498results about How to "Less nutrient loss" patented technology

The invention relates to a food processing machine with an electric sucking pump and a method for vacuumizing to produce foodstuff liquid. The food processing machine comprises a crushing cutter device, a machine head or a machine base, a motor, a barrel and a control circuit board, wherein the barrel is provided with a sealing device, has or does not have a heating device. An electric sucking pump is arranged on the machine head, the machine base, the sealing device, the barrel or a barrel handle of the food processing machine, the sucking port of the electric sucking pump is positioned in the barrel and above the foodstuff liquid level, the exhaust port of the electric sucking pump is communicated with the outer part of the barrel; and the electric power source of the electric sucking pump is an independent motor, an electromagnetic vibration device, a piezoelectric ceramic vibration device or the crushing cutter device of the food processing machine. A sealing mode is adopted to seal the barrel of the food processing machine, the electric sucking pump is used to pump air out of the barrel, then crushing and heating are carried out to crush and heat the foodstuff in the barrel of the food processing machine under the vacuum condition, the oxidation of the foodstuff liquid is greatly reduced and avoided for the crushing and heating processes, so the nutritive loss is reduced, and the good taste and appearance color are kept.

The invention relates to instant plant total-nutrient food replacement powder which comprises the following raw materials in parts by weight: 10-98 parts of grains, fruits and vegetables, and nut powder, and 0-10 parts of a natural sweetening agent. According to the instant plant total-nutrient food replacement powder, the grains, the fruits and the vegetables, and nuts are mixed and blended, treated by virtue of microwaves, subjected to enzymolysis, and once extruded and cooked, and crushed to prepare the instant plant total-nutrient food replacement powder. The instant plant total-nutrient food replacement powder is complete in nutrients, convenient to prepare, and convenient to digest and absorb, and has the advantages of that the processing period is greatly shortened, the energy consumption is reduced, the cost is lowered, and the storage is easy since microorganisms are killed.

The invention relates to a composite fruit and vegetable crisp chip and a manufacturing method thereof, especially to a composite fruit and vegetable crisp chip manufactured by using combined microwave vacuum freeze drying technology and vacuum low temperature frying technology, belonging to the field of food processing technology. The manufacturing method for the composite fruit and vegetable crisp chip comprises the following steps: preparation of condensed fruit and vegetable pulp; batching; batch mixing; die molding; microwave vacuum freeze drying; vacuum low temperature frying; etc. With the manufacturing method, generation of harmful substances like acrylamide and trans-fatty acids is reduced in the process of manufacturing, and the manufactured composite fruit and vegetable crisp chip has the advantages of crisp taste, a bright color, small nutrient loss, etc.

The invention discloses a juicer with the air bleeding function and aims at providing the juicer which can greatly reduce the oxygen content in a juicing cavity, prevents the browning from occurring in the juicing process and maintains the nutritional components and mouth feel of fruit juice or vegetable juice. The juicer is characterized in that a charging barrel is arranged on the juicing cavity; a juicing mechanism is arranged in the juicing cavity; an output shaft of a juicing motor is connected with a driving shaft of the juicing mechanism; the juicer also comprises an air bleeding device; a sealing device is arranged on the charging barrel; an interconnected cavity is formed by the charging cavity, the juicing cavity, a juice receiving part and a residue part; the mutual connecting parts of the cavity body are connected in a sealing manner; the connecting part between the cavity and any one part is sealed; the cavity is airtight in the juicing process; an air bleeding port of the air bleeding device is communicated with the cavity; and an exhaust port of the air bleeding device is arranged outside the cavity. The juicer can juice foodstuff in the juicer under an oxygen deficiency condition, thereby the browning is effectively controlled, the browning of foodstuff liquid is greatly reduced in the juicing process, the nutritive loss is reduced, and the good mouth feel and appearance color are maintained.

