372results about How to "Keep it authentic" patented technology

The invention discloses an ultra-low-expansion ceramic pot. The ultra-low-expansion ceramic pot comprises a ceramic pot blank and a glaze coated on the surface of the ultra-low-expansion ceramic pot. The ceramic pot blank comprises main materials and one or more nucleation agents. The main materials comprise: by weight, 10 to 50% of petalite, 10 to 50% of spodumene, 25 to 40% of kaolin, 2 to 15% of quartz and 2 to 5% of calcined talcum. Preferably, the main materials comprise: by weight, 40 to 50% of petalite, 10 to 20% of spodumene, 30 to 35% of kaolin, 2 to 6% of quartz and 2 to 5% of calcined talcum. The weight of the one or more nucleation agents is 0.2 to 0.8% of that of the main materials. The invention also discloses a manufacturing method of the ultra-low-expansion ceramic pot. The ultra-low-expansion ceramic pot has excellent quick-cooling and quick-heating resistance and ultra-low thermal expansion coefficients. The manufacturing method provided by the invention obviously improves product use performances and stability, has simple processes and good repeatability, is suitable for industrial production and is conducive to promotion of ceramic cooker application and development.

The invention relates to an acidophilus milk which comprises the following raw materials in parts by weight relative to total 1000 parts: 50-200 parts of nut, 0-200 parts of pulp, 0-200 parts of grain, 0-15 parts of albumen powder, 70-85 parts of white granulated sugar, 0.5-13.5 parts of stabilizing agent, 0-5 parts of edible essence and the balance of fresh milk. 0.02-0.08 activity unit / kilogram lactobacillus is used for fermenting. The nut is selected from filbert, a pine nut, almond, a Chinese chestnut, a pistachio nut, a sunflower seed, a walnut, anacardium occidentale, a lotus seed, peanut and / or armeniaca. The pulp is selected from coconut, strawberry, a yellow peach, blueberry, mulberry, tangerine, raisin, a grape, cherry, a mango, rubus corchorifolius and / or aloe vera gel. The grain is selected from barley, oat, wheat, rye, buckwheat, rice, wheat seed, broomcorn and maize. A preparation method of the acidophilus milk comprises the steps of inspecting raw milk, mixing, metering volume, homogenizing, sterilizing, cooling, vaccinally fermenting, adding, inspecting and refrigerating. The invention is convenient for the transport and storage of products and ensures the uniformity and completion of added substances.

Disclosed is a household multifunctional high-temperature electric steam cooking cabinet, comprising an electric steam cooking cabinet body. The interior of the cooking cabinet body is divided into at least two steam compartments by steam shelves. A steam intake pipe is arranged at the bottom of each steam compartment, and the steam intake pipe is connected with a steam generator. A steam output pipe is arranged at the upper part of each steam compartment and is connected with a juice receiving box which is provided with a micro-pressure valve. The electric steam cooking cabinet is divided into at least two steam compartments by steam shelves, steam is inputted separately in different layers, and food is heated in different steam compartments, thus effectively solving the problem that the flavors of the food mix with one another. Meanwhile, the steam generator can generate high-temperature steam with temperature of 120 DEG C, which can rightly lockup the nutrition and water of the food, thus effectively degrading superabundant fat and salt in the food, restricting the loss of the nutrition of the food, and preventing oxidation and flavor reversion of the food. Therefore, the electric steam cooking cabinet can keep the food at original taste and flavor.

The invention belongs to the technical field of oral liquid and in particular relates to original fruit enzyme oral liquid and a preparation method thereof. The original fruit enzyme oral liquid comprises the following raw materials in percent by weight: 5-30 percent of miracle fruits, 10-40 percent of blueberry, 5-30 percent of jaboticaba, 2-30 percent of xylitol and 0.05-5 percent of probiotics ferment. Through a special combination formula and a fermentation way, the oral liquid with delicious taste, dense fruit fragrance and natural fragrance of enzyme is prepared, saccharides with higher glycemic index is decomposed and converted into active substance with a health-care function through the fermentation of the probiotics, and the sweetness is supplemented through adding the xylitol which cannot be decomposed and utilized by a yeast and has a blood sugar reduction function and prebiotics so as to make the product sweet and delicious. The product contains rich anthocyanins and antioxidants as well as special glycoprotein, and has functions of reducing blood sugar, resisting oxidization and the like, thereby the oral liquid has functions of nutrition and health-care.

