35results about How to "Meet dietary requirements" patented technology

The invention discloses a solid food prepared from raw material of dietary fiber, and a preparation method and application thereof. The solid food is prepared from raw materials comprising dietary fiber, alginate, a curing agent and water, can be made into a variety of edible formulations, effectively prevent or mitigate overnutrition, and reduce weight and reduce incidence of diseases such as cardiovascular disease, cancer, and diabetes, and has good application value and market prospect.

The invention discloses solid food prepared by taking dietary fiber and / or food rich in dietary fiber as raw materials and a preparation method and application thereof. The solid food is prepared by taking dietary fiber and / or food rich in dietary fiber, alginate, curing agent and water as raw materials to prepare into a plurality of edible dosage forms to eat. The solid food can effectively prevent or alleviate overnutrition, reduce weight, lower morbidity of cardiovascular and cerebrovascular diseases, tumors, diabetes and the like, thus having good application value and market prospect.

The invention relates to a processing method for sauced and spiced duck. The processing method comprises the following steps: 1) preparation of mixed spices and processing of mushrooms; 2) preparation of soup stock; 3) pre-processing of a duck; 4) drying; 5) marinating; and 6) cooling and packaging. The processing method starts from pre-processing of duck meat, batching and preparation of the soup stock and produces the sauced and spiced duck product with unique flavor and quality safety according to the characteristics of duck meat and demand characteristics of terminal market for duck product; the nutritional flavor of the mushrooms and the marinated duck meat complement each other; special attention is paid to hurdle factors of the sauced and spiced duck product in the process of processing, and influence of the hurdle factors on the product is maximally reduced while flavor is guaranteed; the processing method is high in preserving efficiency and accurate in batching; the prepared product is safe, sanitary and agreeably fresh and suitable, and is stable in salt content; and on the premise of stability of the product, the traditional industry of duck processing is allowed spring to life again.

The present invention belongs to the technical field of biological fermentation of marine fish, and discloses a greengage bittern fish sauce and a preparation method thereof. The preparation method has the following steps: the greengage bittern is mixed evenly with raw material of marine fish; the above mixture is added with the soy sauce koji and put into a fermentation tank for fermentation; the mixture is stirred once every three days during the first 10 days of the fermentation, and stirred once every 5 days later; after 30-60 days of the fermentation, the sauce and the sauce residue are preliminary separated by a filter cloth, then the sauce is further filtered by a filter paper to obtain the clear fish sauce, and the filtered fish sauce is pasteurized to get the greengage bittern fish sauce. By taking advantage of the high salinity and high acidity property of the greengage bittern, the brine used during the traditional fermentation of the fish sauce is replaced with the greengage bittern and the greengage bittern is mixed with the marine fish for fermentation, and thus improves the mouthfeel, flavor and nutritional value of the fish sauce, and meets the requirement of the dietary habit of people in modern society. The greengage bittern fish sauce has simple and rapid processing, has high nutrition, is healthy and safe, tastes delicious, has the fruit acidity flavor of the greengage bittern, and at the same time is rich in a variety of nutrients of greengage and fish, and thus maintains nutritional balance and is suitable for the consumption of all types of people.

The invention discloses a making device of a steamed bun mixed with flour. The making device comprises a dough cutting mechanism, a conveying mechanism, a steamed bun making machine, a first dry flour cloth cover hopper and a second dry flour cloth cover hopper, wherein the first dry flour cloth cover hopper is arranged on the dough cutting mechanism, and the second dry flour cloth cover hopper is arranged on the steamed bun making machine. According to the making device, dough is cut into dough blocks with the sizes the same as those of steam bun blanks by virtue of the dough cutting mechanism; the dough blocks are conveyed to a feeding port of the steamed bun making machine by virtue of the conveying mechanism; in the process, dry flour in the first dry flour cloth cover hopper falls down and is mixed with the dough blocks to ensure that the dry flour covers the outer surface of the dough blocks and enters a feeding hopper of the steamed bun making machine; and meanwhile, the dry flour in the second dry flour cloth cover hopper uniformly falls down and enters the feeding hopper of the steamed bun making machine together with the dough blocks covered with the flour; and the steamed bun blanks are manufactured by virtue of the steamed bun making machine. According to the steamed bun made by the making device, the handmade steamed bun mixed with flour is simulated to a large extent, and a foundation is laid for mechanical production of the steamed bun mixed with flour.

