2075results about How to "Pure taste" patented technology

The invention provides a polyelement composite fertilizer, a preparation method thereof and application thereof. The polyelement composite fertilizer consists of a macroelement fertilizer, alginic acid, a salt of the alginic acid, a germicide and / or a medium element fertilizer and / or a trace-element fertilizer and / or a plant growth regulator and an auxiliary agent. The polyelement composite fertilizer of the invention can be in a form of liquid, powder or particles. The polyelement composite fertilizer is suitable for cereal crops, vegetables, fruit trees, flowers, cash crops and the like, has obvious effect on the prevention and control of diseases, promotes the growth of the crops and improves the yield and the quality of the crops.

The embodiment of the invention discloses hot pot seasoning and a preparation method thereof. The hot pot seasoning uses beef tallow, glutinous rice cake hot pepper, wild pepper, bean paste, spice, crystal sugar, white spirit, green Chinese onion, old ginger and garlic as raw materials, therefore, the hot pot seasoning simultaneously has the characteristics of being spicy, hot and fresh and has proper taste. Compared with the traditional hot pot seasoning, the hot pot seasoning provided by the invention has strong odour and pure taste by adding the beef tallow. Meanwhile, the hot pot seasoning prepared by the invention is hot and not dry, has proper taste and is suitable for people with different dietary habits of all places to eat.

The invention discloses a Cactus curd and preparation method thereof which consists of, watering the fresh cactus, extracting and filtering, milling soybean milk, filtering, deslagging, boiling, injecting cactus extract into 70-90 deg. C soybean milk, stirring homogeneously, forming albumen glue, water straining the injection molding, and extrusion forming.

An electronic cigarette comprises an electronic cigarette body; the electronic cigarette body is provided with a smoking end (1), an oil storage assembly (4) for containing cigarette oil, an atomization assembly (3) for atomizing the cigarette oil and a battery component (2) for powering the atomization assembly (3); the oil storage assembly (4) is arranged on one end of the electronic cigarette body which is in an opposite side of the smoking end (1), since a smoke passage does not pass through the oil storage assembly (4), a user can be effectively prevented from sucking a non-atomized cigarette oil; and meanwhile, through an arrangement of a protective sleeve (5) for containing the oil storage assembly (4) on the electronic cigarette, a vibration-resistance of the oil storage assembly (4) can be enhanced, so that a risk that the oil storage bottle is easily broken is avoided.

A low-temperature heating type electronic cigarette heater comprises a heater component, a composite cigarette core and a cigarette holder portion. The composite cigarette core is consumable and cannot be reused, and the other portions are reusable; the composite cigarette core is composed of a core body and a filtering core in a combined manner and fills the heater component, the core body adopts natural plant fibers as the base material and is provided with tobacco aroma substances in an absorbed manner and tea polyphenol microcapsules, and the filtering core is tobacco paper filtering core compounded with bamboo fibers and is prevented from being carbonized during heating; a cigarette holder is connected to the heater component in a sleeved manner; the heater component comprises a connecting component, a supporting seat, a ceramic heating ring and a heat insulating sleeve. The composite cigarette core contacts with the ceramic heating ring in a cylindrical surface manner, the heating area is large, three ways, namely conduction, convection and radiation, of heat transfer during heating are provided, and the heating efficiency is high; the cigarette core releases contained tobacco ingredients through low-temperature heating, the taste is similar to that of a traditional cigarette, and toxics produced in the burning process can be avoided.

The invention discloses a moon cake. The moon cake comprises a moon cake cladding and a moon cake filling, wherein the moon cake cladding comprises the following raw materials: 40 to 70 percent of wheat flour, 20 to 45 percent of sugar alcohol, 2 to 8 percent of L-arabinose, 5 to 20 percent of animal and vegetable oil or hydrogenated animal and vegetable oil and 0.2 to 2 percent of alkaline water. The technical problems of soft cladding and poor plasticity caused by the low viscosity of a sugar-free moon cake which takes maltitol solution as a cladding in the prior art are solved. Therefore, the moon cake has the characteristics of easily-shaped cladding, high plasticity and stable texture in baking process.

