40results about How to "Instant convenience" patented technology

The invention discloses a method for preparing fish-and-rice mixed breaded fish sticks by using a microorganism leavening agent. The method is characterized in that fresh fish or frozen fish is taken as a raw material; and the fish-and-rice mixed breaded fish sticks are prepared by the following steps: pretreating and mashing the fresh fish or the frozen fish; inoculating the leavening agent; and filling, fermenting, sterilizing, cooling and storing. To sum up, the fish-and-rice mixed breaded fish sticks prepared by the method disclosed by the invention have unique fermentation flavors, are soft, fine and smooth in texture, and have the advantages of high resilience, high nutritive value, good safety and long storage period, thereby especially providing a brand new processing way for processing freshwater fish in China.

The invention discloses a large cherry fresh-keeping technology, which comprises the following steps of: Step a, grading and selecting; Step b, cleaning; Step c, precooling and air-drying; Step d, gas packing; Step e, sterilization; Step f, refrigeration. According to the large cherry fresh-keeping technology, in comparison with large unsterilized cherries, large sterilized cherries has the following different characteristics under the set processing condition: the large sterilized cherries can be stored for 90 days and are not easy to decay while general storage only lasts 30-40 days; the large sterilized cherries undergo aseptic packaging, are convenient and instant to eat and have strong commercial functions; due to cold chain transportation, the storage of the large sterilized cherries is not restricted by transportation time; the large sterilized cherries have pure taste with no browning phenomenon and no loss, and have long shelf life.

The invention discloses a processing method for improving digestibility and reconstituability of instant brown rice powder. The processing method comprises the following steps: (1) germinating rice and then removing rich husk so as to obtain germinated brown rice; (2) crushing the germinated brown rice, sieving the crushed germinated brown rice with a 60-mesh sieve, sprinkling a high-temperature alpha-amylase weak solution into obtained brown rice powder, adjusting moisture content to 10 to 20%, carrying out uniform mixing, then carrying out sealing with a sealing bag, placing the sealing bag in a refrigerator with a temperature of 4 DEG C and balancing moisture for 10 to 20 h, wherein the sprinkling amount of the alpha-amylase weak solution is 40 to 60 U / g, i.e., 40 to 60 U units of the alpha-amylase weak solution is sprinkled into each g of the brown rice powder; and (3) after moisture balancing, carrying out extrusion cooking and crushing so as to obtain the instant brown rice powder. According to the invention, through effective combination of germination, enzymatic hydrolysis with high-temperature alpha-amylase and extrusion cooking, digestibility and reconstituability of the instant brown rice powder are improved to a greatest extent.

The invention relates to a preparation method of an instant quinoa rice and belongs to the technical field of food processing. The preparation method comprises the following steps: finely selecting and cleaning quinoa, then putting into a fluidized bed for drying, putting into a pulverizer for pulverization after drying, performing ripening granulation on quinoa flour by using a double-screw extruder after pulverization, preparing into quinoa rice through a rice-like abrasive tool, drying the quinoa rice through the fluidized bed, then putting into a baking oven for baking, spraying after baking to form quinoa rice with different flavors and finally cooling to obtain the convenient-to-instantly eat quinoa rice. The instant quinoa rice provided by the invention overcomes the defects of bitter quinoa and poor eating property after being cleaned and ripened, is convenient to instantly eat, diverse in taste and suitable for large-scale industrial production and can furthest keep the quality and the nutrition of quinoa. After being brewed with boiled water, the produced instant quinoa rice can form crisp and delicious quinoa rice paste and is convenient to eat and suitable for mass consumption.