The invention discloses full-effective multi-element healthy edible oil special for pregnant women. The full-effective multi-element healthy edible oil is characterized by being prepared from 5%-15% of trichosanthes seed oil, 35%-45% of tea seed oil, 8%-12% of zedoary turmeric oil, 6%-15% of sunflower seed oil, 30%-40% of flaxseed oil seed, 15%-25% of hickory nut oil and 10%-15% of grape seed oil. A making method of the full-effective multi-element healthy edible oil comprises the steps that 1, the trichosanthes seed oil is made; 2, the tea seed oil is made; 3, the thichosanthes seed oil and the tea seed oil are added into a specialized oil stirrer and stirred to be uniform at 20-40 r / min under nitrogen protection, then the zedoary turmeric oil, the sunflower seed oil, the flaxseed oil, the hickory nut oil and the grape seed oil are sequentially added, the oil is stirred to be uniform, and then the full-effective multi-element negative-ion healthy edible oil special for the pregnant women is obtained.

The invention discloses an automatic porridge machine, which comprises a machine cabinet, a pot body in the machine cabinet, a running water pipe and a three-way pipe on the inner end part of the running water pipe, wherein a booster water pump is connected between the inner end part of the running water pipe and the three-way pipe; the inner side end of the running water pipe is communicated and connected with the input end of the booster water pump; the first way of the three-way pipe is communicated and connected with the output end of the booster water pump; the second way of the three-way pipe is communicated and connected with the input end of a steam generator; the third way of the three-way pipe is communicated and connected with the pot body; and the output end of the steam genitor is communicated and connected with the third way of the three-way pipe. The automatic porridge machine adopts an indirect heating mode, can cool delicious porridge that can meet the diet requirements of people and can control and adjust the volume of inlet water, the volume of intake air and air intake time automatically in a porridge cooking process.

The invention relates to flour and a preparation method thereof. The flour is prepared from, by weight, 60-100 parts of starch, 5-20 parts of pregelatinized starch, 0.1-2 parts of cellulose, 5-20 parts of alginate, 0.9-1.5 parts of grease and 0-0.1 part of additives. The starch which is extremely low in protein content and free of adhesiveness, expansion and dissolution in cold water is taken as a main raw material of the flour and combined with the pregelatinized starch to prepare the low-protein flour, the flour meets dietary control requirements and has no difference with normal foods in taste and appearance, dietary compliance of patients is improved, essential vitamins and trace elements to growth and development of the patients can be replenished, and a basis is provided for long-term dietary therapy and control of patients suffering from phenylketonuria. The flour is also applicable to other crowds, such as patients suffering from kidney diseases, hepatic coma and the like, required to control protein intake due to the diseases.

A Chinese herbal medicine preparation for improving meat flavor of crucian carp is characterized by comprising components in parts by weight as follows: 10-15 parts of cassia barks, 5-8 parts of bay leaves, 5-6 parts of ganoderma lucidum, 10-16 parts of membranous milkvetch roots, 10-13 parts of danshen roots, 6-8 parts of flos caryophyllata, 6-8 parts of mint, 10-12 parts of lotus leaves, 10-12 parts of liquorice, 5-8 parts of medicated leaven, 3-6 parts of indigowoad leaves, 2-4 parts of dried ginger and 2-6 parts of common aucklandia roots. The Chinese herbal medicine additive can remarkably improve the meat flavor of the crucian carp and recovers freshness and fragrance of the crucian carp in a wild state, and the cooked crucian carp is chewy, has a rich fresh flavor and exquisite fragrance all around and meets requirements of people; the Chinese herbal medicine preparation is prepared from pure Chinese herbal medicines, is non-poisonous, harmless and free of residues, does not contain ingredients harmful to human bodies, cannot cause toxin accumulation and meets requirements for ecology health. Raw materials are widely sourced, a preparation method is simple and convenient, the cost is low, preparation is simple, effects are good, and the Chinese herbal medicine preparation has popularization value.

The invention provides a ceramic steamed bun making machine. The ceramic steamed bun making machine comprises a rack, wherein a flour funnel is arranged above the rack; the lower side of the flour funnel is over against one ends of two spiral columns; semispherical spiral grooves are formed in the surfaces of the two spiral columns; a motor drives one spiral column to rotate forwards and one spiral column to rotate backwards; a spherical surface ball plate is arranged at the other ends of the spiral columns. The ceramic steamed bun making machine is characterized in that ceramic coatings are arranged on the surfaces, which can be contacted with dough, of the flour funnel, the spiral columns and the spherical surface ball plate. The ceramic steamed bun making machine can be used for producing flour-added steamed buns; the labor intensity of manually producing the flour-added steamed buns is reduced and the diet requirements of consumers are met; the contact surfaces of the dough are the ceramic surfaces so that the steamed buns have no metal taste; the ceramic surface is smooth, is not easily stuck with flour and is easy to wash.

