92results about How to "Improve diet" patented technology

The invention relates to a quick-frozen fried shrimp cake food and a manufacturing method thereof, which is characterized in that 60-80 percent of shrimp congee made from fresh shelled shrimps that are treated at low temperature is used as raw material. Then, 5-10 percent of fish congee, 1-5 percent of soybean protein, 5-10 percent of corn starch, 0.1-0.5 percent of quality improver, 0.2-0.3 percent of water maintaining agent, 2-8 percent of condiment and 5-10 percent of water are added to be kneaded at low temperature uniformly to obtain cake core material. The external surface of a cake core which is molded by the cake core material is covered with a layer of bread flour to form a shrimp cake. After being gelatinized, the shrimp cake is fried until the external surface is golden yellow. After cooled, the fried shrimp cake is quickly frozen to obtain the quick-frozen fried shrimp cake food. The food comprises 70-90 percent of the cake core and 10-30 percent of the bread flour by weight percentage. The food is provided with golden yellow outer surface, crisp outside and tender inside. The freshness of brine shrimp is maintained, and the nutrition components of other raw materials are synthesized. The cake core of the food has the advantages of good elasticity, perfect taste and convenience. The manufacturing method of the shrimp cake food has the advantages of reasonable process, feasible operation and high manufacturing efficiency and suitability for industrialized production.

The present invention discloses a formulation of tartary buckwheat vermicelli and preparation method thereof, wherein the raw materials comprises tartary buckwheat flour, wheat flour, potato starch and artemisia desertorum seed powder to prepared the tartary buckwheat vermicelli through the steps of selection of the raw materials, pre-pasting of the tartary buckwheat flour, vacuum dough mixing, curing, drying, cutting off, measurement and package. The invention solves the technical problem of difficult shaping of tartary buckwheat vermicelli, easy cracking and pasting of noodle soup after cooking sticky taste, gritty mouth feel, so as to make the vermicelli more acceptable for common families, and take the effects of supplying necessary vitamins and trace elements for human and improving dietary structure.

The invention relates to the field of food processing, in particular to an iron-supply konjak full vegetable meat analogue and a preparing method thereof. According to the iron-supply konjak full vegetable meat analogue and the preparing method thereof, konjak serves as a main material, textured soybean protein, vital gluten, starch and edible mushrooms serve as auxiliary materials, then food materials such as kelp, laver, longan and celery rich in iron element and plant extracts such as vitamins C and fructose which are capable of promoting iron absorption in the human body are added, and the full vegetable meat analogue with the iron-supply effect is prepared. The iron-supply konjak full vegetable meat analogue and the preparing method thereof have the advantages that meat food is replaced with vegetable protein, the dietary structure is improved, and body health is promoted; the konjak contains 10 or more amino acids and a plurality of microelements needed by the human body; iron element lacking caused when vegetable diet is eaten for a long time is replenished; as the vitamins C and the fructose are added, the absorbing effect of the human body on the iron elements can be effectively improved; nutrition arrangement is balanced, and the body health is facilitated.

The invention provides a field cultivating black fungus culture medium in Tibet region and a cultivation method for the field cultivating black fungus in Tibet region, and relates to black fungus culture medium and the cultivation method for black fungus. The invention solves the problems that the material for artificially cultivating black fungus in interior areas is not applicable to culturing and producing agaric in Qinghai-Tibet Plateau, and such material is hardily obtained in the Qinghai-Tibet Plateau, and meanwhile, the cultivation technology and experience in the interior areas cannot be carried out in Tibet region properly. According to the cultivation method, the field cultivating black fungus culture medium in Tibet region is prepared by 32% to 38% of solid raw material and 62% to 68% of water in percentage by weight. The cultivation method comprises the steps of: 1, preparing the culture medium; 2, sub-packaging, sterilizing, culturing and storing; 3, manufacturing a bed, and culturing with bacteria trapped; 5, culturing a bacteria bed; and 5, individually managing and culturing. The cultivation method provided by the invention is applied to culturing the black fungus in Tibet region.

