186results about How to "No loss of nutrition" patented technology

The present invention provides a cordyceps sinensis enzyme and a preparation method thereof. The enzyme is prepared by fermenting the following ingredients in parts by weight: fruits and vegetables 55-70 parts, fungi 8-12 parts, cordyceps sinensis 1-2 parts and sugar 15-20 parts with the addition of probiotic 0.2-0.8 part. The preparation method comprises the following steps: preparing cordyceps sinensis sporoderm-broken powder, preparing primary enzyme solution, fermenting the powder and the solution for preparing the cordyceps sinensis enzyme, etc. The enzyme uses ultramicro crushing technology to crush the cordyceps sinensis, and low temperature or room temperature sporoderm-breaking technology to conduct sporoderm-breaking on the cordyceps sinensis so that the nutrition loss of the cordyceps sinensis is prevented and the absorption rate of the cordyceps sinensis is improved; the enzyme utilizes rich enzyme systems of enzymes to conduct additional sporoderm-breaking on the sporoderm-broken powder, which facilitates the release and homogenization of active ingredients in the cordyceps sinensis, and improves the effect of drugs. The prepared enzyme contains proteins, amino acids, vitamins, enzyme substances, etc. essential for human bodies, effectively accumulates functional components of the cordyceps sinensis, and effectively improves various health-care effects of the enzymes.

The present invention discloses one kind of fast frozen white delicious fish fillet of spotted forked-tail Leiocassis longirostris and its production process. The production process includes the steps of temporarily raising, killing to eliminate blood, slicing, eliminating skin, trimming, soaking to sterilize, loading into tray and quick freezing, grading, coating with ice, packing, etc. The production process features complete elimination of blood, low temperature of fish fillet in icy water at 0-4 deg.c, soaking fish fillet in ozone icy water and ultralow temperature quick freezing at below -35 deg.c. The production process has high fish fillet yield and less nutrient loss, and the produced fish fillet is white, translucent and delicious.

The invention discloses a fish ball with a dietary therapy effect and a preparation method thereof. The fish ball is prepared from the following raw materials in parts by weight: 80-200 parts of fish, 5-20 parts of pig at, 5-20 parts of egg white, 1.5-5 parts of tablet salt, 2-4.5 parts of white granulated sugar, 2-2.5 parts of spice, 5-10 parts of corn starch, 2-6 parts of soyabean protein, 12-35 parts of water, 0.5-1.5 parts of DHA algae oil, 4-15 parts of Chinese yam, 4-12 parts of semen juglandis, 4-12 parts of feverfew, 4-12 parts of honey-fried licorice root, 4-12 parts of honey-fried lalang grass rhizome, 4-12 parts of mint and 0.4-1.2 parts of carrageenan. The fish ball with the dietary therapy effect prepared by the method is high in edible efficacy.

The utility model provides a bee produced health product, which comprises honey, at least two of the royal jelly, bee pollen and propolis. The percent of each material in the total quality is as following: honey 45%-80%, royal jelly 0-50%, bee pollen 0-40%, propolis 0-6%. The making method is as following: firstly, heat the honey with the heating temperature controlled between 50 centigrade and 60 centigrade; secondly, mix each part of the material; thirdly, send the mixed stuffs into a colloid mill to process coarse-isotropic treatment until the mixed stuffs form paste, in which process the temperature of the stuffs should be controlled between 35 centigrade and 60 centigrade and the processing time should be 1-10 seconds; next, send the stuffs that has processed coarse-isotropic treatment into a high-pressure homogenizing machine to process fine-isotropic treatment, in which process the working pressure of the high-pressure homogenizing machine should be controlled between 400 to 500 standard atmospheric pressure, and the processing time should be 3-10 seconds; and lastly pack the finished product. The product is easy to conserve, is convenient to eat, has no allergic reaction, will not loss any nutrition, has a simple technology, and is easy to be operated.