The invention discloses a preparation method of traditional Chinese medicine ultrafine formula particles. The preparation method comprises the following steps that: single Chinese medicinal material or traditional Chinese medicine decoction pieces are partially ultrafine-crushed into ultrafine powder, the other parts are coarse-crushed, extracted, concentrated, dried and crushed to obtain dry extract powder, the ultrafine powder and auxiliary materials are added to obtain mixture, and the obtained mixture is mixed uniformly, palletized, granulated and subpackaged. The traditional Chinese medicine ultrafine formula particles is characterized in that the characteristics of the traditional Chinese medicine ultrafine decoction pieces of saving medicine materials and being controllable in quality and convenient in administration. Compared with the traditional Chinese medicine formula particles, the preparation method better preserves the medicinal properties of the traditional Chinese medicines, has the advantages of little used amount of auxiliary materials, convenient identification, benefit to measuring the content of index ingredients, preserves the advantages that the traditional Chinese medicine decoction piece can be added and reduced according to the disease and the traditional decoction has unique curative effect, also overcomes the defects of troublesome decoction and inconvenient administration, and has advanced technique and controllable quality. The invention also discloses a processing method of the Chinese medicinal material, which extracts the raw medicinal materials partially, carries out ultrafining treatment partially and then carries out mixing. The method can obvious improve the utilization ratio and leachability of the Chinese medicinal materials.

The invention relates to a thawing technology, in particular to an ultrasonic thawing device and method and application in ice breaking and defrosting. The ultrasonic thawing device comprises a machine body and a freezing area arranged on the machine body, wherein the freezing area comprises a thawing cabinet and a cold storage cabinet capable of freezing food, the thawing cabinet is provided with an ultrasonic thawing apparatus, the ultrasonic thawing apparatus breaks ice on the frozen food in the thawing cabinet under the freezing environment, so that nutritional substances of the food can be prevented from being lost along with the water, the original taste of the food is ensured, the taste is good, and the thawing efficiency is improved. The ultrasonic thawing method can be used for ice breaking of ocean, rivers, roads, railways, bridges, electric power and telecommunication circuits, can also be used for defrosting of fast-freezing tunnels, subzero storages, refrigerators, and air conditioner condensers, is not only short in ice breaking time and high in efficiency, but also low in energy consumption and convenient in operation.

The invention relates to a processing method of Chinese chestnut leisure food. Fresh Chinese chestnut or wild chestnut with favourable ripeness is chosen to be processed with the procedures of sorting, pretreating, storing, peeling for finishing, boiling, rinsing, bagging, sealing, sterilizing and the like to make Chinese chestnut leisure food with fresh chestnut cores, pure color and original flavour, and the Chinese chestnut leisure food can be eaten without cooking. The processing method of the Chinese chestnut leisure food totally performs biotechnology to produce, no pollution exists in the processing process, and the processing method conforms to the development direction of nature and nutrition of leisure food. The research, development and popularization of the technology of the invention has positive significance on improving chestnut product additional value, extending economic forest fruit industry planting chains, driving the development of deep processing industry of chestnut fruit industry and the like, provides paths for vast poor areas to shake off poverty and become prosperous, and proposes and accelerates high-technology course of industrialization of pure green tonic food.

The invention provides a non-frying highland barley instant noodle which takes highland barley flour as the main raw material and a making method thereof, belonging to the field of food processing; the making method of the non-frying highland barley instant noodle includes the steps of flour milling, charging, dough making, shaping, stewing, drying, and the like, and is characterized in that: the highland barley flour accounts for 50-100 % of the total weight of dry raw materials in the charging step, water which accounts for 30-35 % of the total weight of dry raw materials and has the temperature of 25-30 DEG C is added in the dough making step, the time for dough making is 10-20 minutes, and a piece of non-expansion extrusion equipment is adopted in the shaping step. The technique can be used for producing the non-frying highland barley instant noodle of whole highland barley flour, and can greatly raise the technology content and added value of highland barley flour food, thus the highland barley flour food can turn into health instant food which can be accepted by most people.

A process for preparing sprouted half-polished rice, which is rich in amino acids, includes such steps as flushing raw long-grained non-glutinous rice, immersing in clean water at 18-24 deg.C for 2-4 hr, germinating at 35-45 deg.C for 11-25 hr while exchanging water every 8-12 hr, and drying at 40-50 deg.C for 4-12 hr.