The invention relates to frozen konjak food and a making method thereof. The frozen konjak food is made from, by weight, 5-70 parts of modified starch, 1-70 parts of konjak powder, 0-15 parts of starch, 0-15 parts of guar gum, 0-15 parts of sodium alginate, 0-15 parts of xanthan gum and 0-15 parts of sodium carboxymethylcellulose. The made frozen konjak food is healthy and delicious and suitable for wide people, high dietary fibers are contained in konjak, the energy of the konjak is low, the human body can be helped to be supplemented with the dietary fibers, the frozen konjak food is beneficial for healthy diet of weight losing people or three-high people, a weight losing effect can be achieved, and the dietary fiber content can be higher. Due to the fact that the konjac glucomannan, the xanthan gum and the like have a good synergistic effect, and the price of the xanthan gum is low, the konjak food which is low in price, convenient to eat instantly and capable of achieving cryopreservation can be obtained, and can be popularized conveniently.

The invention discloses sweet and sour ginger and a making method thereof. The sweet and sour ginger disclosed by the invention is prepared from the following raw materials in parts by weight: 200-250 parts of ginger, 5-15 parts of garlic cloves, 20-30 parts of green soya bean, 20-30 parts of white spirit, 10-20 parts of salt, 25-35 parts of white sugar, 40-50 parts of vinegar, 1-2 parts of eucommia staminate flower, 1-2 parts of amaranthus spinosus linn, 2-3 parts of dried tangerine or orange peel, 2-3 parts of arabian jasmine flower, 2-3 parts of flower of hyacinth dolichos, 1-2 parts of schisandra chinensis, 1-2 parts of polygala tenuifolia, 20-25 parts of borneol, 3-5 parts of hawthorn, 2-4 parts of spina date seed, and proper amount of plant oil and water. The sweet and sour ginger disclosed by the invention is crispy, delicious, ready-to-eat and convenient; green soya bean and garlic cloves are added in the formula, therefore, nutritional components are enriched; the mouth feel is adjusted; simultaneously, the traditional Chinese medicine components, such as dried tangerine or orange peel, hawthorn and the like, are added, therefore, the functions of invigorating stomach, helping to digest, clearing heat and removing toxicity are increased; in addition, in combination with the functions of ginger and vinegar, the sweet and sour ginger disclosed by the invention has the health-care functions of helping to digest, eliminating fatigue and preventing cancer and senility and is beneficial to human-body health.

The invention discloses a method for processing rice flour dumplings. Based on the traditional rice flour processing technology and the conventional rice flour dumpling processing technology, different kinds of rice are matched to form a wrapper main material, a proper amount of starch can be added into the main material, the main material is heated and gelatinized, and the gelatinized main material is injected into a dumpling machine and added with stuffing to form the rice flour dumplings. The processed rice flour dumplings can be eaten by heating for short time; various meats, vegetables, coarse cereals, nutrients and seasonings are prepared into the stuffing, and the stuffing is filled into the rice flour dumplings, so that the rice flour dumplings are quick and convenient to eat, are safe and sanitary and have balanced nutrition. The processing technology is reasonable, the manufacture is simpler and more convenient, and the method is easy for large-scale industrialized automatic production. The produced rice flour dumplings have extremely good mouthfeel, crystal clear appearance and attractive fragrance and color, are not broken after being boiled for long time, can be eaten by heating for about 5 minutes, and are instant and convenient; and the rice flour dumplings are not polluted due to sterilization treatment and achieve long shelf life without adding any preservation under refrigeration conditions, and the commercial quality guarantee period of the rice flour dumplings can reach 6 to 12 months.

The invention discloses rice bread. Based on the traditional bread processing technique, the existing rice flour processing technique and a bioprocessing technique, different rice are matched to be a rice bread main material; a proper amount of dedicated biological additive is added to modify the rice powder; when the main material quality and wheat gluten are worse, a proper amount of wheat flour and corn starch and the like can be added for matching to prepare the rice bread which has rich nutrition, beautiful appearance, and fragrant and refreshed rice flavor, is soft and delicious, is suitable for the crowd taking the rice as staple food, is suitable for the large-scale industrialization production, and achieves the purposes of commercializing and improving the rice food refined and deep processing proportion.

