107results about How to "No change in taste" patented technology

The invention discloses an ice cream which comprises the following substances by mass percent: 0.6-1.35% of L-arabinose, 15-20% of powdered milk, 10-15% of saccharose, 4-8% of single cream, 2-8% of vegetable fat, 0.5-5% of emulsifying agent, 0.1-0.5% of stabilizing agent and balance water. The prepared ice cream has the function of reducing blood sugar level, and the original flavor of the ice cream is not changed.

The invention discloses a method for preparing yibin bean sprouts by quick fermentation, which comprises the following steps of: cutting leaf stalks of leaf mustard into strips, drying in air till 10 to 15 percent of moisture is reduced, uniformly blending leaf mustard and edible salt in a weight ratio of 100: 5-15, sealing the leaf mustard in a container for primary prickling for 45 to 120 days; elutriating the prickled bean sprouts with 5 to 15 mass percent of edible saline water, filling the elutriated bean sprouts in a container, pouring brown sugar liquid in an amount which is 5 to 15 percent based on the weight of the prickled bean sprouts and adding spices into mixed material according to the traditional process, and finally, inoculating compound microbial strain in an amount which is 0.05 to 0.5 percent based on the weight of the prickled bean sprouts, and sealing and fermenting for 75 to 140 days under natural conditions, taking the bean sprouts out, flavoring and processing the bean sprouts for eating. The yibin bean sprouts prepared by the invention can keep the traditional aroma and taste, shorten the fermentation period greatly, reduce the production cost of the yibin bean sprouts, suppress the growth of harmful microbes and improve the edible safety of the products.

The invention discloses thick sweet stuffing as well as a preparation method and an application of the thick sweet stuffing in preparing desserts. The thick sweet stuffing is prepared from the following raw materials in percentage by weight: 16-22% of salted egg yolks, 25-30% of white sugar, 20-26% of butter, 10-15% of modified starch, 9-12% of maltodextrin, 7-10% of custard powder and 0.5-1% of an emulsifier through such steps as preprocessing the salted egg yolks, stirring and sub-packaging. The thick sweet stuffing disclosed by the invention is used for preparing desserts such as steamed buns, breads and glutinous rice balls with thick sweet fillings. The stuffing disclosed by the invention can be processed and stored at normal temperature, and can avoid refrigeration; the stuffing is good in balling performance, and dry and smooth in texture; and the stuffing, in a forming process, can avoid oil leakage and is easy to close up.

The invention discloses soluble kelp cellulose water and a preparation method of the soluble kelp cellulose water. The preparation method comprises the steps of: preparing kelp dietary fiber by flocculation, decalcification, bleaching and washing and the like in kelp slag; then carrying out steam explosion to obtain insoluble kelp cellulose; then adding low temperature cellulase for enzymolysis in a water bath at 25-35 DEG C to obtain the soluble kelp cellulose; adding 1-300g of soluble kelp cellulose in drinking water per liter, thus obtaining the kelp cellulose water. According to the invention, and enzymolysis is carried out at a normal temperature by using low temperature cellulose enzyme, and the soluble kelp cellulose with uniform molecular weight, high cellulose content, and high specific retention and expansibility of cellulose is obtained to prepare the soluble kelp cellulose water. After being drunk, the soluble kelp cellulose water has effects on improving and treating constipation of human body and has excellent functions. The flavor of drinking water such as purified water or mineral water added with the kelp cellulose is not changed, and a novel nutritional health care beverage is provided.

The invention discloses a production method of a tea flavor type boiled salted duck. The method comprises the following steps: by taking a clean duck as a raw material, adding materials, namely white granulated sugar, table salt, anises and the like; and carrying out steps of dryly pickling, marinating again, smudging and cooking to obtain the tea flavor type boiled salted duck. The produced boiled salted duck has the characteristics of stable color and luster, light tea faint scent and compact tissues and the like due to a unique production process; and phenomena of a traditional sauce marinating process that salt and color are not stable, and the mouth feel and the tissues are diverged are avoided.