The invention discloses a multifunctional electric wheelchair. The multifunctional electric wheelchair comprises a frame; first supports are hinged to the two ends of one edge of the frame; a backup plate is arranged between the two first supports; one ends of at least two first movable rods are hinged to the opposite surface of the back surface of the backup plate; the other ends of the first movable rods are further hinged to one end of a second movable rod; the other end of the second movable rod is in shaft connection with the same rotating shaft; the rotating shaft is connected with the frame; the rotating shaft can rotate on the frame; the rotating shaft is connected with a third movable rod; the third movable rod is further hinged to the output end of a first electric push rod; the mounting end of the first electric push rod is arranged on a first supporting plate; the first supporting plate is fixed in an inner cavity of the frame; the first support is further hinged to a first handrail; the first handrail is further hinged to a second handrail; the second handrail is hinged to one end of a leg supporting plate; the side edge of the leg supporting plate is hinged to the frame through a second electric push rod; and one end of the leg supporting plate is further hinged to the frame. According to the invention, the sitting posture and the lying state can be adjusted; and operation is simple and easy.

The invention discloses a lifting type nursing wheelchair. The lifting type nursing wheelchair comprises a square frame and first wheels arranged on two sides of a bottom surface of the square frame, second wheels are further arranged on the two sides of the bottom surface of the square frame, the first wheels are arranged at a rear end of a pushing direction of the lifting type nursing wheelchair, the second wheels are arranged at a front end of the pushing direction of the lifting type nursing wheelchair, a first supporting plate is arranged in an inner cavity of the square frame and parallel to a bottom surface of the square frame, and one end of a first telescopic mechanism is hinged to one surface of the first supporting plate; a supporting seat is hinged to the other end of the first telescopic mechanism and the first telescopic mechanism is used for pushing or lifting the supporting seat to make contact with or be lifted away from the ground; when contraction of the first telescopic mechanism is completed, the first wheels and the second wheels make contact with the ground; and when expansion of the first telescopic mechanism is completed, the first wheels and the second wheels do not make contact with the ground and the supporting seat makes contact with the ground. The convenience of the wheelchair user is improved.

The present invention relates to a Thai type sweet chili sauce and a preparation method thereof. The Thai type sweet chili sauce comprises the following raw materials in parts by weight: 40-60 parts of fresh red chilies, 10-20 parts of edible salt, 5-12 parts of wheat starch, 1-5 parts of agar, 70-80 parts of white vinegar, 350-420 parts of maltose syrup, 0-30 parts of sucrose, 4-8 parts of a fishsauce, 15-30 parts of isomaltooligosaccharide slurry, and 25-40 parts of garlic. The maltose syrup is mild in mouthfeel and low in sweetness, can replace part of sucrose and keeps low sweetness of food. The present invention also provides the preparation method of the Thai type sweet chili sauce. The prepared Thai type sweet chili sauce is free of any additives, rich in mouthfeel, unique in flavor and good in economic benefits and social benefits.

The invention relates to a preparation method of a flos rosae, hibiscus sabdariffa Linn. and punica granatum L. compound nutrient beverage. The preparation method specifically comprises the followingsteps of: A: preparing hibiscus sabdariffa Linn. juice; B: preparing flos rosae juice; C: preparing punica granatum L. juice; D: blending: according to parts by weight, taking 5-8 parts of xylitol, adding prepared 20-30 parts of hibiscus sabdariffa Linn. juice, 25-35 parts of flos rosae juice and 30-40 parts of punica granatum L. juice to carry out blending, pouring an obtained mixture into a mixing device, carrying out low-speed stirring for 5min, and carrying out even mixing to obtain the compound beverage; E: filling and discharging air: after the obtained compound beverage is subjected tosterile filling into a container, carrying out air discharging; and F: carrying out sterilizing and cooling: adopting ultra-high temperature instantaneous sterilization for sterilization processing atthe temperature of 120-130 DEG C for 10-15s, after cooling is carried out to the room temperature, obtaining a final product. The preparation method has the beneficial effects that the product fullyutilizes the natural sweetness of the punica granatum L. juice and the natural acidity of hibiscus sabdariffa Linn., the original flavors and nutrient ingredients of raw materials are kept, the compound nutrient beverage market is enriched, and the flos rosae, hibiscus sabdariffa Linn. and punica granatum L. compound nutrient beverage conforms to the modern health concept and has a wide market prospect.