The invention discloses a preparation method of a sea cucumber product. The preparation method of the sea cucumber product comprises the following steps: (a) pretreating sea cucumber, (b) carrying out heat treatment on the sea cucumber, (c) carrying out primary ultrasonic rehydration, (d) carrying out secondary ultrasonic rehydration, (e) carrying out ternary ultrasonic rehydration, (f) carrying out ultrasonic seasoning, (g) carrying out cold air drying, (h) packaging, and (i) sterilizing. The preparation method of the sea cucumber product has the advantages that dried sea cucumber is taken as a raw material, ultrasonic rehydration, ultrasonic seasoning and a mild processing technology are combined, and the problems of long rehydration time and difficulty tasty of the sea cucumber product processed by taking the dried sea cucumber as the raw material are solved; temperature during processing is mild, so that the sea cucumber product remains biological activity of sea cucumber, and nutritional ingredients are easy to absorb; and sea cucumber is more tasty, tender property and specific fresh fragrance of the sea cucumber are maintained, and the sea cucumber product is ready to eat and convenient to carry.

The invention relates to a nutritive food and a preparation method thereof, and belongs to the technical field of health-care foods. According to the nutritive food provided by the invention, the partial characteristics in the respect of properties and flavor of foods (grains, meat, fruits and vegetables) are utilized, and 49 kinds of raw materials of five cereals and medicinal and edible traditional Chinese medicines are creatively combined, so that the made nutritive food is natural, healthy, safe, low in calorie and low in blood sugar rise, is used for treating or assisting in treating diseases and adjusting yin and yang so as to reach a yin-yang balanced state, contains various nutrient substances necessary for human bodies, is used for complementing unceasing consumption of yin, yang,qi and blood, has the effects of being health-care and assisting in treatment, is free from any toxic and side effects, is slow and permanent in conditioning and treating effects, can be taken for along term, and is high in biological availability. The invention further provides the preparation method of nutritive food. A traditional technology, a modern traditional Chinese medicine cell wall-breaking technique and an extrusion ageing making technique are integrated, and the made nutritive food is effectively used for preventing diseases and treating diseases and has health-preservation health-care effects.

The invention discloses a selenium-enriched fresh instant rice noodle, which has a reasonable processing technology, is easier to manufacture, is easy to produce in a large-scale industrialized automation, is rich in bio-assimilable selenium ≥ 0.1 mg / kg, and does not contain harmful heavy metals and pesticide residues after inspection. . The invention maintains the nutrition and flavor of the rice noodles during production, has excellent taste, crystal clear appearance and attractive fragrance and color. Non-retrogradation, can be eaten after opening the package, or can be eaten after heating for about 1-5 minutes. It is convenient for instant food and safe in nutrition; because of the selenium-enriched fresh instant rice noodles, it has been treated with the most advanced anti-retrogradation technology, bio-sterilization treatment and deoxygenated fresh-keeping vacuum packaging , The product quality will not produce adverse changes during the shelf life, and a longer shelf life (more than 12 months) can be obtained under normal temperature conditions.

The invention provides a method for preparing squid products. The method of preparing the squid products includes the steps of pretreatment of squids, fish perforation, acid discharge, seasoning, coldair drying, quantity fixing, vacuum packaging and mild sterilization. The method of preparing the squid products has the advantages of increasing contact surfaces of acid-discharging liquid and the fish fillets after the squid fillets are punctured, speeding up the infiltration of the acid-discharging liquid into squid meat, promoting the destruction of a myofibril structure in the squids with varying pressure and the role of ultrasound by means of ultrasonic assisted variable pressure rolling to treat the squids, allowing acid in the cells of the products to flow out easily, promoting sodiumlactate and potassium carbonate in the acid-discharging liquid to fast and uniformly infiltrate into the squid meat with cavitation and mechanical effects of ultrasonic waves, effectively improving the acid discharge rate of the squids through synergistic effect of the squid fillets, acid-discharging liquid, vacuum and ultrasonic assistance, improving acid removal efficiency, shortening time andreducing protein loss.

