758results about How to "Improve chewiness" patented technology

The present invention relates to a diary product containing fruit granules. Every 100 weight parts of the diary product of the present invention contains 30 to 80 parts of milk and milk product, 1 to 15 parts of fruit granules, 0.2 to 1.0 part of stabilizer compound and 0.25 to 0.6 part of acidity regulator; wherein, the stabilizer compound contains modified bio-fermentation polysaccharide and thickener; the fruit granule contains coconut juice fermented polysaccharide granule and fruit vegetable granule. A production method of the diary product containing fruit granules is also related by the present invention.

The invention discloses a ready-to-eat instant fruit-nut combined food and a production method thereof, belonging to the technical field of food processing. The mass percentages of the product components of the combined food before being freeze-dried are as follows: 40-50% of fruits, 4-10% of nuts, 5-10% of sugars, 5-10% of starches, 0.5-1% of pectin, 0.5-0.8% of fruity powder, and 30-40% of water; and after being freeze-dried, the mass percentages of the product components are as follows: 15-25% of fruits, 20-30% of nuts, 15-30% of sugars, 15-30% of starches, 3-5% of pectin, 2-5% of fruity powder, and of 1-5% water. The production process of the combined food comprises pre-treatment of nuts and fruits, gelatinization, mixed dishing up and shaping, quick freezing, vacuum freeze drying andinspection and package. The perfect combination of nuts and fruits in the combined food is unique, so that the comprehensive utilization value and the economic benefit of the fruits, the nuts and thelike can be improved; therefore, excellent social benefit is indirectly produced; and the combined food is a good example in fine and further processing of agricultural products.

The invention relates to the field of aquatic feed, in particular to special formula feed for improving tilapia mossambica meat quality and a preparation method thereof. Ingredients in a feed formula comprise, by weight, 40-70 parts of broad bean, 2-5 parts of fish meal, 7-12 parts of bran, 9-19 parts of rapeseed dregs, 8-19 parts of peanut meal, 1-2 parts of fish oil, 0.3-0.5 part of glycine betaine, 0.4-0.6 part of choline chloride, 0.6-0.8 part of monocalcium phosphate, 0.10-0.13 part of methionine, 0.06-0.1 part of enzyme preparation, 0.02-0.03 part of allicin, 0.4-0.6 part of multivitamins and 1.0-1.2 parts of complex mineral. The preparation method of the feed is further provided. The feed can improve the tilapia mossambica meat quality to be firm, hard, crisp and tasty, improves growth performance of tilapia mossambica, reduces pollution on water quality and production cost and remarkably improves economical and social benefit.

The present invention relates to food, and is especially glutinous rice cake and its making process. The glutinous rice cake consists of glutinous rice layer(s) in 60-70 weight portions, sugar floss layer(s) in 10-20 weight portions, and stuffing layer(s) in 10-30 weight portions. The glutinous rice cake has most modified starch to replace glutinous rice powder, maltose oligomer to replace granulated sugar and stuffing, and is sweet, fine, elastic, moderately soft and good in chewing performance. It may be produced into different kinds of different tastes.

The invention provides a processing method of instant crisp fish. The method is performed according to the following ten steps: step one, fish selection, dissection and cleaning; step two, strip cutting; step three, salting; step four, drying; step five, aging; step six, frying; step seven, marinating; step eight, vacuum packaging; step nine, sterilizing; and step ten, cooling. Instant crisp fish processed through the method has no earthy taste, original flavors are maintained, the oil infiltration capacity during frying is small, the fish is free of greasy feelings when eaten, globular proteins in fish meet after aging are reorganized to form thread-shaped lean meat structures, the chewing feeling is good, the frying time is short, the fish is crisp and tender, tastes are good, anise and pepper are put in a leaching liquid mode to be seeped into fibers in fish meet, flavors are rich, and the appearance has no particles. According to the processing method, original flavors and nutrition values of fish meet are maintained, and the instant crisp fish is convenient to carry and eat.