The invention relates to the brewage of wine, in particular to a method for brewing blueberry wine. The chosen sound and fresh blueberries are broken up to form blueberry jam, wherein, pectase is added with an amount of 20 to 100 milliliters per 1000 kilograms of blueberry jam; the zymohydrolysis time is 10 to 100 minutes, the zymohydrolysis temperature is 45 to 65 DEG C; afterwards, enzyme is destroyed at the temperature of 106 to 121 DEG C for 15 seconds to 30 minutes, after the enzyme is destroyed, the blueberry jam is cooled to the common temperature, the cooled blueberry jam is immersed into the original wine for 3 to 5 months, the immersed original wine is added with clarifier and is filtered, alcohol is used to prepare the original wine to ensure that the alcohol content is up to 9 to 12 degrees, and then the wine is filtered, thereby obtaining the blueberry wine. The brew cycle of the invention is shortened from more than three years of the prior art to three to six months, which raises the utilization rate of a device and lowers the cost. Moreover, the brewed blueberry wine has strong fruit aroma and limpidity as well as rich nutrition and pure taste and the juice extracting rate is increased by 5 to 8 percent.

The invention discloses a making process of smoked bean curd containing Chinese herbal medicine, comprising the steps of selecting and preprocessing raw materials, soaking, milling bean milk, filtering bean milk, boiling bean milk, pointing bean milk, standing, breaking, loading into plates, squeezing, stripping and slicing, making soup, marinating and obtaining finished products, wherein 20-50 parts of bean product coagulating liquid containing Chinese herbal medicine are added into 3.5-4 parts of cooked bean milk to be stirred and standing is carried out for 10 minutes before pointing bean milk. In the soaking step, 15 parts of yellow serofluid are required to be added into every 5 parts of soybean for soaking the soybean, different Chinese herbal medicine prescriptions have different medical effects, Chinese herbal medicine is added into 15 parts of yellow serofluid, the yellow serofluid is boiled for 10-20 minutes by intense fire and then boiled for 10-30 minutes by soft fire, the yellow serofluid is cooled, 5 parts of soybean is added to be soaked, and the soaked soybean fully absorbs the ingredients of the Chinese herbal medicine. Spice is added into the yellow serofluid used for soaking the soybean to desalt aftertaste of the Chinese herbal medicine in bean curd, so that fragrance is added in the taste of the smoked bean curd. The smoke bean curd made by utilizing the process contains no chemical substance, and Chinese herbal medicine is added, so that the smoke bean curd has pure taste and original flavour and has disease prevention and health care effects.

The invention discloses ugine sport nutrition milk tea powder and a preparation method thereof and belongs to the technical fields of solid drinks, modified milk powder and nutritious foods. The milk tea powder is characterized by comprising whole milk powder, skim milk powder, whey protein powder, collagen powder, soy peptides powder, maize oligopeptide, inulin, maltodextrin, soluble soybean polysaccharide, instant tea powder, phospholipid, L-carnitine, a vitamin premix and a mineral premix. The milk tea powder disclosed by the invention has the advantages of giving a full play to the effects of nutrition complementation and cooperative gain, filling a market vacancy and integrating the functions of supplementing calcium, strengthening bones, losing the weight, relieving fatigues, keeping fit and the like; the milk tea powder is good in taste, convenient to eat, good in safety, strong in acceptability, free of toxic or side effects, simple in production process and easy to product and has a great market development potential.

The invention relates to a peony flower tea and a preparation method thereof. The peony flower tea is prepared from the following materials according to parts by weight: 5.0-9.0 parts of chrysanthemum flower, 5.0-10.0 parts of Lycium chinense, 4.0-8.0 parts of red date, 2.0-4.0 parts of lemon, 4.0-6.0 parts of Chinese hawthorn, 6.0-15.0 parts of rose, 10.0-40.0 parts of peony flower and / or 10.0-30.0 parts of peony leaves. The preparation method comprises the steps of: 1) weighing chrysanthemum flower, Lycium chinense, lemon and Chinese hawthorn, respectively boiling out with water after being soaked with water for 12 hours, boiling out three times for every material, then merging decoction liquid, and storing at the temperature of 0 to -20 DEG C after concentrating till the amount of material in the solution is 0.1-0.2 g / ml; 2) picking fresh peony flower and / or peony leaves in the squaring stage, putting into cold water for cleaning and then draining water for 2-4 hours; and 3) putting the peony flower or leaves after processing into the decoction liquid after being unfrozen for soaking so as to completely absorb water and then taking out after reaching a saturation state, draining water till no water is on the surface, and air-drying at low temperature till the water content is lower than 5%. The peony flower tea contains active ingredients capable of inhibiting oral bacteria so as to achieve the effects of cleaning oral cavity and preventing dental caries.