The invention relates to a series of deep-fried coarse grain cake foods containing Ganoderma polysaccharides. The foods are processed by the steps of raw material compounding, dough kneading, molding, deep-frying and packaging. The raw materials include wheat flour, buckwheat flour, corn flour and glutinous rice flour, with addition of Ganoderma polysaccharides and tea polyphenols and appropriate amounts of sugar, oil, table salt and water. Squeezed juice of green vegetables may also be added. The weight percentages of raw materials are as follows: 100 weight parts of wheat flour, 30-60 weight parts of buckwheat flour, 30-60 weight parts of corn flour, 5-10 weight parts of glutinous rice flour, 1-3 weight parts of Ganoderma polysaccharides and 1-3 weight parts of tea polyphenols. Ganoderma polysaccharides are extracted from Ganoderma Lucidum by scientific method. Tea polyphenols are extracted from tea leaves. Vegetable juice is the squeezed juice of green vegetables. The cake foods have rich nutrition, good taste and convenience for carrying, have immunostimulant, hypolipidemic and digestive effects, and are beneficial for health improvement.

The invention provides cassava rice which consists of raw powder and a mixture. The raw powder comprises the following components in percentage by weight: 30-60 percent of a component A, 30-60 percent of a component B and 5-10 percent of a component C, wherein the component A is cassava starch; the component B is one or a mixture of broken rice meal, corn starch and soybean meal; and the component C is one or a mixture of chestnut powder, yam flour, beautiful millettia root powder and banana meal. The mixture is a proper amount of edible oil, gelatin and edible alcohol. The cassava rice takes the cassava starch as a main raw material, is additionally provided with other side crops, the chestnut powder, the yam flour, the beautiful millettia root powder and the like an auxiliary mode, is convenient to eat, reasonable in formula, fine and smooth in mouthfeel, is easily cured and less prone to breakage in a cooking process, is enriched in vitamins, amino acid and trace metal elements, can improve the nutritive value of cassava and make non-food crops become principle foods, does not have odor and is neat in appearance and good in mouthfeel.

The invention relates to a production method of a special dietary food for diabetes patients for eating, and belongs to the field of special dietary foods. The food is prepared from skim milk powder, soy isolate protein powder and pumpkin powder as main raw materials, is added with oat powder, bitter gourd powder, okra and the like as food raw materials, and is assisted by edible and medicinal Chinese herbal medicines such as puerarin, wolfberry fruit, perila seeds, semen coicis and black sesame; a sweetening agent xylitol is added to form a food formula for a special diet. The method comprises the following steps: treating raw materials; mixing, jordaning, homogenizing, spraying powder and filling to obtain the powdery food, wherein the powder food is eaten after being dissolved with warm boiled water. The special dietary food prepared by the method is high in solubleness, low in sugar content, rich in dietary fiber and a plurality of vitamins, and has a significant effect on diet structure optimization of the diabetes patients and improvement of the blood glucose level.

The invention relates to the field of food processing, in particular to a compound fungus all-vegetarian quick-frozen vegetarian meat and a preparation method thereof; the invention uses edible fungi as the main material, and the selected edible fungi include shiitake mushrooms, mushrooms, fungus, enoki mushrooms, and boletus , Hericium erinaceus, supplemented with fat-rich flaxseed, walnut, pine nut, sesame and other ingredients, and finally added tea polyphenols, maltitol, chitosan and other natural preservatives and preservatives, made by monomer quick-freezing technology Vegetarian meat with the effect of supplementing fat; the beneficial effects of the invention are: replacing meat food with plant protein, improving diet structure, and promoting health; matching a variety of edible fungi makes the vegetarian meat taste better; supplementing fat, Improve the various sub-health conditions of the human body due to the lack of vegetable fat; add pure natural preservatives and antioxidants, and eat more safely; adopt quick-freezing technology, not only can maintain the taste of fresh products, but also have a long shelf life.