Alum-free deep-fried dough sticks comprise the following raw materials: by weight, 500 parts of flour, 10-15 parts of edible baking soda, 50-75 parts of brewing-type white vinegar, 5-6 parts of salt, 50-200 parts of eggs, 275-300 parts of water and 125-150 parts of edible oil. A manufacture method of the alum-free deep-dried dough sticks comprises the steps: stirring the brewing-type white vinegar and the edible baking soda evenly; pouring the eggs and the salt into the water, scattering and melting, pouring the solution of the baking soda and the white vinegar into the water solution of the eggs and the salt, stirring evenly, pouring the solution into the flour, kneading to form dough, fermenting the dough, folding the kneading dough, brushing the edible oil on the dough, and fermenting the dough; flattening the dough, cutting the dough into strip-shaped dough blocks, lengthening two strips of the dough blocks which are buckled, putting the buckled strips of the dough blocks into an oil pan, frying until the buckled strips of the dough blocks are in a golden yellow color, and obtaining the alum-free deep-dried dough sticks. The alum-free deep-fried dough sticks and the manufacturing method have the advantages that alum is not added in the manufacture process, and the alum-free deep-dried dough sticks are nutrient and healthy, golden yellow in color, soft and delicious. Meanwhile, ingredients are simple and practical, the alum-free deep-fried dough sticks are not affected by climate, and quality is stable.

The invention provides a sink-type dishwasher, which includes a common sink, a dishwasher sink, and a faucet. One side of the dishwasher sink is provided with a water inlet and an overflow port, and the bottom of the dishwasher sink is provided with a A water inlet hole, a water outlet hole and a drain hole, and at least one ultrasonic vibrator, wherein a heating pipe arranged outside the dishwasher sink is connected between the water inlet hole and the water outlet hole, and the heating pipe is provided with There is a heating water pump, and the other end of the water outlet is in communication with the spray arm arranged inside the dishwasher sink; the bottom of the dishwasher sink is also provided with an external dryer and external waterproof lighting lamp. It adds lighting, which allows the operator to clearly see the working conditions inside the dishwasher and the washing status of tableware or fruits and vegetables during the working process of the dishwasher, and a dryer is installed inside the dishwasher for Wooden tableware and wooden kitchen utensils such as chopsticks and wooden shovels are heated and dried to prevent them from becoming moldy.

The invention discloses a method for preparing oyster active substance-containing beer. The method comprises the following steps of: (1) shelling and washing oysters; treating the oysters by using ultrasonic waves; and extracting supernate by high-speed centrifugation to obtain an amino acid zinc-containing oyster extract; (2) concentrating and drying the amino acid zinc-containing oyster extract to obtain amino acid zinc; (3) pulping and homogenizing the oysters after treating by the ultrasonic waves; and obtaining a taurine-containing oyster extract; (4) after treating the taurine-containing oyster extract by using an ion exchange resin, obtaining taurine by concentrating and crystallizing; and (5) uniformly mixing 2 to 2,000 mu g / L amino acid zinc and 0.1 to 100 mu g / L taurine in weight percentage ratio; and adding a mixture into fermentation liquor in a process of preparing beer to obtain the oyster active substance-containing beer.

The invention relates to the technical field of the processing and production technology of instant jellyfish, in particular to a modified atmosphere production method for edible jellyfish. The method is characterized by comprising the following steps of: (1) soaking and washing; (2) soaking through dilute acetic acid; (3) shredding; (4) re-washing; (5) blanching; (6) cooling and rinsing; (7) draining; and (8) modified atmosphere packaging: namely, packaging drained jellyfish shreds according to a specified weight, such as 100g per packet, under an aseptic condition by using a modified atmosphere of which a proportion is CO2:N2=6:4. Compared with the prior art, the method has the advantages that: a processing operation method is simple; and the product produced by the method does not require any preservative and refrigerated storage, has a shelf life up to 1 month, and is much superior to the conventional instant jellyfish products at the market.

The invention discloses a preparation method of instant black fungus. The preparation method comprises the following steps: sorting black fungus, cleaning, namely respectively putting sorted black fungus into cleaning boxes according to categories for cleaning; steaming, putting the sorted and cleaned black fungus into a container, and introducing steam with the temperature of 55-70 DEG C into the container at normal pressure for steaming for 4-8 minutes, wherein a steam generation liquid of the steam is mountain spring water added with a certain amount of salt; compressing and drying to ensure that the content of moisture in dehydrated black fungus is controlled to be 3-6%; and packaging, namely weighing the dried black fungus, and packaging. Compared with conventional deep processing of black fungus, the preparation method disclosed by the invention can be used for significantly improving the processing efficiency, food safety, nutritional components, convenience and taste, and can be used for providing a variety of temperatures for foaming; after foaming, seasonings are added into the instant black fungus, and the instant black fungus can be directly eaten as a cold dish after being uniformly stirred; and the instant black fungus disclosed by the invention can be applied to a variety of dining environments and is higher in practicability.