The invention discloses mushroom-meat mixed food which is prepared by taking mushrooms as raw materials, and table salt, white sugar, monosodium glutamate and the like as auxiliary materials, wherein the dosage of the auxiliary materials according to mass percentages in the raw materials is as follows: 1.5-2.5% of the table salt, 1.5-2.5% of the white sugar, 0.1-0.2% of the monosodium glutamate, 0.01-0.02% of I + G, 4-6% of fresh meat, 0-0.5% of No.3618 meat powder, 1.6-2.0% of food gum, 0.05-0.15% of compound phosphate, 0.03-0.06% of citric acid, 1.5-2.5% of cooking oil and 0-0.05% of capsicum red pigment. The mushroom-meat mixed food has original mushroom fragrance of oyster mushrooms or pleurotus eryngii, and full-bodied meat fragrance of the fresh meat, and the edible mushrooms have certain formability by adding the food gum, so that the mushroom-meat mixed food is easy to slice and better in chewiness, and the mouthfeel of the mushroom-meat mixed food is also greatly improved.

The invention discloses quick-frozen and fresh-keeping thousand-layer Tofu and a preparation method of the quick-frozen and fresh-keeping thousand-layer Tofu. The quick-frozen and fresh-keeping thousand-layer Tofu comprises the following components in parts by weight: 13-15 parts of soy isolate protein, 0.1-0.25 part of glutamine transaminase, 2-3 parts of cassava acetate modified starch, 5-8 parts of soybean oil, 0.3-0.6 part of aginomoto, 0.3-0.6 part of white sugar, 0.4-0.7 part of complex adhesive, 2.5-3.5 parts of duck egg white and 68-75 parts by weight of water. The quick-frozen and fresh-keeping thousand-layer Tofu disclosed by adopting the preparation method is prepared from the raw materials of the soy isolate protein, the glutamine transaminase, the cassava acetate modified starch, the soybean oil, the aginomoto, the white sugar, the complex adhesive and the duck egg white, keeps the original tender and fresh taste of Tofu, has a special tender, crisp, tasty, delicious taste, and has better elasticity and toughness, and strong soup water absorbing capacity; and regardless of frying, stir-frying, oil-frying, stewing or blending other seasonings, the quick-frozen and fresh-keeping thousand-layer Tofu is special in flavor and delicious in taste when being eaten.

The invention relates to the hyperpressure refreshing way the prawn kernel, which has something to do with the low-temperature sterilizing technology in food processing. The main procedures of the invention go as follows: put the vacuum-packaged cooked prawn kernel into the hyperpressure container; pressurize the liquid in the container to about 400-800MPa; keep the pressure for 5-30 min and take out of the prawn kernel. The hyperpressure processing can extend the shelf life of prawn kernel to 150d when it's stored at 4deg.C, while the color and texture of the prawn kernel are all acceptable to consumers and can meet the needs of market and the demands of export.

The invention belongs to the technical field of food processing methods and particularly relates to a low-fat low-sugar purple sweet potato mousse cake and a preparation method thereof. The preparation method comprises the following steps of: taking purple sweet potato conditioning flour as a principal material; based on the weight of the principal material, adding xanthan gum, vital gluten, RES modified starch, trehalose, maize starch maltodextrin, sodium dihydrogen phosphate, salt, sucrose, milk, a cheese, an egg and gelatine sheet according to a certain proportion; and processing. The preparation method is characterized in that the ageing resistance of cakes is enhanced by food gums and wheat gluten proteins added based on the conventional cake processing method; and heat quantity of cakes is reduced by fat substitutes and natural sweeteners based on the conventional cake processing method. Compared with the prior art, the low-fat low-sugar purple sweet potato mousse cake provided by the invention can keep the original nutrition and flavor of purple sweet potatoes in the longer quality guarantee period, and has the characteristics of low fat and low sugar, soft material, fresh and cool mouth feel, melting in the mouth, high nutritional value and high stability.

