130results about How to "Reduce cooking loss" patented technology

The invention discloses a preparation method of a sheepskin collagen casing. The preparation method comprises raw sheepskin immersion in water and washing, liming hair removal, hydrogen peroxide treatment, primary pickling, mincing and beating, compounding, secondary pickling, homogenization and filtration, extrusion and curing, water washing and plastification, UV crosslinking, drying and humidification. The preparation method realizes the comprehensive utilization of bur sheepskin, prevents the waste of resources and the pollution of the environment and can produce huge economic and social benefits.

The invention discloses a chicken feed. The chicken feed is prepared from the following raw materials in parts by weight: 50 to 60 parts of corn, 10 to 30 parts of soybean cakes, 10 to 20 parts of fruit peel, 5 to 20 parts of duckweed, 5 to 10 parts of fruits, 2 to 5 parts of fish meal, 1 to 3 parts of bone meal, 0.5 to 1 part of garlic powder, 1 to 2 parts of spiral seaweeds and 0.25 to 0.5 part of edible salt. The invention also discloses a preparation method of the chicken feed. The preparation method comprises the steps of crushing, fermenting, mixing and the like. The invention also discloses a chicken raising method utilizing the chicken feed. The chicken raising method is also characterized in that chicken is naturally raised under a fennel tree, and the chicken can peck at leaves or barks of the fennel tree. The chicken feed is balanced and rich in nutrients, favorable for digestive absorption of the chicken and capable of increasing the growth speed of the chicken. The chicken raising method is scientific and reasonable, so that the raised chicken is relatively healthy and relatively good in meat quality.

The invention discloses a processing method for improving quality of pork sliced ham. The processing method is characterized by comprising the steps of: thawing freezing-stored pork hindquarter, cutting, trimming, injecting, tenderizing, interval-tumbling for 6-10h, canning, smudging, steaming and cooking, cooling, slicing and vacuum-packaging. The pork sliced ham prepared by adopting the processing method has the characteristics of little steaming and cooking loss, small squeezing water loss rate and sterilization water loss rate, and good water holding capacity; and because the interval-tumbling process is carried out by adopting an aspiration tumbling mode under the conditions that meat loaves are in a vacuum state for a long time in a tumbling stage and a vacuum pump vacuumizes at intervals in a suspending stage, a preserving solution is more completely and effectively distributed in a muscle structure to be beneficial to the dissolution of salt soluble protein. Compared with the continuous tumbling mode, the interval-tumbling mode has the advantages that more salt soluble protein is generated, so that the binding among the meat loaves is facilitated; and during thermal processing, a stable protein gel structure is formed, thus the texture of the ham is improved.

The invention discloses nutrition fine dried noodles for children based on three-layer compound rolling, and the nutrition fine dried noodles for children have a large addition amount of a functionaladditive and industrial production can be achieved. The nutrition fine dried noodles for children are characterized by being prepared from the following raw materials in parts by mass: 10-32 parts ofinulin, 65-90 parts of wheat flour, 0-3 parts of high-activity gluten flour, 0.01-0.1 part of multivitamin, and 0.1-1 part of compound mineral; and a production method of the nutrition fine dried noodles for children provided by the invention comprises the following steps: (1) premixing raw materials; (2) performing dough kneading; (3) performing curing; (4) performing rolling forming; (5) carrying out compound rolling; (6) carrying out continuous rolling; (7) carrying out cutting into strips; (8) carrying out drying; (9) carrying out packing, etc. The method provided by the invention is simple and easy to implement, by adding fructo-oligose, the multivitamin and the compound mineral, the intestinal flora of children and the nutritional value of noodles for children are improved; and the fine dried noodles adopt a structure comprising an inner layer and an outer layer, no roll sticking phenomenon occurs during rolling, thereby enabling continuous production, and the dissolution of small molecules in the inner layer and the nutritive loss can be reduced when the fine dried noodles are cooked.