The invention relates to the field of food processing and particularly provides peanut protein quick-frozen totally-vegetable meat for supplying vitamins and a preparation method thereof. The totally-vegetable meat, which can supply the required minerals to human body, is prepared through quick-freezing technology with peanut drawing protein as a main material with addition of the food materials, such as lentinula edodes, cabbage, algae, carrot, walnuts, brown rice and the like, which are rich in vitamin, and vitamin B which is difficult to intake from vegetable foods, and also with addition of natural preservatives and anti-oxidants, such as nisin, chitosan, red chili pepper extract and the like. The totally-vegetable meat is prepared with plant vegetable replacing meat, improves dietary structure and promotes body health. The peanut drawing protein has a meat-like taste and also the fragrance of peanuts. The totally-vegetable meat can supply the required various vitamins to human body. The pure natural preservatives and anti-oxidants ensure the totally-vegetable meat to be safe. The totally-vegetable meat has the taste which is similar as fresh product and has long shelf life due to the quick-freezing technology.

The present invention relates to a kind of instant noodles and the production process. The instant noodles are produced with flour 45-60 wt%, water 12-21 wt%, the horse radish tree leaf and silybum mariamum fruit extract 15-25 wt%, and food additive. Of the horse radish tree leaf and silybum mariamum fruit extract, the horse radish tree leaf extract accounts for 0-99 wt% and the silybum mariamum fruit extract 1-100 wt%. The instant noodles of the present invention have obviously higher nutritive and health functions compared with common instant noodles. The instant noodles of the present invention can provide human body with calcium for strengthening bone and preventing osteoporosis.

The invention discloses edible oil. The edible oil is characterized in that the formula of the edible oil comprises the following components in part by weight: 80-100 parts of olive oil, 46-60 parts of sunflower seed oil, 10-14 parts of arochidonic acid oil, 2-5 parts of taurine components, 3-4 parts of DHA components, 0.7-1.2 parts of EPA components, 0.2-0.4 part of zinc-enriched yeast, 0.1-0.2 part of selenium supplement ingredients, 2-2.3 parts of hemerythrin, 1.1-1.3 parts of hemocyanin, 3-4 parts of nutritious protein components, 3-6 parts of lipid-soluble vitamin, 2-4 parts of antioxidants and 2.2-4.1 parts of emulsifiers. The edible oil disclosed by the invention has the advantages that an iron supplement agent can be added to the oil environment because the hemerythrin is added as a carrier of iron; a human body can obtain the needed copper element on the one hand and the copper element can also promote the absorption of the iron on the other hand because the hemocyanin is added as a copper supplement agent; and the edible oil can also have multiple other health care effects.

The invention relates to the technical field of livestock breeding, and specifically relates to a mutton goat breeding method. The method comprises a breed selection stage and a breeding stage. (1) In the breed selection stage, a male parent Jianyang large-ear goat is hybridized with a female parent Mabian goat, such that an A1 generation is obtained, and goats in the A1 generation are selected for breeding; (2) in the breeding stage, 1, during a young goat stage, ewe breastfeeding is carried out in the 35 days after the birth of the young goats, and milk powder auxiliary feeding is carried out in the 36th-60th day; and 2, during a growth early stage, a first feed is used for feeding goats with ages of 2-4months twice a day, wherein the first time is 2:30-5:30, and the second time is 19:00-19:30. With the method provided by the invention, goats have strong muscles and developed limbs. A pure meat percentage reaches 55%, and a lean meat proportion is substantially improved. The goats reach a slaughter stage fast, which is approximately 2 months faster than that of local goats. Therefore, mutton yield is greatly improved.

The invention relates to the field of food processing and particularly relates to a fermented soybean flavored vegetarian meat condiment and a preparation method thereof. The vegetarian meat condiment with a rich fermented soybean flavor is prepared by taking fermented soybeans and vegetarian meat as main materials, adding peanuts, sesames and nori which have abundant nutrients, and liquorice roots with a dietary therapy effect, and then adding natural preservatives and anti-oxidants including chitosan, red chili extract and the like through adopting a series of processes, so that the requirements of consumers who like fermented soybeans are met. The fermented soybean flavored vegetarian meat condiment provided by the invention has the beneficial effects that meat foods are replaced with plant albumin vegetarian meat and a dietary structure is improved, so that the body health is promoted; the fermented soybeans have a unique flavor and are deeply favored by people; the fermented soybeans have the effects of harmonizing the stomach, relieving restlessness and dispelling cold, and also have certain help of reducing cholesterol in blood and lowering blood pressure; the pure natural preservatives and anti-oxidants are added so that the fermented soybean flavored vegetarian meat condiment is relatively safe to eat; the fermented soybean flavored vegetarian meat condiment contains a plurality of types of nutrients, so that the nutrition is abundant; and the fermented soybean flavored vegetarian meat condiment can be used as the condiment of noodles and can also be used as the condiment for cooking dishes and soup.