The invention discloses an instant potato wrapper and a processing method thereof. The wrapper is prepared from the following raw materials: whole potato powder, wheat flour, a noodle improver, edible salt, konjac glucomannan, eggs, vital gluten, vegetable oil, dietary alkali, starch acetate and xanthan gum. The processing method comprises the following steps: (1) uniformly stirring the whole potato powder, wheat flour, konjac glucomannan, eggs, vital gluten, vegetable oil, starch acetate and xanthan gum, thereby obtaining the mixed raw materials; (2) adding the edible salt, the noodle improver and the dietary alkali into drinking water, stirring until the materials are completely dissolved, thereby obtaining an auxiliary material solution; (3) stirring the mixed raw materials and the auxiliary material solution together and making a dough; and (4) squeezing the kneaded dough, cooking, molding, shredding, shaking the shredded noodles to be loose, drying, cooling, performing vacuum packaging, thereby obtaining the instant potato wrapper. The instant potato wrapper prepared by the invention is rich in nutrition, is a non-fried food, can be eaten instantly and thus fast pace of life can be well met. Moreover, the wrapper is stable in quality, unlikely to go bad and simple in making process.

The invention discloses a method for preparing high-moisture organized protein by using wheat vital wheat gluten plasmogen. According to the method, extrusion treatment is performed on the wheat vital wheat gluten plasmogen by using a twin-screw extruder with a cooling die head, and high-moisture wheat vital wheat gluten organized protein products are prepared. The high-moisture organized protein which is prepared by using the wheat vital wheat gluten plasmogen in the method presents texture similar to that of meat and better fibrous structure characteristics; besides, the vital wheat gluten plasmogen is used as a raw material, drying the raw material is not needed, and water is not needed to be added for mixing, so that the original activity of vital wheat gluten can be maintained, energy resources are saved, pollution is reduced, products have better appearance and texture, comprehensive and balanced nutrition, low fat and low cholesterol, the products are suitable for public consumption, and the products have broad development and application prospects in the respect of replacing meat products or being used as meat simulants.

The invention relates to the field of aquatic feed and particularly provides special compound feed for tilapia meat quality improvement and a preparation method thereof. The feed comprises the following components in parts by weight: 40-70 parts of broad bean, 2-5 parts of fish meal, 7-12 parts of bran, 9-19 parts of rapeseed mea1, 8-19 parts of peanut meal, 1-2 parts of fish oil, 0.3-0.5 part of glycine betaine, 0.4-0.6 part of choline chloride, 0.6-0.8 part of monocalcium phosphate, 0.10-0.13 part of methionine, 0.06-0.1 part of enzyme preparation, 0.02-0.03 percent of garlicin, 0.4-0.6 percent of compound vitamin and 1.0-1.2 parts of composite mineral salt. The invention also provides a preparation method of the feed. The feed has the benefits that the tilapia meat quality can be improved, so that tilapia meat is hard and crisp; and the growth performance of tilapia is improved, so that the pollution to the water quality is reduced, and the production cost is reduced, therefore, the economic and social benefits are remarkable.

The invention discloses a method for controlling cancerogens in areca catechu and preparing safe areca catechu leisure food. The method comprises the following steps: high-temperature and high-pressure cooking, ultrasonic pretreatment, marinating, baking, surface coloring, vacuum packaging, sterilization and the like. The method has the advantages that the content of arecoline and arecaidine which have the cancerigenic dangers in the areca catechu and the hardness of the products are greatly reduced, therefore, the variable hazard to lower fibers of an oral mucosa caused by areca catechu fibers is reduced, and the leisure food is safer in eating. The areca catechu leisure food prepared by the method has the advantages of low cost, good chewiness and mouthfeel, and stable property, and is well received by consumers.