The invention relates to an electroencephalogram cap and a method for establishing a three-dimensional head-shaped electroencephalogram and a brain oxygen distribution map. The electroencephalogram cap comprises a cap body and a control circuit, wherein the cap body is formed by two ear part supporting bodies, a top supporting rod, a front part supporting rod and a back part supporting rod; two ends of the top, front and back part supporting rods are respectively arranged on the two ear part supporting bodies; the top, front and back part supporting rods span places over the head, in front of the head and behind the head from left to right; the top supporting rod is in a cross-connection with N electrode fixing rods; the electrode fixing rods, the front part supporting rods and the back part supporting rods are all equipped with brain electrodes; and the brain electrodes are connected with the control circuit. The method for establishing electroencephalogram and the brain oxygen distribution map forms a scalp surface three-dimensional model according to the electroencephalogram cap and position parameters of the scalp surface, and then obtains an electroencephalogram and a brain oxygen distribution map matched with a practical head shape. The electroencephalogram cap is convenient to use and can accurately collect signals and has strong anti-interference capability; and the electroencephalogram and the brain oxygen distribution map achieved according to the method has great authenticity.

The invention relates to a preparation method of salted fish, which comprises the following processing steps: preparing raw material fish; unfreezing, washing and finishing raw material fish; preparing seasonings; salting; roasting; cooling; and packaging to obtain finished product. The formula of the salting raw material, based on 1 kilogram of fish, comprises 10 to 15 grams of gourmet powder, 20 to 35 grams of white spirit distilled grain, 25 to 65 grams of chicken essence, 0.2 grams of Taomeisu (colour former), 0.2 grams of Yimeise (seasoning), 20 to 60 grams of table salt, 0.4 to 0.6 grams of raw ginger powder, 15 to 25 grams of white sugar, 15 to 25 grams of star anise, 2 to 4 grams of cassia bark, 10 to 15 grams of fennel fruit, 6 to 15 grams of mint and 0.1 to 0.5 grams of potassium sorbate. In the invention, the salting raw material combines the fennel fruit, cassia bark, star anise and mint components, and the effects of the components produce a synergetic effect to remove the mud smell in the fish, add unique fragrance to the fish and enable the fish to exert the effects of dispelling cold, removing damp, tonifying stomach, dispelling cold in stomach, regulating qi and tonifying spleen; and the salting process, the salt, gourmet powder, white sugar, raw ginger powder, chicken essence, Taomeisu and Yimeise are added, so that the color of the salted fish is bright, the meat is fresh and delicious, the fragrance is strong, and the fish is chewable and good for health.

The invention discloses a method for making dried meat floss. The specific steps are as follows: take fresh pork leg meat and carry out peeling and cleaning treatment; add prepared soup material to the cleaned pork leg meat and stir for 2 to 3 hours; Pour the pork leg meat and soup into the pot, simmer for 8-10 hours, remove the bones; dry the boneless meat fibers until the water content is 20%-25%, and squeeze out the broth for use The dried meat fiber is drawn, and then the above-mentioned broth to be used is stirred evenly, and then stir-fried; the stir-fried meat floss is cooled, sterilized, packaged, and out of the box. Compared with the prior art, the present invention has the following advantages: the present invention uses fresh pork leg bones as raw materials, and braises with the bones, which not only reduces the damage to the meat fiber, but also presses out the bone oil to enhance the brightness of the meat floss , retain the nutritious flavor in the meat and bones, so that the produced meat floss keeps the original flavor, fresh and tender taste, rich in nutrition.

An immersed-in-oil garlic flavouring is prepared from plant oil, fresh garlic cloverí»s particles, salt, sugar and gourmet powder or chicken extract through boiling plant oil, cooling, immersing garlic cloverí»s particles in plant oil, adding others, stirring, laying aside and packing. Its advantages are delicious taste and rich nutrients.

The invention relates to the field of food processing, and discloses a method for making braised pork and guaranteeing quality at normal temperature. The braised pork is prepared from pig pork, a salting solution and marinade, the method comprises injection seasoning, vacuum rolling and rubbing, a steaming technique and the like and is totally different from the traditional method for making the braised pork, defects of complicated process operation and large quality change in the traditional braised pork processing process are avoided, and plant-source ginger oil, garlic essential oil, tea polyphenol, cinnamon oil and clove oil are taken as preservatives and combined with pasteurization to ensure that the quality guarantee period of the product at normal temperature is longer than six months; the product has unique flavor, is aromatic, sweet, palatable and rich in nutrients, and can be directly eaten by consumers, which is convenient and quick; and the method has application prospectfor industrial large-scale production.