The invention relates to a puffed pleurotus eryngii chip production process and puffed pleurotus eryngii chip products, which belong to the field of agricultural product deep processing. The method for preparing puffed pleurotus eryngii chips is to perform vacuum and far-infrared combined vacuum microwave puffing of the pleurotus eryngii chips, wherein the vacuum and far-infrared combined vacuum microwave puffing is implemented by the following steps: placing fresh cut pleurotus eryngii chips in a cavity of a vacuum far-infrared dryer, and setting a drying temperature of 50 to 55 DEG C, setting a pressure upper limit of -0.085MPa, a pressure lower limit of -0.094MPa, a dehumidification time of 40 to 50 minutes and a drying time of 120 to 150 minutes; placing the materials in the cavity of a vacuum microwave dryer, and setting a microwave drying power of 4.0 to 5.5W / g, a vacuum degree of 0.085 to 0.095MPa and a drying time of 65 to 70 minutes; and obtaining the puffed pleurotus eryngii chips. In the invention, the whole drying process of the pleurotus eryngii is accomplished under vacuum and no food additive is added; and the pleurotus eryngii chip products are environmentally-friendly, have attractive color, crisp mouthfeel and high rehydration performance.

The invention belongs to the technical field of flour food processing, and particularly relates to a multi-grain instant noodle and a manufacturing method thereof. The preparation method comprises the following steps: multi-grain flour and high gluten wheat flour are used as main raw materials and are manufactured into the multi-grain instant noodle with modified starch, vital gluten, salts, dietary alkali, composite phosphate, and monoglyceride through processes of dough making, still standing, calendering, cutting, steaming, forming, drying and the like, wherein the multi-grain flour is a flour material sieved by a sieve of 100-150 meshes and is manufactured by one or the combination of mung beans, black soya beans, kidney beans, peas, broad beans, ormosia, maize, potatoes, and sweet potatoes being subjected to ultrahigh pressing, enzymolysis, germinating and / or superfine grinding and then drying and smashing. The multi-grain instant noodle manufactured by the method has the outstanding advantages of well nutrition and flavor, high raw material utilization ratio, low nutrient loss, good reconstitution property, modest crunch and elasticity, low fat content and the like.

The invention discloses a non-antibiotic sucking pig milk replacer, which comprises various raw materials as follows: puffed corn, puffed soybean, plasma protein powder, steamed fish meal, soybean protein concentrate, low protein whey powder, lactose, fermented soybean meal, glucose, cane sugar, salt, anti-oxidant, lysine, threonine, methionine, tryptophan, zinc oxide, butyrin, microecology preparation, compound acidifying agent, compound enzyme preparation, compound vitamin premix and compound mineral matter premix. The invention employs synergism between butyrin, zinc oxide, acidifying agent and microecology preparation, and in the prerequisite that the antibiotics are not used, the product can help pigling to realize early stage weaning and get rid of weaning stress, and adjust sucking pig gastrointestinal tract health, control diarrhea, increase survival rate, and comprehensively improve immunity and disease resistance of sucking pig.

The invention belongs to the technical field of feed and in particular relates to baby Chinese soft shell turtle compound feed. The feed comprises constitutes by parts of weight 50 parts to 60 parts of fish meal, 20 parts to 24 parts of alpha-starch, 2 parts to 3 parts of fermented soybean meal, 1 part to 3 parts of extruded full-fat soybean, 1 part to 2 parts of fish oil, 1 part to 3 parts of brewer's yeast powder, 1 part to 2 parts of methionine, 1 part to 2 parts of lysine, 1 part to 2 parts defatted milk powder, 1 part to 2 parts of york yellow, 0.5 part of compound mineral substance, 0.4part of compound vitamin, 1.5 parts of monocalcium phosphate, 0.1 part of phytase, 0.2 part of Chinese herbal medicine additives, 1 part of seawood meal, 1 part of lecithin, 0.1 part of beta-glucan and 0.1 part of proheparin. The baby trionyx sinensis feed is suitable for Chinese soft shell turtles of 50 grams to 250 grams, can effectively reduce white abdominal shell diseases and red neck diseases of the Chinese soft shell turtles, improves survival rate, quickens growth speed of the Chinese soft shell turtles, and reduces feed coefficient to be lower than 1.1.