The invention discloses a preparation method and an eating method of peach gum instant granule food. The raw material is natural peach gum. The preparation process comprises the following steps: peach gum collection, impurity removal, hydrolysis, drying granulation, baking swelling, and airing and crushing. The product is processed from natural peach gum into peach gum instant granules convenient to eat, the traditional medicine process is combined with the baking technology to complete processing of the product, after the peach gum is baked and swelled, the nutritional ingredients are not greatly changed, and the taste and gastrointestinal adaptability of the peach gum are improved after baking; the raw material is natural substances, the requirement of modern people for dietary health is met in combination with a proper eating method, meanwhile, the taste of the raw material is improved, and the peach gum instant granule food is suitable for the taste and requirements of most diners and has the dietary therapy health maintenance effect.

The invention relates to a making method for scallion oil sheep kidney slices. The method includes the steps of: (1) preparing the following raw materials: sheep kidney, coriander segments, shredded scallions, shredded ginger, shredded hot pepper, refined salt, cooking wine, soy sauce, starch, scallion oil and vegetable oil; (2) splitting the sheep kidney, removing the inner membrane and waist foul smell, flushing the waist clean and cutting it well, placing the kidney slices into a bowl, adding refined salt to conduct picking slightly, then adding starch, mixing the materials evenly and performing pasting; (3) adding vegetable oil into a pan, cooking the oil well, adding the sheep kidney slices and conducting sliding cooking, then getting the sheep kidney slices out to drain oil, and putting them into a plate; (4) pouring soy sauce to sheep kidney slices, and then sprinkling shredded scallions, shredded ginger, shredded hot pepper and coriander segments; and (5) putting the pan on an oven and conducting ignition, adding vegetable oil and cooking it well, then removing the pan from heat, and pouring the oil on the sheep kidney slices. The making method for scallion oil sheep kidney slices provided by the invention is simple to operate, and can thoroughly remove the peculiar smell of the sheep kidney slices themselves to meet people's diet requirements.

The invention discloses a full-balanced ultrafine granulated feed for stichopus japonicus and young sea cucumbers. The feed comprises the following components in percentage by mass: 30%-50% of protein components, 7%-15% of starch components, 2%-9% of grease components, 1%-6% of composite vitamins, 1%-5% of composite minerals, 30%-50% of alga components and 0.3%-3% of Chinese herbal medicines, and further comprises 1%-3% of bacterial components, wherein the protein components comprise 35%-50% of white fish powder, 20%-40% of red fish powder, 5%-15% of soybean concentrate proteins, 3%-5% of bean pulp hydrolyzed small peptides, 4%-10% of chicken powder and 0.2%-1.0% of whey proteins. The feed is researched and developed based on deep research on feeding characteristics, ecological habits and nutritional requirements of the stichopus japonicus and the young sea cucumbers in natural environmental conditions, can meet the feeding requirements of the stichopus japonicus and the young sea cucumbers, and ensures that the survival rate and the weight gain rate are increased.

The invention provides instant rice noodles suitable for a pregnant woman to eat before being in labor and a making method and application thereof. The instant rice noodles are made from, by weight, 60-150 parts of expanded rice flour, 10-15 parts of hawthorn fruit powder and 3-5 parts of taurine. According to the instant rice noodles suitable for the pregnant woman to eat before being in labor and the making method and application thereof, the instant rice noodles are digestible and high-energy rice noodles suitable for the pregnant woman to eat before anesthesia, and have the advantages of being easy to digest and absorb, rich in nutrition, high in edible safety, convenient to eat and the like.