The invention discloses a fresh potato non-fried convenient hot dry noodle and a preparation method thereof. Thehot dry noodle comprises flour, fresh potatoes, salt, sodium carbonate, composite phosphate, gluten powder, sodium alginate and monoglyceride at a certain proportion. The preparation method comprises the following steps: (1) preparation of the fresh potatoes: washing potatoes with no decay and deterioration, peeling, cutting the potatoes into slices, putting the potato slices into a steamer and steaming; putting the steamed potato slices into a mortar, grinding the potato slices into a mud shape, putting the grinded potato mud into microwave and drying; (2) preparation of fresh noodles: uniformly mixing the obtained potato mud, kneading a dough, proofing under room temperature, putting formed noodles into a pot and boiling; (3) drying of the noodles: microwave drying the obtained fresh noodles. Thepreparation method has the advantages that the formula is reasonable, the energy consumption is reduced, and the production cost is lowered; more flavors and nutrients are endowed to the hot dry noodle. The fresh potato convenient hot dry noodle is non-fried, so that the safety and the preservability are greatly improved.

The invention discloses quick-frozen dumpling wrappers and a preparation method thereof. The quick-frozen dumpling wrappers are prepared from the following raw materials in parts by weight: 100-120 parts of wheat flour, 1-2 parts of table salt, 5-7 parts of corn acetate starch, 1-2 parts of perilla seed meal, 2-3 parts of aloe juice, 1-3 parts of corn tender stigma, 5-8 parts of streaky pork, 3-5 parts of pumpkins and an appropriate amount of water. In the technology disclosed by the invention, the streaky pork, the pumpkins and the like are cooked together to made powder, and the powder is added to the wheat flour, so that the prepared dumpling wrappers also have the health-care efficacies of reducing blood pressure and the like.

The invention relates to a preparation method of rice flour with the low strip breaking rate. The technological process of the preparation method comprises the steps of rice cleaning, soaking, grinding into thick liquid, adding chitosan and protein, adjusting the water content, steaming, flour mixing, extrusion molding, aging, re-steaming, cooling and product finishing. According to the preparation method, a chitosan and protein composite system is added in the preparation process of the rice flour, the chitosan and corn starch are fully mixed first then to be added to rice milk, and the problems of uneven dispersion and easy caking of the chitosan added to the rice milk are solved; and at the same time, due to cross-linking between chitosan molecules with hydrogen bonds of the chitosan molecules into a net structure, entanglement is high, a chitosan solution has a certain viscosity, when added to the rice flour, the chitosan solution can improve toughness of the rice flour, the stripbreaking rate is reduced, the cooking loss of the rice flour can be reduced, at the same time, the shelf life of the rice flour can be prolonged, and nutritional value of the rich flour is improved.

The present invention discloses a carotenoid reinforced nutrition vermicelli loaded with a sporidiobolus pararoseus y7 powder interlayer, wherein the components comprise, by weight, 60-80 parts of middle-gluten flour, 40-60 parts of low-gluten flour, 10-12 parts of corn acetate starch, 1-2 parts of compound phosphate, 6-8 parts of ginkgo leaf, 10-20 parts of wheat germ, 20-30 parts of purple sweet potato powder, 2-3 parts of sporidiobolus pararoseus y7 powder, 0.01-0.12 part of sodium alginate, 0.001-0.0012 part of glucose oxidase, 8-10 parts of edible salt, and a proper amount of water. According to the present invention, the corn acetate starch is mixed into the high-gluten flour and the low-gluten flour so as to significantly reduce the cooking loss of the vermicelli, and the compound phosphate is used to increase the absorption capacity of the flour, ensure the complete expansion of the gluten protein, promote the formation of the gluten network, and increase the flexibility and the toughness of the vermicelli.

