31results about How to "In line with the concept of healthy consumption" patented technology

The invention relates to a processing technology of sargassum and sleeve-fish dumplings. Fillings of the sargassum and sleeve-fish dumplings are mixtures of sargassum, sleeve-fish and pork. The technology comprises the following steps of: preprocessing the sargassum, the sleeve-fish and the pork, mixing the materials to prepare the dumpling fillings, making wrappers of the dumplings, wrapping, shaping, freezing quickly the dumplings, packaging the dumplings, and the like. According to the invention, the sleeve-fish, the sargassum and the pork are mixed, and then seasonings are added to the mixture to prepare the dumplings, and the dumplings are complete in color, fragrance and taste and suitable for industrialized production, are green and healthy, and are novel in variety and convenient to eat; and meanwhile, the sleeve-fish subjected to tenderization treatment is tender and crisp in mouthfeel and has obvious seafood flavor; and the dumplings with the sargassum is good for health protection, and conforms to the concept of healthy consumption.

The invention discloses a method for preparing modified coconut dietary fiber chewable tablets by using coconut bran as a raw material. The method comprises the processes of preparation of coconut dietary fibers, composite enzyme modification, precipitation and drying, proportioning and soft material preparation, granulation and tabletting. The method is simple in operation, safe in the preparation process, efficient and quick; the dietary fibers in the coconut bran are modified by using a composite enzyme method and the like, so that the content of the soluble dietary fibers can be improved;the dietary fibers are matched with functional auxiliary materials, so that the process of preparing the modified coconut dietary fiber chewable tablets is safe; and the chewable tablets have good mouthfeel and appearance and low calorie, have the effects of reducing blood sugar, reducing blood fat, improving the intestinal tracts, preventing decayed teeth and adsorbing NO<2-> in the body, and have good market prospect.

An environmentally friendly breeding method to improve the quality of meat ducks. First, mix sawdust and rice husks and adjust the water to make litter; second, use thermal umbrellas to adjust the temperature throughout the brooding period, and adjust the temperature according to the age of the ducks. Adjust the stocking density and feeding amount of ducklings accordingly; in the growing period, in addition to the same adjustment of stocking density and feeding amount, it also involves adding dry-scattered strains to the litter, plowing the litter, and adjusting water. Circular fermentation of litter; Finally, in the early stage of listing, by limiting the stocking density and feeding amount, and carrying out sampling and weighing, the meat ducks will reach the predetermined target when they are released. The method of the invention can improve the quality of the meat duck, reduce the death rate of the meat duck, effectively solve environmental problems such as manure treatment and waste water discharge, ensure the appearance of the meat duck to be clean, and improve the breeding efficiency.

The invention relates to sargassum and sleeve-fish balls and a preparation technology. The sargassum and sleeve-fish balls are prepared from sargassum fragments, minced sleeve-fish, minced pork, starch and carrageenan as well as seasonings. The preparation technology comprises the following steps of: preprocessing the sargassum, the sleeve-fish and the pork, mixing the materials, wrapping, cooking, freezing quickly the balls, packaging the balls, and the like. According to the invention, the sleeve-fish meat, the sargassum and the pork are mixed, and then the seasonings are added to the materials to prepare the fish balls, and the fish balls are complete in color, fragrance and taste and suitable for industrialized production, are green and healthy, and are novel in variety and convenient to eat; meanwhile, the sleeve-fish subjected to tenderization treatment is tender and crisp in mouthfeel and has obvious seafood flavor; and the fish balls with the sargassum is good for health protection, and conforms to the concept of healthy consumption.

The invention relates to a processing technology of sea intestines. The technology includes steps of pre-processing main materials, pre-processing auxiliary materials, carrying out a baking and boiling process, preparing a sugar-vinegar juice, carrying out a flavoring process with the juice, carrying out a packaging process in cans and performing sterilization to obtain a product. The technology is simple in operation, is practical and is suitable for industrial production. The product is good in color, fragrance and taste; is green, healthy and novel; is convenient to eat and is in conformity with demands of consumers. With the addition of the sea intestines and squids, the product is outstanding in seafood flavor. With the addition of seaweeds, the product is more beneficial to health care and is in conformity with a concept of healthy consumption.

