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

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 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.

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 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.