The present invention relates to a composite bacteria milk product and its preparation method. It is characterized by that the composite bacterial culture composed of a fungus (lactic acid kluyveromyces) and a life-benefiting bacterium (lactobacillus delbruckii bulgaricus subspecies) can be inoculated in the sterilized milk so as to obtain the invented milk product with uniform gel, palatable taste and several health-care functions of regulating stomach and intestine. Said invention can do not use any food additives.

A seleniferous film coating agent for fresh preservation of a large cherry comprises 0.5-1.5% of chitosan, 0.1-0.3% of sodium alginate, 0.01-0.5% of tea polyphenol, 1-3% of calcium chloride, 1-3% of vitamin C, 3-8% of fructose, 1-5% of sodium chloride, 3-8% of alcohol, 2% of acetic acid, 30-50% of sponge gourd water and the balance of water. With the adoption of the agent for the fresh preservation of the large cherry, the large cherry is not required to be cleaned any longer and can be directly eaten; the cherry is directly rich in selenium and delicious in taste and supplements a microelement, namely selenium, simultaneously; the storage and fresh preservation time of the large cherry is prolonged and can be up to 2.5-3.5 months without flavor reversion, that is, a color, brittleness and taste of the large cherry are not changed basically; after the large cherry is soaked, fly maggots concealed in the cherry can be thoroughly soaked out; the long-term problems of the industry are solved; and the agent is harmless to a body and can even be directly drunk.

The invention discloses dried orange peel soup for Guiling jelly or beverage and a preparation technology thereof. The preparation technology comprises the following steps of crushing dried orange peel, adding a proper amount of water into the crushed dried orange peel, carrying out boiling, carrying out thermal insulation for 30min, slowly adding pectase and cellulase into the dried orange peel according to a ratio of 50000-100000 U enzyme / 1g, carrying out stirring to obtain a uniform mixture, carrying out enzymatic hydrolysis for 2-3h, then carrying out heating for inactivation of pectase and cellulose, and carrying out filtration on the hot enzymatic hydrolysis product to obtain dried orange peel extract. The preparation technology improves the traditional dried orange peel extraction technology, utilizes combination of water extraction and enzymatic hydrolysis, produces dried orange peel soup with high hesperidin content, improves a dried orange peel utilization rate, and saves a cost. The extracted and filtered soup is clear, is not turbid and is suitable for Guiling jelly products or beverage products.

The invention provides a cabinet cooking device and a cooking system. The cooking system comprises at least one central control system. The cabinet cooking device comprises a cabinet body which comprises an accommodation cavity, a cooking appliance which is arranged in the accommodation cavity, a power supply device which is connected with the cooking appliance to provide electric energy for the cooking appliance, and a control device which comprises a communication device. The communication device communicates with the central control system, and receives order information sent by the centralcontrol system. The control device converts the order information into cooking parameters, sends the parameters to the cooking appliance, and controls the cooking appliance to cook according to the cooking parameters. A first communication device can receive the order information sent by the central control system. A second communication device converts the order information into the cooking parameters and sends the parameters to the cooking appliance, so that the cooking appliance can cook according to cooking parameters. A customer does not need to manually select the cooking parameters onthe cooking appliance after the customer places an order. The personnel cost is reduced.

The invention discloses a casein-based packaging film, a preparation method thereof and application of the casein-based packaging film in preservation of cured meat. The casein-based packaging film ismade with casein a film-forming matrix, with halloysite nanotubes acting as a packaging film reinforcing material, ethylene glycol diglycidyl ether and succinic anhydride as crosslinking agents, glycerol as a plasticizer, and nisin as a preservative, by means of coating. Casein is a main protein in milk and has rich origins and low price. Casein may act with the reinforcing material, the crosslinking agent, the edible plasticizer and the like to produce the packaging film with firm structure; the produced packaging film has good physical properties, good biostability, oxidation resistance andantibacterial property. When used as a preservation packaging film for cured meat, the casein-based packaging film can greatly extend the shelf life of cured meat.