The invention discloses a production method for persimmon wine to remove acerbity, which comprises the following procedures: (1) selecting fruits, cleaning and beating; (2) protecting the color; (3) enzymolysising; (4) removing acerbity and clarifying; (5) adjusting ingredient; (6) fermenting; (7) ageing; (8) filtering, filling in bottles and sterilizing; (9) stocking, wherein removing acerbity and clarifying is completed via charging 0.3-0.6g gelatin into one kilogram persimmon juice, standing for 30-40 minutes, clarifying and filtering. The invention protects the color of persimmon juice and reduces oxidation by adding ascorbic acid and citrate, applies gelatin to remove acerbity and clarify, which can effectively remove acerbity and suspended granules in persimmon juice and enable persimmon wine without acerbity and to be easily clarified,) and employs brewing dry yeast to ferment at higher temperature, which has short ferment period. The persimmon wine is clear, transparent, lucidus and free of sediment, which has typical style, good taste, pure flavour, coordinated alcohol and acerbity, full wine body, tasty, good aftertaste, no objectionable odour, fresh persimmon flavour and wine flavour.

The invention relates to an eating five-element corn-vegetable-fruit health product comprising more than 40 raw materials, such as naked oat flour, cichory flour, bitter almonds, coixseeds, white lablab seeds, burdocks, white turnips, white fungi, yam, ginkgo, coconuts, highland barley, brassica campestris, green tea powder, cowberries, green apples, peas, green beans, spinach, cacti, spirulina, Chinese goosebeeries, black tartary buckwheats, agaricus blazei murill, blackcurrant, mulberry powder, black kerneled rice, teata glycinis, niger seeds, dried purple seaweed, mushrooms, black fungi, Tibetan red beans, and the like, which is white, green, black, red or yellow corn-vegetable-fruit grains or integrative five-color corn-vegetable-fruit grains prepared by a specific technology. The eating five-element corn-vegetable-fruit health product is produced on the basis of a traditional Chinese medical five-element theory and a modern nutriology theory, has excellent raw materials, edible safety, pure taste and rich nutrition, is especially used for raw foods, provides complete, balanced and reasonably-matched nutrients for a human body, has obvious opsonization for sub-health physiques and various chronic diseases, is easy to industrially popularize and has positive social and economic benefits.

The invention relates to a preparation technique of freeze-dried fermented glutinous rice, which comprises the following steps: elutriating glutinous rice to remove impurities, and soaking; boiling, and cooling to 28-30 DEG C; dispersing, evenly spreading, adding sterilized water, adding distillery yeast, evenly mixing, and fermenting; after finishing fermentation, carrying out solid-liquid separation, pre-freezing the solid part, and carrying out vacuum freeze-drying and vacuum packaging; and carrying out microwave sterilization and vacuum packaging on the liquid part. In the invention, the solid part is subjected to vacuum freeze-drying, so that the original quality of the material is maximally maintained, and the storage time of the freeze-dried fermented glutinous rice is longer. The sweet wine is subjected to microwave sterilization, so that the growth and development of microbes in the sweet wine are postponed, and the microbes can even die, thereby effectively protecting the massive effective constituents in the sweet wine from damage, and maintaining the original shape, color, flavor and nutritional ingredients of the product; and the freeze-dried fermented glutinous rice has the characteristics of energy saving, consumption reduction, no harm to human health, and favorable rehydration property. The technique provided by the invention is simple and convenient to operate; the prepared fermented glutinous rice is free of preservative, has the advantages of no loss of nutritional ingredients, good flavor and long storage time, and is convenient and quick to eat; and the invention is applicable to industrial production.

The invention provides a method for extracting mogroside V. According to the method, fresh fructus momordicae serves as a raw material and is washed, smashed and extracted according to the following steps that (1) the fresh fructus momordicae is saccharifed; (2) aqueous extraction and concentration are conducted; (3) sedimentation and centrifugation are conducted; (4) adsorption and separation are conducted through macroporous resin, wherein multiple resin column groups are used for adsorption, resolution liquid is collected in sections, and according to different contents, combination is conducted in batches; (5) ion exchange resin is refined; (6) ethyl alcohol is concentrated and recycled; (7) silica gel is refined; (8) concentration and spray drying are conducted, so that mogroside V extract serving as a final product is obtained. According to the technology of refinement, various types of aglucone of fructose of the fructus momordicae are gathered in a bed layer in sections and the extracted mogroside V is high in purity, good in color and pure in taste.