The invention discloses a refrigerator, which comprises a box body, at least one refrigerating chamber, at least one freezing chamber, a freezing evaporator, a refrigerating air return channel, a freezing fan, a quick freeing fan and a controller, wherein the at least one freezing chamber is arranged under the refrigerating chamber; the freezing evaporator is arranged in the freezing chamber and used for respectively supplying cold air to a refrigerating air channel and a freezing air channel; the refrigerating air return channel is arranged under the refrigerating air channel and used for blowing cold air in the refrigerating chamber back to the lower side of the freezing evaporator; a freezing fan corresponds to the at least one freezing chamber, the quick freezing fan corresponds to atleast one quick freezing chamber, and the freezing fan and the quick freezing fan are respectively arranged on the freezing evaporator and respectively used for blowing cold air generated by the freezing evaporator into the freezing chamber and the quick freezing chamber; and the controller is used for controlling the freezing fan and the quick freezing fan and used for carrying out quick freezing on the quick freezing chamber by controlling the quick freezing fan as required. According to the refrigerator disclosed by the invention, flavors and nutrients of quickly-frozen foods can be increased, and freshness preservation time of vegetables and fruits is prolonged.

The invention relates to a shelling method for fresh corn kernels and a quickly frozen fresh corn kernel sheller. The invention relates to the shelling method and the sheller. The invention solves the problem that the prior common grain sheller can not shell the fresh corn kernels. The shelling method comprises the following main steps: the fresh corn kernels are selected, stored and shelled in an environment of -40 to -30 DEG C and shelled after enzyme deactivation treatment and threshing; and the temperature in a grind cavity of the quickly frozen fresh corn kernel sheller is kept below -5 DEG C and chaff is removed. A grinding wheel (5) is arranged inside a grinding vessel (6); and at least one cooling air inlet (4) is arranged on a sealing cover (3). The fresh corn shelled through the method has good shelling effects and does not lose the nutrition of the fresh corn; the quickly frozen fresh corn kernel sheller is provided with the cooling air inlet, thereby having good heat dissipation effect, ensuring that the quickly frozen fresh corn kernels are not unfrozen by frictional heat during the process of shelling through mechanical friction, and consequently ensuring the hardness of the quickly frozen fresh corn kernels.

The invention provides flower sauce and a preparation method thereof. The flower sauce is prepared from the following components in parts by weight: 50-52 parts of water, 5-10 parts of flower pedals, 5-6 parts of denaturated starch, 20-26 parts of white granulated sugar, 0.3-0.6 part of citric acid and 0.1 part of salt. The preparation method comprises the following steps: pre-processing flowers, batching, stirring, mixing, and sterilizing. The flower sauce disclosed by the invention is rich in nutrient, and can be used for solving the problem that most of nutrient ingredients are lost due to the withering of the flowers. The prepared flower sauce is high in nutritional value and can be eaten for a long time. In the processing process, no preservative is added, so that the flower sauce is a pure natural health food. The prepared flower sauce is simple in preparation process, and is free of a pickling period. The flower sauce finished product can be stored for one year under the normal temperature, has the strong natural flower flavor, and is sweet in taste.

The invention provides a freezing and unfreezing integrated cabinet which comprises an incubator body and closed containers. The incubator body comprises a freezing chamber and an unfreezing chamber,and box-type frameworks are fixed in the freezing chamber and the unfreezing chamber correspondingly. Sealing plates are fixed on the upper and lower portions and the front and rear portions of each framework. An air exhaust channel plate is fixed to the left side of each framework, and an air return channel plate is fixed to the right side of the framework. The closed containers are in a flat shape and can be erected in the frameworks of the freezing chamber and the unfreezing chamber in a layered mode. Heat conduction fins are welded or riveted on the upper surface and the lower surface of each closed container in rows. One end of a channel formed by a gap between every two adjacent rows of heat conduction fins is aligned at a corresponding air exhaust hole of the corresponding air exhaust channel plate, and the other end of each channel is aligned at a corresponding air return hole of the corresponding air return channel plate; the air exhaust channel plates are provided with the air exhaust holes; the bottom of the framework in the freezing chamber is provided with a cold air generating device; and the bottom of the framework in the unfreezing chamber is provided with a cold and hot airflow generating device. According to the freezing and unfreezing integrated cabinet, the freezing speed and the unfreezing speed are high, breeding of microorganisms can be effectively restrained, the quality of food is better ensured, and moreover, resources can be greatly saved. The invention further provides a method for freezing and unfreezing meat by adopting the integrated cabinet.