The invention belongs to the field of food processing and microbial fermentation and particularly relates to a method for improving beef tenderness based on multiple times of fermentation. The methodcomprises the following steps that S1, ultrahigh pressure freezing processing is conducted on beef; S2, a tenderizing agent is injected into the beef processed in the step S1; S3, vacuum rolling, salting and tendering are conducted on the beef processed in the step S2; S4, Streptococcus thermophilus is adopted to conduct primary fermentation and secondary fermentation on the beef processed in thestep S3; S5, stretching compression processing is conducted on the beef processed in the step S4; S6, the beef processed in the step S5 is cooked at 98-100 DEG C for 8-9 minutes. By adopting the method, the textural tenderness of the thoroughly cooked beef can be improved, the beef is tender, smooth and succulent, the original special flavor of the beef is not affected, cooking loss rate is reduced, and the problem is effectively solved that beef becomes hard.

The invention provides an emulsion type sausage containing enzymatic modified soybean protein isolate and a preparation method thereof. The preparation method comprises the following steps: carrying out pretreatment on soybean protein isolate by adopting micro-jet high-pressure homogenization so as to increase enzymatic cross-linking / hydrolytic sensitivity thereof, and controlling enzymatic modification on the soybean protein isolate by adopting protein cross-linking enzyme / hydrolase, thus obtaining high-emulsibility enzymatic soybean protein isolate and strong-gelation enzymatic cross-linking soybean protein isolate; then mixing the high-emulsibility enzymatic soybean protein isolate with minced pork so as to enhance emulsion property of meat paste, and carrying out high-speed chopping emulsion (the chopping speed is 2800 to 3500rpm (Revolutions Per Minute)), thus preparing emulsifying bodies of which the average grain diameter of lipomicron is less than or equal to 50 mu m; then carrying out low-speed chopping (the chopping speed is 600 to 800 rpm) and mixing on the strong-gelation enzymatic cross-linking soybean protein isolate, the emulsifying bodies and other auxiliary materials, thus enhancing the gelation property of stuffing of the emulsion type sausage. According to the preparation method provided by the invention, the problems of water exudation, oil exudation, poor texture and the like after the emulsion type sausage is boiled by heating or squeezed can be obviously improved, and the whole quality of the emulsion type sausage is greatly increased.

The invention belongs to the technical field of cultivation, and particularly relates to a method for breeding geese under a eucalyptus forest. Breeding of the geese is completed in the five steps of breeding area selection, goose house construction, feed management, stocking management and disease prevention. The geese are bred under the eucalyptus forest, the geese grow and develop quicker and the weighing effect is obvious through reasonable feed matching and reasonable stocking setting; besides, in the breeding process, the immune function of the geese is improved, the absorption rate of the gastrointestinal tract is improved, the probability of diseases is reduced, and economic benefits of farmers are improved.

The embodiment of the invention provides a drying room structure and a drying method. A drying method in the prior art can be optimized. The drying room is of a room-shaped structure and comprises anentrance and an exit, wherein the interior of the drying room is divided into a plurality of areas, and the areas communicate with one another; and the drying room comprises a conveying system, a heating system, a circulation system, a moisture removal system, a monitoring system and a control system, wherein the control system is used for correspondingly controlling the heating system, the circulation system and the moisture removal system according to the temperature, the humidity and the air speed monitored by the monitoring system. According to the embodiment of the invention, through appropriate drying conditions, a good structure can be formed between the inner protein and the starch molecules of fine dried noodles, so that the fine dried noodles are not easy to muddy in the cookingprocess, the cooking loss is small, and the fine dried noodles are chewy.

The invention discloses a meat product quality modifying agent. The modifying agent is characterized in comprising the following main ingredients in weight percentage: 55 to 65 percent of sodium chloride, 10 to 20 percent of dry glucose syrup powder, 5 to 15 percent of sodium citrate, 5 to 15 percent of sodium acetate, and 0 to 5 percent of sodium erythorbate. The modifying agent has the advantages of obviously improving the water-retention property of the meat product and having better fresh-keeping function and maximally increasing product yield; moreover, the modifying agent has the functional ingredients for prohibiting proliferation of Gram-positive bacteria and Gram-negative bacteria in the meat product in an acid environment.