The invention discloses a xylitol candy buccal tablet and a manufacturing method thereof. Xylitol is taken as a substrate and added with functional compositions such as medicine or edible vegetable powder, medicine or edible vegetable extract, vitamin, protein, mineral substances, fat, sugar, vegetable oil or animal oil, amino acid, taurine and other nutritive elements which are beneficial to the human body; and the substrate completely adopts the xylitol, so that the mouthfeel is good. When a candy is manufactured, the xylitol is mixed with the functional compositions under the condition of fusion and clarification, and cast at a temperature of between 85 and 90 DEG C to obtain the xylitol candy buccal tablet. The manufacturing method solves the problem that the prior technology can not manufacture 100 percent of the xylitol candy buccal tablet, and simultaneously adds the functional compositions such as the vegetable extract in the candy, so that the xylitol candy buccal tablet has the function of health protection and uniform mouthfeel, and is popular.

The invention discloses a three-evaporator refrigerator with refrigerating and door-body ice-making functions; the refrigerator comprises a freezing evaporator chamber (21), a refrigerating evaporator chamber (28) and an ice-making evaporator chamber (25), wherein the ice-making evaporator chamber (25) and an ice-making chamber (3) are communicated by an ice-making air delivery duct (31) and an ice-making air return duct (32). The refrigerator can generate the ice cakes fast with unadulterated taste.

The invention discloses a solid smoke cartridge, an electronic cigarette heating component using the solid cartridge and an electronic cigarette. The solid smoke cartridge comprises a smoke cartridge body which is formed by adding an atomization agent into tobacco particles, mixing, stirring and performing pressure forming, wherein the atomization agent comprises an edible organic solvent with the atomization temperature of 150-350 DGE C; the electronic cigarette heating component comprises a temperature-resistant shell and a smoke cartridge pipe for utilizing the solid smoke cartridge; one end of the temperature-resistant shell is provided with a smoke adsorbing port, and the other end of the temperature-resistant shell is provided with an opening cavity; the temperature-resistant shell is provided with a first electric connector; the smoke cartridge pipe is inserted into the opening cavity; the exterior of the smoke cartridge pipe is provided with a heating body; one end of the smoke cartridge pipe is provided with a pipe opening; a dust cap is arranged at the pipe opening; a first electric connector is electrically connected with the heating body; the electronic cigarette comprises a shell, wherein a PCB (Printed Circuit board), a battery, a second connector and the heating component are arranged in the shell. The solid smoke cartridge, the electronic cigarette heating component and the electronic cigarette have the advantages of pure taste, low smoke injuries, no oil leakage, convenience in replacement, sanitation in use, completeness in combustion and high smoke amount.

The invention discloses a dual-protein based polypeptide soy-bean milk powder and a preparation method thereof. The dual-protein based polypeptide soy-bean milk powder adopts the following raw materials by weight percentage: 30-45 percent of soy-bean milk containing soy-bean polypeptide (calculated by dry weight), 20-30 percent of milk powder, 15-30 percent of malt syrup, 10-20 percent of white sugar, 3-10 percent of edible soy-bean oil, 2-5 percent of soy-bean cellulose, 1-4 percent of soy-bean oligosaccharides and 1 percent of edible calcium carbonate. The dual-protein based polypeptide soy-bean milk powder is prepared by the following steps of: using the raw materials mentioned above: (1) preparing the soy-bean milk containing soy-bean polypeptide, (2) mixing nutrients, (3) high-pressure homogenizing and refining, and (4) spraying and drying. The invention takes soy-bean as main raw material, therefore, the cost is low; soy-bean not only provides soy-bean protein and parts of soy-bean protein is turned into soy-bean polypeptide by enzymolysis, therefore, the source of raw materials is rich. The dual-protein based polypeptide soy-bean milk powder has abundant nutrients and smooth, aromatic and pure mouth feel and no bean tastes basically.