The invention discloses a manufacturing method of tea-fragrant preserved meat. The manufacturing method comprises scraping dirt on raw material meat, carrying out cleaning, carrying out cutting to obtain strips or blocks, rubbing surfaces of the raw material meat strips with table salt so that the table salt fully permeates into the raw material meat, mixing lemongrass, Pu'er tea and camphorwood to obtain a mixture, boiling the mixture in water to obtain a preserving material, immersing the raw material meat in the preserving material for several hours, taking out the raw material meat, carrying out natural airing in a door, carrying out smoke curing and carrying out baking for several hours to obtain the tea-fragrant preserved meat. The tea-fragrant preserved meat is suitable for chronic disease patients suffering with high blood fat, high blood sugar and hypertension and old people, has effects of nourishing and protecting stomach, reducing lung and stomach deficiency fire and promoting digestion, and can effectively prevent blood pressure rising. The manufacturing method has simple processes. The tea-fragrant preserved meat is dry and is convenient for packaging and carrying. Compared with the common preserved meat, the tea-fragrant preserved meat has a delicious taste, is rich in nutrients, and has a long quality guarantee period of 90 days at a normal temperature in a door, 180 days under the condition of vacuum-pumping sealing or 300 days under the condition of refrigeration.

Food grade products are given priority with a sustainable integrated corn based bio grind refining process. Premium fractions are fractionated for human foods and premium fermentable products. The balance food feedstocks are refined for animal feed with no loss of nutritional value. By-products of refining are used to produce ethanol and other energy products. There is no process waste. The integrated processes can be adapted to new continuous refineries or to optimize or retrofit one or more individual process steps. Plants located in remote growing areas can be pre-fabricated and shipped for operating of smaller plants utilizing batch and manual operation of one or more key steps or be continuous, automated, and operated simultaneous with food grade fractionated pre-ethanol process followed by cellulose processing for additional yield.

The invention discloses a processing method of quick-frozen Taiwan white sea bream fillets keeping fish meat fresh. The method comprises the following steps of: receiving and accepting raw material fishes, cultivating temporarily, laying cold with ice, bleeding, sectioning, peeling, buffing, trimming, quick freezing, quantitatively grading, coating an ice coat, vacuum packaging and refrigerating. The method comprises the following specific steps of: laying the fishes cold by using an ice laying machine; sectioning and bleeding in a current form; quickly freezing fillets, wherein the cooling central temperature is up to 18 DEG C below zero during quick freezing; and after machining, and refrigerating the processed fillets by using a scientific refrigerating method. By adopting a quick freezing processing method, Taiwan white sea bream fillets which are subjected to ice laying and current type bleeding can keep high freshness, have white color, high brightness, attractive appearance and good mouthfeel, and are not easy to infect by bacteria; after quick freezing, the nutrition of fillets does not loss and a higher nutritional value is achieved in comparison with the conventional quick freezing method; and a scientific refrigerating method is adopted, causes can be found easily and treatment is performed easily when the fillets are in a poor state.

The invention discloses an instant bird's nest product and a production process thereof. The production process specifically comprises the following steps: evenly and flatly laying bird's nests in a closed space for moisture regaining till the moisture content of the bird's nests is 30%-50%; transferring the bird's nests subjected to moisture regaining into a preheated steaming device, and closinga door for steaming to obtain a dried bird's nest product; soaking the dried bird's nest product in purified water, and after the swelling rate reaches 4.0-6.0 times, picking and removing impuritiesand foreign matters in the bird's nests, and spin-drying the bird's nests for later use; sub-packaging the obtained bird's nests into a container, adding a sugar solution for opening sealing, and carrying out sealing to obtain a pre-finished bird's nest product; and finally, putting the pre-finished bird's nest product into a sterilization pot, heating the sterilization pot, stewing and sterilizing the pre-finished bird's nest product, and cooling the pre-finished bird's nest product at normal temperature to obtain the instant bird's nest product. Under the condition that the taste of the currently stewed bird's nest is not changed, the nutritional value of the bird's nest is kept. The bird's nest product has good rehydration property, is convenient to carry, has the characteristic of long-term storage without adding preservatives, and is suitable for industrial production.

The invention provides a method for preparing a liquid dairy product containing sensitive substances, comprising the following steps: preparing a sterile liquid containing sensitive substances through a filtering sterilization method; and adding the sterile liquid into liquid milk in a sterile addition method so as to obtain the liquid dairy product containing the sensitive substances. The invention also discloses the liquid dairy product with a long quality guarantee period, which is prepared by the method.