The invention discloses a plant-based artificial meat pie and a preparation process thereof, and the plant-based artificial meat pie mainly comprises the following raw materials: soybean drawing protein, soybean protein isolate, vegetable oil, water, a vegetable protein source, soy sauce, L-cysteine, Tg enzyme, a food gelling agent, plant-based auxiliary materials, seasonings and a food additive. Raw materials are subjected to wiredrawing protein rehydration, dehydration, shred removal, blending, mixing and stirring, compression molding, enzyme crosslinking, cooking, quick freezing and like, and plant-based artificial meat pie is prepared. The production process is clear, parameters are accurate, the utilization rate of raw materials is high, the taste and color of the prepared plant-based artificial meat pie can well simulate those of a real meat pie, and the plant-based artificial meat pie is rich in dietary fibers and proteins and almost does not contain cholesterol.

The invention relates to a fresh-keeping agent of smoke meat, and a preparation and fresh-keeping method of the smoke meat through the fresh-keeping agent. The fresh-keeping agent comprises 3-6 parts of tea polyphenol, 2-8 parts of vitamin, 1-3 parts of ginger oil, and 5-15 parts of citric acid. The fresh-keeping method comprises the steps of successively injecting a salting liquid into raw meat and rubbing and salting the meat in vacuum; decocting, airing and smoking the salted meat; and spraying the fresh-keeping agent on the surface of the smoke meat, and airing. According to the fresh-keeping agent of the smoke meat and the fresh-keeping method provided by the invention, natural product antioxidants are selected, so that the fresh-keeping agent has the characteristics of nontoxicity and no side effect and the like, is low in cost, simple and convenient in process, and does not affect smoke meat products. The combination technology provided by the invention has the synergetic effect. Compared with the prior art, the inoxidizability of the smoke meat can be greatly improved. Not only is oxidation of smoke meat is slowed down, but also change on color and flavor can be slowed down, and the color is bright and stable. Generally, the quality of smoke meat product is improved, and the fresh-keeping agent has a good application prospect.

The invention provides a method for preparing gold noodles. With the adoption of the method, high lysine superfine corn starch, degreased soybean meal, high gluten wheatmeal, fresh hen eggs, grain milk powder, soy protein, lactalbumin, konjak powder, potato starch, vital gluten, edible salt, a thickening agent (407 carrageenan) and a thickening agent (415 xanthan gum) are taken as raw materials. The method comprises the following steps: directly grinding high lysine corns, wheat and degreased soybean; uniformly mixing the obtained high lysine superfine corn starch, degreased soybean meal and wheatmeal with other raw materials according to a certain ratio; adding water to make dough; and then carrying out the processes of combining, rolling, cutting into strips and drying and the like. The gold noodles have the characteristics of natural raw materials, comprehensive and balanced nutrition, and matched coarse grain and refined grain, thereby being beneficial for health; and the noodles are thin and smooth, golden in color, and golden silk type in shape, and the noodles are chewy and no thick soup is produced after the noodles are cooked thoroughly.

Preparation of barley grass powder and domestic fungus powder compounded chewing tablet, and a medium short wave infrared drying method, and belongs to the field of the research and development of health-care foods. The chewing tablet is prepared by using the barley grass powder and the domestic fungus fine powder as main raw materials and recombining with other food filling agents. The chewing tablet is prepared by the steps of smashing barley grass crude powder with a PM100 planetary mill; screening the smashed barley grass crude powder with a 200-mesh screen; and mixing the barley grass micro powder and the domestic fungus fine powder with the other food filling agents according to a certain proportion, adopting wet granulation, demoulding and medium short wave infrared drying. The moisture in a final product of the chewing tablet is not higher than 7%. The chewing tablet has the functions of nutrition and health; influences on heat sensitive components during the smashing process can be reduced by employing the PM100 planetary mill, because PM100 planetary mill has large diameter of a sun wheel, high speed ratio and high efficiency; drying time is shortened; work efficiency is increased; and energy is saved by using the medium short wave infrared drying. The obtained product has stronger frangrance, relatively good conservation for flavor components, relatively low product hardness and relatively good chewiness, and is helpful for the manufacture of the product.