The invention provides multi-purpose slightly-ground oat kernels and a production method thereof. The production method comprises the following steps of removing lignified outer coats of oat kernels,passivating the activity of lipase and the activity of peroxidase through performing oat steaming twice and performing oat baking treatment once, performing high-temperature heat-moisture treatment sothat starch is 100% gelatinized, and then performing slight grinding so as to obtain granules of which the thickness is 1.0-1.8mm. According to the processing method of the multi-purpose slightly-ground oat kernels, the lignified outer coats of oat are removed through brushing the oat, so that digestion by intestinal tracts is facilitated; the activity of the lipase and the activity of the peroxidase are passivated through performing oat steaming twice and performing oat baking treatment once, so that the storage stability of products is strengthened, and the quality guarantee period is prolonged; besides, the starch can be gelatinized through the high-temperature heat-moisture treatment, so that the steaming time of the products is greatly shortened; and the ageing properties of the products can be improved through the slight grinding, so that the steaming time is further shortened, and besides, the situation that the products have slightly glutinous mouth feel, and chewiness and elasticity is guaranteed. The multi-purpose oat kernels disclosed by the invention not only are suitable for being applied to processing of foods of cooked rice, porridge and soup, or coarse cereal porridge and the like, but also can be matched with foods of milk, beverages and the like.

The invention discloses a method for producing mushy peas. The method includes the following steps that peas with a high quality are selected, sands, stones and scraps are removed, and the peas are subjected to a stir-frying for about 30 minutes by an arched barrel which has openings at two ends until pea cakes turn into deep yellow. Cooked peas by stir-frying is cooled to the room temperature, hulls of the cooked peas are removed by a peeling machine, cooked pea cakes are produced, the cooked pea cakes are cleaned up by tap water and are immediately fished out and dried by shaking, the clean cooked pea cakes are placed into a grinder for grinding, the grinded cooked pea cakes are placed into a grading flour mill, during flour milling process, the temperature can not rise so as to prevent nutritional ingredients of the mushy peas from changing, so that the mushy peas which are sweet, smooth and fine are obtained, and bulk mushy peas are packaged into finished products in a quantification mode. When the mushy peas are eaten, the mushy peas can be taken with boiled water or eaten by being stirred into porridges, the mushy peas taste soft, delicate, smooth, sweet and nice, and the mushy peas are healthy food which can improve dietary structure and can be beneficial for all ages.

The invention relates to the field of food processing, in particular to nutrient-balanced agaric all-vegetable quick-frozen vegetarian meat and a making method thereof. The making method includes: using agaric as a main material supplemented by soybean tissue protein, wheat gluten and starch; adding food materials like walnut, almond, bamboo shoot and vegetable juice which are rich in nutrient; adding pure natural preservatives like nisin, pectin decomposition product and paprika extract; adopting quick-freezing technology to make the quick-frozen all-vegetable vegetarian meat comparatively balanced in various nutrients. The nutrient-balanced agaric all-vegetable quick-frozen vegetarian meat and the making method have the advantages that various food materials are matched, so that the quick-frozen vegetarian meat is balanced in nutrient; black fungus has efficacy of tonifying qi and strengthening body, nourishing kidney and stomach, activating blood, lowering blood lipid and softening blood vessels, has good dissolving effect on gallstone and kidney stone and is high in pharmaceutical value; the pure natural preservatives and antioxidant are added, so that the quick-frozen vegetarian meat is more assured to eat; the quick-freezing technology is adopted, so that taste as good as that of fresh products can be maintained and quality guarantee time is long.