The invention relates to the technical field of fresh-keeping refrigerators, in particular to a refrigerator with a variable temperature chamber having a nitrogen fresh-keeping function. The refrigerator comprises the variable temperature chamber, a gas separator, an air extracting pump, an air extracting pipe, a first air outlet pipe and a second air outlet pipe, a first joint and a second joint are formed in the variable temperature chamber, the air extracting pipe is connected with the first joint and the air extracting pump, the first air outlet pipe is connected with the air extracting pump and the gas separator, and the second air outlet pipe is connected with the gas separator and the second joint. The air extracting pump is used for extracting air in the variable temperature chamber into the gas separator through the air extracting pipe and the first air outlet pipe, the gas separator delivers nitrogen-enriched gas into the variable temperature chamber through the second air outlet pipe, and oxygen-enriched gas is exhausted. Food can be preserved in the refrigerator for a long term, and the refrigerator is simple in integral structure, convenient to operate and high in practical applicability, and a pressure relief component can relieve pressure before the food is taken out.

A longan bleaching method comprises the following steps: soaking longan to be treated in a bactericide for 1-15 minutes, draining; soaking in a decolorant for 1-15 minutes, draining. The bactericide is a potassium permanganate aqueous solution with a mass concentration of 0.01-0.5%; the decolorant is an aqueous solution prepared by mixing sodium pyrosulfite and citric acid or sodium pyrosulfite and sodium citrate; the mass concentration of the sodium pyrosulfite in the decolorant is 0.2-2%, and the mass concentration of the citric acid or sodium citrate is 0.05-0.5%. The method can obtain good bleaching effect, has repairing effect on longan hulls during treatment, and can obviously prolong the preservation period.

The invention relates to a traditional Chinese medicine technology of smoking equipment and filter materials, in particular relating to a chemical filter health-care cigarette holder, a traditional Chinese medicine formula and a processing method thereof. The chemical filter health-care cigarette holder comprises a shell, sponge filter paper or a filter, and is characterized in that the front end of the cigarette holder shell is in a cylinder thin shell shape, the inner wall of a cavity is provided with a cylinder boss to form a cigarette injection hole, the middle of the shell is in a cylinder thin shell shape, the cavity thereof is provided with a three-layer structure, and the three layers are parallel in an equidistant manner; the three-layer structure comprises a filter interlayer formed by a first sponge filter paper layer and a third sponge filter paper layer, and filler (2) filled in the filter interlayer; the filler is composed of tobacco thin slice shred formed by a chemical filter traditional Chinese medicine formula; the rear end of the cigarette holder shell is a mouth piece; the front end of the mouth piece is in a cylinder thin shell shape, and the rear end thereof is in a flat shape; the center of the front end of the mouth piece is provided with a cylinder boss of which the center is provided with a through hole; and the through hole runs through the mouth piece to form a smoking hole. The invention protects the health of smokers.

The invention relates to a processing method for quick-frozen peeled green soy beans. The quick-frozen peeled green soy beans are produced through the steps of raw material inspecting, steam bubble cleaning, blanching, cooling with precooling water, peeling soy beans, steam bubble cleaning, blanching, cooling with precooling water, vibrating and draning, quick freezing, and selecting and packaging. The processing method is simple, high in product favorable rate, and short in processing time of the peeled soy beans; the freshness of the peeled soy beans is not influenced; the tincture is uniform; the taste is not changed; low-temperature long-term freezing is adopted; the freezing effect is good.

The invention discloses an electronic cigarette with an improved atomizing device. The electronic cigarette comprises a suction nozzle (201) and a main unit (202), the main unit (202) is provided withan atomizing core mounting groove (204), an atomizing core (100) is accommodated in the atomizing core mounting groove (204), and the suction nozzle (201) and the main unit (202) are subjected to integrated-type or split-type connection; the atomizing core (100) comprises a shell (101), a liquid storage part (102) and a heating part (103), a wire (1023) penetrates through a first wire hole (1011)to be electrically connected with a power supply and a control system, and a first air guide hole (1012) and a second air guide hole (1037) are in airflow breakover connection. According to the electronic cigarette, a micro-electro mechanical technology is adopted, e-liquid in a liquid storage bin can be partially or all heated and atomized targetedly, a consumer can select the e-liquid with thetaste he / she likes according to the personal preference for heating and atomizing, and personalized smoking experience of the electronic cigarette is truly achieved.

