250results about How to "Low peroxide value" patented technology

The invention relates to a process for preparing glossy ganoderma spore oil by using lucid ganoderma spore powder and glossy ganoderma as the raw material, which comprises enzyme method wall-breaking, wet method palletizing, supercritical CO2 extracting, finally carrying out centrifugation.

The invention relates to a method for making docosahexaenic acid (DHA) grease through adopting bio-enzyme method wall breaking, comprising the following steps that: Crypthecodinium cohnii(Seligo)Javornicky is taken as starting strain; alga cell is obtained through carrying out continuous cultivation of Crypthecodinium cohnii(Seligo)Javornicky in liquid medium; and then DHA grease is extracted from the alga cell through bio-enzyme method wall breaking. The method has the advantages that: alga cell wall breaking is complete with the wall-breaking rate reaching more than 95 percent; the method does not need a drying step, and can prevent the oxidation of DHA crude oil, thereby ensuring that the peroxide value of extracted grease is extremely low (i.e. the POV value is less than 0.5); moreover, the yield of the extracted grease is more than 90 percent of total oil, while the refining yield is more than 70 percent of crude oil.

The invention discloses a method for extracting tea seed oil by using an enzymatic hydrolysis method, which comprises the following steps of: airing, unshelling, husking and pulverizing tea seeds; carrying out enzymolysis on the tea seeds in the material-liquid ratios of 1:3 to 1:5 at the extraction temperature of 40-60 DEG C for 1-5h with the enzyme quantity of 40-600U under the pH natural condition; centrifugally layering; adding an organic solvent into centrifugal liquid and extracting; and rotating and evaporating to obtain an oil sample. By adopting the scheme, the method has the advantages of low temperature for equipment operation, low energy consumption, high purity of extracted oil, low content of phospholipid, low acid value and low peroxide value, shallow color, low BOD (Biochemical Oxygen Demand) and COD (Chemical Oxygen Demand) values, easiness of treatment and less pollution, and the oil yield ratio is up to 23.1 percent.

The invention relates to an acid-proof type microalgae DHA oil microcapsule powder and a preparation method thereof. The acid-proof type microalgae DHA oil microcapsule powder is prepared from 12.6%-30.3% of core materials and 69.7%-87.4% of wall materials, concretely comprising the following active ingredients in percentage by weight: 12.5%-30.0% of microalgae DHA oil, 0.1%-0.3% of antioxidant, 25.0%-50.0% of whey protein, 3.0%-8.0% of food emulsifier, 20.0%-54.4% of sweetener, 4.40%-8.0% of hydrophilic colloid, and 0.60%-1.20% of acidity regulator. The prepared acid-proof type microalgae DHA oil microcapsule powder has good acid-proof property, and can be applied in a food system of an acid water system with pH of more than or equal to 3.5, the oxidization speed of microalgae DHA can be effectively reduced and delayed, the activity of the microalgae DHA can be maintained, the stability of microalgae DHA in acid water system food can be enhanced, and the shelf life of the acid water system food with microalgae DHA can be prolonged.

The invention provides a preparation method of herbal elsholtzia essential oil, which is characterized by comprising the following steps: (1) extraction of supercritical CO2: smashed herbal elsholtzia seed power is added to a supercritical feed cylinder and placed in an extraction kettle for extraction of supercritical CO2, so that herbal elsholtzia crude oil can be obtained; (2) dehydration and degassing through thin-film distillation: dehydration and deodorization are performed on the herbal elsholtzia crude oil through the thin-film distillation; (3) fatty acid removal through molecular distillation: the herbal elsholtzia crude oil after dehydration and deodorization is continuously moved to a molecular still, so that deacidification herbal elsholtzia oil and a secondary product free fatty acid can be obtained; (4) activated clay decoloration: the herbal elsholtzia oil after deacidification is decolored via an activated clay decoloration column; (5) freezing and dewaxing: the freezing temperature is controlled, and the herbal elsholtzia oil stands still, or is stirred at intervals, crystallized, settled, filtered or centrifuged and dewaxed, so that faint yellow liquid namely the herbal elsholtzia essential oil can be obtained. According to the preparation method, the herbal elsholtzia essential oil has high oil production and excellent linolenic acid maintenance, the production is safe, the technology is simple, the operation is convenient, and the continuous large-scale production is facilitated.

