354results about How to "Nutrition and health" patented technology

The invention discloses a method for fabricating mango potato chips. The mango potato chips are prepared by the following steps: raw material selection, raw material pre-treatment, slicing, color-protecting, seasoning, frying, packaging and the like. A seasoner is prepared from the following raw materials by weight percent: 15-20% of mango powder, 2-4% of salt, 6-10% of white sugar, 1-2% of aginomoto, 1-3% of yeast extract, 3-5% of mint powder and 2-4% of yam flour. The potato chips prepared by the method are novel in taste, nutrient and healthy, and convenient to eat. The flavor contains Chinese herbal medicinal ingredients, can help digestion, and is good for health. The method is simple in process, the technique is easy to master, therefore, popularization is easy, and industrialized production is also easy.

The invention provides a Chinese herbal medicine feed additive for chickens and a preparation method and application thereof. The preparation method comprises the following steps: using a plurality of natural Chinese herbal medicines as raw materials, crushing the Chinese herbal medicines in the formulation, leaching the effective components in the Chinese herbal medicines, adding the prepared additive the amount of which is 0.5 to 4 weight percent of the feeding mass in daily feeds for various chickens, feeding the chickens after stirring evenly, and discontinuously adding feed in the whole process. The feed additive has the advantages that the raw materials are scientific and reasonable, the preparation process has strong operability, and the prepared additive has the characteristics of trace, high efficiency, favorable palatability, safety and non-toxicity, can promote growth and development of the chickens remarkably, advances the marketing time, and reduce feed cost; the feed additive has the functions of excellent bacteria resistance, stress resistance and immunity improvement, reduces the occurrence of plagues, realizes healthy and non-resistant breeding in the whole process, and can produce green and good-quality chicken products without medicament residues.

The invention discloses a half-dry rice noodle and a preparation method thereof. The half-dry rice noodle comprises the following raw materials: rice, a starch mixture, a fresh fruit and vegetable paste mixture and a fruit and vegetable powder mixture and is prepared by the following steps of fermentation and preprocessing of the rice, mixing of all raw materials, twin-screw extrusion forming, aging, re-steaming, washing and cutting oof noodles, measuring and packing, post-sterilization, cooling and the like. The half-dry rice noodle prepared by the invention has the advantages of smooth and bright appearance, strong gluten power, good elasticity, natural flavor, long shelf time, clear finished product soup and the like, the breaking rate is controlled to be lower than 2%, and the loss rate of cooking is controlled to be lower than 4%. According to the half-dry rice noodle and the preparation method thereof, the problem of the existing rice noodle of single nutrition is solved; the ingredients rich in protein and vitamins are added in the formula, so that the product has comprehensive nutrients; in addition, any preservative, brightening agent and thickening agent are not added in the product, so that the product prepared by the preparation method has excellent taste and is nutrient and healthy.

The invention discloses a method for breeding southern Anhui local chickens. The breeding method is a green ecological breeding method and has the advantages of being easy to implement and popularize, low in cost, high in practicability and the like. According to the method, implementation is convenient, time and labor are saved, management is convenient, notable results are brought, and convenience is brought to expanding the breeding scale of the southern Anhui local chickens and increasing market promotion of the southern Anhui local chickens. The southern Anhui local chickens are bred in an outside-cage mode, the outside-cage breeding site environment is elegant and fresh in air, and egg products and meat products are natural, green, nutrient, healthy, delicious in taste and unique in relish.

The present invention discloses beverage processing technology, and especially relates to pure walnut fermented milk and a production method including the following steps: peeling-refining-sugar emulsifying-adjunct material emulsifying-mixing-homogenizing-pH adjusting-sterilizing-fermenting-after-ripening. The produced pure walnut fermented milk not only achieves good preservation and improvement in nutrition, but also does not need to add milk powder in the fermentation process. There is no need to activate strains or to degrease the walnut milk by using a directed vat set inoculation method. Through improving technology, raw material formula and strain ratio, fermented strains can grow well in high-fat pure walnut milk so that a mellow and nice taste of the walnut fermented beverage and an unique flavor of the walnuts are retained, and stability and taste of the pure walnut fermented milk are ensured, making the beverage homogeneous and stable in property, delicate, fragrant and sweet and refreshing and smooth in taste, prone to absorption, and nutritional and healthy in character.

