115results about How to "Rich food" patented technology

The invention discloses a production method for ready-to-eat instant nutritive edible fungus soup, which belongs to the technical field of deep processing of agricultural products. The production method mainly comprises the steps of selecting, cleaning, precise cutting, mixed boiling, spreading, pre-freezing and microwave vacuum freeze drying on screened raw materials such as edible fungi, thus obtaining the product which is subjected to nitrogen-filled packaging after being taken out of storage. The raw materials of the edible fungus soup is dewatered by a microwave vacuum freeze drying technology according to a modern food nutrition principle, so that the original color, aroma, taste and nutrients of the product are kept to the hilt, and compared with those of a conventional process, the drying efficiency is remarkably improved, the production cycle is shortened, the production cost is effectively reduced, and the special sterilizing effect of microwaves further guarantees the product quality at the same time. The edible fungus soup produced by the method is flat in shape, bright in color and luster, rich in nutrition, good in water regaining effect and long in storage time, and a feasible new way is provided for deep processing and utilization of the edible fungi.

The invention discloses a multifunctional compound fertilizer additive and a preparation method thereof. The preparation method comprises the following steps: uniformly spraying a compound amino acid complex solution of trace elements containing Fe, B, Mn, Cu, Zn and Mo, rare earth elements containing Ce and La and beneficial mineral elements containing Ni, Co and Ti on grass carbon, brown coal or weathered coal powder, airing or drying, and then crushing to obtain a material A; preparing dicyandiamide used as a nitrification inhibitor into an ammonia solution to be adsorbed on carboxymethyl cellulose used as a water retention agent, airing or drying, and then crushing to obtain a material B; mixing cobalt sulfide and molybdenum sulfide which are used as nitrogen fixation catalysts with bean cakes or corn starch to obtain a material C; and uniformly mixing the material A, the material B and the material C to obtain the additive. The multifunctional compound fertilizer added with the additive of the invention has the advantages of fixing nitrogen, dissolving phosphorus, enriching soil, reducing nutrient loss, improving nutrient utilization ratio, improving crop enzyme activity, promoting metabolism, improving crop quality, increasing crop yield, retaining water, saving water, resisting drought, regulating buffering acidity or saline-alkali soil, and improving soil structure.

The invention discloses a dried beancurd with an egg filling and a production method thereof, and changes the traditional processing method which adopts the pressure molding of soybean milk with a coagulator and marinating in brine. In the method of the invention, a concentrated soup is added to soybean protein powder to directly season the product without marinating, and then eggs are added according to a certain ratio, mixed and directly heated to be molded without adding any coagulator, thereby making the processing method more convenient. By using the eggs and the soybean protein as the main raw materials, the method comprises the following steps of: adding the concentrated soup for boiling meat, salt, sugar and gourmet powder to the raw materials, mixing, stewing, cooling, slicing, packaging and sterilizing. The product combines the animal protein and the vegetable protein, thereby being more abundant in nutrient components and more elastic. Besides, the product is easy to realize the large-scale industrial production, and can be produced into different tastes, such as spiced taste, spicy taste, spicy and hot taste, barbecue taste and chilli taste.

The thick kelp chili sauce is produced with kelp as basic material and chili, soybean sauce, sesame, ginger juice and other seasonings as supplementary material. In the material, kelp accounts for 30-60 wt%, soybean sauce 20-30 wt%, chili 5-15 wt%, and sesame, ginger juice and other seasonings 8-20 wt%, other than water. The production process includes crushing kelp into paste, mixing all the material, heating and other steps. The thick kelp chili sauce has high iodine content, bright color, good taste and rich nutrients.

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 provides a vegetable soaking powder and its preparation method, wherein the powder contains fresh vegetable grout, bean powder, potato powder, and cereal powder, and is prepared through slurrying, making seed powder, mixing pulp, pulverizing, freezing, rubbing, de-watering, compacting, drying, sterilizing and packaging. The powder contains vitamin, carotene, minerals, glucomannans, dietary fiber, proteins, amino acid, and carbohydrate.

The invention discloses a fruit pulp stick and a dry-making processing technology thereof. The dry-making processing technology of the fruit pulp stick is characterized by comprising the following steps: selecting fresh fruits; cleaning for a first time; sterilizing; cleaning for a second time; removing a part which cannot be eaten; beating the fresh fruits into pulp and cutting the fresh fruits into dices; mixing the fruit pulp and the fruit dices; putting the mixture into a mold; freezing; and drying in vacuum in low temperature, and making the fruit pulp stick through moisture measurement and sorting. The invention keeps original nutrition and taste of a fruit, is storable, is convenient to eat and transport, and satisfies the needs of an emerging consumption market.