The present invention relates to a naturally-fermented sour bread by utilizing fermenting agent containing yeast and its production method. In the concrete, it utilizes synergistic fermentation of lactic acid bacteria and microzyme to make sour bread. Said invention utilizes flour, water, microzyme, sugar, edible salt, milk powder and bread-improving agent as raw material, and provides the concrete steps of its production method so as to obtain the invented sour bread food with palatable taste.

The invention belongs to the technique field of food processing, and relates to a processing method of a sleeve-fish frozen prepared food. According to the sleeve-fish frozen prepared food and the processing method thereof, the manufacturing technology is simple, production can be performed only by virtue of a refrigerating plant, a cold storage facility, and the like, and the product is tasty and delicious, is convenient to eat, and can be used for effectively solving the problem that a sleeve-fish product is single. The method comprises the following technologies: pretreating the sleeve-fish, pickling and seasoning, starching, candying, performing IQF (Individual Quick Freezing) and packaging, and storing. The sleeve-fish frozen prepared food can be eaten by adopting a traditional fry method. The sleeve-fish patty after fried has golden color, and is uniform in texture, moderately soft, free of powdery sense, elastic, outside crisp and inside tender, good in chewing, delicious, and moderate in saline taste.

The invention relates to a method for modifying flavored instant food by shiitake stem. The method includes soaking dried shitake stem in distilled water overnight; taking out the soaked shitake stem, slicing, placing slices in soak solution, regulating pH, adding cellulase for enzymolysis, and regulating pH; filtering after enzymatic deactivation, adding light soy sauce, white granulated sugar, thirteen spice, 2-4g of salt, monosodium glutamate and chili oil for curing overnight, drying at 80-90 DEG C, cooling to 50-60 DEG C for drying, adding soybean salad oil and spices, vacuum-packing and sterilizing. The shitake stem is modified by biological enzymatic analysis, so that the quality of the shiitake stem is improved, the shiitake stem is highly chewy and softer. By double mixing, the shiitake stem is brighter in color and more delicious and can arouse appetites of consumers better. By step drying, drying time can be shortened, and the finished food is ideal in red brown color without evident curls and air-dried skin. The shitake stem flavored instant food is highly chewy, rich in texture and delicious.

The invention provides a soft capsule shell composition which comprises the following components in percentage by weight: about 37-43 percent of gelatin, about 20-30 percent of plasticizer, about 1.5-3 percent of lysine and about 35-40 percent of water, wherein the plasticizer comprises the following components in percentage by weight: about 10-15 percent of glycerol, about 4-6 percent of sorbitol and about 6-9 percent of maltitol; wherein all the percentage of the components are all calculated relative to the total weight of the soft capsule shell composition. The invention also provides a soft capsule prepared from the soft capsule shell composition and a method for preparing the soft capsule shell composition and the soft capsule.

The invention discloses a preparation method of oil soybean meal protein and an application of oil soybean meal protein in a beef sausage. The preparation method of the oil soybean meal protein comprises the following steps: carrying out supercritical oil extraction on cyperus esculentus, caking, crushing, screening, degreasing and adopting three times of ultrasonic auxiliary alkali leaching processes, wherein the first alkaline leaching process adopts the ratio of materials to liquid of 1 to 17, the ultrasound time of 26 minutes and the pH value of 9.6, and the second and the third alkaline leaching processes adopt the ratio of the materials to the liquid of 1 to 10, the pH value of 9.6, and the ultrasound time of 26 minutes; rotating by 3000 r / minute, centrifuging for 15 minutes, combining an alkali leaching liquid obtained in three times, carrying out acid precipitation for 1 hour under the condition that the pH value is 4.2, rotating by 3000 r / minute, centrifuging for 15 minutes, washing protein milk for 30 minutes by using 40-DEG C water with a weight of 5 times of the protein milk, washing for three times, and freezing and drying to obtain the oil soybean meal protein. The preparation method of the oil soybean meal protein and the application of the oil soybean meal protein in the beef sausage have the benefits that the yield of the applied beef sausage is improved by 21.59 percent, which is improved by 11.52 percent compared with the applied beef sausage added with soybean protein; the chewiness, the hardness, elasticity and other sausage gel indicators of the beef sausage can be obviously improved, and the application is wide.