The present invention relates to one kind of micro ecological feed additive capable of promoting pig's growth and its preparation process. Technologically, the present invention features that Bacillus subtilis, Bacillus licheniformis, saccharomycete, lactobacillus and Bacillus lacticus as well as carrier in certain proportion as materials are mixed homogeneously to obtain the micro ecological feed additive capable of promoting pig's growth. The present invention has the functions of inhibiting the growth of pathogenic bacteria, stimulating the immune reaction of pig, strengthening the stress resisting capacity of pig, providing pig with nutrients, etc. and obvious effect of promoting the growth of pig. The spawn producing process has advanced liquid fermentation and spray drying technology adopted and results in high purity and activity of the prepared live microbial preparation.

The invention discloses green tea mousse dessert and a preparation method thereof. The green tea mousse dessert is made of the following raw materials: egg yolk, egg white, white granulated sugar, cream of tartar, salt, low-gluten flour, corn starch, green tea powder, salad oil, milk, mild cream, gelatin sheets, honey-prepared red bean and triple orange. In the invention, the fine and greasy mouthfeel of mousse and the fragrance of green tea are combined perfectly; when the green tea mousse dessert is refrigerated before being taken, the mouthfeel is fresh and cool; and the green tea mousse dessert is nutritional and healthy.

The invention discloses a nutrition flour capable of reducing blood sugar, which comprises the following raw materials in parts by weight: 1,200-1,500 parts of wheat, 20-30 parts of wheat germs, 5-8 parts of soy flour, 3-5 parts of pumpkin flower, 3-5 parts of lily, 5-8 parts of balsam pear, 5-8 parts of yam, 5-8 parts of pueraria, 5-8 parts of cassia seeds, 5-8 parts of astragalus, 5-8 parts of pumpkin and 2-3 parts of ginseng extract. The nutrition flour is prepared by proportioning nutrients scientifically, and the perfect combination of the nutrients of the pumpkin, the bitter gourd, the components of various edible Chinese medicinal and the wheat is fully realized. The nutrition flour has good dietetic therapy and healthcare effects.

The invention belongs to the technical field of seasonings, in particular relating to a salad sauce with mustard flavor and a preparation method thereof. The salad sauce with mustard flavor is prepared from the following raw materials in parts by weight: 20-70 parts of salad oil, 35-70 parts of water, 5-20 parts of plain white, 1-8 parts of monosodium glutamate, 1-10 parts of salt, 5-15 parts of sugar, 3-15 parts of powdered milk, 1-10 parts of acetic acid, 0.3-3 parts of xanthan gum, 3-15 parts of mustard powder, 0.5-5 parts of emulsifying agent, and 2-10 parts of modified starch. The salad sauce with mustard flavor is prepared through the following steps: preparing for the raw materials; weighing the raw materials; dissolving the raw materials, and heating up to 90 DEG C-95DEG C; addingthe salad oil and the plain white after cooling to 60-70 DEG C; adding the acetic acid and the water, stirring, homogenizing and emulsifying into the salad sauce; and carrying out quality inspecting,and packaging to obtain the finished product. The salad sauce with mustard flavor has the advantages of low fat, nutrition, healthy, good flavor and wide application range, can be used in the food heating or baking industry, and can endure the high temperature of 180DEG C-200DEG C for more than 10 minutes.

The invention discloses a flash drying method for fruits and vegetables through pulse pressure difference. The flash drying method comprises the following steps: (1) putting pretreated fruits and vegetables in a drying bin after heating, and then carrying out pressure relief on the drying bin; (2) carrying out pressure boost on the drying bin, and carrying out pressure maintaining; (3) carrying out pressure relief on the drying bin; (4) heating the drying bin; (5) repeating the step (2) to the step (4) until the mass moisture content of the fruits and vegetables is 10-25%; carrying out vacuum drying to realize drying for the fruits and vegetables. The flash drying method has the advantage that high-temperature and high-pressure water inside the fruits and vegetables is subjected to explosively acute gasification for multiple times, so that quick migration of the water towards the outside of the materials is realized. Quick dehydration of the materials can be realized through the repeated pulse flash evaporation, so that the drying time is greatly shortened, the drying efficiency is improved, and the cost is reduced; moreover, pores among internal organizational structures of the materials are increased, so that the product has the unique crispy mouthfeel and character, and nutrient substances are better stored.