The invention discloses a gastrodiae elata planting method in a primitive environment. the gastrodiae elata planting method comprises the following steps of: excavating local wild sisal hemps and obtaining seeds after generative propagation; seeding and cultivating, and then harvesting hemp seeds as the hemp seeds for planting; collecting, inoculating and cultivating halimasch rhizomorph on local wild gastrodiae elata, and carrying out marking separation for purifying; carrying out expanding cultivation for inoculating fungi materials or fungi bags; continuously cultivating till halimasch fruits; inoculating with marine spores with caps, cultivating to form primary slope strains, and carrying out secondary and third-level expanding cultivation to form production seeds; selecting an environment, such as a region where the wild gastrodiae elata naturally grows or a region where the wild gastrodiae elata has grown once; and carrying out originally ecological cultivation. The gastrodiae elata planting method disclosed by the invention has the capability of cultivating excellent and authentic varieties with stable hereditary character and has greatly-reduced germplasm degradation rate.

A health-care mulberry leaf tea in the form of small blocks is prepared from mulberry leaf (40-70 wt.%) and tea leaf (30-60 wt.%). Its advantages are sure health-care function in reducing blood sugar, blood pressure, urine sugar and blood fat, and no by-effect.

The invention relates to a seasoning for steamed pork with rice flour. The seasoning comprises the following components by weight: (1) a powder packet: 50-70 parts of rice, 30-45 parts of sticky rice, 3-5 parts of white granulated sugar, 0.1-1 part of pepper, 0.1-1 part of Chinese red pepper, 0.1-1 part of anise, 0.1-1 part of fennel, 0.1-1 part of Chinese cinnamon, 0.01-0.1 part of clove, 0.01-0.1 part of white pepper, and 0.01-0.1 part of rhizoma kaempferiae; (2) a sauce packet: 10-35 parts of soybean paste, 10-30 parts of thick chilli sauce, 12-20 parts of vegetable oil, 12-20 parts of soybean sauce, 3-5 parts of cooking wine, 3-5 parts of aginomoto, 1-3 parts of ginger powder, 1-3 parts of vinegar, 1-3 parts of white spirit, 1-3 parts of chicken flavor, and 0.01-0.1 part of potassium sorbate. The seasoning for the steamed pork with rice flour is rich in nutrients, contains basic nutrients needed for a human body, and can supplement the basic foods required for the human body; the powdery materials have faint scent, are crisp and keep the original flavor, the sauce materials are unique in sauce flavor and are properly salty and fresh, and the requirements of people on the nutrients are met.

The invention provides a preparation method of coarse cereal porridge. By the method, bitter taste of bitter buckwheat and peculiar smell of coarse cereals are better removed, and the nutrient components of the original cereals are not destroyed. Tea leaves and orange peel are put into a steamer, the tea leaves are used for absorbing the peculiar smell in various coarse cereals, and the orange peel plays a role in keeping fresh and prolonging the quality guarantee period, so the peculiar smell in the coarse cereals is removed, original taste is kept, fresh thick taste is increased, and the mouthfeel is good; multiple coarse cereals of different colors are adopted, corn and black rice are kept granular, jujube pulp is finally added, and the jujube pulp is kept fresh and tender, so that the coarse cereal porridge has chewing feeling and achieves the effect on comprehensive nutrition; and the coarse cereal porridge is good in color, aroma and taste by a specific process.

The present invention provides one kind of ratafia's production process with pomelo as the raw material, which belongs to the field of ratafia production technology. This invention provides the production process including the following steps (1) raw material processing: the selection of shaddock fruit, and carries on the clean disinfection, the separation of skin, the melon pulp separation, presses out the juice production and intermixture; (2) second filters: after pressing out the juice and intermixing, carry out the filtering; (3) mixes: add sugar, water and weak acid to the fruit juice and filter again; (4) ferments: add the saccharomycetes to the intermixture, ventilates the fermentation which is pot under to stir the fermentation; again sets to the low temperature and clarifies the pot, then filters again for separating the saccharomycetes and other mixed fungi; (5) is aseptic canned, sterilization: Filter out the saccharomycetes and other mixed fungi liquor fluids and carries on canned, after the sterilization then obtains the ratafia what we want. Using the production process makes not only the healthy, and the maintenance raw juice with original taste, and maintains the shaddock's unique nutrition ingredient. Long time drinking can prolong the life, extend the muscle and invigorate the blood.