The invention relates to the technical field of food processing, belongs to a processing method of noodles, and particularly relates to a making method of low-GI coarse cereal noodles. The method comprises the following steps: 1) taking quinoa, buckwheat, oat and highland barley as raw materials, mixing the raw materials, and crushing; 2) performing microwave pre-gelatinization treatment on the raw materials, and adding a quality improver and salt before the pre-gelatinization operation; (3) adding water into the pre-gelatinized raw materials, carrying out vacuum dough kneading, then taking out the dough from a dough kneading machine, and standing; 4) putting the fermented materials into a twin-screw extruder for extrusion, and putting the extruded noodles into a steam pot for cooking; and 5) taking out the noodles from the steam kettle, and performing hot air drying. The coarse cereal noodles are prepared from pure coarse cereal powder, the coarse cereal proportion reaches 100%, the nutritional ingredients are rich, the GI value is far lower than that of traditional wheat noodles, and the coarse cereal noodles are suitable for eating crowds including obesity and diabetes patients.

The invention discloses silage as well as a preparation method and application thereof, and belongs to the technical field of agricultural feed additives. The silage is mainly prepared by fermenting corn straw and eucommia ulmoides leaves as raw materials through various probiotics. The silage can improve the feed intake, silage digestibility and body immunity of an animal, improve absorption of protein in the silage and relieve damage caused by stress; cooking loss and fat deposition in muscles are reduced, muscle fiber development is promoted, and muscle compactness is improved; and the content of stearic acid in mutton is reduced, the smell of the mutton is reduced, meanwhile polyunsaturated fatty acid can be protected from being oxidized, the contents of EPA, nervonic acid, cis-11-eicosenoic acid (C20:1) and alpha-linolenic acid (C18:3n3) in the mutton are remarkably increased, and the nutritional value of the mutton is effectively improved.

The invention discloses almond protein vermicelli and a preparation method thereof. The almond protein vermicelli is prepared from salt, almond protein powder and flour; a ratio of the weight of the salt m(salt) to the weight of the almond protein powder m(almond protein powder) to the weight of the flour m(flour) is (6.3 to 10.5) : (100 to 500) : 1000. The almond protein vermicelli disclosed by the invention has the advantages that not only is the vermicelli difficultly adhered after the vermicelli is cooked thoroughly, but also abundant plant proteins can be provided for a human body, and abundant vitamins and mineral elements can be further provided for the human body.

The invention provides a carrot breakfast emulsion-type sausage and a preparing method thereof. The preparing method includes: juicing carrots, sealing and refrigerating; mincing lean meat, dicing fat meat, and keeping for further use; adding auxiliary materials, water, the carrot juice, and the like under a condition of not higher than 18 DEG C according to the chopping mixing requirements, and chopping and mixing uniformly; and filling a plastic casing, steaming, and cooling. By adoption of the carrot juice, the flavor of the obtained emulsion-type sausage is increased, nutrients of the emulsion-type sausage are enriched, the contents of vitamins and dietary fiber are increased, the water-retaining property of the emulsion-type sausage is enhanced, the elasticity and brittleness of the emulsion-type sausage are largely enhanced, and the slicing property and the taste of the product are improved. The carrot breakfast emulsion-type sausage is a breakfast food with good taste, balance nutrition, rich vitamins and rich dietary fiber.

The invention discloses fresh and wet noodles with a low cooking loss ratio. The fresh and wet noodles with the low cooking loss ratio are prepared from, by weight, 100 parts of wheat flour, 28-40 parts of water, 0.2-0.6 part of xanthan gum, 0.15-0.3 part of propylene glycol alginate, 0.5-1 part of konjac powder and 1.2-2 parts of edible salt. A preparing method of the fresh and wet noodles with the low cooking loss ratio comprises the main production steps of adding the water, xanthan gum, propylene glycol alginate, konjac powder and edible salt into the wheat flour with the wheat flour as the main raw material, and then conducting dough kneading, primary dough fermenting, rolling, secondary dough fermenting, secondary rolling, boiling, acid pickling and draining packaging. The fresh andwet noodles prepared by means of the method are stable in structure and low in cooking loss ratio.