The invention belongs to the technical field of food processing, and provides instant fermented quinoa porridge and a preparation method thereof so as to solve the problem of inconvenient eating of quinoa as a healthy whole-nutrient food. The instant fermented quinoa porridge is prepared by the following steps: mixing steamed sprouted quinoa, a stevia leaf extract, saccharomyces cerevisiae, normal-temperature plain boiled water and white sugar at weight ratio of 100 to 15 to 0.5 to 5 to 2; and then, carrying out fermentation with temperature controlled at 23-27 DEG C for 24-30 hours. The prepared instant fermented quinoa porridge is convenient to eat, balanced in nutrients, good in taste, and capable of clearing away heat and relieving summer-heat. The instant fermented quinoa porridge isalso suitable for people with hypertension, hyperglycemia, hyperlipidemia, obesity, diabetes and the like to eat, and is especially suitable for middle aged and elderly people as well as young children. The preparation method of the instant fermented quinoa porridge solves the problems of inconsistent taste and liable pollution of traditional preparation method. Grassy smell of the stevia leaf juice is eliminated by performing fermentation; moreover, the fermented stevia leaf juice is endowed with refreshing taste due to weak acids produced by the fermentation. In addition, selenium-enriched,chromium-enriched or selenium-and-chromium-enriched saccharomyces cerevisiae is utilized, so that the instant fermented quinoa porridge is capable of supplementing the trace elements selenium and chromium, treating Keshan disease and Kaschin-Beck disease, and preventing cell aging.

The invention discloses fish belly pigeon thick soup and a making method thereof. The fish belly pigeon thick soup is made from the following raw materials in parts by weight of 15-31 parts of young pigeon meat, 26-30 parts of lean meat, 1.5-3.5 parts of fish bellies, 1.3-4.2 parts of snow fungi, 1-6 parts of table salt, 1-3 parts of monosodium glutamate, 0.02-0.05 part of I+G, 0.2-0.6 part of powdered sugar, 0.8-3 parts of maltodextrin, 15-20 parts of tapioca starch, 0.15-0.40 part of dry scallions and 100-200 parts of water. According to the fish belly pigeon thick soup, the pigeons and thefish bellies are made into the thick soup, so that the fish belly pigeon thick soup has the characteristics of being low in fat, low in cholesterol, high in nutrient value, outstanding in health-careefficacy and unique in flavor; and besides, the fish belly pigeon thick soup has the characteristics of being eatable instantly, convenient, good in reconstituability and good in mouth feel, and nutrient characteristics and diversity of instant foods are enriched. The invention further discloses the making method of the fish belly pigeon thick soup. The method has the characteristics of being mature in making technology, simple to operate, nutritive and safe.

The present invention discloses a sour and sweet green plum and milk powder fresh ginger sauce which is prepared from the following raw materials in parts by weight: 20-21 parts of alpinia galanga, 2-3 parts of zingiber officinale, 4-6 parts of nutritional additives, 3-4 parts of dried green plums, 2-3 parts of milk powder, 5-6 parts of Chinese wolfberry fruits, 13-15 parts of celery slurry juice, 2-4 parts of rice cakes, 13-14 parts of grape juice, 2-3 parts of candied jujubes, 3-4 parts of pleurotus ostreatus, 12-13 parts of fresh pyracantha fortuneana, 8-9 parts of rose petals, 8-9 parts of hazelnut kernels, 1-2 parts of codonopsis pilosula, 2-3 parts of adenophora stricta, 0.5-1 part of hypericum japonicum, 1.4-2 parts of paeonia lactiflora, 7-8 parts of salty radishes, and 4-5 parts of bamboo shoot shells. The fresh ginger sauce is mellow and delicious in taste, and is instant and convenient. The dried green plum and pleurotus ostreatus ingredients are added in the recipe to enrich nutrients. Especially the distinctive nutritional supplement preparation technology not only maintains the nutrition of raw materials intact, but also absorbs the essence of bamboo shoot juice and adjusts the mouthfeel of the sauce.