The invention discloses highland barley health-care powder which is prepared from the raw materials of, by weight: 200-210 parts of highland barley, 30-40 parts of glutinous rice, 25-30 parts of corn, 20-25 parts of coix seed, 1-2 parts of immature Chinese holly tea, 2-3 parts of dwarf flowering cherry seed, 1-2 parts of Chinese photinia leaf, 1-2 parts of rhubarb, 1-3 parts of anise, 1-2 parts of obtuseleaf senna seed, 10-12 parts of cuttlefish bone, 3-5 parts of grape seed, 4-6 parts of brown sugar, 12-15 parts of potato, 1-2 parts of a food additive, and proper amount of water. According to the highland barley health-care powder, highland barley resource is effectively utilized, and can better meet the tastes of the mass. Highland barley has rich food and health-care values, comprises 18 amino acids including 8 amino acids needed by human bodies, comprises 12 trace elements such as copper, zinc, manganese, iron, potassium, calcium, magnesium, phosphorus, and the like, and has functions such as reducing blood fat, regulating blood sugar, preventing cancer, and the like. With the auxiliary of grains such as glutinous rice, corn, coix seed, and the like, taste and food of the health-care powder are supplemented to different extents. Also, with the added cuttlefish bone, functions such as eliminating dampness, stopping bleeding, resisting soreness, relieving pain, promoting bone damage reparation, resisting radiation, resisting tumor, resisting ulcer, and the like.

The invention discloses fresh cassava bread and a making method of the fresh cassava bread. The fresh cassava bread comprises, by weight, 500-650 parts of cassava pellets, 350-500 parts of high-gluten flour, 45-60 parts of white granulated sugar, 35-55 parts of eggs, 35-45 parts of edible salt, 45-70 parts of butter, 15-30 parts of a bread improver and 18-30 parts of yeast. The invention further discloses the making method of the fresh cassava bread. The fresh cassava bread contains rich edible fiber, various vitamins, various amino acids, phosphorus, calcium, potassium and other microelements, tastes loose, provides people with satiety, can delay digestive absorption, can help the human body to remove waste in the intestinal tract, has the healthy functions of obesity prevention, constipation remission and the like, and well solves the problem that fresh cassava rots and deteriorates easily, is not convenient to transport, can be sold only in a production area, is difficult to sell and the like, namely the fresh cassava bread accords with the development tendency of nutrification, functionalization, low sugar and high fiber of food; the fresh cassava bread enriches the food variety for people.

The present invention provides a tuckahoe mildewed soybean chilli sauce, which is prepared from the following raw material components by weight: 20-40 parts of soybean, 0.1-0.2 part of tuckahoe, 0.1-0.2 part of medlar, 0.4-0.5 part of coix seed, 40-60 parts of green pepper, 8-12 parts of fresh caridina, 4-6 parts of gravy salt, 0.4-0.6 part of fresh ginger, 0.1-0.12 part of garlic, 4-5 parts of sweet flour paste, 0.3-0.6 part of stachyose, 0.4-0.6 part of yellow wine, 0.01-0.02 part of tea polyphenol, and 0.04-0.06 part of a health Chinese herb additive. According to the mildewed soybean chilli sauce, based on the preservation of the traditional process, the tuckahoe, the green pepper, the dried shrimp and other auxiliary materials are added, and the health Chinese herb additive is added, such that the singleness disadvantage of the traditional variety is changed, the nutrition is rich, and the health effects of spleen strengthening and stomach strengthenin are increased; the tuckahoe mildewed soybean chilli sauce does not contain any preservatives, such that the eating is safe; and the tuckahoe mildewed soybean chilli sauce has characteristics of yellow and bright color, delicious taste, crisp and tender texture, fragrance, rich nutrition, delicious and mellow taste, moderate salty taste, unique, spicy and delicious flavor, and long shelf life.

The invention relates to instant tuna and sea tangle roll food ,and a preparation method thereof. The method comprises the following steps of selecting green pickled sea tangle, pre-treating, cleaning, flavoring, draining, and processing into the outer layer of the roll; collecting the tuna, processing, flavoring, and processing to obtain stuffing; and collecting the treated sea tangle and the stuffing at a weight ratio of 4-6:1, rolling into rolls of length 10-20 cm and width 2-3 cm and having 3-5 layers, tying two ends with cucurbit strips, vacuum packaging, cooking, and sterilizing at a high temperature to obtain the instant roll food. The inventive instant roll food has the advantages of simple production process, no loss of nutrients, convenient consumption, good taste, rich nutrition, long shelf life (6 months to 1 year at room temperature), and convenience for storing and transporting.

A struffed dumpling features that its wrapper is made of kelp powder 30-40 wt%, flour 50-65 wt% and water through washing kelp, breaking its cell wall, grinding while homogenizing, separating, filtering, proportionally mixing with others, stirring and rolling.

The invention relates to the technical field of food, in particular to a Chinese caterpillar fungus-potato nutrition vermicelli which is produced by compatibly combining a potato which is rich in vitamin C, beneficial dietary fiber and high quality potassium source, Chinese caterpillar fungus powder which is a specialty product of Qinghai-Tibetan Plateau, sea buckthorn powder, rhodiola root powder and an additive. The mixture ratio of the raw materials of the vermicelli is 20-65% of potato starch, 1-5% of cordyceps sinensis mycelium powder, 10-40% of bean starch, 4-10% of the seabuckthorn powder, 4-10% of the rhodiola root powder, 1-5% of an isolating agent and proper amount of water. The vermicelli of the invention is convenient for being eaten and is rich in nutrition, and has a plurality of functions of nourishing liver and kidney, nourishing yin and tonifying yang, benefiting vital energy and enriching the blood, resisting anoxia, fatigue, cold, aging and microwave radiation, etc. After being eaten for a long term, the vermicelli has health care and medical efficacy of postponing senility, and is particularly suitable for the sub-health population in the middle-aged and the elderly to prevent diseases, malnutrition, fatigue and weakness.

