaining black glutinous rice raw materials, conducting shelling, conducting polishing, collecting nutrients, soaking rice, stewing the rice, processing the rice, enabling the rice to be contained in jars, conducting saccharification, conducting raw wine soaking, conducting squeezing, conducting clarification, obtaining a wine base, storing the wine base in a karst cave, and obtaining the finished product, namely the black glutinous rice wine. In the implementation process, featured resources of black glutinous rice in the national minority is sufficiently used; on the basis of a traditional yellow rice wine production process, a series of technologies like the restraining type fermentation process are updated; on the basis that the original nutrition of yellow rice wine is guaranteed, reduction of blood glucose and improving of other healthcare functions of the yellow rice wine are achieved; a black glutinous rice healthcare wine product which has the natural color and luster of the black glutinous rice, is mellow and sweet in wine taste, and has the healthcare functions of nourishing yin, tonifying spleen, beautifying, enriching blood and the like is prepared, and the black glutinous rice wine has a good market prospect.

The invention discloses a starch pasting heating barrel. According to the technical scheme, the starch pasting heating barrel comprises a barrel body and a steam pipe, and an opening for placing starch is formed in the top of the barrel body; a discharging pipe used for discharging pasted starch is arranged at the bottom of the barrel body, and a valve which is used for controlling the dischargingpipe to be switched on or off is arranged on the discharging pipe; one end of the steam pipe is located outside the barrel body and is a steam inlet, and the other end of the steam pipe extends intothe barrel body and is a steam outlet; an annular steam pipe communicated with the steam outlet is further arranged in the barrel body, a plurality of steam outlet pipes are uniformly distributed on the annular steam pipe; the ends, far away from the annular steam pipe, of the steam outlet pipes extend to one side of the opening, and an included angle a between each steam outlet pipe and the annular steam pipe is an acute angle. In the process of heating starch in the barrel body by using hot steam, the hot steam is used as power to drive the starch in the barrel body to rotate, so that an extra motor and fan blades do not need to be additionally arranged, and the heating barrel saves more energy and is more environmentally friendly.

The invention discloses an additive-free instant noodle cake and an industrial production method thereof. The additive-free instant noodle cake comprises main materials and flour-mixing water, wherein the main materials comprise the following components in percentage by weight: 40-95% of flour, 5-45% of starch, 0-5% of vital gluten and 0-10% of an egg raw material; the flour-mixing water comprises the following components in percentage by weight: 0-5% of a natural coloring raw material, 1-10% of edible salt and the balance of weakly-alkaline soft water; the mixing ratio of the main materials to the flour-mixing water is 1:(0.25-0.45). As the raw material formula is optimized and is optimally innovated by using an industrial production method, including processes such as stable control on the temperature of dough, control on dough piece pressing and extension operation, low-pressure steam boiling and immersion dispersion, the quality of the instant noodle cake is well improved, and the instant noodle cake has very good taste and reconstitution properties under the condition that no additive is added.

The invention relates to a brewage method of non-glutinous sorghum ecological Xiaoqu liquor, which comprises the following steps: material preparation, primary wetting, immersion steaming, stewing, re-steaming, saccharification, fermentation, liquor steaming, cellar storage and finished product preparation. The primary wetting is performed before the formal immersion, so that the cytomembrane can be ruptured more easily, thereby facilitating sufficient gelatinization. Non-glutinous sorghum seedling water is used during immersion, thereby better keeping and enhancing the non-glutinous sorghum flavor. Repeated immersion and wetting can enable the expansion and rupture to be more sufficient. The ambient temperature can be directly lowered during saccharification and fermentation, and the saccharification and fermentation time can be prolonged, so that the saccharification and fermentation can be more sufficient, thereby enhancing the starch utilization ratio and distillation yield; and the liquor has softer taste, higher sweetness and thicker aroma. A purpose-made pottery jar selenium-carbon cover plate is adopted during cellar storage, so that the liquor can be better aged.

The invention discloses a method for preparing a non-milk probiotic beverage based on an aspergillus oryzae culture, which belongs to the technical field of fermented beverages. The method comprises the following steps: mixing wheat bran and bean pulp, subsequently steaming, cooling down, subsequently inoculating aspergillus oryzae to culture, further pretreating wheat bran so as to obtain a pretreated wheat bran mixture, further regulating the moisture of the aged culture, subsequently mixing with the pretreated wheat bran mixture, stirring, performing hydrolysis and separating the hydrolysate so as to obtain an extract, further sterilizing the extract, subsequently inoculating lactic acid bacteria to ferment so as to obtain fermentation liquor, and preparing the beverage by using the fermentation liquor. The beverage prepared by using the method disclosed by the invention is unique in favor and taste, and has the functions of antioxidation, alpha-glucosidase resistance and the like, the number of viable probiotics can be 5*10<9>cfu / ml, the total phenols content can be 134mg / 100ml, the inhibitory activity of the alpha-glucosidase can be 90%, and great nutrition and healthcare functions are achieved.

The invention discloses a blending method of high-quality indica rice. The blending method comprises the steps of: selecting 3-4 indica rice raw materials with a moisture mass content of 12%-16%, an amylose mass content of 15%-24%, a crude protein mass content of less than or equal to 10% and a crude fat mass content of less than or equal to 3%, compounding the indica rice raw materials according to a mass content of 20%-60% of each raw material, thus obtaining compounded rice; measuring the start temperature and the enthalpy value of the compounded rice by a differential calorimetric scanner, and measuring the final viscosity and the retrogradation value of the compounded rice by a rapid viscosity analyzer; and finally tasting and scoring the compounded rice. The compounded rice product produced by the method involved in the invention has stable quality, and can reach above the third-class eating quality index requirements of high quality rice specified in a national standard of rice.