The invention discloses a manufacture technology of instant crispy culter with a long shelf life. The manufacture technology comprises the following steps: putting live culter into a pool to be subjected to temporary rearing, i.e., firstly, putting refined salt which occupies 0.15-0.3wt% of pool water in the temporary rearing pool, after the temporary rearing is carried out for 5-15h, discharging the pool water clearly, injecting clear water, and feeding Chinese herbal medicine for 1-3 days to obtain a first prefabricated material; cutting to kill the first prefabricated material, removing viscera, dipping in the clear water, naturally airing, and drying until water content is 5-10wt% to obtain a second prefabricated material; mixing and steaming lemon, orange peel, liquorice, ground pepper, cinnamon, pepper, fresh ginger, maltose, yellow wine, sauce, salt, chicken powder and water, adding the second prefabricated material to continuously steam, cooling to room temperature to continuously dip for 30-60min, and taking out to obtain a third prefabricated material; brushing colza oil on the third prefabricated material, feeding into an oven for baking, putting into an aluminum foil bag, carrying out vacuum sealing, and sterilizing to obtain the instant crispy culter with the long shelf life.

The present invention discloses a health-care yellow salt and a preparation method thereof. The health-care yellow salt comprises the following raw materials by weight: 1000 parts of non-iodine salt, 25 parts of chlorophyll iron sodium salt, 10 parts of sodium zinc chlorophyll, 20 parts of astaxanthin, 10 parts of lutein, 20 parts of potassium iodate and 2 parts of microcrystalline cellulose. The invention has the characteristics of novel appearance, powerful health care function, easy preparation and strong operability.

The invention discloses a salted omasum crispness keeping method. The method includes: cleaning omasum with clear water, and draining to dry; adopting prepared sodium carbonate decahydrate and sodium bicarbonate mixture for alkaline soaking, taking out, clearing thoroughly, and blanching; adopting a gradient warm water method for cooling, and adopting papain for enzymolysis; after salt solution rinsing and soaking, adding prepared compound phosphate solution for crispness keeping. The salted omasum is long in storage period and low in nutrition damage, is in healthy creamy white color, plump, moderate in viscosity and free of sliminess and is not evidently decreased in size after scalding, crispy in taste and high in moisture retention rate. In addition, after storage for 45 days, the salted omasum is free of cowy flavor and spoilage and is still highly elastic and crispy in taste.

The invention provides a method for making cold coffee and a coffee maker using the method. The method comprises the steps that water with the temperature within the range from 0 DEG C to 25 DEG C issupplied through an electric pump, and the water makes contact with coffee powder in the pressure intensity range from 1.5 bar to 20 bar to extract coffee, so that drinkable cold coffee liquid is obtained. According to the method, the coffee is extracted by using the high-pressure cold water, compared with the existing methods that iced drops are used and coffee is heated and then cooled by addingice, time is saved, the concentration of the coffee is increased, and the taste of the cold coffee is improved. Through the method, an electric-heating pressure coffee maker in the prior art can be improved, the electric-heating pressure coffee maker is made to have the functions of making hot coffee and cold coffee, and more convenience is brought to home application.

The invention relates to a coffee and in particular to a functional coffee for female, which has the functions of strengthening body and preserving health. The functional coffee for female comprises the raw material of coffee and also contains fleece flower root extractant which has the functions of recuperating liver and kidney, benefiting essence and blood, strengthening bones and muscles and blacking hair. The functional coffee for female also contains ganoderma lucidum extractant, cynomorium songaricum extractant, epimedium herb extractant and angelica extractant. It is proper that each component takes up 3 percent to 15 percent of the total proportion, and the summation of every component takes up less than 35 percent of the total proportion of the coffee. The functional coffee for female has the beneficial effects that the cynomorium songaricum extractant, the fleece flower root extractant, the ganoderma lucidum extractant, the angelica extractant and the epimedium herb extractant which are extracted from plants by advanced science and technology are added into the coffee specific to the bitter characteristic of the coffee, which does not change the original taste of the coffee; the functional coffee for female also has the functions of recuperating the liver and the kidney, benefiting the essence and the blood, strengthening the bones and the muscles, blacking the hair and preventing aging besides the own refreshing function of the coffee. The functional coffee for female contains carotene, vitamin B2 and vitamin C.