A production method of fermented corn noodles with large rehydration and small cooking loss rate comprises the steps: adding equal amount of water into corn ballast, allowing to contain a lactobacillus plantarum P8 bacteria powder with the mass fraction of 0.1%, and fermenting for 12 h; extruding the fermented corn ballast into strips by a noodle extruding machine, curing, combing the noodles, and cutting the noodles into 15-20 cm long segments; placing the corn noodles at the temperature of 20+ / -2 DEG C, and adjusting the moisture content of the noodles to 13%-14%; and under conditions of the microwave power of 600 W-1800 W, the temperature of 40 DEG C-70 DEG C, the material layer thickness of 10 mm-40 mm and the vacuum degree of 6000 Pa-8000 Pa, drying until the moisture content is 7%-9%. The product has a special flavor of traditional fermented corn noodles, and is bright in surface color and luster, large in rehydration, low in cooking loss rate, low in strip-breaking rate, and long in storage period.

The invention discloses nutritional blending noodles and a preparation method thereof. The nutritional blending noodles comprise the following materials in parts by weight: 760-880 parts of wheat flour, 60-140 parts of raw rice powder, 10-80 parts of tomato powder microcapsule, 20-80 parts of date polysaccharide, 10-40 parts of vital gluten, 10-16 parts of edible salt, 1-3 parts of edible alkali, 1-5 parts of sodium carboxymethylcellulose and 450-550 parts of water. The acquired nutritional blending noodles are characterized by high stretchability, moderate hardness, lower cooking loss ratio and higher oxidation resistance; the polysaccharide of the nutritional blending noodles provided by the invention has an inhibiting effect to alpha-glucosaccharase and has a dosage dependency relation; the enzymatic activity inhibition ratio of the polysaccharide in the concentration of 10mg / mL is approximate to that of acarbose; and the polysaccharide has an obvious effect for reducing blood sugar.

The invention discloses a natural feed additive for improving feed conversion rate and meat quality of livestock and poultry and application thereof. The additive is prepared from a folium cortex eucommiae extract, a rosemary extract, mangosteen polyphenol and a mulberry leaf extract. Further, the mass ratio of the folium cortex eucommiae extract to the rosemary extract to mangosteen polyphenol to the mulberry leaf extract is (2-4): (3-5): (0.5-1.5): (1-3); and preferably, the mass ratio of the folium cortex eucommiae extract to the rosemary extract to mangosteen polyphenol to the mulberry leaf extract is 3: 4: 1: 2. Plant extracts which are wide in source and low in price are compounded according to different components and functional characteristics of the plant extracts, and the compound which has antioxidant, anti-inflammatory and bacteriostatic physiological functions and can improve the feed conversion rate and meat quality of livestock and poultry is screened out; and a small amount of additive is added into the basic ration, so that the daily gain of the broiler chicken in the early stage can be obviously increased, the feed-gain ratio in the whole period can be reduced, and the drip loss of pectoralis muscles and the cooking loss of leg muscles can also be reduced.

The invention discloses a nutritional vermicelli easy to be tasty. The nutritional vermicelli easy to be tasty comprises, by weight, 70-100 parts of sweet potato flour, 10-30 parts of fresh fish flesh, 5-10 parts of mung bean flour, 2-5 parts of cassava flour, 2-5 parts of Radix Puerariae powder, 5-10 parts of corn flour, 2-3 parts of black rice bran, 2-3 parts of lotus root starch, 0.05-0.1 parts of sa-hao seed gum, 1-2 parts of konjac glucomannan, 0.2-0.5 parts of edible salt, and 50-110 parts of water. The invention also discloses a production method of the nutritional vermicelli easy to be tasty. Sweet potato, bean, cereal, plant starch and fish flesh proteins are added, so the nutrition is balanced; and control of the reasonable ratio of raw materials, keeping of the reasonable water content of dough and adjustment of extruding and cooking parameters and the process flow in the making process make the vermicelli have certain rehydration, solve the difficulty tasty problem of the vermicelli, improve the eating mouthfeel, and enhance the market competitiveness of the vermicelli.