The invention relates to purple sweet potato flaky pastry and a making method thereof, and belongs to the technical field of food. The purple sweet potato flaky pastry comprises, by weight, 100-150 parts of high-gluten flour, 50-60 parts of low-gluten flour, 100-120 parts of lotus seeds, 10-25 parts of white granulated sugar, 20-40 parts of sweet osmanthus honey, 30-50 parts of peanut oil, 50-60 parts of carrot juice, 50-80 parts of purple sweet potatoes, 20-28 parts of pumpkins, 10-15 parts of bacon, 5-8 parts of dried blueberries, 6-9 parts of dried mango and 5-9 parts of walnut kernels. The purple sweet potato flaky pastry is nutrient, healthy, reasonable in match and easy and convenient to make, has a little of fat mass, can be eaten by people at ease, can be eaten as dessert and staple food and can resist cancer if being eaten by people for a long time, so that the effect of purple sweet potatoes is sufficiently utilized, and purple sweet potatoes can be better developed and utilized.

The invention relates to a method for making steamed buns. The method comprises the following steps: activating Lactobacillus plantarum, making a sour dough containing Lactobacillus plantarum, fermenting by utilizing Lactobacillus plantarum to make a steamed bun dough, fermenting small doughs obtained after dividing the steamed bun dough, and steaming the small doughs. The method uses the Lactobacillus plantarum CCFM8661 to ferment in order to make steamed breads and uses no commercial yeasts, the steamed buns made through the method have a rich flavor, and an insufficient flavor disadvantage caused by the use of a single yeast to ferment of products mode in the present market is overcome; and the steamed buns made through the method have the advantages of fine construction structure, good batch stability, and high safety.

The invention discloses a nutrition-fortified flour capable of decreasing blood sugar level. The nutrition-fortified flour is prepared from the following raw materials by weight: 1300 parts to 1500 parts of wheat, 20 parts to 30 parts of wheat germ, 5 parts to 15 parts of buckwheat flour, 5 parts to 15 parts of corn flour, 3 parts to 5 parts of lily, 5 parts to 8 parts of balsam pears, 5 parts to 8 parts of Chinese yam, 5 parts to 8 parts of pumpkin flower, 5 parts to 8 parts of Chinese wolfberry, 5 parts to 8 parts of polygonum multiflorum, 5 parts to 8 parts of astragalus, 5 parts to 8 parts of pumpkin and 2 parts to 3 parts of ginseng extract. The nutrition-fortified flour in the invention is prepared according to scientific nutrient proportions. The nutrition-fortified flour, fully realizing perfect combination of the pumpkin, the balsam pear, various edible Chinese herb ingredients and nutrition of the wheat, is of very good health care function.

The present invention discloses a sandwich cake processing method comprising the following steps: blending materials: the raw materials of the sandwich cake includes wrapping materials and stuffing materials, the wrapping materials consist of eggs, granulated sugar, sugar syrup, etc., and the stuffing materials is composed of vegetable oil, granulated sugar, water, whole milk powder, edible corn flour, etc.; whipping the wrapping materials: the eggs, granulated sugar, trehalose, sugar syrup, etc., are successively mixed and stirred in order; forming and steaming: the cake raw materials with an intermediate layer being the stuffing materials and an upper and a lower layer being the wrapping materials are put into a mold to be formed, and steamed at a temperature of 100-105 DEG C; and finally the cake materials are cooled, sterilized and packaged to obtain the finished products. The sandwich cake is unique in formulation, is scientific and closely examined in material use, is simple and practical in production method, and is high in nutrition ingredients, is soft, glutinous, fragrant and smooth, is excellent in mouthfeel, is mature in production equipment, and can realize large-scale production.