The invention relates to a vacuum freeze drying orange membrane peeling technology. The vacuum freeze drying orange membrane peeling technology comprises the steps of orange grading, blanching peel removing, sectioning, enzymolysis membrane removing, sterilizing and lastly vacuum freeze drying. The step of vacuum freeze drying sequentially comprises the steps of single freezing, secondary disc laying, quick freezing and drying, wherein according to the single freezing, cleaned orange segments are arranged at the temperature equal to or lower than -18 EDC C for quick freezing for 1 to 1.5 hours, and the temperature of the materials is maintained between -5 DEG C to -10 DEG C; according to the secondary disc laying, disc laying is carried out on the single frozen orange segments in an operation chamber at the low temperature equal to or lower than -5 DEG C, and evenness and the consistence of the thickness of disc laying are ensured; then according to quick freezing, the condition that fast freezing is carried out for 4 hours at the temperature equal to or lower than 35 DEG C serves as the quick freezing condition; then, quick frozen oranges are arranged in a vacuum drying furnace, heating and heat preservation are carried out by steps, the temperature of the materials is equal to or lower than 60 DEG C, and the vacuum degree is equal to or lower than 60 Pa; heating is finished, cooling is carried out, and then the orange segments are sorted, detected and packed.

The invention relates to a liquid beverage containing anti-permeation capsules. The liquid beverage is composed of the anti-permeation capsules with waterproof layers and of different tastes and a beverage storage liquid. The liquid beverage has the advantages that the capsules of various tastes are contained, and the capsules impart rich and varied types of flavor experience to the liquid beverage; natural plant polysaccharides are adopted as a membrane material to greatly improve the mouthfeel in an edible process, the problem of membrane penetration in the prior art is also solved, and theunique taste of the capsules can also be kept for a long time.

The invention discloses a production process of an instant delicious croaker, which comprises the following steps: putting a live croaker in a pond for temporary rearing, firstly putting refined salt of which the weight is 0.7-1.3% of the weight of water in the pond for temporary rearing, carrying out temporary rearing for 20-40h, thoroughly draining the water in the pond, injecting clear water, and feeding the croaker with Chinese herbal medicines for 1-2 days so as to obtain a first prefabricated material; splitting for killing the first prefabricated material, removing the viscera, soaking the treated first prefabricated material in clear water, carrying out natural airing, and carrying out drying until the water content is 6-15wt% so as to obtain a second prefabricated material; mixing and boiling shrimps, cassia bark, honey, Chinese prickly ash, cumin powder, oyster sauce, ginger slices, rock candies, rum, soy sauce, table salt, monosodium glutamate and water, adding the second prefabricated material, performing continuous boiling, cooling the obtained material to room temperature, continuously soaking the obtained material for 120-160min, and taking out the obtained material so as to obtain a third prefabricated material; and coating the third prefabricated material with rapeseed oil, feeding the third prefabricated material coated with rapeseed oil into an oven for baking, putting the baked third prefabricated material in an aluminum foil bag, and carrying out vacuum sealing and sterilizing so as to obtain the instant delicious croaker.

The invention relates to a wine storage device capable of guaranteeing quality and being repeatedly used, which comprises a main closed storage device body, a sealing cover, a wine liquid injection tube, an air isolator, a decorating cover and a liquid outlet valve, wherein the sealing cover is arranged on the top of the main closed storage device body in a detachable way; the wine liquid injection tube is fixed in the center of the main closed storage device body in a sealing way, the upper end of the wine liquid injection tube is positioned inside the sealing cover, and the lower end thereof extends into the main closed storage device body; the air isolator is installed into the sealing cover in a detachable way and is used for isolating the wine liquid injection tube from the outside; the decorating cover is arranged outside the sealing cover in a detachable way; and the liquid outlet valve is installed at the lower part of the main closed storage device body in a sealing way, wine is filled into the main closed storage device body through the wine liquid injection tube, an inlet at the upper end of the wine liquid injection tube is sealed and covered by a sealing plug, and air separating liquid is arranged between the air isolator and the sealing cover. The wine storage device can be used for storing wine which is not drunk up after a wine bottle is opened in time, has excellent sealing performance, is convenient for drinking, can be used for storing the wine for a long time, and ensures the quality and the taste of the wine not to be changed.

The invention discloses a beaten fish food and preparation method thereof. The beaten fish food preparation method comprises: firstly, making beaten fish by traditional handwork method; then, freeze-drying by a food vacuum freeze-drying equipment; finally, taking out under normal temperature condition, packaging and obtaining beaten fish food. The beaten fish food of the present invention achieves the advantages of convenience in preserving eating and carrying, long shelf life and light weight; the invention realizes not only packaging, preserving and transporting under normal temperature condition, but also remote sale, and can promote the modernization, technicalization, industrialization and large scale of the agricultural product operation effectively.