The invention relates to an environment-friendly brewing technology of rice wine. The technology includes the following steps that 1, raw material rice is soaked; 2, a starch solution is drained for 2 h or longer; 3, steam introduction is kept for more than 8 min till the rice is thoroughly steamed; 4, after heat preservation lasts for about 10 min, an exhaust valve is switched on, a ventilator is started, a vent valve is switched on, and the temperature of the steamed rice is decreased to 60 DEG C or lower; 5, formula water, yeast and koji are added, stirring is carried out, and the temperature of the mixture is controlled to be 25-30 DEG C; 6, the temperature rises and reaches 32-37 DEG C after 8 h of fermentation, stirring is carried out, the mash temperature is controlled, and main fermentation mash is obtained. According to the technology, the steps of wet rice conveying and steamed rice conveying are omitted, rice soaking equipment, rice steaming equipment and fermentation equipment are integrated by adopting micropressure rice steaming and multifunctional brewing equipment, the procedures are reduced, labor and steam are saved, cleaning and sterilization are thorough, the micropressure rice steaming and multifunctional brewing equipment is suitable for steaming various types of raw material rice and capable of reducing steaming loss, the wine yield is increased due to thorough steaming, automatic wine brewing production can be easily achieved, the brewing cost is lowered, and environment-friendly brewing of the rice wine is achieved.

The invention belongs to the technical field of fermentation, and particularly relates to a fermented feed capable of improving animal production performance and / or feed utilization rate and application of the fermented feed. The fermented feed provided by the invention comprises a mixed bacterial agent, the mixed bacterial agent comprises lactobacillus, saccharomyces cerevisiae and bacillus subtilis, and the viable count ratio of the lactobacillus to the saccharomyces cerevisiae to the bacillus subtilis in the mixed bacterial agent is (1-3): (1-3): (1-3); the effective viable counts of the lactobacillus, the saccharomyces cerevisiae and the bacillus subtilis are (1-9) * 10 < 8 > CFU / g respectively and independently. According to the fermented feed disclosed by the invention, the content of soluble protein in the corn protein powder is increased through the mixed bacterial agent, the digestible utilization rate of the corn protein powder is increased, and the utilization rate of the corn protein powder is increased.

The invention discloses inulin-enriched low-fat emulsion-type sausage and a production method thereof. The low-fat emulsion-type sausage is prepared from the following raw materials in parts by weight: 1500 parts of lean meat, 410 parts of backfat, 396-671 parts of ice water, 24 parts of salt, 7-8 parts of polyphosphates and 137-412 parts of inulin, and the total weight of ice water and inulin isnot less than 30 percent of total weight of the raw materials. The production method comprises the following steps of (1) reconditioning; (2) cutting and stirring; (3) sausage filling; (4) boiling; and (5) packaging. According to the method, inulin is applied to replace part of fat in the backfat, so that the product yield can be remarkably improved, the fat content of the emulsion-type sausage can be reduced, the economic benefit can be increased, the texture and sensory quality of the emulsion-type sausage be improved, and the nutrition and health protection functions of the emulsion-type sausage can be simultaneously improved.