The invention provides carrot steamed cold noodles which are prepared from wheat flour as a main material and carrots as an auxiliary material by adopting a traditional steamed cold noodle making method. The carrot steamed cold noodles are prepared by adopting the following steps: dicing cleaned carrots, then mixing with water, pouring in a juicer, stirring and pulping by the juicer to form carrotjuice, mixing the carrot juice and batter to form carrot batter, and stilling and naturally fermenting; uniformly stirring the fermented carrot batter and then pouring in a spiral dough kneading machine, and taking out carrot paste from the spiral dough kneading machine; putting the strip-shaped carrot paste in a molding machine to be rolled to form an elliptic carrot steamed cold noodle finishedproduct; and after the carrot steamed cold noodles are slit, adding cut gluten and seasonings, and eating the carrot steamed cold noodles. The nutritional value of the steamed cold noodles is improved, the market prospect of the steamed cold noodles is extended, non-blanched carrot juice is high in nutrient content, nutritional ingredients are not destroyed at a high temperature, the mouthfeel and the quality of the carrot steamed cold noodles can be improved through natural fermentation, and the carrot steamed cold noodles are chewy in mouthfeel.

The invention provides a method for replacing soybean meal and DDGS with cured corn steep liquor. Firstly, excessive toxic and anti-nutritional factors such as potassium, phytic acid, sulfite and aspertoxin in corn steep liquor are removed with a chemical method; potassium hydrogen tartrate or inorganic potassium fertilizer are obtained while excessive potassium is removed; magnesium phytate is obtained while phytic acid is removed; sulfite is removed with an oxidant, so that the sulfite is converted into sulfate, and the aspertoxin is removed simultaneously. Then, a certain mass of lysine isadded to balance nutrients of the corn steep liquor or a certain mass of a carrier is added to match the corn steep liquor. Finally, the corn steep liquor is dehydrated and cured to replace soybean meal and DDGS.

The invention belongs to the technical field of juvenile fish breeding feed, and discloses a microparticle feed, a preparation method, a compound food attractant for juvenile large yellow croaker and its application. The compound food attractant is composed of 5-guanosine monophosphate disodium salt 0 %-25%, 5-adenosine monophosphate disodium salt 0%-25%, microcrystalline cellulose 0%-35% and squid powder 60-75%. The micro-granule feed of the invention has high true sphericity, smooth surface and uniform distribution of components in the pellets. The new process of compound feed attractant and micro-granule feed is used to produce high-efficiency artificial micro-particle feed for large yellow croaker juveniles, which can effectively promote the early adaptation of large yellow croaker juveniles to artificial micro-particle feed, and reduce the digestive system of juveniles caused by poor physical properties of micro-particle feed. damage, improve the growth and survival of juvenile fish, and lay the foundation for the improvement of the quality of large yellow croaker fry; promote the sustainable development of the large yellow croaker fry industry and create good economic benefits.

The invention discloses an automatic porridge machine, which comprises a machine cabinet, a pot body in the machine cabinet, a running water pipe and a three-way pipe on the inner end part of the running water pipe, wherein a booster water pump is connected between the inner end part of the running water pipe and the three-way pipe; the inner side end of the running water pipe is communicated and connected with the input end of the booster water pump; the first way of the three-way pipe is communicated and connected with the output end of the booster water pump; the second way of the three-way pipe is communicated and connected with the input end of a steam generator; the third way of the three-way pipe is communicated and connected with the pot body; and the output end of the steam genitor is communicated and connected with the third way of the three-way pipe. The automatic porridge machine adopts an indirect heating mode, can cool delicious porridge that can meet the diet requirements of people and can control and adjust the volume of inlet water, the volume of intake air and air intake time automatically in a porridge cooking process.

The invention provides a cake containing neotame and a preparation method thereof. The cake containing neotame is prepared from the following raw materials by weight: 62.5g of low gluten flour, 60g of eggs, 40-45g of cane sugar, 0.625-1.25ml of neotame solution with the concentration of 1g / L, 7.5g of cream milk powder, 6.0g of soybeam oil, 1.25g of cake oil, and 0.5g of edible baking soda. The technological process for preparing the cake containing neotame provided by the invention comprises the flowing steps: raw materials and auxiliary materials pretreatment, stirring and mixing, injection molding, baking, and cooling to obtain a finished product. The invention has the advantages that the cake containing neotame prepared by the invention has a golden yellow surface and mellow taste, theappearance is regular, the aroma is rich, the inner tissue is uniform, no big air holes exist, and the sweetness is moderate, and the cake tastes soft.