The invention relates to a method for preparing maize germ oil through enzymatic degumming. Specifically, phosphatidase is employed for a degumming treatment of maize crude oil during the refining process. Then after deacidification, decoloration, dewaxing and deodorization, refined maize germ oil can be obtained. Wherein, the degumming treatment comprises acid reaction, alkali neutralization, enzyme reaction, and separation, dehydration and drying; the acid in the acid reaction is citric acid, and the enzyme in the enzyme reaction is phosphatidase. In the invention, the key technology for maize germ oil refining is overcome, and the optimum technological conditions for the enzymatic degumming of maize germ oil are optimized. The maize germ oil prepared through enzymatic degumming has the obvious advantages of: low operation temperature and low energy consumption; obviously superior quality of the obtained oil to the quality of oil prepared by traditional methods, and increased product oil yield by over 1%; reduced consumption of acid and alkali chemicals, and reduced waste water generation by 70%-90%, substantially reduced environmental protection cost and markedly improved economic benefit.

The invention discloses a method for extracting grease from oil-tea camellia seed kernel and recovering saponin and saccharide active substances, comprising the following steps of: (1) crushing and tempering: with hull-removed oil-tea camellia seed kernels as raw materials, crushing and grinding the materials, adding water for uniformly stirring, wherein the quality-volume ratio of the oil-tea camellia seed kernels to the water is 1kg:2-8L and controlling the temperature of the system to be 30-60DEG C; (2) carrying out the enzymolysis: adjusting the pH value of the system to be 3.5-8.0, adding pectinase the weight of which is 0.1-2 percent that of the camellia seed kernels and carrying out the enzymolysis for 2-5h; (3) heating and centrifuging: treating the system at the temperature of 80-90DEG C for 5-15min after enzymolysis; and (4) recovering the grease and the active substances: in which, the centrifuged and separated system comprises boiled oil, liquid phase and residue, taking out the boiled oil and spray-drying the liquid phase to obtain the active substances containing the saponin and saccharide. The method for extracting the grease avoids the high-temperature pretreatment of high-temperature enzymolysis of oil materials and can be used for synchronously recovering oil and a saponin and saccharide mixture which can be used as a saponin crude product or a feed additive.

The invention provides a walnut oil refining method; walnut crude oil is prepared into the refined walnut oil by alkali refining, hydration, decoloring, hydrogenation, deodorization and drying; by utilizing multiple technologies comprehensively, the peroxide value of the walnut oil is reduced, the technical difficult point that the walnut oil is easy to oxidize is solved well, and the quality of the walnut oil is improved, the quality of the product is stable and the quality guarantee period of the walnut oil can reach more than 24 mouths. The method has the advantages of rational technology, advanced technology, strong innovativeness and good economic and social benefits.

The invention discloses a method for preparing high-quality colorless lacquer wax quickly by ultraviolet decoloring, which comprises the following steps: separating the pulp from the peel of crushed sumach seeds, extracting with a nonpolar solvent to obtain coarse lacquer wax, decoloring the coarse lacquer wax under the irradiation of a 100 to 1,000W ultraviolet lamp and controlling the decoloring temperature at different stages, wherein each stage is 5 to 15 hours; measuring the whiteness and chromaticity of the decolored lacquer wax, monitoring the change of fatty acid in the lacquer wax by using GC-MS and reducing the unsaturated fatty acid content of the colorless lacquer wax to improve product quality. The method can prepare the colorless lacquer wax quickly and avoid using active cargon or carclazyte to prevent lacquer wax loss. The method is simple, convenient, economic, environmentally-friendly and effective and can be used for decoloring and refining industrial coarse wax.

The invention discloses linseed oil microcapsules and a preparation method thereof. The preparation method comprises the following steps of (1) performing hydrolyzing and extracting by an enzyme method to obtain linseed oil; (2) preparing an aqueous phase; (3) preparing an oil phase; (4) performing high-speed cutting emulsifying on a mixture of the aqueous phase and the oil phase by a cutter; (5)performing homogenizing on obtained emulsion by a high pressure homogenizer; and (6) performing spray drying on the obtained emulsion to obtain linseed oil microcapsule granules. The linseed oil microcapsules are high in solubility, good in emulsibility, high in stability, good in film-forming properties and high in packing rate. The linseed oil microcapsules have good mouth feel and flavor, and are safe and reliable in quality; and besides, the preparation technology is simple, mass production is convenient, and the loading quantity of the obtained linseed oil microcapsule granule linseed oilcan achieve 42%, and the microcapsule entrapping rate is 90% or above.