A nano-vitamine microemulsion with 100% of absorptivity and high stability of vitamine is prepared through adding vitamine, emulsifier and oligoisomaltose to deionized water and high-pressure homogenizing.

The invention relates to a foaming fruit wine processing technology, particularly to a fresh sulfur-free raspberry and grape foaming wine and a production technology thereof. The raspberry and grape foaming wine is prepared from raspberry and grape according to certain proportion ratio through high-temperature extraction and low-temperature fermentation. A brewing method for the raspberry and grape foaming wine is simple to operate, and all processes of low-temperature fermentation, tank sealing pressure boosting, yeast separation and fragrance formation are finished in one fermentation tank; enough pressure is achieved by carbon dioxide generated by self fermentation, and no secondary fermentation is needed; in the whole brewing process, no sulfur dioxide or other preservative is needed, and the wine is beneficial to human health. The wine is bright red, ruby red, purple red, brownish red and the like, has special fruity flavor and wine flavor, is strong and harmonious in fragrance, pure and refreshing in taste, full in wine body, lasting in aftertaste and strong in typicality, and belongs to the fresh foaming wine.

The invention discloses a green biological water-flush fertilizer, relating to fertilizers. A manufacturing method is as follows: a, adding animal protein powder, vegetable protein powder, complex bacteria and complex enzyme into an amino acid solution, mixing uniformly, placing the mixture under the temperature of 15-35 DEG C, and after 6-8 days, forming a product A; and b, adding a complex nutrition conditioner, a continuous cropping modifier, a biological insect repellant, a harm removing agent, trace elements, a nitrogen-phosphorus-potassium compound fertilizer into the product A, mixing uniformly and obtaining the green biological water-flush fertilizer. The green biological water-flush fertilizer has the beneficial effects that 1, the sprouting rate can be improved, the fast rootingcan be realized, the sufficient nutrition of plants can be ensured, and premature senility resistance and aging resistance are achieved; 2, the yield and the quality of vegetables, melons and fruits are improved; 3, the utilization ratio, the long-term property, fast effect, long effect and stable efficiency of a base fertilizer are improved; 4, the extremely-good inhibiting effect and improving function are achieved for yellow seedlings, runt seedlings, lobules, leaf roll, blight, pythium debaryanum, droop, dead seedling, rot roots, abnormal rotting disease, virus disease, seedling falling disease and the like; and 5, green and unpolluted foods are beneficial to being produced.

The present invention discloses a brown probiotic yogurt and a preparation method thereof. The brown probiotic yogurt includes the following materials: milk 78-97.48%, reducing sugar 1-8%, milk protein powder 0.5-3%, single cream 0.5-3%, sweet substances 0.01-7%, prebiotics 0.5-1.3% and probiotic fermentation agent 0.01-0.1%. The preparation method includes the following steps: 1) the milk is heated to 40-50 DEG C and is mixed with the reducing sugar, and the mixture is heated to 90- 95 DEG C to obtain a material A; 2) the material A is cooled to 40-50 DEG C and mixed with the milk protein powder, single cream, sweet substances and probiotics for 15-30 min to obtain a material B; and 3) the material B is homogenized and sterilized to obtain a fermentation substrate; and 4) the fermentation substrate is cooled to 35-38 DEG C, and probiotics are added into the fermentation substrate for fermentation to obtain the finished products. The yogurt has a probiotic content of 10<10> cfu / 100 g or above 10<10> cfu / 100 g, combines advantages of both brown fermented milk and probiotic fermented milk, and is pure and authentic in mouthfeel.

The invention discloses a bee pollen beverage and a preparation method thereof, which relates to a honey product beverage, in particular to a health care beverage taking the bee pollen as raw material and the preparation method thereof. The invention provides a desirable method for a pollen composite temperature difference wall broken technique, which has a wall broken rate of higher than 95, simple technological operation, and short production period, and can avoid the pollution of other bacteria, eliminate safety hazards and extract complete nutrient contents; and also provides a preparation method for pollen and bee pollen latex. The bee pollen beverage of the invention adopts bee pollen latex or the composition of bee pollen latex and pollen latex as leading material, thus providing for people a bee pollen beverage which has rich and complete nutriment, easy absorption and fine taste.

A haw vinegar beverage for preventing diseases, building up body and beautifying face is prepared from haw through brewing, in which the deep liquid fermenting by microbes is used.