The invention discloses a probiotics activity retention method and application thereof to solid-state fatty food, and belongs to the technical field of food processing. According to the probiotics activity retention method, high-concentration glycerol is utilized for dehydration pretreatment of active probiotics by the osmotic equilibrium principle to achieve the purpose of reducing remaining moisture in probiotics. The obtained active bacterial sludge is added in the chocolate temperature-regulating technological process to form a favorable crystal structure together with chocolate fat, and time for probiotics to be active in chocolate is effectively prolonged, so that probiotic chocolate is obtained. The activity retention effect of probiotics in prepared chocolate is approximate to that of a product obtained through processing of freeze-dried bacterial powder. Through adoption of the probiotics activity retention method, a high cost caused by preparation of freeze-dried powder is avoided, energy consumption and equipment investment are low, and the processing cost can be greatly reduced.

The invention discloses a processing method of an edible-fungus-type whole-bone meat-flavor seasoning. The edible-fungus-type whole-bone meat-flavor seasoning is a compound seasoning prepared by processing the following raw materials: fresh livestock and poultry bones, edible fungi, thick broad-bean paste, and so on. The processing method of the edible-fungus-type whole-bone meat-flavor seasoning specifically comprises the following processes of: performing high-pressure steaming on the fresh livestock and poultry bones so as to prepare a thick bone soup; performing biological enzymatic hydrolysis on bone residues, bone marrow and meat paste so as to obtain a bone-residue enzymatic hydrolyzate; oil-frying broken bones so as to improve aroma, and performing superfine grinding on the oil-fried broken bones so as to prepare aromatic bone powder; stir-frying the thick broad-bean paste so as to improve aroma; adding the thick bone soup, the aromatic bone powder, the bone-residue enzymatic hydrolyzate, superfine edible-fungus powder, a Maillard reaction base material, flavoring spices and so on into the stir-fried thick broad-bean paste; carrying out stewing and a Maillard reaction so as to prepare the edible-fungus-type whole-bone meat-flavor seasoning; and then, carrying out filling when the edible-fungus-type whole-bone meat-flavor seasoning is still hot, and carrying out sterilization by adopting irradiation. The shelf life of the prepared edible-fungus-type whole-bone meat-flavor seasoning is 8 months or longer at room temperature. The edible-fungus-type whole-bone meat-flavor seasoning is a high-end convenient meat-flavor seasoning suitable for dishes and soup.

The invention relates to the technical field of food processing, in particular to composite gel and a cereal suspension beverage and preparation methods thereof. The composite gel is prepared from curdlan, gellan gum, sodium carboxymethyl cellulose and water. The gellan gum, the sodium carboxymethyl cellulose and the curdlan are used in a matched way; then, the obvious cooperative and synergistic effects can be achieved; the water preservation performance of the gel can be obviously improved. The cereal suspension beverage product provided by the invention belongs to a particle suspension cereal beverage processed by using husked mungbean, oat, coix seeds, white granulated sugar, fruit juice, curdlan, gellan gum, sodium carboxymethyl cellulose, pigments and food flavoring through a scientific and reasonable processing process. The product has the advantages that nutrition and health are realized; the mouthfeel is fresh and cool; the stability is high; the mungbean grains in the product have mild color; the curdlan particles have high elasticity; the beverage is suitable for common people to drink.

The invention discloses a method for preparing a microwave instant taco through sour dough and belongs to the technical field of food production. According to the method, firstly, liquid sour dough paste fermented through lactobacillus plantarum is prepared; secondly, the sour dough is taken to prepare taco dough, and the taco is prepared through the steps of fermenting, cooking and the like. According to the taco prepared through the method, the product technology can be effectively simplified, the product cost can be reduced, the amount of chemical addition agents can be decreased, the taco can be stored at least for four months at the normal temperature, the shelf expiration date of the product is effectively prolonged, the aging speed of the product is reduced, and the taco has the advantages of being nutrient, health, easy to process and the like.

The invention relates to a surimi-based product with high jelly strength, and a preparation method thereof. The method comprises the steps of cutting and mixing, cutting and mixing with salt, cutting and mixing with a water solution, and forming. The surimi-based product is 1010-1020 g*cm in the jelly strength 78-80 in the whiteness, and 82%-84% in water-holding capacity; the content of hydrosulphonyl in each one gram of protein is 2.0*10<-5> to -3.0*10<-5> mol / g. The surimi-based product provided by the invention is more elastic in taste, and is purer in flavor; the tissue structure is fine and smooth, and nutrition and health are realized; stability in batch is good, and safety is high.