The invention discloses a method of treating water and sediments in crude rapeseed oil by utilizing a cold filtering process technology and relates to a method of carrying out freezing crystallization by adding water to the squeezed crude rapeseed oil and removing the water and the sediments by segmented multistage filtering. The method comprises the following steps: (1) selecting rapeseeds, and removing the water and the sediments; (2) carrying out flaking by virtue of a flaking mill; (3) carrying out frying by virtue of a roller seed frying machine; (4) squeezing to obtain thick aroma crude rapeseed oil; (5) removing large impurities by virtue of an oil clarification tank; (6) carrying out primary filtration; (7) carrying out freezing crystallization by adding water; (8) filtering in a blade; (9) fine filtration by virtue of pressure; and (10) filling. By adopting the method, any chemical component such as acid, base and the like is not added, the nutritional ingredients of the rapeseed oil needed by a human body such as inherent fragrance, vitamins, phytosterol and the like are also reserved to the maximum, the method accords with the green processing requirement, and food safety is guaranteed.

The invention provides a method for extracting microbial oil. The method comprises the following steps: oil-producing microorganisms are inoculated and fermented; a fermentation liquor obtained after fermentation is further smashed and dried through a separating system, and dry biomasses with the water content not higher than 20 percent is obtained; after even mixing, physical wall breaking is performed on the dry biomasses and an organic solvent for extraction until the volume average diameter of thallus particles are smaller than 600 mum; an oil mixture is obtained through solid-liquid separation to a mixed solution after physical wall breaking; the microbial oil is obtained through desolvation to the oil mixture. According to the method for extracting microbial oil, provided by the invention, adding enzyme for wall breaking is not required, risks, caused by enzyme residue, on aspects of laws and regulations and food security, can be avoided, more deterioration reactions of oil under high temperature can be reduced greatly, and energy consumption is reduced.

The present invention relates to a method for enzymaticly digesting porcine fat, wherein fat cells are fragmented by using an ultrasonic wave-assisted enzymatic digestion method. The present invention also provides a method that is based on the foregoing method and that is for further refinement of advanced edible lard and fat tissue protein hydrolysate. The method comprises: extracting lard in in a cryogenic condition; obtaining the advanced edible lard after refining the lard; and obtaining a sauce by performing homogenizing, flavouring, thermal reacting, filling, and sterilizing on the protein hydrolysate obtained during enzymatic extraction.

The invention relates to a method for preparing low-salt leisure marinated fish from salted fish, mainly relates to an aquatic product processing technique and an aquatic product sterilization process, and belongs to the technical fields of aquatic product processing. The method mainly comprises the following steps of: cutting market dried fish or rinsed fish; performing composite desalination (ultrasonic wave and vacuum permeation) on the cut market dried fish or rinsed fish; and preliminarily drying, marinating, drying, saucing, packaging and sterilizing the fish to prepare the low-salt leisure marinated fish, wherein the step of saucing the fish is to add chitosan, red bayberry polyphenol and sodium lactate composite preservative liquid into the fish. The method for preparing the low-salt leisure marinated fish from the salted fish has the advantages that: (1) the traditional food processed by the salted fish is high in salt content and is bad for health; and due to the adoption of the composite desalination technique, the desalination degree can be increased, salt can be removed more effectively, nutritional ingredients are controlled not to be separated out to the maximum extent, and the texture of the fish is maintained better; and (2) due to the combination of natural preservatives, namely the chitosan, the red bayberry polyphenol and the sodium lactate, an antibacterial spectrum is expanded, the time of thermal sterilization is shortened, the texture of the fish is improved and the using amount of salt is reduced.

The invention discloses a torreya processing method, belonging to the technical field of agricultural product processing. The method comprises the following steps: (1) preparing raw materials; (2) preparing and deoxidizing flavoring liquid; (3) stir-frying raw materials; (4) flavoring and drying raw materials through frying; and (5) packaging and storing products and the like. The method makes great improvements to the first frying process and the first soaking process of a traditional processing method, the cost is low, the operation is simple, convenient and feasible, compared with the traditional processing method, the contents of hydrolytic rancidity and oxidative rancidity inhibiting torreya fat and oil are respectively decreased by 31.87 percent and 35.81 percent, the good product flavor and the good commodity value are kept, the shelf life is prolonged to 8-11 months from traditional 4-6 months, and the method can be widely popularized and applied in torreya processing enterprises.