The invention discloses Chinese wampee leaf and Chinese wampee fruit mixed fermented fruit wine and a processing method thereof. The processing method comprises the following steps: (1) screening Chinese wampee leaves and Chinese wampee fruits; (2) preparing fermented juice; (3) performing early-stage separated fermentation; (4) performing later mixed fermentation; (5) performing aging; and (6) preparing a finished product. By adopting the method, Chinese wampee leaves and Chinese wampee fruits are mixed to make fermented wine for the first time, and the key problems of juice preparation, enzyme treatment, early-stage separated fermentation, later mixed fermentation, filtering and the like are mainly solved. High-temperature treatment is avoided in the whole process, so that on the basis that the quality of fermented wine is ensured, flavor substances and active components in the Chinese wampee leaves and the Chinese wampee fruits are not damaged. Wine residues are maintained in a fermentation system all the time, so that the faint scent of the Chinese wampee leaves, the fruit fregrnace of the Chinese wampee fruits and the special fragrance of fermented wine are generated; and meanwhile, antioxidation active substances in raw materials are maintained, and the fruit wine has the effects of invigorating the stomach and removing food retention, circulating qi and relieving pain, quenching cough and relieving asthma and the like.

The invention discloses a corn and cheese-prepared chicken cutlet with a function of clearing away lung-heat. The chicken cutlet is prepared from the following raw materials in parts by weight: 40-50 parts of chicken, 10-13 parts of nutritional additives, 8-11 parts of corn kernels, 15-20 parts of breadcrumbs, 3-4 parts of celery, 8-9 parts of muskmelon, 7-8 parts of grenadine juice, 3-4 parts of shaddock peel, 1-2 parts of cheese, 6-7 parts of saury, 3-4 parts of beer, 6-8 parts of cold noodles, 3-4 parts of coriander, 7-10 parts of coconut milk, 2-4 parts of onion, 10-15 parts of hyacinth beans, 2.1-2.6 parts of root of mountain spicy tree, 1.2-2.1 parts of flos paulowniae, 1.9-2.1 parts of pyrrosia lingua, 2-2.3 parts of dried orange peel, 2-2.2 parts of microsorium hymenodes ching and 2.1-2.6 parts of flaccid knotweed herb. The chicken cutlet is prepared with lots of food materials such as beer, cheese and saury, so that the nutrition of the chicken cutlet is improved, and the mouth feel of the chicken cutlet is enriched; furthermore, due to use of the Chinese herbal medicinal ingredients such as flos paulowniae, pyrrosia lingua and flaccid knotweed herb, the chicken cutlet has the effects of relieving cough, eliminating phlegm, relieving asthma, reducing swelling, clearing away lung-heat and reducing fever, and therefore the chicken cutlet is beneficial to health.

The present invention relates to children's intelligence and vision development promoting fully nutritious breakfast. The breakfast comprises the following six varieties of raw materials of cereals, beans, fruits, vegetables, nuts and fibers, a total of 31 edible materials. The specific form of the fully nutritious breakfast is nutritious rice slices and fruit and vegetable particles. The present invention also relates to a preparation method of the children's intelligence and vision development promoting fully nutritious breakfast. The fully nutritious breakfast is comprehensive in nutrition, easy to digest and absorb, and also easy to carry and convenient to brew. Besides, by adding carrots, grapes, blueberries and other edible materials, the breakfast supplements children needed anthocyanins, carotene, vitamin C and B family, and reaches the effects of protecting eyes and enhancing vision. By adding walnut kernels, millet, shii-take, red dates, bananas and other edible materials, the breakfast can reach a certain function of supplementing and tonifying brains.

The invention relates to a nutritional breakfast beneficial for working personnel to protect eyes, keep fit and strengthen the spleen and the stomach. Raw materials of the nutritional breakfast include 30 food materials in six categories of cereals, beans, fruits, vegetables, nuts and fibers. The concrete form of the nutritional breakfast is nutritional rice slices and fruit and vegetable particles. The invention also relates to a preparation method of the nutritional breakfast beneficial for the working personnel to protect the eyes, keep fit and strengthen the spleen and the stomach. The nutritional breakfast disclosed by the invention is comprehensive in nutrition, easy to digest and absorb and convenient to carry and brew; the effects of protecting the eyes and enhancing vision are achieved through addition of blueberries, strawberries, applies, grapes and carrots; the effects of keeping fit and slimming are achieved through addition of apples, carrots, lentinus edodes, pumpkins, oats, buckwheat and sweet potatoes; and the effect of nourishing the spleen and the stomach is achieved through addition of rice, millet, barley, triticum aestivum, semen nelumbinis, pisum sativum, bananas, broccoli and brassica rapa.