The invention discloses a wheelchair with a toilet structure. The wheelchair with a toilet structure comprises a framework and first telescopic arms which are hinged to each other in a crossed mode, a first supporting plate is fixedly connected into an inner cavity of the framework, one end of each first telescopic arm is hinged to the first supporting plate, the other end of each first telescopic arm is hinged to a placing plate, a driving component is arranged on each first telescopic arm, a surface of a top part of the framework is of a middle opening structure, sliding rails are arranged in side edges of the middle opening structure, and a defecation box is slidably connected to the sliding rails; and when the defecation box is not needed, the placing plate is built into the middle opening structure of the top surface of the framework, a central cushion is placed on the placing plate, and when the defecation box is needed, the placing plate is located in the inner cavity of the framework, and the defecation box is slidably connected to the sliding rails. A nurse does not need to do too much work, a patient can take care of himself / herself when an illness state of the patient is not very serious, great convenience is provided for the patient, the defecation box is taken out of the wheelchair after defecation, and the wheelchair with a toilet structure is clean and sanitary.

The invention provides a kind of ready-to-eat rice flour suitable for pregnant women before giving birth and its preparation method and application. The instant rice flour comprises the following components by weight fraction: 60-150 parts of puffed rice flour; 10-15 parts of hawthorn powder; taurine 3‑5 servings. The invention provides a kind of ready-to-eat rice noodles suitable for pregnant women before giving birth and its preparation method and application. The instant rice noodles of the invention are easy-to-digest high-energy rice noodles suitable for puerpera before anesthesia, and are easy to digest and absorb, rich in nutrition and safe to eat High performance and easy to eat and so on.

The invention belongs to the technical field of marine fish biological fermentation, and discloses a plum brine fish sauce and a preparation method thereof. The method follows the following steps: uniformly mix plum brine and raw sea fish; add soy sauce Daqu, put it into a fermenter for fermentation; within 10 days of starting fermentation, stir once every 2 days, and then stir once every 5 days; ferment for 30 days After ~60 days, the filter cloth initially separates the sauce and sauce residues, and then filters through filter paper to obtain clarified fish sauce, which is then pasteurized to obtain plum stewed fish sauce. According to the characteristics of high-salt and high-acid plum brine, the present invention replaces the brine in the traditional fish sauce fermentation, and carries out mixed fermentation with sea fish, thereby improving the taste and flavor of fish sauce, increasing the nutritional value of fish sauce, and meeting the dietary habits of people in modern society. Require. The invention has simple and fast processing, and the product is nutritious, healthy, safe, delicious, has the sour taste of plum brine, is rich in various nutritional components of green plum and fish, maintains nutritional balance, and is suitable for use by various groups of people.

The invention discloses an automatic feeding device used for livestock breeding. The device comprises a coop body, a feed placing mechanism is arranged on the coop body, and a feeding moving mechanismis arranged on one side of the coop body; a groove, a base, a rotating motor, a first coupler, a first chain wheel, a first rolling wheel fixing frame, a first rolling wheel shaft, a first rolling wheel, a rotary shaft, a second chain wheel, a first chain, a universal wheel fixing frame, a universal wheel bearing, a universal wheel axle, a second rolling wheel fixing frame, a second rolling wheelshaft and a second rolling wheel are arranged on the feeding moving mechanism, a feeding mechanism is arranged on one side of the coop body, and a feed supplying pipeline, a rotary bearing, a transmission shaft, a spiral sheet, a small rotary motor, a second coupler, a third chain wheel, a fourth chain wheel, a second chain, a feed inlet, a discharging outlet and a discharging flexible pipe are arranged on the feeding mechanism; a power supplying mechanism is arranged on one side of the coop body, and a controller is arranged on side of the coop body. The device has the advantages that the structure is simple, and the practicability is high.

The invention discloses instant microwave seafood baked rice and a preparation method thereof. The instant microwave seafood baked rice is characterized by comprising the following components in percent by weight: instant rice, vegetable bags, seafood bags and cheese curls which are mixed according to a weight ratio of 7:1:1:1, wherein the finished instant microwave seafood baked rice is heated through microwaves. The instant microwave seafood baked rice is prepared from the raw material of fresh rice through cleaning, soaking, high-temperature cooking, dispersing, and hot air drying. The vegetable bags are prepared from the raw materials of fresh corn kernels, pea kernels and carrot through deactivation of enzymes, spin-drying, dewatering, hot air drying, rehydrating, vacuum packaging, and sterilizing. The seafood bags are prepared from the raw materials of dried scallop, shelled fresh shrimps, sleeve-fish, salt, cooking wine, chicken soup, pepper, ginger, garlic and caraway through cleaning, impurity removing, soaking, cooking, packaging and pasteurization. The microwave instant seafood baked rice has the advantages of high nutrient components, delicious taste, convenience in eating, and simple production process.