The actinidia arguta is a specific precious wild resource. The meat of the actinidia arguta is jade green; the actinidia arguta tastes fine, juicy, fragrant and delicious; the sweetness and the sourness are proper; the nutrition is very rich; the actinidia arguta is a fruit well received by customers and is known as the king of fruits. Wild actinidia arguta resources are readily available in Changbai Mountains, but products of the actinidia arguta are few and cannot meet the consumption demands in different seasons, so that the demands of the customers for wild actinidia arguta products are suppressed. The invention discloses a preparation technology for Changbai-mountain pure natural wild actinidia arguta fruit powder. According to the technology, the freeze-dried fruit powder is prepared by selecting fresh and intact actinidia arguta, washing, smashing, pulping and concentrating the actinidia arguta, adding maltodextrin and performing vacuum freeze-drying on mixed fruit paste. The actinidia arguta freeze-dried fruit powder is high in nutrient value and is convenient food suitable for various groups of people.

The invention provides a compound feed for young soft-shelled turtles and a preparation method thereof. The compound feed comprises fish meal, alpha-starch, fermented soya bean meal, fish oil, yeast, methionine, lysine, milk powder, yolk powder, composite mineral premix for feed of the soft-shelled turtles, composite vitamin premix for the feed of the soft-shelled turtles, calcium dihydrogen phosphate, an enzyme preparation and a Chinese medicinal additive. The preparation process comprises the following steps of: feeding; cleaning for the first time; mixing for the first time; removing iron; pulverizing; mixing for the second time and packaging. The compound feed and the preparation method thereof have the advantages of improving disease resistance of the young soft-shelled turtles, selecting high-digestibility feed raw materials, increasing conversion rate of the feed, reducing the emission of pollutant of nitrogen, phosphorus and the like, reducing pollution of culture water, reducing disease of the young soft-shelled turtles, reducing the using amount of pesticide, meeting the requirement of ecologic cultivation at last, increasing adsorption and utilization rate, meeting the nutritional requirement of the young soft-shelled turtles, reducing cultivation cost, and reducing pollution on water, along with scientific and reasonable formula, scientific and reasonable preparation method and obvious economic benefit and environmental benefit.

The invention relates to a method for processing a low-salt dried poultry snack product. The method is characterized by adopting a new technical method which comprises steps of 'cutting and separating poultry, wringing, proportioning, low temperature cutting and mixing, shaping, infrared high temperature baking, intermediate temperature hot air drying, cooling, slitting, packing and outputting finished products', adopting food-grade compounded salt comprising potassium, sodium and calcium to replace traditional sodium salt so as to reduce the content of sodium salt in product and enhance the microelement composition of meat product while preserving original quality of meat product, and introducting the advanced methods such as low-temperature cutting and mixing, infrared high temperature baking and the like to simplify traditional process. The method is applicalbe to the preparation of dried poultry such as chicken, duck, goose and the like, and the low-salt dried poultry snack with easy-chewing property, strong meat flavor, even cutting section, clean appearance and salt content of not greater than 3.5 percent can be obtained while simplifying traditional dried meat preparing process and shorting process period. The method is positively significant for promoting technical development of traditional poultry food industry and meeting the requirement to health-keeping snack foods.

The invention discloses a highland barley, buckwheat and ginseng fruit health-care swelling product refined by using highland barley, buckwheat and ginseng fruit as raw materials and selectively adding one or more crushed substances or extracts with health-care function and medicinal effect and edible seasoning raw materials or other food grains into the raw materials through multiple processes, and a preparation method thereof. The preparation method comprises the following steps of: selecting and cleaning of the raw materials, peeling and granulation, vacuum microwave swelling or airflow swelling, preparation of auxiliary materials, dispensing, mixing, leveling, cooling, cutting, sterilization and packing. The product has uniform appearance and color and crisp and fragrant mouthfeel; and highland barley health-care swelling food with different efficacies and flavors is produced through different reasonable compatibilities to meet the requirements of different consumption crowds so as to play a role in food therapy and health care when the appetite of consumers is met; therefore, the added value of the highland barley swelling product is improved, the public nutrient structure is improved, and the body health of common people is improved.