The invention discloses an intelligent feedback temperature-adjusting drinking water system which is a temperature control system combining frequency modulation and phase modulation. Four temperature-adjusting interruption control buttons are arranged, lower limit temperature values of 20 DEG C, 40 DEG C, 60 DEG C and 80 DEG C at corresponding gears are displayed when the buttons are pressed down; if a rotating coder is not used to tune to needed temperature values within five seconds, the lower limit temperature values at current gears are considered as target temperature values in a default manner; if the rotating coder is used for tuning within five seconds, temperature to which the rotating coder is tuned is considered as target temperature; when the target temperature is higher than actual water temperature by 5 DEG C, phase-modulating heating control which is efficient is performed, and when the target temperature is lower than the actual water temperature by 5 DEG C, PWM frequency-modulating heating control is performed to realize control of stepless temperature adjusting. The intelligent feedback temperature-adjusting drinking water system has the advantages of being higher in safety and reliability, more energy-saving and more convenient to operate.

The invention discloses a freeze-dried truffle slice production method belonging to the field of novel biological products. Aiming at the technical problem, the invention provides a freeze-dried truffle slice production method, according to the method, the original flavor and the appearance can be stored. The method comprises the steps of conducting raw material processing, freezing, and carryingout vacuum drying: controlling the vacuum degree of a vacuum freeze drying machine to be 20-40Pa at drying temperature being minus 25-minus 18 DEG C, and controlling drying time within three to six hours; analytic drying: gradually reducing the vacuum degree of the vacuum freeze drying machine to be 5-10Pa, rising the drying temperature to be 35-50 DEG C, and then drying for 5-15 minutes to obtain freeze-dried truffle; and conducting aseptic packaging.

The invention discloses a fruit and vegetable compound fish sausage and a preparation method thereof. The fruit and vegetable compound fish sausage is prepared from the following raw materials in parts by weight: 30 to 40 parts of minced fish, 8 to 12 parts of minced pork, 5 to 10 parts of soybean proteins, 3 to 8 parts of starch, 10 to 20 parts of fruit and vegetable particles, 15 to 20 parts of water, 1 to 2 parts of edible salt, 0.1 to 0.5 part of a coagulator, 0.05 to 0.25 part of saccharose and 3 to 5 parts of spice. The method comprises the following steps: null blending: blending the minced fish and the minced pork for 4 to 7 min; salt blending: after the null blending is completed, adding edible salt, and blending for 14 to 17 min; seasoning blending: after the salt blending is completed, adding the spice, blending for 5 to 7 min, then adding the starch and the soybean proteins which are uniformly mixed for blending for 2 to 7 min, and adding the fruit and vegetable particles for uniform mixing, and controlling the temperature of 2 to 8 DEG C. Due to the processing technology, the elasticity, the quality and the taste of the fish sausage are improved; the oily feeling of a user when the user takes the fish sausage is reduced, and the faint scent of fruits and vegetables is enhanced; the fruit and vegetable particles are granular in the fish sausage, so that the fish sausage has unique appearance and taste.

The present invention discloses a method for improving frozen prepared fish fillets. The method comprises the following steps: step 1: selecting a fresh live fish, removing scales, head, internal organs and bones, cutting the fish into 2-3mm fillets, and conducting washing and draining; step 2, adding, in parts by mass, 1.5-2 parts of a compound fish fillet tissue improver into every 100 fish fillets, adding 1.0-1.2 parts of salt, 0.5-0.6 part of monosodium glutamate, 0.01-0.1 part of I+G, 0.08-0.15 part of white pepper powder, 3-8 parts of starch and 30-65 ice water, and conducting vacuum rolling and pickling; step 3, conducting vacuum packaging, and conducting pickling 12-16h; and step 4, fast freezing the fillets until the center temperature of the fish fillets is -18 DEG C or below, and conducting freezing storage. The method maintains the nutritional value, the flavor and the taste of the prepared fish fillets during freezing and transportation process. The fish fillets are extremely resistant to boiling, the cooked fish fillets are still fresh, the fish fillets are shrunk-proof and fuller, and the yield is increased. The fillets are slightly brittle and free from peculiar taste in mouth feel, have no loss of raw material nutrients, and are suitable for a plurality of cooking methods such as hot pot.