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 discloses a novel environment-friendly and nutritional efficient clarias fuscus feed and aims to provide the novel environment-friendly and nutritional efficient type clarias fuscus feed which can effectively improve the feed utilization rate of clarias fuscus, reduce the disease damages to the clarias fuscus, improve the water quality and increase the benefits. The technical scheme is that the feed is formed by the following components in mass percentage: 20-25% of flour, 6-16% of rapeseed meal, 2-6% of meat meal, 10-25% of fish meal, 4-8% of peanut meal, 5% of corn protein powder, 22-30% of bean pulp, 1-2% of cuttlefish cream, 5% of DDGS (Distillers Dried Grains with Soluble) feed, 1-2% of fish oil, 2-4% of soybean lecithin oil, 1-2.0% of monocalcium phosphate, 0.2-0.5% of compound vitamin, 1-2% of compound mineral, 0.03-0.05% of mould-proof agent, 0.1% of choline chloride and 0.2-0.4% of phytase; and the sum of all the components is 100%. The novel environment-friendly and nutritional efficient clarias fuscus feed belongs to the technical field of fish feed.

The invention discloses a tangerine flower-retaining and fruit-retaining growth regulator. The tangerine flower-retaining and fruit-retaining growth regulator is prepared from the following raw materials in parts by weight: 5 parts of 6-benzylamine adenine, 1 to 2 parts of gibberellin and 0 to 200 parts of monopotassium phosphate. The invention also discloses a preparation method of the tangerineflower-retaining and fruit-retaining growth regulator. The tangerine flower-retaining and fruit-retaining growth regulator is small in influence on the tree vigor of the tangerine, simple, convenient,practical, low in cost and good in effect, can retain flower and fruits, can increase the nutrition of the tree body and adjust hormonal balance of the tree body, enables the tree to take out strongspica in good time, and can improve the flower quality, increase fruit setting percentage and improve the quality of fruit products.

The invention relates to an alum-free sheet jelly and a preparation method thereof. The alum-free sheet jelly comprises the following components in percentage by weight: 10%-30% of starch, 0.1%-1% of sodium alga acid, 0.1%-1% of calcium chloride and 0.1%-1% of sodium citrate. The preparation method of the alum-free sheet jelly comprises the following steps: weighing the specified amount of calcium chloride and sodium citrate, and dissolving with half of water; after through dissolving, adding potato starch, and stirring evenly; slowly adding the sodium alga acid which is dissolved in advance, and mixing to form a gel solution; pouring into a round flat plate, heating at 92-95 DEG C for 3 minutes; then cooling until the center temperature of the product is below 20 DEG C; and folding and packing into a finished product. Through the manner, the prepared alum-free sheet jelly is relatively low in cost, relatively high in strength, good in elasticity and tenacity, and tough and chewy in taste, and is not pasted when being cooked.

The invention provides vegetarian meat sauce and a preparation method thereof. The vegetarian meat sauce is prepared from the following raw materials in parts by weight: 20-30 parts of soybean drawing protein, 5-10 parts of dried mushroom, 15-25 parts of fermented soya beans, 5-10 parts of pea meal, 15-30 parts of soybean oil, 2-3 parts of garlic, 2.5-3.2 parts of fresh ginger, 1-2 parts of chicken powder, 2-5 parts of soybean sauce, 4-6 parts of seasoning powder, 2-5 parts of white sugar, 4-6 parts of cooking wine, 2-5 parts of table salt and 10-20 parts of water. Compared with the prior art, the vegetarian meat sauce has the flavors of animal meat products and is low in cost, moderate in salty and sweet tastes, mellow, delicious, nutrient and healthy and suitable for people of all ages.