The invention discloses fruit jam and its preparation method. The fruit jam is a viscous liquid containing suspending pulp particles and is prepared by 80-100 parts of pineapples, pawpaws and kiwi fruits totally, 70-100 parts of a sweetener, and 0.1-0.3 part of a stabilizing agent. Containing fruit pulp particles, the fruit jam provided in the invention has sufficient nutrition, natural component, small nutrition loss in itself, and completely reserved natural nutritional components of fruits, as well as convenience for carrying and storage. The obtained product has fine and scented mouthfeel. Thus, a new type of deep processing product is added for pineapples, pawpaws and kiwi fruits. Also, the designed preparation technology of the invention is scientific and reasonable, and can guarantee product quality. A color protection liquid employed in the preparation process has the characteristics of easily available materials, simple preparation process and convenient production.

The unfried instant noodles are produced by using non-wheat grains and vegetables produced in high elevation and no pollution area as material and through cleaning and hot water scalding of vegetable to make vegetable into paste, mixing vegetable paste, egg fluid and grains powder to produce dough, steaming at high temperature, cooking and stoving in microwave oven, and other processes. The material has a grains powder to vegetable ratio of 70-80% to 20-30%, and into the grains powder, edible calcium carbonate in 4-8 g and sodium bicarbonate in small amount are added. The instant noodles have low fast content, long guarantee period, reasonable formulation, rich nutrients and unique flavor.

The invention discloses a seabuckthorn fruit juice and a preparing method thereof, and belongs to the field of juice processing. The preparing method includes the following steps of (1) raw seabuckthorn juice preparing; (2) material taking, wherein 40-75 by weight parts of the raw seabuckthorn juice, 10-30 by weight parts of white sugar, 1-5 by weight parts of xanthan gum, 3-8 by weight parts of honey, 0.5-3 by weight parts of gelatin, 1-3 by weight parts of aspartame, 40-100 by weight parts of water and 10-30 by weight parts of raw apple juice are taken; (3) preparing and clarifying; (4) sterilizing, wherein sterile clarified liquid is obtained through high-voltage pulse electric field sterilization; (5) seabuckthorn fruit juice obtaining, wherein the seabuckthorn fruit juice is obtained in a sterile-filling mode. By means of the eabuckthorn fruit juice and the preparing method thereof, nutrient ingredients and flavor substances in seabuckthorn fruits can be effectively reserved.

The invention provides a strawberry soilless culture medium, relates to the technical field of planting and aims at reasonably using organic and inorganic wastes such as chicken excrement, slag and mushroom cultivating residues, saving resources, protecting the environment and realizing the goals of fertilizer saving, water saving, labor saving, pesticide saving, high yield, high quality and cleanness during soilless culture of pollution-free strawberries. The strawberry soilless culture medium comprises 60 percent of slag and 40 percent of mushroom cultivating residues by mass percentage, 40kg of fermented chicken excrement and 15kg of sesame-seed press cake are additionally per unit square meter medium, and the slag is additionally used for bedding according to a standard of 10m<2> / mu. By combining organic raw materials such as the mushroom cultivating residues, the chicken excrement and the slag with inorganic raw materials and by making the best use of materials, a formula for preparing the strawberry soilless culture medium is developed, so as to improve the nutrition conditions and the physical and chemical properties of the medium and lay a good foundation for the normal growth and development of the strawberries.