The invention discloses selenium-enriched nutritional instant millet flour which mainly comprises cooked millet flour, selenium-enriched yeast, melanin and isomaltooligosaccharide. A preparation method includes: using millet as a raw material, and performing cleaning to remove impurities, low-temperature baking, sterilizing treatment and smashing grinding to obtain the cooked millet flour with target granularity; using the cooked millet flour as a basic material, adding the selenium-enriched yeast, melanin and isomaltooligosaccharide into the cooked millet flour, well stirring at normal temperature, and packaging in bags. The selenium-enriched nutritional instant millet flour is reasonable in nutritional matching, convenient to eat, long in shelf life and good in selenium absorbing effect. The preparation method is simple and easy to operate and conducive to large-scale industrial automated production.

The invention relates to the technical field of nutritional supplementing powder and provides animal-plant protein supplementing powder and mandarin-duck supplementing powder, a preparation method andapplication thereof. The animal-plant protein supplementing powder is prepared from basic powder, wherein the basic powder is prepared from animal protein powder, plant protein powder and fungi polysaccharides. The animal-plant protein supplementing powder can provide balanced animal protein and plant protein for a human body, has the characteristics of multiple nutrition, starvation tolerance, good mouthfeel, intestine and stomach moistening effect and instant and convenient eating, and can increase the utilization ratio of a human body to the animal protein; meanwhile, the animal-plant protein supplementing powder has better effects of stabilizing the blood sugar of patients with diabetes, eliminating fat and reducing weight of obesity groups, reducing the blood pressure of groups withthree highs and rehabilitating groups with cardiovascular and cerebrovascular diseases; the animal-plant protein supplementing powder in the mandarin-duck supplementing powder has a synergistic effectwith fruit-vegetable supplementing powder with tomatoes, carrots, onions, apples and garlic to regulate the acidity and alkalinity of body fluid, and has good rehabilitating effect especially for thegroup with the cardiovascular and cerebrovascular diseases.

The present invention discloses a multi-meat thick broad-bean and rhizoma kaempferiae sauce which is made from the following raw materials in parts by weight: rhizoma kaempferiae 30-40 parts, thick broad-bean sauce 40-44 parts, nutritional additives 6-8 parts, fresh duck meat 10-12 parts, soybean meal 4-5 parts, artocarpus altilis 4-6 parts, green papayas 4-5 parts, desiccated coconut 2-3 parts, blueberries 6-7 parts, sweet potatoes 6.8-7 parts, fortunella margarita 6-7 parts, dried squid 6-7 parts, chicken breast strips 10-12 parts, goat milk 13-14 parts, spinacia oleracea roots 1.8-2.3 parts, lithospermum erythrorhizon 1.7-2.2 parts, sarcozygium xanthoxylon roots 2.2-3 parts, eupatorium fortunei 1.8-2.3 parts, trapa bispinosa shells 2-2.4 parts, reinwardtia indica 1.9-2.3 parts, and an appropriate amount of scallion, garlic, and refine salt. The rhizoma kaempferiae sauce is mellow in fragrance and delicious in taste, and is instant and convenient. The added fresh duck meat and dried squid ingredients in the recipe enrich the nutrients, and in particular the added nutritional additives are fresh, refresh and smooth, and full of unique aroma, and can be added into the sauce to enrich nutrition.