The invention relates to a maca teabag and a preparation method thereof. The maca teabag is prepared from the raw materials of 10-15 parts of maca, 5-8 parts of raspberries, 3-6 parts of barley, 2-4 parts of osmanthus fragrans and 1-3 part(s) of Pu-Er ripe tea through the steps of raw material selecting, smashing, screening with a vibrating screen, weighting, component mixing and final subpackage. The maca teabag is reasonable in components and ratio design, and rich in nutrition, and the effects of all components are supplementary to one another; the preparation method is simple and convenient, and the cost is low; the maca teabag is prepared from natural components completely, so that original taste and flavour are kept, the tea soup of the maca teabag is brownish yellow, strong in wheat flavor and flower fragrance, and mellow in taste; the dissolution rate is high, extract is multiple, brewing resistance is achieved, maca teabag is carried and drunk conveniently by people, and a new beverage with the efficacities of tonifying kidney, building body and resisting fatigue is provided.

The industrial process of producing pot-stewed meat food includes the following steps: pre-treatment of material, scalding, pot-stewing in soy sauce, vacuum cooling in a constant temperature cleaning shop to below 10 deg.c, cutting with a high speed slicing machine in a constant temperature cleaning shop, weighing and packing in box, and final packing in an air conditioning and preserving package machine. The present invention has high production efficiency, and the pot-stewed meat food has stable quality, long preservation period and other advantages.

The invention relates to a production technology of fresh zanthoxylum oil and aims at the defects of deficient and incomplete squeezing caused by an existing method that the fresh bunge prickly ash and edible vegetable oil after being mixed are squeezed, high residual oil content of waste residues and larger labor intensity. By the optimized procedures of material selection, pulverized manufacture of fruit juice, mixing, filtration, colloid removal, waxing, deposits and trace moisture thereof, the invention improves the production efficiency, shortens the production procedure, enhances the daily yield, lowers the rate of waste materials, lowers the cost, is timesaving and laborsaving, has better mouth feel, is more scientific and reasonable, improves the quality and the storage stability of a product, reflects the diversity of the product, increases the selectivity for consumers and enlarges the application range of production raw materials.

The invention discloses seasoning powder and a preparation method thereof. The seasoning powder is prepared from the following raw materials in parts by weight: 5-10 parts of green tea powder, 10-30 parts of chicken meat powder, 15-25 parts of monosodium glutamate, 10-25 parts of sweetening agent, 8-20 parts of salt, 0-5 parts of brewed soybean sauce powder, 3-7 parts of hydrolysis plant protein powder, 2-5 parts of yeast extract, 1-3 parts of spicy material, 0.5-1.5 parts of essence, 0.5-2 parts of silicon dioxide, 0.2-1 part of disodium 5'-ribonucleotide, 0.1-0.5 part of sour agent and 0-10 parts of maltodextrin. The preparation method comprises the following steps: uniformly mixing and crushing the raw materials so as to obtain the seasoning powder. As the seasoning powder is added with superfine green tea powder which is matched with the chicken meat powder and other condiments of the seasoning powder, the greasy feeling of the chicken meat powder is remarkably reduced; by adjusting the ratio of basic tastes such as sourness, sweetness and saltiness, the seasoning powder is pure in favor and sufficient in mellowness, and the favor and the color of the seasoning powder are improved to the maximum extent.

The invention involves a nutritional breakfast beneficial to calcium supplement and stomach nourishing of the elderly. The raw materials include totally 30 food materials in six kinds of grain, beans, fruit, vegetables, nuts and fiber. The specific form is nutrition rice slice and fruit and vegetable particle. The invention also refers to the preparation of the nutritional breakfast beneficial to calcium supplement and stomach nourishing of the elderly. The described nutritional breakfast is of comprehensive nutrition easy to absorb and convenient to carry with and blew. The effect to replenish calcium and strengthen the bone is achieved by adding the rice, soybeans, red beans and red dates which are rich in calcium. The breakfast also has the effect of nourishing stomach, enhancing the heart, reinforcing the vitality and reducing the blood pressure and cholesterol by adding the millet, barley, pumpkin, oats, buckwheat, potato, carrot, lotus seed, banana, grapes, broccoli, pearl barley and gorgon fruit, etc.