The present invention relates to a low protein laying hen concentrated feed with amino acid balance. The feed has the following advantages that: the animal digestive utilization rate is high, the flora balance in the digestive tract can be effectively maintained, the cost is low, the resource is saved, and the environmental pollution is reduced. The feed of the present invention is prepared by the following raw materials, wherein the raw materials comprise, by weight, 320-390 parts of soybean meal, 100-140 parts of cottonseed meal, 30-70 parts of rapeseed meal, 65.4-105.4 parts of corn pulp protein, 20-60 parts of corn protein powder, 235-275 parts of calcium carbonate, 28-36 parts of calcium hydrogen phosphate, 0.8-1.4 parts of a compound vitamin, 1.2-1.7 parts of compound trace element,13-17 parts of grease, 6.5-10.5 parts of lysine, 2-6 parts of liquid methionine, 0.8-1.2 parts of threonine, 6.5-10.5 parts of salt, 0.3-0.7 parts of an antioxidant, 1-5 parts of sodium bicarbonate, 1.2-1.7 parts of a microecology agent, 0.2-0.6 parts of phytase, 0.3-0.7 parts of a complex enzyme agent and 1-3 parts of choline choride.

The invention belongs to the field of drying of agricultural products, and particularly relates to a method for drying apple pieces by a nitrogen source low-oxygen heat pump. The method comprises the following steps of cutting applies into pieces after the apples are selected, peeled and seeded, performing color protection, shape fixation, blanching and draining, drying the apple pieces in a nitrogen source heat pump dryer, drying the apple pieces in a vacuum drying box, and sealing and storing the apple pieces. According to the method, the drying energy consumption is reduced, the drying efficiency is improved, and the shortcomings of low drying efficiency and long drying time in the later drying period of heat pump drying are overcome; the apple pieces are subjected to heat pump drying and vacuum low-temperature drying after the color protection and blanching treatment, so that the problems of reduction of the gloss of the apple pieces and changes in colors are effectively solved; phenolic substances in the apples can be prevented from being oxidized to generate quinone, the oxidation loss of vitamin C can be reduced, the color and the texture of the apple pieces can be prevented from being damaged by an oxidation effect in a drying process, and dry products with natural colors can be obtained.

The invention discloses a preparation method of silage. The method includes the following steps that the main ingredient is prepared, wherein by weight, corn stalk, herbs of alfalfa, bran, fermented soybean meal, corn flour and medical stone are weighed; fermentation accelerator, a protective agent and a nutrition additive are added to the main ingredient; the mixture is mixed to be uniform, and a preliminary finished product is obtained; the preliminary finished product is placed in a sealing container for sealed fermentation, and fermentation is conducted at the temperature of 20-35 DEG C till the silage is obtained; Chinese medicine liquid and the silage are mixed to be uniform, sealed and preserved, and a finished product can be obtained. The prepared silage is small in main nutrient loss, has good main nutrient loss and is good in nutritional quality; a quite good health care function is achieved, resistance of animals can be well enhanced after the animals feed on the silage, production performance of the silage is improved, common diseases of livestock are prevented and treated, produced meat is greatly increased, and meat quality is well improved.

The invention discloses a fruit and vegetable hydrogen gas high-pressure permeation and puffing method. The method comprises the following steps: loading fruits and vegetables which are subjected to pretreatment, have the water content of 8-16% and have the temperature of above softening points of the fruits and the vegetables into a sealed puffing tank, performing vacuum pumping on the interior of the puffing tank, then filling high-pressure hydrogen gas, permeating the high-pressure hydrogen gas into the fruits and the vegetables through capillary pores of the fruits and the vegetables, and keeping the highest pressure for not less than 15min to realize balance of pressure inside and outside the fruits and the vegetables; connecting the puffing tank with a gas recovery tank to instantly reduce the pressure in the puffing tank to below 12KPa, wherein the high-pressure gas in the fruits and the vegetables is blocked by the capillary pores after instant expansion to realize a puffing effect; and drying the fruits and the vegetables after puffing till the water content meets the requirements, then reducing the temperature of the fruits and the vegetables after puffing to below the softening points in a vacuum state, breaking the vacuum and then taking out. According to the method disclosed by the invention, the puffing temperature of the fruits and the vegetables is reduced, the loss of nutrition is reduced, the loss of heat energy is reduced, and the production efficiency and the product quality are improved.