The invention relates to a method for preparing a steamed Wuchang fish instant dish, which belongs to a method for preparing a preserved, delicious and nutritive Wuchang fish convenient dish. The method has main technical characteristics that Wuchang fish and soup are packaged and sealed respectively, that is, the washed clean Wuchang fish is preserved for 30 minutes by the prior ingredients, subjected to dehydration technology, filled with nitrogen and packaged and sealed first, and the prepared flavoring substances are placed into a pan and fried into soup by the prior method, cooled, filled with nitrogen and packaged and sealed. The steamed Wuchang fish instant dish integrates the prior restaurant technology and the instant food processing technology, is subjected to industrial production, does not contain any chemical additive and antiseptic agent, and not only guarantees the nutrition and the flavor of the Wuchang fish but also is convenient to eat. When the steamed Wuchang fish instant dish is eaten, a packaging bag is opened and filled into a plate, the soup is poured on the Wuchang fish, and the Wuchang fish can be eaten after steamed for 10 minutes by the prior method. The steamed Wuchang fish instant dish is particularly suitable to be eaten by old people with restricted mobility and young people with quick work rhythm.

The invention relates to an energy-saving pine nut opening device and a using method of the energy-saving pine nut opening device. The energy-saving pine nut opening device comprises a pine nut rotary drum, a hollow shaft, a thermal insulation board, a water pump, a water pipe, a lower chamber air outlet, a main air outlet, a fresh air port, a steam filter, a heat exchanger, a draught fan, a side air duct, an auxiliary electric heating tube, a circulating air inlet, an electric heating tube and a baking chamber. The energy-saving pine nut opening device has the advantages that the device is low in cost and automatic to a certain degree, manpower is saved, the opening rate is high, one person can manage multiple devices, and tens of thousands of jin of baked pine nuts can be produced daily; pine nuts opened with the device have no chemical residues and are environmentally friendly, pine nutlets taste good and have strong fragrance, and nutrients cannot run off.

The invention discloses magnetized healthcare rutabaga sauce. The magnetized healthcare rutabaga sauce comprises 90 parts of smashed rutabaga as the main raw material, 1 part of soybean oil, 0.6 part of peanut oil, 0.5 part of rice bran oil, 0.2 part of corn germ oil, 0.3 part of sesame oil, 0.199 part of rutabaga seed oil, 0.001 part of hippophae rhamnoides oil, 0.5 part of colla corii asini powder and 2.7 parts of black-bone chicken soup with six traditional Chinese medicine materials as auxiliary materials, and 1 part of soybean sauce, 0.05 part of gourmet powder, 0.03 part of Chinese prickly ash powder, 0.2 part of chili powder, 1.5 parts of iodized salt, 0.62 part of honey, 0.3 part of Baijiu, 0.2 part of rice vinegar, 0.05 part of fresh ginger juice and 0.05 part of onion juice. A production method of the magnetized healthcare rutabaga sauce includes: pickling with magnetized water, desalting and dewatering, curing, heating oil, making the black-bone chicken soup with six traditional Chinese medicine materials, and making the sauce. The magnetized healthcare rutabaga sauce has the advantages that the sauce is extremely fragrant, slightly pungent and sweet, health-care, fresh, tender and soft in taste, suitable for both the young and the old, rich in nutrition, capable of promoting digestion and appetizing, free of preservatives, low in investment and cost, and evident in economic and social benefits.

The invention discloses a production method of a purslane dish. According to the scheme, the production method comprises the following steps: blanching fresh and high-class purslane, which are cleaned, for 20-30 seconds; spread-airing the purslane, pickling the purslane by edible salts accounting for 7wt% of the purslane, and turning over the purslane in a jar once each two days in an initial pickling stage, wherein the purslane is turned over three times in all; taking out the salted purslane after the purslane is pickled for 1 mouth, desalting and mincing the salted purslane, adding auxiliary materials, and frying, wherein the auxiliary materials comprise the following components according to weight percent in the purslane: 3% of dried Chinese wolfberry fruit, 3% of dried black fungus, 1%-1.5% of fresh ginger, 1%-1.5% of dried red pepper, 0.8%-1% of chicken essence, 1.5%-1.8% of white sugar and 4%-5% of soybean salad oil; and after the purslane is cooled, carrying out vacuum packaging on 50-100 g of purslane in each bag. The production method has the advantages that the freshness of the pickled purslane can be retained for above one year; compared with dried purslane, the purslane dish has fresh feeling and more edible methods, ensures that nutrition is not lost, has multiple healthcare functions and is beneficial to the selling of purslane and the increase of farmer income.