The invention discloses high-fiber high-protein instant convenient rice and a preparation method thereof, and relates to the technical field of food processing. The high-fiber high-protein instant convenient rice is prepared from brown rice, quinoa and auxiliary materials. The preparation method comprises three steps of crushing and sieving, extruding and curing, and drying and color sorting. According to the invention, coarse cereals are recombined by using a twin-screw extrusion technology, so that the nutrition and flavor of the coarse cereals are reserved, the fiber and protein content of the instant convenient rice is increased, and the tissue structure of rice grains is improved; and the special loose porous structure of the instant convenient rice has two advantages that: in one aspect, digestion and absorption are facilitated, so that the digestion and absorption rates of fibers and proteins are improved; and in the other aspect, the instant convenient rice has a very good rehydration property, i.e., the rehydration time is relatively short, and rehydrated rice grains are in a full state and are chewy, not hard and not sticky when being eaten. Therefore, the obtained rice grains are good in sensory quality, convenient to eat and free of cooking; the high-fiber high-protein instant convenient rice is non-steamed-and-cooked instant convenient rice and can be eaten after being brewed with boiled water; and the eating method of traditional steamed and cooked rice and self-heating rice is broken through.

The invention discloses tender ginger sauce capable of supplementing qi and soothing nerves. The tender ginger sauce is prepared from the following raw materials in parts by weight: 30-40 parts of tender ginger, 6-7 parts of a nutrient additive, 15-16 parts of light salt black beans, 4-5 parts of pineapples, 5-6 parts of glutinous rice flour, 3-5 parts of pitayas, 4-6 parts of gypsophila oldhamiana, 10-12 parts of field snail meat, 6-7 parts of steamed buns, 4-6 parts of sweetend rolls, 2-4 parts of mashed garlic, 6-7 parts of papayas, 1.7-2 parts of fleshfingered citron flowers, 0.5-1 part of wahlenbergia marginata, 0.9-1 part of Japanese ardisia, 2-3 parts of pine leaf meal, 2-2.2 parts of dendrobium, 2-2.8 parts of Chinese angelica, an appropriate amount of refined salt, an appropriate amount of chicken essence, an appropriate quantity of smashed scallions, an appropriate amount of smashed ginger, and an appropriate quantity of a soy sauce. The tender ginger sauce disclosed by the invention is mellow, delicious, ready-to-eat and convenient; the ingredients of the field snail meat and the gypsophila oldhamiana are added in the formula, nutrient ingredients are rich, and particularly the preparation technology of the nutrient additive is unique, so that the nutrition of the raw materials is maintained undamaged, the essence of bamboo juice is absorbed, and the mouth feel of the sauce is regulated.

The invention relates to instant peony Yancai and a preparation method thereof, and belongs to the field of food processing. The instant peony Yancai comprises a main material bag and an auxiliary material bag, wherein the auxiliary material bag comprises a sauce bag, a powder bag and a vegetable bag. The preparation method comprises the following steps of weighing raw materials of the main material bag and the auxiliary material bag, drying the raw materials of the main material bag and the vegetable bag, performing sterilization and performing packaging. According to the instant peony Yancaidisclosed by the invention, broad sale of Luoyang peony Yancai is realized, the economy of Luoyang is promoted, and the defect that conventional peony Yancai is long in steaming time, long in dryingtime and high in cost is overcome; a microwave vacuum freeze drying technology is used for performing dehydration treatment on the raw materials, so that the quality of the raw materials after rehydration is improved, the original color is maintained, the energy consumption is reduced, and the production cost is saved; and in addition, the peony Yancai is delicious in taste, sour, sweet and smoothin mouth feel, convenient to carry, convenient and instant, and long in storage life.

The invention provides a processing method of natural composite semisolid rose jam, and belongs to the technical field of food processing. The processing method includes 1), subjecting rose flowers and concentrated grape juice to mixed defibrination according to a mass ratio of 1:(1-3), and sealing and storing an obtained product for 1-2 months to obtain rose jam; 2), mixing the rose jam with apricot flesh and red grape peels according to the mass ratio of (4-6):(4-6):(1-2) before grinding to obtain composite rose jam pulp; 3), putting the composite rose jam pulp and dehydrants in a sealing cabinet for drying and shaping to obtain the natural composite semisolid rose jam. The obtained natural composite semisolid rose jam has certain tenacity, is chewy and tastes sour, sweet and delicious;the product surface is bright and dry, and the natural composite semisolid rose jam is convenient to package, carry and eat.