The invention provides an automatic pig house, belongs to the field of husbandry and particularly relates to the automatic pig house. The automatic pig house comprises a pig house, cleaning equipment,feeding equipment and robot assisted facilities. The automatic pig house is mainly applied to automatic pig farming, and the problem that traditional pig houses mostly depend on manual operation andare low in automation degree is solved.

The invention relates to the field of food processing and particularly provides peanut protein totally-vegetable meat for supplying minerals and a preparation method thereof. The totally-vegetable meat, which can supply various minerals to human body, is prepared with peanut protein powder and peanut drawing protein as main materials with addition of vital gluten and starch and addition of cereals, nuts and vegetables which are rich in minerals and the affinal drug and diet materials such as Chinese yam and panax notoginseng. The totally-vegetable meat not only supplies the required various minerals to human body but also has the dietary therapy effects of resisting senility and reducing high blood pressure, high blood fat and high blood glucose. The totally-vegetable meat is prepared with plant vegetable replacing meat, improves dietary structure and promotes body health. The food materials are cooperated with each other to achieve better taste. The peanut drawing protein has a meat-like taste and also the fragrance of peanuts. The totally-vegetable meat can supply the required various minerals to human body, such as iron, zinc, calcium and the like, is balanced in nutrition and is beneficial to body health.

The invention relates to the technical field of improvement of saline land, and discloses a formula of a compound improving agent for planting of allium polyrhizum in saline land. The formula consists of the following raw materials in parts by weight: 30 parts of humic acid, 150 parts of desulfurizing gypsum, 18 parts of residue of furfural, 12 parts of ferrous sulfate, 25 parts of calcium superphosphate, 110 parts of ammonium sulfate, 10 parts of calcium nitrate, 50 parts of urea, 65 parts of plant ash, and 20 parts of fly ash. The formula has the advantages that the soil environment of saline land is effectively improved, the salt content of saline land is greatly reduced, the PH (potential of hydrogen) value in soil is reduced, the content of nutrient matter required in the planting process of alkali scallion is greatly increased, the cost of used raw materials is low, the preparation is convenient, the survival rate of allium polyrhizum in saline land is greatly increased, and the diet condition of local residents is improved.

The present invention discloses an alternating-type alpha gelatinization-aging processing method for an instant potato noodle. The processing method comprises the following steps: step 1, mixing and grinding 20-85 parts of mashed potato, 30-50 parts of wheat flour and 5-10 parts of protein powder calculated in parts by weight to make the fineness of the mixed powder less than 120 meshes; step 2, adding water (equivalent to 22-28% the weight of the mixed powder) into the mixed powder obtained in step 1, and then successively performing alpha gelatinization steaming, primary steaming and secondary extruding to obtain primary noodle with the temperature of the alpha gelatinization steaming of 95-105 DEG C, and the steaming time of 3-10 minutes, and the temperature of the primary steaming of 80-95 DEG C, and the steaming time of 10-30 seconds; step 3, conducting blowing and fluffing treatment on the primary noodle obtained in step 2 until the primary noodle is dispersed to obtain the instant fresh and wet noodle. The processing method enhances the instantiability, convenience and safety of potato products as staple food.

The invention discloses smashing and feeding equipment for animal husbandry. The equipment comprises a feeding trough, a smashing device and a mixing device, the smashing device is composed of a floor-type stock bin, a fodder suction pipe, a fodder suction shell body, a fodder suction fan, a conveying pipe, an upper shell body, a smashing structure, a lower shell body, a transport mechanism and a fodder outlet pipe, the smashing device is arranged on the mixing device, the smashing device communicates with a fodder mixing box through the fodder outlet pipe, and the mixing device is composed of a motor, the fodder mixing box, a rotation shaft and stirring paddles; and a valve and a second weight sensor are connected between the fodder mixing box and the feeding trough, a control panel is arranged at the top of the fodder mixing box, and the left part of the top of the fodder mixing box is provided with an auxiliary-fodder inlet. The equipment has beneficial effects that the smashing accuracy is high, fodder can be smashed into various-size fodder particles, a fodder putting amount reaches an optimal value, stirring is more uniform, fodder quality is improved, timed and quantitative feeding to animals is realized, labor is saved, fodder waste is avoided, and economic benefits are improved.