The invention provides a nutrient cake and a making method thereof. The nutrient cake is prepared from, by mass, 100-120 parts of egg liquid, 60-80 parts of white granulated sugar, 50-70 parts of low-gluten flour, 45-55 parts of edible oil, 25-35 parts of dried meat floss, 10-15 parts of yolk powder, 8-12 parts of honey, 6-8 parts of d-sorbitol solution, 6-8 parts of trehalose, 5-7 parts of compound baking powder, 5-7 parts of cake emulsifier, 1-2 parts of edible salt, 0.1-0.2 part of potassium sorbate, 0.05-0.1 part of sodium dehydroacetate and 8-10 parts of water. The nutrient cake is prepared through stirring, leavening, filling, capping, baking, decapping, demolding, cooling, sterilization, nitrogen introduction and packaging. The product is golden in color, properly salty and sweet, fine and dense in texture, thick in egg flavor, balanced in nutrition, capable of achieving healthcare including digestion promotion and immunity enhancement, capable of being absorbed by the body easily, and capable of reducing the consumption of preservative and prolonging shelf life.

The invention discloses bitter gourd flour for enhancing nutrition and decreasing blood sugar. The bitter gourd flour is prepared from the following raw materials in part by weight: 1,200 to 1,500 parts of wheat, 20 to 30 parts of wheat germ, 5 to 10 parts of pumpkin flower, 5 to 10 parts of mung bean flour, 3 to 5 parts of lily, 5 to 8 parts of bitter gourd, 5 to 8 parts of cinnamomvine, 5 to 8 parts of kudzuvine root, 5 to 8 parts of cassia seeds, 5 to 8 parts of gensing pollen, 5 to 8 parts of astragalus, 5 to 8 parts of pumpkin and 2 to 3 parts of ginseng extract. The bitter gourd flour is prepared according to a scientific nutrition ratio, and has good dietetic therapy and health-care effects, and a perfect combination of pumpkin, bitter gourd, various edible Chinese medicinal components and wheat nutrition is realized.

The invention discloses vegetable chili sauce which is made of green onion, chilies and vegetables as main raw materials. The vegetable chili sauce is simple in making method, fresh and spicy in taste and rich in nutrition, and nutrition components of vegetables are maintained to the maximum extent; in the making process, soup made of edible salt is adopted to adjust the taste, no other complex seasoning is used, the original taste of food can be maintained to the maximum extent, and thus the vegetable chili sauce is nutrient and healthy.

The invention discloses a feed for a laying and meat free-range chicken and a preparation method for the feed. The feed comprises the following raw materials in parts by weight: 200-300 parts of corn flour, 150-200 parts of glutinous rice flour, 100-150 parts of malt, 50-60 parts of millet bran, 50-70 parts of perilla seed meal, 30-40 parts of pine nuts, 20-30 parts of peas, 70-90 parts of ground meat, 10-20 parts of canned food, 70-90 parts of sweet potato leaves, 50-60 parts of cowberry leaves, 40-50 parts of spirulina platensis, 20-30 parts of tender cauliflower stems, 30-40 parts of cucurbita pepo, 20-30 parts of radishes, 10-20 parts of elaeagnus conferta roxb, 20-30 parts of tomatoes, 10-12 parts of cosmos bipinnatus, 5-7 parts of sarcodia montagneana, 0.02-0.05 parts of salt and 1-2 parts of a free-range additive. The raw materials are green and natural; the feed is finely prepared and is healthy in nutrition and easy to digest; the free-range chicken is high in growth and development speed, uniform in individual development, strong, healthy, well-developed in muscle, high in meat yield, high in egg yield and long in peak laying period; an egg of the free-range chicken is mellow and aromatic in smell, greasy in yolk and delicious in taste; meat of the free-range chicken is soft, smooth, tender, delicious in taste and rich in nutriment.

The invention relates to a kind of avian egg food and the producing technology of it. The avian eggs with shell can be torrified into different kind of delicious leisure food with different ingredients. The main technological scheme goes as follows: 1. clean the eggs with weak acid solutions to remove the stains; 2. add the mixed conimex into the prepared brine, boil the solution, after cooling, here comes the soaking comimex solution. 3. Soak the eggs into the soaking cominex solution in high pressure to get the flavored eggs. 4. Torrify the flavored eggs in the oven in the process of heating-incubate-further heating-incubating-out of the oven. 5. Sterilize and package the eggs, transfer them to the warehouse.