The invention discloses a Trichosanthes kirilowii Maxim seed processing and storage method, belonging to the technical field of food processing and storage. The method comprises the following steps: (1) selecting raw materials; (2) preparing favoring solution; (3) boiling at high pressure, and flavoring; (4) vacuum drying; (5) vacuum packaging by using composite membranes; and (6) listing or storing bagged products. The method improves the traditional processing technology of Trichosanthes kirilowii Maxim seeds, changes high-temperature quick-frying at 260 DEG C into high-pressure boiling and flavoring at 121 DEG C, inhibits the hydrolytic rancidity and the oxidative rancidity of Trichosanthes kirilowii Maxim seed oil, decreases the acid value and the peroxide value respectively by 39.0 percent and 36.4 percent when being compared with that of the traditional processing method, and prolongs the storage period and the shelf life of the processed products to 6-8 months from the original 2-3 months. The method can be popularized and applied in roasted food processing enterprises.

The invention belongs to the field of food freshness keeping, and particularly relates to a special composite preservative for walnut cake. The special composite preservative comprises antioxidant of bamboo leaves, tea polyphenol, water-soluble chitosan, modified starch, food gum, functional sweeteners, an emulsifying agent, a chelating agent, natamycin and a rosemary extract. The application method comprises the steps that the walnut preprocessed by the preservative prepared by a component A is used as the walnut raw material of the walnut cake, a component B is fully mixed with revived powder of the walnut cake and then stewed into cake, 0.5 to 1% of alcohol by mass percentage in a component C is sprayed on the surface of the walnut cake after the sewing or before slicing or packaging, and then the walnut cake is stored for 60 days at natural room temperature. Compared with a reference substance, Hechuan walnut cake has the advantages that more than 85% of peroxide value is reduced, more than 85% of acid value is reduced, more than 90% of total clump count is reduced, and less than 15% of water loss ratio is achieved.

The invention discloses a method for reducing a peroxide value and an anisidine value of polyunsaturated fatty acid oil. The method comprises the following steps: according to the mass of the unsaturated fatty acid oil, weighing a reducing agent accounting for 0.01-3% of mass of the unsaturated fatty acid oil, an adsorbent accounting for 0.2-5% of mass of the unsaturated fatty acid oil, and organic acid accounting for 0.02-0.3% of mass of the unsaturated fatty acid oil, under vacuum condition at 25-70 DEG C, mixing the unsaturated fatty acid oil, the reducing agent, the adsorbent, and the organic acid, stirring a mixture for 0.5-6 hours, at a vacuum degree being greater than 0.095 MPa, employing a centrifugation method for separating a water phase and an oil phase, and completing treatmentof the polyunsaturated fatty acid oil. The method is simple, the polyunsaturated fatty acid oil can be rapidly processed with low cost to reduce the peroxide value, the peroxide value of the polyunsaturated fatty acid oil under high yield is reduced to lower than 5 meq / kg, the anisidine value is reduced to lower than 5, refining yield is increased, and quality of the polyunsaturated fatty acid oil is improved.

The invention relates to a method and equipment for processing oil, namely a process and equipment for preserving and refining plant oil. The process is characterized in that plant oil is isolated from oxygen in the process of refining. The equipment comprises a tank body (1) for refining various oils, the tank body (1) is provided with an oil inlet (3) and an oil outlet (5), as well as an exhaust pipe (2) and a nitrogen filling pipe (4). The process has the beneficial effects that oxygen is isolated as less as possible during processing, and oil is refined and packaged in oxygen-free environment, so that the peroxidation value of the product is far lower than a standard value, the shelf life of the product is greatly prolonged. The process has the characteristics of simple equipment, low cost and the like, is easy to implement, and has a good application prospect.