The present invention discloses a cold storage method of modified atmosphere packaged carya illinoinensis kernels. The method is characterized by comprising the following steps of carya illinoinensis collecting and picking, sectional drying technology using in an oven, then static irradiation technology conducting, and then modified atmosphere packaging and cold storing. A processing technology of cream flavored carya illinoinensis kernels comprises the following steps of firstly shelling and washing, then pre-cooking to be tasty, then drying and dehydrating, stir-frying, cooling and sterilizing, and N<2> filled modified atmosphere packaging.

The invention discloses a process for preparing okra seed oil. The method comprises: sequentially performing seed sorting, washing, seed frying, seed breaking and precise squeezing treatment, wherein in a seed frying process, the final pan temperature of the okra seeds is ensured to 95-120 DEG C; in a seed breaking process, the fried okra seeds are broken in a double-roller grinding manner, and the seed breaking rate is controlled to 50-60%; in a precise squeezing process, a horizontal oil press is adopted, and the thickness of a final oil discharge cake is guaranteed to 1-1.5cm; the process for preparing okra seed oil designed in the invention has the advantages of physical pressing and chemical leaching, no chemical agent is used, thus no chemical residue is generated, the original taste and flavor of okra are kept, the fragrance is mellow, the abundant nutritional ingredients of the okra are not broken, and meanwhile the oil yield is greatly improved.

The invention discloses a preparation method of instant millet sea cucumber porridge. The preparation process is divided into two parts, one is preparing sea cucumber granules, and the steps are: soaking sea cucumbers; cleaning sea cucumbers; freeze-drying sea cucumbers; The second is to prepare millet porridge granules, the steps of which are: making broth; cooking and freezing the finished millet porridge; crushing the finished millet porridge into granules. Afterwards, the completed sea cucumber granules and millet porridge granules are mixed in proportion, vacuumized and packed with nitrogen in an aluminum box, and stored at room temperature. The invention provides an instant product of millet and sea cucumber porridge, which solves the problems of the existing millet and sea cucumber porridge, which takes a long time to make and seriously loses nutrition in the sea cucumber, and enables consumers to cook the millet and sea cucumber porridge conveniently and quickly without losing the nutrition therein , and has a good taste. Because the packaging is vacuum-filled and filled with nitrogen, it avoids the phenomenon of fat loss in millet and broth.

The invention belongs to a livestock product processing technique and particularly relates to a method for processing fermented yak meat. The method comprises: completely cleaning a fermentation substrate which is highland barley, sticky rice, barley, oat or rice or a mixture of two, three, four or five of the highland barley, sticky rice, barley, oat and rice; completely cooking the fermentationsubstrate, cooling to 25 to 40 DEG C, adding a fermenting agent, adding cold boiled water, uniformly stirring, and placing in a constant-temperature tank to ferment for 24 to 36 hours; and cutting raw yak meat into blocks, placing the yak meat blocks in the fermented fermentation substrate to ferment the yak meat blocks for 60 to 84 hours, taking the yak meat out, and obtaining the fermented yak meat. The fermented yak meat offers a soft mouthfeel, the amino acid content is improved, the palatability of the yak meat is improved, the nutrients are retained, the water content of the fermented yak meat is increased on the basis of original water content, the water content of the unfermented yak meat is 67.4 percent, the water content of the fermented yak meat is 77.4 percent, and the fermented yak meat can be cooked by steaming, frying, boiling and stir-frying.

The invention relates to a method for processing cowpeas. A pickling material comprises the following raw materials in part by weight: 80 to 100 parts of cowpeas, 5 to 10 parts of table salt, 100 to 300 parts of soy sauce, 20 to 50 parts of sesame oil, 1 to 5 parts of flos caryophyllata, 1 to 5 parts of cardamom, 1 to 2 parts of star anise, 1 to 2 parts of resurrection lily, 1 to 2 parts of cassia bark, 1 to 2 parts of fennel, 1 to 2 parts of tsaoko amomum fruit, 1 to 2 parts of villous amomum fruit, 1 to 2 parts of pricklyash peel, 1 to 2 parts of lysimachia sikokiana and 1 to 2 parts of myrcia. A preparation method comprises the following steps of: 1, cleaning the cowpeas, removing bases of the cowpeas, cutting into sections, well boiling the cowpeas, and pouring the cowpeas into a container; 2, pouring other raw materials into the container, and stirring with the cowpeas uniformly; and sealing the container, sterilizing at high temperature, and standing for one week to eat. The cowpeas prepared by the method can be stored for a long term without corrupting, do not lose nutrition, and has abundant mouthfeel and special flavor.