A preparing method of an egg-milk walnut can is disclosed. The method includes a) selecting large and plump English walnut seeds, dividing each seed into two parts from the middle, b) adding the English walnut seeds into fresh milk and dipping for 4 h, c) putting the dipped English walnut seeds into flour, and taking the English walnut seeds out after the English walnut seeds are covered with the flour, d) adding the English walnut seeds covered with the flour into a stirred liquid mixture of beaten egg and milk, and dipping for 3-5 seconds, e) putting the English walnut seeds covered with the liquid mixture into hot oil, and frying with soft fire for 1-2 min, and f) allowing the English walnut seeds to stand for 5 h, canning and weighing. The method is simple. The prepared English walnut seeds are convenient to store, delicious, long in storage time and instant.

The invention discloses a red date and walnut rice paste and a preparation method thereof. The rice paste comprises the following components in parts by weight: 60-100 parts of coarse rice powder, 65-89 parts of red dates, 55-72 parts of walnut kernels, 7-13 parts of passion fruits, 8-15 parts of strawberries, 6-12 parts of mangoes, 9-17 parts of cooked hazelnuts and 8-12 parts of raisins. The nutrients of the red dates, walnuts and the like are fused in the rice paste, so that people can absorb the nutrients of the red dates, the walnuts and the like, dietary fibers are supplemented, and the rice paste has the effects of tonifying the spleen, strengthening the brain and the like, has better nutritional value for people with large brain consumption and female groups, can be brewed with boiled water, and is instant and convenient. According to the technology, low-temperature drying is adopted, it is guaranteed that the nutrients are not lost, meanwhile, pasteurization is adopted, and damage of high temperature to the nutrients is avoided, so that the nutrients are fully reserved on the premise that production is met.

The invention relates to the technical field of aquatic product processing, and provides a processing method for cooking an instant dosidicus gigas product at low temperature aiming at the problem that a dosidicus gigas disacidifying additive is strict in use condition. The processing method comprises the following steps of: removing heads, bones and skins of fresh dosidicus gigas to prepare dosidicus gigas carcass raw materials, and soaking the dosidicus gigas carcass raw materials in a disacidifying agent to disacidify; placing the acid-removed dosidicus gigas carcass in a water bath of 45-55 DEG C for heating; taking out, cooling and dicing; adding seasoning liquid into dosidicus gigas blocks, and rolling the dosidicus gigas blocks to be tasty; draining the seasoned dosidicus gigas blocks, performing vacuum packaging, and then performing immersion type water bath cooking at the temperature of 68-75 DEG C for 3-6 hours; and taking out and cooling, and then freezing and storing the product. The prepared dosidicus gigas product is high in moisture content, high in protein content, convenient to eat and good in taste.

The invention discloses a manufacturing method of a walnut can. The manufacturing method comprises the following steps: step a, picking big and plump walnut kernels, and cutting each walnut kernel in halves; step b, frying the walnut kernels in hot oil for 5 to 10 seconds; step c, mixing honey, sweet osmanthus, coffee mate, and coco powder according to a mass ratio of 10:1:1:1; step d, heating the evenly-mixed liquid to a temperature of 60 to 70 DEG C; step e, pouring the heated mixed liquid to the container, which contains fried walnut kernels, turning over the container to make the surfaces of the walnut kernels be covered by the mixed liquid; step f, allowing the container to stand still for 4 hours, filling the walnut kernels into cans, and weighing the cans. The provided manufacturing method is simple, the processed walnut kernel is convenient to store, the shelf life is long, and the instant walnut can is user-friendly.