The invention relates to the technical field of food processing and aims at providing mashed sweet potato with bright color and luster and delicate mouth feel and a processing method of the mashed sweet potato. The technical scheme adopted by the invention is that the smashed sweet potato is prepared from the following raw materials in parts by weight: 35 to 42 parts of sweet potato, 10 to 12 parts of white granulated sugar and 5 to 6 parts of water. The processing method of the mashed sweet potato comprises the following steps: preparing the raw materials, wrapping and steaming; boiling sugar, grinding and mixing; packaging and sterilizing. The mashed sweet potato obtained by the processing method disclosed by the invention has the advantages of uniform particle size, delicate taste, deliciousness and health, and is suitable for long-term eating of modern people, especially for elderly people. In addition, the content of dehydroepiandrosterone in the product disclosed by the invention is higher, so that colon cancer and breast cancer can be effectively prevented, and intellectual deterioration is alleviated; and besides, the product has the bright color and luster, can easily stimulate the appetite of people, and is suitable for the long-term eating.

The invention relates to the technical field of grain coarse cereal processing and provides five-grain rice. The five-grain rice comprises the following raw materials in parts by weight: 40-50 parts of high-gluten wheat flour, 15-18 parts of corn, 12-15 parts of coarse rice, 10-13 parts of millet, 8-10 parts of oats, 6-8 parts of sorghum, 6-8 parts of buckwheat and 5-10 parts of yams. Meanwhile, the invention provides a preparation method of the five-grain rice, which comprises the following steps: (1) selecting and preparing the raw materials; (2) washing and grinding; (3) sieving; (4) grinding into thick liquid; (5) mixing; (6) kneading a dough in vacuum; (7) performing cold extruding; (8) cutting and shaping; (9) pre-drying; (10) drying; (11) buffering; (12) cooling; (13) standing; (14) metering and packaging.

The invention provides a preparation technology of a deep sea fish sauce. The preparation technology comprises the following steps of pretreating raw materials; performing steaming: steaming the cut fish meat blocks under the temperature condition of 95-100 DEG C until the fish blocks are fully cooked; performing dehydration: performing dehydration on the steamed fish meat; performing drying: baking the fish meat after the dehydration until the baked fish meat is brown and fragrance is generated; performing deep-frying: pouring oil in a deep-frying machine, heating the oil to 160-180 DEG C, putting the dried fish meat into the deep-frying machine, and deep-frying the fish meat until the deep-fried fish meat is brown; performing seasoning and decocting so as to obtain a fish sauce; performing filling: performing quantitation on a fish sauce, and performing filling on the fish sauce after quantitation to glass bottles; performing sealing: performing vacuum sealing on the bottled fish sauce; and performing sterilization; loading the processed glass bottles with the fish sauce into boxes, enabling the fish sauce loaded in the boxes to be preserved under room temperature conditions, and guaranteeing that the storage environment is ventilated. According to the production technology disclosed by the invention, the technologies of performing dehydration, drying and deep-frying are performed on the cooked fish meat, so that the whole canned fish meat is guaranteed to be fresh, fragrant and refreshing. In addition, the invention further provides a deep sea fish sauce prepared by the preparation technology.

The present invention discloses an alternating-type pregelatinization-retrogradation instant potato rice noodle processing method. The processing method comprises the following steps: step 1, mixing and grinding 15-85 parts of rice and 20-85 parts of potato whole powder; step 2, adding water (equivalent to 8-14% of the mixed powder by weight) into the mixed powder and successively conducting pregelatinization steaming, primary steaming and secondary extruding to obtain primary rice noodles, wherein a temperature of pregelatinization steaming is 96-106 DEG C and a steaming time is 2-8 minutes; step 3, conducting blowing and fluffing treatment on the primary rice noodles until the primary rice noodles are dispersed to obtain the semi-finished rice noodle products; and step 4, successively conducting primary retrogradation steaming and re-steaming and then conducting secondary retrogradation steaming on the semi-finished rice noodle products to obtain the instant fresh and wet rice noodles, wherein the primary retrogradation steaming temperature is 18-30 DEG C and the time is 6-14 hours, and the secondary retrogradation steaming temperature is 18-30 DEG C and the time is 2-6 hours. The technique enhances the instantiability, convenience and safety of potato products as staple food.