The invention relates to a nutrient enrichment frankfurter and a preparation method of the nutrient enrichment frankfurter. The popular western-style sausage products take single sausages as major materials, so as to cause 'illness of affluence', and do not accord with health demands of people. The invention provides the nutrient enrichment frankfurter which is complementary in nutrition and can solve the problem of nutrition imbalance, and the preparation method of the nutrient enrichment frankfurter. The nutrient enrichment frankfurter comprises the following materials of fresh pork lean, fat pork, ice water, refined corn starch, refined iodine salt, soft sugar, plant additive, gourmet powder, white pepper powder, ground cinnamon, smoked flavor feed liquid and sodium nitrite. The preparation method comprises the steps of processing material meat, pickling at low temperature, chopping, clystering the material meat, and boiling. Foods such as vegetables and marine plants are added to the traditional frankfurter product at a proper ratio, and the nutrient enrichment frankfurter can comply with the development trend of modern green health food.

The invention belongs to the technical field of food processing, and relates to a bird's nest beverage being prepared from nostoc sphaeroides as a main raw material and a preparation method thereof. The bird's nest beverage containing nostoc sphaeroides suspended particles is prepared from a bird's nest solution and nostoc sphaeroides particles, wherein the bird's nest solution is prepared from bird's nest and water in a mass ratio of (1-7) to (60-80); the nostoc sphaeroides particles are in a suspension state. The bird's nest beverage disclosed by the invention can also contain a proper amount of sweetening agent, citric acid, sodium citrate, concentrated juice, herbal extract, chitin oligosaccharides, aloe gel, antioxidant and the like. The bird's nest beverage disclosed by the invention is attractive in appearance, the nostoc sphaeroides particles are in the suspension state, and green spheres are transparent and elastic in mouthfeel; the filiform bird's nest is milk white, and is thick and uniform in liquid; the bird's nest beverage has the health care effect of regulating intestinal flora. The invention further discloses a preparation method for the bird's nest beverage containing the nostoc sphaeroides particles.

The invention discloses a processing method of instant smoked mussels. The processing method is characterized by comprising the following specific processing steps: cleaning and stewing the mussels; shelling, taking meat and cooling; adding smoking and soaking solution into the meat of the mussels and soaking; filtering out the smoking and soaking solution, and performing low-temperature hot air drying on the meat of the mussels; performing vacuum-packaging; and sterilizing. The processing method has the advantages that the smoking and soaking solution containing smoking solution is used for soaking the meat of the mussels, thereby being capable of inhibiting growth of microbes, eliminating the need of adding a preservative during the processing process of the meat of the mussel, increasing the safety of the instant mussels and prolonging the shelf life; furthermore, a protease is added into the meat of the mussels during the processing process, thereby increasing the elasticity and the chewy property of the meat of the mussels, and greatly improving the mouthfeel; furthermore, the low-temperature hot air drying is adopted, thereby being capable of preventing non-uniform texture caused by too fast local drying under the high-temperature drying condition, and further improving the mouthfeel of products; and in addition, the instant smoke mussels are very convenient to take.

The invention discloses wet-state meat braised with sauce and a production method thereof. The wet-state meat braised with the sauce has the following raw material formula in parts by weight: 10-90 parts of livestock meat, 1-60 parts of milky seasoning liquid and 1-30 parts of sauce braising material liquid. After the milky seasoning liquid and the sauce braising material liquid are injected into meat blocks, interval vacuum rolling is carried out, so that the taste and the flavor of two types of seasoning liquid and the meat are completely kept; low-temperature drying-high-temperature boiling-low-temperature drying subsection type operation is adopted so that the fiber feeling of the meat is enhanced very well and the meat braised with the sauce has good chewiness and tenderness and the nutritional value of the meat braised with the sauce is improved very well; the package product is sterilized at a high temperature and a preservative does not need to be added so that the shelf life of the meat braised with the sauce is prolonged very well and can reach more than 10 months; and in total, the wet-state meat braised with the sauce, disclosed by the invention, not only has strong mea fiber feeling, good chewiness and high nutritional value, but also has stable product quality, complete shape and stable net content, and is suitable for industrialized production.