The invention belongs to the technical field of hemp seeds food manufacturing, and particularly relates to a preparation method of hemp seeds and corn noodles with a human body health-care effect. The preparation method comprises the following steps: (1) finishing raw materials, namely respectively weighing 90-100 parts by weight of hemp seeds and corn; carrying out extrusion puffing treatment on the hemp seeds, and peeling and degerming the corn; (3) kneading dough: after grinding, pouring 50-70 parts of water, and performing standing for 2-3 hours at the temperature of 20 DEG C; and (4) performing extrusion to obtain noodles: adding the dough after dough standing into a noodle maker, and performing extrusion to obtain noodles and the like. According to the preparation method of the hemp seeds and corn noodles disclosed by the invention, the nano sodium oxide and azodicarbonamide are matched, so that the quality guarantee period of the noodles is longer, and the mouth feel of the noodles is better. Meanwhile, the quality of the noodles is further improved through special steps of extruding, puffing, dough kneading and curing.

The invention discloses an eyesight-improving mulberry-leaf quick-frozen dumpling wrapper and a preparation method thereof. The eyesight-improving mulberry-leaf quick-frozen dumpling wrapper is made of the following raw materials in parts by weight: 100-120 parts of wheat flour, 1-2 parts of table salt, 5-7 parts of corn starch acetate, 1-2 parts of perilla meal powder, 2-3 parts of aloe juice, 15-20 parts of wine, 2-4 parts of mulberry leaves, 5-8 parts of blackfish meat, 6-9 parts of lotus roots, 1-3 parts of cassia seeds and an appropriate amount of water. According to the process of the preparation method, the mulberry leaves, the Chinese wolfberry fruits and the like are treated, made into powder then added into the wheat flour, so that the dumpling wrapper prepared according to the preparation method has the healthcare functions such as eyesight improving and the like.

The invention belongs to the technical field of food, and relates to a method for processing noodles, and the noodles. The method for processing the noodles comprises the following steps: mixing and pretreating rice starch, waxy corn starch and pectin, and conducting high static pressure treatment on the mixture to obtain a mixed starch solution; adding the mixed starch solution and water to flour, conducting dough kneading, the resting and strip cutting to obtain pretreated noodles; and subjecting the pretreated noodles to a first cold treatment, a heat treatment, a secondary cold treatment,and drying to obtain the noodles. The method significantly improves the taste of the noodles by selecting the raw materials and specific processing technology, realizes the preparation of the high-quality noodles, and achieves the beneficial effects of enhancing chewy mouthfeel of the noodles, reducing sticky soup during a cooking process, and reducing cooking loss rate.

The invention provides konjak recombinant rice with a low glycemic index and a preparation method of the konjak recombinant rice. The recombinant rice comprises rice, konjaku flour, oat and chickpeasin a mass ratio of (30-70): (2-6): (10-30): (15-35), the recombinant rice with a low glycemic index is obtained through reasonable compounding of cereal components and a specific extrusion and granulation process, and the konjak recombinant rice is good in cooking property, good in chewiness, good in sensory quality such as mouth feel and appearance, and similar to natural rice in texture characteristics. An in-vitro starch digestion test and an in-vivo blood glucose response test prove that the konjak recombinant rice can obviously delay starch hydrolysis and blood glucose increment, the glycemic index is as low as 46.25, and the konjak recombinant rice is suitable for patients with type II diabetes to eat for a long time.

The invention provides a making method of regenerated cellulose defatted emulsified sausages, relates to the field of processing of meat products, in particular to the making method of regenerated cellulose defatted emulsified sausages, and provides a method for preparing the defatted emulsified sausages being good in stability and low in cost and using regenerated cellulose gelatin. The method comprises the following steps of taking the components in parts by mass of 45-55 parts of pig hindquarter, 1.2-1.7 parts of table salt, 0.25-0.3 part of sodium tripolyphosphate, 0.45-0.5 part of cane sugar, 2-2.4 parts of white pepper powder and 1-10 parts of ice water, and placing the taken components in a vacuum chopping machine for chopping under the condition of 1500rpm for 1min; then adding 20-25 parts of pig back fat and 1-10 parts of ice water, and performing chopping at 3000rpm for 1min; and adding 9-27 parts of regenerated cellulose gelatin and 1-10 parts of ice water, and performing chopping at 3000rpm for 1.5min to obtain the emulsified meat emulsion. The fat oxidation can be restrained.