The invention provides nutritious beef jerky and a preparation method thereof and relates to the technical field of food processing. The nutritious beef jerky is mainly prepared from, by weight, 150-200 parts of beef, 40-60 parts of curing materials, 20-30 parts of passion fruit, 50-80 parts of Fructus Crataegi, 10-15 parts of Flos Jasmini Sambac, 3-9 parts of Fructus Forsythiae, 3-9 parts of Herba Menthae, 5-10 parts of Herba Rabdosiae Serrae, 1-3 parts of dry red pepper, 2-5 parts of garlic, 2-7 parts of ginger, 5-10 parts of olive oil and an appropriate amount of water. The nutritious beef jerky and the preparation method thereof have the advantages that a specific formula is combined with the special preparation method to make the food materials give maximal play to efficacy, and accordingly the prepared beef jerky exudes a mouthwatering aroma, is fluffy with elasticity, smooth, tender with a crispy crust and delicious, cannot make people get inflamed after being eaten, and is free of harmful substances such as pigments and preservatives, thereby being safe and healthy and worthy of popularization and production.

The invention discloses a method for preparing a stone food. The method comprises the following steps of: 1, selecting stones of which a cross section is greater than one yuan coin and do not drop fragments when fried; 2, putting the stones selected in the step 1 into oil for heating to the temperature of the stones of between 150 and 300 DEG C; 3, prepickling the food, such as meat, seafood, shell and mushroom, with two or more seasonings, such as the oil, salt, soy sauce, wine, vinegar, monosodium glutamate, essence of chicken, ginger, spring onion, garlic, chili and the like; 4, preheating a pot for 1 to 3 minutes; and 5, placing the preheated pot on a table, putting the stones heated in the step 2 into the pot, putting the pickled food, such as meat, seafood, shell or mushroom into the pot, and then stirring the food and the stones for 30 to 60 seconds, so the food is well cooked. The method for preparing the stone food can be prepare the pure, fresh and tender, smooth food along with no loss of nutrients, environmental protection, nature and low carbon.

The invention provides a frozen food material efficient unfreezing cabinet. The unfreezing cabinet comprises a cabinet body. The cabinet body comprises a thermally-insulating box body and closed containers. A box-form frame is fixed into the thermally-insulating box body. An air outlet channel plate and an air return channel plate are fixed to the left side and the right side of the frame. The closed containers are in flat shapes and are arranged in the frame in a layered and erected manner. Rows of heat conduction fins are welded or riveted to the upper surfaces and the lower surfaces of theclosed containers. One end of a channel formed by a gap between every two adjacent heat conduction fin rows is aligned with an air outlet of the air outlet channel plate, and the other end of the channel formed by the gap between every two adjacent heat conduction fin rows is aligned with an air return hole of the air return channel plate. The bottom of the frame is provided with a cold and hot airflow generating device. The device comprises a forced convection fan, an electric heater and an evaporator. The evaporator is electrically connected with a refrigerating unit, wherein the refrigerating unit is arranged on the lower portion of the cabinet body and located outside the thermally-insulating box body. The unfreezing cabinet is high in unfreezing speed; in addition, after food materials are unfrozen by the unfreezing cabinet, nutrition loss and air pollution can be avoided, and quality of the food materials is guaranteed. The invention further provides a method for unfreezing frozen meat through the unfreezing cabinet.

The invention provides a nutritional glutinous rice sausage and a preparation method thereof, and belongs to the technical field of food processing. According to the technical scheme, the nutritional glutinous rice sausage is prepared from glutinous, pearl rice, meat and mushroom. The glutinous rice sausage has unique flavor and rich nutrition, has good taste and certain dietary therapy health effect, does not contain preservatives and additives, is safe and environment-friendly, has low fat content, is convenient to take, and has high nutritional value.