The invention relates to a squid-seaweed noodle and a preparation method thereof. The squid-seaweed noodle comprises wheat starch, sweet potato starch, corn starch, modified starch, carrageenan, seaweed powder, minced squid fillet and flavor seasoning. The preparation method comprises the steps of pre-treating seaweeds, pre-treating squids, rinsing, mincing, mixing dough, pressing dough, steaming dough, quickly freezing, packaging for storage and transportation and the like. According to the squid-seaweed noodle disclosed by the invention, the squid meat, the seaweeds and the flour are mixed and added with the flavor seasoning to form the noodle which is perfect in combination of color aroma taste and appearance, suitable for industrial production, green and healthy, novel in variety, and convenient to eat. Meanwhile, the squids are tenderized, so that the mouthfeel is tender and crisp, and the seafood flavor is obvious. Moreover, the seaweeds are added for facilitating the health care function and satisfying the healthy consumption concept.

The invention discloses a making method for soybean protein meat dumplings. The making method comprises the following steps: pretreating soybean protein meat, and pretreating added vegetables, wherein each batch of stuffing comprises 38-44 percent of the soybean protein meat, 8-12 percent of the vegetables, 10-13 percent of egg white, 0.5-2 percent of walnut kernel powder, 0.3-1.5 percent of peanut kernel powder, 1 percent of starch, 2 percent of diced green onions, 2 percent of ginger powder, 18-22 percent of seasoning plant oil, 1-2.5 percent of sesame oil, 5-7 percent of Maggi soybean sauce, 0.5 percent of aginomoto, 0.1 percent of five-spice powder and 1-2 percent of refined salt; and fully and uniformly stirring the seasonings, adding cold water and kneading dough until the dough is smooth, non-sticky and balled, fermenting the dough, dividing the fermented dough into small parts of dough, rolling the dough into circular wrappers to prepare dumpling wrappers, and performing wrapping, shaping, quick freezing and packaging to finish making of golden protein meat dumplings. The making method has the beneficial effects that the soybean protein meat dumplings are green and healthy and are convenient to eat; the variety is novel; the healthy consumption concept can be met.

A chocolate coated bean powder candy is prepared through loading chocolate paste in an insulating chamber of coating machine while controlling its temp to be 20-35 deg.C, uniformly conveying the bean powder candies under the automatic nozzle of chocolate, spraying the chocolate onto the conveyed candies to form a coated chocolate layer with 0.5-5 mm thickness, blowing to generate vein, and cooling.

The invention relates to the field of drug coating, in particular to a cellulose red alga polysaccharide film coating premix and a preparation method thereof. The film coating premix is prepared fromthe following raw material components in parts by weight: 6-36 parts of red alga polysaccharide and 83-110 parts of cellulose derivative, or 6-36 parts of red alga polysaccharides, 83-110 parts of cellulose derivatives and 1-10 parts of auxiliary components. The red alga polysaccharides are kappa- carrageenan and iota-carrageenan; The cellulose derivative is selected from one or more of hydroxypropyl methylcellulose, ethyl cellulose and sodium carboxymethyl cellulose.

The invention relates to improved bean powder sugar and a manufacturing process thereof. The improved bean powder sugar is of a coating type or a pouring type, which is mainly formed by fired highland barley flour, bean powder, peanut powder, sesame powder, chocolate slurry and the like and has reasonable ingredients and higher nutritional value. The unique manufacturing process ensures fine control on manufacturing steps, lowered production cost and greatly improved product quality, and is favorable for improving the color, aroma, taste, shape, mouthfeel and flavor of the bean powder sugar. The bean powder sugar combines highland barley flour with chocolate, thereby really achieving silky and easy melt mouthfeel, long time aftertaste and no cane sugar, enriching varieties of the traditional bean powder sugar, and having natural, green, nutritional and health care functions better.