The invention relates to a pollen and cereal solid beverage capable of improving dietary structure and a preparation method of the pollen and cereal solid beverage capable of improving dietary structure. The pollen and cereal solid beverage capable of improving dietary structure is prepared from raw materials including 47 components of pollen, coix seeds, Chinese yams, gordon euryale seeds, lily bulbs, pine pollen, chia seeds, psyllium husk powder and the like in appropriate proportion by weight, the finally prepared solid beverage can improve the human dietary structure, can comprehensively provide nutrition, and has various efficacy of reducing weight, reducing blood lipid, adjusting blood pressure, adjusting blood sugar, improving constipation, strengthening constitutions, restoring energy and the like. Different processing technologies are performed according to different raw materials, so that the efficacy of the raw materials can be furthest exerted. The pollen and cereal solid beverage capable of improving dietary structure is simple in preparation method, high in efficiency, pollution-free and easy to implement, and conforms to mass production demands.

The invention belongs to the technical field of processing of agriculture products, and discloses coarse food grain cakes containing traditional Chinese medicine components and capable of invigoratingthe spleen and benefiting the stomach, and a making method of the coarse food grain cakes. The coarse food grain cakes consist of 360 parts of glutinous rice flour, 120 parts of rice flour, 30 partsof radix puerariae powder, 24 parts of cudweed, 4 parts of spirulina and 0.2-0.8 part of xylitol. The making method comprises the following steps of selecting mature cudweed, performing thorough cleaning, performing baking, performing conventional crushing, mixing the crushed cudweed with the glutinous rice flour, the rice flour, the radix puerariae powder, the spirulina, the xylitol and the liketo obtain dough, adding fillings of different styles, performing pressing, performing steaming, performing cooling, performing sterilization, performing packaging and the like, so that the coarse foodgrain cakes having the effects of invigorating the spleen and benefiting the stomach can be made. The making method disclosed by the invention is simple in technology and low in operating cost, and the made coarse food grain cakes are good in taste, delicately fragrant in smell and rich in nutrients, can promote digestive functions of the spleen and the stomach and can strengthen organism immunity.

The invention discloses a steak processing technology, especially relates to a processing formula of steak with low fat, which belongs to the technical field of meat product processing. The steak produced in the invention comprises the following ingredients by weight percentage: meat: 60% to 70%, sodium alginate: 1.5% to 2%, gellan gum: 0.1% to 0.3%, flavoring: 2% to 3%, sodium hexametaphosphate: 0.2% to 0.3%, soybean protein isolate: 2% to 3%, Maltodextrin: 2% to 3% and water: 18.4% to 32.2%. The steak processing formula has the advantage of reasonable and scientific match; frequent use of the present invention can reduce saturated aliphatic acid of human body. The steak with low fat also can prevent modern diseases such as hypertension, diabetes and obesity, which meets the requirements of people health.

The invention provides a sober-up and liver-protection traditional Chinese medicine composition,a preparation,a preparation method and application,and relates to the technical field of sober-up medicines. The sober-up and liver-protection traditional Chinese medicine composition is prepared from,by mass,5-15 parts of turmeric,10-20 parts of artichoke,5-20 parts of broccoli,1-5 parts of oyster meatand 5-10 parts of black peppers. The technical problems that chemical sober-up products have toxic and side effects,the traditional Chinese medicine preparation takes effect slowly,drinkers are poorin compliance are solved. Accordingly,compound and compatibility are achieved by means of the traditional Chinese medicine food therapy idea and the theory of homology of medicine and food,and by means of mutual cooperative interaction of the turmeric,the artichoke,the broccoli,the oyster meat and the black peppers,the sober-up medicine is obtained; on one hand,alcohol discomfort can be rapidly relieved,and the intestines,stomach and liver can be protected and nourished; on the other hand,the medicine is green and safe,no toxic or side effect exists,and important significance on guaranteeing physical and psychological health of people,improving the dietary structure,improving the life quality and maintaining social stability is achieved.