The invention discloses a processing method of oil-fried Udon noodles. The processing method of the oil-fried Udon noodles comprises the following steps of uniformly dissolving edible salt, compound phosphates, an emulsifier, a thickening agent and water-soluble soybean polysaccharides in weakly alkaline soft water so as to obtain water used for making dough; adding the water used for making doughinto edible flour, and carrying out vacuum stirring so as to make dough; performing 1-time compounding on the dough by utilizing a composite rolling machine so as to obtain a dough band, and performing curing treatment on the dough band; rolling the dough band by using a rolling machine so as to obtain dough sheet; cutting the dough sheet into stripes by using a cutter, and carrying out preliminary shaping by performing knurling by using a baffle so as to obtain noodles; sending the shaped dough noodles into a staged steaming box via a conveyor belt; stretching the steamed noodles, carrying out quantitative cutting, and carrying out oil-frying in a pan so as to carry out dewatering, and thus, oil-fried noodle blocks are prepared. The noodles are oil-fried by adopting two-stage oil-frying,wherein the first stage is low-temperature frying and the second stage is high-temperature frying. By optimizing raw material formula and processing method, the oil-fried Udon noodles prepared according to the processing method are chewy, soft and smooth in taste, as well as good in tenacity. And thus, a new idea and direction of noodle product industry is provided. The oil-fried Udon noodles andthe processing method thereof have wide market prospects and market benefits.

The invention discloses nourishing and lung-moistening instant quinoa-oatmeal. The nourishing and lung-moistening instant quinoa-oatmeal is composed of the following raw materials in parts by weight: 340-350 parts of quinoa, 40-45 parts of unpolished rice, 22-23 parts of white fungus, 56-58 parts of green papaya fruits, 5-6 parts of pumpkin seed kernels, 27-28 parts of yacon fruits, 3-4 parts of avocados, 11-12 parts of broccolis, 7-8 parts of peach resin, 18-20 parts of honey, 4-5 parts of apple powder and an appropriate amount of water. The invention has the following beneficial effects: the nourishing and lung-moistening instant quinoa-oatmeal disclosed by the invention takes the quinoa, which is rich and comprehensive in nutrients, as the main raw material; and multiple healthy food materials, which have the effects of nourishing Yin, increasing the body fluid, moistening the lung and relieving cough, are combined; thus, the prepared final products are convenient to brew and eat. The prepared nourishing and lung-moistening instant quinoa-oatmeal is rich and comprehensive in nutrition, easy to digest and absorb, and capable of protecting gastrointestinal health. The nourishing and lung-moistening instant quinoa-oatmeal regulates body functions and enhances disease resistance of the body in the forms of tonic foods, so that the functions of nourishing, moistening the lung and relieving cough are achieved.

The invention relates to a rice noodle preparation method of a household rice noodle machine and the household rice noodle machine. The rice noodles preparation method of the household rice noodle machine comprises the following steps: a feeding stage, namely driving a screw rod to rotate by a drive system and feeding raw materials into an extrusion grinding cavity by the screw rod; a curing and noodle-extruding stage, namely driving the screw rod to rotate by the drive system, grinding the raw materials by the screw rod, mixing, simultaneously curing the raw materials, and extruding into rice noodles from the ground, crushed, mixed and cured raw materials through a molding die head; and a once warming process, namely heating a extrusion crushing cavity by a heating device before the curing and noodle-extruding stage, so that the temperature of the extrusion crushing cavity ascends to T1, and the range of T1 is 80-110 DEG C, and feeding the rice material into the extrusion grinding cavity for curing after the once warming process is additionally added in the rice noodle preparation process, so that the hardness of the rice material is reduced, and the crushing of the rice material by virtue of a crushing, extruding and molding system in the curing and noodle-extruding stage is facilitated, and forming of the rice noodles are facilitated.

The invention relates to a juvenile Chinese softshell turtle expanded feed. The juvenile Chinese softshell turtle expanded feed comprises the following components in parts by mass: 20 to 25 parts of small trash fishes, 10 to 15 parts of water earthworm meal, 5 to 10 parts of yam flour, 8 to 10 parts of purple sweet potato flour, 4 to 6 parts of orange peel powder, 5 to 8 parts of egg yolk, 4 to 7 parts of egg white, 0.06 to 0.1 part of glycine, 0.5 to 0.8 part of krill oil, 0.1 to 0.15 part of tea polyphenol, 0.05 to 0.1 part of glycine betaine, 0.02 to 0.04 part of monocalcium phosphate, 0.1 to 0.25 part of soybean oligosaccharides, 0.1 to 0.18 part of xylooligosaccharide, and 0.08 to 0.1 part of plant adhesive. The invention also relates to a preparation method of the juvenile Chinese softshell turtle expanded feed. Compared with the prior art, the juvenile Chinese softshell turtle expanded feed has the advantages that the nutrition is rich, the nutrition required by the growth of juvenile Chinese softshell turtle is provided, the survival rate and growth rate of juvenile Chinese softshell turtle are obviously improved, the feed coefficient is reduced, the stability in a water body is good, the easiness in disintegration is avoided, the waste of feed is little, and the pollution to water quality is little.