The invention relates to a color protection and a combined drying method of apple chips, which comprises the following steps of: peeling, denucleating and slicing apples; immediately placing the sliced apples into sulfur-free color protection liquid; cleaning the apple slices after being subject to the color protection fixing by clean water; paving and placing the apple slices into a disc to be sent into a hot air drying box for being dried; carrying out vacuum low-temperature drying after the hot air drying is completed; and encapsulating the dried and checked apple chips to complete the production of the apple chips. The invention belongs to the combined drying process of the apple chips, which prepares the sulfur-free color protection liquid of the apple chips according to the browning prevention mechanism of the apple chips and the characteristics of the water losing process of the apple slices, and combines the hot air drying with the vacuum low-temperature drying technology. The sulfur-free color protection liquid of the invention effectively prevents the browning of the apple slices and the shrinkage strain in the drying process, greatly reserves the original color and original taste of the apples, and realizes the sulfur-free color protection. The invention combines the hot air drying and the vacuum low-temperature drying, reduces the drying energy consumption and improves the drying efficiency, the produced apple chips have low nutrient loss, and the invention has the advantages of health and environment protection.

The invention involves a high efficiency energy saving automatic system for producing roasted seeds and nuts, which includes cooking device, after being cooked by cooking device the product is lifted into dehydrator by lifting device, after dehydration the product is transferred into dryer through conveyor belt, entrance region of first layer conveyor belt in the dryer and last layer conveyor belt are equipped with infrared heater respectively, the top part of the dryer is equipped with humidity-discharging port, at least one layer of conveyor belt is installed in the dryer, the conveyor belt is driven by conveying roller and carrier roller belt, the upper part of the conveyor belt is installed with hot air injector, after being dried the product is cooled in cooler, after being cooled the product is separated in separator, at last the finished product is packed. The invention has merits of low energy consumption, low material consumption, high work efficiency, low producing cost and small occupation area.

The invention belongs to the technical field of edible fungus processing and relates to a preparation method of white mushroom slices. In the method, fresh white mushroom is used as a raw material; and the white mushroom slices are prepared by pretreatment, slicing, soaking, preserving color, killing green in microwaves, cooling, quickly freezing and refrigerating. The white mushroom slice products prepared by the method have natural color, full structure, less moisture loss, less nutrient loss, cooking effect similar to that of fresh white mushroom.

The invention belongs to the technical field of fruit wine and in particular relates to raspberry compound fruit wine and a brewing method thereof. The raspberry compound fruit wine consists of the following effective components in parts by weight: 200-400 parts of black raspberry, 200-400 parts of red raspberry, 10-20 parts of radix polygonati officinalis, 15-30 parts of dateplum persimmon, 10-15 parts of momordica grosvenori, 5-15 parts of fructus canarli, 10-20 parts of fructus gardenia, 5-20 parts of endive, 5-10 parts of rhizoma polygonati and 10-18 parts of orange peel. The brewing method of the raspberry compound fruit wine comprises the following steps: pulping the effective components, carrying out enzymolysis, adjusting components, activating through yeast, fermenting, clarifying, carrying out alcohol extraction, ageing, sterilizing and packaging to prepare the raspberry compound fruit wine. The raspberry compound fruit wine provided by the invention has the functions of nourishing liver and kiney, nourishing yin and stomach, promoting secretion of saliva and quenching thirst and enhancing human immunity and is capable of defying age, improving eyesight, preventing cancer and relieving urinary frequency and urgency.

The invention provides a pomegranate dairy product and the preparation method thereof. The pomegranate juice with a mass ratio of 0.3 to 50.0 percent is added to the dairy products with the PH value of pigments of the pomegranate juice ranging from 1 to 7. The mass ratio of the finished proteins ranges from 0.1percent to 20percent. The dairy products comprise the liquid milk, the seasoning milk, the yogurt milk, the lactic acid bacteria milk drink, the dairy drink, the formula milk powder or solid drink and the remade cheese. By reasonably and scientifically combining the pomegranate product of strong function with the nutritious dairy product, the invention develops a pomegranate dairy product which increases the variety of the dairy products and provides the consumers with another nutritious dairy product.