The invention relates to red jujube yogurt and a preparation method. The fruit material yogurt is prepared from pure fresh milk and concentrated red jujube juice in the weight ratio of 85-100:1-20 through homogenization, sterilization, cooling inoculated fermentation and filling. The preparation method comprises the following steps of: proportionally mixing the pure fresh milk and the concentrated red jujube juice, and uniformly stirring; heating the mixture to 60-70 DEG C, and homogenizing under the pressure of 18-20 MPa; continuously heating to 100-105 DEG C for sterilization; cooling the sterilized milk liquid to 42-46 DEG C, and fermenting inoculated lactobacillus for 4-5.5 h; stirring the fermented semi-finished product to obtain the finished product, packaging, and going on the market. The invention is prepared from the pure fresh milk used as a raw material, and the natural concentrated red jujube juice and the lactobacillus are added for fermentation; the red jujube yogurt has fresh quality and is rich in active lactobacillus, nutrients are digested and absorbed by the human body more easily, and meanwhile, the original taste and flavor of the red jujube yogurt are maintained; the red jujube yogurt is a healthy and fashionable tonic, the guarantee period can reach 15 days, and the red jujube yogurt is applicable to large-size production, storage and sales.

The invention discloses a method for processing thunberg fritillary bulb, which comprises the following steps of: cleaning the picked fresh thunberg fritillary bulb; airing the surface of the thunberg fritillary bulb; slicing the aired thunberg fritillary bulb; performing microwave drying on the sliced thunberg fritillary bulb by adopting microwave drying equipment; spreading the thunberg fritillary bulb subjected to microwave drying; drying the thunberg fritillary bulb which is spread for a certain period of time in a drying oven; cooling the dried thunberg fritillary bulb to normal temperature; and performing vacuum packaging. The method for processing the thunberg fritillary bulb has the advantages of no toxin or pollution, capacity of maintaining original flavor of the thunberg fritillary bulb without consuming plenty of water for soaking, capacity of maintaining nutrient components of the thunberg fritillary bulb to the greatest degree, complete dryness, long quality guarantee period, difficult deterioration, and short production cycle.

The invention discloses an efficient environmental-friendly automatic processing control system for dehydrated vegetables. The processing process of the efficient environmental-friendly automatic processing control system is characterized by concretely comprising the following steps: (1) feeding; (2) sectioned peeling; (3) primary rinsing; (4) stone removal; (5) secondary rinsing; (6) temporary material storage; (7) slicing; (8) drying. A slicer is connected with a conveying belt for a drying box. Slices are free of cleaning before drying, various nutrients in the product are kept, the strong taste of the product is promoted, the yield of primary product reaches to 32 percent and is increased by 5 percent compared with the same industry, and the use of raw materials is saved. A novel drying machine has the advantages of high heat utilization rate, high yield, uniform product color and constant water, adopts natural gas or electricity as a heat source, and achieves the target of clean production. The novel processing process for the dehydrated vegetables is high in yield of primary product, keeps the original nutritional value, and is wide in applicability.

The invention discloses an enamel wok with patterns on the outer surface. The enamel wok comprises a lid and a cast iron enamel wok body. The cast iron enamel wok body is composed of a cast iron blank and a high-temperature glaze material acting on the outer surface of the cast iron blank. The cast iron blank contains carbon, silicon, manganese, phosphorus, sulfur, chromium, molybdenum, vanadium, boron and the balance iron. The glaze material contains cordierite, zircon, kaolin, potassium feldspar, quartz stone, mullite, calcined talc, zinc fluoride, nanometer titania and cerium dioxide. The formula of the glaze material of the produced wok is unique, the patterns rich in beauty can be produced on the outer surface of the wok, and the ornamental value of the wok is increased.

A clam food with shell is prepared from fresh living clam through washing, removing sand, loading in string bag, cooking in water at 85-95 deg.C for 40-80 seconds, cooling, flushing, freezing at -28- -35 deg.C for 4-6 hrs, and cold storage at -18- -23 deg.C. It can be eaten after scaled in water at 70-80 deg.C for 30-40 seconds. Its advantages are tender clam, and delicious taste.

The invention discloses an all-nutrition multivitamin organic fertilizer, belonging to the technical field of organic fertilizers. The all-nutrition multivitamin organic fertilizer comprises the following substances in percentage by mass: 1-30% of active carbon, 1-90% of organic carbon, 1-50% of fermented animal manure, 1-90% of feather meal, 1-40% of monosodium glutamate pulp, 1-30% of starch pulp, 1-45% of sugar pulp, 1-10% of kaolin and 1-30% of zeolite powder. The all-nutrition multivitamin organic fertilizer is green and environment-friendly, all-around in fertilizer nutrition and easy to store, can be decomposed and absorbed within a short time and can retain soil moisture.