The invention relates to food processing technology, in particular to technology for processing sturgeon caviar, which comprises steps of: fish selection for standby, caviar preparation and packagingby canning, wherein the caviar preparation process comprises strict processing processes such as opening belly and taking ovary, preserving and reducing temperature with broken ice, scrubbing, weighing and salting, leaching water and the like. The invention provides a scientific processing means for selecting fish and preparing roe, in particular the technology for processing the caviar which cankeep pure taste of the caviar and is aseptic, safe and reliable.

The invention discloses a method for processing blueberry wine. The method comprises the steps: screening out and cleaning fresh and disease-free blueberries; and mixing the blueberries with bran, pulping, processing with composite enzyme, squeezing juice, filtering, conducting enzymatic method clarification, ultrafiltrating, conducting yeast fermentation, clarifying, ageing, packaging, and sterilizing to obtain products. The juice yield of the blueberries can be improved and the color of the blueberry juice can be stabilized by mixing the bran and the blueberries and combining the enzymolysis technology of the complex enzyme; by adopting lactic acid after-fermentation deacidification technology, the content of malic acid in the blueberry juice can be reduced, and the categories of organic acids and the flavors of blueberry wine can be improved; and by adopting the technology of ultrafiltrating and clarifying the blueberry wine, the defects of bad effects due to adoption of a natural clarification method and single clarification agent can be overcome, the brewed blueberry wine is thick in fruity flavor, stable in color, mellow in mouthfeeling, and good in quality, and the utilization ratio of raw materials are improved.

The invention discloses a method for preparing mead with a fruit flavor. In the method, honey is used as a raw material, and the mead is prepared by two times of fermentation of flavor-producing yeasts, namely primary fermentation for producing wine and secondary fermentation for generating flavor. The alcohol volume of the mead prepared by the method is 6 to 6.5 percent and the reducing sugar concentration in the mead is 60 to 65g / L. The mead does not contain cane sugar, artificial essence, pigment and preservative. The mead tastes pure, slightly sweet and fresh and does not taste bitter. The mead has a pure banana flavor and wine fragrance and contains 17 amino acids and various vitamins. The mead is pure mead brewed wine with a fruit flavor. The result of a test performed on the product prepared by the method according to B2758-2005 brewed wine sanitation standards shows that the mead meets the requirements of national brewed wine sanitation standards in total sulfur dioxide (SO2) content, lead content, total number of bacterial colonies, number of coliform colonies, number of enteropathogenic bacteria and the like. The mead can be drunk and satisfies the demands of people for low-alcohol-volume nutritive wine.

The invention provides a functional food for conditioning blood-insufficiency constitution and a preparation method thereof. The food comprises the following components: red dates, wolfberry fruit, prepared tuber of multiflower knotweed, black sesame seed, Radix Astragali preparata, Radix Codonopsis, Atractylodes macrocephala (fried), yam, Poria, prepared rehmannia root, Angelica sinensis, Radix Paeoniae Alba, donkey hide gelatin, Caulis Spatholobi, longan pulp, Ligusticum wallichii, Radix Aucklandiae, spina date seed (fried), honey-fried licorice, walnut, red sugar and starch syrup. The product uses natural food, substances used as both medicine and food, and substances used in health food as raw materials, has efficacies of tonifying spleen, nourishing heart, replenishing qi, producing blood, nourishing liver and kidney, promoting hematopoietic function effect, and has good effect in conditioning blood-insufficiency constitution.

The invention discloses a processing method of Moringa Oleifera leaf tea. The processing method sequentially includes steps of delicious picking, withering, fine manipulation of green tea leaves, removing water in the green tea leaves, rolling, drying, flavoring and warehousing. The Moringa Oleifera leaf tea made by adopting the technical scheme maintains dark green without green taste, and tea soup is golden yellow and rich in nutrition.

The invention discloses a method for preparing meaty paste essence by controlling natural amino acids and an obtained product. The method is characterized by preparing the meaty paste essence through the natural amino acid control technology, and preparing the natural paste essence by combining the amino acids from natural animals with other auxiliary materials through the Maillard reaction technology. The obtained product belongs to the purely natural food condiments without toxic or side effects. The meaty paste essence not only has aroma close to the natural aroma, attractive flavor and good taste, but also has higher nitrogen content, rich nutrition, good safety performance and stable product property.