The invention relates to a preparation method of rabbit meat. The method comprises the steps of: picking for odor removing, water rinsing, rabbit meat stewing, roasting, seasoning mixing and the like. When the technical scheme of the invention is adopted, the odor is removed during the rabbit meat manufacture, a tile crock is adopted for pickling, the room temperature and the pickling time are perfectly controlled, and the original flavor of the rabbit meat is also ensured when the odor removal effect is reached. The nutrition medicated food matching technology of the rabbit meat is adopted, pickling materials of the rabbit meat adopt dozens of kinds of traditional Chinese medicine, high-grade soup-stock brewing is added, the nutrition ingredients of the rabbit meat are improved, and the fresh and tender mouth feeling of the rabbit meat is ensured.

The invention provides an instant freeze-dried bird's nest product and a preparation method thereof. The preparation method comprises the following steps of: adding purified water into the bird's nest, soaking for 4-8 h at the temperature of 35-45 DEG C, and changing water once in the period; tearing along fibers after soaking to remove impurities, cleaning, adding auxiliary materials including crystal sugar and trehalose for blending, adding water for stewing, stewing on slow fire for 25-35 min, naturally cooling to the temperature of 50 DEG C or below, performing low-temperature dehydrationconcentration to 70-85% of water content for weighing; pre-freezing at the temperature of minus 35 DEG C to minus 40 DEG C, then freeze-drying in a freeze-dryer at the temperature of minus 60 DEG C tominus 65 DEG C for 44-52 hours, and packaging the freeze-dried bird's nest under vacuum to obtain the finished product. Under the condition that the taste of the freshly stewed bird's nest is not changed, the nutritional value of the bird's nest is kept, the quality is stable, the bird's nest is easy to absorb, the utilization rate is high, the storage time is long under the condition that no preservative is added, industrial production is facilitated, and the bird's nest is safe and convenient to eat.

The invention relates to a preparation method of a semi-dry large yellow croaker fillet, which comprises the technological processes of pre-treating, slicing, deodorizing, seasoning, drying and baking raw material fish. The preparation method is characterized in that the preparation method comprises the following steps: raw material fish pre-treatment: cleanly removing scales, fins and mucus on the surface of a fish body, then splitting and killing, removing internal organs and gills of the split fish body and completely cleaning the whole fish body; slicing: removing vertebra and a head of the pre-treated fish body and then cutting into the fillet; immersing the treated fillet into a configured deodorizing liquid for a period of time; immersing the deodorized fillet into a seasoning liquid; after hot air drying, baking and packing. The semi-dry fillet prepared by the preparation method has comfortable mouth feel, less nutrient loss, less time consumption during processing and low energy consumption, and the shelf life is prolonged.

The invention discloses a production method of freeze-dried carrot crisp chips. The production method disclosed by the invention comprises the following steps of: firstly, peeling carrots, and slicing carrots into chips; after spreading the sliced carrot chips in a dish, feeding into a hot air drying box, drying by using hot air for 40-60 min while controlling the temperature at 60-90 DEG C, after drying by using hot air, pre-freezing the carrot chips at minus 40 to minus 70 DEG C for 16-20 h, after pre-freezing, putting the carrot chips in a vacuum freeze drying machine, and freeze-drying in vacuum at minus 50 DEG C for 24 h to obtain the freeze-dried carrot crisp chips. According to the production method of the freeze-dried carrot crisp chips disclosed by the invention, because the hot air drying technology and the vacuum freeze drying technology are combined, the drying energy consumption is reduced; the drying efficiency is increased; the produced carrot crisp chips are low in nutrition loss, healthy and environment-friendly; the primary colour and the primary taste of the carrot crisp chips are greatly kept.