A method and equipment for improving quality of vegetable oil through continuous crystallization, crystal growing, and dewaxing refining are disclosed. Oil and grease dewaxing is performed through eight-stage staged cooling crystallization, six-stage constant-temperature crystal growing, and two-stage low-temperature filtration. Special crystallization and crystal growing devices are adopted, interferences of transmission on crystallization and crystal growing processes are effectively solved as a whole, the heat conduction efficiency is higher, crystal damage caused by a transmission device and relative movement in an oil and grease system is less, energy consumption is lower, crystal dispersibility is significantly improved, and aggregation effects of wax, esters and high-melting-point fat are better. The method and the equipment can further improve dewaxing, winterization and dewaxing effects in crystallization and crystal growing processes of wax-containing vegetable oil, prolong oil product refrigeration time to 60 h or above, improve flavor and quality of oil and make oil palatability good. The method and the equipment are suitable for corn oil, sunflower seed oil, soybean oil, rice bran oil, and the like, and are particularly suitable for corn oil, sunflower seed oil, and the like.

The invention belongs to the field of edible oil products, and in particular relates to DHA-containing corn oil special for pregnant and nursing women and a preparation method thereof. The invention adopts the technical scheme that the corn oil special for the pregnant and nursing women contains DHA. The corn oil comprises the following components in percentage by weight: 0.8 to 2.5 percent of DHA and EPA in a total amount and the balance of corn oil, wherein the weight part ratio of the DHA to the EPA is 5 to 4. The invention also provides a preparation method for the corn oil special for the pregnant and nursing women. The corn oil provides more nutrient substances for the pregnant and nursing women, and balances the nutrient composition in the grease so that the nutrient components therein are closer to the nutrient structure of the human body and can meet the requirement of brain growth of embryos and nursing children for the DHA.

The invention provides a method for extracting tea seed oil from oil-tea camellia seeds. The method comprises the following steps that 1, husked tea seed kernels are taken as raw materials to be subjected to freezing treatment with liquid nitrogen and then crushed immediately after treatment, and crushed tea seed kernels are obtained; 2, the crushed tea seed kernels are added into 50-60-DEG C water immediately and then subjected to ultrasonic wave-microwave treatment to break tea seed kernel cells, wherein the process is conducted according to the process parameters that the power of ultrasonic waves is 30-50 W, the power of microwaves is 10-200 W, and the time is 20-60 min; 3, a compound enzyme of which the weight accounts for 0.02%-0.1% of that of the tea seed kernels is added into the crushed tea seed kernels obtained in the step 2, enzymolysis is conducted under the conditions that the temperature ranges from 50 DEG C to 60 DEG C and the pH is 6-7.5, separation is conducted, and the tea seed oil is obtained. According to the method, the oil yield of the tea seed oil is increased, the oil quality of the tea seed oil is improved, and the defects of low oil yield, high temperature, high pressure, organic solvent residues and more nutrient ingredient losses which exist in a traditional technology are fundamentally overcome.

The invention provides a preparation method of a pomegranate seed oil microcapsule. The preparation method of the pomegranate seed oil microcapsule comprises the following steps: (1) preparing a wall material solution, concretely mixing maltodextrin, beta-cyclodextrin, modified starch and Arabic gum, which are taken as raw materials, with water to prepare the wall material solution with the solid matter content of 20-30%; (2) emulsifying, concretely mixing the wall material solution with pomegranate seed oil, stirring until the wall material solution and the pomegranate seed oil are uniformly mixed, and emulsifying to obtain an emulsified liquid; (3) carrying out high pressure homogenizing to homogenize the obtain emulsified liquid; (4) drying, concretely carrying out spray drying on the emulsified liquid by virtue of an atomizer, so that the pomegranate seed oil microcapsule is obtained; and (5) adding an anti-caking agent, concretely adding 0.5-1.5% of the anti-caking agent into the obtained pomegranate seed oil microcapsule, so that the pomegranate seed oil microcapsule finished product is obtained. The invention also provides the pomegranate seed oil microcapsule obtained by adopting the preparation method provided by the invention. The obtained pomegranate seed oil microcapsule has the advantages that oil content is high, surface oil content of the pomegranate seed oil microcapsule is low, namely embedding rate reaches up to more than 97%, a guarantee period is up to 2 years, and peroxidation value and acid value of the pomegranate seed oil microcapsule product are low.