The invention discloses a health care soft sweet containing spirulina water extract and a preparation method thereof, belonging to a health care food. The soft sweet is prepared from the following components in parts by weight in the following steps of: mixing 1.0-2.5 parts of gel, 10-20 parts of crane, 15-25 parts of glucose syrup, 0.1-0.5 part of potassium chloride, 0.05-0.1 part of essence and 55-70 parts of water and stirring by taking 0.05-0.5 part of spirulina water extract as functional raw material, wherein the gel can comprise 0.5-1.5wt% of carrageenan and 0.5-1.0wt% of locust bean gum. The soft sweet containing spirulina water extract, which is prepared from the components, has the health care functions on antioxidation, aging resistance, immunity improvement, ionizing radiation antagonism and the like, is especially suitable for monophagia patients with malnutrition, people with low immunity and people contacting with radiant matters, such as mobile phones, computers and the like for a long term.

The invention provides a flavored recombined fish candy snack food and a preparation method thereof. The flavored recombined fish candy is a dehydrated snack food which is prepared by comprehensively utilizing fish processing leftover-minced fish or offal fish and scientifically adding textured soybean protein (TSP) by a recombination technique. The preparation method comprises the following steps: defreezing fish, selecting, rinsing, removing fishy smell by biofermentation, rinsing, steaming, separating fish fibers, adding TSP fibers, stir-frying while adding seasonings, adding an exogenous adhesive, mixing, spreading on a tray, forming, drying and packaging to obtain the finished product. The flavored recombined fish candy is a dried recombined fish snack food with the texture, chewiness and nutrition of natural fish fibers, conforms to the new diet concept of nutrition and good taste of consumers, solves the problem in comprehensive utilization of processing byproducts, creates higher economic value for the enterprise, and has practical instruction meanings for enhancing the aquatic product deep processing level.

The invention discloses a bamboo shoot maigre ham sausage and a preparation method of the bamboo shoot maigre ham sausage. The bamboo shoot maigre ham sausage has very good chewiness, hardness and elasticity. The invention also discloses the preparation method of the bamboo shoot maigre ham sausage, which comprises the following steps: preprocessing bamboo shoot, mixing raw materials, mixing, filling with the raw materials to form the sausage, performing low-temperature secondary cooking sterilization and refrigeration and the like. The bamboo shoot maigre ham sausage prepared by the method disclosed by the invention has taste similar to that of high-fat sausage, and is longer in shelf life, so that the purpose of reducing the fat content of the product can be achieved. According to the bamboo shoot maigre ham sausage and the preparation method, as the low-temperature secondary cooking technology is adopted, the defects that the high-temperature sausage product has bad taste and nutrition loss can be caused after high-temperature cooking can be overcome; and the nutrition of the sausage is closer to that of a low-temperature product, and the taste of the sausage is better than that of the low-temperature product, so that the requirements of most people who are vegetarian and want to lose weight can be met. The invention has a wider market prospect.

The invention discloses an application of black soldier fly larvae to a feed for improving meat quality of aquatic products. Black soldier fly larva powder is added to a feed for aquatic products, andthe black soldier fly larva powder is rich in various nutrient components and functional components, so that the intestine environment of the aquatic animals can be improved, the absorption of the nutrient components in the feed by the aquatic animals can be strengthened, meat quality texture indexes of the muscle elasticity, the adhesiveness, the chewiness, the hardness, the adhesiveness, the cohesion, the recoverability and the like, of the aquatic animals of finless eels, pelteobagrus fulvidraco, japanese sea perches and the like are notably improved, and the application has favorable application prospect and market value.