The invention discloses a method of preparing purslane polyunsaturated fatty acids from purslane residues. The method comprises the following steps: selecting the purslane residues; raising the extraction pressure of subcritical fluid extraction by 0.8MPa and raising the extraction temperature by 40 DEG C, and extracting for 150 minutes; saponifying and hydrolyzing to prepare a fatty acid mixed before enrichment; heating and stirring urea and anhydrous ethanol for reflux at 60 DEG C in a ratio m / m of urea and fatty acid mixed before enrichment of 1 to 1 and in a ratio m / v of fatty acid mixed before enrichment and ethanol of 1 to 16; after dissolving urea and uniformly mixing with the fatty acid mixed before enrichment, heating and stirring for reflux for 20 minutes; cooling to room temperature; crystallizing for 24 hours at 4 DEG C; filtering to obtain the fatty acid mixed after enrichment. Verified by diabetic rat test, the prepared purslane polyunsaturated fatty acid microcapsule and soft capsule can effectively reduce the levels of blood glucose and insulin and have wide application value and prospect in preparing foods or medicines for preventing and treating diabetes.

The present invention discloses a frying oil purifying agent. The frying oil purifying agent are preferably selected two or more food starchy materials from tapioca starch, sweet potato starch, potato starch, wheat starch, corn starch and / or pea starch. The present invention also discloses a method treating frying oil by food starchy materials, as well as usage in purifying frying oil by food starchy materials.

The invention provides water-soluble nutritional essential oil for livestock, poultry and aquatic product cultivation and a preparation method and application thereof, and belongs to the technical field of feed products. The water-soluble nutritional essential oil is prepared from the following components in parts by weight: 10-500 parts of animal and vegetable oil, 0.1-100 parts of a vitamin, 0.1-150 parts of amino acid, 10-800 parts of ultrapure water, 1-250 parts of a thickening agent, 0.1-100 parts of an additive and 10-500 parts of an emulsifying agent, and is further prepared from the components in parts by weight: 5-250 parts of natural plant essential oil, 50-800 parts of a traditional Chinese medicine extracting solution, 0.1-10 parts of an antioxidant, 10-300 parts of minerals and / or 90-150 parts of an acidifying agent. The water-soluble nutritional essential oil is scientific in proportion and balanced in nutrition, and has growth promoting and health-care effects on cultured objects, a further formula can comprehensively replace antibiotics, and the water-soluble nutritional essential oil has disease-resistant and treatment effects, is completely water-soluble, cannot cause oxygen deficit of aquatic organisms, and can remarkably increase economic benefits of the cultivation industry.

The present invention relates to a process for lightening the color of polyol esters by reacting polyols with linear or branched aliphatic monocarboxylic acids having 3 to 20 carbon atoms, wherein the reaction product is worked up without using adsorbents and comprises a treatment with ozone or ozone-containing gases and an immediately subsequent steam treatment with subsequent drying.

The invention discloses a quick-frozen fresh-keeping deep-fried dough stick and a making method thereof and belongs to the technical field of food processing. The quick-frozen fresh-keeping deep-fried dough stick is mainly composed of, by weight, 110-120 parts of flour special for making deep-fried dough sticks, 8-10 parts of acetylated wheat modified starch, 10-15 parts of white glutinous rice flour, 60-70 parts of water, 2-3 parts of leavening agents, 0.1-0.2 part of yeast, 3-5 parts of soybean oil, 5-10 parts of edible salt, 5-10 parts of eggs and 7-12 parts of white sugar. The flour special for making the deep-fried dough sticks, the acetylated wheat modified starch and the white glutinous rice flour are adopted, so that forming of a gluten network can be promoted, strength and gluten tenacity of the deep-fried dough stick are improved, and frost crack rate of skin of the deep-fried dough stick after quick freezing can be lowered; a low-temperature quick deep-fry method and a quick freezing method are adopted to make the deep-fried dough stick, so that water content, oil content, acid value and peroxide value of the deep-fried dough stick can be lowered, and original freshness and nutrition facts of the deep-fried dough stick can be maintained furthest.

The invention discloses a preparation method of beef tribute balls. The beef tribute balls are processed by taking aged beef as a raw material and sodium tripolyphosphate, edible salt, white granulated sugar, starch and spice as auxiliary materials, wherein the weight ratio of beef to sodium tripolyphosphate to edible salt to white granulated sugar to gourmet powder to starch to spice to ice water is 1:(0. 003-0.005):(0.015-0.025):(0.02-0.035):(0.005-0.008):(0.05-0.07):(0.0002-0.0005):(0.15-0.25). The preparation method of the products is simple and has short cycle and high efficiency; the prepared products are compact in structure and free from a flour feeling phenomenon, have full elasticity, mellow beef flavor, good taste and unique flavor and are quick-frozen products suitable for the old and the young, convenient to eat and high in nutritional value.